Asian desserts are my absolute favorite, they have the most unique blend of flavors and ingredients and more often than not always incorporate fruit. Absolutely nothing satisfies my taste buds more than Mango with Sticky Rice, I could live on that stuff forever! So, I decided to do a Thai dessert post as we bid Summer farewell and head into Fall. (Although, I will most likely still be eating Mango with Sticky Rice in the dead of winter!) Both of these desserts are very simple and light on the sugar but trust me, you will be licking your plate afterwards!!!
This cake was light, moist and AMAZING! I’m crazy for coconut and green tea, so I was super excited about baking this… I got the recipe from thaifood.about.com and made a few very minor alterations.
GREEN TEA-COCONUT CAKE
- 5 eggs separated
- 3/4 cup white sugar
- pinch sea salt
- 1/2 cup olive oil
- 1/3 cup coconut milk (the thick canned stuff! Not the refrigerated watered down stuff!)
- 1 tsp. pure vanilla extract
- 2 tsp. baking powder
- 1 cup white flour
- 3 tsp. green tea powder, such as Japanese “maccha” (look for this at health food or Japanese import stores)
- Dry shredded coconut (the type used for baking)
- Powdered sugar
- Preheat oven to 350 degrees. Prepare an angel food cake pan (or a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
- Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
- Beat the egg whites until stiff, and set aside.
- Add the salt and sugar to the yolks and stir well until smooth.
- Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
- In a 3rd bowl, stir together the flour, baking powder, and green tea powder. Now add (or sift) this into the yolk mixture. Stir well or beat to incorporate. Note: the batter will turn green from the green tea – this is the effect you want.
- Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
- Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). Check cake after 25 minutes by inserting a fork into the center of the cake. If it comes out clean, it’s done. (Note: the center should form a peak – if it is concave, your cake isn’t nearly finished).
- While cake is cooling in the pan, toast the coconut. Place coconut in a dry frying pan (no oil) over medium heat. “Dry fry” for 1 minute, stirring constantly – or until coconut turns light golden brown.
- Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. Serve warm or at room temperature. Enjoy!
annnnnnnnnnnnnnnnnnddd last but not least, my faaaaaaaaaaaaaaaaaaavorite……… And so incredibly easy
MANGO WITH STICKY RICE
2 ripe mangos (they should give when pressed, but not too much!)
14 oz can coconut milk
4 pinches salt
4 tablespoons sugar
1 1/2 cups sticky or sushi rice (dry)
Prepare rice using directions on package. I use Lundberg’s Organic Sushi Rice and I rinse until clear and then soak for 30 minutes. After soaking, I drain well and add 2 1/4 cups of water, bring to a simmer and then cook on low until done! YES! I make my sticky rice in a POT! There are naysayers out there who will tell you it cannot be done, I have proven otherwise.
Peel and slice the mangos. (f you do not know how to do this the Thai way, then a quick Google search will help you out.) Set aside.
Heat your coconut milk in a pot over medium, stir it constantly and let it simmer until heated through. DO NOT BOIL, it can curdle, yuck! Add your sugar and salt then remove from heat. Pour some of the coconut milk over the hot rice, just enough to give it a nice coating. Let it sit for a few to absorb the milk…
Spoon some rice on a plate next to some sliced mango and dump more coconut milk on top! YUM!
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