19 November 2019
21 September 2019
This is my new creation for this year, Rose Snowskin Mooncakes. I love the texture and flavour very much. The recipe is similar to my creation on Lychee Liqueur Snowskin Mooncakes.
The white skin snowskin mooncakes is without rose syrup.
Trying to create the matcha baked skin using the previous recipe on Baked Chocolate Mooncakes, the bitterness of the baked skin go well with the sweet lotus paste and the salted egg yolk. This baking is a bit dry on it skins, can improve in future by adding more oil in the dough.
Baked only 4 pieces with 100g mould. Used 1 tsp. of green tea powder.
Baking the traditional baked mooncakes after resting my wrist for some months. The wrist injury incident teaches me a good lesson to treasure what I always take for granted, which is my pleasure hands.
Baking only 20 pieces of mini mooncakes, as a giveaway gift to friends that having a place in my heart.
small mould (75g) make 20 pieces
175 g low protein flour (cake flour)
105 g golden syrup
50 g Rice Bran Oil (or any cooking oil)
1 tsp Alkaline water (lye water) (optional, to get a better shape)
700 g lotus paste, divide into 20
some sunflower seed
20 salted egg yolks
1 egg yolk
Prepare the salted egg yolk:
1. Crack the salted egg, separate the egg yolk with egg white, wash the egg yolk under running water to get rid of the egg white, spray the egg yolk with some Chinese cooking wine. Place on a steamer and steam for 3~4 mins. Set a side to cool.
Prepare the filling:
1. Mix the paste with some sunflower seed.
2. Separate the store bought paste into the portions you want.
3. stuff the egg yolk into the middle of lotus paste and wrap them up, shape into a ball.
4. Set aside.
Prepare the skin dough:
1. In a mixing bowl, mix golden syrup, rice bran oil and alkaline water together, sift in the flour. Mix well and use hand to gentle knead the dough together.
2. Cover the dough with cling wrap, let it rest for an hour in the fridge.
3. Divide the dough into the portions you want.
4. Flatten the skin dough with rolling pin between two pieces of cling wrap, place the filling in the middle and wrap up the dough, shape it into a round ball, use the mooncake presser, press and release the dough into lined baking tray. Repeat until all the dough and filling are done.
5. Bake at preheat oven at 170C for a 10 mins, bring out the mooncakes, cool it for 15 mins, egg wash and bake for another 12 mins or until the mooncakes surface is lightly brown. Cool on wire rack.
14 June 2019
(a) 300g radish (shredded)
(b) 220g rice flour, 40g tapioca flour, 20g wheat starch, 250g water, 1 tsp salt, 1 tbsp sugar
(c) 500ml water (add during frying stage)
Ingredients for frying the radish cake:
3 tbsp chopped sweet pickled radish (chai poh)
3 cloves garlic, minced
some spring onions
some bean sprouts
seasoning (to taste, adjust according to your liking as the sweet pickles radish is a bit salty):
dark soy sauce, kecap manis (sweet dark soy sauce), light soy sauce, pepper, sambal chilli (if using)
Making radish cake:
1. In a mixing bowl, combine (b) and cold water together.
2. Cook (a) with water till soft (turn translucent). Discard water.
3. Heat pan with 1 tbsp oil, fried the shredded radish for 2 mins. pour it into (c). (500ml water)
4. Continue cooking till boiling. stir in flour mixture and cook over low heat all the time until the mixture turns to a thick paste.
5. Pour the batter into a steaming pan. Steam over boiling water for 30 mins. Cool the radish cake thoroughly before cutting into cubes.
Frying radish cake:
1. Heat oil and fry minced garlic and sweet pickled radish till aromatic.
2. Add bean sprouts, chives. Toss until well combined.
3. Add in radish and fry with medium heat until the radish cake turn lightly browned and slightly crisp.
4. Add in seasoning and fry to coat evenly.
5. Push the radish cake to the side of the pan then crack eggs into the pan. Allow the eggs to set slightly before flipping the radish cake over.
6. Finally Garnish with chives and serve hot.
04 June 2019
这个派摸盘直买到今才用了不到几次，上星期终於弄了一个好吃又不会甜的蓝莓派，我教会生活小组的朋友都很喜欢。蓝莓的陷料是用了冷冻蓝莓加糖和署粉调煮，甜度是可以调控自己喜欢的甜度，派底部是用了消化饼干（Digestive Biscuit)， 派顶部是用了Store bought shortcrust pastry。
80g white sugar
3 tbsp cornstarch with 2 tbsp water
1/4 tsp salt
1 tsp ground cinnamon
600g frozen bluberries (can use fresh or can bluberries in syrup, make sure you drain all syrup )
2 tbsp butter
350g McVitie's digestive biscuit
1/2 tsp cinnamon sugar
1/2 tsp ground nutmeg
150ml melted butter
20g white sugar
1 piece of store bought shortcrust pastry
1 egg yolk, lightly beaten
1. In a medium soup pan, add 150g bluberries and sugar, cook until the sugar disolved and bluberries turns soft, add in cornstarch liquid keep stirring until the bluberries liquid thicken, add in salt, cinnamon and the remaining bluberries, mix well. Remove from heat. Set aside to cool.
2. In a medium size pastic ziglock bag, place the 350g McVitie's digestive biscuit, add sugar, nutmeg and cinnamon sugar. Crash the biscuit to crumbs.
3. Pour out the biscuit crumbs into the pie dish, line the pie dish with biscuit crumbs, lightly press it to make them compact. Bake in the preheat oven at 190C for 10 mins. After that, take out the pie dish and let it cool down a bit.
4. Pour berry mixture into the crust, and dot with butter. Cut the shortcrust pastry into desire shape and lay the pastry over the dish pie, crimp and flute the edges.
5. egg wash the shortcrust pastry.
6. Bake pie on lower shelf of oven for about 45 mins or until the crust is golden brown.
30 May 2019
Baked the chiffon cake and Kuih Talam few weeks ago for my LG members.
Recipe adapted from Kathrine Kwa youtube video
Ingredients for bottom layer 10g green peas flour 30g tapioca flour 120g rice flour 130g caster sugar 1/2 tsp salt 300ml pandan juice ( 6 pandan leaves blended with 300ml of water) 200ml thick coconut milk 120ml water 1/2 tsp alkaline water
add a drop of green food colour (option) Ingredients for top layer 50g rice flour 25g tapioca flour 250ml thick coconut milk 1 tsp salt 250ml boiling water
1. in a mixing bowl, add green peas flour, tapioca flour, rice flour, sugar, salt, pandan juice, thick coconut milk and alkaline water, stir until mix well. Sieve the mixture, add 120ml water to it.
2. Boil the mixture and keep stirring until the mixture slightly thicken, remove from heat and pour into a grease plate, steam for 18 mins in medium heat until the mixture is cooked.
3. In a clean mixing bowl, add rice flour, tapioca flour, coconut milk and salt, stir until mix well. Add hot boiling water. Sieve the coconut mixture and pour on top of the green layer. Let it steam for 18 mins in medium heat until the mixture is cooked.
Cook this Fried Hokkien Noodle for my LG supper few weeks back. Used about 15 Udon's noodles, the feedback on this dish was great. All noodles was cleared that night.
ingredients for crispy pork belly:
100g pork belly skin, cut into small cubes
4-5 tbsp cooking oil
Ingredients for marinate pork belly:
200g pork belly, cut into thin short strips
Marinate for pork belly:
2 cloves garlic, crushed
5g of white pepper
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp corn starch
Condiments for the noodle:
10 pieces of fish balls, sliced into thin
4 cloves garlic finely chopped
1 big bunch of choy sim, cut into short or any type of green vegetables
pork belly cubes (zhu yu char)
2 tbsp oyster sauce
4 tbsp oil which used for fried pork belly
4 tbsp dark soy sauce
2 tbsp light soy sauce
180ml chicken stock
2 tsp white sugar
a dash of white pepper
1 tbsp cornflour, 2 tbsp water (mix together)
Frying crispy pork belly cubes (zhu yu char): In a frying pan, add cooking oil, stir fry the pork belly skin in high heat until it turns slightly brown and crispy. Set aside the pork belly cubes (Zhu Yu Char) for later use. Drain the remaining oil into a small bowl for later use.
Marinate pork belly strips: Mix the pork belly strips with all the ingredients for marinate and let it rest for at least 30 mins.
Frying hokkien noodle:
1. Boil a big pot of water, when water boiling, add the udon (cook the 15 udons in batches), let it cook for 5 mins until the udon is thoroughly cooked, fish out the udon noodle and soak them in a pot of cold water. Set aside for later use.
2. In the frying wok, add 4 tbsp of pork flavoured oil, add chopped garlic, stir fry for a min then add the marinated pork belly strips, stir fry until the pork belly is cooked, about 5 mins Add sliced fish balls and choy sim. Stir fry for 2 mins, add the chicken stock and seasoning, when the water is boiling, add the conflour mixture, keep stirring until the gravy thicken.
3. Add the cooked udon noodle into the wok, mix and stir well for 1 min, switch off the heat.
4. Place the noodle in serving plate and garnish with crispy pork beely cubes, serve with sambal belacan.
Come back to my blog and do something I love and passionate about. I need to wear my reading glass to take the photo nowadays ...which is so inconvenient, if not the focus point will not be right. Using my old recipe for the Angku kueh.
220g split skinned mung beans (soaked for more than an hour, drain and steam)
150ml pandan juice
1/4 tsp salt
50g cooking oil
1. Steam the mung beans for about 45 mins, then blend it while hot.
2. Boil 150ml pandan juice, sugar, salt in a wok till boiling.
3. Pour in the blended mung beans and stir fry.
4. Add in oil and fry till the mung beans mixture almost dry and mix well.
5. Remove from fire and set aside to cool.
6. Divide the mung beans into small balls.
300g sweet potatoes (steamed and mashed)
200g glutinous rice flour
1 tbsp rice flour
2 tbsp sugar
3 tbsp cooking oil
180ml water (gradually add in)
a few drops of red food colouring
some banana leaves, wash, cut into right size to fit the dough
Steps for pastry:
1. Mixed all ingredients by hand.
2. Make into a dough, leave for 20-30 minutes.
3. Grab a portion then wrapped in the filling.
4. Dust the mould and dough with some glutinous rice flour before pressing in the dough.
5. Knock out & place on the cut & greased banana leafs.
6. Brush a bit of oil on top of the cut banana leafs before placing the dough on top.
7. Use a steamer, steam on medium heat for 8-10 minutes.
8. When its done, brush oil on top of each kueh to prevent sticking together.