Spice-roasted Pineapple Cheesecake

Spice-roasted Pineapple Cheesecake

Hello Everyone! Firstly, I would like to apologise if this ends up all over the place in terms of the written content, and if there will be a lot of typos and grammatical errors. I was up at 3:45am this morning to get ready to be out of the house at 5:30am for an early Visita Iglesia Pilgrimage with the ladies from our neighbourhood association. Visita Iglesia, or known as the Seven Churches Visitation is a pious Roman Catholic Lenten tradition to visit seven churches on the evening of Maundy Thursday or Good Friday and recite the Stations of the Cross. Until the 1970s, pilgrims recited all fourteen stations in every church, but the more recent form is to pay two stations per church visited. We visited seven churches in the province of Batangas and Tagaytay. This was the very first time I’ve ever been on a Visita Iglesia Pilgrimage and the beautiful churches that we have in the Philippines astounded me.

Moving forwards, yes I am well aware that it is only a Tuesday but today is a very special day for Amcarmen’s Kitchen! I asked my followers over on Instagram to guess why it is a special day, and shared some throwback pictures that were posted on this day from the past as clues. Unfortunately, no one took part in guessing what day it is today *sad face*

Spice-roasted Pineapple Cheesecake

AMCARMEN’S KITCHEN TURNS 5 TODAY!

I say this every year, but I will forever be thankful for all the support from my family and friends. Thank you to the friends who have encouraged and praised my dishes ever since before Amcarmen’s Kitchen was born. Thank you to that one specific person who gave me that push I needed to actually start up my own blog. We don’t talk anymore just because we saw too many things differently, and thus unfortunately are not friends anymore. Thank you to my family and friends who have been there to gobble up the results of my cooking adventures. Of course, a very big thank you to my Mom as well for many things. The main being for teaching me how to cook the basics; it was from here that I developed my skills and techniques in cooking, and expanding my knowledge of various cuisines across the globe. And of course, for (sometimes) being the one that actually preps and cooks the food!

One day, can’t remember when anymore, I was scrolling through Instagram and came across this recipe for a Pineapple & Passionfruit Cheesecake by Ben Milgate and Elvis Abrahanowicz on SBS Food. I immediately knew that this was the cake that I was going to whip up for the 5th anniversary of Amcarmen’s Kitchen. I changed the recipe up a bit, firstly by incorporating the spice-roasted pineapples that I experimented with at the beginning of the month for my nice cream. I really loved the flavour profile of it and so I decided to use that into the cheesecake. I’ve left the passionfruit out only because I could not find any at the markets or supermarkets around my area. If you have passionfruit on hand then by all means add it to the recipe. For the base, I’ve swapped out the Anzac mix and just crushed up some ginger nut biscuits. The fiery, gingery flavour works super well with the spice-roasted pineapple.

Spice-roasted Pineapple Cheesecake Ingredients

PREP TIME 25 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-12

INGREDIENTS

For the spice-roasted pineapple

  • 1 large pineapple, peeled and cut into bite-sized chunks
  • 5 pcs whole cloves
  • 3 pcs star anise
  • 2 cinnamon sticks
  • 2 tbsp brown sugar
  • 1 & 1/2 tbsp Tequila or Vodka (optional)

For the crumb base

  • 300g Ginger Nut Biscuits, crushed
  • 100g unsalted butter, melted
  • 1 tsp salt

For the cheesecake mixture

  • Spice-roasted pineapple purée
  • 500g cream cheese, softened
  • 200ml cream
  • 2 large free-range eggs
  • 1/2 cup white granulated sugar
  • Juice of half a lemon

METHOD

  1. Spice-roasted Pineapple: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pineapple, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not say that!
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before puréeing the pineapple. Set some pineapple chunks aside for decoration later.
  4. Crumb Base: Meanwhile, add the crushed ginger nut biscuits, salt, and melted butter together in a medium-sized mixing bowl. Mix together until well combined.
  5. Grease an 8-inch spring-form cake pan and line it with parchment paper. Cover the outside of the pan with tin foil. Press the crumb into the base of the cake pan. Set aside in the fridge for about 15 minutes to set.
  6. Turn the oven temperature down to 130C (250F or gas mark 1).
  7. Cheesecake Mixture: Using an electric mixer fitted with a paddle attachment, beat, on medium speed, the cream cheese and sugar together in a large mixing bowl until smooth.
  8. With the mixer running, add in the eggs and cream, mixing for a further 2 minutes.
  9. Pour the mixture into the prepared spring-form cake pan, evenly covering the biscuit base, then drizzle over the spice-roasted pineapple purée. Use a skewer to gently swirl the purée through the cheesecake mixture.
  10. Place the cake pan in a water bath and bake for 1 hour, or until just set. Allow to cool down to room temperature and then chill in the fridge for about an hour before serving.
  11. Decorate: Just before serving, top the cheesecake with the crown of a pineapple, and with the remaining spice-roasted pineapple chunks.
  12. Serve and enjoy!

Spice-roasted Pineapple Cheesecake

BON APPÉTIT

– Ally xx

myTaste.com

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Spice-roasted Pineapple Nice Cream

Spice-roasted Pineapple Nice Cream

Hello Everyone! April is here and those who have been following my blog, or even just my social media pages (Facebook & Instagram) will know that a new month means that I get to play around with new ingredients! As the overall theme for this year is a “fruitful” one, I’m playing around with different kinds of fruit each month for 2019! For January I went nuts for Coconuts! For February it was all about Mangoes. For March they say an Apple a day keeps the doctors away! I ran a poll on Instagram stories for my followers to guess between Pineapple, Banana, and Lemon based on the set of ingredients for tonight’s post.

Of course, based on the title of this post, we all know that April with be all about Pineapples! I did mention in my previous post that I had to change what I had initially planned for tonight. Basically, I had planned for a Grilled Pineapple Oat Crumble, but I slowly realised towards the middle of last month that we’re at the peak of summer here in the Philippines, and it just made no sense whatsoever to be featuring warm/baked desserts in the heat we’re having! Thus I decided to take a cooler route for this month and beat the summer heat with this amazing Spice-roasted Pineapple Nice Cream!

Spice-roasted Pineapple Nice Cream

So what exactly is Nice Cream? Unlike most ice cream recipes, this one doesn’t require an ice cream maker/churner. The trusty food processor can transform any frozen fruits into a whipped dessert in mere minutes. Nice creams are also vegan, dairy-free, and treat-free from artificial flavours, colours, preservatives, and added sugar. Well okay, there is sugar for this particular recipe of mine that I used when making the spice-roasted pineapples, but other than that, I did not add any extra sugar to the nice cream.

Banana-based ice cream may be the original nice cream, but there are endless ways to adapt the classic recipe. Take for example, tonight’s recipe for Spice-roasted Pineapples – bananas are only really added to ensure a creamy custard-like texture, but the other fruit is the star of the show. I didn’t just want to blitz up some frozen pineapples, which is why I went a little bit extra in roasting the pineapples first in a few spices such as cinnamon, cloves, and star anise before freezing them. The result? AMAZING!

Spice-roasted Pineapple Nice Cream Ingredients

PREP TIME 20 MINS* | COOKING TIME 30 MINS | SERVES 6

*Allow for the Spice-roasted Pineapple Chunks to freeze for at least 5 hours or overnight before making the nice cream.

INGREDIENTS

For the spice-roasted pineapple

  • 1 large pineapple, peeled and cut into bite-sized chunks
  • 5 pcs whole cloves
  • 3 pcs star anise
  • 2 cinnamon sticks
  • 2 tbsp brown sugar
  • 1 & 1/2 tbsp Tequila or Vodka (optional)**

For the nice cream

  • Frozen spiced-roasted pineapple
  • Frozen sliced bananas, about 2-3 large bananas
  • 1 tbsp freshly squeezed lemon juice
  • Ginger nut biscuits (optional)***

**Almost every brand of hard liquor – bourbon, whiskey, vodka, gin and rum – is vegan. Nearly all distilled spirits are vegan except for cream-based liqueurs and products that mention honey on the label.

***I used Tesco ginger nut biscuits which are vegan.

METHOD

  1. Spice-roasted Pineapple: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pineapple, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not say that!
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before placing them in a food-safe zip lock bag together with the peeled and sliced bananas, and into the freezer for at least 5 hours or overnight. Discard the spices! Save a couple of tablespoons of the spice-roasted pineapple in the fridge to serve together with the nice cream.

Spice-roasted Pineapple Nice Cream Process

  1. Nice Cream: Place all the ingredients for the nice cream into a food processor and let it run on the highest speed for about a few minutes until the frozen fruit turns into a loose, crumbly mass.
  2. Stop the processor and push the fruits down. Turn the processor on to high speed once again and repeat this process until you have a very smooth and silky soft nice cream.
  3. You may serve it immediately or if you want a lovely scoop-able nice cream, transfer it into a freezer-friendly container and freeze it for another hour.
  4. Serve, topped with the spice-roasted pineapple, crushed ginger nut biscuits, and enjoy!

Spice-roasted Pineapple Nice Cream

Spice-roasted Pineapple Nice Cream

By all means, feel free to get loose with this recipe and try out other fruits that you can play around with for a guilt-free vegan nice cream to stay cool this summer!

BON APPÉTIT

– Ally xx

myTaste.com

Chunky Apple Cake

Chunky Apple Cake

Hello Everyone! So I probably didn’t think this through when I was planning for my recipes for the month of March. As I’ve said many times before, yes we are definitely in the middle of summer right now here in the Philippines, and having a warm Apple Cake just doesn’t seem to fit with the temperatures that we’re currently experiencing this summer.

Not to worry though, when I caught on with the dishes that I’ve been cooking for this month, I went back and had to change some of my recipes for next month. I won’t reveal it to you guys yet so you’ll just have to wait for next Wednesday for it!

Chunky Apple Cake

Nonetheless, you can have this Chunky Apple Cake with some ice cream for a cooling element. I would’ve much preferred a simple vanilla ice cream but I had come cookies and cream flavoured ice cream sitting in the freezer that I could use to go with my cake.

I skipped the butterscotch sauce for this recipe as I still had some leftover apple pie filling sitting in the fridge from when I made my Apple Danish recipe. I used that instead to drizzle over the cakes. In addition, I also used the leftover crumb topping from that recipe to top my cake for another layer of texture.

Before we jump onto the recipe, do check out the original over on Taste of Home. Also, please read some very important comments below after the recipe before the end of tonight’s post!

Chunky Apple Cake Ingredients

PREP TIME 15 MINS | COOKING TIME 40 MINS | SERVES 6-8

INGREDIENTS

For the chunky apple cake

  • 110g unsalted butter, softened
  • 2 cups plain flour
  • 2 cups white granulated sugar
  • 2 large free-range eggs
  • 2 medium-sized (or 1 large) Red Delicious Apples, peeled and chopped
  • 1 & 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

For the butterscotch sauce

  • 57g unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup whipping cream

METHOD

  1. Chunky Apple Cake: Preheat oven to 180C (350F or gas mark 4). Grease a 13in x 9in baking dish with a bit of butter and set aside.
  2. Combine the plain flour, cinnamon, nutmeg, salt and baking soda in a small bowl. Mix well and set aside.
  3. In a large mixing bowl, cream the butter, white sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition.
  4. Gradually add the flour mixture to the creamed mixture and mix well. The batter will be stiff. Stir in the apples until well combined. Spread the mixture onto the prepared baking dish and (optional) top the batter with the crumb topping.
  5. Bake in the oven for 40-45 minutes or until the top is lightly browned and springs back when lightly touched. Once done, cool for 30 minutes before serving.
  6. Butterscotch Sauce: Meanwhile, in a small saucepan, combine the brown sugar and butter. Cook over medium heat until the butter has melted. Gradually add the cream and bring to a slow boil, stirring constantly, about 2-3 minutes. Remove from the heat.
  7. Serving: Once the cake has cooled down, cut them into slices and serve in individual serving plates. Top with the butterscotch sauce and ice cream flavour of your choice. Enjoy!

Chunky Apple Cake

Now, I’ll be honest, the cake turned out to be quite dry, and you can probably tell from the photographs. Here are several reasons on why your cakes turn out dry and crumbly:

  1. Using too much flour. When measuring dry ingredients, gently spoon the flour mixture into a measuring cup for dry ingredients and level off with a flat spatula.
  2. Adding too little shortening/liquid. Measure liquids in a liquid-measuring cup placed on a level surface. Read the liquid measurement at eye level.
  3. Improperly mixed or undermixed. Careful mixing to evenly distribute the ingredients throughout the cake batter will give it a uniform consistency. Be careful not to overmix once the flour is added as this can cause the cake to be tough.
  4. Overbeating or using too many egg whites. Egg whites act as a drying agent. Try using less egg whites if you want to avoid a dry cake.
  5. Too much or too little sugar. Too much sugar can cause a cake to crumble when cut, while too little sugar can make a cake tough. The best cake recipes have a good balance of ingredients.
  6. Pan too big for the amount of batter. Using a pan that is too big for the amount of batter you have can cause it to overbake and become dry. The pan should be filled from half to three-fourths full.
  7. Oven temperature too high. If the temperature is to high, your cake could turn out dry. Overbaking could also be a culprit so check your cake for doneness at the lower end of the baking range.

– from Taste of Home.

I’m most definitely guilty of numbers 3, 5 and 6. I probably undermixed my batter as I creamed the butter and sugar by hand instead of using an electrical mixer (because I still have not bought one)! I also most definitely used too little sugar. I halved the portion of sugar because 2 cups scared me a lot. My Mom’s a diabetic, and because of that we’ve grown up in a household where our intolerance to sugar is quite low due to the fact that we don’t have a lot of sweet things lying around the house. When I read 2 cups of sugar from the original recipe, I felt my non-existent (yet) diabetes rise up. In addition, I definitely used a cake pan too big for the amount of batter I had, and thus lead to overbaking since I did not adjust the time it needed to bake in the oven. Silly rookie mistakes.

Chunky Apple Cake

I did end up with some leftovers, and what my Mom did was steam the cakes the next day for our mid-afternoon snack. The cakes turned out soft and moist, kind of like the texture of a sponge cake.

Anyway, I’ve kept the recipe as is, without adjusting the quantities of sugar just so that I hope for anyone who does try out this recipe, that it won’t be a flop like mine. I’m still posting this recipe anyway for me to learn from it. But to be honest, even one cup of sugar that I used for this recipe was on the verge of being too sweet for me.

BON APPÉTIT

– Ally xx

myTaste.com

Apple Danish

Apple Danish

Hello Everyone! My sincere apologies for last week’s post being very bland and uninformative like my recent posts from the beginning of this year. Those who have read my post last week will know the reason for the lack of depth. But moving on, I am hopfully back on track and will not disappoint for tonight’s post. I do have a little bit to say at the end of this post so make sure you read all the way to the end, for those interested/curious that is.

So I did mention in last week’s post that I’d be specifically working with Red Delicious Apples for the month because they were on sale at Rustan’s Supermarket. After doing some research, I realised that these apples are not at all recommended for the way I’m working with them, whoops!

Red Delicious Apples are crunchy in texture and mildly sweet in taste. It is apparently the world’s favourite snacking apple and shines through in cool, crisp salads. They are in season basically all year round and no suggested for pies, sauces, baking, and freezing – oops. I totally used them for baking in last week’s recipe and technically tonight’s recipe. I will use them for a sauce and for baking again for the coming recipes as well *face palm* Oh well, but to be honest, I haven’t come across any dire problems with baking or saucing Red Delicious Apples. After doing some research, Honeycrisp, Granny Smith, and Golden Delicious Apples are the best for pies, baking, and making a sauce out of them. I’ll remember this for next time!

Apple Danish Process

I probably made too much filling and crumb topping for this recipe, even though I had initially halved the recipe that I followed by Melanie Dueck over on The Recipe Critic. If you do end up with leftovers, use another pastry sheet to make more Danishes, which was what I should have done but was too impatient to thaw another sheet, or make mini Apple Crumbles out of them! I would have done the latter, but then I still have another sweet apple recipe to do to complete my month of apple for recipes and I can totally use the leftovers for it!

The only reason why I have opted for the glaze to be optional in this recipe is because I don’t have any confectioners’ sugar lying around in my pantry. If you have read my previous post (can’t remember which specific one it was), I mentioned that I have this habit of buying ingredients that I rarely use. Eventually those ingredients end up sitting on the pantry shelf until its expiration date. The same applies to confectioners’ sugar. I rarely bake nowadays, or when I do bake, I never really need to use confectioners’ sugar regularly, and so if I am just going to use it for this recipe, I have decided to leave it out for mine, but if you do happen to have it lying around, go for it! It tastes good with or without anyway! What I did instead was drizzled a bit of the juices from the apple filling on top of the baked Danishes.

Apple Danish Ingredients

PREP TIME 20 MINS | COOKING TIME 25 MINS | SERVES 8 DANISHES

INGREDIENTS

  • 2 puff pastry sheets, thawed

For the apple filling

  • 1 large Red Delicious apples, peeled and diced
  • 25g unsalted butter
  • 1/8 cup water
  • 3 tbsp white granulated sugar
  • 2 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

For the crumb topping

  • 1/4 cup plain flour
  • 25g unsalted butter (cold), cut into little cubes
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • Handful of roughly chopped walnuts

For the egg wash

  • 1 large free-range egg
  • 1 tbsp water

Optional: for the glaze

  • 1/4 cup confectioners’ sugar
  • 1 tbsp heavy whipping cream or milk
  • 1/8 tsp vanilla extract

METHOD

  1. Apple Filling: Combine all the apple filling ingredients together, except for the apples, in a medium-sized saucepan. Melt altogether over medium heat and bring to a boil. Boil for about 2 minutes, stirring frequently.
  2. Add the peeled and diced apples into the saucepan and bring back to a boil over medium-high heat. Cook for 5 minutes, stirring often, until the apples have softened, but still holds it shape.
  3. Remove from the heat and set aside to cool.
    Crumb Topping: Meanwhile, mix all the crumb topping ingredients in a small mixing bowl that has been chilled in the freezer for about 10 minutes.
  4. With your fingertips, quickly mix the ingredients together until it looks like rough breadcrumbs. Set aside.

Tip: Pre-chilling your mixing bowl in the freezer helps keep the butter chilled when making the crumb topping. Likewise, if your mixture is too warm, put the bowl into the freezer for 10 to 15 minutes and start again when it has chilled.

  1. Apple Danish: Preheat oven to 200C (400F or gas mark 6). Line a baking sheet with parchment paper (I used foil for mine because I only realised just as I was about to prepare my sheet that I had none left!).
  2. Unfold one thawed puff pastry sheet at a time and roll it out to about 10”x10” sheet. Use a pizza cutter to cut 16 even strips. Connect four strips together by overlapping about a half-inch and pressing it down together. Twist the strip into a ribbon and snail it around itself to create a rose-shaped pastry. Press the end down to the rest of the dough. Repeat for the remaining dough, should make at least 8 pastries.

Apple Danish Process

  1. Place the prepared pastry dough on the parchment-lined baking sheet and press the middle down. Place a spoonful of apple filling in the wells of the pastry.
  2. In a small bowl, combine the egg and water together and brush it over the pastry dough. Sprinkle the crumb topping over the tops of each Danish and then bake for about 16 to 18 minutes or until the edges are golden.
  3. Remove from the oven and leave aside to cool before glazing.
  4. Glaze (Optional): Mix all the glaze ingredients together in a small bowl then drizzle over the warm apple Danishes. Serve immediately and enjoy!

Apple Danish

This is probably not the best time to have a warm dessert in the Philippines as it’s getting hotter by the minute as the Summer season rolls in. But hey! It’s getting cooler in some parts of the world right? So this would be the perfect snack/dessert for it!

I could have probably plated these delicious Danishes a little better – but I promise that they taste absolutely amazing! Better than they actually look! The flaky and crisp pastry crust, apple pie filling, and crumb topping make them irresistible. In seconds upon placing them on the dining table for our mid-afternoon snack, they were all gone! The three of us (my Mom, my sister, and myself) even fought over who wouldn’t get a third piece since there were only 8 Danishes.

Apple Danish

Before I end tonight’s post I would also just like to say a few things. I didn’t want to say this at the beginning of this post because I didn’t want to start off negatively. I have recovered from my irritable bowel syndrome, but despite that, I haven’t been feeling in the mood to work on my blog since my recovery.

I mean it’s practically normal to have off days – we’re all human after all – but I just can’t shake off the feeling of letting my followers down and letting myself down when it comes to Amcarmen’s Kitchen. I don’t get paid for running this blog, so everything that I do for Amcarmen’s Kitchen is purely for my passion and love for food, and to be able to share it with the few followers I have is just enough for me to continue doing what I love to do.

This is a very reason why I try so hard to stay on top of everything and make sure that I have dishes and recipes lined up in advance so that I can just hit the publish button every Wednesday night without having to stress about editing photographs and writing everything up all on the upload day itself. I probably put too much pressure on myself for this, hence why the sudden lack of determination for the past week.

I know deep down that no one really cares about all this – but I just needed to get this off my chest, even if it just means that I am talking to my blog.

BON APPÉTIT

– Ally xx

myTaste.com

Mango Mochi (マンゴー餅)

Mango Mochi (マンゴー餅)

Hello Everyone! Yes, I did mention earlier in the beginning of this month that I’d be tackling my mango recipes with a Thai influence – and tonight’s recipe that is far from that.

Let me explain.

When I was planning ahead for the month, I couldn’t think of any other Thai desserts that had mangoes in them other than the infamous Thai Mango Sticky Rice. Amongst my quest to find another dessert was Mango Mochi. Hardly Thai, in fact Japanese, but this was one of the desserts that popped up under the search term “Thai Mango Desserts” and from a site titled 14 Must-try Mango Desserts and the Best Places to Find Them in Bangkok. You must be thinking FOURTEEN desserts and you had to pick the non-Thai one?

Let me explain further.

I wanted to tackle a recipe that was firstly, less complicated in terms of the number of elements that it needed to be plated. So if it had more than, well, basically one element, I set aside. Secondly, I wanted to tackle a recipe with ingredients that I already had sitting in my pantry just so that I wouldn’t have to go and buy more things just for that one recipe. This is a problem that I constantly face and am trying to eliminate. Many times too often, in the past that is, I plan for recipes that require a heck load of ingredients that I don’t usually work with, or rather don’t work with that often. So if there are any leftovers, they end up sitting in the pantry or fridge until their shelf life date and eventually end up in the waste, i.e. flour and a variety of certain spices have been my worst enemies. I used to have a shelf of expired spices that have only been touched once or twice and that made my heart ache. What I try to do now is for example, if I need to buy nutmeg for one recipe, I make sure that future recipes will need nutmeg in them just so that I can use it up before or does not end up in the waste.

Mini tangent aside, that is how I made the final decision to take a stab at Mango Mochi though evidently not a traditional Thai dessert. I had all the ingredients readily available at home; all I really needed to buy were the mangoes and mango juice. With just a few ingredients and a simple recipe to follow, you’re in for a cracker of a dessert!

Mango Mochi (マンゴー餅)

Mochi is a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice that is pounded into a paste and molded into various desired shapes and sizes. In Japan, mochi is traditionally made during a labour-intensive mochi-pounding ceremony known as mochitsuki. The glutinous rice is first soaked overnight and then steamed. The steamed rice is then mashed and pounded using wooden mallets (kine) in a traditional mortar (usu). The process involves two people, one pounding and the other turning and wetting the substance (mochi). The two must keep a steady rhythm or they may accidentally injure each other with the heavy kine. After this process of pounding, the mochi can be eaten immediately or formed into various shapes, usually a sphere or a cube.

Modern mochi making is far less labour-intensive. Plain and natural mochi is prepared from glutinous rice flour that is mixed with water and them steamed, or cooked in the microwave, until it forms a sticky and opaque substance that is malleable. Other than flour and water, other ingredients can be added such as sugar for sweetness and cornstarch to prevent it from sticking to basically anything from your hands to serving containers/dishes. On top of that, other ingredients can also be added for more flavour variants, and here enters my recipe for Mango Mochi!

Mango Mochi (マンゴー餅) Ingredients

PREP TIME 20 MINS | COOKING TIME 20 MINS | MAKES 10 BALLS

INGREDIENTS

  • 1 ripe mango, peeled and cubed
  • 1 & 1/4 cup glutinous rice flour
  • 1 can (340ml) mango juice or nectar
  • 3 tbsp white granulated sugar
  • Cornstarch
  • Shredded coconut (optional)

Note: Instead of using water, I used mango juice/nectar to flavour the rice cake itself to really heighten the mango flavour in the mochi. I know Gina Mango Nectar can be super sweet, and that is why I decided to lessen the amount of sugar in the mochi dough mixture. But for the initial ratios that I used, I found that the dough did need the extra sugar as it tasted rather flour-y than mango or sweet. I’ve adjusted the sugar quantities already in this recipe.

METHOD

  1. In a heatproof, medium-sized bowl, add the mango juice/nectar and sugar together and mix until well dissolved. Add in the rice flour, half cup at a time and mix until well blended and smooth.
  2. Place the bowl into a prepared steamer and steam for about 20 minutes or until a toothpick inserted in the middle of the steamed dough comes out clean.
  3. While waiting for the dough to cook, prepare the mango for the filling. Set aside in the fridge.
  4. Once the dough is done, remove from the steamer and leave it to cool down for about 10 to 15 minutes.
  5. Generously cover you hands with cornstarch and while the dough is still warm, scoop about a heaped tablespoon and roll the dough into medium sized balls.

Tip: Rolling the balls from the dough is the tough part. It is very sticky and somewhat difficult to work with. The more cornstarch you have on your hands and use, the less it will stick to you and the dough will be easier to work with. Also, the cooler the dough, the harder the dough will be to work with.

  1. Flatten the dough ball and place a mango cube in the middle. Close the ball tightly and place on a large serving plate dusted with cornstarch. Repeat until all of the dough is used, should make approximately 10 balls, less or more depending on the size.
  2. Optional, lightly brush the balls with water and then sprinkle the shredded coconut over the top.
  3. Chill in the fridge before serving and then enjoy!

Mango Mochi (マンゴー餅)

Mochi is best enjoyed immediately, especially if you opted to coat them with shredded coconut. They can be kept in the fridge for a short period of time, I’d say less than a week. If you’ve made a large batch of them and want to keep them for longer, then freezing them in an individual sealed plastic bag is recommended. Although they can be kept in the freezer for up to a year, it may lose its flavour and softness over time or may get freezer-burned.

BON APPÉTIT

– Ally xx

myTaste.com

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Hello Everyone! Yes, besides sharing mango recipes on the blog for the month, I’ll also be tackling the fruit with a Thai influence. I mentioned in my post last week that Thai food is one of the many favourite cuisines that I enjoy – and let’s be honest here – I’m in the middle of satisfying my insane cravings for it!

Mango Sticky Rice is a traditional Thai dessert where the main ingredients needed are sticky glutinous rice, canned or fresh coconut milk, palm sugar, and mangoes. Although this dessert originated in Thailand, it is highly consumed throughout the Indo-China region of Southeast Asia such as Laos, Cambodia, and Vietnam. Mango Sticky Rice is usually only eaten during the peak mango season, which is during the summer months of April and May. Notable shops in Bangkok famous for their Mango Sticky Rice will only sell this dessert for 4 months per year from February to June.

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

I can’t remember if the first time I had this dish was during a trip to Bangkok way back when, or at a Thai restaurant when I was still in Brunei – but nonetheless, I remember my Aunt (who is Thai) teaching me how to make this dish a couple of years back. At that time I wasn’t interested in cooking or food, so I didn’t realise then how easy it was to put this dish together and that is really only required the pantry essentials to make. Aside from having to get the mangoes from the market when I wanted to make this dish, I already had sugar, peanuts, coconut milk, and sticky rice at home.

To prepare the dish, the glutinous rice is first soaked in water and then cooked by steaming, or cooked in a rice cooker. I cooked mine over a gas stove together with the sugar and kept a very close eye on it. The coconut milk is heated, without boiling, separately with salt and then added to the cooked glutinous rice to flavour it. Mangoes are then peeled and sliced to serve with the rice, and smothered in more salted coconut milk. The result is just heavenly! If you’re a mango lover like me, then you’re definitely going to fall in love with this exotic Thai dessert.

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Disclaimer: I do apologise to any of my Thai followers, or any who have just stumbled upon my blog, and this post in particular. I’ve seen so many variations of the spelling for Khao Neoo Mamuang and I’m not sure if I’ve picked the right one! *cheeky grin*

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice Ingredients

PREP TIME 1 HOUR | COOKING TIME 30 MINS | SERVES 4-6

INGREDIENTS

  • 2 ripe mangoes, peeled and sliced
  • 1 cup sticky glutinous rice
  • 2 cups water
  • 1/2 cup coconut milk (fresh, canned, or frozen)
  • 2 tbsp white granulated sugar
  • 1/2 tsp salt
  • Roasted peanuts, roughly chopped to garnish

METHOD

  1. Sticky Glutinous Rice: Rinse the sticky glutinous rice and then leave to soak for about an hour. Drain was ready to use.
  2. Transfer the rice to a medium-sized non-stick cooking pot together with the 2 cups of water and the sugar. Bring to a slow simmer over low heat, partially covered with a lid (to leave room for steam to escape).
  3. Once simmering, leave to cook for a further 20 minutes or until the water has been absorbed by the rice. Turn the heat off, but leave the rice in the pot with the lid on tight. Allow it to sit for a further 5 to 10 minutes.
  4. Salted Coconut Sauce: While the rice is cooking away, prepare the salted coconut sauce by adding the coconut milk to a small saucepan together with the salt. Bring to a slow simmer over low heat, about 10 minutes. It is important to heat it slowly to avoid curdling the coconut milk. This happens when it is heated too quickly.
  5. Once done, turn the heat off and set aside. If your rice is already done at this point, then add half of the salted coconut sauce to the rice and give it a good mix. Set aside the other half of the sauce for later.

Tips: Experiment with naturally flavouring the sticky rice for another dept of flavour. I used juices from pandan leaves and ube (purple yam) when tackling this recipe. All you have to do is add these flavourings together before cooking the rice.

  1. Shape the sticky rice into logs and place on a serving plate. Top the rice logs with a slice of ripe mango and roasted peanuts.
  2. Drizzle with the remaining salted coconut sauce or use for dipping.
  3. Serve and enjoy while warm!

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Mango Sticky Rice is usually served differently with one big serving of rice and mango slices on the side. I decided to plate mine up differently after stumbling upon an Instagram post of Mango Sticky Rice “Sushi” hence why they look like nigiri!

BON APPÉTIT

– Ally xx

myTaste.com

Ginataang Halo-Halo (Binignit)

Ginataang Halo-Halo (Binignit)

Hello Everyone! For some reason I felt that the week went by so slowly, yet so fast at the same time. Has anyone ever had this feeling before? Maybe it’s because I’m growing bored of being home all week for the past several months. For those of you just tuning in, I quit my job back in Brunei last August 2018 and until present day have yet to find a new job to keep me busy. I’ve applied to many places and attended a handful of interviews, but none have been successful so far. I’m hoping to find a job soon – my savings are slowly deteriorating away…

Ginataang Halo-Halo (Binignit)

Anyway, small tangent aside, Ginataang Halo-Halo, or also known as Binignit in some parts of the Philippines, is a popular Filipino dessert dish. Aside from it being a dessert, it is also widely served as a mid-afternoon snack.

As mentioned in previous posts, Ginataan is a cooking process that involves stewing in coconut milk/cream. Halo-Halo, when directly translated into English means mix mix, is referred to the combination of different ingredients that are used to complete the dish – a mix mix of various root vegetables such as sweet potatoes, yams, and taro, plantains, tapioca pearls, and glutinous rice balls (bilo-bilo) are simmered in coconut milk. Bilo-bilo are glutinous rice balls simply made from a mixture of glutinous rice flour and water. You don’t have to add any colouring to them, I just made mine purple to add colour to the dish.

Ginataang Halo-Halo (Binignit) Bilo-Bilo

Most, or all recipes I guess of Ginataang Halo-Halo have shredded langka (jackfruit) in them. I personally don’t like langka, which is why I’ve omitted them from my recipe. Instead, I wanted to replace them with shredded young coconut flesh which I didn’t end up adding to the dish because they went off in the fridge having kept them in there for a few days before using it *whoops*

Ginataang Halo-Halo (Binignit) Ingredients

PREP TIME 25 MINS | COOKING TIME 2 HOURS | SERVES 6-8

INGREDIENTS

  • 3 cups coconut milk (fresh, canned, or frozen)
  • 2 cups water
  • 1 cup young coconut flesh, shredded
  • 3/4 cup white granulated white sugar
  • 2 tsp vanilla extract or essence
  • 3-4 pcs ripe plantains (saba), sliced
  • Medley of sweet potatoes (I used 1 medium-sized each of orange, yellow, and white), diced

For the bilo-bilo (makes about 20-24 balls)

  • 1 cup glutinous rice flour
  • 1/2 cup water
  • 1 tbsp purple food colouring (optional)

For the tapioca pearls

  • 1 cup big tapioca pearls (sago)
  • 6 cups water

METHOD

  1. Tapioca Pearls: Add the water to a large cooking pot and bring to a boil over high heat. Add in the tapioca pearls. Turn the heat down to medium, cover, and leave to boil for about 50 minutes. Check and stir every 10 minutes. Add more water if needed to prevent the pearls from sticking to the bottom of the pot and burning. Once done, turn the heat off and set aside.

Tip: For better results, leave the pearls in the cooking pot until it reaches back to room temperature. One hour of boiling will completely cook the pearls, but the core will still be slightly opaque. Leaving the pearls in the cooking pot for several hours (with the heat turned off) gives them a chance to absorb more water. Which makes the core translucent overtime.

  1. Bilo-bilo: Combine the purple food colouring and water together and add to the glutinous rice flour. Mix thoroughly – a soft yet sticky mixture should take form.
  2. Scoop about 1 & 1/2 to 2 teaspoons of the mixture and roll into a ball shaped figure using the palm of your hands. Wet your palms with a bit of water to prevent the mixture from sticking to your hands.
  3. Place the balls on a plate or container that has been dusted with a bit of glutinous rice flour to prevent them from sticking to the plate. Set aside.
  4. Ginataang Halo-Halo: Add the 2 cups of water to a large cooking pot and bring to a boil over medium-high heat. Add 3/4 cup of the coconut milk and bring to a slow boil. It is important to bring it back to a boil slowly to avoid curdling the coconut milk. This happens when it is heated too quickly.
  5. Once boiling again, add in the sweet potatoes and simmer for about 8 minutes.
  6. Pour in the remaining coconut milk together with the sugar, and glutinous rice balls. Stir and simmer for a further 5-7 minutes. Then add in the sliced plantains and simmer for an additional 2 minutes.
  7. Add in the young coconut flesh together with the cooked tapioca pearls. Stir for about a minute and then turn the heat off.
  8. Transfer to a large serving dish, or individual bowls. Serve either hot or cold and enjoy!

Ginataang Halo-Halo (Binignit)

I definitely prefer to have this dish warm for an afternoon snack. To have this right after a main meal might be too heavy for a dessert – just my opinion! And no! You don’t need basil leaves for this dish. It just so happens that I had some lying around from a dish I made for lunch that day and used a sprig of it to add some green for photography purposes only *cheeky grin*

BON APPÉTIT

– Ally xx

myTaste.com

Buko Salad Crumble

Buko Salad Crumble

Hello Everyone! I hope you all had a smooth-running first week of the New Year and resolutions haven’t been broken yet. I stopped making resolutions a very long time ago because I never follow them anyway. Instead, I always like to set an intention for the New Year. Read further after the recipe to find out more.

Last week we (as in my family and I) hosted a potluck lunch on New Years Day. Our relative brought over a TON of food. Even though I asked them in advance what they would be bringing so that we wouldn’t double up on the same dishes, it was the quantity of each dish that went beyond my expectations. Amongst the dishes that they brought over was Buko Salad.

Buko Salad

Buko Salad, or in English, Sweet Young Coconut Salad, is a mainstay dessert dish served in every, or any special occasions such as fiestas or birthday parties. The main ingredient of this dessert is definitely freshly shredded young coconut meat, accompanies by fruit cocktail from a can, sugar palm fruit, coconut gel (nata de coco), condensed milk, and fresh cream. Some (i.e. me) like to add little chunks of cheese into it as well.

With an abundance of it from our potluck party, I could do two things:

Continue eating it as it is, or

Make another dessert out of it.

Which did I choose? Well both obviously! I continued to eat it as it is, and also shook things up with it. I already had the intention of making a Buko Pie Crumble for my series of Coconut Recipes for this month, and when I was eating a bowl of this Buko Salad while watching a teleseyre the day after the potluck, a light bulb flashed. I could totally use this Buko Slad mixture for my crumble instead!

Buko Salad Crumble

So just to let you know, my measuring cups and spoons were nowhere to be found. I mean, they are probably in a box that I have yet to unpack since moving back to the Philippines – but I wasn’t about to go look for them when I had the oven already preheating and the Buko Salad already in their cocottes. I followed my Peach Crumble recipe to make the crumble, but I ended up just eyeballing all the measurements. Still turned out good though! If not, even better than the one I made for my Peach Crumble.

I ended up having about half of the crumble mixture left over *cheeky grin* so I placed the extra mixture into the freezer and then made another crumble the next day with the apples we had sitting on our table from our 12 Round Fruits for the New Year.

Buko Salad Crumble Ingredients

PREP TIME 10 MINS | COOKING TIME 20-25 MINS | SERVES 4

INGREDIENTS

For the crumble topping

  • 100g salted butter (cold), cut into little cubes
  • 1 cup plain flour
  • 2/3 cup white granulated sugar
  • 1/3 cup walnuts, roughly chopped
  • Ube Ice cream, optional

*Or you can always make a fresh batch to make this crumble.

METHOD

  1. Preheat oven to 190C (375F or gas mark 5).
  2. Divide the buko salad equally into 4 mini-cocottes, filling about half or three-quarters of the way. Set aside.
  3. Add the sugar together with the butter, flour, and walnuts in a medium sized mixing bowl that has been chilled in the freezer for about 10 minutes (this is to help keep the butter chilled when making the crumbled).
  4. With your fingertips, quickly mix the ingredients together until looks like rough breadcrumbs. If your mixture is too warm, put the bowl into the refrigerator for 15 minutes and start again when it has chilled.
  5. Top the buko salad with about 2-3 tablespoons of the crumble mixture.
  6. Place the mini cocottes on a baking tray and into the oven. Bake for 20 minutes, uncovered.
  7. If your crumble topping is still towards the blonde side, turn the grill on and bake for a further 5 minutes or until the crumble starts to brown.
  8. Serve hot out of the oven or at room temperature with ube ice cream (optional).

Buko Salad Crumble

Buko Salad Crumble


So, I initially wrote the following up at the beginning of the post, not knowing that I would be getting personal with two long paragraphs. I didn’t want to start my post of with this so I moved it for after the recipe for those who want to read on.

I mentioned in the beginning that I’m not one to make resolutions. Instead, I set an intention. Last year I tackled things with a “there is a difference between giving up and knowing when you’ve had enough” mindset and it definitely worked. The two things that bothered me when I entered the New Year last year were:

My Job, and

A Man/Men in general.

I hit a low point with my job. I wasn’t enjoying what I was doing anymore and to make things even worse, the environment and the toxicity of the people that surrounded me really affected my work and the way I worked. It also affected the way I interacted with my family and friends outside of the workplace – I was always grumpy and always avoided socialising with my friends. For 3 years I put up with this environment, and I let it consume me because I didn’t want to show others that I was weak for letting the people at work get to me. I didn’t want to give up. I wanted to fight. I reminded myself that: there is a difference between giving up and knowing when you’ve had enough. I didn’t give up. I knew that I definitely had enough. I put my foot down and filed for resignation early that year and I’ve never looked back.

Towards the second half of 2017, I met a man and we both fell in love with each other. It was a bit difficult seeing as he was all the way in the States and I was still working in Brunei at that time. We talked everyday. Made future plans together. Heck even made a bucket-list of things we’d do together. Shortly after, things started to die down. He started talking to me less and less each day even though I still tried just to keep things going. Eventually he stopped. He disappeared. He ghosted me as if I never existed at all. I stopped trying. I realised in time that we never really loved each other; we both just fell in love with the idea of falling in love. Did I give up on him? No. I just knew that I had enough trying to convince him and myself that it was love. After him, I had enough with men in general. I stopped looking for love and reminded myself that it’ll come when it comes.

So what is my intention for 2019? To be honest I haven’t thought much about it, but I looked at myself and where I am in life right now. What do I want to achieve by the end of the year? And this is it:

Go with the flow. Force Nothing. Let it happen.

Trusting that whichever way it goes, it’s for the best.

Happy New Year once again to all!

Buko Salad Crumble

BON APPÉTIT

– Ally xx

myTaste.com

Spiced Red Wine Poached Pears

Spiced Red Wine Poached Pears

… on a bed of Pistachio Crumble with a Quenelle of Homemade Vanilla Bean Ice Cream drizzled with a Red Wine & Orange Reduction *drools*

Hello Everyone! I’m really bad at this, and I sincerely apologise. I know I said that I would get back on track with Amcarmen’s Kitchen until the end of the year but once again I have fallen slack and behind for God knows how many weeks now. The truth is that I have been super busy towards the end of last month and into early November with a hectic and stressful event that definitely took a toll on my high blood pressure for sure. Though the past 2 weeks have been quiet, I spent most of it recovering and relaxing from that hell of an event.  I worked at least 15 hours a day from 8am until almost midnight on most nights. I’m just glad that it’s all over… For now.

But anyway, the recipe that I will be sharing tonight is one that I actually made waaaaaay back somewhere in June when I was left home alone (my mom and my sister flew out to Singapore to visit my other sister), during a long weekend too, and I had no plans of stepping out of the house unless I had to *cheeky grin*. So why didn’t I upload the recipe for this back then? Simple – it didn’t comply with the theme I had set out to accomplish for this year on Amcarmen’s Kitchen. So then why now? It’s still 2017. Stop asking so many questions! Haha! I amuse myself sometimes. Well, this is actually part of a special recipe that I will be posting (hopefully) next week, which will also most likely be the last recipe for the year unfortunately. I’m going to use the rest of my time before the year ends to plan and prepare recipes for the upcoming year. I already have a theme in mind to tackle for the whole year and I’m already excited for it!

Spiced Red Wine Poached Pears

Moving on, sorry that introduction went on way longer that I thought it would (as always though right?). If I can recall, I decided that I wanted to practice my dessert-making skills, you know to a MasterChef quality level worthy of a place in the competition ONE DAY. I have to say that I’m quite impressed with how this dessert played out in my head, to paper, and to the actual deal. The pears were soft on the outside, but still had a nice bite and a bit of crunch to it on the inside; beautifully spiced and contrasted well to the mild sweetness of the vanilla bean ice cream. And everyone loves pistachios, or at least I hope they do so throw that onto the plate for another added texture to the overall dessert dish.

You may want to get a head start on the ice cream so that it’ll have time to set in the freezer. You can either make it the day before, or early in the morning so that it’s ready for dessert time after a hearty dinner.

Spiced Red Wine Poached Pears Ingredients

PREP TIME 4 HOURS* | COOKING TIME 25-35 MINS | SERVES 6

*Includes the minimum freeze time for the no churn vanilla bean ice cream; see below for the freeze time range

INGREDIENTS

For the spiced red wine poached pears

  • 6 large pears, peeled and keeping the stems intact**
  • 1 bottle (750ml) red wine
  • 3/4 cup white sugar
  • 10 cloves
  • 3-inch cinnamon stick
  • 2 star anise
  • Juice and zest of 1 orange

For the no churn vanilla bean ice cream

  • 2 cups thickened cream
  • 1 can (300g) sweetened condensed milk
  • 1 vanilla bean pod
  • 1 tbsp pure vanilla extract

For the pistachio crumble

  • 1/2 cup roasted and salted pistachios
  • 3/4 cup plain flour
  • 6 tbsp unsalted butter, melted
  • 2 tbsp white sugar
  • 1/2 tsp salt

**Make sure that you use fairly large pears for this recipe. I found that using smaller pears overcook easily as they need a while to absorb that beautiful red wine colour as well as the flavours.

METHOD

  1. No Churn Vanilla Bean Ice Cream: Using a mixer, beat the thickened cream on medium speed until heavy peaks start to form. Add the can of sweetened condensed milk and beat further. Be careful as to not over whip the mixture. Add the vanilla beans into the mixture along with the pure vanilla extract and gently stir it into the ice cream mixture. Place the ice cream mixture into a container and freeze for a minimum of 4 to 6 hours or overnight.
  2. Spiced Red Wine Poached Pears: Add all the ingredients for the poached pears into a large pot or any that’s a suitable size. Cut out a piece of parchment paper and place it directly on the pears so they remain submerged in the liquid, or alternatively you could also use a small plate.
  3. Bring the wine mixture to boil and then turn it down to a simmer and cook until the pears are soft on the outside are still a little crisp in the middle instead of soft all the way through (about 25 minutes); cooking time will however depend on the size of the pears. For softer pears, cook for a further 10 minutes.
  4. Once the pears are cooked through, use a slotted spoon remove the pears and set aside to cool. Keep cooking the liquid until it reduces to a syrup. Then, strain the wine reduction and discard the spices and zest. If you find the sauce too sweet, add some lemon juice to it to cut through some of that sweetness.
  5. Pistachio Crumble: Preheat oven to 180C (350F or gas mark 4) and line a rimmed baking tray with parchment paper. Process the pistachios in a food processor until roughly chopped. Add the flour, sugar, and salt; processing further just until combined. Add the unsalted butter, and continue processing until the mixture is thoroughly combined and forms pea-size crumbs.
  6. Spread the pistachio crumble mixture on the prepared baking tray. Press gently with damp hands, flattening the crumble to about 1/2 inch thick and bake in the preheated oven until the crumble starts to brown at the edges, about 15 minutes.
  7. Remove from oven, and, using a flat spatula to lightly crumble the mixture. Return to oven, and bake until the crumble is golden brown, about 8 to 10 minutes further. Once done, transfer to a wire rack, and set aside to cool on the baking tray completely, about 20 minutes, before roughly crumbling.
  8. Assemble your dessert by spreading the crumble onto the middle of each individual serving plates. Place one pear on top of the crumble and drizzle with the orange and wine reduction syrup. Quenelle the vanilla bean ice cream and place atop the crumble on the side of the pear.
  9. Serve and enjoy!

Spiced Red Wine Poached Pears

BON APPÉTIT

Ps: speaking of desserts – this is completely unrelated by the way, but I just thought I’d share this because it’s hilarious! A week ago or so, my friend asked a question on our whatsapp group chat and the question was: if you were a dessert, what would you be? Without hesitation, my other friend quickly replied “cactus” and to her hasty realisation, she retracted and said “oh I thought you meant desert” and everyone went spiralling down into a pit of undignified laughters – well I couldn’t stop laughing out loud and looking like an insane freak in front of my colleagues at work during that time. God bless her.

– Ally xx

myTaste.com

Strawberry Kiwi Lime Yoghurt Cake

Strawberry Kiwi Lime Yoghurt Cake

Hello Everyone! I know the last two posts have been a bit of a downer; let’s just say I’m starting to feel a little bit better and more of myself this week so I hope that I will be back to my chirpy self soon. That aside, tonight’s recipe is actually one that I made just almost 2 months ago for a very special occasion; my sister’s 23rd birthday last August 23rd! We celebrated her birthday with a yummy all-you-can-eat Korean BBQ dinner at Seoul Garden followed by a surprise visit from a family friend which at that time we had offered to look after their two little boys for a week since their helper had to go back to the Philippines and they couldn’t find anyone else under short notice. Overall it was a fun evening spent with lots of food, cake, and little, but great company!

Happy 23rd Birthday Angela!

The cake that I decided to make for my sister was inspired by a recipe that I found online when I was researching ways that I could incorporate some of the ingredients from my blood pressure friendly list that I compiled at the beginning of the year. This recipe, from that list, features kiwis, strawberries, bananas, and fat-free yoghurt, all of which help lower your blood pressure. This cake is simple and easy to put together, yet is still delicious and guilt-free for when you reach out for a second heap of serving or three (or four)… Or you know the whole cake *cheeky grin* Not that I have done this myself before, you know, have a whole cake for no one else but just me, myself, and I. Anyway, onward with the recipe shall we? But before that, just a quick mention that the original recipe can be found over on SkinnyMs.

Strawberry Kiwi Lime Yoghurt Cake Ingredients

PREP TIME 10 MINS | FREEZING TIME 3 HOURS | SERVES 10-12

INGREDIENTS

For the base

  • 1/4 cup hazelnuts, finely ground
  • 1/4 cup walnuts, finely ground
  • 1 tbsp coconut oil, melted
  • 1 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • Honey graham crackers (enough to make about 1 cup of crumbs)

For the filling

  • 2 punnets (2 x 250g) fresh strawberries, sliced thinly
  • 1 tub (500g) fat free all natural yoghurt
  • 1 large banana, mashed
  • 3 tbsp lime juice
  • 2 tbsp honey

For the topping

  • 2 kiwis, peeled and sliced into thin circles
  • Sliced strawberries (about 2-3 from the punnet)
  • Extra honey graham cracker crumbs (optional)

PS: Please ignore the egg in the ingredient shot, I actually didn’t use it at all even though it was in the original recipe. I decided to go with a no-bake base and therefore omitted the egg from my recipe.

METHOD

  1. Prepare an 8.5-inch springform pan by lining the bases with baking paper and greasing the edges with a little bit of butter. Add all of the base ingredients into a medium-sized mixing bowl and mix until well combined. Press half of the mixture over the base of the prepared pan and set aside in the refrigerator for about 10-15 minutes or until firm.
  2. In a separate medium-sized mixing bowl, combine the mashed banana, yoghurt, honey, and lime juice, whisking well until smooth. Set aside.
  3. Arrange half of the strawberry slices on top of the cooled crust then pour over half of the yoghurt mixture on top of the strawberries in an even layer.
  4. Repeat by adding the remaining half of the base over the top of the yoghurt mixture, arranging the strawberries slices, and the pouring the remaining half of the yoghurt mixture.
  5. Top the cake with the kiwi slices and strawberries slices before placing in freezer for about 3 hours or until completely frozen.
  6. Serve and enjoy! Tip: to cut, hold a knife under hot water for 10 seconds, dry and cut the frozen cake wile the knife is still warm!

Strawberry Kiwi Lime Yoghurt Cake

Strawberry Kiwi Lime Yoghurt Cake

BON APPÉTIT

– Ally xx

myTaste.com