Two moringa-based recipes to try at home

MORINGA ICE CREAM

1 cup heavy cream

1 can sweetened condensed milk

1 cup moringa leaves, blitzed with a bit of water to form a paste

1 tsp vanilla extract

2 tbsp topping of your choice

To make

Whip the heavy cream until stiff peaks appear.

In a separate bowl, add sweetened condensed milk and the moringa paste. Stir all the ingredients.

Add vanilla extract, then fold in the whipped cream. Using a whisk, stir the mixture until everything is mixed together.

Transfer mixture to a container and cover. Chill in freezer for 8 to 12 hours.

Serve in cones or cups with desired toppings.

MORINGA NASI LEMAK

1 cup rice

1 1/2 cups coconut milk

1-2 screw pine leaves (daun pandan)

1/2 cup fresh moringa leaves

Sambal

1/2 red onion

1 clove garlic

2 shallots

5-6 dried chillies

1/2 ping pong ball size of tamarind pulp mixed with ½ cup water for 15 minutes; juice extracted

salt to taste

1/2 tbsp sugar

Other ingredients

2 hard boiled eggs, cut into quarters

1/2 cup anchovies, fried crisp

1/2 cup roasted peanuts

1/2 cucumber, sliced

To make rice

Rinse rice and drain. Add coconut milk, pinch of salt, screw pine leaves and moringa paste and steam rice until fluffy.

To cook sambal

Pound onions, garlic, shallots and dried chillies until it forms a paste.

Heat some oil in a pan. Fry the spice paste until fragrant. Add in the tamarind juice, salt and sugar. Simmer on low heat until the sambal thickens.

To serve

Dish the steamed moringa rice and serve with sambal, chopped cucumber, boiled eggs, peanuts and crispy anchovies.