Monday, December 27, 2010
Over Thanksgiving, I had baked some pumpkin mochi cake for BF’s parents. BF’s mom really liked it and so for Christmas, I decided to bake her some green tea mochi cake.
I thought of using my Nordic Ware Daisy Cake Pan, so that the tops of the cake pieces would have a pretty flower pattern. For some reason, the crust stuck to the pan and so the flower pattern was ruined. While I’m a nordic ware pan fanatic, this pan has been hit and miss for me. I made sure to properly oil and flour the pan but the mochi cake didn’t come out of the pan easily. I’ve had moderate success with this pan. Sometimes the baked goods slide off, sometimes they stick.
Luckily the cakes still came out alright, though not as pretty as I wanted. They still tasted good.
- 16 oz Mochiko rice flour (or can substitute for any brand of glutinous rice flour)
- 1 cup butter
- 2 cups sugar
- 1 (12 ounce) can evaporated milk
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 tablespoons matcha green tea powder
1. Cream the butter with sugar. It helps to melt the butter a little first.
2. Mix in the evaporated milk to the butter/sugar mixture.
3. Mix eggs into the mixture.
4. Mix in the rice flour, baking powder and vanilla.
5. Mix in the matcha green tea powder.
6. Pour mixture into a 9 x 13 pan.
7. Bake for approximately 1 hour at 350 degrees.
8. Let cake completely cool, allowing the mochi to set, before cutting and serving.
Sunday, December 26, 2010
No I’m not in Taiwan nor did I recently go visit. I wish I was/did. If you’ve been a regular reader of my blog for over a year, you may recall that last year Baby Bro’s GF (“BBG”) started a journal of her annual Taiwan trip.
She took many many photos, but the posts took a lot longer…and were never finished. Now it’s been a whole year and she’s already back in Taiwan for her winter break.
In order for me to share some of the great places she’s gone to, she’s sending me her photos slowly and telling me the places where they are from and some commentary. I hope you enjoy them as much as I do.
Milk Houses Bakery:
I love the cute pikachu cake! Unfortunately, after this photo, the employees noticed that BBGF was taking photos and asked her to stop.
Tainan A-Hui Fried Eel
This place is a favorite of BBG and her sister and they always make a trip.
I thought this dish looked really interesting and definitely something I want to try next time: Pig intestines stuffed with glutinous rice:
This last photo is almond tofu. Apparently the almond tofu here is award winning. BBG says it’s some of the most delicious stuff on earth.
Lunch at Easy House Vegetarian Cuisine
I love how everything is plated at this place. Everything was vegetarian. On the fruit platter, I spy one of my favorite fruits of all time, waxed apple. (It’s the red fruit on the top portion of the picture.
This post is getting pretty long, so I’ll end it here for now. Many more photos of yummy food to come.
Sunday, December 26, 2010
I have a friend who makes awesome rum cakes. In fact, she plans on opening a small business to sell rum cakes. Her recipe is a secret, pase down from her grandma so obviously I don’t know what it is. But all her talk of rum makes made me want to try making some for the holidays.
I was actually surprised that I didn’t find as many rum cake recipes out there as I had expected to find considering rum cakes are pretty common around the holidays.
I chose a recipe for island rum cakes that I found on Sweetapolita. It is also because of this post that I found myself with another Nordic Ware bundt pan to my collection. I used my pan to make the chocolate gift cakelets.
These cakes were easy to make. They were very moist. The cakes had a rum flavor, but it wasn’t overpowering. I’m no expert on rum cakes but I enjoyed these cakes and would make them again.
Rum Cakelets (found on Sweetapolita, who got it from the book A World of Cake,” by Krystina Castella)
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
3/4 cup sweetened condensed milk
1 tablespoon dark rum
For rum syrup:
1/2 cup sugar
1/4 cup water
3/4 cup dark rum
1. Prepare the oven to 325F. Grease cake pan with pam with flour. I was able to make about 5 mini bunts with this batter.
2. Combine the flour, baking powder, and salt; set aside. In a separate large bowl, beat the butter and sugar until fluffy. Add the condensed milk and the rum. Stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
3. Transfer the batter to the prepared pans and bake for 35 to 45 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool.
4. While the cakes are baking, make the rum syrup for the cakes. Combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use while still warm.
5. After the cakes are done and have cooled, remove the cakes from the pans. Pour rum syrup over the cakes, cover, and let sit at least 6 hours before serving. I used a spoon to pour rum on the cakes and kept spooning onto each cake until I was out of rum syrup.