Haven’t posted for a while. I still haven’t bought a new oven since my last one was broken down. I’m still interested in eating all those high carb food though. The Chinese New Year has just come and I’ve made 3 kinds of Chinese New Year steamed cakes today. They are Chinese Turnip Cake (left), Sticky Cake in the shape of Variegated Carp, and Water Chestnut Cake (top).
Cake in Cantonese/Mandarin pronunciation is the same as “high” in the same language. Therefore we have these cakes meaning for a better life in the new year.
Happy Chinese New Year guys!
thelittleloaf
/ January 22, 2012These are amazing – I can’t even begin to think how you made those carp-shaped cakes look so beautiful. Wow.
Nat
/ January 23, 2012Thanks! They are made with a mold and hence it’s not that hard. Trust many people can make it beautifully
adampbellotto
/ January 22, 2012I feel like it would be a shame to eat those, they look so beautiful.
But they probably taste good too.
Nat
/ January 23, 2012Thanks! Taste-wise — ok, no matter chinese cakes or western cakes it’s always not easy to make a nice texture
afrenchasianfoodlover
/ January 24, 2012Happy chinese new year ! I love traditional chinese food and I really enjoyed your recipe of ZongZi, thanks for it.
Your steamed cakes look so lovely and yummy, bravo ! What kind of cakes are the fish-shaped ones ? Could you share the recipe for them ?
Nat
/ February 3, 2012Hi, Apology for my late reply. I’m afraid I can’t share the recipe with you as I learnt it from a chef which there might be piracy issue by sharing recipe from the class. There are many great recipes online and believe you should be able to find a good one. Thanks for the interest to this post.
HP
/ February 8, 2012Hi, I’m glad you’ve taken the time to reply me. No trouble for the recipe, I didn’t mean to embarrass you. Anyway, I agree with you about the great recipes : I actually was thinking about doing bo lo bao, yours seem very well done… As I live in France, I also really like bread and already tried making some but it never turned out so successfully than yours, so I’ll be thinking to your recipes ! All the best.