楊枝甘露

Ingredients for 4-6 servings, depending on bowl size:
1 mango, diced
1 mango, puree in food processor
1 Chinese grapefruit, or sweet pink grapefruit
1 cup of tapioca pearls
1 can of coconut milk
1/2 cup of sugar
1 cup of whole milk or evaporated milk


1. Diced one mango and take the flesh out of the grapefruit, refrigerate 30 minutes1. 2. Cook tapioca pearls, rinse in cold running water
3. Puree one mango, add the coconut milk and whole milk, mix with spoon.
4. Assemble by putting the mango milk mixture in bowls, add in tapioca pearls, then spoon in mango cubes and grapefruit flesh.

Serve! We love this!!

Coconut Glutinous Rice Cake 椰汁糯米糕

This past winter, my in laws visited us, they brought along a couple of friends. Auntie Wu was one of them, she gave me this recipe, it was pretty good and since we love sweet rice stuff, this one is here to stay. However, I did modify, I skip the one stick of butter she used and replaced it with 1/4 cup of vegetable oil. Its still good, just doesn't have that rich buttery flavor which I don't really miss anyway.

Ingredients:
4 large eggs
1 cup sugar (1/2 cup more if you like sweet)
1 bag (16 ounces) glutinous rice flour
1 teaspoons baking powder
1 can (14 oz or so) of coconut cream
1/4 cup vegetable oil
I cup of milk

1. Preheat oven to 350. Beat eggs and sugar on medium for a few minutes until its smooth.
2. Add baking powder, coconut cream, milk and vegetable oil, beat on medium to combine, 1 minute or so.
3. Add in the glutinous rice flour and beat on low to combine.

Pour into a glass pan, or a metal one with baking paper lined, bake at 350 for one hour.

Paper Wrap Sponge Cake 紙包蛋糕

When I started driving a handful of years ago, I use to drive out to Los Angeles quite often. Each time I return, I would buy these paper wrap sponge cakes for my mom, it was one of her favorite snacks. I use to think they were impossible to make at home, How can a cake be baked in paper, how can it be so fluffy and moist... I can't even bake a bad cake, forget baking a good cake. Then in 2008, sometime in the early spring, I got a sponge cake recipe from a friend. My first attempt failed, I didn't know that egg whites were a matter of science when it comes to beating them. I had no idea what 'stiff peaks and soft peaks' meant, on top of that, I had not taken care in separating the yolks from the whites. Turns out if the whites have any bit of yolk or oil in it, it will not beat up right. After that first attempt, I started to search online to see how a cake is made. That is the start of my caking baking experience. Every once in a while, I would change something or another, but most the time the cakes were successful.

A few months ago, one of my best friends went to Guangzhou, China, she brought back some aluminium baking cups. I used them for the very first time yesterday. Its the basic chiffon cake, topped with almonds on top. I was able to get 14 cups filled. Recipe in earlier posting.

茶葉蛋

My grandfather has grown fond of these. He is diabetic and under going dialysis three times a week. Which means he is weak and not eating well, but he loves these, and he needs the protein from the egg whites. So I make him a batch every other week or so and he will have them with his meals. Here is the basic recipe and method.

Ingredients:
12 eggs
5 cups water
6 tablespoons soy sauce
3 tablespoons pu-erh tea
1 cinnamon stick or 1 teaspoon of cinnamon
1 star anise
3 cloves
1/2 teaspoon Chinese five-spice powder
3 teaspoon sugar

1. Wash eggs first, put eggs in the pot, add water, bring to boil, remove from stove, set cover for 15 minutes. Take eggs out and rinse in cold water. Crack the egg shells with the back of a spoon, more cracks will give more flavor.
2. Add all the spices to the water the eggs were boiled in, bring to boil and put the eggs back in, bring to boil and simmer on low heat for 1 hour, let it seep for at least 4 hours before serving. Can reheat to add more flavor and reheat to eat if you prefer it hot/warm.

These are easy to make and can make in advance.

Hong Kong Style Egg Waffle 雞蛋仔

This is one of the yummy street foods I would buy in Hong Kong. Every I walk buy a vendor selling these, I'm always tempted to buy one. My father in law was kind enough to locate one of these waffle pans and brought it over to me all the way from Hong Kong last month! Thank You!

I found a recipe online and made some adjustments and the results were absolutely yummy! Ask my kids...Nathan, who just turn 19 months stuff 4 in his mouth and ignored everyone until he was done eating a lot of them! Here is what I have, of course its not strict, I realize you can adjust the ingredients and still have it coming out perfect.

Ingredients:
2 eggs
200 mL of milk (or 3/4 water with 1/4 evaporated milk)
1/2 teaspoon of vanilla
2 teaspoon of baking powder
2/3 cup of sugar
1 cup of all purpose flour
1/4 cup of tapioca starch (or corn starch)
2 tablespoons of vegetable oil (canola, olive, or grapeseed oil all work too)

1. On medium speed, beat eggs for 2 minutes, add in milk, vanilla, sugar and baking powder, continue to beat on medium speed for 2 minutes.
2. Shift flour, starch into the egg mixture and beat to combine, about a minute, on medium speed, add in oil and beat to combine.
3. Cover batter and refrigerate for 1 hour, can also be used immediately. But letting it rest will let the waffle rise more. Bring to room temperature before using.
4. Brush oil on the pan, then fill waffle pan 80% and then close lid and turn, heat each side for 1 minute on medium low heat.