Posted by Bel.C
My mum loves baking big time! Everyone loves her baking, cookies, and cakes so much. She used to sell batches of homemade baking goodies to her friends especially when it came to the festive occasions such as Mooncake Festival and Chinese New Year. All family members would gather around the home and helped out to make the goodies.
Over the years, my mum has spent a lot of time and effort in learning baking and mastering the recipes. I remember during my childhood, I would give her a hand to glaze the cookies with egg yolk, try to shape the cookies and also pack them into the containers. For Chinese New Year, my mum will always have a line up of cookies for preparation, such as the pineapple tart, cornflake cookie, Kuih Bangkit, Kuih Kapit and peanut cookie is what I am sharing with you all today.
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Posted by Patrick.C
Eating Chinese New Year’s cake or year cake (年糕) is believed to have a symbolism of rising higher or taller in each coming year, such as getting a raise in job, promotion in income, or simply just growing taller for kids. I was told so during my childhood. In Chinese, Nian (粘) means sticky which is identical in sound as year (年) while gao (糕) means cake which is identical in sound as high (高). Thus it is dubbed as year cake.
Back in Malaysia, the sweet year cake is usually what we have during the Chinese New Year. Steaming and deep-frying are two common eating methods. I remember when I was in Malaysia, my mom preferred to steam the sweet year cake until it dissolved to become sticky and then it was served with the fresh grinded coconut meats. It was delicious! For the deep fried sweet year cake, it is normally sold by the Chinese doughnut hawkers together with other fried breads like Chinese fried bread stick (油條) and sugar cake (糖糕).
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Posted by Bel.C
One of the desserts I love is the Black Glutinous Rice Dessert or Pulut Hitam in Malay which means “black rice”. This is a dessert that you can find it anywhere in Asia. In Malaysia, this dessert is prepared specially using the pandan leaves (screwpine leaves) that give you an aromatic smell, and also palm sugar that makes it an unique sweetness. Essentially, the black rice is cooked until it becomes thick and creamy in consistency, somewhat similar to the texture of rice porridge. That’s why the Chinese actually calls it black glutinous porridge (黑糯米粥). Besides, it is also topped with coconut cream which is a perfect combination to make it even delicious.
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Posted by Eric.N
Weather in LA is getting colder and colder especially last week because of the storm. Towards the end of the week everyday was raining. It was really troublesome getting around when raining; the roads were wet, the traffic was slow, the sky was dark and the weather was cold. It felt so slow and moody. The best thing for me to do was relaxing at home with my blanket covering up, sitting in front of the TV with my favorite dramas and a bowl of hot Yam Soup Dessert in hand. Having a hot bowl of dessert gave me the perfect warm up for my body as well as fulfilling my crave for sweet dessert.
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Posted by Bel.C
Apparently when I made the Sweet Potato Pie with Marshmallow Meringue, I have some of the sweet potato fillings remained. It would be a big waste to throw it away. So I’ve turned the fillings into a new sweet potato dessert in a smaller portion, which is a pretty nice size for individual serving.
The main thing for this recipe is the crusted pecan streusel toppings. I like it the way it is prepared because the toppings will create a golden brown sugary crust topping to complement the creamy sweet potato fillings. You can use this recipe for any kind of pie toppings as well, just substitute with other nuts or add some spices if preferred.
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