Tag Archives: sweet

THE Mango Sticky rice…

26 Feb

Mango Sticky rice. I think i could die because my stomac would explose after eating too much of it. In the end, i nearly had one everyday, and i had to buy one in the Airport just before leaving Thaïland because i would miss it too much otherwise.

It’s one of the simpliest receipe ever: mango, sticky rice and coconut milk. Sometimes the most basics things are the better.In  Thaïland, you find it in plastic bags most of the time, on the markets. In Laos, it was in restaurants. But my favorite were the one from Laos, while it’s supposed to be from Thaïland…

But not all Mango Sticky rice are good. Some don’t have enough coconut milk or aren’t sweet enough, so it ends up being not really not. I think i’ll try it with vanilla sugar back home to give even more flavor.

The receipe? Here it is, but if i were you, i would add more coconut milk. I also add here vanilla sugar but i haven’t tried the receipe so far. I think this one needs some improvements, but i’ll try to modify it when i will have a proper kitchen.

Ingredients:
– 1 ripe mango
– 2 cups of sticky rice soaked overnight
– half a cup of coconut milk
– 4 table spoons of sugar
(- 1 table spoon of vanilla sugar)
– half a tea spoon of salt
– 1 tea spoon of rice flour
– 1 table spoon of fried mung bean

Steam the sticky rice around 10mn and remove it to the mixing bowl. Heat up the coconut milk and then add sugar and salt. Still until it dissolves.
Add 3/4 of the coconut milk in the mixing bowl with the sticky rice land stir well with a lid, then cover with a lid. Let the rice absorb the coconut milk for 15 mn.

Cook the remaining milk with rice flour and stir again until it dissolves.
Tranfer your rice in the plates, cut your peeled mango and top the whole with the coconut milk that you previously cooked. You can use the fried mung beans to give a little crispy.

I prefer to eat it when it’s still warm, but you can also wait if you prefer.

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Pineapple-Bouddha’s hair fruit

4 Jan

This isn’t a bouddha’s hair fruit. I was given this fruit which is a mix between pineapple and bouddha’s hair. The taste is really really seet, and it’s delicious. What’s cool is that you don’t have as many seed as the bouddha’s hair, but still you have a similar taste and it’s easier to eat. Yum yum! I’m gonna miss this fruit back home.

LuCa

25 Dec

This isn’t my recipe but one of my friends. It’s simple and really nice!

Ingredients:
– Chocolate
– Plain Cereales

Melt the chocolate, put cereals in it and then make some small piles of the mix. Wait long enough for the chocolate to harden.

Brown Sugar Cake

16 Dec

A Taiwanese dessert recipe

Ingredients for 4:
– 60g of cake flower (flour if you don’t have)
– 12g of Potato starch
– 60g of molasses
– sugar
– 30g of oil
– 2 eggs
– 3g of soda powder
– sesame

Put soda powder in 10g of water. Mix the cake flower and the potato starch, add molasses, sugar (as you want but we put around 2 spoons and i think it was enough as there’re the molasses), oil and the 2 eggs while mixing.  Pull the soda powder, mix again, and put everything into your mold. Put two glass of water into your cooker pan and your mold. I guess bain marie is ok if you cover both ustensils, because it’s supposed to cook with the steam water. It takes around 30mn. Use the knife to see if it’s cooked. Add sesame.

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Dessert Taiwanais: Gâteau au sucre roux

Ingrédients pour 4 personnes:
– 60 g de farine
– 12g de Maïzena
– 60g de mélasses (ou sirop d’érable si vous ne trouvez pas, mais le résultat sera nettement moins bon)
– 30g d’huile
– 2 oeufs
– sucre (selon ses désirs, mais 2 cuillères à soupe sont suffisantes pour moi, vu qu’il y a déjà la mélasse)
– 10g d’eau
– 3g de poudre de bicarbonate
– sésame

Verser la poudre de bicarbonate dans 10g d’eau. Mélanger la farine et la maïzena, rajouter la mélasse, le sucre, l’huile et les œufs tout en mélangeant, rajouter la poudre e bicarbonate. Verser dans votre moule, et mettre le moule dans le cooker avec 2 verres d’eau. Peut-être que la technique du bain-marie pourrait marcher si on couvre aussi le récipient contenant l’eau bouillante (à tester). Laisser couvert environ 30mn. On peut utiliser le couteau pour vérifier la cuisson. Sortir du cooker, rajouter des graines de sésame.

Cloudy Cupake

10 Dec

Cupcakes. The first i really try. I’m not usually fond of those cakes, but i had to try some at least. So I picked the coffee one, and a French custard (to not say lemon custard).

The lemon one is quite nice, even though i think that the cream is too heavy (but i think that’s normal, i mean it’s like American chantilly which is a way heavier than French one).

The coffee one however is an absolute not good. It doesn’t taste like coffee at all. Really disappointed by this one.

In the end, if you want a sweet treat, you can try the fruit ones i guess, that’s ok.Count around 70 TWD for a cupcake.

Cloudy Cupcake
Eslite Basement
Xinyi Area

MRT: Taipei City Hall

Boite de Bijou

9 Dec

I wanted to try it. I asked for a Far Breton, a Gâteau Basque and a Chocolate Kougelhof. I asked if i could eat there, and they told me ok. However if you wan to eat the cakes, you have to buy a drink (and when the drink is more expensive than the cake, it’s slightly bothering. Otherwise the shop is really nice and cozy and the cakes are well displayed. With Wendel it’s my favorite concerning the design of the shop.

The far breton was sooo small, only for one person (which is great in my case). Only a single prunce inside the far. The flan was nice and well done.

The chocolate-orange Kougelhof was also nice. Maybe a little too smooth because usually it’s a little harder (here you could squeeze it like a crêpe), but the taste was there. I’ll try the Panetton next time, and maybe the “Galette des rois” since it was nice.

The Gâteau Basque…Ok, this is a little bit special. Because i was expecting a real Gâteau Basque, that i have been waiting for more than 3 months now. SO i was really eager to try it. But tadam, when i cut it…no custard. I was sooooo disapointed. There were Maroons instead inside. WTF! Maroon in a Gâteau Basque? Have you ever seen that? I was thinking that again it was one of the Taiwanese thing and i was really getting fed up with it, but actually the taste was quite nice. The maroons are melting in the mouth, and the cake in itself is harder that a real Gâteau Basque, so it goes well and it’s not too heavy. Of course i wasn’t satisfied because it wasn’t the real one, but if you don’t take it for a Gâteau Basque, that’s good.

So far that’s my favorite with Sadaharu Aoki, but i haven’t really tried pastries yet, only cakes, so that’s not the same. I have to check the pastries next time. However the bread was too cooked, you can tell by the look, so i would rather go to Lalos. As in France: a good bakery is not a good pastry shop! (except for Des Gâteaux & du Pain).
I also saw that some MOF confiserie have been there and that their pastry chef was one of their students.

Lizhu Road ln 109
MRT: Liuzhangli

Shanghai Rose Biscuit

8 Dec

I was offered a Rose biscuit from Shanghai, so i tried it. It’s between a “sablé” and a nougat. Really sweet and the rose taste isn’t too strong, which is quite good because i think that rose can easily be disgusting if it’s too strong. It seems that Chinese and Taiwanese typical pastries are either crumbly or “feuilleté” (i don’t know the proper translation).

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