I had a bowl of egg whites left over from a previous recipe and was trying to think of something I could use it for. Here I found a macaroon recipe from A Dash of Sass that has an amazing moistness to it, and yet retains that balance of crunchy exterior, and nuttiness with that lovely coconut aroma. I opted out of drizzling chocolate on top as I felt that this could stand on its own, but if you wanted to decorate it with chocolate please follow the link to the original recipe.
Coconut Almond Macaroons (from A Dash of Sass)
Makes: 24 cookies
Preparation Time: 10 minutes
Cooking Time: 30 minutes
3 cups sweetened flaked coconut (225g)
100g slivered almonds
1/2 cup sweetened condensed milk (120ml)
1 tsp vanilla extract
2 egg whites
1/8 tsp salt
1. Preheat oven to 180°C.
2. Place the sweetened flaked coconut and almonds on separate lined baking trays and bake until lightly toasted. Stirring frequently so that it toasts evenly for around 12 minutes. Leave oven on after removing the toasted coconut and almonds.
3. Chop the almonds and set aside.
4. Combine the condensed milk and vanilla extract in a large bowl.
5. Mix in the coconut and almonds until well mixed.
6. Using an electric mixer, beat egg whites and salt until stiff but not dry.
7. Gently fold egg whites into coconut mixture.
7. Drop batter onto baking paper using rounded tablespoon. You can also shape it with your hands if you like your macaroons more even in shape.
8. Bake until macaroons for around 14 minutes or until they just turn golden brown around the edges and then leave to cool.
On Masterchef, I watched Poh make this Pandan crepe lattice but she made it into a savoury dish that looked amazing. Inspired by this, I thought about combining my love of the steamed glutinous rice in Seri Muka and the Pandan and Coconut flavours of Kuih Dadar. It turned out quite well actually. The slight saltiness of the coconut glutinous rice with the sticky sweet coconut filling creates a nice texture and bite to it. The unsweetened thin crepe provides that lovely pandan aroma. I’d love to hear your thoughts in this combination!
Pandan Crepes with Coconut & Sticky Rice (Kuih Dadar)
Makes: 25 small crepes
Cooking Time: 50 minutes
Passive Time: 60 minutes
Coconut Glutinous Rice (Rasa Malaysia)
200g glutinous rice
140ml coconut milk
1/2 tsp salt
Coconut Filling (Poh’s recipe)
180g shredded coconut (fresh or desiccated)
100g gula melaka/palm sugar
125ml coconut cream
1/4 tsp salt
240g plain flour
1/8 tsp salt
600ml coconut milk
1/2 tsp pandan paste
Coconut Glutinous Rice
1. Soak the glutinous rice for at least 30 minutes in a bowl of water.
2. Combine the glutinous rice, coconut milk and salt until well mixed.
3. Steam on high heat for around 30 minutes or until cooked through and the rice still has a bit of bite to it.
4. Once it’s finished, remove from the heat and take a spoon to flatten the glutinous rice slightly. Allow to cool.
1. Combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved.
2. Add fresh or desiccated coconut and cook until the mixture is moist and sticky but not runny. Remove from heat and spread out on a plate to cool before using.
1. Sift the flour into a medium sized bowl.
2. Add half the coconut milk, all the eggs and the pandan paste, then whisk until smooth. Add the remaining milk and mix until combined.
3. On medium heat, place a large spoonful of the batter into a pan and spread around so that it forms a thin crepe.
4. Flip the crepe when it starts to bubble and brown slightly. Once the other side is also slightly toasted, take of the heat and set aside.
1. Cut the sticky rice into little soldiers.
2. Take one crepe and place the glutinous rice in the middle (or the side if you want to roll them).
3. Place a few spoons full of the coconut filling on top of the sticky rice.
4. Fold in the sides, and then fold in the third edge and then the last one.