1 C glutinous rice flour
1 C cold water
1/2 C sugar
Fillings: black sesame seed paste, lotus bean paste,red bean paste
Mix all ingredients.
Microwave on high for 3 mins.
Take out and stir well.
Microwwave 3 more min on 80% power.
Allow to cool till one can handle the paste.
Flour hands to handle the paste.
1 stick of unsalted butter
6 oz bittersweet chocolate (I also use dark chocolate 72%)
1 1/2 C sugar
3 large eggs
1/4 cocoa powder
1/2 t salt (use 1/4 t if use salted butter)
1/2 cup plus 2 T flour
1/2 cup of chopped walnuts or pecans (optional)
Preheat oven to 350 deg F. (325 deg on convection bake)
Line 8″ sq pan (or 9″ sq pan) with parchment, leaving an overhang on all sides.
Put butter and chocolate in a glass mixing bowl. Microwave on high 1 min. Stir until all chocolate is melted.
Stir in the sugar, then the eggs until combined.
Combine the cocoa, salt and flour in a separate bowl.
Fold in flour mixture till combined. Add nuts if desired.
Pour batter into pan. Bake 35 min or until a toothpick inserted in the center comes out with moist crumbs. (For my home oven set at 325 deg on conv bake, 8×8″ pan, 37 min was perfect, if 9×9 pan, 35 mins).
Let cool in pan 15 min, then lift from pan using the parchment and allow to cool on wire rack.
Cut with a plastic knife (while still slightly warm is best).
May serve warm with vanilla icecream.
Ingredients:
3/4 – 1 C sugar
1/2 C canola oil
2 eggs
1 t baking soda
1 t baking powder
1/4 t salt
1/2 t vanilla
1/2 t banana extract
3 large or 4 med bananas , mashed
1 C flour (or 2 C flour if oatmeal is not used)
1 1/4 C oatmeal
1/2 C chopped nuts
Preheat oven at 325 deg. (300 deg in convection oven).
Cream oil and sugar.
Add eggs and beat till well blended.
Add bananas and mix well.
In a separate bowl, mix flour, salt, bp, bs, and oatmeal. Add to banana mixture and stir gently till well mixed.
Add nuts and stir in.
Bake at 325 deg. in 2 small loave pans or 4 mini loaf pans 45-50 min or until a knife or skewer inserted comes out clean.
Mama Huang's Cookbook 