Purple Sticky Rice with Coconut Sauce

Again from Tamarino in Luang Prabang

I don’t normally like sweet rice, but I LOVED this.

Ingredients:

• 300 grams rice
• 8 fl oz coconut cream or milk
• 100 grams sugar
• 1/2 tsp salt
• toppings: strawberries, mint, toasted coconut, sesame seeds, mango, sliced banana, or other fruit

Directions:

1) Make the rice per the instructions.

2) Heat the coconut milk/cream, sugar, and salt in a saucepan until the sugar is dissolved.

3) Remove the rice from the steamer and pour the sauce over it (leaving a bit), and allow to stand for 15 minutes.

3) Alternatively, if the rice is cold, add the rice to the coconut milk/cream mixture and cook until the mixture is bubbling and most of the moisture is gone.

4) Serve with more of the sauce (if left over) and toppings.

 

Deep Fried Bananas

The best desert I’ve probably ever had or made (even though we didn’t do much of the making in the class).

Ingredients:

• 5 small ripe bananas
• 1/4 cup wheat flour or all purpose flour
• 1/4 cup rice flour
• 1/4 cup sugar
• 1/4 cup grated coconut or desiccated coconut
• 3 TBSP white sesame seeds
• 1 pinch salt
• 1 cup water
• 4 cups vegetable oil (for frying)

Directions:

1) Peel the bananas and cut into 2 pieces lengthwise.

2) Mix the wheat flour, rice flour, sugar, grated coconut, white sesame seeds, and salt together.

3) Add water if the batter seems dry.

4) Heat the oil over medium heat.

5) Dip the banana into the batter generously.

6) Deep fry the bananas until golden brown.

7) Serve with coconut ice cream.

Grilled Apples

This was also made for the Memorial Day (June 6th in Korea) holiday, and I couldn’t take pictures because by the time we got around to making and eating them it was dark and any picture would have come out poorly. Especially since my camera’s flash is broken.

Ingredients:

• 4 apples, sliced
• 2 parts water (this will depend on the size of your container and the size of your apples)
• 1 part lemon juice
• 2 lemons, sliced (optional)
• 2 TBSP brown sugar
• 1 TBSP cinnamon

Directions:

1) Add the apples to a container (if you’re doing the grilling at your home, you can just put them in a bowl) and cover with the water, lemon juice. I added slices of lemon to make it look nicer and keep the lemon flavor going since I was not sure how long they would sit. I didn’t want them to start to turn brown.

2) Mix the brown sugar and cinnamon.

4) Grill the apples, flipping once to give them nice grill marks on each side.

5) Sprinkle with the cinnamon sugar mixture.

Any left over cinnamon sugar can be used in French Toast or sprinkled on anything.

Chocolate Bald Cupcakes

Made for potluck, so of course I forgot to take a photo! I make day of, throw into Tupperware and go out the door to work and straight to potluck. Maybe I should start making a day ahead…

I didn’t realize until after that they are vegan!

Recipe taken from here.

Ingredients:

• 1 1/2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup cocoa powder
• 1/2 cup oil
• 1 cup water
• 1 tsp vanilla extract
• 1 TBSP vinegar

Directions:

1) Preheat your oven to 350F/175C or 140C for a toaster oven.

2) Mix everything together until blended.

3) Pour into cupcake tins and bake for 15-20 minutes.

Bread Pudding

I used to HATE bread pudding. It was always just mushy bread to me. Until I had it in Ireland. In Ireland, french toast does not have cinnamon, so they load it in here, which I did not have in America. I also relate it to catering because it’s a pretty easy desert for them to do.

Ingredients:

• 3 pieces of bread
• 1 TBSP butter, melted
• 2 eggs beaten
• 1 cup of milk
• 3/8 cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla

Directions:

1) Preheat the oven to 350F/175C.

2) Tear the bread apart and put it into the baking dish(es).

3) Pour the melted butter over the bread.

4) Mix the eggs, milk, sugar, cinnamon and vanilla.

5) Pour the egg mixture over the bread.

6) Cook for 25 minutes, or until the bread seems hard but springs to the touch.