The celebration of Chinese New Year is until 17th Feb but I only had 5 days for holiday.
However, I had a fruitful & relaxing break at home, spoiled with good foods.
My mum made us Chinese new year rice cakes 'nian gao', great as every year.
Actually I made the kumquat & almond cakes a while ago, but I forgot to post this.
Well, it matches perfectly with Chinese New Year.
Kumquat is the most important as the chinese rhymes for gold & luck.
So everyone eating the little fruit will be insured good fortune & happiness.
So grab yourself some kumquats & have a prosperous bunny year!
Recipe (6 mini cakes):
adapted from Tartelette
250 g kumquats
125 g rock sugar, or granulated sugar
150 ml water
Wash & dry the kumquats, then halve & seeds removed.
In a saucepan, heat the sugar & water, bring to boil & stir to dissolve the sugar.
Turn down the heat & place the kumquats, simmer for 10 min.
Remove from heating & set aside for cooling.
Once cooled, drain the kumquats from the syrup.
Stored in sterilised jar & kept for 1 week in refrigerator.
N.B: I served vanilla ice cream with the syrup, it's great! Or you can make a nice cold drink with the syrup.
Kumquat & Almond Cakes
2 large eggs
60 g unsalted butter, soften
60 g icing sugar
45 g self-raising flour
50 g ground almond
50 g kumquat compote, chopped coarsely
Kumquat compote for garnish
Grease the cake pans & preheat oven to 175C.
Beat the butter & icing sugar until light & fluffy.
Beat in the eggs, one at a time.
Sift in the flour & ground almonds, mix until combined.
Fold in the chopped kumquat compote.
Divide the batter in the cake pans, top with a few kumquat compote.
Bake for 10-15 min until golden brown, it'll take longer for larger pans.