This recipe is from "Low Fat Cooking", by Pamela Westland. I haven't tried this yet, due to my BULGING cookbook and I'm trying to cut back in desserts... anyway, if u try them, do let me know if u like it. Posted on request by love4culinary. Prep time is an estimation; seems like a really easy recipe.
Got this from a Chinese baking book. The cupcakes are ultra-tender, although this technique may require more elbow-grease. Update: You have to beat the egg mixture until THICK; it will leave 'ribbons' on the batter when the beaters are lifted. Otherwise you will find that the batter too runny and the cupcakes won't rise. Remember the volume in the beaten eggs is the ONLY leavening in this recipe; there's no baking powder/soda.
This is a different way to cook sweet potatoes. It's a refreshing dessert. A perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. And you can use up those leftover cooked sweet potatoes. Agar-agar powder can be found in Asian groceries store/market. I prefer making jelly-type desserts using agar rather than gelatin because of the IMHO, better texture. To make an impressive dessert, you can set the jelly in a pretty mold or cut it into cute little shapes using cookie cutters (I usually use metal ones). Adapted from Amy Beh's recipe. Cooking time = chilling time (approximation).