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

Ingredients:

(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)

Methods:

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.

Notes:

1. Don't overmix the skin, it may difficult to seal the edges.

2. You may refer to http://fcngoleong.blogspot.com/2007/05/emperess-chi-xi-dessert-yellow-split.html 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.

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.

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

Ingredients:

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

Method
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.

Notes:
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.

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,

Ingredients:

(A)

250g cream cheese

50ml heavy cream

100ml milk

80g soft butter

(B)

25g cornstarch

20ml milk

(C)

150g egg whites (about 4-5 eggs)

100g sugar

10g cornstarch

1tbsp vinegar, or lemon juice or 1 tsp cream of tartaar

(D)

138g egg yolks (about 4-5 eggs)

Methods:

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.

Notes:

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

Ingredients:
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

Methods:
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.

Notes:
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

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

Methods:

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.

Notes:
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

Ingredients:

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

Methods:

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.

Notes:

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

Ingredients:

1 cup of self-raising flour

1/4tsp baking soda

2tbsp sugar

1 egg

125ml milk

2tsp oil

1/2 cup raisins (optional)

Methods:

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.

Notes:

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.

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

Ingredients:

6 eggs

sugar (same amount with the eggs)

coconut milk (same amount with the eggs)

1 tsp pandan paste or 6 pandan leaves

Methods:

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.

Notes:

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.

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

Ingredients:

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

Methods:

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.

Notes:
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.

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

Ingredients:

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

Method:

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.

Notes:

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


Ingredients:

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

Filling:
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

Seasoning:
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

Method:
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.

Notes:
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

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

Method:
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.

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

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

Ingredients:
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


Method:

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.
Notes:
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.

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

INGREDIENTS:
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



METHOD:

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.

Notes:

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.

Notes:

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

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

Ingredients:

2 eggs

110g sugar

1tsp vanilla extract

150g flour, sifted

150ml fizzy soft drink (7-up, sprite, cram soda)

Method:

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.

Notes:

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 http://cafeoftheeast.blogspot.com/2007/06/apam-cantik-manis-steamed-soft-drink.html

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,

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

Methods:
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.

Notes:
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

Method:

(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

Method:
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)

Notes:

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.

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

Ingredients:
20 pieces round wantan skin

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

Seasoning:
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

Method:
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.

Notes:
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.

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

Ingredients:

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

Method:

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.

Notes:

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.

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

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

Method:
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.

Notes:
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

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

Method:
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.

Notes:
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.

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

Ingredients:
(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

Methods:
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.

Notes:
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

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

Methods:
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.

Notes:
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.

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

Ingredients:

Pastry:
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

Filling:
160g red bean paste for 20 portions
http://fcngoleong.blogspot.com/2007/04/red-bean-paste.html

Preparation:
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. http://fcngoleong.blogspot.com/2007/04/red-bean-paste.html
4. Wrap the filling inside the pastry. Flatten slightly with your palm.
5. Bake at about 210°C for about 12 minutes.

Notes:
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 http://www.desserthut.com/ 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.

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

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

Preparation:
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.

Notes:
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

Ingredients:

Sweet potatoes
2-3 Pandan leaves
Enough sugar
Water

Preparation:
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.

Notes:
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

Ingredients:
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

Preparation:
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.

Notes:
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.....

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

Ingredients:

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

Preparation:

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.

Notes:

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,

Ingredients:

Green or red chilies

Vinegar

Salt

Sugar

Bottles

Preparation:

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.

Notes:

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.