Thursday, 3 July 2008

Feng Li Shu - Taiwanese Pineapple Tarts

Feng Li Shu or taiwanese pineapple tarts is very famous snack among chinese. I love it and they have many of taste too likes melon, blackberry, strawberry and more. Well, I didn't have feng li shu's moulds and that's why I used this recipe which just require one mould.

Source: Alan Ooi


160g flour
40g milk powder
40g custard powder
2 tbsp condensed milk
80g shortening
120g butter

250- 400g grated pineapple
125g sugar

1. Cook the filling over medium heat a night before. Divide 30g each, set aside.
2. Combine the skin ingredients, rub it into breadcrumbs and knead lightly into a dough. Divide into 30g each.
3. Wrap the filling and shape it in the square mould.
4. Bake in preheated oven at 160 degree celcious for 20-25 minutes.

1. Don't bake it till golden ,just till baked through.
2. Don't over knead in step 2.
3. I used canned pineapple in stead of fresh pineapple. I cooked the canned pineapple with the can syrup without adding any sugar anymore.

Char Siew Pau

Char siew pau again, why leh?! Heheheh.... my kids are crazy about it. It is a may school break, have time to spend with my kids. So, I decide to make our own char siew pau by using Amy Beh's recipe. Wow, it taste so nice as the sell one and worth to try. I'm too lazt to type the recipe that I use one, so I copy it from the kuali.

Source: Amy Beh

starter dough
300g pau (or superfine) flour
1/2 teaspoon instant dried yeast
1/2 tablespoon white vinegar
150-160ml water from rinsing
100g rice

dough A
300g Hong Kong flour
60g starter dough
150-160ml water
oil to grease bowl

dough B
500g dough A
100g sugar
150g Hong Kong flour
2 1/2 teaspoons baking powder
20g vegetable shortening
1 teaspoon ammonia (chow fun)
25-30ml water

charsiew sauce
110ml oil
4 shallots, sliced thickly
1 Bombay onion, sliced thickly
30g ginger, sliced
4 sprigs spring onion, cut into 10cm lengths
40g smooth peanut butter
40g fermented soy bean paste (tau cheo)
150g sugar
40g oyster sauce
2 teaspoons dark soy sauce
300ml water
40g tapioca flour
40g chestnut flour
25g cornflour
75ml water
50-100ml oil

500g chicken charsiew, diced
300g charsiew sauce
20g coriander, chopped
20g sesame seeds, toasted

To make starter dough: Mix all the ingredients into a dough and leave
at room temperature for 24 hours, covered with a piece of cloth. It should become foamy and smell tangy and yeasty.
If the starter dough is not going to be used within the next 24 hours, it will keep in the refrigerator for up to 2 months. To use, remove from the refrigerator 5 hours ahead.

To make dough A: Make a well in the middle of the Hong Kong flour and add in the starter dough. Pour in some water and mix in a circular motion, adding water bit by bit. Knead until smooth. Place the dough in a well-oiled bowl; turn dough so that the oiled surface is facing upwards. Wrap bowl with cling film and keep in a cool place for 10 hours.

To make dough B: Place the dough and sugar in a mixing bowl. Using the dough hook, mix on low speed for 1 minute, or until sugar is dissolved and the dough is smooth. Tip in half the Hong Kong flour and half the baking powder. Mix well. Add shortening and ammonia. Mix for 10 seconds and add the remaining flour and baking powder. Add water and mix until smooth. Set aside, covered. Allow to rest for 1 hour before use.

To prepare sauce: Heat the oil in
a wok and add the shallots, onion,
ginger and spring onions. Fry for about 3 minutes until fragrant and golden. Turn off the heat and strain the oil.
Return the oil to the wok. Over medium heat, stir-fry with the peanut butter and fermented soy bean paste. Add the combined sugar, oyster sauce, dark soy sauce and water. Bring to a boil and simmer for 3 minutes. Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water. Keep stirring continuously, as the mixture will thicken very fast. Stir for about 2 minutes until smooth.
Transfer to a bowl and seal top with a layer of oil. Leave to cool overnight.

To make filling: Mix all ingredients together.

To assemble: Roll out the dough to resemble a sausage. Cut into nuggets of 20-30g each. Flatten lightly with your palm. Hold the flattened dough with your thumb and index finger and roll out the dough with a dim sum rolling pin until it forms a circle about 5cm in diameter.
Scoop 1 heaped tablespoon (about 30g) of the filling onto the middle of a dough circle and pinch the edges together. Place the pau on a small square piece of parch

1. Just do it following the recipe, don't think too much. Hahhah...

Bak Chang - Meat Rice Dumpling - Rou Zong

It is dumpling festival again, I wrap my dumpling again as no one sell it at here. Actually, I can buy it from chinatown but unfortunately they just sell Hong Kong style meat dumpling, I'm still prefer malaysian style meat dumpling or known as hokkien kiam bak chang. It is hard works but worth to do it as everyone enjoy it so much. Sorry that I copy the text.

Source: Amy Beh


1kg glutinous rice, soaked overnight then washed and drained well
Bamboo leaves and raffia string for wrapping

400g belly pork (remove skin) or deboned chicken meat ( I used lean meat)
150g dried mushrooms (soak till soft)
200g dried chestnuts ( soak overnight)
10 salted egg yolks
100g dried prawns (soak till soft)
100g split green peas (soak till soft)
2 tsp chicken stock granules

2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
3 tsp dark soya sauce
2-3 tbsp oil
3 cloves garlic - chopped finely
6 shallots - sliced thinly

1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
2. Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
3. Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.

1. You may subtituted blak eye peas in stead of splitted mung beans.
2. My dumpling just need 1 hour to cook, it is depend on how big your dumpling is.

Kaya ---- Egg Jam

Kaya again, hahah... yes again cause my hubby love it. After I know that I can use slow cooker to make kaya, I make it more frequent than before because it is so easy, just thrown in the ingredient and after some hours it is done and I blend it to smooth puree and enjoy.


1 bowl of egg
1 bowl of coconut milk
1 bowl of sugar
pandan leaves
100g suagr for caramel


1. Combine eggs, sugar and coconut milk and whisk gently till sugar is dissolved. Pour it into slow cooker, add in pandan leave and cook over slow temperature. It might be done in 4-6 hour depend of the amount. After it is done, caramize the sugar in a pan and pou into the kaya and stir quickly till well mixed. Blend till smooth.

1. You may use pandan paste and you will get green kaya and skip off the caramizing which for brown kaya.


Poffertjes is a famous snack that you can buy it anywhere in Netherland, dutch will eat it with some icing sugar or with some whipped cream or any things you likes.
I found this recipe and make it as I have bough a new poffertjes pan. Sorry, I copy the text from wikipedia.

Source: Herman, wikipedia

125g flour
125g buckwheat flour
1 egg
250ml milk
250 ml water
15g fresh yeast or 7g dry yeast
50g melted butter

1. Dissolve the yeast in some milk. Put the flour through a sieve, make a small hole in the middle of flour and pour the milk with yeast into it. Starting in the center add the remainder of the milk, meanwhile whirling the batter. Finally add the egg.
Put the batter away for 30 minutes.
2. Place the pan on the stove and grease the pan with butter when it's hot. Add a little bit of batter to each hollow, only filling them half way.
Just before the topside of the poffertje is completely dry, turn it over. It should let go easily. Wait till the other side also has a nice golden brown color.
Put them on a plate and dust them with the powdered sugar, till they are completely covered with sugar, and put a small piece of butter on top, this should melt.
Serve immediately.

1. If you can't finish all the poffetjes, you may freezed it and just warm it up in microwave.

Vanilla Chiffon

Chiffon cake is so nice, not so 'fat' as normal cake, not so dry as sponge cake. It is really nice even just simply eating like that. I likes to bake it for my kids when I'm free. You can bake it too!

Source: Ytower

(a)4 egg yolks
60g milk
60g oil
60g sugar
some vanilla essence/extract/vanilin
a pinch of salt
(b)120g cake flour
3g baking powder
(c)4 egg whites
2g cream of tartar
70g sugar

1. Sift (b) for 3 times.
2. whisk egg yolks with sugar using hand till dissolved. Add in oil and vanilla essence, mix well. Finally, fold in the sifted flour gently.
3. In another clean, dry bowl. Using electric mixer, beat egg whites with cream of tartar, add in sugar in 3 times and beat till stiff stage.
4. Fold in 1/3 of egg whites into yolk batter, mix well. Pour it into the rest of egg whites and folf in gently.
5. Bake in preheat oven 175 degree celcious for 35 minutes or till done. Invert immediately after out of oven.
6. Decorate the cake as you wish after the cake is completely cooled.

1. Don't overbeat yolk batter, just till sugar is dissolved.
2. Make sure eggs are fresh and beat the egg whites in a very clean dry bowl till stiff.
3. If you don't have cream of tartar, just replace it with vinegar or lemon juice.

Pandan Chiffon Cake 班蘭 雪芳蛋糕 - Part 3

Pandan Chiffon Cake.... is always welcome by us cause it was so moist, soft, and fragnant. It is easy to make it by yourself if you beat the egg whites correctly. Yes, kids again... begging me to bake it again. And this time I used Florence's recipes... hope you will like it too.

Source: Do what I Like

90g coconut milk
90g self-raising flour
100g sugar
4 yolks
4 egg whites
1/2tsp cream of tartar or 1/2 tsp vinegar
1tbsp oil
1/4 tsp salt
1tsp pandan paste

1. Beat yolks with 60g sugar till dissolved, add in coconut milk and mix well. Fold in sifted flour and mix till just combined.
2. In a clean bowl, beat egg whites with 40g sugar and cream of tartar till stiff.
3. Fold in 1/3 of egg whites into yolk batter, mix well and then pour into 2/3 of egg whites and fold in gently.
4. Bake in preheated oven 180 degree celcious for 45- 60 minutes.

1. Just use hand to whisk up step (1).
2. Please adjust the temperature of oven.
3. Bake immediately after step (3).

Quick buns

Well, I bought a pack Honig's Zoete Brood mix and this is my results. Honestly, it is not bread as it means quick bread. It is more tatse like tough and dense cake than bread. Quiet dissappointed!!!!!!! cause I'm waiting for more bread alike bread!