Famous Amos cookies

This is easy to make. Taste good and won't go wrong. Is an easy recipe for people who is baking for first time.

Ingredients
125g butter (scs)
160g plain flour
62.5g castor sugar
62.5g brown sugar
0.5 tsp vanilla essence
0.5 tsp baking soda
25g egg (beaten)

Beat egg, butter, sugar and vanilla essence in a mixing bowl until smooth.
Pour in the flour and baking soda and mix well.
You may add in chocolate chips or nuts. (Personal preference)
Scoop small spoons of the mixture on baking tray. Size of cookies depend on how much mixture u scoop. I prefer small cookies, scoop out about diameter of 20 cents.
During baking the cookies will spread out, so he sure to leave spacings between each cookie mixture.
Preheat oven at 180 degree and bake the cookies for 15 min at 170 degree.
Cool the cookies on cooling rack completely before putting in airtight containers.

Pandan chiffon cake

Love to eat pandan cake, love the softness. Pandan cake is expensive at Bengawan, but taste good. This prompts me to bake my own chiffon cake. Can eat many slices at one go and won't feel the pinch. 

Ingredients:

4 egg yolks

13g caster sugar

26ml coconut oil (you can use any vegetable oil)

1/4 teaspoon pandan paste

53ml coconut milk

53g cake flour

4 egg whites

53g caster sugar

1/4 teaspoon cream of tartar

Baking time is 35 minutes at 150 degree. Adjust higher after 15 minutes

Size: My tube pan is diameter 18 cm and height is 8.5 cm. 

Steps:

1. Beat together egg yolks and 10g sugar. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add coconut oil and continue beating.
2. Once the coconut oil has been incorporated, add coconut milk and pandan paste. 

3. Add the sifted cake flour and mix until just combined. Set this aside.
4. In a clean mixing bowl, whisk the egg whites until foamy.
5. Add cream of tartar and continue whisking.
6. Gradually add sugar, whisking all the time until the egg whites form a stiff peak.
7. Fold 1/3 of the meringue into the yolk mixture. Beat it in.
8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.
9. Transfer the cake into a tube pan and bake at 150°C for first 15 min, then adjust to 170°C for the remaining time. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking. (I always use aluminium foil to cover over the cake because my oven will make the top of cake quite brown, I don't want to have very brown cake)

Tip: Lower baking temperature can prevent the cake from exploding and cracking on top. 

cover with aluminium foil while baking if the top of the cake is very brown.

Turn and let it cool on top of a metal rack

Oneh oneh

Is been a long time since I eat oneh oneh. Love the sweetness of the filling in the oneh oneh. Not easy to buy tasty ones now. Used to buy a stall at Toa Payoh lor 8 hawker centre. But ever since the hawker centre renovated, the stall is no longer operating. Cannot find another substitute for that.

Recipe

260g sweet potato
105g rice glutinous flour
100g gula melaka (shave it)
150ml warm water (depends on moisture in sweet potato, add slowly to form a firm dough)

150g grated coconut
A pinch of salt

Method
Peel and slice sweet potatoes and steam until soften.

While waiting for the sweet potatoes to steam, chop gula melaka finely to an almost crumb-like texture.

Once the sweet potato is done, place grated coconut into a dish with cut pandan leaves, sprinkle and toss in pinch of salt and steam for around 15 min. This is to cook the coconut to prevent it from going bad too quickly.
While waiting for the coconut to steam, work on the dough first mashing the sweet potatoes in a large mixing bowl. Mash until no lumps are observed and develop a smooth pulp-like texture.
To the sweet potato mash, add glutinous rice flour followed by warm water. The warm water should not be added all at once but over 2-3 sucessions, rubbing and kneading in the dough, sweet potato mash and water together between each addition to form a dough. The amount of water needed depends on the level of moisture the sweet potatoes have. Stop adding water when the dough becomes firm.

Divide the dough equally into small pieces, each 15g. Flatten each piece of dough with your thumb and place approximately half a teaspoon (about 5 g) of gula melaka in the centre. Cover the filling, wrap tightly and roll into a round ball.

Bring a pot of water to a boil before lowering the flame to a very gentle simmer. Place the sweet potato balls into the water, stirring carefully to swirl the water around and prevent the dough balls from sticking to the bottom of the pot. The water must be barely simmering, gently cooking of the dough balls to prevent them from bursting and at the same time, prolonging the cooking time for the gula melaka filling to melt completely.
Remove the cooked balls which float up and rolling them over the dish of steamed grated coconut.

Kueh Dadar

I love to eat kueh dadar. But it is selling at quite an expensive price outside. This prompts me to try making it at home.

Recipe:
Coconut Fillings
250g grated coconut
150g chopped gula melaka
5 tbsp water
pinch of salt
2 pandan leaves, rinsed and cut into small rectangular pieces

To cook the coconut filling, first dissolve chopped gula melaka into water together with salt and pandan leaves in a small saucepan over a medium-low flame.
As the gula melaka syrup thickens, add salt and stir until until all the grated coconut is uniformly coated with the dark treacle like syrup.
Continue to heat until the mixture there is no more excess moisture.
Take off heat and set aside to cool down.

Skin Wrap Ingredients
220g flour
300ml thick coconut milk, dilute with 100 ml of water
1 large egg
A generous pinch of salt
3 tbsp cooking oil
A few drops of pandan paste

Steps:
In a mixing bowl, beat the egg, add flour and coconut milk and mix well.
Add pandan paste and get the colour you want. Add cooking oil and mix until a thin batter is obtained. Strain the mixture over a fine sieve to remove any flour lumps or unbeaten egg white.

To prepare the skin wrap, heat a medium sized non-stick pan (mine is 16 cm) over a medium-low flame.
Lift the pan off the stove and tilt it to face the hand holding the ladle of batter.
As the batter is poured into the centre of the pan, begin to swirl the batter around to coat the entire base surface with a thin layer.

Leave the batter to cook slowly until the bottom side is able to slide around the pan with ease.
Flip the skin wrap and cook for another 10 seconds or so before removing and cooling off over a aluminium tin surface.
Repeat to prepare more skin wraps with the remaining batter, remembering to stir the batter a little to homogenize it, preventing the flour from settling at the bottom.

Once the skin cools down slightly, it is ready to be wrapped.
Place a place of skin wrap on a flat surface with the smooth side facing upwards.
Add approximately 2 tbsp of grated coconut onto the skin wrap nearer to you.
Fold the left and right sides of the skin bringing them towards the centre. Lift up the end nearer to you, rolling it over the filling and previously folded sides. Continue to roll away from you, maintaining a bit of pressure on the skin and filling to ensure that everything is well secured.
Repeat the process until all the skin wrap and filling are used up.