Halloween Spider Web Pumpkin Tart ~ Gluten-free

Halloween Spider Web Pumpkin Tart, gf

Happy Halloween, everyone!

Nearly forgot about it, silly me! Although I saw all the Halloween stuffs like costumes, sweets, decorations, and buckets as well. But…

What will be your fancy costume this year? A vampire or a mummy? A skeleton or a spiderman? But I like to be a pumpkin, why? Because I look like a pumpkin already! hahaha :p

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Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

This is the most satisfied layers flaky pastry cake I ever made. Please look at the picture below.

Can you see the layers? I am so surprised after the pastry got cut out. It is the cake that I looking for. If you like to try it, check in the link here.

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Vegan Pandan Lotus Mooncakes and Fruit & Nut mooncakes 斑蘭蓮蓉月餅,五仁月餅

Vegan Pandan Lotus Mooncakes and Fruit & Nut mooncakes 斑蘭蓮蓉月餅,五仁月餅

Now is the first batch mooncakes I made for Mid-autumn festival in 2018. Pandan lotus mooncakes and the Fruit  & nut mooncakes.

Those two are the most traditional and oldest between all different kind of mooncakes. But I made it for all vegan fans. We deserve to have the same celebration with the others without having some weird food OR the others feel we’re weird! Never mind anyone!

The pandan lotus mooncakes without egg yolk here. Wish you don’t mind, but you can add the vegan salted egg yolk in the middle of the lotus paste. Also, this time I toasted some melon seeds and mix with the lotus paste together.

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Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Here we come again! I have two more mooncake paste for you all, that’s fruit & nut paste and Taro paste 五仁月餅餡,芋頭茸.

The fruit & nut paste is my hubby’s favourite one. I thought the old people love it only, but he loves it all the years. It is so easy to prepare and the ingredients I take it from my daily breakfast. Gather all together and form a ball, chill in the fridge to firm up. Then divide it within 35g for 50g cake mould. OR make it 50g for 75g cake mould.

And the other most popular one is taro paste, I bought it from the Oriental supermarket. The frozen one is cheaper and the result is the same as the fresh one.

Here is the link that I followed, thanks! 🙂

Taro Paste 芋頭茸

Ingredient & steps:

  1. 350g taro, defrosted and cut into thick slices, steam about 20 minutes until soft. Mashup when it is still hot and sieve in a fine mesh.
  2. Put the mashed taro in a wok. Add the 120g sugar and pinch of salt.
  3. Get 1/2 tbsp of Sweet glutinous rice flour, mix with 120g water until well combined. Pour over the taro mixture and add 20g of vegetable oil, like peanut oil.
  4. Put on the medium-low heat, cook and stir all the time until the paste form thick. Off heat and wrap in a piece of cling film. Let it cool completely and chill in the fridge to firm up.

Fruit and Nut Paste 五仁月餅餡   

Ingredient: 

  • 130g Plain flour, fried on a frying pan without oil until it starts to turn yellowish. Off heat. Let cool and set aside.
  • Mixed nuts, like cashew nuts, walnuts, almonds, hazelnuts, or Brazil nuts, pumpkin seeds about 65g.
  • Dried fruits, like raisins, cranberries, candied orange peel slices 糖漬橙片, about 50g.
  • 15g toasted black or white sesame seeds
  • 15g Stem ginger, chopped
  • 100g Light brown sugar or use pitted dates soak in a little bit of water to soften, drained
  • 85g Neutral oil, like peanut oil but not olive oil nor coconut oil
  • 50g Water or orange juice

Steps: 

  1. Toast the mixed nuts and finely chopped with the mixed dried fruits as well, set aside.
  2. Mix all ingredients in a large mixing bowl. Gather all together to form a ball. Add a little bit of water if needed.
  3. Divide into each ball around 35g each for 50g cake mould or 50g for 75g cake mould. Store in an airtight container and chill in the fridge.

Note:  Sorry, I messed up the taro and the yam. It updated and corrected already.

3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

A week later the 24th of September will be the annual Mid-autumn Festival 中秋節.

Few months ago, people have started to prepare all sorts of mooncakes already. All the famous & popular bakery in Asia, like Hong Kong, Taiwan, China, Malaysia, Singapore, etc. They started to sell all different mooncakes on the market. And people just acting crazy as they usually are, they lined up the long queues for days to buy those mooncakes from the famous bakery.

Then, as impetuous as I was, I nearly made them as well, only nearly but I didn’t, cause I haven’t make time to do it!  :p

Now, it is only just a week away, such mean it and rush for it. Although time is precious to me, I knew I still need to jump in.

The day before, I collect all the ingredients for the three different types of mooncake fillings, all standby to me for the next day to take action. And I blend 100g of pandan leaves (cut into pieces) with 500g of water in a blender. Pour into a soybean bag to drain the juice.

The first one is the pandan lotus paste, the second one is the red bean paste, and the last one is the white kidney bean paste. All beans soak up with water and finish the cooking but without mix up with other ingredients. And all ready for today.

All those pastes are low in sugar. So you can add more sweetness for your own like. I get inspired the recipe from this videos. Watch it if you interested.

The Pandan lotus paste, the red bean paste & the white kidney bean paste are all the same way to make. 

Ingredient & Steps:

  1. 150g Dried lotus seeds, washed
  2. 600g water to cook with lotus seeds until soft, drained and mashed. Then sieve through a fine mesh. Put in a clean wok.
  3. Mix 15g of glutinous rice flour with 3 tbsp of water, stir well. Pull into the wok with 75g of pandan juice, 100g of light brown sugar, a pinch of salt and 100g of neutral oil like rapeseeds oil or peanut oil (people usually use the peanut oil for more flavour).
  4. Turn on medium to low heat, cook the lotus paste. Keep stirring constantly and cook until the mixture all turn thicken. Off heat and wrap into a piece of cling film to let it cool completely. Keep in the fridge for later. And the paste will turn firmer for easy to handle.

Vegan Lemon & Poppy Seed Bundt Cake

Vegan Lemon & Poppy Seed Bundt Cake

Today is the Easter Bank Holiday Monday, nearly the end of the Easter holiday! Have you got a wonderful time?

In the old days, I liked to make some event for my kids when they’re little so they can play in the garden with an Easter eggs hunting. Or busy in the kitchen with all the paints and paintbrushes everywhere to paint their own signature Easter egg. If the weather is sunny and dry, we can have a picnic somewhere. Those precious memories still fresh in mine. Wish my children remember it!

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Happy Easter ~ Vegan Hot Cross Buns

Happy Easter ~ Vegan Hot Cross Buns

This is my another success experience to make the vegan hot cross buns, they’re so fluffy and moist. They’re quite similar to my last attempt.

Maybe I’ll make another surprise later if my busy schedule can slip out some precious time for me. Wish I can make it happen. 🙂

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For St. Patrick’s Day~Matcha Crumble Top Mousse Cup

For St. Patrick’s Day~ Matcha Crumble Top Mousse Cup

Today is the St. Patrick’s Day! It is an annual festival from Ireland, lots of places have a celebration. Party and parade celebrate in London is no exception. This year it takes place in Trafalgar Square from 16 – 18 March. They line the streets from Piccadilly to Trafalgar Square and cheers on a stream of leprechaun floats, traditional musicians and squads of Irish dancers. The main stage at Trafalgar Square will be surrounded by a street food market and a ‘tea tent’, with a line-up of Irish bands. Basically, it’s a big, rip-roaring one-day festival, only the pints are a shade of Gaelic green.

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All About Chinese New Year Cake & Snack from Previous Years

All About Chinese New Year Cake & Snack from Previous Years

Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!

I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.

This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂

Chinese Crispy Peanut Puff – CNY Snack 新年食品, 炸油角

Steamed Golden Custard Cake ~ CNY, 富貴黃金糕 

Chinese New Year Crunchy Snack ~ 蛋散

Baked Vegan Crispy Savoury Cookies for CNY (焗南乳酥餅)

CNY Vegetarian ‘Lo Bo Gao’ (素食蘿蔔糕) – White Radish Cake

Vegetarian Radish Cake (港式素食蘿蔔糕)

CNY Sweet Coconut Rice Cake (椰汁年糕)

Chinese Sweet Rice Cake (椰汁紅豆年糕)

CNY Steam Molasses  with Ginger Pudding ~ 黑糖薑汁年糕

Pineapple cake II ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果

Hot Gingerbread Smoothie for Lunch ~ Gluten-Free

Hot Gingerbread Smoothie for Lunch ~ Gluten-free

Have you got stuffed with all delicious food during Christmas and New year? May I just say it is the right time to set a diet plan for all of us. Or you have planed one already? Would you like to share with us?

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