Skip to main content

Lilikoi-Coconut MOffin

By
Last week I took part in a linky party for National Margarita Day. Click for my post...and the other offerings: here. All of the recipes looked fantastic, but The Little Ferraro Kitchen's Lilikoi Margarita with Li Hing Mui had me dreaming of lilikoi (passionfruit) all weekend.

from wikipedia.org

I mused aloud, Where can I find passionfruit?

My little Kitchen Elf looked at me, exasperated, "Mom, they have it at the Filipino store. Remember?!?"

Well, now I do. Let's go!

They didn't have any fresh ones, but they did have pulp in the freezer. Perfect! I defrosted one bag and decided to use some of it in our Monday morning MOffins. Then I made a lilikoi syrup for serving. These were lip-puckeringly delicious. I love lilikoi! Thanks, Samantha, for reminding me of this fruit.


MOffin = mochiko (sweet rice flour) + muffin. This makes for a quick and portable breakfast. I served these with some yogurt and fresh strawberries. Fast and tasty!

MOffin

  • 4  eggs
  • 1/2 C olive oil
  • 1/2 C lilikoi juice and pulp
  • 1-1/2 C coconut milk
  • 1/2 C organic coconut milk sugar
  • 1 T baking powder
  • 1/2 C unsweetened grated coconut
  • 1 box of rice flour
Mix the eggs and oil. Then mix in everything else until just moistened. Spoon the batter into greased muffin hollow.

Bake for about 30 minutes at 375˚F till the top of the MOffin is slightly browned and slightly cracked. Let cool for 5 minutes before turning the MOffins onto a cooling rack. While the MOffins bake, make the syrup.

Lilikoi Syrup
My syrup didn't retain that gorgeous, tell-tale passionfruit color because I only  had organic coconut sugar which is brown in color. If you want that bright orange, use granulated sugar. Next time...

  • 1 C lilikoi juice and pulp
  • 1 C organic coconut sugar

Place both ingredients in a medium saucepan. Bring to a boil and swirl until the sugar is completely dissolved. Simmer for 10 minutes. The syrup with thicken as it cools.

To serve, use a chopstick to poke a hole in the top of the MOffin. Drizzle the syrup into the hole and over the top.

*Update, 3/20/2014: Added this to Carole's Chatter, Food on Friday Coconut Linky*
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more