Tingting Kuang
Recipes from Shirley Wong & Sarah Scarborough Designed by Tingting Kuang
Clarkson Boston Publisher
Introduction 12 Tools and rules
18
Macaroon 36 Sakura Cookies
38
Flower Cakes
68
Rose Pastry
98
Pie 128 Index 160
Flower Raindrop Cake From Japan
Instruction: Ingredient: 250
ml water
20
g fine sugar
8
g Japanese agar powder
8-10
pickled flowers
1. Soak the edible flowers. Pat dry with kitchen paper napkins. Place the flow ers in the molds. 2. Add agar powder and sugar in a small pot 3. Pour in the water in 2-3 parts and whisk gently until there are no clumps of sugar or agar powder 4. Bring to boil and simmer for 2-3mins. All this time, gently mixing. Tip: do not whisk too hard at this point as it may introduce too much bubbles into the mixture. 5. Remove from heat and pour into round molds.The heat from the agar mixture will open up the flower petals. 6. Using the toothpicks or wooden skewers, you can gently adjust the position of the flowers to center them or spread open the petals if necessary. 7. Chill for 3 hours.
Tool tips: Pot Small whisk Jelly mold
8. Remove the water mochi from the jelly mold and serve with kuromitsu (brown sugar syrup) and kinako (roast soybean powder). Tip: To remove the water mochi, I use a toothpick, wet it slightly and gently glide it around the sides before gently removing them. 9. Note that these water mochi could melt after some 30-45mins at room temperature, so best to serve them fresh or keep chilled until required.
toothpicks/wood skewers
68
Yunnan Rose Pastry From China
Instruction: Ingredient:
Make the rose filling:
The rose filling
1. Bring rose petals and water to a boil. Simmer for 10 minutes.
1¼
cups filtered water
1½
cups fresh rose petals or ½ cups of dried rose petals
2. Add dates, sugar and lemon juice and cook for 5-10 more minutes on medium heat, stirring occasionally. Set aside while you make the pastry.
1
cup pitted and finely chopped dates
2
Tablespoons freshly squeezed lemon juice
1
cup raw or packed brown sugar
The pastry 2½
1
cups of all purpose flour (or 1½ cups of flour) cup of peeled, boiled and mashed purple sweet potato)
1
cup (8 ounces) cold butter, cut into ½ inch cubes
2
cups of ice water
Make the pastry: 1. Combine the flour and butter in a large bowl, using your fingers to mash the butter pieces into the flour. Make sure not to over work the dough—leave plenty of dry flour. 2. slide the dough, handful by handful, between your palms, allowing sheets of dough to fall back into the bowl. Make sure to only “sheet” each handful once, in one direction. 3. remove the ice cubes from the water and pour 1 cup of ice cold water into your dough. Loosely mix with a fork, again being careful to not overwork the dough. 4. Put the dough into a zip-lock bag or wrap with a kitchen towel or plastic wrap and then press it together into a ball. Place the bag in the refrigerator until you are ready to roll it out. 5. Preheat the oven to 350 degrees F. 6. Roll out the pastry to ½ inch thick on a floured board. Using a 3 inch in diameter canning jar lid or similarly sized round cookie cutter, stamp round circles out of the dough. 7. Continue rolling and stamping until all of the dough is used. 8. roll out each circle to ¼ inch thick. Place 1-2 teaspoons of filling in the center of each circle. Fold the edges around the filling and then gently press edges together to lightly seal. Turn each pie over, top side up and form into a nice circle. Place pastries on a cookie sheet. 9. Bake for about 15-20 minutes, until dough is golden brown and pies are fragrant.
98