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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

 

Ingredients:

Cake:

  • 145g sugar
  • 160g rice flour
  • 1 tsn vanilla essence
  • 240g cantaloupe flesh, diced
  • 60g honey
  • ½ tsn ground ginger
  • 1/8 salt
  • 1 tsn lemon and lime zest

Syrup:

  • 120g cantaloupe flesh, diced
  • 20ml honey
  • ½ tsn lime and lemon zest
  • 1/8 tsn ground ginger
  • 30ml water
  • 50g palm sugar

 

Method:

  1. Spray 4 x 200ml cake moulds with oil spray.
  2. Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
  3. Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
  4. Pour the cake batter into the 4 ramekin moulds, 150ml in each.
  5. Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
  6. Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
  7. Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
  8. Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
  9. Pass the syrup through a sieve and leave aside to cool.
  10. Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
  11. Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

 

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Tropical Summer Fudge Slice

Posted on Posted in Slice .

Tropical Summer Fudge Slice

Tropical Summer Fudge Slice recipe

This slice was originally planned to be a summer fudge, that incorporated zesty lime, lemon, pineapple and kiwi that would be off-set slightly by the mellow flavored cantaloupe.

My experiment failed (way too much liquid to solid ratio), however it produced a really unique flavour hit that I had to take advantage of.

Therefore after a scan of my cupboard and a brainstorm of what I could turn this soft fudge into I decided to create a slice.

Add a solid base and some stabilizing elements in the mix and boom a really uniquely flavored, well set and textured slice in a flash.

I do realize Summer concluded 7 days ago, but some Summer fruits are still delicious and juicy sweet.

Ingredients:

Base:

  • 160g sweet plain biscuits (I have used Nice)
  • 40g butter

Filling:

  • 180ml condensed milk
  • 150g sugar
  • 120g butter
  • 1 tbsn lemon
  • 1 tbsn lime
  • 220g white chocolate
  • 50g kiwi fruit
  • 60g pineapple
  • 100g cantaloupe
  • 140g flour

Method:

  1. Place the 125g of biscuits in the food processor and blitz until the mix resembles fine breadcrumbs.
  2. Add the melted butter to the biscuit mix and stir to combine.
  3. Line a 20cm x 20cm slice tin with baking paper.
  4. Pour the biscuit mix into the tin and flatten with the back of a spoon until the mix is compressed and firm, place in the fridge to set.
  5. Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
  6. Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan.
  7. Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
  8. Place the kiwi, pineapple and cantaloupe in a food processor and blitz until smooth.
  9. Pass the puree through a sieve and stir into the chocolate mix to combine.
  10. Add the flour and stir until well combine.
  11. Spoon mix into the tin on top of the biscuit base.
  12. Place the slice in the oven and bake for 45 minutes or until the top of the slice is golden brown and the middle is hard on touch.
  13. Set aside to cool in the tin.
  14. Once cooled place in the fridge overnight to set completely then cut and serve.

Note:

  • You will need 1 kiwi fruit, a small can of pineapple pieces and a cantaloupe for this recipe.

 

Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe
 

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