Category Archives: recipes

Lotus Blossom Cookie

4 C (1 bag) rice flour
2 C sugar
5 large eggs
1 can coconut milk
1/2 C water
oil for deep frying
Lotus Blossom deep frying mold (on Amazon)

Heat about 4 inches of oil to 400 in a deep pot. (on the stove, this is very low heat).

Mix all remaining ingredients thoroughly until there are no lumps, in a metal bowl. Make several balls from aluminum foil, about 1 1/2 inches in diameter

Heat mold in the hot oil for 5 minutes. Dip mold in batter so it comes about halfway up mold and put into oil. After it sizzles a few seconds, lift partway out of oil so the “flower: slips off and put the mold into the oil under the cookie to reheat. If it doesn’t slip off by itself, you may have to gently push it off with a small knife. Flip the cookie as it fries to golden and then remove with a slotted spoon and drape over an aluminum foil ball until is hardens. Cool. Repeat until batter is gone. Keep in air tight container and eat within a couple days.

from Judy N.

Fish Amok (serves 4-6)

2 catfish fillets
3 T Kreung (lemon grass paste)
1 1/2 C coconut cream
2 t palm sugar
one egg.
Chinese broccoli

Cut fish in 4-6 pieces. Combine next 4 ingredients. Place a little Chinese broccoli in bottom of a banana leaf “bowl”.and top with a piece of fish. When all bowls are filled, pour sauce over and place bowls in a steamer. Steam for 12 minutes, garnish with red bell pepper.

from Judy N.

Coconut Pound Cake

4 eggs
2 C all purpose flour
1/2 C melted butter
1/2 C coconut milk
1/4 C unsweetened shredded coconut
1 1/2 C sugar
2 T pure vanilla extract
1/2 t baking powder
1/4 t salt

Preheat oven to 325 . In a mixer, cream butter and sugar. Add eggs one at a time, Add vanilla, baking powder and salt. Blend in flour and shredded coconut.

Pour batter into an greased 8″ square cake pan. Bake for 90 minutes. Let cool completely before removing from pan.

from Judy N.