Coconut Skiver w/Coconut
Aebleskiver - a Danish dessert, like doughnut holes, but sweeter. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar."
2 1/2 cups coconut milk
1/4 cup blackstrap molasses
1 cup muscovado sugar
2 cups coconut milk
1 1/2 cups all-purpose flour
1/2 cup mochiko rice flour
2 eggs, separated
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons sugar
1. In a heavy sauce pan or pot, combine coconut milk and molasses over medium heat until it comes to a gentle boil;
2. Add muscovado sugar and stir well to dissolve into mixture. Continue cooking at a gentle boil, stirring constantly and reducing heat as necessary to keep from boiling over;
3. Cook mixture until it reaches 200°-220°F on candy thermometer ('jelly' stage) - approximately 1 hour of cooking time. The mixture will have reduced by at least half.
4. Remove from heat and let cool for a bit before transferring into a clean glass jar. Coconut jam should keep in the refrigerator for about 2 weeks.
For this recipe, the coconut jam will have a room-temperature consistency similar to soft fudge. For use as a sauce, spoon a desired amount into a microwaveable container, add milk or water by the teaspoon, and heat for 10-12 seconds until the right consistency is achieved.
1. Pre-heat aebleskiver or takoyaki pan over medium heat;
2. Separate the eggs and beat whites until stiff, then set aside;
3. Combine the remaining ingredients (including egg yolks) and mix until smooth. Fold in egg whites;
4. Add scant vegetable oil to pan and heat, then spoon batter into wells until just to the top;
5. Spoon small portions of coconut jam (about 1/4 teaspoon) onto batter before the first turn, then continue cooking 'skivers as usual;
6. Serve with a side of coconut jam and freshly grated coconut.