CHINESE FOOD, DESSERTS, FUSION FOOD, VEGETARIAN FOOD

PROSPERITY CUPCAKES RECIPE


IMG_2049

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. IMG_1996
  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.IMG_1999    IMG_2001
  3. Mix two teaspoons of Davis Double Acting Baking Powder and remaining brown candy mixture together.

IMG_2014   IMG_2015

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

IMG_2017    IMG_2020

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.

IMG_2026

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

IMG_2028

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.

IMG_2038

10. Let Prosperity Cupcakes harden.

IMG_2045

Advertisements
DESSERTS

(PEANUT BUTTER) BLACK SESAME ICE POPSICLES RECIPE


IMG_1600

yields 4 servings

INGREDIENTS:

IMG_1578 IMG_1579

  • 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.

IMG_1583    IMG_1586

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

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

IMG_1588

4. Stir mixture over low heat.

IMG_1590

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.

IMG_1593

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.

IMG_1601

9. Enjoy your ice popsicle!

 

 

DESSERTS

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES RECIPE


BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES 01

yields 12 cupcakes

INGREDIENTS:

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP 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.

BUTTERED AND FLOURED TRAY

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

FRUITS PROCESSED

ADDED BAKING SODA TO FRUITS

ADDED ALMONDS TO FRUITS

ADDED CHOCOLATE CHIPS TO FRUITS

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

MELTED BUTTER

Add sugar and mix (optional).

BUTTER AND SUGAR

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.

MAKING BATTER FOR BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES BATTER

5. Fill baking cups with batter.

BATTER TRAY

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.

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

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

BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES WITH TOPPINGS

10. Enjoy!

VARIETY OF BANANA TRIPLE BERRY ALMOND CHOCOLATE CHIP CUPCAKES

CHINESE FOOD, DESSERTS, VEGETARIAN FOOD

RED BEAN PASTE PANCAKES RECIPE


INGREDIENTS:

  • Red bean paste
  • 1/3 bag of glutinous flour
  • corn oil

PREPARATION:

1. Do steps 2-4 in NUTELLA AND PEANUT TANG YUAN RECIPE.

2. To prevent stickiness, apply flour on hand. Flatten two pieces per pancake. For presentation purposes, you can flatten them with a plate’s bottom as an alternative.

3. Apply red bean paste on one of these pieces.

4. Use the other piece as a cover.

5. Gently press the edges of these pieces together.

6. Set aside in a plate as shown in step 8 of NUTELLA AND PEANUT TANG YUAN RECIPE.

7. Repeat for remaining dough pieces.

8. Meanwhile, pour enough corn oil to cover the pan’s circumference. Heat prepared red bean paste pancakes on low setting. If the pancakes stick together, you can use chopsticks to separate them.

When pancakes turn golden color, it is ready to be served.

CHINESE FOOD, DESSERTS, FUSION FOOD, SOUPS

NUTELLA AND PEANUT TANG YUAN RECIPE


INGREDIENTS:

  • 8 oz. glutinous flour

  • Skinless Dry Roasted Peanuts, chopped
  • Peanut Butter
  • 2-3 tablespoons Nutella Hazelnut Spread with Skim Milk & Cocoa
  • Sugar
  • small plastic container 75% full of water
  • 2 drinking cups water
  • 1-1 ½ brown candy pieces or brown sugar

PREPARATION:

1. Add Nutella in pre-filled water container and mix.

2. Pour glutinous flour into a pot. Using one of your hands, slowly add Nutella mixture. Meanwhile, stir the wet flour with a wooden spatula in your other hand. Knead it into a big piece of dough. It should not feel like slime or bread crumbs. If it feels too slimy, then pour additional flour into the pot. If it feels crumby, add water.

3. Take a small chunk of dough and roll it into a caterpillar. Repeat for the rest of the big dough.

4. Break each small chunk of dough into smaller pieces.

5. Roll each of these smaller pieces so that it forms a crater.

6. Using a spoon, add a tiny bit of peanut butter, peanuts, and sugar in the crater. The amount of peanut butter has to be greater than peanuts for that oozing filling effect.

7. Close the openings.

8. Roll them into balls until there are no creases or dents for presentation. If the filling oozes out, it means that you used too much filling; you can cover it up with an additional layer of wet flour and mold them away. Place them on a plate sprinkled with glutinous flour.

9. Add water and brown candy pieces to a separate pot.

10. Add prepared tang yuan. Continue boiling until the tang yuan do a dance on the broth’s surface.

11. Taste the broth. Add additional water and/or brown candy pieces to your liking.

12. Scoop the tang yuan and broth into a serving bowl; it can be served hot or cold.