Western News: August 06, 2019

20 Tuesday August 6 2019
Latest Christchurch news at www.star.kiwi
Tasty Bites
WESTERN NEWS
Moreish treats using oats and rice flour
Chock full of fruits, seeds,
and oats, this muesli bar
recipe by Joan Bishop is
a healthy treat. The fat
content and added sugar
is low and the tastes and
textures of the fruits and
spices blend with and
enhance the slightly
nutty flavour of wholegrain
oats. Then top it off with
a decadent yet delicate
black rice steam cake
Pineapple muesli slice
Makes 40-44 slices
Ingredients
50g butter, chopped
3 Tbsp honey
425g can crushed pineapple in
juice, well drained
3 Tbsp lime juice
140g crystallised ginger, chopped
120g dried apricots, chopped
120g dried pineapple pieces,
chopped
1 large egg, size 7, lightly beaten
100g pumpkin seeds
100g sunflower seeds
100g desiccated coconut
140g whole grain oats
100g standard flour
1 tsp ground cinnamon
½ tsp ground nutmeg
Directions
SENIOR LIVING
Place the butter, honey,
crushed pineapple and lime juice
in a large saucepan over low heat
and stir until melted and mixed.
Add the ginger, apricots and
dried pineapple. Slowly bring to
the boil.
Cover with lid and very gently
simmer for 5min. Remove from
the heat and cool well before
stirring in the beaten egg.
Preheat the oven to 180 deg C
on bake. Line a slice tin (about
20cm x 33cm) with non-stick
baking paper.
Combine the pumpkin seeds,
sunflower seeds, coconut,
wholegrain oats, flour, cinnamon
and nutmeg in a medium-sized
bowl and mix well.
Tip the dry ingredients into
the saucepan containing the
fruits and stir to mix. This is
quite a stiff mixture. Tip into the
lined slice tin. Spread out evenly
over base of the tin with the back
of a spoon or wet hands (mixture
does not stick to wet hands). It is
important the mixture is pressed
down firmly into the tin.
Bake in the preheated oven for
30-35min until set and lightly
golden. Do not overcook.
Remove from the oven and
allow to cool completely in
the tin. Leave overnight before
slicing, if time permits.
Using the baking paper edges,
lift the slice from the tin and
place on a chopping board.
Cut into squares or oblongs as
desired.
Black rice steam cake
Serves 8
Ingredients
200g butter
250g black glutinous rice flour
6 large eggs
250g (generous cup) caster sugar
½ tsp salt
1 tsp baking powder
2 Tbsp sweetened condensed
milk
½ tsp vanilla extract
Directions
You’ll need a cake tin and a
steaming pan or basket large
enough to hold it. Melt the butter
and use a little to grease the
inside of the cake tin well. Dust
with just a little black flour to
help stop the cake sticking. Start
the water boiling underneath
the steamer so it is ready for the
cake.
In a large bowl, whisk together
the eggs, sugar and salt to get a
frothy mixture with the sugar
dissolved. Stir in the black
glutinous rice flour and baking
powder.
Stirring as you go, gradually
add the condensed milk, the
vanilla extract and finally the
melted butter. Keep stirring
until the mixture is smooth and
velvety.
Pour into the cake tin and sit
in the steaming basket.
Wrap the lid with a clean
tea towel – this will stop water
dripping on to the cake and
create a tight seal.
Steam over a medium-low
heat (making sure there is always
water in the pan). How long it
takes depends on the size and
shape of your pan – between
25-40min.
Check every 5min or so
towards the end of the cooking
time. The top should be gently
springy with not too much
wobble below; then poke in a
skewer to check the middle has
a delicate crumb rather than raw
batter.
Remove from the steamer and
leave to cool for 10min in the tin
before turning out on to a rack to
cool. Serve with strawberries.
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