Friday, January 30, 2009

Honey Citron Tea Jelly

Recipe here

Raspberry Konnyaku Jelly


10g konnyaku jelly powder
175g sugar
220g raspberry filling
740g water

1. Mix jelly powder and sugar together and set aside.
2. Mix raspberry filling and water together.
3. Bring raspberry mixture to boil.
4. Remove from fire and stir in the jelly powder mixture until dissolved.
5. Pour into mould.
6. Leave to cool and chill in the fridge.

Thursday, January 29, 2009

Steam Boat for Four

This is my family simple reunion dinner on the third day of Chinese Lunar New Year.

Monday, January 19, 2009

Chocolate Rice Kueh Bolu

Kueh Bolu


Ingredients (yield 32pcs)
120g egg
110g caster sugar
5g ovalette
80g cake flour
30g veg. oil

1. Preheat oven to 200C.
2. Grease and preheat mould.
3. Sift flour and set aside.
4. Whisk egg, sugar and ovalette in a cake mixer until thick 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. Fold in the flour and oil.
6. Spoon batter into a piping bag.
7. Pipe batter in the cavity of the mould.
8. Bake for 10mins or until golden brown.
9. Slowly loosen the side and remove the cake.
10.Cool on wire rack.

Friday, January 16, 2009

Kueh Bangkit

Recipe adapted from Bakingmum blog, Kueh Bangkit.

I baked this cookies upon special request from hubby. This is the first time I bake this Kueh Bangkit and it not an easy cookies to play with. The dough is difference from those cookies or pastry dough. These is the second batch which I had made for the day. The first batch the dough turn out to be too wet so yield a hard cookies. The second time, I add the coconut milk slowly and work to a pliable dough; meaning the dough is dry to touch but it can bind together easily. I am so happy that this time the cookies turn out very well and it has a melt in the mouth sensation. :)

Pandan Cookies

Recipe adapted from Y3K Cookies by Alan Ooi


130g butter
70g shortening
130g icing sugar
2 eggs
1tsp pandan paste
260g cake flour
1/4tsp baking powder
40g hoen kwee flour or greenpea flour
20g custard powder
20g coconut powder

some red dried cherries (diced)

1. Preheat oven to 165C.
2. Sift flour and baking powder together and set aside.
3. Cream butter, shortening and icing sugar together until light and fluffy.
4. Beat in the eggs and pandan paste.
5. Fold in all the flour and powder to form a soft dough.
6. Spoon dough into a piping bag fitted with a nozzle.
7. Pipe into small paper cup and press a red dried cherry on top.
8. Arrange it on baking tray and bake in a preheated oven for 15-20mins. The cookies must be well-baked but not brown.
9.Remove and cool on a wire rack.
10.Store in airtight container.

Thursday, January 15, 2009

Green Pea Cookies

Recipe adapted from Aunty Yochana blog, Green Pea Cookies.

Wednesday, January 14, 2009

Pineapple Tart


120g butter
10g icing sugar
1 egg yolk
1/4tsp vanilla essence
140g plain flour
40g milk powder
20g corn flour

300g pineapple filling

1. Preheat oven to 180C.
2. Sift flour and corn flour together and set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Beat in egg yolk and vanilla essence.
5. Fold in the flour and milk powder and mix until form soft dough.
6. Cover and rest dough in the fridge for 15mins.
7. Scale pineapple filling at 7g each and roll into oval ball.
8. Pinch some dough and scale it at 10g each.
9. Flatten the dough, place in the filling and seal the opening.
10.Use a jagged plastic knife and press on the surface of the tart to make a pattern on it.
11.Arrange on a greased tray and glaze surface with egg yolk.
12.Bake in a preheated oven for 15-20mins until slightly brown.
13.Remove and cool on a wire rack.
14.Store in an airtight container.

Monday, January 12, 2009

Crispy Taro Cookies


200g plain flour
50g corn flour
150g mashed yam paste
130g icing sugar
140g shortening
1/2tsp salt
1/4tsp yam paste (optional)

1. Preheat oven to 165C.
2. Sift flour, cornflour, icing sugar and salt together.
3. Rub the shortening into the flour until crumbly.
4. Knead in the yam and yam paste until it form a soft dough. If dough is too wet add in some flour. Don't add too much flour, if not the cookies will be hard.
5. Roll out dough on a lightly floured surface and cut with a cookie cutter.
6. Arrange cookies on a greased tray and brush surface with egg yolk.
7. Bake in a preheated oven for 20-25mins until slightly firm.
8. Remove cookies and cool it on a wire rack.
9. Store cookies in an airtight container.

Note: Leave steamed yam to cool before mashing it in a food processor. If not the dough will be too wet to handle.

Sunday, January 11, 2009

Cheesy Seashell Cookies

This is the first time I used Ghee to make cookies. And I am very happy with the result. It has the melt in the mouth sensation and really addictive even my hubby who don't really love cheese also fall in love with it and ask for extra. :)


150g Ghee (1 small tin)
60g icing sugar
1 egg yolk
1/4tsp vanilla essence
195g all purpose flour
1/2tsp baking powder
1tbsp milk powder
40g Parmesan cheese powder

1tsp caster sugar

1. Preheat oven to 170C.
2. Cream ghee and icing sugar until light and fluffy.
3. Beat in the egg yolk and vanilla essence until well combined.
4. Sift the flour and baking powder together.
5. Fold in flour, milk powder and cheese powder into Step 3 to form soft dough.
6. Rest the dough in the fridge for 15mins.
7. Weigh the dough about 8g each and shape it into a ball.
8. Dip it into caster sugar and press into mould.
9. Knock out the dough and place it on a greased tray.
10.Bake in a preheated oven for 20-25mins until slightly firm.
10.Cool on a wire rack and keep in an airtight containers.

Saturday, January 10, 2009

Blueberry Muffins


Ingredients (yield 9 cupcakes)
100g shortening
100g caster sugar
1/4tsp salt
1/4tsp vanilla essence
2 egg
60g water
150g bread flour
5g baking powder (about 1 1/2tsp)
110g blueberry in light syrup (drained)

1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream shortening, salt and sugar until light and fluffy.
4. Slowly beat in the egg and essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and water until well combined.
6. Spoon batter into cupcake casing until 70% full.
8. Bake for 25-30mins.
9. Remove and cool cupcakes on a wire rack.

Oat and Chocolate Chips Cookies

Recipe here.

Wednesday, January 7, 2009

Pinky Macarons


Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange red colouring powder

butter cream
hazelnut spread

1. Line 3 to 4 baking trays with silicon sheet.
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 55C). Remove pan now and then so that the egg white will not be cooked.
7. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in lemon juice and powder colouring.
8. Continue to beat until medium stiff peaks.
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold. (Batter should be slightly thicker then cake batter.)
10. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (For my table top oven, I switch to bottom fire with fan mode so my macarons are bake properly without any crack. After baking the 3rd tray, I leave the door of the oven ajar for a while then I put in the 4th tray. This allow the temperature to drop slightly.)
14.Remove macarons and cool on a wire rack.
15.Pipe the butter cream around the macaron and then pipe some hazelnut spread in the centre.
16.Sandwich with another macaron together.
17.Keep in the fridge to let the filling firm.

-Pour egg white in a bowl, cover with cling wrap and poke a few holes on it. Let it stand at room temperature overnight.
-You can blend icing powder and ground almond together in a food processor to get a fine texture.
-Use only powder colouring as liquid colouring will result a soft shell and mushy macarons.
-Macarons using Swiss Meringue will be more crunch on the outside and chewy on the inside.

Monday, January 5, 2009

Oreo Cookies Cupcakes

Adapted recipe from Easy Muffins and Cupcakes by Kevin Chai. I used half of the recipe and made slight changes to the ingredients. It yielded 8 cupcakes.


115g unsalted butter (room temperature)
80g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla essence
60g mini oreo cookies (crushed)

1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour into a mixer bowl.
4. Add sugar, butter, eggs and vanilla essence into the flour.
5. Beat the mixture until smooth and pale, about 2-3mins.
6. Fold in the crushed oreo cookies.
7. Spoon batter into the muffin tin until 70% full and place an oreo cookies on it.
8. Bake in the preheated oven for 25-30mins.
9. Remove cupcakes from tin and cool on a wire rack.