Coconut Jelly Cake/Custard

There is actually a story behind this.  For holidays and special occasions, or even because I can, I make Glass Block Holiday Jello from Our Best Bites. The last time I made it was for a potluck at church.  Unfortunately, while it was popular, there were people with milk allergies and lactose intolerant who were unable to enjoy it.  I felt bad about that, but thought at least people at my knitting group could eat the leftovers.  However, that day's turnout was mainly practising Jews who could not eat it due to the gelatin.

So I became determined to create a jello that would meet both parties' needs: milk free and gelatin free.  While I have yet to perfect my idea of a coconut jello, the results have produced two rather yummy desserts!  I call the one a jelly cake, because it reminds me of the red bean jelly cake, or Yōkan (that also uses agar), and the other reminds me of some of the custard desserts I have eaten.

Now, the alternative to gelatin is agar agar powder, can sometimes be a little tricky (hence the not yet producing a coconut jello). Results can vary depending on the brand you use.  I use Swallow Globe Brand Agar-Agar Powder.   I've heard of agar being found in health food stores, but more available and cheaper at Asian market food stores.  For those of you with neither available, it might be possible to order it online.

Box of Swallow Globe Brand Agar-Agar Powder

 

 

The recipe for both the jelly cake and the custard is pretty much the same.  The difference is how much powder is added to each.  Please note here, do not use coconut juice for this recipe; I've tried it and it won't set.  I use Savoy Coconut Cream, which is 70% coconut extract and 30% water, and also found at Asian food markets. 

Savoy Coconut Cream

I imagine that sweetened coconut cream and milk can also be used.  I just can't find them sweetened in my area, and try to get coconut cream with less added ingredients, so that results are fairly predictable and can be replicated. 

Coconut Custard/Jelly Cake

Ingredients:

• 400 ml of Coconut Cream
• 1 pouch of agar agar powder
• 1/3 cup sugar
• 100 ml of water

On a stove, combine coconut cream and water.
Bring to a near boil. 
Add sugar and agar powder: 1 1/2 tsp for custard, entire pouch (about 2 1/2 tsp) for jelly cake.
Stir well until sugar and agar is dissolved. 
Pour into containers, cover and refrigerate until set (about 2-4 hours, I leave it overnight)

Enjoy!!!

Traditional Sugar Cookies

It's been a busy few weeks of reusing recipes and eating leftovers as we clean out the fridge for the mass of company coming this holiday season. But one of the joys (and curses) of the season is cooking and baking those special goodies. As I've been getting older, the good traditional family recipes are being passed down to me.

My family got this recipe, I believe, from a Betty Crocker cookbook some years back. Every year, Grandma would make these cookies for Christmas, and this year I continued the tradition. It takes a lot of work, but is very good.

Traditional Sugar Cookies

3/4 cup shortening (we use margarine)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups Flour (do not use self-rising flour)
1 tsp baking powder
1 tsp salt

Thoroughly mix shortening, sugar, eggs and flavouring.
Blend in flour, baking powder and salt.

Cover, and chill for at least 1 hour.

Heat oven to 400 degrees.
Roll dough 1/8 inch thick on a lightly floured cloth-covered board. (or, as we do, on our flour-covered counter with a floured rolling pin)
Using cookie cutters, cut into desired shapes, and then place on an ungreased baking sheet.
Bake 6 to 8 minutes, or until very light brown.


We usually ice our cookies too, using this Vanilla Buttercream Frosting recipe from Betty Crocker

Vanilla Buttercream Frosting

3 cups powdered sugar
1/3 cup butter or margarine
1 1/2 tsp vanilla
1 to 2 tbsp milk

In a medium bowl, mix the powdered sugar and butter (either with a spoon or an electric mixer on low)
Stir in vanilla and 1 tbsp of milk.

Gradually beat in remaining milk until the frosting is smooth and spreadable. If too thick, beat in more milk. If too thin, beat in more powdered sugar.



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Coconut-Custard Pie

Coconut-Custard Pie, or as we call it in our family, Magic Coconut Custard Pie. Why? Because it makes it's own crust. It's also really easy to make. Just need a blender :D

Recipe taken from the More-with-Less Cookbook, by Doris Janzen Longacre, 25th Anniversary ed., Waterloo, Ontario: Herald Press. pp 279

Coconut-Custard Pie

Preheat oven to 350 degrees.

Combine in blender:
4 eggs
6 Tbsp margarine
1/2 cups flour
2 cups milk
3/4 cups sugar
1 tsp vanilla

add:
1 cup shredded coconut

Blend for several seconds. Pour into a greased and floured 10" pie pan, or two 8" pans.

Bake 50-60 minutes.

Pie forms it's own crust, so serve!!!

:D
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5-Minute Chocolate Cake

or, as I call it, cake in a mug. A friend on Second Life passed this on to me, and I just tried it out and am passing it along as well.

5-Minute Chocolate Cake

Take a coffee cup.
Put in 4 Tbsp white flour, 4 Tbsp sugar and 2 Tbsp cocoa.
Stir really really well.
Add 1 egg.
Stir really really well.
Add 3 Tbsp water and 3 Tbsp oil.
Stir really really well.
Add a splash of vanilla.
Add 3 Tbsp chocolate chips (optional)
Microwave for 3 minutes in a 1000 watt microwave.
Let cool for 2 minutes.
Eat.

Since I didn't have chocolate chips, I added chocolate milk sauce (you know, the sauce to make chocolate milk) on top and let it smother the sides. Really good.

I emphasize the stirring. It's really hard to stir well in a coffee cup. Also, the cake rises out of the cup while cooking; it looks pretty cool. And lastly, it makes a bit of a mess in your cup, but no more than, say, hot chocolate.