Pan Fried Tapioca Kueh

Pan fried tapioca kueh is something that my grandmother used to make for the family. She bought the grated tapioca from the wet market near her house at clementi area. She will mixed in orange sugar and pan fried into very thin pieces. I miss the tapioca kueh that she made. At Pasar Malam, we can get tapioca kueh, but is normally in light green colour. It is mixed with pandan juice or pandan paste/colouring. I tried to make at home. I could not get grated tapioca, so I bought a pack of peeled tapioca from Ntuc. It is only available in 1 kg pack.

Ingredients

260g grated tapioca

100g caster sugar

130g grated coconut

1/8 tsp Pandan paste

75 ml water

60g plain flour

15g tapioca starch 

Steps:

1. Mix the grated coconut, grated tapioca with sugar.

2. Add in pandan paste to the water, and mix into the tapioca mixture.
3. Add in the flour and tapioca starch, mix well. You should get a mixture that is not too dry. Add extra water if needed. 

4. Heat up a pan, add some oil and pan fried the tapioca kueh using low heat. 

5. Once it is golden brown on one side, flip over. Pan fried a while and is ready. 

Mango yogurt mini tarts

Ingredients
Mango (cut into small cubes)
Yogurt marigold brand
1/4 tsp gelatin powder
180g flour
2tsp sugar
90g unsalted butter
1 egg yolk
A pinch of salt

Ingredients
1. Rub the butter into the flour, salt and sugar until it looks like breadcrumbs.
2. Add in the yolk and get a dough.
3. Cover with cling wrap and put in fridge for 1 hour.
4. Use the dough and press into the tart mould.
5. Use fork to prick the pastry base.
6. Bake 170 degree for about 20 min or brown
7. Cool the tarts
8. Scoop in the yogurt(mix with gelatin)into each tart and put mango on top.
9. Put in fridge for the yogurt to harden a bit and serve cold

葱油饼 cong you bing

I wanted to try something different. Remember I like to eat this eat at crystal jade. But mine is far from it. This is a simple one to make at home.

Ingredients:
125g flour
1/2 tsp sugar
1/8 tsp salt
1/8 tsp instant yeast
80 ml warm water
Green onion
Oil

Steps:
1. Put flour, salt, sugar and yeast into a bowl.
2. Add warm water and knead the dough until not sticky.
3. Cover the bowl with cling wrap and leave it for 40 min.
4. Cut the dough into 4 portions.
5. Roll the dough flat and put onions on top.
6. Roll the dough and turn spiral.
7. Flatten it and pan fried the dough with oil.
8. Use medium fire and fry to golden brown.
9. Serve hot.

Oneh Oneh cupcake

Ingredients for making the coconut filling:
125g grated coconut
105g gula Melaka
2 tbsp. water
a pinch of salt
pandan leaves

Ingredients for cupcake
2 eggs
100g caster sugar
120ml fresh milk
55g coconut oil ( I used canola oil)
1/2 tsp pandan paste
130g flour
1 tsp baking powder
1/8 tsp salt

Steps:
1. Put the flour, salt and baking powder together in a bowl.
2. Mix the milk, coconut oil and pandan paste in another bowl.
3. Use an electric mixer to beat the eggs and sugar on high speed until ribbon stage.
4. Add in the pandan mixture and mix well.
5. Fold in the flour mixture.
6. Scoop the batter into a paper cup and add in coconut filling, then filled up more batter.
7. Bake in a preheated oven at 170 degree for about 15 min.

Steam Yam Cake

This is the kind of yam kueh that my grandma always make for prayer sessions at home. Is been a long time since I eat this. If I buy from outside, there is too little yam. It only taste like kueh, not yam kueh. I don't like. So I have to make my own version, with lots of yam. Due to my poor estimation, or rather, the ntuc sells yam that is around 600g each, so I end up putting too much yam into my yam kueh. After cutting the skin off, I weighed and it is about 540g.


Ingredients:
500g yam ( cut into cubes)
250g rice flour
40g tapioca starch
2 tsp five spice powder
74g dry shrimps
10 pieces of dry mushrooms
1020ml water
1.5 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tbsp of cooking oil in boiling water
Pepper
Shallot

Steps:

1. Heat up a pan. Add cooking oil, and fry the yam with five spice powder for a few minutes. Scoop out in a bowl and leave aside.
2. Add cooking oil to the pan and add in dry shrimps. Fry until golden brown, and add in the mushrooms. continue low heat and stir. add in fried shallot and stir awhile. Scoop out into another bowl. (I add ready made fried shallot. If you can, it is best to fry your own shallot, so that the oil can be used to fry the shrimps and mushroom, more fragrant)
3. Add 500 ml of water to 250g of rice flour and 40g of tapioca starch. Mix well, so that there is no lump of flour.
4. Add 520 ml to the wok pan. Add 1 tbsp of cooking oil, pepper, salt and sugar.
5. Using very low heat, add the flour mixture at step 3 into the wok pan. Stir well and the mixture will start to thicken.
6. Add in the yam, shrimps and mushrooms into the wok pan and mix well. Off the fire.
7. Transfer the mixture into baking containers and steam for 50 min.

too much yam added. 500g was added. after steaming for 45 min.

 taste best when you pan fried the yam kueh.

Baked brown mushrooms with cheese

Very fast and simple to prepare. Can prepare instantly if you crave for some mushrooms. Must eat while hot so that the cheese is still "stretchable". Yummy


ingredients
Swiss brown mushrooms (one pack, selling $4 at ntuc)
salted butter
mozzarella cheese


Steps:
1. Clean the mushrooms and dry.
2. Place the mushrooms on a baking tray and put some salted butter on top of each mushroom.
3. Put shredded cheese on top of mushrooms.
3. Bake the mushrooms for about 20 min at 170 degree, or till the cheese turns brown.
4. Serve hot.

white mushroom with gratin sauce

I ate this at Miam Miam and I loved it. It was selling at $8.90++. It is too exp to eat there often, so I have to think of how to make it at home. It is my first attempt to make something with white sauce. I searched for recipes online, and finally I came up with this combination. It works pretty well, tasty and easy.


ingredients
one pack of white button mushrooms (about 8 pieces)
220 ml fresh milk
20g salted butter
4 tsp plain flour
a pinch of salt
some pepper
shredded mozzarella cheese


Steps:
1. melt the butter in a small pot. Low heat. Do not burn the butter.
2. add the milk and flour. stir and mix well.
3. add in the seasonings: salt and pepper. (according to your own preference)
4. add in the mushrooms. Mix well and you can transfer to a baking tray or ramekin.
5. Preheat the oven at 170 degree.
6. Put cheese on the top of each mushroom.(more cheese tastes better)
7. Bake the mushrooms for about 18 min at 170 degree. You will see the cheese become brown. It is ready. Serve hot.



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.