Green Tea Dumpling

Winter solstice is a very important solar term in Chinese Lunar calendar.  

Midwinter day is the very day in North hemisphere with the shortest day and longest night year-round. 

Ancient china did pay great attention to this day. There was the saying that 

"Winter solstice Festival is greater than the spring festival". Nowadays, many regions still celebrate it as a 

big day. Northerners may have dumplings and raviolis that day while southerners may have dumplings 

made by rice and long noodles. Some places even have the tradition to offer sacrifices to the heaven and 

earth.

Green Tea Dough Ingredients :

200g Glutinous rice, 1 tbsp tapioca flour, 180ml water, pinch of salt, 1 tbsp green tea powder+ 20ml water, 1 tsp green tea paste (optional)

Sesame filling ingredients :

80g black sesame seeds (toasted), 70g icing sugar, 50g shortening.

Menthod for filling :

Finely grind toasted sesame seeds in an electric blender. In a bowl combine ground sesame with icing sugar, salt, shortening until in binds together. Shape into small balls. Set aside.

Green tea Syrup ingredients :

1 tsp green tea powder, 150g rock sugar to taste, 1000ml water.

Method for syrup :

Combine sugar, water in a small pot and simmer until sugar dissolves, Sieve into a clean pot. Mix green tea powder with 2 tsp water to form a smooth mixture, add into syrup and set aside.

Method of Dough :

1. Place sifted glutinous rice fllour, tapioca flour and salt in a mixing bowl, make a well in the center.
2. Gradually pour in water, knead until it forms a ball of dough.
3. Mix in green tea solution and green tea paste, knead until smooth but not stick to your palms. Cover dough with a damp tea towel and rest dough for 1 hour.
4.  Divide the dough into 15g each. Flatten dough and wrap in a sesame filling.
5. Drop the dumpling into a pot of boiling water and cook until the dumpling floats up to the surface.
6. Remove with a slotted spoon and place into the green tea syrup, serve warm. 

金瓜玫瑰馒头 Pumpkin Bun

馒头经常都会出现在早餐桌上。早上起得早，赶着上学去没时间做什么特别的早餐。一蒸好，一人两三个往嘴里塞，还好孩子都喜欢吃。

材料如下：

金瓜　６０克

黄糖　５０克

包粉　３７５克

酵母　１．５茶匙

发粉　１茶匙

白油　１汤匙

做法：

１。将材料混合均匀，揉成光滑的面团。

２。将揉好的面团揉成自己喜欢的形状，排入蒸锅发酵约４０分钟至双倍大。

３。大火蒸８－１０分钟，大功告成。

Pumpkin Sago Dessert 金瓜西米露

今天做了一家大小都爱吃的西米露。这食谱是到访朋友家时，在她的书房找到，她的房子里，全都是食谱，好惊人呀！

材料：

清水　１　公斤

班兰叶　２　片

沙谷米　５０　克

金瓜肉　６００　克

椰浆头　２００　毫升

白糖　８０　克

盐　１／２　茶匙

１。金瓜去皮，切小块。蒸至熟透。

２。用 1/2 公斤水把金瓜磨成糊。

３。锅中注入剩余 1/2 公斤水煮班兰叶和沙谷米。

４。当沙谷米煮至转透明时，加入金瓜湖，椰浆，白糖和盐。

５。煮至滚后试味即可。

　

Ingredient:

2kg  Water

2  knotted  Pandan leaves

50g  Sago

600g  Pumpkin

200ml  Thick coconut milk

80g  Sugar

1/2 tsp  Salt

Method:

1. Wash and skin the pumpkin, steam pumpkin flesh until tender, remove and set aside. 

2. Using half of the water, finely blend the steamed pumpkin to get fine and smooth puree.

3. In a pot, bring the balance water to a boil with pandan leaves and sago balls.

4. When sago balls are cooked and looks translucent, pour in pumpkin puree, coconut milk, sugar and salt.

5. Bring to boil, adjust sugar to taste, turn off heat and serve.

Osmanthus Jelly 桂花燕菜

近几个月，都忙着孩子的事情，没什么时间写食谱，真的很抱歉。小女学校教师节的缘故，想到做点特别点的燕菜。我这个初学者，对我什么都开始起头难。

桂花－经常听说“桂花糕”这个名词，也想尝尝。用最简易的方式来品尝桂花。

在爱丝特的食谱里，她那吸引我的“桂花燕菜”，真的忍不住想尝尝。急忙之下所拍的照片，欠了点美感。

材料：

Ingredient: 

燕菜粉　　                25 克

Agar-agar powder  　 25 g

白糖　　　                400 克

White sugar  　           400 g 

冷水　　   　             2.5 升

Water           　           2.5 litter

枸杞　　　　　　  2 汤匙

Wolfberry          　     2 table spoons

桂花                     　   3 汤匙

Cosmanthus flower 　3 table spoons　　　　　

做法：

1。　菜燕粉先和白糖搅拌均匀。加入冷水内以小火慢慢的搅             拌至溶。

          Whisk agar-agar powder and sugar, add water start to boil                  over slow heat,stirring continuously.

　      

2。  加入桂花和枸杞 ，继续煮几分钟让桂花入味。

          Add in osmanthus and wolfberry, boil for few minutes.　

3。    倒入模型，待完全冷却才放入冰箱即可。

         Pour into a mould, let it set completely before chilling              in the refrigerator .