Sunday, 2 December 2007

Orange Tart 香橙撻

My husband bought too much oranges for me, I can't eat it all, beside my kids want to eat egg tarts. And I get this idea---- find orange tart recipe which a bit likes egg tart with a tint of orange flavour. The result is satisfied, everyone like it and happy to taste it. My kids say it is a sunflower tart.

Source: Seadragon

150g flour
1/4 tsp baking powder
50g sugar
100g butter
1 yolk
1 tsp lemon juice
3 tsp water
125ml orange juice
40ml lemon juice
1 whole egg
2 egg yolk
60g sugar
2tsp custard powder
1tsp orange zest

1. Sift flour, baking powder and sugar, rub in butter into bread crumbles. Add in yolk, lemon juice and enough water to firm a dough. Don't overmix it!
2. Refrigerated it for 30 minutes with wrapping it with a cling or aluminium foil.
3. Preheat oven 200 degree celcious.
4. Dissolved custard powder with lemon and orange juice, add in sugar, beaten egg and yplks. Cook it over low heat for about 5-8 minutes for thickening.
5.Remove heat, add 1tbsp butter and orange zest, mix well and leave to cool completely.
6. Blind bake the pastry for 10 minutes, remove weight, bake for another 10 minutes. Leave to cool.
7. Preheat oven 180 degree celcious, pour the custard batter into the baked pastry and bake it for 20-25 minutes. Cool before cutting.

1. When you grate the orange zest, make sure don't get the white part or you will get bitter taste.
2. If you have orange essence, may subtitute it for orange zest.
3. Just simply combine the pastry and never mix it throughly or you will get very hard pie crust.

Kuih Talam Ubi Keledek 蕃薯椰絲糕

I have lots of sweet potatoes in my kitchen, don't know what to do but thinking of making something special and not too complicated. I found this recipe and I modified it and reduce the sweetness and everyone enjoy it.

Source: China Express


400g sweet potatoes
150g tapioca flour
50g rice flour
150ml coconut milk
80g sugar ( it is not too sweet, please adjust)
200ml water
1tsp salt
some desicated coconut for topping


1. Steam the sweet potatoes, mashed it and mix in the rest of ingredients except desicated coconut. Combine well.
2. Steam the batter over medium heat for 1/2 hour.
3. Cool completely and cut and top it with desicated coconut.


1. My sweet potato is very sweet, pleas adjust the sweetness as you wished.
2. Please cover the lid to prevent water dripping.

Chocolate chiffon cake 朱古力雪芳蛋糕

Chocolate chiffon cake is very welcomed by everyone with their softness and chocolate flavour. It is not difficult to do as you thought, if you get the right amounts and doing it in right way will ensure you get soft,moist, fluffy chocolate chiffon cake. I used it to do black forest cake.

Source: Jo's Deli And Bakery, Do What I Like, Lily Wai Sek Hong

A)3 small egg yolks (small egg weight 50g include shell)
110g flour (prefer cake flour)
1/2 tsp baking soda
20g cacao powder ( Van Houten)
60g sugar
70g oil
100ml milk
(B)3 small egg whites (small egg weight 50g include shell)
1/4tsp cream of tartar
60g sugar


1. Preheat oven 190 degree celcious.
2. Sift flour, baking soda and cacao powder in a big mixing bowl. Add in egg yolks, sugar, oil and milk, whisk with hand until just combine and sugar is dissolved. Don't over mix.
3. In another clean and dry bowl, beat egg whites and cream of tartar till foamy, add in sugar and whisk at high speed till soft peak. Turn to medium speed and whisk till stiff peak, turn off. Don't overbeat.
4. Fold in 1/3 of egg whites into the batter, be gently and not deflate the egg whites.
5. Pour into (4) and fold gently .
6. Bake in 8" pan for 40-50 minutes. Invert the cake immediately after out of oven.

1. Be very careful when folding the egg whites or your cake will not rise high and soft as cotton.
2. Don't grease your pan when you bake chiffon cake or sponge cake, I lined my cake mould with parchment paper and it rise very well even it should be bake in aluminium pan.
3. If you don't have cream of tartar, subtitute it with vinegar or lemon juice. It can reduce the alkaline PH and you can beat the egg whites succesfully.

Mooncake Golden Syrup 轉化糖漿

Golden syrup is a kind of syrup which you need it to make mooncake skin. It is not difficult to make by your own but just preferbary making it earlier so that your mooncake skin is easier to handle and it is more fragnant and nicer colour. If you lazy to make it may subtituted it with light corn syrup.

Source: Eupho Cafe, Amy Beh, Mooncake Cookbooks, Yochana

1.2 kg sugar
1 liter water
1 lime
1tbsp maltose

1. Place all the ingredients into a heavy-based saucepan. Bring to a boil until sugar has dissolved. Lower the heat and continue to boil until syrup turns a light golden colour.
2.Switch off the fire and add the maltose. Stir well to dissolve. Leave to cool and store in clean jars for use as syrup for mooncake pastry.

1.Golden syrup can be prepared months in advance. Allow the syrup to mature with time the longer you keep, the better it is for making the mooncake pastry.

Salted Eggs 鹹蛋

Salted duck eggs is a common chinese preserved food and very easy to make it by your own too. There are many methods to make salted duck eggs likes soaking in brine(salt solution), or cover with salt or even wine addition or chilies etc. Chinese loves to eat it with congee, use the salted dugg yolks to make mooncake filling or biscuits' filling or cooking it with other materials.

Source: TPC


25 duck eggs or 30 chicken eggs
8 cups water
2 cups salt
some sichuan pepper (about a pinch)
1/2 cup chinese cooking wine


1. Wash and dry the eggs carefully. Set aside.
2. Put water and salt in a big pot, heat it till salt is dissolved, turn off heat and sprinkle a pinch of sichuan pepper. Set aside and let cool completely.
3. Arrange the eggs in a big pot, mix the cooking wine into the cold brine and pour into the pot to soak the eggs. Seal the pot.
4. Keep it in a shadow and cool place. It is ready after 25 days.

1. Must wash and dry the eggs carefully, they break easily.
2. By adding sichuan pepper and some chinese cooking wine makes your salted eggs taste a bit fragnant and not so smelly.
3. Must let the brine(salt solution) cool completely before soak the eggs or you may get bad eggs.
4. Please write down the date of making to prevent over or undersoaking. Seal the pot tightly and remember never touch the pot again during 25 days or you will get breaken yolks but not beautiful yolks.
5. Prefer use glass pot that you can see through, if eggs break up, remove the eggs and soak it with new brine.

Thursday, 1 November 2007

Pulut Tai Tai, Pulut Tekan 馬來西亞椰汁糯米糕

Pulut Tekan or pulut tai tai is one of the classic nyonya kuih which common served with kaya spread. Blue rice???? no, I coloured it with blue food colouring cause I can't find out bunga telang to extact the blue colour. This version is good to try, cause it is so delicous and easy to do too....

Source: Lily Wai Sek Hong, Seadragon, Streetfood cookbook


500g glutinous rice ( soak overnight, drained)
350ml coconut milk
1tbsp sugar
1 tsp salt
some blue colouring
pandan leaves, knotted


1. Put all ingredients into a steaming try, steam it on high heat for 30- 45 minutes. Open the lids and fluff up the rice and steam again for 10 minutes, repat till rice is cooked.
2. Removed from steamer, 1dd blue colouring into 1/3 of cooked glutinous rice , mix through. Pour the coloured glutinous rice into 2/3 glutinous rice and mix it for marble effect.
3. Transfer it to another square pan which lined with banana leaves, press it and put something heavy on the top till the kuih is cool and firm.
4. Cut and served with kaya.


1. I use not much coconut milk to steam the glutinous rice cause I soak the glutinous overnight and it is east to steam.
2. The reason the fluff up the rice for every 10 minutes is to get fluffy rice but not sticky.
3. You may avoid the banana leaves or pandan leaves if you don't have it.

Mandarin Pancake 荷葉餅

Mandarin pancake 荷葉餅 is a famous wrapper for peking roasted duck but I wrap it with char siew. It is ver easy to make it and taste good too. The main concept to get soft pancake is not to pan fry it too long or it may turn out hard.

Source: Euphocafe, chinese cookbook

2 cups flour
3/4 cup hot boiling water
2 tbsp oil
1. Place flour in a big bowl, pour in hot boiling water and stir it constantly with chopsticks. When it is slighlt cool down, knead it to a smooth dough.
2. Cover and rest the dough for 15 minutes.
3. On a floured surface, roll ot dough 3/4 cm thick, cut it out in circles (about a small bowl size. Repeat.
4. Brush the under circle dough surface and stick it on another dough circle. Roll it out to a bigger dough.
5. Pan fry it on a preheat non-stick pan for seconds and turn it to another side and pan fry it for second.
6. Dish out, seperate the pancake when it is still hot. Served with char siew or any fillings you like.
1. Don't pan fry it too long or you will get hard pancake, it is already cooked when you pour in hot boiling water.
2. If you use normal pan, oiled a bit surface to prevent sticking.

Barbecued Pork (Char Siew) 叉燒

Char Siew is also known as barbeque pork with a slighlt red colour. It is tasty, and could served with rice, noodles, filling in puff pastry or in buns or pau. It is a well known cantonese cuisin in the whole world and you may find it in any chinese shop or restaurant.

Source: Amy Beh, Lily Wai Sek Hong, Jo's Deli And Bakery


500g pork (pork loin or tenderloin)
2tbsp soy bean paste (tau cheon)
2tbsp hoisin sauce
5-8 tbsp sugar
1/4 tsp salt
1tbsp rice wine


1. Marinade the pork with all of the ingredients for at least 4 hours or preferably overnight.
2. Roast the pork on a rack in preheat oven at 220 degree celcious for 10minutes, turn the pork and bake for another 10 minutes. Repeat till cooked. Basting the pork with marinate for every 10 minutes while you turn the pork to another side.


1. In stead of baking, you can cook it in a pan over low heat till all the sauce is thicken.
2. I avoid red colouring, that why it is in black colour.
3. Most os chinese use pork belly to make char siew but I choosed pork tenderloin cause I hate fatty pork and it is healthier.
4. You can freezed it in fridge and just reheat it before you eat.

Serikaya 咖央醬 2

Kaya, (also Serikaya means /sich in malaysbased on its golden colour) is jam made from eggs, coconut milk, sugar which flavoured with pandan leaves and caramized by sugar. Kaya is typically served with a warm toast with lots of butter and kaya or as filling for pau, buns and kuih. There are also kaya in green colour with coloured by pandan paste.

Source: My Mom, Seadragon


1 bowl eggs
1 bowl sugar
1 bowl coconut milk
5-6 pandan leaves, knotted
1 slow cooker


1. Dissolved sugar with eggs, then add in coconut milk and mix well.
2. Pour mixture into slow cooker and add in knotted pandan leaves. Turn on the slow sooker at low heat.
3. Check the kaya every hour and stir it. After 3-4 hours (depends to your slow cooker, it may a bit later or quicker), it may set and firm already, in another small sauce pan, heat it with some sugar till it is caramized and quickily pour it into the kaya and stir constantly. Done.


1. Last time, when I make kaya, I need to stand for hours to cook my kaya. But now, I put all the ingredients into my slow cooker and I blend it to a smooth kaya with my blender.
2. It may be a bit lumpy, so blend it for a smooth silky kaya.
3. If you don't have pandan leaves, just flavour it with vanila extract or with pandan paste.
4. You may make your kaya with breadmachine with 'jam' function.
Here is my another green kaya

Monday, 22 October 2007

Steamed Mini Green Peas Cake 绿豆小小松糕

Steamed Mini Green Peas Cake is very soft, moist, tasty and very very similiar to restaurant's mah lai koh酒樓馬拉糕 which we taste in rotterdam dim sum restaurant. I bought these moulds when I was in holiday during summer break and this recipe I found from a cookbooks which my sis gave to me. It is so surprised me and kids which this cake same taste and texture if compare with the resaturant's mah lai koh. Hope you will likes it too.

Source: Streetfood cookbooks

160g flour
50g green peas flour (hun kwee hun)
1tbsp custard powder
2tsp baking powder
160g sugar
3 big eggs
1tsp cake stabilizer - SP, Ovallette or quick 75
120ml melted butter
180ml water
vanilla essence
1. Sift ingredients (A) for at least 3 times. Set aside.
2. Beat eggs, sugar and cake stabilizer with mixer will very creamy, foamy and light.
3. Slowly fold in vanilla essence, water and melted butter and mix well. Then slowly fold in sifted flours (1) till corporated but not overmix.
4. Pour into moulds and steam over high heat for 20-30 minutes or till done.
1. In step 2, it takes about 10-15 minutes if using electric mixer. You may see the batter will not sink easily after you write a 8. This helps you to know the batter is done.
2. Melted butter and water should be warm and not cold or too hot.
3. You may steam it in a big cake pan for longer time.

Basic Sponge Cake 海綿蛋糕

Sponge cake海綿蛋糕 is almost same likes chiffon cake雪芳蛋糕. Sponge cake contains eggs, flour, fat(oil, butter, margerin) and sugar while, chiffon cake is moister and softer which contains more liquids, fats and also baking powder is required. Both of them are healthier than normal cake which they are less fat and kids just likes it.

Source: Yochana, Jia Lei, Amy Beh

6 eggs
175g castor sugar
1 tsp Ovalette
225g cake flour, sifted
60g melted butter or corn oil
50ml cold water
1. Line two 20cm round cake pans with non stick parchment paper. Preheat oven to 180 degree celcious.
2. Whisk eggs, sugar and ovallette in a large mixing bowl fitted with an electric mixer till pale and stiff.
3. Gently fold in sifted flour, stir in water carefully then gently combine melted butter.pour batter into linedpan.
4. Bake in preheated oven for 30-40 minutes or until done..


1. Ovallette, SP is sponge cake emulsifier or cake stabilizer. You may omit it but it takes times to beat eggs and your cake is not as soft as you wished.
2. Fold in your flour, oil and water but not mix it with your mixer.
3. When you bake, make sure all your ingredients are in room temperature unless your recipes called for cooled egg or milk.

Monday, 1 October 2007

Suzhou Mooncakes 苏式月饼

Suzhou Mooncake is a very simple mooncake . It is a normal pastry skin with red bean paste and a walnut on the top of paste. It suppose be white colour, but in Netherlands, all kinds of flours is a bit yellow colour. I think it is a bit taste like loh poh peng--- wife biscuit with re bean paste.

Source: Mooncake Cookbooks

Water dough
250g flour
50g icing sugar
90g shortening
1/4tsp salt
110ml water
Oil skin
150g flour
90g shortening
11 pieces of roated walnuts
some red colouring
1. Divided filling into 50g each, shape into balls and set aside.
2. Water dough: Combine flour, icing sugar and shortening (A) together, drizzle in water and add in salt. Mix and knead into a soft dough. Rest for 10 minutes, divided into 11 protions.
2. Oil skin: Combine (B) together and knead into dough. Divide into 11 portions.
3. Flatten water dough, wrap in oil skin, seal all the edges good to prevent leaking. Round it once more, roll it into longish shape, roll it up likes a mini swiss rool. Repeat 3 times for each. Cover with a clothes for 10 minutes.
4. Round a portion (3), wrap in a piece walnut and filling (1). Arrange on a tray lined with baking sheet. For decoration purpose, dip the point of chopsticks into red colouring, dot 4 times or more on the surface.
5. Bake in preheated oven at 170degree celcious for 20- 25 minutes or till baked through. Cool well.
1. Don't knead too much for oil skin.
2. You may subtitute shortening to corn oil or canola oil.
3. Don't press during rolling the dough, may leaks easily or you may failed to get a nice staple skin pastry.

Pandan Snowskin Mooncakes with Red Bean Paste 班兰迷你冰皮月饼 - 红豆馅

Pandan Chilled Mooncakes with red bean paste filling is a common mooncakes in malaysia. My family and friends asked me to make some mooncake again as my first chilled monncake with yellow split peas paste so welcomed by everyone even for a dutch, turkish, hindu...... yeah!!!! so great satisfaction!!! So, I decided make it again but in diffrence flavour.Hahha..... succes again. Hope you will like it too!

Source: Mooncake Cookbooks

150g koh fun (cooked glutinous rice flour)
200g icing sugar
50g shortening
few drops pandan paste
200ml iced cold water
500g red bean paste

1. Divided filling 30g each, shape round and set aside. In another bowl, drop a few drops pandan paste into iced cold water. Set aside.
2. Sieve koh fun and icing sugar in a big bowl, add in shortening. Rub into small crumbles and add in liquid mixture, mix well. Divided 20g each.
3. Wrap the filling with skin pastry, place into dusted mooncake mould and pressfirmly. Dislodge the imprinted mooncake, readt to serve.

1. I wrap my mooncake with kitchen servittes to prevent condensation when I keep them in the fridge.
2. Don't over knead the pastry or you may difficut to wrap it.
3. I make my red bean paste by myself, cause I personally prefer not so sweet or not too oily food. You may subtitutes with other filling. Red bean paste recipe

Thursday, 27 September 2007

Snowskin Mooncakes with yellow split peas paste 迷你冰皮月餅 - 豌豆黃餡

Mooncakes are a typical and traditional chinese pastry with sweet fillings eaten during Mid-Autuum Festival since There are a lots of kinds of mooncakes, traditional mooncakes include cantonese, suzhou, beijing, teochew, shanghai, yunnan, fuzhou and more. Nowdays, there are also modern mooncakes likes chilled mooncake which more known as Ping Pei (snowskin) Mooncakes, jelly mooncakes and ice-cream mooncakes. I choosed to make chilled mooncake cause it is easier and simple besides it is also healthier.

Source: Mooncake Cookbook, Eupho Cafe

(A) 150g koh fun ( cooked glutinous rice flour)
130g icing sugar
50g shortening
(B) 50ml fresh milk
180ml ice cold water
(C) 450-500g yellow split peas paste (or red bean filling/ any fillings)
1. Prepare fillings, roll 15 balls which each weight 30g. Set aside.
2. Sieve koh fun and icing sugar into a big bowl, add in shortening and mix well.
3. Add in fresh milk and iced cold water and mix it to a soft dough. Pour some koh fun on your hand and on the table before you knead it cause it is quiet sticky at the beginning. Remember don't overmix!!!!!
4. Divide the skin to 15 portion which 20g each.
5. Round the skin, flatten the skin and wrap in the filling. Remember to seal all edges. Repeat.
6. Place it into a koh fun dusted mooncake mould and press firmly. Dislodge imprinted mooncake from mould.Repeat. Done.
1. Don't overmix the skin, it may difficult to seal the edges.
2. You may refer to to get yellow split peas pudding as your filling. It contain no oil and taste not so sweet and is healthier.
3. I used 50g mooncakes mould, so skin should be weight 40% and filling weight 40%.
4. I experimented this mooncakes, it is still very soft and tasty after days. You may add some colouring or/en flavour to your skin too.

Monday, 17 September 2007

Chinese Steamed Cake 懷舊雞蛋糕

This is a very easy,moist, soft, melt in the moulth and not so sweet steamed cake. Chinese prefer to steam their cakes than bake it cause chinese believed baked things will produces 'body - heat' and in the past not every chinese has oven. It is also contain no fat except from the yolks, great for the health! And most important is my kids loves it so much and they finished it between 15 minutes.

Source: My Culinary Journaal, Leisure Cat

Ingredients :
2 eggs
100 g fine sugar
1 tsp ovalette ( can be omitted, tho cake may not be as soft )
1 tsp vanilla extract
150 g flour
120 ml ice-cream soda / 7-up

Method :
1. Whisk sugar and eggs till creamy and stiff. Add in ovalette and vanilla extract and beat till creamy for about 5 minutes.
2. Fold in 1/3 of flour and 1/2 of the soda drink, repeat till done.
3. Steam 25 minutes or till done.
4. Cool, cut and served..

Notes :
1. You can substitute with other carbonated drinks. The cake then takes on the taste and color of the bottle drink.
2. Do not open the lid of steamer or you wouldn't get a nice high cake.
3. You may steamed it in a smaller mould too, it will rise likes fatt koh/ huat kuih/kuih mangkuk.
4. You may steamed it over a pan, or with bamboo steamer or even with microwave.

Tuesday, 11 September 2007

Stewed Pork Belly With Mui Choy 梅菜扣肉

Mui Choy is preserved mustard cabbage in english, while 梅菜扣肉 or braised pork belly with mui choy is a very famous common home dishes which you won't get enough with it. There is two different kinds of mui choy --- salty or sweety, I prefer used the sweet mui choy.

Source: Lily Wai Sek Hong, Eupho Cafe


500g pork belly
300g sweet mui choy (sweet preserved vegetables)
1 tbsp oil
1 tsp sesame oil
1 tbsp minced garlic
1 tbsp minced shallots
1 tbsp thick soy sauce
200ml fresh chicken stock

Seasoning :
3/4 tbsp thick soy sauce
2 tbsp light soy sauce
1/2 tsp pepper
2 tbsp sugar or to taste
1 tbsp Hua Tiau wine

1. Cook the whole piece of pork belly in a pot of boiling water for 8 minutes. Dish out and brush with thick soy sauce.
2. Deep-fry in hot oil till the meat is golden brown. Rinse the pork belly in cold water, then drain well and cut into thick slices.
3. Soak mui choy for 30 minutes. Remove, rinse and drain, then cut it into desired size. Put into a non-stick pan and fry briefly (to remove the moisture). 4. Heat oil and sesame oil in a saucepan. Fry shallots and garlic until fragrant. Add the meat slices and seasoning. Pour in stock and bring to a boil. Put the prepared mui choy in a big stainless bowl. Transfer the pork slices and cooked seasoning to the mui choy and pour the gravy over. Steam the dish for 50-60 minutes. Dish out and serve.

1. I use 250g pork belly and 250g meat beacause it is healthier.
2. If you don't have fresh chicken stock, you can replace it with water with chicken granules/powder.
3. You may transfer it into slow cooker to stew it in stead of steaming it.
4. Remember to soak mui choy before cook it, it will be too salty if you skip this step.
5. Don't throw it away if you can't finish it, keep it in the fridge and it taste much better on the next morning.

Wednesday, 1 August 2007

Japanese Cheesecake 輕乳酪蛋糕 - 日式芝士蛋糕

Japanese cheesecake or known as light cheesecake, it is a moist, soft and tasty cheesecake that you won't get enough with a piece and won't get full even after pieces. It is quite easy to bake it, the hints is your egg white shouldn't over beating. I baked this cake last month but now only have time to publish it.

Source: Eupho Cafe, Seadragon, Jas's Kitchen,

250g cream cheese
50ml heavy cream
100ml milk
80g soft butter
25g cornstarch
20ml milk
150g egg whites (about 4-5 eggs)
100g sugar
10g cornstarch
1tbsp vinegar, or lemon juice or 1 tsp cream of tartaar
138g egg yolks (about 4-5 eggs)
1. Combine (A), stir over a double boiler till dissolved.
2. Mix (B) and pour into (A). Lighlt beat egg yolks and add into the batter as well, sift the mixture for a smooth batter. Meanwhile, preheat the oven 150 degree celcious. Line the bottom of mould with a piece of parchment paper, if using non-stick mould, wrap outside of the mould with some aluminium foil to prevent water going inside.
3. Beat egg whites with vinegar, add in sugar and conflour for twice and beat it till soft peak but not stiff peak or you may failed.
4. Scoop 1/3 of the egg whites into the batter and mix, and then pour into the rest of egg whites and stir it with a spatula. Do not ovemix!!!!!!!
5. Pour into mould, put the mould into a bigger pan that can fit the mould. Add in warm water into the bigger pan for water bath. The water lever should at least half of the mould.
6. Bake 25 minutes at 150 degree celcious, bake 125 degreee celcious for an hour or until a skewer come out clean. Let the cake cool completely and refrigerated for a night. Served on the next day.
1. Water bath baking is to prevent the cake quickily heating and crack, do not skip this step please.
2. You may have some crack on the surface, when it is cool, it may a bit collapse and you may not see the crack.
3. You may cover the cheesecake with some glace ---apricote jam or with some whipped cream.
4. Best chilled served, remember cut the cake only the cake completely cool down.

White Sugar Sponge Cake - Pak Thong Kou - 白糖糕 - 伦教糕

伦教糕 or 白糖糕 is white sugar sponge cake (also called white sugar cake and white sugar pastry) or called as Pak Thong Koh in cantonese. When I made this cake, it seem to be very less liquid, so I added more water in the batter. The result is my bak thong koh is too soft. If you made it, follow this recipes without any addition of water for a spongy texture. Anyway, my bak thong koh is tasty, next time will follow the recipes!!!!

Source: Seadragon

A.Sponge Dough
50ml rice flour
50ml tepid water(lukewarm water)
1tsp dry instant yeast
B.Main Batter
150ml rice flour
350ml water
180g sugar
pinch of salt

1. Combine A(sponge dough) and let it prove for an hour.
2. In the meantime, place rice flour in a big mixing bowl, bring water,sugar and salt to boil till sugar is dissolved. Pour it into rice flour, stirring to mix well. Let it cool completely.
3. Add main dough to sponge dough and mix well. Let it proof till the surface is full of tiny bubbles with sweet yeasty smell. If you smell strong sourish smell, steam immediately.
4. Lightly oil the 20cm mould, pour in batter and steam for 25 minutes over high heat.

1. Cover the lid with clothes to prevent water dripping down, you must steam it over roaring boiling water.
2. Don't add more water or you may get soft texture likes me.

Sweet Buns 甜麵包

This is my second time bake bread using the same recipes but I bake it at 180 degree celcious for 30 minutes instead of 210 degree celcious. Hahahah.... it turn out good.

Source: Koopmans, Jo's Deli And Bakery

1 package Koopmans Witbrood Mix (500g white bread mix)
70g sugar
25g butter/margarine
1 Grade C egg
220ml water


1. Combine flours,water and egg in a mixing bowl.
2. Mix the ingredients and knead to form dough, add in salt and knead till smooth. Then add in butter and knead till smooth and shiny and elastic.3. Place in greased bowl, cover with damp clothes and leave in warm place for 60-90 minutes till double size.
3. Punch down, divided dough 50g each, rest 5 minutes before shaping. Cover with damp clothes and let it rise again for 30-40 minutes till double size.
4. Brush with some egg wash or milk and bake in preheated oven at 180 degree celcious for 30 minutes or till done.

1. You have to adjust the temperature, too high temperature of the oven will result in buns with thick and hard crust. Adjust temperature of oven when necessary.
3. Avoid using too much flour will cause relative tough and crusty surface in the product.
4. You can add filling into buns too.

Marble Cake 扭紋牛油磅蛋糕

This is a old-fashioned home style cake which best serve with a cup of tea or coffee. I used strawberry paste in stead of food colouring for more fragnant, you may use a few red colouring in stead of strawberry paste.

Source: Seadragon, Lily Wai Sek Hong

125g butter (soften)
165g sugar
1tsp vanilla extract
3 eggs
120ml milk
225g self-raising flour
For chocolate batter:
1tbsp cacao powder
1tbsp hot water
For strawberry batter:
1tsp strawberry paste, adjust the colouring as desired
1. Preheat oven 180 degree celcious, greased the spring form ( I used 20cm).
2. Cream butter and sugar to pale and creammy, add in vanila and mix well.
3. Beat in eggs one a time, beating well after each addition.
4. Fold in half portion of flour and then half of milk, repeat till done.
5. Divided the batter to 3 portions, one for plain, one for chocolate batter and one for strawberry batter. Mix well.
6. Scoop out the plain batter, then follow by chocolate batter and then strawberry batter. Repeat till finish.
7. Bake 45 minutes. Done.
1. Do not overmix the better after fold in flour, you may get hard cake. Use cake flour if you prefer soft cake.
2. If you replace milk with soy bean milk, you can use margerine in stead of butter too.
3. You must cream the soft butter to creammy and pale form before adding vanilla essence and eggs.
4. All ingredients suppose in room temperature before baking.

Peutercakejes - Toddler cakes

Kids love cuties things, I turn my hot cakes into bear forms and served it in colourful IKEA plates, they finished it between 10 minutes. Hahhahah... easy and simple but happy tea break.

Source: A dutch friend of mine

1 cup of self-raising flour
1/4tsp baking soda
2tbsp sugar
1 egg
125ml milk
2tsp oil
1/2 cup raisins (optional)
1. Sift flour and baking soda together, mix in sugar.
2. Make a hole in the center, add in agg, milk and oil and mix well. Add in raisins if you want.
3. Heat a non-stick pan, when it is enough heat,scoop batter out to the pan as desired forms. Use low heat, pan-fry it, you will see a lots of bubbles on the surface of batter, turn it and fry it till golden brown. Served.
1. I used non-stick pan, I didn't use any more oil to fry it, if you use normal pan, grease it with some oil before pour in batter to bake.
2. You can store it in freezer for a month.

Monday, 23 July 2007

Pandan Kaya Spread 咖央醬

Kaya is a jam made from cocnut milk, eggs, sugar and pandan leaves. Srikaya mean kaya with golden colour, depending on the amount of carmelization of sugar while green pandan kaya is based on the amount of pandan extract. Both of them are popular, as a jam, kaya is typically spread on toast or as fillings in kuih, buns, cakes of puff pastry. This is my mom recipes, she use a bowl to measure all ingredients -- a bowl of eggs, a bowl of cocnut milk, a bowl of sugar and some pandan leaves. I used pandan paste in stead of pandan leaves because it is hardly find at here, the reason I didn't caramized it is because the pandan paste give good green colour already and no need to caramize sugar for colouring.

Source: My mom, seadragon

6 eggs
sugar (same amount with the eggs)
coconut milk (same amount with the eggs)
1 tsp pandan paste or 6 pandan leaves
1. If you don't have double boiler, use 2 pots. One is slightly smaller than the other one, so that it can fit into the bigger pot. The smaller pot shouldn't touch bottom of the bigger pot, use a aluminium rack or else to elevate the smaller pot. Filled the bigger pot with water, the water should at least 1/3 or half of the smaller pot. Bring it to boil.
2. Beat lightly the eggs with sugar till dissolved, add in cococnut milk and stir well. Strain the eggs mixture into the smaller pot, add in pandan leaves or pandan paste and stir continuosly and steam it over gentle simmering water.
3. Keep on stirring kaya non-stop till the the custard is thick, discard the pandan leaves if you use pandan leaves.
4. Cool and bottled the kaya in jam jar.
1. If you want make serikaya, fry 3-6tbsp sugar separately and stir in the caramel, add this to the kaya to achieve the golden colour.
2. This homemade kaya can't keep for long time cause we didn't add in preservative, it can be best keep in the fridge.
3. You can do it with bread machine too, it might be much easier.
4. Malasian like to eat it with hot bread toast with a lot of butter and kaya.

Sunday, 22 July 2007

Japanese Steamed Eggs 玉子豆腐

This is Japanese Steamed Eggs or known as 玉子豆腐, 玉子 means eggs and 豆腐 means tofu. Actually it taste likes normal chinese steamed eggs but this one is more smoothy, soft and tastier, the most important is it is very east to do and healthy to eat.

Source: YTower


5 eggs
250ml lukewarm water
1tbsp mirin ( 1tbsp sake plus 1tbsp sugar)
3 drops light soya sauce
A pinch of salt


1. Lightly beat eggs, stir in 250ml lukewarm water and mix well.
2. Add in 3 drops soya sauce, a pinch of salt and 1 tbsp mirin, stir well.
3. Drain the eggs mixture and pour it into container. You may see a few bubbles on the surface, use a kitchen tower and wrap over all bubbles for a smooth surface.
4. Steam it over medium high heat for 10 minutes. Served with some light soya sauce.

1. Don't overbeat eggs, just beat it very lightly.
2. Just add lukewarm water but not cold water or you will get bad steamed eggs.
3. Mirin helps to reduce eggs smell and for smooth shinny surface.
4. Salt is for helping coagulated eggs mixture to tofu form while a few drops light soya sauce is for colouring.

Thursday, 5 July 2007

Pandan Chiffon Cake 班蘭 雪芳蛋糕 - Part 2

This time I used 1teaspoon pandan paste in stead of pandan juice which is very difficult to find at here, the result is pandan paste didn't play a second fiddle. It is so fragnant beside I save a lots of work ---- no need blend my fresh pandan leaves with water again.

Source: Lily Wai Sek Hong, Little Corner Of Mine

150 g cake flour
1/2tsp baking powder
1/4tsp salt
8 egg yolks
300ml coconut milk
1tsp pandan paste
160g castor sugar
9 egg whites
1tbsp castor sugar
1/2tsp cream of tartar or lemon juice or vinegar
1. Preheat the oven to 160 degree celcious.
2. Pour the coconut milk into a saucepan and add the castor sugar. Bring to a boil, stirring slowly to disslove the sugar.
3. Set aside to cool. Sieve the cake flour, baking powder and salt.
4. In a bowl, whisk egg yolks till creamy foam, add in sifted flour, pandan paste and coconut milk. Mix until the batter is smooth.
5. Whisk the egg whites lightly and add in vinegar/lemon juice/cream of tartar and castor sugar. Continue to whisk until the mixture is stiff. Do not overbeat or allow the mixture to become dry. Set aside.
6.Gently fold half the beaten egg whites into the egg yolk mixture and blend well. Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed. Place the finished mixture in an ungreased chiffon cake mould.
7. Level and bake in the oven until golden brown (about 45-60 minutes). Remove the cake from the oven and invert the mould immediately.
1. Never grease the mould or place baking sheets in the mould or you will get flatten cake.
2. Let it cool at least 1 hour before cut it.
3. Preheat oven at least 15 minutes before start baking.
4. After you mix batter with whipped egg whites, bake immediately.
5. I used vinegar or lemon juice in stead of cream of tartar ---couldn't find at here. You can use self- raising flour in stead of cake flour +baking powder.
6. If you can't find cake flour, use plain flour but reduce 2 tbsp and replace it again with 2tbsp cornflour to reduce their protein/gluten.

Chai Kuih 菜粿

Chai Kuih is a common chinese snack in malaysia, it is a transparent skin dumpling with yam bean filling. I thought it is difficult to do but not at all, it is very easy and no need spend a lots of time to making chai kuih. Malaysian will usually eat it with some chilies sauce.

Source: Amy Beh


Pastry skin
100g tapioca flour
200g wheat starch, tung min fun
50g glutinous rice flour
1/2 tsp salt
450ml hot boiling water
6 tbsp oil

500g yam bean (bangkwang), skin removed and shredded
1 small carrot, shredded
1/4 cup water
1tbsp oil
1 tbsp chopped shallots
1/2 tsp chopped garlic
25g dried prawns, chopped

1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1/2 tsp sesame oil

1.Heat oil, fry shallots and garlic until lightly browned. Add dried prawns and stir-fry until fragrant.
2. Add shredded carrots, yam bean and seasoning and stir-fry for about 4 minutes. Add water and cook until the gravy turns thick. Dish out and set aside to cool.
3. For the pastry skin, put tapioca flour, wheat starch, glutinous rice flour and salt in a mixing bowl. Add boiling water gradually and stir with a long wooden spoon. Add in the oil and knead into a smooth dough.
4. Remove, divided into 30-35 portions. Flatten, wrap filling and seal the edges.
5. Arrange the dumplings on a lightly greased or on grease paperon the steaming tray. Steam for 7 minutes. Brush hot dumplings with a little oil before taking them out.

1. I use white radish in stead of yam bean cause it is hardly find in Netherlands.
2. When the pastry skin is cooked, it turn to transparent.
3. I add in some red colouring into my pastry skin.

Fried Nian Gao in Spring Roll Skin炸年糕

Nian Gao年糕 known as glutinous rice cake can be store for a long time in the freezer. Peoples likes to pan-fry it with some egg, or pan-fry it with some bread crumbles, or steam it till soft and coated with fresh grated coconut or deep fry it with slices of sweet potaoes and yam in flour batter or deep-fry with wantan skin. But, now I post it with spring roll skin. It is so easy.

Source: My mom

Nian Gao (glutinous rice cake) sliced,
spring roll skin ,cut into smaller size
Oil, for deep frying

1. Cut nian gao into smaller size. Cut spring roll skin into smaller size.
2. Wrap nian gao with spring roll skin and sealed it with some water.
3. Deep fry till it turn to golden colour.

1. Slice prefer thinner than thicker .
2. Make sure oil is hot enough for frying or they will turn to very oily snacks.

Thursday, 28 June 2007

Basic Sweet Buns/Bread 奶油餐包

Asian peoples likes soft, sweet buns with sweet fillings and savoury fillings. These are my first homemade bread, my oven temperature is too high and the result is I get darker skin., might try another time with lower temperature for better result. Though it is darker but it taste good.

Source: Jo's Deli And BAkery

480g High protein flour, non-sifted
70g castor sugar
20g soya flour
6-7g bread improver (optional)
5g salt
10g instant yeast
25g butter/margarine
1 Grade C egg
220ml water


1. Combine all except salt and butter, knead to form a dough, add in salt,knead smooth and lastly add butter and knead till smooth and shinny and elastic.
2. Place the dough in greased bowl, cover with damp clothes and let rise in warm place for 60-90 minutes till double size.
3. Punch down, scale each portion 50g, rest 5 minutes before shaping. Shape as desired, cover with damp clothes and let rise till double size about 30-40 minutes.
4. Brush milk or egg wash on top, bake in preheated oven at 175 degree celcious for 30 minute or till done.
1. Please adjust the temperature, too high temperature will causing thick, hard crust and too low temperature will causing underbaked buns.
2. You may add filling too.

Wednesday, 20 June 2007

Traditional Savoury Rice Dumpling - Bak Chang, Zong Zi- 肉粽

Chinese rice dumpling or known as Bak Chang (hokkien), Zhong zi (mandarin) or Zhong (cantonese) which will be eaten during 5th of fifth month in lunar calendar---DragonBoat Festival or Dumpling Festival - 端午节. According to legend, rice dumpling were thrown into river to prevent fishes eating Qu Yuan's body whose a famous chinese poet from Kingdom Chu, He failed to warn his King to against expansionism of their neighbour Qin. When dynasty Qin took over his contry, he drown himself in the Milou River after penning the Lament of Ying. Nowday, peoples are still eating it and it can be found anytime in most chinese shops in Asia.

Source: Jo's Deli And Bakery, Seadragon, Amy Beh

Makes 20-25

(A) For preparing glutinous rice:
1 kg glutinous rice (soaked overnight, drained)
2-3 tbsp cooking oil
2 tbsp chopped garlic; shallots
3 tbsp light soy sauce
2 tbsp chicken stock
1 tbsp oyster sauce
1-1/2 tbsp dark soy sauce
1/2 tsp five spice powder
Pepper, salt to taste

(B) For preparing meat:
200g belly pork/ chicken meat (cut into 20-25 cubes)
1 tsp chicken stock
1 tbsp oyster sauce
1/2 tsp dark soy sauce
Pinch of five spice powder
1 tsp light soy sauce

(C) For preparing filling:
100g black-eyed/red beans (soaked overnight, drained)
20-25 nos. dried chestnuts (soaked overnight, drained)
100g dried shrimp (soaked until soft)
13 nos. chinese mushrooms (soaked until soft, cut into halves)
2 tbsp chopped garlic & shallots
2 tbsp cooking oil
2 tbsp oyster sauce
2 tbsp light soy sauce
Sesame oil, salt & pepper to taste
1/4 tsp five spice powder

(D) 13 nos. salt egg yolks, cut into halves
50 pieces bamboo leaves
Hemp strings


1. Soak the glutinous rice, beans and dried water chestnut seperately overnight, drained. Soak dried shrimp and chinese mushroom seperately till soft, drained. relatively fast.
2. Cook hemp- string and bamboo leaves till soft, wipe off.
3. For preparing glutinous rice (A): Heat oil in a wok. Sauté chopped garlic and shallots until fragrant, add in glutinous rice, fry for a while and lastly add in seasoning. Dish out and set aside.
4. For preparing meat: Season pork/ chicken with all seasonings in (B) for at least 2 hour or overnight.
5. For preparing filing: Heat oil in a wok, sauté chopped garlic and shallots until fragrant, add in the rest of ingredients (C). Dish out and set aside.
6. For each dumpling, shape 2 bamboo leaves like a cone, put in some rice and press it. Add in meat, chestnut, shrimps, mushroom and beans, cover it again with some rice. Wrap it up to 4 points triangle and bind it tightly.
7. Place wrapped dumplings in a large pot of boiling water and cook for 1-1/2 to 2 hours. Served.
1. Make sure no whole for the dumpling to escape.
2. Add more hot boiling water if water not enough to cover rice dumpling during cooking process.
3. Dumplings can be stored in freezer for at least 1 month. Steam or microwave dumplings before serving.


1. Wrap the dumpling tighly before cook it in water.

Thursday, 14 June 2007

Steamed 7up cupcake-----Apam Cantik Manis

This cake is called apam cantik manis in malaysia. It contains no oil, butter and it is so plain but still very delicious that you will want to eat it for second time.
It is easy to do it too and it is very healthy snack if compare with other cakes.

Source: Seadragon, Hanieliza

2 eggs
110g sugar
1tsp vanilla extract
150g flour, sifted
150ml fizzy soft drink (7-up, sprite, cram soda)
1. Prepare steamer and arrange teacups/muffin moulds into the steamer, heat it over high heat till rapid boiling water.
2. Beat eggs till foamy, add in sugar and continue beating till pale yellow creamy, fluffy. Add in vanilla extract and mix well.
3. Sift in 1/3 flour into batter and fold in, add 1/3 0f 7-up and fold in. Repeat this step twice till finshing flour and 7-up.
4. Pour into muffin moulds or teacups and steam over rapid boiling water for 15 - 20 minutes.
1. Steam your cake only over rapid boiling water.
2. You can add in colouring for prettier cupcakes. You can have a look at here

Monday, 11 June 2007

Brown Sugar Huat Kueh 椰糖开花小发糕

We call these 'ooo teng huat kueh'(hokkien) or apam gula melaka in malays. My girls loves soft, fluffy, moist and fragnant cake likes fatt koh. It was so warm now and I'm too lazy to bake chiffon cake for them and I made these. It is very healthy and contains no oil at all---- good for the line.

Source: Amy Beh, Cheat Eat,

200g brown sugar or palm sugar
400ml water
300g cake flour
60g rice flour
4tsp double action baking powder

1. Boil water and sugar together till sugar is dissolved. Leave to cool.
2. Arrange 10 tea cups or small tins in the steamer, bring water and let it boiled. At the same time, the tea cups/tins will be heated too.
3. Mix cake flour, rice flour and baking powder together and sift them 3 times.
4. Pour in the syrup and mix well till no lumps in the batter.
5. Make sure the water in the steamer is roaring boil, pour in batter to each cups/ tins to at least 80% full. Steam for 20 minutes over rapid boiling water.

1. Cover the lid with clothe to prevent water dripping to the huat kueh.
2. Do not open the lid for the first 10 minutes or you will get flat huat kueh.
3. If your steamer is small, steam it for twice. Make sure the water is roaring boiled.

Ban Jiang Kuih----Crispy Peanut Pancake 面煎馃

Ban Jian Kuih that we call crispy peanut pancake in Malaysia or Mi Jiang kuih in Singapore. Anyway, it taste same so delicious. This is crispy version and the another version Ban Jiang Kuih is very thick, soft, bouncy texture. Some people call it as Tai Kau Min (cantonese) or malays will call it Apom Balik.

Source: Hip Stream, Lily Wai Sek Hong

Batter Ingredients
230 gm plain flour
2 tsp castor sugar
1 egg beaten
2 cups water/milk ( I used milk)
3 tsp baking powder
1/4 tsp salt
4 tsp oil
(Batter Preparation)
1. Sift flour, baking powder, sugar and salt into a mixing bowl.
2. Make a well in the center and add in egg, liquid and oil. Mix into a smooth batter and allow to stand for at least 2 hours. (Since the batter has egg, make sure you refrigerate your batter.) I lefted it overnight in refrigerator.
(Flling Ingredients)
150g castor sugar
1 cup peanuts roasted and ground
some butter
some creamy corn
1. Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)
2. Pour in a 4 oz laddle of batter and swirl pan so that batter is coating the edge.
3. Sprinkle in some sugar, chopped roasted peanut, creamy corn and some butter on the pancake.Cook till the bottom of pancake is golden brown.
4. Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)
1. Be very patient to fry pancake till golden brown over low heat. After it is done, let the pancake "stand up" to cool down and it will be crispy. If you let it lay on plate, it would become soft.
2. I lefted it overnight in fridge and the next morning my family can enjoy these lovely crispy pancake.

Sunday, 3 June 2007

Siew Mai - Steam dumpling 燒賣

These is my homemade siewmai which in very healthy version cause it contains no monosodium and my kids love it so much. Every sunday, we will go to chinese restaurant with our family in law for "yum cha" and this is my kids' favourite dim sum.

Source: Lily Wai Sek Hong

20 pieces round wantan skin

Filling :
300g minced meat
150g diced prawns
1 black mushroom, soaked and chopped finely
2 minced water chestnuts

1/2 tsp salt
1/2 tbsp sugar
A dash of pepper
1 egg white
1/2 tbsp sesame oil
1 1/2 tbsp tapioca flour or cornflour

1. Combine the filling in a bowl.
2. Add in seasoning ingredients and combine well.
3. Mix it till sticky meat mixture.
4. Refrigerate the mixture for 40 to 60 minutes.
5. Put two teaspoons of the filling in the centre of each wantan skin.
6. Gather the edge of the wrapper together so that only the top of the filling is seen.
7. Place dumplings on a greased steaming rack and steam it for 12-15 minutes.

1. You may reduce 75g meat and replace it with minced fatty meat if you prefer more the texture likes you eat it at restaurant. But, personality I prefer no fatty meat.
2. Mix the mixture till sticky is for more bouncy meat.
3. I use chicken meat and it taste nice too.

Friday, 1 June 2007

Banana Chiffon Cake 香蕉雪芳蛋糕

My house still have a lots overripe bananas, nobody want to eat it. I don't like to wasting food, and I get an idea to make banana cake. But, this time I make banana chiffon cake which taste lighter, fluffy......and it is healthier. My kids love it.

Source: Eupho Cafe

150g mashed bananas
2 eggs (about 130g included egg shells)
140g cake flour
100g sugar
60ml oil
60ml milk
11/4 tsp baking powder
1tsp vinegar
1. Mashed bananas to puree. Sift flour with baking powder for 3 times. Preheat oven for 160 degree celcius.
2. Seperated egg yolks and egg whites in differents bowl. Beat egg yolk with 4og sugar till pale, creamy and fluffy, then add in oil, milk and mashed bananas. Mix well, and now add in sifted flour and mix gently with a spatula but not overmix it.
3. Beat egg whites with 1tsp vinegar till a bit tiny bubbles,add in sugar(a bit a time for 3 times) and beat it till stiff.
4. Pour in 1/3 egg whites mixtures into the egg yolks batter,mix well. Then pour it into the rest of egg whites mixtures.
5. Bake immediately under preheat oven for 40 minutes.
6. Remove cake and invert the mould immediately. Leave to cool completely.
1. Use only very ripe bananas, this recipes is very moist, I suggest reduce milk to 40ml in stead of 60ml.
2. Egg should be fresh and all ingredients should be in room temperature.
3. I use vegetable oil but not butter or magarine cause it is healthier.
4. Never grease or line it with baking paper when you are baking chiffon cake.

Thursday, 24 May 2007

Spring Roll Cracker

During Chinese New Year, my mum and sis will make this snack. It is so easy to do and taste really nice. My kids ate it finish in 20 minutes which I make it about an hour.

Source: Do What I Like, My mom

1 package Spring Roll Skins
some sugar enough to coat
Oil to fry this crackers
1 egg white

1. Roll it up swiss roll style with a help of a chopstick.
2. Seal the edge with some egg white.
3. Cut it into desired size and deep fry them till golden brown.
4. Drain well, absorb the oil with kitchen paper towel.
5. Toss them into a big bowl of sugar so that they coated with sugar.
6. Store in a air-tight container after it cooled.

1. Store it only if they cool completely.
2. Oil must enough hot before frying them.
3. Must absorb the excess oil before toss them with sugar.
4. You can roll it with seaweed paper for a savoury taste.

Chinese Claypot Pudding ---Mini Put chai koh 砵仔糕

This is a Hong Kong street snacks which they steam it with claypot. It is tasty and nice to eat it when it is lightly warm and very easy to do. It cost 1.50 euro each but luckily I found a lots of recipes in internet. Now I can make it anytime and enjoy it anytime I want.

Source: Bluerain

100g rice flour
100g slab sugar
300ml water
some sweet cooked red beans

1. Cook the clean red beans till soft and add sugar to sweetened it. Set aside.
2. Sift rice flour in a big bowl. Add 100ml water and mix well.
3. Boil the slab sugar with the remaining 200ml water till dissolved. Pour into the rice flour batter, stir quickly and mix well.
4. Pour into greased mould and steam it over rapid boiling water for 20 minutes. If the batter is thick, add the red bean and steam but if the batter is very waterly add the red beans after 50seconds steamed.

1. The second version of put chai koh, I placed light brown cane sugar in stead of slab sugar and I add 2tbsp of cornflour which the result is softer and fragnant without rice flour smell.
2. You can use cake mould in stead of mini cake mould, remember to grease mould with some cooking oil to prevent sticking, you may get ugly put chai koh.
3. You need to prepare heat the steam before you do, after you pour hot syrup into the rice batter, steam immediately.
4. It taste better when it is warm, you can warm it with microwave too.

Tuesday, 8 May 2007

Hong Kong style Mah Lai Koh 馬拉糕

Mah Lai Koh is usually served during eating 'dim sum' at chinese restaurant. It is very tasty, simple and welcome by olds and youngs. I tried many time to make it but everytime end up with hard normal cake. But I tried this recipe today and it satisfied me and my kids loves it very much.

Source: Playing With My Food

(A) 175g flour
1/2tsp yeast
11/2tsp sugar
160ml water
(B) 4 eggs
240g sugar
60g cake flour
2tbsp custard powder
30g oil
1tsp double acting baking powder
1/2tsp vinegar
1/4tsp lye water

1. Mix ingredients (A) and prove it for 2-4 hour or overnight till double size.
2. Use your hand to mix all ingredients, start with sugar. Mix till sugar is dissolved and add eggs one at a time. Then followed by oil, custard powder, flour, vinegar, lye water and baking powder, mix till smooth.
3. Grease a cake mould about 9", steam the empthy mould for 5 minutes.
4. Pour into the heated mould and steam over high heat for 30 minutes.

1. You may think this recipes is quite rare but i told you using this method will ensure you get a nice and tasty mah lai koh.
2. Dissolve sugar with the yeast dough is easier than you think cause sugar will melt as soon they in contact with liquid and the yeast dough contains water.
3. Mix by your hand and not by mixer to prevent overmixing- it will causing hard and unsmooth cake.

Emperess Chi Xi dessert 豌豆黃(yellow split peas pudding)

This dessert is a typical northern-china snack. Emperess Chi Xi loved this dessert, nowadays everyone can eat it and it is very easy to make. It is sweet and refreshing too and it smelt in your mouth. You can buy yellow split peas at supermarket, chinese shops or asian supermarket.

Source: Eupho Cafe

450g Yellow split peas
5 cups water
1/2tsp baking soda
6 cups water
11/3 cup sugar

1. Wash yellow split peas, drain it.
2. Soak the peas with 1/2tsp baking soda and 5 cups of water for 6 hours.
3. Drain out the soda liquids, wash the peas again for at least 5 times. Drain out the excess water.
4. Put the peas into a pan with another 6 cups clean water and cook it over medium-high heat till boiled. When it is boiling, you will see a lots of white bubbles. Scoop out all the bubbles. Turn to medium heat and cook it till soft.
5. Place the soft cooked peas and the rest of liquids into blender and blend it till very smooth.
6. Then place the blended peas into pan again and add in sugar. Cook over low-medium heat till the mixture is dry enough to form.
7. Place the mixture into a mould which covered with plastic bag. Press to compact and cover it again with another plastis bag. Brush the surface with a brush for a smooth pretty look. Refrigerated for at least 4-5 hours before cutting.

1. The reason soaking the peas with baking soda is to soften the peas and reduce the beans flavour.
2. Must cook the peas till very soft before blend it.
3. Cook the peas mixture till dry enough or you may failed.
4. I put plastic bag under and on the mould to prevent sticking on the mould, i brushed the plastics bags because i want a smooth shinny surface.
5. Cut the pudding only when it is cold or you won't get a smooth face pudding.
6. Yellow split peas is known as chickpeas (english), kacang kuda (bahasa melayu), 豌豆 (in mandarine)or 馬豆 (cantonese).
7. You can used this dessert as filling for mooncakes, biscuit etc and it is also healthier cause contain no oil.

Wednesday, 2 May 2007

Ang Tau Sah Piah--Red Bean Biscuit 紅豆沙酥

These small sweet patties is a very famous snack from my hometown Perak, Malaysia.It suppose filled with red bean paste or mung bean paste or something sweet filling. It is smaller than Hong Kong Lou Poh Peng which filled with candied melon. Anyway, every place got their own nice food.

Source: Seadragon, Jo's Deli And Bakery


Water Dough:175g plain flour
pinch salt
60g ghee or lard or shortening
35g icing sugar
90ml lukewarm water
Fat Dough:
130g plain flour
30g cornflour
80g ghee or lard or shortening

160g red bean paste for 20 portions

1. Make the water and fat dough separately. You need to rest the water dough for 15-20 minutes before using.
2. Divide into 20 portions each. Make sure both doughs have about the same pliability/flexibility. Wrap each fat dough into each water dough, do all the rolling necessary to get the layering.
3. For the filling I used my own homemade red bean paste.You can buy red bean paste at chinese supermarket too.It is much easier. But I prefer less sweetness and it is healthier.My red bean paste recipe is here, I used 160g red bean paste for 20 portions.
4. Wrap the filling inside the pastry. Flatten slightly with your palm.
5. Bake at about 210°C for about 12 minutes.

1. Becare when you roll up water dough and fat dough. If they leaks, it might be look not nice and taste not good too.I recognise you take a look at for more information.
2. Before I bake it, I brush it with some egg wash(1 egg-slightly beaten and add with some water) for more shinny golden result.

Tuesday, 24 April 2007

Preserved Kamquat & Kamquat Jam 金棗蜜餞

Preserved kamquat 金棗蜜餞 or 金桔蜜餞 are based on the original great tasting Kam Quats. Kam Quats (baby tangerines) are sweet, sour, crisp, and intense in citrus flavor. It has sweet, crispy, thin skin and a bit sour flesh.I made it with my own version which less sweet and healthier.

Source: Eupho Cafe

700g Baby tangerines-Kam quats
300g Sugar or rock sugar
1.5l Water

1. Wash kamquat, drain it.
2. Use a fork and press to the kamquats or use a small knife and cut to't' form under the kamquat.
3. Boiled a pan with water, blench the kamquat about 5 minutes.
4. In another sauce pan, boiled 1.5 liter water with rock sugar/sugar till dissolved.Add in the blenched kamquats.
5. Cook and simmer it over very low heat for 1 hour.Done.
6. Ready to served when it is cooled, the rest of the syrup would change to 'jam' when it is cool.

1. The reason to blench kamquat is reduse the sour-bitter taste.
2. I use rock sugar which have more fragnant taste.
3. Chinese likes to drink kamquat tea熱桔茶, just add some preserved kamquat in a cup with hot boiling water and cover it for minutes before served.

Sweet Potatoes Soup

When I was a young girl,my mum loves to boiled 'tong sui'糖水 or 甜湯 -sweet soup for us to reduce our body heat and as a dessert. Last week i saw a lots nice and cheap orange colour sweet potatoes which very hard to find at here, i bought it and make tong sui for my lovely family.

Source: Lily Wai Sek Hong, My mom


Sweet potatoes
2-3 Pandan leaves
Enough sugar

1. Wash the sweet potatoes throughly, peeled the skin,removed the dots.
2. Cut sweet potatoes into small portions.
3. Knot the pandan leaves, put it into a big soup pan with enough water and sweet potatoes too.
4. Boiled it for half an hour to 2 hours.
5. Add sugar into the soup. Ready to serve.

1. Boiled it over low heat, if water too less,add more water cause it should be likes clear soups.

Sweet Potatoes Balls 笑口棗

I boiled sweet potatoes soup for my family to reduce their body-heat.Nobody eat the rest of mushy sweet potatoes,here you are the best recipes for the mushy sweet potatoes.

Source: Lily Wai Sek Hong, Amy Beh

500g mashed sweet potatoes
200g glutinous rice flour
1 1/2 tbsp custard powder
3 1/2 tbsp castor sugar
1/2 cup sesame seeds
Enough Oil for deep frying

1. Combine mashed sweet potatoes, glutinous rice flour, custard powder and sugar with just enough water to form a smooth dough that is soft in texture but not sticky.(you might not need water if the mashed sweet potatoes is wet enough)
2. Divide dough into small, equal portions and roll into balls. Dip in water and coat with sesame seeds.
3. Deep-fry sweet potato balls till golden brown.Dish out and drain well before serving.

1. It is very nice snack,but it is quiet oily.I put it on a plate with kitchen paper to absorb the excess oil.
2. I boiled the sweet potatoes for 'tong sui',then i pick up the flesh to make sweet potatoes ball.hahahhah.....

Thursday, 12 April 2007

Kuih Bingka Suji-Malay Semolina Cake

Hahaha......... I bought a pack 'griesmeel' (sugee,suji,semolina) and make this kuih cause I was so surprise suji can make kuih too. I'd promise my dutch neighbour to treat them kuih bingka cause they smell the fragnant last time when I baked kuih bingka kayu. Luckily everyone enjoy it.

Source: Jo's Deli And Bakery, Amy Beh

3 eggs
110g sugar
160g sugee/semolina
250ml coconut milk
60ml pandan juice(blend 6-8 pandan leaves with some water)
1/4 tsp salt
375ml water
90ml melted butter
30g sifted flour
1. Greased pan with some melted butter. 2. Beat eggs and sugar until sugar dissolves. Add in semolina, coconut milk, pandan juice, salt and water, then cook over medium heat till thick. Remove heat and add in melted butter and flour.
3. Pour into greased pan and bake at 190 degree celcious for 1 hour or till done. Then grill 5 minutes more with top heat for crispy golden brown skin. Cool completely before served.
1. The kuih seems undercook after 1 hour.But remember wait till it cool completely before cut it.It is already done,but it will be firm to kuih after you cool it completely.

Homemade Preserved Chilies 自製辣椒醋 - 自製酸辣椒

Preserved chilies is very popular in south east asian,peoples likes to eat it with a bowl noddles,rice.You can choose difference kind of chilies to make it which you prefer hot chilies or with no 'kick' one.Easy,tasty and healthy.

Source: Little Corner Of Mine,

Green or red chilies
1. Wash chilies throughly with cold water.Slice it as you desire.
2. Salted the chilies,then add in sugar(should be more than salt).
3. Pour in bottle,add in vinegar till cover all the chilies.
4. Ready to eat after 2 days.
1. Don't salted it with too much salt cause it might be too salty.
2. If you make it during winter should wait for longer time.

Red Bean Paste 紅豆沙餡

This is my first red bean paste 高力豆沙 which known as 'hong dou sha' or 'gao li dou sha' in mandarin, which made by red bean /azuki bean.It is my healthy red bean paste cause it is less sweet and contains no lard,butter or magerine but with very little salad oil. Japanese eat it with 2 slices hot cake---Dorayaki,chinese likes to bake biscuits with it or fill it with chinese buns-pau.

Source: Eupho Cafe

450g red beans
225g sugar
50g maltose/honey
pinch of salt
40g salad oil
Some pandan leaves(screwpine leaves) or some drops of vanilla essence

1. Wash red beans carefully,soak in clear water overnight.
2. Drain red beans,put in a sauce pan.Boil it with knotted pandan leaves in medium heat till red bean turn to very soft.Turn off heat.
3. Remove pandan leaves.Put the soft cooked red beans with its liquids into blender and blend it till smooth.
4. Put the red bean paste into sauce pan again to cook over low heat.Add in sugar,maltose,salt and cook it over medium-low heat and keep stiring all the time till dry.You can add vanilla essence if you don't cooked it with pandan leaves.
5. Add in oil when it is done,mix it till smooth paste.

1. There are 2 version---a.dry version which suitable for baking biscuit.
b.wet version which suitable for pau,buns,dorayaki,glutinous rice ball etc.
2. Don't forget stiring when you cook it,boil it to prevent sticking to pan.
3. Adding maltose or honey or maple syrup is optinal,can omit it.

Friday, 6 April 2007

Chicken floss 雞肉鬆

Mmmmmmmmmmm,chicken floss.It is really difficult to buy at here,in Netherlands.Luckily,i got this recipes from lily's blog.It taste nice,easy to do and save you a lots of money.

Source: Lily Wai Sek Hong

2 cups of shredded cooked chicken/pork
1 tbsp dark soya sauce(optional)
1 tsp light soya sauce
2 tbsp sugar
1/2 - 1 tsp white pepper
1/4 cup of soup(the one which the meat was cooked)

1. Mix all ingredients in a big pan.Bring it to boil,then turn to medium heat and fry it continuously.Mean while,try to pressing the meat when you are frying the meat floss till it is loosen and light.
2. Fry the meat continously until it is dry and flossy.

1. Remember adjust the flavour,if you want more spice' in your meat floss,add some curry powder.

Thursday, 5 April 2007

Very Easy Convinient Steamed Fatt Koh/ Huat Kueh 電鍋發糕

Huat kueh (hokkien) or Fatt Koh (cantonese) is chinese blossom steam cup cake. Most os them will steam iit using toddy(palm wine) or using Eno (fruit salt) to ensure good high rise steam cake. I saw this recipe from a taiwanese website, it is very easy.

Source: YTower

cake flour 100g
icing sugar 80g
baking powder 4g
water 105ml

1. Sift cake flour and icing sugar at least 3 times to make sure no more lumps.
2. Add 95ml water into cake flour and icing sugar,stir till smooth batter.
3. Dissolve baking powder in 10ml water.Then add into batter.Stir well and rest for 5 minutes.
4. Pour into moulds.Steam over rapid boiling water about 20 minutes.

1. Don't open when fatt kog are steamed.After 20 minutes,slowly open the cover lid,take the fatt kohh after awhile.
2. The water must fully steamed,put your fatt koh to steam only over rapid boiling water.
3. You can use rice cooker to steam fatt kohh.
4. Don't put too much fatt koh to steam at once,it may reduce the fatt koh to raise up.