Easy Chinese Steamed Snow White Rice Cake...

I'm dreaming of a whiiite... rice cake 🍚❄🎵🎶 Soft, bouncy and springy... oh my!! A snow white cake for a snow white kind of day 🌨

Traditional Chinese rice cake (aka white sugar sponge cake, Chinese honeycomb cake) is not made like your typical baked cake. It is steamed. White rice flour and white sugar is cooked over the stove with water, cooled then set aside to ferment with the addition of yeast until the batter surface is bubbly. The activated yeast creates a spongy consistency with a honeycomb look after steaming. It is very simple to make at home with four ingredients.

The flavour is mellow sweet with a bit of pleasant tang due to the fermented batter. The blend of rice flour and yeast is similar to nostalgic sweet Chinese rice wine and a taste I love. But the real beauty here is all in the bounce #beautybounce #squeezeworthy #whitedelicious #snowwhitebeauty

They say it is best served warm, but I love it cool- it has this refreshing flavour that makes your taste buds crave for more... bite after bite 😋

Chinese Steamed Rice Cake
Makes 1 size of 9" pie plate

200 g rice flour (not glutinous)
110 g sugar
350 ml water
3 g yeast
30 ml warm water

Prepare The Batter by adding rice flour, sugar, and water in a bowl. Whisk until smooth (the batter should be smooth and thin without any lumps).

Place the bowl in a pan with water and heat over medium-low heat for five minutes. Whisk continuously without letting the flour thicken on the bottom. The viscosity should be medium smooth. After heating, remove it from the pan and let it cool.

Combine the yeast with warm water in a bowl and mix well. When the batter is cool, add the yeast mixture and mix well. Then, cover the bowl with wrap. Let it ferment at room temperature for 1 to 2 hours until tiny bubbles are formed.

Pour the batter into your heat-proof safe plate for steaming. Steam for 14 minutes on high heat (DO NOT OVERCOOK or it will turn out dry and hard). After steaming, remove from heat and allow it to cool well.

Cut the rice cake into your desired size and shape. Enjoy! 🤤🥰

Chinese Steamed Rice Cake (Full Recipe)

Makes 1 size of 9" pie plate

200 g rice flour (not glutinous)
110 g sugar
350 ml water
3 g yeast
30 ml warm water

Prepare The Batter by adding rice flour, sugar, and water in a bowl. Whisk until smooth (the batter should be smooth and thin without any lumps).

Place the bowl in a pan with water and heat over medium-low heat for five minutes. Whisk continuously without letting the flour thicken on the bottom. The viscosity should be medium smooth. 

After heating, remove it from the pan and let it cool. Combine the yeast with warm water in a bowl and mix well. When the batter is cool, add the yeast mixture and mix well. Then, cover the bowl with wrap. Let it ferment at room temperature for 1 to 2 hours until tiny bubbles are formed. 

Pour the batter into your heat-proof safe plate for steaming. Steam for 14 minutes on high heat (DO NOT OVERCOOK or it will turn out dry and hard). After steaming, remove from heat and allow it to cool well. 

Cut the rice cake into your desired size and shape. 

Argentinian-Style Meat Board With Chimichurri...

Meet my meat board Argentinian-style!

My best friend's family over can only mean serving my best. Grilled steaks, chili sausages and shrimps wooden plank-presented and jazzed with the ever-so-scrump green goddess chimichurri sauce- a parsley and garlic oil condiment that elevates your churascos in a jiffy. Also fab on grilled firm tofu 🤗! Baste your meats with it and ladle on some to eat. Your taste buds will do a happy Latin dance 🎉🤤.

Authentic Chimichurri (cafedelites.com)

1/2 cup olive or avocado oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley (half a bunch)
3 to 4 cloves garlic, finely chopped
2 small red or green chilies, deseeded and finely chopped
3/4 teaspoon dried oregano
1 teaspoon coarse salt
Pepper, to taste 

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil. Ideally, let it sit for more than two hours.

Baste your meats with it and serve a couple of tablespoons atop your grilled meats.

The spread with sides of beer-battered fried asparagus, cucumber and tomato salad with miso-onion vinaigrette, vegetable crudites, simple lettuce and onion salad with avocado vinaigrette and corn on the cob.

From one meat feast to make the next... 🥩 grilled steak fajitas with weekend leftovers!

Everything from grilled peppers to side salads, anything that remained got remade for another hearty, colourful meal! Gotta 💚 it! More chimichurri yum!

Creative leftovers with steak fajitas!

On a very different but important note. One that has kept me insanely busy mainly mentally...

The all consuming journey of selling our house is sealed with this last bite out of it! A humbling experience, sometimes the Universe doesn't give you what you Want but what you Need. At the end of the day "it's not about playing not to lose, but playing to win!" And we Won 🔥!!! #trusttheprocess 

Yasss... this is what you call Eat Your House 🏡🤤🎉! Gladly with Gusto!! 💥

Thank you Roman @luxehomereno my incredible contractor for this AmaZing good luck cake he got customized by his talented Patissier friend @caYKery (chocolate layered with fresh strawberries). Just like you do with a wedding cake, I froze half to devour after we sell. It tastes Mighty Good and even better than fresh lol 🔥! To my Fantastic Award-Winning top producer real estate agent and long-time friend @jasonyeunglau We did it 💥!! So blessed to have you on this ride with us. Thank you for everything 💖🙏!

By CayKery

My family is so excited to move on and move into our new home next month 🏡... Another journey awaits us!

My quarantined shaggies lol

YASSSS 🤜💥🤛👊🔥!!!

Neighbourhood Table Rainbow and Magic, and More...

It's pretty crazy to think we are on our homestretch with just two more Neighbourhood Table sessions to go. That means summer is winding down too... Boo :(.  Catching up here with our last two with themes Rainbow and Magic, and Meal In Minutes which have not been short of a brilliant array of fresh colours from vegetables and fruits as the name suggests. The sights, smells and buzz in the kitchen cooking with kids and volunteers have been magical in itself! ✨

With partners Salma and Nina from The Arab Community Centre.

It's bright colours and rainbow indoors and out with the kids' arts and craft activities too!

Did you know you can eat corn straight fresh off the cob? Try it in this refreshing black bean salsa.

Fresh Corn, Black Bean, Peppers and Tomato Salsa (Fresh From Florida Produce)
Serves 6

2 cups corn (about 4 cobs)
1 cup grape tomatoes, quartered
1 green pepper, diced
¾ cup black beans, rinsed and drained well
1 lime, juice of
Salt and pepper to taste

Hold one cob vertically down in a medium-sized bowl and slice downwards against core with knife to remove kernels. Repeat with remaining cobs. Toss in same bowl, the corn with tomatoes, peppers and black beans. Squeeze in the lime and season with salt and pepper. Serve with tortilla corn chips.

A colourful skillet of vegetables- crinkle cut zucchini, blistered grape tomatoes and green beans.

Tossed with chicken and bowties to make this lovely hearty pasta dish. See it's similar recipe.

Topped with bread crumbs and parsley

My friend and former fellow Food Revolution Toronto ambassador Aviva joins in the fun with her daughter Talia to help teach kids how to cut up fruits to make the colours of the rainbow.

Aviva is a lunch packing guru. Check out her instagram.

Kids made fruit kebabs to dip in chocolate pots for an after dinner treat.

Wow!

Cheflings are the pot of gold at the end of this rainbow! 🍓🍊🍍🍈🍇🌈💞

Colour your plate with these fresh rainbow veggie pinwheel wraps 🌈. This is a fresh and crunchy idea to get kids munching on vegetables maki-sushi style. Get 'em in the rollin' fun!.

Rainbow Veggie Spiral Wraps (adapted from Side of Sweet)
Makes 24 pieces

3 10-inch spinach (green) tortilla wraps
1 tub (227g) roasted pepper hummus
1 red pepper, cored and thinly sliced
1 yellow pepper, cored and thinly sliced
12 baby carrots, thinly sliced
¼ red cabbage, thinly sliced
1 cup fresh baby spinach.

Divide the dip evenly into three parts and spread a thin layer on one side of each tortilla. Arrange the prepared veggies in rows on the tortilla. Starting at one side, roll the tortilla up over the veggies, pressing it together tightly. Slice the tortilla into 1 inch slices crosswise (about 8). 

These were such a hit with everyone, including my kids when I tested them over the weekend before. What magical kaleidoscope effect when placed together like that!

Rainbow Veggie Spiral Wraps

Vegetables Ceviche... sans fish... say whaaa? Ceviche is seafood-based, fresh raw fish or shellfish cured with citrus and seasonings. But not only, according to Chef Erika @ixiimtoronto.

I had a taste of her delicious concoction as she is set up as a demo vendor alongside The Good Food Market. Laaaaa...🎵🎶 what a revelation!!! 🤗 The pieces of cauliflower yielded a similar texture to shrimp ceviche- incred! The tangy lime juice and savoury salt intermingling with the veggie bits were too tasty, I made it for my twins birthday family gathering! Served with crunchy tortilla chips it was a hit with everyone!! This is a MuST TrY!!!

Vegetables Ceviche (by Chef Erika)

1/2 small cauliflower, boiled for 5 mins.; cut into tiny pieces
2 tomatoes, small diced
1 small cucumber, small diced
1/2 red onion, fine diced
1 bunch of cilantro, chopped
4-5 limes, juice of
1 tsp. of papikra
Salt and pepper to taste

Mix all ingredients and adjust seasoning to taste. Let set at least 30 minutes before serving.

Did you know you can sweat it out big time, just slicing up like five crunchy fresh baguettes lol...

Easy Crowd Bruschetta!!! 🍅🍅🍅🌱. Our over deelish Italian appie with a meal of Japanese curry and rice in our next theme- Meal In Minutes, cause why not mix things up?

Love the plump Ontario juicy tomatoes we got on the vine from The Good Food Market selling fresh wares on site. Here are some storing tips for your tomatoes to keep them ultra-fresh from my partner over at Produce Made Simple:

KEEP IT FRESH:
Store them at room temperature in an open basket if they’re ready to eat for up to a week, but if you want them to ripen faster, place them in a paper bag with an apple or an onion.
.
Avoid storing ripe tomatoes in a plastic bag or in the fridge, as the cold causes them to turn mealy and they lose their delicious tomato flavour. They are best enjoyed when served at room temperature.

Easy Crowd Bruschetta!!! 🍅🍅🍅🌱

This is terrific Toni, a store manager from Feed It Forward. She is a vendor alongside The Good Food Market showing families how to make use of salvaged good produce. FIF rescues food from Ontario grocery stores, farmers and growers, bakeries, distributors, and restaurants. Thousands of kilos of food a week that would have been destined to garbage bins, are rescued and made into delicious and healthy soups and healthy snacks for those in need. Read More about their great mission and how they have already made such a difference.

Making blueberry and mango smoothies.

Our main for Meal In Minutes is Japanese Curry. But it doesn't sound exactly Japanese... what's up with Japanese-style curry? When the English version was introduced to the country, it was more of a soup meant to be sopped up with bread. The Japanese adapted it to their taste by thickening it so it could be easily eaten with rice and added familiar ingredients to make it more homey- their classic curry pronounced as karé contains onion, carrots and potatoes and often apples and cantaloupe for sweetness. 

There are some fantastic tasting Japanese brands of curry sauce that meets your meal preparations halfway, but not halfway delicious. Glico and S&B brands package curry sauce come in a dry block format for convenient use. Prep and cook for 15 minutes and dinner is on the table! You can choose from mild, medium to spicy. Serve it with toasted French baguette, ladled over steamed rice or Japanese udon! And add a side of crunchy cabbage slaw tossed with mayo.

Serve with a Side of Coleslaw: thinly slice ¼ small cabbage (stem removed), add 2 carrots (optional), cut into matchsticks and 2 thinly sliced green onions. *Soak cabbage in ice cold water for 10 minutes, drain. Toss all with Japanese kewpie mayonnaise upon serving.

Curry In a Hurry with convenient Japanese curry blocks.

Ahh-- these young ladies are cooking up a curry storm!

I encourage all to try apples and cantaloupe for the real Japanese curry deal!

Everyone loved it and finished to the last drop with leftovers packed to take home! Yum!

See here for my recipe. Also try it with chicken drumsticks.

Awww, I love her extra sweet smile! 

Layered Berries and Cream Angel Food Cake 

Layered Berries and Cream Angel Food Cake

Makes 8 to 10 slices

2 cups whipping cream
3 Tbsp. granulated white sugar
1 tsp. of vanilla extract (optional)
1 prepared angel food cake (284 g)
1/2 cup each: sliced strawberries; raspberries and blueberries
6 whole strawberries, for garnish
1 lemon, zested into long strips for garnish

Place mixer bowl and whisk in freezer for ½ hour. Pour whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about two minutes- do not over beat. (2 cups cream yields 4 cups whipped).

How to Cut Angel Food Cake: Mark cake into 3 layers by inserting toothpicks around side of cake. Use a serrated knife and gentle sawing motion to easily cut the cake.

Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with ½ the whipped cream; sprinkle with mixed berries. Cover with middle cake layer and whipped cream with more berries. Top with remaining cake layer; spread with remaining whipped cream. Top with whole strawberries, any remaining berries and sprinkle with lemon zest. Refrigerate one hour to set.

Our cool chefling operation. I'm so proud of them.

Meal In Minutes is Served!

Love the creativity in these awesome layered angel cakes. As easy as cake to make!

More colour, freshness and a myriad of fun continues over the next few weeks... Stay Tuned!

Chocolate Ganache Bundt Cake...

It was my youngest son's birthday this weekend! When asked what he wanted to eat at his family party he shouted out ChoCoLate! So chocolate cake it was, but one that would satisfy both kids and adults. And I had the perfect chocolate cake recipe that baked up nicely in a pretty bundt pan. Store-bought icing or frosting just wouldn't do for this lovely, so whipping up a simple delicious ganache was in order, and it poured on divinely. Bespeckled with his favourite of all favourite chocolate candies and we were on our way to chocolate cake heaven!

Chocolate Layer Cake (cake recipe adapted by Canadian Living)
Makes about 12 servings

Chocolate Cake:

1 cup butter, softened
1-1/4 cups granulated sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. each baking powder and baking soda
1/4 tsp. salt
1-1/2 cups buttermilk (combine 3 Tbsp. white vinegar in 1-1/4 cups whole milk- let sit five minutes)

Chocolate Ganache:
125 g (4 oz.) semi-sweet chocolate, chopped
1/2 cup whipping cream

Grease bundt cake pan OR/ Grease two 8-inch (2L) spring-form pans or two 8-inch (1.2 L) round metal cake pans and line bottoms with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making three additions of dry ingredients and two of buttermilk. Spoon into prepared pan(s), smoothing tops.

What's better than making a cake with your kids? Oh what fun!

Mix over a sifter to loosen any clumps in the flour or cocoa, and to combine well.

Bake in centre of 350°F oven for 45 to 50 minutes in bundt pan, OR/ 30 to 35 minutes in round cake pans or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks. For the latter, cut each cake horizontally into two layers. (Make-Ahead: Wrap layers separately in plastic wrap and refrigerate for up to one day or overwrap with heavy-duty foil and freeze for up to two weeks.)

All smiles! Getting ready for the big bake!

When making chocolate ganache to glaze or fill layered cake, use a 1:1 ratio with chocolate and heavy cream (tips as per thekitchn.com)

1. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream-  it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
2. Add the chocolate: Scoop the chopped chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
3. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
4. Cool the ganache: Cool the ganache. If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry. I whipped for two minutes until slightly fluffy for a thicker glaze.

The cake broke a bit when removing from bundt pan. But nothing ganache won't cover up :D

Chocolate ganache ladled over for that drool-worthy drippy look and touched up cracked spots! 

Moist, smooth and decadent!

And the final kiddie touch-- a rainbow of Smarties!

Happiness runs in a circular motion... 

HAPPY BIRTHDAY MY SWEET MATIAS!