Desserts

Indache Manni (Palm Sago Pudding)

Discover the unique Palm Sago Starch, known as Indache Peet in Konkani. This ingredient is a hidden gem in Mangalore’s cooking, often used to make mannu (pudding). A staple in many traditional dishes and is cherished for its ability to add texture and flavor.

Palm Sago, harvested from the Caryota urens tree, has been prized for generations for making delicious puddings. It has the ability to create smooth, delicious puddings. Also used in various savory recipes, making it an essential part of the region’s culinary heritage. Palm Sago adds a special touch to both sweet and savory dishes, celebrated for its unique texture and cultural significance. It tantalizes the taste buds with its subtle sweetness. It also serves as a natural coolant that soothes even the most unsettled stomachs.

Palm Sago Pudding offers a smooth, melt-in-your-mouth texture. It pairs perfectly with the sweetness of jaggery and the aromatic touch of cardamom. In the rich culinary heritage of Mangalorean cuisine, Palm Sago pudding (Indache Peet) is important. It is especially significant in creating delightful puddings like Manni. Indache Manni celebrates the fusion of simple ingredients. It uses jaggery, nuts, and coconut milk. The result is a treat that not only pleases the palate but also nourishes the body. The pudding has a wobbly texture, like a popular German dessert called ”Wackel Pudding,” known for its fun jiggle.

Check out my other recipes for tea-time snacks here below

Jackfruit fritters

Patholi

Egg Puffs

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Indache Manni / Palm Sago Starch Pudding

Manni is indeed a delightful and almost extinct sweet preparation from Mangalore, a coastal city in Karnataka, India. Let’s dive deeper into this traditional pudding that has been cherished across generations.

Prep Time10

Active Time15

Total Time25

Course: Dessert

Cuisine: Indian, south-indian

Keyword: Dessert, Konkani Cuisine, summer, Teatime

Yield: 2

Calories:

Author: Sherryl Andria

Materials

85 g Indache peet
3.5 cups Water
1 tsp Salt
½ cup Coconut milk
125 g Jaggery depending on sweetness
4 pods Cardamom seeds removed and powdered
10 pieces Cashew nuts halved, as required
15 pieces Raisins optional
Ghee for greasing the plate and pan

Instructions

In a large pot, take 85g indache peet, 3.5 cups water, salt, 1/2 cup coconut milk. 150g jaggery and cardamom.
Mix together
Place the pot on medum heat, stirring continuously until it thickens. This take approximately 10 to 15 minutes.
When the mixture starts to boil, reduce heat.
Add cashews and raisins (if using). Keep stirring and mixing for 1 minute.
Turn off heat. Add 1 tsp ghee and mix well.
Grease a 12-inch steel plate with ghee. Pour the cooked mixture onto the plate.
Allow it to cool. Once it sets,cut into squares or diamond shapes.
Enjoy the delicate dessert of manni. Best when its cold.

Video

May 15, 2024

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Orange Cake |Last-minute Bakes| Delicious Sweet Aroma

Cakes

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Orange Cake

Orange cake, a simple aromatic yellow cake has such an amazing fragrance that you will without a doubt prepare it again. One of my favorite evening snack.

One weekend we visited our old batchmates from college and before visiting we had couple of hours. So, I thought of taking something homemade. I decided to prepare this cake since my fruit basket was calling out for oranges to be eaten the end result turned out great as expected with simple last-minute ingredients. Two days ago I baked it again at my husband’s request to have the cake after meals and all I had to do was mix all the ingredients in one bowl and bake.

Preparation time: 20 minutes – 30 minutes

Cooking time: 55 – 60 minutes

Serves: 5 +

Ingredients

Orange – 1 large (unpeeled & washed), approx 195 g

Butter 125 g (room temperature)

All-Purpose flour / Top flour – 2 cups / 1 pint / 345 g

Caster sugar 185 g / 8 oz

Baking soda – 1 tsp

Pinch of salt

Vanilla essence – 2 tsp

Eggs 2 medium whole

Dates 100 g (pitted and chopped, weighed before pitting)

Water – 2 tbsp

Almonds – 100 g (optional)

Directions

1. Take the orange, cut roughly into quarters and remove any seeds. Add it into a blender or food processor (along with its peel) and 2 tbsp of water. Blend to combine together and form a paste. Set aside.

Orange paste

Preheat convection oven at 160 deg and line a baking tray base with butter and parchment paper, grease butter over the paper.

2. In a large bowl add flour, sugar, butter, baking soda, vanilla, salt. Mix with a wooden spoon initially for a minute or two so the flour gets combined together without making a mess. Add eggs, mix with a hand held mixer for approximate 2 – 3 minutes until smooth on medium – high speed.

Batter

Remove the stir paddle with any leftover cake batter.

3. Add the chopped dates and if you use almonds add them now or place them on the top. Mix with the wooden spoon till well combined.

Final Batter mix

4. Spoon the mixture into the prepared baking tray, pop it into the preheated oven on convection mode (fan). Bake for 45 minutes at 160 deg Celsius, reduce temperature to 150 degrees and bake for another 5-10 minutes or until a skewer inserted in the center comes clean.

Let it sit in the oven for 5 minutes. Remove from the oven, release the spring and serve it warm.

Phone_1

It’s best to leave it to cool partially or completely at room tremperature otherwise it might break apart. We loved the crispy top with soft texture on the inside, a flavor and aroma that is always best suited for big families or serve guests. You can use chocolate sauce as a good accompaniment.

Note:

*In case you’re wondering what kind of orange to use, here I have used Valencia Orange. Before using an orange I dipped it for 5 – 20 minutes in a bowl with 1 1/2 cup of water and 1 tbsp vinegar just to wash away any unwanted dirt or chemicals.

*If you wouldn’t have time to get the butter to room temperature, cut the desired quantity of butter into small cubes before preparing rest of the ingredients it gets softer faster by the time you are ready to combine the rest. On an additional note – if the eggs are lying in the fridge, place them out on the counter top.

Thank you everyone for your compliments and questions. It makes me try more recipes and also share them here. Please stay updated on Instagram #delicioussweetaroma for pictures and Facebook Delicious Sweet Aroma for food.

Stay Healthy!

May 17, 2018

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Plain Caramel Pudding | Easy creme pudding| Delicious Sweet Aroma

Desserts

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Easy Caramel Pudding

This is an easy caramel pudding dessert that includes just 5 ingredients with a Malaysian twist of adding caramel of palm sugar also known as ‘Gula Melaka’ in Malay. Making a quick recipe with few basic ingredients that I could put together with less effort was my intention. It is creamy, delicate and irresistible for an after-meal dessert.

For a caramel pudding with fruity flavor please refer to my previous post on caramel orange pudding.

Preparation time: 5 minutes

Cooking time: 30 – 45 minutes

Serves: 4

Ingredients

Caster sugar – 50 g

Eggs – 3 large

Milk (pasteurized) – 1 cup, room temp but not hot

For the caramel:

Palm sugar – 50 g (*see notes)

Water – 1/4 cup

Directions

1. Preparing the caramel :

Break the palm sugar into small pieces and place them in a heavy-bottomed pan.

palm sugar_9048

Add water and heat the mixture gently on medium heat stirring until it all dissolves. Continue until the syrup boils.

melting palm_9050

Pour them using a strainer into ramekins immediately or any container of choice. Since palm sugar contains some particles its best to strain them. It will turn sticky if you leave it at room temperature for longer so transfer into ramekins immediately. Reserve the ramekins.

2. In a small bowl, whisk the eggs and sugar. Strain through a sieve, add milk (or you can strain after adding milk) and pour into the ramekins.

Eggs and milk

Cover the ramekins or containers with Al-foil.

caramel_9094

3. If using the method of steaming on stove top use the method shown here

Place 2-inch water in a large wok or heavy-bottomed pan. Place ramekins over a 2-inch stand just touching the water level. Cover with a tight fitting lid and cook on medium-high for 30 – 40 minutes or just until set. Turn off heat and let it sit for an hour.

4. If using a convection oven to bake:

Preheat oven 150 degree Celsius (300 degree F / Gas 2). Place ramekins in large rectangular glass baking tray with hot water halfway up the sides of the dishes. Cover the whole tray with a Al-foil again and bake 40-45 minutes.

Let it sit for 10 minutes in the oven without letting any air out. Then check if they are firm or set.

5. Remove the ramekins and leave to cool. Chill them for 4 hours or until they are cold enough before serving.

Run a knife between the edge of each ramekin. Place a plate over the ramekin, holding the plate in one hand and other on ramekin carefully invert. Tap the ramekin base shaking them gently and lift.

caramal pudding_9106

Notes:

*If you cannot find palm sugar replace it with sugar.

Please help us with your views on my posts for any improvement by commenting below or messaging me on FB page here >> Delicious Sweet Aroma. Do remember to Like and Share my recipes with your friends. Happy Thanksgiving with your loved ones🌾🌹. Have a great weekend! 😇

Sherryl❤

Stay Healthy!

November 26, 2017

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Pear Recipe | Baking | Delicious Sweet Aroma

Cakes

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Pear Cake

If you noticed, the last time I blogged a recipe was a week ago. Since then I have been thinking of ways to prepare something sweet that can be made with fruits. My husband is so charming that when he is home he doesn’t want me being in the kitchen the whole time preparing snacks or dishes for him that consume a lot of time. He would rather love watching television shows like Ozark or The Good Wife the whole day if possible. Yup! 😃

Yesterday evening before I could get dinner on the table, I gathered all the ingredients for the Pear cake 🍐. It was quite simple and was less complicated with just few basic ingredients a cake always needs. This is the first time I baked a cake for this long with a waiting time of 60 minutes but, was super easy to prepare. It was delicious, less sweet (I usually prefer that way) and just what I expected.

If you are reading this, then I would like to hear from you. My Facebook page is also available for any comments. Happy October!! ☺

Preparation time: 20 minutes

Cooking time: 60 to 65 minutes

Appliance : Convection oven

Ingredients

Spring-form baking pan – 21 cm

Parchment paper

Pears – 3 small size, peeled deseeded & halved

Butter – 150 g, soft at room temperature

Caster Sugar – 100 g / 1/4 cup

Eggs – 3, large

Lemon zest – 1

Vanilla essence – 1/2 tsp

All-purpose flour / Top flour – 150 g

Baking powder – 1 tsp

Pinch of salt

Directions

1. Grease the spring pan with butter and line the base with parchment paper. Grease again with some butter and set aside. Prepare the ingredients.

2. Using a hand held mixer, beat the butter and sugar together until creamy with the speed set at 1. The butter must be soft to get a smooth texture.

Butter and sugar mixed to form a creamy batter | Pear Cake

3. Mix the eggs one at a time starting from a lower speed and increase the speed after adding all the eggs for 2-4 minutes.

addition of eggs into butter-sugar mixture | Pear Cake

Add lemon zest and vanilla. Mix together.

Meantime: Preheat Oven at 170 degrees Celsius.

4. Using a separate bowl add flour, baking powder and salt. Mix with a spoon.

5. Add the flour mixture (step 4) to the egg mixture (step 3) part by part. Mix with the lowest speed until well combined. Make sure not to over beat.

Flour with baking powder and salt into the Egg mixture | Pear Cake

6. Transfer half of the batter to the greased spring-form pan. Spread it evenly.

Pear cake Recipe | Easy fall recipes

Arrange the pears on top of the batter. Pour the rest of the batter and spread it gently with a spatula.

Pear batter

7. Place the baking pan on a low rack in the oven. Set the baking time for 170 degrees Celsius and time it for 60 minutes.

After the baking is done the oven beeps. Let the cake sit in the oven for 5 minutes. Remove the pan from the oven and let it sit to cool.

Pear cake - Fall recipes

Pear Cake

Pear Cake - tart

For more Dessert or Cake Recipes click below 👇👇

NO BAKE:

Caramel Orange Pudding

Vermicelli Pudding or Kheer

Jelly and Custard Recipe

BAKE using Convection oven:

Lemon Cake

Butter Biscuits

Pineapple, Honey and Pistachio Flapjacks

Moist Cassava Cake (or Tapioca Cake)

October 4, 2017

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Kheer or Vermicelli pudding | Easy dessert in 15-minutes

Desserts

0

Vermicelli Pudding or Kheer

Kheer is a term used for milk pudding. In some region of India they call it payasam.

This simple recipe is prepared mainly with Vermicelli and a handful of other ingredients for a lighter dessert. You can also replace vermicelli with rice, sago, tapioca pearls etc. For flavor, cardamom (MUST!), cashews, raisins, almonds etc are used. Sometimes some recipes use condensed milk for a rich flavor. I prefer less sweet dessert with minimal sugar to give mild sweetness and is best suited after having a heavy meal.

The process of slow cooking of milk along with the vermicelli gives it a thick texture which comes out fabulous in 15-minutes time.

Preparation time: 2 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients

Milk (pasteurised) – 2 1/2 cups

Wheat Vermicelli plain – 1/2 cup (*see notes)

Vermicelli plain pack | RiceKheer recipe| Delicious Sweet Aroma

Granulated Sugar – 4 tbsp, (less sweet) depending on sweetness

Cardamom – 1, powdered or whole seeds

Cloves – 2 (optional)

pinch of salt

Directions

1. Take a deep-bottomed container with milk (if its not boiled then get it to a boil) on medium heat. Add vermicelli, cardamom, cloves if using, sugar and salt.

Vermicelli plain | Kheer or Vermicelli pudding recipe

Kheer Ingredients | Easy | Delicious Sweet Aroma

2. Using a wooden spoon give it an occasional stir so the milk does not stick to the bottom. As it thickens keep stirring. This takes up-to 15 minutes or less. Turn off heat and remove from stove top.

Vermicelli Kheer or pudding | Easy dessert | Delicious Sweet Aroma

If it becomes too thick add more milk at the end depending on how much thick you love to have.

3. Serve hot. You can drink it or have it like a dessert.

Once cooled, store it in the fridge covered.

Cook’s tip:

Heat it and serve. You can store it for 3 days in the fridge.

Notes:

*Add nuts of choice such as raisins, cashews etc. They were out of stock so I prepared it without them and still tasted lovely.

*Can also use Rice Vermicelli if this one is not available. I prefer the non-roasted one as I like it white and not brown.

More dessert recipes click below 👇:

Caramel Orange Pudding

Layered Jelly & Custard Dessert

Stay Healthy! ☺

August 25, 2017

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Cakes

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Lemon Cake

This is a delicious pound cake infused with lemon juice and zest. Lemon cake is an easy baked cake especially for beginners who are learning to bake.

With a nice cup of tea it tastes amazing. I did not add any topping or sugar glaze because I do not have a sweet tooth. The same reason why you find less of my posts on desserts. If it were a decision between sweet and savory, I pick savory always. However, sometimes I would still have a bite or two if I had a choice of sharing it with someone.

I hope you have a lovely week! 🙂

Preparation time: 15- 20 minutes

Cooking time: 25 – 30 minutes

Required appliance: Hand mixer

Ingredients

Rectangular tin – 12”x 8” (30 cm x 20 cm)

Unsalted butter – 125 g, soft at room temp

Caster sugar/ Fine sugar – 1/2 cup

Large Eggs – 2

Plain flour (unbleached) / Self-raising flour – 175 g (skip the baking powder & salt if your using self-raising flour)

Baking powder – 2 tsp

Pinch of salt

Lemon – 1, grated zest & juice

Directions

Preheat oven to 180 degree Celsius or 350 degree Fahrenheit for 10 minutes before baking. Grease the rectangular tin with butter and set aside.

1. In a large bowl, add butter, sugar and cream together until soft and fluffy.

butter, sugar

butter & sugar cream

2. Beat the eggs in small bowl with a spoon, then gradually add a little of the egg to the creamed mixture.

To the flour mix baking powder and salt.

Add a little flour after each addition of egg mixture. Do this until all the egg and flour are well combined.

adding egg in small portions to the cream

adding flour after the egg in small portions

3. Now, add the grated zest of lemon into the cream mixture and stir. Beat well.

grated lemon zest for lemon cake

4. Squeeze the juice of lemon, strain and then add it to the mixture. Beat to make it smooth.

Extracting lemon juice for lemon cake

5. Spoon the cream mixture into the rectangular greased tin, level the surface. Bake in the preheated oven at 180 degree Celsius or 350 degree F for 25 – 30 minutes.

lemon cake cream mixture before baking

6. With a fine skewer, prick the cake all over to check for doneness. Let the cake sit in the oven for 5 minutes if your using a convection oven. Once its cooled, cut into desired pieces and serve.

baked lemon cake

pound cake

Notes

*Since I didn’t have enough butter I added ghee to make up 175 g.

*You will notice that I added granulated sugar as I was out of caster sugar or super-fine sugar. But I recommend using caster sugar as it dissolves quickly.

*If your using self-raising flour, skip the baking powder and salt. Self-raising flour already contains a bit of salt & baking powder.

Stay Healthy!

January 24, 2017

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Desserts

2

Jelly and Custard Recipe

A basic Jelly and Custard recipe is quiet simple dessert, even simpler when they have directions provided in a package. In fact, I had previously posted a photo on my Facebook page without the recipe and thought that the recipe is very basic anyone would be able to make it. However, I wanted to share the recipe that would absolutely impress anyone especially if your a beginner. So, if your on Facebook and have missed some of my posts make sure to check it out. Also, My Instagram page is very active. 🙂

Nowadays, I’m a decent from scratch cook when it comes to baking or even making desserts. Before making this dessert I had to plan ahead of time on weather to prepare jelly first or the custard while organizing my other chores. It’s very simple with less effort, mix it with fresh fruits or just eat plain. Not many think of eating plain I believe? The reason why you see a bowl of only Jello is because I love eating plain raspberry or strawberry Jello just like that!

Preparation time: 10 minutes

Setting time: 1 – 2 hrs

Cooking time: 20 minutes

Ingredients

Muffin pan & 2 Dessert/Wine glasses for setting the jelly

For the jelly: I prepared this first and kept overnight in the fridge to set.

Jello pack, raspberry flavor – 1 (90 g pack, used half the pack)

Water – 250 ml ( 125 ml hot water + 125 ml cold water)

Caster Sugar – 2 tbsp or more

For the Custard: The following day

Custard powder – 4 tbsp (Bird’s custard powder, original flavor)

Cold milk – 900 ml

Caster sugar – 4 tbsp or more

Directions

Jelly

I used half the pack. Package comes with directions, here is a more precise method I used for half pack jelly crystals (You can double the water content for whole pack).

1. Open the package.

Jelly pack

Heat a saucepan with 125 ml water (or you can use a microwave to heat water, container must be able to fill in 250 ml ).

2. Pour half pack of jelly crystals (I didn’t measure) into hot water. Add 2 tbsp of sugar.

how to prepare jelly

Dissolve Jelly, stir it until it dissolves. Once dissolved mix the rest 125 ml of cold water.

3. Prepare the muffin pan by spreading a long towel over it.

Start by positioning the glass and resting its base over a long towel at 45 degree angle so it doesn’t slip. Roll the opposite corner of the towel to support the rim as seen below. Now, remove the glasses without moving the tray & pour the jelly halfway.

Position them back onto the tray and place in the refrigerator at the top of the shelf for 1 hour or until they are set. They will set perfectly as long as they are not disturbed. I left it overnight in the fridge.

How to make layered jelly & Cus

Custard

1. Take any cup filled with 1/2 cup cold milk taken from 900 ml of milk. Add 4 tbsp of custard powder with 4 tbsp sugar.

Custard mixture

2. Mix smoothly until dissolved. In the meantime, place the rest of the milk in a saucepan to heat.

3. When nearly boiling. remove from heat, pour the mixed custard to milk, stir well.

Custard mixing into hot milk

4. Return the custard to heat and bring to boil, stirring continuously. Let it cool.

Preparing custard

Pour the custard into the set jelly glass. Place it back in the fridge and serve when ready.

Layered Jelly & Custard

Rest of the custard I mixed it with different fruits like papaya, apple, banana and served cold. You can serve warm or chilled.

Enjoy the creamy custard with jelly!

Custard with mixed fruits

Stay Healthy!

Note:

*Half pack of Jello is good enough to fill the glasses. The rest of the pack I used to eat plain 🙂

December 1, 2016

2 Comments

Cakes

0

Cocoa Easy Cake

No matter what level of baker you are, this quick and easy cake recipe can be done in a matter of few minutes. No butter, no eggs, no milk, no whipping! It has a dense texture.

The first time I prepared this cocoa flavored cake it was on my husband’s birthday. It was my first cake with cocoa, the ingredient which acts as a mood elevator and natural antidepressant.

Preparation time : 10 minutes

Bake : 35 minutes

Ingredients

Baking pan 20 cm (8 inch)

All-purpose flour – 1 1/2 cup

Unsweetened Cocoa powder – 3 Tbsp

Baking powder – 1 tsp

Granulated sugar – 1 cup

Table salt – 1/4 tsp

White vinegar – 1 tsp

Vanilla extract – 1 tsp

Vegetable oil – 5 Tbsp

Water – 1 Cup

Directions

1. Preheat oven to 170 degrees Celsius ( 340 degrees Fahrenheit). Grease the baking pan with butter and then line with parchment paper. Sprinkle some flour evenly.

2. In a bowl add flour, cocoa powder, baking powder, sugar and salt. Mix with a spoon.

all-purpose flour

cocoa powder, salt, sugar, all-purpose flour, baking powder

cocoa powder mixture

3. Now, pour white vinegar, vanilla extract, vegetable oil and water. Mix well until the there are no lumps in the mixture.

white vinegar, vanilla extract, vegetable oil, mixture

Cocoa Crazy Cake

4. Pour the above mixture into the prepared baking tray. Tap the tray for an bubbles trapped inside. Bake at 170 degree Celsius for 35 minutes.

baking tray

5. Once its baked, remove it out of the oven to cool on a rack until its completely cooled before serving (Check if its baked by inserting a skewer at the center).

Step5_IMG_2880

Serving suggestion

+ Since I prefer less sweetness, plain was just perfect for me. Just like a brownie.

+ if you wish, topping it with a chocolate frosting gives it a rich flavor.

+ For a mid- afternoon snack

Note:

* Using a smaller baking tray would turn it into a nice thicker cake.

Stay Healthy!

August 11, 2016

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Cakes

2

Moist Cassava Cake (or Tapioca Cake)

Cassava cake is one of my favorite snack with a light, delicious, aromatic flavor. It is one of the traditional tea time snack that looked inviting to me at the local bakeries in Singapore. It might look simple but once you taste it the texture of the cake is supremely addictive. Tapioca cake in Malay is called as Kuih Bingka Ubi.

Tapioca is extracted from Cassava root. The flesh can be chalk-white or yellowish. Hence, the color.

Preparation time: 10 minutes

Cook : 1 hr 30 minutes

Ingredients

Round baking pan 25 cm

Parchment paper

Grated tapioca – 1 kg, at room temperature (1.4 kg when I bought it before peeling.You can use a store bought grated tapioca or manually grate it if not available).

Eggs – 2

Granulated Sugar – 1 cup

Salt – 1/4 tsp

Undiluted coconut milk – 375 ml

Water – 1/4 cup

Directions

For Grating the tapioca

If you have grated tapioca that’s bought from the market skip these steps.

+ Peel the cassava root.

Cassava root, tapioca

Tapioca, Cassava

+ Grate the tapioca with a grater as shown below.

Grated tapioca

+ Once the grating is done, use a 15 inch long cotton towel. Place the grated tapioca at the center of the towel and get the ends of the towel together in your palm and squeeze the juices (or tapioca starch) from the grated tapioca until dry. (I did this part by part so it gets easier to squeeze excess liquid from them).

Tapioca starch

+ Place the liquid-starch aside. In about 15 mins – 30 mins you will notice a white powder settling at the bottom.

1. Preheat oven to 175 degree Celsius (350 degree F) for 10 mins, grease the pan with parchment paper.

Round baking pan, parchment paper

2. Carefully pour in the liquid ( liquid-starch ) into the grated tapioca leaving behind the white starch at the bottom.

Tapioca Starch

3. In a separate bowl combine eggs, sugar and salt. Mix until the sugar is partially dissolved. Pour this to the above mixture.

eggs, sugar

eggs, salt, sugar

4. Add coconut milk and water. Mix well.

coconut milk, Ayam brand

grated tapioca, sugar,salt,eggs

5. Gradually, pour the mixture into the baking tray. Tap the edges to settle any unfilled gaps.

baking tray, tapioca

6. Bake for 1 hour at 180 degree Celsius. Insert a skewer into the center and make sure it comes out clean. (I baked it for 1 hr 30 minutes to get a nice color at the top).

7. Remove it from the oven and let it cool completely.

Cassava cake, tapioca cake

Storage:

+ Store in airtight container in the fridge.

+ Reheat and serve.

July 28, 2016

2 Comments

Desserts

0

Caramel Orange Pudding

Preparation time: 15-20 minutes

Cooking time: 30-45 minutes

Ingredients

Aluminium container pan

Granulated Sugar – 2 tsp (for the caramel)

Eggs – 3

Sugar powdered – ½ cup

Butter – 2 tsp

Milk – 1 cup

Fresh Orange juice – ½ cup

Orange zest – 1 tsp

All purpose flour / Maida – 4 tsp

Directions

For the caramel

+ Spread 2 tsp of granulated sugar in the cooking pudding pan and switch on the flame to high.

+ As the sugar begins to melt in a minute or two, lower the flame to low & it will start to browning towards dark brown. Switch off the flame at this point.

+ It will take a while for the caramel to liquify. Swirl the pan so that the caramel is spread out nicely.

+ Keep it aside

caramel, sugar melted, upside down pudding

1. Blend powdered sugar (I used fine sugar), egg yolks and butter together until creamy using a electric hand mixer.

Egg yolks, sugar, butter

step1b_IMG_2037

2. Add orange zest, flour, milk and orange juice. Combine well until fully incorporated.

Step2a_IMG_2044 step2b_IMG_2045 step2c_IMG_2046

3. Beat egg whites in a separate bowl until foamy & add it into the above egg yolk mixture.

step3_IMG_2041

pudding mix

4. Pour the prepared pudding mix into the prepared caramel pan. Cover the top with a Al-foil or a same sized lid.

step4a_IMG_2060

5. Using a pressure cooker, add in 1 cup of water. Then place a stand inside & the pan over the stand.Cover the steamer lid without the whistle.

stand placed inside the pressure cooker, oudding

steaming pudding in a pressure cooker

6. For induction cooking keep it on 7, for others keep on medium heat. After 30 minutes, open the lid, make a small hole on the foil & insert a skewer.

If it comes out clean. it’s done. If it hasn’t come out clean, let it cook for another 15 minutes on 7. Switch off the heat and let it rest without touching it for half an hour.

7. Remove the pan from the steamer, let it cool down. Once its cooled, refrigerate for 4 hrs or until you are ready to serve chilled.

To Serve:

+ Loose the edges of the pan with a table knife.

+ Carefully, invert it onto the serving plate.

final1b_IMG_2084

Enjoy!! 🙂 Stay Healthy!

final1_IMG_2318

May 7, 2016

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Category: Desserts

Indache Manni / Palm Sago Starch Pudding

Materials

Instructions

Video

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Preparation time : 10 minutes

Bake : 35 minutes

Ingredients

Baking pan 20 cm (8 inch)

All-purpose flour – 1 1/2 cup

Unsweetened Cocoa powder – 3 Tbsp

Baking powder – 1 tsp

Granulated sugar – 1 cup

Table salt – 1/4 tsp

White vinegar – 1 tsp

Vanilla extract – 1 tsp

Vegetable oil – 5 Tbsp

Water – 1 Cup

Directions

1. Preheat oven to 170 degrees Celsius ( 340 degrees Fahrenheit). Grease the baking pan with butter and then line with parchment paper. Sprinkle some flour evenly.

2. In a bowl add flour, cocoa powder, baking powder, sugar and salt. Mix with a spoon.

3. Now, pour white vinegar, vanilla extract, vegetable oil and water. Mix well until the there are no lumps in the mixture.

4. Pour the above mixture into the prepared baking tray. Tap the tray for an bubbles trapped inside. Bake at 170 degree Celsius for 35 minutes.

5. Once its baked, remove it out of the oven to cool on a rack until its completely cooled before serving (Check if its baked by inserting a skewer at the center).

Preparation time: 10 minutes

Cook : 1 hr 30 minutes

Ingredients

Directions

For Grating the tapioca

If you have grated tapioca that’s bought from the market skip these steps.

+ Peel the cassava root.

+ Grate the tapioca with a grater as shown below.

+ Place the liquid-starch aside. In about 15 mins – 30 mins you will notice a white powder settling at the bottom.

1. Preheat oven to 175 degree Celsius (350 degree F) for 10 mins, grease the pan with parchment paper.

2. Carefully pour in the liquid ( liquid-starch ) into the grated tapioca leaving behind the white starch at the bottom.

3. In a separate bowl combine eggs, sugar and salt. Mix until the sugar is partially dissolved. Pour this to the above mixture.

4. Add coconut milk and water. Mix well.

5. Gradually, pour the mixture into the baking tray. Tap the edges to settle any unfilled gaps.

6. Bake for 1 hour at 180 degree Celsius. Insert a skewer into the center and make sure it comes out clean. (I baked it for 1 hr 30 minutes to get a nice color at the top).

7. Remove it from the oven and let it cool completely.

Storage:

+ Store in airtight container in the fridge.

+ Reheat and serve.

Ingredients

Aluminium container pan

Granulated Sugar – 2 tsp (for the caramel)

Eggs – 3

Sugar powdered – ½ cup

Butter – 2 tsp

Milk – 1 cup

Fresh Orange juice – ½ cup

Orange zest – 1 tsp

All purpose flour / Maida – 4 tsp

Directions

For the caramel

+ Spread 2 tsp of granulated sugar in the cooking pudding pan and switch on the flame to high.

+ As the sugar begins to melt in a minute or two, lower the flame to low & it will start to browning towards dark brown. Switch off the flame at this point.

+ It will take a while for the caramel to liquify. Swirl the pan so that the caramel is spread out nicely.

+ Keep it aside

1. Blend powdered sugar (I used fine sugar), egg yolks and butter together until creamy using a electric hand mixer.

2. Add orange zest, flour, milk and orange juice. Combine well until fully incorporated.

3. Beat egg whites in a separate bowl until foamy & add it into the above egg yolk mixture.

4. Pour the prepared pudding mix into the prepared caramel pan. Cover the top with a Al-foil or a same sized lid.

5. Using a pressure cooker, add in 1 cup of water. Then place a stand inside & the pan over the stand.Cover the steamer lid without the whistle.

6. For induction cooking keep it on 7, for others keep on medium heat. After 30 minutes, open the lid, make a small hole on the foil & insert a skewer.

If it comes out clean. it’s done. If it hasn’t come out clean, let it cook for another 15 minutes on 7. Switch off the heat and let it rest without touching it for half an hour.

7. Remove the pan from the steamer, let it cool down. Once its cooled, refrigerate for 4 hrs or until you are ready to serve chilled.

To Serve: