Feb 15, 2017 by Liv Wan

Blood Orange Quinoia Salad: The best summer salad

Apr 9, 2017 by Liv Wan

Caramalised Pineapple Coconut Rice Pudding

Feb 04, 2017 by Liv Wan

Prawn and Lemon Butter Pasta

Jan 15, 2017 by Liv Wan

Chinese Fish Fragrant Omelette

Nov 20, 2016 by Liv Wan

Red Cooked Pork Belly with Lotus Root

Feb 20, 2017 by Liv Wan

Buttermilk Fried Chicken

Jan 22, 2017 by Liv Wan

Thai Steamed Fish with Coconut Quinoia

Oct 20, 2016 by Liv Wan

Dan Bing: Taiwanese Egg Crepe. Delicious!

Oct 10, 2016 by Liv Wan

Stir Fried Beef with Thai Chive Flower and Bean Curd

previous arrow
next arrow
Slider

Red Bean and Coconut Rice Cake Chinese New Year Dessert

Red Bean and Coconut Rice Cake Chinese New Year Dessert

Following on from my previous blog post this is another dish that I made specially for Chinese New Year. This dish is called Red Bean and Coconut Rice Cake.

Rice cake has always been one of my favourite desserts to eat during Chinese New Year festivities. I remember when I was a child I always chased after my mother asking her to prepare it for me.

In Taiwan, there are two really popular flavours of sweet rice cakes. One is red bean and the other is brown sugar. I remember this recipe for Red Bean and Coconut Rice Cake from when I was young so I decided to give it bit of a personal twist and give it a go. Personally I really like it, I’m really happy with the way it turned out.

I have some big deadlines coming up with my college class so I didn’t have time to prepare any other kinds of rice cakes, but once these deadlines have passed I’m aiming to prepare some different flavour rice cakes, including the aforementioned brown sugar rice cake which is also really delicious.

Red Bean and Coconut Rice Cake Chinese New Year Dessert
Red Bean and Coconut Rice Cake Chinese New Year Dessert

This is how the mixture should look once it has set and cooled down in the tins.

Red Bean and Coconut Rice Cake Chinese New Year Dessert

This recipe makes approximately 4 to 5 tins of rice cake mixture.

 

Red Bean and Coconut Rice Cake Chinese New Year Dessert

Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings 4 tins worth

Ingredients

Ingredients for Sweet Red Bean

  • 400 g red beans soak in water for a couple hours
  • 400 g brown sugar
  • 1/4 tsp salt

Ingredients for Red Bean and Coconut Rice Cake

  • 450 g glutinous rice flour
  • 450 g sweet red beans
  • 420 ml coconut milk
  • 350 g brown sugar

Instructions

Procedure for Sweet Red Bean

  1. Drain the red beans and put into a saucepan. Add 750ml of water into the sauce pan and boil it first. Once it has reached boiling point reduce the heat and simmer for around 1 hour until the red beans are soft enough that you can squash them with your fingers. Please note you must keep stirring the red beans to prevent them from burning. Add more water to the saucepan if necessary.
  2. Mix sugar and salt with the red beans while they are still hot and leave aside for a few hours.

Procedure for Red Bean and Coconut Rice Cake

  1. Boil coconut milk and add brown sugar. Stir until the sugar has completely dissolved and leave it to cool down.
  2. Mix glutinous rice flour with coconut milk from step 1 and make sure there are no lumps in the mixture.
  3. Mix sweet red bean mixture into step 2 evenly.
  4. Brush a layer of oil into tin into some tin foil trays (I used 6x4x2 inch tin foil boxes from my local Chinese supermarket. These tins are exactly the same kind you get at Chinese takeaways) and pour the mixture into it.
  5. Use a steamer to steam the rice cakes. If like myself you’re using a metal steamer, use a clean towel to effectively tie down the lid. This prevents water dripping from the lid onto the rice cake which can affect the final result. Once the water under the steamer has started to boil, leave the rice cakes to steam for 30 minutes.
  6. After the rice cakes have been steamed allow them to completely cool down before attempting to remove them from the tins (otherwise they’ll stick). Cut your rice cake into 3cm cubes and fold them into either spring roll pastries or wonton pastries. Deep fry them until the pastries have turned a golden brown colour. Your oil temperature should be approximately 180 degrees celsius.

 

Turnip Cake

Turnip Cake

It’s Chinese New Year, or as we say “Xin Nian Kaui Le” / 新年快樂!! For my last Chinese New Year I did some speeches in Glasgow but this year I neither planned to do speeches or really cook a lot of food as I’m 33 weeks pregnant.

It’s quite painful for me to stand for a whole day so big meals are completely out of the question right now. So this year I wanted to do something really simple but really delicious and so I decided to prepare some sweet rice cake and this turnip cake (the sweet rice cake will come in a later blog post).

I’ve always been a big fan of turnip cake. Yeah I know what a lot of people are thinking, turnip, gross(!), which is exactly how my husband described turnip. Whenever I eat dim sum at a Chinese restaurant one of the things I absolutely have to eat is turnip dim sum. There sadly aren’t any restaurants in Edinburgh that sell turnip dim sum and the one time we ordered turnip cake at a restaurant here it was really bad.

So this is my style of turnip cake. I took some influence from recipes I found online but also added my own touches to it. One of these touches was to use gammon steak instead of Chinese ham or Chinese sausage. These ingredients are quite hard to find here but they can also be expensive and as you can imagine with a baby on the way we’re trying to cut down on costs. Also as a note Chinese ham and sausage tends to have really strong flavours which take over the dish. This is something I don’t want.

The main ingredient of this turnip cake is white radish, which is available in most Chinese supermarkets. We believe white radish has a meaning of “lucky” and rice cake has a meaning of “get a promotion or good grade at work or through your studies”. So I hope this New Year dish will bring you good luck, promotion or good grade for your job or study in dragon year.

Just also a quick mention, of course it is now year of the dragon so I will be making some design changes to my website to reflect this really soon.

turnip cake
turnip cake

 

Turnip Cake

Course Main Dish
Prep Time 1 minute
Cook Time 2 hours
Total Time 2 hours 1 minute
Servings 6 people

Ingredients

Ingredients

  • 400 g Thai rice
  • 600 g water
  • 100 g rice flour
  • 100 g raddish shred it
  • 1 handful dried prawns soften in hot water then drain. Chop finely
  • 6 dried shiitake mushroms soften in hot water then drain. Chop finely
  • 1 handful pork mince marinade with 2 tbsp light soy sauce, 1 tsp sugar and 1/2 tsp five spice powder
  • 1 slice gammon steak cut into tiny dice
  • 2 shallots chop finely
  • 3 cloves garlic chop finely

Seasonings for mince garnish

  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 pinch pepper powder

Seasonings for radish

  • 1 tsp salt
  • 1 tsp sugar

Instructions

  1. Soak the Thai rice in 600g water overnight (at least 6 hours) then use a  smoothie machine or blender to blend the rice and water until it looks like soy milk.
  2. Mix step one with 100g of rice flour and make sure there are no lumps at all.
  3. Heat some oil in the wok and sauté shallot and garlic first until the aroma comes out.
  4. Add shitake mushroom, dried prawn to stir fry it for a good 2~3 minutes.
  5. Add mince and gammon steak into step 4 and all the seasonings from mince garnish. Stir-fry it for another few minutes until the mince is totally cooked. Put the mince garnish on a plate and leave it aside.
  6. Use the same wok with a little bit more oil and cook the radish with seasonings. You need to cook the radish until it’s soft and the water comes out from the radish. If the water doesn’t come out it could affect the quality of the final turnip cake.
  7. Add mince garnish into step 6 after the radish is soft and mix them evenly.
  8. Combine step 2 with the radish and turn the gas power down. Keep stirring until it looks like “paste” and turn off the cooker. If you feel the mixture is a little dry or too solid, you can add some water.
  9. This recipe can make 5~6  (6”x4”x2”) tin foil boxes size turnip cakes. So brush thin layer of oil in the tin foil boxes and pour the rice cake mix into the box.
  10. Use a steamer to steam the rice cakes. If like myself you’re using a metal steamer, use a clean tea towel to effectively tie down the lid. This prevents water dripping from the lid onto the rice cake, which can affect the final result. Once the water is boiling under the steamer, steam for around 45 minutes.
  11. You have to wait until the rice cakes have totally cooled down to allow you to remove them from the tin (otherwise they stick). Cut your turnip cake into 1cm thick slices. Heat up a little bit of oil in a frying pan or wok and fry the cakes until it’s golden brown colour on both side. Serve with a little bit of soy sauce or sweet chili sauce. Note the sweet chilli sauce isn’t the traditional condiment to go with your turnip cake but Chris loves it!