White sticky rice 2 cups

Black sticky rice 2 cups

Pork lard ½ cup

Sugar ½ cup + 4tbsp

Water 1/2 cup

Dried Osmanthus  2tbsp

Soak rice in water separately overnight.

Drain the rice then steam over boiling water for 10 minutes for white sticky rice and 20 minutes for black sticky rice.

When the rice is ready, mix it with ¼ cup sugar, 2tbsps water and ¼ cup of pork lard while it is still hot. Do the same for the other rice.

Get a large deep bowl, add the two different kind of rice in two separate sides then press down a little.

You can make this a day before, and if you do just steam the rice over the boiling water the next day.

Get a large plate cover the rice bowl, then flick over to get the rice to the plate.

Bring ¼ cup water, 4tbsps sugar and dried osmanthus to boil, add a little bit of starch water to thicken the sauce a little. Pour the sauce over the rice.

白糯米 2 杯

黑糯米 2 杯

猪油 ½ 杯

糖 ½ 杯 + 4 汤匙

1/2 杯水

干桂花 2 汤匙

分开浸泡大米过夜。

隔水大火分开蒸白糯米10 分钟，黑糯米 20 分钟。

米饭蒸好后，混合 ¼ 杯糖，2大勺 水和猪油 ¼ 杯， 搅拌好。另一种米也一样做法拌好。

在一个大的深碗里，将俩种米饭分别放在碗的俩边，难后往下压一压。

你可以在前一天做好，第二天蒸一下就好了。

用一个大盘子盖住米饭碗，然后翻过来将米饭倒在盘子里。

¼ 杯水，4大勺 糖和干桂花煮沸后，加入一点点的淀粉水勾芡一下。桂花糖汁倒在米饭上。

Taro 120g (small diced)

Japanese pumpkin 120g (small diced)

Yellow sweet potato 120g (small diced)

Purple sweet potato120g (small diced)

Japanese sweet potato 120g (small diced)

Small size Tapioca pearls 1/3 cup

Pandan leaves 3 pieces

Coconut milk 10 oz.

5 cups water

Rock sugar ¼ cup

Steam taro, pumpkin and all the potatoes over the boiling water for 15 minutes or until they are all tender.

Bring some water to boil and cook the tapioca for 2 minutes, then drain

Add 5 cup of cold water, pandan leaves and the precooked tapioca in a cooking pan and bring it to boil or cook until the tapioca turns clear without white color in the center.

Add coconut milk and rock sugar then bring everything to boil again then turns off the fire.

Add the taro, pumpkin and sweet potatoes to the coconut milk and tapioca mix.

This dish can be served hot or cold and the color is so beautiful.

芋头 120 克 （切小粒）

日本南瓜120 克 （切小粒）

黄色甜薯120 克 （切小粒））

紫色的甜薯120 克 （切小粒））

日本甜薯120 克 （切小粒）

小粒西米1/3 杯

香兰叶 3 片

椰奶 10 盎司。

5 杯水

冰糖 ¼ 杯

隔水蒸芋头、 南瓜和所有的甜薯约 15 分钟或直到他们熟透。

煮开些水来煮西米 2 分钟，然后捞出备用。

加 5 杯冷水、 香兰叶和西米在锅里一起煮开或煮到西米变成透明没有白色在中心。

加入椰奶和冰糖后再煮开，然后关火。

加芋头、 南瓜和红薯到椰奶和西米里。

这道甜点可以热吃也可以冷吃，颜色漂亮到不行，看看都高兴。

I love flan a lot, but so concern about calories. So I decided to make flans with both cream and whole milk to see the differences. The first one is made of cream.

1 3/4 cups heavy cream

1 cup whole milk

Pinch of salt

2 tsps. Vanilla extra

2/3 cup sugar

1/3 cup water

4 eggs

2 egg yolks

3 tablespoons sugar

Preheat oven to 350°F

Combine cream, milk, vanilla extra and salt together. Bring to simmer over medium heat. Remove from heat and let cool down for 15 minutes.

Meanwhile, combine 2/3 cup sugar and 1/3 cup water in another pan and cook until sugar dissolve. Increase heat to high and cook without stirring until syrup turns deep amber about 7-8 minutes. Quickly pour caramel into six 3/4-cup ramekins . Swirl the caramel quickly make sure all the bottom of the ramekins are covered.

Whisk eggs, egg yolks and the rest of the sugar, then gradually whisk cream mixture into egg mixture without creating lots of foam. Pour custard to the ramekins; Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 35 to 40 minutes. Take them out of the baking pan and let cool. Chill until cold. Cover and chill overnight.

To serve, run small sharp knife around the edge of the flans. Turn over onto plate. Shake gently to release flan.

The one below is made of whole milk. The only different is use whole milk instead of cream, everything else is the same.

Differences (Taste):

The one made of cream tastes creamier, I can feel the cream the second my tongue touches it. The one made of milk has flatter taste, lack of the excitement we usually get from this kind of desert.

Differences (Texture):

Cream one has firmer texture and the one made of milk has the really silky texture. It is  like comparing firm tofu to soft tofu. Milk one will melt into your mouth.

Differences (Calories)

Heavy Cream : 1Tbsp is about 50 calories (varies depend on the brand)

Whole milk : 1cup is around 150 carlories

1tbsp =15ml

1cup = 240ml

我很喜欢弗朗，但又很担心它的热量。 有天心血来潮要用奶油和牛奶来分别做看看有什么不同。 上面那一个是奶油做的。

1 3/4 杯奶油

1 杯全脂牛奶

1撮盐

2 茶勺香草精

2/3 杯糖

1/3 杯水

4 个鸡蛋

2 蛋黄

3 汤匙糖

烤箱预热至 350 ° F

将奶油、 牛奶、 香草精和盐混合。中火煮到开始冒泡后关火，冷却 15 分钟。

混合 2/3 杯糖和 1/3 杯水在另一锅中的，煮至糖溶化。调高火力煮到糖浆变成深琥珀色约 7-8 分钟，不用搅拌时不时拿起轻轻转一转。快速倒入焦糖入模子中。迅速旋转焦糖确保覆盖所有模子的底部。

搅拌鸡蛋，蛋黄和其余的糖，然后逐渐搅拌奶油混合物到鸡蛋中，尽量不要搅拌出太多的泡沫。倒蛋的混合物到6个3/4杯的弗朗的模子中; 倒入足够的热水到放模子的盘中， 至少要到模子高度的一半。

烘烤，直到中心凝固，大约 35 到 40 分钟。把它们拿出烤盘，让它冷却。加盖并冷藏一夜。

要吃时请用一把锋利的小刀延着弗朗的边缘转一圈。用个小盘子盖住模子后倒转，轻轻的倒出弗朗。

冰糖木瓜雪耳

这是一道简单又营养的夏日饮品，冷热均可食用。 对于我来说更加好因为我连食谱都不用详细写。

白木耳一颗

莲子 半杯

百合1/4杯

木瓜 ½杯

以上除木瓜以外，洗净泡水过夜。

木瓜去皮切丁。

白木耳撕成小块， 莲子去苦芯加入百合, 适量的水放高压锅煮12 分钟（我用的是电高压锅）

等到可以打开盖后加入木瓜再煮3分钟

再次开盖后加入适量冰糖就可以了。

如果家里没有木瓜， 不用也可以。

This is a super easy and delicious summer dish. You can eat it hot or cold.

Dried White fungus one piece

Dried Lotus seeds ½ cup

Dried Lily Bulb ¼ cup

Papaya ½ cup

All the ingredients except papaya wash and soak in water overnight

Peel fungus into small pieces; pick the lotus seed’s bitter sprout out. Mix all the fungus, lotus seed, lily bulb with right amount of water and cook in an electronic pressure cooker for 12 minutes.

When all the pressure is gone, you can open the pressure cooker, add papaya and cook for 3 more minutes.

When you can once again open the pressure cooker add some rock sugar.

If you don’t have papaya at home, then it is ok to cook without it.

I always wanted to bake brownie, but never had any good recipe until I tried this one from allrecipes.com. After first try, I do some changes: I added something and subtracted something else. Here is my version of best brownie recipe.

1/2 cup butter

1/3 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/3 cup chopped walnut

1table spoon rum

1 table spoon Kahlua rum and coffee liqueur

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking powder， rum and Kahlua rum and coffee liqueur. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

我一直想要烤布朗尼，但從來沒有過好的食譜直到我試過 allrecipes.com 的这个。自从第一次嘗試后，我做了一些改變: 我添加了一些東西，又減去了別的東西。這裡是我觉的最好的布朗尼配方版本。

1/2 杯黃油

1/3 杯白糖

2 個雞蛋

1 茶匙香草精

1/3 杯無糖可可粉

1/2 杯麵粉

1/4 茶匙鹽

1/4 茶匙泡打粉

1/3 杯切碎核桃

1 汤勺朗姆酒

1 湯匙甘露朗姆酒咖啡酒

烤箱預熱至 350 華氏度 (175 攝氏度)。喷一点油在8 英寸的方形盤的四周。

在一個大鍋裡，融化1/2 杯黃油。關火，然後拌入糖，雞蛋和 1 茶匙香草精。1/3 杯可可粉、 1/2 杯麵粉，鹽, 泡打粉, 朗姆酒和甘露朗姆酒咖啡酒。 麵糊倒入烤盤。

放入烤箱烤 25 至 30 分鐘。不要烤過頭。