Revisit of traditional sponge cake

My very first time having such a beautiful pretty smiley 鸡蛋糕。Felt so rewarding.  homemade traditional sponge cake is really good and nice.  As I can cut down the sweetness compare to those selling and it's fresh !

ingredients 

4 eggs

180g castor sugar

230g hk flour
1/2 cup 7 up

method
1. use high speed beat eggs till fluffy
2. add in sugar gradually & continue beating till well blend. off power
3. fold in flour in 3 portions
4. add 7 up & use hand mixer to mix well
5. pour the mixture into linen cup to 90-95% full.
6.  be generous sprinkle sugar on top of the batter to form a cross
6.  on the pre heat steamer.  place the cuppies on the steam rack and steam for 15 mins for a tray of 8 cups.  ( the batter is enough for 2 round of 8 cuppies)

Fried nian gao

batter - self raising flour mix w water
add some hot oil n mix well.

Dip nian gao into the batter n deep fry in hot oil

Muah Chee

I never imagine how fast n easy, it would be to make muah chee at home.  I heard many good comments from SHC.  Now that I tried, proven n convinced.  No more buying from outside.

Homemade is the Best, no more craving n it can be done right away w simple ingredients.  Results Yummy !

Ingredients
Mix A
120 g Glutinous rice flour
180ml water
1 tbsp oil

Mix B
60 g castor sugar + 60g ground peanut powder

Method
1) Have Mix A blend well, inside a microwaveable bowl.

2) Microwave on high 3 mins 30 secs.  outcome is a sticky white paste.  have it mix well.

3) cut a portion.  put inside a bowl that are filled w Mix B.  cut the paste into small pieces.  mix the small pieces well, so that each small pieces are coated w sugar n peanut.  ready to serve now !

AF Portugese Egg Tart

This recipe has been very popular among the Philips air fryer group.  I've tried many times and this is a real keeper.  Thought it will be nice to keep the recipe here, for easy reference in future.  Apologies that I forgot to note down the origjnal source of the recipe.

Ingredients
10 PH ready to use Tart crust
50g sugar
150ml water
2 eggs
40ml milk

Method
1.  In a bowl boil sugar in water till dissolve and let it cool down.  using microwave high 1 -2 mins

2. Poke hole on the egg she'll with fork AF @ 180c 5-7 mins

3.In a bowl, whisk egg.  Add in sugar syrup and fresh milk.  Mix well.

4. I use 2 handheld siever to sieve the egg mixture.

5. Pour egg mixture to about 90% full, as the mixture will absorb into the crust.  Therefor pour slowly.

6.  AF @ 180c 15 - 20 mins

7. Another 5 mins @ 200c, to have charred.

Catcus Sweet Soup

This dessert is nice just that, it's a bit too heaty for me after drinking.

Ingredients
Catcus (skinned & diced it big)
Red Date
Dried Longan
Lotus seed
Lily buds (soaked)
Pandan leaves

Dump everything into the thermal cooker and boil.

Bread & Butter Pudding

Hmm ... Bread & Butter Pudding sound good to me. A super quick & rushy work this morning for my son lunchbox.

Ingredients (2 portion)
1 slice of white bread bread w/o skin & spread with butter
10g sugar
1 egg
150ml milk
1/4tsp vanilla essence

Method

1. Cut the bread in cubes and arranged in a ramekin
2. Beat egg, milk, sugar & vanilla in a bowl
3. Pour the mixture into 2 remekin
4. Bake at 220c for 15 mins
   

Kueh Dadar

Today our office suppose to have a mini high tea. Unfortunately 2 of our dear colleagues has lost their beloved mum & grandma respectively, so the session didn't take place. I've prepared some kueh dadar, cheese bread & cashew nut cookies to share around. For those in the office still get to eat them, though it's not in a mode of hi-tea (*^*)

Anyway, I've prepared this Kueh Dadar using a long long time ago hand written recipe book from my antique collection.

Ingredient
Batter
100g plain flour
280ml coconut milk
1 egg
1/2 tsp pandan paste

Method

1. Sift the flour into a bowl
2. Add in egg and give the flour a good mix
3. Pour in the coconut milk and beat till mixture are smooth
4. Add in pandan paste and leave it to stand for a while

Filling
1 cup grated white coconut
1/2 cup chopped gula melaka
1 tbsp sugar
3 pcs of pandan leaves (knotted)
1/2 cup water

Method

1. Mix all ingredients together and cook till the sugar melts and the mixture becomes fairly dry. Cool
2. Heat a clean frying pan and grease with a little oil
3. Pour in 2 tbspful of batter. Turn the frying pan round so that the batter forms a thin layer like a popiah skin
4. When cooked, remove from the frying pan
5. Put a tspful of the filling on the skin and roll neatly tucking the end in
6. Repeat until all the batter is used up
   

Tapioca with Coconut Milk

Monday Big project - Office Potluck. Got this prepare yesterday morning.

approx. 2kg Tapioca

Ingredient
2 kg tapoica
1.5 litre water
5pcs pandan leaves (knotted)
100g gula melaka }
150g sugar } adj sweetness to your own liking
50g rock sugar } * measurement here for reference only

Method

1. Peel and cut tapioca into small chunk piece
2. Wash and soak in water for at least 1 hr
3. Over at the stove, add pandan leave and boil water with tapioca until soft
4. Add in sugars, gula melaka, rock sugar and cooked till thick / sticky

Coconut Milk
400ml coconut milk
2 tbsp corn flour
1/4 tsp salt

Bring all to boil

Pandan Waffles

There was a Prima outlet closed down, so they are selling away almost everything inside the store (including some utensils, cutlery, premix flour). I was so excited cos Prima Waffle is the best in town, when I saw this premix for waffle and it comes with a recipe. Immediately i grab to buy them.

Taste wise was good (probably the coconut give the magic taste to it), just that the commercial waffle maker provide better texture. Prima give a a safe guide of their recipe, so those outlet selling would have to follow their instruction per attached. No matter which outlet we go, still the waffles taste yummy. Keeping up to the std, cos the most important was the Premix flour that makes the trick. The premix flour comes in 1 kg good for 20pcs, I had portion it to 2/10, therefore the quality might be affected.

Recipe (6pcs)

200g pandan waffle mix

2 eggs

100g water

100g coconut milk

34g Vegatable oil (i used canola oil)

Methods

1. Put waffle mix into a mixing bowl , add the eggs and water and whisk for 6 mins until batter is thick
2. Using ned speed, add in coconut milk and vegatable oil to mix for another 10 secs
3. Allow the batter to rest for about 1 hr before using

Tau Suan 豆爽

Ingredient
150g split beans
100g sugar
3 pandan leaves (washed & knotted)
2 tbsp potatoes starch / Chestnut powder
1 litre water

Method

1. Soak the split green beans in hot water for about 1 hour
   
2. Put beans, water and pandan leaves into the pot and boil till the the bean is soft
3. Add sugar and stir till melt
4. Then gradually stir in the starch (to prevent lumpiness, mix the starch with some water before pouring into the pot)
5. Served with sliced You Tiao

Flaky Layered Egg Tart

At last I get my hand on making the egg tart. I had prepared the pastry dough 2 days ago, only today i drag myself to finish this baking project.

The pastry a bit thick and the custard a bit too sweet. Here's the half portion of the recipe I used from the book "Delicious Asia Baked Treats"

Pastry :

Oil dough

120g Hong Kong flour

60ml canola oil

Water dough

120g Hong Kong flour

a pinch salt

1 tbsp full cream milk powder

50ml canola oil

30ml water

1 tbsp golden syrup

Custard

60g castor sugar

a pinch salt

90ml water

1 egg

1/2 tsp vanilla essence

1 tbsp milk

Method :

Oil dough

• Sift flour. Add cooking oil. With a spoon, fold the oil into the flour till combined. Do not overmix. Wrap dough in plastic and chill it overnight.

Water dough

• Sift flour, salt and milk powder. Mix well. Add cooking oil. Fold the oil into the flour with a spoon. Then add water a little a time, using the spoon to fold it into the flour mixture after each addition. Add the golden syrup and fold in till all the ingredients are combined. (Do not use your hands to knead the dough: it will be sticky and difficult to handle)
• Wrap dough in plastic and chill it overnight.

Custard

• Add sugar and salt to water and boil over a stove till dissolved. Set aside to cool.
• Mix eggs, essence, milk. Add cooled sugar mixture and stir well. Strain the mixture using a sieve.

To assemble

• Lightly grease the tart tins with cooking oil
• Using a knife or scraper, cut the water dough into halves, then quarters, and so on, till you get 8 equal pieces (cos I half the portion). Do the same for the oil dough.
• Roll a piece of water dough with a rolling pin. Put a piece of oil dough in the water dough. Wrap and pinch tightly to seal

1. Roll the dough flat with a rolling pin, taking care not to let the oil dough "burst" out of the water dough.
2. Fold the bottom third of the dough towards the middle
3. Fold the top third over
4. Pick up the dough and turn it 90 degrees. Repeat steps 1 to 4. Roll the dough flat to about 5mm thick. Cut out a round shape using a dough cutter. Press into a tart in. Lightly prick the base of the dough with a fork. arrange tart tin on a baking tray. (Do not discard the scraps of dough - gather them, roll to 5mm thcik and cut out)

• Preheat oven to 220c. Just before for 10 mins. Lower the temperature to 130c and bake for another 20-25 mins till the custard is firm.

大麦甜粥 Sweet Wheat Porridge Dessert (Gandum)

After seeing 阿豐 麥粥, I wanted to make this dessert so much for my family. I didn't expect I would have a hard time looking for this white wheat in NTUC, Cold Storage & Sheng Siong. In the end, I bought it from the Market provision stall this morning.

My mom helped with the cooking of the wheat, while I take my afternoon nap after the flu medication. I do not have the exact water & sugar measurement, as mom did the job. We use our favourite Tanyu pot to do the cooking. You may refer to the guide below.

Ingredient
200g White Wheat (Gandum)
4 Pandan Leaves, knotted
200ml Concentrated Coconut Milk
Sugar to taste (or 100g Rock sugar)
Water (1.5 Liter)

Method

1. Soak wheat in warm water.
2. When wheat is soft, pour away the soaking water
3. Put the wheat & water into the Tanyu pot and cook till wheat turn soft and open
4. Add in the amount of sugar to your own taste
5. Put in pandan leave & coconut milk and cook for another 10-20 mins

Soya Milk Longan Pudding

Ma-ny ma-ny years ago (in my younger days, A-ham), I made very similar recipe as shared by CurryFishHead. I'm really happy to have a hand on it again now.

Ingredient

1800ml water
500ml sugar reduced soya milk
160g evaporated milk
10g agar agar powder
120g sugar

Method

1. Bring water, agar agar powder and sugar to boil.
   
2. Off fire add in soya milk and evaporated milk
3. Pour into your choice of jelly mold or bowl
4. Once cool, sent it to fridge
5. Serve chill with canned longan and it syrup
   

Peach Crepes with Chocolate Sauce

Got some left over peaches and Princess loves crepes a lots. This recipe originated from Alex Goh (with slight modification) looks so tempting and i got all the ingredients needed and I did half the original portion. Yum yum...
Ingredient
(A)
1 egg
125g milk
17g sugar
pinch of salt

(B)
17g butter (melted)

(C)
40g flour

some peach slices

Method

1. Mix (A) until sugar is dissolved. Add in (B) then sieve in (C) and mix until well combined
2. Set aside and let it stand for 30 mins
3. Heat frying pan with some butter. Pour in some batter and tilt the pan to spread the batter evenly
4. Fry over medium heat until one side is browned. Flip the crepe over and cook
5. You may put in any filling and glazing of your choice
   

Filling :-
1) peach with chocolate glazing (for hubby & grandma)
2) cheese with honey glazing (princess)
3) evaporated milk with honey glazing (prince)

Herbal Jelly 龟苓膏

Sick virus has been spreading actively in my household since NPD. After my prince recovered, my daughter was down with fever since National Day and lasted for 5 days. Followed by my mom and myself. Finally now i've recovered except an occasion cough. Only yesterday i started my 1st making ... Herbal Jelly 龟苓膏. My friend KK has helped to buy this Herbal Jelly powder from M'sia 余仁生.
Preparation :

1. Pour 1 packet of 50g herbal jelly powder into a bowl
2. Add in 250ml cool water and mix well
3. Bring to boil 1 litre of water, add in 150g sugar (i used rock sugar)
4. Turn to low flame then pour in the herbal jelly mixture and continuously stir for 10 mins
5. Filter (I felt not necessary, which I felt not too much different as i did half with filter and the balance not) the boiled herbal jelly mixture and pour it into a bowl. Leave to cool and ready to serve.

Milo Agar Agar

I just loves the fragrant of a cup of hot Milo. The hot Milo smell so good and tempting whenever my colleague made one for himself. One fine day i decided to asked him what made his Milo smell so good, he said it was just Milo Kosong thick thick and that's it. Argh ..... simple and yet tasty. After the new discovery, that's the way i made Milo for myself now. MILO thick thick

Today making is Milo Agar Agar.Ingredient
1 packet of 12g Agar Agar powder
1 Litre water
170g rock sugar (reduce to you own likeness)
4 pcs pandan leave (tie into a knotted)
4 tbsp Milo

Method

1. Boil water with Pandan leave, rock sugar & agar agar powder
2. After boil remove pandan leave
3. Stir in Milo until dissolve, turn off the fire
4. While hot put the agar agar into a container. After cool & set put into the fridge
5. Serve while cold

Mango Pudding

I'm caught by the look of the mango, so big, thick flesh & value for $$$. I paid S$5 for 5 pcs of Honey mango."kids are so smart to have make it with skill i just sit down and relax lazilly while the kids do the work so as a treat for their hard work decided to give them no school for 1 term siging out i am in now iam out .... the miser king of singapore "

The above paragraph was type here by my prince and has requested me to have it posted in my blog. What a humor he had.

Well, back to my mango pudding recipe, i use 2 pcs of mango and got 8 cuppies.

Today princess is my assistance for this dessert making.

Ingredients

100g blended mango puree

170g mango cubes

30 ml UHT milk + some evaporated milk

20g gelatine

85g castor sugar

300 ml water

250g vanilla flavour ice cream

Methods

1. Once water boiled, off fire and stir in gelatine till dissolved
2. Next pour in sugar and stir till dissolved
3. Leave the mixture to cool
4. Finally add in mango puree, milk and ice cream
5. Stir mixture well till all ice cream melted
6. Finally add in the mango cube to the mixture
7. Pour into small cups and leave in fridge to set

Good Old Jelly

This has been lying in my cupboards for quite sometime and hubby always request me to make it. It's his young time favourite. Hmmm .... better make this before it gets expired.

Today i had 2 helpers making this Jelly Crystals - Strawberry Flavour

Simple making - 1 packet jelly, 1 cup hot water and 1 cup cold water (NO cooking required)

Just follow the directions on the box.

- Dissolve jelly in 1 cup of hot water

- Stir it and when dissolved

- mix in 1 cup of cold water

- pour into mould and place in the refrigerator(need some patience as it take quite sometime to set)

Osmanthus Agar Agar 桂花菜燕

The fragrant of this Osmanthus is pleasant (桂花的清香). The kids & myself don't quite like the Osmanthus flower but the taste is refreshing.

I'm left with half packet of the agar agar powder, so here's recipe ...
Ingredients
6g agar agar powder
450ml water
100g sugar
1 tbsp Osmanthus sugar

Method

1. boil agar agar powder with water

2. when boil add in sugar

3. remember to keep stiring to avoid thicken

4. Finally add in Osmanthus sugar

5. Off fire and pour the mixture into mould

6. Cool the mixture before putting into the fridge

7. Best serve while cold