Australian Carob Co.

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CAROB STEAMED CAKES(CAROB SYRUP)

Carob Syrup Steamed Cakes

Servings: about 10pcs 3-inch-wide thick foil cupcake liners

Ingredients A:

* 100ml milk

* 1 egg

* 3 tbsp. Carob syrup

* 1 tbsp. cooking oil

Ingredients B:

* 150g (5.3oz.) cake flour

* 2 tsp. baking powder

Directions:

1. Mix A in a bowl. You can bubble it up a little bit.

2. Sift in dry ingredients (B) in a large bowl. Add the wet ingredients (1.) 1/2 at a time, and mix just until blended. *DO NOT mix too much!

3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.

4. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 10 minutes.

5. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.

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, by Unknown

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CAROB VEGETABLES DUMPLING(ROASTED POWDER)

Carob Vegetables Dumpling

Skin Ingredients:

· 100g all-purpose flour

· 10g CAROB Roasted Powder

· 70ml boiled water

· ½ teaspoon salt

Filling Ingredients:

· 200g shredded cabbage

· 100g shredded carrot

· 30g mushroom

· ¼ teaspoon salt

· 1 teaspoon soya sauce

· ½ teaspoon pepper

· 2 teaspoon sesame oil

Cooking the filling:-

1. Heat oil in frying pan over medium-high heat.

2. Add in the mushroom fry till fragrance.

3. Add in the cabbage.

4. Follow by the carrots.

5. Continue to stir fry.

6. Mix all the seasoning in a bowl and add into the vegetables.

7. Continue to stir fry until the all vegetables are cooked.

8. Transfer the cooked vegetables into a bowl and set aside.

For the skin:

1. Mix the salt into the boiled water and set aside.

2. Mix the flour and Carob powder together in a mixing bowl.

3. Add salt water gradually until the mix starts to resemble very coarse crumbs.

4. Using your hand bring the flour lumps together to form a

soft but firm dough. (add in water or flour if needed)

5. Knead the dough further on the work bench for about 2 minutes until its smooth and elastic.

6. Let the dough rest for at least 30 mins in a bowl and wrap

it tightly with plastic wrap.

7. After rest roll out the dough, cut and shaped each piece

into about 10g ball.

8. Flatten the ball with a floured rolling pin. Roll back and forth, then rotate the dough repeat until all edges are to your desired thickness.

Wrapping the dumpling:

1. Place a little of the filling in the middle of the skin. Fold

the skin over.

2. Start pleating the edges towards the middle, to completely seal the dumpling.

3. To ensure it is sealed, use fingertips to press the edge firmly.

Cooking the dumpling:-

1. Bring a large pot of water to a boil and add the dumplings.

2. Lightly stir them so they don’t stick together so they don't stick together.

3. Add some cold water and bring to a boil, repeat this for 2 more times.

4. Transfer the dumpling carefully from the pot to a plate.

5. Serve the dumplings while they're warm with your favourite dipping sauce.

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, by Unknown

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CAROB MEAT POTSTICKERS(CAROB POWDER)

Carob Meat Potstickers

Skin Ingredients:

• 100g all-purpose flour

• 10g CAROB roasted powder

• 70ml boiled water

• ½ teaspoon salt

Filling Ingredients:

• 200g ground pork

• 200g prawn (peeled, deveined, diced)

• Spring onion (up to individual)

• Coriander (up to individual)

• ½ Carrot (Shredded)

• ¼ teaspoon salt

• 1 teaspoon Soya sauce

• ½ teaspoon Pepper

• 2 teaspoon Sesame oil

• ½ teaspoon Corn Flour

Dipping Sauce Ingredient:

• Black vinegar

• Ginger (Shredded)

Preparing the filling:-

1.Mix all ingredients and set aside.

Potstickers wrapper:-

1.Mix the salt into the boiled water and set aside.

2.Mix the flour and Carob powder together in a mixing bowl.

3.Add salt water gradually until the mix starts to resemble very coarse crumbs.

4.Using your hand bring the flour lumps together to form a soft but firm dough. (add in water or flour if needed)

5.Knead the dough further on the work bench for about 2 minutes until its smooth and elastic.

6.Let the dough rest for at least 30 mins in a bowl and wrap it tightly with plastic wrap.

7.After rest roll out the dough, cut and shaped each piece into about 10g ball.

8.Flatten the ball with a floured rolling pin. Roll back and forth, then rotate the dough repeat until all edges are to your desired thickness.

Wrapping the Potstickers:

1.Place a little of the filling in the middle of the potsticker wrapper. Fold the wrapper over.

2.Start pleating the edges towards the middle, to completely

seal the potsticker.

3.To ensure it is sealed, use fingertips to press the edge firmly.

Cooking the potstickers:-

1.Heat oil in frying pan over medium-high heat.

2.Place the potstickers in the pan.

3.When the bottom turn a golden brown, add ½ cup of water. Cover the pan immediately and turn the heat down to medium.

4.Let the potstickers steam for about 10 to 15 minutes until they look tender and the waster has almost evaporated.

5.Serve the potstickers immediately with dipping sauce.

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, by Unknown

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