Mango Coconut Crepes

You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I  am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made  purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.

What you will need:

1 C. Flour, sifted

1 C. Mango puree

1 C. Milk

1 Tbsp. Sugar

2 Eggs

2 Tbsp. Margarine, melted

1/2 Tsp. Nutmeg

1/2 Tsp. Vanilla

Oil for frying

 

Observations:

I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.

Method

  1. Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
  2. Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
  3. Use a 1/3 cup to scoop up the batter and pour it in the pan.
  4. Let the crepe fry till the edges turn golden brown.
  5. Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
  6. Remove from fire.
  7. Repeat process till all batter is used up.
  8. Refrigerate the crepes till completely cool. Makes 8-9 crepes.
  9. To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.

Serve immediately.

 

PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.

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Banana Leaf Steamed Cinnamon Buns

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: 

Dough

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 Eggs

2 ½ Tsp. Active dry yeast

A pinch of salt

Filling

¼ C. Ground Cinnamon

¼ C. Sugar

Observations:

  1. 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.)
  2. For non stick paper (baking paper works really well!), I used banana leaves because I love the flavor they add to the buns

Method

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.

 

Sweet Potato Yeast Donuts

Lumonde donuts-AKIU-6

I have always liked loved dusted donuts. Donuts so generously dusted you would think they are glazed. Donuts so fluffy that they almost melt when teeth are sunk into them ( I know my teeth are definitely not happy right now but I’m going to ignore them). For the longest time, I had shied away from making yeasted donuts for fear of messing them up.  Because of this, I have hunted for a  donut fitting the criteria (should be yeasted, soft to the touch,  and dusted) all over Kampala in vain!  But then Black Panther came out last week and it got me wondering. What would the majestic peoples of Wakanda eat?  I’m imagining elaborate and equally glorious meals.  But until I watch the movie and see for myself, here is a soft-to-the-touch, yeasted,  and dusted donut with equal parts of sweet potato. I know you are wondering,  sweet potato donuts (but still they are white!)? The sweet potatoes add a chewy but still soft texture and a complex flavor. The donuts remain white because of the type of sweet potato I used.  I am going to wait for you to make these so we can go see Black Panther together. Deal?

Lumonde donuts-AKIU-8

What you will need:

2 C.  Sweet potatoes, mashed

1 Tsp. Sugar

1 C. Water

2 C.  Flour

3 Tbsp. Sugar

Juice of 1 lemon

1/4 C. Oil

2 Tsp. Yeast

1/2 Tsp. Vanilla extract

Additional 1/2 C.  Flour

Lumonde donuts-AKIU

Observations:

To make the mashed sweet potatoes: Peel the potatoes and wash them. Bring them to a boil till soft and tender. Drain the potatoes and mash them with a wooden spoon while still hot and soft.

The additional half cup of flour is to be used if the dough still feels sticky. Use it sparingly though because you do not want to have doughy donuts.

Make sure that the oil is not too hot.  The goal is to achieve a donut that is cooked through while still retaining that golden brown color.

If you have a larger pan (or a frier) you can fry more than one donut at once. I had a small pan so I fried them one by one.

Lumonde donuts-AKIU-11

Method:

Add the lemon juice, vanilla and the 3 tablespoons of sugar in the mashed potatoes and mix well.  In a separate bowl,  add one cup of warm water and the 1 tsp of sugar. Stir till the sugar dissolves. Add the yeast and let it grow for about five minutes. Once the yeast has formed, add the mashed potatoes in the yeast mixture and mix well. Next add the oil and mix. Next add the flour spoon by spoon while stirring. Cover bowl and let the dough rise for an hour. After an hour,  punch and knead the dough for about 2 minutes. On a clean flat surface, use your hands to spread out the dough to about an inch in thickness.  Use a wide rimmed cup or glass to cut out the donuts and a small holed object (think a plastic water bottle) to cut out the donut holes. Repeat the process till all the dough is used up.  Let the donuts rise again for another 10 minutes before frying them.  Place a saucepan on medium heat. Add oil (enough to submerge the donuts) and let it heat up.

Fry the donuts till golden brown.  Drain donuts of excessive oil using a paper napkin.  Dust generously with powdered sugar. Let cool.

Lumonde donuts-AKIU-4

Serve.