Snowskin Mooncake

Mini Snowskin Mooncake

Ingredients
100g kou fen - fried glutinous flour
30g shortening
1 tbsp. fresh milk
170 ml water
100g icing sugar
plastic mould

filling:
300g white lotus paste (bought from phoon huat)

Steps:
1. Sift the kou fen and icing sugar into a mixing bowl.
2. Add shortening and use hand to mix with kou fen and icing sugar.
3. Add milk and water into the misture and knead until you get a dough.
4. Prepare balls of filling for the mooncakes. Each is 30g.
5. Prepare balls of dough. Each is 20g. (I am using a 50g mould)
6. Flatten the dough and wrap the filling ball.
7. Put into mould and shape it.
8. Put the mooncakes in airtight container and keep in the fridge. Can eat after 2 hours.

 everything bought from Phoon Huat

 all ingredients ready. You need to space to knead the dough

 balls of filling and balls of dough

 end product - yummy mooncakes

 if you wrap the filling into the dough nicely, it will look like this. thin layer of dough with lots of filling... yummy.

Mango Yoghurt Chiffon Cake

Ingredients
3 egg yolks
25g caster sugar
35ml canola oil
50g cake flour
1/4 tsp baking powder
a pinch of salt
42.5ml mango yoghurt drink (Marigold brand)
3 egg white
1/8 tsp cream of tartar
35g caster sugar

Steps:

1. Beat together egg yolks and sugar. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add canola oil and continue beating.

2. Once the oil has been incorporated, add the mango yoghurt. Add the sifted cake flour and mix until just combined. Set this aside.

3. In a clean mixing bowl, whisk the egg whites until foamy.

4. Add cream of tartar and continue whisking.

5. Gradually add sugar, whisking all the time until the egg whites form a stiff peak.

 

6. Fold 1/3 of the meringue into the yolk mixture. Beat it in. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks is seen.

 

7. Transfer the cake into a tube pan and bake at 170°C for about 30min. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.
 

8. Invert the pan immediately after taken out of oven and only unmould when is cool completely.

 

Gula Melaka chiffon cake

ingredients
120g gula Melaka, cut into small pieces
pandan leaves, tie into a knot
67ml coconut milk
4 egg yolks
40ml coconut oil or canola oil
93g cake flour
a pinch of salt
4 egg white
27g caster sugar
1/4 tsp cream of tartar

steps:
1. Add gula Melaka, coconut milk and pandan leave in a pot. Melt the Gula Melaka over low heat.
2. remove the pandan leave and let the Gula Melaka cool.
3. In a bowl, use a hand whisk and beat the egg yolk and oil until mixture turn light and pale.
4. Add in the Gula Melaka and mix until combined.
5. Fold in the cake flour and salt until mixed.
6. In another clean bowl, whisk the egg white till foamy. Add cream of tartar and continue whisking. Add 1/3 of the caster sugar and whisk. Add the second 1/3 and whisk , and finally the remaining caster sugar to whisk. You should whisk the egg white until you get stiff peak.
7. Transfer 1/3 of the meringue into the yolk mixture and fold in.
8. Gently fold in the remaining meringue in 2 batches until no white streak can be seen.
9. Pour the batter into a 18 cm tube pan. Do not grease the pan.
10. Lift the pan and drop it on the tabletop for a few times to remove any big air bubble trapped inside.
11. Bake in a preheated oven for 35 min at 170 degree.
12. Invert the pan immediately when it is out of the oven to cool completely.
13. Unmould only when it is cool completely.

 

the look after taking out from oven. Need to invert it asap. will sink down a bit after taking out from oven.

 final product

Kueh Bangkit

my favourite CNY cookie! Cannot say is easy to do. It takes effort to make this melt-in-the-mouth cookie. Took me a whole afternoon to do. Is easy to buy from supermarket or bakery, but not easy to find tasty one. Melt in the mouth is what I like. To melt in the mouth, the sago flour needs to be dry, no moisture. This called for frying of the flour. I am lazy to do so. I used the method of baking the flour in oven. This will not create a mess in my kitchen. When fry the flour, the flour will fly everywhere in the kitchen. I find it hard to handle.

Ingredients
800g sago flour
3 egg yolks
250g icing sugar
240g coconut cream (ayam brand)
pandan leaves (wash, cut into small pieces and wipe dry)
cookie cutter

Steps:
1. Put the sago flour and pandan leave into oven to bake for 30 min at about 160 degree. Stir in between baking to ensure the flour dont become brown. Evenly baked. This step is done to dry the flour, ensure no moisture.

2. leave the flour to cool before using.

3. In a bowl, stir 150g icing sugar with coconut cream with hand whisk until semi-greyish thick sugary solution.

4. In another bowl, whisk the egg yolks and remaining 100g icing sugar under high speed till creamy white andsugar dissolved.

5. Whisk the coconut sugar solution into the egg yolk mixture till well mixed at lower speed.

6, Add in the sago flour and stir till well-mixed.

7. Flour your worktop, place the sticky dough on it, roll out to the desired thickness. Cut the shape out using a small cookie cutter. (don't forget to flour your cutter too)

8. Place the cut out bangkit onto a tray lined with baking paper. Bake at 160 degree for a few minutes. Reduce the temperate after a few minutes. Keep an eye on it as the bangkit should be light beige in colour.

(there will be hairline crack on the bangkit, and the bangkit becomes a bit bigger after baking, these are normal. That's why have to use a small cookie cutter and make small sizes bangkit. It will become bigger after baking)

9. Let it cool completely before store into container.

Almond florentine

a very easy CNY goodie to make for friends and family. Tasty and fast to make.

Ingredients
50g florentine powder
100g almond slices
can add other nuts or cranberry too.

Steps:
1. mix the almond slices and florentine powder in a bowl.
2. spread the mixture on a baking tray lined with non-stick baking paper. Make sure is spread evenly and thin.
3. bake for 5 min at about 160 degree. Make sure you look at your oven. It can suddenly brown very fast. Do not bake till dark brown as it will taste bitter.
4. Take out from oven. Cut into small pieces while it is still warm. When it cools down, cannot cut. I used a pizza cutter to roll over. Very fast and can cut straight.
5. Let it cool completely and store in air-tight container.

Fried prawns

I love bubble prawns, but I always couldnt get the right batter. This recipe tastes good. But problem is I still cannot make the bubble kind. the coating is not "fat" enough.

ingredients
prawns - seasoned with soy sauce, pepper, salt, sesame oil.
batter:
11 tbsp self raising flour
4 tbsp rice flour
1/2 tsp salt
2 tbsp oil
water
1 egg white ( divided into 2 portion)


Steps:
1. season the prawns for minimum 2 hours and put in fridge.
2. when ready to fry, prepare batter. Mix everything together and add water. Ownself gauge the amount of water needed. The batter should be thick looking.
3. stir in oil. mix well.
4. beat egg white slightly and add into batter. The other half portion egg white is added to the prawns.
5. The oil in the wok is boil over medium high heat.
6. dip prawn into batter and place gently into the oil.
7. fry until golden. Best serve hot.

Huat Kueh

Huat Kueh

Huat Kueh is normally bought for praying sessions. Normally after the prayer, the huat kueh can be eaten. But many young people don't like. They don't find it appetizing enough as it looks boring, just brown looking. On the other hand, cupcakes are cuter and prettier, so it is more popular with the young people. Since young, in primary school, I already like to eat huat kueh. I am one of the rare kids. haha.

ingredients
200g self raising flour
120g brown sugar
150ml coconut milk
50ml water

steps:
1. mix the flour and sugar together.
2. add in the coconut milk and water in to the flour mixture. mix well. (Do not overmix)
3. scoop the batter into small cups (make 10).
4. make a X on the top of the batter.
5. Steam for 15 min using big fire. (make sure water boils before you put in to steam)

Butter Cupcake

This recipe looks simple and the steps are easy to follow. Surprisingly the texture of the butter cake is soft and nice. I love it.

Ingredients

125g butter (I used salted, you can use unsalted)
118g self raising flour
90g caster sugar
2 eggs
1/2 tsp vanilla essence
chocolate chips

Steps:

1. Cream the butter and sugar until light and creamy.

2. Beat in the eggs one at a time till incorporated and fluffy.

3. Add in vanilla extract.

4. mix in the flour and dd in the chocolate chips.

5. Preheat oven to 150 degree.

6. Scoop the batter into cupcake cases.

7. Bake at 150 degree for 18 min, then 170 degree for about 5 min to brown the top.