Electric Lunchbox #99: Mangoes with Sticky Rice

This is a very delicious dessert typically found in Southeast asian countries. Rice is a staple eaten 3 times a day in that part of the world – plus for dessert/snack too! Mangoes with Sticky Rice is a simple treat but truly memorable and I know that I crave it often, specially when I see ripe, super fragrant, mangoes at the grocery store.

There are several variations of this Sticky Rice in Asia.

In the Philippines where I grew up, my aunts would wrap the rice mixture in banana leaves then tie them up in pairs before boiling it until the rice is done. They would serve these “Suman” as our midday snack, dipped in sugar, topped with ube halaya, or fried and topped with more sugar. There is also Biko, which is sweetened sticky rice and coconut milk, baked in a pan and topped with caramelly coconut jam. Another of my very favorite sweet!

I tried it served as this recipe is, with a side of mangoes and decorated with an orchid flower, in Singapore. 😋

When there are ripe mangoes available, they are THE perfect partner to this simple Sticky Rice dessert. Just make sure the mangoes are perfectly ripe!

To add more ooomph to this already yummy dessert, I added a drizzle of some Coconut Rum just before serving. I personally do not drink alcohol but somehow I love baking with it! As is evidenced by this recipe, and my famous Rum Cake recipe: https://athomewiththeresa.com/2020/11/16/electric-lunchbox-bacardi-rum-cake/.

This dessert is something I’d gladly skip lunch or dinner for.

It is easy to make and sure to impress! I hope you try it!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1 cup sticky rice – I use Botan brand sweet rice🔝

2/3 cup canned coconut milk

1 1/2 to 2 tablespoons granulated sugar

1/4 teaspoon salt

2 large ripe mangoes, cut from the pit and scooped out

1 1/2 tablespoons coconut rum, more if desired 😉

Procedure:

1. Place measured rice in a fine strainer and rinse under cold water until water runs clear, running your fingers through it to help in rinsing it.

2. Place rice in a bowl, cover with plenty of water and let soak for 4-12 hours.

3. Drain rice and place in the big bottom bowl of your ELB. Place this bowl, uncovered, in the ELB base.

See the difference in size? The one on the right is straight from the bag and the one on the left is after the rice was soaked overnight.

4. Place 3 ELB cups of water in the base, cover and let steam for about 1 hour, until your lunchbox shuts off.

5. Carefully open the ELB and fluff rice with a fork. Cover loosely and set aside.

6. In a small bowl, combine coconut milk, sugar, and salt.

7. Mix until sugar is completely dissolved.

8. Pour mixture onto the hot rice.

9. Place the bowl back in the ELB, add 1 ELB cup of water to the base, cover and let steam until done, about 15 minutes more.

10. Carefully open the ELB and stir the rice. Check to see if rice is done by tasting some. The best part, right? Adjust sweetness if needed by adding more sugar if you like. A reminder though that the mangoes will add sweetness to the dish too.

11. Slice each mango half into thin, lengthwise pieces. ⬇️

12. Mound rice on a serving plate and arrange mango slices around it, or on top of the rice. *I used a small cup to shape the rice into a small dome. Just scoop some rice into a clean, dry cup, level the top while gently packing the rice in. DO NOT pack too much as you want it fluffy, just enough to hold its shape. You could also just scoop some rice onto the plate and top with mangoes. It’ll still be delicious!

13. Pour coconut rum over and serve.

14. Sit back, put your feet up, and enjoy every bite!

Tiger Mochi Maker

One of the ladies at an ELB group I’m in mentioned a blogger making mochi like I did at the beginning of the year. Since I am making some that day, I figured I’ll just write about it too.

The holidays got a bit too busy to catch up with writing recipes (even though it was the perfect time as kitchens all over are definitely churning out yummy goodies non stop!). But I was able to snap photos (and videos!) along the way and I hope you’ll enjoy this read! Oh the beautiful chaos in the kitchen!

Mochi is traditionally eaten in Japan during New Year’s, it is added to soups like Ozoni, (made with chicken, vegetables and mochi) or Zenzai (sweet red bean soup with soft mochi pieces swimmimg around!) we also have kiri mochi, which is made from pounded sweet rice shaped into bars and dried. You toast them and dip in soy sauce. Yummy!! I like all those but I love stuffed mochi even more!

I had always used this brand of sweet rice so I’m not sure if there is any other brand out there. Filipino cuisine uses a sweet, sticky rice too but the appearance is different. These ones are almost round and the “malagkit” rice is more elongated. Not sure if they are interchangeable as I have both and never tried to replace one with another.

For my New Year’s mochi, I start the process a day before I want to cook and pound the rice.

I use 10 cups of rice. This is the maximum amount this mochi maker can handle and since I’ll be bringing some over to my mom, I figured I’ll just make a big batch. You HAVE to use the rice measuring cup that came with the mochi maker. Do not lose it!

Wash the rice thoroughly, until water runs clear. To do this, you place the measured rice in a big bowl, fill with water and run your fingers through it. I try to gently rub the grains together too. Drain and refill the bowl. Do this several times. Then fill the bowl with water one last time. Soak for at least 6 hours, ideally overnight.

After soaking, drain the rice and place in a strainer for 30 minutes. This is important as you do not want the rice too wet which will make your mochi too soft.

Add 2 1/2 cups water in the base of the mochi maker. This amount corresponds to the amount of rice you’ll cook. There is a chart in the manual. Reminder that you HAVE to use the cup that came with the machine to measure both the rice and the water.

Next, attach the bowl, twisting to set it in place. Place the impeller in the bowl turning until it settles in.

Carefully place the drained rice to the bowl.

Level out the top if needed.

Place the plastic cover over the bowl.

Press “steam”. It will steam until the reservoir runs out of water. When it is done, the buzzer beep loudly. Press “off”.

Remove cover, test rice for doneness. You should be able to crush it between two fingers.

Press “pound” and start a timer. This time, you DO NOT use the cover. It’ll take about 10-15 minutes. See the videos below to help you estimate the texture.

This is what the rice looks like in the beginning.

After a few minutes, a ball starts to form and the texture starts to look smoother.

In about 12 to 15 minutes, you would have a homogenous, smooth looking ball.

There should be no rice grains visible, just one smooth, white mass.

Sprinkle katakuriko (or cornstarch)on the cover or a clean board.

Invert the hot mochi onto the prepared surface.

Lift the hot bowl with pot holders and gently nudge all of the delicious mochi out of the bowl. Go ahead and taste some! I pinch a few pieces here and there and fill with an. See the last photo! Work (and eat!) quickly as this mochi hardens really fast.

You can roll them in the tray, sprinkling with katakuriko or cornstarch as needed.

Or you can transfer them into 2 plastic, one gallon freezer bags, snipping both sealed ends so you can roll the mochi all the way to the corners.

Leave bag open after rolling to dry the mochi a little. I leave it for several hours, turning it over and loosening the plastic a couple of times. Then remove from bag, cut into pieces and let dry a few more hours.

Store these in the freezer as it will get moldy rather fast at room temperature.

To serve, toast the squares until puffed and toasty. I use my toaster oven for this but a pan on the stove over low to medium heat, or even just microwaving till it puffs up, are both good too. Dip in lots of soy sauce and enjoy!

Mochi stuffed with An. 😋

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Electric Lunchbox #84: Pistachio Mochi

A lovely variation to the previously posted recipe for Banana Cream Mochi https://athomewiththeresa.com/2021/01/11/electric-lunchbox-83-banana-cream-pudding-mochi/

After this experiment, I can say now that you can use any flavor pudding you like to make whatever flavor chichi dango you like! I am looking at chocolate 😋 but am still wondering if it’ll be chocolatey enough…one day I’ll try it!

In the meantime, try this Pistachio version. Mildly flavored but yummy nonetheless! Very pretty light green color too!

The pudding mix I got had little pieces of pistachio nuts in it. It was delicious but be careful if you have allergies in your household like we do.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochiko rice flour

1/4 cup sugar

1 tablespoon Pistachio flavored Instant Pudding

1/2 cup water

1/4 teaspoon vanilla extract or paste

Katakuriko (potato starch) or kinako (roasted soybean flour)

3 ELB cup water to steam

Procedure:

1. Spray the medium or large ELB bowl with nonstick spray.

2. In a bowl, place rice flour,

3. Sugar,

4. Pistachio pudding mix. Mix.

5. Pour in water,

6. and mix until blended.

7. Pour mixture into the prepared bowl.

8. Cover with foil and place in the ELB base. Pour 3 ELB cups of water to the base. Cover and let steam until it shuts off, about an hour.

9. In the meantime, dust a plate with some katakuriko (potato stach), or corn starch.

10. Carefully open the ELB and check the mochi. It should look like it is pulling away from the sides of the bowl, and looks a little dry and set in the middle. Pour off any pooled water.

11. Run a knife along the edges to loosen the mochi. Invert onto the prepared plate and gently nudge it out using a rubber or silicone spatula.

12. Dust tops with more katakuriko or cornstarch.

13. Cut into bite sized pieces and roll in more katakuriko.

14. Cool completely and enjoy!

Electric Lunchbox #80: OTHER GRAINS – Pearl Barley, Job’s Tears (Adlai), and Brown Rice

We are on the last week of 2020! Starting your New Year’s resolution early? I have 3 new grains that you can have instead of rice to help with your “eat better” resolution!

A lot of you have been asking me if I made alternative grains in the ELB. I usually do not, as I have several different cookers that do this very efficiently.

Shuttle Chef thermal pot

The one I use most often for beans and other grains that require a long cooking time is a thermal cooker. I have 2 of these, a Zojirushi and a Shuttle Chef, both of which are made in Japan. It looks like a cooking pot within another pot. It’s easy to use, you boil your food in the inner pot on the stove and after the contents come to a full boil, you just place it in the outer thermal pot and leave for as long as you need to. No electricity, no gas. It keeps cooking even if you leave it overnight but doesn’t overcook everything to a mush. Very efficient.

However, all these requests did pique my curiosity as I do see the usefulness of using the ELB for little portions.

So here it is! I do have more whole grains that I use regularly like rye, kamut, and hulled barley etc. so wait for those too! 😊 I will post it if it is doable in the ELB.

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1. Pearl Barley

Perfectly cooked Barley!

This is the brand I had in the pantry at the moment. I usually order 25 pound bags from Azure Standard, but the delivery is only once a month and it hasn’t arrived yet.

To prepare Pearl Barley:

1. Measure 1 ELB cup pearl barley into your ELB bowl. The medium or large ELB bowl is good for this. Rinse the grains and drain.

2. Add water. If you want your barley not too soft, (like if adding the cooked barley to soup later) 1 full ELB cup of water is enough. Add 2 ELB cups of water if you want the grains softer.

3. Place the bowl in the ELB base, then add 3 ELB cups water to the base. Cover and let steam until it shuts off, about 1 hour.

4. Check the grains for doneness. Add more water to steam longer if needed. You might have to drain any left over water if you used more than a 1:1 ratio.

5. Fluff the grains and serve hot.

2. Job’s Tears

Job’s Tears/Adlai also known as coix seed, Chinese pearl barley, or hato mugi in Japanese, can be found in well stocked Chinese, Korean, or Japanese groceries here in Southern California. It is grown and consumed in different forms in Asia.

They do look like pearl barley, but they are rounder, kind of heart shaped, and have a more distinct flavor.

To prepare Job’s tears:

1. Add 1 ELB cup of Job’s tears in the ELB bowl. Both the medium or large ELB bowl can be used. Rinse well and drain.

2. Add 2 ELB cups of water to the bowl. Place the bowl in the ELB base and add 3 ELB cups of water to the base. Cover and let steam until it shuts off, about 1 hour.

3. Check the grain for doneness and drain if needed. Add more water to steam longer if needed.

4. Fluff and serve hot.

3. Brown Rice

This is the less processed version of white rice, with more fiber and nutrients. Brown rice is the whole grain rice with just the inedible outer hull removed. White rice is the same grain without the hull, the bran layer, and the cereal germ. Brown rice does need more water and time to cook well but is more chewy and flavorful than plain white rice.

To prepare brown rice:

For brown rice, You can use the medium or large ELB bowl. I use the large one most of the times I tested though, as it needs more water and I do not want water overflowing into my ELB base.

1. Place 3 ELB cups of brown rice in the large ELB bowl. Rinse well and drain.

2. Add 5 ELB cups of water and place the bowl in the ELB base.

3. Add 3 ELB cups of water to the base and let steam until it shuts off, about 1 hour.

4. Check grain for doneness. Add more water to steam longer if needed.

5. Fluff and serve hot!

I hope you guys enjoyed this post! Let me know if you are interested in knowing hoe to cook the other grains I use.

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Country Sourdough with Dark Rye and Kamut

I recently bought a Mockmill 100 stone grain mill so that I can make flour from black beans, garbanzo, and other grains I’d like to include in my baking and cooking that are not readily available as flour.

I did run a variety of dried beans through it the moment I got it. Black beans, red lentils, rice, garbanzo…(I’m sure the grinder got the shock of it’s life!😊) It was wonderful! The flour is really fine, which is perfect as I want to use the flour for pasta.

Debating to exchange it with the Mockmill 200 but decided I do not need it for now. I’ll do a review of it soon, as I truly love the fact that I can have a flour of any grain I can get my hands on!

Back to sourdough, I had been making our breads for a while now, only supplementing with store bought when needed. And I had been incorporating various grains in my regular Country Sourdough.

This bread has Dark Rye and Kamut. Yummy and very healthy too! I hope you like it!

Note: This recipe makes 2 loaves, around 900-950 grams dough weight each prior to baking, and 750-800 more or less after it’s baked. So feel free to halve the recipe if you only want 1 loaf.

Ingredients:

720 grams bread flour

90 grams dark rye flour

90 grams kamut flour

700 grams water

180 grams starter

18 grams sea salt

1. Mix everything together until a rough dough forms. Cover and set aside for about an hour or so.

2. Grab one side of the dough and pull straight up, stretching the dough, then press it on the opposite end of the dough. Turn bowl half way and repeat. Do this 2 more times to finish 4 stretch and folds. This is one set. Try to do 3 more sets, about half an hour apart.

3. After the stretch and folds, cover and let dough rest for 2 – 4 hours at room temperature.

4. Weigh and divide the dough into 2 equal parts. Shape and place in a floured banneton (or bowl, or colander). Cover and let rise for an hour or two. Place in the refrigerator overnight.

5. Next morning, take dough out of the fridge and invert onto a piece of parchment paper. Score and place in a dutch oven or clay baker. Cover dutch oven or clay baker.

6. Place the dutch oven or clay baker in a COLD oven and close oven door. Set temperature of the oven to 500F. When it reaches the temperature, lower to 450F and time for 25 minutes. After 25 minutes, remove cover and bake for 20-25 minutes more, until browned.

7. Remove bread from oven and place on a wire rack to cool completely. Enjoy!

Electric Lunchbox #59: Arroz Caldo (Rice Porridge with Chicken)

It’s has gotten a bit cooler the past week here so I started making soups and other cold weather recipes for the ELB. All of a sudden this week is HOT! Oh well! I’ll still be sharing this Filipino recipe with you anyway, to have if, and when, you need it.

Arroz Caldo literally means “hot rice”. It’s the Philippine version of rice porridge, okayu, juk, congee…it is the food we eat when we’re sick, when you do not WANT to but HAVE to eat, when your stomach isn’t happy, or just when it’s cold outside and you want something to warm your hands and tummy.

The most basic ingredients are rice and water, with salt or fish sauce to taste. This version is cooked with garlic, ginger, onions, and chicken, dressed up before serving with boiled eggs, fried garlic, and spring onions. A squeeze of “calamansi” – Philippine lemon, completes the flavor profile of this dish. Yummy!!

Calamansi in my garden.

Feel free to use less rice if you want a more soupy Arroz Caldo. Or simply add some hot water to thin it out if it is already cooked and is too thick for your taste.

Hope you’ll try this comforting food soon as the weather turns cooler, fingers crossed!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1 to 1 1/2 ELB cup white glutinous rice (“malagkit”)

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1 teaspoon dried minced onion

175 grams diced chicken breasts

1 teaspoon fish sauce, plus more to taste

Dash of ground pepper

1 1/2 cups chicken broth

1-2 raw eggs

Chopped green onions and fried garlic, for topping

Lemon juice, or calamansi, to serve

This is the store bought fried garlic that I use. And the glutinous rice called “malagkit” in the Philippines.

Procedure:

1. Place the rice, garlic, ginger, onion, chicken, fish sauce, pepper, and chicken broth in the big ELB bowl.

2. Place the bowl in the ELB base, add 3 ELB cups water in the base.

3. Place the raw eggs in the little nesting bowl (or the middle layer egg holder for the Jumbo).

4. Cover and let steam until it shuts off, about 1 hour.

5. Open the lunchbox carefully and check if chicken and rice are done. Adjust the consistency by adding some broth or water if needed. Adjust seasonings to taste too.

6. Top with the boiled egg, fried garlic, and green onions. Serve with lemon slices or calamansi.

7. Enjoy

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Electric Lunchbox #51: Arroz ala Poblana

This is a delicious side for any fried or grilled meat or fish! I even eat it just like this some days. It is so good! I had tasted this dish once and knew I had to get the recipe.

Been making this on the stovetop/rice cooker regularly but decided a smaller portion in the ELB would perfect. So here it is after a few tries!

This rice dish is full of flavor, has crunchy, sweet corn, and creamy, salty cheese bits. Cilantro adds another layer of fresh, herby flavor that rounds everything perfectly!

I hope you try this dish! It’s one of my favorites prepared in the ELB!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1 poblano chili

1 tablespoon canola oil

1/2 cup long grain rice

1/2 onion, diced

1/2 cup chicken broth

Pinch of salt, if needed

1/2 cup corn kernels

1/4 cup queso fresco, crumbled – mix after cooking rice

Parsley or cilantro to serve

Procedure:

1. Cut the poblano pepper in half, remove seeds, and roast. I do this on the stovetop until it’s charred all over. Cool for a few few minutes then place in a plastic bag to sweat and make it easier to peel. Peel carefully and dice.

Roasting the Poblano pepper on the stovetop.
Let it char the skin!

2. Place poblano in the big bowl of the ELB, add in the oil, rice, onion, chicken broth, salt, and corn kernels.

3. Set on the ELB base, add 3 ELB cups of water to the base, cover and let steam until done, about 55 minutes.

4. Carefully remove the cover, stir everything together, top with queso fresco and chopped cilantro. Serve hot!

5. Enjoy!!

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Electric Lunchbox #47: Quinoa Salad/Tabouli

Let’s start September right with a vegetarian side dish!

Quinoa!

It’s getting cooler in the evenings here in Southern California, but still really hot in the daytime. And for lunch, I usually want some protein and a salad. I am not a fan of leaf salads, though. I like pasta, potato, or grain salad. Like this one here.

You can easily make this a good meal by grilling some chicken or steak to go with it. Or add some fried tofu to keep it vegetarian. Yum either way!

Remember to wash your quinoa really well, otherwise it will taste soapy/bitter. I do this by placing it in a fine meshed strainer and rinsing under running water, or swirling it in a bowl of water, changing it a few times. Drain well and then it’s ready to be cooked.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/2 cup quinoa, rinsed very well

1/2 cup water

1 tablespoon olive oil

1-2 tablespoons lemon juice

1 stalk green onion

1/4 red bell pepper

1 garlic clove, minced or 1/2 teaspoon granulated garlic

A handful of cilantro/parsley, chopped

Salt to taste

Additional olive oil, if desired

1. Place quinoa, water, and olive oil in the big bowl of the ELB .

2. Place the bowl in the ELB and add 2 ELB cups of water to the base. Cover and let steam until it shuts off, about 35 minutes.

Bell peppers from my garden can’t decide if they want to be green or red!

3. Meanwhile, chop green onions and bell peppers. Mix with garlic, cilantro/parsley, and a generous pinch of salt. Set aside.

4. Check quinoa for doneness. If needed, add 1/2 to 1 ELB cup of water and steam until done.

5. Mix cooked quinoa with the chopped vegetables and squeeze in the lemon juice. Taste, adjust seasoning, and add additional olive oil if needed.

6. Serve warm or at room temperature. Enjoy!

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