River Hong Bao & Duck Tour on Day 2 of 2016

Visited 双林寺 on Day 1 of CNY 2016

Coconut Tart

DIY Popiah Skin

How to make cake pops

Ingredients (make approximately 40 pops)

2 eggs

3/4 cup (190ml) sugar

1/4 cup (60ml) sunflower oil

1/4 cup (60ml) warm water

1 cup (250ml) cake flour

30g cocoa powder

1 tsp (5ml) baking powder

1/2 tsp bicarbonate of soda

pinch of salt

40 cake pop sticks

1 chocolate

Decorations of your choice

Method

1.  Preheat oven to 180•C.

2.  Grease and flour both halves of the cake pop mould. If you don't do this the cake pops will stick to the mould. 

3.  In a large bowl, whisk together the eggs, sugar, sunflower oil, and water until thoroughly combined.

4.  Sift together the flour, cocoa, baking powder, bicarbonate of soda and salt and add them to the egg mixture. Mix until combined.

5.  Place the bottom half of the mould (the one without holes) onto a baking tray. With a 1/2 tbsp measure, scoop the batter into the holes so that they are about 3/4 full. 

6.  Secure the top and bake for about 15 minutes on the baking tray. The tiny holes at the top will let the steam out while baking. 

7.  When the pops are done, leave them to cool in the silicone mould before removing them. I put mine in the freezer for about half an hour as this makes them easier to coat.

8.  Temper your chocolate. Dip one end of the cake pop sticks and insert them into the cake pops. Allow them to set in the fridge for 5 minutes.

9.  When the sticks have been secured, you can dip the cake pops into the chocolate to coat them and then sprinkle with decorations. Mine dried upside down on the platter but you can also stick the pops in polystyrene to dry upright.

馬拉糕

ngredients

普通麵粉 130克, 牛奶 （純牛奶） 100克, 蜂蜜 或者紅糖或白砂糖 100克, 全蛋液 （室溫） 70克（差不多2個小雞蛋）, 玉米油 30克, 泡打粉 2.6克（麵粉量的2%-3%）

Steps

1 室溫雞蛋打散。

2 牛奶，蜂蜜，玉米油混合至乳化狀態，就是比較均勻的狀態。

3 麵粉和泡打粉混合過篩，記得要過篩，不然後面混合的時候會結塊。

4 將1、2、3混合均勻，不要劃圈，不然麵粉會起筋，要以翻拌，像炒菜一樣拌勻。

5 蒸糕用的模具塗油防粘，提前隔水加熱，水沸騰後直接將麵糊倒進模具中，大火蒸25分鐘左右。

6 牙籤插進馬拉糕內部不粘連就可以取出食用了，熱著吃雖然比較燙，但是味道更好。

VEGETARIAN KIMCHI RECIPE

Preparation: 90 mins, Fermentation time: 24 hours

Ingredients:

• 1kg of Cabbage
• 100g of Salt
• 5 tablespoon of Korean Chilli Powder
• 40g of sugar
• 15g of Sesame Oil
• A tiny piece of ginger
• 8g of Vinegar (Optional)
• At least 50ml of water

Preparations:
1. Slice the cabbage into small pieces. You can also peel the cabbage by hand. 

2. Place the sliced cabbage into a container and then add in salt. The salt is to be added in the proportion of 10: 1 to the cabbage serving to facilitate the fermentation process.

3. Mix the salt thoroughly with the sliced cabbage for 20 minutes

4. Pour about 300ml of water into the container and allow the sliced cabbage to soak for 45 minutes to 1 hour

5. Prepare the chilli paste with the above mentioned ingredients. 

6. Drain the water into a bowl. Also squeeze some water from the sliced cabbage. Do not squeeze all the water from the sliced cabbage lest the fermentation will not take place. 

7. Mix the sliced cabbage with the chilli paste. 

8. Leave the cabbage to ferment for a day. You can keep a lid on the container during the fermentation process. However, you should not close the lid completely so as not to trap the gas from the fermentation in the container. You can then keep the Kimchi in the fridge for preservation.