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This Week in Southeast Asian Studies (TWISEA)
July 31, 2015
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Spotlight!
This week, we will take a short break from featuring our students. Instead, we will focus on food. It's going to reach 90°F (32°C ) later today, so we thought it'd be a great opportunity to share with you a simple coconut ice cream recipe by Chef Mai Pham. You can find the recipe in her cookbook Pleasures of the Vietnamese Table. She also has a delicious pho recipe in this book, but we will save that for another day. 

Ingredients:

2 cups of unsweetened coconut milk
1 tablespoon tapioca starch or cornstarch
2 cups half-and-half
2/3 cup sugar
Pinch of salt
1 cup freshly grated coconut or 2/3 cup store-bought unsweetened coconut flakes, lightly toasted in a dry pan
4 tablespoons chopped Roasted Peanuts

Instructions:
1) Combine the coconut milk, tapioca starch and half-and-half in a heavy medium saucepan. Heat over medium heat until the mixture starts to bubble around the edges and reaches 175 degrees. Stir in the sugar and salt. Remove from the heat. Strain through a fine-mesh sieve into a bowl and set aside to cool. Refrigerate overnight or for at least 4 hours.

2) Add the grated coconut to the coconut milk mixture, transfer to an ice-cream maker and freeze accordingly to the manufacturer's instructions. Serve the ice cream in small bowls and garnish with a sprinkling of the peanuts.

Don't worry if you do not have an ice cream maker. You can still make the coconut ice cream. You will have to leave the ice cream mixture in the freezer for 45 minutes, then churn the ice cream by hand or with an electric mixer. Repeat these steps several times until the ice cream is smooth.

We would love to hear what you are doing this summer. Please e-mail us an update at seac@uw.edu
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Recommended Resources (5)
This section lists news items and other recently-published resources that have been recommended by faculty and grad students over the past week. To submit an item for next week, email seac@uw.edu.
 

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