Chinese cake recipie?!
they are small cakes, gelatinous on the outside and coated with shredded coconut. on the inside, they are filled with some kind of pudding/custard.
Answers: What are they called?
they are small cakes, gelatinous on the outside and coated with shredded coconut. on the inside, they are filled with some kind of pudding/custard.
Ms Diamond Girl: The asker is definitely not referring to moon cakes.
Mochi is Japanese and is not rolled in shredded coconut, for those who mentioned it.
There is no Chinese dessert/snack that comes to mind that is coated with shredded coconut, as coconut is not commonly used by the Chinese. It could be a more modern creation or perhaps you have recalled it wrongly as Chinese.
The 'gelatinous' quality is likely dough made using glutinous rice flour. Glutinous rice flour balls (tang yuan) with fillings such as red bean, peanut, black sesame are common. They may be boiled and served in a sweet soup, or rolled in sesame seeds or ground peanuts mixed with sugar. There are also deep-fried versions. But as I said I don't think there are any traditional versions using custard & coconut.
However, there are plenty of South East Asian (eg. Thai, Indonesian, Malay) desserts that have some sort of custard & use of grated coconut. If you are interested, the recipe for a popular Malay snack called Onde Onde is as follows:
Onde Onde -
8 screwpine or pandan leaves
300g (10 oz) glutinous rice flour
1 heaped tbl of tapioca flour or corn flour
Pinch of salt
Few drops of green food colouring
285g (10 oz) grated coconut, mixed with pinch of salt
150g (5 oz) coconut palm sugar (gula melaka), finely grated & mixed with 1 tbl castor sugar
Method:
1. Pound pandan leaves till fine, add water to 210 ml (7 fl oz). Add salt & green colouring. Strain and set aside.
2. Boil tapioca flour with 85 ml (3 fl oz) water over low heat, stirring till almost transparent.
3. Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir well and then gradually add in the pandan water to form a paste.
4. Work the paste on a flat smooth surface to become a firm smooth dough. If it is too soft, add a little flour. Divide dough in 4 parts. Roll each part in a long roll and cut into 12 pieces. Keep any uncut dough in a bowl covered with a piece of cloth.
5. Bring to boil a big saucepan of water. Take 1 piece of cut dough, roll with your palms till well rounded. Make a depression, fill with 1.5 tsp of grated palm sugar in the center and seal the ball well. Repeat process with the rest of the dough. Put the finished balls into the boiling water and boil until each ball floats. Keep each floating ball boiling for another 2 mins to dissolve the sugar inside.
6. Remove the balls using a strainer, shake off excess water and roll the onde onde in grated coconut. Bite into the soft balls and savour the sweet liquid palm sugar within. Enjoy!
http://chinesefood.about.com/od/desserts...
Bean cakes or lotus cakes?
mmmm. chinese
Mid-Autumn Moon Cake Recipes
China
Makes 2 dozen
Ingredients:
1 can (17-1/2 ounces) lotus seed paste
1/4 cup finely chopped walnuts
Dough
4 cups all-purpose flour
1/2-cup non-fat dried milk powder
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar 1/2 cup solid shortening, melted and cooled
1 egg yolk , lightly beaten
Proceedure:
1. Mix lotus seed paste and walnuts together in a bowl; set aside.
2. Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.
3. To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture in center of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.
4. Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.
Durian Paste Agar-Agar Moon Cake
Ingredients:
"0 . : The ""Egg Yolk""
3 g : agar agar powder
50 g : sugar
170 ml : water
2 g : pandan, leaves, fresh (screwpine leaves)
25 g : durian, meat, fresh
55 ml : coconut, milk, fresh
2 g : food colouring, yellow
0 . : The Durian Paste
16 g : agar agar powder
200 g : sugar
250 ml : coconut, milk, fresh
430 ml : water
4 piece : pandan, leaves, fresh (screwpine leaves)
230 g : durian, meat, fresh
2 g : colouring, yellow
0 . : The Moon Cake Skin
16 g : agar agar powder
200 g : sugar
250 g : pandan, leaves, fresh (screwpine leaves)
425 ml : water
50 ml : coconut, milk, fresh
2 ml : food colouring, green
Preparation:
The "Egg Yolk"
Combine the water, agar-agar, sugar, and screw pine leaves and bring to boil. Remove the leaves and stir in the durian meat, coconut milk, and colouring.
Slightly cool the content before filling into ice tray. Leave aside to set.
The Durian Paste
Combine the water, 250ml puree coconut milk, agar-agar and screw pine leaves and bring to boil. Remove the leave and off the flame. Stir in the durian meat and colouring. Stir-well. Immediately pour into the 19cm equal squares (As a guide, cut a piece of paper slightly shorter in width of the 6cm square plastic moon cakes moulds)
Drop the ""egg yolk"" into the centre of each square. Press down the ""egg yolk"" and level durian paste. Leave aside to set. Cut into squares.
The Moon Cake Skin
Combine water, agar-agar sugar and screw pine leaves and bring to boil. Add coconut milk and colouring. Turn off heat when it boils. Fill each of the moulds with 3 dessert spoons of the content. Allow to set slightly before placing each square piece of durian paste. Immediately fill the space of the mould with the remaining boiling mixture. Leave aside to set. Chill well before serving."
Mooncakes
Songp'yon From Korea
5 cups rice
1 tablespoon salt
food colors
2 ounces. mugwort
10 chestnuts
1/2 cup sesame seeds
10 jujubes
1 cup sweet bean flour
1 teaspoon salt
2 tablespoon honey
2 tablespoon sesame oil
1/2 cup sugar
1. Wash the rice, soak it for a while and drain. Grind the soaked rice very finely adding salt and strain.
2. Peel the chestnuts, boil them and put through a sieve. Pit and chop the jujubes finely. Fry the sesame seeds and simmer the sweet bean flour with 1/2 cup sugar. Then mix each ingredient with salt and honey.
3. Divide the ground rice into there equal parts. Add the food color to one-third along with boiling water and knead it into dough. Add boiled chopped mugwort to the second part and knead. Add boiling water to the rest as it is and knead it into dough.
4. Fill the dough pieces with the #2 filling and shape them into half-moon-shape rice cakes.
5. Stream the half-moon rice cakes and brush them with the sesame oil.
hope these help. good luck and enjoy.
Mochi?
I derno, but from what you just described, I would say mochi.
i wonder if you are refering to the chinese Mochi.