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.

Hot Dog Bun (热狗包)

This is easy to make and convenient to eat as snack or simple lunch. 

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)

Hot dog - 16
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, grill or air fry 16 hot dogs.

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 rope and wrap around a hot dog. 

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

7. 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. 

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

Piano Cake

 A Chocolate Chiffon birthday cake for someone who loves piano. The frosting is Swiss Meringue Buttercream, the keyboards and music notes are made with fondant.