I am back with more bulgar goodness. Last week I shared a quick stir-fried bulgar (whole wheat kernels) dish that is great for breakfast on Facebook and Instagram. If you have some time please check and try it out. And now I am back with another breakfast option that is more on the sweet side but equally satisfying and filling. The idea was to make a steamed carrot cake because I am, lately, boarder-lining obsession with steaming. It is so convenient and you can make a lot of great things with it. I even steamed weave cinnamon buns! Boarder-lining obsession!
Anyway I discovered I did not have all the ingredients to make the carrot cake so I started throwing in random things I came across like grated ginger, bulgar, cinnamon and maize flour. I know you might be skeptical about these ingredients. I was too and I had given up crossing off the experiment as a fail until I tasted the cooled muffins. Delicious! I knew right away this was going to be a recurring dish in my house just like these buns that I make on a weekly basis.
And the best part is that these muffins just need one bowl. Yes. Just throw everything in one bowl and mix! Easy and delicious.
What you will need:
2 C. Bulgar( Whole wheat kernels), boiled, drained and cooled
2 C, Carrot, grated
1 C. Whole wheat flour
1 C. Maize flour
1 C. Oil
1 C. Sugar
1/4 C. Milk
1 Tsp. Ginger, grated
1 Tbsp. Baking powder
1 Tsp. Cinnamon, ground
1/2 Tsp. Salt
- I used puto molds that were a gift from a dear friend. For an alternative you can use cupcake papers or these.
- Make sure the water you are using to steam has boiled before you place the muffins.
Combine all ingredients in a large bowl and mix till well incorporated. Place the cupcake paper in the plastic molds. Spoon the muffin mix in the molds. Steam the muffins till they have risen and the top is cracked. This will take about 10-15 minutes. Let the muffins cool completely before serving. Makes about one and half dozen muffins.
It is time for us to talk about posho because as much as we try to deny it, it is a huge part of us as Ugandans. If you have passed through the Ugandan educational system, then you have probably had your fair share of posho (and beans) and then some! But to be honest, I have come to love posho so much that I make it on a weekly basis and I am seriously thinking of many other ways we can celebrate this high energy food. An E-Book perhaps?
I realized that sometimes it hard to put some processes into words so I have made a small video to demonstrate the basic procedure of making posho. While doing my research, I also realized that there are many ways to make posho. For example in Kenya, they prefer it a little bit harder than in Uganda while in Southern Africa (Zambia and Zimbabwe), it is preferred a little softer, almost like a thick porridge.
Now with the above in mind here are some observations:
- For this video, I used yellow maize flour. Id you have white maize flour, the results will be the same. Yellow flour tastes a little different from white. This is not significant and is only noticeable if you have been eating white flour for quite some time.
- Make sure the water has reached boiling point before adding the flour. this will quicken the cooking process.
- Mingling vigorously and continuously will ensure that you don’t have lumps in your posho
- The mingling duration will range from 15-20 minutes. You can occasionally stop in-between mingling and cover the pan to let the steam inside cook the posho then continue.
- Once you are sure the posho is ready ( and doesn’t taste raw and “flourly”), you can cover the pan and reduce the fire completely so that it can cook in its own steam
Now that we have broken down the process, here is the video.
How do you make posho or its equivalent? Let me know below. Also what do you like to eat it with? I personally find it better with protein sauces and soups.
Happy New Month!
April started well this side with a killer Instagram April Fools prank! A lot of people thought it was real (let me know in the comments below if you fell for it too.) I feel like 2018 is going to be the year where I get to try to fulfill a lot of things on my to-do list. For example these rolls. I have always wondered what would happen if the wildly popular cinnamon rolls were steamed . Well I have the results to show you today!
Firstly, if you have had steamed buns before, just know that they texture will be similar but on a sweeter side. The bread is fully fluffed by the steam and is soft and tender to the touch. I am sure if you do make them, it will not be the last time you do!
What you will need:
3 C. Baking flour
1 C. Whole wheat flour
¼ C +2 Tbsp. Sugar
1 Tsp. Vanilla Extract
1 C. Milk (warm enough for the yeast to rise)
¼ C. Oil
2 ½ Tsp. Active dry yeast
A pinch of salt
¼ C. Ground Cinnamon
¼ C. Sugar
- I used a rice cooker steamer to steam these buns. You can use a regular pan by using the matooke steaming method ( adding enough banana stalks and leaves at the bottom of the pan so that what you are steaming does not touch water.)
- For non stick paper (baking paper works really well!), I used banana leaves because I love the flavor they add to the buns
Stir sugar in the milk. Add yeast and set aside for 5 minutes. Sift the flour in a bowl. Add the 2 tablespoons of sugar and salt and mix well. In a separate bowl, whisk eggs, oil and vanilla extract till it becomes thick. Once the yeast has become frothy, pour the egg-oil mixture in the yeasted milk and stir well. Pour the mixture in the flour and mix using a fork. Knead with your hands till dough is formed. Cover the bowl and set aside in a warm place for 60 minutes.
Mix the sugar and cinnamon together and set aside.
Once the 60 minutes are up and the dough has doubled in size, punch it and knead it some more for thirty seconds. Roll out the dough to about ½ an inch in thickness. Generously sprinkle the cinnamon sugar on the dough. Roll the dough into a think bun. Arrange the buns on a banana leaf and set aside and let the rolls rise for another 15-20 minutes.
Heat enough water in the steamer. once the water come to a boil, Add the buns. I had to steam one by one because the steamer is small. Let the bus team for 10-15 minutes or until they are springy to the touch. Makes 8 Large buns.
Serve hot with your beverage of choice.
PS: I am giving away a free printable of some of my best Ugandan recipes. Find it in the blog’s side bar.