Mandarin Orange Recipes: Zen Wellness Cake, Sorbet & Marmalade

(Updated Version)

Every year, those mandarins start rolling in like an unexpected gold rush. You know the drill- people you barely see suddenly become your best friends, just as their surplus of mandarins is about to turn into compost. They play it sly, waiting until they’ve exhausted all other options and then “generously” pass on the citrus burden to you. It’s a guilt trip wrapped in orange peel, hitting all the right notes of “Indian sentiment,” though oddly enough, you’re never on their invite list for Chinese New Year festivities.

 

Ah, cultural quirks in Malaysia! It’s a dance of exchange and expectations. Deepavali might have you knee-deep in preparations and guests, but when it comes to Chinese New Year, you get the oranges and the occasional cookie—no dinner invites or grand feasts for you.

With some time on my hands (MANDARIN ORANGE SUSTAINABLE EATS), I decided to turn these mandarins into three sweet treats. The Mandarin Orange Cake was a breeze—easy and quick (CLASSIC GENOISE: EUROPEAN SPONGE CAKE). But oh, the Mandarin Orange Sorbet and Marmalade were a whole other story! Removing the bitter pith from both the skin and the fruit took forever. For those not in the know, the pith is that pesky white layer between the peel and the juicy segments, which is loaded with fiber but a bit of a bother to deal with.

Despite the effort, all three treats are packed with Vitamin C, making them not only delicious but also a boost for your health. And let's not forget, the natural aroma of mandarins provides a little zen-like relaxation, embodying Nava’s Zen tranquility (WAJIK PULUT ZEN WELLNESS). Plus, you can cut down on sugar by using palm sugar, making homemade versions a sweet deal compared to the pricey commercial options.

 

Mandarin Orange Vegetarian Cake

Ingredients

1 1/4 cup all-purpose flour

1 cup condensed milk

1 cup neutral oil

1/2 cup fresh mandarin orange juice

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp orange zest

 

Method

Mix milk, oil, juice, and zest.

Sift flour, baking powder, and soda over the mixture.

Fold gently until combined.

Pour into a greased pan and bake at 170°C for about 40 minutes or until a skewer comes out clean.

Cool, dust with icing sugar (optional), and slice.

Mandarin Orange Sorbet
Ingredients

10 mandarin oranges

Palm sugar as needed

1 tsp zest (only from the outer skin)

 

Method

Peel oranges, removing the pith and white strings.

Peel each segment, remove seeds, and scrape out the pulp.

Simmer sugar with water to make a syrup; cool.

Blend pulp with syrup into a thick purée.

Freeze, breaking up and blending again after it’s almost frozen. Repeat twice more.

Add zest and reserved pulp, stir, and freeze again.

Serve with a garnish of mint leaves (optional).

Two-Ingredients Mandarin Orange Marmalade
Ingredients

10 mandarin oranges

Palm sugar as needed

Water as needed

 

Method

Peel oranges and simmer in water until soft (don’t overcook).

Cool, drain, and remove pulp and seeds.

Chop pulp, add to a pot with sugar, and simmer until thickened.

Optional: Add some chopped peel (with or without pith).