No-Frills Recipes ... cooking, baking & excerpts on travel

I combined the red bean paste and lotus paste to make what I refer to as a 'two-toned' mooncake.  Other than the traditional sweet red bean paste and lotus paste mooncakes, these days you can find a great combination of different flavoured mooncakes.  Baked Red Bean Lotus Paste Mooncake ~ 2018 ~   红豆蓮蓉月饼 Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Filling 420 gm red bean paste (store bought) 120 gm lotus paste (store bought) 8 gm melon seed kernel, lightly toasted Method 1.   Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours.  (I let it    rest for 4 hour s). 2.  Scale red bean filling to 35 gm each, add in some melon seed kernel.  Scale lotus filling to 1...

This is a delicious and easy pancake but instead of milk I used thin coconut milk.   Since coconut milk is lactose free, it can be used as a milk substitute by those with lactose intolerance.   The natural sweetness of coconut milk does add extra flavour to these panckes.  They are light, delectable, moist with a slight hint of coconut.  Great to go with fresh fruit and here I've served them with honey and persimmon. Dairy-Free Coconut Pancake ~  椰子薄饼 Ingredients 150 gm self-raising flour 1 Tbsp sugar 1 large egg, lightly beaten 200 ml thin coconut milk 1/4 tsp salt Oil for frying Honey, maple syrup and fresh fruits of your choice Method In a bowl, whisk together self-raising flour, sugar and salt.  Make a well in the centre and add in the lightly beaten egg. Mix well. Gradualy add in the coconut milk and mix till free from lumps.  Let rest for about 20 mins. Stir again before using. Place cooking oil in a non-...