Tag Archives: coconut

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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Chocolate “Pretzels” and Mini S’mores

9 Jul

They might look like Chocolate-Dipped Pretzels at first glance, but these my friends, are not. These are cookies that are shaped like pretzels, how awesome is that?

The basic cookie is something I dug up from a vintage cookbook and then I decided they were way too boring. I melted some milk chocolate and dipped the fronts and then covered them all that junk. The toppings are kind of donut-inspired because 1. It’s what I had in the cabinet, 2. I was really hungry for donuts yesterday but never got one. 😦

This was a really fun and easy cookie to make and I’m sure all of you have the basic ingredients on hand. The dough is VERY easy to work with, which I love. Be creative with the toppings, clean out your cabinets! Leave a comment below and tell me what you would top your Chocolate “Pretzels” with!

CHOCOLATE “PRETZELS”

Yield: 2 dozen cookies

1/2 cup unsalted butter, softened

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 egg

1/4 cup water

1 tsp vanilla

2 cups all-purpose flour

Combine butter, sugar and cocoa powder; beat in egg, water and vanilla. Gradually add flour; mix well.

Divide dough into 24 pieces. With hands, roll each piece to a 12-inch rope on lightly floured surface. Shape each rope into a circle, crossing about 2 inches from ends of rope. Twist rope at point where rope crosses. Seal ends of rope to center of opposite side of circle, forming a pretzel shape. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on rack.

When they cool, top them with whatever your heart desires!

So, this little treat was from last week, but I thought they were so cute, I just had to share.  I bought my kids some mini grahams when I was grocery shopping, the kids were begging for a treat so I pulled them out. Then I remembered I had chocolate chunks and mini marshmallows leftover from the Nice Dreams Cupcakes, so we made Mini S’mores, aren’t they adorable?  Here’s whatcha do:

I put an even number of graham crackers on a microwaveable plate and for each pair put a mini marshmallow on one and a chocolate chunk on the other (if you use chocolate chips, you might need to put 2-3). I microwaved them on high for 30 seconds, when you pull them out the marshmallow should be puffed and ready to explode, if using chocolate chunks it probably won’t be melted but press the two together and they should fuse right away. Enjoy!

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xox

Britt

 

 

 

 

 

 

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