Organic Coconut Oil Chocolate Chips & Raisins Cookies

Nobody would resist this chocolate chips cookie! Organic coconut oil is incorporated into the batter instead of the usual butter or vegetable oil. The coconut and chocolate fragrant is so irresistible whilst its baking! In fact I've made a second batch for gifting after the first baked was wiped out by us. ^0^

Ingredient

• 185gm plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 125ml organic virgin coconut oil
• 100gm light brown sugar
• 50gm fine sugar
• 1 egg
• 1 tsp vanilla extract
• 150gm dark chocolate chips
• 30gm raisins

Method

1. Combine flour, baking powder, baking soda and salt. Set aside.
2. Using a electric whisk, beat coconut oil and sugar till well combined.
3. Add in egg and vanilla extract. Beat till light and fluffy.
4. Sift in flour mixture into egg batter, in 3 additions, mix till just combine. Do not over beat.
5. Fold in chocolate chips and raisins. Chill the cookie dough in fridge for 15 mins to firm up.
6. Scoop 1 tsp cookie dough and place onto lined baking sheet. Bake in preheated oven at 180 deg cel for 10-12 mins until golden brown. (extend the baking time 1-2 mins if you want a crunchier cookie!)
7. Cool on baking sheet for 10 mins before transferring onto wire rack to cool down completely before storing.

Coconut Cream Tapioca Cookie (Kueh Bangkit)

Revisiting this tapioca cookie which I last did 10 years ago! I did some adjustment to the old recipe by adding in some organic coconut oil. These delicate cookies turned out really aromatic and coconuty! This is one of the CNY cookies which I could not stop popping them into my mouth >0<. Even my kids love this coconut tapioca cookies. Not an easy task to make this cookies, from baking the raw flour to sifting it and rest it for a few days before using it. On the day of baking, the flour mixture is then mixed with icing sugar, coconut milk, yolks and coconut oil and knead into a firm dough. Another step to go.....rest the dough for another 1 hour before rolling out and stamp out the cookie for baking! Try baking this aromatic coconut cookie if you are adventure enough but is really worth the effort. ^0^

click here for recipes on Melting Moments , Chicky Pineapple Tarts 

Ingredient

• 300gm tapioca flour (weight after baking & shifted)
• 50gm sago flour (weight after baking & shifted)
• some pandan leaves (to be baked with flour)
• 150gm icing sugar
• 100ml + 2 tbsp premium coconut milk (ayam brand)
• pinch of salt
• 2 egg yolks
• 1 tbsp organic coconut oil (ayam brand)

Method

1. Place flour separately in a deep baking pan. Tuck in shredded pandan leaves evenly into both flour. Bake in preheated oven at 130 deg cel for 35 mins, stirring once in between baking. Remove pans from oven and leave to cool. Discard pandan leaves and sieve both flour. Store in air-tight containers for at least 3 days before using.
2. Combine baked tapioca flour and sago flour into a mixing bowl. Sieve in icing sugar and stir gently to mix. 
3. Whisk coconut milk, salt, egg yolks and coconut oil together. 
4. Add the coconut egg mixture  into flour and lightly knead to form into dough. Cover and rest the dough for at least 30mins before rolling out.
5. Dust working surface and rolling pin with some tapioca flour. Take a portion of the rested dough and rolled out to even thickness. Use your preferred cutter to stamp out the cookie.
6. Place cookie dough onto a lined baking sheet. Bake in preheated oven at 160 deg cel for 25mins until lightly brown at the edge.
7. Cool on baking sheet for 5 mins before gently transferring onto a wire rack to cool completely before storing.

Chicky Pineapple Tarts

Finally completed my cookies baking for this coming Chinese Lunar New Year 2017! Let's see what have I baked ... Pineapple Tarts, Kueh Bangkit, Melting Moments, Desiccated Coconut Pandan Cookies, Chocolate & Raisins Cookies, Pistachio Shortbread, Salty White Chocolate Lavender Cookies & Cashew Peanut Chips Cookies!  

I bet this year the most popular pineapple tart design is this little chicken! Glad that all my adorable chicky pineapple tarts turned out well without any of it cracking or distorted. ^0^ 

 

Ingredient

• 250gm cold butter, cut into cubes
• 1 egg
• 140gm icing sugar
• 1 tsp honey
• 1 tsp vanilla extract
• 5 drops yellow food colouring gel
• 75gm custard powder
• 440gm plain flour
• 1 kg pineapple jam (roll into small balls, 1 level tsp each)
• sugar hearts sprinkles & black sesame seeds for decorating 

Method

1. In a mixing bowl, beat cold butter, vanilla, egg, icing sugar and yellow colouring until roughly crumbly. 
2. Add in flour and custard powder and beat till just combine.
3. Place dough onto a floured work surface and knead lightly the dough till smooth.
4. Divide dough into small portions (1/2 level tbsp) and wrap with pineapple jam. Decorate as desired.
5. Place tart on line baking sheet and bake in preheated oven at 160 deg cel for 25 mins.
6. Cool well before storing. 

Recipe ref : Anncoo Journal 

Nicely packed for gifting! 

Yam Paste in Organic Coconut Oil

One of my favourite Teochew dessert is definitely the traditional Orh Nee i.e.. Yam Paste. This recipe I'm sharing today is not the traditional way of making, like frying the paste in shallot oil or lard nor drizzle with coconut cream to serve. Instead organic coconut oil is used to fry the paste till fragrant and rock sugar syrup to sweeten the paste. A healthier way to enjoy this sweet creamy dessert! 

Ingredient

• 400gm taro (wgt after peeled)
• 55gm rock sugar
• 250ml water
• 15 gingko nuts, shelled & skinned
• 3 tbsp organic coconut oil

Method

1. Cut peeled taro into small cubes. Steam taro cubes in preheated steamer for about 25 mins or until fork tender. Mash with a fork till smooth. Set aside.
2. In a non-stick pan, heat 1 tbsp coconut oil. Add in gingko nuts and saute for 1 minute till fragrant. Add in rock sugar and 2/3 cup water. Bring to a simmer and cook over low heat for 5 mins till rock sugar is dissolved and gingko nuts are cooked through. Spoon out gingko nuts with some of the syrup. Set aside.
3. With remaining sugar syrup in pan, add in mashed yam and coconut oil. Stir the mixture constantly over low heat. Add the remaining water gradually and fry the paste till smooth and soft. 
4. Remove from heat. Scoop yam paste into small ramekins and garnish with gingko nuts.

Recipe ref : tastehongkong.com

Marble Rainbow Cupcakes

Take a break from baking Chinese New Year cookies and bake a simple sweet cupcake for my little girl 7th birthday! With plenty of leftover egg whites after baking cookies, this white cake base recipe from Baking Taitai  comes in handy! Instead of using vibrant rainbow colours, I chosen pastel shades for this marble rainbow cupcakes. It turned out so sweet and pretty, perfect for my sweet little gal!!! ^0^

closer look....ooh loving the swirl of smooth and silky buttercream sitting on the pretty marble cupcake ^0^

Marble Rainbow Cupcakes
Ingredients (10 cupcakes)

• 150gm unsalted butter
• 200gm fine sugar
• 90gm egg whites
• 1.5 tsp pure vanilla extracts
• 280gm cake flour
• 2.5 tsp baking powder
• 240ml milk
• wilton food colouring gel (pink, yellow, blue, green)
• basic American buttercream for frosting
• rainbow sprinkles for decoration

Like the simple and effortless of marbling the cuppies. Just scoop in teaspoon of tinted cake batter randomly into lined cup cases. No need swirling, just gently tap the cases to remove air bubbles before popping them into the oven. 

Method

1. Sift flour and salt. Set aside.
2. Using a electric whisk, cream butter and sugar until light and fluffy.
3. Beat in egg whites gradually until well combined. Mix in vanilla extract.
4. Add in 1/3 of the flour and beat briefly, alternate with 1/3 milk. Repeat with flour and milk mixture until a smooth batter is form. Do not overmix.
5. Divide mixture into 4 equal portions, approx 240gm each.
6. Add 3 drops food colouring into each bowl and mix well. 
7. Scoop tsp of each coloured batter into lined baking cups (3/4 cup full)
8. Bake in preheated oven at 160 deg cel for 25 mins or until a skewer inserted comes out clean.
9. Cool completely before frosting.

After baking....nicely puffed up to the rim! Looks pretty even without frosting! 

Basic American Buttercream
Ingredient

• 125gm unsalted butter, room temperature
• 250gm icing sugar
• pinch of salt
• 2 tsp raspberry extract (or use vanilla extract)
• 3 tbsp milk

Method

1. Using a electric whisk, beat butter till fluffy.
2. Beat in icing sugar, in batches, together with salt, raspberry extract and milk. Beat on high speed for 5 mins till mixture is pale and fluffy.
3. Use immediately or store in fridge for 2 weeks in an air-tight container. Re-whip before using.

* After frosting the cupcakes, store in fridge if not consume immediately. To serve just thaw in room temperature for about 15 mins.