Once the dough cools, transfer it onto a large piece of wax paper (or a clean smooth counter top lightly greased), and cut it into 16 equal squares. Coconut flour: AKA the diva of low carb flours. It absorbs lots of liquid and the end result can be brittle if you don't get the ingredient balance right. However, if used correctly coconut flour recipes taste delicious. Plus, it's a super-healthy low carb flour - high in fibre and low in carbs. Read more about the benefits of coconut flour here. Sweet glutinous rice flour OR mochiko flour. I bought mine from an East Asian shop. Unfortunately, regular rice flour will not work in this recipe. These chewy glutinous rice dumplings are a popular Chinese bakery treat, just like egg tarts. They're usually naturally vegan and gluten-free (although, some people use honey in the filling). Working one at a time, carefully dip each side of each square cake into the mango sauce, so it’s covered on all sides. Dip in the desiccated coconut mix, toss gently to coat all over, then put on a serving plate and repeat with the remaining cakes, sauce and coconut.

Transfer the mixture to the prepared cake pan, and gently tap on a table to distribute it evenly. Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat. This Thai Peanut Curry Recipe is a great alternative to takeout. It is cheaper, healthier, and you don’t even have to leave the house. Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender.You want the variety from a can. If it has separated, give it a stir or a whisk before measuring. I prefer to use full-fat organic coconut milk. When making coconut peanut butter in a food processor, be sure to follow the steps below to get the best consistency. If you are adding in any other ingredients such as my suggested add-ins, wait until the peanut butter is completely smooth in the processor, then add and give a whirl to incorporate the additional ingredients.

Vanilla Coconut Flour Cake - My go to recipe for coconut flour cake! It is surprisingly light in calories and extra large in taste.The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. My roommate in IIT was from Kerala. She moved to US after college and when I asked how is she finding it there. Her one response was, “As long as they have freshly grated coconut in the Indian stores, I’m well.” 🙂That’s how much coconut is integral to South Indian cuisine! Peanut and coconut chutney

The list of ingredients in the recipe looks a bit long at first glance, but don't worry - many of the ingredients are used in both the marinade and the sauce. Heat the oven to 200C (180C fan)/390F/gas 6. First, make the sponge. Grease and line a square, 20cm cake tin with greaseproof paper. Put the butter and sugar in the bowl of a stand mixer with the paddle attachment in place and mix on medium-high speed for two minutes, until pale and fluffy. Turn down the speed to medium and mix in the eggs one at a time (don’t worry if the mixture curdles). Turn the speed down to low, add the flour, a quarter-teaspoon of salt and half a teaspoon of lime zest, then pour in the milk to create a batter. Transfer to the lined tin and spread out evenly.For the filling, whisk the labneh and icing sugar in a medium bowl. Use a small, sharp knife to peel off the skin and pith of the remaining whole lime, cut in between the membranes to release the segments, then roughly chop them. Weigh out 20g of chopped lime segments (save the rest for another use) and stir into the labneh bowl. This gives a rich and aromatic flavour to the tofu and sauce. Choose a vegan Thai red curry paste, as some Thai curry pastes may contain fish. Choose a natural peanut butter with just peanuts as an ingredient and stir before using.I recommend using smooth peanut butter rather than crunchy peanut butter. Step by step pictures Satay tofu is equally yummy as a summer party dish, or as a delicious meal to brighten up a grey day. I hope you love this easy recipe as much as we do! Ingredient tips

This makes a total of 15 servings of Coconut Peanut Butter Balls. Each serving comes out to be 35.13 Calories, 3.19g Fats, 0.92g Net Carbs, and 0.98g Protein. Coconut Peanut Butter Balls Texture: The consistency of mochi can vary based on how it’s cooked. The most common cooking method is steaming, which yields a soft and chewy texture. When it’s fried, it’s crunchy and chewy. Another less seen home cooking method is pan-fried mochi. This Creamy Peanut Butter Coconut Curry uses basic long life pantry and freezer items. Curry paste, tinned tomatoes, tinned beans, coconut milk and frozen veggies all get incorporated into this wholesome and hearty curry. And don’t forget that all-important peanut butter for extra creamy flavour! Drop it into your coconut flakes and roll around with your hands so the coconut covers the ball. Reshape into a ball if needed.Cook the corn in boiling water for 8 minutes, then drain. Once cool enough to handle, cut each cob into 4 equal pieces (for the picture they were cut bigger). For a refreshing and crunchy side,serve with a cucumber salad tossed in a simple salad dressing made with rice vinegar, sugar and salt to taste. In the curry pictured, I used a Thai panang curry paste (the brand Mae Ploy, which is my favourite curry paste brand). However, you could also use red curry paste, yellow curry paste or an Indian-style curry paste like a tikka masala paste. Servethe tofu skewers with the peanut satay sauce on the side for dipping. I often split the sauce into small bowls so that everyone can have their own dipping-friendly serving.