Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Mango Sticky Rice
Mango sticky rice is made from sticky, or glutinous rice. It's actually a different type of rice, and not just rice made sticky with more water. This short grained rice naturally sticks more when cooked. Thus, it's called glutinous rice for its sticky characteristics and not its gluten content. In fact, glutinous rice doesn't contain any gluten at all! The stickiness of this rice is due to the higher amounts of amylopectin and little or no amylose. The amylopectin causes the rice to be more sticky and is due to a single mutation farmers selected for. In Thailand, this rice is a staple grain.
Now that you've learned a little bit about glutinous rice, I'm going to go into how sweet coconut sticky rice is made. This coconut sticky rice is commonly used as a base for the mango sticky rice dessert. Making this rice is very simple and straightforward. Simply soak or wet the rice, and then steam it. Once it is cooked, mix in the coconut milk, top with some mangoes, and you're good to go!
What's your favorite Thai dessert?
Mango Sticky Rice
by CJ HuangFind out how to make the delectable mango sticky rice. Includes how to make coconut sticky rice, the basis of many Thai desserts.
Prep time:
Cook time:
Total time:
Yield: 4 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 3 cups | glutinous rice, uncooked | ||||
| 13.5 ounces | 1 can | coconut milk | |||
| 1 | mango, sliced | ||||
| 3/4 cup | sugar | optional |
Methods:
 |
1. Gather all materials. |
 |
2. Soak the rice overnight in water about an inch higher than the rice. An alternative if you’d like to make this rice on the same day is to just dip the rice in (preferably hot) water, although it will take a bit longer to cook. |
 |
3. Steam the rice. I used a bamboo steamer lined with cheesecloth, but any steaming method will work. The cheesecloth was simply to keep the grains from falling through the gaps and may or may not be needed depending on your hardware. The rice is cooked until it turns translucent and chewy. If you only dipped the rice in water, it will take a bit longer to cook, but if you soaked the rice overnight, it should take no more than 10 minutes or so. |
 |
4. Meanwhile, dissolve sugar in coconut milk over heat. |
 |
5. While the rice is still hot, mix the coconut milk into it. It is important to perform this step while the rice is still hot so that it has a chance to soak up the coconut milk and flavor. |
Shared with: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Meal Plan Monday, Fiesta Friday, Traffic Jam, Saturday Sparks, What's for Dinner?, Hearth and Soul, Over the Moon, Tuesdays at Our Home, Inspire Me Monday, Farm Fresh Tuesday, Your Whims Wednesday, Wine'd Down Wednesday, Party in Your PJs, Homestead Blog Hop
Tom Yum
Tom Yum Noodle Soup - a Thai style hot and sour soup with shrimp, tomatoes, and shiitake mushrooms.
Coconut Crusted Eggplant
With the sales on eggplant lately, I'd purchased another one. Eggplant's a vegetable I struggle with, honestly. I've made some tasty dishes with it, but for every tasty dish I've shared, there's lots of flops behind the scenes. However, we've enjoyed the crispness of this coconut crusted eggplant. The coconut flour really gave the eggplant a tropical flair, and the seasonings gave the eggplant just the right amount of flavor. Then baking crisped it all up even more. Next time, I want to try using coconut shreds instead since I'm thinking it'll result in an even crispier coating. I also used the usual eggplant (not sure what kind they are), and I'm thinking maybe using something with a small diameter, like a Chinese eggplant might make this snack or side more fun. :)
What are your thoughts on eggplant - love it, tolerate it, hate it?
Coconut Crusted Eggplant
by CJ HuangEggplant, dipped in an Asian-inspired sauce, then dredged in coconut flour and baked into crispy coconut crusted eggplant medallions.
Prep time:
Cook time:
Total time:
Yield: 4-6 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1 | eggplant | ||||
| 55 grams | 2 ounces | 1/4 cup | olive oil | ||
| 1 tablespoon | sesame oil | ||||
| 1 tablespoon | apple cider vinegar | ||||
| 1/2 teaspoon | garlic powder | ||||
| 1/2 teaspoon | onion powder | ||||
| 1 tablespoon | soy sauce | ||||
| 1/2 teaspoon | black pepper | ||||
| 90 grams | 3.25 ounces | 10 tablespoons | coconut flour |
Methods:
 |
1. Gather all materials. |
 |
2. Combine soy sauce, oils, vinegar, garlic powder, onion powder, and black pepper. |
 |
3. Thinly slice eggplant. I sliced mine about 1/8 - 1/4 inch thick. |
 |
4. Dip each eggplant slice in mixture from Step 2. |
 |
5. Cover each eggplant slice in coconut flour, and knock off any excess. |
 |
6. Bake at 400F for 15 minutes on each side. |
Shared with: Wednesday Showcase, Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Thursday Favorite Things, Freedom Friday, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Bloggers Pit Stop, Happiness is Homemade, What's for Dinner?, Sustainable Sunday, Nifty Thrifty Sunday, Over the Moon, Melt in Your Mouth Monday, What'd You Do This Weekend?
Spiced Date Ice Cream
We were trying to use the cashew milk we bought since we didn't enjoy drinking it plain, and I didn't want it going to waste. With this weather and my love of chai, I thought about making a refreshing treat. I froze this spiced date mixture to ice cream, but I'm thinking it'd be even yummier as a smoothie. Yum! Or maybe even popsicles. :) Lots of possibilities! The recipe's not too sweet as written, so you might want to use more dates or add a bit of sweetener. I really liked all the spices mixed in, and I think this would taste even better with cream instead of cashew milk since the richness would serve as a perfect counter to the aromatic spices!
Do you prefer the lighter taste of cashew milk or the richer flavor of cream?
Spiced Date Ice Cream
by CJ HuangAromatic spices, frozen with cashew milk (or cream) and slightly sweetened with dates for one yummy spiced date ice cream!
Prep time:
Cook time:
Total time:
Yield: 6 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1 tablespoon | ginger, grated | ||||
| 1/4 teaspoon | cardamom, ground | ||||
| 1/4 teaspoon | cinnamon | ||||
| 1/8 teaspoon | cloves, ground | ||||
| 42 grams | 1.5 ounces | 1/2 cup | coconut shreds | ||
| 1/2 teaspoon | pepper, ground | ||||
| 484 grams | 17.125 ounces | 2 cups | cashew milk | Substitute cream or half and half for a richer ice cream. | |
| 85 grams | 3 ounces | 1/2 cup | 12 | dates | |
| 2 teaspoons | vanilla extract | or alcohol free vanilla extract |
Methods:
 |
1. Gather all materials. |
 |
2. Chop the dates. I've found chopping the dates on the coconut shreds solves the issue of the dates sticking to each other or the the knife. |
 |
3. Combine cashew milk (or cream or half and half) with all materials except chopped dates and coconut shreds. |
 |
4. Pour milk mixture into ice cream maker, following instructions. Add in chopped dates and coconut shreds towards the end of freezing time. |
Shared with: Delicious Dishes, Wonderful Wednesday, Waste Less Wednesday, What's Cookin' Wednesday, Wednesday Showcase, Creative Ways, Pinworthy Projects, What's For Dinner? Sunday, Happiness is Homemade, Nifty Thrifty Sunday, Sustainable Sunday, Melt in Your Mouth Monday, What'd You Do This Weekend?, Turn It Up Tuesday
Tropical Smoothie
It's SRC time again! As part of the Secret Recipe Club, we're (secretly) assigned another blogger, and we get to select a recipe from their blog to make. This month, I got The Harried Cook, where Marsha shares her recipes as a record for her daughters. What a great way to pass recipes on! Looking through her posts, I was drawn to her homemade quark (wonder who came up with the name?), smoky BBQ sauce, and chicken porridge. But with the weather being what it is, we just wanted something cool and refreshing - like a tropical smoothie. Yummo! Just a few minutes to make, and you're off to your tropical paradise - at least mentally! When the weather's sweltering, I prefer to enjoy indoors - with AC. :)
Since we didn't have any strawberries when I planned to make this recipe, I decided to use pineapple instead. And then, we bought some strawberries, so I used both. :) I also used 2 cups of coconut milk (from the can) instead of a cup of coconut milk and half a cup of skim milk. We really enjoyed this smooth and silky tropical smoothie!
What's your favorite tropical or summer fruit?
Tropical Smoothie
by CJ HuangImagine yourself relaxing in paradise with this luscious smoothie - full of tropical flavors like mango, pineapple, and strawberries in a coconut base!
Prep time:
Cook time:
Total time:
Yield: 4 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 233 grams | 8.25 ounces | pineapple chunks | Learn how to cut a pineapple here. | ||
| 206 grams | 7.25 ounces | 1 | mango | Learn how to cut a mango here. | |
| 405 grams | 14.125 ounces | 2 cups | coconut milk | I used the canned kind. | |
| 145 grams | 5.125 ounces | 5 | strawberries |
Methods:
 |
1. Gather all materials. |
 |
2. Combine all materials in a blender and blend until desired texture achieved. |
Shared with: Wednesday Showcase, Wonderful Wednesday, What's Cookin' Wednesday, Thursday Favorite Things, Pinworthy Projects, Happiness is Homemade, Nifty Thrifty Sunday, Over the Moon, Melt in Your Mouth Monday, Motivation Monday, What'd You Do This Weekend?, Turn It Up Tuesday
Smoky Almond Coconut Bars
As the weather warms, I'm noticing we go out exploring more often - whether on a new trail or just hanging out at the park. However, it also means we're not at home with easily accessible food. The solution? Granola bars. I like how customizable they are, and these are full of protein to help keep you from getting too hungry (or hangry, as the case may be). Initially, I made these granola bars for James since he didn't mind the smoked almonds. I didn't find them quite appetizing by themselves. We were also doing the whole "no added sugar" thing while he was at jumpmaster, so the bars he usually brings were out. I figured I could use the smoked almonds and make him some granola bars. Two birds and all. I threw in some dates for binding and sweetness and some coconut because it's yummy. After making these bars, I reluctantly tasted one. A blogger's gotta taste her own work after all. Now my tune's changed about those smoked almonds. I still doubt I'll eat them plain, but mixed into these granola bars? Delectable! I'm not sure if it's the dates or coconut or just the combo, but I'm definitely making these smoked almond coconut bars again! And! It's no bake, so no need to fire up the oven either!
What's a food you don't like, unless it's mixed with other foods?
Smoky Almond Coconut Bars
by CJ HuangSmoked almonds formed into a sweetly savory granola bar with coconut shreds and dried dates. You've got to try these smoky almond coconut bars!
Prep time:
Cook time:
Total time:
Yield: 5 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 56 grams | 2 ounces | 1/2 cup | smoked almonds | ||
| 30 grams | 1 ounce | 3/8 cup | coconut shreds | ||
| 44 grams | 1.625 ounces | 7 | dried dates | ||
| 1 tablespoon | coconut oil | ||||
| 1 tablespoon | water |
Methods:
 |
1. Gather all materials. |
 |
2. Process together the smoked almonds and coconut shreds. |
 |
3. Add in remaining materials and process until desired consistency reached. |
 |
4. Press into foil lined container, remove from container, and cut into bars. |
Chinese Coconut Buns
A sweet coconut filling almost melts into the soft and tender dough of these Chinese Coconut Buns.
Peachy Pear Dream Bars
I'm excited to introduce Loy from Grandma Loy's Kitchen as we start another week of guest posts here at Morsels of Life. I first "met" Grandma Loy when linking up my Five Friday Finds. Grandma Loy's always got some sweet treats picked out - things you'd expect to come out of grandma's kitchen. :) Let's all give Grandma Loy a warm welcome as she shares her Peachy Pear Dream Bars!
First, I want to thank CJ for allowing me to post on her wonderful blog. We "meet" most weeks over at Finding Joy in Your Kitchen when we link up to Friday Favorite Finds. I am always anxious to see CJ's picks for the week. If you are popping over from my blog, Grandma Loy's Kitchen, stick around awhile and check out CJ's great recipes.
Peaches, pears, coconut, and nuts atop a shortbread crust. Transport yourself to the midst of summer anytime by eating these cookies/dessert bars!
Thai-Style Tofu Squash Stew
A creamy, Thai-style winter squash stew with tofu, coconut, and just a bit of spice.
Creamy Coconut Popsicles
Decadently rich and creamy popsicles with bits of toasted coconut against a background of three milks.
Nutella Coconut Popsicles
The addictively sweet and chilly marriage of Nutella and creamy coconut milk in popsicle form.
Coconut Popsicles
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNsV7Wn20X8xR65tXTlXJjEjnceC_MjS3VUMq-ot3S9eRJu1iEGvJ3U68XE5u9WnYLrZ03RPWLVursNI9Hi9vgifkJ92KzRAXmC134QWg0JDnrRI42HLvnVSF1HI58jcVkCZpnq-rdeM/s1600/coconut-popsicles.jpg
I'm going to start with a request - I recently added Google Friends (over on the right), and if you all would be so kind as to be my friends, I'd really appreciate it! It gets a bit lonely there sometimes. Thanks, and now for the normally scheduled recipe...
I had eaten some Edy's coconut bars a while back, and I wanted to see if I could replicate it at home. Was it as easy as sweetening up some coconut milk and then freezing or would it be much more complicated? I had to find out! I remembered the little pieces of coconut meat in Edy's coconut bars, so I went ahead and added some shredded coconut, and then I added some more. :) I used coconut milk with making these coconut bars, but you could probably also use coconut water, although the taste and texture would be pretty different.
There's some controversy about the health benefits of coconut milk, usually surrounding the fat content. On the negative side, coconut milk can be high in saturated fat, but on the other hand, a lot of the fat present is lauric acid, making it more similar to human milk than to fat from meat. On top of that, coconut is high in lots of minerals - like iron, manganese, magnesium, phosphorus, potassium, copper, selenium, and zinc, as well as folate and Vitamin C.
The final verdict? After tasting these, I think I'll stick to making my own. They're not difficult to make at all, and I liked the taste and texture of my homemade coconut popsicles better than Edy's (plus, they're about 25%-50% the price)! The only thing I liked better about the Edy's version is that their coconut pieces were smaller and better dispersed, but you could easily remedy that in the home made version without much extra work by blending the mixture before freezing.
Coconut Popsicles by
(printable version)
Smooth and creamy coconut popsicles with little bits of coconut!
Prep time:
5 minutes
Cook time:
none
Total time:
5 minutes + freezing time
Yield:
5
servings
Materials:
Methods:
Do you like popsicles? What are your favorite popsicle flavors?
This post is linked to: Tuesdays at the Table, Tasty Tuesday, Recipe Sharing Monday, These Chicks Cooked, What's on YOUR Plate?.
I'm going to start with a request - I recently added Google Friends (over on the right), and if you all would be so kind as to be my friends, I'd really appreciate it! It gets a bit lonely there sometimes. Thanks, and now for the normally scheduled recipe...
I had eaten some Edy's coconut bars a while back, and I wanted to see if I could replicate it at home. Was it as easy as sweetening up some coconut milk and then freezing or would it be much more complicated? I had to find out! I remembered the little pieces of coconut meat in Edy's coconut bars, so I went ahead and added some shredded coconut, and then I added some more. :) I used coconut milk with making these coconut bars, but you could probably also use coconut water, although the taste and texture would be pretty different.
There's some controversy about the health benefits of coconut milk, usually surrounding the fat content. On the negative side, coconut milk can be high in saturated fat, but on the other hand, a lot of the fat present is lauric acid, making it more similar to human milk than to fat from meat. On top of that, coconut is high in lots of minerals - like iron, manganese, magnesium, phosphorus, potassium, copper, selenium, and zinc, as well as folate and Vitamin C.
The final verdict? After tasting these, I think I'll stick to making my own. They're not difficult to make at all, and I liked the taste and texture of my homemade coconut popsicles better than Edy's (plus, they're about 25%-50% the price)! The only thing I liked better about the Edy's version is that their coconut pieces were smaller and better dispersed, but you could easily remedy that in the home made version without much extra work by blending the mixture before freezing.
Coconut Popsicles by
(printable version)
Smooth and creamy coconut popsicles with little bits of coconut!
Prep time:
5 minutes
Cook time:
none
Total time:
5 minutes + freezing time
Yield:
5
servings
Materials:
1 can (13-14 ounces)
coconut milk
2 tablespoons
powdered sugar
1/2 cup
shredded coconut
Methods:
Blend all materials to desired consistency.
Pour into popsicle molds and freeze.
Eat and enjoy!
Do you like popsicles? What are your favorite popsicle flavors?
This post is linked to: Tuesdays at the Table, Tasty Tuesday, Recipe Sharing Monday, These Chicks Cooked, What's on YOUR Plate?.
Subscribe to:
Posts (Atom)