Pumpkin Pie/南瓜派

79097041_1434931036673550_5788393369747062784_nThis is my first time making a pie and it turned out really good.

Ingredient:

Pie crust

Cold butter 125 g

Flour 250 g

Egg yolk 1

Salt a pinch

Cold water 60 CC

Pie filling

15 Oz. pumpkin puree

1 and 1/4 cups evaporated milk

3 eggs

1tbsp flour

1 cup brown sugar

pinch salt

1tsp cinnamon powder

1tsp grated fresh ginger

1/2 tsp nutmeg

Direction:

Pie crust:

In a food processor add flour and finely diced cold butter together and process for 15 to 20 seconds.

Add the rest of ingredients for pie crust and process for a few more seconds when everything comes together. Don’t over work it because we don’t want butter to melt.

knead the dough together and cut in 2 pieces and use a piece of plastic wrap to wrap them, put in the refrigerator overnight.

Roll out one of the dough to the size of your pie pan, I used one that is 10 inches.

Cover the pie pan then cut the edge off.

I used the other dough to make some leaves and hearts and braids to decorate the pie. But it’s not necessary. Use a fork to poke some holes on the bottom of the crust.

Bake the pie crust in the preheat oven 355F for 15 minutes, then take it out and brush some egg yolk to the crust and the braids if you have one.

Bake for another 5 minutes in the oven.

Filling:

Steam some Japanese Pumpkin over water until they are fork tender, let them cool down then use a spoon scoop the pumpkin out.

Use a food processor the make pumpkin puree.

Add the rest of ingredients for filling to the pumpkin puree and mix well.

Pour the pumpkin filling to the pie crust.

Bake in the preheat oven 350F for about 50 minutes or until the center is set. You can do the toothpick test, insert the toothpick to the center of the pie and if the toothpick comes out clean then it is good.

Tip:

You can totally use canned pumpkin.

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Chinese Jujube And Walnut Muffin/紅棗核桃糕

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This is not Muffin, well at least it is not American muffins. I don’t have a name for it, let’s call it Chinese jujube and walnut muffin then. I have a good friend in Taiwan who owns a big bakery store, she gave me this recipe and taught me how to make it. But the recipe was for a store, I don’t need to make that many at a time, so I adjusted it a little bit and use less oil too.

Eggs 188g

Sugar 206g

Honey 19g

Cake flour 200g

Coco powder 7.5g

Baking powder 1.5g

Baking soda 1.5g

Pitted Jujube 10 pieces (big size)

Evaporated milk 135ml

Oil 110g

Walnut 50g

preheat oven to 390F

  1. Add baking soda, baking powder and coco powder to the flour and sift.
  2. Roughly chop the jujube and walnut into smaller size or use a food processor to do it. If your jujube is very dry, then add the jujube to the evaporated milk for 15 minutes.
  3. Add egg, sugar, honey and oil together and mix.
  4. Add jujube with evaporated milk and half the walnut to 3 and mix well.
  5. Add 4 to 1 and mix again. Don’t over mix it.
  6. Prepare your muffin tin by adding the cupcake liners. Evenly divide batter into the liners cups, then add the rest of walnut to the top of the muffins. Bake about 20 minutes, when you stick a toothpick to the center and it comes out clean it is ready.

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這不是松餅,至少不是美國的松餅。我沒有名字,我們就叫它中國紅棗核桃松餅吧。我在臺灣有一個好朋友,她開了一家很大的面包店,是她給了我這個食譜,還教我怎麼做。但食譜是給店裏做出來賣的,我就是自己吃不需要一次做這麼多,所以我調整了一點點,也為了健康使用更少的油。

雞蛋 188克

糖 206克

蜂蜜 19克

蛋糕麵粉 200克

可可粉 7.5克

烘焙泡打粉 1.5克

烘焙蘇打粉 1.5克

無核紅棗 10 顆(大隻的)

淡奶 135毫升

油 110克

胡桃木 50克

預熱烤箱至390F 華氏度

  1. 將小蘇打粉、泡打粉和可哥粉加入麵粉拌匀過篩。
  2. 稍微切碎紅棗和核桃成或使用食品加工機來切。如果你的紅棗很乾,那麼在淡奶中加入紅棗泡15分鐘。
  3. 將雞蛋、糖、蜂蜜和油加在一起混合好。
  4. 加入紅棗與淡奶和一半的核桃到3裏面拌匀。
  5. 將 4 添加到 1裏面,然後再次拌匀。注意不要過度攪拌它以防做出來的瑪芬不鬆軟。
  6. 加紙杯到瑪芬盆裏面,將麵糊均勻地分到紙杯裏,然後將剩下的核桃放在松餅頂部。烘烤約20分鐘,當你把一根牙籤插到中心,拔出來的時候是乾净沒有麵糊粘連著的話就是好了。

Thai Mango Sticky Rice/泰國芒果糯米飯

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Last year when I first tried Thai mango sticky rice I was so amazed by this dish, I wanted to make it myself, but after I came back home I totally forgot about it until last night I saw the dish online again. I have all the ingredients at home, so I made it this morning.

Sticky sweet rice 1 cup

Coconut milk 1can (13.5oz.)

Sugar 4 tbsps

Mango 1

Salt 2 pinches

If you have a rice cooker at home, then this is super easy. If you don’t have one, it will be more steps but you can still do it.

With rice cooker:

Wash rice then pour all the rice to the rice cooker, add 2/3 of coconut milk and 2tbsps sugar to the it then close the lid cook it under the sweet rice setting.

Pour the rest of coconut milk in a small sauce pan, add the rest sugar and salt then bring it to boil. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

Without a rice cooker:

First you need to soak the rice in the water overnight then steam it over the boiling water for 15 minutes.

Bring all the coconut milk to boil, then add 2/3 of coconut milk and 2tbsps sugar to the rice while the rice is still hot, stir until mixed.

Cover the rice with a lid and leave it for 20 minutes or until all the coconut milk is absorbed by the rice.

Meanwhile add the rest sugar and salt to the rest of coconut milk. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

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去年當我第一次嘗試泰國芒果糯米飯的時候, 我對這道菜感覺是驚爲天人, 我想自己回家也要做一下, 但回家後我完全忘了, 直到昨晚我又在網上看到了這道菜。我家裡有所有的食材, 所以今天早上就做了。

糯米飯1杯

椰奶1罐 (13.5 盎司)

糖 4 湯匙

芒果1 個

鹽2小捏

如果你家裡有電飯煲, 做這道甜點就超級容易了。如果你沒有, 那麽步驟會多一點, 但你仍然可以做到。

有電飯煲:

將米洗乾淨倒入電飯煲裏, 加入 2/3椰奶和2湯匙糖, 然後設置糯米蓋上蓋上煮熟。

把剩下的椰奶倒在一個小鍋裡, 加入剩下的糖和鹽, 然後煮開。加入一點澱粉水使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

沒有電飯煲:

首先, 你需要把米浸泡在水中過夜, 然後隔滾水蒸 1 5分鐘到熟。

把所有的椰奶倒到一小鍋裏煮開, 然後在糯米飯還熱的時候加入 2/3 椰奶和2湯匙糖, , 攪拌至混合。

在米飯上蓋上蓋子, 放 20分鐘, 或者直到所有的椰奶都被米飯吸收。

同時將剩下的糖和鹽加入到剩下的椰奶中加入一點澱粉水將其煮開, 使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

Fruit Jello/水果果凍

I bought a lot of mango recently, so I need to come up with some more ways of eating them. I found out I have a bag of Agar-agar powder at home so I decided to make fruit jello for mother’s day dessert. This tastes much better than store bought jello, very fruity!!! Most importantly you can adjust the sugar according to your own preferences. The ratio of agar-agar powder to the water/juice/puree is 1gram : 120 gram. You can use other kind of juice, fruit to make this.

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Mango layer

  • Mango puree 260g
  • Water 220g
  • Sugar 2 tbsps
  • Agar-agar powder 4g

Strawberry layer

  • Strawberry puree 120g
  • water 240g
  • sugar 4tbsp
  • Agar-agar powder 3g

Coconut layer

  • Coconut milk 200g
  • Water 160g
  • Sugar 4tbsp
  • Agar-agar powder 3g

Add agar-agar powder and sugar to the cold water and bring it to boil, while cooking stir the mixture constantly.

Turn the heat off and let it cool down a bit to warm temperature.

Add the mixture to the mango puree and mix well.

Pour it to a container (I used a square glass one)

Leave it in the refrigerator for 15-20 minutes.

Repeat the above steps for strawberry layer, then pour it over the mango layer. leave it in the refrigerator for 15 minutes.

Repeat the same for coconut layer.

I added some Mango chunks to the mango layer, but you don’t have too. I just want to use more mango.

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Agar Agar Powder Asian Food Desserts Vegetable Dietary Fiber For Vegans 25 g.

 

芒果層

芒果泥260 克
水220克
糖 2 湯匙
燕菜精4克

草莓層

草莓泥120克
水240克
糖4湯匙
燕菜精3克

椰奶層

椰奶200克
水 160 克
糖4湯匙
燕菜精3克

加入燕菜精和糖到冷水中開火煮開, 同時要不斷攪伴。

煮開后把火關掉, 讓它冷卻一點。

將混合物加入芒果泥中, 攪拌均勻。

把它倒到一個容器裡 (我用了一個方形的玻璃容器)

把它放在冰箱裡15-20分鐘。

草莓層也是重複上述步驟, 做好晾涼後將其倒在芒果層上。把它放在冰箱裡15分鐘。

椰奶層重複同樣的步驟。

我在芒果層增加了一些芒果塊, 但你也可以不放。我只想用多一點芒果。

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Letter Cake/字母蛋糕

I’ve been wanting to make a number cake for such a long time. But I don’t like the idea of using cookies for base. I believe a lot of people have the same thought when it comes to cutting the cake. It is cookie, how do you cut it without breaking it? how do you cut it evenly? So, the thought of making one faded after a while until recently I saw another beautiful one. I started think really hard and I decided to make a cake base instead of cookie base.

I wanted to make a letter cake for my birthday 2 weeks ago, but my birthday day is my all I can eat junk food day so I didn’t have extra stomach for cake. And this week I finally decided to make one because today is my Chinese Lunar birthday. The fun part is decorating. I should have bought some fresh flower to make it better looking.

This cake is easier than it seems. I use below cake recipe for base, and I made 1.5 times as much of batter for my letter cake( depends on how big you want to make your cake, adjust accordingly):

https://caiqinchen.com/2017/06/07/sponge-cake%e6%b5%b7%e7%bb%b5%e8%9b%8b%e7%b3%95/

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The Cream Cheese Whipped Cream Frosting:

12 oz. cream cheese

1/2 to 2/3 cup sugar

1.5 cups heavy cream

1.5 tsp Vanilla extra

Add cream cheese and sugar together and mix them with a electronic mixer until creamy.

Add vanilla extra and heavy cream and continue to mix until firm about 4 minutes.

Assembly:

  1.  placing one layer of the letter onto a cake platter. Using a pastry bag fitted with a large round tip, pipe the whipped cream frosting over the cake in dollops. You can choose to evenly spread the frosting too, I don’t have a round tip, so I used one that is similar.
  2. Place the second layer of the letter cake on top of frosting. Pipe some more frosting on top in dollops.
  3. Finally, decorate the cake with your desired toppings. I used fresh fruit, M&M, chocolate, fake macarons that are made of marzipan,  I also use marzipan to make some fruits.

Tips:

If you are making a number cake, this recipe is good, if you are making double digits, make sure you double everything.

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我一直想做一个数字蛋糕。但我不喜欢用饼干做底。当要切蛋糕的时候我相信很多人都有同样的想法。它是饼干 你怎么切它而不会碎呢?你怎么可以切得均匀呢?后来我也就忘记了要去做,直到最近我看到了另一个漂亮的数字蛋糕。我就很努力的想要怎么做,后来我决定做一个蛋糕底的。

2周前 我想为我自己的生日做一个字母蛋糕, 但我的生日那天是我吃垃圾食品的时候, 所以我没有额外的胃容量来装蛋糕了。这个星期我终于决定做一个因为今天是我的农历生日。做这个蛋糕最有趣的部分是装饰。我应该买些鲜花让它看起来更漂亮。

这个蛋糕比看起来容易。我用下面的蛋糕食谱做的基底, 我做了1.5 倍的面糊 (取决于你的蛋糕大小相应 调整):

https://caiqinchen.com/2017/06/07/sponge-cake%e6%b5%b7%e7%bb%b5%e8%9b%8b%e7%b3%95/

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奶油乳酪奶油霜:

12盎司奶油乳酪

1/2 到2/3 杯糖

1.5 杯动物奶油

1.5 茶匙香草精

加奶油奶酪和糖在一大盆里,用电子搅拌器搅拌在一起, 直到奶油变软。

添加香草精和奶油, 并继续混合, 直到硬挺约4分钟。

装配:

把一层字母基底放在蛋糕盘上。用一个装着大圆尖挤奶油嘴的糕点袋里装上奶油霜。你可以选择均匀的涂抹奶油霜在基底上, 我没有圆尖的奶油嘴, 所以我用了一个类似的。把奶油均匀的挤在第一层的基底上。
将字母蛋糕的第二层放在挤好奶油霜的第一层上。再在第二层上挤奶油霜。
最后, 用你想要的配料装饰蛋糕。我用了新鲜水果, M&M巧克力, 巧克力, 由杏仁糖制成的假马卡龙 , 我也用杏仁糖做一些水果。

技巧:

如果你是做一个数字蛋糕, 这个食谱也可以了, 如果你是做两位数的, 那你材料要加一倍的量了。

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Cold Rice Soup/冰饭

This is a very famous cold dessert from my home town. Compare to other desserts, this is relatively healthy. In a summer time like this, this is just beyond delicious!

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Sticky rice 2 cups

Raisin 1/3 cup

Water melon 1 cup

Papaya 1 cup

Crispy peanut 1/3 cup

Cold water 1-2 quarts

Sugar 1/2-2/3 cup

Banana extract 1-2tsps

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Soak rice in water for 2-3 hours

Steam rice over boiling water for 15 minutes

Let cool then refrigerate for a few hours or until rice are harden.

Cut fruits into smaller pieces.

Add sugar, banana extra to the cold water and stir to dissolve the sugar.

Add rice and everything else to the cold flavored water.

Tips:

You can use any kind of tropical fruits you want. If you don’t have banana extra,  use any other kind of extract you prefer. I tried maple bourbon pecan and it was pretty good too.

You can use honey or syrup instead of sugar.

Adjust the amount of water and everything else to your own preferences.

糯米 2 杯

葡萄干1/3 杯

西瓜 1 杯

木瓜1杯

酥花生1/3 杯

冰水 1-2夸脱

糖1/2-2/3 杯

香蕉精1-2茶匙

做法:

米泡水2-3 小时

隔滚水蒸15分钟

糯米饭凉了以后冷藏几个小时到米变硬

水果切小块

香精,糖加入冰水里。搅拌到糖融化

将所有的食材加入到调过味的冰水里。

小贴士:

家里如果没有香蕉精可以用其他的香精替代。也可用蜂蜜和蜜糖替代白糖。

用料可以根据自己喜欢来调整。

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Flavored Mochi/糯米糍

Since last time I made mochi, I always wanted to do it with different flavors. So this time I made some red bean paste as filling and made 3 different flavors: green tea, peanut meal and coco. They are all really good!!!

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Here is the recipes for red bean paste filling:

Red bean 225g

Water 2 cups

Sugar 250g

Vegetable oil 45g

Glutinous rice flour 15g + 3tbsps water (mix well)

Salt 1/3 tsp.

Soak the red bean in water overnight.

Cook the red bean and water in a pressure cooker for 15 minutes.

After the bean is cooled, pour half of it to a blender and blend until smooth.

Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.

The other half just use a potato smasher to smash it a little. then mix it with the other half that is already in paste form. I like some different texture in the filling, so I want some chunk red bean mix in it.

Here is the link to how to make mochi

https://caiqinchen.com/2018/06/27/peanut-mochi-%e8%8a%b1%e7%94%9f%e7%b3%af%e7%b1%b3%e7%b3%8d/

Make small size red bean paste balls.

Divide the flour dough into even size balls too.

Wrap the red bean paste inside the flour dough then cook in boiling water.

Wrap the cooked balls with the green tea powder, coco powder or peanut meal. ( don’t wrap them with too much of coco powder or green tea powder, they can be bitter)

Tips:

Mochi dough is very sticky, so it is extremely hard to shape them. It is very important to get a pair of gloves when you are working on them. Also add some Cooking oil to the dough will help to make the work easier too.

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Peanut Mochi/花生糯米糍

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I hadn’t eaten mochi for so many years. I believe for all those past 20 something years, this was my second time. The first time was in a Chinese restaurant and they gave us mochi as free dessert, but it wasn’t anything near good at all, I didn’t like it. As a little kid back in China, something made of sweet sticky rice was never my kind of food. I don’t know why I wanted to make this so bad this time, and it turned to to be so good and I ate almost all of them. Surprising!!! This is not Japanese style mochi, it is Fujianese mochi.

Ingredient:

Regular rice flour 1/3 cup

Glutinous rice flour 1 cup

Sugar 3tbsps

Peanut meal 1/2 cup

Water 1/2 cup

Direction:

Mix peanut and sugar together.

Mix 2 flours together, add water and mix until dough formed.

Roll the dough into thin long strip and cut it evenly to 16 to 20 pieces.

Roll each piece of dough round then cook them in boiling water for about 7-8 minutes until they all float to the top of the water.

Use a strainer to get all the balls out of water then drop them to the peanut sugar mix.

Roll the balls and make sure each piece wrap with enough peanut meal.

Tips:

You can add or subtract the sugar according to your own preferences. You can even adjust the proportion of  rice flours too, If you like the mochi softer, use more glutinous rice. If you like other flavors, you can use sesame meal, almond meal instead.

我很多年没吃糯米糍了。我相信在过去的20年里, 这是我的第二次吃。第一次是在中国餐馆, 他们给了我们糯米糍作为免费甜点, 但一点也不好吃。小时候在中国用糯米做的东西从来就不是我的菜。我不知道为什么这次我这么想做,而且好吃到我几乎一口气吃完了。令人 惊讶!!!这不是日式糯米糍, 这是福州人的做法。

成分:

普通粘米粉1/3 杯

糯米粉1杯

糖3汤匙

花生粉1/2 杯

水1/2 杯

做法:

把花生和糖混合在一起。

将2种粉混合在一起, 加入水和到粉团形成。

将粉团揉成长条, 均匀切成16到20个。

把每块粉团搓圆, 然后在沸水中煮7-8 分钟, 直到它们都浮到水上。

用漏勺把所有的球从水中取出, 然后把它们放到花生糖的混合物里。

滚一滚粉团,并确保每个都粘上足够的花生粉。

小贴士:

你可以根据自己的喜好添加或减去糖的量。你甚至可以调整米粉的比例, 如果你喜欢更软一点可以用多一点的糯米粉。如果你喜欢其他口味, 你可以用芝麻粉, 杏仁粉代替花生粉。

Fruit Ice Bars/水果冰棒

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I saw someone else was making this fruit ice bars, and she made them look so colorful and delicious! I couldn’t wait to make some for myself too. Here they are: mango strawberries and yogurt ice bars. It is so easy even a cave man can do it. : )

I don’t think any kind of fruit can be used to make this, it has to be some sort of creamy texture fruits like berries, mango or something juicy like water melon.

I used mango, strawberries and plain yogurt. If you want to be healthy like me, don’t add anymore sugar to the fruit puree, or you can add sugar, honey as you may like. Also you’re free to choice any other kind of yogurt, you don’t have to stick with plain one. But I was very happy with mine. I pureed some mango and strawberries(separately of course), then layered them in the ice bar boxes with my favor plain yogurt, then put them in freezer overnight.  My mother thinks it is not sweet enough, but I love it just the way it is.

Imagine in a hot hot hot summer day and you make some of these, and you can enjoy it without any guilt! I can’t wait to make some  more with other fruits! Oh, don’t forget to invite you children to “help” you make some, they will want to eat more!!!

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我看到其他人在作这个水果冰棒, 她把冰棒做的五彩缤纷又美味!我迫不及待也做了一些。这些是: 芒果草莓和酸奶冰棒。这个容易到一个远古的洞穴人都会做。: )

我不认为任何一种水果都可以用来做这个, 必须是一些口感比较滑比较绵柔的水果, 比如浆果, 芒果或一些汁水比较多的如西瓜。

我这次用芒果, 草莓和普通酸奶。如果你像我这样提倡健康就不要再添加糖到水果浆里, 或者你可以加糖, 蜂蜜, 你喜欢就好。你也可以选择任何其他类型的酸奶。但我很喜欢我自己做的。我把一些芒果和草莓打成泥(当然是分开打的), 然后加我喜欢的纯酸奶把他们分层加入冰棒盒里, 然后放在冰箱里过夜。 我妈妈认为它不够甜, 但我喜欢。

想象一下在炎炎夏日, 你做了一些五颜六色的冰棒, 你可以多吃没有任何内疚!我迫不及待地想用其他的水果做更多!哦, 别忘了邀请你的孩子 “帮助 ” 你做一些, 他们会想吃更多哦!!!

Mango Tapioca/芒果西米露

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This is something really delicious and easy to make, only it will take sometime time to prepare.

Chinese purple sticky rice 1 cup

Small tapioca Pearl 1/2 cup

2 big strawberries

1 mango

Coconut milk 2/3 cup

Coconut flavor Sugar 1/3 cup

Wash rice and cook it in a electronic pressure cooker for 18 minutes with 3 cups water.

Bring 2 cups water to boil then add tapioca, turn the heat off and leave it for 30 minutes with a lid on.

Drain the water from tapioca then add 2-3 more cups fresh cold water and start cooking again. At this point, the center of tapioca is still white, by the time the water is boiling again, the white in the center will disappear. when the white is totally disappear, turn the heat off and drain most of water.(depend on how thick do you want your dessert to be, don’t make it too thin though)

Add coconut milk and coconut sugar and bring it to boil again. (adjust the amount of  coconut milk and sugar according to your own preferences)

This dessert can be served hot or cold. If you want to eat it cold (more common) you should cook it with a little more water because it will absorb water while it cools down.

Scoop some purple rice by using a ice cream scoop and add it to tapioca, garnish it with strawberries and mango.

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这是一道很好吃的甜点, 很容易做, 只是需要一些时间来准备。

中国紫糯米1杯

木薯西米1/2 杯

2个大草莓

1个芒果

椰奶2/3 杯

椰味糖1/3 杯

清洗糯米, 用电压力锅加用3杯水煮18分钟。

2杯水煮沸, 然后加入西米, 关火盖盖子静置半个小时。

将水从木薯中篦出, 再加2-3 杯新的冷水, 再开始煮。此时, 木薯的中心仍然是白色的, 当水再次煮开时, 中间的白色就会消失。当白色完全消失, 关火并篦掉大部分水。(取决于你希望你的甜点有多稠, 当然也不要让它太稀)

加入椰奶和椰子糖, 再次把它煮沸。(根据您的喜好调整椰奶和糖的量)

这道甜点可以冷吃或热吃。如果你想吃冷的 (更常见), 你应该多加一点水煮, 因为它冷却下来会吸收很多水。

用冰淇淋勺舀一些紫糯米加入西米中, 用草莓和芒果点缀。