Years ago, when my husband, daughter and I traveled in Thailand, we became addicted to mangos and sticky rice, a truly delicious sweet. After our return, we tried but could never duplicate the superb taste and texture of the authentic version. Although this black sticky rice pudding is a different dish, it reminds me of that delightful concoction. In fact, it’s so good you don’t even need the fruit. Although it’s high in saturated fat, it comes from the coconut milk, which may have healthful benefits.
Diddle Diddle Dumplings
2015-10-28 14:37:24
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Ingredients
- Sauce
- 1 1/2 cups brown sugar
- 1 1/2 cups water
- 1/4 cup butter
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- Dough
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter
- 2/3 cup milk
- Filling
- 4 Granny Smith apples
- 1/2 tsp. cinnamon
nstructions
- Preheat oven to 350 F.
- To make sauce: In a large saucepan, combine ingredients. Bring to a boil for 5 minutes. Remove from heat and set aside.
- To make dough: In a large bowl, combine flour, baking powder and salt. Using a pastry blender, cut in butter until pieces are pea-size. Make a well in center of flour mixture. Add milk all at once. Stir just until moistened. On a lightly floured surface, knead dough gently for 10-12 strokes, or until nearly smooth. Roll dough into a 10″ x 12″ rectangle.
- To make filling: Peel and grate apples. Spread evenly over dough. Sprinkle with cinnamon. Starting from long side, roll dough into a tight roll. Pinch seam to seal. With a sharp knife, cut into 12, 1″ thick slices. Arrange slices face up in a 9″ x 13″ baking dish. Pour sauce over dumplings and bake for about 50 minutes, or until golden. Cool slightly on a wire rack. Serve warm with whipped cream or ice cream.
- Book Reference – The Rest of the Best – Vol. 2 (Page: 296)
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