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Dumpling Update: Several Recipes
May. 12th, 2011 12:31 pmI have been neglecting my beloved dumpling recently, but I am making up for that today.
First, I wanted to have ( Masa Ball Soup )
A couple of days ago, I decided that rather than chase all over town looking for pandan (I'm sure I can find it, but that would mean more grocery shopping and I don't want to do my basic grocery shopping much less try to find my way around all new stores), I would order extract. And while I was at it, I got black sesame seeds and mung bean starch. So I'm all set to make Onde-onde with all the correct ingredients (very exciting! They were so tasty even the half-assed way I made them before and I can already see how much easier the palm sugar will make stuffing them), Nine-Layer Coconut Tapioca Cake (Khanom Chan), Salty-sweet Bean Puddings with Coconut Cream Topping (Khanom Thuay), and Black Sesame Cupcakes (Kurogama Mushipan). Soon I will have a lot of sweets. And know if I like pandan - if I do, I will try to find a local source.
Edited after making of onde onde to add: yes, they are better with the real ingredients. Seriously yum. I'm not sure if I can taste the pandan, but the palm sugar is a huge improvement. Also, i think I made them bigger than they are supposed to be/ used more sweet potato because they took, like, 3 times as long as they were supposed to to float while simmering. So, possibly still undercooked, I suppose, but so very tasty. I'm not sure if I will try to address that issue in the future or not - making them smaller would make stuffing them more of a challenge. I'm getting the hang of the coating-with-coconut step, which is nice.
First, I wanted to have ( Masa Ball Soup )
A couple of days ago, I decided that rather than chase all over town looking for pandan (I'm sure I can find it, but that would mean more grocery shopping and I don't want to do my basic grocery shopping much less try to find my way around all new stores), I would order extract. And while I was at it, I got black sesame seeds and mung bean starch. So I'm all set to make Onde-onde with all the correct ingredients (very exciting! They were so tasty even the half-assed way I made them before and I can already see how much easier the palm sugar will make stuffing them), Nine-Layer Coconut Tapioca Cake (Khanom Chan), Salty-sweet Bean Puddings with Coconut Cream Topping (Khanom Thuay), and Black Sesame Cupcakes (Kurogama Mushipan). Soon I will have a lot of sweets. And know if I like pandan - if I do, I will try to find a local source.
Edited after making of onde onde to add: yes, they are better with the real ingredients. Seriously yum. I'm not sure if I can taste the pandan, but the palm sugar is a huge improvement. Also, i think I made them bigger than they are supposed to be/ used more sweet potato because they took, like, 3 times as long as they were supposed to to float while simmering. So, possibly still undercooked, I suppose, but so very tasty. I'm not sure if I will try to address that issue in the future or not - making them smaller would make stuffing them more of a challenge. I'm getting the hang of the coating-with-coconut step, which is nice.