$15/set, free shipping within US. $12 for local pick up. 15% off for 3 sets or more. Size: 63g . Four designs to choose from with limited quantity. Email me if you are interested: firstname.lastname@example.org
Saturday, August 29, 2015
Saturday, August 22, 2015
The first time I had this dessert, I thought it was made from glutinous flour because it was soft, chewy, and starchy. But how wrong was I! There is another kind of flour which produces a very similar texture. It is tapioca flour. Being a very popular flour in Asia, it is used in various kinds of dishes, especially in desserts. For people living in North America, the word tapioca is synonymous with boba. The pearl-like balls, usually black, are commonly found in milk tea and other drinks. If you like them, then you will appreciate the texture of this Indonesian dessert.
Other than texture, what makes this dessert stand out is the pandan flavor. If you fortunately have access to fresh pandan leaves, it would definitely enhance the aroma. However, frozen leaves from Asian grocery stores would be a good alternative. If both of them are not available, pandan essence can be your last resort.
It is a multilayer cake and in order to make 9 equal layers, a scale (and lots of patience) is indispensable.
|use a blender to extract juice from pandan leaves|
|let it sit in the refrigerator for a few days to get the concentrate in the bottom|
Ingredients to make a 9X9X2 inches square pan
1 lb/454g tapioca flour, sifted 木薯粉，過篩
66g rice flour, sifted 粘米粉，過篩
320g sugar 糖
665g coconut milk 椰汁
266g water 水
pandan juice concentrate or a few drops to 1/2 tsp pandan essence
1) Dissolve sugar in a large bowl with water.
2) Add coconut milk and the sifted tapioca and rice flour into the bowl. Whisk until combined and lumps disappear.
3) Weigh out the batter (net weight of batter, without the weight of the bowl) and divide the number by 9, giving you the weight of each single layer.
4) Pour 4/9 of the batter into a separate bowl. This will be the 4 white layers.
5) Put pandan essence into the rest (5/9) of the batter. This will be the 5 green pandan layers.
|pandan essence to substitute pandan juice|
6) Spray oil onto the steaming dish and prepare a steamer with boiling water.
7) Pour one layer of green batter onto the dish and steam for 5 minutes.
8) Pour the second layer of the white batter and steam for another 5 minutes.
9) Repeat steps 7 and 8, until you have 9 alternating layers with the green layer on top.
10) Remove the dish and let it cool to room temperature completely before cutting into small pieces or blocks. Serve at room temperature. It can be refrigerated. Steaming it again before serving helps to regain its chewy texture.
1) Make sure the dish sits in a level steamer so that the layers will not tilt.
2) If fewer layers are preferred, the recipe can be scaled down. Or divide the weight of the batter into a smaller odd number (3, 5 or 7), then each layer will be thicker.
3) Adjust the amount of pandan juice concentrate or essence for your desired color.
4) Prepare boiling water to refill the steamer if the water level has depleted while steaming.
4) 木薯粉在不同地方、國家有不同叫法，認定英文名稱(tapioca flour/starch)購買比較安全，不會用錯。
Friday, July 31, 2015
It is often said that we eat with our eyes. I totally agree with that. Presentation, plating and color coordination enhance the appeal of a dish tremendously. Yet another important factor that attracts our attention is aroma.
This coffee bun is an good example. I am drawn to this bun not only by its aesthetic but by its strong coffee aroma. I seldom drink coffee but its aroma is so attractive that it makes me want to take a bite. This bun is similar to the bo lo bao/pineapple bun, except the crust is not as crunchy.
Click here for the dough recipe.
Topping to make 10-12 buns:
65g unsalted butter, softened 牛油
40g sugar 糖
1 egg, lightly beaten 蛋，打散
65g cake flour 低筋粉
1-2 tsp instant coffee or expresso 咖啡粉
10g hot water 熱水
1) Dissolve coffee with hot water. Let it cool.
2) Mix softened butter with sugar until blended.
3) Add egg and mix until incorporated.
4) Add flour and coffee to the mixture and mix well.
5) Put the mixture in a piping bag with a round tip.
|after the first rise, divide the dough into equal portion and let them rise a second time|
6) After the dough has almost doubled in size, pipe the mixture on top of each dough starting from the middle and go around making circles.
7) Bake in a preheated 375F oven for 20 minutes.
|This is what happens when you pipe more than enough on top|
1) Do not pipe too much on the dough. Stop piping after making about three to four circles. The excess will just melt in the oven and flow down the bun.
2) For stronger coffee flavor, use 2 tsp. Good quality coffee is essential in making this bun.
3) If you omit coffee, then you will have Mexican buns!
Friday, July 3, 2015
Happy 239th Birthday America!
Strawberry mousse, panna cotta and blueberry mousse--made with fresh fruits, vanilla pods, fresh cream and milk. A great way to celebrate with this wholesome and refreshing dessert!
Thursday, June 11, 2015
Ever since I posted the Portuguese Egg Tart recipe a few weeks ago, I have been thinking how I can make improvements on it. After doing more searches and experiments with different recipes, baking temperatures, etc, I am very pleased with the final results.
All the tarts in the following experiment have been made using the same store bought puff pastry as the crust.
Recipe references: dimcookguide.com (with video); "The Birth of an Egg Tart" by Egg Tart King ( "一個蛋撻的誕生" 蛋撻王著)p.40-41; morethanbread.net Portuguese Egg Tart
Tuesday, June 2, 2015
This is my take on the classic Italian dessert panna cotta. It means "cooked cream" in Italian and is very much like a Western version of a popular Chinese dessert, steamed eggs with milk. By adding two other flavors--raspberry and chocolate mousse--I have created a new combination that compliments each other and at the same time adds depth to the flavor. With the right amount of gelatin to firm up the liquid, the texture of the panna cotta becomes delicately smooth and silky. They are served in small glasses of the perfect serving size. Mmm....yummy!
Since there are three layers and they all need to be refrigerated and set before adding another one, a bit of patience is needed. It can be prepared one to two days before serving.
Wednesday, May 13, 2015
A few years ago when I took a trip to Hong Kong, I also had a chance to visit Macau. The infamous Portuguese custard tart was the number one food on my list to try out. My friend in Macau brought me to Lord Stow's Bakery, which is extremely popular with the tart. The multi-layered puff pastry is crispy and the filling is silky and full of egg flavor.
Monday, April 20, 2015
The original name of this cake is prajitura desteapta which means "smart cake" in Romanian. This cake is also often referred to as magic cake because there are different layers and textures baked from one single batter. As you bite into the cake, you will be amazed by the different textures. I was intrigued by it and started to search for the rationale behind it.
The way it is prepared is basically the same as any chiffon or sponge cake. The eggs are separated from the yolks, which are mixed with the sugar, fat, liquid and flour while the whites are beaten to stiff peaks. Then the two are reunited and baked.
What makes it different from ordinary cake is the temperature of the oven and the amount of liquid. I am always amazed by how understanding the science can make one a better baker.
Knowledge is power!!
Tuesday, April 7, 2015
How can I describe this cake? It's moist and light. It melts in your mouth and is full of chocolate flavor. The addition of almond gives it a nutty flavor, and the cake isn't too sweet....in one word: delightful!
The original name of this cake is called Queen of Sheba. The recipe is one of the renowned chef Julia Child's. But unfortunately I forgot which cookbook it was published in. : (
I did make some adjustments, not to the ingredients, but as to how they are put together.
Buy the best chocolate you can get your hands on as it is the major ingredient and it does make a big difference to the quality of the cake.
Friday, March 20, 2015
These bite sized mini tarts are perfect to be served at a party without the hassle and mess of cutting a whole tart. Many people seem to enjoy finger foods more! The tart crust can be prepared one to two days ahead of time and the filling can be piped in the same day of serving.