Khanom Puto A Steamed Sweet Savory Coconut Muffin Recipes

ASIAN FUSION PIZZA

Asian Fusion Pizza image

I designed this recipearound a peanut sauce from Emeril that I love. It i with popular asian flavors

Provided by GingerlyJ

Categories Chicken Breast

Time 35m

Yield 8 slices, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup chopped green onion
1/3 cup chopped fresh cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 (12 ounce) jar smooth peanut butter
2 tablespoons sesame oil
1/3 cup fish sauce
1 tablespoon fresh lime juice
1 (14 ounce) can coconut milk
2 tablespoons hoisin sauce
1 prebaked pie crust
1 cup cooked shredded chicken
4 diced spring onions
1 (8 ounce) can water chestnuts, diced
1 cup mozzarella cheese
1/2 cup alfalfa sprout
8 slices pickled ginger, diced

Steps:

To make sauce combine first 11 ingriedients in a food procesor.
spread over crust.
add chicken, onions, water chestnuts and sprouts.
top with cheese.
bake on 350 for 20 minutes.
top with ginger.

Nutrition Facts : Calories 779.7, Fat 60, SaturatedFat 22.4, Cholesterol 14.9, Sodium 1638.4, Carbohydrate 45.2, Fiber 8.1, Sugar 14.1, Protein 24.1

KHANOM PUTO (A STEAMED SWEET SAVORY COCONUT MUFFIN)

Khanom Puto (A Steamed Sweet Savory Coconut Muffin) image

This is an Asian fusion recipe with the flavor of Thailand's Khanom Krok made in the style of a Filipino Puto Mamon. You can use a steamer, and some mini silicone muffin cups (if you don't have the proper puto making kit.)

Provided by julinaonfood

Categories Corn

Time 20m

Yield 30 mini muffins appx

Number Of Ingredients 14

Ingredients

1 1/3 cups plain flour
1/3 cup desiccated coconut
1 tablespoon baking powder
1 egg
200 ml sugar
250 ml coconut milk
1/2 cup coconut cream
1/8 teaspoon sugar
1 teaspoon glutinous-rice flour
1 teaspoon cornflour
1/8 teaspoon salt
1 cup sweet corn
6 dried anchovies or 12 dried shrimp, cut and pounded to a dust
1 sprig garlic chives, finely chopped

Steps:

MUFFINS: Mix together the 1 1/3 cup of flour, dessicated coconut, baking powder, egg, sugar and coconut milk to make a smooth batter.
Pour the batter to half fill the mini silicone muffin cups.
Steam the muffins for 5 minutes,.
TOPPING: Mix together the 1/2 cup coconut CREAM, glutinous rice flour, corn flour, sugar, salt to make the coconut cream topping.
Take the Muffins at 5 minutes and smear evenly with a small teaspoonful of coconut cream topping mixture, and then sprinkle with dried anchovies dust, corn kernels and garlic chives, then return to steamer for additional 3 minutes.
Lift from steamer, release gently from silicone molds and serve.

Nutrition Facts : Calories 66.9, Fat 3.1, SaturatedFat 2.7, Cholesterol 6.2, Sodium 54.8, Carbohydrate 8.9, Fiber 0.4, Sugar 3.2, Protein 1.2

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