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Before you jump to What Happened To My Cendol? recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Just about every article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very good guidance. But occasionally the last thing you wish to do is put together a whole dinner for yourself and your family. Once in a while you need to check out the drive through while you’re on your way home and complete the day. There is zero reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because many of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here’s how you’ll be able to eat healthfully while you are at a fast food spot.
Aim for the side dishes. Not too long ago, the only side dish item at a fast food restaurant was French fries. Now lots of the fast food selections have been widened quite a bit. Now quite a few of them offer salads. You might get chili. You can also purchase a baked potato. You could get fruit. There are many wholesome options that do not include things like putting something deep fried into your body. When choosing your supper from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you can keep your fat content as well as your calorie counts low.
Basic reason states that the simplest way to lose pounds and get healthy is to ban fast food from your diet completely. While this is usually recommended all you need to do is make a few good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you require most is just to have somebody else do the cooking. When you choose wholesome menu items, you do not have to feel terrible about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to what happened to my cendol? recipe. To cook what happened to my cendol? you need 29 ingredients and 22 steps. Here is how you do it.
The ingredients needed to cook What Happened To My Cendol?:
- Prepare Pandan Mousse:
- Get 6 g Gelatine Powder,
- Take 125 g Coconut Milk Preferably Organic,
- You need Pandan Leaves Coarsely Chopped, 7
- Provide 2 Egg Yolks,
- Take 50 g Granulated Sugar,
- Provide 1 TSP Pandan Paste,
- Take 200 g Heavy Whipping Cream,
- You need Mirror Glaze:
- Provide 33 ml Water,
- Take 6 g Gelatine Powder,
- Provide 42 g Granulated Sugar,
- Prepare 50 g Condensed Milk,
- Prepare 92 g High Quality White Chocolate Preferably Valrhona.
- Provide 1/2 TSP Pandan Paste,
- Use Azuki Bean Soup:
- Provide 63 g Good Quality Azuki Beans Preferably Organic,
- Get 100 g Coconut Cream Preferably Organic,
- You need Nature's Superfood's Yacon Root Syrup, 10g Adjust To Preference
- You need 2 TBSP Desiccated Coconut Preferably Organic,
- You need Pinch Matcha Salt,
- You need Yacon Root Syrup Caviar:
- Provide 2 TBSP Coconut Rum,
- Get 250 g Canola Oil,
- Prepare 25 g Nature's Superfood's Yacon Root Syrup,
- Get 13 g Fresh Lemon Juice,
- Get 1/8 TSP Agar Agar Powder,
- Provide White Chocolate Flower Pod:
- You need 50 g High Quality White Chocolate Preferably Valrhona,
Steps to make What Happened To My Cendol?:
- Pls visit: https://www.fatdough.sg/single-post/2018/07/25/Croque-Madame for the matcha salt recipe.
- Prepare pandan mousse. - - Prepare the mousse a day in advance. - - Bloom gelatine powder with 2 TBSP of hot water. - - Stir until dissolved. Set aside. - - In a blender, add coconut milk and pandan leaves. - - Blitz until smooth.
- Pass the mixture thru a fine sieve over a bowl. - - Using the back of a spoon to squeeze out as much mixture as possible. Discard the residue. - - Set aside.
- In a bowl, whisk egg yolks and sugar until well combined + sugar has dissolved. - - The color should be pale yellowish. - - At the same time, in a sauce pot over medium heat, add the pandan coconut mixture and pandan paste. - - Stir to combine well.
- As soon as you see bubbles start to form along the edge, add in the bloomed gelatine. - - Stir to combine well and remove from heat. - - Ladle the mixture slowly and gradually into the yolk mixture while still whisking to temper the yolks.
- Keep ladling until the mixture is fully incorporated. - - Set aside to cool down slightly. - - In a separate bowl, using a hand mixer, whip cream until stiff peaks form. - - Fold the whipped cream into the yolk mixture in 1/3 portions. - - Fold until well combined.
- Transfer the mixture into the sphere mold. - - You should have 4 spheres. - - Freeze in the freezer preferably overnight.
- Prepare the mirror glaze. - - Prepare the glaze a day in advance. - - Bloom gelatine powder with 1 TBSP of hot water in a small bowl. - - Stir to dissolve the gelatine and set aside. - - In a sauce pot over medium low heat, add water, sugar and condensed milk. - - Stir to combine well and until the sugar has dissolved.
- Once you see bubbles start to form along the edge of the sauce pot, remove from heat. - - Add in the white chocolate. - - Stir until the white chocolate has completely melted. - - Add in the bloomed gelatin and pandan paste. - - Stir to combine well and until the gelatin dissolved. - - Stir to combine well.
- Pass the mixture thru a fine sieve over a bowl. - - You may have to pass thru the sieve a few times to remove any excess air bubbles. - - Cover with cling film, making sure that the cling film is in contact, chill in the fridge overnight.
- Prepare the azuki bean soup. - - Prepare this soup 4 hours before assembly. - - In a sauce pot over medium-high heat, add azuki beans and water. - - Make sure the water is more than enuff to submerge the beans, about 500ml. - - Bring it to a boil.
- Allow the mixture to boil for about 4 to 6 mins. - - Drain off the water thru a strainer. - - Return the beans into the sauce pot. - - Add in more than enuff water, about 500ml, to fully submerge the beans. - - Bring it up to a boil.
- Lower the heat down to a simmer. - - Allow the mixture to simmer for about 1.5 to 2 hrs or until the beans are soft and easily squashed by your fingers. - - Add in more water if needed, during the simmering process. - - Transfer into a blender.
- Add in the rest of the ingredients and 50ml of the simmering liquid. - - Blitz until smooth. - - Transfer into a bowl and set chilled in the fridge.
- Prepare yacon root syrup caviar. - - Chill a bowl of canola oil in the fridge overnight. - - Add Nature's Superfoods' yacon root syrup, lemon juice and agar agar powder into a sauce pot. - - Stir to combine well and until the agar agar has dissolved.
- Transfer over a medium heat. - - Simmer for a couple of mins, remove from heat and let it sit for 5 mins. - - Transfer the syrup into a squeeze bottle or a syringe. - - Drip droplets of the syrup into the chilled oil. - - Chilled in the fridge for at least 10 mins. - - Drained thru' a fine strainer. - - Wash thoroughly under running water and set aside to drain off any excess liquid.
- Prepare white chocolate flower pod. - - Prepare this at least 4 hrs in advance before assembly. - - Melt 35g of white chocolate on a double boiler. - - Once completely melted, remove from heat.
- Add in the remaining 15g of white chocolate. - - Stir until completely melted. This is to temper the white chocolate. - - To create that curl effect, I use a thicker piece of paper and roll it to create a curve. - - Using a paint brush, brush the tempered chocolate onto a parchment paper.
- Brush to resemble leaves. A total of 12 leaves. - - Place the parchment paper over the curled thick paper. - - Set aside in the fridge until completely chilled. - - Once chilled, brush a thick dot on a parchment paper.
- Place the 3 leaves onto the dot to resemble a flower pod. - - Repeat the process for the remaining leaves. - - Set aside in the fridge until completely chilled. - - Pls tuned in my Instagram highlights for better visual.
- Assembly and serve. - - Melt the mirror glaze on a double boiler. - - Unmold the frozen mousse spheres onto a cooling rack over a sheet pan. - - Pour the mirror glaze over the spheres. - - Let the glazed sphere sit for while for the mirror glaze to set and scrape off any excess droplets.
- Scoop the azuki bean soup into serving plates. - - Place the white chocolate flower pods in the middle. - - Carefully place the glazed frozen mousse onto the pods. - - Garnish with yacon root syrup caviars. - - Serve immediately.
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