rolling in the deep

It is typical of chinese restaurants to serve "buchi" for dessert - that round sesame seed covered fried balls of glutinous rice flour with red bean paste filling. It is my of my favorite chinese treat and I finally was able to experiment making it a few days ago using 'ube' or purple yam paste for the filling.

Purple Yam Fried Mochi
ingredients:
- glutinous rice flour
- warm water
- sesame seeds
- bottled or homemade sweet purple yam
- oil for frying

how to:
- combine warm water and glutionous flour until you have a 'dough'
- form into pingpong sized balls. form the purple yam into smaller balls as well
- slightly flaten the rice flour balls and wrap around the yam balls and seal the seams
- roll in sesame seeds and deep fry until golden

I could not give you exact measurements for the recipe because I just sort of eyeballed everything. The fun is in the experiment so enjoy the process!!

Comments

The most egg-cellent sandwich ever!

Simple ingredients does not mean boring sandwiches! Japanese Egg Sandwich Ingredients: - 3 soft boiled eggs, peeled - 1 1/2 tbsp. mayonnaise - 1/4 tsp Dijon mustard - 2 sliced sandwich bread - 1 cup shredded cabbage (wilted with a pinch of salt) *** optional - salt and pepper to taste how to: - chop 1 egg and combine with mayo, mustard, salt and pepper in a bowl - spread over a bread slice, top with the remaining 2 whole egg - top with wilted cabbage - cover with remaining bread slice pressing slightly to hold the shape. - slice and serve

dressing up desserts

I had just purchased a half gallon tub of ice cream and wanted to dress it up by making waffle cups. I knew it is made of the same batter as pancakes but without a waffle cone or cup maker I have a general idea on how I can make it into a basket shape and make it crispy. So I started by making pancake batter (again feeling lazy I used boxed mix) and thinned it bit with a little more milk. I cooked them as you would a pancake but since it was a thin batter you have to be careful in flipping it as it is more delicate. When it has cooked I arranged them on an inverted slightly greased muffin pan then I bake them at 100 degrees until they were crispy - I did not want to bake them at higher temperature for fear of burning them so I baked at a lower temperature for longer time. dessert time!!!!

caramel apples!!!

... I grew up in a country where Halloween isn't really celebrated with all the hoopla of jack-o-laterns, halloween parties and trick or treating... the highlight of my childhood halloween was a contest amongst us kids on who can make the biggest ball of wax from candle drippings and the occasional scary story... ... 6 Granny Smith apples 6 wooden sticks 1 (14 ounce) package individually wrapped caramels, unwrapped 2 tablespoons water 1/2 teaspoon vanilla extract 1 1/2 tablespoons coarse sea salt 1 cup semisweet chocolate chips

My KitCHEn Experiments

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