Honey Lollipops

I made this for a tea party. It is messy to make, but very cute to stir one in a cup of hot tea for a little extra sweetness.

Ingredients

Cooking spray for the ice cube tray
Honey - 1/2 cup
Light corn syrup - 1/3 cup 
Granulated sugar - 1/2 cup
Water - 2 TBSP

Wooden honey wands 6 inches each, or lollipop sticks - 25

Steps

1. Prepare an ice bath with ice cubes and water in a metal bowl or pan or something your saucepan will fit into.

2. Spray the silicone ice cube tray with cooking spray.
3. In a medium saucepan stir together the honey, corn syrup, sugar, and water. Stir together until well incorporated. Attach the candy thermometer to the pan.
4. Bring to a boil over medium-high heat, then reduce the heat to medium so that the mixture stays at a rolling boil that is steady and not too vigorous.

5. Cook to 302°F, which is hard crack stage for candy. The moment the candy reaches temperature, plunge the bottom of the pan into the ice bath. Let the bubbling subside for 1-2 minutes.

6. Pour the candy into 25 cavities of the silicone tray, filling each about 3/4 full. Let stand 1-2 minutes, then cover with lid or double thickness of aluminum foil.

7. Insert the lollipop stick into each of the hexagons. After they are balanced, leave them alone to firm, about 2 hours.

8. Wiggle each wand end a little to loosen the honey pop from the mold. Transfer to a parchment or wax paper-lined baking sheet. Let stand 20 minutes to air dry.
10. Package each in cellophane and tie with ribbon, or store them in an airtight container in a cool dry place. If stored away from humidity, they will last two weeks or longer. These can be made up to a week ahead. Do not store these in the refrigerator. Keep them away from all forms of humidity.

Cream Cheese Pound Cake

Originally made for a DIY trifle ingredient — but it’s delicious all on its own, and people keep going straight for the cake. The recipe is from Sally's. 

Ingredients

Unsalted butter - 1 and 1/2 cups, softened to room temperature

Cream cheese - 8 oz block, softened to room temperature

Granulated sugar - 2 and 1/2 cups
Sour cream - 1/3 cup, at room temperature

Pure vanilla extract - 2 tsp
Egg - 6 large, at room temperature

Cake flour - 3 cups 
Baking powder - 1/2 tsp
Salt - 1/8 tsp
optional for serving: homemade whipped cream & fresh berries

Steps

1. Preheat oven to 325°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula.
3. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a silicone spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
4. Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. 
5. Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
6. Slice and serve with optional toppings like homemade whipped cream & fresh berries.

Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Wrap baked and cooled pound cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.

Red Velvet Cupcakes

This is the red velvet cupcakes from Sally's Baking site. I made mini ones for a tea party. 

Ingredients

Egg - 2 large, room temperature and separated
Cake flour - 1 and 2/3 cups 

Baking soda - 1/2 tsp
Unsweetened cocoa powder - 4 tsp
Salt - 1/4 teaspoon 
Unsalted butter - 4 TBSP, softened to room temperature

Granulated sugar - 1 cup
Vegetable oil - 1/2 cup
Pure vanilla extract - 2 tsp
Distilled white vinegar - 1/2 tsp
Liquid red food coloring - to your preference, about 2 TBSP
Buttermilk - 1/2 cup, room temperature (replaced with 1/2TBSP lemon juice + 1/2cup milk)

cream cheese frosting for topping

Steps

1. Preheat oven to 350°F. Line a 12-count muffin pan or 48-count mini-muffin pan with cupcake liners. 
2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
3. Sift the flour, baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the oil and beat on high for 2 minutes. 
5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring, until you reach your desired color.

6. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. 

7. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes for regular muffin, or 11-13 minutes for mini-muffins, or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

8. Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. 

Gravity-Defying Ramen Cake

This illusion cake starts with a half-sphere chiffon cake, filled and coated with Swiss meringue buttercream. A wooden dowel is inserted through the center for support. 

To create the floating chopsticks effect, a hole is cut sideways in a boba straw, and the chopsticks are inserted through the straw so they stay positioned with an angle. The straw is then placed over the dowel to hold everything in place.

The bowl, noodles, and condiments are all handcrafted from fondant, completing this playful, gravity-defying dessert!

Pokemon Loving Rabbit

This cake was made for a friend who loves Pokémon and was born in the Year of the Rabbit. It’s filled and decorated with silky Swiss meringue buttercream, and the rabbit and Pokémon figures are handcrafted from fondant for a playful, personalized touch.

Napa Cabbage Pork Belly Stew(大白菜炖五花肉)

Tender pork belly and soft Napa cabbage simmered in a savory, flavorful broth — a comforting classic of Chinese home cooking.

Ingredients

Napa cabbage - 1-2 lb
Pork belly - 1 lb

Ginger - 4-5 slices

Green onion - 1 stalk

Garlic - a few

Star anise - 1

Soy sauce - 1 TBSP

Dark soy sauce - 1 TBSP

Oyster sauce - 1 TBSP

Chinese five spice powder - 1 tsp

Optional: sticky rice cake, rice noodle, or Korean glass noodle 

Steps

1. Clean, dry and slices pork belly. In a frying pan, add some oil and then lay the pork belly to pan fry at middle heat until brown on both sides.

2. Add green onion, ginger, garlic, star anise, sir fry until fragrant.

3. Add napa cabbage, stir fry for a minute, then add soy sauce, dark soy sauce, oyster sauce, five spice powder. 

4. Add water to cover all ingredients; bring stew to boiling; then turn to low heat to simmer.

5. Optional: you can some rice noodle, or sticky rice cake

Mystery Machine

Inspired by Scooby-Doo, this colorful treat brings the iconic Mystery Machine to life! The cupcakes are arranged in the shape of the van and then piped with Swiss meringue buttercream to create the design. This was made for Diablo Day Camp, whose theme this summer is “Mystery.”

Malaysia Fried Banana

A sweet snack made from ripe bananas — a beloved Malaysian treat passed down from my mother in law.

Ingredients

All purpose flour - 1 cup

Tropical flour - 1/4 cup (optional)

Baking soda - 1/4 tsp

Salt - 1/2 tsp

Water - 3/4 to 1 cup, add gradually to desired consistency

Banana - 3 ripped, peeled and sliced diagonally

Steps

1. In a mixing bowl, combine all-purpose flour, tropical flour (if using), baking soda, and salt.
Gradually add water while stirring until you get a smooth, slightly thick batter that can coat the back of a spoon.

2. Slice the ripe bananas into thick diagonal slices.

3. Heat oil in a deep pan over medium heat. Dip each banana piece into the batter, making sure it’s evenly coated. Carefully place into the hot oil and fry until golden brown and crisp, turning occasionally.

4. Drain on paper towels and serve hot as a snack or dessert.
(Optional: sprinkle with sugar, drizzle with honey, or serve with ice cream for a modern twist!)

Braised Wintermelon (家常烧冬瓜)

Wintermelon has a mild flavor and a soft, tender texture when fully cooked. It easily absorbs sauces, making it perfect for simple braised dishes like this one.

Ingredients

Wintermelon - about 2 pounds

Soy sauce - 2 TBSP

Salt - as needed

Chicken broth or water - 1 cup

Optional additions: minced garlic, oyster sauce, a drizzle of sesame oil, or chopped green onions for garnish

Steps

1. Peel off the tough green skin and cut the melon into roughly 2x2-inch cubes. On the flesh side, carefully score a “#” pattern about halfway through the melon’s thickness—do not cut all the way through.

2.Heat 1 tbsp oil in a frying pan over medium heat. Place the melon pieces skin side down and pan-fry until the bottom is golden brown

3.Add water or chicken broth and soy sauce to the pan. Cover and simmer gently until the melon becomes soft enough to pierce easily with a chopstick and has absorbed the sauce flavor (about 10–15 minutes).

4. Spoon the melon and sauce in serving bowl and enjoy warm.

Teriyaki Chicken without Teriyaki sauce

 If you don’t have bottled teriyaki sauce on hand, you can easily make this dish using basic seasonings.

Ingredients

Chicken legs or thighs - 2

Ground black pepper - 1 TBSP

Salt - 1/2 tsp

Ginger - a few slices

Cooking wine - 1 TBSP

Soy sauce - 2 TBSP

Dark soy sauce - 1/2 TBSP

Honey - 1 TBSP

Garlic - a few cloves, peeled

Water - 2 TBSP

Steps

1. Trim the bones from the chicken legs if desired. Season with salt, black pepper, and slices of ginger. Let sit for at least 5 minutes (longer if possible).

2. In a small bowl, mix together cooking wine, soy sauce, dark soy sauce, honey, and water. Stir well.
3. Heat 1 tbsp oil in a frying pan over high heat. Add ginger slices and garlic cloves, then reduce to medium heat. Place the chicken pieces in the pan and fry until browned on both sides, about 8 minutes.

4. Pour in the prepared sauce. Cover the pan and simmer for about 10 minutes, until the chicken is fully cooked and the sauce thickens slightly.

4. Slice the chicken, spoon the sauce over top, and serve with steamed rice and vegetables on the side.

BURN Tri-valley 10th Anniversary

 To celebrate my running club's 10th anniversary. 

Mango Sticky Rice

This is popular desert at Thai restaurant and easy to make at home. 

Ingredients

Glutinous rice - 1 cup
Coconut cream - 1 cup
Sugar - 1/4 cup  or to taste
Salt - 1 tsp

Fresh mango - 1-2, peeled and sliced
Topping

Coconut cream - 1 cup

Salt - 1/4 tsp

Corn starch - 2 tsp

Steps

1. Rinse and soak glutinous rice for at least 3 hours or overnight. 

2. Drain water off rice; use a steamer, steam rice until cooked, about 20-30 minutes.

3. In a cooking pot, boiling the coconut cream, sugar, salt and set aside.

4. Mix the cooked rice and coconut cream well for a few minutes, and then let it rest for 10-20 minutes until the coconut cream is mostly absorbed the the rice. Plate it and arrange mango slices on or around it. 

5. In a cooking pot, mix and boiling the topping ingredients until the mixture thickens. Pour the topping over  rice and mango.  

Stir Fry Carved Squid(爆炒鱿鱼花)

A simple home dish. 

Ingredients

Squid carved - 1 lb bag, defrost if frozen

Red bell pepper - 1, cut in pieces

Green bell pepper - 1, cut in pieces

Onion - 1, sliced

Garlic - 5 cloves, sliced

Ginger - a few slices

Oyster sauce - 1 TBSP

Cooking wine - 1 TBSP

Soy sauce - 2 TBSP

Sugar - to taste

White pepper power - to taste

Dark soy sauce - to taste

Red chili pepper - optional to taste

Steps

1. Mix in a small bowl oyster sauce, soy sauce, dark soy sauce, white pepper power, sugar, set sauce aside.

2. In a pot with boiling water, blanch the squid pieces.

3. In a frying pan, heat up oil, put in garlic, onion, ginger until fragrant; Add squid pieces, cooking wine, stir fry for a couple of minutes; then add peppers, and pour in the mixed sauce, stir fry until cooked.

Ube Bun (紫薯包)

Similar to the Hot Dog Bun, just different filling.

Ingredients

Heavy whipping cream - 2/3 cup
Milk - 1 cup + 1TBSP
Egg - 1 (I used egg replacer)
Sugar - 1/3 cup
All-purpose Flour - 4 cups
Active dry yeast - 1 TBSP
Salt - 1 1/2 tsp
Optional: Egg wash (beat 1 egg with 1 teaspoon water, skipped)
Optional : Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water, skipped)

Purple yam - 3-4 medium

Condensed milk - 2-4 TBSP, to your taste

Sugar - to your taste

Yield 16 buns

Steps

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
2. Cover the dough, and place in a warm spot until the dough has doubled in size (1-2 hours). 

3. While dough is proofing, peel and steam purple yam. Then blend the purple yam, condensed milk, and sugar to your taste. 

4. After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. 

5. Dump the dough on a lightly floured surface, and divide into 16 pieces. Roll each piece into a rectangle shape, and spread purple yam filling, leave 1/2 inch space around. And then roll up the rectangle dough along the long side into a log shape. Seal and tug both ends under the log. 

5. Once shaped, let the dough proof, covered, for another hour.

6. Position a rack in the center of the oven, and preheat it to 350° F. Brush the risen dough with egg wash. (I skipped the egg wash to avoid allergy.) Bake for 23-25 minutes, or until golden brown. 

7. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness, if desired.