Vietnamese Che Chuoi /Coconut and Sago Pudding#EattheWorld

Coconut and Sago - Che chuoi is a tapioca coconut pudding.  The pudding is soupy when warm, while the cooled version is firmer. Sago or sabudana as we call it in India, are little starchy pearls also known as tapioca pearls. They are cooked until they turned almost transparent in this dessert. 

This decadent yet refreshing dessert combines the spongy spring of molded sago pearls with the richness and creaminess of coconut milk and the fragrant sweetness of palm sugar (gula melaka). 

The perfect cooling dessert after a spicy meal, it's vegan and gluten-free too! In this dessert sliced bananas, are also added, but since my hubby doesn't like it so did not add it. It's also commonly served in Asian countries like Malaysia and Singapore. This dessert is served chilled make all preparations well in advance. I set this the previous day and served it the next day after lunch.
Serves 5 - 6
Ingredients
1 Cup Sago/Sabudana/Tapioca Pearls
1/3 Cup Sugar
½ Cup Gula Melaka or as required
1 Cup Thick Chilled Coconut Milk
1 Pandan Leaf - I used Screw pine Water

Method

Wash the sago in water 2 - 3 times. Then soak it in water for 5 - 10 minutes, then drain all the water.

Boil 5 cups of water in a large pot with the pandan leaf ( I used 1 teaspoon screw pine essence). Gradually add the the drained sago, stirring constantly to avoid clumping.

Boil on medium low heat for 7 - 8 minutes or until almost translucent. Switch off the heat, and drain it in the colander, rinsing under cold running water and stirring (mixture will be gummy). Stir in a generous pinch of salt and 1/3 cup sugar.

Pour into slightly wet individual molds/cups/serving bowls (having them damp makes it easier to unmold later on), refrigerate until set.

Making the Gula Melaka

Place the chopped gula melaka (1 cup) with  3/4 cup water in a small pot. Bring to a boil and stir over low heat until dissolved into a dark, glossy and thick syrup is formed. Let cool, then pour into a jar and refrigerate.

To Serve

Unmold the cold sago puddings and serve with a generous drizzle of gula melaka and coconut milk.

Keep extra in seperate bowls both the gula melaka and coconut milk so people can top up to their own taste.

Dig in and Enjoy!!

My Notes
If you are adding bananas, then use the small sweet variety of bananas, slice them and place it on top. Then pour the gula melaka and coconut milk.

Labels : Asian, Coconut Milk, Eat the World. Gluten-Free, Vietnam, Palm Sugar, Vegan, Sweets & Desserts, Sabudana, Tapioca Pearls

Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Pandemonium Noshery: Bánh Tráng Nướng 

Magical Ingredients: Vietnamese Summer Spring Rolls 

Sneha’s Recipe: Vietnamese Che Chuoi /Coconut and Sago Pudding 

Amy’s Cooking Adventures: Vietnamese Chicken Porridge (Chao Ga) 

Sugarlovespices: Vietnamese Kabocha Squash Soup 

Culinary Adventures with Camilla: Cà Phê Trứng (Vietnamese Egg Coffee) 

A Day in the Life on the Farm: Easy Beef Pho 

Making Miracles: Vietnamese Style Beef with Garlic, Black Pepper, and Lime 

Kitchen Frau: Vietnamese Caramelized Ground Pork Rice Bowls 

Palatable Pastime: Vietnamese Inspired Marinated Bean Salad

Jamaican Coconut & Beans Rice #MultiCookerMonday

The rice is cooked in coconut milk with beans, a favorite side dish of Jamaica. I added one spicy red chilly which is cooked with the rice, it was added just for a bit of flavor. It doesn't make the the rice spicy at all and you can discard while eating. I cooked this rice in a pressure cooker and it was done in minutes, perfect and fluffy, every grain was loose.

Cup Measurement 200Ml
Ingredients
2 Tablespoon Vegetable Oil - I used coconut Oil
1 Small Onion - finely chopped
3 Big Coves Garlic - finely chopped
1½ Cups Short Grain Rice - can use long grain
1 Big Cube Vegetable Seasoning
½ Teaspoon Finely Chopped Ginger
3 Cups Water
2 Tablespoons Heaped Coconut Milk Powder - See Notes
1 Cup Boiled Kidney Beans -  See Notes
1 Bay Leaf
1 Spicy Red Chilly - can use any chilly 
1 Teaspoon Lemon Juice- optional  

Method 

In a bowl mix the coconut milk powder with a cup of water till it forms a smooth liquid, then add the remaining 2 cups water and mix it well. Keep this aside.

Heat the pressure cooker with coconut oil over medium high flame. Add the onions and sauté, until they begin to brown on the edges. Add garlic, ginger and bay leaf, sauté for a minute.  Add the rice and fry it for a minute lightly or else the grains will break. Add the stock cube, coconut milk and stir well. Add the kidney beans and the chopped chilly.  Bring this to a rolling boil, let this boil on medium high heat till the coconut milk come to level of the rice, stirring lightly with a spatula after every 2 minutes.  

Close the cooker with a lid and  on high flame take 2 whistles.  Switch off the flame and let the cooker cool completely.  Fluffy the rice with a fork and enjoy with a dash of lemon juice. 

The rice is especially good with a little lime juice sprinkled on it.  Enjoyed this with Jamaican Saucy Jerk Chicken Wings, a delicious combo. 

My Notes
If you are using coconut milk then use half coconut milk half water- 1½ Cup each - coconut milk and 1½ Cup Water.

For the Kidney Beans
I washed and then soaked ½ Cup kidney beans overnight. Then next morning, boiled them in the pressure cooker with ½ teaspoon salt and 2 cups water . Place the cooker on high flame take one whistle, reduce the flame to low and keep it for 7 minutes. Cool and drain all the water, since this will change the color of rice. If you find that the beans are not cooked then cook it for more time. Since I soaked them overnight it was done in 7 minutes. 

Labels:  Coconut Milk ,Red Kidney Beans, Rice, Vegan, Gluten free, Main course, Jamaica, Multi Cooker Monday, International Cuisine 

                                            

Multicooker Monday November 2020:

Recipes using Small Kitchen Appliances

• Crockpot Bread from Sid's Sea Palm Cooking
• Instant Pot Butter Beans and Sausage from A Day in the Life on the Farm
• Instant Pot Cheesy Taco Shells from Making Miracles
• Slow Cooker Pot Roast from Palatable Pastime
• Instant Pot Spaghetti and Meatballs from Karen's Kitchen Stories
• Jamaican Coconut & Beans Rice - Pressure Cooker from Sneha's Recipe
• Sous Vide Whole Stuffed Turkey from Food Lust People Love

Vegetable Stew in Coconut Milk#SoupSwappers

A colorful vegetable stew,  mild and aromatic.   This is vegan,  gluten free stew  with flavorful spices  and cooked in creamy coconut milk. It goes great with appam as well as rice. 

We enjoyed this with rice.   
Ingredients  
200 Ml Coconut Milk
1 Onion - boiled and grind to paste
2 Tomatoes - blanched , skinned & blended
1 Potatoes - cut in small cubes
1 Cup Cauliflower - cut into florets
8 - 10 French Bean - chopped
2 Small Carrots - cut on thick roundels  
½ Cup Green Peas
2 Sprig Curry leaves 
½ Cup Oil   - I used coconut oil
1 Medium Onion - chopped
1 Teaspoon Heaped Ginger Garlic paste
1½ Teaspoon Red Chili powder
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
3 Green chilies  - slit
1 Teaspoon Salt  or to taste
2 Tablespoons Chopped Coriander Leaves

Method 

Grind the boiled onion to a paste. In the same jar blend the  blanched tomato. 

Heat the coconut oil in a large kadai, 

fry chopped onion till light golden, add ginger garlic paste, fry for 3 to 4 mins adding little little water 

add in the ground onion paste, blended tomatoes

Cook till oil surfaces. Add in dry spices with ¼ cup, fry for another 5 minutes.

Now add potato,  beans,  the remaining veggies, 

Cover, cook for 7  to 10 minutes, or till the veggies are done.

Lastly add coconut milk, curry leaves, green chilies, simmer on low flame for 3 -4 minutes

Its done, lastly add salt and coriander leaves.

Enjoy with rice or appams.

Would like to see the Appams recipe

Appam (Instant)
Palappam - With Idly Rice - Vegan & Gluten Free
Labels :  Vegetable, Stew, Soup, Soup Swappers, Vegan, Gluten free, Coconut Milk, Kerala, Main course, Mixed Vegetable 
Asian or Asian Inspired Soups for June 2020, Event for Soup Saturday Swappers, Our Host is Juli Meyers.
Karen's Kitchen Stories: Japanese Beef Curry
A Day in the Life on the Farm: Asian Vegetable Noodle Soup
Sid's Sea Palm Cooking: Wonton Soup
Palatable Pastime: Ham and Sweet Corn Soup
Veggies First Then Dessert: Egg Drop Soup
Making Miracles: Japanese Clear Soup
Sneha's Recipes: Vegetable Stew in Coconut Milk
Pandemonium Noshery: Wonton Soup

Pathare Prabhu Style Egg Drop Curry#FoodieExtravaganza

Have this masala in hand and this curry takes just 30 minutes to prepare, coconut milk is used to make this dish. This curry goes well with rice, chapati, roti , I love to have this with crusty bread.

Ingredients
6 Eggs
For the Gravy
Grind to Fine paste
1 Large Onion - chopped
3 Cloves Garlic 
½ Teaspoon Chopped Ginger
Other Ingredients 
1½ Tablespoons Pathare Prabhu Masala- Homemade
1 Teaspoon Heaped Red Chilly powder
1 Teaspoon Heaped Coriander Powder
1 Teaspoon Kasoori Methi
3/4 Teaspoon Sea Salt or to taste
1 Teaspoon Sugar
½ Teaspoon Garam Masala Powder
2 Medium Tomatoes - blended
1 Cup Thick Coconut Milk - I used canned
2 Tablespoons Fresh Cream

Method

Heat oil in a broad base kadai /pan, add the ground paste and little water, cook till the paste start to turn light golden. Then add the tomato pure and cook till oil surfaces. Now add all the dry spices except the garam masala powder and kasuri methi ,add a of cup water ,mix well , cover and cook till oil surfaces . Add salt and mix well. 

Add the coconut milk and sugar , adjust the gravy consistency by adding water. Cover and cook for 5 minutes on low flame. Stirring in between. Add the kasoori methi, taste for seasoning. Bring it to a rolling boil, now break the eggs into the curry keep enough space between each egg. Reduce the flame, cover and cook till the eggs are cooked, but soft, do no over cook the eggs or else the whites will be the hard. Add cream and mix well. Take off flame. 

Garnish with cream and serve hot.
Labels: Egg, Foodie Extravaganza Party, Pathare Prabhu, Homemade, Main course, Coconut Milk 

This month, the Foodie Extravaganza celebration is all about eggs, hosted by Karen's Kitchen Stories. We celebrate various food holidays. This month, we are celebrating eggs because today is National Egg Day?

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Check out everyone's recipes with eggs:
Baked Scotch Eggs from Making Miracles
Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara's Multicultural Table
Country Biscuit Breakfast (Copycat) from Palatable Pastime
Pathare Prabhu Style Egg Drop Curry from Sneha's Recipe
Smoky Honey Chili & Paprika Deviled Eggs / Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice /
Sourdough Waffles and Eggs from A Day in the Life on the Farm
Soy Braised Pork with Eggs from Food Lust People Love
Spanish Tortilla from Karen's Kitchen Stories
Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla

No Oil Or Butter Fijian Coconut Bread#Eattheworld

This was really easy, one bowl bread, which turned out so  moist and flavorful.  What really  surprised me that this recipe had no oil or butter in it.  Although I was tempted to add a tablespoon or two of oil, but refrained from doing so since I wanted to taste and see how this turns out.  Halved the recipe and tweaked it a little. 

 This recipe  is a keeper, if you love coconut.  I loved it.

Recipe Source Travel by Stove

Measurement is a 200Ml Cup
Ingredients

1 ½ Cups All Purpose Flour
½ Cup Caster Sugar
½ Tablespoon Baking powder
2  Eggs
½ Teaspoon Vanilla Essence
1 Cup Coconut Milk
½ Cup Grated Fresh Coconut
Method

Preheat the oven to 180°C. Grease and flour a loaf pan.

Let's first toast the grated coconut in a dry pan until light golden.

Sieve the flour together with the baking powder, salt and sugar. Mix in the toasted coconut.

In a separate bowl, beat the eggs, coconut milk, essence  with a hand whisk,  until just frothy.  

Add in the dry ingredients and mix till well combined. 

This is a thick batter, so do not get tempted to add more liquid. 

 Pour into a greased and floured loaf pan and bake for 45 to 50 minutes ( it took exactly 48 minutes in my oven)

or until the top is golden and a toothpick inserted in the center comes out clean.

Perfectly baked.

It's a dense bread, but taste good, especially when warm.

This will keep  good in the refrigerator for a week, just cling wrap it.  Whenever needed slice, toast and enjoy.  

My husband does not like coconut, had a slice when it was just baked. 

So the rest of the I, enjoyed it, one day I even had it with Lotus spread and it tasted great. 

This bread is filling for breakfast, have two thick toasted slices and you're full.

Labels: Coconut, Fiji, Bread, No Oil Or Butter, Baked, Eat the World, Breakfast, Healthy, Preservatives free, Coconut Milk, Breads
Join us as we Eat the World!!!


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Fiji.

Check out all the wonderful Fijian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Palatable Pastime: Pawpaw Curry with Lolo
Making Miracles: Lolo Buns
Culinary Adventures with Camilla: Fijian Food for a Crowd: Curry, Pulao, and Cassava Cake
Dinner By Dennis: Palusami
Sneha’s Recipe: No Oil Or Butter Fijian Coconut Bread
CulturEatz: Kokoda, a Fijian Coconut Milk Ceviche
Pandemonium Noshery: Fijian Banana Cake with Dates and Coconut
Amy’s Cooking Adventures: Fijian Creamy Lentil Soup (Dhal)
Kitchen Frau: Spiced Sweet Potato and Banana Salad

Palappam - With Idly Rice - Vegan & Gluten Free

This Palappam / Lacey Appams -  Kerala style, is made with idly rice . I have already posted a recipe of Instant Appam .  

My friend a Keralite makes awesome food of her country, which, she often sends for me. I,  love her Kerala style of cooking and tasted many dishes from her kitchen. One of them are these soft and spongy appams really good and yum, which she makes with raw rice (will the share her the recipe soon). She serve this is Egg Stew, which is really yum. 

Since I, made this for my guest who were vegan's and vegetarians, served this with Vegetable Stew which was also a perfect combo. These palappam though made with idly rice which one would think will turn hard, but, that's myth, there is method that makes these really soft and delicious. 

Actually as I, was making, the first four my hubby and me enjoyed them just plain without any chutney, gravy or sauce, they were super soft and divine. You will love them do give this a try. Read my notes before trying this recipe.

Makes around 32 to 34 
Ingredients
3 Cups Idly Rice
2 Cups Packed Freshly Grated Coconut grated
4 to 6 Tablespoons Sugar
1 Teaspoon Level Salt
¼ Teaspoon Level Instant Yeast
Water- as needed

Method 

Wash rice thoroughly 3 to 4 times. Soak rice for minimum 3 to 4 hours .

After 4 hours, drain the rice and grind a cup at a time in small mixer jar with 2 tablespoons of grated coconut in 3 to 4 batches . Grind to a fine paste / smooth batter . Do not wash the mixer jar after you finish grinding. Keep it aside. 

This is the most important tip to make these appams soft.
Take one cup of batter in a sauce pan, add 1 ½ cup of water and mix well till well blended. Then on very low flame place the pan  and use a whisk to stir it. 

Let it cook until it thickens,by stirring continuously in low flame. After this thickness it will becomes shiny see pic.  Let this cool for 2 to 3 minutes then add a cup of batter and whisk it till it forms a smooth batter and it is just warm. Take half of this batter, in the same mixer jar along with half of the sugar quantity and instant yeast,  grind till well blended or forms a smooth paste. Add this to the ground batter. Again blend the remaining batter with the sugar till smooth.

Mix all this batter well with a whisk,  place this container in a bigger one that can hold it (so that if it spills, it does not dirty your counter and use the spilled batter- no wastage) cover with a lid,   keep it overnight or for  5 -6 hours or more depending on temperature of the room or the country you stay. 

I, finished grinding and completed the full process at 1 am / early hours - beginning of a new day. Still the batter nearly spilled out of the big pot by 6am. 

When the batter is fermented , now,  add the salt and mix really well. The consistency of the batter should be thinner than that of a dosa batter. So add water accordingly. Keep it a side for at least 15 minutes before beginning to make the appams.

Now heat a non stick appam chatty specially made for making appam . Drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter . Oil it and wipe it with kitchen towel ( do this for the first one only, do  not oil after this to make the remaining appams).

Take 1/3 cup ( for measurement - since this quantity is perfect for the pan) pour the batter in the middle of the pan and rotate the by holding both side handles.

 Place the pan on medium low flame and close it with the lid,  cook for 2 minutes, you'll notice that the center of apaam is cooked and edges start leaving the sides of pan ( these should be lacey , that is transparent on the sides ). At  this stage you can decide whether you want it crisp and brown on the sides (so if u want crispy appam cook bit more ,but don't burn them). I, removed them just when they started to leave the sides of the pan. Mine were white at the sides and the bottom golden. 

Taste the first one, adjust sugar and salt in the batter consistency if needed and then make the remaining appam's. The batter for me was perfect so I did not add any additional salt or sugar.

Serve appam with your favorite curry and enjoy, these soft , delicious and divine appams.  

We had these with  Mixed Vegetable Stew - Vegan & Gluten Free - Kerala Style

My Notes
Use only idly rice and not idly rawa, or else the result will not be the same.

Soak the rice for 4 hours only not more, this time is sufficient or else the rice will start to ferment and the taste will change.

Drain all the water in which the rice was soaking. Use fresh water a tablespoon at a time to grind. Preferably try and use a small blender its grinds faster and grinds to a fine paste with less usage of water. Do not add more water to the batter to make it thin at this stage, because after fermenting will is become a little more watery. So add water if necessary after the fermentation process.

I have used 6 tablespoons of sugar, you can  use more or less. According to me this quantity was just perfect.

Use only the quantity of yeast mentioned or else it will have a yeasty flavor and smell.

Add salt only after the batter is fermented.

If you feel the batter is fermented much earlier than you will like to use it. Then place the container / pot in the refrigerator, that's what I did.  

If you do have freshly grated coconut then use one can of coconut milk  for this quantity.

Labels : Appams, South Indian, Kerala, Vegan, Gluten free, Coconut, Coconut Milk, Healthy, Main course, Breakfast