Lunjiao Yeasted White Sugar Cake / 伦教白糖糕

Bob's Red Mill White Rice Flour, Organic, 24-Ounce Packages (Pack of 4)“Lunjiao Cake” or “White sugar cake”, or “Pak Tong Koh” is made from rice flour, white sugar, water, yeast and baking powder. It was created during the Ming Dynasty in Lunjiao district Shunde Guangdong province. The creator was a hawker named Liang who sells steamed sponge. One day he made a mistake with the proportion of water and flour while making sponge cakes, and the steamed sponge failed to raise and instead it was flat. Surprisingly, the new cake sold better because it’s more tasty and refreshing. Hence the Chinese name “Lunjiao Cake”.

  • 100 g Rice flour, sifted
  • 80 g White sugar
  • 200 ml Water
  • 1/2 tsp Active dry yeast
  • 1/2 tbsp Lukewarm water
  • 1/4 tsp Baking powder

  1. Whisk rice flour, water and sugar together in a mixing bowl. Cook over low heat until the mixture has become thick, but still runny. Keep stirring to avoid any lump during cooking. Press the mixture through a sieve and leave to cool.
  2. Mix the yeast and warm water and add in the cooled rice mixture together with the baking powder. Stir to combine. Let rest for 6 or 8 hours at the room temperature. Grease a 6 inch steamer lined with foil and pour in the rice mixture. Steam over the high heat with boiled water for about 20 minutes.


Pumpkin Sesame Fritters with Maple Syrup

This is a super easy yet yummy recipe for making pumpkin sesame fritters as an afternoon snack along with a pot of hot Oolong tea or a glass of sparkling wine.

Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.

References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was changed by the French into “pompon.” The English changed “pompon” to “Pumpion.” American colonists changed “pumpion” into “pumpkin.”

  • 200 g Pumpkin puree
  • 50 g All-purpose flour
  • 1 tbsp Maple syrup (or honey)
  • Black and white sesame

  1. Mix pumpkin puree with flour and maple syrup to make a soft ball.
  • Divide it into 10 portions, and shape each of them into a ball. Using the palm of your hand, press each piece into a flat pancake and coat with sesames.
  • Deep fry in hot oil over the medium heat until toasty brown. Serve hot. 

    Here I want to thank Palidor@Crazy Asian Gal sharing this award with me.

Maple Yellow Split Pea Cake

Split peas are the dried peeled and split seeds of Pisum sativum. They are a great source of protein. There are yellow and green varieties. In Chinese cuisine, yellow split peas are used to make sweet pudding-like snack, which sometimes flavored with osmanthus blossoms and Chinese dates.

  • 200 g Yellow split peas
  • 60 g Maple syrup
  • 800 ml Water
  1. Rinse the split peas and drain. Pour into an electric pressure cooker, and fill in the water. Close the lid and turn the knob to “bean cooking cycle” and cook for about 20 minutes. Remove the mixture once the pressure cooker has cooled down.
  • Puree the cooked bean mixture through a strainer. Set the large skillet over the medium heat. Pour the puree into the skillet and cook, stirring constantly, until the mixture has thickened. Switch the heat off. Add in the maple syrup and blend them together.
  • Fill the molds with the puree and press to remove the air. Smooth the top. Chill overnight and remove.
    Maple Yellow Split Pea Cake on Foodista

Chilled Ping Pei Mooncakes / 花色冰皮月饼

Those are the non-baked modern mooncakes. They resemble the traditional one with modifications. Traditional mooncakes are made with oil (usually lard), and plenty of sugar. “Ping Pei” means “chilled crust”, which is comparatively easier to make than the baked ones.


  • 140 g Glutinous rice powder
  • 50 g Short grain rice powder
  • 110 g Wheat starch
  • 80 g Caster sugar
  • 80 g Sweetened condensed milk
  • 400 ml 10% Unsweetened condensed milk
  • 60 g Shortening
  • 3 g Unsweetened cacao powder
  • 3 g Matcha green tea powder
  • 500-600 g Bean paste
  • 2 tbsp Glutinous rice powder

  1. Stir together rice flours, wheat starch, sugar, sweetened and unsweetened condensed milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub in the shortening and mix until the dough is smooth and soft.
  • Divide the dough into two portions and divide one of them again into half. Mix cacao powder with one and matcha with the other until combined. Divide each flavour of dough into 28 portions. Prepare the filling too into 28 portions. Microwave two tablespoons of glutinous rice powder with strong heat for about 1 minute until cooked.
  • Dust the mooncake mould and tap to remove excess rice flour. Take one portion from each 3 colours of dough and combine them into a round. Flatten out the dough and center the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and then push lightly out on a serving plate. Cover tightly with plastic film and chill for 1-2 hours.

Mung Bean Dorayaki Sandwiched Pancakes

“Dorayaki” is a popular tea snack or dessert in Japan, which consists of two spongecake-like pancakes sandwiched typically with a red bean filling. You may also use nutella, jam, cheese as a filling.

  • 2 Eggs, at room temperature
  • 80 g Sugar
  • 120 g German #405 flour
  • 1 tsp Baking powder
    • 1/4 tsp Baking soda
    • 30 ml Milk
    • 1 tbsp Caramel syrup
    • 100 g Mung bean paste
    1. Whisk together flour, baking powder and baking soda. Sift and set aside. Whip the whole eggs and sugar until creamy and lemon white in colour. Sift the flour mixture into the whipped eggs. Fold to combine. Mix in honey and milk. Cover it with plastic wrap and let rest for 30 minutes.
  • Set a nonstick frying pan over medium heat and swab on some vegetable oil with a paper towel. Drop in about 1-2 tablespoons of the batter. Cook over the low heat until brown and the tiny bubbles appear on the pancake. Flip and cook another side for about 30 seconds. Transfer to a serving plate. Continue the same with the rest of batter.
  • Spread some red bean paste onto a pancake and top with another pancake. Serve with a cup of hot tea.
    Mung Bean Dorayaki Sandwiched Pancakes on Foodista