Cozy up with our creamy, protein-packed Mung Bean Soup with coconut milk, loaded with fresh veggies, sweet potatoes, and digestion - friendly spices. Yin nourishing and gut friendly, it's a perfectly balanced bowl of comfort and wellness.

Unlike the Chinese version of "sweet" mung bean soup or our mung bean daifuku mochi, this Filipino version is "savory"! The chunks of sweet potato and whole mung beans break down into a thick and creamy, rich soup. This comforting soup was just what we were craving!  After about 3 bowls later (smiling), we decided to leave the rest for the family to enjoy. (smiling)

Basic Ingredients

The beauty of this hearty mung bean soup is that your preferred options for vegetable additions are endless. It's a delicious and frugal way to clean out the refrigerator of those little bits and bobs of vegetables. Feel free to change it up and add what is in your crisper inventory. Next to each ingredient we have noted the food's energy as warming, cooling or neutral according to Traditional Chinese Medicine.

• Whole Mung Beans (cooling) - These magical dried green beans are part of the legume family. They make this soup creamy, comforting, and packed with plant-based protein! This nutrient dense food is sometimes also referred to as green gram, moong, mongo, monggo, mash bean or  绿豆 (lǜ dòu) in Chinese. You can purchase whole dried mung beans at major grocery stores like Whole Foods, Walmart in the International food section or online at Amazon. Mung beans are usually available at most Asian markets in the dried foods section.
• Onion and Garlic (warming) - flavorful aromatics
• Cumin (warming) - gives this soup with mung beans an earthy and delicious flavor.
• Carrots and Celery (neutral and cooling) - or veggies of choice.
• Tomato (cooling) - fresh or canned gives this protein soup a pop of flavor.
• Spinach - (cooling) - or any quick cooking green like Swiss chard or baby kale are delicious for a pop of color and extra nutrients.
• coconut milk - (cooling) - adds a rich creamy flavor to the soup. In TCM, coconut milk is considered a yin food that may help with the cooling, moistening and help tonify yin.

How To Prepare Mung Beans Quickly?

Try our quick boiled water method to soften the mung beans quickly. It reduces the cooking time and more importantly it makes the mungs beans easier to digest. 

• Rinse Beans: Place mungs beans in a colander and rinse. Discard any broken or discolored beans and pitch.
• Boil Water: Bring 3 to 4 cups of water to a boil.
• Soak: Place the whole dried mung beans into a heat safe bowl and pour the boiled water over the mung beans. Cover lightly and let them soak at room temperature for about 2 hours or until they have a little give when you press on a bean.

• Drain and Rinse: After soaking, drain and rinse the beans.

If you do not plan on making the soup until the next day, you can soak the beans in cool water overnight for 8 to 12 hours and rinse them thoroughly.

How to Make Soup with Mung Beans?

• Soak, rinse and drain mung beans
• Sauté the digestive friendly spices and aromatics in the soup pot.

• Add vegetables like carrots, celery and sweet potatoes into the soup pot with the spices.
• Pour in the prepared mung beans into the pot.

• Add bone broth, chicken or vegetable broth to the pot along with bay leaves.
• Toss in the chopped tomatoes.

• Cover and cook over medium high heat for about 50 minutes to an hour until the mung beans start to break apart and are completely tender.

• Season to taste and add the coconut broth.
• Turn off the burner and add the quick cooking spinach or leafy vegetable of choice.
• Enjoy

More Healthy Soup Recipes

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Protein-Packed Mung Bean Soup with Coconut Milk

Creamy, protein-packed Mung Bean soup with Coconut Milk, veggies and spices. Yin-nourishing, gut friendly, and perfectly balanced comfort in a bowl.

Course dinner, lunch

Cuisine Filipino

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 bowls

Calories 337kcal

Author HWC Magazine

Equipment

• 1 soup pot large (we used our 6 quart Dutch oven)

Ingredients

• 1 cup mung beans whole dried (soaked for 2 hours in boiled water)
• 1 tablespoon oil avocado oil or light flavored oil
• 2 teaspoons fennel seeds lightly crushed with mortar and pestle
• 1 teaspoon cumin dried ground
• 1 knob ginger fresh, peeled and minced
• 3 cloves garlic peeled and minced
• 1 medium onion peeled and chopped
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 1 medium sweet potato peeled and diced
• 8 cups bone broth or chicken or veggie broth
• 1.5 cups tomatoes fresh chopped or canned, crushed
• 2 whole bay leaves
• 2 cups spinach fresh or quick cooking green leafy veggies of choice
• 14 ounces coconut milk full fat (optional but it adds so much creamy flavor)

Optional Toppings

• tofu croutons recipe in the notes below
• black sesame seeds
• fresh herbs cilantro or parsley

US Customary - Metric

Instructions

Prepare Mung Beans

• Rinse whole died mung beans in a colander and rinse. Discard any broken or discolored beans and pitch. Bring 3 to 4 cups of water to a boil. Place the whole dried mung beans into a heat safe bowl and pour the boiled water over the mung beans. Cover lightly and let them soak at room temperature for about 2 hours or until they have a little give when you press on a bean. Rinse and drain.

Cooking the Mung Bean Soup

• Add light flavored oil into a large soup pot. Sauté fennel, cumin, ginger and garlic until aromatic over medium heat.
• Next, add the chopped onions, carrots, celery and sweet potatoes with the aromatics. Stir to incorporate the spices with the veggies.
• Add the soaked and rinsed mung beans in with the vegetable in the soup pot.
• Pour in the bone broth (chicken or vegetable broth). Add in the tomatoes and bay leaves and stir. Cover and increase the temperature to a high heat until the soup starts to boil. Reduce the soup down to a medium high heat for about 45 minutes to an hour or until the mung beans are easily mashed and start to breakdown. Stir occasionally. If the soup becomes to thick, you can add more bone broth or water to thin out.
• Stir in fresh spinach and coconut milk, letting it heat through. Season with salt and pepper to taste.
• Ladle the soup into bowls and top with tofu croutons, black sesame seeds or fresh herbs as desired.

Video

Notes

Recipe Tips

• Soaking the mung beans in boiling hot water for 2 hours or overnight with cool water will help the beans cook faster. In addition, it makes the mung beans easier to digest. 
• If you don't have time to soak the mung beans, you can still make the soup, but it may take longer to cook. 
• Choose good quality coconut milk and vigorously shake the can or heat it up BEFORE adding it to the soup so it does not curdle. Coconut milk without added emulsifiers is prone to a natural separation of the coconut fat from the soup liquid because of the difference in temperature. Don't sweat it if this happens to you. It does not affect the flavor. If you wish you can blend the soup and the problem will be resolved.
• Add more bone broth or water during the cooking process as the soup cooks it will thicken.
• Do not season the mung bean soup with salt until AFTER it is done cooking or it can make the mung beans tough.

Storage and Reheating

Storage Instructions: Cooked Mung bean soup with or without coconut milk can be stored in the refrigerator in a sealed container for up to 3 days or frozen up to 2 months in a freezer safe container.

Reheating Instructions:

Stovetop - Pour the soup in a soup pot and heat over medium high heat until warm and bubbly. As the soup thickens as it sits, you may wish to add more bone broth (chicken or veggie broth) or even a little water to thin to your desired consistency. Season to taste. 

Microwave - Ladle the soup into a microwave safe dish. Cover to prevent splattering. Cook on high in 30 second increments, stirring along the way until hot throughout. 

Crispy Tofu Crouton Topping (Optional - Air Fried)

Ingredients

• 16 ounces firm tofu (pressed and dried well) and chopped into ½ inch cubes
• 1 teaspoon garlic powder
• salt and pepper to taste
• 2 teaspoons black sesame seeds
• 2 tablespoons cornstarch

Instructions

• Preheat air fryer at 400 degrees F (204 degrees C) for 5 mins
• Toss the prepared tofu cubes with garlic powder, salt and pepper, black sesame seeds and cornstarch.
• Lay out in a single layer in the air fryer basket. (If you have a small air fryer- you will need to do this in batches.)
• Air fry tofu croutons at 400 degrees F (204 degrees C) for 10 to 12 minutes or until golden and crispy. Shake the air fryer basket halfway through the cooking process. 
• Enjoy the crispy tofu croutons over the creamy mung bean soup. 

Nutrition

Serving: 1bowl | Calories: 337kcal | Carbohydrates: 36g | Protein: 24g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 351mg | Potassium: 847mg | Fiber: 9g | Sugar: 9g | Vitamin A: 15391IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 2mg

Sources

1. Matar A, Abdelnaem N, Camilleri M. Bone Broth Benefits: How Its Nutrients Fortify Gut Barrier in Health and Disease. Dig Dis Sci. 2025 Jun;70(6):1951-1961. doi: 10.1007/s10620-025-08997-x. Epub 2025 Apr 3. PMID: 40180691.
2. Lemlem Gebremariam Aregawi, Csiki Zoltan, Ginger's nutritional implication on gastrointestinal health, Clinical Nutrition Open Science, Volume 61, 2025, Pages 1-13
3. Das B, Rabalais J, Kozan P, Lu T, Durali N, Okamoto K, McGeough MD, Lee BJ, Barrett KE, Marchelletta R, Sivagnanam M. The effect of a fennel seed extract on the STAT signaling and intestinal barrier function. PLoS One. 2022 Jul 8;17(7): e0271045
4. Sehrawat N, Yadav M, Sharma AK, Sharma V, Chandran D, Chakraborty S, Dey A, Chauhan SC, Dhama K. Dietary mung bean as promising food for human health: gut microbiota modulation and insight into factors, regulation, mechanisms and therapeutics-an update. Food Sci Biotechnol. 2024 Jan 17;33(9):2035-2045. doi: 10.1007/s10068-023-01495-8. PMID: 39130662; PMCID: PMC11315822.
5. Charoensiddhi S, Chanput WP, Sae-Tan S. Gut Microbiota Modulation, Anti-Diabetic and Anti-Inflammatory Properties of Polyphenol Extract from Mung Bean Seed Coat (Vigna radiata L.). Nutrients. 2022 May 28;14(11):2275. doi: 10.3390/nu14112275. PMID: 35684075; PMCID: PMC9182904.
6. Sievert LL, Sharmeen T, Begum K, Muttukrishna S, Chowdhury O, Bentley GR. Frequency of Phytoestrogen Consumption and Symptoms at Midlife among Bangladeshis in Bangladesh and London. Nutrients. 2023 Aug 22;15(17):3676
7. Muchimapura S, Thukhammee W, Phuthong S, Potue P, Khamseekaew J, Tong-Un T, Sangartit W. Mung Bean Functional Protein Enhances Endothelial Function via Antioxidant Activity and Inflammation Modulation in Middle-Aged Adults: A Randomized Double-Blind Trial. Foods. 2024 Oct 28;13(21):3427. doi: 10.3390/foods13213427. PMID: 39517211; PMCID: PMC11544986.

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Relieve internal dampness and heal your spleen with a cozy cup of Instant Pot Chicken Congee. Creamy, warming, and nutritious, this healthy congee recipe is your secret to wellness.  It's a simple one pot Chinese meal made in the pressure cooker with only 5 minutes of prep time.

The combination of nourishing job's tears, azuki red beans, and jasmine rice along with spleen qi loving ginger, mandarin orange peel (chen pi), chicken, and bone broth, works together to strengthen your digestive system and boost immunity. Best of all, it makes over 10 cups of a delicious Chinese congee porridge for you to enjoy throughout the week.

Your spleen thrives on warm, cooked foods that are easy to digest, which is why we created this nourishing Instant Pot Chicken Congee just for you. Whether you enjoy this porridge as a warm breakfast, a quick lunch, or a hearty dinner, it's sure to satisfy.

Main Porridge Ingredients

Rice - We used jasmine long grain white rice. When the rice cooks down, it creates a creamy broth texture to complement the red beans and other ingredients. You can also use short, grained white rice. Please do not use basmati rice or instant rice. You will not get that creamy consistency you are looking for. We have not tested the recipe with sticky rice, brown rice, or forbidden black rice.

Azuki Beans (Red Beans) - As you may have read our balancing warming and cooling foods article, azuki beans are neutral in energy making them perfect for anyone. They are very mild and nutty in flavor making them a perfect addition to sweet desserts like snow skin mooncakes or savory addition to a porridge congee.

According to TCM, these magical dried beans can benefit the body by removing dampness and strengthen the kidney and spleen. If you can't find azuki beans, don't sweat it. You can easily substitute red beans with dried kidney beans or cooling green mung beans.

Job's Tears (also known as coix seed, Chinese Pearl Barley and more) have a delicious earthy and nutty flavor and are slightly cooling in nature. They are used often as a dietary supplement to boost the spleen function and to remove dampness from the body. (1) You will need to go to an Asian market or shop online to find job's tears. If you cannot find this ingredient, you can substitute with more red beans or uncooked pearl barley.

Chicken - We used finely chopped chicken breast just purely because that is what we had on hand. Feel free to use bone in chicken thighs or legs but remove any fat or skin first before adding it to the Instant Pot. After the congee is done cooking, remove the chicken from the bones and shred and add it back to the congee soup.

Aromatics and Flavoring Ingredients

Ginger - Peeled and sliced if you want a more mellow flavor. If you want a more pronounced ginger flavor,mince finely.

Chicken Bone Broth - either homemade or store bought to boost your gut health.

Mandarin Orange Peel - Dried (chénpí, 陳皮) can be seen drying in baskets everywhere in Hong Kong because they are used to treat digestive issues and relieve dampness and phlegm. It is believed that the longer the peels age the more intense the flavor and their medicinal effects.

We just went with a fresh mandarin orange peel with pith removed knowing that this would be an easy ingredient for you to find. Alternatively, you can add 1 - 2 droppers of Root + Spring's Aged Tangerine Peel Herbal Tincture and stir into your congee bowl just before serving.

Chinese Red Dates (jujubes) - They add a pop of natural sweetness and are nourishing to the spleen.

Goji Berries (Chinese wolfberry) We also added a tablespoon on goji berries because it is part of our goji berries and red dates herbal tea mixture. However, these are completely optional.

Dried Shiitake Mushrooms - Earthy and so delicious! However, the reason why we added them to the Instant Pot Chicken congee was to help remove accumulated dampness in the body. (2)

How to Make Congee in an Instant Pot

This is a basic overview. Please scroll down to the recipe card for detailed instructions.

• Rinse rice, job's tears, azuki beans, red dates, and shiitake mushrooms well.

• Add the above ingredients into the instant pot and add in chicken, chicken bone broth, ginger, and mandarin orange peel. If you wish, you can add in 2 chicken bouillon cubes for extra flavor.
• Close and lock the instant pot. Set the porridge function for 40 minutes high pressure.

• Allow natural release for at least 10-15 minutes and then carefully vent.
• Once the metal lock button falls, carefully open the lid. Add in salt and white pepper to taste, stir, serve up a bowl and add your favorite toppings and enjoy.

⚡HWC TIP: Ratio of rice and beans to water is sensitive to any ingredient changes.

Recipe Tips

• Pick through and remove anything that does not belong, while washing your dried ingredients.
• No need to presoak the red beans, job's tears, or shiitake mushrooms before placing in the Instant Pot.
• Using bone in chicken?  Be sure to remove the fat and skin before placing it in the pressure cooker.
• Heads Up! The measurements are in US cups! Please note that a US cup (240 ml) is about ¼ cup larger than an Asian cup (180 ml).
• To achieve the perfect thick creamy texture, use 10.5 US cups of water, measured rice, red beans, and job's tears with 40 minutes in the Instant pot "porridge setting".
• If you do not use any rice and opt to use only Job's Tears and red beans, you will need more water and need more time to cook. Likewise, if you use only rice without beans or jobs tears, you will need much less water and much less time to cook - otherwise it will be complete mush and too watery.
• This spleen supporting chicken congee will thick upon standing.
• Want the congee thinner? Add more bone broth or water and seasonings to get to your desired thickness level.

Healthy Spleen Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Instant Pot Chicken Congee for Spleen Support

Relieve internal dampness and heal your spleen with a cozy cup of Instant Pot Chicken Congee. Creamy, warming, and nutritious, this healthy congee recipe is your secret to wellness. 

Course Breakfast and Brunch, lunch, Main Course

Cuisine Chinese

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 cups

Calories 147kcal

Author HWC Magazine

Equipment

• Instant Pot 6 quart (pressure Cooker)

Ingredients

• ¾ cup rice dried uncooked (We used Jasmine long grained white rice)
• ¾ cup job's tears dried (also called coix seeds, Chinese pearl barley)
• ½ cup azuki beans dried (red beans)
• 6 - 8 whole jujubes dried Chinese red dates
• 1 tablespoon goji berries dried optional
• 2 inch ginger fresh knob (peeled and sliced) *See notes
• ¼ cup mandarin orange peel pith removed or hold the 2 droppers of Chen Pi drops - only add when you are ready to serve AFTER cooking. (*see notes)
• 6-8 whole shiitake mushrooms dried
• 6 ounces chicken breast chopped finely or whole chicken thighs with the bone. Remove skin and fat before putting in Instant Pot.
• 10.5 cups chicken bone broth
• 2-3 cubes chicken bouillon optional (*see notes)
• white pepper to taste
• 3 whole green onions sliced (white part for the congee soup. Reserve green section for a garnish)
• salt to taste (*see notes)

Congee Toppings (optional)

• green onions optional
• sesame oil optional
• soy sauce optional (tamari/ coconut aminos to keep gluten free)

US Customary - Metric

Instructions

• Measure out ¾ cup rice, ¾ cup job's tear, ½ cup azuki red beans, jujubes, goji berries and shiitake mushrooms and rinse and drain in a colander. Place the mixture into the Instant Pot.
• Then add the ginger, mandarin orange peel, prepared chicken, 10.5 cups chicken bone broth, optional chicken bouillon cubes and white pepper into the Instant Pot.
• Close and lock the Instant Pot lid making sure the nozzle is set to seal. Press the porridge function on the Instant pot. Set it for 40 minutes on high pressure. (* See notes.)
• Once the chicken congee is done cooking allow it to perform a natural release for at least 10 to 15 minutes. Carefully, release the remaining pressure until the metal knob falls.
• Carefully open the pressure cooker lid, remove the fresh ginger slices and mandarin orange peel.
• Serve while warm and top with your favorite toppings. We love a little green onion, sesame oil and a dash of tamari sauce. (See notes for other delicious topping ideas) If you plan on using chen pi drops, add them to bowl upon serving.

Video

Notes

Recipe Tips

• The measurements are in US cups! Please note that a US cup (240 ml) is about ¼ cup larger than an Asian cup (180 ml).
• Make sure you are using at least 6 quart Instant Pot (pressure Cooker)
• It will take at least 15 - 30 minutes for the Instant Pot to heat up depending on how cool your ingredients are.)
• If you prefer a stronger ginger flavor, you can finely mince or grate it instead of slicing. 
• Ratio of rice and beans to water is sensitive to any ingredient changes.
• To achieve the perfect thick creamy texture, use 10.5 US cups of water, measured rice, red beans, and job's tears with 40 minutes in the Instant pot "porridge setting".
• If you do not use any rice and opt to use only Job's Tears and red beans, you will need more water and need more time to cook.
• Likewise, if you use only rice without beans or jobs tears, you will need much less water and much less time to cook - otherwise it will be complete mush and too watery.
• Chen Pi (dried mandarin orange peel) is difficult to source but is a good way to relieve internal dampness. We used fresh mandarin orange peel  as we knew this would be easy for you to source. If you have access to dried mandarin orange peel that is even better. Alternatively, you can purchase from Root + Spring's Chen pi Tangerine Peel drops and add a dropper or two when serving. Do not add before cooking. 
• This spleen supporting chicken congee will thick upon standing.
• Want the congee thinner? Add more bone broth or water and seasonings to get to your desired thickness level.

Storage and Reheating

Leftovers can be stored in the refrigerator for up to 5 days in a sealed container or frozen for up to 3 months.

Reheat gently in a pot over medium heat. You may need to add more chicken bone broth or a little water as it will thicken as the congee sits. Season to taste.

Equipment

We used a Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 21g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 453mg | Fiber: 4g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Sources

1. Han X, Ji X, Zhao H, Zhang Y, Liu G, Wang Y, Zhao W, Wang S. Mechanisms of Coix Seed Compositions in The Treatment of Spleen Deficiency And Wet Dampness Zheng. Afr J Tradit Complement Altern Med. 2017 Jun 5;14(4):239-246
2. Er-wei Hao, Zi-xia Su, Yan-ling Gong, Zheng-cai Du, Xue Yang, Chun-tao Huang, Xiao-tao Hou, Jia-gang Deng, Analysis on application law of dampness-removing traditional Chinese medicines in treatment of coronavirus disease 2019, Chinese Herbal Medicines, Volume 13, Issue 4, 2021, Pages 518-524.

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How to Make Coffee Sauce with Prunes?

• Chop prunes and set aside.
• Measure out instant espresso.

• Pour boiling water over coffee granules and stir to dissolve.
• Carefully pour the hot concentrated liquid espresso mixture over chopped prunes. Cover and soak for 15 minutes.

• Add the espresso-soaked prunes and the coffee liquid into a high-speed blender along with ground pumpkin spice, cinnamon, light molasses, and maple syrup. Blend well until smooth.

• Optional: Use a fine mesh strainer to remove any little prune bits. This step is only required if you want to use Pumpkin Spice Coffee Sauce in lattes and other beverages. Otherwise, you are good to go.

More Sauces, Pastes and Butters

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Pumpkin Spice Coffee Sauce

This homemade Pumpkin Spice Coffee Sauce is bursting with espresso flavor, sweetened with prunes and is the perfect topping for desserts and lattes.

Course Dessert

Cuisine American, Italian

Diet Gluten Free, Low Fat, Low Lactose, Vegan

Prep Time 5 minutes minutes

Soaking Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 40 tablespoons

Calories 33kcal

Author HWC Magazine

Equipment

• high powered blender

Ingredients

• 8-9 ounces dried pitted prunes or 1 cup packed well (chopped)
• 2 cups water boiling hot
• 8.5 tablespoons instant espresso coffee granules
• 4 teaspoons pumpkin pie spice ground
• 2 teaspoons cinnamon dried ground
• 5 tablespoons molasses light (adjust to your desired sweetness level)
• 5 tablespoons maple syrup (adjust to your desired sweetness level)
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

• Chop dried prunes and place in a large bowl.
• Add boiling water to instant espresso coffee to dissolve. Stir to mix well.
• Pour concentrated espresso coffee liquid mixture over chopped prunes. Cover and soak for 15 minutes.
• Add the still slightly warm espresso-soaked prunes and the coffee liquid into a high-speed blender along with ground pumpkin spice, cinnamon, light molasses, maple syrup and vanilla. Blend well until smooth.
• Optional: Use a fine mesh strainer to remove any little prune bits. This step is only required if you want to use Pumpkin Spice Coffee Sauce in lattes and other beverages. If you are using as a topping for desserts, there is no need to strain.

Video

Notes

This recipe makes approximately 2.5 cups of pumpkin spice coffee sauce or (40 tablespoons)

Recipe Tips

• Measure the dried prunes by packing them into a US measuring cup. Every prune may be a different size and many of you do not own a scale, so this might be the best measurement for you. If you have a scale, please use between 8 to 9 ounces (226 - 255 grams) of pitted dried prunes.
• Chop the prunes so they can absorb the espresso flavor and plump up.
• Boil the water for the espresso either in a tea kettle, in a pot on the stove top or in the microwave.
• Use a high-speed blender and not a food processor if you want the sauce to be smooth.
• Adjust the additions of maple syrup and molasses to your desired sweetness level.
• Add a shot or two of spiced rum, Frangelico or Kalua if you are feeling extra saucy! 

Storage

Pumpkin spice coffee sauce can be stored in the refrigerator for up to one week in a covered container or frozen for up to 3 months. Place the sauce in the refrigerator overnight to thaw.

Nutrition

Serving: 2tablespoons | Calories: 33kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.3mg

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These chewy, apple-cinnamon spiced cookies are a one-bowl wonder, ready in just 20 minutes, and offer a hearty and wholesome treat. Sweetened with date paste and applesauce, these breakfast cookies provide a healthy choice for an on-the-go breakfast or snack.

We always have a stash of homemade date paste in the refrigerator so we can make cranberry sauce muffins, pumpkin empanadas or even instant pot ribs. Date paste is our go-to for natural sweetness and it even adds moisture to your favorite baked goods. You are going to love that natural caramel flavor it adds to these apple cookies.  

Forget ordinary cookies - these are like a healthy baked oatmeal in cookie form without the banana flavor. If you enjoy breakfast cookies with bananas, you might also want to try our Cranberry Oatmeal Breakfast Cookies.

Ingredients and Substitutions

Instant Oats/Oatmeal: (sometimes also called quick oats) - We used dried certified gluten-free instant oats, which can be substituted with regular instant oats if preferred. Note that there's a difference between instant oatmeal and old-fashioned oatmeal. Instant oats act more like flour in recipes, while old-fashioned oats are firmer and provide a different texture. You can use old-fashioned oats but expect a slight texture variation. This recipe has not been tested with steel cut oats.

Applesauce: Use unsweetened applesauce, but if you only have sweetened or cinnamon-flavored applesauce, it's a suitable substitute. You may also opt for apple butter.

Nut/Seed Butter: We used creamy, no added sugar peanut butter in this recipe because apples and peanut butter make a delightful combination. However, if there's a peanut allergy at home or school, consider using an alternative nut butter, or try our pumpkin seed butter.

Cinnamon: We used extra ground dried cinnamon in this date cookie recipe to amplify the flavors and aroma. Fun fact: cinnamon has a unique quality - it tricks your brain into perceiving food as sweeter than it is. The aroma of cinnamon, particularly compounds like cinnamaldehyde, is the secret behind this phenomenon. Moreover, cinnamon offers various health benefits, as highlighted in a scientific review published in Pharmacognosy Research, (2015).

Date Paste: Date paste is a natural sweetener that brings a caramel-like sweetness to baked goods while assisting in binding the ingredients. You can prepare date paste from scratch or purchase it pre-made. Another option is to include finely chopped dates for a burst of natural sweetness. Date paste is often considered a healthier alternative to refined sugar since it doesn't cause rapid spikes in blood sugar levels, according to a scientific review on Science Direct (2022). Additionally, dates are rich in nutrients.

Fun Add Ins for the Best Date Cookie Recipe

Here is your chance to get creative and add some fun textures. You can choose from healthy options like nuts, seeds, dried cranberries, raisins, or even dark chocolate chips (if you're feeling adventurous). In our recipe, we used a mix of seeds and nuts, about ½ cup in total. You can even toss in some small, diced fresh apples for a delightful twist.

Date Paste Cookies: Easy Steps

Mix Ingredients: Combine dried oatmeal, applesauce, date paste, cinnamon, nut/seed butter, your choice of add-ins, and a pinch of salt to enhance the sweetness.

Shape Cookies: Roll the applesauce cookie dough into 12 balls, each about 2 inches (5 cm) in size or approximately ¼ cup. Press and shape them into cookie forms, then arrange them on a lined cookie sheet.

Bake: Bake the apple oat cookies with dates in the oven at 350°F (180°C) for 12 to 15 minutes, or until the edges feel firm to the touch.

Cool: Once out of the oven, let the apple oatmeal date cookies rest on the baking sheet for about 5 minutes before transferring them to finish cooling.

Recipe Tips

Consistency Check: The vegan breakfast cookie batter should resemble thick cookie dough. Adjust if necessary - add dried oatmeal if it's too loose or a bit more applesauce if it's too firm, gradually until you reach the right texture.

Easy Handling: The batter is sticky, so a touch of oil on your hands will make rolling and shaping the cookies more manageable.

Baking Placement: These oatmeal date cookies won't spread much during baking, so you can place them close together on the baking sheet. Nor will they rise like our gingerbread cookies.

Shape Matters: The shape you create before baking is how they'll look afterward. Finger indents and all (smiling)!

Avoid Over-Baking: To keep these cookies chewy, remove them from the oven when the edges firm up to the touch. It typically takes about 14 minutes in our oven but start checking around the 10-minute mark, since every oven varies. Also, look for a light bronzed bottom.

How to Make Applesauce from Scratch?

If you don't have store-bought applesauce, you can easily prepare it at home. Simply peel and chop fresh apples, add water, and a touch of lemon juice. Cook them until tender, roughly 15 minutes, then mash them with a potato masher to create a chunky homemade applesauce.

Applesauce vs. Apple Butter

Both applesauce and apple butter are made from cooked apples. The primary distinction lies in the cooking process.  Apple butter is cooked down for a longer duration, intensifying the apple flavors and yielding a smoother, thicker texture. For this apple oatmeal date cookie recipe, you can use either applesauce or apple butter. We actually prefer a chunky applesauce for a diverse texture.

How to Serve

Life gets busy, and these easy apple oatmeal cookies offer solutions for various situations, such as:

1. School Lunch Snacks
2. Breakfast on the Go
3. After-School Snacks
4. Healthy Mid-Afternoon Snacks
5. Midnight Munchies
6. Or Anything In Between

Enjoy them straight from the refrigerator, or for a quick warm-up, pop one in the microwave for 20 seconds on those chilly mornings. They pair perfectly with coffee, your favorite dairy or non-dairy choice, or a cup of warmed apple cider.

Storage

After the apple oatmeal date cookies have cooled, store them in a sealed container in the refrigerator for up to 5 days. They can also be frozen in a freezer-safe container or baggie for up to 4 months, although they rarely last that long.

To thaw, leave a cookie or two at room temperature for 15 minutes. For a warm treat, microwave them for 15 seconds. Doubling the batch ensures you always have a convenient last-minute breakfast or snack available.

Frequent Asked Questions (FAQ's)

More Cookie Recipes

More Delicious Apple Recipes

Skillet Creamy Chicken with Apples

Easy Peasy Baked Apples

Apple Pie Pot Stickers

Apple Pecan Spring Roll Mooncakes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Apple Oatmeal Date Cookies

Enjoy guilt-free Apple Oatmeal Date Cookies that taste just like a slice of apple pie - gluten-free, vegan, and naturally sweetened. Perfect for breakfast or snacks.

Course Appetizers/ Snacks, Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 195kcal

Author HWC Magazine

Equipment

• 1 baking sheet lined with parchment paper

Ingredients

• 2 and ¼ cups instant oats dried or old fashion oats/oatmeal
• 1 cup applesauce no added sugar
• ⅔ cup nut or seed butter natural - no added sugar
• ½ cup date paste or finely chopped dates
• 1.5 teaspoons cinnamon dried ground
• ½ cup add ins like nuts, seeds, raisins, etc.
• ¼ teaspoon salt to enhance flavor (can leave out if watching your sodium levels)

US Customary - Metric

Instructions

• Mix Ingredients: Combine dried oatmeal, applesauce, date paste, cinnamon, nut/seed butter, your choice of add-ins, and a pinch of salt to enhance the sweetness.
• Shape Cookies: Roll the applesauce cookie dough into 12 balls, each about 2 inches (5 cm) in size or approximately ¼ cup. Arrange them on a lined cookie sheet and then press and shape them into cookie forms.
• Bake: Bake the apple oat cookies with dates in the oven at 350°F (180°C) for 12 to 15 minutes, or until the edges feel firm to the touch.
• Cool: Once out of the oven, let the apple oatmeal date cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack to finish cooling.

Video

Notes

Recipe Tips:

Same Size: Use a ¼ cup to divide the dough into 12 equal cookies. 

Consistency Check: This vegan breakfast cookie batter should resemble thick cookie dough. Adjust if necessary – add more dried oatmeal if it's too loose or a bit more applesauce if it's too firm, gradually until you reach the right texture.

Easy Handling: The batter is sticky, so a touch of oil on your hands will make rolling and shaping the cookies more manageable.

Baking Placement: These cookies won't spread during baking.

Shape Matters: The shape you create before baking is how they'll look afterward.

Avoid Over-Baking: To keep these cookies chewy, remove them from the oven when the edges firm up to the touch. Start checking around the 10-minute mark, since every oven varies. Also, look for a light bronzed bottom.

Storage

After the apple oatmeal date cookies have cooled, store them in a sealed container in the refrigerator for up to 5 days. They can also be frozen in a freezer-safe container or baggie for up to 4 months.

*Nutritional Facts are based using natural no added sugar peanut butter. 

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 53mg | Potassium: 228mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg

The post Apple Oatmeal Date Cookies appeared first on Healthy World Cuisine

How to Pit Dates

• Soften the Dates: If you're using Chinese red dates (jujubes) or other dark dates like Medjool or Deglet Noor, soak them in boiling hot water for 10 minutes to soften, making it easier to remove the pit. After soaking, drain and lightly dry them with a towel.

• Remove the Pit: To remove the pit, the simplest method is to use a paring knife. Cut around the date from both ends, then pull the date apart into two halves. The pit will be in one of the halves. Carefully use your paring knife to lift it out, then proceed to chop the dates. You can learn more about how to pit jujubes in our article on how to make date paste.

• Alternative Methods: Some people have success using a chopstick or straw to push through the pit, although this technique may not be as effective. To save time and effort, consider using pre-pitted dates or substituting them with raisins, dried cranberries, or your choice of dried fruit.

How to make Steamed Bread?

The process of making steamed gingerbread date bread remains the same whether you're using the traditional stovetop steaming method or the easy microwave steaming method. Here's a simplified overview of how to prepare gingerbread batter:

• Whip Eggs and Brown Sugar: Beat the eggs and brown sugar until the mixture transforms from a light brown color to a creamy, light, and fluffy yellow texture. Using a mixer, this step takes about 3 to 5 minutes and is crucial for achieving a light and fluffy bread.
• Incorporate Wet Ingredients: Add the remaining wet ingredients - molasses, soy sauce (or aminos for a gluten-free version), oil, and your choice of milk or non-dairy alternative. Blend the mixture well.

• Set Aside: Reserve 2 teaspoons of flour to coat the jujubes, dates, or other dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
• Combine Dry Ingredients: In a separate bowl, mix the dry ingredients - flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.
• Mix Dry and Wet Ingredients: Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly.
• Coat the Fruit: Combine the 2 teaspoons of flour with the jujubes, dates, or dried fruit.
• Mix the Fruit in the Batter: Then, set aside and prepare your steaming set up.

Option 1: Traditional Stove Top Steaming Method

• Prepare Your Steaming Setup: Use a wok or deep pan that's larger and deeper than your steaming basket. Add about 1 to 2 inches of hot water to the pan or wok.
• Prepare the Steamer Basket: If you're using a traditional bamboo steamer basket, line the inside with parchment paper, trimming off any excess from the edges. This makes it easy to pick up and remove from the basket. Lightly spray the parchment paper with oil. You'll steam the bread directly in the steaming basket without a baking pan.
• Fill the Steamer Basket: Pour the gingerbread batter directly into the lined steamer basket. Add extra dried dates or dried fruits on top as desired.

• Start Steaming: Place the bamboo steamer basket with its lid over the wok or deep pan. Set the heat to medium-high and steam the gingerbread for approximately 20 minutes or until a toothpick comes out clean. You may need to add more hot water to the pan during the steaming process. You can preheat extra water in a tea kettle for this purpose.

• Alternative Steaming Methods: If you don't have a bamboo steamer, there are alternative methods demonstrated in our steamed Asian fish recipe. These include using a metal steamer plate, crossed chopsticks, aluminum foil balls, or an upside-down ramekin. For these techniques, use a cake or baking pan (8 or 9 inches) that fits inside with a lid.
• Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread like we did for our Chinese New Year Cakes.  Note that a bamboo steamer can help absorb some of the moisture that forms on the lid.

Option 2: Easy Microwave Steaming Method

• Gather Microwave-Safe Dishes: You'll need two microwave-safe dishes. First, select an 8- or 9-inch microwave-safe baking dish for the gingerbread. Second, choose a larger microwave-safe dish that can comfortably accommodate the smaller one. We used an 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish.
• Prepare the Gingerbread Dish: Line the baking dish that will hold the gingerbread with parchment paper and lightly grease it with oil. Pour the gingerbread batter into the lined dish and add extra dates or dried fruits on top if desired.
• Create a Water Bath: Boil some water and add approximately 1 inch of hot water to the larger 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread into the larger container with the water bath, ensuring the batter doesn't get wet.

• Microwave Steaming: Place the gingerbread dish inside the water bath and microwave on high. Steam bread uncovered for 5 to 7 minutes or until a toothpick comes out clean. If your microwave lacks a turntable, remember to turn the dish halfway through the cooking process.

A special thank you to our dear friend Akiko-san for sharing this recipe inspiration with us.

More Holiday Treats

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Steamed Gingerbread Date Bread

Savor the warmth of Steamed Gingerbread Date Bread with nourishing red dates - a no-yeast, holiday quick bread with both 5 minute microwave and traditional steaming methods.

Course Breakfast and Brunch, Dessert

Cuisine American, Chinese, Japanese

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 194kcal

Author HWC Magazine

Equipment

• 1 bamboo steamer or alternative steaming equipment for Traditional Stove Top Steaming Method . OR...
• 1 Microwave plus microwave safe 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish for Microwave Steaming Method.

Ingredients

• 1 cup Chinese red dates
  (also known as jujubes, hong zao) soaked in hot water, pits removed (can exchange with regular dark dates, raisins or even dried cranberries) ½ cup chopped plus ½ cup sliced in half for garnish on top of gingerbread.
• hot water to soak the red dates to soften

Wet Ingredients

• 3 whole eggs room temperature
• ½ cup brown sugar dark - packed
• 3 tablespoons molasses unsulfured light flavored (We used Grandma's Original Unsulfured Molasses)
• 1 tablespoon soy sauce (gluten-free option tamari or liquid aminos)
• 4 tablespoons almond milk or non-dairy or dairy of choice
• 4.5 tablespoons oil light flavored

Dry Ingredients

• 1 cup flour either regular all purpose flour or gluten free 1:1 baking flour blend like Bob's Red Mill or King Arthur gluten free all purpose flour
• 1.5 teaspoon baking powder (check to make sure the brand is gluten free)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon dried ground
• 1 teaspoon ginger dried ground
• ½ teaspoon allspice dried ground
• ½ teaspoon cloves dried ground

US Customary - Metric

Instructions

Prepare Red Dates (Jujubes)

• If you're using Chinese red dates (jujubes) soak them in boiling hot water for 10 minutes to soften, making it easier to remove the pit. After soaking, drain and lightly dry them with a towel.

  If using tender moist dates like Medjool, you can skip this step because they are easier to pit and chop. Raisin or dried cranberries do not need to be soaked or chopped.

Wet Ingredients for Gingerbread Batter

• Beat the eggs and brown sugar in a large bowl until the mixture transforms from a light brown color to a creamy, light, and fluffy yellow texture. Using a mixer, this step takes about 3 to 5 minutes and is crucial for achieving a light and fluffy bread.
• Add the remaining wet ingredients to the whipped egg and brown sugar mixture - molasses, soy sauce (or aminos for a gluten-free version), oil, and your choice of milk or non-dairy alternative. Blend the mixture well. Set aside.

Dry Ingredients for Gingerbread batter

• Reserve 2 teaspoons of flour from the measured 1 cup of flour to coat the jujubes, dates, or other dried fruit. Stir to coat the dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
• In a separate bowl, mix the dry ingredients - the rest of the flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.

Combine Dry Ingredients into the Wet Ingredients

• Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly. Then pour in the prepared dates or dried fruit and stir until well combined. Set aside. Next, choose either the traditional stovetop steaming method OR the microwave steaming method.

Traditional Stovetop Steaming Method (20 minutes)

• Prepare your steamer device using either option A, option B or maybe your lucky and have an integrated steamer oven. Add about 1 to 2 inches of boiling hot water to the pan or wok.

  Option A) Use a wok or deep pan that's larger and deeper than your steaming basket. Add about 1 to 2 inches of hot water to the pan or wok.

  Option B) If you don't have a bamboo steamer, there are alternative methods including using a metal steamer plate, crossed chopsticks, aluminum foil balls, or an upside-down ramekin. For these techniques, use a cake or baking pan (8 or 9 inches) that fits inside a larger pot with a tight fitting lid. Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread.
• If you're using a traditional bamboo steamer basket, line the inside with parchment paper, trimming off any excess from the edges. This makes it easy to pick up and remove from the basket. Lightly spray the parchment paper with oil. You'll steam the bread directly in the steaming basket without a baking pan. If you are using a cake pan to steam, please line pan with parchment paper and spray with oil.
• Pour the prepared gingerbread batter directly into the lined steamer basket or prepared cake pan and place into steamer device. Garnish with sliced red dates or dried fruits as desired.
• Put the lid on. Set the heat to medium-high and steam the gingerbread for approximately 20 minutes or until a toothpick comes out clean. You may need to add more hot water to the pan during the steaming process. You can preheat extra water in a tea kettle for this purpose. Allow the gingerbread to rest 5 minutes before serving with the lid on.

Microwave Steaming Method (5 to 7 minutes)

• You'll need two microwave-safe dishes. First, select an 8 or 9-inch microwave-safe baking dish for the gingerbread. Second, choose a larger microwave-safe dish that can comfortably accommodate the smaller one. We used an 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish.
• Line the baking dish that will hold the gingerbread with parchment paper and lightly grease it with oil. Pour the gingerbread batter into the lined dish and add extra dates or dried fruits on top if desired.
• Add 1 inch of boiling hot water to the larger microwave safe dish that can hold the 8 or 9 inch dish. We used a glass 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread dish into the larger container with the water bath, ensuring the batter does not get wet.
• Place the gingerbread dish inside the water bath into the microwave. Steam bread in the microwave on high and uncovered for 5 to 7 minutes or until a toothpick comes out clean. If your microwave lacks a turntable, remember to turn the dish halfway through the cooking process. Allow the gingerbread to rest 5 minutes before serving.
• Remove the steamed gingerbread date bread from the steaming device, slice and serve warm with delightful cup of your favorite tea/coffee.

Video

Notes

How to Serve?

Serving Temperature: This sweet treat is delightful when served warm (our favorite way), at room temperature, or chilled, depending on your preference.

Enjoy Plain: Enjoy the gingerbread plain, right from the steamer basket. 

Toppings: Elevate your steamed bread by topping it with options like coconut whipped cream, regular whipped topping, ice cream, yogurt, or a dusting of confectioner sugar (powdered sugar).

Serve Gingerbread for breakfast, teatime, or any time you want a lightly sweet treat.

Recipe Tips for Perfect Gingerbread

1. Use Room Temperature Eggs: Using room temperature eggs ensures even mixing with other ingredients.
2. Choose the Right Molasses: Choose an unsulfured light-flavored molasses. Avoid "blackstrap" molasses, which is too strong and bitter for this steamed bread recipe.
3. Whip Eggs and Brown Sugar: Mix eggs and brown sugar until the mixture turns light yellow and creamy. This step is essential for achieving a soft and spongy texture and may take 3 to 5 minutes at high speed.
4. Accurate Measurements: Spoon flour into a cup and level it off with a knife for precise measurements. Pack brown sugar in the measuring cup for accurate amounts.
5. Avoid Over-Mixing: Don't overmix the dry ingredients into the wet ones, as it can make the bread tough. Mix only until they are incorporated.
6. Steaming Time Variations: Steaming time can vary based on factors such as the type of steaming device, pan or basket size, and lid fit. Smaller pans or baskets require longer steaming, while larger ones may take less time.
7. Resting Period: Allow the bread to rest in the steamer for 5 minutes before removing and serving.
8. Microwave Steaming: If using the microwave method, set a timer for 5 minutes and check for doneness with a toothpick. If batter sticks to the toothpick, steam for additional minutes, adding 30 seconds to a minute at a time. Microwave steaming can overcook and dry out the bread more easily.
9. Stovetop Steaming: When steaming on the stovetop, it's challenging to overcook unless you run out of water in the pot. Keep an eye on the water level while the bread cooks and add boiled water carefully to the side if it gets low.

How to store steamed gingerbread?
Once the gingerbread has cooled to room temperature, store it in a sealed container in the refrigerator for up to 3 days. Alternatively, you can freeze it for several months. However, serving the date bread hot out of the steamer is so delightful that there might not be any leftovers

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 293mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

The post Steamed Gingerbread Date Bread appeared first on Healthy World Cuisine

It's warm and cozy dessert season!  Stovetop Coconut Rice Pudding with Condensed Milk is so rich and creamy you won't believe it's dairy free. This vegan rice pudding blends the richness of coconut milk, sweet coconut condensed milk, fragrant jasmine rice, warming spices, plump raisins, and zesty lemon into a symphony of tropical flavors.

Essential Ingredients

1. Rice: We opted for long-grain Jasmine rice, known for its delightful floral tropical essence that complements the tropical flavors in this recipe. While you can use alternatives like basmati or short-grain sushi or arborio rice, avoid instant rice at all costs.

Sweetened glutinous rice is also not suitable for this coconut pudding but it is fabulous in our quick and easy mango sticky rice. If you decide to experiment with other types or rice like forbidden black rice or brown rice, be prepared for adjustments in liquid quantities and cooking times.

Stovetop Rice Pudding with Uncooked Rice

• Sauté and Coat: In a medium pot, add coconut oil and 1 cup of uncooked rice. Sauté until every rice grain is coated with oil.
• Combine Ingredients: Pour in 1 cup of water and 1.5 cups of almond milk along with the rice. Add salt, cinnamon twills, whole peeled ginger, ground cardamom, cinnamon, vanilla, and raisins. Heat on medium until it gently boils, then reduce the heat to a simmer.

• Simmer and Stir: Continue to simmer gently while stirring until most of the liquid is absorbed into the rice.
• Creamy Goodness: Introduce 14 ounces of canned coconut milk and ½ cup of coconut sweetened condensed milk (or to taste) into the rice mixture. Slowly cook and stir until the rice becomes tender, and the pudding achieves a thick, creamy consistency.

• Adjust as Needed: If the rice remains firm but the pudding thickens too much, add ¼ cup of extra water or your chosen non-dairy alternative. Continue to cook for a few more minutes until desired tenderness is reached.

• Last Minute Touches: Remove pan from the burner and add in zest of a lemon.
• Enjoy: Toasty warm or at room temperature is best for your spleen health but you can also savor rice pudding with condensed milk cold on a warm day.

More Cozy Desserts

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Coconut Rice Pudding with Condensed Milk

Enjoy the warmth and creaminess of easy Vegan Coconut Rice Pudding with Condensed Milk. Stovetop directions for both uncooked and cooked rice + pro recipe tips. (Gluten-Free)

Course Desserts

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 bowls

Calories 244kcal

Author HWC Magazine

Equipment

• sauce pan medium - large

Ingredients

Coconut Rice Pudding with UN-COOKED Rice (COOKED rice directions in Recipe Notes Below)

• ½ tablespoon coconut oil or unflavored oil /vegan butter of choice
• 1 cup rice UNCOOKED Jasmine rice (8 ounces) - 1 US cup - or other rice. See notes below
• 1 cup water 8 ounces (236 cc)
• 1.5 cups almond milk or non-dairy of choice (354 cc)
• ½ teaspoon salt
• 2 sticks cinnamon or 1 teaspoon ground cinnamon to taste
• 1 knob ginger 2 inches in length peeled and left whole or ½ teaspoon ground ginger powder (approximately 22 - 28 grams)
• ¾ teaspoon cardamom dried ground
• 1 teaspoon vanilla
• ½ cup raisins (Sultanas) - optional
• 13.66 ounces coconut milk (Canned) full fat or low fat - (403 mls)
• 9 tablespoons sweetened condensed milk Coconut dairy free per your desired sweetness level - or ½ cup plus 1 tablespoon - 135 cc's
• extra water or non-dairy of choice if your rice is still not tender but your pudding is too thick. May not be needed.
• 1 tablespoon lemon zest

Garnishes (Optional)

• poached pears, pineapple, jam, cinnamon or whatever your little heart desires - Optional
• Air Fried Roasted Chestnuts optional

US Customary - Metric

Instructions

• Sauté and Coat: In a medium pot, add coconut oil and 1 cup of uncooked rice. Sauté until every rice grain is coated with oil.
• Combine Ingredients: Pour in 1 cup of water and 1.5 cups of almond milk along with the rice. Add salt, cinnamon, ginger, cardamom, cinnamon, vanilla, and raisins. Heat on medium until it gently boils, then reduce the heat to a simmer.
• Simmer and Stir: Continue to simmer gently while stirring until most of the liquid is absorbed into the rice. This step takes about 10 minutes.
• Creamy Goodness: Introduce 14 ounces of canned coconut milk and dairy-free coconut sweetened condensed milk into the rice mixture. Slowly cook and stir until the rice becomes tender, and the pudding achieves a thick, creamy consistency.
• Adjust as Needed: If the rice remains firm but the pudding thickens too much, add ¼ cup of extra water or your chosen non-dairy alternative. Continue to cook for a few more minutes until desired tenderness is reached.
• Remove the saucepan from the burner and turn off the heat. Add lemon zest and stir until combined.
• Serve the delicious cozy coconut rice pudding is a heat proof bowl, top with a little ground cinnamon or your favorite toppings.
• Enjoy warm, cold or at room temperature

Video

Notes

Best Kind of Rice for Pudding

We used jasmine long grained rice. 

Ultimately, the choice of rice depends on your personal preference and what you have in your kitchen pantry. If you prefer a creamier, thick pudding, opt for short-grain rice like Arborio or medium-grain rice. For a lighter, fluffier texture with a distinct rice grain separation, choose a long-grain rice like jasmine or basmati. If you love aromatic rice, use jasmine rice. 

Coconut Pudding with COOKED Rice 

Please note the the ingredients amounts differ compared to the recipe using uncooked rice. 

• 2 cups cooked rice - 16 ounces - cooked (leftover) white jasmine
• 2 cups coconut milk in can - (or can exchange with other milk alternatives or even part milk and cream if you are not lactose intolerant) Please just remember you need equal amounts of liquid to cooked rice.
• ½ cup coconut sweetened condensed milk (dairy-free)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon grated fresh ginger or ¼ teaspoon ground
• ¼ teaspoon salt
• 1 teaspoon vanilla
• zest of 1 lemon

In a medium saucepan add cooked rice, coconut milk, coconut sweetened condensed milk, cinnamon, cardamom, ginger, salt and vanilla and place on a medium low simmer and stir. Slowly stir for about 8 minutes until the coconut milk absorbs into the rice, thickens and you have creamy delicious rice. (Keep your eye on the rice and keep stirring or otherwise it will stick) Remove saucepan from burner and turn off the heat. Add in zest of 1 lemon and stir to combine. Enjoy! 

Nutrition

Serving: 1bowl | Calories: 244kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 373mg | Potassium: 230mg | Fiber: 2g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg

The post Coconut Rice Pudding with Condensed Milk appeared first on Healthy World Cuisine

Welcome to the ultimate DIY Baked Potato Bar-a culinary adventure that's sure to satisfy even the heartiest appetites. With over 25 mouthwatering topping ideas, you can transform ordinary potatoes into extraordinary dishes. From savory chicken fajita baked potatoes to dessert apple pie-filled sweet potatoes, it's a dream buffet for food lovers.

A loaded potato bar is not just a feast for the taste buds; it's a versatile and budget-friendly meal or snack that caters to everyone's cravings. Whether you're a traditional russet potato enthusiast or a stuffed sweet potato aficionado, a carnivore, or a vegan, we've curated something special just for you.

In this comprehensive guide, we'll not only show you how to craft the perfect Baked Potato Bar in the comfort of your home but also share invaluable party planning tips to ensure your next gathering is nothing short of unforgettable.

Potato Buffet Benefits

Do you refer to a baked potato as a jacket, spud, tater, Idaho, or tuber? The naming convention isn't relevant because we all share a love for CARBS! There's something extraordinarily comforting about the humble potato. When perfectly cooked, it's crispy on the outside and irresistibly soft on the inside-making it the ideal canvas for a myriad of delightful toppings. Here are some compelling reasons for creating a baked potato bar at your next gathering:

• Ensures a stress-free experience for both hosts and guests because everything can be prepared in advance.
• Fosters a fun and interactive experience where everyone can customize their own baked potatoes with their preferred toppings.
• Easily accommodate various dietary needs, including vegan, dairy-free, and gluten-free options.
• Enjoy an affordable meal option that won't break the bank.
• Experience a quick and convenient dining solution.
• Make the most of leftovers by turning them into delectable toppings. Ever thought of topping your favorite tater with leftover Moroccan lamb stew? It's a 'Spud-tacular' experience!"
• September is National Potato Month. However, we love to make this hot potato buffet all year around.

Basic Ingredients

To start, you'll need just three core ingredients to make the perfect roasted baked potatoes. We'll explore optional toppings and present six unique recipe ideas shortly:

1. Potatoes - Choose medium-sized russet or sweet potatoes to allow guests to enjoy more than one. For baking, select russet potatoes with low moisture and high starch content. In the US, choose firm, heavy, orange-skinned sweet potatoes. Japanese sweet potatoes or purple potatoes from Asian markets are excellent options due to their low moisture content. Stuffed sweet potatoes with all the fun toppings are personally our favorite.
2. Olive oil
3. Salt

How to Bake a Potato Without Foil

Before cooking, follow these initial steps for all potato baking methods:

• Scrub the potatoes and let them dry.
• Poke holes all around the potato to release steam during cooking.
• Coat with olive oil.
• Sprinkle with salt.

Oven Method

Our preferred method for large gatherings:

• Preheat the oven to 400°F (204°C).
• Place the prepped potatoes directly on a foil-lined baking sheet; avoid wrapping in foil to prevent sogginess.
• Bake for 45 minutes to 1 hour, depending on potato size. They're ready when a fork easily pierces them.

Air Fryer Method

Ideal for smaller gatherings:

• Preheat the air fryer to 400°F (204°C).
• Put the prepared potatoes in the air fryer basket or tray. Do not wrap in aluminum foil.
• Air fry for 35 to 45 minutes, flipping them halfway until they're fork-tender.

While you can also cook potatoes in a pressure cooker, microwave or slow cooker, these methods are less preferred because steam can't escape, resulting in a soggy texture.

How to Choose Toppings?

When it comes to topping your favorite spud, there are no strict rules. The possibilities for baked potato toppings are endless! Consider these factors when making your choice:

• Dietary restrictions of your guests.
• The time you have available for prep.
• Whether you're using russet or sweet potatoes, or both.
• Are you planning on providing baked potato bar recipe ideas?
• Available serving dishes (more on that later).

The Ultimate 25+ Topping List

Say hello to our favorite list of baked potato toppings. Our potato bar ideas may vary from yours, but it's designed to cater to all tastes. Add just a few or many more - it's up to you. If you are planning on hosting guests that need gluten-free or vegan toppings, you are going to love our fun recipe ideas that feature these healthier toppings. We offered these options for our guests, keeping in mind our 6 recipe ideas and the choice between regular and sweet potatoes at the baked potato bar.

We categorize our toppings into six categories:

Proteins

• Cooked bacon crumbles
• Chili (homemade or canned)
• Fajita chicken (grilled chicken with taco seasoning)
• Black beans
• Roasted garbanzo beans
• Cheese (grated Colby, pepper jack, feta, or your choice)

Veggies

• Sauteed spinach
• Diced fresh tomatoes
• Cooked corn
• Jalapeno slices
• Grilled or stir-fried peppers and onions with taco seasoning
• Sliced green onions or chives
• Steamed broccoli
• Chopped onions
• Guacamole or avocado slices

Sauces

• Butter
• Sour cream or plain Greek yogurt
• Tahini sauce
• Garlic chili oil
• Taco sauce or salsa
• Hot sauce

Seasonings

• Salt and pepper
• Crushed red pepper flakes
• Italian seasoning
• cilantro

Crispy Things

• Corn chips, crushed tortilla chips or homemade tortilla strips
• Fried shallots
• and more

Dessert Toppings

• Apple pie filling
• Regular or coconut whipped cream
• Candied pecans
• Honey or maple syrup

Gathering Setup: Small vs. Large

Tailoring your baked potato bar setup to the gathering's size and location:

For small family gatherings at home, place baked potatoes in the center and scatter toppings for self-service.

However, for larger gatherings or tailgate parties, opt for a buffet-style setup, preferably with long tables to keep lines moving smoothly.

Set Up: Baked Potato Bar for a Party

Tasks can be done up to 24 hours in advance

• Arrange the buffet table(s) and select the required bowls, serving containers, and utensils. Mix up the bowls and place some up higher like on a cake stand to give you more room on your table.
• Plan on 1 potato per guest and for those hungry guests at least 2. If you are planning on serving sweet potatoes with dessert toppings, plan on 1 for each person as well.
• Wash, scrub and dry your potatoes.
• Decide on your list of toppings. Plan on grouping ingredients that complement each other for easy access.
• Place plates, utensils, and napkins at the starting end of the table.
• Reserve space for freshly baked potatoes on the table.
• Optional - create little cards to label your toppings.  Set out recipe cards for your guests with a few of your favorite ways to top the potatoes.
• Locate your slow cooker and any warming trays to keep toppings like chili, chicken, or other items warm.
• Pre-chop and prepare all topping ingredients before guests arrive, storing them in covered serving containers. Most can be done up to 24 hours in advance and refrigerated, except guacamole.

Day of Party Tasks

• Arrange toppings, labeling ingredients and grouping complementary ones. Most items can be served at room temperature, so you can set these out before guests arrive.
• Place sauces, dried seasonings, and salt/pepper at the end of the table.
• About 1 hour before serving, preheat the oven and bake the potatoes until fork tender.
• Toppings that need to be served warm can be microwaved, placed in a slow cooker, or kept ready on the stovetop until you open the potato bar.
• When potatoes are perfectly cooked, add them to the buffet along with hot items.

It's time to dig in! Invite your guests to the buffet line to create their loaded baked potato.

Side Dishes to Complement Loaded Spuds

Drinks and Beverages: Enjoy the game with a cold brew or a spiced/spiked Instant Pot apple cider.

Salads: Complement your hearty potatoes with a light green salad featuring a lemon white balsamic vinaigrette or an autumn kale salad.

Soups: Pair Tex Mex-topped potatoes with chicken tortilla soup or try our easy Instant Pot sausage tortellini soup.

Light Appetizers: Serve up a veggie tray with roasted red pepper hummus or opt for antipasto skewers.

6 Unique Baked Potato Toppings & Recipes

1. Chili Cheese Potato: Halve your potato, add butter, hot chili, grated cheese, onions, corn chips, and jalapeno.
2. Tex Mex Sweet Potato (Vegan): Slice open a sweet potato, add black beans, corn, tomatoes, guacamole, jalapeno, and your choice of sauce or tortilla chips.
3. Broccoli and Cheese Potato: For a classic, cut a russet potato in half, add butter, steamed broccoli, cheese, bacon, sour cream, and green onion.
4. Garbanzo Bean and Tahini Potato (Vegan): Begin with a sweet potato, add steamed spinach, roasted garbanzo beans, tahini sauce, and chili garlic oil.
5. Chicken Fajita Potato: Cut a russet or sweet potato in half, add grilled chicken, stir-fried peppers and onions, cheese, green onions, and optional sauce, salsa, guacamole, or chips.
6. Apple Pie Sweet Potato: For dessert, use a perfectly baked sweet potato, top with apple pie filling, whipped topping, candied pecans, and a drizzle of maple syrup or honey.

Storage

For food safety reasons, do not leave baked potatoes out at room temperature for longer than 4 hours. Leftover baked potatoes can be placed in a sealed container in the refrigerator for up to 3 days or frozen for up to 2 months.

Place dairy toppings like sour cream or Greek yogurt in a bowl over a another bowl of ice on the buffet bar. Only put out what you need and pitch any leftovers.

What to make with leftover baked potatoes?

Make a breakfast hash, add them to Chicken curry soup, make a potato salad or put them in a Spanish tortilla.  

Frequent Asked Questions

More Game Day Grub!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Baked Potato Bar

Discover the ultimate Baked Potato Bar guide with 25+ tasty toppings, 6 unique recipes including sweet potato desserts, and party tips for a crowd.

Course Appetizers/ Snacks, Mains

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 1 potato per person

Calories 203kcal

Author HWC Magazine

Ingredients

Basic Baked Potato

• 1 whole potato per person or 2 if a hungry crew. Medium to large russet and/or sweet potatoes - see notes below.
• olive oil
• salt as desired - coarse kosher is best for that little crunch.

Classic Baked Potato Toppings

• butter salted
• sour cream or Greek yogurt
• chives or green onions
• crispy bacon crumbles
• shredded cheese

Chili Cheese Potato Toppings (optional)

• butter
• chili served warm
• shredded cheese cheddar or your favorite
• chopped onions
• tortilla chips or corn chips
• jalapeno slices

Tex Mex Sweet Potato Toppings - Vegan (Optional)

• black beans canned, rinsed well
• corn cooked - can use canned, fresh or frozen)
• tomatoes fresh chopped
• guacamole or sliced avocado
• jalapeno
• tortilla chips

Broccoli and Cheese Potato Toppings (Optional)

• butter
• steamed broccoli
• cheese
• bacon
• sour cream or Greek yogurt
• chives or green onion

Garbanzo Bean and Tahini Potato - Vegan (Optional)

• steamed spinach
• roasted garbanzo beans
• tahini sauce
• chili garlic oil

Chicken Fajita Potato (Optional)

• grilled chicken tossed in taco seasoning
• grilled or stir fried peppers and onions tossed in taco seasoning
• shredded cheese
• chives or green onions
• salsa or taco sauce, hot sauce as desired

Apple Pie Sweet Potato Dessert (Optional)

• apple pie filling
• coconut whipped cream or regular whipped topping
• candied pecans
• honey or maple syrup drizzle on top

Additional Topping Ideas (Optional)

• crushed red pepper flakes
• Italian seasoning
• fresh cilantro
• fried shallots

US Customary - Metric

Instructions

• Preheat oven or air fryer to 400°F (204°C).
• Wash and scrub potatoes thoroughly and allow to dry.
• Pierce potato with a fork several times to allow the steam to escape.
• Line your baking pan with aluminum foil to reduce clean up time.
• Drizzle potatoes with olive oil and sprinkle with sea salt and rub potato to get oil and salt on entire potato. Do NOT wrap the potatoes in aluminum foil as this makes them soggy!
• OVEN METHOD - Place potatoes on lined baking tray and bake for 45 minutes to 1 hour, depending on potato size.

  AIR FRYER METHOD - Put the prepared potatoes in the air fryer basket or tray. Air fry for for 35 to 45 minutes, flipping them halfway until they're fork-tender.
• Potatoes are cooked to perfection when they are tender when pierced with a fork and/or the internal temperature reaches 210 F.  
• Either the day before or while your potatoes are cooking; chop, prep and place your toppings of choice in serving containers.

Set Up Baked Potato Bar Buffet

• To keep potatoes warm, keep them in the oven or air fryer (with it turned off as it will stay hot) after they have finished cooking. (No longer than 45 minutes to prevent drying.)
• Arrange the buffet table with plates, utensils, and napkin sat the beginning.
• Organize toppings, group them logically, and consider labeling with cards.
• Warm toppings as needed (microwave, slow cooker, stovetop).
• Utilize a slow cooker for chili or chicken, and warming trays for potatoes on the serving table.
• Add the cooked potatoes and hot toppings to the buffet.
• Invite guests to create their loaded baked potatoes.

Video

Notes

Nutrition Facts 

The nutrition facts are calculated using one plain medium sized russet potato with 1 teaspoon of olive oil WITHOUT any toppings.

Sweet Potato Nutrition Facts are calculated WITHOUT any toppings are Calories- 103, Total Fat - 0.2 grams, Sodium 41 mg, Total carbohydrate - 24 grams, Dietary Fiber- 3.8 grams, Sugar 7.4 grams, Protein - 2.3 grams. 

Recipe Tips

• Plan on 1 potato per guest and for those hungry guests at least 2. If you are planning on serving sweet potatoes with dessert toppings, plan on 1 for each person as well.
• For large gatherings, prep all of your toppings up to 24 hours in advance, cover and refrigerate. You can even set up your buffet table, serving utensil and make your labels in advance. 
• Do not let the baked potatoes set out at room temperature for longer than 4 hours. 

Storage

Cooked baked potatoes can be stored up to 3 days covered properly in the refrigerator or up to 2 months in the freezer. 

Reheating Baked Potatoes

You can reheat a baked potato in the oven at 350°F (176°C) for 15 to 20 minutes or until heated through. To reheat a baked potato in the air fryer, pre-heat to 350°F(176°C) for 3 to 5 minutes or until hot.

Nutrition

Serving: 1potato | Calories: 203kcal | Carbohydrates: 37g | Protein: 0.02g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.1mg | Potassium: 4mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.02IU | Vitamin C: 14mg | Calcium: 0.2mg | Iron: 0.03mg

The post Baked Potato Bar appeared first on Healthy World Cuisine

We can't wait for you to try this fun bite sized teatime Asian dessert. It's shaped like the moon and perfect for gift giving. The best part is you get to personalize your snow skin mooncake recipe with your own special flavorings and colors.

Whether novice or pro, this ultimate guide will show you foolproof steps and timesaving tips to make the best snow skin mooncake from scratch.  Let's make and eat Mooncake! 

What is a Snow Skin Mooncake?

Are you prepared to embrace the emerging new mooncake trend? If your preferences align with ours, the conventional baked double yolk lotus stuffed mooncakes have truly lost their appeal. In all seriousness, the customary Cantonese-style store bought mooncakes resemble the Chinese equivalent of "holiday fruitcake"-a gift that keeps on giving!

The term in Chinese for snow skin mooncake is Bīng Pí Yuè Bǐng (冰皮月餅). In this, Bīng translates to "ice", Pí signifies "skin", Yuè pertains to the "moon", and Bǐng stands for "cake". Snow skin mooncakes are sometimes also referred to as crystal, snowy or ice skin mooncakes because the outer layer is smooth, pillowy soft, and slightly translucent like snow. These non-baked mooncakes first originated in Hong Kong and now are enjoyed around the world.

This texture is very similar to mochi or our daifuku mochi recipe. In contrast to traditional baked mooncakes, snowy skin mooncakes possess an irresistibly chewy and soft consistency, courtesy of the inclusion of glutinous rice flour.

And that's not all - The inner filling has undergone a contemporary evolution, showcasing choices such as sweet custard, sweet red bean paste, black sesame, pandan, velvety chocolate fudge, and even indulgent ice cream. This array of diverse flavors and textures has garnered a global allure.

Why Eat Mooncakes During Mid-Autumn Festival?

Offering and gifting round cakes is part of Chinese tradition that symbolizes completeness and togetherness as a part of the fall harvest moon.

According to the Farmer's Almanac, the harvest moonrise comes right after sunset, it's big and bright and looks like you could reach up and touch it. The harvest moon allows farmers to work late to gather the bountiful autumn harvest and this is a reason to celebrate.  

For many families, Mid-Autumn Festival is one of the most important holidays to share their love for each other by spending time together and enjoying mooncake desserts. Did you know that Mid-Autumn festival is also celebrated in Korea, Japan, Vietnam, Taiwan, Hong Kong, Singapore and around the world?

Maybe you can start your own tradition this year by making homemade mooncakes with family and friends. Once you try a snow skin mooncake with sweet red bean paste, the sweet flavor and addictive texture will make you long for more. Now that you know why we eat mooncakes, let's gather the supplies to make the best gluten-free and vegan mooncakes.

Ingredients

Glutinous Rice Flour is flour made from short grained glutinous rice, sometimes also called sticky rice or sweet rice. This special ingredient gives snow skinned mooncakes their addictive chewy mochi-like texture as well as other Asian desserts like glutinous rice balls for Tang Yuan, black sesame mochi donuts, and Chinese New Year Cake.

Regular Rice Flour is plain rice that has been ground to a fine powder.Rice flour provides a different type of starch and protein content compared to glutinous rice flour. This can contribute to the stability of the dough's structure and prevent it from becoming overly sticky or gummy. It helps maintain the mooncake's shape and texture.

Corn Starch or potato starch play an important role in keeping the texture of the snow skin mooncakes soft, chewy, reduces excessive stickiness, and prevents the mooncakes from getting hard.  Argo corn starch is gluten free, but some cornstarch brands are not.

Powdered sugar gives the skin of the cakes a light sweetness while maintaining the soft and chewy texture.

Coconut Milk from a can provides 3 distinct purposes. Initially, it maintains the dairy-free and vegan nature of this recipe. Furthermore, it imparts a delightful coconut essence. Lastly, it introduces a touch of natural oil, enhancing the smooth consistency of the mixture. This makes the mooncake dough pliable and reduces the likelihood of adhering to the molds. We used Thai Kitchen's full fat coconut milk in a can.

Sweet Red Bean Paste, also called anko, is a lightly sweet paste made with azuki beans and has the texture of a soft fudge. It can be made at home if you are feeling ambitious. To save time, you can buy a gluten-free and vegan remade red bean paste at an Asian food market, specialty market or even on Amazon.

How to Add Color and Flavor to Mooncake Skin?

This is the million-dollar question of the day! And the answer is… whatever your little heart desires. Here are some potential additions you can make to the mooncake skin recipe to add a pop of color and flavor.

• Matcha tea powder (green) - earthy grassy fresh flavor that pairs well with sweet red bean paste and is also delicious in our Matcha nice cream recipe.
• Ube extract (purple) - this is a light sweet potato flavor.
• Concentrated Pomegranate or cherry juice (pink)
• Cocoa or cacao powder (brown) - sometimes we even add a little to the sweet bean paste filling to make it taste like fudge.
• Pandan extract (green) has a tropical grassy vanilla flavor.
• Vanilla extract (pale beige)
• Turmeric powder (yellow) and has a warming earthy flavor.
• Lemon or Orange Citrus zest - add little specks of yellow or orange and a lovely fresh aroma and flavor.
• Butterfly blue pea tea powder (blue) does not have any flavor but sometimes can turn lightly purple or even light aqua when used in a recipe due to the pH changes.
• Ground freeze dried strawberries (pink)
• Concentrated blueberry juice (purple).
• Floral extracts like lavender, rose or jasmine for aroma but the color will remain a translucent white.

Special Equipment

For this snow skin mooncake recipe, you will need a Fine Mesh Strainer, used to remove any lumps in the cake batter. In addition, you will also need a kitchen scale and mooncake mold or stamp. If you do not have a microwave, you can cook the mooncake dough low and slow on the cook top.

Kitchen Scale

While it doesn't need to be extravagant, having one can be immensely beneficial if you're aiming to create the finest mooncakes. The approach you and I employ to fill a cup with flour might vary, leading to differing amounts. Yet, a scale remains impartial. This holds true even considering the variations in measuring cup sizes across the globe.

Were you aware that a Japanese cup amounts to 200 ml, whereas a US cup is 236 ml? Surprisingly, we weren't either. Upon relocating to Japan, our baking endeavors faced setbacks, leaving us puzzled. We considered factors like elevation disparities or water quality, but the actual culprit turned out to be the measuring cup itself. Who could have guessed?

Mooncake Molds

There are 3 basic types. You can find mooncake molds or stamps, sometimes also called cookie cutters at Asian food stores, specialty bakeries and easily online on Amazon.

1. Traditional Wooden Mooncake Molds usually have 2 to 3 intricately carved molds on a wooden board. The designs on the wooden molds may have a cultural significance or stamp that is representative of that region.
2. Two-Piece Mooncake Molds have two pieces that hold the mooncake together and the flat section to make the design. They generally are made from plastic or silicon.
3. Stamp Mooncake Molds consist of three primary components: a cylindrical tube to contain the mooncake, an ornamental plate responsible for crafting intricate designs, and a plunger that embeds the decorative pattern into the cake. While in Hong Kong, we were introduced to the art of mooncake-making using the stamp-style apparatus-an approach that's not only user-friendly but also exceptionally reliable.

Microwave Mochi Method

• Weigh out 28 grams of sweet red bean paste and roll into a ball. Continue this process to make a total of 16 balls. Place the balls on a lined cookie sheet and freeze while you make the mooncake skins.
• Cook a little glutinous rice flour on the stovetop until it's pale yellow to get rid of the raw flour taste.  We use this cooked glutinous rice flour to prevent the mooncake dough from sticking on the kneading board or inside the mooncake molds. Alternatively, you can skip this step and use a tiny bit of cornstarch or potato starch to prevent the dough from sticking.

• Measure the dry ingredients; glutinous rice flour, plain rice flour, cornstarch or potato starch and powdered sugar and add them to a large microwave safe bowl.
• Add in coconut milk and mix until well incorporated.

• If you wish to add color or flavoring to your mooncake skins, do this now and mix well. We split the mixture in half and added 1 teaspoon of matcha tea powder (green) to one bowl and a couple of drops of Ube extract (purple) to the other bowl of cake batter.
• Strain the cake batter through a fine mesh strainer.

• Cover the bowl loosely with plastic wrap and microwave on full power for 30 seconds. Carefully pull back the plastic wrap and stir well. Cover the bowl lightly again with plastic wrap and microwave for another 30 seconds and stir well. Do this procedure 4 more times for a total of 3 minutes or until it turns translucent. If you decide to split the batch in half to add colors, you will need only 2 minutes in the microwave.

• Remove the cooked mooncake dough from the microwave and allow it to cool. You can place the microwaved mixture in the refrigerator for a few minutes to speed up the cooling process. Using the microwave makes this recipe for snow skin mooncakes and even our chocolate pudding so quick and easy.

Rolling, Stuffing and Stamping Mooncakes

Now comes the fun part! Be sure to check out our video, located in our recipe card below, so you can see this in action.

• Remove the sweet red bean paste balls from the freezer.
• Sprinkle a little cooked glutinous rice on your board to prevent sticking. Knead the mooncake dough for about 5 minutes or until smooth and glossy. Then form it into 2 balls.

• Roll the balls back and forth on the board to form 2 ropes. Cut each rope into 8 sections for a total of 16 cubes of dough.

• Place one cube in your hand and roll it into a ball. Then use a rolling pin to roll out the dough to approximately 3 inches in diameter.
• Set one sweet red bean paste ball in the center of the dough. Use your fingers to gently gather the dough to the top and pinch to close. Roll the stuffed mooncake in your hands lightly to smooth it out.

• Lightly dust the inside of the mooncake mold or press with a little of the cooked glutinous rice flour or cornstarch. Shake out the excess.
• Place the stuffed mooncake smooth side down into the mooncake mold. Invert the mooncake mold so that the handle is facing upwards, and the cylindrical tube that contains the mooncake in touching the board. Press the stamp down firmly but carefully to transfer the beautiful design onto the snow skin mooncake.
• Carefully lift the stamp. Your delicious snowy mooncake is ready to eat!

Expert tips

• Weigh your ingredients! It is best not to use the US cups and measuring technique for this recipe for snow skin mooncake because it is not reliable.
• Wearing gloves is helpful when working with a sticky mochi consistency dough.
• Use as little of the cooked glutinous rice flour or cornstarch as possible to prevent sticking. If you use too much, it can take away from the aesthetic beauty of the mooncake design.
• Full fat coconut milk is best for this recipe. It provides the flavor and the essential oils to keep the mooncake skin soft and supple.
• Keep the center thicker than the edges, when rolling out the mooncake dough. This helps keep the shape of the mooncake.
• Use a small 50-gram mooncake stamp to keep portion sizes under control or cut into wedges to share. This size stamp will make 16 mooncakes.

Mooncake Filling Ideas

Who says you can only fill mooncakes with lotus paste or sweet red bean paste. The only parameter is that the filling must be firm enough to roll into a ball. Here are some alternative ideas…

• Ground black sesame seeds with honey and coconut rolled into balls.
• Mung bean paste  
• Chocolate espresso fig balls
• Ice cream - scoop it into small balls and freeze. You will have to work very quickly as it melts fast.
• Custard filling
• Cheesecake
• Sweet potato
• Pumpkin
• And the list goes on…

What to share with mooncakes?

Say hello to your favorite teatime snack! Mooncakes are perfect with endless cups of your favorite hot tea, latte, or bubble tea or hot apple cider.

Spice up the Mid-Autumn gathering by decorating your serving table with apple pecan mooncakes or a side of apple potstickers with a delicious caramel sauce.  Add a few "round fruits" like sliced mandarin oranges, grapes, or Asian pears to complete the family and friend gathering. Warm up with a steamy bowl of black sesame dessert soup on the side.

Balance out the flavors with a few savory offerings like roasted nuts or pumpkin seeds for an easy side dish.  

Frequently Asked Questions (FAQ's)

More Delicious Asian Treats

Happy Mid Autumn Festival to everyone!

中秋节快乐 (Zhōngqiū jié kuàilè)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Snow Skin Mooncake with Sweet Red Bean Paste

Snow Skin Mooncakes are NO-BAKE moon shaped treats for sharing over Mid-Autumn Festival with "mochi like" skin and stuffed with sweet red bean paste.

Course Desserts

Cuisine Chinese

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 16 mooncakes

Calories 100kcal

Author HWC Magazine

Equipment

• kitchen scale to weigh ingredients
• fine mesh strainer
• mooncake press or mold. 50-gram size (small)

Ingredients

Fillings

• 17.6 oz Fine Sweetened Red Bean Paste
  azuki bean paste

Additions

• ⅓ cup glutinous rice flour
  (also called sweet rice flour) - this ⅓ cup flour is ONLY used to prevent things from sticking. Do not include this in the moon cake skin dough recipe below.

Snowy Moon Cakes

• 50 grams glutinous rice flour
  (or about ⅓ cup and a tablespoon)
• 35 grams rice flour (or about ¼ cup and 1 teaspoon)
  
• 20 grams corn starch or potato starch
  (or about 2 Tablespoons)
• 40 grams powdered sugar (or about ⅓ cup and 1 Tablespoon)
  
• 180 grams coconut milk canned
  Full Fat (or about ¾ cup) - We used the Thai Kitchen brand.

Optional Natural Coloring Ideas

• 1 teaspoon matcha (green Tea) powder
  or to desired taste/color (OPTIONAL- to make your mooncake skins green color)
• 1 teaspoon freeze dried strawberry powder or to desired taste/color (OPTIONAL-to give your moon cake skins a light pink color)
• 2 to 3 drops Ube extract or to desired taste/color OPTIONAL - to give your moon cake skins a light purple color)

US Customary - Metric

Instructions

Prepare Mooncake Filling

• Roll your fine sweetened red bean paste into about 28-gram balls or 1 heaping tablespoon (16 sweet red bean balls). Place on a plate, uncovered and freeze for about 30 minutes (or longer if you wish up to 24 hours in advance).
• Add ⅓ cup of glutinous rice flour in a dry pan. Cook over low medium heat. Stir until it turns a light yellow color. Remove the cooked glutinous rice flour from the pan and allow to cool. Set aside (This glutinous rice flour will be used to prevent things from sticking such as on your rolling pin, your board and in your moon cake press) We cook the glutinous rice flour to remove that raw flour taste.

Make the Mooncake Skins (Dough)

• In a medium microwavable bowl, add 50 grams of glutinous rice flour, 35 grams of rice flour, 20 grams of corn starch or potato starch, 40 grams of powdered sugar, 180 grams of canned coconut milk,
• Do you want to add color? (Optional Ideas)

  Green - 1 teaspoon of matcha green tea powder or 2 to 3 drops of pandan extract

  Pink - 1 teaspoon of dehydrated strawberry powder or beet powder

  Purple - 2 to 3 drop of Ube extract

  Brown - 1 teaspoon of cocoa powder
• Stir well. Next, strain this mixture through a strainer to get rid of any little lumps.
• Cover your mooncake mixture very lightly with a little plastic wrap. Set the microwave on regular high heat and cook for 30 seconds. Be careful the bowl will be hot. Take the mixture out of the microwave and stir well.
• Place the mixture back in the microwave, cover back up with plastic wrap and cook for another 30 seconds. Remove to stir well again and put it back in the microwave for 4 more sessions of 30 seconds, for a total cooking time in the microwave of 3 minutes. Take your moon cake skin mixture out of the microwave oven and stir. The mixture will be done when it goes from opaque to translucent in appearance. (If you decide to split the batch in half to add 2 different colors, they will only need a total of around 2 minutes each to be translucent.)
• Set the cooked mooncake dough aside and allow to cool. To expedite the cooling process, place moon cake skin mixture in the refrigerator.

Mooncake Assembly Instructions

• Remove the sweetened red bean filling balls from the freezer.
• Use a tiny amount of the cooked sweet glutinous rice flour to prevent the dough from sticking to your board.
• Knead your mooncake skin dough for about 5 minutes until smooth in texture. Your dough will be slightly sticky and little oily. Next roll the dough into a ball. Take your ball and roll into one long rope about 1 inch in diameter. Next cut your rope in half, and then in half again and each section in 4 pieces for a total of 16 pieces.
• Take one of the moon cake skin pieces and roll into a ball. Then with your fingers flatten slightly. Use a small rolling pin and roll out to about 3 inch diameter circle (give or take).
• Place one of your pre-frozen balls of sweetened red bean paste and place in the center of your moon cake skin rolled out circles. First, pull the moon cake skin over the ball of sweetened bean paste and crimp together and do this on all edges so that the frozen ball of sweetened red bean paste is fully covered with the moon cake skin.
• Our moon cake molds/press is the 50-gram size. We love the little, tiny one as they are the perfect little bite for a treat. Assemble your moon cake press per the manufacturers guidelines. Choose the pretty press design of choice and install into press. With ours you just place the little stamp inside and turn right to lock in place. Check your directions for your particular press as they are all different. Flour your moon cake press very lightly with with your pan fried cooked glutinous rice flour.
• Place the smooth side (good side) down into the decorated press and the crimped side (ugly side) facing outward. Hold your fingers on the bottom so your moon cake does not fall out and flip over so that the moon cake press is upright. With gentle but firm pressure, hold the press down to make the pretty design on the moon cake. Gently remove the moon cake from the press. Repeat this process for the remaining 15 moon cake skins and filling.
• Enjoy!

Video

Notes

Recipe Tips

• Weigh your ingredients! Try not to use the measuring technique as this is not as reliable.
• Wearing gloves is helpful when working with a sticky mochi consistency dough.
• Use as little of the cooked glutinous rice flour or cornstarch as possible to prevent sticking. If you use too much, it can take away from the aesthetic beauty of the mooncake design.
• Full fat coconut milk is best for this recipe. It provides the flavor and the essential oils to keep the mooncake skin soft and supple.
• Keep the center thicker than the edges, when rolling out the mooncake dough. This helps keep the shape of the mooncake.
• Use a small 50-gram mooncake stamp to keep portion sizes under control or cut into wedges to share. This size stamp will make 16 mooncakes.

Mooncake Fillings

You can use any filling your little heart desires, but it must be thick enough to be rolled into a ball. Today’s mooncake fillings have everything from the traditional lotus paste (蓮蓉, lían róng), Five kernel (五仁, wǔ rén), Red bean and other sweet bean pastes (豆沙, dòu shā).

They also include many other unique flavors such as coffee, chocolate, prunes, figs, pineapples, pandan, melons, mango, lychees, durians, sweet potatoes, green tea, sweet bean paste, custards and even Häagen-Dazs ice creams just to name a few. We used red adzuki bean paste but use whatever your little heart desires.

Storage

We like to store our snowy moon cakes in the freezer and just take them out for a few minutes (~15 mins) just before serving. Snowy moon cakes can be stored in the refrigerator up to 3 days or can be stored in the freezer for up to 1 month. They are best eaten when they are fresh. 

Nutrition

Serving: 1mooncake | Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 4mg | Potassium: 100mg | Fiber: 2g | Sugar: 3g | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg

The post Snow Skin Mooncake with Sweet Red Bean Paste appeared first on Healthy World Cuisine

Perfect lunch or dinner for those busy back to school days, cold days or days you are feeling a bit under the weather.

Clear Broth in an Instant

Wave farewell to the hours spent waiting for Chinese soups to simmer on the stovetop, blanching chicken, and skimming the surface. The Instant Pot (or electric multi cooker) does all the work, so you don't have to.

Using the Instant Pot soup setting allows the liquid to come to a slow simmer without boiling - the result is a clear soup. In addition, we have loads of other helpful hacks to help you achieve a clear soup that even grandma would be proud of.

Soup Benefits

Grandmas always know best! This time-honored ABC Soup recipe has been around for centuries boosting immunity during cold and flu seasons or whenever you need some extra tender loving care. Revitalize your health and bolster your immunity with nourishing chicken soup. It's a bowl of prevention and wellness in every spoonful.

This chicken soup is cooked with bones, so it contains extra vitamins and collagen. ABC Soup is not cooked as long as our beef bone broth.  However, the added pressure from the Instant Pot helps extract the nutrients and flavor.

With just 6 main staple ingredients, you can enjoy a delicious homemade Cantonese soup, in under an hour. Try adding fun alphabet noodles or rice to the soup for an extra hearty meal.

What does ABC Soup Stand For?

Healthy ABC soup contains vitamins A, B and C from the nourishing carrots, potatoes, and tomatoes. One may argue that it is called ABC soup because it is an essential recipe that everyone should learn how to make - and it's easy like ABC.

Did ABC soup originate in Malaysia, China or elsewhere?  Does it even matter? All we know, is that you are going to love having this simple Asian soup on your menu rotation.

Easy to Find Ingredients

Chicken drumstick (legs) - are budget friendly. You can also substitute with other chicken parts with bones such as thighs, wings, etc. In addition, you can also substitute with pork ribs. If you use pork, you may consider adding in a little Shaoxing wine or cooking sherry to mellow out the flavor in the soup.

Potatoes - We used a waxy Yukon gold potato because we love that creamy buttery flavor. Because they are less starchy, they hold up well in soups and retain their shape. Red potatoes and new potatoes are also waxy potatoes that do not turn into mash while the soup simmers. If you prefer rice instead of potatoes, you may like to try our immunity boosting soup.

Carrots - Pick the thicker carrots. We prefer to cut larger the carrots larger to prevent them from breaking down during the cooking process. They add sweetness to this Chinese soup.

Tomatoes - Plum or Roma tomatoes are budget friendly, have less seeds and are meatier compared to other types of tomatoes. However, use the type of fresh tomatoes you have on hand or canned tomatoes. The acid from the tomatoes helps extract more collagen and cartilage from the bones.  This makes this Chinese soup more delicious and nutritious. 

Corn - Fresh on the cob is preferred during the peak season.  Our Tri-colored farmers market sweet corn added a delicate sweetness to the ABC soup broth.  Of course, you can substitute with either frozen or canned corn as well.

Onion - but of course, right! As shocking as this may seem, there is NO garlic in this recipe. A few sliced green onions add a pop of freshness to the dish.

Ginger - This fresh spice is optional but really makes this recipe super cozy, zippy and warming.  Of course, you can also try a little dried ground ginger instead of fresh. We add about 2.5-inch knob ginger bashed and add directly into the soup.

Optional Chinese Red Dates and Goji Berries - to nourish your spleen and blood.

How to Make Cantonese Soup in the Instant Pot

• Peel Tomatoes - First make a small slit in the tomato skin in both directions. Then, pour boiling water to cover the tomatoes for just about 1 to 2 minutes. Immediately, plunge the poached tomatoes into a bath of iced water. Then, peel the tomatoes and slice them into large chunks.

• Prep Vegetables - Peel and chop potatoes, carrots, onions, and slice into large chunks. Remove the husk from the corn on the cob. Use a knife to carefully cut into sections or just break it in half with your hands.

• Aromatics - Cut approximately a 2.0-inch (5.0 cm) piece of fresh ginger in half and bash with a knife. Rinse Chinese red dates and goji berries if you plan on using them - optional ingredient.
• Remove skin from chicken- If using a chicken drumstick, just start peeling from the large end down to the small end and pull off the skin and fat.

• Place all the ingredients in the Instant Pot and cover with water. Seal the Instant Pot and make sure the nozzle is in the sealed position. Set the Instant Pot to the soup setting for 35 minutes on high pressure. Allow the pressure cooker to natural release for at least 15 to 20 minutes or until the plunger is released. Season to taste.
• Serve ABC Soup - Place the cooked chicken, potatoes, carrots, tomatoes, onion, and corn on the cob in a bowl and ladle over several scoops of the nourishing clear chicken broth. Garnish with sliced green onions and enjoy.

The Instant Pot Advantage

Unlike a standard pressure cooker, the Instant Pot or electric multi cooker, has many other preset programs. These special settings are very convenient when cooking black rice or even a lentil ham stew because they simply the cooking process and you have better results.  

One of the primary benefits of owning a multi cooker lies in its soup setting. Unlike the pressure cook option, the soup setting facilitates a gradual and gentle simmer for the broth under pressure. With this function, there's no aggressive boiling involved. This is crucial because boiling soup can lead to undesirable outcomes such as cloudiness and the risk of vegetables turning mushy.

Of course, a cloudy soup with impurities and mushy veggies is not very appetizing! If you want a clear broth while cooking on the stovetop, you must first skim off the impurities and that takes time. This soup function on the Instant Pot keeps soups clear of impurities and/or at least allows the few to be easily scooped away from the top.

Crafting the Clear Broth

If your grandma showed you how to make authentic Chinese ABC soup, you were probably taught that you needed to blanch the chicken, not once but twice, before adding to the soup pot. With our fool proof method, you can skip this time-consuming step altogether.

1. Use the Soup function on the Instant Pot or electric multi-cooker with a normal pressure.
2. Use Chicken legs (drumsticks) because the skin is so easy to remove. In addition, there is no need to pre-blanch chicken legs before adding to the Instant Pot. (However, if you decide to use a fatty difficult to skin protein like chicken feet, etc. - These will need to be blanched before placing them in the Instant Pot)
3. When adding optional Chinese red dates to the soup, keep them whole. Remove them carefully before serving the soup. If they break open, they can cloud the soup broth. If they do break open, no worries. For the home cook, this is just fine because it makes the soup extra nourishing.
4. If you choose to cook Cantonese ABC soup on the stove top, do not boil broth. Instead, allow gradual heating to a simmer so that the proteins have a chance to gather. This makes it easier to skim foam off the top.

Recipe Tips

• Cut the vegetables into large chunks so that they do not break apart when cooking. The star of today's recipe is delicious sweet fresh picked sweet corn on the cob.
• Peeled vegetables and tomatoes are more pleasing from a texture standpoint.
• Remove as much fat and skin from the chicken as possible to keep the clearest broth. This is also more pleasing from a serving perspective.
• Season abc soup to taste with salt and pepper and adjust before serving. We usually do not add too much salt at the beginning because the flavors have not yet developed fully. If you are trying to watch your sodium intake, you can try using a salt free seasoning. 
• It can take up to 30 minutes for the Instant Pot to come to pressure before starting to cook on the soup setting.
• If you have the time, you can allow the Instant Pot multi cooker to naturally release. We chose to allow 15 minutes of natural release, followed by a quick release.
• Please be careful and use a towel when using the quick release method. The Instant Pot is quite full, and some juice and steam will be released.
• Do not overfill the multi-cooker! There is a line labeled on the inside pot that you should never go above.

Equipment

We used a 6.0 quart (5.6 liter) Instant Pot Duo series. It took approximately 6 cups of cool water to cover the ingredients. If you own a smaller multi-cooker, you can cut the ingredients in half and just cook less.

How to serve

Kid Friendly - We usually remove the chicken from the bone and shred or cut it into bite-sized pieces. This makes it easier for them to enjoy the soup without the hassle of bones.

Adults - We add tender chicken drumsticks and veggies with several ladles of nourishing broth into a soup bowl. Then, top it off with a few sliced green onions.

Accompaniments

• Consider incorporating cooked alphabet pasta or rice for a fun and filling meal idea. Encouraging the kids to spell out words using the alphabet pasta.
• Serve with crackers, whole wheat focaccia bread or gluten free dinner rolls.
• Sometimes, we like to serve a little soy sauce with garlic chili oil on the side to dip the chicken in.
• Serve a few pan-fried or boiled dumplings on the side.
• You can't go wrong with a delicious bowl of Hong Kong fried rice or eggplant with garlic sauce on the side.

Vegan Option

If you want to try a plant-based option, swap the chicken with mushrooms. Rehydrated dried shiitake mushrooms and their soaking liquid add a delicious umami flavor to the broth. You will need to reduce the cooking time to 20 minutes using the soup setting.

Storage and Reheating

Cantonese ABC Soup can be stored covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat the soup over medium heat in a pot on the stove top or in the microwave until warm.

Frequently Asked Questions (FAQ's)

More Savory Chinese Soups

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Cantonese ABC Soup (Instant Pot Clear Broth Recipe)

Warmup with a comforting bowl of traditional Cantonese ABC soup with our quick and easy Instant Pot's clear broth technique.

Course Mains

Cuisine Chinese

Diet Gluten Free, Low Lactose, Low Salt

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Instant Pot Natural Release 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 bowls

Calories 338kcal

Author HWC Magazine

Equipment

• 1 Electric Multi-Function Cooker (6 Quart Instant Pot or device with the soup function)

Ingredients

• 3 whole tomatoes (We used Roma) - peeled and chopped into large chunks
• 3 whole potatoes (We used Yukon Gold) peeled and chopped into large chunks
• 3 whole carrots peeled and chopped into large chunks
• 1 small onion peeled and chopped into large chunks
• 2 inch ginger fresh knob, cut in half and smashed
• 2 whole corn on cob peeled and chopped into 3 to 4 sections
• 4 whole chicken drumsticks (Legs, with the bone in) - remove skin
• water to cover ingredients in Instant Pot - we needed about 6 cups (1.4 liters).
• salt and pepper to taste (we used white pepper)
• red dates and goji berries dried optional - just a few
• 3 whole green onions sliced thin for garnish - optional

US Customary - Metric

Instructions

• Peel Tomatoes - First make a small slit in the tomato skin in both directions. Then, pour boiling water to cover the tomatoes for just about 1 to 2 minutes. Immediately, plunge the poached tomatoes into a bath of iced water. Then, peel the tomatoes and slice them into large chunks. (If you do not mind the peel in soup, you can just chop the tomatoes in large chunks.)
• Prep Vegetables - Peel and chop potatoes, carrots, onions, and slice into large chunks. Remove the husk from the corn on the cob. Use a knife to carefully cut into sections or just break it in half with your hands.
• Aromatics- Cut approximately a 2.0-inch (5.0 cm) piece of fresh ginger in half and bash with a knife. Optional - Rinse Chinese red dates and goji berries if you plan on using them.
• Remove skin from chicken- If using a chicken drumstick, just start peeling from the large end down to the small end and pull off the skin and fat.
• Place all the ingredients in the Instant Pot and cover with water. Season to taste. Seal the Instant Pot and make sure the nozzle is in the sealed position. Set the Instant Pot to the soup setting for 35 minutes on high pressure. Allow the pressure cooker to natural release for at least 15 to 20 minutes or until the plunger is released.
• We chose to allow 15 minutes of natural release, followed by a quick release. Please be careful and use a towel when using the quick release method. It is possible that some juice and steam will be released.
• Remove the ginger. To keep a clear broth, carefully remove the Chinese red dates if added. Check seasoning and add more salt and pepper as desired.
• Serve in bowls and garnish with a few sliced green onions. Enjoy!
• For the Kids: Our preference is to remove the chicken from the bone so it is easier for them to eat. In addition, we like to also add some cooked alphabet pasta or rice for an extra hearty meal.

Video

Notes

Recipe Tips

• Cut the vegetables into large chunks so that they do not break apart when cooking.
• Peeled vegetables and tomatoes are more pleasing from a texture standpoint.
• Remove as much fat and skin from the chicken as possible to keep the clearest broth. This is also more pleasing from a serving perspective.
• Season ABC soup to taste with salt and pepper and adjust before serving. We usually do not add too much salt at the beginning because the flavors have not yet developed fully. If you are trying to watch your sodium intake, you can try using a salt free seasoning.
• It can take up to 30 minutes for the Instant Pot to come to pressure before starting to cook on the soup setting.
• If you have the time, you can allow the Instant Pot multi cooker to naturally release. We chose to allow 15 minutes of natural release, followed by a quick release.
• Please be careful and use a towel when using the quick release method because some juice and steam will be released.
• Do not overfill the multi-cooker! There is a line labeled on the inside pot that you should never go above.

Storage 

Leftover soup can be stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. 

Reheating

Feel free to reheat soup on the stove top over medium heat until heated through. Alternatively, you can reheat lightly covered in the microwave for a minute or until heated through. 

Nutrition

Serving: 1bowl | Calories: 338kcal | Carbohydrates: 31g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 119mg | Sodium: 174mg | Potassium: 1226mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8130IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 3mg

The post Cantonese ABC Soup appeared first on Healthy World Cuisine

But that's not all! These salmon bites cook up in just about 6 minutes making them perfect for a busy weekday meal or crowd-pleasing Asian appetizer. In addition, we will be sharing our secret way to effortlessly remove skin from salmon with our quick and easy video demonstration. Lastly, these salmon nuggets are made without breading and are entirely gluten-free when made with either tamari sauce or coconut aminos.

So, let's turn fish haters into fish lovers with this quick and easy air fried salmon recipe.

Ingredients

Salmon - Use the thicker portion of the fillet for the best salmon bites. Wild caught is preferred to farmed. Fresh is best but you can also use frozen fillets. Choose your favorite type and one in your budget.

• King (Chinook) is highest in fat and in cost. 
• Sockeye is redder in color and leaner and from the Pacific.
• Coho (Silver Salmon) from the Pacific have a little less oil but are brighter in color compared to Atlantic.
• Atlantic salmon are usually farm-raised but are less expensive.

If you can't find salmon, try mackerel, or black cod which are both high in omega-3 fatty acids.

Oranges or Mandarin Oranges - or even try blood oranges when in season - fresh juice and zest

Lime or Lemon - fresh juice and zest

Garlic and Ginger - fresh or dried ground spices.

Soy sauce - or tamari or coconut aminos to keep this recipe gluten-free.

Sesame Oil - and a little light flavored oil to prevent sticking to the air fryer grates.

Garlic Chili Sauce or Sriracha Sauce - to give this recipe a little spicy kick. Alternatively, you can add a little dash of dried red pepper flakes or even fresh chili peppers.

Honey - or maple syrup or other sugar alternatives of choice.

Air Fryer Instructions

• Remove the salmon skin, if desired, and cut it into 1.5-inch cubes. Ours look more like rectangles. (smiling)

• Make the orange salmon marinade. Zest and juice the oranges and limes. Then, stir in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, garlic chili sauce and honey.

• Add ½ of the orange salmon marinade to the patted dry salmon cubes. Reserve the other half of the marinade for the glaze.

• Place the marinated salmon nuggets in a lightly oil sprayed air fryer basket or tray. Air fry salmon bites at 400° F (204° C) for about 6 to 8 minutes or until easily flakes with a fork or the internal temperature is 145° F (62° C). Turn the salmon or shake the basket halfway through the cooking process.

• In the meantime, reduce the other half of the orange marinade by half or until thick and bubbly.
• Drizzle the orange glaze over the air fried salmon bites. Garnish with sesame seeds and green onions, if desired, and enjoy.

The Irresistible Orange Glaze

Have you tried our mandarin orange chicken? Then you will know how delicious the natural sweetness of oranges and zest from citrus can brighten up any dish. You are going to love this orange glaze over air fryer fish bites because it's completely balanced. Actually, make extra because it is so good over air fryer ham, drizzled on roasted carrots or even duck.

Salmon Skin On or Off?

Should you keep the skin on or off the salmon before air frying? The easiest way to solve this debate is to look at the pros and cons of each and you be the judge. We prefer to take the skin off when cooking fish in the air fryer.

Leaving the Skin on

Pro's

• Saves time.
• No need to flip the salmon.
• Protects the fish from drying out.

Con's

• Higher probability that that one side of the salmon will not get browned.
• The skin may stick to the air fryer tray.
• Skin will not be truly crispy.  If you want to eat the salmon skin as a crispy snack, you will need to air fry the skins separately from the salmon flesh.
• Might not be aesthetically pleasing to those that are not true fish fans.

Removing Skin

Pro's

• Easier to eat because you do not have to remove the skin first.
• This method is more appealing to those finicky eaters.
• The salmon nugget gets crispy on all sides.

Con's

• It takes a little more time. However, with our quick and easy hack shown in our video below, you will have the skin off in less than 5 minutes.
• Be extra careful not to overcook the salmon. The skin acts as a heat barrier and keeps it moist.

How to Remove Salmon Skin

Removing the skin to make fish bites can be done in a couple of different ways.

1. Ask your fish monger to remove the skin for you.
2. The knife method is where you lay the salmon skin side down and flesh side up and run your sharp knife between the skin and flesh. This can be tricky as it takes some skill. In addition, if you are not monitoring what you are doing you can inadvertently take off too much of the salmon flesh.
3. We chose to use the Hand method to remove the skin.
4. Lay the salmon flesh side down on a cutting board and the skin side up.
5. With a sharp knife or your fingers, pull up the edge of the skin and hold it with one hand. Use the knife or your other hand to hold the salmon fillet down on the cutting board. Then, pull the skin back with a light side to side motion to help peel the skin away from the flesh.

In either method, sometimes you need to remove a little extra brown fish flesh (bloodline) located next to the skin with a sharp knife. Although you can eat the bloodline, it has a little stronger flavor - so the choice is yours.

Breading-Free Salmon Nuggets

We are all about keeping things simple, healthy, and less messy in the kitchen. The air fryer can help you do this by making the salmon edges crispy while keeping the interior is flaky and succulent - and your kitchen clean. No messy breading stations and it is happily gluten-free. Say goodbye to greasy stovetops and extra dishes to clean up.

How to Serve Salmon Bites

Can you keep a secret? We have been eating orange glazed salmon bites, one right after the other, straight off the air fryer tray. They are just that good. (smiling) Alternatively, you may like to try these other ways to serve air fried salmon bites.

• Serve air fryer salmon bites with rice and stir-fried fresh veggies or make an Asian style buddha bowl.
• Grab a few skewers or toothpicks and serve them up as an appetizer with extra orange glaze dipping sauce on the side.
• Try them in a green salad. Add orange segments and toss with a lemon balsamic vinaigrette
• Bring on Taco Tuesday with an Asian flare. Enjoy salmon bites in a hard or soft shell and top with an Asian coleslaw, spicy garlic pickles and enjoy.
• Add these orange glazed salmon bites to a sandwich, slider bun or Chinese bao (bread).

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet. You can save the thin odd, shaped pieces for Thai Salmon Curry.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

If you have leftover air fryer orange glazed salmon, lucky you! You may want to hide these delectable bites under the broccoli. No one will ever look there. Then when you want a snack or tomorrow for lunch - your orange glazed salmon bites will be there waiting for you.

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Frequently Asked Questions (FAQ's)

Simplify dinner! This salmon recipe is fast and easy for busy back to school days and crazy busy workdays.  Perfect for the days you really do not feel like cooking but want a cozy healthy dinner.

Don't worry if you are late hopping on the air fryer bandwagon!  Start today, to create extra crispy salmon bites without all the mess of frying.

More Air Fryer Recipes

More Salmon Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Orange Glazed Air Fryer Salmon Bites

Easy Orange Glazed Air Fryer Salmon Bites are crispy, yet succulent, with an addictive sticky sweet & spicy orange sauce and marinade.

Course Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 332kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

• 4 fillets salmon
  skin and bones removed approximately 6 ounces each or 24 ounces total.
• ½ tablespoon lime zest
• ½ tablespoon orange zest
• 1 tablespoon lime juice or juice from ½ of a lime
• ¼ cup orange juice or juice from one medium orange
• 2 to 3 cloves garlic large cloves peeled and minced or ½ teaspoon dried ground garlic
• 2 teaspoons ginger freshly peeled and grated or just a touch of dried ground ginger
• 2 tablespoons soy sauce or tamari or coconut aminos for gluten free
• 1 teaspoon sesame oil
• 1 tablespoon oil light flavored - plus extra to coat the air fryer basket or tray
• ½ tablespoon garlic chili sauce or Sriracha sauce
• 2 tablespoons honey or to taste

US Customary - Metric

Instructions

• Remove the salmon skin. Cut the salmon into approximately 1.5 inch ( 3.8 cm) cubes or bite sized pieces. Dab the salmon cubes with a paper towel. Place the salmon cubes in a bowl or baggie so they an be marinated. Set aside.
• Make the orange salmon marinade. Add ½ tablespoon lime zest and ½ tablespoon of orange zest in a bowl. Then, add the juice of one orange and juice of ½ of a lime in with the zest. Mix in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, light flavored oil, garlic chili sauce (or sriracha sauce) and honey and stir well.
• Place ½ (one-half) of the marinade over the salmon cubes and mix so that the marinade is evenly distributed over the salmon cubes. Marinate the salmon cubes up to 10 minutes. Reserve ½ of the marinade to make the orange glaze later.
• Preheat the air fryer to 400°F (204° C) for 5 minutes. Spray air fryer basket or tray with oil. Place marinated salmon cubes in air fryer basket or tray - making sure they are not touching or overlapping. Allow room between the cubes so that air can circulate. Depending on the size and type of air fryer you have, you may have to cook them in more than one batch.
• Air Fry salmon bites for approximately 6 to 8 minutes or until the internal temperature is 145°F (62° C) or they flake easily with a fork and are slightly golden brown. Half way through you can give your air fryer basket a little shake or turn the cubes so they get golden on all sides.
• While the salmon bites are cooking in the air fryer, reduce the other half of the reserved orange salmon marinade in a pan over medium - high heat. Cook until the orange glaze is thickens and bubbly. This process takes about 2 minutes.
• Remove the air fryer salmon bites from the air fryer. Drizzle with the orange glaze. Garnish with sesame seeds and green onions, if desired. Enjoy!

Video

Notes

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• It is best to use the temperature or flake method to determine when the salmon is cooked because the size of the salmon pieces can differ. In addition, each air fryer model cooks a little differently.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 468mg | Potassium: 915mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg

The post Orange Glazed Air Fryer Salmon Bites appeared first on Healthy World Cuisine