Betty made a dessert in the South Arm Community Kitchen. Betty had just learned how to make this Sugar Puffs from her friend a day earlier. Betty is a fast learner.
The Sugar Puffs remind me of the fennel cake that I had at the PNE. However, this Sugar Puffs is slightly chewier. I ate a lot of this while others were indulging in the Green Cabbage and Egg Dumplings; my sweet tooth.
- 2 cups of glutinous rice flour
- 1/4 cup granulated sugar
- 1 cup water
- 1/2 cup of peanut flour
- 1/4 cup of icing sugar (if you cannot find peanut flour, you can just use icing flour alone)
Li demonstrated how to make Green Cabbage and Egg Dumplings in the South Arm Community Kitchen. Making dumpling is common during the Chinese New Year eve. The whole family will gather together to make dumplings.
Many hands made this job so much more fun. Some will make the wrappers while others make the dumplings.
This Green Cabbage and Egg Dumplings has a crunchy filing as it just need to be boiled until the dough is cooked as the filling does not contain meat. It is almost a vegetarian dumpling if you substitute the egg with tofu, mushroom, etc.
- 5 eggs
- 1 kilogram (2 pounds) green cabbage
- 100 g (3 to 4) green onions, finely chopped
- 2 inches ginger, minced
- salt to taste
- 60ml vegetable oil
- soy sauce, vinegar, sesame oil for dipping sauce
For the wrapper
- 1200ml all-purpose flour
- 540ml water