肮脏版吉蒂猫海绵蛋糕木糠杯 Hello Kitty Sponge Cake Serradura

  

海绵蛋糕体的「肮脏版」木糠甜点。年尾是佳节的时段，心情总是很festive， 很有兴致烘焙甜点，想吃又想瘦，所以边吃边提醒自己周末一定要挤出时间往户外散步或慢跑3-5km 啊。

Purple sweet potato serradura, an easy to make dessert.

Previous：紫薯木糠杯 Purple Sweet Potato Serradura

豆奶水果燕菜果冻 Soy Milk Fruits Jelly

  

 豆奶真的很适合做燕菜果冻😋 

 Previous：一锅熟 👉🏻 西葫芦+西芹焖饭

吉蒂猫紫薯泥层芒果酸奶戚风蛋糕 Hello Kitty Purple Sweet Potato Mango Yogurt Chiffon Layer Cake

Hello Kitty purple sweet potato mango yogurt chiffon layer cake that using only purple sweet potato puree as cream layers and simple cake decoration. 紫薯泥和芒果优格做出来的三层戚风蛋糕目前是她们的最爱，哈哈哈😄😉🤭 

紫薯泥层芒果酸奶戚风蛋糕 Purple Sweet Potato Mango Yogurt Chiffon Layer Cake 

{材料Ingredients} 

鸡蛋4粒（A级）Eggs 4pcs (grade A) 

蛋糕粉55克 Violet cake flour 55g 

玉米油40毫升 Corn oil 40ml 

芒果味优格50毫升Mango yogurt 50ml 

紫薯粉1茶匙（美感，可免）Purple sweet potato powder 1tsp (optional) 

红糖30克 Brown sugar 30g 

柠檬汁几滴 Some lemon juice 

紫薯泥300克 Purple sweet potato paste 300g 

炼奶1茶匙 Condensed milk 1 tsp 

{做法Directions} 

1. 紫薯提前蒸25分钟至熟，加入炼奶搅拌均匀做成紫薯泥备用。Purple sweet potato pieces steam for 25 mins or until soft, add in condensed milk to mix as paste, set aside. 

2. 分离蛋白和蛋黄，蛋白冷冻至结成一层薄薄的冰渣，蛋黄室温放置备用。Separate egg whites and egg yolks, egg whites keep at frozen to form a layer of thin ice, egg yolks keep at room temperature for later use. 

3. 玉米油和蛋糕粉先混合均匀，再加入优格牛奶和蛋黄，Z字形混合均匀至滴下来能维持1-2秒摊平即可。Whisk corn oil and cake flour together first, add in yogurt milk and egg yolks, and whisk again until well combined. 

4. 蛋白+柠檬汁，高速打发至有大泡泡后加入红糖（分三次加入）继续高速打发至打蛋器有比较坚挺的弯钩即可。Whisk egg whites and lemon juice until foamy with bubbles is formed, slowly add in brown sugar (divide into 3 times), continue to whip the egg whites until fluffy and reach a soft peak, egg whites form a curved tail at the end of the whisk. 

5. 分两次加入蛋黄糊中，慢慢地拌均匀，不要画圈即可。Combine the mixtures, fold half of egg whites into egg yolks batter, folding is different than stirring, it takes a lighter hand to not deflate the whipped egg whites. 

6. 倒入铺好烘焙纸的烤盘中，让面糊分布均匀。Transfer the cake batter to the baking tray. 

7. 预热烤箱160°C， 烤25-30分钟左右即可（烤箱温度得自行拿捏）。Pre-heated oven 160°C, bake for 25-30mins (oven temperature adjust accordingly). 

8. 出炉后轻震烤盘，放上一张烘焙纸翻面，撕开烘焙纸，再翻过来。Remove the cake from the oven, give the tray a few taps, put on another piece of baking paper and flip over, remove the baking paper at the bottom of cake, then flip over again. 

9. 用模具切出三片蛋糕片，每层都抹上紫薯泥，再用紫薯泥做蛋糕边的抹面做出简单设计风格。Cut the cake into desired pieces and shapes, spreading the purple sweet potato paste evenly on each layers and also for simple cake decoration. 

10. 最上面一层轻放上一片撒面模具，用筛子撒上紫薯粉带出吉蒂猫的脸，简单的吉蒂猫紫薯蛋糕就好了咯。On the top of cake, using a Kitty cake spray mold for simple Hello Kitty decoration, and it’s done. 

Previous: 鲜贝炒伊面 Braised E-fu Noodles with Fresh Scallops

红豆桂花彩色汤圆 Mixed Color Glutinous Balls

 

红豆桂花彩色汤圆 Mixed Color Glutinous Ball Prepare colors glutinous balls in advance, only need to prepare soup base when wish to eat. 彩色汤圆提前做好速冻保存，随吃随取… 

彩色亲子汤圆的视频 

https://youtu.be/gbguhXUUmoE 

紫水晶汤圆 

https://youtu.be/dvQbbACi5Lc 

西米红豆汤圆糖水 Red Bean Sago Soup Base 

{材料} 

西米50克 Sago 50g 

*煮西米的水500毫升* Water to cook sago 500ml 

红豆150克 Red bean 150g 

红糖适量 Some brown sugar 

老姜一小块 Old ginger 1 small pcs 

斑斓叶3片 Pandan leaves 3 pcs 

清水500毫升 Water 500ml 

桂花1汤匙 Osmanthus flower 1 tbsp 

彩色汤圆适量 Some frozen mixed color glutinous balls 

{做法Directions}

1. 500毫升的水煮沸后加入50克西米，再次煮沸后换小火一边搅拌一边煮大约10分钟左右或煮至只剩白色小点后，熄火盖好焖15分钟。Bring 500ml of water to boil only add in 50g of sago, once boil again switch to low heat to cook for 10mins or until only small white dot, off heat and simmer with covered for 15 mins. 

2. 煮西米红豆糖水时，高压锅中加入500毫升清水+老姜一小块+斑斓叶+红糖和红豆，按下煮汤键煮熟后再加入西米拌均匀保温待用即可。To cook soup base, add in 500ml of water + old ginger piece + pandan leave + brown sugar + red bean, press cook “soup” button to cook, once done cook only add on sago and keep warm. 

3. 桂花用热水浸泡5分钟左右，沥干备用。Use hot water to soak Osmanthus flower for 5 mins, drain well and set aside. 

4. 速冻彩色汤圆就另外用煮沸的清水煮至全部浮起来，过程中会加两次清水，煮熟后拿起泡冷水一分钟后沥干，放入西米红豆糖水水中+ 加上适量的桂花就可随时享用啦。Cook the frozen glutinous rice balls in clear boiling water until all float to the surface, add 2 times of some water and bring to boil again to ensure all well cooked and remove and soak into a bowl of cool boiled water for about 1 min. Drain thoroughly and drops the cooked glutinous rice balls in red bean sago dessert soup base and top with some osmanthus flower. 

Previous：豆苗桂花粉丝 Osmanthus Eggs with Pea Sprouts

紫薯木糠杯 Purple Sweet Potato Serradura

Simple No Bake Dessert: Purple Sweet Potato Serradura | 简单又好吃👉🏻紫薯木糠杯 Serradura also known as sawdust pudding or Macau pudding, is a well-known Portuguese dessert, popular in both Portugal and Macau, with a layered appearance alternating between whipping cream and crumbled Marie biscuits. You can alter the recipe by using different types of biscuits.  制作过程超简单，不用烤箱的甜品：紫薯木糠杯， 绝对好看又好吃耶💜💕 

紫薯木糠杯 Purple Sweet Potato Serradura 

{材料Ingredients} 

紫薯泥300克 Purple sweet potato paste 300g 

消化饼 200-250克 Digestive biscuit 200-250g 

鲜奶油400毫升 whipping cream 400ml 

香草精几滴 Vanilla extract few drops 

甜炼奶2汤匙 Sweet condensed milk 2 tbsp 

{做法Directions} 

1. 紫薯洗净表皮，去皮切成小块状，用清水清洗，洗几次，上蒸锅蒸25分钟左右。Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times, steam for 25 mins or until soft. 

2. 蒸好加入蒸紫薯水/清水搅拌成泥状即可。Pour in steamed purple sweet potato water / clean water blend until smooth puree will do. 

3. 消化饼用搅拌器搅成碎粉状，看似木糠一样咯。Blend the digestive biscuit into thin powder. 

4. 鲜奶油+香草精+炼奶中高速打发至出现明显的纹路后加入紫薯泥低速拌均匀即可。Whip whipping cream + vanilla extract + condensed milk under medium high speed until the texture become fluffy, add in purple sweet potato paste and mix well under low speed. 

5. 然后一层打发的紫薯鲜奶油，一层消化饼干碎，重复至8分满就可以了。Assemble the layers together, alternate layering the purple sweet potato whipped cream mixture and biscuit powder, repeat until 80%full of your deserts bowl. 

6. 盖好放入冰箱冷藏至少2小时以上再享用最美味。要吃时才铺上熟紫薯粉和满满的鸡肉丝。Cover and keep refrigerated for at least 2 hours or overnight. Dusting with purple sweet potato powder and chicken floss before serving. 

***打发鲜奶油的容器等预先放入冰箱冷藏至少30分钟。Chilled mixing bowl and whisk attachment 30mins in advance before use to whip up the cream.  

Previous: 紫薯牛奶吐司Poolish Purple Sweet Potato Milk Bun

造型燕菜果冻｜芒果味｜月饼 ｜ 蛋糕甜品｜吉蒂猫 Mango Flavor Jelly Desserts

Mango flavors jelly desserts in many shapes👉🏻jelly egg yolk, jelly mooncake, jelly cake slice and jelly in hello kitty shapes. 芒果味的燕菜果冻造型甜品…月饼是孩子们催我做很久的甜点…通常一年只做一两次😬（说真的，做了几次但还没认真拍过紫薯口味燕菜果冻月饼的视频，明年了吧🫢） 

芒果泥材料Mango Puree Ingredient : 

芒果2颗/400克 Mango 2pcs/400g 

清水 200毫升 Water 200ml 

芒果味果冻蛋黄 Mango Flavor Jelly Egg Yolk 

芒果泥 300毫升Mango puree 300ml 

燕菜粉 1/2 茶匙 Agar powder 1/2 tsp 

即溶果冻粉 1茶匙 Instant jelly powder 1tsp 

幼糖 30克 Caster sugar 30g 

椰浆月饼内馅Coconut Milk Mooncake Filling （可做六粒6pcs） 

椰浆 50毫升 Coconut milk 50ml 

清水100毫升Water 100ml 

细砂糖30克 Caster sugar 30g 

燕菜粉1茶匙Agar powder 1tsp 

果冻粉1茶匙 Jelly powder 1tsp 

芒果月饼外层Mango Mooncake Skin （可做四粒 4pcs ）+ 芒果椰浆蛋糕甜品 Mango Coconut Milk Jelly Cake Slice 

芒果泥500毫升Mango puree 500ml 

清水 450毫升 Water 450ml 

幼糖 90克 Caster sugar 90g 

燕菜粉 2½ 茶匙 Agar powder 2½ tsp 

即溶果冻粉 2茶匙 Instant jelly powder 2tsp 

燕菜果冻蛋糕层Cake Layers + little deco 

*小桂花球+透明底层Little Osmantus Flower’s ball + Transparent Base： 

桂花½汤匙 Osmantus flower ½ tbsp 

细砂糖 15克 Caster sugar 15g 

燕菜粉 ½ 茶匙 Agar powder ½ tsp 

即溶果冻粉 ½ 茶匙 Instant jelly powder ½ tsp 

清水 150毫升 Water 150ml 

*椰浆层 Coconut Milk Layer: 

椰浆 150毫升 Coconut milk 150ml 

清水80毫升Water 80ml 

细砂糖25克 Caster sugar 25g 

燕菜粉1茶匙Agar powder 1tsp 

果冻粉1茶匙 Jelly powder 1tsp 

 *浅色芒果层 Light Mango Layer: 

芒果水260毫升 Mango water 260ml 

细砂糖25克 Caster sugar 25g 

燕菜粉1茶匙Agar powder 1tsp 

果冻粉1茶匙 Jelly powder 1tsp 

Previous: Kitty卡通造型燕菜月饼 Kitty Jelly Mooncake

预拌粉紫薯杯子蛋糕Purple Sweet Potatoes Cupcake 【 Cake Mix Recipe】

 

 

之前拍过预拌粉紫薯杯子蛋糕，想说这次试试拍做紫薯馅双层蛋糕，但是一不小心翻车了😅，想分享丑丑的蛋糕是因为外形翻车的过程太无预警地惊喜到我啦…可惜没拍到孩子们怎么弄成这样但预拌粉做的蛋糕口感很好的。Layer cake not perfectly made but the texture and flavor was good☺️

预拌粉紫薯蛋糕Purple Sweet Potatoes Cake with Cake Mix 

{材料Ingredients} 

低糖海绵蛋糕预拌粉500克 Sponge cake low sugar premix 500g 

鸡蛋9粒（A级/总数500克）Eggs 9pcs (grade A/500g in total) 

清水/牛奶125毫升 Water/milk 125ml 

紫薯水3汤匙 Purple sweet potato water 3 tbsp 

紫薯泥3汤匙 Purple sweet potato paste 3 tbsp 

玉米油100毫升 Corn oil 100ml 

{做法Directions} 

1. 把预拌粉、鸡蛋、牛奶、紫薯水和紫薯泥用低速1档搅打1分钟，高速3档搅打10分钟左右。Whisk sponge cake mix, eggs, milk, purple sweet potatoes water and paste at speed 1 for 1 min, then at speed 3 for about 10 mins. 

2. 加入玉米油，转换成低速1档搅拌1分钟，把面糊倒入蛋糕的模具中。Add in corn oil and whisk at speed 1 for another 1 min, then pour batter into ungreased cake pan. 

3. 预热烤箱170°C，三层蛋糕烤25分钟；杯子蛋糕烤18分钟左右即可（烤箱温度得自行拿捏）。Pre-heated oven 170°C, 3 layers cake bake for 25 mins, cupcakes bake for 18mins (Oven temperature adjust accordingly). 

Previous: 紫薯水果燕菜果冻 Purple Sweet Potato Fruits Jelly 

紫薯水果燕菜果冻 Purple Sweet Potato Fruits Jelly

 

Summer desserts: homemade purple sweet potato colorful refreshing fruits jelly. Perfect to make use of the seasonal fruits! 紫薯超适合做甜点, 夏天怎能少了燕菜果冻的甜品解解暑，继续将紫薯用到底做了个彩色紫薯水果燕菜果冻。 

 

紫薯水果燕菜果冻 Purple Sweet Potato Fruit Jelly  

{紫薯泥 Purple Sweet Potato Paste} 

紫薯泥200克 Purple sweet potato paste 200g 

椰浆100克 Coconut milk 100g 

第一层 1st Layer 

紫薯泥 Purple sweet potato paste 

椰浆150毫升 Coconut milk 150ml 

细砂糖20克 Caster sugar 20g 

即溶果冻粉½ 茶匙 Jelly powder ½ tsp 

燕菜粉2 茶匙 Agar powder 2 tsp 

*口感嫩滑细腻，请再加50克清水。Please add additional 50ml of water if prefer smoother texture. 

第二层 2nd Layer 

紫薯水350毫升 Purple sweet potato water 350ml 

细砂糖30克 Caster sugar 30g 

即溶果冻粉½ 茶匙 Jelly powder ½ tsp 

燕菜粉2 茶匙 Agar powder 2 tsp 

第三层 3rd Layer 

清水300毫升 Water 300ml 

细砂糖10克 Caster sugar 10g 

即溶果冻粉1/4 茶匙 Jelly powder 1/4 tsp 

燕菜粉1 茶匙 Agar powder 1 tsp 

*细砂糖喜甜的，请自行再加20-30克。Please add extra 20-30g of caster sugar if prefer sweet jelly. 

{其它材料Other Ingredients} 

大黑子适量 Some basil seeds 

水果适量 Some fruits of your choice 

{做法Directions}  

1. 大黑子用热水泡发5分钟。 水果洗净切小块状备用。Basil seeds soaked in hot water for 5 mins. Fruits clean and cut into desire sizes, set aside. 

2. 紫薯洗净切块蒸熟压成泥状，放入搅拌器加椰浆搅成糊状待用，搅拌器的紫薯泥渣加清水350毫升拌成紫薯水（第二层的浅紫色）。Clean and cut purple sweet potatoes into small pieces, steamed for 25 mins and mashed it, put in blender to blend with coconut milk until smooth texture. Remove from blender and set aside. Add 350ml water in blender to make purple sweet potatoes water ( to use as 2nd layer). 

3. 第一层：紫薯细泥再加椰浆150毫升拌均后，加入细砂糖20克+即溶果冻粉½茶匙+ 燕菜粉2茶匙再次拌均匀，开炉火煮至浓稠即可，过程中请不断搅拌均匀（喜欢口感嫩滑细腻，请自行加清水50毫升）。1st layer: Purple sweet potatoes paste + 150ml of coconut milk to mix well, only add in caster sugar 20g+jelly powder ½ tsp+agar powder 2 tsp to mix well again, then only on the heat to cook the mixture until thicken, stirring few times while cooking in progress (love more smooth texture, please add extra 50 ml of water). 

4. 浓稠后关火放入预备好的模具中，吹风至表面干爽或冷藏大约15分钟才倒入第二层。Once thicken, off heat and pour into molds that well prepared, let cool in room temperature or refrigerator for about 15mins before pour in 2nd layer. 

5. 第二层： 紫薯水350毫+细砂糖30克+即溶果冻粉½茶匙+燕菜粉2茶匙拌均匀后，开炉火煮至沸腾，煮沸后熄火泡冷水降温，倒入模具中，有小泡泡可以用筷子或小汤匙拿走它。2nd layer: Purple sweet potatoes water 350ml+caster sugar30g+jelly powder ½ tsp+agar powder 2 tsp to mix well, turn on the heat and bring it to a boil, once boiling, remove from heat and soak in cold water only put the mixture in the molds, pop/remove the bubbles through chopsticks or spoon. 

6. 第二层表面干爽后，把切好的水果放入摆好， 然后再加上泡好的大黑子。When the 2nd layer slightly set (no liquid), place the well-cut fruits on top, follow by add on some basil seeds. 

7. 第三层： 清水300毫+细砂糖10克+即溶果冻粉1/4茶匙+燕菜粉1茶匙拌均匀后，开炉火煮至沸腾，煮沸后熄火泡冷水降温，慢慢地倒入铺满水果和大黑子的模具中。3rd layer: Water 300ml+caster sugar 10g+jelly powder1/4 tsp+agar powder 1 tsp to mix well, only on the heat and bring to a boil, off heat and soak in cold water, pour the liquid slowly to prevent mess up the fruits or basil seeds. 

8. 放入冰箱冷藏至少3小时以上即可享用。 Keep in the fridge for at least 3 hours or until the jelly has set completely. 

Previous: 紫薯杂粮粥 Mixed Grains Porridge with Purple Sweet Potatoes

紫薯薄煎饼 Purple Sweet Potato Pancake

Simple mouth-watering Fluffy Purple Sweet Potato Pancakes 简易版的紫薯薄煎饼 

紫薯薄煎饼

{材料} 

紫薯泥80克 

煎饼预拌粉1盒 

牛奶350毫升 

{做法} 

1. 煎饼预拌粉和牛奶搅拌均匀，加入紫薯泥拌均后静置20分钟左右。 

2. 平底锅中火预热后，转小火抹上一层薄薄的无盐牛油，放入适量面糊开始煎薄饼（无盐奶油抹一次即可）。 

3. 每面煎制大约1-2分钟左右或表面冒泡即可翻面，重复煎至面糊用完即可。 

Purple Sweet Potatoes Pancake 

{Ingredients} 

Purple sweet potatoes paste 80g 

Pancake premix 1 box 

Milk 350ml 

{Directions} 

1. In a clean bowl, fold the pancake premix flour with milk until just combined, add in purple sweet potato paste and mix well again, let the mixture sit for 20 mins.

2. Pre-heat a large pan over medium heat, turn to low heat, grease with a thin layer of unsalted butter or oil, and pour enough pancake mixture onto the pan making as many pancakes as will fit (grease with butter or oil 1 time will do). 

3. Cook for about 1-2 mins until bubbles form on the surface, flip the pancake and cook for another 2-3 mins or until fully cooked. Repeat the step until all the pancake mixture is finished. 

Previous：紫薯花生酱披萨Peanut Butter Purple Sweet Potato Pizza

紫薯豆奶桃胶雪燕皂角米西米露 Soy Milk Purple Sweet Potato Peach Gum XueYan Saponin Rice Sago Dessert

  

QQ西米配紫薯+桃胶+豆奶， 对超爱紫色的我是种超疗愈的紫色系甜品。紫薯的营养延伸成夢幻的颜色,配上Q弹的桃胶+豆奶淡淡的香气，清爽好喝哟。Purple sweet potatoes sago dessert with peach gum snow bird nest and saponin rice, plus soy milk make a dessert that full of attractive taste buds and also lovely color 🥰 

紫薯桃胶雪燕皂角米西米露 

{材料} 

西米60克 

紫薯500克 

桃胶雪燕皂角米组合2小包 

清水1000毫升 

豆奶适量 

*冰糖30克 

{做法}  

1. 桃胶皂角米雪燕独立包装2包（隔夜泡发至少12小时，雪燕分开泡哦） 

2. 隔夜泡好后，简单的清理一下桃胶和雪燕的杂质， 把桃胶皂角米和清水1000毫升先放入高压锅煮12分钟左右。 

3. 紫薯洗净表皮，去皮切成小块状，用清水清洗，洗几次后沥干水分， 上蒸锅蒸25分钟左右。 

4. 一锅清水煮沸后(一定要等水烧开才能放下去)，放入西米中小火煮至留有小白点，熄火关盖焖15分钟至透明，焖好的西米用凉水洗2-3遍后沥干备用。 

5. 把雪燕，蒸好的紫薯和西米放入高压锅（想要甜点的，这时加入冰糖）， 再煮1分钟即可享用， 加入适量的豆奶拌均颜色更迷人。 

Soy Milk Purple Sweet Potato Peach Gum XueYan Saponin Rice Sago Dessert 

{Ingredients} 

Sago 60g 

Purple sweet potato 500g 

Peach Gum XueYan Saponin Rice Combination 2 small pack 

Water 1000ml 

Some soy milk 

*Rock sugar 30g 

{Directions}  

1. Peach gum/snow lotus seed/snow bird nest individual pack x 2 (soak overnight separately in refrigerator for at least 12 hours) 

2. Simple clean the peach gum and snow bird nest, remove impurities, put peach gum, saponin rice and water 1000ml into pressure cooker to cook for 12 mins. 

3. Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times, drain well and steam for 25 mins. 

4. To cook sago, bring a pot of water to boil (must boiling), only put in sago and cook under medium small heat until you see small tiny white dot in the middle (remember to keep stirring occasionally), turn off heat and covered the pot, let stand for about 15 mins to allow the centre of sago pearl to cook through. Sieve and rinse the cooked through sago with water 2-3 times, drain well. 

5. Follow by add in snow bird nest (XueYan), steamed purple sweet potato and cooked sago in to pressure cooker (if wish to add in rock sugar, add in now), cook for another 1 min and ready to serve, add in right amount of soy milk to have more attracting purple color. 

Previous: 纯天然紫薯酱 Natural Purple Sweet Potato Paste

紫薯杯子蛋糕 Purple Sweet Potato Cupcakes

紫薯+蛋糕预拌粉解决了突然想吃小甜点的感觉。Cake mix save sweet tooth time, purple sweet potato 

cupcakes ready just in time😘💜 

紫薯杯子蛋糕 

{材料} 蛋糕预拌粉1盒，清水/牛奶250毫升，玉米油125毫升，鸡蛋3粒（A级），蒸熟紫薯泥50克。 

{做法} 

1. 紫薯提前洗净切好蒸熟，压成泥状待用。 

2. 鸡蛋+蛋糕粉+水+油+紫薯泥中速搅拌均匀后，转去高速搅拌至出现纹路，滴下能几秒定型即可。 

3. 把拌好的蛋糕糊倒入杯子蛋糕的纸杯中，大力震几下消消大气泡后准备烤。 

4. 预热烤箱150°C， 烤35分钟左右。 

5. 蛋糕出炉待冷后即可享用。 

Purple Sweet Potato Cupcakes 

{Ingredients } Cake mix 1 box, water/milk 250ml, corn oil 125ml, egg 3pcs (grade A), steamed purple sweet potato 50g. 

{Directions} 

1. Steam purple sweet potato, mashed into paste and set aside. 

2. Whisk eggs + cake mix + water + oil + purple sweet potato paste under medium speed until mix well, turn into high speed to whisk until fully combined. 

3. Pouring the batter into the paper cups, knock out the big bubbles and get ready to bake. 

4. Pre-heated oven 150°C, bake for 35mins. 

5. Ready to taste once cupcakes are completely cool. 

Previous: 茄子炒米粉 Eggplant Fried Vermicelli

Q弹有嚼劲的紫水晶汤圆 Purple Crystal Glutinous Ball with Purple Sweet Potatoes, Red Bean and Black Sesame Filling (Tang Yuan)

Q弹有嚼劲的紫水晶汤圆，做了三种馅料：黑芝麻、紫薯和红豆的。看似简单但对初学者来说还是要注意木薯粉和水的份量，不过只要有恒心多试试做几次就能慢慢做到要诀，不过手脚慢的我，包到最后一样面对粉团慢慢地干了，不易包到美美哒💪🏼😅Crystal tang yuan is made with tapioca flour with colorful filling inside. When cooked, the dough turn almost transparent. Crystal glutinous ball is a challenge for new learner as hands on found out there is still need to balance up the portion of flour and water, keep trying will get a better idea what is the correct portion as different brand of flour, different absorption of water. 

黑芝麻紫薯红豆紫水晶汤圆 

{皮材料} 木薯粉70克 白砂糖10克 蝶豆花水80-90毫升+柠檬汁几滴 玉米油10克 

{馅料} 黑芝麻、紫薯和红豆馅 

{糖水} 去皮生姜+红糖1汤匙+清水300毫升煮沸后加入少许泡过热水1分钟的桂花/枸杞子。 

{做法} 

1. 蝶豆花水一半+木薯粉拌均匀待用。另一半的蝶豆花水+白砂糖和玉米油煮沸熄火，加入拌均匀的木薯粉蝶豆花水不断地搅拌至拌成软团（过程大约10-15分钟，粉团只需要八分熟，有点流质状态的，很黏手的，要有耐心搓揉）。 

2. 如果说粉团不够八成熟，分一半再回锅中小火加热一下，然后再继续搓揉成细腻柔软粉团，休面5分钟。 

3. 分割成小段状，搓成小丸子。预备撒上一些木薯粉的盘，把冷冻的馅料拿出，皮的重量比馅料少（馅料8克，皮就8克以下）。 

4. 把小丸子按下摊开，包入馅料捏紧搓圆，撒上薄木薯粉防粘（多做不马上煮的，放入密封容器中，一样撒上一层薄木薯粉冷冻保存）。 

5. 把清水煮沸后，放入汤圆再次煮沸后（过程中记得轻轻地搅拌1-2次避免粘锅底），转中小火煮至浮起，加半杯冷水再次煮沸后熄火焖10分钟左右。 

暖心贴士： 

1. 皮尽量薄，越薄比较容易看到透明效果。 

2. 煮汤圆转中小火， 太大火会导致皮破露馅。 

3. 一定要焖，焖后会比较容易带出透明效果 。 

Purple Crystal Glutinous Ball with Purple Sweet Potatoes, Red Bean and Black Sesame Filling (Tang Yuan) 

{Ingredients} Tapioca flour70g Castor sugar 10g Blue pea flower water 80-90ml+ few drop of lemon juice Corn oil 10g 

{Filling} Black sesame, purple sweet potato and red bean paste 

{Sweet Soup Base} Peeled ginger pieces + brown sugar 1 tbsp + water 300ml, bring to boil only add in osmanthus flower/goji berries that soaked in hot water for 1 min. 

{Directions} 

1. Mix half blue pea flower water with tapioca powder well and set aside. Another half of blue pea flower water + castor sugar+ corn oil bring to boil and off heat, add in tapioca blue pea flower mixture, keep stirring until forming a soft dough (process need to take 10-15mins, the dough can’t be 100% cooked-80% cooked dough more easy to knead, sticky liquid condition, must be patience to continue keep stirring). 

2. If dough not enough 80% cooked, divide into half, put half back into the pot reheat under low heat for a while, then continue to knead until get a soft and smooth dough, rest for 5 mins . 

3. Divide to small portions, shape into small ball shape. Prepare a plate that dust with some tapioca flour on top, take out frozen fillings, weight of dough ideally heavy than filling (Example; filling 8g, dough less than 8g as the thinner the dough, the more translucent the dough will be). 

4. Flatten the dough, put 1 filling on the center, gather the edge to seal tight, roll into a smooth round ball, topping with some tapioca flour avoid stick together (uncooked portions seal in air tight container and frozen it). 

5. Bring water to boil, add in tang yuan and bring to boil again (stir once or twice to avoid stick to bottom of the pot), turn to low medium heat to simmer cook until tang yuan is floating to the surface, add in another half cup of water and bring to boil, off heat and let the tang yuan rest inside for at least 10 min. 

Tips for Success: 

1. The dough needs to be rolled as reasonably thin as possible, so they can turn almost transparent after boiled cook. 

2. Boil the tang yuan over medium low heat (Too hot can break the dough and the filling will leak out). 

3. Must let the tang yuan rests after boiling to help gradually turn transparent during this resting time.

Previous: 红糖减油黑芝麻馅 How to Make Black Sesame Paste Healthier

紫的桂花糕 Osmanthus Flower Purple Jelly

A daily dose of purple蝶豆花+桂花👉🏻紫色系的桂花糕，吸引眼球神秘又感性的色调。柔美的紫色永远都是令QQ紫陶醉其中的颜色。Purple is just…awesome. I love most of the purple things, enjoy every purple moment while busy in the kitchen. Don’t worry, be purple💜 

紫的桂花糕 

{材料} 蝶豆花水适量（干蝶豆花10朵），清水1000毫升，桂花 1 茶匙（热水泡5分钟），幼糖70克，燕菜粉4 茶匙 + 即溶果冻粉1 茶匙（两者拌均匀），柠檬汁适量。  

{做法}  

1. 干蝶豆花加180毫升的水煮至颜色变深，沥干待凉备用 。 

2. 1000毫升清水，加入幼糖+燕菜果冻粉搅拌均匀后开炉火煮至糖完全融化，过程中请不断搅拌均匀。  

3. 煮沸后熄火，取出1/4份量后加入桂花，倒入模具中-第一层：透明桂花层；加热再取出1/4份量-第二层：加适量的蝶豆花水拌均匀倒入模具中； 加热再取出1/4的份量-第三层：加入适量的蝶豆花水+适量柠檬汁调成紫色倒入模具； 加热再取出最后的份量-四层：加入适量的蝶豆花水+几滴柠檬汁调成浅紫色倒入模具。 

4. 放入冰箱冷藏至少3小时以上即可脱模。  

***每层都要表面冻结了（冷冻3分钟左右）再倒入下一层，不然渐层效果不明显哦。   

Osmanthus Flower Purple Jelly 

{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower 1 tsp (soak in hot water for 5 mins), castor sugar 70g, agar powder 4 tsp + jelly powder 1 tsp (mix them well), some lemon juice. 

{Directions}  

1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened. 

2. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.  

3. Bring to boil and off the heat, take 1/4 portion of the mixture, add in osmanthus flower to mix well and to pour into molds-1st layer: transparent osmanthus flower; reheating mixtures and take another 1/4 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + some of lemon juices to turn into purple color and mix well before pour into molds; reheat mixture again-4th layer: add in some butterfly pea flower water + few drops of lemon juices to turn into light purple color and mix well before pour into molds. 

4. Keep refrigerated for at least 3 hours or overnight before serve. 

***Before pour in next layer, please ensure surface is dry first for better dreamy colour.

Previous:菠菜薄煎饼 Spinach Pancake 

菠菜薄煎饼 Spinach Pancake

Pancake搭过了很多食材，菠菜薄饼是孩子们今天想尝试一下的味道。以为加点无盐黄油煎可以吃得香些，结果发现多此一举呢😅Craving for pancakes but not sure if it is healthy? This simple recipe guarantees you mouth-watering fluffy pancakes that are low in fat and packed with nutrition. Skip the syrup and too pancakes with your favourite fruits to satisfy your sweet tooth with natural sweetness from fruits. Fruits like banana, kiwi, strawberries and blueberries pair well with these pancakes.

菠菜薄煎饼 

{材料} 菠菜100克，清水50毫升，鸡蛋1粒，植物油1汤匙，自发面粉165克（过筛），幼糖20克，泡打粉3克，盐5克。 

{做法} 

1. 面粉、糖、泡打粉和盐就在一个干的容器中搅拌均匀备用（干的材料） 

2. 菠菜、水、鸡蛋和油放入搅拌机中搅成糊状（湿的材料） 

3. 把干和湿的材料混合均匀备用。 

4. 平底锅中火预热后，放入适量面糊开始煎薄饼（无盐奶油可以不用放，薄饼皮会更滑更好看哦）。 

5. 每面煎制大约2分钟左右或表面冒泡即可翻面，重复煎至至面糊用完即可。 

Spinach Pancake 

{Ingredients} Fresh baby spinach 100g, water 50ml, large egg 1 pcs, oil 1 tbsp, self rising flour (sifted)165g, sugar 20g, baking powder 3g, salt 5g. 

{Directions} 

1. In a clean bowl, add in flour, sugar, baking powder and salt, whisk the ingredients to mix well. 

2. Blend spinach, water, egg, and oil together until smooth. 

3. Fold the wet ingredients into the dry until just combined. 

4. Heat a large pan over medium heat and pour enough pancake mixture onto the pan making as many pancakes as will fit (skip grease with butter or oil as surface not nice). 

5. Cook for about 2 mins until bubbles form on the surface, flip the pancake and cook for another 2-3 mins or until fully cooked. 

Previous: 腐皮干贝粥 Dried Bean Curd Sheets➕Scallops Congee

金黄番薯蛋 Golden Sweet Potato Balls

 上周分享了QQ紫薯球，这周换个颜色。橙色肉的番薯球、地瓜球、番薯蛋、番薯丸子等都可以是它的名字。孩子们难得一见自告奋勇要求想学多一点此道小甜点，反复做了这小零嘴3-4遍让她们乐在其中，慢慢地看着C&J掌握了多一些又多一点，最重要她们不嫌累耶。QQ orange sweet potato balls is a bite-sized snack for kids and anyone who likes to taste. 

金黄番薯蛋 

{材料} 熟橙色肉番薯250克，木薯粉55克 ，粘米粉5克， 幼糖30克 

{做法} 

1. 蒸好的番薯块趁热压成泥状，加入幼糖拌均匀，分几次加入木薯粘米粉，直到能揉捏成软团。 2. 将番薯团揉成长条状，切小块状，每块大约6-8克，搓成小圆球形状待用（也可以速冻保存，要炸时才室温解冻）。 

3. 热油，油一定要能盖过番薯球的一半以上，小火慢煎，每颗第一次按压会变大一点，煎的过程中按压8-10次左右。 

4. 稍微上色后，捞起，转大火复炸一分钟逼出油即可。用厨房纸巾控油后，待温热即可享用啦。

Golden Sweet Potato Balls 

{Ingredients} Steamed orange sweet potato 250g, Tapioca flour 55g, Rice flour 5g, Castor sugar 30g 

{Directions} 

1. Mashed the steamed sweet potato while it’s hot, add in sugar to mix well, slowly add in tapioca + rice flour, knead until forming a soft but not sticky dough. 

2. Roll into long strips, cut into small pieces, each piece 6-8g, and shape into ball shape(frozen those unused, thaw in room temperature once wanna fry). 

3. Heat up enough oil under low heat, deep fry sweet potato balls over low heat, stir them constantly, press the balls down with strainer and it will slightly up the size, press about 8-10 times during frying process. 4. When slightly colour, dish up and turn to high heat to deep fry again within 1 min. Drain on kitchen towel, serve warm hot. 

Previous: QQ红糖紫薯球 QQ Purple Sweet Potato Balls

QQ红糖紫薯球 QQ Purple Sweet Potato Balls

紫薯球、番薯球、地瓜球、番薯蛋、番薯丸子等都是它的名字。孩子们指定想一起学习的一道小点心、小零食；也是她们近期的下午茶，很亲子的厨房亲子乐哦， 一次过可以做几盒速冻冷藏保存，想吃😋的时候炸一炸就有得享用口感超赞+外酥里嫩的紫薯球咯。QQ sweet potato balls is a bite-sized vegan snack👉🏻crispy outside, chewy inside. 

QQ红糖紫薯球 

{材料} 熟紫薯250克，木薯粉80克，粘米粉10克，红糖30克。 

{做法} 

1. 蒸好的紫薯块趁热压成泥状，加入红糖拌均匀，分几次加入木薯粘米粉，直到能揉捏成软团（只用大约60克左右，剩余的下次再用）。 

2. 将紫薯团揉成长条状，切小块状，每块大约6-8克，搓成小圆球形状待用（也可以速冻保存，要炸时才室温解冻）。 

3. 热油，油一定要能盖过紫薯球的一半以上，小火慢煎，每颗第一次按压会变大一点，煎的过程中按压8-10次左右。 

4. 稍微上色后，捞起，转大火复炸一分钟逼出油即可。用厨房纸巾控油后，待温热即可享用啦。 

Brown Sugar Purple Sweet Potato Balls 

{Ingredients} Steamed purple sweet potato 250g, tapioca flour 80g, rice flour 10g, brown sugar 30g. 

{Directions} 

1. Mashed the steamed sweet potato while it’s hot, add in brown sugar to mix well, slowly add in tapioca + rice flour, knead until forming a soft but not sticky dough (Flour mixture use 60g only, leftover keep for next time). 

2. Roll into long strips, cut into small pieces, each piece 6-8g, and shape into ball shape(frozen those unused, thaw in room temperature once wanna fry). 

3. Heat up enough oil under low heat, deep fry sweet potato balls over low heat, stir them constantly, press the balls down with strainer and it will slightly up the size, press about 8-10 times during frying process. 4. When slightly colour, dish up and turn to high heat to deep fry again within 1 min. Drain on kitchen towel, serve warm hot. 

Previous: 波兰种淡奶油南瓜小面包 Poolish Pumpkin Whip Cream Bun

桂花枸杞蝶豆花鸡蛋果冻燕菜 Butterfly Pea Flower Jelly with Osmanthus flower and Gojiberries

蝶豆花鸡蛋燕菜果冻+桂花+枸杞，渐层变色的感觉是带不出来😅，紫色没有明显颜色变化的效果，得继续加油呀…但是成品真的是清爽+疗愈人心滴，呵呵🤭😄 

桂花枸杞蝶豆花鸡蛋果冻燕菜 

{材料} 蝶豆花水适量（干蝶豆花10朵），清水1000毫升，桂花 ½ 茶匙（热水泡5分钟），枸杞适量（洗净，切碎），幼糖70克，燕菜粉4 茶匙 + 即溶果冻粉1 茶匙（两者拌均匀），柠檬汁适量。  

{做法}  

1. 干蝶豆花加180毫升的水煮至颜色变深，沥干待凉备用 。 

2. 枸杞和桂花依序放入鸡蛋壳/其它模具里面。 

3. 1000毫升清水，加入幼糖+燕菜果冻粉搅拌均匀后开炉火煮至糖完全融化，过程中请不断搅拌均匀。  

4. 煮沸后熄火，取出1/3份量倒入鸡蛋壳和其它模具中-第一层：透明层；加热再取出1/3份量-第二层：加适量的蝶豆花水拌均匀倒入模具中； 加热再取出最后的份量-第三层：加入适量的蝶豆花水+几滴柠檬汁调成紫色倒入模具。 

5. 放入冰箱冷藏至少3小时以上即可脱模享用。  

***每层都要表面冻结了（冷冻3-5分钟左右）再倒入下一层，不然渐层效果不明显哦💪🏼😅   

Butterfly Pea Flower Jelly with Osmanthus flower and Gojiberries 

{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower ½ tsp (soak in hot water for 5 mins), some goji berries (rinse well, cut into small pieces), castor sugar 70g, agar powder x 4 tsp + jelly powder x 1 tsp (mix them well), some lemon juice. 

{Directions}  

1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened. 

2. Put osmanthus flowers and goji berries inside the eggshell or any molds. 

3. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.  

4. Bring to boil and off the heat, take 1/3 portion of the mixture to pour into eggshells or other molds-1st layer: transparent; reheating mixtures and take another 1/3 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + few drops of lemon juices to turn into purple color and mix well before pour into eggshells or other molds. 

5. Keep refrigerated for at least 3 hours or overnight before serve. 

***Before pour in next layer, please ensure surface is dry first for better dreamy colour.

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红糖提拉米苏 Brown Sugar Tiramisu

提拉米苏 (Tiramisu) 是唯一一种「婆妈」绝不妥协的甜点。因为私人原因这个甜点就是注定一世难忘，别质疑，真的可以忘不了的。不至于念念不忘，但就是一提到「它」就会冒出那个独特风格的味道和口感。今年感触特别多，很多事情不去努力实现一辈子只能就是凭空想象。做过用黑咖啡戚风或摩卡海绵蛋糕的提拉米苏，不过用手指饼干的口感略胜一筹。很多人都说这类甜点很容易的，又不用烤箱，省心省力哦。哎哟喂，怎么我亲身体验的过程就不如别人口中那么简单一试就搞懂呢？！或许「婆妈」的功夫就是不到家，要不然就是家人们口中的吹毛求疵咯。一直不分享关于「它」的食谱只因为「婆妈」不断累积的“功夫”还未达到心里那把“及格”的尺，今年总算赶得上尾班车可以搬上台面啦（不然又得拖多一年又一年的啦😆）。只可惜认真学习了很多很多很多遍，酒味香郁+咖啡浓厚的味道总算拿捏得不错，就总觉得口感扎实又入口Q滑还是差了那几点，会继续努力做好此生特别刻苦铭心的好滋味，呵呵。等掌握好想要的口感后，应该是要继续努力研究如何做出自家的手指饼干啦，一步一步地达到心中独一无二的提拉米苏，加油吧。

红糖提拉米苏 

{材料} 蛋黄2个， 红糖30克（喜欢甜的，请用50克）， 咖啡酒 (Dark Rum/Kahlua/Tia Maria/Baileys Irish Cream/Sweet Marsala wine/Brandy) 20-40ml（依个人口味选自己喜爱的酒味，拿捏好份量找出你想要的味道），马斯卡彭奶酪250克， 浓缩黑咖啡150毫升 （2包即溶黑咖啡加热水泡）， 无糖可可粉1茶匙（加入黑咖啡的份量）， 手指饼干适量，淡奶油150毫升（喜欢多奶油的，请用200毫升或更多），香草精5毫升（可以不放），额外无糖可可粉适量（洒面用的）。 

***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。 

{做法} 

1. 手指饼干根据要用的模具预先算好大概多少块和切好形状备用。 

2. 准备沾手指饼干的黑咖啡混合液：2包即溶黑咖啡+1茶匙可可粉+120-150毫升热水搅拌均匀，喜欢酒味醇厚的可以再加入10毫升的咖啡酒。 

3. 马斯卡彭芝士从冰箱拿出备用。蛋黄+糖+咖啡酒隔热水打至浓稠, 离火稍微待冷一些（大约5分钟左右）。 

4. 此时可以预先搅拌一下马斯卡彭芝士至顺滑（大约1-2分钟左右），再加入温的蛋黄液搅拌均匀后放入冰箱冷藏待用。 

5. 淡奶油和容器从冰箱里取出。淡奶油加香草精从低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2-3分钟至提起会有回弯钩接近干性发泡（8分发）即可。 

6. 一次过加入冷藏的马斯卡彭蛋黄糊， 轻轻翻拌均匀后，提拉米苏芝士糊就好了。 

7. 手指饼干迅速地双面沾满黑咖啡混合液，在容器或模具中排好，接着铺上一层提拉米苏糊。 

8. 然后，重复手指饼干层，再铺上一层提拉米苏糊直到容器9分满即可。如果容器还有空间就继续重复手指饼干层再铺上芝士糊。 

9. 放入冰箱冷藏至少8小时再拿出来，在表面上洒上满满的可可粉就可以吃啦（冷藏两天后酒和咖啡更入味，味道真是无敌，哈哈）。如果不打算吃，做好马上速冻冷藏可保存1-3个月哦，要吃的前一晚才转移去冷藏层自然解冻或吃当天室温解冻20-30分钟。 

***这是口感较浓稠但味道一级棒的提拉米苏蛋糕，超喜欢口感扎实入口Q滑的提拉米苏，会继续努力加强再加强的。 

***这食谱可以做1个6寸蛋糕模和1个17cmx14.5cmx5cm的容器或者一个6cup/8inx6inx2in/1.5L/20.3cmx15.2cmx5cm的容器。

Brown Sugar Tiramisu

{Ingredients} Egg yolks x 2, brown sugar x 30g (More sweet, use 50g), coffee liquor x 20-40ml (Dark Rum/Kahlua/Tia Maria/Baileys Irish Cream/Sweet Marsala wine/Brandy, according to personal preferences), mascarpone cheese x 250g, espresso x 150ml (2 instant espresso sachets mix with hot water), unsweetened cocoa powder x 1 tsp (mix with espresso), some lady fingers, whipping cream x 150ml (prefer thick layer of cream , use 200ml or more), vanilla concentrated x 5ml (optional), some extra unsweetened cocoa powder (dusting purpose). 

***Chilled mixing bowl and whisk attachment 20-30mins in advance before use to whip up the cream. 

{Directions} 

1. Begin with count and shape the ladyfingers, set aside. 

2. Prepare espresso mixtures: 2 sachets instant espresso + 1 tsp cocoa powder + 120-150ml hot water, mix well (mix in extra 10ml of coffee liquor for more liquor taste). 

3. Take out mascarpone cheese to let it stay at room temperature. Beat egg yolks + brown sugar + coffee liquor by using double boiler until turn to slightly thick, about 5 mins. (Don’t have , place a heat-proof bowl over a pot of simmering water over mediem low heat, don’t let water touch the bottom of the bowl). 

4. Now can start beating mascarpone cheese under medium speed until smooth (about 1-2 mins), add in egg yolks mixture, fold with spatula until well combined, keep refrigerated. 

5. Take out whipping cream, mixing bowl and whisk attachment. Whip the cold whipping cream + vanilla extract together on low speed at first for 1 min and turn to medium speed to continue beat for another 1 min, then high speed for 2-3 mins until form a medium peak (Medium peaks is in between soft peaks and stiff peaks, also called firm peaks). 

6. Add in cold mascarpone egg yolk mixture, fold it gently as you will wish to keep as much air as possible to have a better texture, the tiramisu cream mixture is ready. 

7. Quickly dip both sides of ladyfingers in espresso mixture and arrange well in your container or mould, follow by add in a layer of tiramisu cream, spread it evenly. 

8. Then, repeat with the espresso-soaked ladyfingers layer, top by tiramisu cream layer and spread evenly. If your container still got room, repeating again the ladyfingers layer and then folloy by tiramisu cream layer. 

9. Refrigerated for at least 8 hours, dust the surface with a layer of unsweented cocoa powder before enjoy it (The flavors actually get more great after 2 days). If you don’t think can finished in 5 days or a week time, pls consider freeze part of it immediately without dusting cocoa powder. Frozen can store for 1-3 months, thaw in refrigerator a day ahead before you wish to eat or let it defrost in room temperature for 20-30 mins. 

***This tiramisu recipe is rich and slightly firmer texture, not a very smooth type. Just love the flavour so much but texture still can be improved. 

***This recipe can make a 6 in cake + a container 17cm x 14.5cm x 5cm OR a pyrex glass container 6 cup/8inx6inx2in/1.5L/20.3cmx15.2cmx5cm. 

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