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Lara Lees Banana And Coconut Sugar Lumpia And Caramelized Pineapple Pavlova Recipes

Coconut sugar, the granulated, dried, and cooked nectar made from coconut palm blossoms, is difficult to resist.
Its relative palm sugar, which is obtained from the sap of palm tree trunks, is a characteristic element of south-east Asian sweets, rich, smokey, caramel, and earthy.
In a pavlova, coconut sugar transforms the flavor, imparting honeycomb flavors with a tinge of bitterness reminiscent of the top of a creme brulee.
With my deep-fried lumpia, I’ve also paired it with bananas for a flavor of sunshine that will leave you with sand between your toes.
Caramelized pineapple and toasted coconut combine beautifully with the rich, honeycomb flavors of this pavlova.
The golden color of the meringue comes from the coconut sugar, which resembles fading sunlight.
There are no shortcuts; undissolved sugar causes pavlova to drip sugar syrup or collapse, so blending the sugar in the food processor at the start ensures it dissolves readily.
For a great pavlova with a mallowy center and crispy shell, follow my timings.
1/8 tsp fine sea salt 1 tbsp cornflour 1 1/2 tsp white-wine vinegar 1 1/2 tsp vanilla extract For the topping 1/2 pineapple, cored and cut into 2 1/2 cm x 4cm pieces 2 tbsp coconut sugar or shredded palm sugar 230g caster sugar 6 egg whites (220g) 1/8 tsp fine sea salt 1 tbsp cornflour 1 1/2 tsp white-win
Place the pineapple in a single layer on a baking sheet coated with greaseproof paper, sprinkle with two teaspoons coconut sugar, and bake for 15-20 minutes, or until caramelized.
Take the fruit from the pan and place it on a platter.
Replace the parchment paper on the tray, add the desiccated coconut, and roast for three minutes, or until golden. Remove and set aside.
Using a new sheet of greaseproof paper, draw a 20cm circle and place it pencil side down on a greased baking tray.
Pulse the coconut and caster sugars for 30 seconds in a food processor.
Whisk the egg whites and salt together in a clean dish until soft peaks form, then add the sugar mixture a spoonful at a time, beating for 30 seconds between each addition.
Scrape down the rims and whisk for another five minutes once all of the sugar has been added.
If you rub a small amount of the meringue mixture between your thumb and forefinger, it should be smooth; if you can feel any sugar grains, keep whisking.
Whisk the cornflour, vinegar, and vanilla extract into the meringue mixture briefly to incorporate.
Scoop the meringue onto the paper’s circle outline and smooth it out evenly.
Create an indent in the center (to hold the cream later), then drag the meringue in upward strokes around the outside, making small peaks with a palette knife.
Reduce the temperature to 140°C (120°C fan)/275°F/gas 1 after placing the dish in the oven.
Bake for two hours, or until the pavlova is dry to the touch and readily lifts from the parchment paper.
Turn off the oven and let it inside to cool for at least two hours, preferably overnight, with the door slightly ajar.
Whip the cream until it thickens before serving.
Place the pavlova on a serving platter and pour the cream over it.
Toasted coconut is sprinkled over top, followed by caramelized pineapple, passion fruit, and mango.
Serve right away.
Banana and coconut sugar lumpia Lara Lees banana and coconut sugar lumpia Lara Lees banana and coconut sugar lumpia Lara Lees banana and coconut sugar lumpia Lara Lees banana and coconut sugar lumpia Lara Lees banana and coconut sugar lumpia Lara Lees banana and coconut sugar chunk
Picture courtesy of The Guardian/Issy Croker
Tamara Vos did the food styling.
Louie Waller did the prop styling.
Fried banana snacks are common in Asia and have been a part of many people’s childhoods, including mine.
This recipe is based on lumpia pisang in Indonesia and turon in the Philippines, both of which are deep-fried spring rolls stuffed with sugar-coated bananas that caramelize as they cook, enhancing sweetness and flavor.
Instead of rolling the wrappers, I fold them, resulting in a textured, roti-like snack that is crunchy and deliciously gooey.
For the lumpia, 400g overripe bananas (peeled weight), from roughly 5 medium-sized ripe bananas 50g coconut sugar, or shredded palm sugar 1/8 tsp fine sea salt 70g plain flour, sifted 8 x 15cm square frozen spring roll wrappers, defrosted 500ml neutral frying oil, such as sunflower oil
To avoid lumps, gradually add the flour, stirring after each addition.
The batter will have a small runniness to it.
To keep the spring roll wrappers from drying out, place one on a work table and cover the rest with a damp cloth.
Cover one side of the wrapper with three level teaspoons of banana filling, leaving a 1 1/2 cm border.
Wet your index fingers in a dish of water, then run them down the edges of the wrapper.
To seal the wrapper, fold the other half over the filling and press the sides down.
Continue with the remaining wrappers and banana mixture until all of the filling is gone.
Pour the oil into a deep-sided, heavy-bottomed pan, filling it no more than two-thirds full.
Preheat the oil to 160 degrees Celsius (325 degrees Fahrenheit), then add four lumpia and fry, turning halfway through, for about six to eight minutes, or until golden.
Take with tongs from the oil and drain on a kitchen towel-lined tray.
Raise the temperature of the oil to 160 degrees Celsius and fry the second batch of lumpia.
(Frying in two batches keeps the oil temperature consistent.) Let the cooked lumpia rest for five minutes before transferring to a cutting board and cutting each one in half to produce two squares.
Meanwhile, in a small bowl, combine the caster sugar and cinnamon.
To serve, place the lumpia on a big dish and sprinkle a quarter teaspoon of cinnamon sugar over each two-square portion.
Serve immediately with a half-teaspoon of condensed milk and a quarter-teaspoon of sesame seeds drizzled over each serve.
The lumpia can be kept in an airtight container in the fridge for up to two days after being fried; to reheat, place them on an oven tray lined with greaseproof paper and bake for 10 minutes at 200C (180C fan)/390F/gas 6.

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