Let’s Cross Over

loveliz

loveketut

lovewayan

lovetutti

lovetemple

letscrossover

For the last leg of Liz’s journey, she finds “LOVE” in Bali. Meeting her future husband, Felipe (real name: Jose Nunes), helped change her way of thinking. She discovered that she can find balance with love and spirituality. She not only found love in the form of her soulmate, but she also found love in the friends she met (not just in Indonesia, but throughout her journey) like Ketut Liyer, Wayan Nuriasih and Tutti.

I felt that a sweet dish would be the best representation of Liz’s time in Bali. I could just imagine young Tutti making these fun and easy-to-make sweet treats with her mom.

lovecakesLEAD

Gemblong (Indonesian Sweet Rice and Coconut Fritters)
Yields about 14 fritters

INGREDIENTS
2 cups sweet rice flour (I used Koda Farms Blue Star® Mochiko)
2 cups sweetened coconut flakes
2 teaspoons kosher salt
3/4 cup coconut milk, heated
1/4 cup water
2-3 cups oil, for frying
1 pint coconut-caramel sauce (recipe HERE)

METHOD
In a small saucepan, heat the coconut milk and water till almost boiling. Stir occasionally to avoid scorching. Set aside.

Place the oil in a Dutch oven or cast-iron skillet over medium-high heat till oil is shimmering (not exactly boiling but very hot!).

lovedough

Mix together the rice flour, coconut flakes and salt in a medium-sized bowl.
Slowly add in the heated liquids, using a rubber spatula to mix it all together. Once all of the liquid has been added use your hands to finish incorporating the dough. The dough should be slightly damp, like cookie dough.

lovecakes

Using a 1/4 cup measuring cup or scoop, portion out 12-14 balls of dough. Form the dough balls into about 1/2-inch thick, cylindrical patties.

lovefry

Place one of the patties into the frying oil to check for proper temperature. The patty should start frying immediately but not so much that the fritter begins to burn quickly. Adjust temperature of oil as needed. Fry the dough for about 2-3 minutes then flip, cooking for an additional 2 minutes. Remove from the oil using a pair of tongs and place onto a paper towel-lined platter to cool down.

lovefrydry

Once cooled down (about 10 minutes), dip into the caramel sauce (recipe HERE) and shake off the excess sauce, and place onto a Silpat- or parchment paper-lined sheet tray to dry.

lovecakestyled2

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)

Smooth Operator

lovecakestyled2

This vegan caramel sauce–I dare say–tastes even better than its dairy counterpart. Perfect for topping an ice cream sundae or to add some flavor to your cuppa Joe, this caramel sauce goes with just about any sweet recipe, just like these Indonesian Sweet Rice Fritters pictured above. Did I mention that it’s vegan?

lovecaramelbowl

Vegan Caramel Sauce
Recipe adapted from Eff Yeah It’s Vegan!
Yields about 1 pint

INGREDIENTS
1 can coconut cream, separated from water
1 cup dark brown sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt

METHOD
Place the thickened part of the coconut cream into a sauce pan on medium-low heat, whisking in the dark brown sugar. Continue to cook the mixture for 20-25 minutes, stirring constantly, and lifting the pan off the heat if it begins to bubble to the point that it might overflow. Reduce the heat if it starts to bubble rapidly. The appropriate cooking temperature should be at a full, rolling boil but not boiling over.

Remove from heat and whisk in the vanilla and salt. Pour it into a glass bowl or pan to cool. This creates a very thick but pourable caramel sauce.

lovecaramel

 

Return to the accompanying recipe HERE

Return to the full story HERE