Tag: Dessert

Categories
Dessert Thai Food

Coconut Milk Custard with Pandan (ขนมถ้วยใบเตย)

This Thai Pandan Coconut Milk Custard was one of my favourites dessert as a child. But to be fair, most of the traditional Thai desserts are anyway. It has a sweet base custard with the exotic pandan aroma and the palm sugar topped with salted coconut cream topping. The salted coconut cream topping balanced out the sweetness of the custard very well.

If you can’t find palm sugar, you can use coconut sugar, which taste great too. But, if both are hard t find where you live, your everyday granulated sugar will work just fine.

This dessert is vegan, lactose & gluten free !

Ingredients

For the custard

  • 55 g Rice Flour
  • 30 g Arrowroot starch
  • 220g Palm Sugar
  • 60 ml Coconut Milk
  • 60 ml Water
  • 60 ml Pandan Leaves Water

For the coconut cream topping

  • 180 ml Coconut Milk
  • 30 g Rice Flour
  • 1 tsp Salt

Directions

  1. Preheat the ceramic cups or bowls in a steamer.
  2. Mix the ingredients for the custard together gently until all the sugars dissolved, make sure not to incorporate any air into the mixture.
  3. Pour the custard mixture into the preheated cups 2/3 of the way.
  4. Steam for 7 minutes.
  5. Gently mix the ingredients for the coconut cream topping together in a small size bowl. Make sure there are no air bubbles.
  6. Pour in the coconut cream topping into the cups with the custard.
  7. Steam for another 5 minutes.
  8. Take out the cups, leave on a cooling rack until completly cooled down. (about 30 minutes) Then, ENJOY !

Categories
EN Pastries

Double Chocolate Muffins

This one is also an easy one to do. Nothing can really go wrong with it. I usually bake it on a lazy day. I chopped the chocolate into big chucks, because I like the texture and tase of choclate in my muffins. The coffee and salt I added really brings out the intense cocoa and chocolate taste in the muffins, don’t worry, you will neither taste the coffee nor the salt in them. This also seems to be everyone’s favourite.

Ingredients

  • 210g all-purpose flour
  • 200g granulated sugar
  • 50g unsweetened cocoa powder
  • 1 tbsp instant coffee (optional)
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • 2 large free range eggs
  • 230 ml whole milk
  • 110 g melted unsalted butter
  • 150 g chocolate chip/chopped chocolate (dark, milk or mixed)

Directions

  1. Preheat oven to 180°C or 350°F
  2. Line 12 muffin tins with paper cases.
  3. Sift together the dry ingredients (flour, sugar, cocoa powder, instant coffee, baking soda, baking powder and salt) together into a large bowl.
  4. Make a well in the middle of the mixture, add wet ingredients, (eggs, milk, and butter) make sure the butter has cooled down before adding to the mixture. Whisk well together.
  5. Add the the chocolate chips or chopped chocolate into the mixture, mix until well combined.
  6. Scope or spoon the mixture evenly amoung 12 muffins cases.
  7. Bake for 18-20 minutes.
  8. Enjoy your chocolate muffins warm directly from the oven or wait for them to cool down, they taste good either way.

Have you tried it ? If you did, please let me know in the comment if you liked it.