Hello again!
I really need to stop feeling like I have to apologize for my irregular posting, but I don't think there's anything wrong with living life outside of the computer and electronic devices ;)
Anyway, here is one to tide you over for the time being. I created this dessert on a whim while preparing some other food for a family gathering that was directly after my cousin Eileen's wedding! I made it in the wee hours of the morning when I got back from the wedding (I went ahead and made a batch of Jesscafé style Mujadara and made sure to soak the malagkit ( you should soak it overnight or at least 5 hours before using for best results). A few hours later before we had to head out, I mixed everything together and history was made ;p
I love malagkit (sweet rice), it's one of the simplest pleasures when it's freshly cooked, the texture, bite and aroma are just heavenly. It's one of those culinary chameleons that can transform into sweet or savory. In whatever shape or form, it is a gift.
I decided on this combination on a whim (like most recipes), but perhaps it was also inspired by the need to recharge from all the dancing that we did the previous night at my cousin Eileen's wedding. We burned that dancefloor down to ashes!
I'm always looking for ways to incorporate even more nutrition into my already awesome dishes and by adding in some malunggay the nutrition statistics go up exponentially. Malunggay or Moringa Oleifera is an awesome plant that grows prolifically in the Philippines as well as in many parts of Asia. One of the last times that I was visiting the Philippines, while on the way back from an open air market, my Auntie Wilma pointed out a Malunggay tree to my brother and went to get some from the branches, but ending up taking down the whole branch down by accident. She told my brother to just keep moving along, as if nothing had happened. Hehehehe.
Jesscafé Presents:
V,GF- Sweet Rice Porridge infused with
Malunggay with Mango
A recipe dedicated to Eileen and her new husband Nick:
May your partnership together be as wonderful as the wedding and continue to strengthen and prosper for many more happy years!
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| Here it is when I plated it at home. It is truly satisfying without being overly sweet. |
Ingredients:
2 C Malagkit/Sweet Rice (Soaked for at least 5 hours and cooked*)
1/3-1/2 C Organic Coconut Sugar
1 1/2 Tb Malunggay Powder
Dash of Himalayan Pink Sea Salt
Optional- Splash of pure vanilla
For topping:
Slices of Ripe Mango
Toasted Organic Sesame Seeds
Optional -Toasted Organic Coconut
*Cook the soaked rice with 2 Tablespoons of Organic Coconut Oil and 3 cups of water using a rice cooker and select the 'Brown Rice,' setting. Check after 1 cycle and if still uncooked; select the 'Brown Rice,' setting once again. Mix the rice around and let it sit on the 'Warm,' function for another 10 minutes
Directions:
Mix in the organic coconut sugar, malunggay powder, himalayan pink sea salt, (optional vanilla if desired) into the cooked sweet rice. Mix thoroughly and taste and adjust sugar level; if desired. Remember that you are going to be pairing this with sweet, ripe and juicy mango slices; so you don't want it to be overly sweet, just sweet enough.
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| Here it is as plated at the gathering. Not a very professional looking shot of it, but it did not affect its taste at all ;p |
You can serve it immediately or serve it cold; it depends on your preference.
I served it in bowls and then topped each one with a few slices of sweet, ripe mango and then sprinkled on some toasted organic sesame seeds. You may want to go ahead and top it with some toasted organic coconut as well, but I was pressed for time and sesame seeds never let me down =)
I knew that I would like this dessert because it has more than a few of my favorite ingredients in it, but to my delight, the other family and guests at the gathering enjoyed it as well. In particular, the new bride Eileen; so I told her that I would dedicate it to her and her new husband; so here we are now =)
You can change up this recipe slightly by modifying the ingredients; such as cacao powder with or without the malunggay (I personally would always keep the malunggay) and then top it with toasted black sesame or serve it with cooked split mungo beans. I want you to have fun with this recipe because it's super simple (granted the rice preparation time needs to be given its due diligence, but other than that it's a fast and easy recipe.
Well, I hope that you will give this recipe a try and share it with your friends and family. All of my food is made with and out of love =)
Wishing you all good health and happy cooking!
Love,
Jessica
