Tag Archives: no- bake

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! 😀

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Peanut Butter & Jelly Pie — The Ultimate Makeover

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Imagine a delicious, guilt-inducing pie that’s all these…

Alright, quit imagining because its reality. 

Just look at that! A square piece of Peanut Butter & Jelly Pie and a cup of Homemade Soy Milk. A vegan high tea set! 

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I like the pie frozen, but if you’re not into an ice-cream like,  peanut butter and jelly confection, and more into a creamy, mousse-like pie, just have it chilled and equally delicious. 

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Recipe for shortbread crust is adapted from Chockohlawtay, one of my favourite blogs.

Vegan: Use tofutti cream cheese.

A visual presentation of the process of making soy bean flour:

1. bake soy beans at 200C for 15 minutes. let cool.
2. grind in a grinder till powdery.

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Till next time!

Matcha Black Sesame Entremet with White Sesame Nougatine

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I think you know.

I’m not trying to say you can read my mind– cus you can’t… right?

But if you’re a regular reader, you’ll know that I’ve met the worst educators that exist on this planet. People who packed their hearts AND conscience (if they even had any to begin with) into a triple sealed box, wrapped the box tightly with layers of foam (totally unneeded if you ask me), then placed the entire thing into a sturdy, permanently sealed metal container AND SHIPPED IT OFF TO OUTER SPACE. In short, cruel, heartless people in case you failed to get my perfectly apt analogy.

Teachers who let you sacrifice good grades to improve their own (yes, teachers too are graded). The cash bought their damn conscience I say!

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How to be an absolutely horrific teacher:

  • turn an entire class against one student
  • feign ignorance when seeing a student get bullied
  • ask a student to do tons of work for another’s portfolio, to another’s credit… while continuing to expect more from the former
  • i.e. executing favouritism to the extreme
  • take photographs of handcuffed student just before he is carted away by police
  • Spray students with air freshener for ‘smelling of curry’ (okay, you’ve got to laugh at this… unless you feel offended, then I’m sorry :-()
  • mock students’ mistakes with absolute determination to welcome collective mocking
  • Attach McDonald’s job applications to failed tests (I’m sorry I laughed. It’s really NOT funny.)
  • not apologise when you make terrible, unforgivable mistakes. That’s setting a bad example.
  • BE EVIL AND SCHEMING.

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I have a lot against bad teachers. They don’t belong in STOMP, they belong in The freakin’ Straits Times where stories of them almost never get published. There are psychological tests for Taxi drivers and none to pick out to-be monster teachers???!!! What’s up with this world??

But I’ve also met a couple pretty amazing ones. And they don’t belong in this post. Because they keep their hearts and consciences attached to their body. Unlike some people…

People from the Ministry of Education, you’re welcome to email me for the names of the horrific teachers and their heartless deeds. Not that I expect you to. Because you won’t. :/

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This recipe is completely inspired by Evan’s Kitchen ramblings, one of the most visually appealing blogs, made more awesome by Evan’s generosity in providing recipes. Evan’s recipe for Matcha Black Sesame Entremet can be found here.

I’ve been meaning to make something different from what I usually do. To challenge myself with an entremet.

According to Stick of A Chef,

Within the pastry world, an entremet is typically a multi-layered mousse-based cake comprising of different complementary flavors with varying textural contrasts. A well executed entremet should adhere to the basic principles of visual appeal, textural contrast, and, of course, taste. The beauty of entremets comes from the myriad of shapes it can take on (round, pyramid, rectangular, hexagonal, teardrop, dome shapes) and the abundance of colours within the multi-layer attributes of this mousse cake. The taste receptor should be challenged as well with different combinations of taste sensations like salty, sour, sweet and bitter.

Conceiving a well constructed and well balanced tasting entremet lies in it the way each flavor component is assembled and complements each other.Within an entremet, it is typical to have three or four different complementary component flavors of varying textural contrasts.To the uninitiated, an entremet may seem like a lot of work that is very difficult to produce but in actual fact, making entremets are easy if you approach it in a step by step fashion.

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It was 100 times easier than I expected. Simply said, the sponge cake was the hardest part of the recipe.

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From this experience, I learnt:

1. Whipping cream is magical!! After whipping for a moment or two, the liquidy cream zaps into a more solid form, that’s spreadable like soft butter. Totally cool.

2. Baking full fat is much easier than baking low fat.

3. The addition of butter to sponge cake changes the texture of the sponge cake completely! But I still I prefer the butterless sponge cake. Its much more moist and soft.

4. Gelatin = magic. But gelatin ≈ cow’s skin = much disgust + uneasiness.

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I found this brilliant lower fat version of whipped cream that is miraculously more affordable that regular whipped cream. It worked perfectly in this recipe! 

Do try it if you get the chance!

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Chocolate Glacage is adapted from: http://www.worldchocolatemasters.com/en/763 

Matcha sugar syrup, matcha mousse and sponge cake are from: http://bossacafez.blogspot.com/2010/09/matcha-black-sesame.html 

Black sesame mousse and white seame nougatine are adapted from: http://mushitza.blogspot.com/2011/01/matcha-black-sesame-entrement.html

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Click here for larger version.

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Qi Ting says ‘bye’. 

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Guest Post: Hi-Protein Smoothies by Shannon of Healthiful Balance

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Okay, its me again. I know you guys are probably getting tired of me already (Yes, I’m aware its possible). So I’ve been (very desperately) begging for guest bloggers. 
Today, we welcome the beautiful Shannon of Healthiful Balance who will kick off this blog’s collection of guest posts! 😀
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Hi, my name is Shannon and I blog over at Healthiful Balance about my life in Germany, health, food and fitness. I also love posting product reviews, giveaways and recipes. I’m a big fan of the recipes Qi Ting’s posts, they always look so delicious! 🙂
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Today I’m going to be sharing two of my current favorite smoothie recipes that I recently came up with.
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Chocolate Covered Bananas Smoothie

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This smoothie is packed with many great health benefits and doesn’t require a lot of ingredients! Cocoa helps improves cardiovascular health and studies show that it could even help fight cancer. Bananas are very rich in potassium and can reduce menstrual pains.

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Ingredients

  • 2 frozen bananas
  • 1 scoop Madre Labs CocoCardio OR 1 tablespoon of unsweetened cocoa powder OR 1 scoop of chocolate flavored protein powder
  • 1 packet of stevia
  • A few drops of cocoa bean extract
  • A few ice cubes
  • 2 oz. water or skim milk (50 ml.) (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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Strawberry, Chocolate Protein Smoothie

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Craving something sweet? This is the perfect smoothie..it tastes like chocolate covered strawberries! Plus, its healthy and loaded with protein!

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Ingredients

1 cup frozen strawberries
1 scoop of chocolate flavored protein powder
1 packet of stevia
A few drops of cocoa bean extract OR 1 teaspoon of unsweetened cocoa powder
1/3 cup water or skim milk (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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I hope you enjoy the smoothies!
– – – – – – – – – – – –

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What are you waiting for? Hop over to Shannon’s! 😀
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And just an update to tell you guys,
You can now request sweet recipe makeovers here:
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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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Easiest Ice Cream Ever (Vegan & Gluten Free)

Its the easiest ice-cream ever! And yes, its chocolate ice- cream. Yes, again. .

Cocoa

  • helps in decreasing blood pressure and improving blood vessel health
  • boosts one’s appetite, but does not cause weight gain
  • makes one live almost a year longer 
  • releases endorphins in the brain, which act as pain-relievers
  • The flavonoids act as antioxidants by cleaning up the free radicals in the cell and there fore limiting the damage they can cause
  •  stops the artery walls from hardening
  • Flavonoids act as a suppressant of the tendency for small blood cells and they can clump together otherwise t form blood clots. These are said to have an aspirin like effect.
  • It is believed that the flavonoids are cancer inhibitors, they can’t prevent cancer but they have the power to inhibit many side effects.

More reasons to eat chocolate!  . . This is a very creamy ice-cream that doesn’t melt easily. Enjoy.  .

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Easiest Chocolate Ice-Cream Ever

No. of servings: 5

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Ingredients

  • 4 tbsp light butter/ vegan butter
  • 6 tbsp maple syrup
  • 3 tbsp cocoa powder
  • 1/4 cup powdered sugar
  • 10 oz silken tofu
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Directions

  1. Blend in a blender/food processor.
  2. Place in shallow dish/carton and freeze (till frozen). 
  3. Let melt for 3 minutes before scooping out to serve.
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No, there’s no such thing as too much chocolate. 😉 .

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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

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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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Cookies ‘n’ Cream Mousse Cake

Or you can call it an Oreo Mousse Cake, if you like it better that way.

But taste-wise, its still a Cookies ‘n’ Cream Mousse Cake.

And its good. 

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Its not exactly healthy. But health doesn’t come into equation when we’re talking Cookies ‘n’ Cream or Oreos.

So have 2 slices. Or 3. Or 4. No one’s watching. Be rest assured that these are at least void of butter/margarine/oil/whatever else (except in the Oreos).

Please use vegan Oreos for a vegan option. (if Oreos aren’t vegan– are they?)

Recipes can be found at the following sites:

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Cookies ‘n’ Cream Mousse Cake

(Vegan option)

No. of servings: 6

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Ingredients

For Cake
NON- VEGAN
Refer to Janine’s Recipe using a round cake pan instead and changing the baking time to 15 minutes. 10g peanut flour can be substituted for 1og all-purpose flour.
VEGAN
Use 1/2 this Wacky Cake Recipe
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For Cookies ‘n’ Cream Mousse
  • 285 g/ 10 oz silken tofu, drained of liquid and pat dry
  • 237 g/ 8.3 oz white chocolate, room temperature
  • 2 Oreos (fillings removed)
  • 1 tsp vanilla extract
  • 1 tbsp soy milk/skim milk
  • 4 Oreos (fillings removed)
  • 12 drops stevia OR 2 tbsp agave syrup OR pure maple syrup OR soy creamer OR low fat condensed milk
  • pinch salt
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Directions

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

Bake cake according to chosen recipe. Do not remove from cake pan.

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For Cookies ‘n’ Cream Mousse:

  1. break white chocolate into smaller pieces.
  2. Melt in double boiler/microwave OR Boil some water and pour into sauce pan. Place another bowl over the sauce pan without its bottom touching water in sauce pan. Add white chocolate and stir every few minutes to allow chocolate to melt completely. 
  3. In a blender/food processor, add all remaining ingredients for mousse (EXCEPT last 4 Oreos) and the melted chocolate.
  4. Blend till smooth
  5. Sort of crumble last 2 Oreos (to give small pieces NOT powder) and mix them into the blended mixture.
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To Assemble:
  1. Pour Cookies ‘n’ Cream mousse over the cake in cake pan.
  2. Freeze for first 4 hours, then transfer to refrigerator. I took these photos after only 2 hours on the freezer and they were still ugly and runny. They were perfect after 4 hours in the freezer. 

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Mousse layer!

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Have fun cookies ‘n’ creaming! 

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