Monday, December 17, 2018

Pan de coco - Whole wheat buns filled with sweet coconut filling

I have signed up last 2 weeks of Blogging Marathon too for this month. I don't know how i did that, the themes were so interesting, i couldn't stop myself. I wasnt confident enough to do the post today, as i was still contemplating whether to do the regular marathon along with bake-a-thon. At the very last minute, i ditched the other feeling and went ahead and planned the posts for this week.
The theme for the marathon is to Cook from capital city. We have to pick a capital city and cook from 3 capital cities that start with the same alphabet. Yup, stop, catch your breadth and read that line again. Let me make it simple, pick an alphabet, and pick 3 capital cities that start with the same alphabet. Yeah, the master behind these themes are our one and only Srivalli!!! Many Bm-ers would agree on this hyper enthusiam which we get ourself into, valli makes very good of use of this, by giving delicious themes to us.
Coming to the theme, i picked up the alphabet 'M' and chose to cook from 3 capital cities that start with 'M'. Today's post is from Manila, the capital city of Philiphines. 

Pan de coco, a soft and fluffy bun filled with sweet coconut filling. A bun that can be enjoyed warm with tea or coffee. The sweet coconut filling beautifully flavored with vanilla renders an amazing flavor to the buns. The roots of these buns are traced to honduras, but the original version has coconut flakes kneaded into the dough, so you can say this pan de coco with the sweet meat filling belongs to philiphines. This bread is quite popular in philiphines in most of the bakeries and is enjoyed for breakfast. 
The filling is made using fresh coconut, but in case you are not able to source fresh coconut, go ahead and use dessicated coconut. The Original recipe doesnt use all spice int hefilling, but since i had a tsp of it left after the Christmas bread, i just used it up in this. This is one amazingly soft bread and a must try if your are bread lover.
Source from here
1& 1/4 cup whole wheat flour 
1 tbsp vital wheat gluten
1/2 tsp Instant yeast
1/4 cup sugar
165 ml milk 
30 grams unsalted butter, chopped into cubes 
3 tbsp milk + 1 tbsp oil for brushing the top of the buns

2 tbsp unsalted butter 
3/4 cup freshly grated coconut
5 tbsp brown sugar
1/2 tsp all spice(a mix of clove, cardamom and cinnamon)
1 tsp vanilla extract
3 tbsp milk

  • In a large bowl, take together flour, gluten, and yeast together and whisk well to combine.
  • In a microwave safe mug, take milk and heat it for 40 seconds, remove it and add butter and let it sit for a minute or two for the butter  to melt.
  • Add this butter -milk mixture to the flour mix and using a wooden spoon, mix it all together to form a dough.
  • Once the flour gathers into a dough use your hand and knead the dough to form a soft dough. It is a easy dough and comes together like a dream.
  • Cover the dough  and let it sit for an hour or until it doubles in size. The climate here is a little cold, so I left it for 90 minutes to double up.
  • When the dough is resting, let us make the filling. In a sauce pan, add butter ,when it starts to melt, add  coconut, brown sugar, spices and vanilla and milk. Let this simmer in a slower flame until all the liquid dries up and comes together into a delicious mass. Let this cool well.
  • Once the dough has doubled up, punch it down , deflate the air, knead it once more and divide the dough into 7 portions. I actually divided the dough into 5 (almost 90 grams each)parts and felt the buns were a bit big. 
  • Flatten each dough portion, stuff it with 2 tbsp of coconut stuffing, gather the edges of the dough and shape into a bun. Place the shaped bun in a greased baking pan. Repeat the same with the rest of the dough portions. Once done, using a fork, prick few holes on top of the buns.
  • Let the buns sit for another 30 minutes for the second rise. Preheat the oven to 170C, brush then top of buns with milk-oil mix, bake the buns for 25 minutes, then again increase the oven temperature to 180C, brush the tops of the buns with milk-oil mix again and bake again for another 12 minutes.
  • Remove the buns from the oven, let it sit for 2 minutes in the pan, then slowly remove the buns to wire rack to cool completely.


Saturday, December 15, 2018

Eggless Christmas Fruit Cake, No Alcohol, Loaded with nuts, warm spices and lots of love

Christmas Fruit Cakes, the mere thought of it you get a picture of rich,dark color cake studded with colorful fruits.  We love fruit cakes at home, atleast me and hubby. Both the kids dont like anything in their cakes, nothing should be seen on top or inside the cake.Last year, we had a small get together for christmas with our friends and their families. I baked this fruit cake along with some other bakes as small return gifts for each of them.  The cakes were such a hit with them, i baked them again  on demand. 
Recently in October, when i made a small gift basket for my friend, i baked this cake agan, as this is one of her favorite cakes i make. Even after baking this so many times, i dont have this cake in my blog, such a shame isn't it! I dont know why, i m not able to click my food when i make it for gatherings. I either run out of time or feel lazy to set the scene to click, mostly the later. 
So, while making a note of bakes for this bake-a-thon, i decided to make this fruit cake too. So, here it is, our favorite fruit cake. The only prep in this bake is, soaking of fruits, which I would recommend for atleast 2-3 days, i usually do it for 3 days. 
When i baked these last year, i had stock of palm jaggery syrup in hand, so i used 1/2 cup of syrup and 3/4 cup sugar for the recipe, the cake had a  beautiful deep color. Since i didnt have the syrup in hand, i baked with normal brown sugar, will try to make it again with the syrup and try updating the recipe. It is one of my fool proof recipe and a perfect gift for this festive season, loaded with dry fruits, nuts, warm spices and lotssss of love.
2.5 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup brown sugar (Kindly read above highlighted notes)
3/4 cup oil
1 cup buttermilk
1 cup fresh orange juice
1/4 cup almonds
1/4 cup silvered pistachios
1/4 cup chopped macademia nuts
1/4 cup cashewnuts
1/4 cup raisins
1/4 cup cranberries
1/4 cup chopped dried pineapple chunks
1/ 4 cup chopped dried mango
3 nos dried figs, chopped into small chunks
2 tbsp candied ginger
10 nos glazed cherries, chopped

For the spice
1 cinnamon stick
4-5 nos cloves
4-5 nos cardamom
1/2 tsp dried ginger powder
  • Take all this in a spice grinder and grind it to a fine powder. I used my mortar-pestle and hand pounded to a almost fine powder.
  • Squeeze around 6-7 oranges to get 1 cup of juice, you might get another 1/4 cup extra, which you can gulp after the hard work of chopping and soaking.
  • In a glass container with lid, take all the fruits mentioned above. I chopped almonds and cahewnuts into 3 pieces each, macademias into halves. Take all the chopped dried fruits and nuts in the container, add the orange juice to it. Mix well, cover it with a lid and refrigerate until you make your cake or atleast a minimum of 24 hours.
  • On the day of making the cake, remove this soaking fruits and keep it on the counter an hour ahead of baking.
To bake the cake
  • Preheat the oven to 170C and prepare 2 5 inch cake pans, line it with parchement paper or grease it with oil and dust it with flour. I used 2 5 inch pans and 1 4 inch pan and got totally 3 medium sized cakes.
  • In a large bowl, sift together, whole wheat flour, baking powder, baking soda,  add the spice powder and brown sugar to this and mix well to a uniform mix.
  • In another bowl, take oil, buttermilk and tip in all the soaked fruits with its juice, add 1/4 cup of water to the container, mix and pour that water too in to this wet ingredients. Whisk well using a balloon whisk.
  • Now, slowly add the dry ingredients to the wet ingredients in 3 batches and using a spatuala mix to form a smooth batter. Do not mix vigorously, mix in single direction.
  • Divide the batter amongst the prepared pans, tap it twice to release any air. Bake the cakes in the preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.
  • Remove the cakes from the oven, let it sit for 5 minutes in the pan. Then usign a blunt knife slowly loosen the sides of the cake from the pan, unmould the cake onto the wire rack and let it cool completely.
  • Wrap them in cling wrap and let it sit on the counter for a day. If more than one day i usually refrigerate the cake and warm it for 20 seconds before serving.


Thursday, December 13, 2018

Eggless Sugarless Whole Wheat Pear and dates double chocolate muffins

When i baked a sugarless pear bread for the #Breadbakers, i wanted to my kids to taste it, though my elder tried a slice, he immediately sensed the fruit in the bread, because i processed the fruit with the peel, there was this slight crunch of that peel. Since Brother monkey didn't wanted to try another slice, the lil monkey followed. Most of the bakes i made this bake-a-thon, were done with kids in mind. But the pear bread i made with dates was such a delight to our taste buds, i wanted to bake one with chocoalte for them.
So for this muffins, i carefully peeled the fruit and processed it with some dates. And also added vanilla and choco chips. The muffins are a big hit, my elder one is enjoying it for his snack for the past 2 days. I havent told them yet that is has the same fruit, it is chocolate that made the trick. Do try, and i bet your kiddos too would enjoy them  and you too can sneak a piece or even two!
1 cup whole wheat flour
1/4 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1 tbsp flaxseed meal, mixed with 1/4 cup warm water
3 nos pears
12 nos soft dates
2 tbsp honey
1 tsp vanilla
1/4 cup oil
1/4 cup dark chocolate chips

  • Preheat the oven to 170C. Line a muffin pan with liners. I got around 10 muffins from the above measurement. Used a 6-hole muffin pan and 4 silicon moulds.
  • Wash and peel the pears. Chop them into rough chunks, pit the dates.  Take the chopped pears and pitted dates in a mixer, blend them into smooth paste. Mix flaxseed meal with warm water and let it sit for 2-3 minutes.
  • Remove this paste to a separate bowl, add  flax egg to this, along with oil,vanilla extract and honey. Whisk this mixture well to combine.
  • In another bowl, sift together flour, cocoa, baking powder and baking soda. Add this dry mix tot he wet mix in batches and use a spatuala to mix the contents together. Take care not to mix vigorously, mix in single direction.
  • Dump in the chocolate chips and mix again. 
  • Pour the batter into the prepared muffin tins, fill 3/4th of each hole and bake the muffins in the preheated oven for 35-40 minutes or until a skewer inserted in the middle comes out clean.
  • Remove the muffins from the oven, let it sit for  5 minutes and take them off the muffin pan and let it cool on the wire rack.  Serve them warm and enjoy guilt-free.


Tuesday, December 11, 2018

Eggless Whole Wheat Pear Bread- Vegan Quick Bread, No Sugar Added, #BreadBakers

I m baking with Bread Bakers after a long hiatus. Thanks to December and the baking fever, I joined. The theme for this month's bread was also interesting, Fresh Fruit and No White sugar.  That made me more interested, i chose to bake a pear quick bread. I have used mejdool dates and honey as sweetners. In case you dont want to use honey, do increase the dates 6 or even 8 to get a sweeter bread.
I have flavored the bread with some ginger, cardamom and cloves. The warm spices makes it a perfect bread for the season. The bread was perfectly sweet for us, we enjoyed it warm as such. A lovely bread for a scrumptious breakfast or can also as an evening snack with some hot coffee.
1 cup Whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp honey (avoid for a vegan version)

1 tbsp flaxmeal , mixed with 1/4 cup of water
2 normal sized pears
4-5 nos mejdool dates (increase to 8, incase omitting honey)
1 tsp ginger powder

6-8 cardamom, pounded
3 cloves, pouned
1 tsp vanilla extract
1/4 cup oil

  • Wash the pears, i didnt peel the skin, if you dont like the skin in your bakes, do peel. Core and Chop the pears roughly. 
  • Take the chopped pears along with mejdool dates, in a mixer and blend it to a smooth paste.
  • Take this paste in a bowl, add oil , flax egg and vanilla extract to it and whisk well.
  • In another bowl, take together flour, baking soda and powder, freshly pounded cardamom and cloves. Whisk well to combine.
  • Slowly add the dry mix to the wet in batches and using a spatula, whisk the flour into the wet mix. Take care not to mix vigorously, and mix in single direction.
  • Pour the batter into the prepared tin, bake inthe preheated oven for around 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Once done, remove the loaf and let it sit for 5 minutes, then using a blunt knife loosen the sides of the bread from the tin, then slowly unmould the cake onto a wire rack. Enjoy a warm slice with a hot cup of coffee or tea.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breads with Fresh Fruit and no White Sugar. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at
This month, the Bread Bakers are making Breads with Fresh Fruit and no White Sugar, a theme chosen by Renu of Cook With Renu. Here are everyone's Breads with Fresh Fruit and no White Sugar:

  • Apricot Sour Cream Bread from Karen's Kitchen Stories
  • Blackberry Blue Cheese Walnut Loaf from Food Lust People Love
  • Eggless Whole Wheat Pear Bread from I Camp in my Kitchen
  • Hawaiian Sweet Buns from Gayathri's Cook Spot
  • Honey Oatmeal Applesauce Bread from the Mad Scientist's Kitchen
  • Julekage from All That's Left Are The Crumbs
  • Sugar free Harvest Muffins from Cook's Hideout
  • Monday, December 10, 2018

    Eggless whole wheat and oats Banana loaf

    For the second week of Bake-a-thon, i have taken "Fresh Fruits in Bakes" as my theme. The first post in this genre, is obviously banana bread. Banana bread is something that gets baked almost twice in a month, sometimes i bake it plain, sometimes add chocolate, sometimes oats and i have tried adding spices too. 
    This banana loaf is with oats, i have also added some chocolate chips and walnuts too. 
    A perfect afterschool snack for your kids, that can also be enjoyed for breakfast with some warm coffee.  I have included 1/4 cup of milk in the ingredients list, but sometimes the banana and oil blended together will be enough liquid to hydrate the flour mix, so if planning to make it vegan, go ahead and omit the milk.  Do try and let me know how you liked it

    1.5 cups whole wheat flour
    1 cup quick cooking oats
    3 nos bananas ( I used the Philippines banana)
    3/4 cup brown sugar 
    1 tsp baking powder
    1 tsp baking soda
    1 tsp cinnamon powder
    1/2 cup oil
    1/4 cup milk (optional)
    1/2 cup dark chocolate chips
    1/4 cup chopped walnuts

    • Preheat the oven to 170C, line a loaf tin with parchment. I used a 7 inch loaf tin.
    • In a large bowl take together flour and oats, to this add baking powder, baking soda and cinnamon powder
    • In another bowl, take the bananas,add oil, sugar and milk to it and using a electric blender, blend it smooth. This can be done with a fork too, but i prefer a smooth banana purée, as my kids don’t like even a minute chunk of banana in the bake.

    • Now to this add the dry flour mix in 3 batches and using a spatula mix it to smooth batter. Take care not mix vigorously, and mix in one direction.
    • Scrape the batter into the prepared  loaf tin and bake the cake in a preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.

    • Once done, remove the loaf tin from the oven, let it sit for 5 minutes then loosen the sides of the loaf from the tin, then slowly remove the loaf onto a wire rack and let it cool completely. Serve it warm

    Check out the other bloggers doing this Bake-a-thon

    An InLinkz Link-up

    Friday, December 07, 2018

    Eggless Whole Wheat Apple Jam muffins with caramel fudge

    I always end up with lots of apples and bananas after navrathri, i m sure it must be the case with many who keep golu. Bananas atleast i freeze them to be used later in smoothies. But with apples i don't know what to do? How much can we eat, and how much can we cook? 
    This time, i just shredded all the apples around a dozen of them and made into a jam, nothing fancy, just a normal homemade jam, with lots of spices. It tasted a bit like halwa too, this way you get to satiate your sweet tooth too.
    Okies i still have some leftover apple jam, so decided to make them into muffins for the bake-a-thon. These muffins are not the fluffy kind, these were a little bit dense, but a nicer dense, not the cardboard-y dense. Every bite bursting with the flavors of the apple jam and the warm spices added to it. To top it more, i inserted a caramel fudge candy into each muffins to get that warm gooey caramel when you enjoy the muffins warm. These are perfect breakfast muffins, if you chuck the caramel, since i made these for kids, i thought why not? Make these for a quick evening snack to surprise your lil kings/queens at home.
    3/4 cup whole wheat flour
    1/2 cup apple jam
    1/4 cup sugar ( i didnt add sugar at all, as i felt the sugar in the apple jam was well enough)
    1/4 cup poil
    1/2 tsp baking powder
    1/4 tsp baking soda
    1/2 cup butter milk
    8-10 nos caramel fudge toffees

    For the Apple Jam
    3-4 medium sized apples
    1 tsp cinnamon powder
    2 pinches of nutmeg powder
    2-3 cloves pounded
    1/2 tsp ginger powder
    4 tbsp brown sugar
    1 tbsp butter

    • Wash, peel, core and shred the apples. In a sauce pan, add butter, next add the shredded apples, saute it. 
    • Next add the spices and sugar and mix well. Let this cook in slow flame, until all the liquid is absorbed. Once done, cool it completely and use it in the cake. If not using immediately, store it in an air-tight container in the fridge.
    • This can be used as a spread on breads/roti's, tastes delicious.
    Method for the muffins
    • Preheat the oven to 170 C and line the muffin tray with liners. I got around 8 medium-sized muffins for the above measurement.
    • Sift together flour, baking soda and baking powder. Since i have added all spices to the apples, i didn't add  any spices to the flour mix. 
    • In another bowl, take the apple jam, add oil and buttermilk to it and whisk well to a smooth liquid, it won't be runny, but a smooth wet substance.  To this add the flour in batches and using a spatuala mix the contents to smooth batter. 
    • Take care not to mix vigorously and mix in single direction and see to that no white flour is left in the batter. The batter would be thick, so you have to spoon the batter into the moulds. If you feel it is very thick, add 2-3 tbsp of water/milk/buttermilk to it and mix again.
    • Using an ice-cream scoop, scoop the batter into the prepared muffin holes. Fill 3/4 of each hole. Stick a caramel fudge candy in the middle of the muffins. I left a little of the candy to peep out of the muffin.
    • Bake the muffins in the preheated oven for about 40-45 minutes or until a skewer inserted in middle comes out clean, in this case you might get some gooey caramel!!
    • Remove the muffins from the oven, let it cool on the wire rack, serve them warm. To enjoy the gooey caramel, the muffins must be served a little warm. If they are pretty cool, you might taste chewy caramel, in that case warm the muffins and serve.
    • Both the kiddos wanted some chocolate on top so i drizzled a little ganache on top and served.


    Thursday, December 06, 2018

    Eggless Whole Wheat Cardamom flavored Mango Muffins

    I love gifting my friends edible gifts. I wait for opportunities, birthdays, anniversaries, 'just like that i made this'  and make them guinea pigs for many of my experiments. We celebrated a dear friend's birthday in October, i made some granola, nankhatais, her favorite fruit cake, mango muffins, ragi ladoos etc to add to her gift basket.  I frosted the mango muffins with ganache, which is her favorite frosting. 
    The muffins were such a hit, kids wanted me to make it again. So, for diwali when i made mango ladoos, my son was behind me asking me bake mango muffins for him. I froze the leftover puree, so last week when i was planning the bake-a-thon bakes, i made these again and this time, ensured i click them for the blog too. 
    The Gift basket i made for my friend's birthday
    The recipe is my fool-proof vanilla cake recipe, which i have tweaked a bit and have used mango puree for the liquid. The canned puree, adds such a gorgeous color, i know it might not be natural, but then if you are using canned goods once in blue moon, it is fine. I m waiting for the mango season to make these again with alphonso or the sidhri variety. These are great afterschool treats and a wonderful way to make your kids enjoy fruits, if they run a mile, hearing the name

    1.5 cups of Whole Wheat flour
    1 cup mango puree, i used canned
    3/4 cup sugar
    1 tsp baking powder
    1/2 tsp baking soda
    7-8 cardamom pods, cover removed and pounded well
    2-3 cloves pounded 
    1/3 cup - 1/2 cup butter milk 
    1/2 cup oil
    1/4 cup cream cheese
    2 tbsp butter, at room temperature
    1/2 cup whipping cream
    2-3 tbsp icing sugar
    Take cream cheese, butter and whipping cream together in a bowl, whip together for 3-4 minutes, add icing sugar and whip for another minute. The frosting should be thick and holding by this time. Keep it refreigerated until use.
    Method for the muffins
    • Preheat the oven to 170C, line a muffin tray with liners. I got around 10 muffins. Depending on how you fill the muffin tray, you might get around 10-12 normal-sized muffins.
    • In a large bowl, sift together whole wheat flour, baking powder and baking soda. To this add pounded cardamom and clove powder. 
    • In another bowl, take mango puree, sugar, add oil and butter milk to it and using a electric beater beat together to form a uniform liquid.  you can also whisk it with your hands, i prefered electric beater.
    • Take the dry flour mixture and add it to the liquid in 3 batches. While adding mix it together using a spatuala. Take care not to mix vigorously. Mix in one direction, see to that there is no traces of flour in the batter.
    • Using a ice-cream scoop or a ladle, scoop the batter into the prepared muffin tray. Fill 3/4 th of the each muffin hole. I usually grease the ladle or the ice-cream scoop with little oil, so the batter won't stick to it.
    • Bake the muffins in the preheated oven for 40-45 minutes or until a skewer inserted in the middle of muffins comes out clean.
    • Once done, remove the muffins from the oven, transfer it to a wire rack, let it cool completely. If serving without frosting, serve it warm. 
    • If planning to frost, fill the frosting in a piping bag, using any nozzle, pipe some cream on top and enjoy the muffins. 



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