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Tuesday, October 4, 2011

Dried Longan (Guiyuan) with Banana Cake 桂圆蛋糕

Besides Lychee 荔枝, Logan 龍眼 is another one of my top fruits to eat when I'm in Taiwan. I'm lucky to spent better half of my childhood in such a beautiful island that is famous for all the yummy fruits it produces. After we moved to the U.S., our family would go back to Taiwan every summer and I would stuff myself with all the DELICIOUS Taiwanese snacks and of course all the fruits (lycée, longan, mangos, etc...). Guiyuan 桂圆 is the name for dried Longan, kind of like raisins are to grapes. It is often use in Chinese desserts or used to make tea. You might be able to find dried Longan in Chinese markets, I got mine from Taiwan. It also has medicinal value in Chinese medicine.


You can make these into little muffins or in a cake pan. The cake pan I'm using is an 8''x8'', greased with butter. 

Dried Longan with Banana Cake 
  • 2 cups of flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dried Longan (first soaked in 1 cup of hot water then drained the water) 
  • 1 cup mashed ripe bananas
  • 2 large eggs
  • 1/2 cup (1 stick) room temperature unsalted butter
  • 3/4 cups lightly packed brown sugar
  • 1/2 tsp vanilla extract
Pre-heat oven at 350 degrees F. 

Combine flour, baking soda and salt in a medium size bowl. In another bowl, Cream butter and brown sugar until light and fluffy, add eggs, vanilla extract and mashed bananas, dried Longan and mix until smooth. Slowly add in the flour mixture until the batter comes together. Pour in a greased 8''x8'' cake pan and bake for 40 minutes or until toothpick inserted into the center of the cake comes out clean. If you decide to make muffins, bake for 13-15 minutes.



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