Steamed Pumpkin Buns for Baby ~ Vegan, Low-Sugar 南瓜花花饅頭

Steamed Pumpkin Buns for Baby ~ Vegan 南瓜花花饅頭

This is the third time I make steamed buns also the second time for the roses buns. Steamed buns are one of the main breakfast in an Asian family. One hot steamed buns with a cup of hot soy milk are the typical breakfast in Taiwan and Hong Kong. People like to grab this takeaway and eat it on the way to work.

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Malaysia Street Food ~ Turnover Pancake (Apam Balik) ~ 慢煎餅 (vegan, gluten-free friendly)

Malaysia Street Food ~ Turnover Pancake  (Apam Balik) ~ 慢煎餅

Apam Balik‘ is the Malay name. Its special character is like a type of griddle cake, deep and thick pancake. The texture of Apam Balik is akin to a crispier form of English crumpets. And topped with butter, ground roasted peanut, sugar and toasted sesame seeds. It is then folded into a half-moon shape and cut into wedges before serving. Translated, ‘Apam Balik’ means ‘Folded Pancake’. Available everywhere in Malaysia, it is a most popular snack among the local. It is sold at their night market and other hawker food outlets. Other than the original peanut flavour, also as fresh berries with chocolate or ice-cream are fast catching on, especially among the young.

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Steamed Black and White Bun ~ Man Tao (雙色饅頭)

Steamed Black and White Bun ~ Man Tao (雙色饅頭)

This is a post that keep in the draft for a long time, nearly forget about it! Today, I am releasing it for you all.

Two tone 'man tau'

Two tone ‘man tau’

What’s all about? Black and White? An old movie?

I am talking about the bread/ ‘man tao’饅頭 that I made today. It is the colour of this steamed bun. Black is actually dark brown sugar (台灣黑糖), and the white is the plain white layer.

They are a traditional breakfast bread roll in China. Also, so popular in South-East Asia, even now. They have so many different flavour: like pandan juice; pumpkin; yam; or purple sweet potato. Personal, I like the purple sweet potato, but it is not easy to buy from England. . Also in Taiwan and Malaysia. People like to have them in their breakfast with a cup of fresh-made hot or cold soya milk . Mmm, so yummy!

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Baked Vegan Daikon Spiral Puff ~ 素蘿蔔絲酥餅

Baked Vegan Daikon Spiral Puff ~ 素蘿蔔絲酥餅

When I had this little cute dim sum in a Chinese restaurant, it caught my attention straight away. It is light, crisp, so yummy, the filling is so juicy, but it is small as a thumb size, not enough for my appetite. :p

Love the way they prepare the pastry, it is a sort of puff pastry, most of the people love to deep fry this puff to make it crispy. But my kitchen not really like deep fry and me either. Don’t know how to do with the remaining oil after the frying, and it is not really healthy to keep the oil for too long as well.  That’s come today the bake version here. Continue reading

South-East Asia Steamed Coconut Cake ~ 東南亞糕點:椰糖發糕

South-East Asia Steamed Coconut Cake ~ 東南亞糕點:椰糖發糕

My hands become so itchy when my Facebook page has so many readers post a lot of this kind of beautiful little cakes from them. They are all full of hearty and passionate people, so appreciate to meet them there, thanks so much!

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Vegan Spring Onion or Coriander Pancake ~ Taiwanese Style (台式蔥油餅)

Vegan Coriander Pancake with Starter ~ Taiwanese Style 台式蔥油餅

Pancake Day in 2014 – Taiwanese style Coriander pancake

I love the savoury pancake or flat bread to serve with my Chinese style rice porridge or you can say congee. It could be my perfect breakfast. 🙂

Since I couldn’t have spring onion on my diet, I adopted the coriander for substitutes, that’s is fine for me, as soon as the English coriander is not equally strong as the Hong Kong one, they’re such strong-smelling pungent-tasting herbs.

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Vegan Steamed Rose Bun ~ Man Tou 饅頭

Vegan Steamed Rose Bun  ~  Man Tou  饅頭

The Valentine’s day is locking our doors now, have you prepare all the surprise, present, event, booking or something else that you can think of. I haven’t, honestly, we got less of the passion to celebrate after a such long years marriage, but we will only like to have a peaceful dinner together, is that the same to celebrate? You tell me then. 🙂

Rose Bun  ~  Man Tou  饅頭

Rose Bun ~ Man Tou 饅頭

Actually, I kept this recipe in my draft drawer from last summer, nearly forgot about it. Why did I choose to show you now? Because I got a story to tell you all, I’m so so sad right now at this moment, because my stupid, silly computer skill that made me lost quite a lot of my favourite photos, and permanently say goodbye to me now. 😦

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Pineapple cake II ~ 鳳梨酥

Pineapple cake II ~ Vegetarian 鳳梨酥

Pineapple cake  ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

This is the second time that I made this cake again.

I think people go to some where for holiday, they must search some information about there, such as : where are the famous places to explore or visit; what are the popular food to try; what kind of the souvenir will buy; which restaurant are the best or  money worth, blah blah (blah), all sort of things to look for. Did you get this experience before? That will take a lots of time to  do the research, rigtht?

So, here I will tell you if you’re planning to go to Taiwan soon or later, I’ll give you some tips here. This pineapple cakes that I will show you how to make it below, are one of the most popular and nearly everyone will buy at least one pack or more to bring back for their family or friends.

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Pineapple Crisp/Cake (鳳梨酥)

Pineapple Crisp/Cake (鳳梨酥)

Pineapple Crisp/Cake

Pineapple Crisp/Cake

HAPPY CHINESE NEW YEAR 2013 – THE YEAR OF SNAKE!

Wish everyone have a nice and happy year of 2013!

I still got a little cake to share with you! This is one of the most popular cake in Taiwan, nearly all the tourists will get it for gift to their friends and family before they finish holiday in there. And, they have their own different recipe to make it. This is called Pineapple cake/crisp.

*** I forgot to post this recipe during the new year, here you go!

Pineapple Crisp/Cake (鳳梨酥)

Ingredient: 

  1.   227g Unsalted butter
  2.   50g Icing sugar
  3.   2 Large egg yolks
  4.   1 tsp vanilla extract
  5.   400g Plain flour
  6.   1/2 tsp salt
  7.   500g Pineapple Preserve for filling
Pineapple Crisp/Cake with filling, before bake

Pineapple Crisp/Cake with filling, before bake

Pineapple Crisp/Cake

Pineapple Crisp/Cake

Method: 

  • Use a electric whisk to beat the butter and icing sugar together until fluffy and pale.
  • Add the vanilla extract and egg yolks one at a time, make sure that is fully incorporate by each adding.
  • Sift the flour into the mixture, use spatular to fold the flour in first, then use your hand  to fold it and slightly knead the dough but not like to knead for bread making. it just knead until it smooth for few minutes, that’s enough!
  • Then wrap in cling film and chill for an hour, but I keep the dough in fridge for overnight, because I haven’t enough time to make it, it was late night, too tired!
  • The next day, I take the dough out from the fridge and leave in room temperature for 2 hours. Then sprinkle some flour on the worktop, divide the dough into equal size, about 20g each, and divide the pineapple preserve into 13g to 14g each portions.
  • Roll the pastry flat on a cling film, and wrap the fillings in, make it into a ball shape.
  • Press down a little bit flat on the baking tray with baking parchment, and use a fork to press and make a diamond pattern, this is a easy way to make.
  • But I bought a pineapple cookies mould long time ago, so I like to use it to make this special Pineapple cake, but this is for cookies, I tried to make the ball shape and use the cookie mould to press the shape, but it is quite difficult to make it nice shape, and it look funny, so I give up this idea, and think the other way. So I tried to roll out the pastry between two pieces of cling film, this will prevent the dough stick on the rolling pin and it came out clean and easier to handle the dough.
  • Then I put a tiny amount of the pineapple filling on the cut out cookies pastry, flatten it a little bit, and place another piece of pastry on top of the filling, just like a sandwich.
  • Preheat the oven to 350°F/180°C/160°C(fan oven), or gas mark 4.
  • I didn’t brush the top pastry with egg wash, or you can egg wash the top, the result will be more golden!
  • Bake into the oven for about 15 to 17 minutes until golden brown.

 

Matcha Swiss Roll — 抹茶紅豆瑞士卷

Matcha Swiss Roll  抹茶紅豆瑞士卷

Matcha swiss roll with red bean

Matcha swiss roll with red bean

Matcha (抹茶),  refers to finely milled or fine powder green tea, it has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream, etc..   Matcha is essentially a very concentrated form of green tea. The way it’s grown and consumed means that it’s packed full of essential vitamins and minerals. It’s antioxidants content has much more than the normal green tea.

Today, I watched one of my favourite blog from here, she shown us this unique recipe, I just love it. Try to find out the ingredients that all I have from my fridge and freezer. Luckily, I still had some cooked red bean left in my freezer from last time I cooked the dessert and not much whipping cream sat in my fridge. Doesn’t matter, I can’t afford to have lots of cream in my diet plan anyway! So, I think that will do for this swiss roll. I felt happy now! 🙂

Matcha Swiss Roll   抹茶紅豆瑞士卷

Matcha swiss roll with red bean

Matcha swiss roll with red bean

Ingredient:            ( serve about 10 )

  1.   4 Egg Whites
  2.   40g Sugar
  3.   4 Egg Yolks
  4.   40g Sugar
  5.   40g Cake Flour
  6.   1 tbsp Matcha – Green Tea Powder
  7.   120ml Whipping Cream       ( I only have 80ml )
  8.   1 tbsp Sugar
  9.   120g Anko – Sweet Bean Paste        ( I used 100g )
  10.   30g Sweetened Azuki Beans            ( I used 50g )
  11.   Powdered Sugar
Matcha swiss roll with red bean

Matcha swiss roll with red bean

Method:

  • Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  • Prepare a 26cm x 36cm baking tray and lined with greased baking parchment.
  • Sieve the flour with the matcha for three time, it will make the cake lighter and more spongy.
  • Whisk the egg whites and add the sugar a little bit at a time until it reach to the peak consistency.
  • Then whisk the egg yolks with the sugar until fluffy and pale, add the flour mixture in and slightly fold together. Then add about 1/3 of the egg white into the yolk mixture, use spatular to fold in, and add the other 1/3 in and fold in again until adding all of the egg white in and make sure all incorporated.
  • Spread all the mixture onto the prepared baking tray evenly and tab few times on the table to let all the air out, bake in the oven for about 25 minutes until cooked.
  • Now, prepare the filling by whisk the whipping cream with the sugar until firm, fold the red bean paste into the whipped cream.
  • When the cake came out of the oven and cool down on a wire rack for 10 minutes, put another piece of baking parchment on top of the cake and turn it upside down, carefully take off the paper, spread the whipped cream onto the cake, an sprinkled the cooked red bean on top. You can roll the cake from the long edge or the short edge, it doesn’t matter ( I rolled it from the long edge ). Use the new baking parchment to wrap the whole swiss roll and seal tight of the two ends, chill it in the fridge for few hours or ovenight, the serve.