Rice and Coconut

Combination over ripe banana and grated coconut make the waffles soft inside but crunch outside and smell really good and I can taste banana and coconut well blended together, This is dairy free  waffles but can be switch with dairy product if you like use milk or butter milk instead. Ingredents for 8-10 square waffles - 1 3/4 cup all purpose flour - 2 ripe banana -1/2 cup grated coconut -1 1/2 tsp baking powder - pinch of salt - 1/2 tsp ground nutmeg - 1 1/2 cup silk coconut milk - 2 large eggs room temperatur separated - 1/4 cup unsalted melted butter  - 1/4 cup sugar Preparations : * Preheat  waffle iron to desired setting * Whisk together flour,baking powder,salt and nutmeg in large bowl, In another bowl whisk together silk coconut milk,egg yolk and butter stir coconut milk mixture into flour mixture,add slice over ripe banana and stir until combine. * In medium bowl whip the 2 eggs white with electric mixer until they just began to hold a loose peak,scatter s

The glutinous rice can be steam on the stove or rice cooker, If you cook on the stove make sure use a heatproof steamer pan with hole and use cheese cloth to avoid stickiness on the pan to make easy to transfer into mixing bowl or pan. It can be cook on flat grill with little bit coconut oil until brown on both side and serve with  Salted roasted coconut flakes / serundeng . Ingredients: - 2 cups white glutinous rice soaked for 2 hours - 1 1/2 / 20 oz coconut milk - 3 pieces pandan leaves - 2 pieces bay leaves - 2 cup fresh grated coconut Direction: Bring coconut milk,pandan leaves and bay leaves to boil Add soaked glutinous rice and stir evenly Transfer into heatproof steamer pan, put glutinous rice on cheese cloth Steam on rice cooker or stove for about 30 - 35 minutes( with the lid on if Use stove ) Discard pandan and bay leaves Transfer into mixing bowl,mashed sticky rice with wooden spoon, not to smooth just to make the rice stick together Put on pl

Happy new year 2015 everyone, I hope this year will be better than last year and fill with wonderful things, I'm looking forward to share more recipes with you all and thank you to all of you who follow me on  Riceandcoconut  Facebook  page and all readers around the world, I had amazing year 2014, Once again happy new year 2015 Cheers ! To readers who have a new year resolution to eat healthy or become vegetarian or vegan this fried rice recipe is for you, so enjoy and keep cooking and stay healthy. Ingredients : - 4 cups cooked rice - 1 block tempeh cut in cube - 1 carrot/ dice - 1 cup  frozen green peas - 2 Tbsp vegetable oil - 2 shallots - 2 clove garlic - 1 cayenne pepper / chop / optional - 1 Tbsp soy sauce - 2 Tbsp sweet soy sauce - 1/2 teaspoon black pepper Directions: Cut tempeh in cube, Chop shallot,garlic and cayenne pepper,set aside heat vegetable oil in fry pan or wok on medium high temperature cook

This is the first time I use the silicon baking mat to bake French macarons, I'm glad I bought it, It's worthed. I'm obsessed with the French macarons at first bite,  Since then I keep try and trying to make it, even though sometimes it's not work out the way I wanted. I try to make it looks better each time, as far on round shape my new purchased silicon baking mat  help me a lot to keep round shape, to stay round on the mat until ready to put in the oven and I'm happy with it. This time I made dulce de leche macarons filing with two combination ingredients cream cheese and dulche de leche, it taste like caramel cheesecake on macarons, Now that's a winer ;) Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar Filling : - 8 oz philadelpia cream cheese /room temperature - 6 Tablespoon dulche de leche Preparations : - Line two cookies sheet with silicon bakin

I have leftover of dulce de leche / caramel that I need to use up soon,but I don't have enough to make anything with it, So I mix it with nutella to make topping for mini eclairs, It was perfect bite size eclairs with rich combination of caramel and nutella. Pastry: - 8 Tbsp unsalted butter plus extra for greasing - 1 cup water - 1 cup all purpose flour,shifted - 4 eggs, beaten Filling : - 1/2 cup nutella - 1/2 cup dulce de leche / caramel Direction : Preheat the oven to 425 F/220 C grease two baking sheets,Heat the butter and water in a pan until boiling. remove from the heat,quickly tip in the flour and beat until smooth,transfer to a bowl. Gradually beat in the eggs with an electric handheld mixer,until glossy. spoon into a piping bag with a large plain nozzle and pipe up to eighteen 31/2-inch/9-Cm finger on the baking sheets Bake in the preheat oven for 12- 15 minutes,until golden brown Cut a slit down the side of each eclair to

I use matcha green tea powder to add color and taste on this macarons and filled with store-bought  Dickinsons creme coconut curd   it turn out taste really well together. Compare to the first  green tea macarons   I made last year, This time is definitely looks better and smoother, I still learn how to make it looks perfect, So never give up to try again and again! Ingredients : - 1 cup powdered sugar - 1/2 cup plus 1 tablespoon almond flour - 2 1/4 teaspoon matcha ( green tea ) powder - 2 egg white room temperature - 5 tablespoon granulated sugar Filling: -  Creme coconut curd Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour and  matcha powder in a food processor,pulse into fine powder sift mixture into medium bowl,discard large pieces - beat egg whites in large bowl with electric mixer at medium speed until foamy,beat with vanilla add granulated sugar,beating at high speed 2-3 minutes until mixture f

Is nice to have three days off in a row without a plan, So I can do anything I want but I try to keep busy with something I love,cooking and baking in my tiny kitchen. Cardio exercises longer than usual because I love the foods so I have to keep balance between what I ate and exercises regularly it's very important. Anyway after I made  green tea macarons , I treat my self with fist time made simple green tea latte with coconut cream and fresh grated nutmeg as a twist , It was perfect that what I want it and is dairy free as well. Ingredients :  serve for 2 - 2 1/2 cups almond milk - 2 Tbsp matcha green tea - 1  Tbsp honey/sugar - 2 Tbsp coconut cream - pinch of nutmeg Preparation: In a sauce pan heat almond milk until slightly boiling, add  matcha green tea and sugar  or honey whisk until dissolved, pour into two coffee cups add a tablespoon coconut cream on each cup and sprinkle with fresh grated nutmeg as optional stir and ready