Ginseng Coconut Roche
(Flourless) Sweet & Aromatic Ginseng Coconut Roche
Utilizing the ginseng readily available at home, I’ve created an incredibly simple, flourless, crispy-on-the-outside, moist-on-the-inside Coconut Ginseng Roche! Anyone can easily make this with just an oven, and if you don’t have one, an induction cooker or air fryer works perfectly too! Enjoy this delightful, healthy treat.
Ingredients- 70g Coconut Flour
- 50g Fresh Ginseng
- 30g Almond Flour
- 2 Egg Whites
- 10g Skim Milk Powder (optional, can be omitted)
- 25g Sugar
- 25g Honey
- 20g Melted Butter
Cooking Instructions
Step 1
Here are the ingredients for today’s baking! The skim milk powder can be skipped if you don’t have it. The butter is currently melting, so it’s not in the picture. Have all your ingredients ready.
Step 2
In a bowl, combine the 2 egg whites and 25g of sugar. Whisk them together until the sugar has completely dissolved and the mixture is smooth. No need to whisk vigorously.
Step 3
Add the sifted coconut flour, almond flour, and skim milk powder (if using) to the bowl and mix gently. Next, pour in the 20g of melted butter, and finally, stir in the 25g of honey. Mix until the batter comes together into a cohesive mass. Your batter is now ready!
Step 4
When shaping the roches, a soup spoon with a deep bowl is very convenient. If you don’t have one, a regular spoon works too. Place a portion of the batter onto the spoon, and then press an almond into the center.
Step 5
After placing the almond, add a little more batter on top. Then, use the back of another spoon to gently press and shape the mixture into a round, slightly flattened roche. Easy, right? If shaping proves tricky, feel free to wear disposable gloves and shape them by hand.
Step 6
After making 5 roches, I decided to try making some tarts as well! For the tarts, I used a tart shell, topped it with the pineapple and ginseng mixture (referred to as ‘Painjang’, see recipe ID @6914442 for details), placed the coconut batter on top, and finished with a single almond. This adds a unique touch of flavor.
Step 7
Once all your roches and tarts are shaped, it’s time to bake! Place them in a preheated oven at 180°C (350°F), then reduce the temperature to 170°C (340°F) and bake for 15-20 minutes, or until golden brown and slightly crisp. Ensure they are baked through.
Step 8
Here are the beautifully baked Ginseng Coconut Roches. They’ve turned a lovely golden color and look delicious.
Step 9
The Ginseng Coconut Tarts we made alongside are also ready! Having both roches and tarts offers a wonderful variety to enjoy.
Step 10
Freshly baked, these roches boast an incredibly crispy exterior and a delightfully moist interior. The subtle aroma of ginseng adds a unique depth of flavor. Enjoying them with a cup of Americano is the perfect way to recharge your energy for the day!
Step 11
Today, try this super simple baking project – the Ginseng Coconut Roche – which is both delicious and healthy. Bake it to share with your loved ones and enjoy a wonderful time together!
