Category: My Kitchen

Winter Solstice or Dong Zhi falls on 22 December 2023. It’s that time of the year again. It’s time to eat tang yuan aka glutinous rice balls. This year, I’m making something different. Since I know how to make my own peach gum tong sui now, I’m gonna add the glutinous rice balls in it.

I’m not making the tang yuan from scratch though. This time I’m using frozen ones. The frozen glutinous rice balls are not sponsored. Just happened that I bought from the local supermarket. All you need to do is cook the tong sui like usual. In another pot, boil the frozen tang yuan by following the instructions on the packet. Serve them together when they’re all cooked. No rocket science 😉

Fell free to check out another two tang yuan recipe that I’ve shared previously:

Lastly, wishing you a blessed winter solstice. Have fun trying! Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

Do you like peach gum dessert? Usually I would buy this dessert. The portion is getting less and expensive. I decided to make it myself and bought a packet from the Chinese medicine shop and made it myself. It’s priced at RM65/kg. Of course, I didn’t buy 1kg haha… It’s a lot. Only bought it at about RM16+ per packet.

How to clean it?

You don’t even need a lot when making it for one or two person. Just need 7-10 pieces. It’s best to soak in clean drinkable water for 24 hours. However, some people only soak it for 12 hours or overnight. You’ll just have to check it to see how’s the texture turned out. Once there is no hard center, it’s ready.

Do buy the those that looked clean visually without many black spots. That way, you don’t have to take so much time to clean it. Here’s the video on how you clean it before cooking:

How to cook it?

The ingredients I used were water, red dates, peach gum, and rock sugar. You can add dried longan too. I didn’t have it. You can just add anything you like. Boil them for at least 10 minutes. Then, add rock sugar and boil for another 5-10 minutes. Lastly, you can serve it warm or cold. Very simple, isn’t it?

Some people cook with slow cooker or pressure cooker. Some even boil it over big flame for over 30 minutes then continue to let it boil for another 10-15 minutes with small flame. I don’t think you need to cook that long but if you want to, you can too. No difference to me. The texture feels the same to me. The only difference I noticed is that they only soaked it for 12 hours or overnight.

Will you do it yourself?

No doubt, preparations need a lot of time and it has to be done advance. Buying outside is of course more convenient and fast. There is not need to wait but it’s more satisfying to make it myself. I can put anything I want and be generous with the ingredients. However, once you know how to make it at home, you won’t want to buy from outside anymore.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

Frozen puff pastry is so versatile. There is no need to make it yourself. It’s a lot of work. Just take it out of the freezer and defrost it to use. Quick and easy. Bake in oven or air fryer. You can make anything with it. Here are some ideas for you that you can try out for yourself.

Rainbow Sprinkles Puff

If you do not have sprinkles, just use sugar. You can never go wrong with sweet and buttery pastry. So simple and easy to make. Shape it to any shape you like.

One-ingredient Mini Croissant

If your pastry sheet is of a bigger size, you can make the standard-size croissant. Of course, you will have to adjust the baking time and temperature for it. Bake till it’s golden brown and you are good to go. Eggwash it if you want. I’m just too lazy to break the egg for it haha!

Tuna Puff

I was trying to clear the canned tuna that was opened. So I made tuna puff with it. Eggwash is optional.

Nian Gao Puff

This is great for the Lunar New Year. No messy oil splatters, no need to deal with deep frying. Just wrap the nian gao in the puff pastry and bake or air fry it.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

I think the bread machine and I don’t get along too well. There’s always drama with it. This one here is probably the last bread made with the bread machine. The recipe is from the manual but somehow it overflowed when proofing. I had to remove it and transfer the dough to a loaf tin to bake.

My initial plan was to make everything inside the bread machine as I didn’t want to deal with the dough. Didn’t want to dirty my hands haha… Oh well… It didn’t happen. In the end, I still had to clean up the mess of overflowing dough some more.

Everything was well in the beginning. Then at the last cycle of kneading, the machine stopped abruptly. I didn’t think much of it until I saw the belt residue under the machine. The belt was a goner. I decided to just let it be since the dough seemed well-knead. So I let it continue proofing. When it was proofing for almost 1 1/2 hours, I checked the machine. OH MY GOODNESS!!! It pushed the machine’s cover up and the dough was all over the window.

Left with no choice, I transferred to the loaf tin, and let it proof for about 30 minutes. Then, baked it in the oven. Luckily it turned out nice. The bread remained soft even until the next day. No falling crumbs too. Using bread flour is really important to achieve soft bread even until the next day. Besides that, yeast is very important too. Make sure it’s alive.

Recipe

I do not use green food colouring here. Hence, the green colour of the pandan wasn’t showing. You can add a bit of green food colouring if you want.

190ml pandan juice
1 small egg
2 tbsp milk powder
1 tbsp coconut oil
1 tsp salt
1 tbsp sugar
2 1/4 cup bread flour
1 tsp instant yeast

Let the bread machine does all the work. If you want to bake it manually then bake in a preheated oven at 180°C for 25-28 minutes.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!