Tuesday, March 3, 2015

Golden Tortoise Kuih

Angku Kuih

Angku Kuih

Angku Kuih

Makes 27 mini angku kuihs


90g split yellow mung beans, washed and drained
50g sugar
1/4 tsp salt
1 tbsp Rice Bran oil
2 pandan leaves

  • Steam mung beans with pandan leaves  over high heat for about 20 minutes or until beans are soft.
  • Immediately place the cooked mung beans  into a food processor together with sugar and oil.  Blitz until fine.
  • Press the mashed mung beans through a sieve with a spatula to get a smooth texture.
  • Set aside to cool.  
  • When filling is cool enough to handle, divide and roll into balls of 9g each. (Adjust the weight to suit the size of your mould).

150g golden sweet potatoes
120g glutinous rice flour
1/2 tbsp rice flour
1 tbsp sugar
1 1/2 tbsp Rice Bran oil
35g hot water, or adjust accordingly
  • Steam the sweet potatoes until soft and press through a sieve.  Set aside to cool.
  • In a mixing bowl, combined mashed sweet potatoes, glutinous rice flour, rice flour, sugar and oil.  Gradually add in hot water and knead into a soft dough.  Cover the dough and let it rest for 10 minutes.
  • Divide and shape the dough into balls of  12g each.

To shape Ang Ku Kuih:

  • Dust the mould with glutinous rice flour and knock out excess flour.
  • Flatten a ball of dough and place a ball of filling in the middle and seal the dough.  Roll gently into a round ball.  Place into the mould and press gently to flatten.  Knock out the kuih from the mould and place on square of baking paper.
  • Steam kuih over medium-low fire for 5 minutes.
  • Remove from the steamer and immediately brush  oil over the kuih.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. 

Thursday, February 12, 2015

Nestum Cookies (Recipe Revisit)

Chinese New Year Cookies

I decided to revisit this Nestum Cookies I made last year and this time I doubled the recipe.  These cookies are so delicious and crunchy with the aroma of the Nestum cereal that you can't stop with just one!

Ingredients:  [Makes 111 cookies]

300g butter, softened
180g icing sugar mixture (or pure icing sugar)
2 eggs
1 tsp vanilla extract
360g plain flour
40g cornflour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 1/2 tsp salt
150g Nestum cereal - lightly toasted
80g Nestum cereal - extra for coating
40g g glace cherries - cut into tiny pieces 
1 egg white, beaten 

Egg wash:  1 egg beaten with 1/4 tsp salt

  • Spread Nestum cereal on a baking tray and lightly toast in a preheated oven of 150 deg C for about 8 minutes or until fragrant.
  • Sift together flour, baking powder, bicarbonate of soda and salt. Set aside.
  • Cream butter and icing sugar until light and fluffy.  Add in eggs, one at a time.  Then add in vanilla extract.
  • Mix in flour mixture and Nestum cereal and combine to form into a dough.
  • Divide dough into balls of 10g each.  Place the ball of dough onto a flat plastic spatula and brush with egg wash and drop it onto the cereal.  Coat the dough completely with Nestum and flatten slightly. Brush a dot of egg white on the centre of the cookie and press a piece of glace cherry onto it.
  • Place the cookie onto a lined baking tray.  Repeat with the rest of the dough.
  • Bake cookies in a preheated oven of 160 deg C (fan-forced) for about 20 minutes or until golden brown.  (Monitor closely as the baking time depends largely on the shape of your cookies and also your oven temperature)
  • Transfer cookies onto a wire rack to cool completely before storing in an airtight container.

I am submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

I am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabecook and celebrate cny

Tuesday, February 3, 2015

Kuih Kodok / Jemput-Jemput Pisang (Deep Fried Banana Balls)

Deep Fried Banana Balls / Banana Fritters

Deep Fried Banana Balls / Banana Fritters

This is another version of banana fritters which is made from mashed bananas and flour with some dessicated coconut added to enhance the taste.  They are usually shaped into balls of various sizes.


350g mashed bananas (ripe bananas)
230g self-raising flour
20g rice flour
3/4 tsp baking powder
40g caster sugar
1/4 tsp salt
150 ml milk

oil for deep frying

  • Sift self-raising flour, rice flour and baking powder together.  Set aside.
  • Mix all ingredients together with the sifted flour mixture.  Stir well to combine.
  • Meanwhile, heat enough oil in a pot.   Drop spoonful of batter into the hot oil (under medium heat).  Deep fry until golden brown.  

Thursday, January 29, 2015

Pandan Mille-Crêpes

Pandan Mille-Crêpes Cake

For the crepe:
150g plain flour
30g sugar
2 eggs
25g butter, melted
100ml coconut milk + 210ml water
1/4 tsp pandan paste

For the cream:  
300ml whipping cream
50g icing sugar
1 tsp vanilla extract

To make the crepe:
  • Sift flour into a mixing bowl.  Add in sugar and combine.
  • Beat eggs in a small bowl.  Add in melted butter and coconut milk mixture. Whisk to combine.
  • Add flour mixture into the egg mixture and whisk until well combined.  
  • Heat frying pan over medium-low heat and grease lightly.  Pour a thin layer of batter into the pan.  Cook until light golden.  Flip over and cook for a minute. Transfer to a plate.
  • Repeat with the rest of the batter.
Whipped cream frosting:
  • Whip the cream together with icing sugar and vanilla extract until stiff peaks form.

To assemble the cake:
  • Place a crepe on a serving plate and spread cream frosting evenly over the crepe.  Cover the cream with another crepe.  Repeat to make a stack of 20 crepes (or the thickness of your choice).
  • Chill the cake for at least 2 hours.  Leave it out for 30 minutes in room temperature before serving.

Tuesday, January 27, 2015

Rustic Chicken Pies

Creamy Chicken Pies

Creamy Chicken Pies

[Makes 15]

6 sheets frozen ready-rolled Pampas puff pastry, thawed
a 12-cup muffin pan, greased
egg wash
egg whites, lightly beaten

200g roast chicken, cut into cubes
1 small carrot, diced (85g)
1 potato, diced (130g)
1/2 brown onion, diced (65g)
90g bacon, diced
a handful of chopped chinese celery/parsley
1 small sprig of rosemary, chopped (optional)
1 tbsp olive oil
1/4 tsp sugar
salt & pepper, to taste
1/4 cup chicken stock/water
2 tbsp plain flour
3/4 - 1 cup cream

  • Heat olive oil in a pan and lightly brown diced onion.  Add in bacon, followed by carrot and potato.  Cook about 5 minutes.  Then add in chicken and rosemary.  Fry for about a minute or two then stir in flour and cook for 1 minute.
  • Add in stock and bring to the boil.  Season with sugar, salt and pepper.  Add in cream.  Lastly stir in chopped chinese celery. Remove from heat and leave to cool.
  • Preheat oven to 180°C fan-forced.
  • Cut circles out of the pastry to fit the greased muffin pans.  Then press each circles into the pan to fill the base and line the sides of the pan.  Brush the base with beaten egg white (to prevent the base from being soggy) and chill the pastry for about 10 minutes in the refrigerator.  
  • Meanwhile, cut the pastry for the top crusts.
  • Fill the pies to the brim with the filling.  Brush edges of pastry with egg wash and place the top crust over.  Using a fork, press down the edges to seal.  Brush the top of the pies with egg wash and prick a few holes on top.
  • Bake for 30 minutes or until golden.
  • Serve hot. 

Monday, January 19, 2015

Curry Potato Buns

I doubled the recipe from here and made 23 buns.

Starter Dough:
210g bread flour
90g plain flour
20g caster sugar
6g instant dried yeast
240g water

Main Dough:
210g bread flour
90g plain flour
50g caster sugar
1 tsp salt
24g milk powder
1 egg (lightly beaten)
90g water
70g butter, softened

Egg wash:  1 beaten egg + 1 tbsp water
  • Mix all the starter dough ingredients until well combined.  Cover and leave at room temperature until the dough rises and becomes sticky, pasty and have a stringy appearance ("honeycomb"-like). 
  • In a mixer, fitted with a dough hook, combine all main dough ingredients, except butter.  Then add in the starter dough and knead until well combined.  Add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the mixing bowl.
  • Place the dough in a lightly greased bowl, cover with cling wrap.  Place it in a warm place to allow the dough to rise until doubled in volume.
  • Punch down the dough to release trapped air.  Divide dough into balls of 50g each.  Cover and let rest for about 15 minutes.
  • Roll out each ball of dough and add the curry potato filling.  Seal tightly and place buns into individual paper casing.  Cover and proof until almost doubled.
  • Preheat oven to 180 deg C.
  • Brush buns with egg wash and place a curry leaf on top of the buns. Bake for about 20 minutes.

500g potato, cut into small cubes
1 large onion, minced finely
3 cloves garlic, minced finely
1 pack curry paste (of your choice)

  • Saute onion and garlic until aromatic.  Then add in curry paste and stir fry for a minute before adding in the potatoes.
  • Add enough water to cover the potatoes.  Cover and cook under low heat until potatoes are soft.  
  • Remove the lid and cook until curry almost dry.
  • Transfer potatoes onto a plate and leave to cool completely before using.  (Fillings can be cooked and refrigerate overnight).

Wednesday, January 14, 2015

Sticky Pork on Broccolini

Baby Broccoli
Baby Broccoli


2 bunches of broccolini, cut into half, crossway
100g minced pork (marinade with 1/2 tsp cornflour, pinch of pepper and dash of light soy sauce)
1 slice of ham, diced finely
2 cloves garlic, minced finely
3 kaffir lime leaves, shredded
20g walnuts, toasted and chopped coarsely
1 tbsp lemon juice
2 tbsp fish sauce
1 tsp grated palm sugar
1 chilli, sliced
1 tbsp cooking oil

  • Heat oil in a wok and saute garlic until fragrant.  Then add in marinated minced pork and stir-fry until lightly browned.  
  • Add sugar, fish sauce, lime leaves, lemon juice and chilli.  Cook for about 2 minutes.  
  • Meanwhile, steam broccolini until just tender.  Transfer broccolini onto a plate and top with the pork mixture and chopped walnuts.  

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