I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

Showing posts with label coconut jelly. Show all posts
Showing posts with label coconut jelly. Show all posts

October 17, 2014

Chinese Coconut Jelly




I know, I know...

I've told you a million times how much we love Yum Cha/ Dim Sum

Is it the noise, the energy and hustle of the staff, the mystery of the unknown as each little lid reveals another morsel of yumminess, the chance to try so many dishes at one sitting...pure greed? I just don't know, but we keep coming back again and again, and I keep trying my darndest to re-create the dishes at home in a gluten free environment so I can safely eat just as many of these exotic delicacies as the rest of the family


Coconut Jelly is actually BigJ's favourite Asian dessert. He's not a huge fan of mango or tapioca pearls, but he really loves this. Littlej loves Mango Pudding, and I adore 'Snowballs', the coconut covered steamed rice flour dumplings filled with bean paste or custard
As the weather grudgingly warms up here in Canberra, we're once again turning our backs on the heavier meals and desserts of Winter and thinking of fresher, lighter flavours. What then, could be nicer than a bit of tropical sweetness reminding us that Summer is on its way?


Dim Sum Coconut Jelly


1 lt Coconut Milk or 2 large tins (@440mls) plus topped up with water if necessary
1/2 cup Castor Sugar
4 tsp Gelatine Powder
big pinch Salt



 Pop everything into a saucepan and heat gently until the sugar and gelatine dissolves- don't bring it to the boil or simmer



Pour it into a square or rectangular container to a depth that will allow you to cut it into nice cubes



Cover and refrigerate until set



You'll know when it's set as it should pull away from the sides of the container cleanly- remember this should be a firm set jelly



Flip out onto a clean board




Then cut into nice neat cubes- of course any that aren't quite perfect will have to be deliciously disposed of, purely in the name of quality control of course :)




Light, refreshing, not too sweet and slips down effortlessly- just what you need after a big meal!



So Dear Readers, do you like a sweet ending to your meal, and what's your favourite Asian style dessert?


Check out my other Gluten Free Dim Sum/Yum Cha recipes:
Gluten Free Dumplings
Steamed Coconut Buns
Stuffed Eggplant
Steamed Pork Buns- Char Siu Bao
Thai Pearl Dumplings
Mango Pudding
Spring Rolls





 
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