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.
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!
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.
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*