It has been a long while since I last made this kuih/cake. I’ve been having huge craving for the past few weeks and finally made some. I freeze some of it up in case of future craving. The name “angku kuih” or in English translates as “red tortoise cake” is a type of traditional glutinous rice cake with mung bean fillings that’s made into an oval shaped like the back of a tortoise. This kuih/cake is usually used for prayers, during birthdays or baby full moon because it’s symbol of longevity. Normally made with red coloring but I decided to make it with natural color of purple using purple sweet potatoes. The recipe I am using here is the same one that I used before. You can check out some of the step by step pictures here .
Sunday, March 30, 2014
Monday, March 24, 2014
I often have to remind myself not to buy too many apples but I still get carried away and overstocked them. I usually used them in juice but my doctor advised me to cut back on that as it is better to eat them than juicing it. Since I still have a big bag in the fridge and I need to clear them up before I fly back to Malaysia I decided to peel them all and cook it down. With 10 large apples I managed to cook it down to 4 cups. This recipe makes about 20 medium size tartlets and I share them with my zumba buddies. These mini tartlets are the perfect little dessert.
Saturday, March 15, 2014
I made this last summer and only get a chance to post it now. Mangoes were so cheap a few months ago and I bought a whole case of it. A case of 13-15 fruits cost less than $7.00. Carlos is not a fan of mango so I have to eat it all by myself and I gave some to my neighbor. I ate some fresh and used some of it to make mango sorbet. This sorbet is creamier than other fruit sorbet because it has less water content in the fruits. It is light, refreshing and full of mango flavor. This is a beautiful dessert to serve after a heavy meal.
Sunday, March 09, 2014
Wednesday, March 05, 2014
I don’t buy ricotta cheese often as I just use it for making lasagna. I still have half a tub leftover from the last lasagna I made and I need to finish it before I go on my vacation. I am trying to clear up any perishable in the fridge as I know Carlos won’t be doing any cooking when I am away. I wanted to make ricotta cheese cake but I don’t have enough of it so I decided to just put it into this cake. Since I still have a lot of lemons on the tree I decided to pick a few and used it in this cake. This cake had a dark exterior; almost like a crust but the inside was moist, tender, tangy and great buttery crumb. It can be served as it is or pair it with fruits or with some whipped cream.