An eggless recipe.
Ingredients (makes 14 to 16):
600g plain flour
4 tsp instant yeast
2 tbsp caster sugar
2 tbsp honey
1 tbsp vanilla essence
100g sultanas or raisins
80g mixed peel
50g shredded coconut or mixed nuts
400ml milk or water
80g butter
50ml extra milk, for glazing
Icing sugar for dusting
Method:
1. Preheat oven to 200 deg C. Put all ingredients, except the extra milk and icing sugar into a mixing bowl.
2. Mix and knead to form a smooth pliable dough. Cover bowl and leave aside for about 45 minutes, or until dough doubles in size. Knead dough for about 5 minutes. Divide into 14 to 16 portions. Roll and shape each portion into a 12cm long piece.
3. Place the buns on prepared baking trays, leaving space for the dough to rise. Leave aside for 10 minutes or until the dough has risen. Bake buns in preheated oven for 10 minutes. Brush with milk immediately and leave to cool on wire rack. Sprinkle with icing sugar when cool.
Recipe source: Lifestyle magazine
Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts
Sweet potato dumplings
Ingredients (serves 8):
600g sweet potato
1 cup glutinous rice flour
1-2 tbsp sugar
2-3 tbsp palm sugar
5 pandan leaves, knotted
1 coconut, grated
Method:
1. Skin and cut sweet potatoes into pieces. Add enough water to just cover the sweet potatoes. Boil until soft. Mash hot sweet potatoes until smooth.
2. Mix a half portion of mashed sweet potato with glutinous rice flour. Mix slowly to form a smooth dough. Pinch dough and roll in between palms to form small balls. Drop dumplings into boiling water. Remove dumplings when they float and leave in a bowl of water.
3. Squeeze grated coconut for first milk. Add a pinch of salt and simmer until almost thickened. Set aside.
4. Add about 3 cups of water to grated coconut and squeeze for second milk.
5. In a pot, combine both sugars, knotted pandan leaves, coconut milk and remaining half portion of mashed sweet potato. Bring to simmer over moderate heat, stirring occasionally.
6. Add the cooked dumplings. Turn off heat when it boils again. Serve sweet potato dumplings, either hot or warm, with the coconut cream.
Recipe source: Lifestyle magazine
600g sweet potato
1 cup glutinous rice flour
1-2 tbsp sugar
2-3 tbsp palm sugar
5 pandan leaves, knotted
1 coconut, grated
Method:
1. Skin and cut sweet potatoes into pieces. Add enough water to just cover the sweet potatoes. Boil until soft. Mash hot sweet potatoes until smooth.
2. Mix a half portion of mashed sweet potato with glutinous rice flour. Mix slowly to form a smooth dough. Pinch dough and roll in between palms to form small balls. Drop dumplings into boiling water. Remove dumplings when they float and leave in a bowl of water.
3. Squeeze grated coconut for first milk. Add a pinch of salt and simmer until almost thickened. Set aside.
4. Add about 3 cups of water to grated coconut and squeeze for second milk.
5. In a pot, combine both sugars, knotted pandan leaves, coconut milk and remaining half portion of mashed sweet potato. Bring to simmer over moderate heat, stirring occasionally.
6. Add the cooked dumplings. Turn off heat when it boils again. Serve sweet potato dumplings, either hot or warm, with the coconut cream.
Recipe source: Lifestyle magazine
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