Text 4281, 110 rader
Skriven 2010-11-28 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: bag it 801
==================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm wondering about donut shops and pharmacies, of which
 ML> there's this vast proliferation in my part of the world

The doughnut shops I can understand but pharmacies? They have
become monster big box stores. And they have weekly fliers with
specials like grocery stores. Who goes to a pharmacy weekly? I go
about four times a year for soap and toothpaste. And the last time I
was in Hay River I got to watch TV every evening, including a lot of
American stations. What's with the proliferation of ads for
prescription meds? Many are pandering to diseases I've never heard
of and are probably made up.

 JW> My co-op is far enough away from the spots our homeless hang out in
 JW> that theft is not a problem and because every co-op shopper is also
 JW> a shareholder, they bring back their carts for free.

 ML> But if they behave like many of today's stockholders, they might
 ML> plunder the profits by making off with the carts anyway.

Co-Op members act like real shareholders not CEOs!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pandan Khanom Chan (Layered Rice Sweets) 
Categories: Thai, Desserts
  Servings: 4

     10    pandan leaves, chopped or
      2 TB natural pandan extract
      4 c  water, divided
      3 c  sugar
  2 1/2 ts kosher salt, divided
      1 c  coconut milk
      4 c  (1 pound) glutinous rice
           flour, divided

Khanom Chan lie totally outside the Western dessert canon, and can
be a refreshing change-up from more typical desserts. To the
uninitiated, the texture's a surprise, like the chewy tapioca pearls
in bubble tea or elastic balls of mochi. Its delicate flavor makes
it great for serving with tea. And if you have any vegan gluten-free
guests coming over while your oven is broken, you've got something
to feed them.

Like some other Asian desserts, khanom chan is sugar syrup gelled
with starch in the moist, low heat of a steamer. Khanom chan are
typically made with several starches, most commonly glutinous rice
flour (a very finely-ground powder made from sticky rice, which,
despite the name, has no gluten) and arrowroot starch, which cooks
quickly and gives gels a translucent appearance. I don't much care
for arrowroot starch here, as it doesn't taste like much, so this
recipe only uses glutinous rice flour. The longer steaming time and
looser texture is more than made up for by the flour's subtle sushi
rice flavor.

You can make as many thin layers as you like with this dessert. I
opted for a simple two: a thick, creamy layer with coconut milk and
a thinner, saltier layer based on pandan juice alone. Don't be
afraid to go heavy on the salt here—a salty-sweet balance makes for
excellent khanom chan.

Special equipment: steaming rig, 9 by 9" baking pan, blender

Place pandan leaves and 2 cups water in blender and blend on high
until water is deep green and pandan is pulverized, about 2 minutes.
Strain into saucepan, making sure to remove all pulp. Add remaining
two cups water. If using extract, just combine with water in
saucepan. Add sugar and 2 teaspoons salt. Bring to a simmer until
sugar is dissolved, then remove from heat.

Divide rice flour equally into two large bowls, adding last 1/2
teaspoon salt to one. In other bowl, pour in coconut milk and 2 1/4
cups pandan syrup. Add remaining syrup to bowl with salt. Whisk both
mixtures until no flour is visible and lumps are smoothed out.

Pour coconut milk batter into baking pan and place in steamer. (I
use a wok with some ramekins to prop up whatever vessel I'm steaming
in, covered tightly with aluminum foil.) Steam until gel is mostly
set and a skin forms, about 45 minutes, then slowly add second
batter evenly across the pan. Steam until both gels set, another 1
3/4 hours.

Chill in refrigerator overnight. The next day, cut into small
squares or thin slices and serve. Keep remainder covered in pan and
refrigerated.

This recipe is adapted from Appon's Thai Food, a great English
language source for Southeast Asian desserts.

Posted by Max Falkowitz
This Recipe First Appeared In: Spice Hunting

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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