Showing Tag: "kumara" (Show all posts)

Sweet potato brownies with chickpea cookie dough

Posted by Bake Club on Tuesday, December 22, 2015, In : slices 

This is from a great book called Kenko Kitchen by Kate Bradley (Hardie Grant Books, 2015). It’s sugar-free, gluten-free and vegan. She’s based in Melbourne. This brownie recipe caught my eye because it adds in vegetables where our daughter won't notice them.

2 sweet potatoes, peeled and chopped into 5cm pieces (I used golden kumara)
14 medjool dates, pitted (I like to soak dates in filtered water for an hour before using, then drain)
2/3 c ground almonds
½ c  buckwheat fl...


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Sweet kumara pie

Posted by Bake Club on Saturday, November 21, 2015, In : desserts 

With leftover shortcrust pastry and boiled kumara on hand, I decided to make a sweet pie. I just looked for pumpkin pie recipes and improvised. This is a yummy spicy pie served warm or cold. I made an almond milk caramel sauce from Oh Ladycakes to go with. See how glossy and firm it looks in the photo? That's because I cooked the sauce a bit too long and it became so hard it set like that on the pie!
How I made the pastry:  In a food processor mix 1 3/4 c flour and 155g cold chopped butter unt...
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Frances's dried kumara

Posted by Bake Club on Friday, April 6, 2012, In : savoury 

OK, this isn't baking, but it does use the oven and I just wanted to share my all-time favourite snack. Mama Chan used to make these in her childhood in China - sweet potato slices dried in the sun. Then she made dried kumara throughout my childhood and I always gobbled them up.
Boil a pot of kumara with the skins on until just cooked through. Drain and leave to cool. Scrape the skin off with a knife. Slice into 1cm-thick slices. Spread on to a wire oven rack. Dry for several hours at 50-100C...
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Kumara sesame balls – fabulous friedness de Frances

Posted by Bake Club on Wednesday, March 2, 2011, In : sweets 

Mama Chan taught me how to make these and I am pleased to have been able
to show a few friends the technique, and now I can share it with the world wide web!

Makes about 20.
1 c boiled kumara, peeled and mashed (purple flesh but you can use the orangey ones if you like)
1 ½ c glutinous rice flour (available at Asian grocers. This does not have gluten in it;
it’s called glutinous because of the sticky nature of the flour when it’s cooked)
½ c sugar (could be icing, ...


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Frances makes Ginny's pumpkin pie and adds kumara

Posted by Bake Club on Tuesday, November 30, 2010, In : desserts 

Hard not to be impressed by the deep, malty colours of Ginny's pumpkin pie (see below). So when I just happened to have some leftover roast pumpkin and orange kumara I decided to make a gluten-free version.
I followed Ginny's recipe and used cream instead of evaporated milk. I also made g-f pastry for the first time with butter and a g-f flour mix. I blind baked the pastry shell for about 15 mins. It turned out a bit too buttery and crumbles easily but still nice. I think the kumara and pumpki...
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Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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