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	<title>Rasa Malaysia &#187; Red Beans</title>
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	<description>Easy Asian Recipes</description>
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		<title>Matcha Roll (Green Tea Swiss Roll)</title>
		<link>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/</link>
		<comments>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/#comments</comments>
		<pubDate>Thu, 03 May 2012 05:38:57 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Green Tea]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14848</guid>
		<description><![CDATA[After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy! Contributor: Ho Siew Loon I am finally back after a very long break. Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking. I love Japanese pastries and cakes and it is simply irresistible. It is just so perfect and delicate. One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan. After some trial and error, I finally get the Matcha Roll recipe that I love. And I wanted to share it with the readers on Rasa Malaysia. Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is gone the very moment you slice it for serving. (Click Page 2 for the Matcha Roll Recipe)<br /><br /><div><img src="/images/homepage/matcha_roll_hp.jpg"/></div>]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Ice Kacang/ABC (Malaysian Shaved Ice)</title>
		<link>http://rasamalaysia.com/ice-kacang-abc-malaysian-shaved-ice/</link>
		<comments>http://rasamalaysia.com/ice-kacang-abc-malaysian-shaved-ice/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 04:25:55 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Ice]]></category>
		<category><![CDATA[Red Beans]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7391</guid>
		<description><![CDATA[Other than BBQ, my summer favorite has got to be shaved ice—a thirst quencher and lovely dessert for the hot summer days. Shaved ice is very popular in Malaysia; called Ice Kacang (in Penang) or simply ABC elsewhere in Malaysia, it&#8217;s a popular dessert commonly sold by street vendors. In a hot and humid country like Malaysia, nothing beats the icy cold and pleasant dessert that soothes the throat and cools down the body. Plus, everyone loves the sweet-tasting shaved ice, with numerous toppings such as red beans, creamy sweet corn, grass jelly, attap chee (palm nuts), etc. You can also add ice cream, fruits, peanuts, and/or raisins&#8230; The version I made this afternoon is the most common ones found in Penang. I would have used some palm sugar or gula melaka to flavor the ice kacang but I ran out of it. As a result, I used dark brown sugar instead, and added a little red coloring as ice kacang is always red in color. Shaved ice has certainly become more popular in the United States now, with Chinese (Taiwanese) dessert shops sprouting all over Chinatown or Asian suburbs. It&#8217;s a great alternative to the likes of frozen yogurt, ice cream, or sorbet. Try it out! (Click Page 2 for the Malaysian Shaved Ice Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ice-kacang-abc-malaysian-shaved-ice/feed/</wfw:commentRss>
		<slash:comments>41</slash:comments>
		</item>
		<item>
		<title>Red Bean Dumplings (红豆汤圆)</title>
		<link>http://rasamalaysia.com/red-bean-dumplings-recipe/</link>
		<comments>http://rasamalaysia.com/red-bean-dumplings-recipe/#comments</comments>
		<pubDate>Sat, 26 Jun 2010 23:00:42 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7285</guid>
		<description><![CDATA[I have a good news to share about my Chinese recipes cookbook!! The recipes development, cooking, food styling and photography are pretty much done, and I am almost ready for recipes testing involving you—my loyal readers and fans. I will be needing your help and will announce it on Rasa Malaysia in the next few weeks, including a sneak preview of the food photography (they are very different from what you see here and all shot with my professional camera, Canon 5D Mark II)! I am very excited and I hope you are, too. Anyway, I have been cooking up a storm and working very hard on the cookbook since April. It has been fun, challenging, and a great learning process. As a result of the recipes development, I have accumulated a lot of random ingredients in my refrigerator—leftover items used in the recipes, which I have to get rid of. One of them is a can of red bean paste that had been sitting in the dark corner of my refrigerator for over a month! It kept well so I didn&#8217;t want to just toss it away. I decided to clear the space finally and made it into red bean dumplings. I have to say that it was a great way to use up leftover red bean paste, for something sweet and pleasing&#8230; Red bean dumpling (红豆汤圆) is a common dessert in Chinese cuisine (the other is black sesame dumplings). The red bean paste is encased in sticky rice balls, boiled, and then served in ginger syrup. It&#8217;s a wonderfully refreshing dessert that anyone can make at home. Traditionally, red bean paste is made from scratch, but the canned version is as good as it gets. You can find it at Chinese, Japanese, or Asian stores. If you like...]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Red Bean Paste Pancakes Recipe (豆沙锅饼)</title>
		<link>http://rasamalaysia.com/recipe-read-bean-paste-pancakes/</link>
		<comments>http://rasamalaysia.com/recipe-read-bean-paste-pancakes/#comments</comments>
		<pubDate>Sat, 14 Jul 2007 03:40:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/red-bean-paste-pancakes-recipe-%e8%b1%86%e6%b2%99%e9%94%85%e9%a5%bc/</guid>
		<description><![CDATA[(Chinese recipes, prepare authentic Chinese food now!) This is the last of my red bean paste recipes. Truth be told, I didn&#8217;t really have a recipe of my own so I referred to my Chinese cookbook &#8220;Yan Kit&#8217;s Classic Chinese Cookbook.&#8221; The recipe is pretty good, except one flaw. If you look at my pictures, you will notice that my pancakes were thick, really thick. A good pancake should be thin and comes with crispy skin, with ample filling of red bean paste&#8230; Other than being thick-skinned, I think the recipe works just fine. I adapted the original recipe slightly so that the pancake batter is lighter. (Click Page 2 for the Red Bean Paste Pancakes Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-read-bean-paste-pancakes/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Red Bean Paste Steamed Buns / Tau Sar Bao (豆沙包)</title>
		<link>http://rasamalaysia.com/red-bean-paste-steamed-bun-tau-sar-bao/</link>
		<comments>http://rasamalaysia.com/red-bean-paste-steamed-bun-tau-sar-bao/#comments</comments>
		<pubDate>Sat, 07 Jul 2007 02:49:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/red-bean-paste-steamed-buns-tau-sar-bao-%e8%b1%86%e6%b2%99%e5%8c%85/</guid>
		<description><![CDATA[This is my second creation using red bean paste. It&#8217;s still amazing to me that I made three completely different Chinese desserts using just a can of red bean paste&#8230;it&#8217;s such a versatile ingredient. There are many different kinds of bao or steamed buns, but one of my absolute favorite is Tau Sar Bao (豆沙包). When I was little, my aunt used to make them for me. They were great afternoon snack for the family and I would watch and help her whenever she made them. She would knead the dough patiently&#8211;and wait for hours for it to rise&#8211;before it was ready for the filling. She told me that her secret ingredient was milk (instead of water for the dough), and that milk made the buns extra fragrant. Other than that, her homemade red bean paste was very dark in color (almost black) with a smooth as silk texture. I learned from her that the darker the red bean paste, the better the taste and I couldn&#8217;t agree more with her on that. One of these days, I will have to learn the secret recipe from her&#8230; Anyway, here is my cheated version using canned red bean paste and off-the-shelf steamed bun mix. There is really not much of a recipe to share here as I just followed the instructions of the steamed bun mix, filled the dough with the red bean paste, and steamed. (Click here to see Steamy Kitchen&#8217;s picture of the steamed bun mix.) The red bean paste didn&#8217;t ooze out of the steamed bun like a flowing lava but this is just as good as it gets.]]></description>
		<wfw:commentRss>http://rasamalaysia.com/red-bean-paste-steamed-bun-tau-sar-bao/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Souffle Egg White Balls with Red Bean Paste Recipe (高力豆沙)</title>
		<link>http://rasamalaysia.com/recipe-souffle-egg-white-balls-with-red/</link>
		<comments>http://rasamalaysia.com/recipe-souffle-egg-white-balls-with-red/#comments</comments>
		<pubDate>Tue, 03 Jul 2007 23:16:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/souffle-egg-white-balls-with-red-bean-paste-recipe-%e9%ab%98%e5%8a%9b%e8%b1%86%e6%b2%99/</guid>
		<description><![CDATA[My secret ingredient for this souffle egg white balls recipe is red bean paste. Red bean paste or 红豆沙 is widely used in Chinese cuisine and Japanese cuisine for many dessert dishes. I must confess that I have never made these red bean paste souffle balls or 高力豆沙 at home. A classic Shanghainese dessert, I have had them at restaurants in Shanghai, Hong Kong, San Francisco, and most recently, in a private party at Mr. Chow Beverly Hills (I don&#8217;t think it&#8217;s on the regular menu). I simply love them but haven&#8217;t come across this highly addictive dessert anywhere else in SoCal. If you know of any restaurants that serve these, do let me know. For the recipe, I actually stumbled upon it on a Chinese forum. I will have to warn you that they are not easy to make at home and do require an ice cream scoop for shaping as well as a deep fryer for frying. I didn&#8217;t use either so my souffle balls were flat. (Click Page 2 for the Souffle Egg White Balls with Red Bean Paste Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/recipe-souffle-egg-white-balls-with-red/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Secret Ingredient</title>
		<link>http://rasamalaysia.com/secret-ingredient/</link>
		<comments>http://rasamalaysia.com/secret-ingredient/#comments</comments>
		<pubDate>Tue, 03 Jul 2007 00:59:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Red Beans]]></category>

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		<description><![CDATA[I am going to feature three recipes using this secret ingredient. It&#8217;s really easy to guess, can you tell me what they are?]]></description>
		<wfw:commentRss>http://rasamalaysia.com/secret-ingredient/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
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