Red Bean Paste Chocolate Chip Cookies

Because I still had some red bean paste leftover in the freezer, I had to find a way to use it up. I have searched for some cookies cakes ideas, but not much could be found. I have seen one red bean paste crinkle cookies recipe and adjusted it to make it into chocolate chip red bean paste cookies instead. The flavour of red bean paste isn't strong, maybe you won't even notice it inside. Cookies are moist, but as everything else best eaten fresh, The longer kep, the crunchier they will get. Recipe is simple and doesn't make much time to make, except for the chilling dough time.

Since Lunar New Year was approaching, I decided to prepare cookies as gifts for my husband's family, thinking they would appreciate the Asian flavor. To my surprise, nobody noticed the red bean paste inside and they thought they were regular chocolate chip cookies. You can bake them for a shorter time to achieve a more fudgy interior.

Ingredients

- 1 egg

- 80g sugar

- 140g red bean paste

- 230g flour

- 5g baking powder

- 80ml oil

- 150g chocolate chips

Instructions

1. Preparing the Cookie Dough:

   - In a mixing bowl, combine the egg and sugar until the sugar is dissolved.

   - Add the oil and red bean paste to the mixture and mix until well combined.

   - Sift the flour and baking powder into the wet mixture and fold gently until just combined. Avoid overmixing the dough.

   - Stir in the chocolate chips until evenly distributed throughout the dough.

   - Cover the cookie dough and let it chill in the refrigerator for at least 4 hours or overnight for best results.

2. Shaping the Cookies:

   - Preheat the oven to 170°C (340°F).

   - Scoop about 20 grams of the chilled cookie dough and roll it into a round ball.

   - Place the dough balls on a lined baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to crisp and the center is still soft.

   - Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. They will firm up as they cool.

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White Sesame Coated Cookies

While searching for Asian cooking ideas to gift to my husband's family, I came across sesame cookies multiple times. I noticed that the original recipe called for lard, but many variations now use oil. Personally, I find these cookies to be somewhat lacking in flavor, but taste preferences vary. I believe using butter instead of oil could make them richer in flavor.

Ingredients

- 2 eggs

- 230g low-gluten flour

- 60g fine sugar

- 60g oil

- 4g baking powder

- Sesame seeds (for coating)

Instructions

1. Prepare the Dough:

   - In a mixing bowl, combine the eggs, fine sugar, salt, and oil. Stir until the sugar has melted.

   - Sift in the baking powder and low-gluten flour. Mix until a dough forms.

   - Place the dough in the refrigerator for at least 2 hours to chill.

2. Shape and Coat: 

   - Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).

   - Divide the chilled dough into 15-20g portions. Roll each portion into a ball.

   - Roll each dough ball in sesame seeds to coat the surface evenly.

3. Baking:

   - Place the coated dough balls on a baking sheet lined with parchment paper, leaving some space between each one.

   - Bake in the preheated oven for 15 minutes or until golden brown.

   - Remove from the oven and let the sesame seed cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Chocolate Mochi Bread

I've often enjoyed mochi bread from the store and decided to try making a similar version at home. While my attempts turned out differently, I realized that the original buns were made with tapioca starch. I'll keep that in mind for next time. Nevertheless, I was pleased with the result using glutinous rice powder, as I adore mochi-type desserts.

My chocolate mochi bread rolls are a delightful twist on traditional mochi bread, infusing chocolate flavor into the dough. For extra chewiness, I use only glutinous rice flour and skip other flours. I've also added chocolate chips for sweetness, though they can be omitted for a less sweet option. These rolls are perfect for snacking, dessert, or paired with coffee or tea. Feel free to customize the flavors and toppings to suit your taste preferences.

Ingredients

- 200 grams glutinous rice flour (sweet rice flour or Mochiko rice flour)

- 20 grams cocoa powder

- 1 gram salt

- 124 grams milk

- 20 grams neutral-flavored oil

- 50 grams maple syrup

- 1 egg, slightly beaten (about 45 grams)

- 60 grams semi-sweet chocolate chips 

Instructions

1. Begin by preheating your oven to 185°C (375°F) and lining a baking sheet with parchment paper.

2. In a mixing bowl, combine the glutinous rice flour, cocoa powder, and salt. Whisk the dry ingredients together until they are well mixed.

3. Warm the milk until it reaches a gentle warmth, making sure not to let it boil.

4. Add the warm milk, neutral-flavored oil, and maple syrup or honey to the dry ingredients in the bowl.

5. Mix the ingredients together until they are well combined. The texture should resemble gravel.

6. Once the wet and dry ingredients are thoroughly mixed, add the slightly beaten egg to the bowl.

7. Mix everything together until a cohesive dough forms, ensuring that all the ingredients are evenly incorporated.

8. Stir in the chocolate chips until they are evenly distributed throughout the dough, adding a delightful chocolatey flavor.

9. Divide the dough into 8-10 equal pieces, shaping each portion into a ball, and placing them onto the prepared baking sheet.

10. Place the baking sheet in the preheated oven and bake the chocolate mochi bread for approximately 15 minutes.

11. Once baked, remove the bread from the oven and allow it to cool slightly before serving.

12. Enjoy the chocolate mochi bread on the same day they are made for the best texture and flavor.

13. Any leftover bread can be stored in a sealed container at room temperature for up to 2-3 days. Reheat in the microwave for 20 seconds to soften before serving.

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Creamy Pumpkin Soup

This creamy pumpkin soup with sweet potato and carrot is a comforting, naturally sweet purée soup—perfect for colder days. The combination of pumpkin, sweet potato, and carrot creates a smooth, velvety texture without the need for heavy cream, while onion and garlic add depth and warmth.

Seasoned gently with bay leaf, allspice, and a touch of turmeric, this soup has a subtle, slightly Polish-style aroma that feels both cozy and familiar. A small amount of butter enhances the flavor, while milk or cream can be adjusted to make the soup as light or as rich as you like.

Serve it simply on its own, or dress it up with croutons, toasted pumpkin seeds, or a swirl of cream. It’s an easy, nourishing soup that works just as well for everyday meals as it does for a relaxed weekend lunch.

Ingredients

- 600 g pumpkin, peeled and cubed

- 200 g sweet potato, peeled and cubed

- 120 g carrot, peeled and sliced

- 1 onion, chopped

- 2–3 cloves garlic, minced

- 25 g butter

- 400 ml water

- 100 ml milk (or cream, to taste)

- 1-2 bay leaves

- 2–3 allspice berries

- Turmeric, to taste

- Salt, to taste

- Black pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat.

2. Add the onion and sauté until soft and translucent.

3. Add the garlic and cook for 30 seconds, just until fragrant.

4. Add the pumpkin, sweet potato, and carrot.

5. Pour in the water, then add the bay leaf, allspice, turmeric, salt, and pepper.

6. Bring to a boil, then lower the heat and simmer until the vegetables are very soft.

7. Remove the bay leaf and allspice.

8. Blend the soup until completely smooth.

9. Stir in the milk or cream, adjust seasoning if needed, and gently reheat.

10. Serve hot, plain or with croutons, pumpkin seeds, or a swirl of cream.

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Taiwanese Radish / Turnip Cake 蘿蔔糕

Chinese Radish Turnip Cake, known as "Lo Bo Gao 蘿蔔糕 " or "Lo Bak Go" in Cantonese, is a popular Chinese dish often enjoyed during the Lunar New Year and other festive occasions. This savory cake features shredded radish (daikon) or turnip combined with a flavorful batter made from rice flour. The cake is steamed until firm and can be enjoyed in various ways, such as pan-frying for a crispy exterior. In Taiwan, it's also served as part of breakfast.

The texture of the Turnip Radish Cake is soft and slightly chewy, with a savory flavor from the dried shrimp, Chinese sausage, and scallions. When pan-fried, it develops a crispy exterior, adding another layer of texture to the dish. It can be enjoyed on its own or dipped in chili sauce or hoisin sauce for extra flavor.

Ingredients

- 600g turnip

- 70g minced meat

- 30g Chinese mushrooms

Flour Mix:

- 1.5 teaspoons salt

- 30g sugar

- 240ml water

- 150g turnip cake powder (120g rice flour, 25g wheat starch)

- 1/2 teaspoon ground white pepper

- 2 teaspoons sesame oil

Instructions

1. Begin by soaking the dried mushrooms in water until they are fully hydrated.

2. While the mushrooms soak, peel and shred the turnip, setting it aside for later use.

3. Once the mushrooms are fully hydrated, drain them, making sure to retain the soaking water, and chop them into smaller pieces.

4. In a mixing bowl, combine all the ingredients for the flour mix to create a batter.

5. Add the batter to the shredded turnip and mix until thoroughly combined.

6. In a frying pan, cook the pork mince and chopped mushrooms until fragrant, then set them aside.

7. In the same frying pan, cook the grated turnip until it becomes translucent.

8. Return the cooked pork mince and mushrooms to the pan, stirring to combine everything evenly.

9. Add the flour mix to the pan and cook for a few minutes until the mixture thickens slightly.

10. Brush some oil on the surface of the container that will be used for steaming.

11. Spoon the turnip mixture into the prepared container, smoothing the top with a spoon.

12. Cover the container with aluminum foil.

13. Steam the turnip mixture over medium heat for approximately one hour.

14. Once cooked, allow the turnip cake to cool down, then refrigerate it for a few hours to allow it to firm up.

15. Once chilled, cut the turnip cake into slices of desired thickness.

16. Pan-fry both sides of the turnip cake slices until they are golden brown and crispy on the outside. Serve hot and enjoy!

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