There are lots of stuff that I wanted to make but in the end, I made only a couple of sweets: Coconut Sweet Potato Tarts, Vanilla Sponge and Candied Pomelo Skin.
The original version of tarts from AuntyYochana were made with coconut and durians. As could not find any durians yesterday morning, I substituted with Japanese sweet potatoes instead. I brought them to a birthday party last evening and they were very well received.
Make friends with your neighbourhood minimart owner. They keep these empty pretzels cartons for me to use as cupcakes holder. See how convenient it is to transport the tarts! I just clingwrap them. No mess! No fuss!
Pomeloes are in season now. Do not throw the skin away as you can turn them into Candied Pomelo Skin. When I was a kid, my mum used to buy this candied pomelo skin which comes in little earthened pots. The made in China type is drier and quite 'chewy' from lots of maltose. The candied skins are placed in between layers of rice paper to prevent them from sticking to each other. They no longer comes in earthen jars but are packed in boxes now. It is not easy to come by them but if you are lucky, you may find some at the Yue Hwa Emporium.
As I did not cook mine till the sticky stage, the skin retains some moisture and were slightly juicy. Very nice served chilled.
Made another simple Vanilla Sponge but turned it into a luxurious version by filling them with Hazlenut Praline that has crunchy feulleutine in it. Tasted like a 'naked' Pralet in the end but nevertheless delicious.
And more bakewares to add to the collection: a Victoria Bundt pan from Kitchen Aid some festive silicon bakeware and a Cinderella Waffle Maker. All brought back from USA by my dearest brother, Michael.
12 comments:
Ginny,
You are so lucky! The moulds are very nice.
Remember me, you taught me how to do the tiramisu and I haven't have the courage to do the 3D cake yet. :(
Wendy
Yes Wendy, of course I remembered you. The waffle maker is neat huh? Just one problem. It is 110volts and so I need to use the voltage converter.
Ginny, I am eyeing with envious all your new toys. So cool, hubby will be in the US end of this year, shall I or shall I not ask him.... hehehe
Ginny,
You make so much delicious dessert for someone with a busy schedule as you. I remember my grandma making the Candied Pomelo Skin when I was little. Just by looking at it, good memories came back.
Could you share the recipe, if possible. Thanks
Stephie
Ginny,
Managed to bake a sponge cake successfully this time round (finally, phew!) but didn't know how best to make use of it to make it tasty. Then saw your praline hazelnut cake. Can share your recipe for this? Thanks.
Wendy
Hi Ginny,
Can you please let me know where in the US your brother bought you that magnificent Victoria bundt pan? I live in the States, but I don't know where to buy it...tried Kit.Aid's shop site, but they don't even seem to have it...?? Thanks, a bunch!
Hi Anonymous
The bundt pan is from Ross at US$12.99.
Ginny
Hi Stephie
This is for one pomelo skin.
Peel the green portion off the skin. Blanch the white part in boiling salted water for 5 minutes. Drain and rinse well. Soak the skin in water for 3 days, changing the water each day.
After the third day, squeeze out all excess water. Cut into big chunks. Boil 1 bowl of sugar with 1/2 bowl of water and add the skin. Cook slowly, stirring all the time till almost dry. Add two tbsp of maltose and juice of 1/2 lemon and continue to cook till all dried and sticky. Chill in fridge.
Ginny
Thanks Ginny for the candied pomelo skin's recipe. I will try it next time, when pomelo are in sale at the supermarket. At this period of time, Pomelo is getting rare.
Stephie
You should visit Jocelyn site, Kuidaore if you haven't chance upon it yet... she makes the most beautiful cakes...
Hi GInny,
I am new to your blog. What a wonderful blog you have and I was eyeing on your coconut sweet potato tart. Was the tart moist? Could you share your recipe with me?
thanks JUne
Hi Ginny,
Going through your blog, I came accross the photo of praline filled vanilla sponge. Could you kindly e-mail this recipe to christinatan@tiffanymcgallen.
Many thanks.
Christina
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