cod fish recipes: Oriental sweet cake - biscuit - pudding

Showing posts with label Oriental sweet cake - biscuit - pudding. Show all posts

Showing posts with label Oriental sweet cake - biscuit - pudding. Show all posts

Pumpkin pudding 南瓜布丁

This is a refreshing pudding and easy to make. The mandarin peel makes the pudding quite fragrance.

Pumpkin skin is quite tough to peel. I cooked the pumpkin with the skin on, once cooked the skin will become very soft. For this recipe I cooked about 450g of de-seeded pumpkin with skin, wrapped in baking paper then put in the microwave on high for about 12 - 15minutes (time depends on micro

Nyonya kuih lapis - nine layers cake 九層糕

This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers one by one and eat it that way.This cake is more like a pudding than a western cake. It is normally called nine layers cake due to the number of layers. It is not essential to have nine layers but that has been a tradition passed down from generation to

Filipino Biko (Glutinous rice pudding)

I adore homemade English rice pudding with lots of ground nutmeg and a brown skin on top, but I hate rice pudding in a tin/can I can never touch that stuff.Biko is Filipino rice pudding using glutinous rice and coconut milk. Great stuff. I made this with my own tweaks adding nutmeg like how I love English rice pudding. Also I added a layer of lovely caramel on top. I love Biko as much as the

Fried nian gao (egg fried sticky rice cake)

This is a simple breakfast common during the CNY season. Nian gao will harden after a few days, most people will fry it with egg to soften the cake and also given it a nicer flavour. Sometime if I have sweet potato and/or taro I would use them to sandwich nian goh and dip in egg to fry which is also very tasty too.Here is just a simple fried nian gao with egg. Dead simple to make.Cut some nian

Red bean and coconut sticky rice cake 椰汁紅豆年糕

This coconut flavoured sticky cake/pudding with cooked red beans is another Cantonese favourite for CNY. I made some the other day but I have to say I much preferred the old fashioned plain brownish rice cake. Here is a recipe if anyone is interested.This recipe will make 2 puddings using 1/2 pint (about 250ml) pudding basins (metal or plastic) or other containers.Ingredients:1/2 cup red beans

Crunchy peanut crescents 油角仔

Yau kok zai 油角仔 are crunchy peanut crescents, a very popular snack for CNY especially Cantonese. I have been making these since I was a kid, it's a must have this time of the year. I like to make mine really tiny, it's labour intensive I quite enjoyed making them.

They are crunchy inside out, so can keep for several weeks in airtight container.

For this recipe, this will make about 75 tiny

New Year Rice Cake 年糕

Rice cake or nian gao 年糕 is something nearly every Chinese family will have for CNY. The two words 年 nian and 糕 gao rhyme with the Chinese greeting phrase 年年高升 nian nian gao sheng, literally translated as higher year after year or simply you will prosper year after year. So eating nian gao is considered lucky for the coming year.There are different nian gao, the Northerners have white plain rice

Pan fried red bean paste cakes 豆沙煎軟餅

I have another portion of this lo mai chee dough and some red bean paste sitting in the fridge need using. I made some fried soft cakes (dou sa jin yuen bing 豆沙煎軟餅) . If you like jin dui 煎堆 you probably like these little soft and chewy cakes. It has the same taste as jin dui only softer and less oily.Very very simple to make when I have the dough and bean paste all ready. Use the same quantity of

Lo Mai Chee with red bean paste 豆沙糯米糍

Chinese New Year is approaching, I am warming my engine up making some favourite CNY cakes, biscuits, dumplings and not forgetting a meal on CNY eve. My first CNY related recipe this year is Lo Mai chee.Lo Mai Chee 糯米糍 is Cantonese style mochi, some people called lo mai chee as snow balls. Anyone who does not know what a lo mai chee or mochi is, it's a soft and chewy dough ball normally filled

Ma Lai Goh 馬來糕

Been away for a while hope you did not miss me too much. I have a request from a reader asking for Ma Lai Goh 馬來糕, a steamed sponge cake available in most HK style dim sum restaurants. My recipe is really simple no whisking the eggs till moussy. Just mix everything together and steam.There are few unusual ingredients used one is custard powder to give the cake a rich yellow colour and flavour and

Muah chee 麻芝

Muah chee is a Malaysian-Chinese snack originated from Penang. This is made with small lumps of glutinous rice dough coated with a ground peanut mixture, soft and chewy similar texture to Japanese Mochi or Cantonese sticky rice balls (lui sa tong yuen 擂沙湯丸 or lo mai chee 糯米糍).Not the prettiest snack but yummylicious. It's easy to make. Best eaten within few hours at room temperature, if keep in

Pandan chiffon

This cake is similar to my first post orange chiffon cake. The flavour is traditional pandanus and coconut. The cake is GREEN but not as bright green as some of the shop bought type which normally has some artificial colour. Some people use pandanus essence with added colour, I only use natural colour and flavour using the juice of pandanus leaves. Pandanus/ daun pandan is S E Asian vanilla, it

Shanghai Bean Paste Pancake

Chinese: 豆沙鍋餅 (do sa war bin)This stuffed bean paste pancake is typical of Shanghainese snack or dim sum. Very easy to make and nice to go with a cup of tea.Recipe - Serve about 4For the pancake:1 egg110g flour (about 1 cup)1 cup of water1 tbsp of oil1 tsp of oil for greasing the panabout 250g of red bean paste 豆沙 (homemade as recipe or in a tin from supermarket) 2 tbsp of flour paste (mix

Donkey Roly Poly

Chinese: 驢打滾 (Re da Kun) When you read the title you probably think what the hell am I talking about? Ever seen a donkey doing a roly poly on dusty yellow sand? That is how the name of this sweet cake came from. I think the name is really cute and sweet. Basically this is a sweet rice roll with aduki bean paste filling and rolled in toasted soya flour. A

Orange Chiffon (sponge) cake

Slide show (click to view) Baking tin: 1 x 23 cm tube tin (no non stick and do not grease, very important) Ingredients: A. Batter mix 5 large egg yolks 70g of sugar 100 ml sunflower oil or other odourless light cooking oil 180g of S R flour ½ tsp of baking powder 180 ml of fresh squeezed orange juice (about 1 ½ oranges) Zest of 1 orange B. Meringue 5 large egg