Get "nutted" up for the cool breeze of Autumn....Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes~!

To some, black sesame and sweets might be an odd pair, but it is truly a flavour that is close to many Asian's hearts..especially during those unexpectedly windy Autumn evenings, there is nothing better than a bowl of lusciously fragrant black sesame soup that would send comforting warmth from within..


~ Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes ~

makes 12


Ingredients

3/4 cup all purpose flour
1/2 cup cake flour
1/4 cup ground black sesame
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup black sesame butter
1 cup sugar
1/2 cup milk
4 large egg whites
Ginger preserve
Coconut flakes, toasted for garnish


1. Preheat oven to 350 degrees. Line 12-cup muffin pans with liners; set aside.

2. In a medium bowl, sift together flour, ground black sesame, baking powder, and salt; set aside.

3. In the bowl of an electric mixer, beat butter and 3/4 cup of sugar until light and fluffy.

4. Add flour mixture in three parts, alternating with the milk until just combined.

5. In the clean bowl, beat egg whites and gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

6. Divide batter evenly among the muffin cups, filling each up to 3/4 full. Bake until the cupcakes are golden brown, 20 to 25 minutes. Allow the cakes to cool completely.

7. Spread thinly the ginger preserve, and decorate with toasted coconut flakes.



Bon Appetit~!

The Sticky-Sweet New Year Cake....it was love at first bite!

From an elaborate two-day production to the lightning-fast microwave approach, the methods of preparing Nian Gao may have changed across generations of the Chinese families, but the sticky-sweet New Year's cake is still a savory culinary project within my household, embracing my grandmother's recipe.


Nian Gao, or Chinese New Year’s cake, is sweet and sticky and represents family cohesion and rising fortune. Nian is a homonym for both sticky and year, and gao is a homonym for cake and to rise up. It is a must at Lunar New Year’s time to wish for a family that is stuck together and for good luck in the coming year. As for me, "nian" in this cake also carries one of the most memorable textural experience within my culinary memories, one that I do not ever wish to live without.

Made from glutinous rice flour (preferably the Three Elephant brand from Thailand), and a pair of dedicated hands, this light and delicate flour is kneaded together with sugar, coconut milk and water. The victorious steam creates a veil within the wok as the prized cake rises and transform. As 200 minutes slip away while the master carefully monitors the degree of the steam, the almost 4 hour process has miraculously evolved the velvety fluid batter, into a dense cake that is heavenly soft, creamy, yet carries a multitude of chewiness, an indescribable texture that surpasses any mochi in my opinion. As a bite of the newly made cake dances between my jaw, the prolonged disintegration allows a proper chemical interaction between my senses and the aroma from the coconut milk, as well as the sweetness from the flour and sugar. This texture is well ingrained in my childhood memories. The new year cake should be sticky between your finger tips, but not your razor-sharp teeth.


~ Chinese New Year Cake - Nian Gao ~

- 500g sweet glutinous rice flour (preferably the Three Elephant brand)
- 454g sugar
- 250mL coconut milk
- 150mL water
- vegetable oil - for glazing the pans


1. In a large mixing bowl, thoroughly mix the glutinous rice flour and sugar
2. Mix in the coconut milk in a slow and gradual stream. The mixture will be sticky.
3. Begin to knead and work the mixture until a dough is formed, and the consistency is uniform.
4. Slowly incorporate the water into the dough, a few tablespoons at a time, until you reach a velvety fluid batter consistency
5. Generously glaze with oil a 9 inch baking pan that is at least 4 inches tall. Pour the batter into the pan but not higher than 2/3 of the way up.
6. Place the pan in the steamer and steam for 3-4 hours, over medium heat or a setting that would ensure consistent yet vigorous steam. Make sure the water level does not fall below the bottom of the pan, or over.
7. When the cake is done, remove from the steamer and allow cooling to room temperature.

To serve, simply slice into wedges and serve in a plate. For those who prefer a soft texture, microwave for 20 seconds or steam on boiling water for 5 minutes until softened to the desired consistency.

It is a tradition in my family to pan-fried the new year cake (煎年糕), which is enveloped in a thin layer of crispy savoury egg and served to our guests. When fried, it is slightly crispy exterior complements the magnificant texture within....

Bon Appetit~!

Macaron de la divinité captures the essence of this mulberry purple coloured root....

~ le Macaron aux Taro~
Taro flavoured macaron filled with coconut white chocolate ganache


This article is part of "The Macaron Series"
http://lafleuraucacao.blogspot.com/2009/10/in-mood-for-loveand-macaronthe-macaron.html


As the potato of the humid tropics, I consider Taro is one of the most flavourful root, is commonly used within Chinese cuisine in a variety of styles; in desserts it is used in sweet soups, bubble tea, and as a flavouring in ice cream and other desserts in the China. McDonald's sells Taro flavored pies at their stores in China! To celebrate my inner passion for this mulberry purple coloured root, what could be more suited than disguising its essence behind the shining dome of a macaron?

For the Macaron Recipe, please click on this link below for the recipe for the Earl Grey Macaron:
http://lafleuraucacao.blogspot.com/2009/10/earl-grey-macaronnew-creation-for.html

* Replace the 8g of Earl Grey tea powder with 8g of Taro powder



~ Coconut White Chocolate Ganache ~

4 tbs Coconut Powder (can be found in Asian supermarkets)
4 oz White Chocolate Couverture, finely chopped and place in stainless steel bowl
1/2 cup Heavy Cream

1. Mix 2 tbs of heavy cream into the Coconut powder to form a smooth paste
2. Place the remaining heavy cream in a saucier over medium heat and bring it to a near simmer
3. Pour the hot cream over the finely chopped white chocolate, and very gently stir until all white chocolate pieces have melted
4. Stir in the Coconut paste until it has completely incorporated with the white chocolate ganache
5. Allow the Coconut ganache to cool and thicken
6. Place the Coconut ganache into a piping bag to assemble le Macaron aux Taro!


Bon Appetit!

une recette, deux plaisirs délectables! Featuring the marriage between Nature's Pride and Fall Flavours....

A short drive down to Providence R.I. was a scenic treasure saturated with Autumn colours, a mesmerising sight against the heavy traffic. As the weather cools and we begin to layer ourselves with sweaters and scarfs, there is nothing better than waking up on a lazy weekend, with the kitchen filled with harvest aromas.


Nothing speaks more to the Fall weather than the scent of pumpkin, and the inspiration from the colour of Autumn leaves led to a recipe that brings the perfect union between french toast and this orange gourd-like squash. The fluffy cloud texture of french toasts topped with a homemade crunchy Pumpkin Spiced Butter will deliver a harmony on your palate.


If the image of this delectable "Harvest Toast" doesn't inspire you to try this recipe, well I will let slip of this little secret. For those who often stack away the ends of bread in your freezers, or worse, in our landfields, all it takes is just adding one extra ingredient to this Harvest Toast recipe (plus baking time) and your cookie jars will be visited often by your cookie monsters, devouring the treats within!


~ Recipes ~

"Harvest Toast"
Serves 6

12 slices of Nature's Pride bread (works great with both the Hearty and Soft Breads)
6 large eggs
1 1/2 cups whole milk
Juice and zest of 1 medium orange, (about 1/4 cup)
2 tablespoons pure vanilla extract
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
6 tablespoons unsalted butter - for searing toasts
1/2 cup whole pecans
Pumpkin Spiced Butter - see recipe below

To serve:
Dried Cranberries
Pure maple syrup
Powdered sugar
Ginger ice cream

1. Whisk together eggs, milk, juice, vanilla, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside
2. Spread a thin layer of Pumpkin Spiced Butter (see recipe below) between 2 slices of bread to form 6 sandwiches
3. Place sandwiches in a shallow baking dish large enough to hold in a single layer. Pour egg mixture over sandwiches and allow them to marinate until they are soaked through
4. Preheat oven to 400 degrees
5. Heat 2 tablespoons butter in a skillet over medium heat. Fry 2 sandwiches at a time until golden brown, 2 to 3 minutes per side. Transfer to a foiled baking sheet large enough to hold all sandwiches in a single layer. Wipe skillet, and repeat with remaining butter and sandwiches
6. Evenly spread the remaining Pumpkin Spiced Butter over the 6 sandwiches. Sprinkle with whole pecans and place it in the 400 degrees oven for 3-5 minutes or until the butter turns golden brown and crispy
7. Serve the toasts with a generous sprinkling of dried cranberries, drizzle with pure maple syrup and dust with powdered sugar for an elegant finish. This toast is also delightful with a scoop of ginger ice cream as an after dinner treat.


Pumpkin Spiced Butter Recipe:
Serves 6

80g unsalted butter - soften
90g sugar
pinch of salt
2 large eggs
120g unsweetened desiccated coconut
40g almond powder
200g pumpkin butter
1/2 ts pumpkin pie spices

1. Cream butter and sugar in mixer until light and fluffy
2. Scrape down the side of the mixing bowl with a spatula and add eggs while mixer is on low, one at a time, until completely incorporated
3. Scrape down the sides again and mix in the pumpkin butter and pumpkin pie spices
4. Add coconut and almond powder and allow to mix until incorporated


"Harvest Toast - The Cookie Monster Version"
80 cookies


1 batch of Pumpkin Spiced Butter
1 1/2 cup simple sugar syrup (250g sugar dissolved in 250g water)
10 end slices of Nature's Pride Bread* - cut into 8 triangular pieces
(*regular slices also works, works great with both the Hearty and Soft Breads)
1 cup whole pecans - chopped
Powdered sugar for dusting

1. Preheat oven to 350 degrees
2. Quickly dip the bread pieces into sugar syrup and squeeze out excess. Please pieces on a foiled baking sheets in a single layer
3. Spread the Pumpkin Spiced Butter on the soaked bread pieces, about 1/8" thick
4. Sprinkle chopped pecan over the buttered bread pieces. Gently press the pecan pieces into the Pumpkin Spiced Butter
5. Bake the cookies at the 350 degrees oven for 15 minutes or until just slightly golden. Rotate baking sheets half way through baking
6. Reduce the oven temperature to 200 degrees and allow the cookies to dry out in oven for 4-6 hours or overnight
7. Store cookies in your cookie jars or an air-tight container. They can be stored for up to 2 weeks.