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Valentine’s Day Pudding

In Desserts, Creams & Sauces On January 31, 2017 0 Comments

Red is the color of passion, don’t you agree? This pudding gets its rich color from natural, red raspberries. Enjoy this recipe as a Valentine’s Day dessert or treat. Have fun!

Prep time: 15 to 20 minutes
Serves: 6 to 8 (1/2-cup servings)

Ingredients:
1/4 teaspoon ground cinnamon
¼ cup rice flour
1/3 cup ground raw slivered almonds
2/3 cup granulated, unbleached white sugar
2-1/2 cups milk (2% milk fat) or almond milk (unsweetened)
1 to 1-1/2 teaspoons rosewater
12 ounces (2-1/2 to 3 cups) fresh raspberries – set 8 raspberries aside for garnish
8 fresh mint leaf sprigs

Directions:
1. Stir the cinnamon, rice flour, ground almonds and sugar together in a 4-quart saucepot.

2. Gradually pour the milk (a little at a time) and 1 teapoon rosewater into the saucepot, constantly stirring with a wooden spoon.

3. Bring milk mixture to a boil and simmer for 3 minutes or until it thickens slightly.

4. At this point, stir the fruit into the milk pudding. The fruit should partially disintegrate as it cooks.

5. Cook the pudding on low heat for about 2 minutes, stirring constantly, until the fruit has added color to the mixture.

6. At this point, taste pudding and adjust rosewater level, if needed.

7. After 2 minutes, transfer the pudding to a glass or porcelain bowl and cover it with plastic wrap (this will prevent forming a skin).

8. Set pudding aside to cool on a counter for about one hour. After one hour, transfer the pudding to the refrigerator.

9. Chill the pudding until it is completely cold (about 4 hours or overnight).

10. Divide pudding among 6 to 8 individual bowls. Garnish the pudding with a raspberry and mint leaf sprig.
Text & Photograph ©2017 Nancy DeLucia Real

Corn Pudding with Coconut Sauce (B’baw Poat – Cambodia) – Vegan

In Breads, Crêpes, Pancakes & Puddings, Fun Foods On February 27, 2011 2 Comments

Recently, I’ve been preparing to teach a culinary course related to the J. Paul Getty Museum’s exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.

I’ve also quite impressed with the cuisine of Cambodia. Eternally possessed by a sweet tooth, I decided to share this  pudding made with fresh corn and coconut sauce – B’baw Poat. Enjoy it as a quick breakfast, snack or dessert.

Active prep time: 25 to 30 minutes
Inactive prep time: 10 minutes (for cooling)
Makes: Six to eight 1/2 cup Servings

MAKE THE PUDDING:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract

1. In a 4 or 5-quart saucepot, combine all ingredients and stir.

2. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water.

3. Cook an additional 5 to 7 minutes, stirring occasionally. The pudding is done when you can see the white centers or dots of the tapioca pearls.

4. Cover saucepot and remove from heat; let stand 5 to 10 minutes.

5. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins.

6. Immediately cover with plastic wrap and set aside to cool to room temperature; then refrigerate.

MEANWHILE, MAKE THE COCONUT SAUCE:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)

1. In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth.

2. Bring mixture to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly.

3. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.

4. At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.

Note: B’baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.

Text and Photographs ©2011 Nancy DeLucia Real