snowskin mooncake- 1st trial

Ready to eat..

pandan paste and lotus paste (with sliced almond)

A full picture of the snowskin mooncake

The pictures shown is the first attempt for making snow skin mooncake. In actual fact, the first attempt was using the Premix snowskin flour. Well, all I can say is I am not brave enough to try making it on scratch. Sometimes, we all should be content of what we can get from shop. Esp. those are ready made for you... such a small thing takes up alot of our time to prepare and to knead it and to weigh every single piece of it... just making around 30 pcs of it takes up more than two (2) hours of job.. it is really tiring... but sometimes thinking about it, making for ur love ones to have a try, why not?!!Time consuming but still enjoy every moment of it... its kind of fun also... People, if you really want to try making it, make sure u have a electric weigh machine / scale (well... u know for kitchen use) Recipe coming up....

Ingredient for Pingpi skin:

(A)

150g Commercial Koh Fun (Cooked Glutinuous Rice Flour)

180g Icing Sugar

50g Vegetable Shortening

(B)

Few Drops of Yam Flavour

A drop of Purple Colouring

Or

Few Drops of Green Tea Flavour

1 tsp of Green tea Powder

A drop of Green Colouring

Or

Few Drops of Coconut Flavour

200ml Iced water

For Filling:

300g / 400g Lotus Paste

or

300g / 400g Pandan Paste

Sliced Almond

or

Kua Chi (Pumpkin Seed)

Methods for filling:

1. Mixed the Sliced Almond or Kua Ci together with the Lotus or Pandan Paste.

2. Divide into 20grams each portion.

3. Shape it round, set aside.

Methods for Snowskin :

1. Sieve Koh Fun and icing sugar into a big bowl. Add shortening and mix. (by hand or by using any scoop)

2. Add in Ingredient (B) and mix to form a dough. (What I did is put everything in the cake mixer and let the machine do the mixing.. but make sure the mixer is cover up, so it will be less messy)

3. Pour the dough out and knead it till smooth.

4. Remove and Roll into a long stripe. Scale each portion at 20gm. Shape it round, flatten and wrap the Filling inside (that have been prepared earlier). Repeat process.

5. When all are prepare, placed the readied dough into the koh fun dusted mooncake mould. Press firmly, dislodge imprinted mooncake from mould. Repeat process to the end.

Happy trying..

Ham And Mixed Herbs Bun

HAM AND MIXED HERBS BUN
(can make 15 buns or more)

Ingredient:

300g High Protein Flour / Bread Flour
70g casto sugar
¼ tsp salt, 5g instant dry yeast
1 egg, 110ml water

50g Butter

10 pieces of ham, cut each into half
Few slice of cheese, optional ( I have make 2 different batch, one with cheese, one without)
Few spoonful of mayonnaise, some Italian mixed herbs

Method :

Put all ingredients in a mixing bowl (except butter) and beat into dough. (for me, I use the most manual way… by hand knead). Add in butter and continue to beat until smooth and elastic
Cover the dough with a damp towel and rest for 1 hour.
Divide the dough in 15 portions or more... and shape into balls. Rest for 10 minutes.
Roll out dough, put a slice of ham (a small slice of cut cheese, optional) on top and fold it up. After the fold, just roll it around and form a round shape. If you want the ham to be seen. Cut the dough into half after all the folding and rolling and place it on the muffin tray.
Arrange the dough onto a greasing muffin pan/tray and cover with damp towel and let it rest / proof for another 45minutes or until it double in size.
Before baking it, spread some of the mayonnaise on top and sprinkle the mixed herbs around it.
Bake in a pre-heated oven at 200 deg. Cel. For 12 to 15 minutes. Remove from the tray and ready to serve.

Lemon Bars/Square

Another new experience of baking though the process is not that difficult, it only takes a bit of time. In actual fact, never know this type of dessert exist, as I have never tried Lemon Bar/Slice/Square before. My cousin just back from Las Vegas asking me whether I know how to make it. I was like, is it a Pie? So the next best thing to do is Surf and as I usually will says "the power of Googling" hehehe... I have found quite a few recipe and of cos, I will try to use the most easiest method. As for making the crust, I use the cake maker to blend everything in and guess what, I kinda make a mess around my counter, the flour is all around my counter.. hahaha... i should have use the cake maker with the cover so the flour won't be flying around my counter. A lesson to learn, lazy makes you "clean" off. Have a try on this recipe. It might surprise you. The fragrant of the lemon is so strong, taking one bite and the fragrant says in ur mouth. Hmm..mmpphhh...

Ingredient

Crust:

1 cup all purpose flour

1/2 cup icing sugar

1/8 tsp salt

4 ounces (1 stick or 113gm) unsalted butter, cold and cut into 1/2 inch pieces

Filling:

2 large eggs

3/4 cup castor sugar (reduce the sugar if you want it less sweet)

2 tbsp all purpose flour

1/8 tsp salt

2 tsp finely grated lemon zest

1/4 cup freshly squeezed lemon juice

Preheat oven to 350F (175 deg. cel.).

Butter and line an 8-inch square pan with parchment paper.

To make crust:

1. Combine flour, icing sugar and salt in the cake maker.
2. Add butter and pulse until the mixture is pebbly.
3. Press evenly into the bottom of your prepared pan.
4. Bake until lightly golden, about 18-20 minutes. Set aside crust. To make filling:1. In a medium bowl, whisk together eggs, sugar, flour and salt.
2. Whisk in lemon zest and juice until well combined.
3. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes.
4. Cool completely before serving. Dust with confectioners' sugar if desired.

Butter Bun with Blueberry jam and cheese topping

Butter Bun with Blueberry jam and cheese topping

Basic Sweet Bun Dough

Ingredient :

350g Bread Flour or High Protein Flour, sifted
3 Tbsp Milk Powder
60g Castor Sugar
½ tsp Fine Salt

1 Large Egg
1 small packet (11g) Instant Yeast
120g Water

40g Soften Butter

Method :

Mix well instant yeast and cold water. Leave aside.
Mix well Bread Flour, milk powder, castor sugar and salt in the mixer and later pour in the egg and the yeast mixture until it turn to a smooth dough.
Place Butter on the dough, knead butter into the dough & knead until butter totally disappear. After kneading, the dough will not be sticky, messy or oily. Spank the dough on the work surface until the dough become soft & elastic, this will take at least 20 minutes.
Before proofing, take a small piece of the dough and have a stretch test by pulling and stretch it into a thin membrane, if it doesn’t tear means the dough is ready for proofing.
Place the dough in a big bowl and cover the top with a damp cloth and proof for at least 45 minutes. It should be double in size.
Remove the dough from the bowl, press out the air from the dough (re-knead) & knead into your desired portion and shape them into a small dough for usage.

Buttermilk and Blueberry Jam

Ingredient:

(A)
60g Castor Sugar
60g Butter
100g Milk Powder
20g Corn Flour
40g Fresh milk

(B)
80g Blueberry Jam (store bought)

(C)
Sliced Cheddar Cheese (Lite)

Methods :

Mix all of the ingredient in (A) till well blended. And place these batter in the fridge for overnite or few hours, as these batter will be set.
Roll a small piece of dough and shaped it round. Scooped a small spoonful of the buttermilk batter in the center and scoop a small portion of the blueberry jam and wrap it up.
Prepare a muffin pan and place the muffin paper on it. After the prepared buttermilk dough is done place it on the muffin tray.
Glaze with beaten egg and bake in a pre-heated oven at 180 deg. Cel. For about 20 minutes or until golden brown.
Place sliced cheese on the top of the dough. Use half a slice of the cheese for each bread. Only place the cheese on the top after the bread baked for at least 15 minutes (If the cheese placed too early, it will get dried up and burn)
Remove from oven, brush the top with melted butter to give the bun a shine.
Leave it to cool and serve.

Chiffon CheeseCake

Chiffon CheeseCake

Ingredient :
(A)
60g Milk
40G Cream Cheese
25g Butter

(B)
65g Flour

(C)
4 Egg Yolks

(D)
4 Egg Whites
100g Sugar
Pinch of Salt
1/8 tsp Cream of Tartar

Method : -

Cook (A) over double boiler until well blended and it thickens.
Remove it from the double boiler. Add (B) and mix until smooth.
Add (C) and mix until well combined.
Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from Step 3. Fold in by hand until well incorporated.
Pour it into 9inch chiffon pan. Do not grease the pan.
Bake at 175 deg. Cel. For 35-40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Variation :
Add 1 tbsp of instant coffee powder into (A) to make coffee flavour cheese Chiffon cake.

Banana Chocolate Cupcakes

Banana Chocolate Cupcakes

Ingredients:

230g Butter, in room temperature
230g Castor Sugar
4 Eggs
230g Self-rising Flour
120g Banana Puree (if wanted more strong flavour add another 50g Banana Puree)
50g Chopped or Small Sliced Banana (to have a bit of the texture)
100g Chopped Chocolate (Any type of chocolate; Milk, Dark or White) or chocolate chip
½ tsp banana essence (in which I skip on this)

Icing :
125g Butter
75g Cream cheese
40g Castor sugar

Method :

Preheat oven to 175 deg. Cel. Place paper baking cases in the muffin trays.
Combine butter, sugar, eggs and flour in a mixer. Beat until smooth and pale, about 2 to 3 minutes.
Add in banana puree, chopped chocolate and essence (optional), mix until combined and after the batter is done add in the chopped or small sliced banana. Spoon batter into the case. Bake for 20 minutes or until cooked. Use the wooden stick to poke in the cupcakes and make sure no sticky texture, so it is cooked.
Remove tins from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For me, I don’t have time to prepare this.. but the end result is not bad without icing.

Prepare the icing by beating the butter, cream cheese and sugar until smooth.
Pipe the icing onto the top of each cupcake. Decorate with banana slice.

Oatmeal Raisin Cookies

I am not a super fan for ceareal stuff but last month I went for a KK trip and all of a sudden I feel like stepping into this cookies shop. And the oddest thing tat ever happen is that I get a bit bored of eating chocolate cookies, chocolate chip cookies and some with nuts ingredient... and this oatmeal raising cinamon are tempting me to try it. As alot of people says... u never try u will never know.. after one bite of this cookies.. i m so addicted to it... and when I was back home.. I keep searching for the cookies recipe book. So this is the recipe but the taste and the texture still a lot different from the cookies shop.. but still the taste is acceptable..

Oatmeal Raisin Cookies

Ingredients :

200g Plain Flour
1 tsp Bicarbonate Soda
1 tsp Ground Cinnamon or Cinnamon Sugar
180g Butter
200g Castor Sugar (if prefer less sweet, cut some of the sugar)
1 or 2 tsp Vanilla Essence
2 small Eggs
4 tbsp Milk
¼ tsp Salt
100g Quick-cooking rolled oats / Instant Oats (for me I used this)
150g Raisins
60g Chopped Walnuts

Methods :
Line baking trays with non-stick baking paper.
Sift together flour, bicarbonate soda and cinnamon.
Using an electric mixer at low speed, cream butter, sugar and vanilla essence for 1 minute. Scrape down the sides, then increase the speed to high and whisk for 3 minutes.
Decrease speed to moderate and beat in eggs, one at a time. Beat in milk until blended. Gradually beat in sifted dry ingredients and salt. Stir in oats, raisins and walnuts.
Using two teaspoons, shape batter into balls and place them on the baking trays, at least 6 cm apart.
Bake in a pre-heated oven with 190deg. Cel. For 12-15 minutes, or until lightly browned. Leave cookies on trays for 1 minute before transferring them to the wire racks to cool.

Note : For cookies with a firmer texture, turn the cookies over after the baking time shown on No.6 and bake for another 2 minutes.

Durian Cheesecake

My first trial for Durian Cheesecake. Actually the durian (* Type : D5) that hubby bought was meant for making Durian Strudel. But the craving for cheesecake is so strong. So I just have to find the recipe for it but most of the recipe I have found is mostly for Chilled durian cheesecake. Chilled cheesecake is not really my thing as I don’t really like to use Gelatine. The texture of the cake that used Gelatine is a bit weird but of course depends on each individual. To make it more simple for myself, I used the walnut cheesecake recipe and modified it to bake this durian cheesecake. Outcome, the Best. I am so proud of it.

INGREDIENTS

Base

185g digestive biscuits

90g butter, melted

Filling

2 large eggs

500g cream cheese, softened
200g mashed durian (to lessen the mess, place the durian flesh in a sandwich bag to mashed it)1/2 cup caster sugar (or lessened the quantity of sugar if the Durian is very sweet)

1/4 cup whipped cream
1/2 cup caster sugar

METHOD

Base

Crush biscuits in a food processor or with the end of a rolling pin until they look like fine crumbs. Add melted butter and stir well to combine. Press mixture into the base of a 23cm springform cake tin. Place in the fridge for an hour to let it set.

Filling

1. Using an electric mixer, beat cream cheese, caster sugar on medium speed Or No.1 Speed (depends on your liking) until well blended.
2. Add eggs, one at a time, beating well after each addition.
3. Pour in the whipped cream and in the mashed durian flesh.
4. Pour mixture over biscuit base.
5. Bake at 175 degrees celsius for 40 minutes. I’ve preferred to bake the cheesecake in waterbath. (Meaning, to cover the outer baking tray with aluminium foil, double the layer the better - to avoid water running in; and use another bigger baking tray and add in hot water and place the covered spring foam tray or baking tray on top of it)
6. Check the cake by poking the wooden stick to check the centre whether its cook. If the stick turn out watery then continue to bake for another 5 to 10 minutes. Then turn off oven and allow cheesecake to cool with the door slightly ajar for at least 30 minutes.
7. Remove from oven and gently loosen sides of cake tin. Do not remove sides yet.

8. Allow cheesecake to cool to room temperature.

9. When cheesecake is cool, refrigerate for a minimum of 4 hours or overnight.

Mango Jelly Mooncake

Mango Jelly Mooncake (8 to 10 pcs)

Ingredient :

For filling :

A: (do not cook)
3tsp lemon juice
200g fresh whipping cream
100g mango thick puree

B: 250ml water
80g caster sugar
3tsp agar-agar powder

For exterior skin :

C: 450ml water
70g caster sugar
3tsp agar-agar powder
20g custard powder

D: (do not cook)
150g fresh whipping cream
150g evaporated milk
100g mango thick puree
1tsp mango essence


Method :
Stir filling ingredient (A) together. Set aside.
Cook filling ingredient (B) over medium heat till boils. Turn to low heat, cook for another 2-3 minutes. Add in no. (1) and beat together. Pour into smaller moulds. Leave to cool, keep chilled till well-set. Unmould and set aside.
Bring ingredient (C) to a boil, lower heat to small. Cook for few minutes. Pour in ingredient (D) and combine well.
Spoon no. (3) into jelly mould till one-third full. Place in no. (2), spoon in remaining no. (3) to the brim/gap. Leave to cool, keep chilled and serve.

Dragonfruit Jelly Mooncake

Dragonfruit Jelly Mooncake (8 to 10pcs)

Ingredients :

Red dragon fruit filling
(A)
200g dragon fruit flesh
250ml water
60g castor sugar
1 tbsp agar-agar powder
1 tsp instant jelly

(B)
100ml concentrated coconut milk
100ml fresh milk

Jelly mooncake exterior skin
(C)
300g dragon fruit flesh
750ml water
¾ tbsp instant jelly
3 tsp agar-agar powder
100g castor sugar

Method :

Red dragon fruit filling

In a food processor / blender, puree flesh of dragon fruit with water on ingredient (A). Pour the pureed mixture in a pot. Add in remaining ingredients and stir at all times till it comes to a boil.
Pour in ingredient (B). Let it come to a quick boil. Remove pot from heat immediately. Spoon mixture into a smaller moulds. Leave to cool and set. Unmould and set aside.

Jelly mooncake exterior skin

Place ingredient (C) into a pot. Stir it till boil. Pour a little of this mixture into the mooncake mould, let it cool a little. Gently place in the Dragon fruit filling jelly in the center. Pour more of the (C) to fill the brim/gap of each mooncake mould. Cool well before keeping them chilled. Unmould after setting and serve.

Japanese Cotton Cheesecake

This cotton cheesecake is so amazing. It is soft and spongy. Though the taste of cream cheese is not tat strong but still once u start to taste it you can't just stop. hmm... yum yum...

Ingredient :

(A)
160g cream cheese
25g butter
120g milk (or use whipping cream for creamy taste)

(B)
40g flour
30g Corn flour

(C)
4 egg yolks

(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar
Pinch of salt

Method :

Grease and lined the bottom of the 20cm square or oval pans.
Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
Add (B) and mix until well combined. Add (C) and mix unitl well blended.
Whip the egg whites in (D) until foamy. Then add the remaining (D) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
Pour the cheese filling onto the prepared cake pans. Bake in water bath at 160 deg.cel. for 40 -54 mins or till firm and golden brown.
Remove cake from oven. Remove the cake freom the mould immediately. Set aside to cool.

Green Tea Red Bean Ice cream

Its so unbelievable to make this ice cream without using the ice cream maker or machine. I thought following this recipe will be unsuccessful but who knows it turn out great. I still haven't got time to try other flavour. Umm... have to work harder to try other flavour soon.. here goes for the recipe...


Ingredient :

(A)
3 egg yolks
70g castor sugar (I believe sugar can be lessen a bit)

(B)
1tbsp strong green tea powder*
130g fresh milk

(C)
250g Non-dairy whipping cream
50g cooked Red Bean

Method :

Beat egg yolk with caster sugar using the hand whisk.
Add (B) and mix well. Double boil at low heat until mixture is thickened. Strain and leave to cool.
Whisk (or use a cake mixer to blend till stiff) non dairy whipping cream until stiff. Add in green tea mixture, cooked red bean and stir well.
Pour mixture into a prepared container and put in the freezer for at least 6 hours or overnight.


Tips :
After mixing, taste the mixture. If you like stronger green tea taste, mix more green tea powder with whipping cream and stir into the mixture. (as per the recipe book and as for the portion usage, I am not too sure.. try an error)

Tiramisu

Tiramisu are said to be well known. Reasons are Coffee, Sponge finger, Cream cheese and most impt sugar.. hahaha.... and most most most impt is the coffee Liquour.

My version for tiramisu is like Trifle... layer of sponge finger, cream cheese, sponge finger, cream cheese...... simply divine..

Ingredient:

sponge finger (number needed depends on the container used)

Coffee Liquor Syrup:

1 to 1.1/2 cups of boiling water

2tbsp coffee / instant coffee

4 to 5 tbsp sugar
4 tbsp coffee liquor

Cream cheese layer :

500g cream cheese

90g sugar

150g whipped cream

Garnish :

Cocoa powder

Method :

Coffee liquor syrup:

mix boiling water with the coffee powder and sugar till dissolved. Leave to cool and add in the coffee liquor.

cream cheese layer :

Beat cream cheese and sugar till light and add whipped cream and mix well.

To Assemble :

1. Get ready the container, dipped the sponge fingers in the coffee syrup till the sponge finger are soaked.

2. Layer the cream cheese over the dipped sponge finger.

3. Place another layer of the dipped sponge finger on top of the cream cheese and repeat no. 2.

4. Finally, sprinkle some cocoa powder on top of the cream cheese.

5. Chill in the fridge for 4 hours or overnight before serving the dessert.

Durian Puffs

A recipe worth baking again. Well.. i think its the puff tat is incredible... just a simple ingredients of egg, sugar, flour, water and some salt, wahhlaahh.. the amazing puffs are out... of course with some pumping and baking.. I have seen this recipe like ages but many times during the durian season, I got sick so if i cant eat, no one can.. hahaha.. i m sooo bad..

Durian filling
Ingredient :
Durian pulp from 5 to 6 pcs of medium (one handful per pc) size durian
2 tbsp milk
2-3 tbsp honey
200ml whipping cream

Method:
1. Beat cream till soft peaked, put aside
2. Add durian flesh, milk and honey in a big bowl and mix till smoth.
3. combine cream and durian mixture together till well blended and put in the fridge.


Puff Pastry
Ingredient :
50g butter
1 cup water
1/4 tsp salt
1 cup all purpose flour
4 eggs

Method :
1. Place water, butter and salt into saucepan and bring to boil till butter melts
2. with the heat still on, add flour and stir vigorously till mixture becomes ball like and doesnt stick to the pan
3.bring heat to low and when hissing sound then the dough is ready.
4. set aside in a mixing bowl and let it cool for a short while.
5. use a wooden spoon, add eggs one at a time in the mixing bowl with the dough in it and blend it for a minutes till smooth.
6. continue till the egg is fully mixed.
7. put the mixture into a piping bag or a sandwich bag (cut a 1cm hole at the tip) and pipe swirls onto a non-stick tray.
8. bake for 20 mins at 220 deg. cel. till golden brown.
9. cool on the rack before filling the puffs with the durian cream.

Blackberries & white chocolate Tiramisu

One amazing dessert being made. I was planning to make the normal Tiramisu with coffee but a friend of mine will get gastric pain if taking any coffee stuff.. so luckily I got a new recipe from the back of the sponge finger package. D and me is soo keen on doing this recipe. So after all the shopping, we both start preparing all the ingredient and start exploring this new dessert.. really an enjoyable experience yet again. But also as sinful...white chocolate.. yummy but too sweet...

Overall, the most enjoyable and most satisfying is all my frens loves this dessert... yeah.. another success...

Ingredient:

(A)

200g packet sponge finger biscuits

1 tsp gelatine

1 tbsp boiling water

1 tsp vanilla essence

375g white chocolate melts

150ml cream, whipped

2 egg whites, beaten stiffly

120g fresh blackberries (for me, I used frozen blackberry, defrosted)

(B)

250g cream cheese (at room temperature)

1/2 cup whipped cream

1/2 cup caster sugar

1 tsp vanilla essence

Method :

1. Get ready a 10cm square glass bowl.

2. Sprinkle the gelatine over the combined boiling water and vanilla essence and whisk until dissolved.

3 . Melt the white chocolate as per packet instruction (practically, double boil the white chocolate and make sure not water touched it).

4. Fold whipped cream and egg white into the warm melted chocolate using metal spoon until well combined. Finally, fold through the gelatine mixture.

5. Pour one thrid of the white chocolate mixture into the base of the glass bowl. Lay a layer of sponge fingers , leaving space in between each biscuit over the white chocolate mixture.

6. Pour over half of the remaining cream mixture and spread the blackberries around the mixture and later pour in the remaining cream mixture.

7. Beat the ingredient (B) all together until well mix and make sure not to overbeat, if not it will be very foamy. If all are ready, pour the cream cheese mixture on the final and top layer. Spread evenly and add some blackberries on top for decoration.

8. Cover and refrigerate for 4 hours or overnight.

century egg tarts / char siew sau pau

Another new experience... Its so great but hubby says the few hours to baking is not really tat worth it. As this few hours, the outcome only like having 10 pcs of puff coming out. Well, for me, its all worth it.. NO PAIN NO GAIN. Standing for too long...

The recipe I used esp the pastry.. it can be multi purposes... why I said that.. hehehe.. cos this recipe for the pastry, I have make two different flavour... one is the char siew soh type.. which is some cheat at this.. and the other is the century egg puff... As I couldnt find the lotus paste.. I used the white bean paste.. wow.. its nice and not too sweet.. I will make this again soon cos I want my parents to taste everything I make.. hehehe.. Its a blessing to honour the parents oh..

Here come the recipe...

Ingredient A :

180g high protein flour / bread flour, mixed with

3tbsp custard powder, sifted

120g shortening, 1/4 tsp salt

3 tbsp water

Ingredient B :

90g plain flour

70g shortening

Filling :

400g lotus paste / white bean paste, mixed with

30g of kuaci (this i didnt use)

3 to 4 century eggs, cut into half or 1/4 part (all depends on ur liking)

60g preserved ginger (but I didnt put any)

Glazing:

1 egg, mixed with 1/8 tsp salt, beaten

Method :

1. Pastry: Mix and Knead all ingredient A together till smooth (its kinda messy). divide into 10 parts..

2. Mix ingredient B till just combined and divide into 10 parts. Wrap B with A, form into a n oblong shaped and roll up like a swiss roll. Roll out into a rectangular shape. Turn in over, roll up tightly again like swiss roll and fold into 4 layers. Use fingertips and press both ends to form a ball shape. Roll skin into thin rounds.

3. Filling : mix lotus paste and kuaci and divide into 10 parts. flatten lotus paste and wrap 1/2 or 1/4 of the century egg (and 1 part of the preserved ginger) and form into a ball.

4. Divide pastry into 10 parts, roll each into round and big enough to wrap up the century egg filling.

5. place the tarts onto a baking tray and glaze with beaten egg.

6. bake in a pre-heat oven at 190 deg. cel. for 30 minutes till golden brown.

7. remove, leave to cool and place onto paper cups.

mini pumpkin kuih

green bean paste in a round shaped

after steaming

In order for me to recycle the leftover green bean paste from the previous recipe. I have decided to make this mini pumpkin kuih... its kind of fun to experience something different. Its a very sticky situation and kind of oily too. If it is a bit more sweet then it will be great.. as the green bean a bit bare... as its not too sweet so its taste is not as wonderful.. welll, always learn from experience..

Ingredient


300g pumpkin


200g glutinous rice flour


60g corn flour


20 pieces cloves (since i dun have it, i used the crushed walnut)


1 tbsp oil


banana leaf (if have better, me... too smart use paper cup.. so become sticky situation)





As for the filling... pls. refer to the previous recipe (thailand bean paste fruits)





Method


1. steam pumpkin till cooked and mashed it. make sure drain all the water out if not the paste will be a bit watery.


2. add in glutinous rice flour, corn flour and oil, knead to form a dough


3. divide the green bean paste into 20 small portion, mould it round.


4. divide the dough evenly in 20 small portion. flatten the dough and wrap in fillings. use the back of knife to slice a few lines or maybe use the Satay stick to make the cross lines. stick in the upper part with the clove or the walnut. (for decoration only)


5. Base a banana leaf onto a tray.(really a better choice, i believed). put it inot steamer and steam over medium heat for 5 to 8 minuts. remove and serve.

Thailand Bean Paste Fruits

This is a very interesting dessert. I knew the existence of this dessert when I 1st went to Bangkok. And tat was like nearly 9 years ago.. yeah.. thats a long long time... only this year, I went to Bangkok, and I found it in MBK. So I bought it back and its soo nice.. just wondering how those people can make it and taste so amazing for a tiny food like this. Just few months back, I was flipping the pages of the recipe book. And there have this recipe, and i have no idea wat split green bean are, wat is green bean paste.. but just this few weeks, I have been thinking abt this green bean paste thing so I google it and google it back and forth, till I cant stand it anymore, I asked my mum wat is tat.. she dun do this type of baking but she have the knowlegde abt it... so i search in the supermarket for this split green bean . lucky I found it, and so happy as I can start the recipe running in my mind.. haahahaha,...

Ingredient:

250g grean bean paste (split green bean)

100g sugar

1/2 cup condensed milk (suppose to be coconut but i changed it)

few drops red colouring

few drops orange colouring

few drops yellow colouring

Agar-agar ingredient

13g agar agar powder

440g water

1tbsp sugar

Method :

1. soak split green bean in water for 1 to 2 hours. remove and drain. Put in the steamer and stea for 30 to 40 mins or until soft. remove and mash into paste. (For me, i used the blender to blend it)

2. dissolve milk and sugar, add in green bean paste, continue stirring and cook till fairly dry.. (its a bit of hand work here.. quite tiring to stir the dry paste)

3. take some paste, mould it into various fruit shape. Sitck with tooth pick, set aside to cool.

4. mix red, yellow and orange colourings accordingly with some water, brush it with different colouring. dip the paste into agar-agar mixture. Let it set.

5. repeat the step and dip the agar agar mixture for second layer and third layer, leave it to cool

6. for the agar-agar, boil the ingredients till the agar-agar powder dissolves.

devilish chocolate roulade (for me its slice)

This chocolate cake is really a killer... if a person loves the bitterness of the chocolate, this is a sure try cake. Esp the center cream area... its a lot of cream cheese and chocolate, also tope with some whipped cream and strawberrries... It is a good combination as the sour sweet strawberries make the cake have a extra kick taste... well.. wat to do, strawberries here is quite costly and most of the time is more sour than sweet taste.. Anyhow .. its time to typo in the recipe..

Ingredients :

a) 175g dark plain chocolate, chopped n melted

b) 4 grade B egg yolks plus 50g castor sugar

c) 4 grade B egg white plus 40g castor sugar

Filling:

a) 150g semisweet chocolate, melted (can add 3 tbsp coffee liquer, if u like)

b) 2 egg yolk

c) 2 egg white

d) 250g cream cheese

Method :

1. preheat the oven 190 deg.cel. Grease swill roll pan and line with baking parchment. Melt (a).

2. whisk (b) in a bowl until pale and thick, then stir in melted (a)

3. whisk (c) in a clean, grease-free bowl to soft peaks, then fold lightly and evenly into the step (2) mixture.

4. scrape into the swiss roll pan and spread into the corners. Bake for 10-20 mins, until risen and firm to the touch.

5. dust a sheet of baking parchment with cocoa powder. Turn the sponge out of the paper, cover with a grease proff paper and leave to cool.

filling method:

6. double boil (a). remove from the heat. beat (b), then pour (a) into the mixture and mix well.

7. in a separate bowl whisk (c) to soft peaks, then fold (d) lightly and mix in step (2) evenly into the filling. uncover the roulade, remove the parchment and spread with filling.

8. spread the filling mixture over the top, then top the second layer of the cake on the cream cheese mixture.

Pineapple Tarts

more brownish.. bake for extra time.. more crispy and the paste more chewy
lighter brown version.. more softer

just a upclose pictures only.. hehe

my first trial..oblong shape.. too lazy to make this pattern.. rounder more better/easier

The greatest thing about baking.. hmm.. alot of of ingredientssss can be store bought. And there created something like pineapple paste, red bean paste, etc.. I have bought the red bean paste for quite a while but yet to prepare anything tempting.. then last weekend, i just woke up and start digging out the recipe book and see wat i can make for fun.. and finally this pineapple tart tempted me soo much and i was looking at the ingredient. And I found out the ingredient needed is quite simple.. so I make the decision to make it and I went to look for the pineapple paste and see any available or not... yeah... so many box of container... so excited about it. So my mission began, and who knows the most simple ingredients can make u soo tiring yet so enjoying. As this ingredient used is cold butter and I was thinking cold butter. oh no.. my hand sure feel very tired from the spatula pressing... hehe.. but as long as the outcome is satisfying.. here comes the recipe

Ingredient:
Rich Short/Crust Pastry:
250g cold butter
50g icing sugar
1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted

Pineapple Jam Filling:
Store Bought Pineapple Paste.
But if anyone wants to make their own paste, here's the recipe

2 pineapple, grated
200g sugar, 2 cloves
3cm cinnamon stick
1 tbsp lime juice

1 egg, beater, for glazing

Method:
1.pineapple jam/paste:
Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.

2. Pastry:
Mix cold butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Leave aside for 30 minutes.

3. Get ready some flour and spread around the plate so that the pastry can be roll out OR for me, I used my palm to flatten the pastry and I place the pineapple filling in between and rolled it with both my hand.. there are many ways to do it... it all depends on the pattern you like.

4. Bake at 180 deg. cel. till golden brown. For me my estimated time is around 15 minutes to 20 minutes.

Note: Pineapple tarts must be totally cooled before storing so that the tarts will not turn mouldy easily.