Pearl Tapai Compote

Pearl Tapai compote is very easy to make, perfect for those of you who just started learning to cook. To be more delicious can be served cold with ice cubes or shaved ice.

Pearl Tapai Compote

Ingredients compote Tapai Pearl:

  • Tapai cassava, 250 grams, diced
  • Sago pearls, 75 grams, boiled until cooked
  • fro, 100 grams, boiled, thinly sliced
  • Coconut milk, 800 ml of 1 / 2 coconut
  • pandan leaves, 2 sheets, summarize
  • Sugar, 150 grams
  • Salt, 1 / 2 teaspoon

How to make a compote Tapai Pearl:

  • Boil coconut milk, pandan leaves, sugar and salt over medium heat, stirring frequently until boiling.
  • Enter tapai cassava and fro. Bring to a boil again, remove from heat.
  • Pour compote tapai in a serving bowl, add the pearl to it. Serve warm.

Recipe for 5 servings compote Tapai Pearl

Pumpkin Muffins with Fruit Toppings

For Mother’s Day, I decided to make a treat everyone could eat.  That meant I would have to make something that was low fat, low sodium, and mostly paleo.  I found this recipe that looked pretty good on Paleomg.  My husband wanted something in individual servings so he wouldn’t eat too much!  I used parchment muffin cups that worked really well.  This recipe made enough for seven people with a little left over for the next day.

Pumpkin Muffins with Fruit Toppings

Pumpkin Muffins with Fruit Toppings

Ingredients

  • Pumpkin Muffin
  • 1-16 oz can of pumpkin
  • 1 cup of honey or sweetener of your choice
  • ⅔ cup of olive oil
  • 9 eggs
  • 3 tsp vanilla
  • ¾ cup of ground flax seed
  • 3 T cinnamon
  • 1 T ground ginger
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 2 tsp sea salt
  • Fruit Topping
  • 6 cups of fresh or frozen berries. I made three separate batches. One blueberry, one raspberry, and one strawberry. 2 cups for each small batch.
  • For each small batch:
  • 2 T honey or sweetener of your choice
  • 2 T lemon juice
  • 2 T arrowroot powder

Instructions

  1. Preheat oven to 350′
  2. Setup muffins tins with muffin paper cups or grease 3 4×4 dishes.
  3. Mix together pumpkin, honey, oil, eggs, vanilla, and spices.
  4. Add ground flax seed, baking soda, baking powder, and salt. Mix well.
  5. Fill muffin tins or separate and fill 3 4×4 dishes.
  6. Bake for 20-30 minutes.
  7. Using three medium saucepans or one large saucepan, add berries and cook over medium heat.
  8. Add honey, lemon juice, and arrowroot powder. Stir frequently.
  9. Cook until berries break down. About 10-15 minutes.
  10. Take berries off of heat and let thicken for about 5 minutes.
  11. When muffins are done top with berry mixture.
  12. These are best when warm. Store in the refrigerator.

Milk Pudding Strawberry Sauce Recipe

Milk Pudding Strawberry Sauce Recipe

Ingredients for Milk Pudding Strawberry Sauce:

  • 1 / 3 pack of white powder
  • 50 cc of liquid milk
  • 30 grams of strawberries, in a blender with 50 cc water
  • 1 / 2 item egg whites
  • 1.5 tbsp sugar

Strawberry Sauce Ingredients:

  • 30 grams of strawberries, in a blender with 50 cc water
  • 1 tablespoon granulated sugar
  • Flour corn taste

How to Make Milk Pudding Strawberry Sauce:

  1. Boil the juice in strawberry jelly and 1 tablespoon granulated sugar
  2. Beat the egg whites with sugar until thick
  3. Pour batter into egg whites for the te; ah shaken, bit by bit, stirring evenly.
  4. Take the mold, wet it with water, then pour batter pudding and chill.
  5. Remove pudding from the mold, serve with strawberry sauce.

How to Make Strawberry Sauce:

  1. Boil strawberry juice and sugar until dissolved.
  2. Thicken with cornstarch and stir well.
  3. After boiling, remove and let cool.