kiwi recipes

Kao Neuw Kati: Sweet Sticky Rice Dessert

long-grain Thai jasmine sticky rice, cooked, method follows

sugar

palm sugar or light brown sugar

coconut milk

sea salt

coconut cream

Sliced, mango, pears, peaches and kiwis

Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks.

Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 minutes, or longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.

Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.

After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.

To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly until it thickens, 7 to 10 minutes. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside.

To make sticky rice dessert, put the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes.

To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter. The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.

Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.

<span>Do not use palm sugar. This recipe does not need it. The multitude of other recipes out there simply use plain granulated sugar, some add a portion of brown sugar. Palm plantations are being planted in place of existing rainforest because demand for Palm products (oil, sugar, etc.) is so high. They actually burn acre upon acre of rainforest to do this. (Look up ariel views of Indonesia where they're replacing life-sustaining rainforest with palm plantations.) Also, buying corn husks to make this is a little over the top; another, simpler recipe calls for a sieve to steam and dish towel to cover. </span><br />

Mixed Fruit Tart

all-purpose flour

almonds, toasted, and cooled

unsalted butter,

eggs

vanilla extract

apricot preserves

fruit,

water

To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.

Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.

Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.

Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

I just made this with freshly picked blackberries from our yard and it was amazing!  Beautiful and delicious.  Mine cooked in 30 minutes, too, and got a little too brown.  Next time I will lower the temperature to 350 and see what happens.

this was very easy to make and received  rave reviews but mine cooked in 30 minutes  should the temp really have been 375?

The preserves soften the cookie crust so make sure you put the preserves on the cake several hours prior to serving.  When i first made it we held off putting the glaze on because we wanted the fruit to be as fresh as possible, however the preserves soak into the cake and make it really soft and delicious.<br /><br />Make sure to roll out the dough and just don't hand press it in to make sure it is even around the bottom and edges, the actual crust not franngiopane could maybe use a bit more moisture, but i just tried to hand press it into the tart pan versus roll it out and cut it, that could have made the difference<br /><br />Simple to make and everyone liked it.

just added this recipe to my favorites as i am coming back to it for a third time.<br /><br />my variants included replacing 1/4 of the almonds with macadamia nuts, roasted for a shorter period of time (to avoid burning with the almonds).  great flavor.<br /><br />one tart was of pears, cored and sliced to 1/16th in. on the mandoline and placed to some effect in a spiral on the top of the tart.  another was of in-season blackberries and raspberries with the apricot glaze.  awesome.<br /><br />adding a thick layer of a quick creamy custard on top off the nut paste layer as a bed for the fruit proved ideal.<br /><br />tonight's tart will be of mandarin oranges and raspberries with the apricot glaze.  and another pear, this time paper thin.<br /><br />this is a great recipe to launch your creations.  your audience will think you are a genius.  5 stars.

This is yummy!!! I usually use all strawberries instead of the mixed fruit. But it's delicous both ways.

I've made this tart several times and everytime it seems to get better.  I get requests from everyone I've made it for to PLEASE make it again.  It's become my signature recipe that I bring whenever I'm asked to bring dessert to a friend's house.  The almonds really make the flavor pop against the sweet fruit.  I highly recommend trying this recipe.

MAKES A GREAT TART.<br /><br />YOU DON'T NEED AS MUCH BUTTER

this tart recipe is great! it wasn't too hard to make, either. very very tasty.. everybody loved it! even the picky eater! i would definitely make this one again.

Strawberry Kiwi Quinoa Breakfast Parfait

honey

lime

quinoa, cooled

strawberries,

kiwi fruit,

Katie Lee makes Strawberry Kiwi Quinoa Breakfast Parfait, as seen on Food Network's The Kitchen

Whisk together the yogurt, honey and lime zest in a small bowl.

Place 4 small (6-ounce) juice glasses on a work surface and put a spoonful of the yogurt in the bottom of each glass. Add about 2 tablespoons of the quinoa to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately.

I made this for breakfast! So delicious!! It’s the perfect balance of flavors. 

Just had some for lunch. I used a bit of lime juice instead of zest because I already had it. It was absolutely fantastic and perfect for a hot summer afternoon. I wasn't making enough for multiple people so I used these measurements:<div><br /></div><div>1/2 cup nonfat greek yogurt</div><div>1/4 cup quinoa </div><div>1/2 kiwi</div><div>1 strawberry</div><div>1 tsp honey</div><div>splash of lime juice</div>

I am lactose intolerant,  what could I use in place of the yogurt?

Kiwi Snow Kone

kiwis,

limes, juiced

Bring sugar and water to a boil in a small saucepot over medium-high heat. Cook until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat and cool. Transfer to a blender, add the kiwi and puree until smooth. Pour into a pitcher and stir in lime juice. Keep cool. Finely shave ice in a food processor and divide among 4 cups. Pour kiwi mixture over ice and serve immediately.

I made these for my kids, they are 3 and 4.  They thought this was a BIG treat!!  You can change out the kiwi as well with your favorite fruit.  Strawberries and raspberries are great too!

https://www.foodnetwork.com/videos/kiwi-snow-kone-0137455

Kiwi Snow Kones are cool treats that will bring out the kid in you.

Kiwi Sorbet is light, refreshing, and makes a great summer snack. This recipe is made with only two ingredients - kiwi and lime! This has to be one of the easiest kiwi recipes out there.

Easy Kiwi Sorbet Recipe - Only TWO ingredients needed!

kiwis

lime juice

Peel the kiwis and slice them into rounds. Place the slices on a lined baking sheet and pop them into the freezer until solid - approximately 1-2 hours.

Transfer the frozen kiwi slices to a food processor or high-speed blender and add the fresh lime juice. Pulse the fruit until it reaches the consistency of sorbet. You may have to scrape the sides down a few times to break up any chunks.

Serve immediately or freeze. If you are freezing it will need 15 - 20 minutes to thaw enough to eat.

This recipe can easily be doubled, tripled, or quadrupled!

https://content.jwplatform.com/videos/7suat3gM.mp4

Step by step how to make kiwi sorbet from fresh fruit.

HOW TO MAKE Kiwi Sorbet Video

Passion Fruit Ice Cream Sundae

milk

heavy cream

sugar, divided

glucose

salt

passion fruit puree

-ounce ice cream stabilizer

condensed milk

trimolene

dark rum (recommended: Myers's)

fondant

coconut

Whipped Cream:

coconut-flavored rum (recommended: Malibu)

lime, zested

About 1-ounce unsweetened toasted coconut

butter

egg whites

mangoes

passion fruit

coconut,

momo berries

Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath.

Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving.

In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam.

While heating, place the eggs and trimolene in a bowl together and set aside.

Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture.

Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum.

Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving.

Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown.

Allow it to cool completely. Approximately 10 minutes.

Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife.

Once crushed, place it aside until assembly.

Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use.

Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like "wet sand". Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster.

While the sugar is heating, warm the coconut milk.

Prepare an ice bath with a bain marie placed in ice.

Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar.

Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve.

Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined.

Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip.

Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes.

Bend the tuile as desired. Set-aside until ready to finish Sundae.

Peel the mangoes and place the flesh of the fruit into a blender.

Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve.

Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi.

Cut the passion fruit in half and scoop out the fruit and seeds.

Begin the assembly, by placing the kiwi slices around the base of the glass.

Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream.

Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream.

Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel.

Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.

Top 6 kiwi recipes recipes from across the web

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Kao Neuw Kati: Sweet Sticky Rice De...

Mixed Fruit Tart

Strawberry Kiwi Quinoa Breakfast Pa...

Kiwi Snow Kone

Easy Kiwi Sorbet Recipe - Only TWO ...

Passion Fruit Ice Cream Sundae

Top 6 kiwi recipes recipes from across the web

The most viewed kiwi recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kao Neuw Kati: Sweet Sticky Rice De...

Mixed Fruit Tart

Strawberry Kiwi Quinoa Breakfast Pa...

Kiwi Snow Kone

Easy Kiwi Sorbet Recipe - Only TWO ...

Passion Fruit Ice Cream Sundae

The most viewed kiwi recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine