Archive for August, 2009

Sweet Jackfruit Seed

Sweet Jackfruit Seeds

Sweet Jackfruit Seeds

The shape of this dessert resembles a jackfruit seed although there is no trace of the actual jackfruit flesh or seeds used in this recipe. I love this dessert for it’s appearance and taste. Although coconut milk and sugar was added to this dessert it was not too sweet. Perhaps the mung beans themselves has some sort natural salt in them that balance it all out which is why I love this desert.In addition because it’s a dry type of a dessert (like a piece of cookie) I can enjoy it for days. It taste really good when I store it in the fridge. Two or three pieces with a cup of hot coffee, now that’s breakfast! πŸ˜€

Mung bean is one of my favorite dessert ingredients. So far these are the desserts that I enjoy which contains mung beans – Sweet Rice Dumplings stuffed with Mung Bean in Ginger Syrup, Sesame Balls stuffed Mung Beans, and the Vietnamese Three (3) Color Drink. I will try to see what other recipes uses this ingredient so I can try to make it. :)

Here is my take on Sweet Jackfruit Seed αž‚αŸ’αžšαžΆαž”αŸ‹αžαŸ’αž“αž»αžš.

The Making of Sweet Jackfruit Seeds

The Making of Sweet Jackfruit Seeds

Ingredients
Makes about 30 seeds

Β½ package (6 oz) peeled split mung bean
ΒΎ cup coconut milk
ΒΌ cup coconut cream powder
1/3 cup sugar
5 egg yolks
2 cups of water

Method:
Soak mung bean at least 4 hours (overnight is best). Drain and steam the mung beans until soften, about 30 minutes then set aside.

Mix together coconut milk, coconut cream and sugar. In a blender, transfer the steamed mung beans and add the sweet mixture. Blend until it’s smooth and creamy. If it get’s too thick you can had a little bit of water, slowly, just to get it moving again.

Next transfer the blended mung bean into a pan and turn it on to med-high heat. Stir until the paste dries up. You want to constantly stir it so that it does not burn. Time will vary depending on how much liquid was added to get the blender going. You can check by scooping about a teaspoon size and try to shape it. If it’s too soft it will be difficult to form.

Once the mung bean paste is ready allow it to cold before handling. Then scope up about a teaspoon of the paste and start to form a ball. Use both of your palms to roll it into a ball. To get the oblong shape take your thumb and index finger and squeeze the side of the mung bean ball. It will puff up and you will want to turn it 90 degrees and do the same. Shape it up until it resembles the shape of a jackfruit seed, set aside.

Prepare the syrup by bringing water and sugar to a boil , simmer for about 20 minutes and turn off the heat. In a separate bowl whisk the 5 egg yolks together. Drop the shaped mung beans in batches. Then coat them with the egg yolk. Transfer them into the syrup and bring the syrup back to a boil and cook until the yolks are set. Remove to a serving plate.

Like mentioned this dessert is also good cold or at room temperate. When cold the mung bean hardens up into a cookie like texture but the outer layer is still soft and smooth. I like it a lot. Sometime after lunch or dinner I would pull out 2-3 seeds and have it as a dessert.

Pickled JalapeΓ±os

As you might have notice I’ve been experimenting with a lot of pickling stuff. Not all goes well the first time so I usually do a small batch first and then adjust things the second time around; that is when I share with you the recipe. My fridge right now it filled with pickled stuff as you can see from the image below. πŸ˜€

Carrots & Daikon, Unripe Green Grape, Watermelon Rinds, Pickles, Jalapenos

Carrots & Daikon, Unripe Green Grape, Watermelon Rinds, Pickles, JalapeΓ±os

This year one of the plant that is thriving in my garden is jalapeΓ±os. I have like 6-7 of those plants and each is yielding peppers like crazy. 😯 But since it’s one of my favorite vegetable I think I have plenty of dishes that calls for this ingredient such as my Grilled Beef with Pahok Salad, Cambodian Spicy & Sour Beef Soup, Cambodian Stir-Fry Lemongrass Chicken, Sausage & Basil Fried Rice, and my Lotus Root Salad. :) Pickled jalapeΓ±os is very easy to make and keep well in the fridge for months! Even after making this jar there are plenty more in the garden. I think I’m going to show off to my Mother by giving her a jar of pickled jalapeΓ±os. πŸ˜› This will prove that not only can I do garden I can cook too, well pickled. When I was growing up I never pay attention to her cooking. I just eat and she would say that I am going to live on burgers for the rest of my life! πŸ˜€ Not so, Mother. πŸ˜›

Ingredients (makes about 1 quart jar)
25 fresh jalapenos, washed & sliced about ΒΌ inch thick (you can also pickle whole but stab it with the side with a fork)
2 Β½ cups water
2 Β½ cups vinegar (plain white distilled vinegar is fine)
3 tablespoons sugar
3 tablespoons kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons whole black peppercorn
3 cloves garlic, peeled

Method:
Wash, slice or stab the jalapeΓ±os and put them in a preserving jar and top it with garlic.

In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

Remove from heat and let cool for five minutes, then pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, store it in the refrigerate. It about 2-3 days it should be ready to eat.

Tapioca Pearl in Coconut Milk

Tapioca Pearls in Coconut Milk


Ingredients

1 cup large tapioca pearls in assorted colors
8 cups of water
1 can coconut milk (14oz)
1/3 cup sugar
a pinch of salt
a couple drops of vanilla extract

Method:
Bring 7 cups of water to a boil and slowly add tapioca pearls. Once they float up reduce heat to med-low and simmer covered for about 5 minutes.

Meanwhile, in another pot bring 1 cup of water, sugar, coconut milk and salt to a boil and then reduce to low heat until sauce thickens. Once tapioca pearls are cooked, strained and add the pears to the coconut sauce. Add vanilla extract, stir and turn the heat off.

Allow about 10 minutes to cool before serving.

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