Today I'm happy to welcome Bou Shin of Shin's Vegan Lovin' to my blog for a delicious guest post. I clearly remember the first post I ever read on Bou's blog, it was for Oatmilk Yogurt. But I soon discovered her bentos and learnt that they are the prime attraction of her blog.
These adorable bentos are Shin's forte. One can clearly see the whole lot of love, care and creativity that goes into each one. And the themes she generally chooses totally appeal to the geek in me! Can you guess who these three guys are? :D
Once you're done guessing, click on each bento image to be taken to its original post on her blog where you can learn how to make it yourself.
Today's guest post by Shin is a delicious dessert recipe. Well two recipes actually - Dadar Gulung Newtons and Golden Mylk. She has used something called Pandan extract which comes from the leaves of a specific plant which is used in East Asian cooking. This was the first time I was hearing about this ingredient and I was pretty sure it wouldn't be all that easily available to most of my blog readers. So I asked Bou if it can be replaced by something that's more globally accessible to people. She replied that it can be substituted with Vanilla extract, but it should only be half of the amount of the Pandan.
Now on to Shin's post.
When I was a little girl my favorite cookie to eat was always a Fig Newton (actually, the whole pack...) but as I slowly became more health conscious I lost touch with these soft pillows of tasty goodness. I don't believe that either Newtons can be considered "healthy", but when I decided to take a spin on two of my favorite treats (Fig Newtons and Dadar Gulung, a pandan crepe stuffed with coconut) I was instantly happy. There are two ways to make these treats and to gobble them down with, I've provided some delicious and silky, smooth golden milk.
Dadar Gulung Newton Filling:
4 large Dates, minced (or Date Paste)
1/4 cup of Unsweetened, Toasted Coconut
1 tsp of Raw Sugar
A mix of Cinnamon, Nutmeg, Cardamom and Allspice
1/2 tsp of Virgin Coconut Oil
Toast all of your dry ingredients together, let them cool partially and then add in your coconut oil. Set aside and make the dough.
Dadar Gulung Pastry Recipe:
1 cup of Oat Flour
1/2 cup of White Whole Wheat
4 tbl of All-Purpose Flour
2 tsp of Raw Sugar
1/4 tsp of Baking Powder (omit if you want them crunchy)
2 tbl of Virgin Coconut Oil (semi-solid)
About 3 tsp of Pandan Extract
Enough Coconut Cream to Mix
Mix your dry ingredients together first, then fork in your coconut oil. Dribble in your pandan extract and coconut cream, then knead your dough until it becomes a smooth ball. Refrigerate for 15 minutes and reminisce about your childhood in the meantime. Roll out to your preferred thinness, taking mind that this will puff up only slightly, and then put your coconut filling in the middle. Pinch your sides up and moisten lightly with the leftover coconut cream, then roll onto the newly formed seam and cut even pieces from your dough log (which should be a rectangle by now). Bake at 350 for about 30 minutes or until cooked to your liking and serve with golden milk
They look like mini-burritos, don't they? If you have any extra dough you can roll it in some chocolate chips and bake for the same amount of time, or you can make a fantastic and pretty healthy pie crust. Even better, you can use them as breakfast cereals and (un-filled) cereal straws as they don't get soggy quickly. It's all up to your imagination!
Golden Milk Recipe:
1 cup of Non-Dairy Milk
1/2 tsp of Turmeric
1 tbl of Raw Sugar or Agave Nectar
Cinnamon, Nutmeg, Cardamom, Allspice and Cloves (to taste)
Warm all of your ingredients together and strain, let cool and strain if necessary.
Thanks for visiting my post and many thanks to Susmitha for hosting me! I hope that you all have enjoyed this short experience as much as I have!