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GOULABJAMOUN: ZAMBIAN SWEET POTATO DESSERT FRITTERS

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GOULABJAMOUN: ZAMBIAN SWEET POTATO DESSERT FRITTERS


Ingredients

  • 2 medium-sized sweet potatoes, peeled and cubed
  • 1 cup coconut milk
  • 1/4 cup coconut sugar
  • 1/4 cup rice flour
  • 1 teaspoon cinnamon
  • Coconut oil for the pan

How to Make

Stage 1 - Pre-cook the Sweet Potatoes and Coconut Milk

  1. Start by taking a small pot with your coconut milk over medium heat
  2. As the milk starts to heat up, add in a teaspoon of your coconut sugar and whisk through. You want to make sure the sugar dissolves and integrates with the milk before adding the sweet potatoes
  3. Next, add in your cubed sweet potatoes and rise the stovetop heat to a medium-high setting
  4. When the coconut milk has come to a boil, reduce the heat to a low simmer
  5. As the sweet potatoes cook in the heated coconut milk, use your whisk to break down and mash the sweet potato as it softens. Continue to do this for ~10-12 minutes as the potatoes cook fully through
  6. When the sweet potatoes have fully cooked and been mashed, take the pot off the heat and transfer your mash mixture to a mixing bowl

Stage 2 - Create Goulabjamoun Batter

  1. Give your sweet potato mash another good mix before adding in your other goulabjamoun ingredients
  2. Add in the rest of your coconut sugar and cinnamon into the mixture, then whisk well again. You'll start to see the color of the batter begin to darken as everything mixes through
  3. Finish your batter off by mixing in the rice flour. Because it's a particularly dry ingredient, whisk the entire mash really vigorously to make sure it combines well

Stage 3 - Cook your Goulabjamoun

  1. Start by taking a dimpled pan over medium high heat. A pan with deep pockets similar to one you would use for fritters, Danish aebelskiver or Dutch poffertjes would work well here
  2. When the pan has heated up, reduce the stovetop heat to a medium flame and add a drop of coconut oil into each dimple
  3. Take a spoonful of your batter and place it into each dimple of the pan. Ideally, there's enough oil to engulf the bottom half of the goulabjamoun. If not, add a little extra oil to get this effect
  4. After 2-3 minutes on the bottom side, every carefully use a spoon or a chopstick to turn the goulabjamoun over
  5. Cook for another 2-3 minutes on the other side, then take off the heat and you're done!


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