Tag: Pastry

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.

Categories
EN Pastries

Chocolate Chip Cookies

This is one of the easierst and fastest dessert recipe, no need to chill the dough, also you can get creative with it. In this recipe, I used dark chocolate from chocolate bars and choopped them up to give it different texture throughtout the cookies. Also, I added some nougat-caramel candy, Toffifee. But you can add anything you want, like M&M, nuts, different type of chocolates, all the creativity you can think of.

Ingredients

  • 200 g softened unsalted butter
  • 360 g white granulated sugar
  • 180 g all-purposed flour
  • 180 g whole-wheat flour
  • 40 g corn starch
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp table salt/sea salt
  • 300 g chopped chocolate chunks or chocolate chips

Directions

  1. Preheat the oven to 190°C (375°F).
  2. Line a baking tray with a silicone mat or baking paper.
  3. Mix flour, corn starch, baking soda, baking power and salt in a medium size bowl.
  4. In a large bowl, beat the butter with an electric mixer until pale and smooth.
  5. Add sugar, mixed until combined.
  6. Beat in eggs and vanilla until fluffy.
  7. Then add the dry mixture into the butter mixture, fold together with a spatula.
  8. When all ingredients are combined, mix in the chocolate chucks.
  9. Use an ice-cream scoop or roll the 2-3 tbsp of dough into balls and place on to the prepared baking paper.
  10. Bake for 13-15 minutes, depending on the size and desired texture of the cookies.
  11. After baking, let the cookies cool for a couple of minutes before transferring them to a cooking rack.
  12. ENJOY !