Recipes | Viewing Tag: tet

Prepare the Black Sesame Filling

1. Toast the sesame seeds in a dry pan for 5-8 mins on medium-low heat, stirring continuously until fragrant. Cool completely before adding to a food processor. Blitz to grind seeds to a paste. Add sugar and pulse to combine. Add butter and pulse to combine. Place filling in a bowl, cover and chill for 30 mins to harden.
2. Once the filling is chilled, you will be able to portion it into little 5g balls. If the balls are too soft, return them the fridge for another 10-20 mins to set before continuing. 

Prepare the Peanut Filling

3. Toast the peanuts in a dry pan for 3-5 mins on medium-low heat, stirring continuously until fragrant. Allow to cool completely. I like to pound my peanuts using a mortar and pestle until they resemble rough sand. Add sugar and mix through. Add butter and mix through. Place filling in a bowl, cover and chill for 30 mins to harden.
4. Once the filling is chilled, you will be able to portion it into little 5g balls. If the balls are too soft, return them the fridge for another 10-20 mins to set before continuing. 

Prepare the Dough

5. Add glutinous rice flour and potato starch in a bowl. Slowly add in the water, stirring as you go until a smooth ball is formed. You may not need all the water.
6. Break off 12-13g balls from your dough. Make rice balls one at a time, flattening the dough ball into a disc, placing a ball of filling in the middle then enclosing the dough over the filling. Roll the ball in your hands until it’s round and smooth. Set aside while you make the rest of the balls.

You can freeze the balls at this stage (do not allow them to touch) and cook them at a later stage.

Prepare the Sugar Syrup

7. Add sugar, water and ginger slices to a large bowl. Bring to the boil, stirring to melt the sugar. Once the syrup starts to boil, reduce the heat to low until it is ready to receive the rice balls.

Cook the Tang Yuan

8. Bring a large pot of water to the boil. Cook your tang yuan in batches by slowly adding into the boiling water. Carefully nudge them so that they don’t stick to the bottom of the pot and to each other. After one minute, remove them with a slotted spoon and transfer them directly into the simmering sugar syrup. Cook for a further minute or until they rise to the top.

Serve tang yuan warm in a bowl partly filled with the sugar syrup.

Serves 30-50

Make the Dumplings

1. Add dumpling filling into a bowl and mix until well incorporated. Fill dumplings using store bought wrappers, sealing them with a bit of water. You can make these ahead and freeze in one layer (do not allow them to touch each other). Cook them directly from frozen (do not thaw).
2. To cook, bring a large pot of water to the boil. When it’s at a raging boil, add dumplings and cook in batches, for 5-6mins each batch, or until the dumplings are cooked through.
3. Remove dumplings with a slotted spoon/spider and place directly into the prepared sauce. Toss to coat then garnish with sliced spring onion and toasted sesame seeds.

Make the Chilli Oil Sauce

4. In a large shallow bowl, add garlic, sugar, Chinese five spice, chicken powder and Szechuan peppercorns in the centre.
5. Heat oil to smoking point then pour over the garlic mix to release the flavours. Give everything a stir then add the rest of the ingredients and mix through. Set aside.

Serves 4-6 (as part of a shared meal)

For the taro:

1. Cut the taro into 1cm slices then steam for 20mins or until cooked.

2. Place cooked taro into a large bowl and add seasonings. Roughly mash to mix the seasonings evenly through the taro.

3. Add wheat starch to a small, heatproof bowl. Add boiling water and mix with a spoon to make a rough paste. Add this paste to the taro and mix to combine.

4. Add 1/2T canola oil to the taro and quickly mix with gloved hands to reach a smooth, shiny ball.

5. Lightly grease a large piece of cling film with oil and place taro onto the centre. Press down and shape into an oval disc (27cmx14cm). Wrap and place in the freezer for a couple of hours or so to firm up.

6. Heat oil in a large wok and deep fry taro disc (remove cling wrap first) until golden. Place on a wire rack to quickly drain.

7. While still hot, cut taro disc into serving pieces on a chopping board and serve with dipping sauce.

For the sauce:

1. Add all sauce ingredients into a small pot and heat to dissolve the sugar. Simmer until the sauce has thickened to your liking.
 

1. Preheat oven to 180C.

2. Whisk the egg whites until soft peaks form. Gradually add in the sugar. When the sugar is dissolved, add in vanilla extract (optional) and whisk to incorporate. Sift in flour and whisk in.

3. Add in melted butter and whisk to form a smooth batter.

4.Line a baking tray with greaseproof paper/silicone mat.
 

5.Dollop on a tablespoon of batter and smooth out to form a thin disc (about 8cm in diameter). Make another disc on the tray, leaving a gap between the two discs.

6. Bake for about 6mins or until the edges are golden.

7. Working quickly, place your paper message in the middle of a disc. Use a spatula to fold the disc in half and to remove the cookie from the tray.

8. Shape the cookie by bending it over the rim of a glass. Place the shaped cookie in a cupcake tin to cool. The tin will help it keep its shape.

9. Continue to make the rest of the cookies.

10. Let the cookies cool completely before serving. We actually like to put all the formed cookies back on a tray for a short stint in the oven (about 4-5mins) to give them more golden glow and further crispness. Again, let them cool completely before serving.