A few months ago I was in Bali with my family, and it was absolutely gorgeous. The food there was fantastic as well. I even did a cooking class, which was one of the highlights of the trip (even if I’m yet to make anything from the class yet).
While I was there, one of the desserts that I loved was coconut pancakes – very thin, delicate ones, served in a martini glass with icecream and caramel. This is my home-style version of that.
As a bonus, using coconut in the mixture increases the fat content of the pancakes, as well as making them delicious. You can leave out or reduce the icecream for a lower fat version. If you can’t be bothered making palm sugar syrup, try using caramel sauce instead.
- 1 egg
- 1 cup of flour
- 1 tsp baking powder
- 1 cup milk
- 1/2 cup of desiccated coconut
- 100g palm sugar
- Vanilla icecream
- Crack the egg into a 1 L measuring jug and beat lightly. (If you don’t have one use a mixing bowl, but making it in the jug makes life easier.) Add the flour, baking powder, milk and coconut and whisk until smooth. Set aside.
- In the meantime, combine the palm sugar with a cup of water in a small saucepan. Simmer until the sugar is completely disolved and reduced by about half (takes around twenty minutes).
- Put a large frying pan over medium heat and melt some of the butter (about a tablespoon). Once the butter is melted, pour enough of the mixture into the pan to make a thick layer. Cook the pancake until golden on both sides (about two minutes each side).
- Once the pancake is cooked, push the pancake into a small bowl, so that the bowl is effectively lined with the pancake. Add two or three scoops of icecream, and drizzle with the palm sugar syrup.
- Repeat steps three and four with the remaining mixture.
At my work, the cakes roster is serious business. There are a number of very good bakers, so beautifully decorated cupcakes and elaborate cakes are the norm.
I don’t really have the set-up (or the patience, I admit) to match that. Instead, when it’s my turn to bring something sweet, I have some fun and go kitsch. For me, ripple cake has that retro charm because it’s what my mother used to make for us on summer holidays. The passionfruit and cointreau dresses it up a little.
There isn’t a light version of this recipe. It is literally just biscuits and cream.
If you’re worried about the alcohol, leave out the cointreau and instead put in one tsp of vanilla essence.
- 600mL thickened cream
- 2 tsp caster sugar
- 3 tbs cointreau
- 1 250g packet of chocolate ripple biscuits.
- 2 passionfruits
- Beat together cream, sugar and cointreau until cream is stiff.
- Spread a layer of cream on a serving plate (it should cover an area the size of the eventual cake).
- Put about a teaspoon of cream on a ripple biscuit, and then stand it up on the serving plate. Repeat with the next biscuit, sandwiching it against the first. Do the same thing with all the biscuits. (Depending on the size of your serving plate, you can create a single ‘log’ one biscuit wide, or put two logs side-by-side.)
- Once you have used up the biscuits, cover with the remaining cream. Cover and leave in the refrigerator for 12 hours. This allows the biscuits to soften
- Immediately before serving, spoon passionfruit pulp over the cake.
- To serve, cut into slices on the diagonal
After I made three types of nut milk in a week, I ended up with a large amount of nut meal to use up. This is what I did with the almond and hazelnut meals.
These won’t rise the way a traditional choc-chip cookie will. Instead they make a thin, wafer-like, and extremely rich biscuit.
- Strained hazelnut meal and almond meal from nut milks
- Additional almond meal (if needed)
- 125g butter, softened
- 2/3 cup of brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1 cup chocolate chips
- Pre-heat oven to 180C
- Line a baking tray with baking paper and spread the nut meals over the tray. Bake in the oven for 20 to 30 minutes until completely dry. (I checked it and stirred a little at 10, 20 and 25 minutes, and it took about 30 minutes in total. This will depend on your oven). Turn down oven to 160C when nut meal is done.
- Beat butter and sugar until it is soft and fluffy. Beat in the egg and vanilla essence
- Measure out 1 1/2 cups of nut meal. If necessary, top up with additional almond meal. Add the nut meal, baking powder and chocolate chips to the butter mixture and fold through.
- Place teaspoons of mixture on a lined baking tray and bake for 20 minutes. Remove when they are brown but still soft and allow to cool. The biscuits will harden as they cool.
I’ll post a recipe to use up the cashew meal on Friday.