For this year's Chinese Mid-Autumn Festival in September, Mr Tashcakes and I will be going to Malaysia so he can meet my grandma, who un...
Learn how to make the perfect chiffon cake that is airy, light, tall, and springy. Troubleshooting included!
This post was long overdue. During the CNY, without fail, mom always prepared her famous radish (turnip) cake. After having a round of it, I was craving for more. Decided to make a batch on my own. My hand is still not functioning well, and I procrastinated to the point that if I don't make this, my radish will go into the bin. Being a miser as not to waste food, I plucked up the courage and decided to go for it. It was taxing as I was using most of my left hand instead of right but I was pleased with myself after accomplishing it. Guess my left hand will soon grow stronger after this injury. By the time I am done with the steaming, I lost the daylight for photography. Not that I am in the mood for some elaborate photoshoot but I want it to be at least decent enough to post. Going to keep some for hubby went he comes home as he likes my mom's too. Will be nice to feed this to my girl for breakfast rather than trying to finish up those Lunar New Year cookies. Note: This version is like those available in Hong Kong Dim Sum. What you need: 907g shredded white radish (strained) 750ml water 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper For garnish: 6 shallots, sliced thinly and fried till crispy Spring onions Method: Mix together to make the batter 340g rice flour 2 tbsp tapioca flour 600ml water Method: Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins. Bring it to a boil. Turn off heat and add batter, stir until mixture thickens Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions. I’m submitting this post to the Hong Kong/Macau event of Asian Food Fest (AFF) organised by Wendy from Table for 2 and hosted by Annie from Annielicious Food Enjoy!
Baked Tapioca Cake or Bingka Ubi Kayu is a traditional snack dessert which I'm preferred it to be called kuih. If you love this dessert c...
Hello, foodies! We've got another recipe for you to try that'll satisfy all your cake cravings: Japanese Cotton Cheese Cake!
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I usually bake the Sri Lankan version of Christmas cake for Christmas. However, last year, I didn't get to make one and decided to bake my popular love cake instead. I wanted to write about it after a friend emailed me asking me for my recipe. Love cake If you are not Sri Lankan, you may wonder about why love cake is special. Sometime ago, I came across a love cake in the local health food shop and out of curiosity bought one. The $6 piece of "love cake" baked in a tiny oval shaped mould looked pretty attractive but it was not anything like what we Lankans call love cake. Our version is a delicate and very sweet and rich concoction made out of roasted semolina, butter, finely chopped cashew nuts and flavoured with spices, lemon rind, honey and rose water. There are several versions of Love Cake given in recipe books. The Sri Lankan version of the Joy of Cooking, the Daily News Cookbook has two version and my mother used to make one of them. I have adapted this recipe but add my own flavours by adding a handful of finely chopped winter melon preserve (or puhul dosi) and use nutmeg and cinnamon as well as finely grated lemon rind. I have used the love cake recipes by Chamaine Solomons and Peter Kuruwita which are both delicious. I like the way Kuruwita bakes his in tiny friand moulds and was going to make mine in them but since I couldn't find my friand tin which is hidden away somewhere so I made two small cakes and will cut them into tiny squares. Peter Kuruwita's love cake baked in friand moulds Love cake is a typical example of the fusion of the diversity that is Sri Lanka. It is a Eurasian recipe made mostly by the Burgher community who are descendents of the Dutch and Portuguese. The use of semolina instead of flour could be from the Middle East while the use of honey and rose water definitely has links to the Arab world. The spices used, cardamom, cinnamon and nutmeg have roots in the island which was famous for spices even centuries ago. Possibly the original recipe used almonds but the local version uses cashews but many recipes use almond essence as well as rose essence possibly as a substitution for using ground almonds. A Dutch cake which we call Dutch fingers has a very similar texture to our Love Cake and is sold in New Zealand and Australia but does not contain any spices and uses ground almonds. Here is my modified recipe for making my version of Love Cake. 250 gms cashews chopped fine 250 gms roasted semolina 125 gms butter, softened 400 gms soft sugar 10 egg yolks and 6 egg whites a pinch of salt grated rind of 1 medium lemon or lime 50 ml honey 50 ml food quality rose water or half a tsp of rose essence half tsp each of cardamom, nutmeg and cinnamon, ground finely 100 gms of preserved melon - can be obtained from Sri Lankan groceries) - this is optional but adds a lovely texture and taste Method:' Line a 18 square cake pan. Roast the semolina till lightly golden but don't allow it to brown. Cool and mix in with the butter and set aside.. Whisk the egg yolks with sugar till light in colour. Add the semolina and butter mixture and combine well. Stir in the cashew, chopped melon, rind and spices. Stir the honey and rose water. Whisk the egg whites with a pinch of salt till light and fluffy but not stiff. Fold into the mixture lightly. Pour into prepared cake tin and bake in a preheated 160 deg C oven for 50 -60 mts. Do not let the top brown. Cool in tin for 10 mts and then on a wire rack. Store in airtight container for about 2 weeks. Enjoy
The ultimate guide to making fluffy Japanese souffle pancakes at home successfully. I'm sharing clear instructions with troubleshooting tips!
Delicate, spiced pastry packed with curried chicken thighs and vegetables.
