BAK GUA RECIPES
BAK KWA CHIFFON CAKE ?????? - ANNCOO JOURNAL
Soft light chiffon cake tasted good with the bak kwa bits and it was superb served with a cup of hot coffee or tea.
Provided by Ann Low
Categories Snack
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven temperature to 160 deg C. Sift cake flour and corn flour into a bowl, mix well and set aside.
- Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture the second time into the egg mixture and stir well. Lastly add in 3 tablespoons bak kwa bits, stir well again.
- Make meringue - Beat egg whites and salt until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold ? of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Pour into a 7 inch (18cm) chiffon pan. Bake in preheated oven for about 40 minutes.
- Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.
- Spread some mayonnaise on top of cake and sprinkle remaining bak kwa bits over it before serving.
BA SI DI GUA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Chinese candied sweet potatoes are a popular restaurant dessert consisting of tender, fluffy fried sweet potatoes coated in golden brown caramel. As it cools, the caramel becomes a crunchy shell that shatters when you bite into it, creating a wonderful contrast of textures. Some restaurants put the just-coated potatoes into a bowl of ice water tableside to quickly set the sugar; feel free to do the same at home. If you don’t, serve the dish as quickly as possible because as it cools, the caramel will stick to the plate. We used orange sweet potatoes, but any type is fine.
Provided by Food Network Kitchen
Categories dessert
Total Time 35 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat 6 cups of the vegetable oil in a 5-quart Dutch oven or medium two-handled pot until a deep-fry thermometer measures 300°F.
- Meanwhile, peel the sweet potatoes and cut into bite-size pieces (about 1-inch; see Cook’s Note). Fry until tender, 8 to 10 minutes, reserving the oil. (Test by poking a sweet potato with a toothpick; if there is no resistance, it is ready.) Transfer to a paper towel-lined plate to drain.
- Heat the oil to 350°F and fry the potatoes again until crispy, about 2 minutes. Transfer to the same paper towel-lined plate. Sprinkle with a pinch of kosher salt.
- Stir together the sugar and remaining 1/4 cup vegetable oil in a large skillet until the sugar is slightly moistened. Cook over medium-high heat until amber in color, 5 to 6 minutes. The caramel and oil will look separated, which is okay.
- Turn off the heat, add the fried sweet potatoes to the skillet and carefully toss until coated well. Carefully transfer to a serving plate. Dip a metal spoon or wooden chopstick into the hot caramel and quickly shake it over the potatoes to create long decorative strings of sugar over the potatoes. Repeat as desired. Enjoy the dish while hot.
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Reviews 5
Total Time 80 minutes
Category staple
Cuisine Chinese
Calories 980 kcal per serving
Reviews 5
Total Time 80 minutes
Category staple
Cuisine Chinese
Calories 980 kcal per serving
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