1/4 cup all purpose flour
1/4 cup icing sugar
1/4 cup melted unsalted butter
1 tsp. cinnamon (or vanilla extract)
2 tablespoon black sesame
Happy cooking! Happy blogging!
I am a big fan of Gordon Ramsay. I think he is a very talented, passionate and generous man in creating beautiful foods. After watching his video clip on Youtube, I decide to try out his delicious recipe, Madeleines, and it turns out so fluffy with light golden brown colour and extremely tasty. The only one thing different in my madeleines are that they only have flavour of creamy butter and lemon zest because I run out of poppy seeds (I know…I really wish I have it so the madeleines will even tastier, but it is okay because I can see myself keep making more and more madeleines in the future. To be honest, in my opinion, madeleines are much easy to handle compare with classic French macarons)
After baking, remove the madeleines from the oven and make sure let it cool for 2 minutes before tapping to let those madeleines off the baking tray. Making madeleines is a new experience for me in baking, but they are my husband’s favourite childhood snack. We have something similar in taste and texture as Madeleines in Vietnam, called Bong Lan cake and you can find it anywhere on the street.
Here is video and recipe on Gordon’s Youtube site. It is very easy to follow step by step and the final results just fabulous, come out exactly what he shows us.
Happy Baking! Happy Blogging!
Mix all ingredients together in a big cocktail bowl, except milk.
Scoop into a nice clear glass/ mason jar. Add half and half milk and crushed ice when ready to served. Stir well all ingredients again and now you have a cold, colourful and tasty glass of sweet fruit cocktail dessert. Enjoy!
Happy cooking. Happy blogging!
This recipe is adapted by CANADA Corn Starch via Joyful Jollies cooking blog. I have eaten a lot of shortbread cookies but this is the best recipe of shortbread I’ve ever made and tasted. It is so easy to handle with only 4 ingredients and couples of kitchen tools
The cookies come out so fine, smell so good, taste a bit like (edible) sand when eating right away but it becomes even better on the next day. I don’t usually bake so much compare with cooking foods, but after researching the BEST shortbread recipes on the Internet – some recipes don’t need corn starch, other ones need many more ingredients….but come down to it….Grandma’s foods are what I am looking for because it always taste good, so I decide to give it a try.
After I mix all ingredients together, I put the dough into a large plastic wrap to make a roll then store in a fridge for about 30 minutes. Meanwhile I pre-heat the oven at 375 degree. I don’t have to spend too much time on rolling the dough out or use cookie cutters to make shapes. I just have to open the plastic wrap, use sharp knife to cut the roll into smaller round shape, place on cookie tray and make some simple design with fork. Here is the result:
Now is your turn to give it a try to this recipe, guarantee you will be successful right at the first time of trying.
Happy Cooking! Happy Blogging!
Sweet corn pudding
For the sweet corn pudding
For the sweet coconut milk
*Store extras in a fridge. Sweet coconut milk is good for two days in the fridge.
Enjoy! Happy Cooking!
As I said in last post, Lunar New Year is fast approaching in a couple of weeks, I planned to make a few traditional dishes to celebrate Tết. Mứt, candied fruits are sweet treats cannot be missed out on this big festival. I have decided to make dry candied grapefruits and pineapples for this year; I will show you how to make those yummy snacks today 🙂
Now you have tasty sweet-sour candied pineapples, you can serve to family and guests at any time, or just enjoy them by yourself with a cup of hot beverage; guarantee you will love it!
Happy Lunar New Year!
Chuc Mung Nam Moi!
It starts to look like a white Christmas in Canada with snow although there are still 14 more days to go. People go crazy with shopping, decorating and making special plans for the holidays. This year I have decided to make some homemade foods such as Salted Caramel Toffee for giving away to family and friends – nothing can beat homemade comfort foods.
1 1/2 cups whipping cream (you can use condensed milk to cut cooking time)
1 cup granulated white sugar
2/3 cup natural Coconut sweetener (I try to keep somewhat healthy but you can use brown sugar)
1/3 cup pure honey (Corn syrup or Maple syrup is fine to use too)
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons sea salt (or kosher salt)
1 tablespoon unsalted butter
Other ingredients: parchment paper (I have never seen anything that stick on parchment paper), square or triangle mold, spatula, an ice water bowl, and a cooking pot (in large size)
Over medium heat, put whipping cream, granulated white sugar, coconut sweetener and honey in the cooking pot. Stir gently and let it cook for about 20-25 minutes. During the cooking time do not stir the sugar mixture.
Now this is an interesting but important step – Use a teaspoon to get some caramel sugar liquid and drop into an ice water bowl. The ice water will make the caramel sugar drops cool down quickly; feel its texture. If caramel is firm but still somewhat soft and chewy, that’s the right texture you should get (we don’t want it too hard like rock or too runny)
Add unsalted butter, sea salt and vanilla extract, and then stir to blend all ingredients well together. Cook for 5 more minutes, the caramel should have an amber dark brown color.
Turn off heat. Carefully pour on to a mold that was covered with parchment papers. Leave it cool down in room temperature (usually it takes about 3 hours).
When the caramel completely cool down and has a firm, smooth and soft texture, cut it into bite sizes and wrap carefully in parchment papers.
Store in cool place, but if you want to keep for couple months, I recommend you to store in a fridge.
It has a sweet taste with a little twist of salt, which make Salted Caramel Toffee become tastier and balance in flavors. You can win anyone’s heart who has a serious sweet tooth (Trust me! It works all the time)
If the Salted Caramel Toffee doesn’t turn out the way you want, just don’t give up. It takes me couple times to meet the right texture, and I find candy thermometer won’t help much, it may even make you more confused. It is funny that I have to go back to the basic of how to cook with caramel I had learned from my grandma. In fact, she can use chopsticks to dip in caramel liquid, tries to rub the tip of chopsticks together, and then she knows if it ready or not. However, I have to use the ice water method; I guess I am not that professional in cooking like my grandma yet.
Having yourself joyful, lovely and happy Holidays with your love ones!!
“Steamed Layer mung bean cake is one of my favorite childhood snacks, and is a dessert cake for Vietnam, especially in the South. My grandmother used to call “Pig skin cake” and I still don’t why. Time has passed, maybe it fades away many things but I will never forget my memory of seeing my grandmother makes a layer mung bean cake for me back then. For a long time I haven’t tried any mung bean cake made my grandma since we are far apart half way around the world; but I am grateful that she is still alive and lives healthily in Vietnam. Today I made this steamed layer mung bean cake again to hope get back some memories of my dearest grandma”
MUNG BEAN MIXTURE
1. Cook mung bean in a rice cooker.
2. Blend mung bean with 1/2 can of coconut milk and 3 tsp. of sugar in a food processor (I used Magic Bullet so I could clean easily after finishing)
PANDAN FLOUR BATTER
1. Sift the tapioca starch, rice flour, and salt in a bowl.
2. Add 1 cup of sugar and 1 can of coconut milk
3. Add 1 tsp. of green Pandan flavor (or you can use green food coloring)
4. Stir the mixture well
DIRECTIONS OF STEAMING LAYER CAKE
1. Put a non-stick container inside a steamer (or you can use a small bowl like me if you don’t have), cover lid for 2 minutes.
2. Pour first layer of Pandan flour batter into the non-stick container. Cover lid and wait for 2 minutes
3. Add a layer of mung bean on top of the Pandan layer. Cover lid and wait for 2 minutes
4. Then pour another layer of Pandan flour on top of the mung bean layer. Remember to cover lid
5. And continue do the same until the non-tick container is full filled.