It’s laborious 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 harking back 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 may 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, harking back to fading daylight. Mixing the sugar within the meals processor firstly ensures it dissolves simply; undissolved sugar causes pavlova to weep sugar syrup or collapse, so there aren’t any shortcuts. Comply with my timings for an ideal pavlova with a mallowy centre and crunchy exterior.
Prep 45 min
Cook dinner 2 hr 20 min
For the pavlova
110g coconut sugar, or grated palm sugar
230g caster sugar
6 egg whites (220g)
⅛ tsp wonderful sea salt
1 tbsp cornflour
1½ tsp white-wine vinegar
1½ tsp vanilla extract
For the topping
½ pineapple, cored and reduce 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, reduce 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 recent sheet, add the desiccated coconut, roast for 3 minutes, till golden, then take away and put aside.
Draw a 20cm circle on one other recent sheet of greaseproof paper and lay it pencil aspect 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 tender 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 perimeters and whisk for 5 minutes extra. Rub a number of the meringue combine between your thumb and forefinger: it must be easy, so when you can really feel any grains of sugar, maintain 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 exterior, 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 depart inside to chill with the door barely ajar for at the least two hours, and ideally in a single day.
To serve, whip the cream till thickened. Switch the pavlova to a serving plate and high with the cream. Mud with the toasted coconut, then high with caramelised pineapple, ardour fruit and mango. Serve instantly.
Banana and coconut sugar lumpia
Fried banana snacks are prolific in Asia and a characteristic 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 full of sugar-coated bananas that caramelise as they cook dinner, amplifying sweetness and flavour. My model folds the wrappers slightly than rolling them, making a textured, roti-like snack that’s each crunchy and irresistibly gooey.
Prep 15 min
Cook 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 wonderful sea salt
70g plain flour, sifted
8 x 15cm sq. frozen spring roll wrappers, defrosted
500ml impartial cooking oil, reminiscent of 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 forestall lumps from forming. The batter will likely be barely runny.
Lay a spring roll wrapper on a piece floor, and canopy the remaining with a fabric to forestall 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 perimeters of the wrapper. Fold the opposite half of the wrapper over the filling and press the perimeters all the way 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.)
Go away the cooked lumpia to chill for 5 minutes, then switch to a board and reduce 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 maintain 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.