2 C vanilla wafers, processed into fine crumbs
2 C walnuts, roasted (250 deg, 20 min) finely ground, but not to powder
2 C confectioner’s sugar
1/2 C cocoa
1/4 C light corn syrup
1/2 C rum
confectioner’s sugar
Combine first 4 ingredients, mix well
Combine syrup and rum, stir well to mix
Stir most of liquid into crumb mixture (save a little liquid to adjust texture to perfection)
Shape into 1″ balls
Roll in confectioner’s sugar
Store in airtight containers
2 med taro (about 3 lbs), skinned and grated
2 1/2 cups rice flour
1/2 cup cornstarch
4 2/3 cups boiling water or low sodium chicken broth
1 cup dried prawns, washed in hot water and pounded
1/2 cup fried onions
1/2 cup ground roasted peanuts
1/4 cup canola oil
Seasonings
2 T soy sauce
1 T sugar
1 t five spice powder
1/8 t black pepper
1 t salt
Garnishing ingredients
2 green onions, finely chopped
2 stalks of chinese celery, finely chopped
1/2 cup fried onions
1/2 cup ground roasted peanuts
Fry dried prawns till fragrant. Add fried onions, the taro and seasonings. Fry for 4-5 mins, dish up.
Put the rice flour and cornstarch in the saucepan. Gradually pour in the hot water and stir to mix well. Cook over low heat, stirring well until the mixture thickens slightly.
Stir in the taro mixture and the ground peanuts.
Grease 2 10-inch round baking pans and spread the mixture in them and smooth the top.
Steam for 45 mins.
Uncover the steamer and sprinkle the garnishing ingredients evenly over the tops of the cakes.
Steam for another 15 mins.
Allow to cool. Cut up and serve. If desired, can serve with sweet chili sauce.
3 eggs
1 C lowfat milk or soymilk
2 T sugar
1 t vanilla
1/4 t salt
3 C cornflakes, crushed
8 diagonally-cut slices french bread (I use my homemade whole wheat bread)
Fresh fruit cut up, sliced or 3/4″ cubes (use fruits of different colors e.g. strawberries, mangoes, kiwis, blueberries or any fruit you have!)
Honey, maple syrup or fruit jams or syrups
Line 15x10x1-inch baking pan or 2 smaller cookie sheets with foil , then parchment on top.
In a shallow bowl, whisk to combine eggs, milk, sugar, vanilla and salt.
Placed crushed cereal in another shallow bowl.
Dip bread into egg mixture then into crumbs to coat completely.
Place on baking sheet(s). Cover and freeze at least 1 hr, until firm. Or you can freeze for later use. Make sure it is covered airtight.
Preheat oven to 425*F. Bake 15-20 min or until golden brown, turning once.
Serve with fruit on top and honey/syrup as desired.
Mama Huang's Cookbook 