Recipe: Sticky Rice with Kiwi

I thought it time to mix up my fave summer treat, mango and sticky rice, with a colorful twist. Golden kiwi and black/purple glutinous rice in sweet coconut milk. This is a gluten-free and “mostly” dairy-free dessert that I appreciate for its hot-and-cold temps in the same dish.

“Mostly” because the stevia I use at home is Trader Joe’s 100% Pure Stevia Extract powder that lists lactose in its ingredient info (the organic version does not contain lactose). If you’re paranoid about artificial sweeteners (or want to avoid the aftertaste), stick to regular sweeteners that contain sucrose, glucose or fructose. Authentic Thai sticky rice calls for palm sugar or coconut sugar.

This recipe requires a little prep time before getting to the end product. The rice needs to soak in water for about 4-6 hours, overnight if possible before steaming or cooking on the stove top.

My instructions call for a 30-45 minute stove top cook using a sau

Recipe: Pumpkin Coconut Cornbread Pudding

Cornbread pudding is relatively easy to make, especially when baking with pre-mixed boxed cornbread. But to add a little variety, here’s an autumn spin on cornbread pudding: Cornbread ingredients (adapted from Comfybelly.com): 1/2 cup cornmeal 1/4 cup coconut flour 1/4 teaspoon salt 1/4 teaspoon baking soda 2 jumbo eggs 1/4 cup coconut oil 2 tablespoons…

An attempt at maja blanca

I had a bag of frozen corn in the freezer, a can of coconut milk in the pantry, and a box of rice flour. I strived to make some maja blanca maiz this weekend but ended up with a cold dessert with the consistency of pudding. The maja blanca of my childhood possessed the firmness…

Thai Fried Bananas

The best fried bananas you’ll ever taste! (As long as you’re not afraid of the deep-fried part.) What gives this dessert that sweet punch is the coconut milk used in the batter, making for a nice thick and sweet crunch. If the preference is for a thinner batter, use water…though you’ll lose that distinct coconutty…