Glutinous rice flour is a wonderful thing– when cooked, it’s chewy and dense in the most pleasant way possible. Rice flour comes in two types, either glutinous or non-glutinous. Glutinous rice flour (aka sweet rice flour) is made from grinding short grain sticky rice, and its starch content is very high, making it a great thickening agent. Despite its name, it’s neither sweet nor does it contain gluten. Regular rice flour can be made from medium or long grain rice, and it’s used more commonly in gluten-free baking. I’m super partial towards the glutinous type, just because lots of my childhood favourites were made with glutinous rice flour… I can see myself going through a phase of subbing out regular flour with glutinous flour in my recipes, just to see how well that chewy factor fits with the recipe.
More blueberry recipes coming your way as we sadly bid farewell to the last of this season’s fruit. But in actuality, not really, since we can freeze them, immortalizing its peak summer ripeness. In other news, mention of “pumpkin spice” has already started, which is not okay in my book. I guess it should be, seeing as it’ll be September in a mere few days… but summer is my favourite season, which makes fall my least favourite by default. Fall is the Mondays of seasons. The back-to-school season.
I’ve been hiking loads and baking loads, so nothing new happening around here. Except these multigrain buns, of course…
I remember my first time baking with yogurt was to make Ina Garten’s Lemon Yogurt Cake. The excitement of pulling the loaf out of the oven and pouring the glaze on top, the intensity of the lemon flavour, the tender moistness unlike anything I’ve ever tasted before. The first few bakes in my life– everything pulled out from the oven was mysterious and magical and sparkly.
Fast forward a decade, and Ina’s recipe is still a mainstay for when I’m looking for an uber-moist cake/muffin.
These are really good. Shockingly good. Like, why-have-I-not-waffled-everything-in-sight-yet good.
I don’t have much to say about them, other than you should make them, and eat them 0.000243 seconds fresh out of the waffle iron.
^(malfunctioning gif, click to view)
Do these domes scream WELCOME TO CANADA?!?!???!
Because (yay) it’s been just over a week since meeting my sister in law, and I’m just excited to get to know her and make her feel at home–it’s not often that we’re welcoming a new family member from Korea!
I knew she didn’t have a sweet tooth at all, but the one dessert she does like is tiramisu. Which surprised me, because I think that’s a pretty strong-flavoured, punchy dessert (which means, there may be a potential sweet tooth in there…….). I mean, it doesn’t shy away from anything– it’s creamy, rich, boozy, sweet. Tiramisu as I know it, at least.
But I didn’t want to just leave it at that, because I felt like layering store-bought ladyfingers, soaked with espresso and liquor, with mascarpone cream was the easy way out. And all those Masterchef Australia dessert pressure tests got me thinking about dome molds. They were sort of overused on the show, but I can see why– spherify anything and its fancy factor goes up a few notches.
And with a little last minute Amazon shopping (silicone demi molds are the greatest), googling, recipe-adapting, and substituting later– we have tiramisu domes: mascarpone kirsch mousse with a chocolate-espresso centre, espresso-soaked coffee stracciatella sponge, and a boozy white chocolate glaze.