Black Sesame Rolls 芝麻卷
I used roasted whole black sesame seeds for this recipe. If your black sesames are raw, you can dry fry them in a pan using low heat with no oil. Keep turning and flipping them until they become aromatic and slightly puffed up. They will also become crispier than when they were raw. Taste test if you are unsure. On low heat, this will take approx. 15-20 minutes. These rolls are best eaten when freshly made. If you put it in the refrigerator, it will harden. You will likely have to steam it again if you had stored it in the fridge. Or put it in the microwave but the texture will not be as good when reheated.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Baked Crispy Tapioca Pudding 脆皮西米焗布甸
I’ve included the recipe for a simple black sesame paste but you can also use lotus seed paste, red bean paste, puréed chestnuts, taro paste, peanut butter, Kaya jam, chocolate sauce, Nutella, fruit preserves, just to name a few! No filling is also a great option! I wanted to make the crust simple with easy to find ingredients, so it’s not exactly a pineapple crust (as in the crust on the pineapple bun) but it’s very similar and it’s crispy. No crust is also an option. It’s actually how the original Hong Kong style baked tapioca pudding was made. Just finish with an egg-wash.
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Glutinous Rice Balls 糯米糍
The filling recipes included are black sesame/walnut and coconut/ peanut. But there are lots of variations you can incorporate…. Popular fillings include red bean paste, mung bean paste, lotus seed paste, durian, mango, ice-cream, or even meat fillings. With all soft fillings like durian and ice-cream, you’ll need to freeze them into ball shapes for easy wrapping. You may want to colour the skin with food colour or natural colour. I put Butterfly Pea tea in the coconut milk to make it blue. I used cooked glutinous rice flour to cover the outside of the skin. Roasted soy powder, shredded coconut and ground peanuts are also popular options. Storage: They can keep at room temperature for a day but best to freeze them if you’re not consuming on the day you make them. Thaw for approx. 2 hours or until it softens before eating. They taste quite fresh even after freezing.
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Glutinous Rice Balls 糯米糍
The filling recipes included are black sesame/walnut and coconut/ peanut. But there are lots of variations you can incorporate…. Popular fillings include red bean paste, mung bean paste, lotus seed paste, durian, mango, ice-cream, or even meat fillings. With all soft fillings like durian and ice-cream, you’ll need to freeze them into ball shapes for easy wrapping. You may want to colour the skin with food colour or natural colour. I put Butterfly Pea tea in the coconut milk to make it blue. I used cooked glutinous rice flour to cover the outside of the skin. Roasted soy powder, shredded coconut and ground peanuts are also popular options. Storage: They can keep at room temperature for a day but best to freeze them if you’re not consuming on the day you make them. Thaw for approx. 2 hours or until it softens before eating. They taste quite fresh even after freezing.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Black Sesame Soup Recipe
Also known as black sesame paste, Black Sesame Soup is a popular Chinese dessert. Made from black sesame seeds and glutinous rice, it has a nutty and fragrant flavour.
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Black Sesame Soup Recipe
Also known as black sesame paste, Black Sesame Soup is a popular Chinese dessert. Made from black sesame seeds and glutinous rice, it has a nutty and fragrant flavour.
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