My recipe is based on  http://tiphero.com/baked-apple-roses/?ref=cmts

2 apples

Water 2 cups

½ Lemon juice

Apricot preserves 3TBSP

Water 2TBSP

Puff Pastry 1 piece

Cinnamon powder 1TBSP

Preheat oven to 375F

Apples cut in halves, trim both ends, remove the stones, cut into thin slices.

In a big container, add 2cups water and lemon juice and soak sliced apple in it and microwave for 3 minutes then drain.

In another container add 2TBSP water and apricot preserves and mix well.

Roll the defrosted puff pastry a little bit then cut into 6 even strips

On one of the strips spread some of the apricot mixture evenly, then sprinkle a little bit of cinnamon powder, then lay about 7 slices apple on one side of puff pastry. Flick over the other side of pastry, and then roll it from one end to the other. Put the apple rose in the muffin tins.

Bake the roses in the preheated oven for 35 to 40 minutes. Sprinkle the powder sugar when serve.

蘋果 2个

水 2 杯

檸檬汁 ½

杏酱 3 湯匙

水 2 湯匙

酥皮 1 片

肉桂粉 1 湯匙

烤箱預熱至 375F

蘋果切半，切掉兩端，挖掉果核，切成薄片。

在一個大容器裡，加 2杯 水、 檸檬汁和蘋果片微波3 分鐘然後滤掉水。

在另一個容器中加入 2 湯匙水和杏酱，拌勻。

酥皮解凍壓平再切割成 6 条

在酥皮上抹一些杏酱，然後撒上一点肉桂粉，然後在同一側放大概 7 片蘋果。然後把另一端翻过来， 之后从一端开始卷过来。把蘋果玫瑰放在松餅模中。

在預熱烘烤裡烤大概35 到 40 分鐘。吃时撒粉糖。

This is a Malaysia dessert. I had tried it long time ago when one of my co-workers made it. I can’t stop thinking about it since. It is so hot today in New York, and I didn’t feel like to eat other things, so I decided to make it myself. It turned out to be just as good. I am so happy to share it with you. It can be served cold or hot

Mix beans ¼ cup
Taro and pumpkin 1 ½ cup (small diced)
Tapioca pearls 1/5 cup
Pandan leaves 3 pieces
Coco nut milk 2/3 cup
1 quart water
Coco nut sugar ¼ cup
Soak beans in water overnight
Cook beans in pressure cooker for 5 minutes after the steam comes out of the vent and the weighted pressure regulator begins to jiggle. Leave it until there is no more pressure inside the cooker drain the water.
In a pot add 1 quart water and bring to boil then add the tapioca pearls, turn off the heat right away and leave the cover on for 15 minutes. Drain the hot water and add 1quart of cold water also add pandan leaves, taro and pumpkin. Bring the whole thing to boil turn the heat to medium and cook until taro and pumpkin are tender around 10 minutes. Add beans, coco nut milk and coco nut sugar and cook 2 more minutes，pick out the leaves.

混合豆 ¼ 杯
香芋、 南瓜 1 ½ 杯 (小丁)
木薯珍珠 1/5 杯
香蘭葉 3 片
椰奶 2/3 杯
1夸脫的水
椰糖 ¼ 杯
把豆子在水中的浸泡一夜
把豆子放压力锅煮。当壓力調節器開始搖晃时再煮5 分鐘後。等到气全散了，把水倒了，豆子倒出。
在 一個鍋里加 1 夸脫水， 把水煮沸然後加入木薯珍珠 馬上關掉火盖上盖子 15 分鐘。倒掉熱水后加 1 夸脫的冷水，再加入香蘭葉、 芋頭、 南瓜煮至芋頭、 南瓜软了大约10 分鐘左右。添加 豆子，椰奶和椰糖，再煮 2 分鐘 后把叶子捡出来。 可以热吃也可以冷吃。冷的很适合夏天哦！

Crepe Batter:
2 tablespoons butter
1 cups milk
2 eggs
1/2 cups cake flour
2 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.
Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
Line baking sheets with parchment paper.
Using a nonstick or lightly-oiled crepe pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for one minute longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other).
Whip ½ cup of heavy cream until firm. Take one piece of crepe and leave it flat on the counter and add the right amount of whip cream then some small dice mango on it, wrap the crepe over the cream and mango. Chill it in refrigerator for 30 minutes before serve.

千层蛋糕糊：
2 湯匙黃油
1 杯牛奶
2 個雞蛋
1/2 杯低筋麵粉
2 大湯匙砂糖
鹽少许
在一小平底鍋，融化黃油直到淺金黃色 ；關火，待用。
在一個小的平底鍋，暖牛奶直到有蒸汽 稍微晾涼。
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。
從冰箱取出準備的千层蛋糕糊 至室內溫度：
烤盤上铺烤盤紙。
中 火用不粘千层蛋糕紗鍋。均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅的表面。煮 1 分鐘左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻千层蛋糕皮，繼續煮一分鐘長。另一邊時間不超過 5 秒鐘。放到準備好的烤盤上.
取半杯鮮奶油打至固状，将一张可丽饼皮平铺在台上然后添加適量的鮮奶油和一些芒果粒， 包起。将它放在冰箱里 30 分鐘后食用。

¼ tsp salt

2 egg

2-3 tbsps sugar

1/2tsp vanilla extract

2tbsp melted butter

1/2 cup all purpose flour

1cup milk

1. In a blender combine everything and process until smooth.
2. Heat a skillet over medium heat and brush with little oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the Skillet. Cook total 1-2 minutes, turning once, until lightly golden. Repeat with remaining batter.
3. Decorate with your favor fruit, and garnish with powdered sugar or chocolate syrup.

¼ 茶匙鹽

2 蛋

2-3 湯匙糖

1/2 茶匙香草精

2 湯匙融化黃油

1/2 杯中筋麵粉

1 杯牛奶

1.在攪拌機裡放入一切材料搅拌到平滑。

2.熱平底鍋中刷少少油。1/4 杯的麵糊倒入平底鍋，傾斜表面使之摊平。中火总共煎 1-2 分鐘，中间翻面一次，直到浅金色。重複與其余的麵糊。

3.用你喜爱的水果，糖粉或巧克力糖漿來裝飾。

Some taro cut into small pieces

Some Japanese pumpkin cut into small pieces

7 oz. of Aroy-D coconut milk

4 oz of Tapioca

In a cooking pot add water and bring to boil, add the tapioca and cook for 2-3 minutes, turn the heat off and cover it for 15 minutes.  Then rinse it and add 3-4 cup of cold water and the taro and pumpkin ( cut into very small pieces) then bring it to boil again then turn the heat a little lower and cook until the tapioca is clear without white color in the center. Add the coconut milk ( you can add more if you add 4 cup of water or if you prefer it to be very creamy)and some coconut flavor sugar or rock sugar, when it is boiling again, it is ready.

1/2 Japanese pumpkin

1/2 bag of glutinous rice flour

1 bowl of home made sweet red bean paste ( store bought will be fine too)

Cut pumpkin into small pieces and steam over water until fork tender. Scoop pumpkin meat out and mix with half bag of  glutinous rice flour or until the dough is not sticky anymore. Cut the dough into 12 even pieces, wrap the small red bean paste ball into the pumpkin dough and flatten it thin. Garnishing it with black sesame on one side.  In a non stick skillet add a little bit of oil and pan fried each side of pumpkin cakes with low heat until they turn clear yellow color.

1/2 日本南瓜

1/2 袋糯米粉

自製甜紅豆沙 1 碗 （买的也可以）

把南瓜切成小塊蒸到软烂。把南瓜肉用汤勺挖出和半袋糯米粉和好或直到麵團不再粘手。把麵團切成 12 塊、 用南瓜麵團包裹小的紅豆沙球然后摁扁。用黑芝麻裝飾它其中一面。在不粘鍋中添加一點點的油用小火两面煎直到他們變成透明的黃颜色。

This is steam pumpkin cake. Same way of doing it but steam over water for about 10 minutes./猛火蒸10 分钟。

Deep fried pumpkin cake/炸南瓜煎堆

I got this recipe from allrecipes.com. I only have strawberries and black berries at home, so I didn’t do it with kiwis.

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 pint heavy cream

6 kiwi, peeled and sliced