HAWTHORNE FLAKES RECIPES
HAW FLAKES CHEESECAKE RECIPE | SIDECHEF
Haw flakes are the Chinese candy made from the fruit of the Chinese Hawthorn. This is a red fruit with a tangy sweet taste and is cut into very thin coin-like wafers, packed into cylindrical stacks resembling Chinese fireworks.
Provided by Anncoo Journal
Categories Pescatarian Baked Goods Baking Shellfish-Free Weekend Project Soy-Free Fall Summer Stand Mixer Fridge Oven Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 5700S
Yield 6
Number Of Ingredients 13
Steps:
- Grease the sides of an 8-inch removable cake pan or springform pan and line the bottom with parchment paper.
- Blend Digestive Biscuit (100 gram) and Haw Flakes (50 gram) together and mix well with Butter (60 gram). Add a little more butter if you find the crumbly biscuits are too dry.
- Press the biscuit crumbs with your hand at the bottom of the lined cake pan and place it in the refrigerator for later use.
- Cream Cream Cheese (250 gram) and Caster Sugar (30 gram) together at low speed.
- Gradually pour in Whipping Cream (100 milliliter), beat till smooth at medium speed. Continue beating adding Vanilla Extract (1/2 teaspoon) and Lemon Juice (1/2 teaspoon) mix well .
- Seperate the egg yolks and the egg whites from the Egg (3).
- Add just the egg yolks one at a time and beat until all combined.
- In another clean bowl, whisk in the egg whites until foamy. Add Caster Sugar (25 gram) in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
- Gently pour cheese mixture into prepared cake pan.
- Preheat the oven to 160 degrees C (325 degrees F).
- Steam bake for about 1 hour.
- Leave cheesecake to cool completely in pan before adding the topping jelly on top.
- Blend Haw Flakes (50 gram) to fine. Then combine with Water (200 milliliter) and Granulated Sugar (25 gram) in a small pot.
- Stir mixture to boil under medium fire until haw flakes dissolved.
- Soak Gelatin Powder (1/2 tablespoon) in Water (2 tablespoon).
- Then add in the soaked gelatin and stir well again till gelatin melted and leave liquid to cool completely.
- Lastly pour liquid mixture on top of the cheesecake and chill the cheesecake in the refrigerator for a few hours or overnight.
- Remove the cake from cake pan, decorate with fresh cream and haw flakes or as desired.
Nutrition Facts : Calories 78 calories, ProteinContent 1.3 g, FatContent 6.0 g, CarbohydrateContent 5.8 g, FiberContent 0.2 g, SugarContent 3.9 g, SodiumContent 64.7 mg, SaturatedFatContent 3.4 g, TransFatContent 0.1 g, CholesterolContent 29.0 mg, UnsaturatedFatContent 1.7 g
HAWTHORN JAM RECIPE | CHINA SICHUAN FOOD
Healthy Homemade Hawthorn Jam
Provided by Elaine
Categories Sauce and paste
Total Time 140 minutes
Prep Time 20 minutes
Cook Time 120 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Wash and rinse your storage containers.
- Clean the fresh hawthorn berry and then soak in slightly salted water for around 20 minutes. Then wash again and remove the core.
- Transfer hawthorn into a food processor, add water. Blend until almost smooth but there are some small particles or smooth according to your own taste.
- Pour the mixture to a sauce pan; add sugar and simmer for around 80 to 100 minutes. Add fresh lemon juice in the middle. Stir from time to time.
- Pour the jam into the prepared containers. Leave 1/3 of space at the top of each container to allow room for the jam to expand in the freezer.
- Seal the containers and let the jam sit at room temperature for 24 hours. Then store the jam the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition Facts : Calories 208 kcal, CarbohydrateContent 33 g, SodiumContent 3 mg, SugarContent 33 g, ServingSize 1 serving
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