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Category Archives: Desserts Recipes

Panna Cotta with Strawberry Sauce

06 May

This may be one of the tastiest dessert recipes that doesn’t require a lot of time to do.  It looks good even for a special occasion, but you’ll be surprised at how easy it is to make!

I used this recipe on allrecipe.com, with the main thing changed being the amount of ingredients on strawberry sauce.  I made a lot less than the recipe calls, and it was the perfect amount for 5 parfait glasses.  But if you like more sauce, you can always change the amount.

Ingredients:

  • 1 1/2 cups whole milk
  • 1 (.25 ounce) envelop unflavored gelatin
  • 1 1/2 cups heavy cream
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract
Strawberry Sauce
  • 5 large strawberries, chopped
  • 2.5 tablespoons white sugar
  • 2.5 tablespoons water

Directions:

  1. Combine milk and gelatin in a small bowl.
  2. Combine heavy cream and sugar in a saucepan over medium heat.  Stir in gelatin mixture and cook for about 3 minutes, until gelatin dissolves.  Add vanilla extract.  Pour the mixture into ramekins, cover and chill at least 4 hours.
  3. Strawberry Sauce: combine strawberries, 2 teaspoons vanilla extract, 0.25 cup sugar, and water in a saucepan over medium heat.  While the mixture cooks, crush the strawberries with a potato masher.  Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
  4. Remove chilled ramekins from the refrigerator and spoon strawberry sauce over panna cotta to serve.

 
1 Comment

Posted by on May 6, 2012 in Desserts Recipes

 

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紅豆年糕 New Year Red Bean Cake

31 Jan

紅豆年糕 New Year Red Bean Cake

年糕, or “nian gao”, is a type of food made with glutinous rice. It is commonly prepared and eaten during Chinese New Year. There are 2 main types of nian gao, the Shanghainese style, which is prepared as a savory dish, and the Cantonese style, which is typically a sweet food that is pan fried for a crispy exterior and sticky interior. The preparation for the Cantonese style is presented here.

Some people like to just have it plain, but personally I like it with a filling. The cake it self is only lightly sweetened so that the sweetness is not overwhelming. With the sweeter red bean filling, the level of sweetness is just right.

After the nian gao is prepared and put into the fridge, the pan frying process is also very important when you’re ready to eat it. The key is the slice it in thin slices, about 0.5 centimeter thick, dip it in some whipped eggs, and pan fry under a small amount of oil under low heat. The key is to heat it all the way through so that you have soft interior and crispy, but not burnt, exterior.


Ingredients:

  • 1 pack of red beans
  • 1 lb of Rice Flour 糯米粉
  • 2.5 oz of Dried Wheat Starch 澄麵 (about 1/6 of the package)
  • 3.5 pieces/sticks of sugar cane

Directions:

  1. Soak red beans overnight in a pot of water.  Bring it to boil and simmer for an hour.  Turn off the heat and cover for 2 hours.  Repeat the process for two times until the beans are soft.   At the last simmer, add about 1 cup of brown sugar or 2 pieces of sugar canes.  Drain and reserve the liquid.
  2. Melt 3 sugar canes with the liquid from red bean (about 2 cups).  Remove from heat and let the ”sugar water” cool down.
  3. Place the rice flour and dried wheat starch in a large bowl.  Slowly stir in the “sugar water”.  Add more water if the mixture is too thick, but only add enough water that allows you to stir.
  4. Slowly stir in red beans, be careful not to break them apart.
  5. Lightly grease the pan with oil and pour the mixture in there.  Steam for 1.5 hour (for a  9″ Round Cake Pan) or until the edges of the cake pull away from the pan. *This recipe makes two 9” round cake pans of red bean cake.
  6. Remove the cake from the heat and cool.  Then cut them into square slices.
  7. Heat oil in a skillet over high heat.  Dip the slices in egg wash and pan fry each side over low heat for 2-3 minutes or until the slices is soft inside.

 
2 Comments

Posted by on January 31, 2012 in Appetizer Recipes, Breakfast Recipes, Chinese, Desserts Recipes, Vegan Recipes, Vegetarian Recipes

 

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椰汁芋頭西米露 Taro Coconut Milk with Tapioca Pearls

16 Aug

Taro coconut milk can be served hot in the winter and cold in the summer.  For the hot summer days, a smooth and creamy chilled sweet soup like taro with tapioca pearls is the best treat.  A perfect finale to any summer meal and it’s quite easy to make.

Ingredients:

  • 2.5 cups of taro, skin and diced
  • 6 cups of water (for taro)
  • 1.5 cups of tapioca pearls
  • 6 cups of water (for tapioca pearls)
  • 1 can of coconut milk
  • 1 cups of rock sugar
Directions:
  1. Bring a pot of (6 cups) water to boil, stir in sago pearls, cover and cook for 5 minutes.  Remove from heat with the cover for 30 minutes or until the pearls turn translucent.  Rinse with cold water and set aside.
  2. Bring a pot of (6 cups) water to boil, add taro, then reduce the heat to medium-low, simmer for about 15 minutes or until softened.  Add coconut milk and sugar, stirring until sugar dissolve.  Bring to a boil and stir in tapioca pearls until well combined.
 
9 Comments

Posted by on August 16, 2011 in Chinese, Desserts Recipes, Quick & Easy Recipes

 

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Omurice

22 Apr

As you may guess from the name, “omurice” comes from the combination of the words omelet and rice. A Japanese’s Western-style (yoshoku) rice dish, Omurice is chicken fried rice with tomato sauce, wrapped in an omelet with sauce on the top.

Ingredients: (make 4-5 Omurice)

  • 3/4 lb boneless chicken thighs, chopped into 1/2” piece
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 onion, chopped
  • 3 mushrooms, sliced
  • 2-3 tablespoons corn kernels
  • 2-3 tablespoons peas and carrots
  • 1 bay leave
  • 1.5 cup steamed rice
  • 5 oz of crushed tomato (about 2/3 of a small can)
  • 2 tablespoon Ketchup + 1 tablespoon on top of each omurice
  • 2 eggs for each omurice
  • 1 teaspoon dairy creme (or milk) for each omelet
  • Kewpie mayonnaise, optional
Directions:

  1. Marinate chicken pieces with soy sauce, sesame oil, sugar, and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat.  Stir in garlic, cook until fragrant.  Add onion, cook for 2 minutes then add mushrooms, corns, peas, carrots and bay leave.  Stir-fry for 2 more minutes.  Remove from heat.
  3. In a separate skillet, heat oil over high heat.  Add chicken pieces and cook for about 2 minutes.  Add sake and cook for another 2 minutes or until the meat is cooked through.  Set aside.
  4. In the skillet, combine the chicken pieces with vegetables. Remove the bay leaf.  Add rice, crushed tomato, Worcestershire sauce, soy sauce and ketchup.  Optionally, add salt and pepper to taste. Mix well and set aside.
  5. In a small bowl, whisk two eggs with 1 teaspoon of creme and a pinch of salt.
  6. In a skillet, heat oil or butter over medium heat.  Pour the egg mixture on the skillet.
    Quickly spread the egg and make a round omelet.  When the omelette is nearly done, place some rice mixture in the middle of the omelet and fold top and bottom sides of omelet over the rice.  Place a plate over the pan and flip.  Use a paper towel to help shape the omelet.
 
3 Comments

Posted by on April 22, 2011 in Desserts Recipes, Japanese, Rice & Noodle Recipes

 

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Double Chocolate Brownie Bite with Almonds

18 Apr

Here are some moist and tender mini brownies with chocolate chips inside and almonds on top. 🙂

Ingredients: (makes 22 mini brownies)

  • 1/2 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/3 salt
  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 4 large egg whites
  • 2 tablespoons canola oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup almonds, coarsely chopped

Directions:

  1. Combine flour, baking powder, salt, sugar, and cocoa in a bowl.
  2. Whisk egg whites until foamy in a separate bowl.  Stir in oil with a whisk.
  3. Add egg white mixture to flour mixture, stirring just until moistened.  Fold in chocolate chips.
  4. Spoon batter into 22 mini muffin cups.  Sprinkle almonds on top.
  5. Bake in preheated oven at 400 F for 10 minutes.
 
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Posted by on April 18, 2011 in Baking Recipes, Breakfast Recipes, Desserts Recipes

 

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Chocolate Chips Ricotta Cookies

20 Mar

Freshly baked chocolate chips cookies for Sunday’s afternoon snack.  These cake-like cookies are soft and moist.  The perfect match with a cup of coffee.

 

Wet Ingredients:

1 cup ricotta cheese
4 tablespoons unsalted butter, softened or melted*
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg

Direction: In a medium sized bowl, whisk the ricotta cheese with butter and sugar.  Add vanilla extract and egg.  Mix until light and fluffy looking.

Dry Ingredients:

1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Dash of salt

1 cup semisweet chocolate chips (last ingredient to add in the batter)

Directions:

In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips.

*If you used softened butter, chill the dough for about an hour or so before baking, or place in the fridge for 20 minutes.

Use 1 ice cream scoop for each cookie and place them on baking sheet.

Place in the oven and bake about 25-30 minutes or until lightly browned.

Makes 25 cookies.

 

 
2 Comments

Posted by on March 20, 2011 in Baking Recipes, Desserts Recipes

 

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Chocolate Ricotta Muffins

06 Mar

I have been experimenting with a few different blueberry muffin recipes for a while now, and it seems that those that use ricotta cheese gives the best results. Using that as a basis, I changed the flavor of the muffins from blueberries to chocolate. The results are just as satisfying!

A recipe adapted from joyofbaking.com with modification*.

Wet Ingredients:

  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 1/3 cup *soymilk
  • 1 tablespoon vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled

Direction: In a medium sized bowl, whisk the ricotta cheese and then add theeggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 1/4 cups granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup Dutch processed cocoa powder, sifted
  • 1 cup semisweet chocolate chips (last ingredient to add in the batter)

Direction: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder.

Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in thechocolate chips. Do not over mix this batter or the muffins will be tough when baked.

I divided the batter amongst *18 muffin cups using two spoons ice cream scoop.

Place in the oven and bake about *35 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

***Heating in the microwave for 10 seconds the next day will re-create the melted chocolate result.


 
2 Comments

Posted by on March 6, 2011 in Baking Recipes, Breakfast Recipes, Desserts Recipes

 

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Blueberry Ricotta Muffins

23 Feb

Blueberry Ricotta Muffins

Thank you Elaine for sharing the recipe!  We love it so much that I’m going to make this again on the weekend. 🙂

Makes 14 Muffins

Dry ingredients:
1.5 cups flour
3/4 cups sugar + brown sugar
1/2 teaspoons sea salt
2 teaspoons baking powder

Wet ingredients:
1/3 cup canola oil
5 Tablespoons soymilk
2 Teaspoons vanilla extract
1 egg
3/4 cups ricotta cheese
2 cups fresh blueberries

Directions:

Mix the dry and wet separately and then stir the 2 together without overmixing.  Fill up the muffin pan to 3/4 full.

Bake at 375 for 20 mins!

 
2 Comments

Posted by on February 23, 2011 in Baking Recipes, Breakfast Recipes, Desserts Recipes

 

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椰汁砵仔糕 Little Pudding Cake

17 Feb

Coconut Little Pudding Cake or Put Chai Ko is a snack originating from Hong Kong.   It’s a palm sized pudding cake served in a porcelain bowl/aluminum cup or with two bamboo sticks.   I made two different variations of Put Chai Ko, one with brown sugar with azuki beans, and the other one with white sugar and azuki beans.

 

Ingredients:

  • 8 tablespoons of Rice Flour 粘米粉
  • 1.5 tablespoons of Tapioca Starch 太白粉
  • 1.5 tablespoons of Water Chestnut Flour 馬蹄粉
  • 2 tablespoons of Sugars (brown sugar or white sugar)
  • 1 can of coconut milk
  • 1/4 cup of water
  • 1 cup of Red Beans

Directions:

  1. Cook red beans wtih 2 cups of water for 30 min.  Turn off the stove. Cover for 30 min. Then repeat process for two times or until the beans are soft.
  2. In a saucepan, stir in coconut milk and sugar, until melted.  Turn off the stove and let it cool down for 15 min.
  3. Stir in Rice Flour, Tapioca Starch and Water Chestnut Flour to the sugar mixture.
  4. Apply oil to the muffin pan.  Pour in the flour mixture.
  5. Place muffin pan in steamer.  Steam for 2 min.  Add Azuki beans on top.  Steam for another 8 mins or until the puddings are set. Remove from steamer and let puddings cool down.
  6. Remove with two bamboo sticks.



 
9 Comments

Posted by on February 17, 2011 in Chinese, Desserts Recipes, Vegan Recipes, Vegetarian Recipes

 

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木瓜燉雪耳 Papaya with snow fungus sweet soup

15 Feb

Ingredients: (for one stew pot)

  • 1/3 papaya
  • 1.5 pieces of snow fungus
  • 2 tablespoon of Sweet and Bitter Apricot Kernels
  • 4 red dates
  • 1 tablespoon of  rock sugar or honey (optional)

Directions:

Soak snow fungus in warm water for 1 hr.  Clean and remove the stem (the hardest part in the middle of the snow fungus).  Soak red dates for 30 minutes.  Clean and remove the seed using a scissor. Place all ingredients in the mini stew pot.  Fill up the mini pot with water up to 90% full.  Then place the mini pot into a big pot with water.  Bring it to a boil then reduce the heat and simmer for 1.5 hour.

 
2 Comments

Posted by on February 15, 2011 in Chinese, Desserts Recipes, Soup Recipes

 

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