Goad Poale Recipe – Glutinous Rice Flour Pancakes Recipe with Step by Step Pictures. Coconut semolina pancakes made using two different types of rice flour. Glutinous rice flour and normal rice flour. Glutinous rice flour gives chewy texture.
Goad Poale Recipe – Glutinous Rice Flour Pancakes with Step by Step Pictures.
I have been wanting to make this recipe for a long time now. This is a pancakes recipe made using glutinous rice flour and coconut milk. I tasted this when we were on a trip to thailand. The pancakes are chewy and taste absolutely delicious.
After my success with Mochi recipe, i was quite confident to use sticky rice flour or glutinous rice flour.. That ingredient is the main in this recipe. Sticky Rice flour gives the gooey and chewy texture.
Hope you will give this a try and let me know how it turns out you.
Eggless double chocolate cookies recipe with step by step pictures. With brown sugar, these cookies have perfect texture to satisfy your chocolate cravings.
I never knew the rich chocolate taste of brownies, chocolate cookies until many years even after moving to Singapore. Until friend of Vj gifted cookies and brownies. I really fell in love with chocolate brownies and cookies. Until then I had wrong assumption about the taste. I still crave for Ben’s cookies that I tasted once when I got it as gift.
Thank god it is not available around our area, that I save myself from some calories. Past two weeks I craved for chocolate cookies but been thinking since Aj is allergic, do not want to put him in risk. I wanted to blog this recipe atleast and tried this cookie yesterday. I am still having some hesitation to try baking recipes though it is super easy work.
To my hesitation added, I flopped the recipe yesterday swapping baking soda with baking powder. I was wondering why the cookie didn’t spread at all, only to realize I did not read that particular ingredient with attention. Also I skipped milk in the recipe which is very important ingredient though 1 tbsp.
Eggless caramel chip cookies recipe
Eggless caramel chip cookies recipe, crisp from outside, soft/ chewy inside caramel chip cookies with full video, step by step pictures.
I had low stock of ingredients too, so today just halved the recipe and tried and got this results. Now I have to put my thinking hat to what to do with the batch I baked yesterday
Eggless double chocolate cookies recipe with step by step pictures. With brown sugar, these cookies have perfect texture to satisfy your chocolate cravings.
2/3cupcocoa powder or 56 gunsweetened- See notes for measuring tips
1/2cupchocolate chipssemi sweet
1/2cupbuttersoftened
1/2cupbrown sugar
1/2cupwhite sugar
1tspbaking soda
1tbspmilk
1/4tspsalt
1tspvanilla extractor 1/4 tsp vanilla essence
Instructions
Sift flour, coco powder, baking soda, salt well in a bowl. Pre heat oven at 180 Deg C for 10 mins.
In another mixing bowl, place butter at room temperature, both brown and white sugar and beat with electric hand blender to creamy pale mixture.
Add vanilla and mix with spatula.
In goes the dry ingredients we sifted in step1.
Mix with hands to a crumbly dough.
Add 1 tbsp milk and make dough.
Divide into 18 – 20 equal sized balls. Use cookie scoop or a ladle to equally portion the dough.
Place in a baking tray lined with parchment paper. Leave 1 inch space for the cookie to spread.
Bake in middle rack for 10 mins. Bake 2 more minutes if the cookie didn’t spread well after 10 mins.
The cookie will be soft once you take out from oven, but as cools down, it hardens.
Notes
If you don’t have 2/3 measure cup, or a kitchen scale, measure 1/2 cup + 2 tbsp + 2 tsp. (2/3 cup = 10 tablespoons + 2 tsp)
Eggless double chocolate cookies method:
Sift flour, coco powder, baking soda, salt well in a bowl. Pre heat oven at 180 Deg C for 15 mins.
In another mixing bowl, place butter at room temperature, both brown and white sugar.
Beat with electric hand blender to creamy pale mixture. Add vanilla and mix with spatula.
In goes the dry ingredients we sifted in step1. Mix with hands to a crumbly dough.
Add Chocolate chips, 1 tbsp milk and make dough.
Divide into 18 – 20 equal sized balls. Use cookie scoop or a ladle to equally portion the dough. Place in a baking tray lined with parchment paper. Leave 1 inch space for the cookie to spread.
Bake in middle rack for 15 mins. Keep an eye after 10 mins, if the cookie has spread well, you can stop baking. The cookie will be soft once you take out from oven, but as cools down, it hardens. So let it cool before you take it out.
Once cooled down, store in a cookie box/ tin. Stays good for 10 days.
. Also I skipped milk in the recipe which is very important ingredient though 1 tbsp.
