This is a super delicious, super chewy Filipino dessert with a balanced sweetness and flavour, that I’m so in love with! Continue reading
I finally have sugar cane, been waiting for them for a long long time! In Egypt, we usually have sugar cane juice in super fancy cups so you would drink it and peer at all the beautiful stray cats around you… *nostalgia*
But here, I would just peel it and chew on it like an angry person…
Here are some benefits of sugar cane:
- Sugarcane, being low on glycemic index, helps keep the body fit and healthy.
- Sugarcane juice has been found to be very beneficial for preventing as well as treating sore throat, cold and flu.
- Since sugarcane has no simple sugar, it can be enjoyed by diabetics without any fear. However, they intake should still be limited for people suffering from type-2 diabetes.
- Being alkaline in nature, sugarcane juice helps the body in fighting against cancer, especially prostate and breast cancer.
- Sugarcane provides glucose to the body, which is stored as glycogen and burned by the muscles, whenever they require energy. Therefore, it is considered to be one of the best sources of energy.
- If you have been exposed to heat and physical activity for too long, drink sugarcane juice. It will help hydrate the body quickly.
- Sugarcane is believed to strengthen stomach, kidneys, heart, eyes, brain, and sex organs.
- Sugarcane clears the urinary flow and also helps the kidney to perform its functions smoothly.
- As sugarcane consists of carbohydrates, in good quantities, it serves to refresh and energize the body. It supplies instant energy to working muscles and for this reason, it is also known to maximize performance in sports and endurance.
- Sugarcane is also good for digestion, as it can effectively work as a mild laxative because of its high potassium content.
– 1 cup pudding rice, washed and soaked in water for 15 minutes
– 3/4 cup caster sugar
– 5 mastic gum, grinded in a mortar (this is not arabica gum and it can be found in Greek and Middle Eastern stores)
– 1/4 tsp salt
– 1 cup water
-2 cups of milk (I used Jersey milk, which is a rich, creamy milk from Jersey cows)
– 1 cup double cream
– 4 tbsp of butter
– 1 tsp vanilla essence
– 1/4 cup sultanas
– 1 stick of cinnamon
– A heat resistant bowl with lid
Pour the milk, cream, water, sugar, butter, salt, and mastic in a heat resistant bowl. Drain the rice and add to the mixture, mixing together with a spoon. Add sultanas to the and drop in the cinnamon stick. Place in oven at around 140-150 degrees for one hour. Remove the lid and mix it lightly with a spoon to ensure that all of the ingredients are mixed. Finally, cover with lid and leave for another hour. Ensure that the rice is cooked before serving. You can eat this hot, or cold! Delicious!