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Showing posts with the label Desserts

Pastry Rice Cakes (酥皮年糕)

  Rice cakes or Nian Gao are a symbol of "prosperity", so during the Lunar New Year. Every household will buy or make rice cakes during the Lunar New Year in the hopes of a "higher year," which represents greater success and fortune in the upcoming year. Instead of frying the Nian Gao” with batter, I wrap it with a piece of puff pastry and bake in the oven, in this way, I can taste a gluey Nian Gao with crispy pastry. I made this last year, and my kids requested to make this again for this year. It is not a recipe, it is merely a method of serving Nian Gao, or Chinese rice cake. Everyone will be thrilled by this fantastic twist and surprise to a classic. In I'm using store bought puff pastries.   Some come in 8" or 4" square sizes, while others come in a rolled-up sheet. If you're using the rolled-up sheet, as I did, you'll need to roll them out and cut them to the appropriate size. Simply place the Nian Gao onto a piece of puff pastry a...

Sweet potatoes Tang Yuan (甜番薯奶黄馅汤圆)

  This is another tangyuan (汤圆) recipe I would like to share for the DongZhi (冬至) festival. It is a sweet dessert. They are made with flavorful sweet potatoes with custard filling. These glutinous rice balls taste like mochi. They  are distinctive from others since they are made with flavorful sweet potatoes. The custard filling is wrapped in a glutinous rice ball, which is not only distinctive in form but also incredibly eye-catching . Glutinous rice balls are made of glutinous rice and have a high viscosity, which makes them difficult to digest for some people. This tangyuan uses more sweet potatoes and less glutinous rice flour. For those who like to eat tang yuan but worry that it will cause stomach bloating. This is the right recipe for you. Making this tangyuan with the kids is a delightful project since you may shape and fill the rice balls with your own paste. I am using two different types of sweet potatoes, which are orange and sweet potatoes. I combined mas...

Pumpkin Ma Lai Gou (南瓜马来糕)

Ma Lai Gou is a Cantonese dessert. It sounds very fancy, but the method is very simple. If you master the skills, you can make it successfully in one go. Last time, I shared the method of making brown sugar Ma Lai Gou, which is quite overwhelming. This pumpkin Ma Lai Gou is also relatively simple to make. There is no need to knead the dough throughout the process. It only requires a few steps of mixing and steaming. This pumpkin Ma Lai Gou is fragrant, soft, chewy, and nutritious, and it is so delicious that you can’t stop eating it. What distinguishes Pumpkin Ma Lai Gou (MLG) from traditional Fat Gou or Huat Kueh ( 发糕 )then?   This pumpkin MLG is like pumpkin steamed cake( 发糕 ), except that part of the flour is replaced with tapioca starch. Add tapioca starch to the ingredients will make the cake more elastic and chewier. The texture of the pumpkin MLG is as soft as a sponge and chewier than that of the traditional Fat Gou. I am using a 28cm x 20cm x 5cm rectangular gratin dis...

Steamed Pandan Mung Bean Layer cake (斑兰绿豆九层糕)

Steamed layer cake is popular snack in Southeast Asian dessert. When I was a little girl, I really enjoyed seeing this cake in different colour layers. Most of them are made in three colours which are green, red, and white with coloring. Today I am sharing with you how to make this pandan and mung bean steamed layered cake. This dessert is soft and has a glutinous texture if you are using an accurate ratio formula. They are made with natural green that comes from the fresh pandan leaves and mung bean puree. This layered cake will have 9 layers in total with green and yellow in colour. It’s a very eye-catching dessert but also a very time-consuming recipe since it takes time to cook each layer. One of the confusing parts of this recipe is how much batter to add for each layer and what type of pan to use to make the layer evenly. I am using a 28cm x 20cm x 5cm rectangular gratin dish which the four corners are not in 90° angle. You can use an 8” square pan as well. You might need t...

Steamed Ma Lai Gou (马来糕)

  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...

Pandan Swiss Roll with Shredded Coconut Filling

This is the recipe you should be familiar with if you have ever read or tried my pandan crepe recipe (kueh Dadar or kueh ketayap). The green exterior of crepe which is made of batter colored with natural pandan juice extracted from pandan leaves. I'm going to turn this dessert—pandan crepes—into a Swiss roll cake today. Instead of making crepe batter, I'm going to make a coconut milk pandan chiffon cake and wrap it with coconut that has been sautéed with Gula Melaka, or Malaysian palm sugar. There is no artificial flavoring or coloring used to this pandan Swiss roll cake; it is created with pure pandan leaves juice. The pandan Swiss roll has a spongy, moist, and soft texture.   It rolls up neatly and effortlessly. Every bite is so moist. The blending flavour of coconut, Gula Melaka and Pandan is refreshing with rich texture. With my technique of making the egg white meringue in cake batter, with the right oven temperature and timing, the cake can be baked in a pretty towel ...