傳統年糕＋椰汁年糕 Chinese New Year Pudding (Golden Rice Cake)

After I made the coconut rice cake yesterday, my kids like to eat the tradition Yellow/Golden rice cake better. So I search for the cake molds and try to make Golden Rice Cake today. First time did this but I feel it is extremely easy to make (Better than turnips cake)! If I can do it, everyone of you can do that! Enjoy and happy new year!

材料（2個3.5吋x7吋的長方模)

糯米粉	300 克
片糖	300 克
椰漿(optional)	1 湯匙
清水	490克
澄麵 薑	75克 5片

製作

1.	將片糖，薑片加水煮溶待凍，待凍後加入椰槳（如有用），用格篩過去什質
2.	加入糯米粉和澄麵中（粉要篩過），用筷子攪勻用隔 2 次，粉會滑一點。直至挑起粉槳即瀉下為合。
3.	倒入已塗油之糕盆內，隔水蒸約 1小時。

貼士

1.	椰汁年糕做法：將內裡片糖改為冰糖及用 1 罐椰奶，剩餘份量則用清水。
2.	如年糕的水份覺得很杰，可以將水逐小逐小加入
3.	整年糕的過程中，如果將糯米粉漿撻過，做出來的年糕會更煙韌，做時在將水加入粉料的過程中，待粉料呈糊狀時便將一些粉糊提起（無可能將整份粉糊提起），然後撻回在煲內，如是者做到你認為夠為止 。 Storage: Wrap individual cake with plastic wrap. Store them in tight container and place in refrigerator. How to serve: You can fry it with egg (to prevent sticky), fry it plain or steam it.

馬拉糕 Chinese Sponge Cake

馬拉糕
材料:
自發粉3tsp
吉士粉10g
蛋2隻
黃糖120g
牛油50克
奶50ml
麵粉100g (3/4 cup)
Vanilla 油1/2tsp

做法:
1.溶牛油
2.將蛋及糖打起至輕身，加入麵粉及吉士粉和奶攪混
4. Cover and stand for 2hours
5. 把自發粉和水混合，加入粉漿中攪混
6. 最後加牛油打勻
4.放混合物於器皿中，隔水大火蒸20-30分鐘
Tips:可把一條毛巾放在住煲蓋下，這樣可以把蒸氣吸走。這樣可避免水蒸氣倒流到糕上

豬豬椰汁年糕 Coconut Sticky Rice Cake

Chinese new year is coming! In Facebook, many of my friends in Hong Kong made cute sticky rice cake! I got some cute mold here so I asked around for recipe and make it myself this year! First time! Not bad! But it is a bit sweet for me, next time I will put lesser sugar to this recipe

[材料]

糯米粉300g，澄麵75g，白冰糖300g (I feel it is a bit sweet, I will put lesser next time)，椰漿250g，水250g，油半湯匙

[做法]

(1) 先將糯米粉同澄麵混合好。

(2) 白冰糖加入水煮溶，熄火，加入椰漿

(3) 加入混合之粉中慢慢攪拌勻。

(4) 再將油加入拌勻。

(5) 過篩兩次。

(6) 留起兩碗粉漿，每碗2湯匙，分別加入粉紅色食用色素及啡色食用色素，全部攪拌均勻備用。

拌勻。

(7) 先在模上輕輕掃上菜油(不能太多)。

(8) 先放入紅色粉漿在鼻的位置，啡色粉漿在耳和眼位置。放鑊上放上蒸，蒸約2分鐘(見表面已凝固即可)。

(9) 最後倒入白色粉漿，蒸35分鐘，用牙籤測試無粉漿黏住即表示已熟。

(10) 在工作枱上放上保鮮紙，在模邊用小刀輕輕一挑，年糕就會好輕易脫落。

Wrap them in cling wrap and place in refrigerator. Fry them before you eat! Enjoy and Happy Chinese New Year

日式菠蘿包 Japanese style Pineapple Bun (Melon bun)

I found a good youtube video showing how to make this bun. Please go to the video of  Japanese Style Pineapple Bun (Melon Bun) for directions!

Ingredients for Melonpan
(5 pieces)

- Bread Dough -
140g Bread Flour (4.94 oz)
25g Sugar (0.882 oz)
1/3 tsp Salt
5g Non-Fat Dry Milk Powder (0.176 oz)
3g Instant Yeast (0.106 oz) - a little less than 1 tsp
1 tbsp Beaten Egg
70ml Warm Water (2.37 fl oz)
15g Butter (0.529 oz)
Bread Flour for dusting

- Cookie Dough -
25g Unsalted Butter (0.882 oz)
35g Sugar (1.23 oz)
25g Beaten Egg (0.882 oz)
80g Cake/Pastry Flour (2.82 oz)
1/4 tsp Baking Powder
Bread Flour for dusting

Cranberry Shortbread Squares

It's time to visit Jess's old school and schoolmates. She wants me to make some treats for her friends and she said it is good to make something new! I got this recipe from Safeway that I want to try long time ago. Now I have the chance. Cranberry Shortbread Squares!

Recipe:
Prep Time: 10minutes
Cook time: 1hr 20 mins

Ingredients:
1 1/2 cups butter, room temperature
3 cups flour
1/2 cups light brown sugar
1/2 tsp. salt
1 (12 ox) pkg fresh or frozen cranberries, thawed
2/3 cup granulated sugar
1/2 cup fresh or frozen raspberries
1/2 lemon (zested and juiced)

Directions:
1. Line a 13x9 inch baking pan with parchment paper; coat with nonstick baking spray. For the dough, in a large bowl and using an electric hand-mixer, beat together butter, flour, bo\rown sugar and salt. Press 2/3 of the dough evenly into baking pan. Cover pan and remaining dough; refrigerate 30 mins.

2. Preheat oven to 350 degree F. In a medium pot over high heat combine cranberries, granulated sugar, raspberries, lemon juice, lemon zest and 1/2 cup water; bring to boiling. Reduce heat to medium-high and simmer 6 to 8 minutes. Remove from heat and let cool. (Mixture will thicken slightly as it cools.)

3. Remove pan with dough from refrigerator. Using a fork, prick dough all over. Place pan in oven and bake 20 minutes. Remove from oven and let cool 5 minutes.

4. Top Crust with cranberry filling, spreading evenly. Break remaining dough into small pieces and sprinkle over filling. Return pan to oven and bake 30 minutes or until golden brown. Remove from oven and, while still hot, cut into 24 squares. Serve warm or cooled.

椰汁紅豆糕

Chinese New Year is coming soon! I feel myself it is time to make some Chinese dessert! I made steam egg white and steam egg dessert last week. Since there is some coconut milk left from my Curry dishes, I think it is good to use the coconut milk to make a dessert. So I made this:

椰汁紅豆糕

材料 (For 13x9 pan)

已煮淋紅豆100克

花奶1小罐 (160 或170克)

砂糖300克（我不喜歡太甜，所以用200gram.)

椰汁1大罐 (400克）

鷹粟粉170克

水5杯

製作

1.已煮淋紅豆，隔去水份不要。
2. 椰汁，花奶開匀鷹粟粉。
3.水5杯煮滾加糖煮溶，慢慢加入已開匀之鷹粟粉，不停地攪拌直至煮滾加入紅豆又拌匀，倒入一個已用冰水搪過之盆中，凍後放入雪柜，數小時後切件進食。

葡撻

I use instant puff pastry this time. Too time consuming to make puff pastry by myself.

葡撻

蛋漿材料:蛋黃3隻、砂糖25g、牛奶90g、淡忌廉70g、雲呢拿油2g

材料:急凍酥皮200g、牛油溶液20g

做法:1.將砂糖、牛奶、淡忌廉用細火煮至糖溶,熄火。再加雲呢拿油

蛋黃拌勻後隔渣。

2.將酥皮放室溫1小時後,搓至軟身,桿平壓印圓形。

3.撻模掃上牛油溶液,放上酥皮放入雪櫃雪15分鐘。

4.取出,倒入蛋漿至7成滿。

5.用200度焗20分鐘

I made this tart again on May 16, 2012. Lots much better.

燉奶 and 燉蛋

I made 2 kinds of 燉奶 recently: 椰汁蛋白燉奶和普通蛋白燉奶.其實也有薑汁燉奶。 I am too lazy to sqeeze ginger sauce, so maybe try it later than! This is the easiest dessert with ingredients that every household normally have! Egg,milk and sugar!

Recipe for 椰汁燉奶：

【材　 料】 (2 bowls)

蛋白 2個 (~ 60g)
鮮奶 100ml or 1/2 cup
椰奶 100ml or 1/2cup
細砂糖 1tbsp

【做　 法】

1.將鮮奶和細砂糖放入碗中攪打均勻，再加入蛋白和椰奶繼續攪拌均勻。
2.將作法1過濾去除結塊的蛋白
3.將作法2分裝成2碗，分別封上tin foil移入蒸鍋中以小火蒸約8-10分鐘至完全凝固.

薑汁撞奶 Recipe:

材 料 : (1 bowl)
薑 汁 一 湯 匙
奶 一 碗
糖 一 茶 匙

烹 調 步 驟 :

1 將 薑 汁 放 在 碗 內 。
2 放 一 碗 奶 在 煲 內 ， 用 中 慢 火 加 熱 ， 不 要 走 開 ， 奶 要 熱 至 少 許 冒 煙 ， 但 絕 對 不 要 滾 ， 奶 一 滾 就 撞 不 成 。
3 奶 一 熱 ， 熄 火 ， 加 一 茶 匙 糖 。
4 拿 另 一 隻 煲 ， 將 熱 奶 倒 進 另 一 隻 煲 內 ， 這 為 之 「 第 一 次 」 ， 然 後 ， 又 將 煲 內 的 奶 倒 回 熱 煲 內 ， 為 之 「 第 二 次 」 ， 如 是 做 十 次 ， 最 後 一 次 奶 是 應 該 在 熱 煲 內 。
5 將 奶 倒 入 薑 汁 碗 內 ， 不 要 移 動 碗 ， 三 分 鐘 已 可 吃 了 。

備 註

‧ 如 先 磨 好 薑 汁 ， 一 定 要 攪 勻 薑 汁 ， 因 為 薑 汁 內 有 些 白 色 物 體 ， 就 是 這 物 體 和 奶 起 化 學 作 用 ， 所 以 會 凝 固 。
‧ 像 印 度 「 拉 茶 」 ， 不 過 不 要 拉 太 高 ， 意 思 是 要 空 氣 走 進 奶 內 。

普通燉奶recipe:

蛋白燉奶
【材　 料】 (2 bowls)

蛋白 2個
鮮奶 200ml or 1 cup
細砂糖 1 1/2 Tbsp


【做　 法】

1.將鮮奶和細砂糖放入碗中攪打均勻，再加入蛋白繼續攪拌均勻。
2.將作法1過濾去除結塊的蛋白

3.將作法2分裝成2碗，分別封上tin foil,移入蒸鍋中以小火蒸約8-10分鐘至完全凝固。

燉蛋recipe:

燉蛋

【材　 料】(2 bowls)

蛋 2隻
鮮奶 1cup
細砂糖 1 1/2 Tbsp


【做　 法】

1.將鮮奶和細砂糖放入碗中攪打均勻，再加入已經攪打的蛋攪拌均勻。

2.將作法1過濾去除結塊的蛋白

3.將作法2分裝成2碗，分別封上tin foil移入蒸鍋中以小火蒸約8-10分鐘至完全凝固。

Coconut Macaroons

I'm glad that Nicole makes many friends in her Kindergarten class and she enjoys playing with them very much. She always invited by her friends for playdate! I think it might be good to bake something for her little friend's hospitality. But as always, school days are always busy for me. And today after school, I need to drive Jess for a 45 mins piano lesson. And after her lesson, I will need to pick up Nicole. So only 45 mins, what can I make with the ingredients that I got at home! I go over my recipes and I found Coconut Macaroons! No need to put things to room temperature or too many beating/whisking/piping etc. This is something I can make within 45 mins. Only around 10mins preparation time and then 18-20mins baking. That's 30 mins. Cool down a bit and pack! Done in 45mins!!!! Yeah!!

Recipe:

Ingredients

• 1 1/3 cups flaked coconut
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 egg whites
• 1/2 teaspoon vanilla extract

Directions

1. In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until golden brown. Cool on a wire rack.