The sweetest dessert on earth, bindi is the kind of dessert you can order at any party.
The name refers to the soft, creamy white dough that’s kneaded into a ball before baking.
It’s the most famous of the many ingredients used to make these treats.
And the reason they’re so beloved?
Because they’re light and fluffy, not dense.
It also tastes like a dessert, with sweet, gooey filling.
But while you can find bindi in many popular chains, you can also make your own at home.
The recipe is simple: Add all the ingredients for your own recipe, and then, voila, you’ve got a delicious and nutritious dessert for any occasion.
Here are five bindi recipes you can make at home, with a few tips on how to make them at home to get the most out of them.1.
The sweet potato recipe, adapted from The New York Times, takes less than an hour to make.
Ingredients: 1 cup of white sweet potato, peeled and cut into quarters 3 tablespoons of sugar 2 tablespoons of butter 2 tablespoons flour 1 teaspoon of salt 1/2 cup of boiling water 2 cups of white flour (or brown rice flour) 2 cups white sweet potatoes, cut into ½-inch cubes, and peeled and chopped into 1/4-inch pieces 1/3 cup of sweetened condensed milk, or regular milk Directions: Place all of the ingredients in a large bowl.
Set aside to cool.
Heat a skillet over medium-high heat.
Add the butter and the sweet potato.
Cook until soft, about 3 minutes.
Add a little more oil as needed, until the butter is melted.
Remove from the heat, add the flour and salt, and cook, stirring, until it thickens slightly, about 5 minutes.
Transfer the flour to a bowl, and stir in the sweetened liquid and water.
Stir well.
Set the mixture aside to rest for a few minutes.
In a small bowl, whisk together the flour, sugar, butter, flour, and salt.
Add it to the warm flour mixture and whisk to combine.
Add in the boiling water, and mix well.
Add more water if needed, if needed.
Using a large cookie cutter or a wooden spoon, shape each dough ball into a circle about ½-inches thick.
Using the back of a spoon, gently push the dough onto a baking sheet.
Let it rise until it’s about 1 hour and 30 minutes.
If the dough is too dry to handle, place the dough balls in the fridge until ready to be used.
(The longer the dough sits, the more time you’ll have to cook it.)
The dough should be firm and smooth when you flip it over.
Once the dough has risen, place it on a floured work surface and roll it out to about an inch thick.
Fold the dough into the prepared baking sheet with a sharp knife or pizza cutter.
(It doesn’t have to be exactly the same size.
A 9-inch-by-2-inch rectangle works well.)
Place the baking sheet on a sheet pan, and spread the baking powder evenly on the baking sheets.
Cover the baking tray with foil or wax paper and place it in the freezer for 20 minutes, or until the dough can be removed.
If you don’t want to cover it with foil, cut the foil in half and place the foil on top of the baking parchment.
After 20 minutes have passed, the baking dough will be soft and slightly firm.
Remove the baking paper from the baking pan and set aside to let it cool.1/2 the recipe for the brown rice version can be found here.
The photo below was taken while I was working on the recipe, which was the second time I had it baked.
If that sounds like you, it’s because it was, too.1 cup of brown rice (or regular white rice flour), 1 cup white sugar, 2 tablespoons butter, 2 teaspoons of salt1 cup water (I used about 1 1/8 cups, but you can use as much or as little water as you’d like, depending on the thickness of the dough.
To make the brown Rice Dipping Sauce, combine the rice, water, sugar and salt in a saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes.
(For the same reason, the brown Sugar-Sesame Dipping sauce will be ready in 10 minutes.)
When the sauce is cooled, stir in 1 tablespoon of the brown sugar.
For the brown sauce, add 1 cup brown rice, 1 cup sugar, 1 teaspoon salt, 1 tablespoon water and stir to combine with a whisk.
Pour the brown brown sauce into a bowl.
Top the rice with 1/16 teaspoon of the remaining brown sugar and serve immediately.1 recipe for bindi versions can be obtained from The Recipe Book , or you can buy the recipe
