Pina Colada Chomeur
|Unsalted butter at room temperature||80 g|
|Corn syrup||1/4 cup|
|All-purpose flour||1 cup|
|Baking soda||1 tsp|
|Thai Kitchen Coconut Milk||3/4 cup|
|Cinnamon, Ground 550 g||3/4 tsp|
|Pineapple, finely chopped||1/2 cup|
|Coconut Rum Caramel|
|Thai Kitchen Coconut Milk||1/2 cup|
|Coconut oil||2 tbsp|
This recipe was created for Club House for Chefs by: Christopher Siu, Chef Owner of DAANGO in Markham, ON.
For the Coconut Rum Caramel: Combine sugar (1 cup) with water (3 tbsp) and bring to a boil. Continue to cook until caramel reaches a brown colour. Immediately remove from heat and add in remaining ingredients. Return to heat and stir with a whisk until caramel is smooth.
For the Cake: Cream butter, sugar ( ¼ cup) and corn syrup together for several minutes with beaters. Add the egg and Thai Kitchen Coconut Milk ( ¾ cup) and continue to mix until smooth. Sift flour, baking soda and cinnamon in a separate bowl. Add to creamed butter mixture with pineapple and gently mix until just combined.
For Baking and Assembly: Preheat oven at 350F. Take a ramekin and grease lightly with butter and fill the ramekin 1/3 of the way with the Rum Coconut Caramel. Pour cake batter on top of the caramel until the mixture reaches about 3/4 up the ramekin. Stir the cake batter lightly in the ramekin to combine slightly with the caramel at the bottom. Finish by pouring caramel on top to fill up the remaining space. Bake for 25 minutes until the cake has puffed and the syrup bubbles out the edges. Serve the pudding in a bowl or in the ramekin with a scoop of ice cream and the remaining caramel.