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Friday, 29 January 2016

Pan Fried Chinese New Year Cake with Eggs | Traditional Sticky Rice Cake 鸡蛋煎年糕 Josephine's Recipes 172



















Recipe for Pan Fried Sticky Rice Cake with eggs
They are perfectly crispy on the outside, soft and chewy on the inside.

Ingredients
• 1 egg
• vegetable oil
• sticky rice cake (sliced)

Directions:
1) Heat a pan over a medium high heat, Add vegetable oil. Break eggs lightly with a chopsticks, letting a slice of sticky rice cake soak up in a whisked eggs, Gentle coated with a thin layer of eggs. Fry them until golden brown and soft on both sides.

Recipe Source: JosephineRecipes.Co.Uk

Wednesday, 27 January 2016

How It’s Made Chinese New Year Cake | Nian Gao 年糕 | Glutinous Rice Cake | Josephine's Recipes 171




A traditional dessert eaten during Chinese New Years is Nian GaoIt meaning "Glutinous Rice Cake," which means something along the lines of "growing taller every year." Similar to "a pinch to grow an inch," this is just used to wish the person good luck and good health in the New Year!

Ingredients
2 cups glutinous rice flour
1 cup wheat starch
1/2 cup dark muscovado sugar
1/2 cup brown sugar
2 cups coconut milk
1 tsp of vegetable oil

Method:
1) Pour 2 cups of coconut milk and bring to boil, Add 1/2 cup brown sugar and 1/2 cup dark muscovado sugar . Stir the sugar constantly over middle low heat until the sugar is completely dissolved. Set aside to cool.

2) In a large bowl, Sift  2 cups of glutinous rice flour, and 1 cup wheat starch. Add 65c hot, warm or cold sweetened coconut milk and 
Stir until well combined. Strain for a perfectly smooth and satisfying combination.

3) Pour the mixture into the prepared greased mould. Steam for 1 - 3 hours.
Remove the cake from the heat. Serve immediately, or refrigerate overnight.

To serve in the next day:

Cut the cake into square pieces, reheat and serve the cake as is or pan fried with eggs.

Helpful Tips:
1) How long can I keep this - Nian gao ''Chinese New Year's cake'' ?
Use a wrap cling or sealed film bags can be stored for up to 1 month in the fridge. The longer you store it, the harder it will gets, don't worry! It softens, when you reheat or pan fried.
2) You can either adjust the steaming time accordingly or for longer 3 to 5 hours.
3) Temperature of the coconut milk will effect the batter, thin, watery and thick.

Recipe Source: JosephineRecipes.Co.Uk

Monday, 25 January 2016

How It's Made Coconut Sticky Rice Cake | Chinese New Year Cake | Nian Gao 椰汁年糕 年糕的做法大全_年糕怎么做好吃 Josephine's Recipes 170


Ingredients
2 cups glutinous rice flour
1 cup wheat starch
1 cup white sugar
2 cups coconut milk
1 tsp oil

1 tablespoon of vegetable oil ( lightly greased & sweep a loaf tins )

Method:
1) Pour 2 cups of coconut milk and bring to boil,
add 1 cup white sugar, cook until completely dissolved.
and set aside to cool.

2) In a large bowl, sift 2 cups of glutinous rice flour,
and 1 cup wheat starch, add the coconut milk and stir well until smooth.

3) Pour the mixture into a greased loaf tins.
Cover it, steam the cake over medium high heat for 1 -3 hours.

Remove the cake from the heat. Serve immediately, or refrigerate overnight.

To serve in the next day:
Cut the cake into square pieces, reheat and serve the cake as is,
or pan fried with eggs.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 24 January 2016

How To Open a Coconut (Juicy and Yummy Coconut Meat) Josephine's Recipes 168


















Things You'll Need:
Screwdriver
Hammer 


Method:
1) Screw the ''3 holes'' with a screwdriver and hammer, then put it over 
a glass to allow the water to drain out.
2) Hold the coconut in one hand and use a hammer until the shell breaks.
3) Use a hand tool grate to remove the meat from the shell and enjoy freshly grated shredded coconut as a garnish for cakes or ice cream, or use them to make your 
own coconut milk

Recipe Source: JosephineRecipes.Co.Uk














Homemade Coconut Milk From Fresh Coconut 自製椰奶_椰漿的做法大全_椰子奶的家常做法 Josephine's Recipes 169


















Method:
1) Put freshly grated coconut and water in a blender.
2) Blend on high for several minutes until thick and creamy.
3) Use a filter bag or tea strainer with handle rim pull colanders to squeeze out the coconut milk into a bowl. After strain the milk through and re-use the solids can be steamed and used as desiccated, and finely shredded for baking or coconut powder.

Recipe Source: JosephineRecipes.Co.Uk



Tuesday, 5 January 2016

How It's Made Coconut Milk Pudding 椰汁糕怎么做好吃 Josephine's Recipes 166













There is nothing more satisfying than a really good homemade desserts. It's perfect comforting treat with a smooth, creamy and rich texture and delicious. One of my very favourite and best dessert recipes I've ever had and you must try it. 

Ingredients:
2 pandan leaves
500ml coconut milk
1/4 cup hot water
2 tbsps unflavoured gelatine powder (1 sachet)
5 tbsps sugar

Method:
1) In a measuring cup, add boiling water, combine with gelatine powder, stir well and set aside.
2) Add coconut milk, pandan leaves to a large pot, over medium low heat until bubbles. 
Add sugar, and cook for about 15 minutes. Turn off the heat and combine with a gelatine mixture. 
3) Strain coconut milk liquid through a fine mesh strainer to remove any lumps. 
4) Transfer to your favourite serving dish and allow to cool slightly before putting it in 
the refrigerator for at least 12 hours. Keep refrigerated and consume within 3 days.

Recipe Source: JosephineRecipes.Co.Uk











How To Make Coconut Pudding 椰汁糕 香滑椰汁糕的做法_椰汁糕的做法大全_怎么做椰汁糕




















There is nothing more satisfying than a really good homemade desserts. It's perfect comforting treat with a smooth, creamy and rich texture and delicious. One of my very favourite and best dessert recipes I've ever had and you must try it. 

Ingredients:
2 pandan leaves
500ml coconut milk
1/4 cup hot water
2 tbsps unflavoured gelatine powder (1 sachet)
5 tbsps sugar

Method:
1) In a measuring cup, add boiling water, combine with gelatine powder, stir well and set aside.
2) Add coconut milk, pandan leaves to a large pot, over medium low heat until bubbles. 
Add sugar, and cook for about 15 minutes. Turn off the heat and combine with a gelatine mixture. 
3) Strain coconut milk liquid through a fine mesh strainer to remove any lumps. 
4) Transfer to your favourite serving dish and allow to cool slightly before putting it in 
the refrigerator for at least 12 hours. Keep refrigerated and consume within 3 days.

Recipe Source: JosephineRecipes.Co.Uk










Sunday, 3 January 2016

7 Most Popular Chinese Dishes You Must Eat with 1 Soup and 1 Dessert | Chinese New Year Food 2016 | Authentic Chinese Cuisine

Dried Scallop Chicken & Daikon Soup

Char Siu












Pandan Chicken












Drunken Shrimp
White Cut Chicken







Lobster with Ginger and Spring Onion












Fried Crabs with Spicy BBQ Sauce












The Secret to Fantastic BBQ Chicken 














This year, I create seven of my signature dishes and favourite's chicken soup and dessert for Christmas dinner. 












 Pretty proud of how everything tuned out and it seem to have made my lovely family ''happy''. I need more ''energy''.


Fresh Coconut Jelly