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.

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.

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.)

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.