Sweet Sorghum Fish Ball / Kikiam Sauce

This is the second trial of using the sweet sorghum flour, the fish ball / kikiam sauce. It is an adaptation of procedure found in “How to Make Spicy Dilis and Fish Balls“. Adding sweet sorghum flour instead of cornstarch.

sorghum flour for kikiam fishball sauce

The first recipe I tried was sweet sorghum polvoron.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Sweet Sorghum Polvoron

I am not a baker and so I never no much about the art of dough kneading. I can make a soft bread but wasn’t able to do a satisfactory outcome for the masses. I guess it will be harder for me to turn this sweet sorghum flour to a nice soft bread. Doing the easiest recipe would be the best start, the polvoron.

triple a farms sweet sorghum flourThe Sweet Sorghum Polvoron

1) Get two measures sweet sorghum flour. Place it on frying pan. Place the pan over the stove with a very low fire. Stir the flour continuously for 20 minutes or until slightly brown. Let  stand for another 20 minutes.

sweet sorghum flour after toasting2) Add one measure milk powder and half measure sugar. Mix thoroughly.  You may add more milk and more sugar if desired.

3) Mix again, but add margarine gradually until the powder begins to form a lump when pressed in between palm.

lump of margarine for mixing with pulvoron4) Get a polvoron molder and begin molding.  Then wrap individually with polvoron wrapper.

sweet sorghum pulvoronThe flour has a bitter aftertaste before and after toasting. Adding more sugar and milk is going to cover the undesirable flour flavor.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Getting Tips on How To Use The Sweet Sorghum Flour

I wanted to use the sweet sorghum flour we have at home so I searched for some clues.
triple a sweet sorghum flour
1) Sorghum flour is not usually used as is. – A variety of gluten-free flour mix brands contain sorghum flour blended with other gluten-free flours, starches and leavening agents.
2) Tend to produce an inferior product when not used in a mix. – Used alone, sorghum produces dry, gritty baked goods. It needs to be used in a gluten-free flour blend for good results. Mixed with tapioca starch sorghum baked goods have better volume and texture.
3) Needs more oil and eggs and small amount of cider vinegar. Adding slightly more oil or fat and eggs to recipes prepared with sorghum blends can improve moisture content and texture. Apple cider vinegar or ascorbic acid can also improve the volume of dough made with sorghum flour blends.
4) Prone to rancidity and thus have a shorter storage life. – Purchase the very freshest of this Sorghum flour and in very small quantity…because, once opened…the rancidity factor escalates. – Always store this flour in a sealed glass jar and inside the refrigerator.
5) Malted sorghum flour was found out to have higher swelling power, than non-malted. – Chemical Compositions and Physico-Chemical Properties of Malted Sorghum Flour and Characteristics of Gluten Free Bread. N. Phattanakulkaewmorie, T. Paseephol, and A.Moongngarm.
sources: 1, 2, 3

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.