Thai Coconut Sticky Rice with Mango

Yeah yeah - another sticky rice recipe...But this one I have had to perfect over the years. It's something you really have to experiment with, otherwise it can turn out too gluggy/too dry and overall really awful. I use the microwave (I know right...), but it is definitely the best way, trust me (and the quickest way).

2 cups glutinous rice (Thai brand)

cold water

1 can 400ml coconut milk

1 tablespoon of salt

1 tablespoon of sugar

mangoes

mint

Rinse the rice several times with water, until it runs clear.

Cover rice with water - about a cm above.

Cook on high for about 10mins.

When the water is absorbed, place coconut milk, sugar and salt in a saucepan and gently heat (don't boil).

Add to the rice and mix.

Top with mangoes and mint.

You may have to add more salt/sugar to your taste. I like it quite salty, so yeah...

Caramel pear upsidedown cake with vanilla cream, walnut shards and cherries

I love upsidedown cakes. I got this recipe from here, but again, changed it a little. Turned out really well - it's a good light batter, which rose beautifully.

For the bottom:
2 medium firm-ripe pears
1 recipe basic caramel sauce
4 tablespoons unsalted butter, cut into 4 pieces

For the cake
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
1-3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup whole milk
1-1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

For the caramel:

1/4 cup water

1 cup sugar (white)

1/4 teaspoon lemon juice

Mix altogether in a heavy saucepan, careful not to touch the sides with the sugar (this will make it crystalise and it won't work!). Use a cup of water with a pastry brush, and brush the sides of the saucepan every now and then to get rid of the sugar if it comes up the sides. Simmer on medium-high for about 8 mins – maybe more, depends on your stove top. DO NOT STIR ! When it starts to brown, give it a little swirl so it doesn't cook in one spot. Once it's brown, poor some on a tray with the crushed walnuts, and the rest add the butter and whisk. Pour over the pear at the bottom on the ramekins. Whack the walnut toffee in the fridge.

Position a rack in the center of the oven and heat the oven to 190 degrees. Butter and line small ramekins or a big cake pan – whatever you like.

Make the topping:

Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.

Make the basic caramel sauce according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter:

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

Bake the cake:

Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.

Green tea cupcakes with vanilla honey cream

Easy, easy green tea cupcakes - got the idea for this recipe from here, but halved it and changed it a little.

1/2 cup of butter

1 cup of sugar (raw)

1 large egg + 1 egg yolk

1 and 1/2 cups plain flour

1 teaspoon of baking powder

pinch of salt

3/4 cup milk

1 tablespoon green tea powder

vanilla pod

cream

honey

1. Cream butter, add sugar until light/fluffy

2. Add eggs, one at a time.

3. Sift in flour, baking powder, salt

4. Mix green tea powder with the milk

5. Add to dry mix + the butter/sugar mix

6. Pour into cupcake patty pans - cook for around 15-20mins on 180 degree cent.

I split the vanilla pod, scrapped it out and whacked it in with the cream and some honey (teaspoon). Whisked it up, and dolloped it on top. Great tasting cupcakes, esp. with a cup of green tea itself.