My parents visited recently, and while they didn't hang around in Australia long enough to spend Chinese New Year together, we still had a grand time.
Just quickly, I want to share with you a couple of sweet treats they made during their time in Melbourne.
First, these blue glutinous rice cakes, made with steamed glutinous rice, flavoured with coconut milk and coloured with homemade dye from blue butterfly pea flower. Some people call these cakes "pulut tai tai", which, I don't know, translates into "lady rice" or something like that. They are also referred to as "kuih kaya", because they are eaten with generous dabs of kaya, a coconut jam (or perhaps more accurately, caramelized coconut curd). In my family, we know it as "kah tak kueh", which means "foot-stomped cake", as the cooked rice grains are traditionally compressed into cake form by literally stepping on them - I think something like banana leaves are layered over so the feet doesn't come in direct contact with the goods, ha. When my dad makes this, he just presses it with his hands, and weighs it down with heavy books. One day, though, I reckon it would be fun if we tried making it with the old-school technique!
|Blue pea flower glutinous rice cakes, served with a dab of kaya garnished with a dried blue pea flower.|
There is also this fabulous creation that seems to be a twist on tang yuan (a glutinous rice ball dessert which is traditionally served in a sweet ginger soup) - apparently my parents ate it somewhere and then decided to attempt making it at home themselves. So here we have pumpkin tang yuan in a taro-infused coconut milk. Deliciousness.
|Pumpkin tang yuan in taro coconut milk.|
My parents are super amazing and they make such a great team, don't you agree? I'll wrap this post up with my best wishes for the days to come. Happy Chinese New Year to my fantastic family, and to all of you!
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