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