Taro Blizzard or Taro Snowy Cake 芋泥雪貝 has been a very popular on-trend cake in East Asia the past year. Basically it is a petit four sponge cake sandwiched with sweetened taro paste and mochi. However outside Asia, mochi filling is not that easily available, the method used here in this cooking video used cream cheese instead of the mochi filling so that makes it easier to replicate at home. If you want to make taro paste (should be available ready made in larger Asian supermakets) yourself, I have a recipe in my older post.
(more…)April 24, 2023
February 4, 2023
【廚娘香Q秀】Daikon Puffs 蘿蔔絲酥餅／天蠶酥
This is a Cantonese dim sum pastry made with Chinese or Japanese white radish, or luobo 蘿蔔 in Chinese, daikon 大根 in Japanese. There are basically two variations of the dish, pan-fried (蘿蔔絲餅), or deep-fried (蘿蔔絲酥餅). The deep-fried variation can also be baked if you so desired. Traditionally they are just shaped into rounds when homemade but in the following videos we are seeing the deep-fried version with the fancy shaping sold commercially as 天蠶酥 or Divine Silkworm Pupa Pastries as they look like silkworm pupae. This type of pastry shaping is known as 直酥 or parallel layering (please see my post on Chinese Flaky Pastry) and they also happened to demonstrate the 大包酥 large-scale laminating method (in the first video) and 小包酥 small-scale laminating method (in the second video) respectively which are very useful if you want to learn how to wrap Chinese pastries using the 直酥 parallel layering technique.
(more…)July 29, 2022
【廚娘香Q秀】Taiwanese Savoury Sponge Cake 經典鹹蛋糕
This is a type of old fashioned Chinese-style savoury cake filled with a thin layer of pork floss or minced pork, soy sauce and fried shallots that is steamed traditionally as Asian kitchens don’t have ovens in the old days. However this type of steamed savoury cake is now rarely seen. I came across this cooking video with a new version that is baked and rolled up into a Swiss roll…
(more…)June 19, 2021
【廚娘香Q秀】Steamed Meat Buns 鮮肉包
Just saw this video yesterday about the Chinese Steamed Bao 包 or Baozi 包子 (also spelt as Pau in Malaysia or Singapore) and it has quite a detailed explanation of how to wrap the buns into goldfish-mouth 金魚嘴 shape. This style of wrapping the dough is used for raw meat filling as the little opening (the goldfish mouth) on top of the bun allows the steam to penetrate the inside of the bun to ensure proper cooking of the filling. Keeping the video here for future references.
(more…)January 11, 2021
【廚娘香Q秀】Cantonese Steamed Sponge Cake 馬拉糕／馬來糕
This is the modern-style Cantonese Sponge Cake.
(more…)August 11, 2020
【廚娘香Q秀】Lemon Curd Cupcakes 檸檬卡士達杯子蛋糕
Lemon curd filled cupcakes with cream cheese icing…
(more…)June 25, 2020
May 24, 2020
May 23, 2020
【廚娘香Q秀】Kuih Lapis Beras Bunga Telang / Kow Teng Kueh 蝶豆九層糕
Saw this video recently, thought it is a good idea to share it here, especially for beginners on how to steam this very common kueh, as it only uses the blue butterfly pea flowers (which you may substitute with natural food colour as the flower is difficult to obtain outside Southeast Asia) which is easier to manage rather than doing the traditional multiple-colour layers.
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Corner Café 