onsdag 21 augusti 2013

MOONCAKES FOR THE MOONFESTIVAL

MOONCAKES








This year again I have made the Mooncakes that are used for the Moonfestival throughout Asia and all around the world where you find Asien population.

This year I even had found a real mold for pressing the cakes and was looking forward to trying it.

Here are some pictures from my baking and the recipts can be found under these links from last year.

The recipt for the Mooncakes
http://ohemmabjorg.blogspot.se/2012/11/mooncakes-with-norwegian-and-ghanaian.html

How to make the Mooncakes
http://ohemmabjorg.blogspot.se/2012/11/my-salted-eggs-are-finally-done-after.html

How to make the Salted Eggyolks
http://ohemmabjorg.blogspot.se/2012/11/homemade-salted-eggs-before-placing.html

torsdag 15 augusti 2013

Ukrainian Vegetable Burgers



Ukrainian Vegetarian Burgers

Easy and fast to make

Carrots shredded
Cauliflower shredded
Cabbage shredded
Spring onions shredded
Garlic shredded

Mix with some egg and add salt, pepper, other spices you like.

Fry in a frying pan in a little olive oil.



tisdag 6 augusti 2013

Mango Sticky Rice

Mango Sticky Rice



 Ingredients


1 cup Thai sweet or sticky rice, available in Asian groceries
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section)
2 ripe mangos
Toasted sesame seeds and mint, to garnish
Covered saucepan
Steamer basket
Small saucepan
Instructions

Equipment
1. Gather your ingredients. The sticky rice is the most important thing here; you cannot use regular rice. Look for or ask for Sticky Rice in the store.
2. Soak 1 cup of dry sticky rice in water for about 1 hour. (Some recipes instruct you to soak it overnight, but 1 hour seems sufficient.)
3. Drain the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.
4. While the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: One thin one to mix into the rice itself, and then a thicker sauce to spoon over top. Start by opening the can of coconut milk and spooning out the thick cream on top.
Place the thicker coconut cream in a small bowl. You should have approximately 1/2 cup, give or take a bit. (All measurements here are approximate, which is completely fine for this recipe.)
5. Pour the thinner, lighter coconut milk left in the can into a small saucepan. (It will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.
6. By now the rice is probably done. The grains should be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).
7. Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.
8. Set the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.
9. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.
10. Whisk this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.
11. To cut up the mango, first cut off the bottom so it can stand upright.
12. Slice away the skin in thin strips, until the mango is completely peeled.
13. Cut off the flesh in slices, starting with the broad cheeks on each side, then the thinner strips that will come off either side.
14. To serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds.

Banh Da Lon

Banh Da Lon







½ cup split yellow mung beans soaked in water 30 minutes, rinse and drain
¾ cup water 

1 drop yellow food color
1 ½ cup tapioca flour/starch
½ cup rice flour
1 cup water
1 can coconut milk
1 ½ cup sugar
½ teaspoon salt
½ teaspoon Pandan extract
3 drops green food color

Boil soaked mung beans in ¾ cup of water. Boil, turn down heat and zimmer 10-15 minutes until water evaporates. 

In a bowl mix tapioca flour, rice flour, water, coconut milk, sugar, salt, mix well.

Divide batter in two (1/3 in one bowl and 2/3 in one bowl).
Place cooked mung beans in a blender and add the 1/3 of 
coconutmilk mix batter. Blend one minute until smooth. Pour batter   back in bowl. Add a drop of yellow food color and stir.

Add Pandan Extract and 3 drops of green food color to the 2/3 coconut milk mix batter, stir!

In a steamer carefully place a lightly greased 9 inch non-stick cake pan.

Start ladle in alternating colors, starting with green.
Cover and steam first layer four minutes (until firm o top)
Ladle second layer with yellow and place lid on.
After four minutes place third layer if previous is firm

Alternate the layers this way until batter is finished.

Take off and cool completely before touching. After cooled, use a oiled spatula to loosen up edges to remove to the cutting board. Use knife or pizza slicer to cut cakes in shapes.


lördag 3 augusti 2013

Cupcakes with summerberries



Cupcakes with fresh berries


Makes about 10 cupcakes
300 g flour
1 tbs baking soda
100 g sugar
100 g unsaltet butter
2 large eggs
2 dl milk
150 g fresh berries 
(Use whatever berries you love. I used raspberries and blueberries inside and decorated with strawberries.)

  • Heat the oven to 200 Celsius degrees.
  • Put paper cupcake forms inside a cupcake pan.
  • Sift flour and baking soda in a bowl. Add sugar.
  • Whisk butter, eggs and milk together.
  • Pour the liquid over the dry ingredients.
  • Mix until all is blended.
  • Add the fresh berries, raspberries, blueberries.
  • Pour the dough into cupcake forms with a spoon. Only half full since they rise.
  • Time in oven 15-15 minutes. Try with a toothpick so see when done.
  • Cool
  • Decorate the cupcakes with whipped cream and berries. It could be raspberries, blueberries, strawberries, anything you love.