Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
For the Pineapple Compote:
- 1 pineapple, peeled and diced
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special Equipment Needed:
- Baba molds or muffin tin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease the baba molds or muffin tin with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, shredded coconut, sugar, salt, and baking powder.
3. In a separate bowl, beat the eggs until light and frothy. Add the melted butter, rum, and vanilla extract, and whisk until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Use a pastry brush to coat the inside of each mold with melted butter.
6. Fill each mold with the batter, leaving about 1/4 inch of space at the top.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a baba comes out clean.
8. While the babas are baking, make the pineapple compote. In a medium saucepan, combine the diced pineapple, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally.
9. In a small bowl, whisk together the cornstarch and cold water until smooth. Add the cornstarch mixture to the pineapple mixture and stir until thickened, about 1-2 minutes.
10. Remove the pineapple compote from the heat and let it cool to room temperature.
11. Once the babas are done, remove them from the oven and let them cool in the molds for 5 minutes.
12. Remove the babas from the molds and transfer them to a wire rack to cool completely.
13. Serve the babas with the pineapple compote on top.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Bake at 350°F
Serving size:
Makes 6-8 babas
Nutritional information:
Calories per serving: 350
Total fat: 17g
Saturated fat: 11g
Cholesterol: 120mg
Sodium: 220mg
Total carbohydrates: 42g
Dietary fiber: 2g
Total sugars: 28g
Protein: 5g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened if you prefer a sweeter baba.
- If you don't have dark rum, you can use light rum or coconut rum instead.
Variations:
- You can add chopped macadamia nuts or pecans to the batter for extra crunch.
- Instead of pineapple compote, you can serve the babas with a mango or passionfruit sauce.
Tips and Tricks:
- Make sure to grease the baba molds or muffin tin well to prevent the babas from sticking.
- Don't overmix the batter or the babas will be tough.
- Let the babas cool completely before serving to prevent them from falling apart.
Storage Instructions:
Store the babas in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat the babas, place them in a 350°F oven for 5-10 minutes or until warmed through.
Presentation Ideas:
Serve the babas on a platter with the pineapple compote drizzled over the top. Garnish with fresh mint leaves.
Garnishes:
- Fresh mint leaves
- Shredded coconut
- Chopped macadamia nuts or pecans
Pairings:
- Coconut ice cream
- Pineapple sorbet
- Dark rum or coconut rum cocktails
Suggested Side Dishes:
- Grilled pineapple
- Coconut rice
- Mango salsa
Troubleshooting Advice:
- If the babas stick to the molds, run a knife around the edges to loosen them before removing them.
- If the pineapple compote is too thick, add a little more water to thin it out.
Food Safety Advice:
- Make sure to cook the babas until a toothpick inserted into the center comes out clean to ensure they are fully cooked.
- Store the babas in an airtight container at room temperature for no more than 2 days.
Food History:
- Baba is a traditional Polish dessert that is typically made with yeast dough and soaked in rum syrup.
Flavor Profiles:
- Sweet, nutty, and tropical
Serving Suggestions:
- Serve the babas as a dessert after a seafood or Polynesian-inspired meal.
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