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Before you jump to Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.
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Whole grain foods are an excellent choice for a fast balanced snack. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain foods is always better than eating the highly processed grains we commonly find in our grocery stores.
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We hope you got benefit from reading it, now let’s go back to galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet recipe. To cook galangal cake with tofu pudding, saffron and lime custard coconut lemongrass sorbet you only need 28 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
- Provide of Ingredients.
- Use of For Galangal cake.
- Take 1 cup of all purpose flour.
- You need 1 cup of butter.
- Provide 3/4 cup of Demerara sugar.
- Get 5 tbsp of ground galangal.
- Take 1 tsp of baking powder.
- Take 2 of eggs.
- Get of Tofu Pudding.
- Provide 1 packet of Tofu.
- Take 1 1/2 cup of soy milk.
- You need 1/3 cup of boiled water.
- Take 10 gm of gelatine.
- Use 5 tbsp of Honey.
- You need 1/2 tsp of almond essence.
- Take of Lemon grass coconut sorbet.
- Take 1 cans of coconut milk.
- Use 1 cup of coconut flakes.
- Provide 1 stalk of lemongrass.
- Get 1 cup of sugar.
- You need 1 pinch of salt.
- Provide of Saffron lemon curd.
- Get 1 cup of lemon juice.
- Provide 1 cup of sugar.
- You need 1 tbsp of lemon zest.
- You need 1 pinch of salt.
- Use 100 gms of butter.
- You need 2 of eggs, 1 egg yolk.
Instructions to make Galangal Cake with Tofu Pudding, Saffron and Lime custard Coconut Lemongrass sorbet:
- For the Cake – Pre heat oven to 180 degree Celsius. Cream butter and sugar. Add the eggs and mix well until incorporated. Sift the flour and the baking powder. Add this to the liquids and the ground galangal. Mix gently until the batter comes together. Bake for 20 minutes. Let it cool..
- For the Tofu Pudding – Mix water and gelatine and stir until completely dissolved.Puree tofu, soy milk and honey together. In a bowl add the tofu mixture, gelatine and almond essence and mix well. Run through a sieve and place the mixture in the refrigerator for at least an hour to set.To unmold run a knife through the corners and invert on a plate..
- For the Lemongrass Sorbet – Combine coconut milk, coconut flakes, sugar and salt and bring to a simmer. Take it off hear. Add the lemongrass stalks and let it steep till the mixture cools. Run through a fine sieve and place the mixture in the refridgerator. Freeze until use preferable overnight. Scoop before serving..
- For the Saffron Lemon Curd – Using a double boiler, place a pan with lemon juice, zest, sugar, salt and butter over it, making sure it does not touch it. Slightly whisk egg and egg yolk and add it to the butter and lemon mix. Keep stirring continuously until it’s cooked and thickens..
- Slice the case length wise, unmold the tofu pudding, scoop out the lemon grass sorbet and place the saffron lime curd on the side..
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