PROSPERITY CUPCAKES RECIPE

yields 15 cupcakes

INGREDIENTS:

• 2 sticks South Word Brand Brown Candy (made of cane sugar and water)
• 2 Styrofoam cups of cold water
• 2 lbs. Thailand Rice Flour
• 2 teaspoons Davis Double Acting Baking Powder
• Additional cups of cold water

PREPARATION:

1. Mix brown candy and cold water together. Heat this brown candy mixture on high heat for 8 to 9 minutes.  Turn off stove. Let it cool.
2. Slowly add the rice flour into some of this brown candy mixture. Stir until this rice flour mixture has an evenly smooth appearance. For smoother texture, a strainer could be used to filter out remaining clumps. Keep remaining brown candy mixture for later use.   
3. Mix two teaspoons of Davis Double Acting Baking Powder and remaining brown candy mixture together.

  

4. Add this baking powder mixture to rice flour mixture. Stir until one long thin strand part of this final mixture could be lifted.

   

5. Meanwhile put steam rack into wok. Add a round aluminum foil pan on top of steam rack. Add enough water into the wok until cold water reaches bottom of aluminum foil pan. Heat wok water on high heat until water boils.

6. Line cup cake holders with foil baking cups.

7. Fill foil baking cups with final mixture to almost maximum capacity of the foil baking cups.

8. When water starts to boil, put cup cake holders with final mixture in foil baking cups on top of aluminum foil pan. Put wok cover on top of wok. Heat final mixture on high heat for 20 to 25 minutes.

9. Stick toothpick in the center of Prosperity Cupcakes. If toothpick comes out clean, it is ready.

10. Let Prosperity Cupcakes harden.

STEAMED TURNIP CAKE RECIPE

INGREDIENTS:

• 1 small rice bowl Thailand Rice Flour
• 3 lbs Chinese turnip, grated and cooked
• Pork, cooked and chopped
• 1 Chinese sausage, cooked and sliced
• 2 teaspoons MSG (optional)
• 2 teaspoons salt
• Cold water
• 4 teaspoons Holland potato starch

PREPARATION:

1. Pour cooked turnip into a colander. Keep drained water.
2. Place cooked turnip into a mixing bowl.
3. Add MSG (optional) into cooked turnip. Stir.
4. Add salt. Stir.

 

5. Add rice flour and drained turnip water into cooked turnip.

Do not pour the rice flour and water into cooked turnip all at once; slowly pour a mix of both ingredients into cooked turnip. Stir until cooked turnip thickens.

6. Add pork and Chinese sausage; other types of meat could be used as additions/alternatives. Stir.

7. Add potato starch. Stir.

8. Place entire mixture into a disposable aluminum pan.

9. Place a metal steam rack in a wok.
10. Add water into wok until water level reaches metal steam rack’s top level. Place wok cover over wok.
11. Heat water until it starts to bubble.

12. Place mixture on top of metal steam rack. Place wok cover over wok.

13. Let mixture steam for one hour. Make sure the water level is maintained at metal steam rack’s top level throughout the whole steaming process. Add water if needed.
14. Stick chopsticks into center of steamed turnip cake.

If chopsticks come out clean, it is ready.

15. Let steamed turnip cake cool and harden.

(PEANUT BUTTER) BLACK SESAME ICE POPSICLES RECIPE

yields 4 servings

INGREDIENTS:

• 3 teaspoons of Skippy’s Super Chunk Peanut Butter (optional)
• 1 pouch of Torto’s Powdered Black Sesame Dessert
• 2 cups of cold water

PREPARATION:

1. Boil 2 cups of cold water over medium heat.
2. Put 1 pouch of Torto’s Powdered Black Sesame Dessert into the pot of boiling water. Stir.

   

3. Add 3 teaspoons of peanut butter (optional).

If you are allergic to peanuts, do not add peanut butter.

4. Stir mixture over low heat.

5. Remove the mixture from stove. Let it cool down for about 20-25 minutes.

6. Pour mixture into 4 ice popsicle molds. Allow room at the top for ice popsicle handles and ice popsicle expansion. Remove remaining residue found at the top of molds.

7. Freeze these molds overnight or about 12 hours.

8. Remove the molds from the freezer. Run warm water at the top and bottom of each mold for a few seconds. Hold onto the handle. Pull each ice popsicle up.

If you’re still unable to pull each ice popsicle up, allow it to be as it is at room temperature. Wait and try again.

9. Enjoy your ice popsicle!

 

 

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES RECIPE

yields 12 cupcakes

INGREDIENTS:

• ½ cup blueberries, washed
• ½ cup raspberries, washed
• ½ cup blackberries, washed
• 1 banana, peeled and sliced
• 4 extra large eggs
• 1 cup all purpose flour
• ½ cup 1% low fat milk
• ¼ cup sugar (optional)
• 1 ¾ teaspoon baking soda
• 1 cup almonds, sliced
• ¼ cup chocolate chips
• 1 salted butter stick
• fruit jam (optional)
• frosting (optional)
• other fruits of your choice, washed and seeded if needed (optional)

PREPARATION:

1. Pre-heat oven to 350°F.

2. Line a muffin tray with 2 baking cups for each cupcake. Butter and flour baking cups.

3. Using a food processor, grind fruits. Add baking soda, almonds, and chocolate chips. Mix.

4. Meanwhile, microwave butter in a bowl for 15 seconds.

Add sugar and mix (optional).

Transfer this mixture into a larger bowl. Add 1 egg, ¼ cup of flour, ¼ of fruit mix, and 1/8 cup of milk. Mix. Repeat 3 times for remaining ingredients.

5. Fill baking cups with batter.

6. Bake for 35-40 minutes.

7. Stick toothpick in each cupcake. If toothpick comes out clean, it is ready.

8. After cooling, take cupcakes out of tray.

9. Remove baking cups from cupcakes. Spread fruit jam, frosting, and fruits on top of cupcakes (optional).

10. Enjoy!

BUTTERNUT SQUASH RICE SOUP RECIPE

This recipe was taken from createengwp(2012) BUTTERCUP SQUASH SOUP RECIPE.

INGREDIENTS:

• 1 Butternut squash, stemmed, halved or quartered, and seeded

• 3-5 layers small onion, stemmed, halved, peeled, and chopped

• 2 cloves garlic, peeled and chopped
• 2 teaspoons butter
• 1 teaspoon salt
• 3 teaspoons chicken starch
• 2 teaspoons mayonnaise
• ⅛ teaspoon black pepper
• olive oil or cooking spray
• 1” water in baking pan
• water about 1” away from the top of the pot
• 3-4 bowls cooked (brown) rice

PREPARATION:

1. Pre-heat oven to 400°.
2. Put enough olive oil or cooking spray to cover the bottom and sides of baking pan. Add water.
3. Face the interior of the butternut squash down on the pan.
4. Bake squash for approximately 45-50 minutes.
5. Open the oven door completely for cooling.

6. Meanwhile, boil water in pot over low heat.

When squash is cooled, remove from oven, flip, scoop out flesh, and transfer it to pot of boiling water.

7. Add butter, salt, chicken starch, onion, mayonnaise, garlic, and black pepper.

8. Cook for 45 minutes, stirring occasionally.

Tip: For extra flavor, cook longer.

9. Add cooked (brown) rice and stir.

10. Test taste; add additional seasoning or water to your liking and stir.
11. Remove from heat.
12. Serve.