Tag: dessert
Num Poum (Cambodian Coconut Waffles)
Num Poum (Cambodian Coconut Waffles)
Num poum are Cambodian-style coconut waffles. They are a popular street food eaten as a dessert (even though I still ate them for breakfast). The waffles are sweet enough from the palm sugar, coconut milk and cream, that they aren’t eaten with syrup. The rice flour gives the waffles a crispy outside and a chewy inside.
Equipment
- waffle iron
Ingredients
- 1 cup rice flour
- 1 large egg
- 1/2 cup coconut milk
- 1/2 cup coconut cream
- 1/4 cup grated coconut
- 3 tbsp palm sugar grated
- 3 tbsp coconut oil
- 1/4 tsp salt
Instructions
- Mix together all of the ingredients.
- Preheat your waffle iron. Pour about a cup of the batter into the iron.
- Close and flip. Cook for 4 minutes.
- Flip and cook for another 4 minutes.
Corn Bundt Cake with Salted Coconut Sauce
Corn Bundt Cake with Salted Coconut Sauce
This dessert is known as Bolo de Milho de Liquidficador; kitchen blender corn bundt cake. It is called that since all of the ingredients are puréed in a blender at once. It is that simple. The cake is baked in a bundt cake pan. It is served for breakfast or as a snack with butter.The salted coconut sauce is not authentic. I just happened to have made mango sticky rice the other night and thought that the salted coconut sauce in the rice with some butter, sugar, and coconut flakes would be a great addition to the cake…which it is.
Servings: 12
Equipment
- Food processor or blender
- Bundt cake pan
Ingredients
Corn Bundt Cake
- 1 cup yellow corn
- 1 cup coconut milk
- 1/4 cup water
- 3 large eggs
- 1 stick unsalted butter
- 1 1/4 cup sugar
- 2 cups corn meal
- 2 tbsp unsweetened coconut flakes
- 1 tbsp baking powder
- 1 pinch salt
Salted Coconut Glaze
- 2 tsp glutenous rice flour
- 2 tbsp water
- 1/2 cup coconut milk
- 1/2 cup sugar
- 2 tbsp unsweetened coconut flakes
- 1 tbsp butter
- 1 tsp salt
Instructions
- Purée all of the ingredients in a blender or food processor. Grease a Bundt cake pan with nonstick spray. Preheat the oven to 350 degrees. Pour the batter into the pan.
- Bake for 35 minutes. Let cool on a rack.
- Mix together the rice flour and water to make a slurry. Add all of the other ingredients to a pot over medium high heat. Once the sugar has dissolved, whisk in the slurry. Turn the heat to medium and simmer for 3-4 minutes until thickened.
- Once the cake has cooled, flip it on to a plate.
Tres Leches Cake
Tres Leches Cake
This is one of my favorite cakes. It’s quite easy to make. I’ve also learned while making it how unhealthy it is for you. Holy shit. Cream, more cream, sweetened condensed milk, evaporated milk, a stick of butter, 5 eggs, and a lot of sugar. I’m pretty sure that tres leches translates to English as “dairy bomb that will make your ass fat, tubby.” What’s really bad is that I only see a good 6-8 servings of this cake, when there’s probably twice that. Please try and share this cake. It really wouldn’t be right to eat all of it. Even over the course of a week(like anything even lasts that long in my house.)
Equipment
- standing mixer
Ingredients
Cake
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla
Tres Leches
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy whipping cream
- 1 tsp vanilla
Whipped Cream and Toppings
- 1 1/4 cup heavy whipping cream
- 4 tbsp sugar
- 1 tsp vanilla
- fruit of your choosing berries, pineapple, peaches, kiwi, mangos are all great options
Instructions
- Mix together the flour, baking powder, and salt. Set aside.
- In a mixer, beat 1 egg at a time over medium speed for 1 minute. Pour in the melted butter and continue to mix.
- Slowly add in the sugar, the vanilla, then the flour mixture.
- Preheat the oven to 325 degrees. Grease a 9”x13” cake pan with butter. Pour the mixture into the pan.
- Bake the cake for 30 minutes. Let cool on a rack.
- While the cake is cooling, mix together the tres leches.
- Once the cake had completely cooled, poke a ton of tiny holes on the top of it with a tooth pick or a knife. Pour the tres leches over the cake. Let the cake absorb the mixture covered in the refrigerator for 4 hours.
- About 5 minutes before you’re ready to frost the cake, mix on medium speed the heavy cream, sugar, and vanilla.
- Mix until it peaks and is whipped cream consistency.
- Evenly spread the whipped cream mixture over the cake. At this point the cake is ready. Or…
- Top the cake with your favorite fruits before serving. I topped the cake with blueberries and strawberries.
