Tag Archives: cake

Green Tea Coconut Cake and Mango with Sticky Rice

30 Aug

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

Ingredients

  • 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

  1. 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.
  2. Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
  3. Beat the egg whites until stiff, and set aside.
  4. Add the salt and sugar to the yolks and stir well until smooth.
  5. Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
  6. 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.
  7. 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).
  8. 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).
  9. 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.
  10. 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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Cherry Limeade Bars

17 Jul

It’s hot lately and if I still drank soda, I’d go get me a Cherry Limeade from Sonic. If you’ve been around these parts before, you may have noticed that I love citrus, much more so than chocolate and cherry-lime is pretty much a win-win all around.  My favorite part of a Cherry Limeade lies at the bottom of the cup, eating the soda soaked lime and cherry, it’s like a reward for drinking all that soda, I like that.

I’ve been thinking of baking up a Cherry Limeade dessert for a few weeks now and a Google search turned up that Cherry Limeade cupcakes have been done and done and done! So I decided on some bars, it actually bakes up like a cake, so you could easily whip up some frosting for it and serve it like that, but I am not real big on baking cakes and such. I prefer portability and I like dessert that I can hold in my hand!

This recipe is reeeealllly simple and fuss-free. The Cherry pie filling is swirled through the lime batter straight outta the can. Some of it sinks to the bottom and leaves a nice, gooey layer of cherry goodness on the bottom of the bars. Yeah, and the contrast is pretty cool too!  Now, these guys are VERY gooey straight out of the oven, so they need a trip to the fridge (or freezer) before you serve them.

Without further ado, let me present to you, my recipe for Cherry Limeade bars…

 

 

 

 

 

 

 

 

 

 

 

 

CHERRY LIMEADE BARS

Yield: 2 Dozen bars or 9 x 13 cake

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 cups sugar

3 oz package lime gelatin

1/2 cup canola oil

2 eggs

1 cup milk

2 tsp vanilla extract

1 tbsp lime juice

21 oz can cherry pie filling

Preheat oven to 350 degrees. Combine the first 6 ingredients in a large bowl.  Slowly add in your canola oil until fully blended then beat in eggs one at a time. Next, add milk, vanilla and lime juice; mix until smooth.  Pour into greased 9 x 13″ pan (I used glass).  Dump cherry pie filling on top in spoonfuls and using the spoon swirl it through the lime batter. Bake for 30-35 minutes or until done.  Remove to rack to cool and then refrigerate until completely cool and firm enough to cut into bars.

 

You definitely gotta try these if you’re a Cherry Limeade fan, or even if you’re not (you might become one)! Summer isn’t over yet, so bake it up and celebrate!

xox

Britt

 

 

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