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Add a photoUsing Cranberry Juice and Pandan Leaves instead of food colouring, these cheery red and green Fruity Christmas Mini Cakes will put anyone in the festive mood.
Ingredientes
- ( Makes 36 Cranberry Christmas Mini Cakes)
- Ingredients:
- 170g Kao Fen ( 糕粉 )
- 65g Icing Sugar ( 糖粉 )
- 30g Shortening Premium （ 白油 ）
- 155g Cranberry Mixed Juice
- 500g White Lotus Paste ( 白莲蓉 ) *Makes about 36 x 14g Paste
- 60g Sunflower Seeds
- 36 Edible Christmas Wafer Toppings
- Handful of Edible Silver Sugar Pearls
- Desiccated Coconut for Coating
- ( Makes 36 Pandan Christmas Mini Cakes)
- Ingredients:
- 170g Kao Fen ( 糕粉 )
- 65g Icing Sugar ( 糖粉 )
- 30g Shortening Premium （ 白油 ）
- 155g Pandan Juice ( Water + 5 Pandan Leaves )
- 500g White Lotus Paste ( 白莲蓉 ) *Makes about 36 x 14g Paste
- 60g Sunflower Seeds
- ½ tsp Sugar
- ½ cup Multi-coloured Decorative Toppings
- ½ cup Decorative Chocolate Gold Flakes
- 18 Edible Flower Cake Toppings
- 18 Edible Heart Toppings
Direcciones
- Method for Cranberry Christmas Mini Cakes:
- Sieve all the flour and icing sugar together, then add the shortening. Mix well.
- Add in Cranberry Juice and mix well into a smooth dough. Let it rest for about 20 minutes.
- Meanwhile, throw in sunflower seeds into white lotus paste and knead well. Make about 36 white lotus paste balls weighing 14g each. Set aside.
- Dust some flour on your hand or gloves to prevent dough from sticking. Divide the Cranberry dough into half, and roll into 2 long dough. Then make about 36 balls weighing about 10g each.
- Flatten the dough, and put a ball of white lotus paste filling in the middle and wrap around it. Dust more flour onto hand and roll the dough into a ball.
- Pour some Desiccated Coconut into a bowl. Drop the cranberry ball into the coconut to coat it. Shake off excess.
- Flatten the ball and place 1 Wafer Topping on each mini cake and decorate with Edible Silver Sugar Pearls.
- Refrigerate well and serve your Cranberry Christmas Mini Cakes chilled!
- Method for Pandan Christmas Mini Cakes:
- Rinse Pandan Leaves thoroughly and chop off the ends. Cut into strips and put into blender. Add water and sugar, and blend well. Use a strainer, then extract the pandan juice. Set aside.
- Follow 1st step in the above recipe, then add Pandan Juice instead and mix into a smooth dough. You can also add green colouring for a nicer colour ( optional ). Let it rest for about 20 minutes.
- Following the rest of the Cranberry recipe, except that you do not flatten the dough this time. Pour the colourful decorative toppings and chocolate gold flakes onto a plate. Roll the pandan balls to coat them. Shake off excess, then top each one with edible flowers and hearts.
- Refrigerate well and serve your Pandan Christmas Mini Cakes chilled!
- If you are giving them away as gifts, pack these Cute Christmas Mini Cakes into boxes and add those Christmas plastic cake toppers. Finally, seal them with a loving kiss and your friends will love you for these!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 72 servings | |
| Calories 14 | |
| Calories from Fat 5 | 36% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.6g | 0% |
| Protein 0.34g | 1% |
