Bak Kwa Pizza with Pineapple Jam Bbq Sauce

With lots of Bak Kwa (Pork Jerky) and a little pineapple jam leftover after the festive season, I've made use of these balanced ingredients and made a fusion style pizza which tasted so fabulous! Parmesan crust base topped with lots of cheese, homemade pineapple jam bbq sauce, bak kwa, pineapple rings....are you drooling? ^0^

Bak Kwa Pizza
Ingredient

• 200ml lukewarm water
• 2 tsp instant yeast
• 1 tbsp extra virgin olive oil
• 1/2 tbsp sugar
• 1 tsp salt
• 320gm bread flour
• 50gm Parmesan cheese

Filling :

• pineapple jam bbq sauce
• pizza cheese topping
• diced bak kwa, oriental pork jerky
• pineapple rings
• cherry tomatoes
• olive oil

Method

1. Sprinkle sugar & yeast over water. Set aside for about 10mins till frothy.
2. Sift flour into a mixing bowl. Stir in salt and Parmesan cheese. Make a well in the centre.
3. Pour yeast mixture and oil into the well.
4. Knead dough till smooth and springy for about 5mins.
5. Place the ball of dough in a large flour-dusted bowl. Cover with cling wrap. Proof for about 1 hr till double in size.
6. Knock back dough and knead lightly. Divide dough into 2 equal portions. At this point of time can wrap the dough individually and chill overnight till use. Or
7. On a lightly floured surface, roll out each dough and place on a greased baking pan, pierced surface with a fork, spread with pineapple jam bbq sauce (see below for recipe), cheese , bak kwa, pineapple rings, cherry tomatoes. Drizzle olive oil all over. Rest for another 30 mins. 
8. Bake at 220 deg cel for 25-30 mins mins till the crust is brown and the cheese is bubbly.

Ingredients for pineapple jam bbq sauce

Pineapple Jam Bbq Sauce

recipe modified from Lunagrown.com

Ingredient

2 cups Ketchup

⅓ cup Apple Vinegar

50gm light brown Sugar

2 tbsp honey

2 tbsp Worcestershire sauce

80gm pineapple jam

1 tbsp onion powder

1 tbsp garlic powder

1.5 tbsp chilli flakes

1/2 tsp cinnamon

Method

1. Combine the above ingredients and mix well. Heat in a saucepan on medium heat and bring to a boil stirring occasionally. Lower temperature and simmer for 15 minutes stirring to avoid scalding. Allow to cool.
2. Store in air-tight container in the refrigerator for up to a month. 

豆腐芝士元宵 Tofu Cheese Glutinous Rice Balls

Today is the 15th day and the last day of Chinese Lunar New Year also known as 元宵节. Have you prepare some sweet glutinous rice balls for  your family? ^0^ This is a last minute decision to make some simple glutinous rice balls. Anyway my kids don't like this sweet dessert so I only prepared a small batch just for today :)

Tofu Cheese Glutinous Rice Balls....sound very interesting right? You must be thinking the tofu and cheese are embedded in the rice balls. The tofu is actually kneaded into the glutinous rice flour to form the dough! Such a smart way (not mine though hahaha) to incorporate this healthy ingredient into this dessert. After creating a marbled dough, each dough is then wrapped with a small chunk of cheddar cheese....

lovely marbling

Ingredient (12 glutinous rice balls)

• 100gm silken tofu, mashed
• 100gm glutinous rice flour
• 1/2 tsp pandan paste
• 3 slices cheddar cheese
• 3 cups water
• 1 cup sugar
• 3 blades pandan leaves, knotted

Method

1. Place mashed tofu into microwave and heat up for 30 seconds. 
2. Pour the warmed tofu into glutinous rice flour and mix till a soft and pliable dough is formed.
3. Separate into 2 equal portions. Add in pandan paste into one of the portion and knead evenly till colour is well incorporated. 
4. Lastly, divide the plain and pandan dough into another 2 equal portions. In all you should get 2 portion of plain dough and 2 portion of pandan dough.
5. Roll out each dough slightly into a flat rectangle and stack up alternatively. Press down slightly and cut into 12 equal portions. Cover the cut dough with a damp cloth to prevent drying out.
6. Stack up the cheese and cut into 12 equal portions.
7. Take a dough, press out slightly and wrap with a portion of the cheese. Seal the edge tightly and roll round. Repeat process till dough is completed.
8. Meanwhile, boil water with pandan leaves for 5 mins. Add in sugar and boil till sugar is well dissolved. Set aside.
9. In another pot, bring some water to rolling boil. Add in wrapped rice ball one by one and stir lightly to prevent it from sticking together. Cook over medium low heat till the rice ball float to the surface. Drain and serve the glutinous rice ball with pandan sugar syrup.