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’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…
The red bean paste is encased in sticky rice balls, boiled, and then served in ginger syrup. It’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 dumplings, do try out this red bean dumplings recipe!
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