Posts tagged ‘Coconuts’

November 12, 2012

Vegan okara tart

by KK

Hi this is KK, Sushi artist, Healthy Muffin Maker, Mum 🙂
Thank you for visiting my blog.

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I made this tart with my daughter Yumi, who’s 2 and in love with rolling play dough. She happily rolled this tart base and we made mini tarts using our muffin tin!

My husband liked it better than my okara cakes, so it must have been good. Would have added something like Countreau if it wasn’t for the kids!

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May 12, 2012

Jamie’s Favorite Caramel Slice

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

20120513-092127.jpg Usually when I bake, I hardly use any sugar, and if I need to, I would use honey, maple syrup or at least raw sugar as a white sugar alternative.

But every once in a while, I organize a bake sale to raise some fund for the children in Japan, and at those times, I bake what people ask me to bake.

 

This is one of Jamie’s favorite, Caramel Slice. I have several recipe for Caramel slice, but this is the most simple one. Ingredients stock well in the shelf, so it is worth getting use to baking this and making it into your signature sweets!

 

Ingredients (to fit my 22cm by 31cm rectangular tin; it is quite thin)

-150g Brown sugar

-60g Shredded Coconuts

-130 Organic Self raising flour

-100g Butter; melted

 

-1 can Condensed Milk (395g)

-2 Tablespoon Golden syrup

-30g Butter

 

-150g good quality Dark Chocolate (preferably more than 70% cacao)

 

Method (you would need 1 large bowl, 1 small pot to cook on stove, wooden spoon and a spatula to spread the chocolate)

 

Step 1: Mix brown sugar, coconuts, flour and melted butter in a large bowl. Line your bake tin with baking sheet and spread the mixture. Bake on 180C for 10min, let cool.

Step 2: While the base is baking, put condensed milk, syrup and remaining butter in a small pot and cook on low heat, stirring occasionally  to prevent from burning. Cook for 9-12 min, until the mixture becomes thick, and pour over base.

Step 3: Cook on 180 C oven for 10min, chop chocolate while waiting. When the slice is baked, take it out of the oven, sprinkle the chocolate and put it back in the oven, allowing it to melt. Wait 5 min, take out and spread chocolate with a spatula. Let cool before taking out of tin to cut.

 

It is super sweet, so I would recommend cutting it in small pieces, and serving it with strong coffee! It will last in an airtight container for about a week. Hope you enjoy it!

 

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