Hapsi Halwa

Recipe from Video here (not in English).

Website here.

If you like burnt, caramel flavored sweets, this is for you.

Ingredients:

  •  milk 2 kg
  • plain flour 1/2 cup
  • sugar 1 cup
  • ghee 1 1/2 cup (clarified butter)
  • walnuts 1/2 cup (sliced)
  • almonds 1/2 cup (sliced)
  • citric acid 1 ts (mix it with 1 cup of water)
  • vinegar 3 tbs
  • liquid glucose 4 tbs (dr oetker brand)
  • green cardamom powder 1 ts
  • unsweetend coco powder 2 tbs
  • pistachios 8 pieces (sliced)
  • greased tray

Recipe:

  1.  in a pan add the milk and bring it to a boil.
  2. once boiled add the citric acid and water mix in the milk, turn off the flame and cover it for a few min till the milk separat.
  3. once the milk separats then cook on high flame till the water drys.
  4. while drying the water add the coco powder, green cardamom powder mix well.
  5. when 1 cup of water is left close the flame and add sugar, vinegar, plain flour & half of the clarified butter mix well, and on the flame low to medium and keep stirring.
  6. while stirring keep adding the remaining clarified butter 1 tbs at a time, till the clarified butter comes on the surface.
  7. once the butter comes on the surface add the nuts mix well and add the liquid glucose mix well (make sure they is no water in it completely dry)
  8. now transfer the sweet in the greased tray, garnish it with the remaining nuts and pistachios, leave to cool down.
  9. cut in pieces and serve.

Chocolate Fruit Cake (UK)

Nigella Lawson Recipe

INGREDIENTS
Makes: about 10 slices

350 grams prunes
250 grams raisins
125 grams currants
50 grams piece candied orange peel
175 grams soft unsalted butter
175 grams dark brown muscovado sugar
175 millilitres runny honey
125 millilitres tia maria or other coffee liqueur
2 – 3 oranges (juice and zest)
1 teaspoon mixed spice
4 tablespoons cocoa
3 large eggs (beaten)
150 grams plain flour
75 grams ground almonds
½ teaspoon baking powder
½ teaspoon bicarbonate of soda

METHOD
Preheat the oven to gas mark 2/150°C/300°F. Line the sides and bottom of a 20cm / 8-inch round, 9cm / 3½ inch deep, loose-bottomed cake tin with a double layer of baking parchment. Before proceeding any further, read the following which explains how to do it if you need the encouragement. The paper should come up higher than the sides of the tin; think of a lining that’s twice as deep as the tin. Cut out two circles of paper, and two very long rectangles that will fit along the sides of the tin coming up from it like a top hat. Before you put the rectangular cut-out paper in, fold one long side in of both pieces, as if turning up a hem of about 2cm / 1 inch, and then take some scissors and snip into this hem, at intervals of about 2cm / 1 inch – as if you were making a rough frill. Grease the tin, lay one circle on the bottom and get one of your long pieces, then fit with the frilly edge along the bottom, which you press down to sit flat on the circle to hold it in place. Press the paper well into the sides, and repeat with the second piece. Now place the second circle of paper on the bottom of the tin, but on top of the two pressed-down frilly edges, which will also help to hold the pieces around the edge in place. Finally, wrap the tin with brown parcel paper, again making it higher than the sides, and tie it in place with kitchen twine.
Put the fruit, butter, sugar, runny honey, Tia Maria, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
After the 30 minutes are up, it will have cooled a little (though you could leave it for longer if you wanted). Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula, however you like, to combine.
Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1¾–2 hours, by which time the top of the cake should be firm but will have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.
Put the cake on a cooling rack. It will hold its heat and take a while to cool, but once it has, unmould it from the tin and, if you don’t want to eat it immediately (and like any fruit cake it has a very long life), wrap it in baking parchment and then in foil and place in a tin.

Apple Cake

YIELD: A 9×13 sheet cake

CAKE
2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
1 2/3 cups granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
2 large eggs
1/2 cup (8 tablespoons) unsalted butter, softened
4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
1 cup diced toasted walnuts or pecans

FROSTING
7 tablespoons unsalted butter
2/3 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
2 1/4 cups confectioners’ sugar
3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor

DIRECTIONS:

  1. Preheat the oven to 325°F. Grease and flour a 9″ x 13″ pan.
  2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
  3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
  5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
  6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
  7. Remove the cake from the oven and place it on a rack to cool completely; don’t remove the cake from the pan.
  8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
  9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
  10. After 10 minutes, stir in the confectioners’ sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners’ sugar. Spread on the cake while frosting is still warm.
    Yield: about 2 dozen servings.

Chinese Almond Cookies

Macau Almond Cookies

Makes 1 dozen medium-sized cookies.

Ingredients:

1 cup almond powder

3/4 cup mung bean flour

1 cup powdered sugar

1/4 cup creamy peanut butter

2 tsp almond extract

2 Tbsp water

flour, for prepping cookie mold

Equipment:

mixing bowl

almond cookie mold

pastry brush

cookie sheet lined with parchment

Directions:

1. Mix all the ingredients together until you get an evenly mixed cookie dough. The dough will look crumbly and on the dry side, but should stick together when you firmly press the crumbs together.

2. Preheat the oven to 275 degrees F. Dust the inside of the mold generously with flour using a pastry brush. Take care to get into all the nooks and crannies of your mold design. Stuff the mold with the correct amount of dough until it is just full. Press the dough in firmly.

3. Give the mold a hard and deliberate smack against a durable, edged surface to release them. Use one hand to hold the mold and your other hand to catch the cookie, or use the release technique I used when making mooncakes. Place the cookies on a cookie sheet lined with parchment.

4. Bake the cookies for 8-10 minutes, until the cookies look just set on the outside. Remove the cookies from the oven and let them cool while still on the hot baking sheet. Let the cookies cool completely before serving. Happy Chinese New Year!!

Fried Red Bean Puffs

I think I need to go to Hong Kong..

Fried Red Bean Puffs

15 – 17 puffs

Ingredients:

– 300g glutinous rice flour (sweet rice flour) (separated)

– ½ cup cold water

– 1 cup water

– 100g Chinese brown sugar in pieces or light brown sugar

– 220g smooth red bean paste

– vegetable oil for frying

Directions:

In a baking sheet, lined with a few layers of paper towels. Set aside.
In a medium bowl, add 100g glutinous rice flour. Slowly pour in ½ cup cold water. Stir and mix with one hand until the dough comes together. If it is too dry, add little more water. If it is too wet, add little more flour. Pinch the dough into about 1-inch irregular pieces.
In a medium pot, add 1 cup water and the brown sugar. Bring to a boil and reduce to medium-low heat. Cook until the sugar has melted. Add the dough pieces and cook through, about 3 – 5 minutes. Turn the heat off. Add 150g rice flour. Stir together with a wooden spatula.
On a lightly floured (rice flour) working surface, place the hot dough over. Add another 40g of rice flour. Carefully knead the dough until smooth. If the dough is sticky, add little more flour. Divide the dough into 2 parts.
Roll 1 part of dough into ¼-inch thick with a rolling pin. Use a 3½-inch round cutter to cut out rounds. Repeat with the other part of dough. Gather the scrapes and roll it into ¼-inch thick dough again. Continue to cut out rounds. Make 15 – 17 rounds in total.
Place about 1 tablespoon red bean paste in the center of each round. Fold the dough over to make half-moon shape. Press the edges firmly to seal.
In a wok or medium pot, add enough vegetable oil to reach 1-inch deep. Heat the oil to 350˚F (160˚C). Fry the puffs in patches until golden brown, turning them often for even cooking. Transfer the finished puffs to the prepared baking sheet. Let them drain and rest for 10 minutes before serving.
Tips:

Glutinous rice flour can be found in Chinese supermarkets or Amazon.
Chinese brown sugar in pieces can be found in Chinese supermarkets. Learn a bit more here.
I made my own red bean paste. For a short cut, you can buy pre-made one from store or Amazon. It won’t be as good, but easier.
If the dough gets hard and dry during the kneading process, add a little bit of warm water to soften it.
The ¼-inch wrappers seem very thick. But once they are fried, they will be thinner.
To make the wrappers easier to wrap, roll the red bean paste into half-moon shape.
When enjoying the puffs, make sure they are cool enough to eat. I burnt my tongue while doing a taste test. Ouch!
The puffs will not taste as good when they are cooled. Reheat them in microwave for 15 seconds. They will be warm again, but soften with a chewy texture.

Hong Kong Egg Waffles

Hong Kong Egg Waffle (Adapted from La Cuisine De Veronica)

3 batches

Ingredients:

– 5 ounces cake flour

– 1 ounce potato starch or tapioca starch

– ½ ounce plus ¼ teaspoon custard powder

– ¼ ounce baking powder

– 5 ounces sugar

– 2 large eggs

– 140 milliliter water

– 2 tablespoons evaporated milk

– 2 tablespoons vegetable oil

Directions:

In a large bowl, sieve together the flour, potato starch, custard powder, and baking powder.
In a medium bowl, whisk the eggs and sugar together until blended. Add evaporated milk and water. Whisk until completely blended and foamy.
Pour about ½ cup of egg mixture into the flour mixture and whisk until the liquid has been absorbed. Add 1 more cup and whisk again until absorbed. While whisking, slowly add the rest of the egg mixture. Whisk until smooth. Add vegetable oil and whisk until blended. Let the mixture rest at room temperature for 1 hour.
Line a baking sheet with aluminum foil. Set it next to the stove.
Preheat both molds over medium heat until very warm. Turn the heat to medium-low. Spray the inside of the molds with cooking spray. Lay one mold on top of the prepared baking sheet. Pour batter into the mold until about 90% full. Place the other unfilled mold over the filled mold. Lift and keep in above the baking sheet. To spread the batter evenly on the bottom mold, tilt gently. By keeping both molds together, flip the whole thing upside down. Tilt the mold again. Return the molds to the stove over medium-low heat. Cook for 2 – 3 minutes or until golden brown, flip over and cook for another 2 – 3 minutes or until golden brown. Remove the waffle with tongs and transfer to a cooling rack. Cool for 2 minutes. Serve immediately.
Tips:

Nordic Ware makes egg waffle pan. The size is not exactly the same as the traditional Hong Kong ones, but close enough. You maybe able to find a traditional one on Ebay.
Potato starch or tapioca starch can be found in most grocery stores in the flour isle. I use Bob’s Red Mill.
Custard powder can be found on Amazon or some grocery stores. I have seen them in Bristol Farms.
Use good fresh eggs. Better eggs give better flavors for the waffles.
The waffles should be very easy to remove when cooked.
Cooling part is essential. It lets the crust to crisp up.

Hong Kong Waffles

Hong Kong Street Waffle (Adapted from Christine’s Recipes)

2 servings (4 waffles)

Ingredients:

– 1 ¼ cup cake flour

– ½ cup milk or reduced fat milk

– ¼ cup unsalted butter (melted) plus 3 – 4 tablespoons (for finished waffle)

– 2 eggs (beaten)

– 5 – 8 tablespoons peanut butter

– 3 ½ tablespoon sugar

– 4 – 6 teaspoons sweetened condensed milk

– ½ teaspoon baking powder

– 1 teaspoon vanilla extract

– water

Directions:

In a large mixing bowl, combine the beaten eggs with 1 ½ tablespoon sugar. Add the milk and vanilla extract, and mix well. Sift in the flour and baking powder and combine together. Add the melted butter and mix well. If the batter is too thick, add little bit water in the batter. The batter should be thin enough to drip down a spoon continuously. Set aside and let the batter rest for 5 minutes.
Preheat the waffle maker. When the maker is ready, add ½ cup batter. Cook until the waffle is golden brown. Repeat with the rest of the batter.
Spread butter, 1 – 2 tablespoon peanut butter, 1 ½ teaspoons sweetened condensed milk on each waffle. Sprinkle 1 teaspoon sugar. Fold the waffle in half and enjoy.
Tips:

You can definitely switch to the regular topping, like strawberry, banana, maple syrup and chocolate syrup for an American classic waffle.