CLEAN EATING #26 – Raw Asian Pantry (PART 4) @ Singapore
We are finally on the last part of our third Asian raw pantry class that was held last November. I know many sweet-tooth lovers around and I am definitely a huge fan of desserts. I remember how much I needed to have desserts after my meals when I was living in Vancouver. It became a norm for quite a long time. As I grew older though, I slowly cut certain desserts out and tried to have lesser desserts after my meals. Desserts I do not usually touch or stop consuming after one bite would be creamy, ridiculously sweet and desserts with weird tastes. I am more picky when it comes to desserts than savory food.
Coconut Candy
As I become even more health conscious and read more about clean eating, I was glad to find clean eating delicacies as well! This dessert not only delicious but it also helps to keep you full so everyone should know that clean eating can be interesting if you venture into it.
Recipe:
200-300g fresh shredded coconut
1/3-1/2 cup honey/agave syrup
Method:
1) Light the stove and place wok over very low heat.
2) Lightly toast coconut in a wok, till dry and fragrant.
3) Add sweetener (rose water was used instead of syrup for this) to the point where coconut clumps together.
4) Mould into shapes and serve.
According to Vivienne, the rose water can be found in mustafa. It really gives the coconut candy it’s fragrance and it does not make the desserts too sweet as well! Shredded coconuts are usually found fresh in the wet markets early in the morning.
Truffles
You can either have the coconut candy as it is or make it into truffles with the following recipe:
Method:
1) Add finely grounded nuts such as walnuts to the coconut mixture.
2) In the food processor, blend the two together till it becomes a paste.
3) Add cacao powder, lucuma, bee pollen, sesame seeds, supergreen foods, essential oils, liquer or juices (or 1/2 banana in this case) for an extra kick.
4) Roll into balls and serve.
I always get confused between caraway, carob and cacao. Previously, I bought cacao powder to put in my overnight oats because I thought it was healthier but boy, was I wrong! I realized I added too much cacao powder into the overnight oats and it made it too bitter. The worst thing was Crystal gave me a bag of cacao bits and I did not know how bitter it would taste after putting two spoons of it in my overnight oats. I only found out from Vivienne that caraway is sweet. Carob is healthier than cacao as it has no caffeine in it. However, cacao is more fragrant. Coconut water and agave nectar can be used to moisturize and bind the truffles.
