June 2, 2008

Summer parties are always...

enjoyable, especially the kind when you pile a bunch of people in your home and catch up on all the happenings. It's been a long time since I've seen some people, but it was nice update. My mother single-handedly catered dish after dish to feed 20 people. How she does it? I still don't know. And, she always manages an energetic smile. :] She put me in charge of the sweets, so I gladly took charge of the cocktail and cake! I wanted to photograph all the dishes she made, but I was too busy making mango mojitos for everyone and scrambling around to entertain. Oops. Mother made some of my favorites including: Chinese Meatballs with Napa Cabbage, Vietnamese Style Eggrolls, Cold Sesame Noodles, Steamed Spareribs with Japanese Yams, and much more.

Lined up and ready.

Mango Mojito.

Almost done deal.

Done deal.

I re-made a bigger version of my Chocolate Cake with Red Bean Paste and Green Tea Cream Cheese Frosting. Here goes...


3 cups all-purpose flour
1.5 cups sugar
2 tsp baking powder
1 tsp baking soda
1 cup best-quality cocoa
3 sticks margarine
4 large eggs
2 teaspoons vanilla extract
2 cups fat free sour cream

.25 cup vegetable oil
36 oz red bean paste

Mix flour, sugar, baking powder and soda, cocoa together. Combine softened butter, eggs, vanilla, sour cream, and oil until smooth. Add dry mix to wet mix until fully combined, but do not over mixed. Don’t be alarmed if the batter looks sticky instead of runny. Spoon the batter into 2 9-inch cake pans and bake at 350 degrees F for about 30 minutes. Let cool for 10 minutes before inverting. Slice the top layer of cake off to make the cake rounds even. Using a serrated knife, spread canned, mashed red bean paste on the top of one cake as if it were thick icing glue. Top the red bean paste with the second layer of chocolate cake. Spoon additional red bean paste into the sides to fill the gaps. When the cake is completely cooled, ice all sides of the cake with matcha cream cheese frosting. Use icing to stick chocolate wafers on the sides.


1 stick butter
4 oz cream cheese
1.5 cups powdered sugar
1.5 Tbsp matcha powder

Let butter come to room temperature. Beat butter and cream cheese at medium speed until creamy. Add powdered sugar and matcha powder and beat on medium speed until fully combined.


We fed a lot of people.