Tag: dessert

Frangelico Biscotti

You know how Starbucks and other coffee shops sell these by the piece, sold for something like $2 a pop? That’s outrageous! You probably have all the ingredients at home, so you should definitely try your hand at making these..

Why are these biscotti shown in a catering dome…? I made them for a wedding. Read about it here and here!

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Happy Early Chinese(Lunar) New Year!

The Lunar New Year starts on Thursday, February 19 this year, but I think I should give everyone advanced notice so they can start buying ingredients for making rice cake now 😉

I was talking to a friend about really wanting to make ‘rice cake,’ and she (I actually forget who, now) asked, “Do you mean the diet food?” I had to quickly correct her and tell her, no, definitely not the diet food- anything but! This rice cake is made of sticky rice flour, or glutinous rice flour (which does not contain gluten in it, contrary to its possibly deceptive name). Sticky rice is even more carb-laden then regular rice- weee! Like its “regular” rice counterpart, long grain sticky rice is less sticky than short grain sticky rice, and this stickier short grain rice is ground up to produce what we formally call glutinous rice flour. Glutinous rice flour (糯米粉) is used to make the super chewy foods: yuan zijian dui, flat rice noodles, mochi and both sweet and savory nian gao (rice cake). I can’t think of anything else at the moment- feel free to chime in on other uses in the comment box!

I love QQ or “chewy” (for lack of a better translation) foods, such as those made from glutinous rice flour, and I love red bean, so I really love 紅豆年糕。Every year, one of our parents’ grandmotherly friends would make it around the Lunar New Year, and give a “loaf” to us, which was wrapped in plastic wrap and in a brown paper bag. It was the humblest of packaging for a tasty treat made with love.

We would slice the rice cake and coat it in egg and a tiny bit of flour, then pan-fry it until the insides were gooey, and the outside a nice golden brown. Dusted with a light powdering of confectioner’s sugar, this made for a great dessert or breakfast!

Every year since I’ve been away from California, my aunt sends me a package with new year candies and this rice cake. Thank you, Auntie R! I figure it is time for me to make it on my own.

T’s family said that this rice cake had just the right level of sweetness, and had a great amount of red beany taste. Make it, won’t you please?

 

hong dou nian gao 紅豆年糕 蒸

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