Coconut Cream Pudding with Banana
Ingredients:
1/3 cup cornstarch
8 tablespoons sugar
1/2 teaspoon vanilla extract
1 3/4 cups coconut milk
1/4 teaspoon salt
2 bananas
Instructions:
Prepare a small muffin pan. You can also use silicon muffin cups which make it easier to take them out later.
Steam bananas for 10 minutes, then let them cool.
Peel and slice 1 inch thick.
Lay each piece on the bottom of each muffin cup.
In a saucepan, whisk together all of the remaining ingredients.
Cook over medium heat, stirring constantly to prevent lumps from forming.
Keep cooking until the mix gets thick and the color appears somewhat transparent.
Take the pan off the heat and quickly pour the mix into each muffin cup.
Refrigerate for 2 hours. Take them out and serve them cold.
Makes about 8 servings.
GLUTEN-FREE
DAIRY FREE
SHRIMP SUMMER ROLLS
Summer Roll
4 oz. (115 g) of rice noodles, or bean vermicelli, soaked in water for 30 minutes
4 oz. (115 g) of peeled and deveined shrimp.
Fresh green lettuce, 2 leaves or more.
Fresh cilantro, 10 stalks
6–8 sheets of Vietnamese rice paper (size 22 cm/8.5 inches)
Some water in a big bowl for soaking
Some water for boiling
2 oz. (56 g) carrot, peeled and cut into matchstick strips
Hoisin-Peanut Dipping Sauce
4 tablespoons of Gluvey's Homemade Gluten-free Hoisin Sauce*
1 tablespoon peanut butter
1 tablespoon roasted peanuts, chopped, optional
Directions:
For Summer Rolls
First, we must cook the noodles by boiling some water and stirring them. The noodles will soften almost as soon as they touch the water. Carefully take the pot to the sink, drain and rinse the noodles with cold water, and set them aside.
Use the same procedure to poach the shrimp. It will take about 2 to 3 minutes to cook the shrimp. Do not forget to rinse the poached shrimp in cold water right away too, to prevent overcooking.
Arrange all the materials on the top of the kitchen counter with a cutting board at the center. The cutting board will serve as your working space.
Begin by briefly soaking one piece of rice paper in room temperature water.
Spread the paper on top of the board, and immediately add the appropriate amount of shrimp, lettuce, noodles, carrot, and cilantro. Finalize with shrimp again before rolling the paper to close the roll.
Keep doing this until the material is finished. You will get about 6 summer rolls.
Seeing as summer rolls easily stick together, keeping some space in between is recommended to prevent sticking.
Prepare the dipping sauce in a small bowl. Start with hoisin sauce at the bottom, and top it with peanut butter and crushed roasted peanuts if you like.
Enjoy your delicious and fresh shrimp summer rolls!
You did it!
Contact us for more assistance.
GLUTEN-FREE
DAIRY FREE
GLUVEY'S GLUTEN-FREE HOISIN SAUCE
Ingredients:
1 teaspoon freshly minced garlic
Vegetable oil, 1 tablespoon
4 tablespoons of tamari or soy sauce marked as gluten-free
1 tablespoon of dark brown sugar.
one teaspoon of sesame oil
vinegar, 1 tablespoon
freshly ground black pepper powder, 1/4 teaspoon
1/fourth cup peanut butter
Direction:
Microwave the vegetable oil and fresh garlic in a small microwave-safe bowl for 30 to 60 seconds, or until golden, depending on the size and power of your microwave.
Remove the bowl with care, then combine it with the remaining ingredients.
Place it back in the microwave for 1 minute, then remove, mix, and inspect. Increase the duration by 30 seconds each time until the mixture is complete. When all the ingredients are combined, the sauce is finished when it becomes thick and smooth.
The sauce and the bowl will be extremely hot; please use mittens as needed.
Contact us for more assistance, we're here and. We happy to help.
GLUTEN-FREE
DAIRY FREE
Turmeric and Ginger Chicken Soup
Ingredients:
1.5 lb chicken breast (680 grams)
3 quarts of water (about 3 liters).
2 tbsp vegetable oil
1 tbsp fresh grated ginger
1 tbsp minced fresh garlic
1 tsp turmeric powder
salt to taste
3 stalks of scallions, cut small.
1 medium tomato, cut thin
1 lb green cabbage (453 grams), thinly sliced
1 cup potato chips
4 hard-boiled eggs.
Squeeze lemon wedges on top while serving.
Direction:
Boil the water, cook the chicken breast for 10 minutes, remove it from the heat, and set it aside on a different plate.
When the chicken is not too hot to handle, shred or slice it quickly and delicately.
Maintain the chicken broth.
On low heat, stir-fry ginger, garlic, and turmeric powder until golden. Add the broth right away, whisk to combine, then add half of the tomato pieces.
Turn the heat to low and season the soup to your taste.
To prepare a bowl of soup,
Put some cabbage in the bowl's base.
Pour in some hot, boiling soup, followed by the toppings: chicken slices, scallion, tomato, hard-boiled egg, and potato chips.
Finalize with some fresh grated black pepper and fresh lemon.
Enjoy your delicious soup while it's warm.
GLUTEN-FREE
DAIRY FREE
STICKY RICE & MUNG BEAN LUCKY DESERT
Sticky rice is the star of many gluten-free desserts.
Today, sticky rice is happily teamed up with the exotic mung bean for your most delicious goey shell and just enough sweet flavor in the core dessert.
Enjoy these lucky green babies anytime at all. Pair them with a cup of hot green tea for maximum luck!
Shell:
7 ¾ ounces Sticky Rice Flour
1 ¾ ounce White Rice Flour
3 ½ ounces Potatoes (steamed & mashed to a paste)
7 ounces Water
¾ cup Vegetable Oil
½ teaspoon Salt
½ teaspoon Green Food Coloring OR Pandan Leaf Essence (or any of your favorite colors)
Filling:
5 ¼ ounces Mung Bean
(presoak in water for about 2 hours. Test the beans by pinching. They should be able to break when ready. Rinse well.)
½ cup Sugar
1 ¼ cup Coconut milk
2 tablespoons Sesame seed
¼ teaspoon Vanilla extract
½ teaspoon Salt
You will also need some banana leaves whenever available OR parchment paper
DIRECTION:
For the shell:
In a mixing bowl, mix all the ingredients well.
Knead until the dough turns smooth and doesn’t stick to the container. Form a big ball, put it in a bowl, and cover the bowl with plastic wrap. Let it sit for 30 minutes.
Filling:
In a saucepan with medium heat, cook all the ingredients. Stir the mixture often. Be careful not to burn the bottom of the mix. Once it is cooked and thickened, turn off the heat and let it cool.
Using a food processor, turn the dough into a smooth paste.
Make small balls the size of a gumball (a diameter of 1 inch).
How to create the shape:
Put each of the molded filling balls in the shell dough that is about double the size.
Sprinkle some of the rice flour onto the surface of the cutting board that you use, to prevent your mix from sticking.
Enjoy making any shape that you like. I prefer to use a cookie cutter to make the star shapes.
Cut some banana leaves or parchment paper. Moisten the leaves or paper with a little vegetable oil and use them as individual linings to prevent your creation from sticking to the steamer and each other.
Make enough linings to place each of the desserts.
Steam for 20 minutes. Let them cool before serving.
Enjoy your sweet and pretty desserts with a cup of warm tea.
We would love to know how you enjoy this recipe.
GLUTEN-FREE
DAIRY-FREE