Whiskey Raisin Ice Cream

December 22, 2011
Whiskey Raisin Ice Cream

Whiskey Raisin Ice Cream

Because it’s Christmas. Because it can be made in advance. Because ice cream goes well with everything. And whether your view on Christmas is **YAY!!!*** or **OMFG*** either way whiskey will go down really fucking well.

The basic ice cream recipe is from Food.com and is apparently originally a winning entry from Masterchef 1995. Which I can remember because I am semi guiltily obsessed with Masterchef even though a lot of stuff on there’s ropey. And because I am old. I can even remember Lloyd Grossman.

The recipe is a ‘LAZY’ ice cream recipe as it requires no ice cream maker, no churning, it just sorts itself out. It’s easier than walking to the shops for half price Haagen Dazs.

I added whiskey soaked raisins as my beloved adores rum and raisin ice cream. However he does not like whiskey in ice cream. So I ate/ am in the process of eating it ALL BY MYSELF. And I like it. It is delicious. It makes me feel a little bit tipsy even though I know scientifically it really wouldn’t be making me drunk.

Whiskey Raisin Ice Cream

Ingredients

Raisins – some recipes say 3 tablespoons, I used heaps as I love overstuffing things with the tasty fruity bits.
Whiskey – lots. Make sure you have at least a half a bottle or so. You should drink what doesn’t get cooked with.

300ml double cream
60ml whiskey
60ml liquid honey (i.e. runny honey – not the cloudy set stuff)
4 large egg yolks

Firstly – Soak raisins in whiskey as long as possible. Preferably overnight. Or at least an hour or so if you’re lazy like me.

Whip the cream until it is thick, adding the whiskey gradually.
Beat the egg yolks in a large bowl.
Put the honey in a small pan and heat it.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it’s pale and thick.
Gently fold in the cream and whiskey mixture.
Drain the raisins from the whiskey and fold these into the ice cream mixture.
Put the mixture in a freezerproof container and freeze for three hours minimum.
YUM. Merry Fucking Christmas.

Jagung (Corn) Kuih

October 25, 2011
Jagung Hoon Kwee

Jagung Hoon Kwee

This kuih is made from Hoon Kwee (green or mung bean flour) which absorbs many times its own volume in water to set. It’s most likely the easiest kueh to make.

I used to make a banana version wrapped in banana leaves with family in Penang when I was little, then had the jagung version frequently in Singapore, and, for some reason, on Singapore Airlines flying between the two. These were slices wrapped in plastic wrap but they always had it every year.

Anyways, green bean flour is a bit difficult to come by but Tung Hing in Acton, West London, sells 100g packs for 50p each.

Recipe based on here. I did a half quantity as part of a variety I used to experiment on my family. Feedback was that they were delicious!

Amendments:
Did not use the pandan from the original recipe as I only had pandan paste and due to a big kueh month was a bit over having everything that I cook turn out lurid green.
As I did not have banana leaves, I used a mixture of Hello Kitty moulds and a mini muffin tin, to get small bite sized pieces. (Can use foil instead of banana leaves but this is not filling-friendly)
I added the jagung/ corn at the end as I wanted to avoid the corn breaking up in the mixture.
I cooked the final kueh mixture in a double boiler instead of over direct heat as I’m a pussy.

Ingredients:
Half pack (50g) Hoon Kwee (green bean flour)
250ml coconut cream (I reconstituted from Creamed Coconut)
250ml water
100g granulated sugar
3/8 tspn salt
1 small can corn, drained (use more if you like)

Method
Mix the coconut cream with the water.
Mix half of this with the hoon kwee and salt in a large heatproof bowl; set aside to soak.
Put the other half of the coconut cream/ water mixture in a pot. Add the sugar and heat until the sugar has dissolved.
Add this to the coconut cream/ hoon kwee mixture, stirring whilst pouring.
Place this bowl over a pan of hot water and cook, whisking/ stirring pretty much all the time until it thickens. It will be like a thick custard.
Either mix the corn in at this point and pour into moulds or layer with the hoon kwee in the moulds/ fold into parcels using banana leaf/ foil.
Set in fridge (hour or so should be plenty), serve chilled.

Pisang Kuih
Tried to make the banana version but did not steam the bananas before putting in the kueh, just mixed it in. Colour is a very gross brown/ grey, but it was very delicious. So pre-steam the bananas or be patient enough to layer the hoon kwee mixture with the fruit. Otherwise Hello Kitty and her sisters look like they’ve just been in a fight…. init….

Pandan Chi-chi-dango Mochi

October 19, 2011
Pandan Flavour Chi-chi Dango mochi

Pandan Flavour Chi-chi Dango mochi

Recipe adapted from a Hawaiian style mochi recipe. This was a lazy precursor attempt towards ice cream mochi…

I love chewy soft foods, and I find these super delicious. (disclaimer: I have never been to Hawaii or knowingly consumed chi chi dango mochi, I do just love anything made with sticky rice)

Changes:
Added pandan flavour – just a half a teaspoon.
Made a quarter of the recipe quantity in a 6 inch round sandwich pan
Used cornflour instead of potato starch for dusting.
Cut out the food colouring (the pandan essence has more than enough already).
Reduced sugar slightly

The recipe was super easy but DO NOT line the bottom of the pan with foil as the foil I used pretty much disentegrated which meant I had to surgically remove the foil in teeny tiny pieces from the outside of the mochi.

Recommended serving suggestions:
Am also going to try coating the finished mochi in grated coconut instead of the cornflour as this is very similar to kuih ko swee. Although of course the shelf life would be a lot shorter as coconut does not keep so well.

Awesome chopped up as a topping for ice cream, in particular banana and brown sugar ice cream. Made with coconut milk and brown sugar the flavour is very reminiscent of the far east (as close as can get in London Town anyways)

Ingredients
4 oz mochiko (I used Chinese glutinous rice flour)
4 oz granulated sugar
1/4 teaspoon baking powder
4 fl oz water
1/2 teaspoon vanilla extract
1/2 teaspoon pandan essence
3.5 fl oz coconut milk (I used a Maggi powder)
corn flour – for dusting

Method
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
In a medium bowl, mix together the water, vanilla, coconut milk. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil, making sure the foil is touching the surface of the mochi and bake for 1 hour. Allow to cool completely.
Chuck a heap of corn flour onto a plate and turn the mochi out onto it. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

The recipe says it will keep for a month in an airtight container in the fridge – I like it fresh as it is super soft so make a small quantity and eat it quickly :)