It’s exhausting to not fall in love with coconut sugar, the granulated, dehydrated and boiled nectar produced from coconut palm flowers. Wealthy, smoky, caramel and earthy, it’s a defining ingredient of south-east Asian sweets, alongside its cousin palm sugar, which is harvested from the sap of palm tree trunks. Coconut sugar is transformative in a pavlova, imparting flavours of honeycomb with a touch of bitterness that’s paying homage to the highest of a creme brulee. I’ve additionally mixed it with bananas in my deep-fried lumpia for a style of sunshine that can put sand between your toes.
Coconut sugar pavlova with caramelised pineapple
Caramelised pineapple and toasted coconut marry completely with the wealthy, honeycomb flavours of this pavlova. Coconut sugar provides the meringue a golden hue, paying homage to fading daylight. Mixing the sugar within the meals processor in the beginning ensures it dissolves simply; undissolved sugar causes pavlova to weep sugar syrup or collapse, so there aren’t any shortcuts. Observe my timings for an ideal pavlova with a mallowy centre and crunchy exterior.
Prep 45 min
Prepare dinner 2 hr 20 min
For the pavlova
110g coconut sugar, or grated palm sugar
230g caster sugar
6 egg whites (220g)
⅛ tsp nice sea salt
1 tbsp cornflour
1½ tsp white-wine vinegar
1½ tsp vanilla extract
For the topping
½ pineapple, cored and minimize into 2½cm x 4cm items
2 tbsp coconut sugar or grated palm sugar
30g desiccated coconut
280ml double cream
Pulp of two ardour fruits
½ mango, peeled, minimize into skinny slices and julienned
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Put the pineapple in a single layer on a baking tray lined with greaseproof paper, mud with two tablespoons of coconut sugar and bake for 15-20 minutes, till caramelised. Take away and switch the fruit to a plate.
Change the paper on the tray with a contemporary sheet, add the desiccated coconut, roast for 3 minutes, till golden, then take away and put aside.
Draw a 20cm circle on one other contemporary sheet of greaseproof paper and lay it pencil facet down on a greased baking tray. Put the coconut and caster sugars in a meals processor and pulse for 30 seconds.
In a clear bowl, whisk the egg whites and salt to gentle peaks, then add the sugar combine a tablespoon at a time, whisking for 30 seconds between every addition. As soon as all of the sugar has been added, scrape down the sides and whisk for 5 minutes extra. Rub among the meringue combine between your thumb and forefinger: it must be easy, so in the event you can really feel any grains of sugar, hold whisking.
Add the cornflour, vinegar and vanilla to the meringue combine, and whisk briefly to mix. Spoon the meringue on to the circle define on the paper and easy out evenly. Make an indent within the centre (this can maintain the cream later), then, utilizing a palette knife, drag the meringue in upward strokes across the outdoors, creating little peaks.
Put within the oven and instantly cut back the temperature to 140C (120C fan)/275F/gasoline 1. Bake for 2 hours, till the pavlova is dry to the contact and lifts simply from the paper. Flip off the oven and go away inside to chill with the door barely ajar for not less than two hours, and ideally in a single day.
To serve, whip the cream till thickened. Switch the pavlova to a serving plate and prime with the cream. Mud with the toasted coconut, then prime with caramelised pineapple, ardour fruit and mango. Serve instantly.
Banana and coconut sugar lumpia
Fried banana snacks are prolific in Asia and a function of many childhoods, together with my very own. This recipe takes inspiration from lumpia pisang in Indonesia and turon within the Philippines: deep-fried spring rolls stuffed with sugar-coated bananas that caramelise as they prepare dinner, amplifying sweetness and flavour. My model folds the wrappers reasonably than rolling them, making a textured, roti-like snack that’s each crunchy and irresistibly gooey.
Prep 15 min
Prepare dinner 15 min
Makes 16 squares, to serve4-6
For the lumpia
400g over-ripe bananas (peeled weight), from about 5 medium-sized ripe bananas
50g coconut sugar, or grated palm sugar
⅛ tsp nice sea salt
70g plain flour, sifted
8 x 15cm sq. frozen spring roll wrappers, defrosted
500ml impartial cooking oil, comparable to sunflower oil
For the cinnamon sugar
20g caster sugar
¼ tsp floor cinnamon
For the garnish
2 tsp black or white sesame seeds
4 tbsp condensed milk
Frivolously mash the bananas with a fork in a big bowl, then add the coconut sugar and salt. Progressively add the flour, stirring between additions, to stop lumps from forming. The batter can be barely runny.
Lay a spring roll wrapper on a piece floor, and canopy the remaining with a fabric to stop them drying out. Unfold three stage tablespoons of the banana filling over one half of the wrapper, leaving a 1½cm border. Fill a bowl with water, moist your index fingers, then run them alongside the sides of the wrapper. Fold the opposite half of the wrapper over the filling and press the sides right down to seal. Repeat with the remaining wrappers and banana combine till the filling has been used up.
Pour the oil right into a heavy-bottomed, deep-sided pan, ensuring it’s not more than two-thirds full. Warmth the oil to 160C/325F, then add 4 lumpia and fry, turning as soon as midway, for about six to eight minutes, till golden. Take away from the oil utilizing tongs and drain on a tray lined with kitchen towel. Return the oil temperature to 160C and fry the second batch of lumpia. (Frying in two batches ensures the temperature of the oil doesn’t drop too rapidly.)
Depart the cooked lumpia to chill for 5 minutes, then switch to a board and minimize every one in half to make two squares. In the meantime, combine the caster sugar and cinnamon in a small bowl.
To serve, put the lumpia on a big platter and dirt every two-square serving with a quarter-teaspoon of cinnamon sugar. Drizzle every serve with half a tablespoon of condensed milk and sprinkle over a quarter-teaspoon of sesame seeds then serve instantly.
As soon as fried, the lumpia will hold for as much as two days in an hermetic container within the fridge: to reheat, lay them on a an oven tray lined with greaseproof paper and bake at 200C (180C fan)/390F/gasoline 6 oven for 10 minutes.