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
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Showing posts with label bean paste. Show all posts
Showing posts with label bean paste. Show all posts
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
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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
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Red Bean Paste
Chinese: 紅豆沙 (hong dao sa)Red bean paste is a very common sweet filling for many chinese buns and cakes.Easy to make but take a bit of time and patient.Ingredients:1lb or 450g Aduki bean or red bean (in chinese)about 2 litres water1 cup of sugar or more if you like it sweeter1 cup of cooking oil (don't skimp on the oil or the bean paste will taste sandy and look crumbly, for traditional recipe
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