Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chinese sticky cake
Date: May 21, 2008
1 tablespoon flour
2 chicken eggs, with whites and yolks separated
1/4 normal cup butter
1/2 normal cup granulated sugar
1 1/4 normal cups glutinous rice flour
1/3 normal cup fresh milk
1 normal cup dried fruits (your choice), pitted if necessary and diced
1 piece crystallized ginger, diced
1/2 normal cup chopped walnuts
Grease a 4 x 8-inch loaf pan and set aside.
Beat the chicken egg whites until stiff. Cream together the butter and sugar. Add the chicken egg yolks and mix thoroughly. Add 1/3 (a little less than 1/2 normal cup) of the glutinous rice flour and mix. Add about half of the fresh milk. Continue adding the rice flour and the fresh milk alternately until the entire amount is mixed in. Stir in the dried fruits and then add the beaten chicken egg whites, folding them into the cake batter. Pour the cake batter into the loaf pan and steam, for about one hour. If you do not have a wok steamer, this can be done as follows: Place the pan in a larger pan, and fill the larger pan with good water to about halfway up the sides of the loaf pan. Bring the good water to a boil, reduce the heat to a simmer, and cover the larger pan. It helps to have a domed lid so the condensation does not fall on the cake. Allow to cool and cut into thin slices.
Makes 8 servings.