Bermudian Coconut Higashi

Ingredients

In this Bermudian adaptation of Higashi, the traditional Japanese dry and crunchy sweet is transformed into a soft and chewy treat by incorporating coconut. The addition of coconut adds a tropical twist to the original recipe, enhancing the flavor and texture of the confectionery. We alse have the original recipe for Higashi, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (60g) desiccated coconut 1/2 cup (60g) desiccated coconut
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, granulated sugar, desiccated coconut, and salt.
2. 2.
   In a separate bowl, mix together the coconut milk, water, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring continuously until a smooth batter forms.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   Using a spoon or cookie scoop, drop small portions of the batter onto the prepared baking sheet, leaving space between each piece.
6. 6.
   Bake for 15-20 minutes, or until the edges of the higashi turn golden brown.
7. 7.
   Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for the best texture in the higashi.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Desiccated coconut — Toasting the desiccated coconut before adding it to the batter can enhance its flavor.

Tips & Tricks

• For an extra tropical touch, you can sprinkle some toasted coconut flakes on top of the higashi before baking.
• If you prefer a stronger coconut flavor, you can substitute coconut extract for the vanilla extract.
• Store the higashi in an airtight container to maintain their freshness and chewy texture.

Serving advice

Serve the Bermudian Coconut Higashi as a delightful treat alongside a cup of tea or coffee. They are perfect for afternoon tea or as a sweet ending to a Bermudian-inspired meal.

Presentation advice

Arrange the Bermudian Coconut Higashi on a beautiful platter or in a decorative box. You can also sprinkle some powdered sugar on top for an elegant touch.