Recipe: Meringue Cookies

Meringue Cookies:

1. Whip 4 egg whites (from 4 large eggs) untill a little foamy.
2. Add 1/8 tsp cream of tartar. Whip untill very foamy.
3. Gradually add 50g sugar, a teaspoon at a time. Whip untill firm peak.
4. Low speed add 1/4 tsp vanilla extract (and optional: 2 drops of food colouring).
5. Whip untill stiff peak. Pipe on baking sheet.
6. Bake at 105C for 60 minutes. Off, let cookies cool inside the oven.
7. Store in airtight container.

Recipe: Simplified Red Bean Rice Dumplings 简化紅豆碱水粽

Alkaline water (or 10g lye water):

1. Into a pot mix 190 water and 1/4 tsp baking soda.
2. Bring it to boil, simmer for 5 minutes. Set aside to cool.

The rice:

1. Rinse 250g glutinous rice, 2-3 times. Drain off the water.
2. Into a steaming pan/tray, add glutinous rice, alkaline water and 3g oil. Mix
3. Add water, about 15mm above the rice. Soak overnight or at least 6 hours.
4. With water just enough to cover the rice, steam for 30 minutes (will normally poke a few holes between the rice for steam to escape).
5. Fluff, steam another 20-30 minutes. 
6. Set aside to cool a little.

Red Bean Dumplings

• compact a layer of steamed rice
• add red bean paste
• compact with another layer of steamed rice.

Plain Pyramid Dumplings (Made 1.5-portion)

• Place cling film on pyramid mould (homemade using cardboard).
• Compact with steamed rice.
• Eat it with your favourite sauce. I like it with kaya or melted plam sugar.

If you like it warm, do steam for a few minutes.