Recipe: Perfect Pumpkin coconut Mandazi

Pumpkin coconut Mandazi. Pumpkin coconut Mandazi I was inspired by a recipe on the app to prepare this recipe using left over pumpkin and dessicated coconut #endofyearchallenge. Have used many other mandazi recipes , I find this one to be the easiest and best. Add egg yolk to yeast mixture.

Pumpkin coconut Mandazi Now add the thin milk and bring to a gentle simmer. Once the coconut milk has started to thicken slightly, add the sugar. Try not to mix/stir to avoid crushing the pumpkin. You can have Pumpkin coconut Mandazi using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pumpkin coconut Mandazi

  1. It's 500 g of all purpose flour.
  2. It's 1 cup of milk.
  3. You need of Warm water.
  4. Prepare 1 cup of sugar.
  5. Prepare of Some cooking.
  6. It's of Pumpkin puree.
  7. You need 1/2 cup of dessicated coconut.
  8. It's 3 tsp of baking powder.

Just gently swirl the pan to get the coconut milk all over. Creating the main dough of the mandazi. In the bowl of the food processor or in a large kneading pan, place the flour and spice mixture. Dig a well in the center and put the yeast in it.

Pumpkin coconut Mandazi step by step

  1. Mix the flour with sugar and baking powder.
  2. Add 1/4 cup cooking oil then mix, then add the pumpkin puree and knead.
  3. Then add milk, dessicated coconut then some warm water and knead to get a soft dough.
  4. Make sure as you knead you add some cooking oil to avoid the dough being hard.
  5. Cover with a cling film or lid or dump cloth for 30-45 mins.
  6. Heat cooking oil for deep frying as you divide the dough into smaller preferred sizes.

Gently, add the coconut milk, butter, egg and the sugar mixture. Finally pour some lukewarm water little by little, until a homogeneous and smooth paste is. Mix the flour,cinnamon and sugar in a suitable bowl. In a separate bowl whisk the egg into the milk. Fish stew with potatoes and kachumbari.

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