Tanghooloo

10/25/2023

Ma'amoul🍪🍪🍪

-Middle Eastern butter pastries called ma'amoul are frequently stuffed with different types of dried fruits or nuts. The shortbread-like shell, which is made with semolina flour, has a subtle bite to it and gives way to a softer center. These can be eaten all year long, but the holidays are when they are most in demand. After baking, they are sprinkled with powdered sugar, which adds yet more layer of sweetness to each mildly spiced taste.

Ingredients:

COOKIE DOUGH:

1 1/4 oz. (210 g.) fine semolina flour
3/4 c. (145 g.) ghee
1/4 tsp. mahlab (optional)
1/4 tsp. kosher salt
1 1/4 c. (150 g.) all-purpose flour
1/2 c. powdered sugar
1/2 tsp. instant yeast
1/4 c. orange blossom water

WALNUT FILLING:

2 1/2 c. walnuts
1/3 c. powdered sugar
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1 tbsp. orange blossom water

PISTACHIO FILLING:

2 c. finely chopped pistachios
1/3 c. powdered sugar
2 tbsp. rose water

DATE FILLING:

1 c. date paste
2 tbsp. ghee
1/2 tsp. ground cinnamon
1/2 tsp. orange blossom water

ASSEMBLY:

Semolina flour and powdered sugar, for dusting

Directions:

-In a large bowl, stir semolina flour, ghee, mahlab (if using), and salt until evenly distributed, about 5 minutes. Cover and let rest at least 1 hour or preferably overnight.

-Stir in all-purpose flour, powdered sugar, and yeast until evenly distributed. Gradually stir in orange blossom water until dough is hydrated, then knead with your hand until dough is smooth and able to hold its shape when poked. Cover and let rest about 30 minutes.

-In a food processor, pulse walnuts, powdered sugar, cardamom, and cinnamon until nuts are half powder and half lentil-sized pieces.

-Transfer mixture to a large bowl and stir in orange blossom water to combine until mixture can hold its shape when squeezed.

-In a food processor, pulse pistachios and powdered sugar until nuts are half powder and half rice-sized pieces.

-Transfer mixture to a large bowl and stir in rose water to combine until mixture can hold its shape when squeezed.

-In a medium bowl, stir date paste, butter, cinnamon, and orange blossom water until smooth.

-Using damp hands, portion filling into 24 balls (about 13 grams or 1 heaping teaspoon each) and freeze 10 minutes.

-Portion dough into 24 balls (about 25 grams or 1 heaping tablespoon each). Working one at a time, create a large crater in dough ball with your thumb big enough for the filling. Place filling in center of dough and fully enclose, gently rolling between your palms to smooth into a ball. Repeat with remaining dough and filling.

-Dust prepared dough balls with more semolina flour. Working one at a time, press each dough ball into the ma'amoul mold until flush with the design. Turn mold upside down and slam against your counter to release.

-Preheat oven to 375°. Line 2 baking sheets with parchment. Arrange cookies 1" apart on prepared sheets. Bake until edges are golden, 12 to 14 minutes.

-Let cool completely, then dust with powdered sugar.

06/25/2023

Thai Black Sticky Rice Pudding with Coconut Cream❤️❤️

-The pudding and coconut cream topping are best served chilled, and the sticky rice needs to soak for the entire night. The coconut milk can should be chilled in the refrigerator in advance for the richest topping, which should have a noticeable salty kick to balance the pudding. What you want is that thick coating of coconut cream that accumulates on top of the can.

Ingredients:

FOR THE BLACK STICKY RICE PUDDING:

1 cup (7 1/2 oz.) black sticky rice
1⁄2 of a small taro root (4 oz.), peeled and cut in ½-inch cubes (3/4 cup)
1⁄2 cup (4 ¼ oz.) firmly packed palm sugar (preferably the soft variety from a plastic jar, otherwise it should be chopped)

FOR THE COCONUT CREAM:

1 (13.5-oz.) can coconut milk
1 tsp. cornstarch
1⁄4 tsp. kosher salt

Directions:

-Make the black sticky rice pudding: In a medium bowl, add the rice and enough cold water to cover by 1-2 inches. Chill and let soak 8 hours or overnight.

-In a strainer, drain and rinse the rice under cold, running water. Transfer the rice to a 4-quart pot. Add 4 ½ cups water, and bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the rice is cooked through, and the grains have burst open, 45 minutes. Add the taro and continue to simmer, stirring frequently, until the taro is tender, 4-6 minutes. Stir in the palm sugar until dissolved. Turn off the heat, transfer the pudding to a medium bowl, cover, and refrigerate until chilled.

-Meanwhile, make the coconut cream: In a small bowl, add the coconut cream from the top of the can and enough of the liquid from the can to reach 1 cup (8 oz.). (Reserve the remaining coconut milk for another use.)

-In a small pot, whisk the coconut milk, cornstarch, and salt. Cook over low heat, stirring constantly, until the mixture begins to thicken, 8-10 minutes. Remove from the heat and strain into a small bowl. Refrigerate until chilled.

-To serve, divide the rice among 4 individual bowls and spoon some of the coconut cream on top.

03/15/2023

Sweet sticky mango rice❤️❤️

-When paired with coconut milk, this dish of sweet, sticky rice and mango is fantastic.

Ingredients:

1 cup short-grain rice

400ml water

1/2 cup white sugar

1 1/2 cups coconut cream

3 mangoes, peeled and sliced

Directions:

-Place rice and water into a medium saucepan. Bring to the boil. As soon as the rice boils, reduce heat to low and cover, cook for 10 mins.

-Stir through sugar and only 1 cup of coconut cream.

-Spoon into bowls and serve with fresh mango, drizzled with remaining coconut cream.

09/29/2022

TANGHULU (CHINESE CANDIED FRUIT)

Tanghulu is an Asian snack of brilliantly coloured, candy-covered fruit that looks like a glossy strand of big pearls on a stick. So lovers of candy looking to satisfy a sweet tooth, rejoice! This easy tanghulu recipe is sure to delight!

09/12/2022

Chinese Hawthorn Candy

This haw flakes also known as hawthorn candies and are made from the hawthorn fruit and sugar. It’s a traditional Chinese candy that appears to be paper thin wafers. The candy assumes a dark pink or purple color and it’s usually formed in cylindrical discs.

08/22/2022

Marshmallow Cream

Marshmallow cream consists of corn syrup, sugar, cream of tartar, xanthan gum, and egg whites. Its flavor is quite similar to marshmallows but has a different texture.

Marshmallow cream’s texture is quite stretchy similar to the texture of melted marshmallows. It is a perfect substitute for cakes, pies, cupcakes, and other recipes. You will need about ½ cup of marshmallow cream to replace 1cup or 8 regular marshmallows.

07/25/2022

Toasted Marshmallow Cupcakes

Chocolate cupcakes with an irresistible toasted marshmallow topping. Have a try!

Ingredients:

1 ½ cups all-purpose flour

1 ½ cups white sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¼ teaspoon salt

¾ cup warm water

2 large eggs, lightly beaten

½ cup whole milk

⅓ cup unsalted butter, melted

¼ cup sour cream

¾ teaspoon pure vanilla extract

12 large marshmallows

07/13/2022

Peeps Delights

These special Peeps come in a variety of flavors including vanilla, orange sherbet, strawberry, coconut, and sugar cookie. They’re partially dipped in dark, milk, or white chocolate. Some also include fillings, like chocolate caramel swirl. You can pick up a pack on Amazon, buy them from the Peeps online store, or pick them up from Target.

06/23/2022

CANDY CORN DIPPED MARSHMALLOW PEEPS

Candy corn may be one of the world’s most divisive candies. Each year, as Halloween rolls around, candy lovers often find themselves having to pick a side on the Great Candy Corn Debate: delicious or disgusting? Regardless of your stance on the matter, that doesn’t stop candy makers from trotting out candy corn-flavored versions of their most popular treats. This includes the sugar-loving folks at Peeps, who infuse their already-sweet marshmallow chicks with candy corn flavor, then dip them in white chocolate to up the ante.

12/04/2021

60 Years of Popular Candy! | Iconic Candy Throughout the Years and Cookie Recipes by So Yummy!

We take a look at popular candy throughout time from Swedish Fish, Razzles, Laffy Taffy, to Harry Potter Jelly Beans, Pop Rocks, and Ring Pops! To top it all...