Saturday, March 20, 2010

Baked Nian Gao 2.0

I found this improved recipe online at Triolus Cooks; I used about 1.5 times the amount of cake base, while keeping the same amount of red bean paste (although I substituted black bean paste instead). Keep the amount of sugar low since the bean paste is already sweetened.

Baked Nian Gao

- 16 oz. Glutinous Rice Flour
- 1 stick butter, melted or 1/2 to 3/4 cup oil
- 3 eggs
- 2.5 cups whole milk (I used evaporated milk)
- 1 Tbsp white sugar
- 1 tsp baking soda
- 12 oz can of sweet bean paste

  1. First mix dry ingredients together.
  2. Then add eggs, butter, and milk. Batter should be liquid-y.
  3. Add about 60% of batter to greased pan. Bake at 350 degrees F for about 15 minutes.
  4. Remove pan from oven, spread sweet bean paste over the top surface.
  5. Pour remaining batter on top.
  6. Bake 40 more minutes, or until top is browned and slightly crusty.
  7. Alternatively, just drop spoonfuls of red bean paste onto the wet batter without baking the lower section first, and bake everything together for 40-50 minutes.
  8. Let cool, enjoy!

Feta Leek Mini-Quiches with Slow Roasted Baby Tomatoes

The usual leek quiche, but with feta cheese instead. Also topped with slow roasted baby tomatoes.

Slow roasted tomatoes

- Baby tomatoes of choice
- olive oil
- minced garlic

  1. Cut tomatoes in half.
  2. Brush with olive oil, sprinkle halves with minced garlic.
  3. Bake at 300 F for about 1 to 1.5 hours, or until tomatoes are slightly charred.
  4. Top quiches with tomatoes.

Filling the quiches with sauteed leeks and feta cheese.

Topped with slow roasted tomatoes.

Sunday, March 07, 2010

Lemon Curd 2.0

- 8 oz lemon juice, dash of lime juice (fresh lemons/limes are even better)
- 4 large eggs
- sugar to taste
- 2 to 3 Tbsp butter

  1. Whisk together lemon juice, lime juice, eggs, sugar over low heat. You can heat over a double boiler, but I'm lazy, and just carefully whisked over low heat directly in a pan.
  2. Whisk constantly, until mixture coats the back of a spoon.
  3. Remove from heat, add in butter, whisk to combine.
  4. Refrigerate overnight.

For example, lemon curd in a yogurt berry parfait.