Archives for posts with tag: dessert

For our no-electronics Sunday, we biked around the park with his Ma cousins. We even introduced his cousin to letterboxing around the park!UntitledFor dessert tonight, I made some steamed milk egg custard (鮮奶燉蛋). This is a popular dessert served in Hong Kong restaurants. It’s a dessert to impress and super easy to make. Recipe to come!

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Sometimes you don’t need a special reason to have chocolate soufflé for dessert. It’s been awhile since I made it. So today, out of the blue, we just enjoyed the freshly made soufflé after dinner. IMG_7937

Celebrating Mr. Piggy’s belated birthday today. His birthday was a few days ago but because of graduations left and right, we finally got a chance to celebrate his birthday today. We didn’t go out, just made some  homemade garlic noodles, vegetables and steamed a couple of crabs.IMG_7692

Even made a fruit tart as the dessert for the very first time.  Happy belated birthday Mr. Piggy, thanks for being so patient and waiting for your turn!IMG_7694

Spent half a day baking yesterday and half day decorating today.IMG_7435

Baked two sponge cakes (from scratch) for mother’s day tomorrow, one for each mom. These are fruit filled cakes with buttercream frosting. I barely had enough frosting to cover the 8′ layered cake. Instead, I used fruits to decorate it.IMG_7457

I thought the buttercream frosting was too sweet. So with a thin layer of frosting and some fruits, it was a perfect match. Glad everyone enjoyed it. IMG_7468

Dai Bee has invited some of his close friends over tomorrow to celebrate his birthday with him. Though he’s been telling me he doesn’t need a cake, I thought what’s a birthday without a cake? Since they are into emoji’s / instagram these days, thought this would be the perfect dessert to have. He did help out making the cake!

Poop emoji: chocolate cupcakes with coffee buttercream frosting. Kissing emoji: strawberry vanilla cake.IMG_7231

Ginger milk pudding (姜汁撞奶), a Chinese (Cantonese) hot dessert, is believed to be very beneficial to the body: such as

  • improving the body complexion because of the milk protein,
  • helping in blood circulation because of the ginger effect,
  • Reducing coughing and avoid flu,
  • Inhibiting fats absorption and
  • Calming effect and hence reducing insomnia problems.

I prepared three times and the first two attempts weren’t successful. Well, do not worry, even if it failed, you can just drink your milk instead of eating the curd using spoon. Taste is exactly the same. I finally figured out it was the milk I used. It needs to be whole milk (was using 2% or 1% milk fat and that didn’t work).

Basically, this dessert is so simple only requires 3 ingredients: milk, sugar and ginger. Though simple, there are some tricks to making it the way it should be:

  • be sure to use the ‘old’ ginger (grated to get the juice only)
  • use whole milk
  • warm up the milk to 176F (or 80C) before pouring it into the bowl with ginger juice

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Ah Lo wanted to bake for his classmates this Valentine’s day. Unfortunately, we didn’t have much time today because we spent a good chunk of time at Mr. Piggy’s friend’s RE&G party. We started in the morning, took a long break (party and then haircut) before baking. Didn’t start baking until the evening time. This is our first time making lemon bars, so don’t know how it will turn out. Will make another batch if the chef thinks it’s good.  screen-shot-2017-02-13-at-9-56-00-am

UPDATE: the lemon bars didn’t turn out the way I hoped (sad face). So we rushed to Safeway and got some sugar cookies to pass out to his class instead. I realized this is our last year we will be making V-day treats. Since Ah Lo will be going off to middle school next year and I don’t think middle schoolers pass out treats to their classes. Over the years, we made cards, baked, did all kinds of crafts together for V-Day (much better than store bought). I enjoyed spending every minute (with them) making the special treats. These great memories will always hold a place in my heart.

Just following the Chinese New year tradition – eat eat and eat some more. Here are some homemade CNY snacks/dessert in the last couple of days: 1) coconut glutinous rice cakes (年糕) 2) tea eggs (茶葉蛋) and 3) osmanthus cake (桂花糕).  img_5801img_5804img_5789img_5791

Started this Chinese herbal dessert for health purposes. 桑寄生 (SANG JI SHENG), also known as mulberry mistletoe stems, has many health benefits. I won’t too much into it because there are many websites who talk about this herb.

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I’ve made it into dessert (because this herb is naturally bitter). Here’s the recipe:

  1. steam 2-3 eggs (hard boiled)
  2. pre-soak lotus seed and remove the stems inside once they are soft
  3. bring a small pot of water to a boil, place a handful of the sang ji sheng herb and use hot water to “wash off” the dirt (for one minute or so). Remove and rinse thoroughly.
  4. boil 5-6 cups of water, and place 10-12 pitted red dates, pre-soaked lotus seeds, sang ji sheng (place them in a soup bag) and everything goes in to cook 5 minutes on high heat and 30 minutes in low heat
  5.  remove shells from eggs. use fork to poke eggs. add 2-3 thumb sized rock sugar and continue to boil in low heat for 10-15 minutes

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Merry Christmas, everyone!

While I wish everyone is enjoying this joyous day, I find it difficult to be in the the cheerful mood. Worrying about my health, my granny, and trying to stay calm. About a month ago, I had the Christmas menu all planned out. I was going to cook up a storm. Of course, it won’t happen. Instead, I had everyone bring a dish. I made ribs, garlic shrimp pesto pasta and this apple rose pastry. I was exhausted by the time the party ended.

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