Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.

The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.

I’ve been totally obsessed with the salty-sweet-spicy flavor combo lately. Ever since I fell victim to a Facebook ad selling some chili-coated sour patch kids (yes, they were awesome). So I was totally delighted when I decided to throw together the gochujang in the back of my fridge with some pineapple from my freezer, and a fresh cucumber, and it tasted exactly like the chili gummies! But like, with actual fruit and vegetables instead of candy. Haha! Needless to say, this Spicy Pineapple Cucumber Salad is a HIT.

Close up overhead view of a bowl of spicy pineapple cucumber salad

What is Gochujang?

Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce). It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores. My local Kroger store has about five or six different brands on the shelf!

P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away. Here are some other recipes I’ve made using gochujang, if you need some inspiration.

Fresh or Frozen Pineapple?

I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it’s definitely not my first choice for this recipe.

Substitutions

This particular flavor combination has a lot of flexibility, so I think there is a lot of room for substitution. Here are some ideas:

  • Pineapple: You can use mango, cantaloupe, or even watermelon in place of the pineapple.
  • Cilantro: If you can’t do cilantro, you can either leave it out or try adding some green onion for a little fresh kick.
  • Gochujang: If you can’t find gochujang, Tajín seasoning actually makes a really good substitute. It has a really similar salty-spicy flavor profile. It is a powder instead of a paste, but will mix into the dressing all the same. Use about 1 tsp Tajín and add more to your liking.

What to Serve with Spicy Pineapple Cucumber Salad

This tasty salad would make a great side dish to something like Coconut Chicken Strips, Baked Ginger Salmon, Soy Marinated Tofu Bowls, or Easy Orange Chicken.

Side view of spicy pineapple cucumber salad in a bowl
Overhead view of Spicy Pineapple Cucumber Salad in a bowl

Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.
Total Cost $4.41 recipe / $1.10 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1.25 cups each
Calories 75kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cucumber (3 cups chopped) $1.25
  • 1/2 lb. frozen pineapple chunks (2 cups) $2.46
  • 1/2 cup chopped cilantro $0.20
  • 1.5 tsp gochujang $0.12
  • 3 Tbsp rice vinegar $0.37
  • 1 Tbsp sugar $0.01

Instructions

  • Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.
  • Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.
  • Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately, or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Sodium: 104mg | Fiber: 2g

How to Make Spicy Pineapple Cucumber Salad – Step by Step Photos

Cucumber, pineapple and cilantro in a bowl

Thaw ½ lb. (about 2 cups) pineapple chunks. Chop one cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Roughly chop about ½ cup cilantro. Place the pineapple, cucumber, and cilantro in a bowl.

Gochujang dressing in a bowl

In a bowl, stir together 1.5 tsp gochujang, 3 Tbsp rice vinegar, and 1 Tbsp sugar until everything is dissolved.

Dressing being poured over cucumbers and pineapple

Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then give it a good stir.

Finished spicy pineapple cucumber salad in a bowl

You can either eat your salad immediately or let it marinate for a while. The salad will stay good in the fridge for 2-3 days, but the fruit and vegetables will get softer the longer they marinate. Make sure to give it a good stir each time just before serving to redistribute the dressing!

front view of a bowl full of spicy pineapple cucumber salad

The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.

Pudding Chocolate Chip Cookies

Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft a…

Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft and turn out perfect every time. If you like soft chocolate chip…

The post Pudding Chocolate Chip Cookies appeared first on Two Peas & Their Pod.

Boston Cream Pie

Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a…

Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a brown waxed bag. (The other option was peanut butter.)

I still remember finishing lunch and diving in with my fork to that wedge of golden sponge cake filled with rich, vanilla custard. In a world that seems hopelessly in favor of milk chocolate (which I’ve come to appreciate), there was a deep-dark chocolate glaze on top, which may have been my first taste of bittersweet chocolate. And one I never forgot.

Continue Reading Boston Cream Pie...

Toast & Jam Ice Cream

Toast and raspberry jam, now in ice cream form. Or, to be more descriptive, toasted brioche ice cream with a swirl of hibiscus raspberry caramel (I mean, how good does that sound?!) How do you turn your favorite morning toast and jam into a delectable dessert? Start with a sweet custard ice cream base base, […]

The post Toast & Jam Ice Cream first appeared on Love and Olive Oil.

Toast and raspberry jam, now in ice cream form. Or, to be more descriptive, toasted brioche ice cream with a swirl of hibiscus raspberry caramel (I mean, how good does that sound?!)

How do you turn your favorite morning toast and jam into a delectable dessert? Start with a sweet custard ice cream base base, infused with actual toasted bread (trust me, it sounds weird but it’s actually amazing), and then swirl with a jammy hibiscus raspberry caramel sauce.

Bowl with stacked scoops of Toast & Jam Ice Cream, with a toast point and frozen raspberries as garnish

My thought process for this recipe was pretty convoluted, over the course of a few weeks I somehow went from a black sesame ice cream to this final toast and jam-inspired flavor. There was a peanut butter iteration in there somewhere too (think fancy PB&J) but ultimately I ended up here, with this toasted brioche ice cream and raspberry caramel ripple.

Much like my Sourdough Ice Cream, the custard base of this unique flavor is infused with actual bread; toasted brioche, to be exact, though you can pretty much do this with any kind of bread (whatever your favorite bread is for toast? Use that).

It’s always surprising to me how much flavor the bread imparts on the cream after a short 30 minute steep. I really didn’t think it would work the first time I tried it, and was simply floored when I snuck a spoonful of the freshly churned ice cream.

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Stuffed Cherry Amaretti Cookies

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise. Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies. Lately I’ve been… well, languishing. As you may very well have noticed by the fact […]

The post Stuffed Cherry Amaretti Cookies first appeared on Love and Olive Oil.

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise.

Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies.

Wire rack with rows of amaretti cookies, one cookie cut in half to show the amarena cherry hidden inside.

Lately I’ve been… well, languishing. As you may very well have noticed by the fact that new recipes have been less than abundant around these parts. (Can you believe there was a time I used to post 3 times a week? The past few years I thought I was easing up by doing two. But lately… well, if I can manage one a week that’s an achievement. 2 or 3  a month is becoming the new normal.)

It’s not that I am not inspired. I’ve actually got dozens of ideas for new recipes in my draft calendar, just no actual motivation to put down my latest book and make anything.

After yet another recipe failure quashed my momentum and vanquished my motivation, leaving me without anything to post for another week… I knew I needed something quick and straightforward that would work on the first try, one that didn’t need hours of prep or planning or fancy ingredients.

Scattered cookies on a white background, one cut in half to show the cherry filling.

Is it a surprise that I ended up making another variety of my favorite cookie: the amaretti (they’re also one of your favorites too, made clear by the fact that at least a few of the flavors typically hovering the top 10 at any given time). This time with a cherry stuffed inside.

Tell me though… at what point am I legally required to rename this blog Love & Amaretti? When the amaretti recipes outnumber the olive oil ones? Because at this point I’ve done flavored and swirled and stuffed. What’s next, amaretti sandwiched or thumbprinted or super-sized and layered into a cake? (Actually, I kind of love that idea.)

If keeping up with a regular posting schedule means unlimited variations of amaretti and coffee cake in lieu of brand new recipes, I’m cool with that. Whatever it takes to get me out of this funk and back into the swing of things.

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Broccoli Pasta Salad with Tomato Vinaigrette

This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.

The post Broccoli Pasta Salad with Tomato Vinaigrette appeared first on Budget Bytes.

It’s that time of year again. The time of year when all I want to eat are cold salads with crunchy vegetables. And since fresh broccoli is one of my favorite crunchy vegetables, I decided to build a pasta salad featuring broccoli and my new favorite homemade salad dressing. This Broccoli Pasta Salad features a tangy homemade tomato vinaigrette, nutty sunflower seeds, savory red onions, and pops of creamy-salty feta. This flavor-texture combo is just magic!

Overhead of an oval serving tray full of broccoli pasta salad with black utensils in the side

Pasta Options

I used a rotini pasta for this salad because all the little twisty crevices are great at grabbing onto the salad dressing, making sure there’s tons of flavor in every bite. That being said, you could definitely do something like a penne, bowtie, or orecchiette instead. I think the nutty flavor of whole wheat pasta would actually go really well with the flavors in this salad, too.

Salad Dressing Options

I’ve included a homemade tomato vinaigrette with this recipe, but if you’re not a fan of tomato you could do a basic Italian dressing in its place, or something like a champagne vinaigrette. I’d stick to dressings that are light and tangy.

Is the Broccoli Raw??

The last time I posted a salad recipe with raw broccoli, there were quite a few people who were surprised that you could (or that you would want to) eat raw broccoli. Yes, the broccoli in this salad is raw. Raw broccoli is deliciously crunchy but does have a very different flavor from cooked broccoli. If you prefer cooked broccoli, I suggest using roasted broccoli to give an extra flavor boost to the salad.

Close up side view of broccoli pasta salad with tomato vinaigrette on a platter
Close up side view of broccoli pasta salad with tomato vinaigrette on a platter

Broccoli Pasta Salad with Tomato Vinaigrette

This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.
Total Cost $4.67 recipe / $1.17 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 1.5 cups each
Calories 576.05kcal
Author Beth – Budget Bytes

Ingredients

Tomato Basil Vinaigrette

  • 1 Tbsp tomato paste $0.05
  • 2 Tbsp red wine vinegar $0.20
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp sugar $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 Tbsp olive oil $0.96

Salad

  • 1/2 lb. rotini pasta $0.38
  • 1 lb. broccoli $0.89
  • 1/2 cup diced red onion $0.16
  • 1/4 cup unsalted sunflower seeds $0.25
  • 4 oz. feta $1.65

Instructions

  • Prepare the vinaigrette first. Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Begin to whisk in the olive oil, one tablespooon at a time, until fully incorporated. Set the vinaigrette aside.
  • Cook the rotini pasta according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander. Rinse briefly with cool water to cool off the pasta. Drain well.
  • While the pasta is cooking, cut the broccoli florets off the stems, then roughly chop the florets into small, bite-sized pieces. Finely dice the red onion.
  • Once the pasta has drained, transfer it to a large bowl. Add the chopped broccoli, red onion, and sunflower seeds. Crumble the feta over top. Drizzle the dressing into the bowl and then gently toss the ingredients until they are evenly combined and everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1.5cups | Calories: 576.05kcal | Carbohydrates: 56.45g | Protein: 16.78g | Fat: 32.9g | Sodium: 575.15mg | Fiber: 6.38g
Overhead of broccoli pasta salad on a platter with a bowl of sunflower seeds and broccoli florets on the side

How to Make Broccoli Pasta Salad with Tomato Vinaigrette – Step by Step Photos

tomato paste, vinegar, and herbs in a bowl

Begin the tomato vinaigrette first. Whisk together 1 Tbsp tomato paste, 2 Tbsp red wine vinegar, ½ tsp dried basil, ¼ tsp garlic powder, ¼ tsp sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper until smooth.

One tablespoon oil being added to tomato paste mixture in the bowl

Begin to whisk in olive oil, one tablespoon at a time, until you’ve incorporated 6 Tbsps. Set the dressing aside.

Cooked rotini in a colander

Next, cook ½ lb. rotini according to the package directions (boil 7-10 minutes, or until tender). Drain the pasta in a colander. Give it a brief rinse to cool it off, then let it drain well.

Chopped broccoli on a cutting board

Chop about 1 lb. of fresh broccoli into small, bite-sized pieces. They don’t have to be pretty florets, just chop away until the pieces are fairly small. Also finely dice about ½ cup red onion.

Broccoli pasta salad ingredients in a bowl

Once cooled, transfer the pasta to a bowl and add the chopped broccoli, diced red onion, ¼ cup unsalted sunflower seeds, and about 4oz. feta.

Tomato vinaigrette being poured over the pasta salad ingredients

Pour the tomato vinaigrette over top…

Finished broccoli pasta salad in a bowl with a red spatula

Then gently toss everything together until well combined and everything is coated in dressing. Enjoy immediately or refrigerate for later!

The post Broccoli Pasta Salad with Tomato Vinaigrette appeared first on Budget Bytes.

Tomato Basil Vinaigrette

This tangy and slightly sweet tomato basil vinaigrette only requires a few simple ingredients and tastes great over salad and pasta alike.

The post Tomato Basil Vinaigrette appeared first on Budget Bytes.

If you know me, then you know I always have some tomato paste stashed in my freezer. Haha. So today I have another great way you can use the odds and ends of one of those little cans of tomato paste. This tangy Tomato Basil Vinaigrette is super simple, has incredible flavor, and is great poured over salad and pasta alike.

Overhead view of a bowl full of tomato basil vinaigrette with tomatoes, dry pasta, and spinach on the side

Adjust the Oil to Your Liking

The cool thing about making your own salad dressing is that you can adjust the flavor to your particular taste buds. And since for this dressing you are going to add the oil a little at a time, you can stop before you get to the full six tablespoons if you prefer. You can also add a little more red wine vinegar if you want your vinaigrette even more tangy.

Can I Use Fresh Basil?

Yes, absolutely! Dried basil is obviously the more budget-friendly option, but if you have access to fresh basil I would absolutely use that in this salad dressing. Just finely chop your basil and stir it on it. I’d probably use about a tablespoon chopped fresh basil.

How Long Does it Last?

Make sure to store your tomato basil vinaigrette in the refrigerator. I generally don’t suggest keeping homemade vinaigrettes more than five days in the refrigerator, although your mileage may vary.

What to Serve with Tomato Basil Vinaigrette

This tomato basil vinaigrette is going to be good on just about any basic green salad, but it would also be good poured over a mix of fresh tomato slices and fresh mozzarella slices. In addition to fresh vegetable salads, this dressing would be great over a pasta salad. And, to be honest, I liked this dressing so much I wouldn’t mind using it a dip for a nice piece of crusty French bread!

Side view of a bowl of tomato basil vinaigrette with a spoon dripping the dressing into a bowl
Side view of a bowl of tomato basil vinaigrette with a spoon dripping the dressing into a bowl

Tomato Basil Vinaigrette

This tangy and slightly sweet tomato basil vinaigrette only requires a few simple ingredients and tastes great over salad and pasta alike.
Total Cost $1.34 recipe / $0.34 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 2 Tbsp each
Calories 191.33kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp tomato paste $0.05
  • 2 Tbsp red wine vinegar $0.20
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp sugar $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 Tbsp olive oil $0.96

Instructions

  • Combine the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl or a blender. Whisk or blend until smooth.
  • Begin whisking in the olive oil, one tablespoon at a time, making sure it's fully incorporated before adding more. This allows the oil to emulsify into the tomato mixture, creating a smooth dressing. The dressing may separate slowly as it sits, but a quick whisk before drizzling over your salad will bring it back to a thick mixture.

Nutrition

Serving: 2Tbsp | Calories: 191.33kcal | Carbohydrates: 1.23g | Protein: 0.25g | Fat: 21.03g | Sodium: 210.53mg | Fiber: 0.28g

How to Make Tomato Basil Vinaigrette – Step by Step Photos

tomato paste, vinegar, and herbs in a bowl

Start by combining 1 Tbsp tomato paste, 2 Tbsp red wine vinegar, ½ tsp dried basil, ¼ tsp garlic powder, ¼ tsp sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl or blender. Whisk until smooth.

One tablespoon oil being added to tomato paste mixture in the bowl

Begin whisking in olive oil, one tablespoon at a time, making sure the oil is fully incorporated before adding more. This allows the oil to emulsify into the dressing, creating a smooth, thick vinaigrette. Add up to 6 Tbsp olive oil.

Tomato Basil Vinaigrette being whisked in the bowl

If you try to add all the oil at once the dressing will separate quickly with a thick layer of oil on top. If you add it slowly and allow it to emulsify, it will still separate a little, but very slowly and a quick whisk will return it to its nice smooth texture.

Overhead view of a bowl full of tomato basil vinaigrette with tomatoes, pasta, salt, and basil on the side of the bowl

Serve immediately or refrigerate until you’re ready to eat (up to five days).

The post Tomato Basil Vinaigrette appeared first on Budget Bytes.

Quick Pickled Red Onions

Tart, tangy, and fantastically fuchsia, these pickled red onions are quick and easy and stored in the fridge, no canning required! Pickled red onions are the perfect garnish for just about anything, from tacos to burgers to grilled chicken and more. They add bright flavor and a kick of acid to any dish they embellish. […]

The post Quick Pickled Red Onions first appeared on Love and Olive Oil.

Tart, tangy, and fantastically fuchsia, these pickled red onions are quick and easy and stored in the fridge, no canning required!

Pickled red onions are the perfect garnish for just about anything, from tacos to burgers to grilled chicken and more. They add bright flavor and a kick of acid to any dish they embellish.

Two jars of pickled red onions in glass jars on a marble background

Technically, I’ve posted quick pickled red onion recipes before, but always as a part of another recipe (like these pulled pork tacos or these loaded nachos).

But the thing is, this recipe is so easy and so versatile, it really deserves a post of its own.

Two lidded glass mason jars filled with Quick Pickled Red Onions

This is a very basic recipe, with little more than salt, sugar, peppercorns and vinegar.

Consider this a foundation for flavor, if you will. It’s perfect as is, but if you’re feeling frisky can mix it up with some fresh garlic cloves, maybe a sliced red chili or pepper flakes for a bit of spice, mustard seeds or some fresh herbs, even. Or maybe add a spoonful of gochujang for a kimchi-like twist.

You can also mix and match vinegars here. I like to use half white vinegar and half cider vinegar, but red wine vinegar would be lovely as would a little bit of champagne, rice vinegar or even a small splash of balsamic (though you would muddy the gorgeous garnet hue of the onions with that last one.)

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Lemon Bars

I am normally a chocolate person when it comes to desserts, but I love a good lemon bar. Lemon Bars are always a good idea and this lemon bar recipe is easy to make and the end results are amazing. The lemon bars have a thick, buttery shortbread crust …

I am normally a chocolate person when it comes to desserts, but I love a good lemon bar. Lemon Bars are always a good idea and this lemon bar recipe is easy to make and the end results are amazing. The lemon bars have a thick, buttery shortbread crust with a luscious lemon curd filling…

The post Lemon Bars appeared first on Two Peas & Their Pod.

Monstera Cake Roll with Pandan Whipped Cream & Kaya

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream. If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with […]

The post Monstera Cake Roll with Pandan Whipped Cream & Kaya first appeared on Love and Olive Oil.

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream.

If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with 3 different colors of green batter for a water-color like effect, on a pale pink background that’s perfectly on trend.

Pink cake roll with stenciled monstera leaf design, sliced to show the spiral of green pandan whipped cream filling

This recipe is the product of months of dreaming and weeks of testing. It’s something I’ve been planning for quite a long time (I actually bought the monstera stencil before the wood-grain stencil from my holiday cake roll), but ended up waiting until spring when the design would better match the weather.

The idea for the design popped into my brain and has remained pretty much unchanged (and the fact that the final result matches my vision so closely… well, I’m pleased as punch).

But that still left me with the question of… what do I fill it with?

I knew I wanted something green, to match the monstera leaf design. And I also wanted something a bit different than my usual green-go-to’s (aka matcha and pistachio). The perfect solution came in the form of Pandan: a grass-like leaf native to Southeast Asia which is often used in flavoring sweets and desserts.

I also added a thin layer of Kaya, a coconut-egg jam popular in Southeast Asia (especially Malaysia and Singapore), to give it an extra kick of flavor and sweetness and again, to make it a little bit different from my previous cake roll recipes. The punch of coconut is a perfect pairing for the subtle vanilla notes of the pandan. I simply adore this combination and couldn’t be more delighted with how the final product turned out (although, I’d maybe be slightly more delighted if it didn’t take me 5 rolls to get it just right…)

Two slices of Monstera Stenciled Roll Cake on rectangular plate

As is the case with this recipe, I am often inspired by Asian ingredients, flavors, and techniques, and I try my best to show my appreciation for the origins and cultural histories of these amazing and diverse foods. I truly believe we can all enjoy these unique recipes and ingredients, while still appreciating the cultures from which they hail and without laying claim to them as our own (there is a fine line between appropriation and appreciation, and I try very much to fall under the later with my recipes).

I simply didn’t feel comfortable posting a recipe like this one, inspired by Japanese techniques and Southeast Asian flavors, without addressing the increasing violence and hateful rhetoric directed towards Asian Americans in this country. Sadly, it is nothing new: Asian-Americans have been discriminated against in this country since before it was a country, even. This Twitter thread is rather eye-opening; did you learn about any of this in history class? Because I sure didn’t.

Talk is good and all (the more we can create awareness about what’s happening, the better), but I’m committed to putting my money where my mouth is, as they say. So I’ve committed to donating 100% of the ad revenue from this post to the AAPI Community Fund, which aims to address the urgent issues that face the AAPI community as well as broader, systemic problems through grants issued to trusted AAPI organizations working to rectify the racial inequalities in our society.

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