Recipe

Bermudian Coconut Higashi

Tropical Coconut Delight: Bermudian Twist on Higashi

4.0 out of 5

Indulge in the flavors of Bermuda with this delightful twist on the traditional Japanese Higashi. This Bermudian Coconut Higashi recipe combines the essence of Japanese confectionery with the tropical flavors of Bermuda, resulting in a unique and mouthwatering treat.

Dessert› Higashi

Asian cuisine› East Asian cuisine› Japanese cuisine

Cuisine of the Americas› Caribbean cuisine› Bermudian cuisine

Preparation time

15 minutes

Cooking time

15-20 minutes

Total time

30-35 minutes

Yields

12 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan sugar), Gluten-free (if using gluten-free rice flour), Dairy-free, Nut-free

Allergens

Coconut

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

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