Crepe is very popular in Taiwan, especially at the night market. It’s so hard to find good crepe in the US though. I am talking about the Taiwanese style crispy crepe. I finally had it and decided to come up with my own recipe. If you like soft crepe, just shorten the cooking time of the crepe.
- Vanilla Silken Style Creations: 1 cup
- Flour: 1 cup
- Baking Powder: 1 tsp
- Water: 2/3 cup
- Blend all the ingredients together with a mixer. Add the water last so you can control how thick the batter is. I like mine a little on the thin side so it’s easier to spread on the crepe pan.
- Heat the crepe pan on low to medium heat
- Pout one ladle of batter onto the pan and use the crepe spreader to spread out the batter to make a thin crepe
- The pan will start to give off steam
- After about 2 minutes, use a spatula to loosen the crepe from all sides to check the color.
- Depending on how crispy you like your crepe, adjust the cooking time accordingly. The longer the time, the crispier the crepe gets.
- Fill the crepe with your favorite topping. I like mine with chocolate chips or nutella.
紅豆餅 is my all time favorite, must have when I go back to Taiwan. After living in El Paso and Wisconsin, I have come to face the fact that if I want to eat 紅豆餅, I have to make it myself. That’s when I bought myself the tools to make it! Here is how:
- Egg: 1
- Flour: 130g
- Corn Starch: 40g
- Baking Powder: 3g
- Powdered Sugar: 50g
- Milk or Soymilk: 100g
- Red bean paste: 1 cup
- Mix all the ingredients together to create the batter
- Be careful not to over beat the batter because you want the cookie to come out fluffy
- If the batter seems really thick, as in hard to spread when you put the batter into the mold, add a bit of water 1 tablespoon at a time to dilute it.
- Heat the mold on the stove, spray a little cooking oil so the batter releases easily.
- Take a soup spoon and put into the mold.
- Immediately spread the batter around and make sure you coat the side, this will build a little “wall” so you have room for filling
- Repeat filling the batter for the other 3 molds
- Put red bean filling in the middle for 2 of the molds
- After about 2 min, check the ones without the filling to see if you can release it. They should be light golden in color on the other side.
- Release the ones from step 9 and put it on top of the ones with the filling
- Cook until golden brown, flip if needed to get the same color on both sides.
Note: feel free to substitute the filling to other things like taro paste, chocolate, sesame paste…etc.
The delicious result!
This 油飯 is suppose to be made by using bamboo steamers. This version omits that step and uses the microwave.
- Oil Rice: 3 cups
- Shitake Mushroom: 6 mushrooms
- Chinese sausage: 3 oz
- Soy Sauce: 2 tbsp
- Pepper: 1/2 tsp
- Salt: 1/2 tsp
- Brown Sugar: 1 tbsp
- Soak sweet rice in 3 cups of water for at least 2 hours.
- Cut mushrooms and sausage into cubes
- After rice has been soaked, put everythin into a microwavable container. Microwave for 6 minutes.
- After microwaving for 6 minutes, stir the rice. Microwave for another 5 minutes, less or more depending on the strength of your microwave.
- The cooked rice should be soft. Serve with chili sauce.