Tag Archives: Chinese

Super Soft Mochi 超軟又Q的麻署

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One of my favourite foods is mochi. That soft, chewy texture and fragrance of glutinous rice never fails to trigger my appetite. In Taiwan, I ate some of the best mochi I’ve ever had in my life, from 一之軒. It was super soft and almost melt-in-the-mouth, with the right amount of chewiness. I decided to come up with a copycat recipe, and here it is, made healthier.

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Sorry for the short post! Enjoy the mochi! 😀

What I’ve been up to these days

Some foods from the night markets:

Custard Cream puff

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Baked Swirls of Matcha on super soft doughImage

Typical lunch in Taiwan

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One of my favourite foods here- Charcoal-baked MochiImageImageImageImageImage

Cheese Baked Pasta in Cream sauceImage

Spicy Fried Chicken Baked Rice

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My favourite school food– Curry Rice with pork piecesImage

Some tradtional Chinese sweets. I love these too much for words to describe. Not a good sign. ImageImage

Peanut and Sesame Pancakes

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Custard Cream Pancakes

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Charcoal- Baked King Mushrooms– fat free, msg freeImageImageImage

Japanese Style Cakes with Matcha or Custard Cream fillingsImage

Charcoal- Baked Chou (smelly) TofuImage

Some handmade Chinese pastriesImage

Assorted deep fried awesomeness

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Low Fat Yogurt Soft Serv

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Handmade mochi by a road vendorImage

School food

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Local foods!

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Taiwanese Wanton Noodles

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My absolute favourite Taiwanese Breakfast– Egg Pancakes (Dan Bing)Image

Japanese Style Cakes

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My childhood favourite– Apple BreadImage

油豆腐

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Kang Kong

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Taiwanese Chicken Rice

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Stir fried Glutinous rice

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肉羹湯

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A typical Dinner

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Those pancakes again!

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Coffee flavoured with custard cream fillingImage

Foods from restaurants:

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Red Bean Pancakes from Pingtung– my hometown!Image

Spring rolls with ice-cream

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Crunchy and Melt-y Sesame Peanut Cookies (Vegan)

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After yesterday’s post, today’s will be quick and short.

I made a variation of the Crunchy and Melt-y Peanut Cookies yesterday. They look uglier, but have greater depth in terms of taste. I’m sure you’ll enjoy it. 

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Just for Laughs (Since we all LOVE the Legendary Barney Stinson)

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Sesame Peanut Cookies


No. of servings: 60 small cookies

Adapted from J3ss’s Kitch3n

Print Friendly and PDF

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Ingredients

150g all purpose flour
3/5 tsp baking powder
1/5 tsp salt
60g icing sugar
60g ground peanuts
20g sesame powder
60g diced peanuts
20g white sesame
10g sesame oil
85g peanut oil or any neutral vegetable oil
1/2 tsp vanilla essence
Egg yolk for brushing (omit for vegan version)

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Directions

Sift together flour and icing sugar, add in ground and diced peanuts, sesame powder and sesame. Mix well.

Mix vanilla essence into oils and stir well.

Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don’t worry about it being crumbly)

Grab a large portion and shape it into a thin log.

Cut with knife into roughly equal pieces.

Brush with egg yolk and decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown. 

Cool completely on wire rack before storing into airtight containers. 

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And to ALL OF YOU out there, I’ve perfected a lower fat, healthier version of my absolute favourite Taiwanese version of Hokkaido Bread!!!!

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Check in soon for the recipe! I love it so so so so so much. Going off to celebrate! Bye! 😀

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Lower Budget Pastries (+Step-by-step Pineapple paste)

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Spent a couple minutes getting rid of trash from my mailbox (the real, not virtual one) today, as well as tidying up trash from my room. We all classify different items as trash. My point is, birthday cards, Christmas cards, New Year cards; I don’t know where to put them. Sure, they do bring about a (very brief) moment of happiness. After that (very brief moment), they have served their purpose and raise the question of which part of my room they will take residence. Since I don’t exactly live in a mansion (more like a small apartment) and we don’t exactly have a storeroom (has now been converted into a ‘file-room’ for my dad’s mountains of files and what-nots), I contemplated dumping them into the trash, stopped contemplating, and did just that.

Into the trash also went letters, envelopes (I‘ve developed a liking for envelopes not white in colour since I was born and have collected tons since then), old used up notebooks, secret notes to friends written in class that my mum has yet to discover while she was performing the cover-up act of sweeping the floor of my personal space, some photographs which don’t mean anything to me and Jesse McCartney posters (so over him).

I also packed up gifts I have yet touched (notebooks, fancy paper, pencils, long-and-thin-and-scrawny teddy bears-and-other-cotton-creatures since I only like short and chubby and cute cotton animals, creepy barbie-doll-like dolls because they creep me out and so on) to be donated to needy children (needy with respect to their innate need for toys and fancy stationary NOT referring to financially disadvantaged children… only).

And here comes the question… why am I so ungrateful? Answer: I will be much much more grateful if I actually have space to put all those stuff, which I don’t. Gosh, you hate me don’t you. Don’t hate me. Move to a 1-room apartment and see if you don’t do what I did. 

And of course you want to know… why am I being so honest about my ‘evil’ deeds (the apostrophes are compulsory)? Its because it is highly highly highly accurate to say that this blog is the only place where I’m completely myself, where I’m honest and where no one argues with me (or hasn’t yet anyway. PS: I welcome you to engage in a friendly ‘discussion’ with me about my ‘misdeeds’ whether in an email or publicly though I’m sure the discussion won’t be exactly ‘friendly’). Here, I write only when I feel like writing.

In other areas of my life, I write in the most politically correct, logical, sensible and likable manner I can manage while ignoring my brain which is screaming for outright honesty in the background.

For example, school always asks us to write our goals and dreams for the year.  I would write “I want to get all As and  improve my memory so that I can do better in Biology, GP and China Studies” when I actually mean “I hope that the government will cancel A levels forever and ever and declare memorizing unsuitable for the measurement of intelligence. I  hope that my parents will discover that I’m useless at studying because I hate it and stop giving me so much pressure.

Why won’t I write that? Because educators will declare me mentally deranged and send me to psychiatrists or at least a counselor to ‘set me straight’ (and need I say have my parents pay for the sessions?). I can proudly say that I’m very very good at writing politically correct, morally correct, anything-ally correct things… except in my blog because its mine and people don’t have to read it and don’t force me to write it. I’ve saved many people much trouble with my not-so-uncommon ‘talent’. 

Thank you for reading the above 598 words. Let me whine for a moment about how I’ve unsuccessfully managed to deactivate my Facebook account and get back to you later.

&(^*^%$@%T#%$^N*&^*&

$#%@#!#@#%$@^$%^$%

%^(*&IO^KJ&*^%&$^#@!$

I’m feeling very grateful towards you. I will hence stop torturing you and commence with my CNY cookies post. 

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Making pineapple paste is an awesome experience. The pureed pineapples progress from a (my favourite) shade of yellow to this tinted brown colour so gradually one almost starts talking to the pineapples in a moment of insanity. Do not fret. The result is beautiful.

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You need:

  1. 2 pineapples the size of your head
  2. 1 cup sugar
  3. 2 tsp cinnamon powder
  4. 1 tbsp lemon juice (unsweetened)
  5. 1 tsp corn flour mixed with 1 tsp water

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Step 1: Cut the pineapple into chunks.

Yay, look! A pineapple. I almost twisted my back and my only working arm trying to get to this pineapple form (don’t ask me how my back got involved. Just don’t.) I actually cut TWO pineapples the size of my head, and I have a big head.

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Step 2: Blend

Dump all into a blender and blend away! I love my blender but my blender would love more personal space.

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Step 3: Strain

To get rid of excess liquid. A necessary step if you don’t want to spend more time talking to pineapples.

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Step 4: Pour resulting mixture with 2 tsp of cinnamon or more and 1 tbsp lemon juice (unsweetened) into a non-stick pan and stir non-stop.

All I can say is, have a skinny guy do it for you. He needs more muscles.

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Step 5: As the paste starts to thicken, add sugar and continue stirring. Add 1/2 cup of sugar for every 1 kg of whole pineapples.

If you reduce the sugar, the pastries have to be consumed within 3 days.

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Step 6: Add 1 tsp cornflour mixed with 1 tsp water and keep stirring until the paste is dry enough to be shaped.

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Yeah, you get the thing inside.

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NOW, for these…

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Melt-In-The-Mouth _____ Tarts

(Budget version)

No. of servings: 80 small balls

Print Friendly and PDF

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Ingredients

For pastry
Taken from QBB Ghee, via J3ss Kitch3n
  • 250 g ghee (does not need to be the very expensive QBB)
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 306 g all purpose flour
  • 94 g corn flour
  • 1 egg yolk – for glazing
  • 1/4 teaspoon salt – for glazing
  • 1 teaspoon water – for glazing
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Filling
Can be this paste , the above pineapple paste or store-bought red bean paste (NOT Japanese kind) Shaped into 5g balls.
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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

For pastry

Taken from QBB Ghee, via J3ss Kitch3n
  1. Cream ghee and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift AP flour and cornflour together and fold into the beaten ghee mixture to form a firm dough.
  3. Divide dough into 80 balls (1 tsp balls).
  4. Flatten a piece of dough and place a piece of the balled filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pastries with a pastry brush.
  8. Place in a preheated oven of 180°C or 375°F and bake for 20-25 minutes or until the rolls are pale golden brown.
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Close-up!

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In my honest opinion, the red bean paste version tastes just as good as the pineapple version and is melt-ier. Try it. I don’t kid (not now anyway).

This post is getting too long. BYE BYE. 

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Crunchy, Melting Peanut Cookies (with Vegan option)

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Apologies for any bad grammar and horrific language you might have seen in last night’s/ the (very) early morning post. Exhaustion and swollen feet took my linguistic capabilities away.

I baked 3 varieties of cookies yesterday: pineapple balls, red bean paste balls (very very melt-y) and peanut cookies (crunchy, yet melt-y).

The three left the house this morning and got raving reviews! Its the first time I’ve made enough food (400 cookies is definitely a lot) to go everywhere and I’m glad they were a hit. Try them, you won’t be disappointed!

Peanut cookies are my favourite cookies. They’re so easy to bake the only equipment you need are a large spoon or fork, a bowl and a weighing balance.

Sometimes, simplicity is best.

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Peanut Cookies


No. of servings: 60 small cookies

Adapted from J3ss’s Kitch3n

Print Friendly and PDF

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Ingredients

150g all purpose flour
3/5 tsp baking powder
1/5 tsp salt
60g icing sugar
80g ground peanuts
80g diced peanuts
100g peanut oil or any neutral vegetable oil
1/2 tsp vanilla essence
Egg yolk for brushing (omit for vegan version)

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Directions

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Sift together flour and icing sugar, add in ground and diced peanuts, mix well.
Mix vanilla essence into oil and stir well.Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don’t worry about it being crumbly)

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Grab a large portion and shape it into a thin log. Cut with knife into roughly equal pieces.

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Brush with egg yolk and decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown. Cool completely on wire rack before storing into airtight containers. 

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Have a couple for me, will you?

‘Budget’ version (very slightly altered) of the pineapple tarts along with a hopefully helpful series of step-by-step photographs + recipe for the red bean paste balls tomorrow!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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What Might Be the BEST Pineapple Tarts EVER! (Vegan Filling)

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What I (and maybe most of you) don’t say enough:

I love you.

Don’t worry, even if you’re old and wrinkly and sick, I’ll still take care of you and be by your side. (because its cheesy?) to your parents or whoever

I understand what you say, but I have my own plans. (this should replace: “please stop talking”) to parents or other seniors

You see, we’re different. Polar opposites. We don’t fit. I’m sorry. End of friendship. (instead of not saying anything)

I (nicer word for ‘hate’) you. 

The truth. 

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What we say too much:

But…

I’m not free.

I’m busy.

Ask someone else.

Don’t know. (Grunt)

Whatever.

😀

🙂

😦

😐

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What people (i.e. random strangers like Taxi drivers and aunties sitting beside you on a bus…) say too much:

You study in JC? (Disgusted noise) Aren’t you worried you’ll never get a boyfriend? Boys don’t like girls smarter than them, you know? (I don’t quite care.)

Its so noisy! Noisy! Noisy! (Get over it, you’re in public. That’s expected.)

I’m old. (Ha! Yes, you are.)

My sons and daughters are rich but they have children and don’t want me anymore. (I usually don’t know how to reply them. Instead I give a nod and say, “okay”. Oh well.)

At 3pm in the afternoon: Have you eaten dinner? (Err… No?)

Your mom gets to go to work and I have to stay at home doing household chores???!!! (Nod.)

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Alright. I’ll get to my point now.

A couple hours ago, I made some pineapple balls.

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They were the best I’ve ever had, and I’ve had had lots. They even pleased my dad’s picky tongue. And they are far from healthy.

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But during the Chinese New Year season, we thrust unhealthy food into our mouths, savor every bit of trans fat and sugar and feel zero guilt.

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Melt-in-the-mouth goodness.

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Let me explain this experience to you.

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You gently pinch the pineapple ball between your thumb and index finger.

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Be careful, will you, or it may just crumble onto the ground.

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Its small, so you drop the whole thing onto your tongue to get the most out of the deliciousness.

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It melts right there and then.

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You bite into the fibrous pineapple filling and chew.

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You swallow the mess of ghee-and-sugar-and-flour.

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You enjoy.

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Repeat till you are happy.

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So what if the pictures are kind of irrelevant?

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Melt-In-The-Mouth Pineapple Tarts

No. of servings: 80 small balls

Print Friendly and PDF

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Ingredients

For Pineapple ball pastry
Taken from QBB Ghee, via J3ss Kitch3n
  • 250 g QBB (pure ghee)
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 350 g top flour/ cake flour
  • 50 g corn flour
  • 1 egg yolk – for glazing
  • 1/4 teaspoon salt – for glazing
  • 1 teaspoon water – for glazing
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Pineapple-apple filling
Taken from Baking Quinn
Idea of adding applesauce from Not the Kitchen Sink
  • 2 cans of pineapple cubes (Mine is 450g each)
  • 1 cup unsweetened applesauce
  • 1 tbsp unsweetened lemon juice
  • 1/2 cup castor sugar
  • 2 tsp cinnamon
  • 1 tsp cornflour, dissolved in 1 tsp pineapple syrup
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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

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Pineapple-apple filling

Taken from Baking Quinn

Idea of adding applesauce from Not the Kitchen Sink

  1. Drain the syrup from the pineapple cubes.
  2. Pulse the cubes in the food processor/blender, just for a few seconds until they are pasty but not fully blended.
  3. Add applesauce, drain them with a strainer and squeeze the liquid out with your hands. Place all the pineapple paste into a nonstick pan.
  4. Add the cinnamon and lemon juice into the pan and heat it up and add in sugar gradually, preferably towards the later stage of cooking. Use high heat but stir nonstop.
  5. Add in more sugar if you like and cook off the liquid. It will start off by turning a little dry and then followed by a dark, golden, amber hue. Like caramelizing but much easier.
  6. Stir the cornflour mixture once and add it into the paste. Cook until the pineapple-apple paste is thick enough to be clumped together into a giant  very very thick ball and remove from heat.
  7. Let the paste cook completely and portion them into 3g balls. 
  8. Refrigerate till hardened so that they will not be sticky when you form the pineapple balls later.

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For Pineapple ball pastry

Taken from QBB Ghee, via J3ss Kitch3n
  1. Cream QBB and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift top/cake flour and cornflour together and fold into the beaten QBB mixture to form a firm dough.
  3. Divide dough into 80 balls (1 tsp balls).
  4. Flatten a piece of dough and place a piece of the rolled pineapple jam ball in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pineapple rolls with a pastry brush.
  8. Place in a preheated oven of 180°C or 375°F and bake for 20-25 minutes or until the rolls are pale golden brown.
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Here’s a quote from Yogi Tea to end: Be happy so long that breath is within you. 

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Glutinous Rice Balls (Vegan, Fat free & Gluten-free)

My mum had been pining for these for days.

And today, I finally got down and dirty to conjure up these babies.

Easiest dessert ever.

They are glutinous rice balls, more affectionately called “Tang Yuan 汤圆“.

I made original, matcha and cocoa flavoured skins, all with peanut filling.

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The skin

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The filling

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Glutinous Rice Balls

No. of servings: NIL

Print Friendly and PDF

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Ingredients

For Skin
  • Glutinous Rice Flour
  • Powdered sugar
  • Water
  • Matcha powder
  • Cocoa powder
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For Peanut filling (sticky)
  • Peanut flour
  • Peanut powder
  • maltose
For Peanut filling (not sticky)
  • Peanut flour
  • Peanut powder
  • Unrefined brown sugar
  • Water

Directions

For Skin

*more sugar for cocoa skin

To some glutinous rice flour (and matcha or cocoa powder if using), add some sugar (roughly 1 tbsp per cup of glutinous rice flour). Add a little water. Stir with fork. Add water and stir and repeat till you can use your hand to knead the mixture into a non-sticky dough.

Weigh into 10g doughs.

Peanut fillings:
Simply mix preferred amounts of each ingredient together. For the sticky filling, you will need to knead the mixture into a non-sticky dough withe the help of more peanut flour.

Weigh into 6g balls.

Assembling and cooking:
Fill skin doughs with peanut filling. Roll into round balls without fillings leaking. Make sure there are no holes.

To cook, cook some water in a saucepan till it boils. Add in glutinous rice balls.

Balls are ready when they float to surface of water.

Serve with syrup or simply plain.

For leftovers, freeze balls individually in perhaps egg cartons or coat with rice flour and freeze in a pan. 

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I hope you have working jaws and good teeth.

You’ll understand why when you try them 😉

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