Black Sticky Rice Pudding Recipe – Gluten Free, Vegan, Yum!

black sticky rice

“I like rice. Rice is great if you’re hungry and want 2000 of something. ”
~ Mich Ehrenborg

 

This is truly one of those comfort-in-a-bowl dishes. Black sticky rice pudding is popular in Thailand and parts of Asia. It can be eaten warm or cold, and makes a delicious dessert, but it’s equally good for breakfast or as a snack.

To serve I use a splodge of coconut cream or coconut yogurt, some fresh seasonal fruit, and sometimes a handful of nuts or seeds as well. It’s endlessly versatile.

Black sticky rice pudding is a great recipe – gluten free, dairy free, vegan and full of fibre, anti-oxidants and nurture-y goodness.  Black rice is a source of amino acids, iron, zinc, copper and according to Traditional Chinese Medicine (TCM) is great for supporting and nurturing the liver and kidneys, two organs/energy centres that get very depleted during times of stress, illness or depression.  It’s great food for people with burnout or adrenal fatigue as it is warm and easy to digest.  Coconut is also good for low thyroid function and boosting slow metabolisms.

I usually make double this quantity and keep some in the fridge.  I reheat in a saucepan with a little extra water, but if you are a microwave user, I guess you could go there…

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Ingredients

1 cup of black glutinous rice (you can find this in most Asian grocery stores or good supermarkets), 2.5 cups of water, 2 tablespoons palm sugar or soft brown sugar, salt, vanilla essence, 1 cup of coconut milk/cream

Note – If you are sugar-free use Natvia, stevia or your favourite sugar substitute.

Method

Soak the rice overnight (or at least 6 hours)  in the water in a ceramic or glass dish. It’s really important to soak your rice well, so please don’t skimp on that part of the cooking process. The water will go a nice shade of purple – try not to get it on you as it will stain some fabrics. Many people suggest you discard the soaking water, rinse and start over, but then you’d lose many of the minerals and anti-oxidants that have leached from the water overnight.

Transfer to a suitable saucepan and place on the heat.  Bring to the boil, stirring occasionally, and then reduce the heat to low, and cover.  Cook for a further half an hour to forty-five minutes, until the rice is soft and the mixture has thickened.  You need to play this by ear a bit, as you might need to add a little more water and cook longer. It all depends on the rice.

Add a pinch of salt and 1/4 to 1/2 cup of  coconut milk/cream, then sugar to taste. Add in a splash of vanilla essence too. I use about 2 heaped tablespoons of palm sugar, but if you prefer it sweeter, add more.  Stir occasionally over the next ten minutes until the rice is thick and pudding like. (I sometimes omit the coconut milk as a variation, which gives a nuttier flavour.)

Cool slightly and then serve in bowls with the remaining coconut milk/cream drizzled over the top.  Sliced banana or tropical fruits such as papaya or mango are also good.  In winter I may use berries.  Right now I am using a big dollop of coconut yoghurt (yoghurt made on coconut milk!) from a company called Co Yo, which is divine.

If I have made a less-sweet pudding, I will sometimes also add a sprinkle of palm sugar or a dash of maple syrup when serving.

Enjoy ♥

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sticky rice pudding

 

 

Mango-Misu – A Delicious and Easy Dessert!

mangomisu

“Take your pleasure seriously.” ~ Charles Eames

 

Every New Year’s Eve we have a small party at the farm, to celebrate life, the ending of the old year and the coming of the new AND the birthday of a dear friend.

What party of such calibre would be complete without dessert?

Mango Misu (or mangomisu) is a tropical twist on the classic Italian dessert Tiramisu. It’s light, luscious and totally delicious. As a further bonus it is one of those elegant and simple desserts that takes minutes to throw together, but that impresses everyone. Yay!

 

Ingredients

4 large mangoes, 6 to 8 small passionfruit or 4 large, Juice and zest of 1 lime, 1 cup of orange juice (Try to use freshly squeezed – it tastes so much better than bottled stuff!), 1.5 cups of thickened cream, 1.5 cups of ricotta cheese, 2 heaped tablespoons of icing sugar (confectioners sugar), 2 tablespoons Cointreau or Grand Marnier (optional but good), 250grams of savoiardi sponge finger biscuits (also known as Italian Ladyfinger biscuits)

Method

Find a shallow serving dish or a pretty bowl that will fit about 10 cups (2.5 liters)

Zest and then juice the lime.

Take the pulp from 1/2 the passionfruit.

Place the cream into a mixer with the icing sugar and beat until soft peaks form. Fold through the passionfruit pulp, ricotta cheese, lime zest and juice. Taste. If not sweet enough for your liking add a little more sugar. Set aside.

Cut up your mangoes and dice the flesh. If you want to be fancy cut one mango into slices to add a decorative twist to the top of your dessert.

Pour your orange juice into a shallow wide bowl, big enough to fit a sponge finger in. Add the alcohol. (It’s fine to omit the alcohol if you prefer alcohol-free!)

Now begin your layers.

Dip a sponge finger biscuit into the orange juice mixture and leave for just a moment. Remove and place into the dish. Complete a layer of biscuits and then add a layer of the cream and ricotta mixture.

Add a layer of chopped mango.

Repeat with layers of biscuit, cream and ricotta and mango until you reach the top of the dish. Spoon the pulp from the remaining passionfruit over the mango layer. Chill for 4 to 6 hours, or overnight if possible to really allow the flavours to amalgamate.

Serve and enjoy!

lime zest

passionfruit

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And how it looked when we ate it?

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It was GOOD.

So good…. 🙂

Why not whip one up this weekend? You’ll be glad you did!

mangomisu

Easy Mango Mousse #dairyfree #glutenfree #vegan #yum #paleo

vegan mango mousse

“Let us dance in the sun, wearing wild flowers in our hair…”
~ Susan Polis Schutz

 

Mangoes are finally in season here in Australia. This is a super-easy and yummy mango mousse that tastes of summer and is something you can make all year round, even if you can’t access fresh mango. I’ve made this before with frozen mango and canned mango too. Perfect if it’s winter in your neck of the woods but you’re craving a little sunshine.

I’ve adjusted an old recipe of mine that called for cream and loads of sugar, and converted it to a recipe that is dairy-free and refined sugar-free. You can make this as a vegan or a paleo dessert – and it’s so healthy you could eat it for breakfast!

All you need to make this is a blender.

Ingredients:

270ml can of coconut cream – chilled (or use one cup), cheeks of three fresh mangoes, or the drained contents of an 800 gram can of mangoes or 2 cups of frozen mangoes, 1 tablespoon of agar agar (or use 1 tablespoon of gelatin if you aren’t vegan or vegetarian – this is a great option if you follow a paleo diet), 1/4 cup to 1/2 cup of maple syrup or sweetener of your choice – natvia is a favourite of mine for sugar-free but coconut sugar also gives a great flavour (if you’re not vegan you could also use honey), a squeeze of lime juice or lemon juice if you have no limes!

Method:

Chill the can of coconut cream in the fridge for an hour or two or until when you shake it there is no liquid sloshing. If you’re in a cold climate it may already be like this at room temperature, but you need your coconut cream cold or it won’t whip.

Slice up your mango flesh or drain canned mangoes.

Soak your agar agar in 1/3 cup of water so it swells. Do the same if you are using gelatin. It’s fine to use the juice from canned mangoes or any squeezed pulp if you prefer.

mango1

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Place the chilled coconut cream (omit any liquid), mango flesh and agar agar mixture (or gelatin) into a blender or food processor. Whip on high speed until combined and fluffy. The time for this will vary depending on the speed of your motor, but really it should only take a minute or two.

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Now taste your mixture. Some mangoes are so sweet that they will need little extra sweetening. Add the quarter cup of sweetener (less if you feel it only needs a touch) and the squeeze of lime to freshen the flavour, pulse or blend quickly to combine and then taste again and add more sweetener if necessary until you are happy with the levels.

Pour into individual serving dishes or one larger bowl and refrigerate til set. You’ll need at least one hour for this.

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You can eat the mousse on its own, or garnish with more mango pieces. It’s also fabulous with a side of gelato or ice-cream, or a few gingersnaps.

I had a friend coming for dinner and I wanted to make pretty, so I chose a dollop of coconut yoghurt, some grated dark chocolate and a few fresh blueberries as my garnish. The nasturtium flowers made it feel completely celebratory.

The result?

Mango party for your mouth! <3 So very yum. 🙂

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Strawberry Coconut Chia Pudding #dairyfree #glutenfree

strawbs

“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” ~ Erma Bombeck

 

I could call this delicious pudding ‘dessert’.

But I have also been known to call it ‘breakfast’…

This creamy strawberry pudding is a versatile and healthy option as a snack, a meal or as a sweet treat at the end of a more substantial savoury offering.

I’ll show you how to make a ‘fancy’ offering with a choc-dipped strawberry garnish, good if you are entertaining or celebrating. Of course you can always just make the pudding without the garnish. It will still taste scrumptious – it just won’t look so ‘party’!

The pudding is grain-free, gluten-free, refined sugar-free and dairy free. It’s high in protein, good fats, vitamin c, and antioxidants.

It’s also dead easy to make. So easy that #EvenBenCouldMakeThis

(I thought if I hashtagged my easy recipes, I may fare better during my recovery after surgery. It’s the best plan I’ve come up with in ages!)

 

Ingredients to serve 4:

500ml (2 cups) of warmed coconut milk. (I used a 270ml can of coconut cream and then added warm water to make up the rest of the volume), 250 grams (1 cup) of fresh ripe strawberries, pinch of salt, 1/2 cup chia seeds, 1/4 cup maple syrup or up to 2 tablespoons of your favourite sweetener, 4 squares of dark Lindt chocolate 70% cocoa or higher, 1/2 teaspoon coconut oil, coconut yoghurt or coconut cream or ice-cream to serve.

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Method:

Place the coconut milk into a jug or mixing bowl. Sprinkle the chia seeds over the top and then stir in well.

Keep 2 strawberries out. Hull and puree the rest. If you don’t have a blender, chop finely and then squash through a sieve (or just chop finely if you can’t be bothered!).

Add the pinch of salt, strawberry puree and maple syrup to the chia mix. Stir well and allow to stand for ten minutes, stirring every so often to distribute the chia seeds which will begin to swell and thicken.

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If you need your pudding to look fancy, divide into four serving glasses or place in one pretty serving bowl. Otherwise place mixture into a plastic storage container with a lid.

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Melt the chocolate and coconut oil on low until liquid but not hot. Allow to cool slightly. Have the remaining strawberries and dip the cut side into the chocolate. Place on baking paper to cool and pop into fridge. If you have any chocolate left over feel free to give them a second coating once the first one has set.

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chia pudding

Drizzle a little of the remaining chocolate onto the puddings and then place in fridge to thicken and set.

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To serve, add a dollop of coconut yoghurt/cream/ice-cream on top of parfait and add chocolate-coated strawberry. Sprinkle with a little cinnamon or cocoa if you feel inclined.

Or, simply spoon some into a bowl and demolish!

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Coconut Rice Pudding with Banana

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“And to this end they built themselves a stupendous super-computer which was so amazingly intelligent that even before its data banks had been connected up it had started from I think therefore I am and got as far as deducing the existence of rice pudding and income tax before anyone managed to turn it off.”

~ Douglas Adams, The Hitchhiker’s Guide to the Galaxy

 

This is an easy and delicious pudding for people who need to eat gluten and dairy-free, but who still enjoy the occasional dessert. The pudding can also be easily made sugar-free too.

It is perfectly scrumptious served with just a sprinkle of cinnamon or nutmeg on top, but fresh banana slices and a drizzle of maple syrup make it out-of-this-world good.

Ingredients

400g coconut cream, 600ml water, 1 scant cup of uncooked white rice if jasmine or basmati or 3/4 cup of shortgrain rice (shortgrain rice has more starch and thickens better), 2 tablespoons of sugar or sugar substitute – I use Natvia (or to taste), 1 teaspoon of vanilla, pinch of salt, nutmeg or cinnamon, fresh banana and maple syrup to serve.

*note – if using brown rice use 3/4 cup, extend cooking time, and you may need to add a little more liquid

Method:

Place the coconut cream, water, sugar or sugar substitute, pinch of salt, vanilla and rice in a heavy-bottomed saucepan on the stove, over medium heat. Stir occasionally as you bring the liquid to a strong simmer (lots of bubbles but not boiling), turn down to a low simmer (just a few bubbles on the surface) and then cook for twenty to thirty minutes on low heat or until the rice is soft and most of the liquid has been absorbed or reduced. Stir every so often so that the rice doesn’t catch on the bottom of the pot and burn.  Pudding should be thick and creamy.

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Place in bowls.

To serve plain, add just a sprinkle of nutmeg or cinnamon.

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For best results top with slices of fresh ripe banana and a little drizzle of maple syrup.

Can also be eaten cold. Store any leftovers in the fridge for up to three days.

This is so, so yummy and good.

Enjoy!

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Nana’s Queen of Puddings Recipe

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“People don’t realize how easy they have it these days. Most kids have never known what it’s like to go without anything. They want something, they get it. If there isn’t enough money, they charge it. We never wanted anything because we never realized we could have anything. We never missed what we never had. Things were much simpler back then, and we were stronger for it. We worked together to keep the house in order, to put food on the table. We kept things going.”
~ Clara Cannucciari, Clara’s Kitchen: Wisdom, Memories, and Recipes from the Great Depression

 

My Nana grew up during the Depression. Her father was a bank manager. When it all fell apart and he lost his job and their family home, they all moved back in with Nana’s grandparents. This pudding became their household staple for special occasions. It was fancy enough to serve when guests came for dinner, or at a birthday meal, and you could make it from staples found in your pantry. A good and economical twist on traditional bread-and-butter pudding, Queen of Puddings is topped with a luscious layer of meringue.

My beautiful Nana would often whip us up one of these puddings when we went to stay with her overnight. I think I liked the name of this dish as much as the pudding itself. Queen of Puddings does sound rather impressive, don’t you think?

It is easy to make, and is delicious hot or cold. Serve with ice-cream or cream for something a little special.

I often make it when neighbours pop in for dinner, or if I am feeding a crew of hungry workers.

The images in this blog post are for a double batch of pudding, just so you know 🙂 .

And here’s my beautiful Nana, who lives on in my kitchen through her recipes. I still miss her so much, but I feel her around me often.

nana-pa-ron

 

Ingredients:

4 large stale croissants (or 4 to 6 slices of stale white bread – crusts removed), butter, strawberry jam, 1 teaspoon of vanilla, 2 eggs – separated, 300 ml milk, 2 tablespoons castor sugar, optional handful of sultanas and optional extra spoonful of sugar, extra butter to grease dish

Method:

Slice croissants in half lengthways (like you were opening one out to make a sandwich), spread thinly with butter and then with jam.

Layer the croissants into a deep buttered dish, and then sprinkle with a handful of sultanas if you wish.

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Place another layer of croissants on top, jam side up.

Whisk the milk and egg yolk together and add the vanilla. If you like, you can add a little sugar to the custard. It depends on how sweet you like your puddings.

Pour the egg mixture over the croissants and let them soak it up for ten minutes or so. Press down once or twice with a fork or the back of a spoon to make sure that all the dry pieces become moist.

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2016-04-01 15.49.38Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Bake the pudding for 40 minutes or until risen and golden.

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Beat the remaining sugar and egg white into a meringue. Spread over the hot pudding and then return to the oven for ten to fifteen minutes or until golden and a little crispy on top.

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Serve on its own or with a little cream, yoghurt or icecream.

Easy, yummy and filling. Thanks, Nana!

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Easy Coconut Custard – Low Carb, Paleo, Dairy-Free

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“I hope there’s pudding!”
~ J.K. Rowling, Harry Potter and the Order of the Phoenix

 

This is a simple, satisfying and yummy dessert. It makes a firm custard, which would be very suitable as a pie crust filling. Coconut Custard is dairy-free, gluten-free and sugar-free, and high in protein and good fats. Plus it tastes delicious!

This custard can be served straight from the oven for a warming treat, or it can be easily sliced into squares when cold. If you’re on a restricted diet, diabetic, or following a low carb or paleo way of eating it is lovely to be able to have dessert that fits your eating guidelines.

If you prefer a softer custard, omit two eggs.

Ingredients

6 eggs, 2 x 270ml cans of coconut milk, 2 tablespoons of Natvia or if you are fine with sugar use a sweetener of your choice up to 2/3 cup (I’ve used maple syrup, palm sugar and caster sugar – all work well), 1 teaspoon of vanilla, nutmeg (freshly grated if possible), a little vegetable or coconut oil for greasing your dish.

Method

Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Break the eggs into a large bowl, add the coconut milk, vanilla and sweetener and whisk together well until combined.

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Grease a 4 cup capacity serving bowl. Pour the custard mixture into the bowl and then sprinkle or grate some nutmeg over the top. Place the bowl into a baking tray with high sides. Pour hot water into the baking tray to come half-way up the side of the custard bowl.

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Place in oven for 30 minutes or until set and golden brown on top.

Serve on it’s own, or with fresh or canned fruit. We used tinned lychees with fresh blueberries – a very delectable combination!

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