Moon Cake 2016

It seems that summer is not over yet, the supermarket is already flooded with moon cakes to remind everyone mid-autumn festival is coming. Well, I do not mind to eat moon cakes way ahead of the festival.

This year's flavor - red bean, purple yam, lotus seed, taro, coffee, chocolate, Mocha, and lotus seed with egg yolk.
Cantonese Style Moon Cake
Snowy Moon Cake

Banana Roll (香蕉软糕)

Banana roll is a classic Hong Kong dim sum that is typically made with banana extract. As a healthier alternative, or more importantly, a way to get rid of over-ripe bananas, here is one made with real banana.

The portion of glutinous rice flour vs. rice flour is not that strict. The more glutinous rice flour, the softer the end product. It is up to personal preference, so is the amount of sugar. 

Ingredients:

Glutinous rice flour - 2.5 cup
Rice flour - 1 cup
Hot water - 1 and 1/3 cup
Sugar - 1 to 1.5 cup depends on your taste
Vegetable oil - 2 tsp
Over-ripe bananas - 6-7
Cooked glutinous rice flour - about 1/2 cup for coating

Steps:

1. Roast some glutinous rice flour on non-stick fry pan if you do not have.
2. Mix and sift glutinous rice flour and rice flour together.
3. Peel the bananas and put in stand mixer, add sugar and oil. Blend until smooth. Then add hot water, mix well.
4. Add in flour in batches, mix well.
5. Grease a 8 x 8 baking pan, pour in batter, steam in high heat for 30-40 minutes.

6. Cool the cake to lukewarm before cutting it into stripes.
7. Roll each piece in cooked glutinous rice flour to fully coat it.