Sunday, June 24, 2012

Snow fungus dessert with red dates and lotus seeds 红枣莲子雪耳甜汤

Snow fungus (雪耳/银耳/白木耳) dessert is my love at first taste, which started only recently. It is good for our body, esp our lungs and skin, nourishes yin (滋阴) and remove heatiness. I'm making it as my weekly dessert.

From Hockhua Tonic $3.80 (150g)
I bought this 高山雪耳 recommended by the salesperson at Hockhua Tonic. He told me this is better in quality and the price is also quite cheap $3.80 (150g). No wonder it is also called the poor man’s bird nest!

To prepare:
Soak a small piece of snow fungus (it will expand a lot after soaking) in water for about 30 minutes until soft (or overnight). Gently wash to remove any impurities. Cut away the yellow hard part and discard. Then cut the rest into smaller pieces before adding to your soup.

Cook the lotus seeds in a pot of water about 10 minutes or till soften. Drain, rinse and remove the bitter green germ from the seeds.

Cooking this soup is so easy for me using a slow cooker.

To cook:
Just add water, white fungus, lotus seeds and pitted red dates into the slow cooker. Cook at high heat for 2 hours, then reduce to low heat for 1 hour for soft jelly-like texture (my preference). Turn off and add rock sugar according to taste. If you prefer the snow fungus to be crunchy and not too soft, reduce the cooking time.

I am submitting this Snow fungus dessert to Aspiring Bakers #20 - Asian Dessert Buffet! (June 2012), hosted by by Moon of Food Playground.

Monday, June 18, 2012

Chiffon Cakes: Cranberry Yoghurt and Banana

I have been baking lots of chiffon cakes recently.

This Cranberry Yoghurt Chiffon Cake, which I have made many many times. Now in a new 17cm chiffon tin and gives me a very nicely browned crust.

Cranberry Yoghurt Chiffon Cake
17cm (20cm) chiffon tin:

3 (5) egg yolks (use large eggs)
25g (40g) caster sugar
40ml (65ml) vegetable oil
1 tsp (2 tsp) lemon juice
80g (130g) plain yoghurt
80g (130g) cake flour

4 (7) egg whites (use large eggs)
55g (90g) caster sugar

60g (95g) dried cranberries, chopped to small pieces and coat lightly with cake flour

Bake 170 deg C, 35 minutes (45 minutes).

This is Banana Chiffon Cake, another chiffon cake from the same book 好吃戚风蛋糕轻松上手.

It is a big challenge to take photos whenever my nieces are at home. This is what happens if you are too slow. :)

Banana Chiffon Cake
17cm (20cm) chiffon tin:

80g (130g) banana, mashed and mixed with 1 tbsp (1.5 tbsp) milk
3 (5) egg yolks (use large eggs)
20g (30g) caster sugar
50ml (80ml) vegetable oil
80g (130g) cake flour

4 egg whites (use large eggs)
40g (65g) caster sugar

Bake 170 deg C, 35 minutes (45 minutes).

Recipe from: 好吃戚风蛋糕轻松上手

Friday, June 01, 2012

Aspiring Bakers #19: Dim Sum Affair (May 2012) - Roundup

Our dim sum theme has ended! Thank you for all the active participation! I hope everyone finds it fun to make your own dim sum at home!

The theme for this month is: Aspiring Bakers #20 - Asian Dessert Buffet! (June 2012), hosted by Moon of Food Playground. The closing date is: 30 June 2012. All entries will be complied and posted by 1 July 2012.

I look forward to your continuous support to the Aspiring Bakers!

If you want to host for Aspiring Bakers, please email me at
We need as many hosts as we can. Welcome everyone including those who have hosted before.