Steamed Layer Cakes
1 pkg. active dry yeast 1/2 cups warm water
1 1/2 cups all-purpose flour
1 cup sugar
1 cup shredded coconut
3 tablespoons chopped dates
1/2 cup lard or margarine, melted
3 tablespoons canned shredded sweet cucumber
abut 8 cups boiling water
Sprinkle dry yeast into 1-1/2 cups warm water; stir to dissolve. Set aside until mixture begins to foam, 5 to 10 minutes.
Sift flour into a lage bowl. Make a well in the sifted flour and slowly add yeast mixture. Mix thoroughly with a spoon. Place
dough on a floured surface and knead about 3 minutes until smooth and elastic. Place dough in a large bowl and cover with
a damp cloth. Let stand in a warm place 3 or 4 hours until doubled in bulk. Combine filling ingredients in a medium bowl,
mixing well; set aside. Place dough on a floured surface and knead again until smooth and elastic. Use a rolling pin to roll
out a very thin 30" x 12" rectangle. Spread 1/6 of the filling over center third of dough. Fold one side over filling. Spread
1/3 of the remaining filling on top of folded section. Fold remaining side over flling. Turn dough so the last folded edge
faces you. Roll out again ) into a 18" x 12" rectangle. Repeat folding steps with remaining filling .Then fold dough in half
and in half again to make a 6-inch square.Spead shredded sweet cucumber on an 8-inch square of greased wax- paper. Place dough
on cucumber. Let stand 30 minutes. Pour 4 cups boiling water into a wok or large pot. Place cake in a steamer . Cover steamer
and place over boiling water. Steam over high heat 35 to 40 minutes, adding more boiling water as needed. Remove from heat
and let cool 3 to 5 minutes. Remove cover slowly as a quick cold draft may cause cakes to collapse. Cut into slices and serve
warm.Makes 4 to 6 servings.
1 1/2 cups brown sugar
1 1/3 cups all-purpose flour
1/4 cup sweet rice powder
2 tsp. baking powder
1/2 teaspoon baking soda
1/2 cup corn oil
about 8 cups boiling water
Grease a round 9-inch cake pan. Mix eggs, brown sugar, flour, rice powder, baking powder, baking soda and corn oil in a large
bowl. Beat about 1 minute with electric mixer until smooth. Pour into the prepared pan. Pour 4 cups boiling water into a wok
or large pot. Place cake in steamer. Cover steamer and place over boiling water. Steam 35 minutes, adding more boiling water
if necessary. Remove from heat and let cake cool in steamer about 5 minutes. Invert cake over a plate; remove pan. Makes 1
Variation :Stir 1/2 cup raisins into batter before pouring into baking pan.
Steamed Egg Cake
1/2 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp baking powder
1 1/4 cups sugar
Line bottom of 8" round cake pan witk wax papper.Bring water to a boilin a steamer..water should not be high enough to touch
bottom of the pan.While water is coming to a boil,beat egg yolks with vanilla and 1/3 cup water till blended.Sift the flour
and baking powder.Add sugar and sift again.Stir into egg yolks.Beat egg white till stiff but not dry.Fold the whites into
the batter and then pour into pan.Place pan in the steamer and steam over mediam-high heat for 20-25 minutes,or untill a tootpick
inserted into cake comes out clean.Remove.
ALMOND AND CASHEW NUT COOKIES
1 cup shortening
1 cup white sugar
1 egg, beaten
3 tbsp ground almonds
3 tbsp ground cashew nuts
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 1/2 level tsp baking powder
pinch of salt
Cream shortening and sugar together in a bowl. Add egg, almonds, cashews, vanilla and almond extract. Sift flour, baking powder
and salt together. Fold into creamed mixture and knead lightly. Shape dough into walnut- sized balls. Arrange on lightly greased
baking sheets. Press each ball with a fork to flatten slightly.
Bake at 400°F until pale golden, 15 -20 minutes. Makes 24
Mock Moon Cake
40 jujube nuts(Chinese red dates),about 1 cup chopped
1 cup sesame seeds
9 sheets filo dough
Preparation: Soak the whole dried jujube nuts in 1/2 cup water for 2 days. Take out seeds and put through blender with the
soaked liquid and sugar. Add sesame seeds,mix well.
Wrapping: Cut filo dough lengthwise into 4 1/2 inch wide strips. Stack strips on top of each other and cover with slightly
damp cloth. Fold each strip into halves crosswise 3 times. Cut 2 folded strips into 4 1/2 inch circles and the third strip
into a 3 inch circle. Line buttered or greased muffin tins with the 4 1/2 inch circles. Place filling in cup until 1/2 inch
from top. Place the 3 inch circle of dough over the filling and seal edges with beaten egg Brush top with oil. Bake at 350°
for 20 minutes. Cool fo 10 minutes. Cake should unmold easily especially if you use Teflon coated muffin tins. (Be sure to
oil each strip separately before folding and cutting).Makes 1 dz.
Do ahead notes: These delicious little cakes will keep for a week or more. Reheat by baking in a 300° oven for 10 minutes
or until heated through. The crust willl be light and flaky.
2 cups glutinous rice flour
1/4 Cup cornstarch
3 tbsp white sugar
1 tbsp shortening
3/4 cups water
3 oz red bean paste
1/4 cup cashew nuts, chopped
2 cups) shredded coconut
1/2 Ib cherries or strawberries, to garnish
Combine rice and cornstarch with sugar. Work in shortening, add water and stir with a knife to form a dough. Knead 2-3 minutes.
Roll dough into a sausage shape and divide into 16 pieces. Shape into balls. Combine bean paste and cashew nuts. Divide into
16 portions. Make an indentation or hollow in each dough ball. Fill each with paste mixture, draw edges together to enclose
filling. Reshape into a ball.
Cook in boiling water 8 minutes, stir- ring gently to prevent sticking on bottom of saucepan. Remove balls with a strainer.
Cool slightly, then roll in coconut. Decorate each with half a cherry or strawberry. Store . at room temperature.
ASSORTED FRUIT FRITTERS
1 large firm mango peeled
4 firm bananas, peeled
4 slices fresh pineapple
all-purpose flour, for dusting
1'/4 tsp cinnamon
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup milk
2/3 cup cold water
vegetable oil, for deep-frying
Cut fruit into serving pieces. Combine flour and cinnamon and lightly dust fruit. To MAKE BATTER: Sift flour, baking powder
and salt into a bowl. Combine milk and water, and beat into flour to form a smooth batter. Strain before using. Dip fruit
into batter and fry in hot oil to cover until golden. Drain well. Arrange on serving platter. Sprinkle with icing sugar.
MONGOLIAN RICE Pudding
5 tbsp brown rice
1 cup water
2 1/2 cups milk
1/2 Cup sugar
1/2 Cup walnuts, coarsely chopped
114 Cup (60 mL) raisins ,cinnamon or nutmeg
Put rice and water in a saucepan. Cook until water has been absorbed. Add milk and sugar and cook over low heat until mixture
thickens. Add walnuts and raisins. Serve hot, sprinkled with cinnamon. SERVES 6
Are you hungry yet ??