Konnyaku Green Bean Mooncake

I did not add sugar to the green bean flour, thus when bring to boil the mixture curdles and gives an uneven textures and not as smooth as it should be. Tiring of stirring I just pour the whole thing into a pan and let it set..before that I have added sugar replacement (aspartame) to the mixture because I intend to make this for my inlaw who are diabetics.

Konnyaku Skin Ingredient

• 10gm konnyaku powder
• 180gm sugar
• 950ml water
• pandan essence
• yellow colouring

Method

1. Mix konnyaku powder and sugar evenly, set aside.
2. Bring water to boil, add in powder mixture and cook for 5 mins on low fire. Remove from fire and add in essence and colouring.
3. Scoop some konnyaku mixture into a jelly mould, set aside for 5mins.
   
4. Add a piece of green bean filling, fill up with more skin mixture. Chill in fridge.

Green Bean Filling Ingredient

• 85gm green bean flour
• 100gm sugar
• 1/4tsp salt
• 300ml water
• 150ml coconut milk

Method

1. Mix green bean flour, salt and sugar evenly.
2. Bring water and coconut milk to boil. Add in flour mixture and bring to boil again.
3. Pour mixture into mould/pan and let it set.
   

Portugese Egg Tarts

The original dough recipe yields 8 tarts. After using up the dough I still left with some fillings, in the end I have to make some dough again. Therefore I have adjusted the recipe accordingly. The amount dough and filling is enough to make about 12 egg tarts. When placing the dough into the moulds, try not to line it too thick because during the baking process the layered crust will expand slightly.

Recipe from Tarts My Hearts by Kevin Chai
Ingredient

Oil Dough

• 80gm melted butter
• 140gm flour

Water Dough

• 2 tsp sugar
• 140gm flour
• 40ml corn oil
• 2 tbsp milk powder
• 2 egg yolk
• 40ml water

Filling

• 100ml whipping cream
• 50gm sugar
• 2 eggs, beaten
• 150ml milk
• 1/4 tsp vanilla essence
• 30gm grated cheddar cheese

Method

1. To make filling, bring 50ml of whipping cream to boil, remove from heat. Stir in sugar until dissolved. Add in the remaining ingredients , stir well and strained. Set aside.
2. Mix oil dough ingredients and water dough ingredients separately and knead to form dough. Divide each dough into 2 portions. Leave aside for a while.
3. Roll out the water dough and wrap in oil dough well. Roll into rectangular shape and fold across into 4 layers. Roll out again and fold across into 3 layer. Repeat twice. Repeat with the remaining dough.
4. Roll each dough into a  rectangular shape, roll up like a swiss roll. Cut into 6 slices and line in the moulds. Trim off edges.
5. Pour fillings into moulds. Sprinkle grated cheese on top. Bake in preheated oven at 180 deg cel for 30 mins or until the surface turn to lightly burn and golden brown.

Rainbow Snowskin Mooncake

I loves admiring the rainbow swirl of these mooncakes. Each one shows different patterns , looks so pretty...**depends on the size of the mould you are using...each of my mooncake weighs 150gm, thus the snowskin used for each mooncake is 60gm and filling is 90gm.

Ingredients

• 90gm fried glutinous rice flour
• 10gm wheat starch
• 30gm shortening
• 40gm icing sugar
• 200 gm cold soda water
• little pandan, pink, lemon yellow colouring

Filling

• 600gm lotus paste
• 30gm melon seeds

Method

1. Sift the glutinous rice flour and wheat starch.
2. Add in icing sugar and shortening and mix till thoroughly mixed.
3. Pour in soda water and mix into a soft pliable dough.
4. Divide dough into 4 portions. Add colouring to each portion, leaving one portion white.
5. Place each dough between plastic sheets and roll into a rectangular flat piece of the same size. Stack the dough on top of one another, then roll into a swiss roll.
6. Cut into 6 equal pieces. Divide the lotus paste fillings into 6 portions.**
7. Roll the spiral part into a flat piece and wrap with lotus paste filling. Press into a mooncake mould then knock out.
8. Chill before serving.

Flowery Rainbow Flaky Puff

Ingredient
Water Dough

• 100gm plain flour
• 10gm icing sugar
• 50gm shortening
• 40gm water
  

Oil Dough

• 80gm plain flour
• 40gm shortening

Filling

• 40gm x 8 Lotus Paste

Method

1. Mix both dough till smooth, rest for 10 mins.
2. Divide oil dough into 4 portions, add 2 portions green colour, 1 portion yellow, 1 portion red.
3. Flatten water dough into a flat rectangular shape, place the rainbow coloured flaky dough in the centre and wrap it up.
4. Roll out the pastry, make 2 folds and roll out again. Lastly, roll like a swiss roll and cut into 8 pcs.
5. Press it into round shape, wrap it up with filling, flatten it and cut 12 lines, turn individual cuts into flower shape, brush with egg yolk and bake at preheated oven 180 deg cel for 25mins.

New York Cheesecake

Ingredient

Cake base: Mix 150gm digestive biscuits crumbs with 60gm butter and press into a 8 inch loosepan cake tin.

• 500gm cream cheese
• 100gm sugar
• 3 eggs, lightly beaten
• 100gm sour cream
• 15gm flour
• 1/2 tsp lemon zest
• 1/2 tbsp lemon juice
• 1/2 tsp vanilla essence

Topping : Mix 100gm sour cream with 20gm sugar together.


Method

1. Beat cream cheese and sugar together until smooth, add the beaten eggs gradually and mix evenly. Add the rest of the ingredient and beat well.
2. Pour the filling into the cake tin, bake over a hot water bath at 160 deg cel for 1 hour 15 mins.
3. Remove water bath. Cool cake slightly.
4. Spread the topping over the cheesecake and bake for another 15-20mins at 160 deg cel.
5. Cool cake and loosen the sides from the pan with a sharp knife. Chill in fridge overnight before unmoulding.

Banana & Chocolate Jam

This recipe is contributed by Happy HomeBaking's Blog! it really taste yummy delicious!....but I reduce the sugar from 210gm to 150gm instead :0

 cook for 2-3 mins till almost translucent 

Strawberry Chiffon Cake

The texture of this chiffon is fantastic, comparable to Prima Deli's pandan chiffon!! aybe because I have replaced the plain flour with top flour resulting a melt in the mouth texture..I must admit that this is the best chiffon I have baked so far..

Ingredient

• 200gm strawberries
• 6 egg yolks
• 60ml cooking oil
• 50gm sugar
• 1 tbsp strawberry paste
• 120gm top flour
• 6 egg whites
• 1/2 tsp cream of tartar
• 70gm sugar

Method

1. Puree the strawberries. Combine with egg yolks, oil, sugar and strawberry paste in a mixing bowl. Fold in flour until batter forms.
2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3. Gently fold beaten egg white foam into egg yolk batter.
4. Pour batter into ungreased 8 inch tube pan. Bake in preheated oven at 180 deg cel for 40mins. Remove from oven, invert cake onto table until completely cooled.

Homemade Strawberry Jam

This is a simple and fast method of cooking homemade jams. No pectin is added to firm this jam since strawberries itself contains medium level of pectin. After cooking immediately transfer the jam to a clean, warm and sterilized jar. Turn the jar upside down for 2 minutes, then invert and leave to cool. Cooked jams can be stored in cool dark areas for 6 to 12 months and after opening the jam can last for 1 month.

As I only cook a very small of jam, I think within few days will be able to finish all. I have reduced the amount added, so is best to consume the jam as soon as possible because high amount of sugar required in jams is not just used as a sweetener but also a preservative to inhibit the development and growth of micro-organisms.

Ingredient

• 500gm fresh strawberry
• 1 lemon juice
• 120gm sugar

Method

1. Wash and dry strawberry completely, halve the strawberries. Do not cut the fruits too small.
2. In a stainless pot, add the halved strawberries, lemon juice and sugar.
3. Using a hand whisk, stir and mash the strawberries over medium low fire.
4. Do not mash the strawberries too much, leave some chunks if you prefer a chunkier jam. Skim off any scum off the surface with a spoon. Stir continuously for 15-20 mins until the jam is thick and pulpy.
5. Store the hot jam into sterilized bottle and seal immediately.

Walnut Cinnamon Rolls

Bread ingredients

• 210gm. Bread Flour
• 90gm Plain Flour
• 1/2 tsp cinnamon powder
  
• 10gm instant yeast
• 60gm sugar
• 1/2 tsp salt
• 1 egg
• 120ml milk
• 60gm soft butter
  

Filling:

2 tbsp Soft Butter
40gm Brown Sugar
1 tsp Cinnamon Powder
40gm Walnuts - toasted & chopped

Beaten egg for brushing

Method

1. Mix all the bread ingredients together except butter and beat till a smooth dough is formed.
2. Add in butter and continue beating for another 5 mins.
3. Leave to prove for 45 mins.
4. Mix brown sugar, cinnamon powder and chopped walnuts together.
5. Divide dough into 2 portions. Roll each portion to a rectangular dough - 20 x 30 cm (8 x 12 in). Spread with some soft butter then sprinkle brown sugar mixture. Roll up into a swiss roll and cut the roll to about 1" high. Place cut rolls on greased tray. Let it proof again for another 30 mins.
6. Brush rolls with beaten egg and bake at 180C for about 15-18 mins. or till golden brown.

Lemony Rosemary Chicken

After baking focaccia lefting with some rosemary leaves, decide to do a roast chicken. I marinated a whole chicken overnight with 2 sprig rosemary leaves, 1 tsp mixed herbs, black peppercorn, olive oil, salt, honey, lemon juice and stuff the thinly sliced lemon rind into the chicken cavity. Baked at preheated oven at 200 deg cel for 1 hr....

Rosemary & Garlic Focaccia

This recipe is extracted from Happy Home Baking 's Blog...my first hands on on bread and is a success! For the kneading process, i did not place the dough on a floured surface, instead I knead the dough and let it proof in the same mixing bowl. I then transferred the proofed dough on a greased round tray and let it rest for another 1 hour. The bread is crusty and fluffy inside and I love the fragrance of rosemary and garlic together...taste fantastic!

Ingredients

• 300g bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant dried yeast
• 4 cloves of garlic, finely chopped
• 2 sprigs of fresh rosemary leaves, finely chopped
• 190~200ml water
• 1 tablespoon olive oil
  

for topping:
1 tablespoon olive oil, plus extra for drizzling
1 sprig of fresh rosemary
some coarse sea salt

Method

1. Mix flour, salt, sugar, yeast, chopped garlic, rosemary in a mixing bowl. Make a well in the centre and add in the oil, followed by the water. Do not add all the water, leave about 10~20ml and adjust accordingly. Mix to form a soft dough.
2. On a lightly floured work surface, knead the dough for about 5 ~10mins, until it becomes smooth and silky. Flour both hands and make the dough into a round ball. Place dough in a lightly oiled bowl, cover with cling wrap and leave to rise for about 1hr until it double in bulk.
3. Punch down the dough, and knead it lightly for about a minute. Press dough onto a baking tray (about 12 x 10 inches, greased). Fill in any gaps and push the dough into the corners, and patting out to make an even layer. Cover with a damp cloth and let rise until almost double in height, about 45mins to 1 hr.
4. Flour or oil your fingers and press into the risen dough to make dimples, pushing you fingers deep into the dough. Continue to proof for another 30mins. Press rosemary sprigs into the dimples and fill them with olive oil. Sprinkle with sea salt and bake in a preheated oven at 200 degC for 20 to 25mins or until golden brown.
5. Remove bread from baking tray and drizzle with a little extra olive oil. Leave to cool on a wire rack.

鱼香茄子

Ingredient

• 2 slim brinjal, sliced
• 120gm minced pork
• 1 stalk spring onion
• 3 cloves garlic, chopped
• 1 tsp minced ginger
• 5 tbsp oil
• 1 1/2 tbsp salted soya beans
• 1 tbsp chinese wine
• 1/2 tsp dark soya sauce
• 2 tbsp black vinegar
• 2 tbsp water

Method

1. Heat up 3 tbsp oil in a wok. Stir-fry brinjal slightly soft. Set aside.
2. Heat up 2 tbsp oil in the wok. Add garlic and ginger, fry until fragrance. Add salted soya beans and fry for 1 min. Add minced pork and stir fry on high heat for 1 min.
3. Add brinjal, chinese wine, dark soya sauce, black vinegar and water and stir-fry for another 3mins. Add spring onion.
4. Serve hot with rice.

Tsukune

This small chicken cakes glazed with terikayi sauce is known as Tsukune. You can either homemade the terikayi sauce yourself or buy those bottled one from the supermarket. But I find homemade sauce taste more authentic..

Ingredient

• 400gm minced chicken
• 1 small beaten egg
• 4 tbsp grated white onion
• 1 tsp sugar
• 1 tsp soya sauce

Terikayi Sauce

• 2 tbsp sake
• 2 tbsp sugar
• 2 tbsp mirin
• 2 tbsp soya sauce

Method

1. Mix the minced chicken with the egg, grated onion, sugar and soya sauce until the ingredients are combined and well bound together. This process takes about 3 mins until the mixture is quite sticky. Shape the mixture into 12 small, flat round cakes and dust them lightly with cornflour.
2. Heat some oil in a shallow pan. Place the chicken cakes in the pan in a single layer, and cook over moderate heat for 3 mins. Turn the cakes and cook for another 3 mins.
3. Mix the ingredients for the sauce and pour into the pan. Turn the chicken cakes occasionally until they are evenly glazed. Shake the pan constantly to prevent the sauce from burning.
4. Serve immediately.

Blueberry Filled Muffin

this is the 3rd blueberry muffins i have tried out. But this time round is with the filling inside! this muffin is soft and fluffy, guess it will be great if replace with chocolate chips and chocolate fillings! drooling....

Ingredient

• 120gm unsalted butter
• 140gm sugar
• 2 eggs beaten
• 250ml milk
• 1 tsp vanilla essence
• 1 tsp grated lemon rind
• 270gm self-raising flour
• 1 tsp baking powder
• 150gm blueberry filling
• extra blueberry filling for garnishing 

Method

1. Melt the butter over low heat. Remove from heat, stir in sugar, eggs, milk, vanilla essence and lemon rind.
2. Sift flour and baking powder, fold into egg mixture. Do not overmix.
3. Spoon 2 tbsp batter into the prepared muffin tins. Place in a tsp of blueberry filling in the batter. Then spoon another spoonful of batter on top. Drop tsp of extra blueberry filling on top of each muffin. Bake at preheated oven 180 deg cel for 25mins.

Blueberry Chiffon

is quite sometime I bake chiffon, having to clear the blueberry fillings after making the blueberry tarts, decide to try out this recipe, the batter is enough for 2 mini chiffon tins! as the blueberry filling is quite thick, I diluted it before spreading on the chiffon so it gives a nice flowing consistency.

Ingredient

• 2 egg yolks
• 20ml cooking oil
• 50gm blueberry filling
• 1 tbsp milk
• 20gm caster sugar
• 40gm self-raising flour
• 2 egg whites
• 1/4 tsp cream of tartar
• 30gm sugar

Method

1. Combine egg yolks, oil, blueberry filling, milk and sugar in a mixing bowl. Fold in flour until forms batter.
2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar and beat until stiff peaks form.
3. Gently fold beaten egg white form into the egg yolk batter until blended.
4. Pour batter into ungreased 16cm tube pan. Bake in preheated oven at 180 deg cel for 30mins or until cooked.
5. Remove from oven and invert the cake onto table until completely cooled.
6. Drizzle with more blueberry filling.