Monday, September 22, 2008

Steamed Mini Pandan Cake






Recipe

Ingredients
2 eggs
85g caster sugar
1tsp ovalette
100g cake flour
1tsp double action baking powder
65g thick coconut milk
1tbsp pandan juice
1/2tsp pandan essence
few drops of green food colouring
raisins (optional)

Steps:
1. Grease cup moulds, place some raisins in it and set aside.
2. Sift flour and baking powder together, set aside.
3. Whisk eggs, sugar and ovalette together until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
4. Fold in the flour, coconut milk and the remaining ingredients, mix well.
5. Spoon batter into moulds till 90% full.
6. Steam in a preheated steamer at high heat for 10mins till done.
7. Remove from moulds and cool on a wire rack.

Friday, September 19, 2008

Pandan Kaya Swiss Roll




I learned this from a baking class. The swiss roll is very soft and spongy, just like chiffon cake and as for the kaya it is homemade. Satisfy :)

Saturday, September 13, 2008

Butter Skin with Custard Paste Mooncake







This is a good combination. :) The custard filling will not cause the pastry to be soft non soggy. I adapted Aunty Yochana's homemade custard filling from recipe 'Bird's Nest Custard Filling Snow Skin Mooncake'.

My custard filling seem to be dry. I suspect the problem could be lie on the egg as nowadays I paid the price of large egg but I get the size of a medium egg. 'Prices up, quantity shrink'. :(

So what I did with the custard, I blended them with some milk until soft bread crumb. The mixture must be soft to press together and shape into balls. As usual I prepared the filling a day ahead.


Recipe

Ingredients
Pastry
70g butter
20g shortening
60g icing sugar
40g egg
145g plain flour
20g custard powder
1/4tsp baking powder

Filling
360g custard paste

Steps:
Pastry:
1. Cream butter, shortening and sugar together until light and fluffy.
2. Beat in the egg until well combined.
3. Sift flour, custard powder and baking powder together.
4. Fold in the flour mixture into the creamed butter to form a soft dough.
5. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
6. Wrap the dough up and let it rest in the fridge for 20mins.

Filling:
1. Divide the custard paste into 9 portions of 40g each.
2. Shape them into balls.

Shaping:
1. Divide dough into 9 portions of 37g each.
2. Dust the surface, rolling pin and mould lightly with flour.
3. Roll out the dough, leave the centre slightly thicker than the edge.
4. Wrap the dough with the custard paste and seal the edges.
5. Press into the mould and plunge it out slowly.
6. Place it on a greased tray.
7. Brush with egg yolk and bake in a preheated oven 175C for 20-25mins. (1 egg yolk mix with 1tsp of water)
8. Leave to cool on a wire rack.

Wednesday, September 10, 2008

Sweet Potato Kueh





Recipe

Ingredients
Sweet potato layer
23og sweet potato (steamed)
145g sugar
1/4tsp salt
110g tapioca flour
225g coconut milk

Coconut layer
50g tapioca flour
25g rice flour
1/3tsp salt
230g coconut milk

Steps:
Sweet potato layer:
1. Put steamed sweet potato, sugar and salt into a blender and blend until puree.
2. Add in tapioca flour and coconut milk and blend until well combined.
3. Pour mixture into a greased 6" square tin and steam at high heat for 15-20mins.

Coconut layer:
1. Use a spoon and mix all the ingredients together. (Stir slowly, do not whisk.)
2. Strain and set aside.

Assemble kueh:
1. Pour the coconut mixture over the steamed sweet potato layer and steam for another 10-15mins.
2. Quickly lift away the lid, so that water droplets won't drop onto the kueh causing a wet and sticky surface.
3. Leave to cool on a wire rack.
4. Remove kueh from tin and slice.
5. Serve.

Ice-cream Mooncake



This is a gift from my hubby's friend.:) Bought this from 'Swensens' and it come with a very nice packing. The brown one is chocolate ice-cream filling whereas the pink one is strawberry ice-cream filling. The skin taste more like chill unbake pastry skin.

Saturday, September 6, 2008

Nutty Cookies





Recipe

Ingredients
75g butter
50g fine sugar
1 egg yolk
1/2tsp vanilla essence
100g plain flour
1tbsp milk powder
1/4tsp baking soda
40g hazelnut (chopped)
40g pistachio nut (chopped)
pinch of salt

Steps:
1. Preheat oven at 175C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg yolk and vanilla essence until well combined.
4. Sift the flour, milk powder, baking soda and salt together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
7. Pinch some dough and shape into round ball.
8. Arrange them on a greased tray.
9. Use a fork to press the balls flat to create pattern on it.
10.Bake in a preheated oven for 20-25mins until firm.
11.Cool on wire rack and keep in an airtight containers.

Thursday, September 4, 2008

Orange Snow Skin Mooncake






Recipe

Ingredients
105g kao fen (cooked glutinous rice flour)
30g shortening
95g icing sugar
1tbsp fresh milk/evaporated milk
100g water
60g orange juice
1tsp orange essence
few drops of orange food colouring

Filling
400g lotus paste

Dusting
50g tapioca flour/Hong Kong flour
(steamed for 10mins, cool and sift twice)

Steps:
Dough:
1. Sift kao fen and icing sugar together.
2. Rub in shortening into the flour mixture until it resemble bread crumb.
3. Mix all the liquid, colouring and essence together.
4. Add in liquid mixture into the flour mixture and mix to form soft dough. Do not overmix. (You may need more or less liquid depend on the quality of the flour. Dough will look rough but soft in texture.)
5. Cover the dough and rest in the fridge for 15mins.

Filling:
1. Divide the lotus paste into 10 portions of 40g each.
2. Roll them into balls.

Shaping:
1. Divide dough into 10 portions of 37g each.
2. Dust the surface, rolling pin and mould lightly with flour.
3. Roll out the dough, leave the centre slightly thicker than the edge.
4. Wrap the dough with the lotus paste and seal the edges.
5. Press into the mould and plunge it out slowly.
6. Use a brush to brush away excess flour around the mooncake.
7. Chill in the fridge and serve.

Note: Weight of the skin and filling depend on the size of the mould.

Pandan Snow Skin Mooncake





Recipe

Ingredients
105g kao fen (cooked glutinous rice flour)
30g shortening
95g icing sugar
1tbsp fresh milk/evaporated milk
100g water
60g pandan juice
1/2tsp pandan essence

Filling
400g lotus paste

Dusting
50g tapioca flour/Hong Kong flour
(steamed for 10mins, cool and sift twice)

Steps:
Dough:
1. Sift kao fen and icing sugar together.
2. Rub in shortening into the flour mixture until it resemble bread crumb.
3. Mix all the liquid and essence together.
4. Add in liquid mixture into the flour mixture and mix to form soft dough. Do not overmix. (You may need more or less liquid depend on the quality of the flour. Dough will look rough but soft in texture.)
5. Cover the dough and rest in the fridge for 15mins.

Filling:
1. Divide the lotus paste into 10 portions of 40g each.
2. Roll them into balls.

Shaping:
1. Divide dough into 10 portions of 37g each.
2. Dust the surface, rolling pin and mould lightly with flour.
3. Roll out the dough, leave the centre slightly thicker than the edge.
4. Wrap the dough with the lotus paste and seal the edges.
5. Press into the mould and plunge it out slowly.
6. Use a brush to brush away excess flour around the mooncake.
7. Chill in the fridge and serve.

Note: Weight of the skin and filling depend on the size of the mould.

Crispy Preserved Beancurd Chicken Pieces ( 豆腐乳酥炸鸡块 )




Recipe

Ingredients
3nos boneless chicken thigh

Marinate
1/2tbsp chopped garlic
2pcs preserved beancurd (豆腐乳)
1tbsp honey
1tbsp light soya sauce
pepper
1 egg

Flour Coating (mixed)
5tbsp rice flour
5tbsp tapioca flour

Steps:
1. Rinse the chicken meat and cut into pieces.
2. Mash the preserved beancurd and mix with all the marinate ingredients.
3. Marinate the chicken pieces for 1 to 2hrs.
4. Strain the marinated chicken pieces.
5. Coat the chicken pieces with the flour mixture.
6. Deep-fry in hot oil over medium heat for 5mins, then dish out.
7. Reheat the oil over high heat until very hot.
8. Put the chicken pieces back into the hot oil again and fry until crispy and golden browned.
9. Dish out, drain well and serve hot. ( Sprinkle some chilli powder over it and it will taste even better.)

Monday, September 1, 2008

Logan Agar-agar Mooncake






Recipe

Ingredients
Filling
100g water
150g logan syrup
1 1/2tbsp sugar
1 1/2tsp agar-agar powder
15-20pcs logan (diced)
a drop of yellow food colouring (optional)

Pastry
300g water
50g sugar
3tsp agar-agar powder
150g soya bean milk

Steps:
Filling:
1. Boil water, syrup, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Stir in the logan and colouring.
3. Pour into a mould and leave to set.
4. Remove agar-agar from mould, use a fork to scratch on it surface. (This allow the filling to stick onto the pastry.)

Pastry:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Add in the soya bean milk and bring to a boil again.
3. Remove from fire and leave it aside.

Assemble the agar-agar:
1. Scoop some pastry agar-agar into a bowl and add in a drop of food colouring of your choice. (You may use more than one colours.)
2. Leave the balance plain.
3. Fill the design in the mould with 1 to 2tsp of coloured agar-agar.
4. Leave it for a while.
5. When you touch the surface if it is sticky then gently spoon the plain agar-agar over it until 1/4 full. (Do a mould at a time as the agar-agar set very fast.)
6. Let it half set then place the filling onto the agar-agar.
7. Fill up the mould with the plain agar-agar.
8. Leave it to set and chill in the fridge.
9. Loosen the side of the agar-agar, invert it and gentle press the agar-agar out of the mould.

Chocolate Swiss Roll





Recipe

Ingredients
3 eggs
50g fine sugar
1tbsp cocoa powder
1 1/4tbsp hot water
1/4tsp chocolate emulco
50g cake flour
10g corn flour
35g butter(melted)

Filling
Ingredients
100g whipping cream(whipped)
blueberry pie filling

Steps:
1. Preheat oven to 200C.
2. Dissolve cocoa powder with the hot water, add in the chocolate emulco and leave it aside.
3. Sift the cake flour and corn flour together and leave it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
5. Gently fold in the cocoa mixture, follow by the flour.
6. Lastly fold in the melted butter until well combined.
7. Spread batter in a line and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the whipped cream on the cake follow by the blueberry pie filling.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.