Category: Food

Steamed Black Bean Spareribs-Microwave Magic

Steamed Black Bean Spareribs-Microwave Magic

I am the happy owner of Anyday Cookware, a set of bowls designed for the microwave.  A podcast junkie, I am hooked on “All Things Chang”.  That is Dave Chang, chef, restauranteur, face, and creator of the Momofuku Empire.  He has waxed poetically about microwave cooking and I figure if it is good enough for him…why not?

What I really wanted to do was adapt well-loved dishes to the microwave.  Lucky me, dishes that I normally steam,  microwave beautifully.  Bonus, not only is the cooking time shortened, but the process is simplified.  No messing with steamer racks, or a large wok or pan to steam in.  You cook in the same bowl you use to prep the dish. How cool is that?  If you hate washing dishes like me, this is a HUGE.

I started with Steamed Eggs with Chinese Sausage and Mushrooms and was rewarded with a silky smooth custard in minutes.  A parade of down-home Chinese steamed dishes followed, Steamed Pork Patty, Steamed Chicken, Lop Cheung, and Mushrooms, and now, Steamed Black Bean Spareribs.

I adapted a recipe from the site Made with Lau.  Inspired to archive his chef father’s cooking, Randy Lau created Made with Lau featuring videos of his chef-father cooking classic Chinese dishes, in particular Cantonese dishes.

The Lowedown on Lau

His are the dishes of my childhood. The videos are easy to follow and more importantly, the recipes work.  His father speaks in Cantonese, so I get to brush up on my Chinese skills, while learning how to make a great dish, win-win!  My family is from the same region in China and listening to him feels like being home with my grandparents, aunties, and uncles.  Randy does a yeoman’s job translating his Dad’s cooking wisdom and his recipes into English.

The Wrap

After each cooking session, the family gathers around the table to enjoy the fruits of Daddy Lau’s labor.  They give the background and history of the dish and additional cooking tips.  It is the perfect way to round out each segment.  Made with Lau is a gem and I hope you check out their site.

The Dish

Black Bean Spareribs is a family favorite which until now, we only have when we are out for Dim Sum.  The spareribs are steamed with chilis, fermented black beans, which have lots of umami, and seasonings.   As soon as Made with Lau posted the video recipe I jumped at the chance to try it.  My biggest deviation was cooking it in the microwave instead of steaming.  Worked like a charm.

Use pork spareribs cut into bite-size pieces or you can cheat and use boneless pieces of pork.  Both are equally tasty.  Chinese markets carry ribs cut into 1-inch segments so if you are close to an Asian market go for it…don’t cut them yourself.  It’s a lot of trouble and invariably you will have shards of bone in the cut ribs-no fun. For boneless, use pork belly or pork butt for this dish.  It shouldn’t be too lean, the fat contributes both flavor and tenderness to the dish.

Fermented black beans can be found in Chinese grocery stores.  Salted and fermented black soybeans are pungent and full of umami.  A little goes a long way but it does keep well in the fridge.  There is a black bean sauce in a jar that might be a suitable sub, you would need to adjust for salt and some of the seasonings.  I haven’t tried it yet.

This is Cantonese soul food.  Serve with steaming bowls of rice and a green veggie dish like stir-fried pea sprouts.

 

Steamed Black Bean Spareribs-Microwaved

Cantonese dish generally served at teahouse for Dim Sum. Microwaved instead of steamed! Fast, easy and delicious.
Course dim sum, Main Course, Muffins
Cuisine Asian
Keyword Black beans spareribs, Cantonese cooking, dim sum, steamed pork with black beans
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

  • 1 lb spare ribs (baby back ribs) cut into 1-1.5 inch pieces or sub 1 lb. pork belly or pork butt cut into bite-sized pieces.
  • 1 tbsp cornstarch for rinsing ribs

Bowl 1

  • 0.50 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp Shaoxing wine
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1-2 tbsp water or low sodium chicken stock Add if using microwave to cook

Bowl 2

  • 1 tsp dried mandarin orange peel optional, small thumbnail sized piece
  • 1 clove garlic minced
  • 1 tsp ginger minced

Bowl-3

  • 1 tbsp fermented dried black beans rinsed and dried, smooshed
  • 1 tsp sesame oil
  • 1 tbsp cornstarch for pork
  • 0.50 tsp vegetable oil

Garnish

  • red chili pepper, deseeded and deveined a few slices, optional
  • 2 green onions sliced

Instructions

  • Place our fermented black beans in a bowl, and rinse them under running water for 15-20 seconds. Gently massage the beans as you do this. Drain the water, and set the bowl aside to let the beans rehydrate for a couple of minutes then smoosh them with the back of a spoon. Set aside
    Soak orange peel in warm water, set aside for 10-15 min. Once soft, dice.
  • Slice red chili pepper and green onions. Set aside
  • Rinse and dry ribs and place in bowl. Add cornstarch to the ribs, and massage the ribs around to evenly mix the cornstarch around the surface of each rib.
  • Rinse the ribs in running water for 1 to 2 minutes, massaging the ribs as you go. Pour out all of the water, and press and squeeze the ribs against a colander to get rid of excess water.
  • Wrap the ribs in a thick paper towel, pressing and patting to absorb moisture.
  • Place ribs in a large microwavable bowl. Make marinade.
  • Combine salt, sugar, light soy sauce, oyster sauce, Shaoxing wine in a small bowl. Mince garlic, ginger, orange peel, and add to a second bowl.
  • Add soy mixture and ginger-garlic mixture to bowl of ribs. Mix and massage the bowl of ribs well. Approximately 45-60 seconds to blend.
  • Add black beans to the bowl of ribs, mix well.
  • Add sesame oil and cornstarch. Mix the ribs to evenly coat each rib with cornstarch. Spread out evenly in bowl. Sprinkle chilis on top and drizzle with remaining 1/2 tbsp of oil. Cover with lid, open the vent on lid if it has one, or leave lid slightly ajar on bowl.
  • Microwave on full strength for 5 minutes. Remove, careful it's hot and stir mixture. If it seems dry or the sauce is too thick add 1-2 tablespoons of water or stock. Scatter green onions on top. Place lid back on and microwave for anouther4-5 minutes.
  • Remove from microwave and allow to stand for 30-60 seconds. Serve with lots of rice.

Notes

Heat wok on stove, placing a steamer rack in the center of the wok. Add enough boiled water so that it just barely covers the entire steamer rack.  Transfer the ribs into the plate you'll be steaming with, being careful not to let any ribs be covered by one another. Add the chili pepper slices, and pour vegetable oil on the ribs.
Cover the wok, set the stove to its highest heat setting, and steam the spare ribs for 20 minutes.
After 20 minutes, turn the heat off, uncover the wok, garnish with the green onions and serve.
Cornbread Cake with Blueberry Balsamic Glaze-More Joy!

Cornbread Cake with Blueberry Balsamic Glaze-More Joy!

Continuing on my “All Things Joy” thread.  Joy Cho, creator of Sour Cream Gem Cakes posted yet another winning snack cake (in Eater this time), a stunning Cornbread Cake with Blueberry Balsamic Glaze.  I literally ran to my kitchen to try it.  Like her Mochi Banana Bread, this is simple, easy to make, and delicious.  Instead of sweet rice flour, cornmeal is added to all-purpose flour along with sour cream and butter to create a moist, tender, rich cake.

Think of it as a sweet, light, fine crumb version of cornbread with a killer glaze. The eye-catching blue-purple topping plays off the yellow cornmeal perfectly, it’s a showstopper. With plump, ripe blueberries at the farmer’s market now, this is a no-brainer recipe to try. In all honesty, I am already thinking of substituting mochi flour for some of the all-purpose flour to add that zingy texture to this cake too.  Mochi madness persists.

The cake is simple to make.  Combine the dry ingredients, in this case, all-purpose flour, cornmeal, baking powder, and baking soda.  Add to the wet ingredients which include butter, sour cream, honey, and eggs.  Alternate the dry ingredients and milk adding in two steps.  The batter may look a little curdled but it’s fine.  Pour into an 8×8 baking pan and bake for about 30 minutes.  Shoot for a thermometer reading in the range of 195-200 or a clean toothpick stuck in the center for doneness.

True Grit

Stone ground cornmeal tends to be grittier than conventional supermarket cornmeal.  Bob’s Red Mill leaves the germ and bran as well as some of the hull in their cornmeal.  I’m not a fan of gritty cornbread so I used Bob’s Red Mill Corn Flour which resulted in a cake-like fine crumb texture.  If you like a loose crumb and a little bit of grit cornbread, use the fine-grind stone ground cornmeal.  If you are a glutton for grit, use the medium grind…but don’t come crying to me.  Conventional supermarket cornmeal  (like Albers) does not have the hull or germ so it will not be very gritty, perfect for my kinda cornbread.

Icing on the Cake

Make the glaze while the cake is cooling.  Mash blueberries and let it sit and macerate for a couple of minutes and then add powdered sugar.  The recipe calls for one cup of sugar, I used an extra 2 tablespoons to thicken it up.  The color is delightful and plays off the cornmeal cake.  I also added some crushed freeze-dried blueberries to amp up the flavor and color, totally optional. Trader Joe’s has an array of freeze-dried fruits including blueberries.

Yet another simple and delicious cake from Joy Cho. Its berry, berry good.

Cornbread Cake with Blueberry-Balsamic Glaze

A delicious, beautiful snack Cake by Joy Cho. Cornbread Cake with Blueberry-Balsamic Glaze.
Course Cake, Dessert
Cuisine American, Asian-American
Keyword blueberry, blueberry balsamic glaze cornbread cake, corn flour, cornbreadcake, cornmeal, joy cho
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12

Ingredients

For the cake:

  • ¾ cup (105 grams) all-purpose flour
  • ¼ cup plus 2 tablespoons yellow cornmeal (55 grams) if using stone ground corn like Bob's Red MIll, use corn flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 stick (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 teaspoons honey
  • 2 large eggs at room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup plus 2 tablespoons whole milk at room temperature
  • cup (80 grams) full-fat sour cream, at room temperature

For the glaze:

  • ¼ cup fresh blueberries
  • ¼ teaspoon balsamic vinegar or substitute vanilla
  • 1 cup (120 grams)powdered sugar, spooned into the measuring cup, and leveled off, plus more as needed I needed an additional 2 tablespoons of sugar
  • Kosher salt

Instructions

  • Preheat the oven to 350 degrees. Lightly grease an 8-by-8-inch square cake pan with nonstick cooking spray. Line the bottom with parchment paper, leaving a two-inch overhang on the sides (to make it easier to remove the cake after baking), and grease the parchment.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the butter with an electric hand mixer or in a stand mixer fitted with the paddle attachment until smooth. Add the sugar and honey and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula.
  • Beat in the eggs one at a time, scraping the bowl after each addition, then beat in the vanilla.
  • Add half of the dry ingredients to the egg mixture and beat just until combined. Carefully beat in the milk and sour cream, then beat in the rest of the dry ingredients just until the batter is smooth.
  • Transfer the batter into the prepared pan and smooth the surface with an offset spatula. Bake the cake for 30 to 35 minutes, rotating the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean.
  • Let the cake cool for 15 minutes, then gently run a knife around the edges to loosen. Using the parchment sling to assist, transfer the cake to a cooling rack.
  • Make the glaze: Thoroughly mash the blueberries in a medium bowl with the back of a large spoon. Let the berries macerate for a minute or two. Add balsamic vinegar, powdered sugar, and a few pinches of salt to the bowl and whisk until smooth. The consistency of the glaze should be pourable but not overly runny — if needed, add more powdered sugar, a tablespoon at a time.
  • Set out a rimmed baking sheet. When the cake is completely cool, set the cooling rack (with the cake on it) over the parchment or baking sheet. Pour the glaze over the cake, spreading it to the edges and letting it run down the sides. Allow the glaze to set completely before slicing and serving.
Mochi Banana Bread,The Cho-sen One

Mochi Banana Bread,The Cho-sen One

I think of myself as a pie person but lately, I have found myself baking cakes.  Not fancy multi-layer show-stopper cakes, simple one layer, easy to make, snacking cakes.  That grab-and-go type treat, unfussy, portable, the bar cookie of cakes.

Brooklynite pastry chef, Joy Cho, first caught my attention with her amazing Sour Cream Gem Cakes Made with sweet rice flour and AP flour, the cakes are tender, moist with a bit of springiness. The rice flour gives it that zing that sets them apart from traditional cakes.

The Joy of Snacking Cakes

Her Mochi Banana Bread and Sour Cream Chocolate Chip Snack Cake are a rift on her Gem Cakes.  Baked in an 8×8 pan and cut into squares, they’re the low maintenance but no less yummy cousins to Gem Cakes.

The combination of all-purpose flour and sweet rice flour once again makes them springy yet still tender and moist.  The butter and sour cream add flavor and richness.  The banana cake calls for just ONE banana.  Who doesn’t have one over-ripe banana sitting forlornly on the kitchen counter?  No more waiting for more bananas to ripen to make banana bread.   The toppings add more texture and flavor. Besides nuts and coconut, try chocolate chips or toffee bits.  Doesn’t that sound tasty?

So Berry Good

Strawberries are in season so I tweaked the Mochi Banana Bread to make Mochi Strawberry Pistachio Cake Bars.  Delicious, but I still like the banana version best.  Substitute the same volume of macerated strawberries for the banana.  Sprinkle the top with chopped pistachios.  To intensify the strawberry flavor, crush freeze-dried strawberries and add 1 tablespoon to the batter or sprinkle it on top of the finished cake.

Chip Off the Old Block

The Sour Cream Chocolate Chip Cake also has sweet rice flour and all-purpose flour giving it that trademark springy texture.   Studded with chocolate chips it definitely satisfies any chocolate cravings.  Find it here.

These cakes are in the one bowl realm of simplicity.  Combine dry ingredients in a small bowl, wet ingredients in a large bowl, add dry to wet, stir until just combined then STOP.  BadaBing-BadaBoom, done.  Pour batter into a prepared pan, sprinkle goodies on top, bake, cool, cut.  DONE.  Eatin’ cake in less than an hour.  Yep, easy-peasy.

One of these days when I am in Brooklyn I will try her desserts, on my NYC bucket list.  Until then, I hope she continues to share her creations and recipes.

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5 from 1 vote

Mochi Banana Bread

Delicious snack cake made with AP flour and Sweet Rice Flour and one banana, the perfect little treat. The Mochi flour gives the cake a hint of springiness. Delicious.
Course Cake, Dessert
Cuisine Asian-American
Keyword banana cake, Dessert, joy cho, Mochi, mochi banana bread, sweet rice, sweet rice flour
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Da Dry Stuff

  • 2/3 cup glutinous rice flour, like Mochiko (Koda Farms) 90 grams
  • 1/3 cup all-purpose flour 40 grams
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Da Wet Stuff

  • 1 medium to large banana ripe (about 110 grams peeled)
  • 1/2 cup-scant granulated sugar 90 grams
  • 1/4 cup light brown sugar 55 grams
  • 1/2 cup unsalted butter, melted and cooled 113 grams or 1 stick
  • 1/4 cup full-fat sour cream, at room temperature 60 grams
  • 1 large egg at room temperature
  • 1/2 teaspoon vanilla extract

Da Toppings

  • Chopped toasted walnuts and/or toasted coconut for topping (optional)
  • Chocolate Sprinkles

Instructions

  • Heat the oven to 350°F. Lightly grease an 8x8-inch baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.
  • In a medium bowl, whisk the rice flour, all-purpose flour, baking powder, baking soda, and salt together.
  • In a large bowl, mash the banana with a fork; some small chunks are fine. Add both sugars and whisk until combined.
  • Add the butter, sour cream, egg, and vanilla to the banana mixture and whisk until completely smooth.
  • Sift the dry ingredients over the wet ingredients, then whisk just until no flour lumps remain. Try not to overmix.
  • Pour the batter into the prepared pan and smooth the surface with a small offset spatula. Sprinkle top with chopped nuts and/or shredded coconut, or any topping you’d like. Toffee chips or chocolate chips come to mind, but that's just me 🙂
  • Bake for 25 to 27 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then transfer to a rack to cool completely before cutting into squares. This will keep for 2 to 3 days in an airtight container.

Notes

Use these to hold your parchment in place, everyone has metal clips lying around. Keeps parchment from getting in batter by clipping to top rim of baking pan.
Lemon Curd, So Nukalicious!

Lemon Curd, So Nukalicious!

When Tree Gives You Lemons…..Make Lemon Curd!

Outside my kitchen window grows one of my few garden successes,  a lemon tree.  While Meyer Lemon trees are ubiquitous here, I have a beautiful Eureka Lemon tree that despite me, produces a ton of lemons year-round.  I actually fertilized it this year…I now have a gazillion of lemons.  As I stare at my bowl of overflowing lemons this question comes to mind, what do I do with all these lemons?

Lucky for me, I found Melissa Clark’s Lemon Curd recipe on NYT Cooking.  Not only did I make a dent in my lemon stash (albeit, a tiny dent) but the recipe calls for making the curd in the microwave, super easy. Win-win.  Is it less time and work than the conventional doubler-boiler, on the stove process?  Not by much, but I do like the one bowl,  incremental cooking and intermittent stirring with the microwave recipe. You don’t have to stand over the stove constantly stirring.

Microwave Mania

I have a 600-watt microwave, the LOW end of the microwave power spectrum (hey, I got it to reheat leftovers, don’t judge me).  This is my process.  Combine the ingredients using a blender or stick blender and pour blended ingredients into a microwave bowl (like a Cook Anyday bowl!).

The OG recipe directions-microwave at full power in 1-minute increments, stirring between each minute.  When it starts to thicken, reduce power to 70% and microwave in 30-second intervals, once again whisking between intervals.

What I did-I started at full power but lengthened the first increment to 2 minutes before taking it out to whisk for the first time (low wattage adjustment).  At the 5 minute mark, the curd was still pretty thin, I added one more full power minute before reducing the power to 70%.  My lemon curd took another 2-1/2 minutes at 70%, 1 min increment for the first minute, and then 30-second increments, stirring each time.  The curd will thicken more as it cools. The cooking process  is done when the curd reaches a temperature of 180 with a thermometer or when it coats a spoon or spatula.

Moral of the Story

Adjust times according to your microwave and whisk well!

The Lemon Curd is silky smooth, luscious, and lemony.  I used 3/4 cup of sugar and it was fairly tart, if you like it sweeter use one cup of sugar.  Different fruits such as passionfruit or grapefruit would work well with this recipe too!

Easy Lemon Curd

Delicious lemon curd made in the microwave from Melissa Clark and NYT Cooking!
Course Breakfast, Dessert
Cuisine American
Keyword lemon, lemon curd
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • ½ cup (113 grams unsalted butter) 1 stick
  • 2 teaspoons finely grated lemon zest
  • 1 cup (240 milliliters) freshly squeezed lemon juice from 4 to 6 lemons
  • ¾ cup to 1 cup (150 grams to 200 grams) granulated sugar
  • 3 large eggs
  • 1 egg yolk
  • Pinch of salt

Instructions

  • Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup. Cover bowl and set your microwave on 50 percent power, melt the butter. (~1 to 1 1/2 minutes).
  • Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt. Blend until smooth. You can also use a stick blender. Pour mixture back into the same glass bowl you melted the butter in.
  • Microwave mixture, on full power, in 1-minute intervals for 5 minutes. Whisk furiously between intervals, especially around the edges of the bowl. It should start to thicken. (If it looks like it’s starting to thicken before 5 minutes, stop and continue to the next step; microwaves can vary.) See post for details.
  • Reduce power to 70 percent and continue to microwave for another 1 to 2 minutes, stopping to whisk every 30 seconds until the curd thickens enough to coat the back of a spoon. (It will continue to thicken as it chills.) An instant-read thermometer should register 180 degrees (yet another reason to get a thermometer)
  • Whisk well. If you think there are any coagulated bits of egg, strain curd through a fine-mesh sieve into a clean bowl. Or if it looks smooth, you can leave it in its current bowl. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature. Refrigerate until cold, at least 3 hours.
  • Enjoy! Pair your curd with fresh berries, scones, or fold it into whipped cream for cake filling. Eat it off a teaspoon!
Cheung Fun, The Rice Stuff (Chinese Rice Noodles)

Cheung Fun, The Rice Stuff (Chinese Rice Noodles)

One of our favorite lunch outings is going for Dim Sum or Yum Cha.  Dim Sum refers to the dazzling array of bite-size dumplings and morsels while Yum Cha means to drink tea.  Yum Cha is a uniquely Chinese experience.  In the good old days (pre-COVID), after being seated (after an interminable wait), a procession of carts appear and snake their way around the tables.  Each cart holds steamer baskets of dumplings, plates of fried dumplings and egg tarts, chicken feet, black bean spareribs, noodles, and greens.

Let the games begin.

Start by waving your hand to get their attention and then point to the dishes you want.  A running tab is kept, stamped for each dish placed on the table.  Which, if you have hearty eaters, can run as much as going out for sushi!

Hyatt Regency Hong Kong

In the sweepstakes of little dishes that end up on our table when we go for Dim Sum, Cheung Fun or Rice Noodle Roll is an automatic ticket punch.  The noodles have a soft, silky, smooth, texture and are neutral in flavor.  This lends itself well to a variety of fillings like shrimp, bbq pork, or minced beef, and sauces. Filled noodle rolls are topped with a sweet, salty soy sauce while rice rolls without fillings are topped with sesame or Hoisin-based sauce (my favorite).  These are known as Chee Cheung Fun (猪肠粉). (Funny story, the literal translation is Pig Intestine Noodle owing to their resemblance to said pork anatomy).

How the pros make it! Joe’s Steam Rice Roll in NY City  Swear, I am eating here one day.

Never in a zillion years would I have thought of making Cheung Fun at home UNTIL I came across a recipe to make the noodles in the microwave.  I was sold.

Game ON

The first hurdle is the ingredients.  The rice noodle batter is a combination of:

  • Rice flour-plain rice flour NOT glutinous or sweet rice flour! Bob’s Red Mill at Whole Foods or Asian stores will have rice flour
  • Tapioca starch– also known as tapioca flour (I know, confusing!), derived from the starchy pulp of the cassava root. Used as a thickening agent like cornstarch.
  • Potato starch– is made from just the starch grains of potato and is NOT the same as potato flour which is cooked whole potatoes, that are dried and ground into flour. Potato starch is used as a thickener like cornstarch.  It is used in gluten-free flour blends to provide texture and structure (straight from Bob’s Red Mill site, lol). Bob’s Red Mill sells potato starch as does most Asian markets.
  • No wheat products…gluten-free, ta-da!

This is How We Roll

Having Some “FUN”

Combine the flour and starches in a mixing bowl, add liquid, stir…dunzo.  How easy is that?

The batter has a thin consistency and the starch and water will separate as it sits.  Stir or whisk the batter well before pouring it into the cooking dish.  I used two microwavable dishes to make the noods.  A rectangular 9×6 glass pyrex dish and the shallow round Cook Anyday Microwave-ware bowl. The rectangular dish is the perfect shape to make rolls but doesn’t have a vented lid.  You can use the plastic lid but keep it ajar when cooking to allow moisture to escape.

Lightly oil the bottom and 1/4 inch up the sides of your dish to prevent sticking.  Brush the dish as needed, you may need to each time you make a roll.  Pour about 1/3 cup of batter into the 9×6 dish ( a little less for the round bowl) to create a thin layer on the bottom.  The round bowl needed only a generous 1/4 cup to cover the bottom of the bowl.

Microwave Magic

Place vented lid on top and microwave at full strength for 2 min and 10 seconds.  My microwave is small and rated at 700 watts, you will need to find your microwave wattage and adjust accordingly either reducing the power or shortening the cooking time on a more powerful microwave.  If your microwave has a turntable, use it.  I found the noodles cooked more evenly when using the turntable.  The noodle is done when it looks translucent and has some bubbles.  Cracks in the cooked noodle are caused by either overcooking or using too much batter.  Remove from the microwave and place in a cold water bath to cool.  It will only need a couple of minutes but makes it much easier to roll.

Using a spatula or dough scraper, start on one edge and lift and roll the sheet to make a roll.  For filled rolls, scatter filling on one side of noodle, lift noodle, and roll to cover the filling.  The noodle is pretty forgiving so just push, roll.  Don’t worry, the rolling hides a lot of imperfections. A bench scraper is the perfect size for the rectangular Pyrex dish, score another point for the Pyrex pan.

The Bling, Fillings and Toppings

Rice noodles are neutral in flavor so it is the perfect foil for lots of different fillings and sauces.  Favorite fillings include barbecue pork, shrimp, or a medley of fried egg, Chinese pickles, green onions, cilantro, and bbq pork. Use your imagination, leftover roast duck, roast pork, or go vegetarian, sauteed mushrooms, caramelized onions, corn, the possibilities are unlimited.  I have added SPAM in a pinch!  Top rolls with a sweet soy sauce, don’t skip it, you could add some chili oil, that’s copasetic.  For a little crunch, I top the rolls with fried shallots or onions, totally optional.

Ji Cheung Fun is my favorite rice noodle roll.  Roll the noodle into a cylinder since Ji Cheung Fun does not have a filling.  Top with sauces, Peanut Sauce, and Hoisin Sauce, a play on sweet and salty flavors.  Sprinkle peanuts or sesame seeds on top to add a nice crunch.  I also hit it with Chili Crunch Oil…BAM, straight to Yumsville.

Comfort Finale

I rolled my last noodles intending to make a plate of Ji Cheung Fun but I really wasn’t in the mood for it.  Instead, I had soup noodles on the brain, so I cut each roll into 1/2 inch wide noodles, placed them in a bowl, and turned my attention to the soup.  Luckily, I had heirloom tomatoes from the market, a little bit of beef, and a couple of eggs in the fridge.  A warm bowl of Tomato Egg Drop Soup with Rice Noodles was ready in minutes and hit the spot.

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5 from 2 votes

Cheng Fun

A favorite dim sum dish, steamed rice noodles filled with bbq pork, shrimp or minced beef, served with sweet soy sauce. Made easy in the microwave!
Course Appetizer, dim sum, Side Dish
Cuisine Asian
Keyword Cantonese cooking, Cheung fun, dim sum, ji cheung fun, microwave, rice noodles
Prep Time 45 minutes
Cook Time 3 minutes

Ingredients

Batter

  • 1 cup rice flour 140g
  • 1/2 cup potato starch 90g
  • 1/2 cup tapioca starch/flour 70g
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon canola or vegetable oil plus more for brushing
  • 2 cups room temperature water 470ml
  • 2 cups just boiled water 470ml

Adds-ins

  • 3 tablespoons thinly sliced scallions
  • 3 tablespoons chopped cilantro

Toppings

  • red pepper flakes
  • toasted sesame seeds
  • chili oil

Sweetened Cheung Fun Soy Sauce

  • 2-2.5 Tbsp light soy sauce adjust to taste
  • 1/4 cup water
  • tsp sugar
  • ¼ tsp chicken powder
  • ¼ tsp sesame oil

Hoisin Sauce

  • 0.5 T regular soy sauce or dark soy reduce agave to 1/2 t if using dark soy
  • 1.5 T Hoisin Sauce
  • 0.5 T Sesame oil
  • 1-2 T water
  • 1 t Agave syrup or sugar

Peanut Sauce

  • 1 tbsp peanut butter 1 generous tablespoon
  • 2 T water
  • 1/2 t agave or sugar
  • 1/2 t sesame oil or chili sesame oil

Cheong Fun Sauce Simplified (variation of Sweetened Cheung Fun Soy Sauce)

  • 1/2 cup hot water
  • 2 tablespoons sugar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon sesame oil.

Instructions

Batter

  • Whisk together all the flours, sugar, and salt in a mixing bowl. Add 1 tablespoon of oil and 2 cups of room temperature water to the batter and stir to combine. Some of the flour will clump up. Don’t worry–keep stirring and the flour will loosen eventually.
  • Gradually add the boiled water to the batter. Pour the water in a steady stream with one hand and stir the batter with the other hand. Place a towel underneath the bowl to steady it while you pour and stir.
  • Set the batter aside. The flour will settle to the bottom in just a few minutes. Make sure to stir the batter before each time you are ready to pour a sheet of cheung fun.

MIcrowave directions:

  • 1 9x6 or 8x8 glass pyrex dish
  • Rectangular Pyrex ~9x6 glass container, 8x8 glass container or Large shallow Cook Anyday Bowl
  • Brush bottom and 1/4 inch up sides of glass container or pan with vegetable oil.  Stir batter and pour approximately 1/3 cup of batter into Pyrex pan.  Loosely cover with lid.  Place in microwave and set time for 2 minutes and 10 seconds, full power.  (For reference microwave I have is ~700 watts, the low end of power for a microwave)
  • Set up a pan with cold water large enough to fit Pyrex container you are using to microwave.
  • When cooking is complete, remove from microwave and immediately place in pan of cold water.  Allow pan to sit for a couple of minutes to cool.  The rice noodle sheet should look transparent with a couple of bubbles.  If there are opaque spots where it still looks white, microwave for additional 15-20 seconds.
  • Remove container from water bath.  Using a bench scraper, run it around the edge of the noodle to loosen.  Starting from the edge (short or long) nearest to you, use a bench scraper or spatula, lift and roll the rice noodle away from you. Keep lifting and rolling. Divide the rice noodle roll in to the length desired. For Ji Cheung Fun the pieces are approximately 2 to 2.5 inches in length.
  • For filled Cheung Fun: Pour batter into dish, scatter a line of filling at about 1/3 line of batter in the pan , from the edge you will begin to roll. See video.

Fillings

  • Go crazy, rice noodles are very neutral and will compliment almost anything you pair with it.
  • Have approximately 1/2 pound of filling for this recipe. But if you come up short, make non-filled noods, cut them up for nice big bowl soup.

Shrimp

  • Use medium sized shrimp, peel and deveined. Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours. After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This step is sort of optional. The texture is greatly improved but your prep time is increased. But, if you want snappy shrimp-just do it. This is from Woks of Life, boss site.
  • Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
  • Pre-cook your shrimp so they will be ready when you make your noods. Lay the shrimp out in a single layer in a microwaveble dish, the shallow Anyday Bowl works, cover and microwave on full power for 4 - 5 minutes until the shrimp are opague, pink and cooked through. AS always, adjust time for your microwave. These numbers are for my 700 watt Spacesaver, adjust accordingly.

Other stuff

  • BBQ Pork- Dice or julienne. You can mix in green onions if you like.
  • Dried Shrimp, found in Asian grocery stores, soak to soften before using.
  • Shiitake mushrooms Use dried or fresh. Rehydrate dried and dice. Fresh shiitakes should be seasoned sitr fried.
  • Egg-Straight from wathching the Joe's Rice Roll Video. Scramble an egg and use with the batter. Add 1 -2 tablespoons of egg after pouring batter into pan. Nice effect and great with bbq pork and green onions!
Mango Sticky Rice-Nuked!

Mango Sticky Rice-Nuked!

Raise your hand if you have had Mango Sticky Rice.  Just trying to gauge in the pantheon of delicious desserts, where Mango Sticky Rice lands.  I live in a bubble in the Bay Area where you can be in an Asian restaurant or supermarket be it Thai, Chinese, Japanese, Korean, in minutes.  Mango Sticky Rice is a mainstay dessert.  I use to think it was intimidating to make at home but it really isn’t.  Now, making the rice in the microwave takes any trepidation down to zero!

The ultimate mango dessert, Mango Bingsoo from UDessert Story

Vegan and Gluten-Free, Shazam!

Asian desserts generally are not too sweet.  If I had to pick predominant flavors, I’d say mango, coconut, almond, and sesame are pretty popular.  Sticky rice is a cornerstone, as is Tapioca (hello, boba).  Many Asians are lactose intolerant so dairy is not a major player in Asian cuisine.  Mango Sticky Rice is a win-win-win, coconut milk is used for the sauce and flavoring component, sticky rice-the base, so, no butter, eggs or wheat.  Vegan, gluten-free, and dairy-free-mindblowing.

Stuck on Sticky Rice

The foundation of this dessert is sticky or glutinous rice which can be found in most Asian stores.  I use either Sweet Rice from Koda Farms or Thai Three Ladies Sweet Rice (the OG for this dessert).  Normally, the rice is steamed, which is a long process, and then flavored with sweetened coconut milk.

I came across an article on Epicurious that featured Chrissy Teigen’s Mom and her cookbook.  One of the recipes included is Mango Sticky Rice made easy, and not to mention quicker, in the microwave.  This recipe is a mash-up of her recipe and my own recipe.  My original post also has tips on what rice to buy and coconut milk, call it a mango sticky rice primer.

I used my Anyday Microwave Cookware, which worked like a charm-one bowl cooking, very convenient.  Soak the rice for 10 minutes or up to 60 minutes in the same container you will use in the microwave.  I inadvertently soaked the rice longer than 60 minutes (chatting with a neighbor) and the rice was a bit soft.  I tried it again and soaked the rice for only 20 minutes and I washed the rice first (which isn’t in the Epicurious version), definitely recommend washing your rice.

Microwave Magic

Once the rice has soaked, cover the bowl with a vented lid or plastic wrap and place it in the microwave.

Cook for 3 minutes on high power, take it out, and stir the rice bringing the bottom rice up to the top, like a scooping motion.

There was still quite a bit of liquid left and the color of the grains was still opaque.  So I placed it back in the microwave and cooked for another 3 minutes.  After the additional 3 minutes, the liquid had been absorbed in the rice.  The grains were a mix of translucent and opaque and had a bit of a bite, so I stuck it in for another minute.

This was 30 seconds too long along, the grains were a little too soft, the combination of a too-long soak and overzealous nuking.

I have a 700-watt Spacesaver GE Microwave, it’s on the low-end power-wise.  Adjust time and power level based on the wattage of your microwave.  The key is to get to know your microwave and how it cooks.  Just keep in the back of your mind that the dish will only take 6-8 minutes so start fine-tuning the amount of time you microwave the rice at the 5-6 minute mark.

The Sauce

The coconut milk sauce is quick and easy to prepare.  Use full-fat coconut milk, for the best flavor and consistency. Don’t let the milk boil, you just need it hot enough to dissolve the sugar.  I hold some of the sauce back to serve on the side.  Pepper’s recipe calls for 1-1/2 teaspoons of salt, I couldn’t bring myself to put that much salt.  I used 1 teaspoon of Kosher salt which I thought was fine. I added 2 tablespoons of sugar which brought it more in line with my original post.

Pour the hot coconut milk over the cooked rice.  Don’t be alarmed if it looks like a wet gloppy mess, stir well and let it sit for 10-15 minutes so the rice absorbs the milk.

So time savings? The original recipe calls for soaking the rice for 2-8 hours and steaming for 25 minutes.  The microwave recipe calls for soaking the rice for 10-60 minutes and nuking it for 7-8 minutes.  Hmm, don’t need to be a CPA to figure out the time savings.  Enjoy!

Microwave Mango Sticky Rice

A delicious dessert with its roots in Southeast Asia, Mango Sticky Rice is both gluten-free and dairy free. Made quick and easy in the microwave.
Course Dessert
Cuisine Asian, Asian-American
Keyword coconut, Gluten-free, Dairy-free, Mango Sticky Rice, Thai Dessert
Prep Time 45 minutes
Cook Time 7 minutes

Ingredients

  • ½ cup unsweetened shredded coconut Toast and reserve for garnish.
  • cups Thai sticky rice Three Ladies Thai Glutinous Rice or Sweet (Glutinious) Rice from Koda Farms
  • 1 can 13.5-ounce full-fat coconut milk
  • ¼ cup sugar + 1-2 tablespoons Sweeten to taste, if you have a sweet tooth, add additional 1 tablesppon of sugar.
  • 1 teaspoon kosher salt or 1/2 teaspoon reg salt
  • 2 large ripe mangoes peeled, pitted, and thinly sliced
  • Toasted sesame seeds for garnish (optional)
  • Mint leaves for garnish (optional)

Instructions

  • In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a small dish and set aside.
  • Wash rice to remove excess starch, rinse twice. Drain well and place sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let sit for 20 minutes.
  • Cover bowl with an upside-down plate or plastic wrap. Microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time*, until all the water has been absorbed and the rice has turned translucent (this means it’s cooked). Set aside to cool slightly.
  • In a medium saucepan, heat coconut milk just until it starts to bubble. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour 1-1/4 cups of hot sweetened coconut milk over the warm sticky rice, and stir to combine. Let sit for 5-10 minutes so the rice can absorb the coconut milk. Pour rest of coconut milk into a serving container.
  • Place a scoop of rice in a shallow bowl or plate. Top with slices of mango. Serve with reserved coconut sauce on the side. Garnish with toasted coconut, sesame seeds and mint leaf.
  • This is a substantial dessert, serve small portions or sharable portions. I often garnish with sliced strawberries too.

Notes

This makes quite a bit of rice, the recipe can be halved.  
Tomato Gochujang Cream Pasta: The Joy of Cooking and Baking

Tomato Gochujang Cream Pasta: The Joy of Cooking and Baking

Gosh, she is going to think I am a stalker!  I read an article in the NYT about pastry chefs and how they are coping with the pandemic.  The restaurant industry has been hit hard but many have found ways to adapt to the new norm.  I am struck by the creativeness and ingenuity, not to mention the pastries-YUM, that have been born during COVID.

One of the pastry chefs featured in the article is Joy Cho.  Her resume, boys and girls, is that of a heavyweight-pastry chef at Gramercy Tavern, Ivy League education…and yet she found herself out of a job when the pandemic hit.  THIS led to her booming Brooklyn home business of absolutely scrumptious Glazed Sour Cream Gem Cakes.  Inspired by a Brownie Bundt Cake pan, these Gem Cakes are all the rage…in Brooklyn.  Lucky for us she shared her recipe on Epicurious so those of us who are geographically challenged could try them.

The Gem cupcakes (in my case) were a big hit with the fam and friends so I set my sights on a couple of other recipes she created.  Tomato Gochujang Cream Pasta was first on the list followed by Banana Mochi Cake.

The Real Deal

This Tomato Gochujang Cream Pasta fusion is an explosion of flavors, spicy and sweet from the Gochujang, acidity from the tomatoes, saltiness, and umami from Parmesan Cheese-all bound together by butter and cream. It’s delicious.  She bakes, she cooks, SuperCho spreading joy everywhere.

Not familiar with Gochujang?  Think of it as the Korean counterpart to Miso, the Japanese all-purpose condiment.  Made of red chilies, glutinous rice, fermented soybeans, and sweeteners.  It’s complex and delicious.  You can find it at most Asian markets or online.  Look for the spice level icon!  It runs the gamut from mild to hair on fire heat level.

Slide the cherry tomatoes into the oven and while they are roasting, start your sauce.  Gochujang and tomato paste are browned in a pan, don’t skimp, you want the sauce to deepen in color and really caramelize. It reminds me of cooking Indian food, flavor is coaxed from spices and aromatics by frying them first.  Add cream and stock to the Gochujang and tomato paste, reduce it, and then add the Parmesan Cheese.

Finally, add the roasted tomatoes and a bit of honey (really rounds out the sauce nicely so don’t skip it).  It’s all about getting the most flavor out of each ingredient and then binding them together. Serve the sauce over rigatoni but feel free to pick any shape hearty enough to stand up to this thick, rich sauce.

This is so good.  Put it on your pasta bucket list. NOW

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5 from 3 votes

Tomato Gochujang Cream Pasta

A spicy, rich, delicious pasta dish made with tomatoes and Gochujang (Red Pepper Paste). The Korean twist on this pasta dish will have you asking for seconds.
Course noodles, One dish meals
Cuisine Asian-American
Keyword cherry tomatoes, gochujang, joy cho, pasta
Prep Time 30 minutes
Servings 4

Ingredients

Roasted Tomatoes

  • 1 pint cherry tomatoes
  • 1 ½ tablespoons extra-virgin olive oil for drizzling
  • Salt and freshly ground pepper

Sauce

  • 3 tablespoons unsalted butter
  • 1 clove garlic minced
  • cup tomato paste
  • 2-3 tablespoons gochujang Korean red chile paste, depending on your spice preference
  • ¾ cup heavy cream
  • ¾ cup chicken broth
  • ½ cup freshly grated Parmesan cheese
  • 1/2 T Honey or Agave Syrup to taste

Pasta

  • 8 ounces dry rigatoni pasta shape of choice, should be able to stand up to a thick sauce

Instructions

  • Preheat oven to 400 degrees. Place cherry tomatoes on a foil-lined baking sheet. Drizzle the tomatoes with the oil and season with salt and pepper. Roast the tomatoes for 20 to 25 minutes, until they soften and begin to burst.
  • While tomatoes are roasting, prepare sauce. In a large saucepan or Dutch oven, melt butter over medium heat and add minced garlic. Cook for 1 minute, stirring frequently, until fragrant. Add the tomato paste and gochujang to the pot. Increase the heat to medium-high and cook the mixture for 3 to 5 minutes, stirring frequently, until the tomato paste and gochujang caramelize. It will begin to brown and stick to the bottom of the pot in places, so reduce the heat if they begin to burn.
  • Add the heavy cream and chicken broth and bring the sauce to a simmer. Continue simmering, stirring frequently, until the sauce begins to thicken and the tomato paste and gochujang are fully dissolved, 3 to 4 minutes. Reduce the heat to medium-low and stir in the Parmesan and several generous cranks of freshly ground black pepper. Season the sauce with salt to taste and a couple drizzles of honey.
  • Continue to reduce the sauce until it thickens, about 5 minutes, then gently stir in the roasted tomatoes.
  • Cook the pasta according to package instructions. Reserve some pasta water to thin the sauce if it seems a little thick.
  • Drain the pasta, then toss it in the warm sauce and serve immediately with a few more cranks of black pepper and Parmesan Cheese. Garnish with a few sprigs of parsley or basil.
Lemon and Almond Streamliner Cake-Off the Rails Delicious

Lemon and Almond Streamliner Cake-Off the Rails Delicious

Mui is back from Minneapolis for a visit, she arrived Saturday just in time for Mother’s Day!  For the first time in over a year my brother, two out of five kids, Mom, Wes, and I celebrated Mom’s 98th birthday and Mother’s Day in person. Without a doubt, the past year has been hard on everyone but so much more so on our elderly community and communities of color.  My mom’s cognitive decline is apparent, I can’t help but think the isolation and inactivity contributed greatly to this.

But I am thankful that we were able to get together to celebrate another milestone with her.  Luckily, she still enjoys a good meal!  This was a family affair, my brother made homemade pasta and bread, while we made a delicious sauce for his pasta.

What kind of celebration would it be without dessert?  We chose the Lemon and Almond Streamliner Cake from a lovely book called Vintage Cakes by Julie Richardson.  The recipe from the 1960s inspired by the sleek railroad cars of the 1930s.  Plus, mom loves lemons, it was a perfect choice.

The Streamliner is a single-layer cake made with almond paste and buttermilk and topped with satiny, luscious lemon custard, the star of this cake.  The buttermilk heightens the lemon flavor and the almond paste adds both flavor and texture.  Really delicious.

Sugar Pearls of Wisdom

We pause for baker-splaining.  I am a gadget freak so if I were you I would take some of my “wish list” items with a grain of salt…do you really need a donut pan, butter curl maker, a 5×5 inch pan? Probably not.  But, if you asked me what items are absolutely essential in your kitchen…I would say, a scale and a thermometer.  A scale takes the guesswork out of baking.  Thermometers do the same, I have a Themoworks pen and I love it.  You don’t need to go that crazy, a nice instant read will work.  Really, essential kitchen items…that, and a strawberry corer, lol.

Back to Cake

Make the custard first so it is chilling in the fridge while you make the cake.  Use your instant thermometer (see, told you). Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We wanted the custard thick enough to hold a design on the cake so we shot for a smidge over 180 degrees. Once your custard gets to between 175-180, take it off the heat but do not strain immediately, give it a couple of minutes. The heat from the pot should push it to ~180. If you do not have a thermometer, test custard by coating the back of a spoon.  Draw a line thru the custard, the line should stay, that’s when it is thick enough.  But really, if it is a bit runny, it is still going to be delicious

The batter for the cake does fill a 9×2 inch round to an alarmingly high level…but it has not overflowed the times I have made this cake.  For peace of mind, if you have a taller 9-inch pan, use it.

Break up the almond paste before adding it to other ingredients.  You don’t want lumps of almond paste in your finished cake.

Finishing touches

Once your cake has cooled and the custard has finished chilling.  Place your cake on a turntable (makes it infinitely easier to swirl).  Frost the cake with a thin layer of custard on the sides and top.  For the top, if you are good with a piping bag and have a big tip, pipe a spiral. Or method 2, spread the remaining custard on top and create a smooth even layer. With an offset spatula, start from the center of your cake holding the offset at about a 45-degree angle, apply light pressure and spin your turntable and move the spatula towards the outer edge.  Ta-da, a beautiful spiral top.  An easy badass cake design. Enjoy!

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5 from 1 vote

Lemon and Almond Streamliner Cake

Course Cake
Cuisine American
Keyword almond, almond paste, lemon, Lemon and Almond Streamliner Cake, streamliner cake, vintage cakes

Equipment

  • 9" inch round cake pan

Ingredients

Custard

  • Zest of 2 lemons
  • 3/4 cup whole milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/2 cup lemon juice about 3 lemons
  • 1/2 cup unsalted butter cut into small cubes

Cake

  • 1 1/4 cups sifted cake flour
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup almond paste, room temperature 6 oz. Break into pieces to make it easier to blend.
  • 10 tbsp unsalted butter, room temperature 5 oz.
  • 2/3 cup sugar
  • 3 tbsp canola oil
  • 2 tsp vanilla extract
  • 3 eggs at room temperature
  • 2/3 cup buttermilk at room temperature

Instructions

  • For the custard:
  • Combine the zest, milk, and 1/4 cup sugar in a medium saucepan and heat over medium-low heat until just hot.
  • In a medium sized bowl, whisk together the egg yolks, the remaining 1/4 cup sugar, and the salt until well-combined, then whisk in the cornstarch and lemon juice.
  • Slowly whisk about 1/3 of the hot mixture into the yolk mixture. Pour the yolk mixture back into the saucepan of hot milk, whisking steadily, until the custard begins to thicken and bubble for one minute. Note: Helpful to have an instant thermometer. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We wanted the custard thick enough to hold a design on the cake so we shot for a smidge over 180 degrees. Once your custard gets to between 175-180, take it off the heat but do not strain immediately, give it a couple of minutes. The heat from the pot should push it to 180.
  • Strain the custard through a fine mesh into a clean bowl, and whisk in the butter until melted. Place a piece of plastic wrap directly on the surface of the custard and refrigerate for two hours.
  • For the cake:
  • Center an oven rack, and preheat the oven to 350 degrees. Grease a 9 inch round cake pan and line the bottom of the pan with parchment paper.
  • Sift together the flour, baking powder, and salt in a bowl, then whisk to combine well.
  • Using a stand mixer with a paddle attachment, combine the almond paste, butter, sugar, canola oil, and vanilla on low speed until blended. Increase the speed to high, and cream until very light and fluffy, about 5 to 7 minutes. Stop the mixer frequently to scrape the paddle and sides of the bowl.
  • Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour in three parts, alternating with the buttermilk in two parts, begin and end with flour. After each addition, mix until just barely blended, and scrape the sides of the bowl.
  • Pour the batter into the prepared pan and spread it evenly. Rap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the oven and bake until the cake is a deep golden color and a wooden pick comes out barely clean, about 42 to 45 minutes. The batter will fill the pan but shouldn't overflow while baking. BUT, just in case, you might want to put foil underneath the pan.
  • Cool the cake in pan on a wire rack for 30 minutes. After 30 minutes, flip the cake out onto the wire rack, remove the parchment paper, and flip the cake back to right side up. Cool to room temperature.
  • Place cake on a serving plate and frost the sides of the cake lightly with the lemon custard. Frost the top of the cake with remaining custard, then let the cake set in the refrigerator for about 30 minutes. Any leftover cake keeps in an airtight container in the refrigerator for up to three days.
Butter Mochi, Microwave Magic

Butter Mochi, Microwave Magic

Yes, on the Mochi treat trail once again.  Aside from being delicious, Mochi is pretty darn easy to make thanks to Mochiko Sweet Rice Flour.  I have been playing around with recipes that find their roots in Hawaiian Butter Mochi.  Sweet Rice flour, butter, eggs, sugar, and different liquids (milk, coconut milk, fruit nectars….) combined and baked into delightful bars or muffins.   A bit cakey, a bit chewy yet forgiving, sweet but not cloyingly so, and maddingly addictive. The Butter Mochi Muffins is by far the most popular recipe on 3jamigos.  But…

There Is A New Kid In Town

A recipe for Butter Mochi on No Recipes had me running to my kitchen.  Whaddya know, these little gems are made in a microwave.  Unlike baked Hawaiian Butter Mochi treats, this one is texturally similar to classic mochi found in Japanese Manju Shops.  (Worth a visit! Shuei-Do in San Jose or Benkyodo in San Francisco).  The riff of adding butter, sugar, and milk is genius.  You end up with a soft, chewy, smooth, slightly sweet, buttery, insanely delicious treat.

Shortcuts: Momofuku, Microwave, and Mochiko

The microwave makes this a quick and easy treat.  I’ve been playing around with cooking in the microwave ever since I bought a set of Cook Anyday Microwave cookware.  Yes I know, I could have used the pyrex glass dish I have but…damn, that Dave Chang of Momofuku is really good at getting you to buy stuff, lol.  And really, you can never have too many bowls.  I listen to his podcast and its offshoot, Recipe Club.  and I find myself laughing A LOT.  A good thing during these crazy times.

Traditionally, Mochi starts with glutinous rice that is soaked, steamed, and laboriously POUNDED into a sticky mass that is used to form those cute little balls and squares you take for granted at the Manju Shop.  Luckily, we can start with Mochiko or Sweet Rice Flour-no soaking or pounding.  Just put everything in a bowl and stir.  How easy is that?  Along with the microwave, you will be cranking out batches of Butter Mochi in minutes.

Combine Mochiko flour and sugar in a large glass bowl (or microwavable bowl).   Add one-third of the milk, stir to make a smooth paste, gradually add the rest of the milk, and stir well for a lump-free batter. Place bowl in the microwave and nuke for two and a half minutes.  The mochi will look thicker and form some lumps.  Remove the bowl and add the butter.  Stir until the butter is fully incorporated and the mixture is smooth again.  The recipe calls for cultured butter which has a slight tang.  I used Trader Joe’s French Cultured Butter.  You could probably use European-style butter like Kerrygold Irish Butter.  I also used salted butter which I think enhances the flavor.

Put it back in the microwave for another three and a half minutes.  Carefully (it’s hot!) remove the bowl from the microwave and knead the dough with a wooden spoon or silicone spatula NOT your hands.  This helps create that translucent, elastic texture.

If it doesn’t get that translucent look or isn’t very elastic, try microwaving it another minute.  Transfer the Mochi into a small square pan lined with parchment.  The recipe calls for a five-by-five-inch pan.  Hmmm, not a size I have so I improvised.  Place pan (box in my case) in the fridge to chill.

The final step is cutting the Butter Mochi.  It will be really sticky.  To keep the pieces from sticking dust with potato starch or cornstarch.  Sorry folks, powdered sugar will not work as it will absorb moisture from the mochi and turn gummy.  Serve.  Mochi can be stored at room temperature for a day or in the fridge for longer.  Bring to room temp before serving.

And one mor-chi tip

I made a second batch using coconut milk.  For folks that are milk intolerant, this would work well. Win-win.  Reduce the first microwave time to 2 minutes.  It solidified a little quicker than the regular milk version which made stirring in the butter a little harder.  You do lose a bit of the pure butter flavor but the coconut milk is a nice complement.  Play around with the microwave times for your machine.  For the second microwave session, I’d go 3 minutes first and check before zapping it further.

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5 from 2 votes

Butter Mochi

Butter Mochi made in the microwave! Soft, chewy, buttery, a hint of sweetness, this Japanese treat is easy to make and delicious!
Course Dessert
Cuisine Asian
Keyword brown butter, butter mochi, Dessert, mochiko, sweet rice flour
Prep Time 7 minutes
Cook Time 7 minutes

Ingredients

  • 100 grams mochiko
  • 90 grams granulated sugar a little less than 1/2 cup
  • 1 cup whole milk or coconut milk
  • 3 tablespoons Cultured Butter (45 grams) TJ's French Cultured Butter or Kerrygold Salted Irish Butter. I like the bit of salt.
  • Potato starch or cornstarch for dusting

Instructions

  • Line a 5-inch square pan with parchment paper. Use any small pan, 4x6 (lol, does anyone have a pan this size?)
  • Add the mochiko and sugar to a large microwave-safe bowl, and then add about 1/3 of the milk. Stir the mixture together until there are no lumps. Add the remaining milk and continue stirring until it is smooth.
  • Put the bowl, uncovered, in the microwave and set it to cook for 2:30. If you have a 600 watt microwave, use full power. Adjust accordingly.
  • Remove the bowl from the microwave and stir the mixture until it's mostly smooth.
  • Add the butter and stir until fully melted and incorporated.
  • Microwave uncovered for another 3:00-3:30. Get to know your microwave!
  • Carefully remove the bowl from the microwave. Use a silicone spatula to knead the mochi together. The mochi is very hot, do not get it on your hands as you stir. The mixture will get very sticky and turn a translucent yellowish-white color as you knead it. If this doesn't happen, microwave it for another minute or two.
  • Transfer it to the prepared parchment-lined pan and press the butter mochi into the corners and flatten off the top.
  • Chill the mochi in the refrigerator for a few hours to firm it up. Unmold the butter mochi and peel off the parchment paper. Use a sharp knife to cut it into approximately 1" squares and then dust each piece liberally with potato starch. Brush the excess starch off and serve.