09 September

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September 1, 2022

Pulut Hitam

Posted by HI Cookery under 09 September | Tags: , , , , |
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Pulut Hitam

(Black Glutinous Rice Dessert)

September: National Rice Month

Islander’s college study buddy, AAW, from Singapore, introduced her to an exotic dish from Southeast Asia: pulut hitam. This black glutinous rice dessert is simple, easy and affordable to make, especially for hungry out-of-state and international students like them who pay more than in-state tuition. Its dark hue (which is actually a deep purple) looks so dramatic when served with sliced colorful tropical fruits. Pulut hitam also makes for a curious conversation starter with those who are unfamiliar with this dessert. Offer them to taste it, just like AAW did to Islander during a study break, and they will feel like they have experienced something sweetly unique. Pulut hitam is an especially good recipe to make during National Rice Month.

Recipe
(Adapted from AAW)

Ingredients

  • 1 cup black glutinous rice
  • 5 cups water
  • 1/3 – ½ cup sugar or to taste (white, turbinado, rock or palm sugar)
  • Canned coconut milk
  • Unsweetened coconut flakes

Directions

Rinse the rice several times until the water becomes lighter. In a covered metal or glass container, soak the rice in water overnight. Drain the water and rinse several times again. Boil 5 cups of water in a large pot. Carefully add the rice. Cover the pot and lower the heat to simmer, stirring occasionally. 

Half an hour later, stir in sugar. Cover and simmer for 15 more minutes. Stir and check that the rice has not stuck to the bottom of the pot or becomes burned. Cover and cook 15 more minutes. Most of the water will be evaporated but the rice will still be soupy. May be served warm or cold. To serve, ladle rice in dessert bowls. Spoon 2-3 tablespoons of coconut over the rice and stir lightly. Garnish with unsweetened coconut flakes.

Notes

  • Pulut hitam is of Malaysian origin but the dessert is popular in the region. It is known as bubur ketan in Indonesian and bee ko moy in Hokkien.
  • Search our blog for more rice recipes.

 

September 2, 2021

Cocada Amarela

Posted by HI Cookery under 09 September | Tags: , , |
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Cocada Amarela

(Angola Coconut Dessert)

September 2: World Coconut Day

We go nuts for coconuts, especially since Islander grew up eating a lot of it in Hawaii. The tropical fruit is grown in warm climates around the world and it has made its way into African recipes as well, such as cocada amarela. This shredded coconut dessert from Angola was influenced by the cuisine of Portugal. Cocada amarela blends the best of both countries, making this a sweet treat and global goody on World Coconut Day!

Recipe

(Adapted from Whats4Eats)

Ingredients

  • 3 cups water
  • 1 cup sugar
  • 2 cloves
  • 2 cups coconut, unsweetened, grated
  • 6 egg yolks, beaten
  • Salt, pinch
  • 1 teaspoon ground cinnamon (optional)

Directions

In a large pot, boil together the water, sugar and cloves. Reduce heat to medium and simmer for another 15-20 minutes until it becomes like a syrup (or the temperature reaches 230 degrees F on a candy thermometer).

Remove from heat and discard the cloves. Reduce to low heat. Stir in the coconut, being careful not to burn the bottom of the pan. In a small bowl, beat the egg yolks with a pinch of salt.

Add a spoonful of the hot coconut mixture into the egg yolk to temper it. Gradually add the rest of the beaten egg yolks and coat it until the dessert turns yellow.

Return everything to the pot and cook over very low heat for another five minutes, stirring constantly so the yolks do not curdle. Scoop into dessert plates and sprinkle with ground cinnamon (optional).

Notes

  • Search our blog for other recipes containing coconut.
 

September 29, 2020

Triple Espresso Brownies

Posted by HI Cookery under 09 September | Tags: , , , , |
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Triple Espresso Brownies

September 29: International Coffee Day

Coffee, coffee and more coffee! This frosted chocolate brownie has three delicious coffee flavorings that coffee lovers are sure to appreciate:

  • Espresso powder (or instant coffee crystals)
  • Espresso-flavored chocolate baking chips
  • Coffee liqueur (or strong coffee)

If espresso-flavored chocolate chips are not available, chocolate covered coffee beans may be substituted. Try triple espresso brownies with a cup of coffee while celebrating International Coffee Day.

Recipe

(Adapted from Midwest Living)

For the brownies

  • 2 tablespoons water
  • 1 tablespoon espresso powder (or instant coffee crystals)
  • ½ cup (1 stick) butter, unsalted
  • ¾ cup chocolate espresso baking chips (we used Rex Coffee brand) or chocolate chips
  • ¾ cup sugar, granulated white
  • ½ teaspoon vanilla
  • 2 eggs, beaten
  • 1 cup flour
  • ½ cup walnuts, chopped
  • ¼ teaspoon salt

Directions

In a saucepan dissolve the espresso powder in water. Add the butter and chocolate espresso chips. Melt over low heat.

Stir until smooth. Add the sugar, beaten eggs and vanilla.

Remove from heat and add the flour, walnuts and salt. Stir everything until smooth.

Line an 8×8-inch square pan with foil with enough overhang “handles” so it is easy to remove the brownies after baking. Lightly grease the bottom and sides of the foil with cooking spray, butter or oil. Spread the brownie batter in the pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from oven and cool. Meanwhile, make the frosting.

For the frosting

  • 1 ½ cups powdered sugar, sifted
  • 2 tablespoons butter, softened
  • 1 tablespoon boiling water
  • 1 tablespoon coffee liqueur (we used Kona coffee liqueur; see Notes for substitution)
  • ¼ teaspoon vanilla
  • ¼ cup chocolate espresso baking chips (we used Rex Coffee brand) or chocolate chips or chopped chocolate covered coffee beans

Directions

In a mixing bowl, cream the butter with powdered sugar. Add the boiling water and mix until smooth. Thin out the frosting to a spreadable consistency by adding the coffee liqueur and vanilla. Spread on the cooled brownies.

Sprinkle the top with chocolate espresso chips. Cut into 16 squares. Store leftovers in tightly covered container for up to five days.

Notes

  • Instead of coffee liqueur, use strong liquid coffee. One teaspoon espresso powder of instant coffee crystals may also be used.
  • We found the chocolate espresso baking chips/morsels from the Walmart baking aisle. They may be ordered from Amazon as well. Rex Coffee and Nestle are two brands that make these products.
  • Get a free PDF cookbook of recipes with more espresso chips.
  • Search our blog for other recipes containing coffee as an ingredient or flavor.

 

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