Dec 22, 2015

Yum

♥ Mini Cheese Mochi Bread ♥



Mochi bread (麻波波糬), is a no-flour type of bread, made with glutinous rice and tapioca starch, which give them a chewy bouncy texture.


There are a lot of version, some flavored with cheese, chocolate, green tea and some stuffed with dried berries and fruits.


My favourite is definitely the cheese mochi bread.


Any type of grated cheese can be used instead of parmesan. To get the best quality and taste for these mochi breads, I used a block of parmigiano reggiano and finely grated them.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Adapted from beanpanda
You'll need:
110g glutinous rice flour
15g tapioca starch
30g grated parmesan cheese
1/2 tsp salt
1 egg
35g melted butter
60ml whole milk

How to make mochi bread:
  1. Preheat oven to 170C. Line a baking sheet with parchment paper.
  2. In a medium bowl, sift together glutinous rice flour and tapioca starch. Combine with grated cheese and salt. Set aside.
  3. In a mixing bowl, whisk egg, melted butter and milk. Gently fold in flour mixture using a spatula.
  4. Divide into equal pieces, shape into rounds and place on prepared baking sheet spacing each apart.
  5.  Bake in 160C for 20 minutes, or until puffed up and golden brown. Let sit on wire rack to cool completely.
With all my love <3

Dec 19, 2015

Yum

♥ Panettone Ice Cream Cake ♥



As Christmas is just around the corner, there have been a lot of festive pastries such as gingerbread cookies, stollen and panettone.


I want to make good use of them so I come up with an ice cream cake idea, using a no-machine ice cream recipe that can be easily whipped up in just a few minutes.



For this recipe, it is just a matter of layering and adding a bold of flavors. Think it as a trifle, you can add chopped nuts, dried fruits or even candies to the ice cream base to make it your way!


This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.


Adapted from Bigger Bolder Baking
Make 6" cake
You'll need:
1 Panettone
8oz (1 cup) heavy whipping cream
7oz (1/2 cup) sweetened condensed milk
1 tsp vanilla
1/2 cup chocolate crunch, finely chopped

How to make panettone ice cream cake:
  1. Slice off the panettone cap. Slice the remaining in half and then each in half again. Set aside.
  2. In a large mixing bowl, beat heavy whipping cream until stiff peaks form.
  3. Pour in condensed milk and stir in vanilla. Beat for another minutes until combined.
  4. Add finely chopped chocolate crunch and gently fold into ice cream base with a spatula.
  5. In prepared cake tin, place a dollop of ice cream base. Place a layer of panettone and repeat the layers. 
  6. Chill in the fridge for at least 8 hours or overnight. When serve, garnish with more chopped chocolate crunch.
With all my love <3

Dec 17, 2015

Yum

♥ Ginger Persimmon Crisp ♥



Persimmon is one of my mom's favourite fruits. No matter it was fresh or dried, she could generously finish three in a row.


The fact that persimmon is low in calories and fats. it is a great choice to make some fruit base desserts. Of course, a brown betty is the easiest one.



While both crumbles and crips are considered as fresh fruits with streusel-like topping, they are different as in crisps contain oats but crumble do not.
In the recipe, the freshly grated ginger has added phenomenal flavors to the dish that is certainly not substitutable by ground ginger powder.  


This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Adapted from Keep In It Kind
You'll need:
For fillings:
2 persimmon, peeled and sliced into half moons
40g (3 tbsp) freshly grated ginger
1 tbsp Natvia
1/4 tsp lemon juice
1/3 tbsp cornstarch
1/2 tsp lemon zest

For toppings:
30g (1/4 cup) all purpose flour
30g (1/4 cup) corn flour
50g (1/4 cup) Natvia
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp salt
45g (3 tbsp) unsalted butter
15g (1/6 cup) old fashion rolled oats

How to make ginger persimmon crisp:
  1. Preheat oven to 200 C. Spray or butter a baking tray and set aside.
  2. Place persimmon slices in a large bowl. Add grated ginger, Natvia, lemon juice, cornstarch and lemon zest. Toss well and transfer to baking dish.
  3. To make the topping, combine oat flour, corn flour, Natvia, cinnamon and salt. Cut in chunks of butter until the mixture is crumbly. Add in rolled oats and spread evenly over the persimmon.
  4. Bake in preheated oven for 30 minutes or until bubbly and topping turns golden brown.
  5. Remove from oven and let cool for 30 minutes before serving.
  6. Top with whipped cream or vanilla ice cream. Store leftovers in refrigerator and reheat before serving.
With all my love <3

Dec 10, 2015

Yum

♥ Sweet Potato Soup Jelly Cup ♥



Sweet Potato Sweet Soup, 蕃薯糖水, is a Chinese classic winter dessert. It is popularly known with a sweet ginger soup base, cooked sweet potatoes and some people like to add Tongyuan.


I have the idea to make this hot soup into a cold dessert, which is equally delicious and much more refreshing! See the bottom layer? It is a layer of sweet potato puree. 



I also sprinkle some dried osmanthus on the top sweet soup layer to give extra aroma.
Additionally, two mini rice balls are the resemblance of Tangyuan. They are optional.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Serve 6
You'll need:
For jelly:
100g sweet potatoes
5g agar agar strip, soaked in water
750ml water
30g Natvia
30g cane sugar
Dried osmanthus

For glutinous rice balls:
1/3 cup glutinous rice flour
3 tbsp water

How to make sweet potato dessert soup jelly:
  1. Peel and cut sweet potatoes. Steam for 20 minutes and mash into puree. Set aside.
  2. In a saucepan, boil water and agar until completely melted. Add Natvia and cane sugar to dissolve.
  3. Take 1/3 of agar liquid and combine with sweet potato puree. Whisk to smooth and divide evenly among dessert cup. Let cool at room temperature and set in the fridge for 5 minutes.
  4. Add osmanthus into remaining agar liquid. Divide evenly into dessert cup, over the sweet potato layer. Place in the fridge to set.
  5. Meanwhile, mix glutinous rice flour with water until a smooth dough form. Divide into small equal portion and roll into mini balls.
  6. Cook over medium boil water until they float to the surface. Immediately transfer to ice cold water.
  7. When serve, place two glutinous rice balls on jelly surface. Store remaining in the fridge.
With all my love <3

Yum

♥ Tamago Musubi Sushi ♥



Aside form ahi poke, musubi is also one of the signature Hawaiian food.
It is essentially like regular sushi made with spam, and comparatively in bigger size.


My interpretation on musubi has been a twist with my favourite Japanese egg omelette - tamagoyaki.



Traditionally, the egg omelette is made in layers and layers of dashi-egg mixture, I simplify the ingredients with handy salt and natural sweetener, plus a cornstarch mixture for stability.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

You'll need:
For tamagoyaki, egg omelette:
2 eggs
1 tbsp water
2 tbsp Natvia
2 tbsp salt
1 tsp cornstarch + 1 tbsp water

For spam:
1 small can spam, sliced
1 tbsp soy sauce
1 tbsp Natvia

For Musubi sushi:
1 cup Japanese rice, cooked
Nori, cut into strips
Japanese mayonnaise

How to make tamago musubi sushi:
  1. To prepare tamagoyaki, combine eggs, water, Natvia and salt in a bowl. Whisk lightly with chopsticks. Add cornstarch mixture and mix well. Set aside.
  2. Place a tamagoyaki frying pan over medium heat. With a kitchen paper dipped in oil, grease the pan and add a thin layer of egg mixture. Tilt the pan to cover the bottom.
  3. Poke any air bubbles formed. After the bottom is set, roll into a log from one side to another.
  4. Move omelette on one side, apply oil and pour egg mixture to cover the bottom. Lift the omelette to let it spread underneath.
  5. When the bottom is set, roll again from one side to another. Repeat with remaining egg mixture.
  6. Place the tamagoyaki on bamboo mat lined with plastic film. Shape the egg and let cool for 5 minutes. Slice into equal pieces.
  7. Meanwhile, to prepare spam, mix together soy sauce and Natvia.
  8. Place spam on frying pan. Heat over medium heat until edges turn golden brown. Flip to cook the other side.
  9. When both side turns brown, add the soy sugar mixture and coat the spam evenly from top to bottom. The sauce will turn sticky.
  10. Once ready, remove from saucepan and let cool slightly.
  11. To assemble musubi, shape one heaping spoon of steamed rice into rectangular shape. Add a dollop of mayonnaise and place a slice of spam.
  12. Add another dollop of mayonnaise over the spam and place a slice of tamagoyaki.
  13. Wrap the thin strip of nori over to form sushi. Serve immediately.
With all my love <3

Nov 30, 2015

Yum

♥ Steamed Pumpkin Mochi ♥



When pumpkins are in season, their sweetness are absolutely perfect for making desserts.
Did I mention I made pumpkins out of pumpkins?


These mini pumpkin rice cakes are a great dim sum treat in Shanghai cuisine.
So delicate, chewy and soft; filled with red bean paste and steamed in bamboo steamer.



You may choose not to put any filling, and will basically taste similar to tong yuen (glutinous rice dumpling).
I also used a handful of goji berries to replace raisins for the top.
Likewise, please adjust the sugar content depending on the sweetness of the pumpkin your using.
Mine is a Japanese pumpkin, so adding a little natural sweetener is so good already.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Adapted from beanpanda
Make 16
You'll need:
150g pumpkin
70g glutinous rice flour
20g wheat starch
1 tsp Natvia
3 tbsp water, or more
16 goji berries
Red bean paste for filling, optional

How to make mini pumpkin mochi:
  1. Ready a bamboo steamer. Chop pumpkin into big chunks and place on steaming plate. Steam for 15-20 minutes or until soft.
  2. Scape out the flesh to remove the skin, mash thoroughly with a fork or potato masher. Let it set aside to cool slightly.
  3. Meanwhile, prepare parchment papers with the size of 5 x 5 cm.
  4. In a large bowl, combine glutinous rice flour, wheat starch and Natvia. Add pumpkin puree and knead until the mixture is crumbly.
  5. Slowly add in water, 1 tbsp at a time. Knead until a smooth dough form. If the dough it too dry, add a little more water. Roll the dough into a log and divide into equal portions.
  6. Take a portion, flatten slightly and place 1 teaspoon of red bean paste in the middle. Wrap and shape into an oval ball. Repeat with the rest of the ingredients.
  7. Using the back of a butter knife, mark 6 indentations and insert a goji berry on top of each ball to from mini pumpkin.
  8. Arrange them on parchment paper and place in a bamboo steamer, leaving space in between.
  9. Steam over high heat for about 8 minutes. Remove from heat and let cool completely.
  10. To store, refrigerate for 2-3 days. Re-steam before serving.
With all my love <3

Nov 29, 2015

Yum

♥ Gingerbread Men Cookies ♥



Few years ago, I made gingerbread men and women to celebrate Christmas. The old recipe was not shared on the blog because it wasn't beautiful enough until I find the perfect one up here.


These mini gingerbread men smell absolutely wonderful with the scent of cinnamon and ginger, which are also particularly low in sugar content due to the substitution of Natvia natural sweetener.



Optionally, the adorable cookies could be left without decoration, but trust me this royal icing recipe is very easy to whip up. Unless you don't want to consume raw egg white, replace it with melted chocolate!

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lauren at  Sweet and Southern Lifestyle.

You'll need:
For gingerbread cookies:
80g unsalted butter
35g brown sugar
35g Natvia
20g egg, 1 egg beaten and measured out
1 tsp vanilla
150g all purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
4 tsp ground ginger

For royal icing and decoration:
1 large egg white
1 tsp lemon juice
172g powdered sugar
Mini candy coated chocolate buttons

How to make gingerbread cookies:
  1. To make cookies, in a bowl, combine flour, baking soda, salt, cinnamon and ginger. Set aside
  2. In a large mixing bowl, beat together butter, sugar and Natvia until light and fluffy. Add egg and vanilla, beat until well combined.
  3. Add flour mixture and mix until a smooth dough form.
  4. Transfer the dough onto wax paper and press to flatten like a disc. Place in the refrigerator until cold and firm for at least 2 hours or overnight.
  5. Preheat oven to 170C. Line baking sheet with parchment paper.
  6. Remove the dough from the refrigerator and using a rolling pin, roll into 1/4inch thick.
  7. Using a small gingerbread men cookie cutter, cut into small pieces. Re-roll and repeat with the scrape.
  8. Place on prepared baking sheet, spacing cookies apart. Bake for 10-12 minutes or until firm around the edges.
  9. Remove from oven and let them sit for 5 minutes before transferring on wire rack to cool completely until ready to frost.
How to make royal icing:
  1. To make royal icing, in a large bowl whisk together egg white and lemon juice. Add sifted powdered sugar and whisk until smooth, with a consistency when ribbon of icing falls back and remains on surface for 5 seconds.
  2. Transfer in a pipping bag fitted with a small tip, pipe two dots on the gingerbread men body and decorate with chocolate buttons. Let sit to dry completely before storing.
With all my love <3

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