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Posts Tagged ‘cake’

My first try in making Hong Kong style Snow Skin Moon Cake! The green one is flavored with Pandan essence, while the pink one is coconut flavor. Both have Adzuki bean paste w/ walnuts filling. (^_^) I just followed the ingredients and procedure from this video.

However, instead of only 80 gms for both of the rice flour and the glutinous rice flour, I did 100 grams for each, since I find it kind of watery with the 200 grams of milk. Also, the red bean paste filling I use is store brought, and I added some chopped walnuts on it.

1. Use a cling wrap when you’re kneading the moon cake dough. In this way, your dough is smoother and it won’t stick to your hands.

2. For the cooked starch, I just steamed a couple tablespoon of corn starch covered with paper towel for 15 minutes.

P.S.

Excuse my blurry pictures, for I don’t have a camera (it’s broken 😦 ) Instead, I took the photos via my iPhone.

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My first attempt in making a Rainbow Cheesecake. I’m quiet satisfied with it, but there’s still room for improvements! I will try to post the recipe and a tutorial next time about this yummy delight. This is a vegetarian (eggless) cheesecake, by the way.

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Cake Pops!

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It’s been a while since I baked due to our latest relocation here in Tampa, FL. As I was trying to set things up especially my schedule in our new place, I just remember that I’ve been neglecting a lot of stuff, and some of those are my love for blogging and baking. When I finally had the chance to bake, I decided to give cakeballs a try. I got the idea from a great baker and blogger Bakerella. Her creations are just to die for, and on top of that, they’re too cute to be eaten. If you want instructions on how to make this confectionary delight, just visit her blog, and I can assure that you don’t need to be a patissier to pull it off. If I can do it, you can to! Have fun!

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Baking and decorating cakes are two of  my fave things in the world. For the past three years that I’d been baking and learning to decorate, I managed to accumulate couple of photos of the cakes that I made. Some are funny, some are ok, and some are even odd looking, LOL! I really enjoy baking and decorating cakes because it’s not just fun, but it’s also a stress reliever for me. To all the devotees who’s planning to embark in the world of baking and decorating cakes, you won’t regret it. It’s not just good as a source for extra income, but it can also be a good way to serve Krishna and the Vaisnavas. Hare Krishna :D.

For Bake and Decorate part 1, please click here.

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The week before Gaura Purnima, I was praying to Krishna to please let me do some service, for I’d been completely absorbed with work and school. Five days before the event, I got a call from Mother Nataka. She was asking me if I can do some cake for Radharani’s club fund raising for the temple. The moment I heard her request, I just said yes right away. I didn’t even asked her for the details because I was just overwhelmed with joy that Krishna fulfilled my desire for doing devotional service. I may sounds exaggerated here, but having the chance to do some service (in any possible little ways) is something that I really value, for it rarely comes to me. With my crazy busy life of going to school and working at same time, doing my part as a wife, as a friend, and as a daughter, now you know why I’m thankful. I don’t even mind not having time for myself. I arrive a little late at the temple because I was having some last minute fixture for the cake (I also fallen asleep  a bit while fasting, LOL), but when I got there, it was all worth it because the devotees were happy with the cake. Matajis from the Radharani club told me that they don’t want to cut the cake because it’s too cute to be eaten :). Anyway, they decided to auctioned the cake (as a whole piece) in order to raised more funds, and luckily an Indian couple bought it for a $100. I wasn’t there during the auction, so I missed the chance to asked the couple if I could have a tiny slice of the cake just to have a taste of it, LOL!

I don’t have money to donate for the temple, since I’m just a poor student. But, doing this somehow made me feel useful, and not just eating for free on Sundays. Thank you dear blue boy.

NOTE: I know my Lord Caitanya cartoon character doesn’t look at his best, but I promise to make him better next time.

Radhe Syam with their ever magnanimous presence.

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Sri Sri Gaura Nitai! The cutest ever.

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Jaya Nrsimhadeva! I just love His loving eyes.

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He build a house in which the whole world can leave. Jaya Prabhupada!

More Radhe Shyam pictures:

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Temple and devotee pictures:

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More pictures of the cake I made:

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By Krishna’s grace, I and Radha Ramana got married last May 10, 2008. It was a small and simple civil wedding attended by our good friends, and we did it in front of Srila Prabhupada instead in the courthouse. I don’t know much what to say, so I’ll just post some pictures, and also, I found some nice and funny quotations about marriage, and I couldn’t disagree with most of it.

Mohandas K. Gandhi: “I first learned the concepts of non-violence in my marriage.”

Socrates: “My advice to you is to get married. If you find a good wife, you’ll be happy; if not, you’ll become a philosopher.”

Louis K. Anspacher: “Marriage is that relation between man and woman in which the independence is equal, the dependence mutual, and the obligation reciprocal.”

Ambrose Bierce: “Love: a temporary insanity, curable by marriage.”

Bill Cosby: “For two people in a marriage to live together day after day is unquestionably the one miracle the Vatican has overlooked.”

John Berger : “All weddings are similar, but every marriage is different.”

Lyndon B. Johnson: “Only two things are necessary to keep one’s wife happy. One is to let her think she is having her own way, the the other, to let her have it.”

Oscar Wilde: “Marriage is the triumph of imagination over intelligence.”

Joyce Brothers :”Marriage is not just spiritual communion, it is also remembering to take out the trash.”

According to my experienced :”Marriage is like two false egos living in one roof!”

Outside the temple with our friends after the ceremony.

Our simple wedding cake made by yours truly :o)

Another cake picture with the garlands I made with the smallest needle we had in the house at that time. I made the garlands early in the morning before I started cooking, so I didn’t have the time to run an errand for the needle. About my husband’s where abouts, he was also busy cleaning the entire house,which I really appreciate since it’s not really my cup of tea,hehehe!

A happy posed for a happy ocassion :o)

For more happy pics, just click my flickr link.

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It’s been a while since I posted a new recipe, and some of my friends have been asking me about it. So for my recipe update, I present to you, Puto!Puto is a famous native delicacy in the Philippines. In every province and island, the people has it’s own version of it. Whenever we have special occasions in our house, my mother would make sure that puto is part of the menu. Will, actually even if there’s no occasion at all, I can still avail it, but only the ordinary plane flavored ones. Originally, puto is made of grinded sticky rice that is soak in water for 24 hours, but now a days, it can be made by regular rice flour ( can be purchase at any Asian store) mixed with regular flour. I found some recipes online, and from there, I just made my own for my convenience.Also, when steaming puto, it is usually placed in banana leaves, but since it’s hard to find it here in Florida, I just simply omit it.In this recipe, I made a strawberry flavored one, but plain puto is also good just add vanilla essence for more aromatic experience. Making puto is really easy, but eating it is more delightful. Offer and enjoy :o)

Puto

Ingredients:

2 cups rice flour

1 cup unbleached all purpose flour

1 tsp baking powder

1 cup sugar

5 tsp coconut oil (canola oil is ok too)

1 tsp vanilla

1 tsp strawberry essence

1 tsp red food coloring

2 cups fresh coconut milk ( evaporated milk is fine if coconut is not available)

1/4 cup water

Procedure:

1. Mix all the dry ingredients in a bowl.

2. Slowly add the milk and stir for couple of mins until no more lumps is visible.

3. Add the oil.

4. If the batter is too thick, slowy add the water, and continue stirring.

5. Fill butter lined prepared puto cups 3/4 full and steam for 25 to 30 mins.

6. Serve with grated coconut or cheese of your choice.

Note: You can make any flavor you want (don’t be afraid of experimenting), all you have to do is to add the flavoring or the essence you’d like.

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