For our last Friday Lunch of the summer, the teens chose some of their favorite dishes that we made over the course of the summer and created a special "highlight reel" menu. Check it out:
Sour Cherry Mint Lemonade
Sancocho
Korean Tofu Tacos w/ Quick Kimchi
Bhajia
Flatbread w/ Watermelon Sauce, Fresh Mozzarella and Nasturtium
Murgh Makhani (Butter Chicken)
Kusa Squash w/ Eggplant and Rice Stuffing
Tembleque
It seems fitting for our last Friday Lunch post of the summer to share a dessert recipe. Tembleque was certainly the staff pick for favorite dessert of the summer. Tembleque means "wiggly" in Spanish. It is simple, refreshing coconut-based dessert reminiscent of the Burmese Kyauk Kyaw dessert we made last summer. Try it out!
Tembleque
Serves: 4-6
Ingredients
- 2 (13.5 oz) cans Coconut Milk
- 6 cup sugar
- 4 cup corn starch
- 1 tsp. Salt
- Ground cinnamon (for garnish)
- Shredded coconut (for garnish)
Steps
- In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
- Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
- To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.
Notes:
If you can't wait for it to cool to dig in, try eating it as a warm pudding! Some of our teens even preferred it this way!
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