Chocolate Rice Kueh Bolu

Kueh Bolu

Recipe

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

Steps:
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.

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


Recipe

Ingredients
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)

Steps:
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.

Green Pea Cookies

Recipe adapted from Aunty Yochana blog, Green Pea Cookies.

Pineapple Tart

Recipe

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

Filling:
300g pineapple filling

Steps:
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.

Crispy Taro Cookies

Recipe

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

Steps:
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.