Ginger Coconut Slice Recipes

Steps:

• Grease a 19cm x 29cm slice pan.
• Line base with baking paper.
• Melt the butter and golden syrup in a small pan (or very carefully in the microwave on a low setting, stir well to combine).
• Combine the sifted flour, ground ginger, chopped ginger, sugar, coconut and egg in a large bowl.
• Pour in the melted butter and syrup mixture.
• Stir well to combine and press into the prepared pan.
• Cook in a 180 degree C oven, about 15 minutes, or until light brown.
• Stand for 5 minutes to firm, then turn out onto a wire rack to finish cooling.
• ICING: Sift the icing sugar mixture into a bowl.
• Add the butter, lemon rind and juice.
• Add enough hot water to make it a spreadable consistency.
• Spread icing over cooled slice.
• When icing has set, cut into squares.

Steps:

• Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
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