Top Rated Treacle Recipes

Homemade Coconut Treacle (Pani) Hoppers
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* 250 grams Rice Flour * ½ Tablespoons Yeast * 2 Tablespoons Sugar * 50 milliliters Lukewarm Water * 1-½ cup Coconut Milk, Divided Use * 8 Tablespoons Coconut Treacle * 1 whole Egg Beaten * 1 teaspoon Salt Sift the flour into a large bowl. Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy. Add the yeast mixture and 3/4 cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter. Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth. Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above. Carefully loosen the edges using a flat wooden spoon or butter knife. Serve and enjoy.  
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Flommen Tsimmes Brisket
We always ate this sweet brisket at Pesach and Rosh Hashanah. Originally from my grandmother, who was quite secretive with her recipes, this old family recipe was passed to my mother, who learned it by simply watching and copying, and then to me. Due to ill health, my mother can no longer cook, but we all think and talk about her when I make this dish. It has a particular sweetness for me that goes far beyond its taste. — Jaqui Wasilewsky from The Feast Goes On Click Here to See More Holiday Recipes  
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