Monday, May 16, 2016
"Sugar is not rejection" is the translation from Google for this Chinese dessert! Obviously something is lost from translating this classic and well-loved dessert of many Cantonese people. The literal meaning of the name comes from the fact that when the sweet rice ball rolls on the peanut, sesame, and sugar mixture, the coating does not come off. It sticks to the rice ball like this:
Monday, May 2, 2016
This is my third update of some of the older recipes/posts (the other two are: Pineapple Cake/Pastry, Turnip Cake). The old recipe uses an aged dough, which takes a long time and a lot of patience. This new one is a lot simpler to make and does not require lye while the result is still soft and fluffy.
隨著鳳梨酥 及 羅蔔糕 食譜的更新，今次輪到馬拉糕了。舊的食譜 用麵種做，比較費時，這個新食譜比較簡單及不須加鹼水，也一樣鬆軟可口。