HOW TO FEED THE SPIRIT!


"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:

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Friday, February 17, 2017

Pandan Sticky Rice with Coconut Ice Cream


Ingredients & Cooking Directions for Pandan Sticky Rice with Coconut Ice Cream

Kitchen Equipment used in this Video

Black plate: http://amzn.to/2ndppHC
Clear bowls: http://amzn.to/2nAy4Um
Stainless steel bowls: http://amzn.to/2mYeGCs
Induction Cooker: http://amzn.to/2nyw4eF

Estimated Servings: 4

Sticky rice:

2 cups glutinous rice
1. Wash glutinous rice several times until the water runs clear. Soak rice in water for about 1 hour or more (preferably overnight), rinse and drain.
2. Steam rice for about 20-25 minutes or until translucent. While the rice is cooking, make the coconut Pandan sauce.
3. To make coconut Pandan sauce, slice the Pandan leaves into small pieces, place in blender with warm water, and blend until green liquid forms. Pour into a container through a sieve and mix in Pandan paste. Turn stove on medium low heat and add in coconut milk, Pandan liquid, sugar and salt stirring it constantly until sugar dissolves.
4. Remove coconut Pandan sauce from the heat, add sticky rice into a bowl and pour the sauce into the sticky rice mixing it until combined. Cover the bowl and allow it to sit for about 30-40 minutes so that the rice absorbs the coconut Pandan sauce.

Coconut Ice Cream:

1 cup cold heavy cream
1 teaspoon lime juice

1. Add sugar to cream and whip until there are stiff peaks.
2. In a separate bowl, mix coconut milk, condensed milk, salt, lime juice and coconut extract until combined.
3. Pour 1/3 of the coconut milk mixture into the whipped cream and fold it in. Repeat until all ingredients are combined.
4. Transfer to a freezer-proof container and freeze for 4-5 hours or until solid.

Toppings:

Sprig of mint (optional)

1. To make the coconut cream topping, dissolved the tapioca flour or cornstarch into the water. Then add your coconut cream into a small pot and turn your stove on medium heat. Now add in the sugar and salt and dissolve it completely into the coconut cream. Next add in the cornstarch water mixture that was prepared earlier and stir it into the coconut cream until it thickens. Then set it aside to cool off.
2. To serve dessert, add warm sticky rice into a serving plate, drizzle coconut cream topping on top of sticky rice, sprinkle seeds, and scoop ice cream on top. Garnish with a sprig of mint and serve immediately.



Enjoy!

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