My god-daughters grandmother shared this recipe with me. I have seen many variations, but I like this one for its simplicity of making it in one pan. Other variations I have seen are found at our farmers markets, where you can purchase individual wrapped treats the size of a small banana.Sweet delicate glutinous rice with a hint of coconut. I have made this recipe using ti-leaves instead of the banana leaves, but I do believe the banana leaves add a unique flavor to the dish.
One of the dishes I remember eating while I was growing up was my Grandma’s Kankanen. Her Kankanen was sweet, coconutty and her rice was never soggy. The edges were chewy and the topping w…
Didi's kankanen was a hit on New Year's Day. Wendell's not a big sweet eater but he loved it too. Didi e-mailed me her recipe. I got the original recipe from my friend's mother, but on Christmas Eve, at Glenn's uncle's house in Makakilo, a neighbor brought a similar dish over....and it was so ono and different because of the topping, so I kinda tweaked the original recipe: 5 c. glutinous rice 5 c. water 1 box dark brown sugar 1-12 oz bag frozen coconut milk, thawed 1 c. shredded flaked coconut, toasted 1 - Cook glutinous rice and water in rice cooker. 2 - In a saucepan, combine brown sugar and coconut milk, stirring until sugar dissolves completely. Bring to a rapid boil, boil 5 minutes. Gotta stir stir stir, so no boil over. 3 - Mix 3/4 c. of the brown sugar/coconut milk mixture with the coconut flakes for topping. Set aside. 4 - Add the brown sugar/coconut milk mixture (No. 2) to the rice. 5 - Transfer into a 13x9 inch pan. 6 - Top with the coconut flake mixture (No. 3). 7 - Bake in a 350 degree oven for 20 minutes. 8 - Transfer pan to top rack, broil 5 minutes
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Steal the show with this vibrant tiramisu, which gets its incredible texture and color from ube, or purple yams.
Learn how to make Bánh cam at home! This traditional Vietnamese treat consists of sweet mung bean paste balls wrapped in glutinous rice flour wrappers and coated with sesame seeds before being deep fried to perfection. It's crispy, chewy, and so addicting. A must-try!
This year's mid-autumn festival is indeed a special occasion. My better half is able to celebrate this Chinese festival with us, just in time before he leaves for the airport for a mid-night flight :) The next 'biggest' thing for me is, I have finally attempted to make traditional baked mooncakes! Even though I know in advance that I will be hosting this month's Aspiring Baker's event, I didn't think that I would be ready to make any traditional moocncakes when the theme was firmed up. I only changed my whole impression on making baked mooncakes when I picked up a magazine from the library recently. I was flipping through the pages when a picture of some beautiful mini mooncakes appeared right in front of my eyes. With the easy-to-understand instructions and detailed step-by-step illustrations, I started to think that making traditional mooncakes is not that difficult after all. With the newly acquired knowledge, I set off to get the necessary ingredients. The recipe from the magazine has included instructions on how to make the lotus paste filling and golden syrup from scratch, I thought I should go for ready made ones this year. No matter what, I am a first-timer. I don't want my effort to go into waste if I failed miserably. You will be surprised at how easy to transform the basic ingredients into these mooncakes, all ready to go into the oven. The dough or skin of the mooncake is made by a simple mixing of golden syrup, alkaline water, peanut oil and flour. Peanut oil is used to enhance the flavour, but I replace it with canola oil as I couldn't get any peanut oil that comes in small bottle form. The alkaline water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. The important point to note about the dough is, you need to let it rest for at least 2 hrs or more before using it. This step is known as 醒面. I am no stranger when it comes to wrapping the filling with the dough. I learned the trick when I first attempted to make some snowskin mooncakes years ago. You may ask what is so difficult about wrapping dough around the filling? It may appear to be an easy task, but not when you are wrapping a dough that is only 15g while the filling is 35g. By right the dough to filling ratio should be 2:8, so I will actually have to use only 10g dough. But for newbies like me, I opted to up the ratio a little, I worked on 3:7 instead. I am no professional baker, but since I am lousy with words, I think a video clip will be good to demonstrate how I went about wrapping the mooncake. As it is the school holidays, I got my younger son to help me take the video :) Notice the small piece of dough in comparison to the huge ball of filling? The trick here is to hold the dough between the thumb and index finger of one hand, and the thumb of the other hand should gently press the filling down while turning the dough and at the same time pushing the dough up to cover the filling. Sounds mind boggling right?! Besides the right technique of wrapping, another thing to note is, always dust your hands with flour to prevent the dough from sticking and tearing. Trust me, dust your hand lightly with flour every time you pick up the dough, it will make your mooncake making experience a more enjoyable one ;) Stamping the mooncake was easy since the mould I have comes with a plunger. The only thing here is, instead of dusting the mould (I am not talking about the traditional wooden mould), I dust the wrapped dough with flour before putting it inside the mould. If you have dusted the mould AND the stamping plates with flour, some flour may get trapped inside the grooves of the patterns, and you may end up with a clump of flour on the imprints. Baking the mooncakes requires one to have patience. First, before sending them into the oven, spray or mist them with some water. This is to prevent the surface from cracking, and especially good if you have dusted the dough with too much flour. After the first 10mins of baking, the half-baked mooncakes have to be left to cool for about 15mins. Wait for them to cool off before applying egg wash on the top or top and sides as preferred. The next thing is to watch them carefully during the second baking. As all ovens work differently, check every now and then to make sure they don't get over browned. Do stand by at the oven at the last few minutes before the baking time is up. Take out the moonies when you feel that the colour is right. I made these mini mooncakes with tiramisu lotus paste (a better name for lotus paste added with coffee flavour!). I have also tried with red bean paste, and added melon seeds as I liked the nutty texture. It was a very good learning experience, especially for a self taught baker. I was already giving myself a pat on the shoulder while the mooncakes were baking in the oven. I received another huge encouragement when my better half went oooh and ahhh when he took the first bite. He even asked me whether I could make some for him to bring overseas for him to show off to his overseas colleagues (*^^) I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) which I am hosting :) Traditional Mooncakes (广式咖啡莲蓉月饼) Ingredients: (makes 12~13 mini mooncakes) for dough: 100g plain flour 70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor) 2ml alkaline water 25ml peanut oil (I replaced with canola oil) for filling: 415g tiramisu lotus paste 40g melon seeds Method: Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould) Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking). Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.) Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step). Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned). Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving. Recipe source: adapted from 贝太厨房
Oh boy, I have never thought of making my own Jin Dui at home. All the while, I thought this is a very difficult task or something. haha......
En febrero de 2014, los finlandeses Gronqvist, Rantanen y Kankanen lograron regresar de la cueva subacuática de Steinugleflaget, en Noruega. Pero dejaron atrás a dos compañeros. Y esto fue lo hicieron para recuperarlos.
Originally, Palitaw is made from washed Ground Sticky Rice or Kakaning Malagkit as they call it in Tagalog (Almost the same as the Sumang Malagkit).
An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.
This classic sesame studded Vietnamese donut is made from rice flours is a uniquely crunchy and chewy texture. The mung bean and coconut filling adds just enough sweetness but not too much.
These Peanut Tikoy Rolls will take your ordinary Chinese glutinous rice cake into delicious bite-sized rolls with peanut butter filling rolled in crushed roasted peanut bits for a savory crunch!
Korean mochi bread is crispy on the outside and chewy on the inside. Speckled with black sesame seeds throughout, it has a mild flavor and laced with nutty-ness.
These Mixed Vegetable Okoy or Filipino Fritters are thin and crispy fritters with a pink sweet chili vinegar dipping sauce. This is a great way to use up leftover vegetables you have! I personally love to use starchy produce like pumpkin and sweet potato for the hearty bite. These fritters (okoy) are famous Filipino street food that I grew up eating. They come in different versions—from using shrimp to silver fish, but these are a vegan version made with mixed vegetables. These also commonly enjoyed as a delicious and satisfying appetizer and I particularly love them as finger food.
Sesame balls are a popular Chinese dessert offered at dim sum restaurants and sold by street vendors. They’re made with a sticky rice flour dough, filled with a sweet red bean paste, rolled in sesame seeds, and fried until crispy golden on the outside, but still soft and chewy on the inside. Sesame
Popiah (Malaysian spring rolls) has sauces, meat and vegetable filling, and garnishes all wrapped in a neat and tasty parcel.
Hopia is yet another favorite snack of Filipinos. This Hopia recipe is made of thin flaky pastry, filled with mung bean paste and Ube (purple yam) filling.
Turn your leftover lechon into a whole new dish that is deliciously saucy, sweet, and tangy with just a few simple ingredients!
Ube Crinkles are soft, moist and bursting with Ube flavors. These classic cookies with a tropical twist are so easy to make and perfect for coffee or tea time.
Ube Mamon Sift together dry ingredients: 2 cups cake flour 1 cup sugar (divided) 1 teaspoon baking powder In a large bowl, combine wet ingredients: 1/2 cup water 1/2 cup evaporated milk 1/2 cup cor…
I have probably eaten over 300 tortang talongs in my entire lifetime and I never cooked it myself until yesterday. It is certainly Pinoy comfort food and the combination of ground meat, egg and eggplant make it a pretty nutritious albeit somewhat fatty dish. Growing up, this was a staple for lunch or an occasional dinner even at our home. And I always ate it with lots of tomato ketchup and rice. When I asked our current cook how she prepares it, she said she just sautés some onion and garlic in oil, adds ground beef and pork , adds some soy sauce and seasons with cracked black pepper. This is what she stuffs in to the roasted eggplants after the addition of eggs. I suppose many carinderias or canteens make a similar version (though many folks do not use soy sauce but rather tomatoes and other veggies for flavoring) and that is pretty much the taste I grew up with…smoky eggplants, salty meat and egg and fried to caramelized perfection…
Soft, gooey dough stuffed with a tasty filling, Sichuan leaf-wrapped sticky rice cakes are a delightful, easy-to-make snack. This recipe shows you how to make them in two colours with two different fillings.
5 Minute Coconut Mochi!!!! : No bake! No cooking! Mochi in 5 minutes!!! This Japanese dessert is perfect for all occasions! You can also experiment with different flavors.
This special ensaymada recipe (also known as Filipino sweet buns) is a sweet and cheesy bread that is usually paired with coffee. It can be bought from any bakery and is usually enjoyed as a mid-afternoon snack.
ave you ever tried being a part of a Filipino New Year’s celebration where you see a delicious banquet with white discs served in one corner? These are called “Palitaw” derived from the word “Litaw” meaning “to float” or “to surface”.
These Freshly Fried Crispy Sesame Balls are our secret family recipe passed down from my grandma, and I am excited to share it with you today. Welcome to Day 8 of Cooking 15 Street Food for 15 Days! Today we are making my favorite dessert growing up, Deep Fried Sesame Balls that only require FIVE simple ingredients. You can find Deep Fried Sesame Balls at night markets, farmers’ markets, dim sum restaurants, and all over Asia’s street. Nothing beats my grandma’s recipe that is super simple and highly delicious!
Vegetables and meat, wrapped and then fried in the best lumpia recipe. Recipe is from my Filipino family
