A coworker made one using cake mix and let me try. I thought it’s fun to try and am sure my kids will love it, so I googled and found a recipe that I like (no butter). Here’s my version:
Here’s the recipe I used: http://yummymummyrecipes.blogspot.ca/2008/12/zebra-cake.html (I used 300F and baked for 45 min instead of 40)
It’s been a while that I am so into needle work, and it’s time to get back on baking 🙂 It’s blueberry season and I just got 10lbs fresh ones from the farm, so I decided to make some breakfast with my yummy big sweet fresh blueberries. Here’s my version (not sure why it cracked :():
This recipe is from the BC Blueberries website (I prefer recipes without using butter):
I felt like catching a cold over the weekend and as always the first sympthom is headache for me. Most of the time, instead of drugging myself, I prefer a natural remedy. So I made myself a black sugar and ginger tea (a recipe that I got a while ago but never got to try) and it worked. I came across black sugar in quite a few recipes before but never know where to get it, until one day I found it from Price Smart Food in Richmond. It’s a bit pricy but I still bought a pack to give it a try. So here’s the recipe which is super easy:
4-5 slices ginger (or 1 tbsp freshly squeezed ginger juice)
1 block black sugar (or to taste)
Put both ingredients in a cup and then pour hot water in. Cover the cup for a couple minutes then mix till sugar completely dissolved…Done!
【Facts】Black sugar is healthier and more tasty than white processed sugar; brown sugar has a few of the benefits of black sugar, but really isn’t as good. It can look quite similar to brown sugar, but black sugar is even darker – almost black. Black sugar is popular in Taiwan. Compared to processed sugar, which has a very flat, characterless taste, black sugar is ’round’, with a lot more flavor. Unlike processed sugar, black sugar contains molasses, plus potassium, iron, calcium and other minerals.Many Western women like to eat chocolate for comfort during their period, but Japanese women like to eat black sugar. For Taiwanese women, eating black sugar during their period is also a very common custom, probably because Taiwan is a former colony of Japan. They really eat pieces of sugar like it’s candy. Actually, the minerals like iron and calcium do help ease the tension and discomfort of a woman’s period. Of course the calories of the black sugar do produce a lot of energy for this difficult time too. Similar to sea salt or rock salt, black sugar is also a relatively alkaline ingredient. Instead of using processed salt or sugar, it will give our health more nutritional benefits.
I tried a few recipes over the weekend, not so satisfied but I believe it can be better next time.
1. Dilly Baby Red Potato Salad from Prevention Magazine. I find the “avocado dressing” a little bit too thick to mix, but other than that, it tastes pretty good and my family liked it.
2. Veal Roast Italiano from IGA Market Place flyer (the veal was $6.99/lb, but I think I’d rather have T-bone steak for that price). I was a bit disappointed, but my family said it’s not bad.
3. Cilantro Rice from Prevention Magazine. It could’ve been good but I screwed it up by soaking the basmati rice. So it turned out not fluffy but mushy which my 13-month old boy loved it though. I will definitely try this recipe again to see how it turns out without the soaking.
I don’t usually have a sweet tooth, but somehow this year I craved for the “nin go” so badly. After getting one from my mother in law, I decided to give it a try and make myself some for the first time. I found a recipe from one of my favorite recipe site and modified it a little bit when I made it. Here’s the recipe:
Prepare cake mould (removable base preferred): I used two 9″ cake pans
1 pack (400 g) glutinous rice flour (糯米粉)
- 1 cup wheat starch (澄麵粉)
- 1 pack (400 g) brown sugar in pieces (片糖)
- 1 cup water
- 80 ml coconut milk
- 30 ml oil + a dash to brush cake mould
- 1 egg, whisked
- Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in coconut milk and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
- Sift glutinous rice flour and wheat starch twice. Add flour bit by bit into syrup, stir constantly and combine well. If you’d like your batter really smooth, drain through a fine sieve once more.
- Transfer batter to 2 greased cake pans. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time. (Note: Steaming time depends on how big and thick the cake is.)
- Let cool. Refrigerate for at least 3 hours. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.