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.

The post Protein-Packed Mung Bean Soup with Coconut Milk appeared first on Healthy World Cuisine

These gluten-free meatballs forgo the traditional breadcrumbs and eggs, opting instead for high-protein tofu, all embraced by a creamy red coconut curry sauce. Each delightful bite packs the traditional spicy, savory, sour flavors of Thai cuisine while so tender they practically melt in your mouth.

Perfect for busy days, these curried Asian meatballs and venison meatballs freeze effortlessly, providing a quick 30-minute solution for your weekday dinners. Make this recipe your go-to for a delightful, hassle-free meal. Your taste buds and schedule will thank you!

Turkey Meatball Ingredients

The key ingredients mirror the flavor palette of our homemade dumpling filling, but with a turkey twist. These low carb turkey meatballs are so packed with flavor that you might find yourself enjoying them even without the tempting curry sauce.

Ground (Minced) Turkey: Also delightful with chicken, this recipe allows flexibility for those low-carb meatball cravings. While beef, lamb, or veal can be used, note that it will alter the flavor profile.

Tofu (Bean Curd): Choose a firm tofu, the undercover hero imparting an extra tender and moist texture to this Thai-inspired recipe. Can you believe there are about 38 grams of carbohydrates in ½ cup of breadcrumbs compared to just 5 grams of carbohydrates in ½ cup of tofu? In addition, tofu is higher in protein keeping you feeling fuller longer.

Soy Sauce: Keep it gluten-free by choosing coconut aminos or tamari sauce.

Sesame Oil: Gives a nutty kick and plays a dual role by ensuring the meatballs stay moist and tender.

Aromatics: Ginger, green onion, and the essential garlic elevate these turkey tofu meatballs to a whole new level.

Red Coconut Curry Sauce Ingredients

Coconut milk - (canned) We have only tested this recipe with full fat coconut milk. If you decide to add low fat coconut milk, it will take you longer to reduce the sauce and it will not be as rich and creamy.

Red Curry Paste - (Spicy) Both red or green curry paste are delicious in this curried turkey meatball recipe, coconut curry dumpling soup and salmon curry. Mae Ploy Green Curry Paste is not listed as gluten free. So, if you are celiac, you may want to stick with the Thai Kitchen red curry paste brand or make your own curry paste from scratch.

Fish Sauce - (Savory) It gives these curried turkey meatballs that delicious funky Thai flavor that we all love. Red Boat fish sauce is our go to brand as it is certified gluten free and delicious.

Fresh Lime Juice - (Sour) or even a squirt of bottle in a pinch brightens up the flavors of the coconut curry sauce.

Sugar alternative or natural sweetener of choice - (Sweet) - Optional- just a touch to balance the flavors. To keep this recipe low carb, keto and diabetic friendly, it is best just to skip the sugar or sugar alternative - your body won't miss it!

Assemble the Meatballs

Crafting these low carb turkey meatballs is a breeze. Follow these easy steps:

• Mixing: Combine ground turkey, tofu, soy sauce, sesame oil, and aromatics in a large bowl. Give it a thorough mix. If you find yourself with leftover tofu, consider adding it to a spicy Thai hotpot or toss it into a tofu scramble for a delightful breakfast.

• Rolling: Shape the gluten-free turkey mixture into either regular-sized or mini balls.

• Searing: Pan-fry the meatballs until cooked through.

Here's a tip: resist the urge to wash the pan! The savory remnants are what make the coconut sauce extra rich and delicious.

Crafting the Coconut Curry Sauce

Now, let's elevate the dish with our rich and creamy coconut red curry sauce:

Sauce it up: Pour coconut milk, red or green curry paste, and fish sauce into the pan. Stir well to incorporate all those flavorful turkey tofu meatball bits from the bottom of the pan. Let the sauce simmer until it achieves a rich and creamy consistency.

Reunion with Meatballs: Introduce the cooked Thai meatballs back into the pan, ensuring each gets a generous coating of the tantalizing coconut curry sauce.

Cooking Methods for Asian Meatballs

Remember to check the internal temperature of the meatballs to ensure they have reached 165°F (77°C) for optimum safety and flavor. Here are 3 ways to cook turkey tofu meatballs…

1. Stovetop cooking is our favorite way to cook curried turkey meatballs because you can cook everything in one pan.  In addition, you can use the pan drippings from frying the meatballs to make the curry sauce extra flavorful.
2. Air Fry at 400 degrees for about 10 minutes and turn over halfway to ensure browning on all sides.
3. Bake at 375°F (190°C) for approximately 15 minutes.

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Use your hands to incorporate all the meatball ingredients. Just squeeze and let the ingredients go through your fingers just like we did with our miso chicken meatballs. You might want to take off any rings before trying this.  Using your hands to mix works better and faster than using a fork or spoon.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

What to Serve with Turkey Meatballs?

To keep this meal low carb, serve with some of these healthy side dishes.

• Stir fried cauliflower rice, broccoli rice or crispy cauliflower bites.
• Serve on top of zucchini noodles or stuffed in a cabbage roll.
• Hallow out a baked spaghetti squash and add a few healthy low carb turkey meatballs.
• Try this easy Asian recipe with garlicky Stir fried green beans or a turmeric vegetable medley.
• Freshen up this easy dinner inspiration with spicy cucumber refrigerator pickles, Stir fried romaine lettuce or a crisp green salad.
• You might even want to lap up all that delicious curry sauce with a couple cloud breads.
• Try these meatballs as a low carb appetizer or in your favorite soup.

If you are not watching your carbohydrate intake, these gluten free turkey meatballs are delicious with a bowl of steamed jasmine rice, noodles or even black rice.

Frequently Asked Questions (FAQ's)

More Curry 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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Low Carb Turkey Meatballs in Coconut Curry Sauce

Savor Thai-inspired low-carb turkey meatballs in rich coconut red curry sauce-no breadcrumbs, just tofu. An easy, gluten-free Asian dinner that freezes well.

Course Mains

Cuisine Thai

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 meatballs

Calories 61kcal

Author HWC Magazine

Ingredients

Turkey Tofu Meatballs

• 1 pound Ground turkey
  
• 6 ounces Tofu
  firm
• 3 Green onions
  sliced thinly both white and green parts
• 2 tablespoons Soy sauce or coconut aminos, tamari sauce to keep gluten free
• 1 tablespoon Sesame oil
  
• Salt and white pepper
  to taste
• 3 cloves Garlic
  peeled and minced
• 1 inch Ginger
  knob peeled and grated
• 1 tablespoon Oil

Sauce

• Scrappings from pan
• 13 oz Coconut milk canned
• 1 tablespoon red Thai curry paste or green curry paste to taste (we used "Mae Ploy Green Curry Paste but you can make your own or use whatever brand you enjoy)
• 1 tablespoon Fish Sauce we used a gluten- free brand
• 1 teaspoon Stevia or sweetener of choice - optional (we did not use any)
• 2 tablespoons Lime juice or juice of one lime upon serving
• Salt and white pepper
  to taste

US Customary - Metric

Instructions

• In a large bowl combine ground turkey, tofu, green onions, soy sauce (tamari), sesame oil, salt and pepper to taste, ginger and garlic and mix well. Form into 1.5 inch balls. Set aside.

Stove Top Method

• Preheat pan with oil of choice and fry turkey tofu meatballs for about 3 minutes on all sides or until no longer pink - about 15 minutes. Turning every few minutes. Set aside. Do not wash your pan!!!!
• Remove your turkey meatballs for the pan and keep warm. Add the coconut milk, curry paste, fish sauce, sweetener of choice (optional) and salt and pepper to taste and heat until well combined.

  Allow the coconut curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.

  Place your meatballs back in the pan. Turn the meatballs and drizzle the delicious coconut curry cream sauce over the low carb meatballs so they all have the sauce on them.

Oven Method

• Pre-heat oven to 375 degrees F or (190 C)

  Drizzle oil on the bottom of your Dutch oven or pan that can go from oven to stove top. Place your meatballs about 2 inches apart and bake for about 15 - 20 minutes until no longer pink inside. Set aside.

  Do not wash your pan!!!! Remove your meatballs from the pan, keep warm, set aside. Add coconut milk to the pan with the pan drippings and add fish sauce, curry paste, salt and pepper and sweetener of choice, if desired, and mix well.

  Add your meatballs back into the pan and toss in the coconut curry sauce.

Air Fryer Method

• Air Fry turkey tofu meatballs at 400 degrees F (204 degrees C) for about 10 minutes and turn over halfway to ensure browning on all sides. Complete the recipe as described in the stove top directions.

Serve Up Thai Meatballs

• Drizzle fresh lime juice over your Thai Curry Turkey Tofu Meatballs. Garnish with fresh cilantro and serve over cauliflower rice or zucchini noodles to keep it low carb. Delicious with steamed rice if you do not need to stay on a low carb diet.
• Enjoy!

Video

Notes

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Feel free to use Thai red or green curry paste for this curried turkey meatball recipe. 
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

Nutrition

Serving: 6meatballs | Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 133mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg

The post Low Carb Turkey Meatballs in Coconut Curry Sauce appeared first on Healthy World Cuisine

What's to Love

Unlike the sweet British bread and butter pudding, this recipe boasts layers of ham, cheese, and day-old buttery brioche bread enveloped in a rich savory custard. Tastes like the French Croque Monsieur sandwich but without all the fuss.

Bid farewell to the typical wet and soggy texture of traditional bread puddings-ours unfolds with a tantalizingly toasty crunch on top and tender interior that will leave you craving for more. We have included helpful recipe hacks to achieve the correct ratio of liquid ingredients to dry ingredients.

Savory bread pudding has been a staple in our Christmas breakfast tradition for decades. It's equally fabulous for Mother's Day, baby showers, Easter mornings, or any day when you crave something extra delicious and conveniently made in advance.

Easy Breakfast Solution

• Customize with your favorite breakfast meats, cheeses, veggies, and herbs.
• Prepare the night before for a hassle-free breakfast, brunch, lunch, or even dinner. Baked eggs are always a crowd-pleaser.
• Ideal for holidays and festivals, allowing you more time with loved ones and less time in the kitchen.
• Satisfies even the heartiest appetites!
• Wallet-friendly! Utilize day-old bread and ingredients from your refrigerator.
• Garnish with your preferred hot sauce, garlic chili oil, fresh herbs, or any egg-friendly topping of your choice.

Ingredients and Substitutions

Eggs: Opt for US large eggs, best at room temperature (2 ounces or 56.8 grams per egg). You'll need 8 large eggs (16 ounces or 454 grams) for this savory bread pudding.

Bread: We chose a day-old 17.6-ounce brioche loaf, known for its richness from milk, butter, and a hint of sugar - perfect for this egg bake dish. If gluten-free or dairy-free is your preference, feel free to substitute with your favorite bread, keeping in mind the varying liquid absorption of gluten-free options.

Milk or Non-Dairy: We used almond milk, but regular dairy milk works wonderfully. Opt for a higher-fat content for a richer result.

Heavy Cream or Unsweetened Non-Dairy Creamer: This adds a delightful texture; we used non-dairy creamer for our twist.

Cooked Ham: Sautéed for extra flavor, but you can personalize it with your preferred breakfast meats like bacon or sausage.

Cheese or Vegan Shredded Cheese: Our mix includes gruyère and cheddar, but feel free to switch it up with your favorites.

Dijon Mustard: Traditional, or substitute with 1 teaspoon of dried ground mustard like Coleman's or add Chinese Hot Mustard Powder for a spicy kick.

Seasonings and Aromatics: Fresh or dried ground thyme and garlic powder.

How to Assemble a Strata

Prepare the Bread:

Slice and cube the bread into approximately 1.5-inch (3.8cm) pieces.

Make the Savory Custard:

Beat the eggs and combine with milk, cream (or non-dairy alternatives), Dijon mustard, thyme, garlic powder, and salt and pepper to taste. Mix until the custard is well incorporated.

Soak the Bread:

Pour the savory custard over the cubed bread slices and let them soak for 15 minutes.

Sauté the Ham:

While the bread is soaking, sauté the ham until lightly caramelized.

Layering in the Dish:

Grease a 9 x 13 baking dish and start with a layer of soaked bread.

Add a layer of ham and half of the cheese, then another layer of cubed bread.

Finish by sprinkling the remaining grated cheese on top.

Bake to Perfection:

Bake until the strata is golden brown, puffed, and a toothpick comes out clean.

Rest and Enjoy:

Allow the savory breakfast bread pudding to rest for 15 minutes before serving.

Different Egg Sizes in Each Country

Every country has varying specifications for egg sizes and mass per egg. For instance, a large egg in the US weighs 56.8 grams, while in Europe, a large egg can range between 63 grams to 73 grams. While the difference may seem negligible for a single egg, when multiplied by 8 eggs, it totals 129.6 grams, equivalent to approximately 2.25 more US large eggs.

This distinction is crucial because any change in the ratio of savory custard to bread can impact the texture and consistency of the savory bread pudding.

Recipe Tips

1. Check Egg Weight:
   1. Before starting, check the weight of the eggs on the box. Too many or too few eggs can impact the texture of the bread pudding. Chicken egg size matters!
2. Stale Bread for Better Soaking:
   1. Use stale bread to allow it to soak up the delicious custard effectively.
3. Weigh Ingredients for Accuracy:
   1. Weighing ingredients is more accurate than measuring in cups, ensuring consistent results with varied bread cube sizes.
4. Maintain Bread Texture:
   1. Avoid cutting the bread too small to preserve texture; larger cubes work best.
5. Pan Size Matters:
   1. Opt for a 9 x 13 pan if you love crispy edges on your savory breakfast bread pudding.
6. Strategic Meat Placement:
   1. When layering up the savory breakfast bead pudding, place ham or breakfast meat in the center to prevent excessive browning during baking.
7. Prep Ahead for Convenience:
   1. After layering, bake immediately or refrigerate overnight. Before baking, let it come to room temperature for 30 minutes.
8. Bake on the Middle Rack:
   1. Position the egg casserole dish on the middle rack in the oven for even cooking.
9. Monitor Browning and Adjust:
   1. If the top browns too quickly, cover lightly with aluminum foil. Ovens vary, so adjust cooking time accordingly, checking before the 30-minute mark.

How Long to Bake?

Preheat the oven to 375°F (190°C). Bake the ham and cheese bread pudding uncovered in a 9 x 13 pan for approximately 30 minutes. Look for cues like a puffed-up egg casserole, a golden-brown top, and edges pulling away from the sides. To check doneness, insert a toothpick; it should come out clean with no liquid savory custard at the bottom.

If using a smaller pan, expect a longer cook time with fewer opportunities for those coveted crispy edges on top - our favorite part. Note that the savory breakfast bread pudding rises nicely during baking but may slightly fall as it cools.

Can You Make Bread Pudding Low Carb?

To create a lower-carb version of this savory bread pudding, opt for a keto-friendly bread. Alternatively, consider exploring our Parmesan leek frittata, boasting only 4 net carbs per serving as a delicious low-carb alternative.

Gluten - Free Adaptations

Gluten-free breads have varying liquid absorption compared to their wheat-based counterparts. For optimal results in a bread pudding, opt for gluten-free bread made with yeast to prevent it from breaking down into mush when combined with the liquid custard.

Since different gluten-free bread brands absorb liquid differently, a recommended approach is to place STALE gluten-free bread cubes in a large bowl. Gradually add the savory custard mixture a little at a time, stirring to ensure the bread absorbs the custard thoroughly. The goal is to have the bread soak up all the custard mixture without any excess pooling at the bottom of the bowl.

How to Make Fresh Bread Stale?

There are a couple of effective ways to make fresh bread stale, ensuring it absorbs more custard in a bread pudding:

Option 1: Cut your bread into cubes and leave them out on the counter for a couple of hours to allow them to dry out.

Option 2: For a quicker method, place the bread cubes on a baking sheet and bake at 350°F for approximately 10 to 15 minutes, just until they feel dry to the touch. Be cautious not to let them brown or become crunchy like homemade breadcrumbs; the goal is to remove some of the moisture.

Wondering if you can still make bread pudding with fresh bread? Absolutely! However, you may not need to add all the custard mixture to the fresh bread cubes. Adjusting the custard amount ensures a delightful texture even with fresh bread.

Frequent Asked Questions (FAQ's)

More Breakfast Ideas

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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Savory Breakfast Bread Pudding

Feed a crowd with our easy overnight savory breakfast bread pudding - a delightful ham and cheese egg casserole (Strata) for a stress-free brunch idea.

Course Breakfast, Breakfast and Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

soaking time 15 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 370kcal

Author HWC Magazine

Equipment

• 1 9 x13 Baking dish

Ingredients

• oil or butter to grease the baking dish
• 17.6 ounces brioche bread Stale (or other dairy free bread or gluten free bread of choice) cut into approximately 1.5 inch cubes.
• 8 large eggs US large (2 ounces or 56.8 grams/egg)
• 1 cup almond milk or dairy or non dairy of choice
• ½ cup non-dairy creamer or heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• salt and pepper to taste
• 2 cups cooked ham or cooked bacon or breakfast sausage
• 2.5 cups grated cheese We used a combination of gruyere and cheddar cheese

US Customary - Metric

Instructions

• Grease a 9 x 13 baking dish with oil or butter. Set aside
• Slice and cube the stale bread into approximately 1.5-inch (3.8cm) pieces and place into a large bowl.
• Beat the eggs and combine with milk, cream (or non-dairy alternatives), Dijon mustard, thyme, garlic powder, and salt and pepper to taste. Mix until the savory custard is well incorporated.
• Pour the savory custard over the cubed bread slices and let them soak for 15 minutes.
• While the bread is soaking, sauté the ham until lightly caramelized in a little oil. Set aside.
• Assembly: In the the greased 9 x 13 dish, add ½ of the soaked bread. Add the sauteed ham over the bread. Then sprinkle on ½ of the grated cheese. Add the remaining half of soaked bread. Finish by sprinkling the remaining grated cheese on top.
• At this point, you can choose to either cover and refrigerate overnight or bake, (If refrigerated overnight, remove savory bread pudding from the refrigerator for 30 minutes before baking)
• Preheat the oven to 375°F (190°C). Bake the ham and cheese bread pudding uncovered in a 9 x 13 pan for approximately 30 to 40 minutes. Look for cues like a puffed-up egg casserole, a golden-brown top, and edges pulling away from the sides. To check doneness, insert a toothpick; it should come out clean with no liquid savory custard at the bottom. If the top of the bread pudding is getting brown but is not yet cooked though, cover with aluminum foil for the remainder of the baking time.
• Remove from over and allow to sit for 10 to 15 minutes before serving. Enjoy!

Video

Notes

Storage: 

• Allow the bread pudding to cool to room temperature. Due to the dairy content, cover the bread pudding and refrigerate it for up to 3 days.
• If desired, you can freeze UNCOOKED bread pudding after assembling. Cover it tightly with cling wrap and add a layer of aluminum foil before placing it in the freezer, where it can be stored for up to 3 months. To prepare, thaw for 24 hours in the refrigerator, then remove it 30 minutes before baking.

Recipe Tips

• Before starting, check the weight of the eggs on the box. Too many or too few eggs can impact the texture of the bread pudding. Use stale bread to allow it to soak up the delicious custard effectively
• Weighing ingredients is more accurate than measuring in cups, ensuring consistent results with varied bread cube sizes.
• Avoid cutting the bread too small to preserve texture; larger cubes work best.
• Opt for a 9 x 13 pan if you love crispy edges on your savory breakfast bread pudding.
•  When layering up the savory breakfast bead pudding, place ham or breakfast meat in the center to prevent excessive browning during baking.
• After layering, bake immediately or refrigerate overnight. Before baking, let it come to room temperature for 30 minutes.
• Position the egg casserole dish on the middle rack in the oven for even cooking.
• If the top browns too quickly, cover lightly with aluminum foil. Ovens vary, so adjust cooking time accordingly, checking before the 30-minute mark.

Nutrition

Serving: 12slices | Calories: 370kcal | Carbohydrates: 21g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 232mg | Sodium: 670mg | Potassium: 146mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 803IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 1mg

The post Savory Breakfast Bread Pudding 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

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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!

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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

Traditions

The Chinese Winter Solstice, Dongzhi 冬至 (dong jer) Festival celebrates winter's arrival with the longest night and the shortest day, and it usually happens around the third week in December according to the Chinese calendar, and lasts 15 days. Eating tangyuan together cements family unity and prosperity. In addition, the sweet soup is warming and nourishing on a cold winter's day. Other popular dishes around this festival are dumplings and hot pot to enhance the Yang (warm) when the weather is so Yin (cool).

The Lantern Festival, also known as the Yuan Xiao 元宵节 (yuan shao) Festival, celebrates first full moon after the Lunar New Year. The round shape of a glutinous rice ball is considered auspicious and represent the moon.  These and are eaten to symbolizes wholeness and unity within the family.

What's to Love

We can't wait for you to try that first bite! Those fun chewy sticky mini mochi balls-of-awesomeness are completely addictive - just like mini dumplings without the filling. If you ever tried our Baked Black Sesame Mochi Donuts  or Mung Bean Daifuku Mochi you know that special texture that only comes from glutinous rice flour recipes.

This quick and easy tang yuan recipe makes about 2 whole cups of plain sweet glutinous flour rice balls.  You can make them in advance and freeze them for later.  Then, any time you have last minute guests you can have a quick and easy dessert ready in about 10 minutes flat. In addition, this sweet dessert soup is gluten-free, dairy-free and vegetarian.

A special thank you to Wang Xiao Yu, for sharing her family Chinese dessert soup recipe with us today.

Chinese Dessert Soup

Have you ever tried a Chinese dessert soup like our Hot Black Sesame Cereal or Chinese Pear Dessert Soup? These Cantonese specialties fall into a category called tong sui 糖水 (tong sway), which literally translates to "sugar water". Unlike western desserts, they are only lightly sweet, a little bit healthier and are quick and easy to make.

Ingredients

Glutinous Rice Flour - is also known as sweet rice flour or sticky rice flour. Although its name sounds odd, it is completely gluten free.  Please do not confuse glutinous rice flour with "plain" rice flour. These are 2 completely different kinds of flour. Glutinous rice flour gives the glutinous rice balls and our Sweet Sticky Rice Chinese New Year Cake that addictive chewy texture.  

If you want to save time, sometimes you can find premade glutinous rice balls in the freezer section of an Asian food market.

Sugar - yes, just plain old, granulated sugar is used to sweeten the sweet rice balls. You can of course substitute with a sugar alternative of your choice.

Honey - or your favorite sweetener to sweeten the soup broth. You can use brown sugar, rock sugar, or your favorite sweetener of choice.

Ginger - fresh is best but you can also substitute with dried ground ginger. It adds warmth and depth to the dessert.

Dried Goji Berries - also known as wolf berries add a little sweetness to the sweet soup and to recipes like our Goji Berry and Red Dates Herbal Tea.

Osmanthus flowers - adds a delicious light floral flavor to the dessert soup. Of course, this is optional but really does make this dessert special. If you have extra osmanthus flowers, you might like to try our Framboise Osmanthus Rose Dressing.

Egg - add light swirls of silky egg to give the soup the texture of an egg drop soup.

Sweet Alcohol - Traditionally, tang yuan soup broth is made with a fermented Chinese rice wine (sweet rice wine, tian mi jiu 甜米酒,). This fermented sweet rice wine is made with glutinous rice that is fermented with yeast. It does not have a very high alcohol content but gives the dessert soup a slight sweet and tang taste.

Substitutions - Chinese Rice Wine

If you are not living in Asia, fermented Chinese rice wine can be very difficult to find. Our suggestion is to use a sweet alcohol substitution like a plum wine, passionfruit liquor, Elderflower Liquor, or any sweet liquor you desire.

We used Umeshu which is Japanese plum wine that is slightly tart, sweet, and delicious. Alternatively, you can just skip this ingredient and add a little more honey or sweetener to the tang yuan soup broth.

Different Flours

There are many different Asian glutinous rice flour brands on the market.

• One Japanese type of glutinous rice flour is called Mochiko flour.  It is ground very fine. We used it to make tang yuan and also our Homemade Snowy Moon Cakes.
•  Shiratamako flour is also another Japanese type of glutinous rice flour, but it is milled more course.
• Erawan is a glutinous rice flour from Thailand and is also very good for this recipe. (Please note, it's the one in the green package and not the red package)
• Chaphsal flour is a Korean brand of sweet rice flour.

Step By Step

For the full recipe and video, please scroll down to the recipe card below.

• Make the glutinous rice balls. Add the glutinous rice flour, sugar and hot boiling water and mix. Then add the cool room temperature water. (Adding the boiling water, starts the cooking process of the dough before they are boiled.)

• Form into a dough ball. Knead for a couple of minutes. Wrap with plastic and place in the refrigerator for 30 minutes or until cool.
• Put a little extra glutinous rice flour on your clean surface to prevent sticking. Cut into 4 sections.

• Roll each section into a rope about ½ inch in width and then cut into ½ inch sections. Roll into mini balls with your hands.
• Set the balls on a parchment paper or waxed paper lined plate to prevent sticking. Cover the balls with a damp tea towel while you are working on the rest of the balls, so they do not dry out.
• If serving 4 people. Reserve 1 cup of the glutinous rice balls for the sweet dessert soup and freeze the rest.

• Boil water with fresh ginger, Umeshu (sweet rice wine or sweet alcohol of choice) honey, goji berries for 3 to 5 minutes for the ginger flavor to shine through. Adjust to your preferred sweetness level. The soup becomes a sweet ginger syrup perfect for slurping.
• Add the fresh prepared glutinous rice balls into the soup broth and cook over a medium boil until they float to the top of the soup - around 3 to 5 minutes. Be sure to stir them so they do not stick together. Then continue to cook for about another 1-2 minutes for the best results.
• If cooking frozen glutinous rice balls, you will bring them to a boil 3 times and add a little bit of room temperature water with each re-boil just like we do for our Homemade Chinese Boiled Dumplings. Readjust the sweetness level to your liking.

• Then, add osmanthus flowers to the soup. Slowly add a beaten egg to the soup broth as if you are making an egg drop soup or hot and sour soup.
• Enjoy!

Why is my dough too dry?

If your tangyuan dough is too dry or cracking, don't worry. Just add a teaspoon of room temperature water at a time and knead the dough gently until it is soft and pliable. It should be soft and not sticky.

Sometimes, there is a significant difference between weighing and measuring ingredients. We have included both weight and US cup measurements for your convenience, but it is best to weigh. Weighing is most accurate.

Why is my dough too wet?

The glutinous rice flour dough should not be wet or stick to your fingers. Add a teaspoon of glutinous rice flour at a time and gently knead the dough until it is soft and pliable and no longer sticky. Sometimes, if you rest and cool your dough in the refrigerator covered with plastic wrap that will firm it up.

Cooking Tips

• Do not over work the dough as it will make the little tangyuan dumplings tough. Just enough to make it elastic and smooth.
• Letting the dough rest covered in plastic wrap in the refrigerator until it cools makes it less sticky and more manageable.
• Make sure to keep the glutinous rice balls covered with a damp tea towel while you are working on rolling the rest to prevent drying out.

Variations and Substitutions

• Add Chinese red dates also known as jujubes (红枣, hong zao) to the sweet soup. They are very nourishing, helps to tone blood deficiencies and strengthens spleen qi.
• We chose to keep the glutinous rice balls their natural white color. However, you can also add natural food dyes, if desired. Some families like to dye their balls pink, green, purple or the colors of the rainbow. However, avoid food gel dyes as these can change the consistency and flavor of the rice balls.  If you add flavors like pandan, matcha or ube extract, it may overwhelm the delicate traditional flavor of the tangyuan.
• Try adding a filling inside the tang yuan like black sesame, red bean, peanut or even Nutella. However, you must have a ratio of blended nuts or seeds with fat like butter or even coconut oil to create that gooey and soft center. Of course, a little sugar too.
• Explore different sweeteners like brown sugar, rock sugar, coconut sugar or sugar alternatives as they all add a little different flavor to the ginger syrup soup broth.
• Try it with fermented Chinese sweet rice wine. We think it add that addictive spunky funky flavor. We have noticed that you can even purchase this on Amazon if you can't find it at the Asian market.

What to Serve with Tang Yuan

As the weather is cool during these Chinese festivals, it is custom to eat and drink warming or 'yang' foods and beverages like Cassia wine (sometimes also called osmanthus wine or Kuei Hua Chen Chiew). It's a low alcohol Chinese Baijiu (white alcohol) that is flavored with the sweet almost apricot flavored osmanthus flowers.  

We like to serve Tranquil Lemon Ginger Tea and Hong Kong Style Egg Tarts with a warming bowl of tangyuan.

How to Store

Cooked Glutinous Rice Balls in Osmanthus Sweet Soup can be stored in the refrigerator for 1 to 2 days if covered in the ginger syrup soup. Otherwise, they will dry out and get hard. The soup can be reheated on the stovetop until warm and toasty.

Uncooked Glutinous rice balls can be stored in the freezer for up to 2 months. After you finish rolling out your tang yuan, place them on a lined baking sheet or plate so they are not touching.  Freeze uncovered for 1 hour, so they do not stick together.  Then, place them in a sealed freezer safe baggie or container.

Frequent Asked Questions (FAQ's)

More Chinese Dessert Soups

Egg Fruit Dessert Soup

Chinese Pear Dessert Soup

Hot Black Sesame Cereal

Chinese New Year Recipes

10+ Fun and Easy Chinese New Year Recipes

Daikon Bacon Radish Cake

Air Fryer Spring Rolls

Asian Steamed Fish

Sticky Rice Chinese New Year Cake

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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Glutinous Rice Balls in Osmanthus Sweet Soup

Sticky chewy glutinous rice balls (tang yuan, 汤圆)are served in a warming ginger and osmanthus flower sweet soup with silky swirls of egg. Recipe makes 2 cups of tang yuan. 1 cup for the soup (if you are only serving 4 people) and 1 cup to freeze for later.

Course Desserts

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 bowls

Calories 257kcal

Author HWC Magazine

Ingredients

Glutinous Rice Balls (Tang Yuan)

• 250 grams glutinous rice flour 2 cups and 4 tablespoons (also known as sweet rice flour) and about 2 tablespoons extra set aside to dust your board to prevent sticking.
• 100 grams granulated sugar ½ cup
• ½ cup boiling hot water
• ½ cup room temperature water

Osmanthus Sweet Soup

• 4 cups water
• ⅓ cup goji berries
  dried also known as wolfberries
• 2 inch knob ginger peeled and sliced or ½ teaspoon dried ground
• ½ cup Chinese rice alcohol or a sweet dessert wine like Umeshu.
• 1 cup glutinous rice balls tang yuan (recipe above)
• 5 tablespoons honey
  to taste or can substitute sweetener of choice
• 1 teaspoon Chinese Sweet Osmanthus Flower Tea
• 1 whole egg
  beaten

US Customary - Metric

Instructions

Glutinous Rice Balls (Tang Yuan)

• Add the glutinous rice flour, sugar and hot boiling water and mix together. Then add the cool room temperature water and mix. (Adding the boiling water first, starts the cooking process of the dough.)
• Form into a dough ball. Knead for a couple of minutes. Wrap with plastic and place in the refrigerator for 10 to 30 minutes or until cool.
• Put a little extra glutinous rice flour on your clean surface to prevent sticking. Cut into 4 sections. Roll each section into a rope about ½ inch in width and then cut into ½ inch sections. Roll into mini balls with your hands.
• Set the balls on a parchment paper or waxed paper lined plate to prevent sticking. We also sprinkled a little of the glutinous rice flour on the plate too. Cover the balls with a damp tea towel while you are working on the rest of the balls, so they do not dry out.

  If serving 4 people. Reserve 1 cup of the glutinous rice balls for the sweet dessert soup and freeze the rest. (Freezing direction in the recipe notes below.)

Osmanthus Sweet Soup Broth

• Boil water with goji berries, fresh ginger, fermented Chinese sweet rice alcohol (or Umeshu like we did or sweet alcohol or wine of choice) and honey for 3 to 5 minutes for the ginger flavor to shine through. Adjust to your preferred sweetness level.
• Add EITHER 1 cup fresh OR frozen glutinous rice balls to the osmanthus sweet soup broth!

  FRESH TANG YUAN: Add the FRESH prepared glutinous rice balls into the soup broth and cook over a medium boil uncovered until they float to the top of the soup - around 3 to 5 minutes. Be sure to stir them so they do not stick together. Then continue to cook for about another 1-2 minutes for the best results.

  FROZEN TANG YUAN: If cooking FROZEN prepared glutinous rice balls, do not unthaw them. Place them frozen directly into the boiling soup broth. Stir them so they do not stick together. You will notice that the soup will stop boiling at first because the cool glutinous rice balls dropped the temperature. Once the soup broth comes up to a rolling bubble, you will add a little cool water (2 tablespoons) to the soup pot. Allow the soup to come to a rolling boil again. Repeat the process a total of 3 times or until the glutinous rice ball dumplings float to the top of the pot. Then, cook at least one minute longer. Cook uncovered. Taste the soup and adjust the sweetness level to your liking.
• Then, add osmanthus flowers to the soup. Slowly add a beaten egg to the soup broth as if you are making an egg drop soup. Serve and Enjoy!

Video

Notes

How to Store

Cooked Glutinous Rice Balls in Osmanthus Sweet Soup can be stored in the refrigerator for 1 to 2 days if covered in the ginger syrup soup. Otherwise, they will dry out and get hard. The soup can be reheated on the stovetop until warm and toasty.

Uncooked Glutinous rice balls can be stored in the freezer for up to 2 months. After you finish rolling out your tang yuan, place them on a lined baking sheet or plate so they are not touching.  Freeze uncovered for 1 hour, so they do not stick together.  Then, place them in a sealed freezer safe baggie or container.

Why is my dough too dry?

If your tangyuan dough is too dry or cracking, don’t worry. Just add a teaspoon of room temperature water at a time and knead the dough gently until it is soft and pliable. It should be soft and not sticky.

Sometimes, there is a significant difference between weighing and measuring ingredients. We have included both weight and US cup measurements for your convenience, but it is best to weigh. Weighing is most accurate.

Why is my dough too wet?

The glutinous rice flour dough should not be wet or stick to your fingers. Add a teaspoon of glutinous rice flour at a time and gently knead the dough until it is soft and pliable and no longer sticky. Sometimes, if you rest and cool your dough in the refrigerator covered with plastic wrap that will firm it up.

Nutrition

Serving: 1bowl | Calories: 257kcal | Carbohydrates: 57g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

The post Glutinous Rice Balls in Osmanthus Sweet Soup (Tang Yuan) appeared first on Healthy World Cuisine

Make our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec syrup for the ultimate Christmas breakfast or brunch. These quick and easy French toast sticks are crispy on the outside and tender on the inside. Fun to eat - just pick up a slice with your fingers and dip. Serve along with Italian Scrambled Eggs or a Stove Top Parmesan Leek Frittata for an unforgettable vegetarian breakfast.

What's to Love

After all, what are you going to do with that leftover panettone bread loaf from the holidays? This fun recipe will have your guests swooning for seconds and your house is going to smell just like Christmas.  As a matter of fact, the aroma from the air fried French toast sticks is so deliciously festive it can wake up blurred eyed teenagers EARLY on a weekend morning. They are that good!

If you do not have an air fryer, we have included the stove top directions in the recipe card below too. Make extra French toast sticks. They freeze well and are easy to reheat.

Air Fryer Breakfast

Eating Italian Christmas cake for breakfast might seem a little extravagant but hey - it's the holiday, right? We do not often splurge on sweets but when we do - we go BIG!

Making the perfect French toast sticks in the air fryer is not that different than a classic French toast but it is so much better.

• The air fryer (or convection oven) makes an extra crispy French toast.
• No forks needed just dip and bite.
• Delicious addition to a breakfast board or DIY Ultimate Bagel Bar Brunch.
• No monitoring needed. Enjoy a quick Iced Bumblebee Coffee with your guests while it cooks.
• Use non-dairy to make almond milk French toast
• You can also make a homemade dairy free and gluten free panettone bread.
• Adding Cointreau (orange flavored triple sec or bourbon) and orange zest to the buttery maple syrup complements the fruits in the panettone bread.

What is Panettone Bread?

Panettone (pronounced as "pa-net-taw-nee) is a sweet Italian Christmas bread sometimes also referred to as an Italian fruit cake made with candied orange, citron, and raisins. If you're not fond of candied fruits, you must try a chocolate panettone bread. Decadent chocolate deliciousness! It's customary to gift either the traditional or chocolate version during the Christmas holidays.

How is the Italian Christmas Bread Made?

This Italian sweet bread is special because it uses a starter culture along with the usual eggs, flour, and butter. The starter dough goes through this intensive process of getting worked on for at least 3 days before adding the candied fruits and raisins. After it is baked, its hung upside down for 10 hours to retain its domed shape. Now, you know why this beloved bread is so special.

Panettone bread it light and chewy. It is delicious served with a slather of apricot freezer jam, mascarpone spread (similar to a cream cheese) and also makes the best darn French toast.

French Toast Ingredients

• Panettone Bread, especially a loaf that is starting to go a little stale, is perfect to make a batch of French toast. As a substitute, feel free to exchange with pandoro (8-pointed Italian sweet bread), brioche bread, Texas toast or even gluten-free bread.
• Eggs - this helps the ingredients bind together and firm up when heated. If you are out of eggs, you can try adding just a little bit of cornstarch to the milk mixture.
• Almond Milk - or any non-dairy or dairy of choice gives French toast that rich custard flavor.
• Cinnamon - gives it that holiday essence. If you want, you can add a little all spice, nutmeg, or ginger to the mix too.
• Vanilla - enhances the flavor.
• Salt - just a pinch to balance the flavors.

Maple Bourbon or Triple Sec Syrup Ingredients

Do you like to go BIG when you splurge on a special treat? Then, you are not going to want to skip this rich and decadent Maple Cointreau syrup. All we can say is "Oh my". Of course, you can serve with plain maple syrup or Better Than Mrs. Butterworth Pancake Syrup for the kids.

• Maple Syrup - is perfect but can also use regular pancake syrup.
• Triple Sec or Bourbon - the orange flavor liquor complements the dried fruits in the panettone bread. We used Cointreau but you could also use Grand Marnier or other triple sec of choice. Your favorite bourbon is also a delicious pairing with the maple flavor.
• Orange zest - we used the zest from a mandarin orange but use what you have on hand.
• Butter - but of course, right? It make this delicious alcohol infused maple syrup rich and delicious.

Step by Step Instructions

For the full and complete recipe and video, please scroll down to the recipe card below.

• Remove the baking paper from the panettone bread.
• Slice the Italian Christmas Bread into thick slices.

• Make the French toast custard. Add beaten eggs, milk or non-dairy of choice, vanilla, cinnamon, and a little dash of salt.
• Spray the air fryer basket or tray with oil or line with parchment paper. This is very important! Preheat the air fryer to 385 degrees F or 196 degrees C. If you have an oven toaster style air fryer, be sure to line the baking tray underneath as it will drip.
• Dip the panettone bread slices into the custard mixture and lay on the prepared air fryer basket or tray. Do not soak in the batter! Spray both sides of battered panettone with a little spray oil.

• Place the French toast sticks in the air fryer. Air fry for 5 minutes. Then, turn over and air fry for another 4 minutes or until crispy. Every air fryer is a little different so you may need less or more time to achieve a crispy exterior to the French toast sticks.

• In the meantime, make the buttery maple triple sec syrup. In a small pot or pan, add the butter to melt and add the maple syrup and bourbon or Cointreau (triple sec) alcohol and cook over medium heat until bubbly for about 2 minutes. Remove from the heat and stir in the orange zest.
• Enjoy!

French Toast Toppings

• Dust homemade panettone air fryer French toast sticks with powdered sugar and serve with little bowls of maple bourbon syrup on the side to dip.
• Mascarpone cheese and berries.
• Maple Coffee Syrup
• Chocolate hazelnut spread
• Date paste spread or your favorite nut butter.
• Butter and orange marmalade or kumquat jam. The citrus flavor really brings out the dried citrus flavor in the panettone Christmas bread.
• Dollop of Homemade Coconut Whipped Cream or Asian Spiced Pears.

Recipe Tips for Success

• Spray your air fryer tray or basket well with oil or line with parchment paper, if your brand of air fryer allows this.
• Lightly spray both sides of custard dipped panettone bread sticks with a light flavored oil before baking. It prevents sticking and makes your French sticks golden.
• Preheat the air fryer. This is important as it helps French toast get a good crispy crust.

How to Reheat?

1. Preheat the air fryer to 385 degrees F (196 degrees C) and heat for 1 to 2 minutes on each side.
2. Stove top heat a little butter over medium heat and pan fry panettone French toast for 1 to 2 minutes on each side.
3. Microwave is our least favorite way to heat up French toast as it makes it soggy.  However, if that is your only option reheat in microwave for about 45 seconds to 1 minute and you are done.

How to Store Leftovers?

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

What to serve with French toast?

If you are serving Panettone for breakfast, you may like to try these sides and mains.

• Breakfast meats like bacon, sausage, country ham or Canadian ham.
• Italian scrambled eggs and Sauteed Asparagus and Mushrooms with a poached eggs are great for any low carb lovers in the crowd.
• Fresh fruit, stewed fruit or quinoa fruit salad.
• Espresso, coffee, and juice.
• Granola, yogurt or a spicy chocolate chai chia seed pudding.
• Serve air fried French toast sticks as part of a breakfast board. Arrange the maple bourbon or triple sec syrup, bacon, hard boiled eggs, fresh fruit, jams, mascarpone cream and all your favorite items on a serving platter and enjoy.

Serving as a dessert?

• Of course, a little espresso or coffee is always welcome.
• If you want to try something a little stronger, pour glasses of prosecco, Moscato or limoncello.
• Dessert boards are the new trend. Just add French toast sticks, syrup of choice, whipped topping, fresh berries, candied pecans, Nutella, jam and a few chewy mandarin orange cookies for a festive treat.

Difference Between Pandoro vs Panettone

Are you team Panettone or team pandoro? Both cakes are delicious in this air fryer breakfast but there are many differences.

Both are Italian Christmas breads, but panettone originated in Milan and pandoro originated in Verona. Pandoro is an 8-point star shaped golden bread and has the texture like a French Brioche that we use to make savory breakfast bread pudding. Unlike the panettone, it does not contain any dried fruits, but we think it is sweeter in taste. Usually, pandoro is dusted in powdered sugar and it looks like snow on a Christmas tree.

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Ideas

Healthy Tex Mex Breakfast Bowls

Gluten and Dairy Free Breakfast for Every Occasion

Strawberry Banana Pancakes

DIY Ultimate Bagel Bar Brunch

Cranberry Oatmeal Breakfast Cookies

Wishing everyone a safe and happy holiday!

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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Panettone Air Fryer French Toast Sticks

Try our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec or bourbon syrup for the ultimate Christmas breakfast or brunch.

Course Breakfast and Brunch

Cuisine Italian

Diet Vegetarian

Prep Time 8 minutes minutes

Cook Time 9 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 160kcal

Author HWC Magazine

Equipment

• air fryer or convection oven

Ingredients

• 8 sticks panettone bread
  thick sliced sticks with the baking paper removed. Slices should be shaped into a long thick stick easy for picking up and dunking into syrup.
• 2 whole eggs beaten or egg beaters
• ⅓ cup almond milk
  (or dairy or non-dairy of choice)
• 1 teaspoon cinnamon dried ground
• 1 teaspoon vanilla
  
• ¼ teaspoon salt
• Spray oil light flavored

Maple Triple Sec or Bourbon Syrup (optional)

• 2 tablespoon butter
  
• 3 tablespoons triple sec or bourbon We used Cointreau
• 1 cup maple syrup
• 1 teaspoon orange zest We used a mandarin orange

Garnishes

• powdered sugar, whipped topping, fruit or whatever your little heart desires

US Customary - Metric

Instructions

Air Fryer Method

• Preheat the air fryer (or convection oven) to 385 degrees F or 196 degrees C. Spray the air fryer basket with a light flavored oil or line with parchment paper.
• Remove the paper from the panettone bread and cut into 8 thick sliced sticks.
• In a flat bowl mix eggs, almond milk, cinnamon, vanilla, butter and salt. Dip each of the panettone bread slices into the egg mixture on both sides. Do not soak but just a quick dunk and shake off the excess egg and milk mixture.
• Spray the panettone sticks with a light flavored oil on both sides and place on greased or parchment lined air fryer tray. (To make cleanup easy, if you have a toaster oven style air fryer, place the lined baking sheet under the air fryer tray as the French toast will drip.)

  Place the air fryer tray with the French toasts in the air fryer and cook for 5 minutes. Turn the French toast sticks over and cook for another 4 minutes or until toasty and crispy on all sides.

  If more convenient for you, spray one side of the French toast before setting in the air fryer tray. Then, when you turn them half way in the cooking process, you can spray the other side.
• In the meantime, add a knob of butter to a small pot to melt over medium heat. Take the pot off the heat and carefully add the triple sec or bourbon alcohol. Then place back on the medium heat. Allow the alcohol to burn off for about 2 minutes. Add the maple syrup to the butter and alcohol mixture and heat until warm- about 1 minute. Turn off the heat, add the orange zest and stir. The maple triple sec or bourbon syrup is ready for serving.
• Serve your delicious panettone air fryer French toast sticks with a side of buttery Maple Cointreau Syrup and a dusting of powdered sugar if desired. Enjoy!

Stove Top Method

• Add 1 tablespoon of butter into a large frying pan and melt over medium low heat. Add your prepared panettone sticks to the pan that have been lightly dipped into the egg and milk mixture. Pan fry on each side for 5 to 8 minutes or until golden brown. If you need to cook in batches, clean your pan and add a new tablespoon of butter each and every time.

Video

Notes

• Nutrition calculation is based on 2 panettone French toast sticks without syrup. If you add the maple triple sec or bourbon syrup the calories per serving are 308 and Net carbs are 53 - but hey- it's the holiday! 
• The maple triple sec syrup will thicken upon cooling. It can be reheated in the microwave or on the stove top, if you have any leftovers.

Storage

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

Frozen French Toast Sticks in Air Fryer

Preheat air fryer to 385 degrees F. Spray air fryer basket and the individual French toast sticks with a little light flavored oil. Air fry French toast sticks for 2 to 3 minutes on each side or until hot and crispy.

 

Nutrition

Serving: 2French toast sticks | Calories: 160kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 375mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 0.02mg | Calcium: 80mg | Iron: 2mg

The post Panettone Air Fryer French Toast Sticks appeared first on Healthy World Cuisine

If you can open a jar, you literally have all the skills needed to assemble this Italian platter together. Last minute guests are no problem because this starter uses pantry jarred ingredients, Italian cold cuts, and cheeses to spread a little holiday cheer. No cooking or baking required!

Pour yourself and glass of wine or a Blood Orange Ginger Spritz and let's get this party started.

Ingredients

If you have ever made a cheese board, you know that the only limitation of what you can add is your imagination. These are just some things we had in the pantry or sounded good to us. Explore your pantry and/ or the pickle or deli section of your grocery store and pick your favorites. Here are some starter ideas…

Short skewers or long toothpicks to make Charcuterie sticks like we did with our Caprese Salad on a stick. Our bamboo skewers were 4.7 inches in length or up to 6 inches would work fine.

Olives - pitted Castelvetrano are buttery and kalamata olives are briny but pick ones you enjoy or an olive medley. If you have any olives left over, your can try our Vegan Olive Tapenade recipe.

Artichoke Hearts - marinated or you can marinate your own with the quick and easy dressing we are gong to share with you today.

Pepperoncini - if you like something slightly spicy.

Sweet Cherry Peppers - if you like something a little sweet.

Fresh Baby Mozzarella Balls (also called bocconcini or Ciliegine) or Cheese Cubes of Choice. We marinated the fresh mozzarella with an easy balsamic and EVOO dressing.

Fresh Mini Sweet Bell peppers and cherry Tomatoes or any fresh vegetables you desire like cucumbers, radish, etc. It adds that nice crunch.

Soppressata and Prosciutto or any Italian cold cuts you desire like salami, Pepperoni, Coppa and the list goes on.

Fresh Rosemary sprigs or fresh green herbs that make the antipasto wreath look just like a Christmas wreath.

Other Ideas - Marinate mushrooms, roasted peppers, pickled onions and more.

How to Assemble

• If you decide to use fresh baby mozzarella balls, also called bocconcini, marinate with a little balsamic vinegar, extra virgin olive oil, Italian seasoning and salt and pepper to taste.
• Open jars of pickles, cold cuts and chop up any fresh vegetable you plan to put on the antipasto skewers and place them easily within reach. Thread all the special ingredients on the wooden skewers.

• Choose a round platter to display your antipasto wreath. Place your assembled Charcuterie Skewers around the exterior edge of your round platter and leave space in the middle to make a wreath shape pattern.
• Add the rosemary sprigs in between the sticks of antipasto. Artfully stack the rest of the skewers on the plate. It is like you are doing a craft. We are not very crafty so you will probably do better than us. (smiling)
• Cover and place the holiday appetizer in the refrigerator until your guests arrive.

How to Display

The Christmas antipasto wreath is beautiful on a large white flat platter or plate so you can see clearly all the delicious meat, cheese, bright pickled vegetables on the skewered appetizers. However, you can also display this rosemary wreath on a large cutting board or wooden chopping board too. Use what you have on hand. Alternatively, an elevated cake tray, or disposable oversized aluminum round tray also work fine.

If you are feeling a bit tired this holiday, you can forgo the skewers and just creatively lay the ingredients in a round circle to shape a wreath. There are not hard rules and rules are meant to be broken. Have fun with this Christmas antipasto platter.

Recipe Tips and Variations

• Pick and choose the ingredients that you like the most. Maybe you use some of the ingredients we described and maybe some of your own ideas as well.
• Try adding a little cooked and marinated cheese tortellini pasta and fresh basil on your appetizer skewers. If you don't use up all the tortellini, add the leftovers to an Instant Pot Italian Sausage Tortellini Soup.
• If you want to make this recipe vegetarian, skip the Italian cured meats, and add more cheese, pickles, and vegetables instead.
• On the other hand, if you want to make this Antipasto Wreath vegan, hold all the cold cuts, and use vegan cheese. Try stuffing vegan cream cheese in mini peppers and marinate canned mushrooms.
• Serve your Antipasto Wreath Charcuterie Skewers as part of a "Bloody Mary Bar". How fun would that be!
• Drizzle on a little of the Italian marinade or extra virgin olive oil on the skewers right before serving.

What to Serve on the side?

Serve the antipasto wreath appetizer with toasted rustic Italian bread, crackers, Healthy Ricotta Crostini or breadsticks on the side. Also, a drizzle of extra virgin olive oil and fresh cracked pepper is nice upon serving.

Stove Top Rosemary Party Nuts is a delicious low carb and gluten free option to go with the charcuterie sticks and can be made in advance.

Can Antipasti be a Main Course?

Yes, absolutely! Antipasti is the plural of antipasto - more than one appetizer. Serve several different Italian Christmas Appetizer recipes with your holiday antipasto wreath. Appetizers for dinner is a very fun hosting idea.

Dazzle your guests with  Mom's Best Italian Stuffed Artichokes or hot out of the oven Savory Baked Brie in Puff Pastry.  You might even want to try our gluten free and Dairy-Free Bolognese Polenta Bites.

Italian Meal Plan

Have you ever eaten a Sunday dinner with Italian friends or dined at an Italian restaurant? If so, you may be familiar with the different parts of an Italian meal. If you want to host a dinner party that no one will ever forget, try this menu.

Aperitivo is a pre-meal drink. Try a Campari or Aperol Spritz.

Antipasto (singular form) is the delicious Antipasto Wreath Charcuterie Skewers appetizer.

Primi (first course) -  Timpano Italian Pasta Dome

Secondi - (second Course) - Mediterranean Red Snapper Packets

Dolci  (dessert) - Rich and Creamy Tiramisu, gelato or a healthy sorbet.

Digestivi & Caffè - (drink to settle the stomach after a big meal and helps with digesting) After dinner drinks like amari, grappa, limoncello, Sambuca and more are served after dessert. Espresso coffee is often served after a large meal.

Storage

• Please do not leave your antipasto platter wreath out of the refrigerator for over 4 hours.
• Marinated fresh mozzarella balls that have not been submerged in olive oil do not last more than 24 hours.
• However, the pickles and deli meats can be taken off the stick and consumed within 4 days if covered and in the refrigerator.

Frequently Asked Questions (FAQ's)

Christmas Appetizers

Air Fryer Roasted Chestnuts

Feta Stuffed Portabella Mushrooms

Roasted Sweet Mini Peppers on crusty bread

Spanish Meatballs with Pepper and Tomato Wine Sauce

How to Make Bruschetta Bread

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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Antipasto Wreath Charcuterie Skewers

Kickoff the holidays with a festive Italian Antipasto Wreath Charcuterie Skewers appetizer! It's an easy, make-ahead low carb grazing platter that doubles as a Christmas holiday table decoration. 

Course Appetizers/ Snacks

Cuisine Italian

Diet Diabetic

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 32 skewers

Calories 119kcal

Author HWC Magazine

Equipment

• 30 wooden skewers 6 inch or long toothpicks

Ingredients

Marinated Mozzarella Balls

• 8 ounces fresh mozzarella ciliegine baby mozzarella balls (bocconcini)
• ¼ cup olive oil extra virgin + extra to garnish before serving
• 1.5 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning dried ground
• ½ teaspoon garlic powder dried ground
• salt and pepper to taste

Antipasto Wreath

• 8 ounces marinated fresh Mozzarella Ciliegine balls recipe above
• 10 ounces olives pitted (Italian Castelvetrano Whole Green )
• 10 ounces tomatoes small grape or cherry tomatoes
• 16 ounces pepperoncini whole
• 13 ounces marinated artichoke hearts
• 16 ounces sweet cherry peppers
• 8 ounces mini sweet bell peppers Seeds removed and but in half
• 14 ounces Sopressata thin sliced
• 4 ounces prosciutto
• 10 ounces fresh rosemary sprigs 2 packages

US Customary - Metric

Instructions

Marinate Fresh Mozzarella Ciliegine (Balls)

• Place fresh mozzarella ciliegine balls in a bowl, Add olive oil, balsamic vinegar, Italian seasoning, garlic, salt and pepper to taste. Set aside.
• Open jars of olives, pepperoncini, marinated artichoke hearts, sweet cherry peppers or any pickles that you enjoy. Set out slices of Sopressata and prosciutto or any Italian cold cuts you enjoy. Wash tomatoes and chop up any fresh vegetables like mini sweet bell peppers. Place all ingredients near your reach.
• Thread all the special antipasto ingredients on the wooden skewers with alternating colors and textures as desired.
• Choose a platter. plate or wooden chopping board to display your antipasto wreath. Place your assembled Charcuterie Skewers around the exterior edge of your round platter and leave space in the middle to make a wreath shape pattern.
• Add the rosemary sprigs in between the sticks of antipasto. Artfully stack the rest of the skewers on the plate.
• Cover and place the holiday appetizer in the refrigerator until your guests arrive - up to 24 hours.
• Drizzle charcuterie skewers with a little extra virgin olive oil before serving. Enjoy!

Video

Notes

Storage

• Please do not leave your antipasto platter wreath out of the refrigerator for over 4 hours.
• Marinated fresh mozzarella balls that have not been submerged in olive oil do not last more than 24 hours. 
• However, the pickles and deli meats can be consumed within 4 days if covered and stored in the refrigerator.

Nutrition

Serving: 1skewer | Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.005g | Cholesterol: 12mg | Sodium: 663mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 24mg | Calcium: 13mg | Iron: 0.5mg

The post Antipasto Wreath Charcuterie Skewers appeared first on Healthy World Cuisine

The warm espresso starts to melt the gelato or ice cream and creates this creamy pumpkin spice latte goodness on top. We can't wait to share with you the best recipe hacks for keeping homemade no-churn ice cream soft and scoopable and not icy.  So, let's get started!

Affogato, pronounced as "AH-FOH-GAH-TOE", is an Italian word meaning drowned or poached. Sometimes it is also referred to as affogato al caffè which translates to drowned in coffee. Literally, your pumpkin ice cream is poached in a bath of warm espresso or coffee.

Aroma - Flavor - Texture

Go ahead and dip your spoon in this amazing affogato dessert. Grab a dollop of the creamy pumpkin ice cream along with the strong espresso.  First, you will enjoy the cool temperature of the vegan ice cream. As it starts to melt in your mouth, you will then taste the sweetness and spice. Finally, you will enjoy a robust caffeine kick!

The aroma, flavor, texture, and temperature combinations are addicting. We must warn you right now that you are going to crave this every day.

Autumn Dessert with Perks

• Vegan no churn ice cream that is creamy, smooth, easy to scoop and is NOT icy!
• Dairy free and gluten free
• Perfect amount of warming spice for an autumn day
• Can be made in advance
• Just a few pantry ingredients so really can make this any time of the year - even in summer.
• Can be made with leftover roasted butternut squash, pie pumpkin or any sweet winter squash puree.
• Delicious Italian dessert to serve after a Thanksgiving feast or any meal.

Ingredients

Full Fat Coconut Cream -Use a good quality product. Our favorite brand is Arroy - D. It gives you the smoothest and creamiest texture as it only has coconut in the ingredients. Do not use coconut milk, or any off-brand coconut creams as these will not work. (We only used Thai Kitchen as that is what they had at the market. However, we prefer Arroy - D as it takes less time to whip up.) Refrigerate the coconut cream overnight and do not shake the can. You only use the coconut cream solids to make a fluffy Homemade Coconut Whipped Cream that will be folded into the pumpkin mixture.

Sweetened Condensed Coconut Milk is dairy free. Great product if lactose gives you tummy woes or if you want to keep your pumpkin spice ice cream or coconut rice pudding vegan. However, you may exchange with a regular sweetened condensed milk if dairy is not an issue.

Pure Pumpkin Puree - the plain pumpkin canned version WITHOUT any spices. You do not want to choose pumpkin pie mix as we will be adding our own mix of spices in the recipe.

Vanilla - extract but can also use vanilla paste or 2-inch real vanilla bean

Spices - pumpkin pie spice, cardamom, and extra cinnamon

Alcohol - we used vodka. You can't taste it, but it is the secret ingredient hack for keeping homemade no churn ice cream soft and creamy. If you plan on serving dairy free pumpkin ice cream to children, you can just skip it. Feel free to try other alcohol flavorings like Frangelico, amaretto, or your favorites.

Espresso Shot - We have a Nespresso maker and that that thing goes everywhere with us. Road trips near and far. Whether we are enjoying an iced triple layer Bumblebee Coffee or café latte she does not disappoint. However, if you do not have an espresso maker, you can use strong brewed coffee, instant espresso in hot water or French pressed coffee to make an affogato. Like in our Tiramisu recipe, espresso delivers a big caffeine kick. If you are serving late in the evening, you can serve a decaffeinated espresso or decaf coffee shot instead.

Step By Steps

This is just an overview of the process. Please scroll down to the recipe card below for the full recipe.

• Refrigerate coconut cream overnight. Carefully scoop out ONLY the coconut cream solids from the can. Be careful to not let any of the coconut water into a bowl. Beat until light and fluffy.
• In a separate bowl, add the canned plain pumpkin, sweetened condensed coconut milk, vanilla, pumpkin spice, cinnamon, cardamom, and vodka (or alcohol of choice) and blend well.

• Carefully fold the whipped coconut cream into the prepared pumpkin mixture.
• Transfer to a freezer safe container and cover. Freeze for about 4 to 6 hours.

• Make espresso coffee shots!

• Scoop dairy free pumpkin ice cream into little cups.
• Pour espresso over vegan pumpkin ice cream, garnish and serve immediately.

Hacks for Making NO-Churn Ice Cream Softer

Have you ever made or tried homemade no churn ice cream but then were disappointed because it was icy and hard? Great news - we have cracked the code! Not only is this pumpkin ice cream dairy free, but it is also creamy, easy to scoop and not icy. Here are some of our favorite hacks for making the best softer scoopable ice cream at home.

1. Add alcohol. As you know alcohol does not freeze. All you need is about 1 tablespoon. We added plain vodka as we wanted the pumpkin spice flavors to shine through. However, you could add up to 3 tablespoons of your favorite flavored alcohol like Frangelico, Grand Marnier, amaretto or whatever your favorites are. However, it is best that the alcohol proof stays around 40% or less.

• Sugar does not freeze completely. We are not talking about imitation sugar but the real deal (glucose and fructose). We used sweetened condensed coconut milk to avoid the tummy woes with lactose.

Do you remember learning about molecules in science class? The reason why sugar does not freeze completely is because water has a lot of molecules, and it is easily for them to bind - so they bind first and freeze first. However, the sugar molecules are left with less options to bind to and therefore do not freeze completely.

• Fat - Full fat coconut cream is what we used in our dairy free pumpkin ice cream. Fat also does not freeze well. We make a Homemade Coconut Whipped Topping with chilled canned coconut cream. We use ONLY the coconut solids in the can - being very careful not to add any of the coconut water.

Fun Toppings

Pumpkin affogato is delicious served plain. If you want to take this coffee and cream Italian dessert to the next level, try these delicious topping ideas.

• Try a dollop of non-dairy whipped topping or coffee sauce.
• Candied pecans or toasted nuts of choice.
• Grated dark chocolate. If you can't find vegan chocolate, try our quick and easy homemade chocolate we used on top of our Spicy Chai Coconut Jelly desserts.
• Sprinkle of cinnamon
• Crushed biscotti or cookies
• Drizzle of your favorite liquor
• Sea salt
• Crumbled Spiced Coffee Cake on top
• Vegan caramel or chocolate sauce

How to Serve and Eat Affogato?

There really is no wrong or right way to serve affogato to guests but here are some guidelines.

1. Choose a cup or glass that can handle both hot and cold liquids and can hold about 2 scoops of ice cream and a shot or two of espresso.
2. Clear glass cups are nice so you can watch as the espresso being poured into the glass but not required. Some people use coffee mugs, margarita glasses, martini glasses or vintage glass dessert cups like us.
3. Freeze glasses or coffee mugs with ice cream for a few minutes before serving. This helps keep your ice cream cold, so it does not melt so fast when the espresso is added.
4. Don't pour extremely hot brewed espresso right over the ice cream as everything will melt immediately. Well, you can but it is best to let the espresso shot cool down a little bit, so it is still warm but not boiling hot. Then, pour it over the scoops of ice cream.
5. You can serve the dairy free pumpkin ice cream in a cup with a shot of espresso on the side. Then, everyone can make their own affogato at the table.
6. Take that concept one step further and set up an affogato dessert bar and let everyone add their own toppings just the way they like it.
7. Provide both long spoons and straws for your guests so they can enjoy every last drop.
8. First, we like to use a spoon to get a bite of both the vegan pumpkin ice cream and espresso with every bite. After everything is melted you can drink directly from the cup or use a straw.

Expert Tips

• Use a quality full fat coconut cream. It is preferable not to use a brand that has fillers or anything other than coconut in the ingredients.
• Refrigerate the coconut cream overnight in the refrigerator
• Chill the beaters and the bowl before whipping coconut cream.
• Use only the coconut cream solids and not the coconut water in the can.
• Fold in the coconut cream into the pumpkin mixture carefully so that it stays creamy.
• Allow the dairy free pumpkin ice cream to sit out at room temperature for about 15 minutes before scooping into bowls just like we do with our Mocha Banana Ice Cream or No-Churn Dairy Free Mango Swirl Ice Cream.
• The ratio of ice cream or gelato to espresso is roughly 2 scoops to 2 ounces (or 2 espresso shots).
• Do not try to change out the ingredient to try to make this healthier. For example, using maple syrup instead of sweetened condensed milk or using coconut milk instead of coconut cream. We have already done that it is an epic failure. Your ice cream will not be creamy but will freeze whole and you can't even scoop it out. 

How to Make Espresso or Strong Coffee?

There are many ways to achieve this.

• First you can use a proper espresso maker with coffee bean grinder.
• Portable espresso maker like a Nespresso machine. That is what we used.
• Extra strong regular coffee made the standard way but with half the water.
• Moka pot brews coffee by passing boiling water pressurized by steam through ground coffee.
• Instant espresso mixed with boiled water. If you have any leftover instant espresso, you can make a batch of our Chocolate Espresso Fig Balls.
• Make espresso in a French Press (coffee brewing device) by adding about 2 tablespoons of ground coffee beans for every cup of water.
• Feel free to make decaffeinated espresso or coffee for your guests if desired.

Can You Make an Affogato in Advance?

You certainly can! That is why this dairy free pumpkin ice cream affogato is such a great dessert when you are entertaining. Here is what you do.

1. Make a batch of pumpkin cinnamon ice cream the day before so it has time to firm up.
2. You can even scoop the ice cream into your serving dishes and cover them and place them in the freezer.
3. Then, when you are ready to serve dessert all you need to do is brew your espresso and have your toppings ready to go.
4. Take the prepared glasses of pumpkin gelato ice cream out of the freezer and serve with a shot of espresso. Let your guests pour their own warm espresso over the top and add their favorite toppings.

Variations

1. Life is busy. We totally get it. If you do not have time to make non-dairy ice cream at home, purchase one of the many pre-made lactose free or vegan options at the grocery store.
2. In addition, there are also many plant-based gelato brands at the market. In case you are wondering, gelato is like ice cream but contains more milk than cream. Many of the vegan gelato brands use oat milk or almond milk instead of dairy.
3. Our healthy lychee, raspberry and blueberry sorbets are made with just fruit and sugar. They are not generally used in an affogato with coffee.  However, they are delicious with a drizzle of Italian sparkling wine in the summer.
4. If you want to make this coconut affogato dessert for children, hold the vodka in the pumpkin ice cream. In addition, you can serve it with hot chocolate or hot apple cider instead of espresso or coffee.
5. Pumpkin pie ice cream is delicious all on its own without a shot of espresso or coffee for an anytime treat.

Frequent Asked Questions (FAQ's)

More Vegan Dessert Recipes

Easy Microwave Chocolate Pudding

No Bake Cranberry Bliss Balls

Dark Chocolate Macadamia Nut Cookies

Velvety Vegan Chocolate Mousse

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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Dairy Free Pumpkin Ice Cream Affogato

Dairy Free Pumpkin Ice Cream Affogato is an unforgettable Italian coffee dessert. Warm espresso is poured over no-churn vegan pumpkin pie ice cream.

Course Desserts

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Freeze time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 287kcal

Author HWC Magazine

Ingredients

Dairy Free Pumpkin Ice Cream

• 13.66 ounces coconut cream canned - full fat (403 ml) - chilled overnight in the refrigerator
• 11.25 ounces sweetened condensed coconut milk (320 grams)
• 1 cup pumpkin puree plain pumpkin - do not use pumpkin pie puree with the added spices
• 1 teaspoon vanilla extract or paste (or 2 inches real vanilla bean)
• 1.5 teaspoons pumpkin spice dried ground
• ½ teaspoon cardamom dried ground (optional but delicious)
• ½ teaspoon cinnamon
• 1 tablespoon vodka or other alcohol of choice - keeps the ice cream smooth and creamy.

Affogato

• 8 scoops dairy free pumpkin ice cream 2 scoops for each serving
• 8 ounces espresso shots 2 ounce espresso shot for each serving (or strong coffee)

US Customary - Metric

Instructions

• Place the coconut cream in the refrigerator overnight. Do not shake.
• Make Coconut Whipped Cream - Gently open the lid to the refrigerated coconut cream being very careful to not shake or stir. Place only the coconut solids into a bowl and whip with beaters until light and fluffy like whipped cream. Set aside. (Do not use any of the coconut water in the ice cream recipe as this will make the ice cream icy. You can use the left over coconut water in smoothies or other recipes.)
• Prepare Pumpkin Mixture - In a separate bowl add pumpkin puree, sweetened condensed coconut milk, vanilla, pumpkin spice, cardamom, cinnamon and vodka. Mix well.
• Carefully fold the coconut whipped cream into prepared pumpkin mixture.
• Pour the pumpkin mixture into a pan or plastic container. Cover and freeze for 4 to 6 hours.
• Remove dairy free pumpkin ice cream from the freezer. Place 2 scoops of vegan no churn ice cream into each glass. Place dessert cups with ice cream in the freezer for just a couple of minutes to chill while you brew your espresso.
• Make 2 shots of espresso or strong coffee for each serving. Allow the espresso to cool just a tiny bit so it is warm but not boiling hot.
• Pour the espresso shots over the pumpkin ice cream. Garnish with all your favorite toppings like whipped coconut cream, chopped candied pecans, crushed cookies, grated vegan dark chocolate, drizzle of your favorite liquor or whatever your little heart desires. Serve with long spoons and a straw, if desired, and enjoy!

Video

Notes

The dairy free pumpkin ice cream recipe makes enough for 8 + servings. The espresso for the affogato makes 4 servings. You will have extra ice cream leftover. 

Recipe Tips

• Use a quality full fat coconut cream. It is preferable not to use a brand that has fillers or anything other than coconut in the ingredients.
• Refrigerate the coconut cream overnight in the refrigerator
• Chill the beaters and the bowl before whipping coconut cream.
• Use only the coconut cream solids and not the coconut water in the can.
• Fold in the coconut cream into the pumpkin mixture carefully so that it stays creamy and fluffy.
• Allow the dairy free pumpkin ice cream to sit out at room temperature for about 15 minutes before scooping into cups. Run your ice cream scooper under warm water for a few minutes to make it easier to scoop.
• The ratio of ice cream or gelato to espresso is roughly 2 scoops to 2 ounces (or 2 espresso shots).
• The purpose of vodka is make a creamy smooth ice cream. If serving pumpkin ice cream to children - please omit. 
• Leftover dairy free pumpkin ice cream is best enjoyed fresh but it can be kept frozen up to one week. 
• If you do not have an espresso maker, you can use extra strong coffee. 

How to make a fun Candied pecan topping 

On the stove top, add about ⅛ cup coconut sugar and ½ cup of pecans, sprinkle of sugar and heat until the sugar melts. Remove from pan and place on a waxed paper lined dish until cools. Sprinkle on top of affogato treats and enjoy!

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 114mg | Potassium: 328mg | Fiber: 1g | Sugar: 28g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 0.2mg

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