Azuki Bean-Coffee Jello

• 4 packages unflavored Gelatin
• 1 cup of hot water

Mix together and set aside.

• 3 cups Brewed Coffee
• 2 tsp. Sugar
• 1 can condensed milk
• 1 can Tsubushian Bean (18 oz. can, Red Bean Paste)
• Mix together in order well.

Combine both mixtures and mix well. Spray a 9x13 pan or 8x8 pan with no-stick oil spray, or lay plastic sarong in the pan. Pour in mixture and place in the refrigerator for a couple of hour or overnight, until set.

Mochi Cakes 冰皮月饼

You can call them Chinese snow-skin mooncakes. It's not cheap to buy a mooncake mold and it's hard to find in local Asian store sometimes. I found this plastic soap mold in craft store and cost only $3.00, there are 5 small molds in one. They turn out cute and perfect size for healthy eating. You can add food colors to the wrapper mix to make colorful mochi cakes. You also can make you own favorite fillings. Many of these ingredients can be found in your local Asian stores.

Ingredients for Wrapper:

·         1/3 cup Glutinous Rice powder (also called Mochiko)

·         1/3 cup Rice powder

·         1/8 cup Wheat Starch

·         1/4 cup sugar

·         3/4 cup milk

·         1 Tbsp. cooking oil

Mix all ingredients in a metal mixing bowl until well blend. Set aside for 20 minutes.

Boil water in a saucepan, steam the wrapper mix in mixing bowl. Stir occasionally until thicken to a dough. Cool. Divide the dough to 7-8 pieces and roll to round balls.

Tips:

• You can also place the mixture in a medium ceramic bowl (easy to clean, can be used other microwaveable container), microwave with cover for 2 minutes, stir, then microwave another 1-2 minute (depending on the size of the bowl and microwave). Stir to a dough.
• It's easier to wrap the filling together when the dough is warm than cold.

Ingredients for filling:

·         1/2 cup peanut powder (or grind 1/2 cup of peanut with a coffee grinder)

·         1 package of instant black sesame paste (about 50 g, or grind 1/4 cup black sesame)

·         1/8 cup sugar

·         2 Tbsp. butter, melted

Mix all ingredients for filling together is a small mixing bowl. Make 7 balls and set aside.

1.     Dust some tapioca starch (or potato starch) on the cooking board. Flatten the wrapper; place a ball of filling in the center. Close the wrapper and roll to a smooth ball.

2.    Uses a plastic soap mold, dust tapioca starch inside the mold, shake out the extra starch. Press the mochi cake ball into the mold firmly, and then dab off the mold.

3.    Keep mochi cakes in a tight covered container. Chill about 1 hour and serve cold.

Green Tea Mochi Cakes:

• Add 1 Tbsp. of Green Tea powder to the wrapper mixture.

  

Cheesecake Mochi Cakes:

• Cut frozen cheesecake in cube (or Cheesecake Bites) and use them as fillings.

Steamed Pumpkin Bread

Wet Ingredients:

·         1 small can of Pumpkin Puree

·         2 Eggs

·         1 cup milk

·         1/4 cup cooking oil

Dry Ingredients

·         1-1 1/2 cup Sugar

·         3 cups flour

·         3 tsp Baking Powder

·         1 tsp. cinnamon

Directions:

1.     Mix all wet ingredients and 1 cup sugar in a blender. Mix well.

2.    In a medium mixing bowl, mix flour, baking powder and cinnamon. Add mixed dry ingredients with the dry ingredients until just blend.

3.    Boil water in a large steamer. Spray no-stick oil in silicone cups, or line the cupcake liners in the silicone cups. Fill the batter 3/4 full.

4.    Steam over the boiling water for 15 minutes.

Steamed Sponge Cupcakes

Ingredients:

·         3 Eggs

·         1 cup Sugar

·         1 cup Flour

·         1/2 cup milk

·         1/4 cup cooking oil

·         1 tsp. Baking Powder

·         1 tsp. Vanilla extract

Directions:

1.     In a medium mixing bowl, mix eggs and sugar with an electric mixture. Beat on high speed for 5 minutes until batter turn light yellow.

2.    Add rest of the ingredients and mix well.

3.    Fill the batter into the cupcake molds. I used the Filipino’s Puto cups (plastic cups can be used in a steamer).

4.    Steam over boiling water for 12-15 minutes or until a toothpick comes out of center clean.

Steamed Rice Cupcakes 蒸米糕

These are the eggless cupcakes - soft and fluffy.

Ingredients:

• 3 cups Rice Flour
• 1 1/2 cup sugar
• 1 1/2 cup water
• 3/4 cup Flour
• 1 Tbsp. Baking Powder
• 4 Tbsp. Cooking Oil

Optional: 1/2 cup dried cranberries; add food color as you desire.

Directions:

1. In a medium mixing bowl, mix rice floor and sugar, then add water. Mix well with a whisker. Add flour and baking powder to the mixture, mix well. Gradually add 4 Tbsp. cooking oil and mix well. Optional - fold in 1/2 cup dried cranberries, add food color as desire.
2. Boil water in a large steamer. Fill 3/4 full in the Puto cups. Puto cups can be bought in Filipino grocery stores. It is a small plastic cup used to make Puto - Filipino's steamed cake. Steam over boiling water for 12-15 minutes.

Make: 21 servings.

Chicken Sazon

Ingredients:

• 6 chicken thighs, boneless and skinless
• 2 Tbsp. cooking oil
• 2 green onions
• 1 Tbsp. garlic, minced
• 1 package of Sazon (in orange color package)
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar

Directions:

1. cut chicken thighs into 1/2 inch stripes, season with pinch of salt and pepper. Set aside for 10 minutes. Meanwhile, cut green onions into small pieces.
2. In a medium saucepan, heat oil in high heat and add green onions and garlic. Then add chicken, cook until both sides turn light golden brown.
3. Add soy sauce, sugar and sazon. Stir and mix well. Cook on high to thicken the sauce. Sprinkle a pinch of salt to your taste. Serve with your favorite rice.

Note: you can find Sazon seasonings on Spanish food aisle in the supermarket.

Stir-fry Chicken Tortilla 简易炒饼

This is a very easy, simple and inexpensive homemade meal. Tasty too!

Ingredients:

• 8 pieces of soft tortilla, taco size, cut into 1/4 inch stripes
• 1 cup Tyson grilled chicken stripes, cooked
• 2 cups Head cabbage, cut into stripes
• 1 Green onion, cut into small piece
• 1 Tbsp. fresh garlic or garlic powder
• 2 Tbsp. cooking oil
• 1 Tbsp. Soy sauce
• 1 Tbsp. Sugar
• pinch of salt

Directions:

1. In a medium saucepan, heat cooking oil on med-high heat, add chicken stripes, green onion and garlic, cook about 1 minute or until turn lightly brown.
2. Add cabbage and 1 Tbsp. water, cook until cabbage just turn soft. Then add soy sauce and sugar, mix well.
3. Add soft tortilla stripes and pinch of salt, stir well about 1 minute until the sauce mix with tortilla. To avoid tortilla turn too soft, don't cook too long or add too much water. If they are too dry, you may add more oil or little more water.

Kim Chee Dip

Ingredients:

·         1 (8 oz.) package Cream Cheese, at room temperature

·         2 Tbsp. Sour Cream

·         1/2 cup Mayonnaise

·         1/2 cup Kim Chee (Korean Pickled cabbage, can be bought in the store)

Directions:

Chop Kim Chee into small pieces. Mix all ingredients together with a fork or chopsticks. If the mixture is dry, add some kim chee juice. Also you can add some salt and pepper to taste. Service with your favorite chips or Bugles.

Coconut Cupcakes

Ingredients:

·         1 box white cake mix

·         1 box coconut instant pudding

·         1 cup coconut milk, warm

·         ¾ cup oil

·         4 egg whites

Cream Cheese Frosting:

·         2 (8oz) packages cream cheese, softened

·         1 cup butter, softened (2 blocks)

·         2 cups powder sugar

·         1 tsp. vanilla extract

·         1 tsp. lemon juice

For garnish: sweetened coconut flakes.

Directions:

·         Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.

·         In a large bowl, mix the cake mix, pudding, water, oil and egg whites with an electric mixer on high speed for 2 minutes. Divide the batter between the prepared cupcake liners.

·         Bake 16-21 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

·         To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost the cake, and garnish with coconut flakes.

Makes : 24 servings