● 2 cups all-purpose flour ● 1/4 cup sugar ● 1/4 cup vegetable oil ● 1/4 cup lukewarm water ● 1/4 cup lukewarm milk ● 1/2 teaspoon baking powder ● 1/4 teaspoon double acting baking powder ● 1/4 teaspoon salt ● For the filling: ● 1 cup lotus seed paste ● 1/4 cup sugar ● 2 egg yolks ● 1 teaspoon vegetable oil ● 1/4 teaspoon vanilla extract (optional) ● 1/4 cup salted duck egg yolk
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, double acting baking powder, and salt. Mix well.
Slowly add the vegetable oil, lukewarm water, and lukewarm milk to the dry ingredients, stirring constantly to form a dough.
Knead the dough for about 10 minutes, or until smooth and elastic.
Cover the dough with a damp cloth and let it rest for about 2 hours.
In another mixing bowl, combine the lotus seed paste, sugar, egg yolks, vegetable oil, and vanilla extract (if using). Mix well until well combined.
Divide the dough into 16 equal pieces. Roll each piece into a ball.
Flatten each ball of dough and place a small amount of filling in the center.
Gather the edges of the dough to enclose the filling and roll it into a ball again.
Place the ball of dough on a baking tray lined with parchment paper.
Press a salted duck egg yolk in the center of the dough ball to make a depression.
Preheat the oven to 350°F (180°C).
Bake the mooncakes for 18-20 minutes or until golden brown.
Remove the mooncakes from the oven and let them cool completely before serving.
Note: Mooncakes are traditional Chinese pastries that are usually eaten during the Mid-Autumn Festival. They come in a variety of fillings, such as lotus seed paste, red bean paste, and fruit paste. The dough is typically made with wheat flour and is usually stamped with intricate patterns or designs on top and a salted egg yolk in the center, representing the full moon. They are usually quite dense and sweet. Traditionally, mooncakes are also pressed with a wooden mold, giving them a distinct pattern on the surface.
● 2 cups glutinous rice ● 2 cups water ● 1/2 cup coconut milk ● 1/4 cup sugar ● 1/4 tsp salt ● banana leaves (for wrapping)
Rinse the glutinous rice several times until the water runs clear. Soak the rice in water for at least 2 hours, or overnight if possible.
Drain the rice and place it in a large mixing bowl.
In a separate small saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved. Pour the mixture over the rice and stir until well combined.
Cut the banana leaves into large squares, and use them to line a steamer basket.
Spoon the rice mixture into the center of each banana leaf square, shaping it into a small round cake. Fold the edges of the banana leaf up and over the rice to create a little package.
Place the steamer basket over a pot of boiling water and steam the cakes for 20-25 minutes, or until the rice is fully cooked and tender.
Carefully remove the cakes from the steamer and let them cool for a few minutes before unwrapping and serving. Num Ansorm can be eaten as a snack or a dessert.
Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour.
Finally beat well the whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar. Put at once in the oven.
Remove from the mold when cold and dust with powdered sugar and vanilla.
teaspoons baking powder (with a tartrate powder, use 3-1/2 teaspoons)
teaspoon grated orange rind
teaspoon grated lemon rind
Juice of 1 medium orange plus water to make 2/3 cup
tablespoons lemon juice (Don’t add till end of mixing)
SIFT flour, sugar, baking powder, soda, and salt into mixing bowl…. ADD grated fruit rinds…. DROP in Spry…. ADD combined orange juice and water and beat 150 strokes…. SCRAPE bowl and spoon often throughout entire mixing…. ADD eggs and beat 250 strokes…. ADD lemon juice and beat 50 strokes…. BAKE in two deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 30-40 minutes. SPREAD Golden Jubilee Frosting between layers and on top and sides.
teaspoons baking powder (with a tartrate powder, use 4 teaspoons)
cup less 2 tablespoons milk
SIFT flour, sugar, baking powder, and salt into mixing bowl…. DROP in Spry…. ADD about 2/3 of milk, then vanilla, and beat 150 strokes…. SCRAPE bowl and spoon often throughout entire mixing…. ADD eggs and beat 250 strokes…. ADD remaining milk and beat 50 strokes…. BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 25-35 minutes…. SPREAD Gloria Chocolate Frosting between layers and on top of cake. PRESS pecan halves into frosting around edge of cake. Increase frosting recipe one-half to make enough frosting to cover sides, too.