After a failed attempt at baking a flourless Nutella cake, I decided to focus my mind on flour based goods instead. I was craving peanut butter and Nutella so I found a recipe online at Erica’s Sweet Tooth that utilized both ingredients. I didn’t have regular pb at home, so I used my fancy white chocolate pb instead. I think I could have used a little more Nutella, but the cookies turned out pretty good anyways.
Vanilla Condensed Milk Cake January 17, 2013
Whenever I mention my love for condensed milk, more often than not, people around me gasp and look at me like I’m crazy. I don’t get it. The stuff is good. Have you ever dipped strawberries in condensed milk? Delicious. Have you ever spread condensed milk over toast? Heaven. Have you had dripped coffee with condensed milk? Caffeine boost and sugar rush. It’s amazing.
Someone, I don’t remember who, recently posted about condensed milk cake. I wanted some. So I searched the internet for a recipe and decided to use the one I found on pizzarossa.
I think I may have kept it in the oven a little too long, but aside from the thin layer on the outside of the cake being a little on the crispier side, it was still moist on the inside and surprisingly not too sweet. I’m tempted to add a little more condensed milk next time.
Mochi Experiment December 4, 2011
I don’t know why, but last night I really wanted to try to make 糯米糍, which are glutinous rice balls that are often filled with red bean, peanuts, or black sesame. It was always a challenge to try to figure out the correct measurements from a Chinese recipe because the measurements are different from the cups and tablespoons that I’m used to. So after a bit of googling and youtubing “糯米糍”, I decided to use the measurements below. According to my dad, who is an awesome cook, my 糯米糍 came out pretty well. One gold star for my first attempt.
Mixed the following in a big bowl:
2 cups of glutinous rice flour
1/2 cup of sugar
3/4 cup of coconut milk
3/4 cup of water
Then transfer the mixture into a stainless steel plate (grease with vegetable oil) and steam for 15 minutes.
Then remove from the plate with a spatula and knead for all of 20 seconds on a flat surface that is covered with saran wrap. You don’t have to wear gloves, but it will be a lot less sticky when working with the dough (batter?).
Next separate the dough into 16 pieces (or 17). Take your spatula (or a big stainless steel spoon) and flatten each piece into a circle about 2 1/2 inch diameter. Then scoop your desirable amount of filling into the center and fold the side in until everything is trapped inside. Toss the 糯米糍 into a bowl of shredded coconut and place in a cupcake wrapper. After you’re done with all 16 (or 17), stick them in the refrigerate for 15 minutes, and then serve. I have no idea how long you can keep these for, perhaps 2 days? I can’t wait till mango season comes around. Mango Mochi!!!