Blood Orange Quinoa Salad

Feb 15, 2017 by Liv Wan

Blood Orange Quinoia Salad: The best summer salad

Caramelised Pineapple Coconut Rice Pudding

Apr 9, 2017 by Liv Wan

Caramalised Pineapple Coconut Rice Pudding

Prawn and Lemon Butter Pasta

Feb 04, 2017 by Liv Wan

Prawn and Lemon Butter Pasta

Chinese Fish Fragrant Omelette

Jan 15, 2017 by Liv Wan

Chinese Fish Fragrant Omelette

Red Cooked Pork Belly with Lotus Root

Nov 20, 2016 by Liv Wan

Red Cooked Pork Belly with Lotus Root

Buttermilk Fried Chicken

Feb 20, 2017 by Liv Wan

Buttermilk Fried Chicken

Thai Steamed Fish with Coconut Quinoa

Jan 22, 2017 by Liv Wan

Thai Steamed Fish with Coconut Quinoia

Dan Bing

Oct 20, 2016 by Liv Wan

Dan Bing: Taiwanese Egg Crepe. Delicious!

Stir Fried Beef with Thai Chive Flower and Bean Curd

Oct 10, 2016 by Liv Wan

Stir Fried Beef with Thai Chive Flower and Bean Curd

previous arrow
next arrow

Raspberry Snowflake Cake

by | Jul 22, 2010

Raspberry Snowflake Cake

There are couple things that have made me feel very happy recently. The first thing is my head chef asked me for the Peking duck recipe for the new dish on our restaurant menu. The second thing is Lisa from http://www.koreanamericanmommy.blogspot.com follow my recipe and made her first “three cup chicken” and it turned out really awesome. Here is her blog about this three cup chicken: http://koreanamericanmommy.blogspot.com/2010/07/chef-liv-wans-chinese-three-cup-chicken.html

I feel so proud and also super happy. I wish people who visit my blog can enjoy my recipe and have fun in the kitchen. That’s the greatest thing to me. I feel really honour that my head chef asked the recipe from me and I wish my recipe help him a bit with the new dish. This is the two thing make me feel really happy and I share my happiness with you who is reading this post at moment and wish you have a great day.

Now, It’s the time for the recipe of the day. I’m going to share this Chinese dessert recipe with you. My colleague asked me if there any popular Chinese or Taiwanese desserts? Yes, of course there are a lot of desserts in both China and Taiwan. But I have to say they are different from desserts that are popular in the UK. Here is an example dessert that I share with you today.

raspberry snowflake cake

When the first time I read about this dessert’s name I just fall in love with it. How cute is the name? I guess the name snowflake comes from the layer of coconut powder that actually looks a bit like a snowflake.

Raspberry snowflake cake tastes a little bit sweet and sour and the most important thing is this dessert has to be eaten in cold. You must eat it immediately after taking it out from fridge.

These photos were taken by Chris from Chris Radley Photography

 

Raspberry Snowflake Cake
Print

Raspberry Snowflake Cake

Course Main Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

A

  • 50 g rasberries
  • 450 g water
  • 180 g caster sugar
  • 200 ml milk
  • 50 ml double cream
  • 5 leafs gelatine

B

  • 120 g potato starch
  • 100 ml water
  • coconut powder

Instructions

  1. Cook raspberry, 450g water and caster sugar in a small sauce pan and bring it to boil. Keep whisk it while cooking to help sugar and raspberry dissolve.
  2. Soften gelatine in cold water. Add milk and double cream into step 1 and bring it to boil again.
  3. Turn off the gas and add gelatine into step 2 and keep whisk it to help to mix evenly.
  4. Mix potato starch and water evenly and add it into step 3.
  5. Pour the mixture from step 4. Into a long rectangle shape baking tray with baking paper in it. (Baking paper helps us to take out the snowflake cake easier later.) Put the snowflake cake into your fridge for 1 or 2 hours to help it form. Cover the snowflake cake with coconut powder and it’s ready to serve.