Chi Chi Dango Hawaiian Mochi

INGREDIENTS:

1 box mochiko flour (1 pound glutinous rice flour)
2 1/2 c white sugar
1 tsp baking powder
2 c water
1 tsp vanilla extract
1 can coconut milk (14 oz)
1/4 tsp red food coloring
1 1/2 tsp potato starch (or tapioca starch or corn starch)

DIRECTIONS:

1. Preheat oven to 350 F.
2. Greast 9 x 13 pyrex.
3. Mix rice flour, sugar and baking powder in bowl 1.
4. Mix water, vanilla, coconut milk, and red food coloring in bowl 2.
5. Add bowl 1 contents to bowl 2.
6. Pour into pyrex pan.
7. Cover the pan with aluminum foil and bake for 1 hour. (It will not look done. But it is.)
8. Let cool completely.
9. Turn the pan of mochi onto a clean surface that has been covered with the potato starch.
10. Cut the mochi into bite size pieces with a plastic knife (so it does not stick).
11. Roll around in the potato starch.
12. Box up and enjoy! (I place pieces in cupcake cups for individual consumption.
13. Enjoy!

 

NOTE: These do not freeze well. These also do not fridge well. They spoil easily because of the coconut milk. Recipe cannot be halved and cannot be doubled, it does not work well. This recipe should be made EXACTLY as it is written.

 

Nigella Lawson Deep Fried Candy Bars

Ingredients
2 quarts sunflower oil, for deep frying
1 cup self-rising flour
1 cup soda water
8 fun-size chocolate coconut bars (recommended: Mounds)

Directions
Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.

In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using a tongs remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate, enjoy immediately.

Recipe courtesy of Nigella Lawson 2007

Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/deep-fried-candy-bars-with-pineapple-recipe.html?oc=linkback

Tips:

Use leftover batter to make funnel cakes.

Review:

We used this recipe to deep fry a whole lot of items. Did not make the pineapple stuff. The batter for this is amazing, though!! We deep fried some oreos, mini candy bars, york peppermint patties, and mini toblerones. The oreos were AWESOME!! You have got to try this!! We heated Canola oil in a wok pan on the stove and it worked great. Use the extra batter to make yourself a funnel cake! So good!

Chocolate Taffy

1.5 c molasses

1.5 c sugar

1/2 c milk

2 squares chocolate

1 small tsp flour

butter the size of a walnut

Directions:

Stir the flour, sugar, and grated chocolate into the molasses and milk.

When hot add butter.

Boil until it strings.

Pour into buttered tin.

When nearly cold mark into squares.

Scottish Macaroon Bars (Made with Potato)

This recipe is: Gluten Free, Vegetarian, and Vegan

Scottish Macaroon Bars

INGREDIENTS

4 oz potato, preferably Idaho© Russet (you need a dry potato)
1 lb (16 oz) powdered sugar (more or less as needed)
dark or milk chocolate for dipping (use good quality chocolate, no Hersheys)
finely shredded coconut for coating
Boil the unpeeled potato until ready.

DIRECTIONS

Drain, peel and mash the potato and allow to cool completely.

Begin adding some powdered sugar, about half a cup at a time.

Don’t fret if the mixture becomes gooey, because it will.

Just keep adding the sugar and mixing well, and soon it will have a fondant texture.

Add enough sugar so that it comes together and is very stiff.

If you’d like to make a pink version (I made half the batch pink for Valentine’s Day) just add a drop of red food coloring.

Prepare a cookie sheet (which will fit into your freezer) with waxed paper or a Silpat.

At this point, you can roll the macaroon mixture into small balls and flatten them, or for the traditional style, shape it into a rectangle on the sheet and then place in the freezer for about 4 hours or longer.

Prepare the coconut, by placing it on a cookie sheet in a preheated 300 ºF oven for 5 minutes.

Stir the coconut and continue to monitor closely as it will turn brown very quickly.

Remove from the oven when it’s a nice brown color;
cool and mix with an equal amount of untoasted coconut.

Place in a plate which will be a good size for dipping the macaroons.

If you made a rectangle shape of macaroons, cut them into your preferred size and shape.

Keep in the freezer until ready to dip.

When you are ready to finish the macaroons, melt the chocolate.

Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
Place on a tray to set.

Once the chocolate has hardened, there is no need to freeze or refrigerate the macaroons.

Keep in a cool, dry place, preferably in a tin, and consume within 7 to 10 days
(the last part shouldn’t be a problem)!

Recipe here: http://christinascucina.com/2014/02/scottish-macaroon-bars-and-idaho-potato.html