Ice Cream / Mango Mochi

Ingredients:
3/4       cup tapioca starch
1/4       cup sugar
3/4       cup water

Inside Ingredients
1         small mango
           ice cream of your choice (I used homemade red bean ice cream)

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Instructions
1.  If making ice cream mochi, start with scooping out ice cream into small balls. 
2.  Place the ice cream balls in a cupcake liner and put them back in freezer immediately until solid. 
3.  Once ice cream balls are frozen, you will be able to start making the mochi skins.

or if using fresh mango

1.  Slice mango into small square chunks. 
2.  Place in the freezer for 15 minutes to let it solidify making it easier to work with the mochi later. 

Mochi Skin:
1.   In a microwaveable bowl, combine tapioca starch and sugar until well mixed. 
2.   Add in the water and mix until smooth. 
3.   Cover the bowl with plastic wrap gently and place in microwave on high for 1 minute. 
4.   Remove bowl, mix the tapioca with a silicone spatula, cover gently again and microwave for 1 min.
5.   Remove bowl, mix the tapioca with a silicone spatula, cover gently again and microwave for 30secs
6.   Once the mochi is cooked it should be a fairly translucent color and not white. 
7.   Allow the mochi to cool a few minutes prior to working with it. 

8.   Place a sheet of parchment paper on a baking tray or working surface and cover with corn starch or potato starch.
9.   Spread the mochi on the working surface and roll into a thin layer with a rolling pin covered with corn starch or potato starch. 
10. Refrigerate the thinned out mochi in the fridge for 10 minutes or until it is set. 
11. Remove mochi from the fridge and cut 8-9 circles using a cookie cutter (I used the lid of a jar).

Mochi Balls**:
12. Take the ice cream balls out of the freezer one at a time, we must work fast to prevent melting.
13. Place the ice cream ball into the center of the mochi wrapper.
14. Pinch the four corners of the mochi wrapper together to wrap the ice cream ball.
15. Quickly wrap the mochi ice cream ball in a plastic wrap, twist the top to close and place it back in the freezer in a cupcake pan to maintain it's shape. 
16. Let ice cream mochi sit in freezer for a few hours before serving.
17. When ready to serve, let mochi ball sit in room temperature for a few minutes to soften. 

** You can replace the ice cream balls with mango pieces if you choose to use mango instead of ice cream. 

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Mango Mousse Cake

9" Mango Mousse Cake Recipe

Ingredients:

Chocolate Cake Bottom 
3/4       cup flour
1/3       cup cocoa powder
1/2       teaspoon baking powder
1/2       cup sugar
2          tablespoons brown sugar
1/2       cup sour cream
1/3       cup vegetable oil
1          large egg (room temperature)
1          teaspoon vanilla extract 

Mousse
1          cup mango puree (made from scratch of 3 large Costa Rican sized mangos)
3          packeets of gelatin (or 2.5 tablespoons) 
1/4       cup cold water
1/3       cup sugar
1          cup heavy whipping cream, (whipped to stiff peaks)

** save 1/3 of the mango mousse gelatin mixture for the jelly topping

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Instructions

Crust:
1.  Grease the bottom of a 9" spring form cake pan and line with parchment paper.  
2.  Preheat oven to 325*F.
3.  In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4.  In a separate bowl, mix egg, vanilla extract, sour cream and oil. 
5.  Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool. 

Mango Mousse:
7.  In a small bowl, mix gelatin powder with 1/4 cup cold water and let sit for 5 minutes.
8.  In a small saucepan on medium heat, heat mango puree and sugar until dissolved. 
9.  Add gelatin mixture to heated mango puree and mix well. 
10. Remove from heat and let cool. 
11. Reserve 1/3 of this new mixture for jelly topping at the final step. 

12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. 
13. Gently fold the whipped cream into the cooled mango mixture. 

Cake Assembly:
14.  After the crust has cooled, gently pour the mango mousse over the crust. 
15.  Let the mango mousse set in the fridge for at least 1 hour. 

.... 1 hour later ....

16.  Pour the previously reserved gelatin mixture over the top of the mousse.
17.  Place back in the refridgerator for at least 3 hours or until it is set. 
18.  Gently remove cake from the spring form pan. 
19.  Decorate and enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Chinese Mango Pancake (芒果班戟)

Asian American fusion mango pancakes (芒果班戟)

Ingredients:

2/3    cup all purpose flour
1       tablespoon custard powder
1       tablespoon sugar
1       tablespoon vegetable oil
1       cup milk
2       large eggs

Filling Ingredients:
1       box (250mL) of dulce crema aka. heavy cream
1.5    tablespoons sugar
1       large mango

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Crepe Instructions

1.  In a small bowl, beat eggs, milk and sugar until smooth. 
2.  Add in flour and custard powder, mix well until smooth. 
3.  Add in oil, mix well until smooth. 
4.  Scoop out half a ladle of the pancake/crepe mixture and pour it into a non-stick pan/crepe pan on low heat. 
5.  Cook on one side only until it is just cooked. 
6.  Remove from pan and place on a plate to cool. 
7.  Repeat cooking process until all of the mixture is used. 
8.  Let crepe/pancakes cool to just about room temperature. 

..... while crepes are being cooled, prepare the filling .....

(Whipped cream is not available for purchase in stores, so we must make our own using dulce crema in Tamarindo, Costa Rica)

Filling Instructions

9.   In a medium sized plastic bowl, mix together the dulce creama and sugar. 
10. Whip the dulce creama until it starts to form peaks. Place back in fridge until ready to prepare the crepes.
11. Cut the large mango in strips. 

Mango Pancake Assembly
12.  Once pancakes are cooled, place a dollop of whipped cream in the center of the pancake. 
13.  Add 2-3 strips of mango. 
14.  Fold two sides into the center and tuck the remaining two edges underneath forming a rectangle/square. 
15.  Chill in fridge for at least 30 minutes before serving. 
16.  Serve and Enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Chinese Mango Pudding (芒果普定)

Ingredients:

2.5    cup cold water
1       cup cane sugar
1       cup heavy cream (pre-chilled in fridge)
2       large Costa Rican sized mangos
8       sheets of gelatin

Additional Topping:
1       cup evaporated milk
4       mint leaves

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INSTRUCTIONS:

1. Peel and cut the mangos into pieces, and place in blender. 
2. In a medium-sized saucepan, combine water and cane sugar and stir on high heat until sugar is dissolved. Add in gelatin sheets and stir until it is completely dissolved and the solution becomes a thick mixture. 
3. Add the blended mangos to the sugar mixture and whisk until smooth. 
4. Add chilled heavy cream and whisk until it is completely integrated into the mixture. 
5. Carefully pour the pudding mixture into 4 glass cups or ramekins. 
6. Allow pudding to set in fridge for approximately 2 hours. 

..... 2 hours later / Pudding is set ....

7. Add your choice of amount of evaporated milk to the surface. 
8. Serve and Enjoy! 

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Chinese Pineapple Bun (菠蘿包)

Pineapple Bun. 

Bread Ingredients:

900    mL of flour (3.5 cups)
1/2     teaspoon salt
180    mL milk
1 1/2  teaspoons dry yeast
1/4     cup sugar
1/4     stick of unsalted butter
1        large egg

Topping Ingredients:
1 1/4 cup flour

Pineapple bun w. butter (菠蘿油)

1/3    cup sugar
1/2    stick of butter (room temperature)
2       eggs
2       tablespoon milk
1/2    tablespoon of baking soda
2       teaspoon baking powder

Final Touch to Topping Ingredients
1       small egg

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INSTRUCTIONS:

BUNS
1. In a medium bowl, combine the dry ingredients of flour and salt. 
2. In a small cup, combine yeast, sugar, butter and salt with the milk and heat in microwave until warm (approx. 25 seconds). 
3. Add the wet ingredients to the dry ingredients. 
4. Knead all the ingredients together. Add the egg.
5. Continue kneading the dough until it is elastic-like and no longer sticky. 
6. Once the dough is no longer sticky, place it back in the bowl and set aside with a damp towel over top for at least 30 minutes for the yeast to grow. The dough should be twice the size when done. 

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CRUST
7. In a small mixing bowl, beat the butter with a hand mixer until smooth and fluffy. 
8. Add in sugar slowly and continue to beat the mixture with hand mixer.
9. Add in eggs, milk, baking soda and baking powder. Mix until thoroughly mixed into the mixture. 
10. Add flour and mix thoroughly with mixer. 
11. Place the entire mixture in fridge for at least 30 minutes for the butter to solidify. If the mixture is not in a non-sticky solid state, leave in fridge for longer or add a bit of flour and knead it until it is no longer sticky. 

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PINEAPPLE BUN ASSEMBLY
12. On a clean flat surface, knead the bun dough to rid of all the air. 
13. Divide the bun dough into 12 equal portions and let rest for 10 minutes.
14. Remove the crust mixture from the fridge and divide it into 12 equal portions (same as the number of buns you want to create). The following is easier than it sounds. But let's prepare the oven. 

15. Preheat oven to 375*F.

16. Cut two square pieces of parchment paper. Take one of the portions of the crust mixture, roll it into a ball and place on one of the squares of parchment paper. Now, place the other square of parchment paper on top of the ball and crush with your hand until it is flat but not too flat. Remove the top piece of parchment paper so one side of the dough is exposed, wet your finger and gently wipe the exposed surface and place on top of one of the buns. The water helps hold/stick the crust to the bun. Gently press the crust into the sides of the bun and then remove the parchment paper. 
16. Using a thin sharp knife, slice some lines on the surface like steak grill marks. 
17. Crack open the final egg, beat it gently and brush some of this egg on to the tops of the crust. 
18. Bake in oven for 15-20 minutes. *If the crust isn't quite brown yet at the 10 minute mark, remove the tray and brush some more egg liquid on the crust and place back in the oven
19. Remove and let cool for 10 minutes.

Servings: 12 medium sized buns
Best Served: With a large square slice of butter in between the pineapple bun (a.k.a. 菠蘿油)

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

*Bread Flour - Add 1.5 teaspoons baking powder + 1/4 teaspoon salt to every cup of all purpose flour to increase gluten content for rising.

Chinese Egg Custard Tarts (蛋挞)

Chinese Egg Custard Tarts (蛋挞) actually originated from a Portuguese pastry (Pastel De Nata) which was introduced to Hong Kong in the early 1940s through a small Portuguese colony in Macau. Although I did try the Pastel De Nata while I was in Macau, I still prefer our own Cantonese styled version of the egg custard tarts. 

In Hong Kong, there are many variations of the 蛋挞 including the traditional egg custard, the milk custard, honey-egg and even ones garnished with the Asian delicacy of bird's nest (I am sure there are many more variations since my last visit to my hometown). Often found in Dim Sum Restaurants under the dessert section of the menu, I've always ordered it as part of the main course for brunch. 

There are definitely no Asian cha chan teng (asian dim sum restaurants) found here in Tamarindo, Costa Rica and having lived here for just over a year, I have started to have random cravings for Asian foods like the Chinese Egg Custard Tarts. 

Though it took a whole night to master the crust (not to mention having to miss a sunset surf session), I finally made it and ... look like having Asian Dim Sum could be a possibility here in Tama!

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Only took a million tries to get this one right!

Ingredients:

Crust
1     cup flour
1     cup softened butter
1.5  cups cane sugar
1     large egg

Egg Custard Filling

9     medium sized eggs
8     ml milk
4     drops vanilla extract
1.5  cups water 
1.5  cups cane sugar

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Instructions:

Crust
1. In a small bowl, mix flour, sugar and butter. 
2. Add egg and vanilla extract.
3. Mix well until the texture of dough is slightly moist and not oily like cookie dough. Add flour if it is still too oily. 
4. Pull dough and make a large ball shape.
5. Using a flat bottom of a plastic cup or measuring cup, flatten the ball until it makes approximately 5 inches in diameter.
6. Press the flattened dough into a muffin/cupcake mould and press the dough along the edges to create a 'cup' filling the cupcake mould. 

Egg Custard
7. Bring water almost to a boil, add in sugar to melt. Let cool to room temperature. 
8. Add eggs, milk and vanilla extract. 
9. Filter the mixture through a strainer 4-5 times to ensure a smooth consistency. 
10. Pour the egg mixture into each mould carefully. 
11. Preheat a small toaster oven for 5 minutes at 325*.
12. Bake at 325* for 20 minutes or until crust is golden brown and/or filling no longer jiggles. 
13. Let cool for 10 minutes. 
14. Serve and Enjoy!

Got lazy and made a giant Egg Tart with the leftover remaining egg mixture and dough.

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤