Dessert Archives - Page 2 of 17 - International Cuisine

Bakabana (Battered Fried Plantains with Peanut Sauce)

September 3, 2020 By Darlene at International Cuisine

Bakabana is a delicious little treat made with ripe plantains, actually the more black they are the better. Plantains are abundant in the little South American country of Suriname.

I have made fried plantains many times and I really enjoyed this recipe with the sweet batter. I also loved the spicy peanut dipping sauce. Peanuts are another common ingredient in Surinamese cuisine. It also calls for kecap manis which is also beloved sweet soy sauce. It made for a lovely way to end our Surinamese meal. Bakabana is a favorite snack or dessert in Suriname. As always bakabana are best right out of the fryer so that batter is crispy and the plantains soft and warm.

Did you know that Suriname has one of the largest protected areas of rainforest in the world? It is called the Central Suriname nature Reserve and is also a UNESCO World Heritage Site. The rainforest covers the southern four-fifths of the country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and loempia.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 2 votes

Bakabana (battered fried Plantains with a spicy peanut dipping sauce)

A delicious treat or dessert from Suriname

Course Dessert

Cuisine surinamese

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings

Calories 662kcal

Author Darlene at International Cuisine

Ingredients

Sauce Ingredients:

½ cup natural peanut butter
1 teaspoon galangal powder
1/3 cup Kecap Manis
1 tablespoon lime juice
1 tablespoon chopped peanuts for garnish

Ingredients For the Bakabana

4 plantains very ripe, black
1 egg
1/2 cup flour
1/2 cup cornstarch
2 Tablespoons buttermilk
2 Tablespoons brown sugar
pinch salt
1/2 cup soda water
vegetable oil for frying

Instructions

Sauce Instructions

To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
Simmer for 10 minutes until sauce is smooth and thick.
Garnish with chopped peanuts.

Insructions for the Bakabana

In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a pinch of salt. Add the soda water gradually until you make a thick smooth batter. Set the batter aside to rest for 15 minutes.
Peel the plantains by making a slit with a knife, the long way, from one end to the other, and cutting off the ends. Pull the skin off.
Slice the plantains diagonally into slices about 3 inches long and about 1/3" thick.
In a heavy pot, or deep fryer heat up vegetable oil to a minimum depth of 2 inches. Heat up to 350 degrees or until a drop of batter sizzles.
Once the oil is hot, dip the plantain slices into the batter to coat them and carefully drop them in the oil taking care not to over crowd the pan.
Cook until golden brown on both sides turning once, about 3-4 minutes. Remove with slotted spoon and let drain on a paper towel to remove excess oil. Sprinkle with salt and serve warm with the spicy peanut sauce and a lime.

Nutrition

Sudanese Peanut Macaroons (Ful Sudani)

July 2, 2020 By Darlene at International Cuisine

Sudanese peanut macaroons are called ful Sudani. They are really quick and easy to make. We enjoyed them alongside Sudanese cinnamon tea. Peanuts are a staple ingredient in both Sudan and South Sudan. Did you know that peanuts are not a nut but actually a legume? Many people are surprised by that fact. They are called ground nuts in Sudan.

These little light bites are more like a peanut meringue than a macaroon you may be familiar with from France. We loved them!

Sudan used to be one of the world’s top exporters of peanuts but its ranking has fallen in recent years, Traditional small-scale farming in Sudan’s western states produces 70% of the country’s groundnut supply. Since peanuts depend on rainfall to survive, devastating droughts in these regions have significantly affected the farmers abilities to produce high yields.

The government has high hopes for a new variety of peanut that has been developed that supposedly is more drought resistant with higher yields it is called Tafra-1. We can only hope that this works as 70 percent of the labor force works in agriculture and the groundnuts are a source of protein in Sudanese cuisine.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip and ful Medames.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Sudanese Peanut Macaroons (Ful Sudani)

A wonderful quick and easy recipe from Sudan.

Course Dessert

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings cookies

Calories 91kcal

Author Darlene at International Cuisine

Ingredients

2 cups Peanuts roasted and unsalted
3 large egg whites
1/8 tsp salt
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 325 F
Grind the unsalted, roasted peanuts to small bits reaching a grainy texture but not a powder. Set aside.
In a bowl beat the egg whites with the salt until stiff
Add in the powder sugar a little at a time using a low speed until fully incorporated.
Add in the vanilla extract and the peanuts, stir to combine
Place parchment paper on a backing sheet and place about 1 tablespoon size spoonfuls of the dough, leaving a room between each one.
Bake for 15 minutes, watch closely, they should be lightly colored but not browned.

Nutrition

Sri Lankan Watalappan (Creamy Coconut Custard)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan Watalappan is a delicious dessert that is like a creamy coconut custard. It is topped with cashew nuts. What makes this dessert so special is the use of kithul jaggery. This special jaggery comes from the fishtail palm in Sri Lanka. This brown like sugar has an amazing caramel like taste that is floral, woody, smoky and even savory. It is no surprise that this is beloved all throughout Sri Lanka. You could probably substitute brown sugar and molasses, but if you can get the jaggery, I highly recommend it.

You can make the recipe in a large dish or individual serving ramekins. We enjoyed the Sri Lankan watalappan with a cup of Ceylon black tea that Sri Lanka is famous for.

Ultimately the dish is cooked by steam which can be done on the stove top, Instant pot or in the oven. I made mine in the Instant pot, and they came out perfect.

Did you know that Sri Lanka is one of the best safari destinations outside of Africa? They have an abundance of wildlife squeezed into 26 national parks. The Elephant is the national animal and are abundant on the island. Back in 2004 a terrible tsunami hit the island killing 30,000 people and displacing nearly 1.5 million. Just before the tsunami hit, the elephants ran for the hills.

If you would like to learn more about this beautiful Island nation be sure to check out “Our Journey to Sri Lanka”. There you will get authentic Sri Lankan recipes like pol sambal , prawn curry, and much more.

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4.41 from 5 votes

Sri Lankan Watalappan (Creamy Coconut Custard)

A delicious creamy dessert that you are sure to love. If you can get kithul jaggery, I highly recommend it.

Course Dessert

Cuisine Sri Lankan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 303kcal

Author Darlene at International Cuisine

Ingredients

5 large eggs
250 grams kithul jaggery
2 Tbsp water
1 cup canned coconut milk
¼ tsp cardamom powder
Pinch salt
Roasted cashews For garnish

Instructions

Shave the jaggery using a sharp knife, peeler or grate.
Heat a pan to medium heat, add the grated jaggery or sugar along with 2 Tbsp of water. Cook until dissolved.
Take the pan off heat and let it cool.
Whisk the coconut milk into the sugar syrup.
Whisk the eggs, with a pinch of salt and cardamom powder in a separate bowl.
Add the coconut milk mixture to the eggs and whisk until just combined. Do not over whisk
Strain the mixture through a sieve and discard any solids.
Pour into 6 x 1/2 cup ramekins. Take care not to over fill the ramekins as the watalappan will rise slightly during the cooking process.

Stove top steaming:

Place the ramekins in a large pot and fill the pot with water so that half of the dish is submerged in water. Cover and seal the lid. Steam for 30 minutes for the ramekins.

Instant pot:

Place the steaming insert in Instant Pot and add 2 cups of water. Place the ramekins on the insert. Close the lid and put the vent in sealing position. Steam for 15 minutes. Once done, use a mitt to release the pressure by turning the vent. Take out the ramekins and let it cool.

In the oven:

Preheat the oven to 350 degrees Fahrenheit.
Place the ramekins in a large dish and fill it half way with hot water. Cover the ramekins loosely with a foil.
Place the dish in the oven.
Bake for 30-40 minutes. You want the custard to be set.
Remove from the oven and let it cool.
You can serve the watalappan as it is, or chill for a few hours.
Garnish with roasted cashews when serving.

Nutrition

Spanish Crema de Catalan

May 14, 2020 By Darlene at International Cuisine

Spanish Crema de Catalan is known as the Catalan Crème brulee, this custard version has a citrus twist. It is pretty easy to make you just need to watch it closely. Spanish Crema de Catalan is believed to be Europe’s oldest custard dessert. When it says stir constantly, you really need to. You can brulee the top with either a torch or in the broiler.

Spanish crema de catalan was the perfect ending to our Spanish international cuisine meal. All sorts of citrus are grown in Spain in their wonderful Mediterranean climate, especially in the Andalusian region. One of my favorite things to do is go to a local market to see what is available.

One of my first memories of visiting Spain was having lunch in Seville in a little square where oranges were literally falling off the trees. The “Seville oranges” however were not the edible kind you would want to eat they are extremely bitter. They are an emblem of the city of Seville and a fragrant and beautiful site in spring.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 5 votes

Spanish Crema de Catalan

A delicious creamy custard with a citrusy twist similar to creme brulee

Course Dessert

Cuisine Spanish

Prep Time 5 minutes

Cook Time 15 minutes

cooling time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 235kcal

Author International Cuisine

Ingredients

3 Eggs Separated using only the yolks
½ cup sugar
2 cups milk
2 Tablespoons cornstarch
1/2 lemon zest
½ cinnamon stick

Instructions

In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
Add in just 1 ½ cups of milk and stir to thoroughly combine.
Add in the lemon zest and cinnamon stick.
Heat the mixture over medium high heat, stirring occasionally
Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
Start slowly adding in the cornstarch mixture, stirring constantly
Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
Ladle the custard into individual ramekins and let cool.
Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.
Enjoy!

Nutrition

South African Melktert (Milk Tart )

April 16, 2020 By Darlene at International Cuisine

South African melktert is an extremely popular dessert. It is a milk tart that is not too sweet, creamy and delicious, it would make a lovely dessert for any occasion. It is also surprisingly easy to make and kids love it too!

Having a tart pan makes it super easy to make and serve, this is the one I like to use. The nice thing about this recipe is you likely have everything you need to make it on hand. Easy to pull together. You can even use a store bought pie pastry if you are pressed for time.

Did you know that South Africa is home to one of the most luxurious trains in the world? It is called the Rovos Rail and guaranteed you would find melktert on the menu. It is truly a beloved dessert throughout the country.

If you would like to learn more about more be sure to check out “Our Journey to South Africa”, there you will also find more authentic recipes like biltong, geelrys and bobotie .

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.63 from 8 votes

South African Melktert (milk tart)

A delicious and super easy creamy dessert recipe you will love to serve for just about any occasion.

Course Dessert

Cuisine South African

Prep Time 30 minutes

Cook Time 35 minutes

Freezer time / chill time 1 hour 30 minutes

Total Time 2 hours 35 minutes

Servings

Calories 376kcal

Author Darlene at International Cuisine

Ingredients

Pastry Crust

1 1/2 cups all-purpose flour
1/3 cup powdered sugar
¼ teaspoon salt
9 Tablespoons unsalted cold butter cut into small pieces
1 large egg
1 Tablespoon water

Milk Filling

2 1/4 cups milk
2 Tablespoon butter
2 Tablespoons flour
2 Tablespoons cornstarch
1/2 cup sugar
2 eggs
½ Tablespoon vanilla extract
1 Cinnamon stick
cinnamon for garnish

Instructions

Pastry Crust

Grease a 9-inch pie pan with a removable bottom Set aside
In a bowl add flour, salt and sugar, mix ingredients.
Add in butter mix with a hand mixer.
Add egg and water mix until a dough forms.
Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible.
Lightly press the dough on the prepared tart pan – working from the center up until the bottom and sides are fully covered with pastry.
Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside

Milk Filling

Place saucepan over medium heat, add butter, cinnamon and milk -bring to a boil and remove from the heat.
In another bowl, mix together flour, cornstarch, sugar, vanilla extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
Now return the pan back on the stove – keep stirring constantly until in starts to bubble.
Cook for about 5-6 minutes. Remove from heat, remove the cinnamon stick and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.

Nutrition

Kac Kac (A Somali Doughnut)

March 5, 2020 By Darlene at International Cuisine

Kac kac is the name of these little fried dough treasures. Sometimes they are referred to Somali Beignets. These are beloved in Somalia especially during the month of Ramadan. Somali’s anxiously await for Iftaar, the meal to break the fast, and the fragrance of cardamon scented dough is a tradition which can bring people right back home. The scent of celebration. A bite of deliciousness.

Each family has their own secret recipe for Kac kac. I found this one to be the most common. The result is a crispy on the outside and light and fluffy on the inside bite. We enjoyed it with black tea which is commonly served after a heavy meal. It was the perfect ending to our Somali meal.

Did you know that Somalia is home to frankincense and myrrh? It is common in Somalia to use a pot called Dabqaads as an incense burner to make their homes smell good. The incense is placed on hot charcoal inside the pot which burns for about 10 minutes. The fragrance lingers for hours.

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes including the Xawaash you need for the Suugo. Also, you are sure to enjoy other recipes like Somali Salad.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 4 votes

Kac Kac (Somali Doughnuts)

These are super quick and easy to make and very addicting!

Course Dessert

Cuisine Somali

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 560kcal

Author Darlene at International Cuisine

Ingredients

2 cups flour all-purpose
1 teaspoons baking powder
1/2 cup sugar
1/2 cup melted ghee or butter
2 tablespoons warm milk
1 teaspoon cardamom powder
2 eggs
Oil for frying
confectioners sugar for dusting Optional

Instructions

Mix flour and baking powder in a bowl.
Add sugar and cardamom powder.
Pour hot melted ghee or butter onto the flour mixture. Mix well until combined.
Add the warm milk and lightly beaten eggs and knead the dough until smooth. You should be able to easily clean the bowl with dough and then you know it is done.
Roll out the dough into a circular shape to a thickness of about half an inch and cut into the desired shape.
Heat the oil.
Deep fry the kac kac until golden brown, remove from oil, place on a paper towel to drain oil.
Dust with confectioners sugar if desired.
Serve and enjoy!

Nutrition

Coconut Pudding ( A Dessert from Solomon Islands and Tuvalu)

February 13, 2020 By Darlene at International Cuisine

Coconut pudding is a super quick and easy recipe to make. I actually think it is more like a jello than a pudding. It is very tasty and would be perfect for hot summer day on the beach. I served it in a coconut shell for a unique presentation.

Coconuts are abundant on both of these island nations, Solomon Islands and Tuvalu. You can of course make the coconut pudding using fresh coconut milk which would be most authentic or you can also make it with canned coconut milk. Sometimes opening a coconut can be a bit intimidating but the truth is if you use a corkscrew and poke one of the eyes you can remove the water. Then you can give the coconut a good whack with the back side of sturdy clever and it will crack right open. If you want to remove the flesh of the coconut this tool comes in very handy.

Did you know that Tuvalu is the least visited country in the world? It is quite remote and may be one of the first to go under the sea due to climate change. If you would like to learn more about these countries be sure to check out “Our Journey to Solomon Islands and Tuvalu”

If you are looking for more authentic Oceania recipes be sure to check out my other recipes Taro Root Chips, Palusami, and Tuna Coconut Curry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 6 votes

Coconut Pudding (A Sweet Island Dessert)

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Course Dessert

Cuisine Solomon Islands, Tuvalu

Prep Time 5 minutes

Cook Time 7 minutes

refrigeration time 1 hour

Total Time 1 hour 12 minutes

Servings

Calories 255kcal

Author Darlene at International Cuisine

Ingredients

2 14 0z Cans Coconut Milk unsweetened
1/2 Cup cornstarch
1 Cup Sugar
1/4 teaspoon Salt
2 Coconuts Cut in half for serving

Instructions

In a medium size saucepan add in all the ingredients and cook over medium high heat.
Stir constantly until the sugar and cornstarch is dissolved.
Keep stirring until the mixture starts to boil, thicken and is smooth.
Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.
When you are ready to serve prepare your coconuts if using as a serving vessel.
Scoop the coconut pudding into the coconuts and serve.

Nutrition

Potica (A Traditional Slovenian Pastry)

January 9, 2020 By Darlene at International Cuisine

Potica pronounced poh-TEET-sa is a traditional Slovenian sweet or savory pastry. It is made with a leavened dough that is rolled or stretched out thinly and then spread with a filling. The most popular filling for potica is made with walnuts which is what this recipe is for however, other popular fillings include poppy seed, cottage cheese, hazelnut, chocolate, tarragon, leeks and even their famous honey.

Potica was made a global sensation by Pope Francis when he mentioned it in his conversation with First Lady Melania Trump during their visit to the Vatican. He said “What do you give him to eat? Potica?”. Many news organizations reported on the conversation and the world wanted to know all about potica. Potica is enjoyed for every festive occasion in Slovenia especially around the holidays.

It turns out potica is a delicious dessert that you will want to make often. Why not try it with different fillings? I am sure all would be delicious. We enjoyed the walnut version as dessert for our International Cuisine meal with a nice strong cup of coffee. A perfect ending to our Slovenian feast.

Did you know that Melania Trump was born in Slovenia? She is one of only two First Ladies that were born outside of the USA. If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes.

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3.36 from 93 votes

Potica (A Traditional Slovenian Pastry)

Potica is a delicious nut- filled pastry you will want to make more than once.

Course Dessert

Cuisine Slovenian

Prep Time 25 minutes

Cook Time 1 hour

Resting and Rising time 3 hours 10 minutes

Total Time 4 hours 35 minutes

Servings loaves

Calories 3044kcal

Author Darlene at International Cuisine

Ingredients

Yeast

2 1/2 tsp yeast
1/4 cup lukewarm milk
1/2 Tablespoon sugar

Dough

3/4 cup milk
6 Tablespoons butter
3 egg yolks
6 Tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons vanilla
3 1/2 to 3 3/4 cups all-purpose flour sifted

Walnut Filling

1 pound walnuts ground fine
1/2 stick butter
3/4 cup milk or half and half cream
1 cup sugar
1/4 cup honey
1 1/2 teaspoons vanilla
Grated peel from 1/2 orange or 1/2 lemon
3 egg whites
Cinnamon

Instructions

For the yeast

Dissolve yeast in milk; add sugar and combine. Cover in warm place, about 10 minutes, until bubbly.

For the Dough

In a sauce pan, Scald milk; add butter. Cool to lukewarm.
In small mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored.
In large bowl, sift 1 1/2 cups flour.
Pour mixture of prepared yeast, milk, butter, eggs and sugar into mixing bowl with 1 1/2 cups of flour; beat with electric mixer until smooth and elastic. Keep adding flour and mixing with a wooden spoon until of consistency that dough can be handled without sticking.
Place on floured board and knead for about 15 minutes, adding flour as needed, to make a non-sticking dough. Place dough in well-greased bowl; turn to grease top. Cover and let rise in warm place for about 2 hours until doubled in size.

For the Walnut Filling

Grind walnuts in food chopper with finest blade.
Melt butter in large saucepan. Add milk, sugar and honey; cook to rolling boil, taking care not to let it boil over.
Pour hot mixture over walnuts.
Add vanilla and grated peel.
Mix thoroughly and allow to cool.
Beat the egg whites until stiff and fold into the cooled nut mixture.

Rolling and Baking

Grease well the two 12" x 4" loaf pans.
Roll out ½ the dough on table covered with cloth sprinkled well with flour. Roll as large and thin as possible into a rectangle. Spread ½ the filling evenly over entire dough, sprinkling generously with cinnamon.
Start rolling up dough by hand (jelly-roll fashion) from the wide side, stretching the dough slightly with each roll. Keep the side edges as even as possible.
Prick roll about every several turns with a toothpick to help eliminate air pockets. Continue rolling by hand to opposite edge. Seal ends more securely by gently pulling dough down to cover ends and tucking underneath when placing in pan.
Cover and let rise in warm place until double, about one hour.
Bake in preheated 325-degree oven for 1 hour until medium brown.

Nutrition

Apples in a Bathrobe (Jabicka v Zupane)

December 19, 2019 By Darlene at International Cuisine

Apples in a bathrobe is the literal translation of the dessert called jablcka v zupane in Slovakia. I imagine it apples in a bathrobe got its name because slices of apples are drenched in a batter and then fried, topped with cinnamon and sugar. It feels like a hug or a cuddle in a bite, like a bathrobe is on a cold winter day.

I used my apple corer and peeler for this recipe and it worked wonderfully. If you don’t have one, you can use the tip of vegetable peeler to core the apple and then peel it. Either way will work just fine. You then simply slice the apples dip them in the batter and fry them. Once out of the fryer you sprinkle them with cinnamon and sugar. They are truly a delightful bite, and we loved it with a nice robust cup of coffee to end our International Cuisine meal.

There used to be over 300 varieties of ancient apples that were grown in Slovakia, today there are about 50 mostly foreign varieties. I used a granny smith for this recipe and loved how the tart apple contrasted perfectly with cinnamon and sugar. You can also dip them in ground walnuts and sugar or simply sprinkle them with just powdered sugar. Which ever way you choose, you will love them. Apples in a bathrobe are a true delight.

Did you know that Slovakia has the largest number of castles and chateaus in the world per capita? If you would like to learn more about the food and culture of Slovakia be sure to check out “Our journey to Slovakia”. There you will also find more authentic recipes like Kupustnca and Bryndzove halusky, Slovakia’s national dish.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Apples in a Bathrobe

A quick and easy dessert recipe from Slovakia

Course Dessert

Cuisine Slovakia

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 256kcal

Author Darlene at International Cuisine

Ingredients

1 large egg
1/2 cup flour
1/2 cup milk
1 Tablespoon powdered sugar
1/8 teaspoon baking soda
2 apples Granny smith or similar
1 cup oil for frying

For the topping

1 Tablespoon cinnamon and sugar Optional
1/4 cup ground walnuts Optional
1 Tablespoon Powdered sugar Optional

Instructions

Peel and core the apples and cut into round slices about 1/4 to 1/2 inch thick.
Mix all the other ingredients into a bowl until smooth, a whisk works well for this.
Preheat the oil in a frying pan over medium high flame.
Dip the apple slices into the batter and then immediately into the oil taking care not to overcrowd the pan, fry for about 3-4 minutes and flip to the other side until golden brown.
Remove from oil and place on a paper towel to drain excess oil
While still hot sprinkle or dip into your desired topping.
Serve warm

Nutrition

Pandan Chiffon Cake A Recipe from Singapore

November 7, 2019 By Darlene at International Cuisine

Pandan chiffon cake is a lovely recipe from Singapore. Pandan is a beloved ingredient also known as an essence in all of South East Asia. Pandan is a leaf also known as Screwpine.

The bright green color in this cake comes from the juice of pulverized pandan leaves. You should be able to find pandan leaves in your local Asian market, I found mine in the freezer section.

The essence or flavor of the pandan comes out when it is heated or cooked. It has an earthy, distinctive, almost nutty flavor that is delicious.

It is easy to get the pandan juice, you simply put the leaves in a high speed blender like a vitamix with just a bit of water and coconut milk. You pulverize the leaves and press them in a sieve, just like that you get the pandan essence you need for this delicious recipe. It is a bright green color that is distinctive to pandan.

Be sure to check out more delicious Singaporean recipes like Hainanese Chicken Rice their national dish, or their famous Singaporean Chili Crab.

Did you know that Singapore is known for having the highest paid leader earning over 1.7 million dollars per year, and they have no corruption? If you would like to learn more be sure to check out “Our Journey to Singapore”.

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4.25 from 4 votes

Pandan Chiffon Cake from Singapore

A delicious light and not too sweet dessert recipe you will love.

Course Dessert

Cuisine Singaporean

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 261kcal

Author Darlene at International Cuisine

Ingredients

½ cup coconut milk divided
2 Tablespoons water
15 pandan leaves
5 egg yolks
½ cup sugar divided
1/3 cup coconut oil
1 teaspoon baking powder
1 cup cake flour
7 egg whites
1/2 teaspoon Vinegar
1/2 teaspoon salt

Instructions

Put the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk in a high speed blender and pulverize. Put a sieve over a bowl and press the blended pandan leaves to obtain the extract. Set aside. Discard the leaves.
With a mixer, beat 5 egg yolks until the color lightens. Add 2 Tablespoons of the sugar. Continue beating until mixture is even and creamy.
Add coconut oil, the rest of the coconut milk and pandan extract. Mix well. Add sifted baking powder and cake flour into the mixture.
In another bowl, prepare meringue, add remaining sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.
Continue beating the egg whites at medium speed. Add salt. Beat the egg whites mixture until stiff. Do not overbeat.
Gently fold in the meringue into the batter in batches. Fold until the batter and meringue are mixed thoroughly, trying not to deflate the batter.
Slowly pour the batter into a 9” mold while tilting the mixing bowl to get rid of air bubbles.
Put in oven and Bake for about 1 hour or until golden brown. Once out of the oven, place it upside down on a cake plate until it cools to room temperature. If necessary use a knife around the edges to remove the cake.
Enjoy!

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