Sunday, February 24, 2013
Hi Happy Yuan Xiao, dear bloggers and friends! Hope you all have enjoyed the tang yuan today. As much as I can, I make it a point to have tang yuan with my family every 15th day of the Lunar New Year. The Chinese believe that eating tang yuan is symbolic of a closely knitted family, 甜甜蜜蜜，圆圆满满. Tang yuan is made of glutinuous rice flour wich is no good for those who have indigestion problem, I advise not to eat too much.
240g glutinous rice flour
20g rice flour
120g hot water
80g room temperature water or coconout milk
2 teaspoon fine sugar
red, yellow, green and blue food edible colouring
Coating ingredients: Mix toghether
roasted peanuts (diced/chopped)
roasted sesame seeds
Brown sugar sweet soup or rock sugar sweet soup: Boil together until sugar dissolves. Set aside.
4 bowls water
1 thumb size ginger
2 pcs pandan leaves
sugar to taste
1) Mix rice flour, glutinous rice flour, sugar and water together. Knead into smooth dough. Divide dough into 3 to 4 portions, and add each different colour to each portion respectively, and roll into small balls.
2) Put dumplings into boiling water, cook until they are afloat, dish out and serve with peanut mixture or brown sugar sweet soup.
Tuesday, February 19, 2013
Hi dear friends how are you doing? Are you enjoying your CNY? I have been missing for quite sometime. I have just waken up from hibernation. haha......hehe....
I had just made some beautiful steamed sponge cakes. Please be patient, recipe will be posted later.
A few days before CNY, I went to the market to do my last errand. While passing by a Malay stall, I saw very colourful and cute steamed cakes on sale. Their designs were eye-catching, such as Angry Birds, lady bird, polka dots and many other patterns and cartoons characters...... I was really inspired by them.
I managed to get the similar recipe from here. Due to my handicap at drawing, I only could do simple patterns. With more inspiration and encouragement, I will try to do a master piece in my next attempt...
Thank you MamaFami and Hana for the recipe.