Last year, we had Bubur Lambuk ( Malay porridge that served during Ramadan (fasting month) for the first time. It was given free by the staff of a supermarket while we were shopping there. My kids simply love this porridge. They even requested for second serving.
My daughter requested some plain mantou (steamed buns) as she prefer raw and plain steamed buns rather than with filling like normal baozi. Anyway, i didn't make the very raw mantau without any flavours, instead i added some sweet corn cream into it as inspired from a similar sweet corn baozi that i tasted earlier.
I have made this chiffon layered cake few times and also recorded this recipe at my IG account. This cake tasted savoury and sweet, no weird taste but instead very nice and spongy. I like to have few slices for breakfast with a cup of hot coffee, yum yum ....
I have been delaying to post this classic Hokkien Bak Chang since last year. I keep delaying due to this post is too lengthy which has too many pictures and long recipe. As I don't want to just put up a simple recipe but to share a detail step-by-step recipe with photos which later can benefit to my younger family members and also for you who wish to learn the skill of how to wrap the dumpling ^_^.
Hokkien Bak Chang is difference from other dialect's rice dumpling, where Hokkien Bak Chang requires 3 main criteria, Colour 色 - the glutinous rice got to be looked dark. Aroma 香- big amount of shallots, Hae Bi (dried shrimps) and Chinese five spices powder are added as to give the distinct aroma . Taste 味 - every ingredients must be pre-cooked and well seasonings, to bring out the great flavour of the dumpling.
We have a family gathering at our hometown on last Sunday. My sister requested my mother to teach her on how to make Kee Chang (Hokkien) or Gan Sui Chong (Cantonese) or alkaline water rice dumplings. A very basic rice dumplings served during Chinese rice dumpling festival. And our favourite way to enjoy is to dip it with kaya (coconut jam) ^_^. So i also take this opportunity to learn from my mother and also learn how to wrap from my elder sister who given clear instruction on how to wrap.
When you have banana, sure must bake some banana related cakes ^_^. Usually i will get good banana from an uncle at the pasar besar (wet market) who has banana that not using chemical to ripen it faster.
Look at the one Nian Gao or Chinese sticky rice (you can check my mother recipe here ) that my mother made during last CNY still sitting in the fridge. I have to quickly made something with it before it get spoil. I decided to wrap it with sweet potato and made into sesame balls, as i remember a similar version that my friend May made for us during a gathering.
I can't remember how long i did not bake some Hokkaido cupcakes. Since i have some homemade concentrated pandan paste, so I use it to make few Pandan Hokkaido cupcakes. The cake was light, natural fragrance, love the pale green colour, and well matching with Chantilly cream.