Faikakai Topai

his desert is a favourite in my family, it’s sweet and very delicious. Here is a recipe I received from an coconut cream website which is the exact same way my family makes it.. To visit the website click this link > http://www.ilovecoconutcream.com/faikakai-topai-dumplings-in-sweet-coconut-sauce/

Coconut Sauce

• 2 cups raw sugar
• 2 cups of coconut cream (thick consistency eg. Kara)

Dumplings/Topai

• 4 cups of plain flour
• 4 teaspoons of baking powder
• 1 tablespoon of sugar
• 1 cup of coconut cream
• 2 - 2 1/2 cups of water
• Pot of water to cook

Instructions

• Heat a large pot half filled with water and bring to the boil then reduce to gentle simmer.
• In the meantime make coconut sauce. Using a medium saucepan, gently heat the sugar on medium high heat, stirring, until it begins to melt. Take care not to burn the sugar by stirring the sides to avoid heat spots. Once the sugar starts to melt, reduce the heat slightly, then begin to drizzle about a tablespoon of coconut cream into the sugar mixture at a time, stirring it in well taking care not to burn yourself from the steam as the cream hits the sugar. Continue stirring in all of the cream until a thick golden coloured caramel develops. Remove from the heat and strain any hard bits of sugar and allow the sauce to cool slightly.
• To make the dough, sift the flour, baking powder and sugar into a bowl. Add coconut cream and water and mix until just combined. The dough should be fairly dry although wet enough to come away from the side of the bowl easily. Wet a tablespoon and scoop spoonfuls of dough and careful place spoon into the simmering water until the dough comes away easily into the water. Continue to spoon the dough into the water until the pot is full (remembering that the dough balls will puff up slightly once cooked.) Place lid over the pot and allow the dough balls to steam and cook gently for about 12-15 minutes. Use a slotted spoon to remove dough from the pot onto a platter. Cut open to test if cooked through. Whilst warm, dice dough balls into small pieces. Pour over coconut sauce and serve.

Notes

• To keep the dough light and airy, try not to over mix the dough and cook it on a gentle simmer with the lid on so it steams.
• Parcel up extras with a little foil to gift :)

Procedure writing-Recipes

Another day that we learn about Procedure writing. Today's lesson was all about re-creating a recipe known to Miss.Stone when she was in intermediate. This recipe involves mostly potatoes so we had to come up with a name. When I say "we" I mean Lindakiki and Maara. Afterwards we are going to follow this exact recipe and hope that we have a great result. Here is our recipe and funky recipe name. Also if you ever want to try this recipe, you should know that it's a quick process depending on how much you are making.

Cheesy Minions and a side of Bob

Ingredients:

Potatoes (numbers depends on whether you're having lunch or a small snack)

Milk

Cheese

Salt and pepper(Pepper optional)

Butter

Bacon Bits

Salad(Tomatoes, lettuce, red onions, salad dressing-lemon)

Resources:

Microwave

Bowl x2

Wooden Spoon

Ice cream scooper

Grill

Forks, Knives

Plates

Method:

1. Wash or Clean your potato very well but leave the skin on.
2. Put potato in microwave for at least 3 minutes depending on the size.
3. Cut in half or just the top and scoop out the potato and into an empty bowl.
4. Mix the potato with milk, fillings(salt, pepper, butter, bacon bits)
5. Place the mixture back into the potato skin. Sprinkle on the cheese on top.
6. Put the potatoes under grill until the cheese melts.

Salad

1. Chop tomatoes into small wedges. Place wedges on top of 3 layers of lettuce.
2. Chop onions into thin pieces and once again place on top of lettuce.
3. Add the leftover bacon bits to the salad and then squeeze lemon on top for the dressing.

Anzac Cookies

Recipe to make 30 ANZAC cookies

W.A.L.T write a step by step instruction

S.C-write an ANZAC cookie recipe

Ingredients you need:

• 1 ½ cup flour
• 1 ½  cup of coconut
• 1  ½ oats
• 1 cup of brown sugar
• 180 grams of butter
• 3 tablespoon golden syrup
• ¾ teaspoon baking soda

Resources you need:

• 2 baking trays
• measuring cups and spoons
• baking paper
• large mixing bowl
• mixing spoon

1.Wash your hands

2. Get the ingredients out.

3.Preheat the oven to 180 degrees.

4. Get 2 trays  out, lay two pieces of baking paper on the baking tray.(make sure that the the baking paper covers the front of the tray which is where the cookies will be placed on)

5.Put 3 tablespoons of golden syrup, and  put it into a microwave-safe bowl. Then add 180 grams of butter and then melt the golden syrup and butter in a microwave.

6.Put 1 cup of brown sugar into a see through bowl. Then get 1 and half cups of oats, flour, coconut and put all the ingredients into the see through bowl. Mix all the dry ingredients together.

7.After that get 2 tablespoons of hot water and ¾ of teaspoons of baking soda.

8. Mix the butter and the baking soda into the dry ingredients. Mix well

9. Put your hands into a bowl with cold water, and grab a medium piece of the ANZAC cookie dough. (The cold water stops the dough from sticking onto your hand)Roll the medium pieces of dough into a small ball. Place 3 ANZAC doughs going across the baking tray and 5 ANZAC doughs going down. So there is 15 cookie doughs on each baking trays and it all adds up to 30 cookie doughs.

10. Put the trays into the oven and bake for 15 minutes.

11. Eat and enjoy.

Making the cookies were quite easy even though we didn’t participate much in cooking the cookies. The ANZAC cookies were amazing, I could taste the oats and the golden syrup which made the cookie soft and delicious. I would recommend that all the people who love cooking and cookies shall try this recipe.