Tag Archives: summer dessert recipes

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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Where the heck have I been?

28 Aug

Hey everyone, sorry it’s been awhile since I posted a new recipe, but I’ve been a little under the weather and busy with life. BUT, I am back on the baking train and testing a recipe as I type this! Stick around for some delicious Thai dessert recipes, the perfect way to say goodbye to summer as we roll into fall! 🙂

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Strawberry Lemonade Sugar Cookies

2 Jul

I am officially on a Lemon-Sugar kick and it all started with this…

A heavenly lemon pound cake smothered under a pound of powdered sugar from my favorite local bakery.   Man, was it delicious, me thinks me like lemon better than chocolate!  And so began my quest…

So, I started thinking about what I could make next for you guys, I have a ton of ideas, but lemon shot to the top of my list.  I saw a pink lemonade cake in one of my vintage cookbooks and thought about bringing that back in cupcake form, but a Google searched turned up a billion people who have already done that. 😦 But don’t be sad for me, I thought of something better!

I started thinking about cookies ( I actually like cookies mores than cupcakes!) and then I decided I should throw Strawberry up in the mix. So, I came up with these Strawberry Lemonade Sugar Cookies, a lemony sugar cookie topped with strawberry icing and yellow sugar crystals.

I chilled the dough for about 30 minutes before baking and the dough was such a pleasure to work with. So many sugar cookie recipes I have tried left me with sticky dough covered hands, even after chill time, I hate that!  After baking, I could not wait to try one, I didn’t know what to expect. They were absolutely delicious, even without the icing and the texture is AMAZING. Success on the first try, I love that! Hooray! 🙂

Nothing screams summer like Lemonade and Strawberries, these are the perfect cookies for summer get-togethers, tea time or just ’cause.  Whip some up today, I know that you are dying to try them, I would be too.  If you don’t feel like making the icing, you could always just dust them with powdered sugar and call it a day. Here is my original recipe for these lemony little yum-yums…

STRAWBERRY LEMONADE SUGAR COOKIES

Yield: 4 dozen 2″ cookies

LEMONADE SUGAR COOKIES

2 sticks (1 cup) unsalted butter

3/4 cup sugar

2 tsp lemon zest

2 tsp lemon juice

2 cups all purpose flour

1 tsp baking powder

1/8 tsp salt

1 egg

1 tbsp milk

20 – 24 drops of yellow food coloring

Preheat your oven to 350. Cream together your butter and sugar; then add vanilla, lemon zest and lemon juice.  Add egg, beat until combined and stir in the milk.  Dump the dry ingredients into the wet a little at a time, combine. Add your food coloring and mix until the color is even throughout. Chill for about 30 minutes. Shape into 1″ balls and place on ungreased cookie sheet. Press them down to flatten them just a little. Bake for 8-10 minutes.  Remove from oven and let cool for a few minutes on the pan, then remove to rack to finish cooling.

STRAWBERRY ICING

1 stick (1/2 cup) unsalted butter

2 1/2 cups powdered sugar

2 tbsp milk

2 tsp strawberry extract

red food coloring (optional)

Cream together butter and sugar, adding the powdered sugar about 1/2  cup at a time. Add milk and blend until smooth. Add strawberry extract and blend until color is even throughout. If you would like it more pink, add red food coloring a little at a time until desired color is reached. I put the icing in a piping bag and piped a little circle on the top of each cookie, be careful here, it spreads! Don’t put too much or it will run down the sides (unless that’s the look you’re going for).  Finish with yellow sugar crystals

The icing will harden, but not enough to stack them without messin’ them up.

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xox

Britt

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