January 1, 2016

Baked Poi Mochi

Posted by HI Cookery under 01 January | Tags: , , , , , , , |
[8] Comments 

Baked Poi Mochi

Baked Poi Mochi

January 1: New Year’s Day

Islander grew up eating Filipino bibingka during the holidays, special occasions and “just because” in Hawaii. Other Asian immigrants on the islands have a similar sweet treat, like Japanese mochi and Chinese gau, for the new year. The glutinous rice is considered an auspicious food. Its stickiness symbolizes that good luck would stick with you throughout the coming year.

In a Hawaiian twist, Islander added poi powder to the mochi and coconut flakes for a tropical taste. We let our haole neighbors try a little bit of poi mochi for a mainland mini makahiki. Some liked its novelty while others were not used to the gooey texture. At least they tried something new for the new year!

Bake poi mochi for the new year and may good luck stick around! Hauoli makahiki hou.

Recipe

(Adapted from Taro Brand)

Ingredients 

  • 2 cups mochiko (sweet rice flour)
  • ½ – ¾ cup poi powder
  • 2 teaspoons baking powder
  • 2 ½ cup sugar, granulated white
  • 1 ½ cup milk
  • 1 (14 ounces) can or 1 ½ cup evaporated milk
  • 5 eggs
  • 1 teaspoon vanilla
  • ½ cup (1 stick) butter, melted
  • purple food coloring (optional)
  • 1-2 cup coconut flakes (we used unsweetened)

Directions

In a large mixing bowl, combine the mochiko, poi powder, baking powder and sugar.

Baked Poi Mochi

Stir in the milk and evaporated milk. Beat in the eggs. Add the vanilla extract.

Baked Poi Mochi

Melt the butter and cool slightly. Stir into the mixture. Tint with purple food coloring if desired. Fold in the coconut flakes. Pour into a lightly greased 9×13-inch pan. Bake in a preheated oven at 350 degrees F for 45 minutes to an hour. Check for doneness with a toothpick. Remove from the oven and cool completely before slicing into 24 squares with a plastic knife. Store leftovers in a tightly sealed container.

Baked Poi Mochi

Notes

  • The coconut flakes tend to rise to the top in this recipe, making the crust brown and crunchy. As the top can burn easily, place the pan in the middle or lowest rack in the oven.
  • There are deep-fried versions of poi mochi balls that Islander likes to eat when she finds them while in Hawaii. This baked custard-like version is simpler to make.
  • Mahalo nui loa to Islander’s brother who gifted us with the wooden model poi pounders pictured above.
  • Search our blog for other recipes containing poi as an ingredient.
  • Happy new year to all our blog readers!
 

January 1, 2016

Creamy Carrot and Sweet Potato Soup

Posted by HI Cookery under 01 January | Tags: , , , , , |
Leave a Comment 

Creamy Carrot and 

Sweet Potato Soup

Carrot Sweet Potato Soup

January: National Soup Month

We (TRY to) make a resolution to eat healthier this year and we started it off by cooking a heart-warming soup from carrots and sweet potatoes. The bright color combinations of these root vegetables remind us of a sunny day when winter weather can be dull and depressing. Both carrots and sweet potatoes are packed with vitamins and minerals, such as A and B-complex and beta-carotene, have anti-oxidant properties and are a naturally sweet source of fiber.

Creamy carrot and sweet potato soup is a “souper” healthy way to begin the new year and observe National Soup Month.

Recipe

(Adapted from Healthy Living Made Simple)

Ingredients

  • 3 tablespoons butter, divided use
  • 1 cup sweet onion, diced
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups carrot, washed, peeled and chopped
  • 4-5 cups sweet potatoes, washed, peeled and cut into cubes
  • 3 cups chicken broth, fat-free and less-sodium
  • 3 ½ cups water
  • 2 tablespoons milk
  • 2 tablespoons cream
  • salt and pepper to taste
  • 2 tablespoons thyme, fresh and roughly chopped (optional garnish)

Directions

In a large pot, melt one tablespoon butter over medium heat. Cook the onions until tender. Add the cinnamon and nutmeg, stirring constantly.

Carrot Sweet Potato Soup

Push this mixture to the side and add the remaining two tablespoons butter. Turn up the heat and melt the butter until brown (about a minute). Add the carrots, sweet potatoes. Pour in the chicken broth and water.

Carrot Sweet Potato Soup

Add the thyme. Bring to a boil then reduce the heat. Cover and simmer until the carrots and sweet potatoes are tender (about 35 minutes). In a blender, working in batches, place the soup mixture and puree until smooth. Be careful not to splatter. Return all the pureed soup into the pot over medium-low heat. Stir in the milk and cream. Season with salt and pepper. Ladle into soup bowls. Serve hot and garnish with extra thyme.

Carrot Sweet Potato Soup

Notes

  • Substitute ¼ cup half-and-half for the milk and cream.
  • Have a happy and healthy new year!
 

December 25, 2015

Tiffin Squares

Posted by HI Cookery under 12 December | Tags: , , , , , , |
Leave a Comment 

Tiffin Squares

Tiffin Squares

December 25: Christmas

‘Tis the season to see pretty plaid patterns as Christmas decorations, which are reminiscent of Scottish tartans. For many years, the English banned the Scots from wearing their cultural clothing (learn more about the “repeal of dress” here). Also, for four centuries, Christmas was banned in Scotland because Protestant rulers of the 16th century associated Christ’s mass with Catholicism. It was only in 1958 that Christmas became an official holiday in Scotland.

Now with the freedom to express themselves with plaid AND observe Christmas Day, the Scots have been very influential in their holiday celebrations with decorations and traditions.

As a Christmas dessert, we made a traditional Scottish treat called tiffin. The recipe originated in Troon, Scotland, in the 1900s, and is a chocolate cake-like confectionary commonly comprising of crushed digestive or rich tea biscuits (cookies), cocoa powder, golden syrup and dried fruit with a top layer of melted chocolate. Although it is considered a “cake”, tiffin does not require baking in the oven. Because the mixture is chilled in the refrigerator to set until hardened, tiffin is also known as fridge or icebox cake, chocolate concrete cake and no- bake chocolate biscuit cake.

Tiffin is very similar to the groom’s cake made for Prince William when he married Kate Middleton in 2011 (but the royal recipe contains eggs). Like the royal cake, tiffin is a treat that tastes rich and decadent but is very easy to make, especially for Christmas cookie exchanges and for Hogmanay next week.

Try tiffin and celebrate Christmas and be proud of plaid. Nollaig Chridheil (Merry Christmas in Scots Gaelic)!

Recipe

(Adapted from Rampant Scotland)

Ingredients

  • 1 package digestive biscuits
  • 1 stick (4 ounces) unsalted butter
  • 2 tablespoons cocoa powder
  • 2 tablespoons golden syrup
  • 1-2 tablespoons raisins
  • 1-2 tablespoons glacé cherries, halved (optional)
  • 6 ounces good quality chocolate, melted

Directions

In a plastic bag, crush the biscuits into small crumbs. Set aside. In a saucepan over medium low heat, melt the butter with the cocoa powder and golden syrup and stir until smooth.

Tiffin Squares

Add the raisins and glacé cherries. Add the crushed biscuit pieces and mix to coat well. Line an 8×8-inch square pan with parchment or wax paper with a little overhang for the handles. Press the chocolate mixture into the pan until flat and even. Set aside.

Tiffin Squares

Pour melted chocolate over the top and smooth with a spatula. Refrigerate for at least an hour until firm. Lift the tiffin out of the pan using the paper handles. Slice into 36 squares.

Tiffin Squares

Notes

  • Because Christmas was banned for 400 years in Scotland, the Scots have celebrated Hogmanay (new year) in grander style. “Auld Lang Syne” is a popular and traditional Scottish song for the new year.
  • Search our blog for other Scottish and Christmas recipes.
 

« Previous Page — Next Page »