COCONUT STUFFED RICE DUMPLINGS
Make and share this Coconut Stuffed Rice Dumplings recipe from Food.com.
Provided by Nisha
Categories Breakfast
Time 50m
Yield 15 dumplings
Number Of Ingredients 5
Steps:
- Mix in the salt to the rice flour and knead with hot water to form a soft dough.
- Mix the coconut with the sugar/jaggery.
- Make medium sized balls of the dough.
- Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest.
- Steam these balls until cooked.
- Serve hot!
SALMON DUMPLINGS WITH COCONUT CURRY SAUCE
Provided by Food Network
Categories main-dish
Yield 30 to 40 dumplings; 6 to 8 servings
Number Of Ingredients 22
Steps:
- Simmer the pork fat in water to cover for 15 minutes. Drain, allow to cool, and chop finely.
- Cut the salmon into a small dice. Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed.
- Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal. The resulting dumpling should look like a nurse's cap. Repeat until filling has been used.
- Bring a large quantity of water to a boil. When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque. Remove, drain, and serve over or with the Coconut Curry Sauce.
- Heat a saucepan and add the curry paste. Saute very briefly. Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside.
- While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.
COCONUT CREAM STUFFED FRENCH TOAST
Steps:
- Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
- Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
- Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
- Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
- Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
- In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined.
- Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.
DIM SUM ASIAN DUMPLINGS
This recipe is the Nepalese version of the Asian dumpling. It is filled with ground pork and Asian spices and steamed, but can be fried or dropped into a broth.
Provided by relightfoot5483
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 5
Number Of Ingredients 15
Steps:
- Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
- Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
- To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 25.8 g, Cholesterol 65.6 mg, Fat 17.7 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 138.7 mg, Sugar 3.4 g
CARIBBEAN COCONUT RICE
This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.
Provided by JenniH76
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
- Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Nutrition Facts :
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
MOM'S SIMPLE DUMPLINGS
As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!
Provided by Zen K.
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
- Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g
COCONUT RICE KRISPIE® TREATS
A coconut twist in the classic school lunch treat! Perfect for kids and if you snag some for yourself too, we won't tell. One thing I love about these is how customizable they are. Lemon coconut? Chocolate coconut? Sure! You can do practically anything with add-ins. These are also good because unlike other recipes, they use condensed milk, which gives it a rich sweetness. It's safe to say these beat the store-bought ones!
Provided by BlipBlop Bloop
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
- Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
- Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
- Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 15 g, Cholesterol 6.8 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 10.6 g
CHINESE STICKY RICE DUMPLINGS
A Dim Sum dish. These dumplings are made from sticky or glutinous rice flour and have a soft chewy texture. This version has a pork and prawn filling. You can have fun making new filling combinations for these little dumplings. For a vegetarian version you could add more veges and use finely chopped tofu (you would need to thoroughly remove excess liquid from the tofu). This dish can be cooked gluten free by ensuring the cornflour and soy sauce used are GF. Glutinous rice does not contain any gluten. These are time consuming to make, but will impress!
Provided by Jubes
Categories Chinese
Time 1h15m
Yield 24 dumplings, 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
- Meanwhile -- chop the pork and the prawns finely. Do not mince them.
- Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
- Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
- Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
- FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
- Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
- Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
- Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
- Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
- TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
- Note- cooking time does not include overnight cooling.
Nutrition Facts : Calories 482.2, Fat 7.9, SaturatedFat 1.5, Cholesterol 63, Sodium 401.6, Carbohydrate 84.6, Fiber 2.5, Sugar 17.7, Protein 16.8
HOMEMADE DUMPLINGS RECIPE BY TASTY
Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we're bringing that warm, fuzzy feeling right to your very own kitchen table.
Provided by Pierce Abernathy
Categories Sides
Yield 24 dumplings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
- Roll out dough on a floured surface and knead until smooth.
- Divide the dough into 4 equal parts.
- Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
- Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
- Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
- Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
- For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
- Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram
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