Chinese Almond Cakes

Traditional Chinese almond cakes

here is the ROUNDUP

This is my entry for the Chinese New Year blog event hosted by FoodFreak.

From the original recipe by Sara Bosse and Onoto Watanna [pseud.]

In: “Chinese-Japanese Cook Book”, c1914—USA

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies

1/4 cup (50 g) almond oil

1/2 cup (50 g) almonds, blanched

1-1/2 cups (180 g) confectioners’ sugar

2 eggs

To decorate: 10-12 almonds, blanched and split in half + 1 yolk mixed with 1/2 tbsp water

Preheat the oven to 325°F (160°C)

Place the almonds, rice flour, and sugar in the bowl of a food processor and process until the almonds are chopped very fine. Add the almond oil and pulse until the mixture resembles wet sand. Add the eggs and process briefly, until a soft dough forms.

Sprinkle some rice flour on a wooden board and roll small amounts of dough into balls about the size of a small walnut.

Press the balls with the bottom of a glass (floured), then brush with egg wash and place a split almond in the center.

Alternatively, you can roll the dough 1/4-inch (0.6 cm) thick, then cut the cookies with a round cookie-cutter.
Bake the cakes on baking sheets for 1 hour, making sure the oven temperature is not higher than 325°F (160°C)

Let the cakes cool on racks and store in an airtight container

Arroz Con Leche (Rice Pudding)

Comfort food: a bowl of creamy arroz con leche, lightly sweetened and flavored with cinnamon and lemon zest

This is my entry for the 2008 edition of the Comfort Food Cook-Off hosted by Eve from The Garden of Eating.

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This type of rice and milk pudding is, for me, the ultimate comfort food. The texture is velvety and speckled with pleasantly chewy rice kernels, while the flavor is delicate without being bland or cloyingly sweet. It is also easy and quick to make—perfection is simple.

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From the original recipe by Calleja

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In: “La Mejor Cocinera”, 19….? –Spain

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Ingredients

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1 qt (1 l ) whole milk

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1 cup (200 g) sugar

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1 cup (200 g) short-grain rice

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1 cinnamon stick

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zest of 1 (organic) lemon

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ground cinnamon to serve

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Rinse and drain the rice and set aside.

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Place the milk, sugar, cinnamon stick and lemon zest in a large saucepan and bring slowly to the boiling point, add the rice and, on low heat, let it cook in the milk until the

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kernels are tender and the mixture turns creamy. Stir often to prevent scorching, and keep the heat low. It will take about 20-25 minutes, depending on the rice. If it

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thickens too much and the rice is not cooked through yet, add a little hot milk and continue cooking until the mixture reaches the right consistency and the rice is tender.

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Transfer the pudding into individual serving bowls (discard the cinnamon stick and lemon zest strips) and sprinkle lightly with ground cinnamon.

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Serve either warm or chilled.

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