Recipies

咖啡年糕 Coffee & Chocolate Rice Cake

A beautiful coffee and chocolate niangao!

Ingredients

Directions

The day before:

  1. Fill a large pot half of the way with water
  2. Place a glass bowl filled with milk in the middle, add whole coffee beans
  3. Bring water to a simmer, stirring milk occasionally
  4. Let simmer 5-15 minutes and then turn off heat
  5. Let cool to room temperature then let steep over night in the fridge

Day of:

  1. Preheat oven to 350 degrees
  2. Blend sugar and tea until a fine powder forms
  3. Mix rice flour, sugar, milk, eggs, oil together in a bowl
  4. Split mixture into two parts
  5. Mix cocoa powder into one part
  6. Pour one of the two mixes into two pie dishes
  7. Pour other mix, marbeling as you go. (I use the back of a knife)
  8. Roughly chop chocolate and dot top of batter with chocolate chunks
  9. Bake for 45-60 minutes
  10. Serve cold and in pie slices! Store in closed container in fridge or a room temp. Keeps for 1-2weeks

Recipe date: 5/2020

Hibiscus Berry Tea Loaf

Ingredients

Directions

  1. Preheat oven to 325°F
  2. Prep loaf pan (~9x5") by greasing with butter (optionally, line with parchment paper)
  3. Blend sugar and tea until a fine powder forms
  4. While sugar and tea are blitzin’, add 2 eggs to stand mixer and beat on medium/medium-low
  5. Once sugar and tea are well pulverized, reduce speed of stand mixer and gradually add sugar-tea mixture.
  6. Increase speed to medium, add vanilla extract and beat for 4-10 minutes (until color lightens and consistency is uniform and custard-like)
  7. While the stand mixer runs, sift flour, salt, baking powder and baking soda into a bowl and whisk to combine
  8. Once eggs are done beating, reduce speed to low and gradually add flour mixture and beat until just combined, scraping bottom of bowl as you go.
  9. Pour into prepared pan and gently tap against couter to eliminate any air bubbles
  10. Sprinkle sugar on top as evenly as you can
  11. Bake for ~1 hour or until a knife inserted into the center comes out clean
  12. Let cool 20-30m then remove from pan and let cool on a wire rack
  13. When ready to serve, cut into slices, toast and slather with butter!

Based off of bonappetit’s Earl Grey Yogurt Cake

Recipe date: 4/2020

香茶年糕 Fragrant Tea Rice Cake

xiangchaniangao

A wonderful tea flavoured niangao!

Ingredients

For topping:

Directions

  1. Preheat oven to 350 degrees
  2. Blend sugar and tea until a fine powder forms
  3. Mix rice flour, milk, oil together in a bowl
  4. Boil water and add sugar and tea, let sit ~3 minutes
  5. Add to bowl and mix, let cool
  6. Add eggs and mix to cool
  7. Pour mix into two pie dishes and bake for 45-60 minutes (alternatively, pour into muffin tins and bake 40-50 minutes)
  8. While baking, zest and juice orange
  9. Add zest, juice and sugar to pot and bring to boil
  10. Reduce to low and simmer ~5m
  11. Remove from heat
  12. When 10-5m is left on niangao (top is flakey and darkened brown), lightly brush with orange topping and put back in oven to finish cooking
  13. Serve cold and in pie slices! Store in closed container in fridge or a room temp. Keeps for 1-2weeks

Recipe date: 4/2020

Fruity Sanguinaccio Dolce

Summary: A rich chocolate with fruity notes, pudding at room temperature, half way to Gelato when refrigerated, creamy pie filling when frozen.

Iron per Serving: 14.5mg (12.5mg Heme, 2mg Non-Heme, 81% DV[^DV])

IngredientNon-Heme Quantity/ItemHeme Quantity/ItemItemsTotal Non-HemeTotal Heme
Dark Chocolate11.9mg/100g0mg17020.23mg0mg
Pigs Blood00.5mg/mL250mL0mg125mg

Ingredients

Recipe Preparation

  1. Add milk, wine, brown sugar, and chocolate to double boiler (or a bowl over a pot with simmering water).
  2. Mix occassionally as to not let the chocolate burn until the chocolate is mostly melted
  3. Add blood and whisk slowly until mixture is thick and gooey with a consistency similar to a cooled pudding or hot custard.
  4. Take off heat and serve warm (traditional) or cold (my preference) with ladyfingers or other dipping biscuit

Makes 10-12 servings, lasts 1-2 weeks in the fridge.

Recipe Notes

Recipie Date: 3/2020, last original recipie made in Grove

Blood Crepes

During cooking, the hue changes from a bright red to a chocolaty brown. Crepe is ready to flip at the end of the clip.

Summary: A wonderful chocolaty colored savory crepe full of warm flavours. Blood takes a backstage and builds a rich foundation. Reviews from two random tasters1: “Wow, this is really good” and “Damn, that’s good!”.

Iron per Serving: 13.4mg (10.8mg Heme, 2.6mg Non-Heme, 59% DV)

Per-Ingredient Iron Breakdown:

IngredientNon-Heme Quantity/ItemHeme Quantity/ItemItemsTotal Non-HemeTotal Heme
Egg Yolk0.5mg/Yolk0mg2 Yolks1mg0mg
Enriched Flour7.2mg/Cup0mg1 1/3 cup9.6mg0mg
Pigs Blood00.5mg/mL86mL0mg43mg

(3 crepes per serving, recipe makes ~12 crepes)

Blood: It’s quite beautiful once you’re past the squeamish phase

Ingredients

Recipe Preparation

  1. Melt butter in crepe skillet over medium heat. Routinely stir to get browned bits off the bottom of the pan. When butter is light amber colored, add Cinnamon, Nutmeg and Ground Cloves. Stir to combine and remove from heat
    1. [why] Brown butter (aka buerre noisette) is made by heating butter to 120C. Since the water has already boiled off (we’re above 100C), the milk solids in butter brown (al a maillard reaction)2. What’s left after is an amber liquid with suspended dark solids that has a nutty aroma and taste. We add our Cinnamon, Nutmeg and Cloves here as some of the aromatics we want in our food are soluble in fats but not so much in water. By toasting them in the butter here, we get kill two birds with one stone - more nutty flavour development (from the browning) and better extraction of the existing flavour (by dissolving in fat before emulsifying).
  2. Add two egg yolks to a medium sized bowl. Add milk, brown sugar, vanilla to bowl. Whisk to combine.
    1. [why] Adding the eggs first makes it easier to remove bits of shell that might sneak their way in there. But pshh that never happens… better safe than sorry though!
  3. Add flour gradually and mix just until clumps are smaller than marbles. No need to add salt - the blood already has enough in it.
  4. Add butter and blood to bowl and mix just until flour is wet - small clumps are okay!
  5. Cover batter and rest in fridge for 30m. (if you’re strapped for time, 15 minutes is good enough)
    1. [why] Letting your batter rest in the fridge allows the flour to hydrate and the gluten to develop. For most crepes, you’d let it rest longer but it’s alright (maybe preferable?) if this one is a bit tooth-y so we can cut it short.
  6. Heat the same skillet you browned the butter in over medium-high heat. Ladle about 1/4-1/3 cup batter into skillet and swirl (with your wrist!) to thinly and evenly coat the bottom of the pan. Cook until completely and evenly brown on one side and then flip (see gif above!). Cook for another 1-2m then transfer to a plate. Optionally, cover with foil to keep warm while cook the rest.

Serve crepes with nutella/chocolaty filling and lemon curd3. Alternatively, nutella and bananas work well too - experiment to find out what you like!

Do Ahead: Batter can be made 1 day ahead, but leave out the blood. Keep chilled until ready to cook. Stir in blood and let sit 5 minutes before cooking.

Recipe Notes

References: Base crepe recipe from bon appétit. Starting blood to egg substitution ratios from Nordic Food Lab[^nordic-food-lab].

Blood Banana Bread

[my friends warning a stranger] “It’s blood bread! It has blood in it!!!”

[thinking they are joking] “Oh you guys! thanks for the bread. Bye!”

Iron per Serving: 8.7-9.1mg (5.4mg Heme, 3.3-3.7mg Non-Heme, 48-51%DV)

Per-Ingredient Iron Breakdown:

IngredientNon-Heme Quantity/ItemHeme Quantity/ItemItemsTotal Non-HemeTotal Heme
Enriched Flour7.2mg/Cup0mg1 1/3 cup9.6mg0mg
Pigs Blood0086mL0mg43mg
Pecans2.3mg/cup0mg1/2-1 cup1.15-2.3mg0mg
Walnuts2.5mg/cup0mg1/2-1 cup1.25-2.5mg0mg
Dark Chocolate11.9mg/100g0mg110g13.1mg0mg
Bananas0.3mg/banana0mg4-5g1.2-1.5mg0mg

(1 slice per serving, recipe makes ~8 slices)

Ingredients

Recipe Preparation

  1. If blood is frozen, set out to thaw. Preheat oven to 350F, lightly grease and line a 4 1/2 x 8 1/2 loaf pan with parchment paper with overhang for removing the bread later.
  2. Melt butter in skillet over medium heat. Routinely stir to get browned bits off the bottom of the pan. When butter is light amber colored, add Nutmeg and Ground Cloves. Stir to combine and remove from heat.
    1. [why] Brown butter (aka buerre noisette) is made by heating butter to 120C. Since the water has already boiled off (we’re above 100C), the milk solids in butter brown (al a maillard reaction)4. What’s left after is an amber liquid with suspended dark solids that has a nutty aroma and taste. We add our Nutmeg and Cloves here as some of the aromatics we want in our food are soluble in fats but not so much in water. By toasting them in the butter here, we get kill two birds with one stone - more nutty flavour development (from the browning) and better extraction of the existing flavour (by dissolving in fat before emulsifying).
  3. In a large/medium bowl (or a stand mixer), beat Brown Sugar, Greek Yogurt, Blood and Browned Butter until [include visual marker here], about 4 minutes.
  4. If using a stand mixer, reduce speed to low and add flour and stir until just combined (like pancake batter).
  5. Roughly Chop Dark Chocolate, Walnuts and Pecans. Smash bananas if not using a stand mixer.
  6. Add bananas and baking powder to bowl, mix until combined. Fold in Chocolate, Walnuts and Pecans.
  7. Scrape batter into prepared pan and bake until a tester comes out clean, roughly 60 minutes. Remove from pan and let cool 1 hour if you can resist taste-testing.

Bonus: Sprinkle raw sugar on the top before baking for extra crunch

Do Ahead: Batter can be made 1 day ahead and kept in the fridge, but leave out the baking powder. When you’re ready to bake, add it and mix gently to incorporate.

Vegan Coconut Matcha Truffles

matcha-truffles1
matcha-truffles2

Ingredients

Directions

  1. Brown butter in skillet to make buerre noisette and add oats stirring until combined and oats are golden
  2. Make 3X oat milk with browned oats and coconut oil, add matcha (and optionally green food coloring) and blend until smooth
  3. Add chia seeds to a final concentration of 3X chia pudding and mix thoroughly.
  4. Let sit over night
  5. Like making mochi//baozi, flatten solidified mixture and encase a walnut before rolling in roughly chopped coconut flakes
  6. Chill before serving

Recipe date: 2/2020

Sanguinaccio Dolce (Blood Pudding) The first batch of the first blood dish: Sanguinaccio Dulce, Take 1

Summary: A rich chocolate with a depthy but unique base, pudding at room temperature, half way to Gelato when refrigerated. Optional cinnamon alleviates metallic notes of blood.

Iron per Serving: 14.5mg (12.5mg Heme, 2mg Non-Heme, 81% DV[^DV])

IngredientNon-Heme Quantity/ItemHeme Quantity/ItemItemsTotal Non-HemeTotal Heme
Dark Chocolate11.9mg/100g0mg17020.23mg0mg
Pigs Blood00.5mg/mL250mL0mg125mg

Ingredients

Recipe Preparation

Chocolate and milk in double boiler
  1. Add milk, white and brown sugar, cinnamon and chocolate to double boiler (or a bowl over a pot with simmering water).
  2. Mix lightly as to not let the chocolate burn until the chocolate is mostly melted
  3. Add blood and whisk slowly until mixture is thick and gooey with a consistency similar to a cooled pudding or hot custard.
  4. Take off heat and serve warm (traditional) or cold (my preference) with ladyfingers or other dipping biscuit

Makes 10-12 servings, lasts 1-2 weeks in the fridge.

Recipe Notes

References: Starting recipe from Emiko Davies

年糕 Rice cake

Originally from my friends grandma, this is the recpie I use:

Ingredients

Directions

  1. Preheat oven to 350 degrees
  2. Mix all ingredients together in a big bowl.
  3. Pour mix into two baking dishes and bake for 40-50 minutes.
  4. Add some lotus paste, banana, nutella or sesame seeds to taste.

Recipe date: 11/2018


  1. As a disclaimer, they were hungry college students ↩︎

  2. info from bon appetit ↩︎

  3. See Blood Lemon Curd if you’re feeling adventurous. Alternatively, I used this recipie for a conventional Lemon Curd. ↩︎

  4. info from bon appetit ↩︎