![]() ![]() The dish uses tamarind paste and lemongrass, which are not especially common but should be available at an Asian grocery store. A food processor or large mortar and pestle is needed for turning some of the ingredients into a paste. Also, keep in mind that it can be a bit of work to open and prepare a fresh coconut.Ī spice grinder or mortar and pestle is needed for grinding the coriander seeds. Fresh will produce more flavorful results, but dried will cook more quickly. You can either use shredded dried coconut or shred a fresh coconut. It would pair well with the flavors in my Curry Tofu Scramble, Turmeric Latte, and the upcoming Vegan Massaman Curry. There are also a few Gastroplant dishes I’d recommend trying this with. I would recommend trying it on Pad Thai, Nasi Lemak, Laksa, and Nasi Goreng. Serundeng is pretty versatile because of its simple flavors and commonalities with other Thai, Malaysian, Indonesian, and even south Indian dishes. The serundeng also adds a chewy-crispy texture that went well with the curry, but would also go well with other Southeast Asian dishes. And the curry features coconut milk, so they also have coconut in common. As it turned out, the flavor harmonies between the serundeng and the curry were strong. I thought it was unusual that an Indonesian topping would be required for a Thai dish, but I went along with it. I was recently cooking massaman curry based on a recipe from a cookbook. The existence of serundeng caught me by surprise, but I was glad it found me. Serundeng? This dish sounds pretty random. It works nicely with many different Southeast Asian dishes. If you’ve never heard of it, don’t be afraid! It’s got a pleasant crispy texture, nutty flavor, and ginger-lemongrass fragrance. I’m supposed to write 7 random things about myself and pass the award to 7 blogger friends…I will be posting it later today.Serundeng is a mixture of shredded coconut, herbs, spices, and tamarind paste, pan-fried and used as a topping or condiment in Indonesian cuisine. Oh, I received an award from a blogger friend, Joy Zhang of. Enjoy with a cup of tea or yourself with a good book or with your love ones □ Bake for 25-30 minutes or until tops are lightly browned and firm. Sprinkle coarse crumb topping over coconut- pineapple muffin batter.įill 12 non-stick muffin pans two-thirds full. Rub in small pieces of butter with fingers until coarse crumbs have formed. Fold in the toasted coconut and pineapple.įor topping, mix together brown sugar, flour and coconut. Stir into flour mixture just until moistened do not over mix. In a small bowl, melt butter in microwave combine oil, milk, pineapple juice, eggs, and vanilla. ![]() In a large mixing bowl, combine flour, sugar, baking powder and salt. Alternately, you can do this in a pan over medium high heat, stir constantly or you’ll burn it or you may skip this but toasting the coconut makes it more flavorful. Sprinkle the coconut on a baking sheet and toast for about 10 minutes, stirring frequently. RECIPE FOR COCONUT PINEAPPLE MUFFINS with CRUMBLE TOPPINGġ/2 cup sweetened flaked coconut (I sub dessicated coconut)Ģ cups all-purpose flour (I used 1 cup cake flour and 1 cup wholewheat pastry flour)ġ/2 cup butter, melted ( I used coconut oil)ġ/2 cup milk (I replaced this with buttermilk) This recipe is easy enough that I didn’t take any photos of the process.just this one… ![]() That is one great tip that you have to remember if you haven’t made muffins before.Over mixing develops the gluten in flour which results in tough muffins.you don’t want that. My husband (as usual) forgot that he doesn’t like coconut and finished 3 in one sitting. For the flour I used half whole wheat pastry and cake flour, I was happy with the result, and so are my family. ![]() I tweaked it just a bit by replacing some ingredients like: oil instead of butter and buttermilk for milk. I like this recipe because it has crumble topping.yum! □Ĭoconut is my love so it’s only natural for me to make coconut muffins.I’ve searched the web for a good coconut muffin recipe and after testing a couple of them, I settled for this one. What it needs is a cup of coffee or tea and your love ones to share it with. Muffins are just like cupcakes without the frosting or icing these babies are rich enough by themselves that frosting will just spoil them. BRIQS COCONUT TOPPING HOW TOI’m loving muffins these days, it’s one of the easiest thing to bake: mix wet ingredients in a bowl, dry ingredients in another bowl, combine the two together, mix, pour and bake and voila! Delicious Muffins! Quick and easy ( magic words for me), what could be better than that? I wish I’d known this when I was just learning how to bake. ![]()
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