This will be a first of many recipes that will have moringa or malunggay. My friends find it funny how I try to put malunggay into everything we, my kids especially, eat at home. Well, aside from it being a nutritious vegetable, we have a tree in our garden and the leaves are readily available for whenever I’m cooking.
Between Mattina and Renée, my eldest one seems to have inherited my overly sweet tooth. She often asks for chocolate, cake and cookies and seems to be beside herself when she sees there’s dessert. I decided that weekly baking at home may help us lessen her intake of commercially produced sweets. This way, I can choose the ingredients and watch the added sugar. Baking will also be a super fun bonding opportunity with my girls.
Here’s the result of our first baking day. I originally wanted to make cookies but the addition of the malunggay water has made the batter too runny. Hence, they are now cakes.
Cake How To
- Preheat the oven to 350 degree F or 175 degree C.
- Combine all wet ingredients into one bowl.
- Sift all dry ingredients into another.
- Slowly add the dry ingredients into the wet bowl, folding it in gently.
- Once combined, fold in the chopped moringa leaves.
- Pour into non-stick or silicone moulds. If using a regular baking pan, brush the sides with some butter to avoid the cake from sticking.
- Bake in the oven for about 8 minutes-10 minutes. If you’re using a large baking pan, do poke a toothpick in the center to check if it comes our clean.
Malunggay water How To
- Wash the malunggay leaves.
- Separate the leaves from the stems.
- Boil the leaves in some water.
- Strain the boiled water and leaves.
- Take enough malunggay water for the cake batter and the rest you can use for soup.
- Roughly chop the malunggay leaves.