CANDIED GINGER

    Most of the Traditional Christmas Cakes, Puddings, Cookies call for Candied Citrus Peels, Fruits & Ginger. Simmer a few slices or pieces of Ginger in Sugar Syrup and there you go with flavourful Homemade Candied Ginger. All you need is just a few cups of Ginger, Sugar, a bit of time & patience.  It is so easy to make and much more flavourful than the store-bought Candied Ginger.  

    All these years, I was literally skipping on to the idea of adding Candied Ginger into any of the recipes which called for candied ginger.  The reason was I didn't have any & couldn’t find any in the store, or should I say I didn't bother to buy it? Then, thinking of making it... wasn't sure how and had always thought it was a tedious process.  Only until I figured out how to make Candied Fruits and Candied Peels. Since few years I have been making Candied Fruits and peels all by myself and this year planned to get my hands with Candied Ginger. I can hear some of you asking, "Why would I want Candied Ginger and above all why I should go to the length and breadth of making it at home?

CANDIED GINGER

    Homemade Candied Ginger is indeed the best, fresher with a stronger flavour, and it has no additives, preservatives or artificial food colouring.  Also, you can also reap the health benefits of ginger.  Ginger has been used medicinally for centuries.  Ginger is an extremely healthy herb with a variety of benefits. Research has shown it to be effective in treating upset stomachs, nausea, motion-sickness, pregnancy, lowering cholesterol and inflammation, preventing clogged arteries and may even kill cancer cells. 

    Anyway, we are not here to talk about the all known health benefits of Ginger.  But this Candied Ginger is literally so tempting that you may want to gobble up a few at the go.  Keep in mind to eat it in moderation.  Though it's loaded with health benefits, it also has the Sugar in it.  Candied Ginger is a versatile ingredient that will liven up so many dishes and drinks.

CANDIED GINGER

    The Candied Ginger were a Sweet, flavourful treat perfect for adding into Christmas Fruit Cakes, Puddings, Cookies, Muffins, Pancakes, Pies, Pear/Apple Crumble, Jams, Fruit Loaves, Cocktails, Mocktails and the list goes on and on!. It was worth the effort. I could even eat some Homemade Candied Gingers as such.

    And one bottom line note:  Don’t discard the drained Ginger Water & Syrup.  It yields you with two delicious by products: GINGER WATER & GINGER SYRUP!  Use the ginger water while making tea or a drink.  Add a teaspoon or two of Ginger Syrup to your drinks for a refreshing ZING!

For more CANDIED FRUITS & PEEL RECIPES, Click here...

Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes 
Soaking Time - 12-15 Hours/ Overnight

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE CANDIED GINGER

CANDIED GINGER

INGREDIENTS:

To Cook the Ginger Pieces:

For Candied Ginger:

CANDIED GINGER

METHOD:

• Scrape the outer skin of the Ginger.
• Chop the Ginger into small cubes or into thin slices & keep it aside.
• I used about 3 Cups of Ginger.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Ginger into it.
• Boil it on a medium-low flame for about 3-5 minutes. 
• Switch off the flame, Reserve 1/2 a Cup of Water and drain the remaining water.  (Reserve the water and it can be used for making)
  
• Reserve the blanched Ginger cubes.
• Add the blanched Ginger Cubes along with 1/2 cup of reserved Ginger into a pan.
• Add 2 Cups of  Sugar and 1 Cup of Water to the above ingredients. 
• Boil the Sugar Syrup on a medium-low flame, stirring occasionally.
• Cook until the Sugar is completely dissolved and the Ginger Cubes are cooked, and it has absorbed most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• Cook until it reaches one-string consistency.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Leave it aside in a wire rack to dry for 12-15 hours/overnight.
• Candied Ginger Cubes would have absorbed the Sweetness and would have turned dry.
• Soak it up in a Paper Towel for a few minutes if you feel the Candied Ginger to be moist.
• Mine was totally dry and had the perfect texture.
• I made Ginger candies to be used in Christmas Fruit Cake and to add them to Cocktails. 
• If you prefer to eat them as a Candy, gently toss the ginger slices in a bowl of sugar, so they are coated all over. Place the ginger slices back on the cooling rack to sit overnight.
• Store it up in clean Airtight containers.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Puddings, Crumbles, Bread Loaves, Ice creams etc., 

CANDIED GINGER

NOTES:

• I have used the young & small Ginger Roots while making Candied Ginger.  They're less woody and tender.  Learnt it after a prior trial that old ginger are not best while making Candied Ginger.
  
• Cut the Ginger into slices or into cubes.  I made small cubes out of it, as I made it specifically to be used in the Dry Fruit Mix for X'mas Fruit Cake.
• I cooked until the Sugar Syrup got completely absorbed by the Ginger Cubes.
• If there is any extra Sugar Syrup, drain it well through a colander.
• Save the Syrup & use in cakes, sauces and drinks. Goes well while making Teas.
• Stays good stored at room temperature in an airtight container. 
• Candied Ginger can be stored for up to 3-4 Months in the refrigerator.
• I have made this Candied Peel for baking purpose.
• I live in a humid area, so even if I toss them with Sugar, it tends to turn moist after a few hours. So, I left it as such and stored them in an airtight container in the refrigerator.
• Alternatively, if you are using the Candied Ginger as a SNACK. Strain and dredge the Cubes/Slices in finely granulated Sugar and place them on a rack to dry overnight. 
• If you live in a Humid area, you can dry the candied ginger in the oven.  Set the Oven to the lowest temperature and leave this for about 20-30 minutes, or until the Candied Ginger turns dry and crisp.  While cooking it in the oven, make sure to leave the Oven door slightly open. 
  
   

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

    Since 2019, I have been making goodies like Tutti Frutti & Candied Peels for my Christmas Fruit Cakes.  Since I first tried this, there was no looking back or buying tutti frutti and candied peels from stores. Why spend money to buy these goodies when they can be prepared at home and above all, they have no preservatives in it. With an added advantage, you can even adjust the Sweetness of these Tutti Frutti to your preference.   This way I was happy that I was making all goodies from scratch along with the thought that there are no preservatives or additives in it.  Homemade goodies were so good that the aroma and flavour of these goodies were so natural and welcoming.  All the more homemade Candied Peels were not bitter too.  I have a quick trick for that too.

If interested, head to the detailed recipe on HOW TO MAKE CANDIED ORANGE PEELS...

    This year, I made a whole new batch of Tutti Frutti with Raw Papayas and amazingly the Raw Papayas came out with a hue starting out with a Red to Orange to Pale Yellow.  And surprisingly it was unripe.  So I was able to play with it to get the needed texture.  To felicitate with the natural hue of this Papaya, I left them as such.  I didn't add any artificial food colouring to it.  So the cooking process was quick & I got a handful of Tutti Frutti in no time.

    Basically, the so-called Tutti Frutti as in Indian terms are confetti like coloured & Candied Raw Papayas.  I tried a new version of the same Tutti Frutti with all same steps and techniques with Pear.  The result was awesome with a crunchy texture.  But what we need to keep in mind is to adjust the cooking time to suit the variety of pear you are using to make this Tutti Frutti.  This recipe is something new, which is a product of my innovative twist.  

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

     I used up just 4 pears and I had almost 650 -,750g(3 Cups) of colourful homemade Tutti Frutti added into my stock.  Once they were ready, it was pretty hard not to marvel at these delectable homemade Tutti Frutti so colourful and beautiful. Appealing to my senses, I even gobbled up a handful as a snack.  Sweet indulgence to satiate my cooking endeavour.  Innovating and putting up with an all new recipe.  For all new trial, I got it nailed up with perfect texture. To be frank, I was totally impressed by my work and so I decided to post it up in my blog.

    This year, I have a whole new batch of Candied Raw Papayas, Candied Pears & Candied Orange Peels, all homemade goodness ready for my Christmas Goodies.  Christmas Fruit cake is going to be overloaded with these Homemade Candied Fruits.  And I am sure I am never to going to go for store-bought Tutti Frutti and Candied Peels anymore.

For more CANDIED FRUIT RECIPES, Click here...


Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 15-20 Minutes 
Soaking Time - 8-10 Hours/ Overnight
   

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

HOW TO MAKE TUTTI FRUTTI WITH PEARS

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

INGREDIENTS:

To Cook the Pears:

For Candied Pears/Tutti Frutti:

METHOD:

• Peel off the skin, cut the Pear into halves and decore it.
  
• Chop it into small cubes & keep it aside.
• I used about 4 Big Pears which yielded about 3 Cups.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Pears and cook it on a medium-low flame for about 3-5 Minutes. 
• The Pears should have turned translucent and only be half-cooked.
• Drain the half-cooked Pears in a Colander and keep it aside.
• Meanwhile,  Boil 2 Cups of  Sugar in 3 Cups of Water in a pan. 
• Boil the Sugar Syrup on a medium-low flame.
• Once Sugar is completely dissolved and it reaches one-string consistency, add the half-cooked Pear cubes into the Sugar Syrup. 
• Cook this on a medium-low flame for about 12-15 Minutes until the Pears are cooked and it absorbs most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• I cooked until the Sugar Syrup got completely absorbed by the Pears.
• Add few teaspoons of Vanilla Essence, give a quick stir and switch off the flame.

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

• Divide the Candied Pears into 3 portions.
• Add each portion into a separate bowl.
• Add a few drops of Red Food Colour to one bowl, Orange Food Colouring to the other bowl and Green Food Colour to the remaining bowl.
• Once the food colouring is added make sure the Candied Pears are mixed well, so that each piece is equally coloured.
• Cover & leave it aside for 12-15 hours/overnight.
• Candied Pears would have absorbed the Sweetness and Colour.
• Soak it up in a Paper Towel for a few minutes if you feel the Tutti Frutti to be moist.
• Mine was totally dry and had the perfect texture.
• Store it up in clean Airtight containers, individually or combined together.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams, Puddings etc.,
  

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

NOTES:

• Use firm, Pears for the purpose.
• Consistency of the Sugar syrup & cooking time plays a major role in the final texture of these Tutti Frutti.
• I slow-cooked with care until all the Sugar Syrup was totally absorbed by the Pear Cubes.
• During the process, make sure the Sugar Syrup doesn't get crystallized.
• Pears shouldn't turn mushy or overcooked.
• The amount of Sugar & Water I used in the recipe was perfect for the method I followed.
• If the Tutti Frutti is moist at the final stage, leave it in a paper towel, until the excess liquids are absorbed.
• You can get easy with the choice of colours for your homemade Tutti Frutti.
• I have used Red, Orange and Green.
• Use good quality edible food colours.

Ingredients for Soaking Dry Fruits - Christmas Cake Preparation

"The Ultimate Guide to Soaking Dry Fruits for Christmas Cake"

    'Tis the season, bringing beauty, colour, emotion, taste, and flavour. When I think about Christmas, the season reminds me of winter—cold and white. But I have never lived in a place where it snows. The misty cold winters of my hometown, Coimbatore, are a cherished memory I miss the most. Now, living in Malaysia’s tropical climate, Christmas comes with rain, as December is a particularly rainy month here.

    The season is brightly coloured in hues of red and green, decorations lighting up dark nights, and filled with the flavours of wine and fruits. The aroma wafting from freshly baked goodies and the melodious chorus of carols proclaim the arrival of Christmas, putting me in a festive mood. However, this year feels different with both my kids travelling and not at home for the season.

My Personal Tradition: Embracing Christmas Baking:

    As the countdown to Christmas begins, my daily routine is packed with seasonal duties: soaking dry fruits for the cake, cleaning the house, setting up the Christmas tree and nativity scene, baking the fruit cake, and planning the Christmas party menu. Despite feeling blue this year, I've managed to do most things, albeit with some procrastination.

When it comes to Christmas and Christmas fruit cake, I always think of local bakers soaking dry fruits in liquor for the season. It never occurred to me that I would do the same for my homemade Christmas cake. As a daughter-in-law, I have embraced the family tradition of making Christmas cake, passed down from my mother-in-law.

Traditional Christmas Cake: Soaking Dry Fruits in Alcohol

    Traditional Christmas cakes are rich with pre-soaked fruits in alcohols like rum, vodka, brandy, and wine. I have tried soaking dry fruits in rum, brandy, and even orange liqueur, all of which yield perfectly boozy Christmas cakes. However, my personal favourite is soaking the dry fruits with my homemade grape or raisin wine. After trying various alcohols, I've stuck to using my homemade wines, as I love making everything from scratch. I even make my own dry fruits, from tutti frutti with raw papayas and pears to candied peels and candied ginger. The only fruits I buy are raisins, dates, cranberries, and cherries.

Long-Term vs Short-Term Soaking: Which is Best?

    I usually keep a big batch of soaked fruits in my refrigerator for up to a year. Sometimes, a batch from the previous year remains intact, which I use in my Christmas cakes. Just drizzle a bit of alcohol from time to time to prevent them from drying up or spoiling. Proper storage ensures a longer shelf life.

    If you’re short on time, don’t worry. You can soak the dry fruits just a day before preparing the Christmas fruit cake. There are no strict rules on the type of dry fruits, nuts, spices, soaker, soaking duration, or preparation method. It’s all about your preferences and timing. What we need is a good Christmas fruit cake that tastes and feels good for the season.

    Here’s the method I follow for soaking the dry fruits for my Christmas cake. Use any preferred dry fruits, and choose your soaker—whether alcoholic or non-alcoholic. Above all, trust your instincts and cook in your style.

Step-by-step Guide on How to Soak Dry Fruits for Christmas Cake

Essential Dry Fruits for a Rich Christmas Cake

    Choosing a variety of dry fruits is key to achieving a flavourful Christmas cake. Opt for a mix that includes: Raisins, Sultanas, Glazed Cherries, Apricots, Dates, Dried Cranberries, Candied Peels (such as orange or lemon), Candied Pineapples, Candied Ginger etc.,

Select Your Soaker:

• Soaking in Alcohol: Alcohol such as rum, brandy, or wine adds depth and richness to the fruits. Homemade wines can also impart a unique flavour.
• Alternative Soaking Methods: For non-alcoholic options, consider soaking in Freshly squeezed orange juice for a citrusy twist, Brewed tea for a subtle infusion of flavour, Non-alcoholic fruit syrups or extracts for a sweet, non-alcoholic alternative

Mixing and Soaking Process:

• Combining Dry Fruits: Place all selected dry fruits into a large, clean jar or container.
• Submerging in Soaker: Pour your chosen soaker (alcohol or alternative) over the dry fruits until they are completely submerged.
• Sealing Tightly: Ensure the jar or container is tightly sealed to prevent evaporation and maintain the flavours.

Optimal Soaking Duration:

• Ideal Timing: For best results, soak the fruits for at least a month. This allows the fruits to absorb the flavours fully and develop a rich taste profile.
• Quick Soaking: If time is limited, soaking the fruits overnight can still enhance the flavour, though the results may not be as pronounced as long-term soaking.

Proper Storage Techniques:

• Cool and Dark Environment: Store the jar in a cool, dark place, such as a pantry or cupboard. Avoid direct sunlight, as it can affect the flavour of the soaked fruits.
• Regular Agitation: Occasionally shake the jar or gently stir the fruits to ensure all pieces are evenly soaked and infused with the soaker.

    By following these steps, you’ll create a rich, flavourful mix of soaked fruits ready to be turned into a delectable Christmas cake. Enjoy the process, and make it a cherished part of your holiday traditions.

Type: How-to Guide
Difficulty: Medium
Yield: Makes 3 1/2 to 4 Cups of Soaked Fruits
Author: SM 

"Sip, Soak, and Bake: Mastering the Art of Soaking Dry Fruits for Irresistible Christmas Cakes"

Mixed Dry Fruits Soaking in Rum and Brandy - Christmas Cake

 

Ingredients for Soaking Dry Fruits:

Essential Dry Fruits for a Rich Christmas Cake:

Dark Raisins - 1/4 Cup
Golden Raisins - 1/4 Cup
Dates - 1/4 Cup
Prunes - 1/4 Cup
Dried Cranberries - 1/2 Cup
Glazed Cherries - 1/4 Cup
Candied Orange Peel - 1/4 Cup
Tutti Frutti - 1/2 cup (Red, Orange, Green, etc.)

*You can also use dry fruits like figs, peaches, apricots, pineapple, currants, and candied ginger in the fruit cake.

Spices and Additions:

Nutmeg - 1/4 teaspoon
Cinnamon - 1/4 teaspoon

 

Notes on Ingredients:

• Ensure you use cleaned and dried, dry fruits.
• Wash them thoroughly and dry them before soaking.
• Chop the larger dry fruits into small, equal-sized pieces.
• If the raisins are big, cut them into two pieces before soaking.
• Add a handful of orange/lemon zest to the dry fruit mix for a refreshing citrusy note.
• Powder the spices and add them while soaking the fruits for a short period. For long-term soaking, add the spices to the cake batter instead.

 

Soaking in Alcohol

Wine/Rum/Vodka/Brandy: 1.5 to 2 Cups (use good quality liquor for best results)

 

Method:

• Use dry, cleaned, and sterilized airtight storage bottles for soaking the dry fruits. Glass, ceramic/porcelain containers with tight lids are ideal. Plastic airtight containers also work well. Avoid metal containers as they may react with alcohol.
• Place all the cleaned dry fruits in a large bowl. Pour enough wine/brandy/rum/vodka over the dry fruits to cover them completely.
• If using a flat container, the process is easier. Tall containers may require more alcohol.
• Add some orange/lemon zest along with the dry fruits. Grate the zest just before adding.
• Store the soaked dry fruits in the refrigerator and stir the contents every other day to ensure even soaking.
• Soak the dry fruits at least a month ahead for the best flavour. The longer the soaking time, the better the flavour.

Soaking in Fresh Orange Juice

Orange Juice: 1.5 to 2 Cups (freshly squeezed works best)

Method:

• Soaking in orange juice is ideal for quick soaking (overnight).
• Follow the same method as soaking in alcohol, substituting orange juice for the liquor.
• Transfer the mixture to airtight glass bottles and refrigerate for at least 10–12 hours.
• Avoid long-term soaking as it can make the mixture slightly bitter.
• Drizzle a few teaspoons of sugar/brown sugar while soaking in orange juice. Add finely powdered spices if desired.

Soaking in Tea:

Ingredients:

Tea: 1/2 to 3/4 teaspoon
Water: 1.5 to 2 Cups
Sugar/Brown Sugar: Few teaspoons

Method:

1. Boil the tea leaves with water and sugar/brown sugar.
2. Strain and allow it to cool.
3. Pour the brewed tea over the dry fruits.

No Soaking/Instant Soaking Method

1. If short on time, you can cut the dry fruits, dust them with flour used for baking, and add them to the batter.
2. Alternatively, soak the dry fruits in alcohol/orange juice/brewed tea for 10–15 minutes before baking.

Soaked Dry Fruits Ready for Christmas Cake Baking

 

Final Notes on Soaked Dry Fruits for Christmas Cake

Versatile Uses in Baking

• Incorporate Soaked Fruits into Rich Christmas Fruit Cake or Traditional Christmas Pound Cake.
• Enhancing Traditional Christmas Puddings with Soaked Fruits

Benefits of Soaked Fruits

• Enhancing Moisture and Flavour in Christmas Cakes
• Preserving Fruits with Proper Soaking Techniques

Storage Tips for Longevity

• Avoiding Metal Containers: Best Practices for Storage
• Ensuring Optimal Moisture Retention with Tight Sealing

Choosing the Right Liquor

• Selecting Light-Coloured Wines for Delicate Flavours
• Opting for Dark-Coloured Wines for Intense Fruit Cakes

Proportioning Dry Fruits

• Ideal Ratio of Dry Fruits and Nuts in Fruit Cakes
• Adjusting Quantities Based on Recipe Needs

Varieties for Different Cakes

• Using Dark-Coloured Fruits for Rich Christmas Cakes
• Selecting Light-Coloured Fruits for Lighter Fruit Cakes

Bake Up Festive Delights with Soaked Dry Fruits for Christmas

    As you embark on your Christmas baking journey, soaking dry fruits for your Christmas cake is not just a tradition, but a delightful ritual that infuses every slice with rich flavours and festive cheer. Whether you opt for the deep, boozy notes of rum and brandy, the citrusy zest of fresh orange juice, or the aromatic essence of brewed tea, each method promises a unique twist to your holiday treats.

    Prepare ahead by soaking a medley of dark raisins, golden raisins, dates, cranberries, glazed cherries, and candied orange peel in your chosen liquid, adding a sprinkle of nutmeg and cinnamon for that perfect Christmas spice. Store them in the fridge, occasionally drizzling with more spirit to keep them moist and flavourful until it’s time to bake.

    With every bite, let the warmth of the season and the joy of homemade goodness fill your home. Whether you're baking a traditional Christmas cake, a rich plum cake, or experimenting with your own creations, these soaked fruits promise to elevate your baking to new heights.

    Get ready to delight family and friends with cakes that are not just desserts but cherished symbols of holiday tradition. From our kitchen to yours, may your Christmas be merry, bright, and filled with the irresistible aroma of freshly baked goodies.

Happy baking and a joyful Christmas season!

SM

 

THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)

    If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts.  Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy.     Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts.  Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
      I have always had Tapiocas as a savoury dish.  When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture.  But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of  Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.



For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

HOW TO COOK THAI STEAMED TAPIOCA IN COCONUT MILK  ( MONTAD CHUAME)

THAI STEAMED TAPIOCA IN COCONUT MILK( MONTAD CHUAME)

INGREDIENTS :

For Candied Tapiocas :

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

• Peel the Tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water runs clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

For Candied Tapiocas:

• Combine Sugar & Water in a Sauce pa.
• Tie up a Pandan Leaf(Screwpine Leaf) along with few drops of Yellow food colouring and add it into the Sugar Mixture.
• Boil the Sugar Mixture until the Sugar is well dissolved, stirring at regular intervals.
• Once the Sugar is well dissolved, carefully add steam cooked Tapiocas into the Sugar Syrup.
• Cook this on a very low flame until the Steamed Tapiocas absorb the sweetness and turn slightly transparent.
• Switch off the flame and leave it aside.

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.

Combining the Ingredients for Thai Steamed Tapiocas in Coconut Milk:

• Take a few pieces of Candied Tapiocas and place it on a serving plate.
• Let the Tapiocas be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the Candied Tapiocas.
• Let it sit for about 5-7 Minutes
• Let the Candied Tapiocas absorb the Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Steamed Tapioca Dessert(Montad Chuame).
• Serve Thai Steamed Tapioca in Coconut Milk(Montad Chuame) warm or chilled.

NOTES :

• Let the Steamed Tapiocas and Coconut Milk be hot when they are mixed together.
• This will enable the Tapiocas to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used Thick Coconut Milk in the recipe(home-made).
• Can use Coconut Cream instead of Coconut Milk.
• Adding Food Colour to Steamed Tapioca is purely optional.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

EGGLESS TUTTI FRUTTI CAKE

    Yet another Eggless Cake, which can brighten up the Season if you are in search of Eggless, Butterless Cakes. A simple yet decadent cake, with colourful candied Raw Papayas aliasTutti Fruttis. My love for these tiny bits of colourful candied fruits has followed me since my childhood. Our neighbourhood bakeries sold loads of baked goodies with these Tutti Frutti that it has become so synonymous to baking for me. They were in each & everything sold in those Bakeries - Right from a Rusk, Bread, Bun, Coconut Bun, Cakes, Topped as a garnish on icings, etc., & etc.,

    Most of the Cakes sold in the name of Fruit Cakes in our neighbourhood Bakeries had loads of Tutti Frutti in it. And they always sold a cake in the name of Tutti Frutti Cake, a simpler version of the former. Walking by the neighbourhood bakery meant seeing a Tutti Frutti cake on display. So when I made Tutti Fruttis at home, I wanted to recreate the old-fashioned Tutti Frutti Cake reminiscent of a carefree childhood. But as ever, I couldn’t resist twisting the recipe with my latest addiction for Eggless Cakes. So instead of the traditional version, this is an Eggless & Butterless Tutti Frutti Cake with Orange Liqueur in it. I used 1/2 a Cup of Cointreau(Orange Liqueur) in this Cake for the mild booziness & it comes with a citrusy note of Orange. This Tutti Frutti Cake was a cornucopia of flavours & colours, and it got over in no time.

    This Eggless Butterless Tutti Frutti Cake is utterly moist, fluffy, soft and above all, it can be whipped up within no time. A simple & foolproof Cake and suits well to be served for the upcoming festive season too. You can add it to your Christmas Goodies along with the all-time favourite & the most traditional Rich Fruit Cake or the Light Fruit Cake.

    Tutti Frutti means mixed candied fruits. It’s a confectionery made with the flavours of different fruits. But in India, it’s made with raw papaya mixed with artificial flavouring & colouring. These homemade Tutti Fruttis are way far easier to make. They are like little delicious gems that brighten up the cake & also compliment well with other flavours beautifully! This Cake tasted too good with the Orange Liqueur in it. If you do not prefer to add alcohol in this cake, then substitute Orange Liqueur with fresh Orange Juice, or avoid adding Orange Liqueur or Orange Juice. Make it simpler, with just the Tutti Frutti. A hint of Orange/Lemon Zest along with these Tutti Frutti works like a charm in this Eggless Tutti Frutti Cake.

    While adding Candied Fruits in a cake, there is a simple trick which you have to keep in mind while adding the tutti-frutti to the batter. Toss them with a bit of flour until each Tutti Frutti is well-coated well with the flour. This trick prevents them from sinking to the bottom. Then fold in the flour-dusted Tutti Fruttis into the batter. Again, I most important point to remember - do it gently and don’t overmix. These Eggless, Butterless Cakes doesn’t need overzealous mixing.

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Recipe Type - Cake, Dessert

Difficulty - Medium

Yields - 1 Medium Sized Cake

Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

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HOW TO MAKE EGGLESS TUTTI FRUTTI CAKE

EGGLESS TUTTI FRUTTI CAKE

INGREDIENTS:

For Tutti Frutti Cake Batter:

Curd/Yogurt - 1 Cup (270 Gms)

Sugar - 1 Cup (240 Gms)

Vegetable Oil - 1/2 Cup (110 Gms)

Vanilla Extract - 1 Tspn

Orange Liquer(Cointreau) - 1/2 Cup

Orange/Lemon Zest - 1 Tbspn

Tutti Frutti - 3/4 Cup

All-purpose Flour - 2 Cups (340 Gms)

Baking Soda - 1/8 Tspn

Baking Powder - 1 Tspn

Salt - a Pinch

Water - 4 Tbspn

For a detailed recipe on HOW TO MAKE TUTTI FRUTTI, Click here...

EGGLESS TUTTI FRUTTI CAKE

METHOD:

For Eggless Tutti Frutti Cake Batter:

• Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
• In a large bowl, combine Curd/Yogurt, Sugar & Oil.
• Whisk it using a hand beater or a wire whisk until sugar dissolves. 
• Beat all the above ingredients using a hand whisk or an electric beater. 
• Just beat until the sugar dissolves, do not overbeat.
• Dust the Tutti Frutti with a bit of All-purpose Flour & toss them until each piece is well-coated with the flour. 
• Now add the Flour mixture alternated with Orange Liqueur/Orange Juice in two or three batches.
• Then fold in the flour-dusted Tutti Fruttis into the batter. 
• Add in the Orange/Lemon Zest.
• Gently fold it up using a spatula.
• Fold all the ingredients until well combined.
• Pour in 4 Tbspns of Water and fold it again until well combined.
• Keep the batter aside.

For Eggless Tutti Frutti Cake:

• Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
• Grease the Cake Tin and dust them up with the Flour. 
• Line the greased Cake Tin with Baking/Parchment Paper.
• Pour in the Orange Cake Batter into the tin.
• Let the Cake batter spread-out naturally.
• Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
• Bake the cake in the preheated oven at the centre rack at 180 Degree Celsius for about 45 -50 minutes or until the skewers come out clean.
• Let the Tutti Frutti Cake cool in the Cake Tin on a rack.
• Remove the Eggless Tutti Frutti Cake from the pan carefully and peel off the baking paper.
• Cut the Tutti Frutti Cake into the desired shape and store it in an airtight box.
• When stored properly, it lasts up to 3-4 days @ room temperature.

For Longer Shelf Life:

• Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
• Before serving, remove them from the plastic wrap and serve once it reaches the room temperature.

EGGLESS TUTTI FRUTTI CAKE

NOTES:

• For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
• For the best tasting vanilla cake, stick to flavourless vegetable oil. In my opinion, Sunflower Oil/Canola Oil works best.
• Be careful not to over mix the batter.   Otherwise, the cake will become dense and heavy.
• This is a mildly sweet cake, Can adjust the amount of sugar to suit your preference. 
• I have used 3/4 Cup of homemade Tutti Frutti in this recipe, Can add more or less to suit your preference. 
• I have used 1/2 Cup of Orange Liqueur(Cointreau) in this recipe.
• This Tutti Frutti Cake was rich with Orange Flavour.
• Can substitute Orange Liqueur(Cointreau) with Orange Juice.
• There is no need to add sugar & water while making fresh Orange Juice.
• Do not over-bake the cake, as it continues to cook in the pan as it cools.
• Adjust the baking time according to your oven settings.