I love your cooking show. I have been cooking the dishes that you have been teaching on your cooking show. I love you ma ma Maria. I also would like to send my condolences to you and your family.
肥媽 Maria Cordero RU-vid Live - February 23, 2020 Recipe English Version Water Chestnut Cake (RU-vid video starts at 0:48.) Ingredients: Water chestnut flour - 200g for softer texture (smooth top) or 250g for firmer texture. (Cautious: Using 200g water chestnut flour will result in a watery texture when steamed. Please DO NOT throw away. Make sure to refrigerate it overnight and it will become jelly-like the next day.) Fresh chestnuts - peeled and cut into small pieces. DO NOT crush them to avoid losing the juice. Liquid ingredients: Water - 720g (3 cups) plus an extra 43g (1/3 cup) for evaporation when cooking (this is to dissolve the sugar) Water - 240g (1 cup) (this is to dissolve the water chestnut flour) Sweetener Ingredients: Rock sugar - 40g or to taste (for the sweetness) Cane sugar - to taste (for the dark color) (Using two different types of sugar will give sweetness and a dark color or you can just use one type of sugar of your choice.) Methods: 1. In a mixing bowl, add in about 200g of water chestnut flour and 240g of water. Mix until all flour has dissolved. Set aside for about 5 minutes for the batter to rest. 2. In a cooking pot, add in 720g plus an extra 43g of water, add rock sugar, cane sugar, and cook until sugar has melted. 3. Stir the water chestnut batter prepared in Step 1 because flour tends to settle at the bottom after a while. 4. Slowly drizzle in water chestnut batter into the cooking pot and stirring the mixture at the same time. 5. Keep adding the water chestnut batter and continue stirring the mixture until you get your desired consistency and make sure all water chestnut flour batter has dissolved completely. For thicker batter, will result in a firmer texture when steamed. For watery batter, you will get a softer texture when steamed. 6. Add in freshwater chestnut pieces and mix well. Turn off heat. 7. Transfer to steam proof container. The cake will expand when steaming so leave room in the container and do not fill all the way up. Tap container on countertop to release air. Smooth out the top. 8. Steam for about 30 minutes. 肥媽 Maria Cordero RU-vid Live - February 23, 2020 Recipe English Version Sweet Glutinous Rice Balls “Tang Yuan” in Ginger Syrup (RU-vid video starts at 6:13. Skip 18:54.) Ingredients: Glutinous rice flour - about 250g (this is my estimate. Please refer to below RU-vid video.) Water - 80g (optional to use half hot water and half cold water for chewy texture) Coldwater - a bowl (to shock the cooked glutinous rice balls for chewier texture) Filling ingredient: Cane sugar - cut into bite-size pieces Ginger syrup ingredients: Water - about 2 cups Cane sugar - 1 slab or more Ginger - sliced (optional) (adjust these ingredients to your preference) Methods: 1. In a mixing bowl, add in glutinous rice flour and water. Mix and knead until it forms a dough. Set aside and let the dough rest to absorb the liquid. 2. In a cooking pot, add in 2 cups of water, cane sugar, ginger slices, and bring to a boil and cook until the cane sugar has melted. This is the ginger syrup. 3. In another cooking pot, add in plain water and bring to a boil. 4. To assemble the glutinous rice balls, grab a tiny piece of dough prepared in Step 1. Flatten it, fill with a bite-size piece of cane sugar, seal it and roll it between with stretched-out palms into a ball. 5. Continue with the rest of the dough. 6. Add all the glutinous rice balls into the plain water first. Cook until they float to the top. 7. Immediately transfer all cooked glutinous rice balls to a bowl of ice-cold water to shock them briefly for a chewier texture. 8. Finally, transfer all cooked glutinous rice balls to the ginger syrup pot and bring to boil. Serve.
Australia...April 2020.....I came across this programme by chance and it’s absolutely a smash.!! 😍. I enjoy your Cheap Eats show with “LokHo” and can’t buy the DVDs coz it’s out of publication. I hope you do cookbooks and I want to buy them. Your children and grandchildren are very lucky.
