椰汁紅豆黑糯米糖水

上星期party時,知道朋友們喜愛中式糖水,而且返香港三星期當中,去了潮洲又去了星加彼,衝呀趕呀!真的要補一補,就整椰汁紅豆黑糯米糖水啦!我十分喜愛黑糯米糖水! hehe

雪耳生磨杏仁露 Almond Tea

今次返香港大量入了中式懷舊食譜。回來後决定來一次中式糖水(美食): 雪耳生磨杏仁露!  返來溫哥華後啲Heat 太勁太dry了!要潤一潤!

Recipe: serves 3-4
Ingredient
100g Long Huang Almond (Jumbo Apricot Kernels) 南杏
10g Bitter Chinese Almond (Bitter Apricot Kernels)北杏
2Tbsp rice
120g Rock sugar (I feel this amount is too sweet, I put less)
625ml water
250 ml evaporated milk or milk
2 snow fungus
Directions:

1. Rinse Long Huang almond, bitter Chinese almond and plain rice. Soak in water for 1 hour. Drain. Pour into blender. Add 2 measuring cups water. Blend with high speed to fine mush. Sift with strainer or cloth bag. Squeeze liquid.
2. Soak snow fungus in water until expanded. Rinse. Remove stems and tear fungus into small florets.
3. Bring reamining 2 measuring cups of water to boil in pot. Add snow fungus. Cook for 5 minutes. Add milk, almond liquid and rock sugar. Cook over medium low heat until rock sugar dissolves. Taste soup. Serve.

Green Tea Tofu Cheesecake

April 1st, 2012 is my Father-in-law's 65th birthday. This year we came back to HK to celebrate Kenneth's wedding as well as Father's birthday. Since the oven is not working very well at home here in HK, I decided to make something easy. And due to lack of cake making and cake decoration utensils, I think it is better to make refrigerated cheesecake. Green tea Tofu Cheesecake. For recipe, please refer to my earlier blog post: Black Sesame/Green tea Tofu Cheesecake

木槺蛋糕之Barbie出浴（洗白白）篇 Barbie bathing Cake

送給Vincent!

Cake base is 木槺蛋糕Serradura/Sawdust Mousse cake

Build the bath tub by LadyFinger Biscuits

Recipe:

木槺蛋糕

材料 (6 吋模):
瑪莉餅 150g (Can add some cocoa powder or Ovaltine powder if you want some chocolate taste)
淡忌廉 280g
煉奶(室溫) 70g
魚膠粉 10g
熱水 60g
Vanilla essence (optional) 2tsp

做法:
將瑪莉餅壓/攪碎至粉狀。
魚膠粉和熱水拌勻至魚膠粉全溶。
把煉奶和魚膠水拌勻。
淡忌廉打至6成起,拌入魚膠奶水。
倒入布丁及灑上餅碎,重覆至一層層狀。
冷凍至凝固,即可。

雞蛋仔 Egg Bubble Waffle

這個雞蛋仔模其實在我上年暑假已從香港買回來。但一直都有其他蛋糕dessert想做。前兩天從電視睇到"香港美食100強"節目，它說第一位HK食物是雞蛋仔。我即時就想整。第日，準備好Recipe 和模，就整咗我第一次整的雞蛋仔la.

第一set 失敗。因recipe 話八成滿，但八成滿焗出來雞蛋仔是一粒粒，不是一"底底"。第二batch我倒滿哂。這次成功！

The making of egg waffle Video URL:  http://www.youtube.com/watch?v=uYByVbooNEY&feature=related

Recipe can make around 4 set! Therefore, I use some batter to mex with Green tea powder. Try more varieties.

                                           

Recipe:

雞蛋仔做法:

材料 3-4 servings：

低筋麵粉(Cake Flour)　　5oz

發粉(Baking Powder)　　1 1/4tsp

吉士粉(Custard powder)　1 Tbsp

生粉(Cornstarch)　　　　1oz

雞蛋Eggs　　　　　　2隻

糖(Sugar)    　　　　　5oz (Can put 4.5oz if you want less sweet)

淡奶(Evaporated milk)　2Tbsp

清水Water　　　　　 5oz

生油(vegetable oil) 　　2Tbsp

Vanilla essence               1/2 tsp

Optional:

green tea or chocolate flavour: add 1 tsp of matcha powder or cocoa powder

製法：

1. 將麵粉、發粉、吉士粉、生粉等同篩勻。 

Sifted and mix flour, baking powder, custard powder and corn starch.

2. 蛋、糖打起，加入奶水打透。 

Whisk egg and sugar. Then add milk and water. Mix well.

3. 將篩好之粉料與水分次加入蛋糖內、打透成麵糊，最後加入油拌勻30分鐘後備用。
(I seperated the batter mixture to half and add 1/2 tsp green tea powder to half of batter mixture)

ADD flour mixture to egg mixture and whisk until smooth. Lump free. Then add in oil. Mix and put batter in fridge to settle for at least 30minutes.

4. 將雞蛋模兩面燒熱，注入麵糊至八分滿。 (I actually filled it full. I tried 80% full but it appeared to be piece by piece)

Pour batter into preheated pan coated with thin layer of oil.

5. 將模夾緊搖勻，反轉置爐上，以中慢火底面各燒2分鐘。 

Heat in medium heat. 2 minutes per side.

6. 即可用叉起模進食

Unmould and cool it on cooling rack.