Fried Red Bean Puffs

I think I need to go to Hong Kong..

Fried Red Bean Puffs

15 – 17 puffs


– 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


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.

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.

Corn Fritters 2

Corn Fritters


3 fresh boiled or roasted corns on the cob; take a knife and cut the kernels off of the cob
1 c all purpose flour
1 egg
1/2 c milk
2-3 tbsp sugar (or brown sugar, or maple syrup, or other natural sweetener)
1/2 tsp salt (to taste)
1/2 tsp baking powder
1 tbsp butter, melted
1 jalapeno, finely diced or sliced
1/2 tsp paprika
1 bunch cilantro, finely chopped
1/4 c corn meal (optional)


  1. Blend half the corn kernals and the milk together.
  2. Add rest of wet ingredients to corn milk blended mixture.
  3. Add dry ingredients to wet ingredients.  Mix well.
  4. Add corn and jalapenos last.
  5. Let sit 10 minutes.
  6. Use small cookie cutter scoop to drop dough into fryer.
  7. Deep fry on medium heat.
  8. Serve warm.



1/2 c yogurt or sour cream
2 tbsp maple syrup or honey
dash salt
dash paprika
dash cumin powder


  1. Mix well.
  2. Serve with fritters.

Manchego Cheese Sticks

From Bobby Flay.

Because I bought manchego cheese on sale from Costco and don’t know what to do with it.


Three bowls:

Bowl 1: 1/4 c flour, salt, pepper

Bowl 2: 1 egg, 1 tbsp water, salt, pepper OR yogurt, salt, pepper

Bowl 3: 1/4 c bread crumbs, 2 tbsp ground almonds (optional)


  1. Preheat oven to 450 F.
  2. Cut manchego cheese into lego sized one inch pieces.
  3. Dredge in bowl 1, then bowl 2, then bowl 3.
  4. Place cheese stick on cookie sheet, drizzle with olive oil, salt and pepper. Bale 5-7 min until cheese is soft and light brown.
  5. Serve with garlic dipping sauce.


3 cloves garlic, finely chopped
2 tbsp sherry vinegar OR rice wine vinegar
salt and pepper to taste


  1. Saucepan on stove on medium heat.
  2. Add oil.
  3. Add garlic, let brown.
  4. Remove from heat, add vinegar, salt and pepper.
  5. Enjoy!




Apple Cider Doughnuts

Apple Doughnuts
Yield: 20 doughnuts
From: The Apple Cookbook


2½ cups sifted all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup sugar
3 tablespoons butter, softened
1 egg
¼ cup apple juice or cider
¼ cup milk
1 tablespoon vanilla extract
1 medium apple (McIntosh, Golden Delicious, Empire), peeled, cored, and finely chopped

2 cups vegetable oil


  1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.
  2. In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined.
  3. Pour into the well of the dry ingredients and stir until smooth. Stir the apple into the batter.
  4. Cover and chill the dough for 1 hour.
  5. Place the dough on a floured board, knead lightly, and roll out to approximately ⅜ inch thick. Cut with a floured 2½-inch doughnut cutter. Reroll scraps and cut a few more.
  6. Pour at least 2 inches of oil into a large wok or skillet and heat to 375°F.
  7. Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown.
  8. Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary.
  9. Drain on paper towels.
  10. Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.

Buttermilk Doughnuts

Makes 7 doughnuts

1/2 c sugar
1 egg
1/4 tsp baking soda
1/4 c buttermilk
3/4 tbsp butter, melted
1/4 tsp vanilla extract
1/4 tsp baking powder
7/8 c flour
1/16 tsp (dash) nutmeg


Mix sugar and eggs. Beat till smooth.

Add butter, vanilla, buttermilk. Mix.

Add dry ingredients. Mix. Dough is very sticky, it is best to make this recipe in a kitchenaid.

Fridge overnight.

Next day, roll out dough 1/4 in thick (you will need to liberally add flour to get this to work), cut with two biscuit cutters to get doughnut shape, deep fry 375 F for 1.5-2 min until golden brown.

Personally, I make munchkins – spoon up the dough with a teaspoon and put into hot oil. Cook until golden brown. Drain on paper towel.

When cool, put confectioner’s sugar in paper bag, and add doughnuts or numchkins and shake to coat.

Can also add cinnamon to confectioner’s sugar if you like.

You can also make crullers with this dough, basically you roll out the dough, cut it into 1/2 inch wide strips, braid, and pinch the ends. I’ve never done this, for me doughnuts are hard.

Nigella Lawson Deep Fried Candy Bars

2 quarts sunflower oil, for deep frying
1 cup self-rising flour
1 cup soda water
8 fun-size chocolate coconut bars (recommended: Mounds)

Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.

In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using a tongs remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate, enjoy immediately.

Recipe courtesy of Nigella Lawson 2007

Read more at:


Use leftover batter to make funnel cakes.


We used this recipe to deep fry a whole lot of items. Did not make the pineapple stuff. The batter for this is amazing, though!! We deep fried some oreos, mini candy bars, york peppermint patties, and mini toblerones. The oreos were AWESOME!! You have got to try this!! We heated Canola oil in a wok pan on the stove and it worked great. Use the extra batter to make yourself a funnel cake! So good!

Blackberry Hand Pies

Adapted from: A Cozy Kitchen

Yield: 12 pies
Keeps well: About 3 days at room temperature (in CHICAGO!!! YMMV!!)

Rye Pie Crust:
2 cups all-purpose flour
1/2 cup rye flour
1 tablespoon white granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, frozen, grated
3/4 cup water, cold, divided

6 ounces blackberries (fresh or frozen)
1 1/2 teaspoons tapioca starch or potato starch
2 tablespoons sugar
1/4 teaspoon salt

1 large egg beaten with a splash of milk or water (for egg wash)


1. Make Dough by mixing all dough ingredients together. Let chill overnight.

2. Make Filling by mixing all ingredients in a saucepan and cooking on medium heat for five minutes.

3. Roll dough into 1 mm thickness. Cut out 3 inch diameter circles. Add 1 tsp blackberry filling into center of circle. Fold over, crimp with fork. Brush with egg wash.

4. Bake on silpat, 400 F for 15 min. Enjoy!


4. You can deep fry these pies also, the way McDonald’s apple pies used to be. They are AMAZING fried. Heat around 3 inches of oil on medium heat, fry each side for about 3 minutes. Enjoy!