Almond Tuile

What to do with lots of leftover egg whites after baking rounds and rounds of CNY cookies? Try baking this almond tuile which helps you to clear some of the egg whites. This almond tuile is so fragrant and crispy, very addicting which you will not able to stop munching!

No electric whisk require, only need a manual hand whisk and one mixing bowl to blend the cookie batter.

Spread the mixture thinly onto baking sheet to achieve a crispy and crunchy texture.

Recipe source : Step Wong Kitchen

Ingredient

• 90gm egg whites
• 50gm whole egg
• 125gm fine sugar
• 50gm cake flour
• 300gm almond flakes
• 2 tbsp toasted black sesame seeds
• 2 tbsp toasted white sesame seeds

Method

1. Combine egg whites, whole egg and sugar and whisk till sugar is well dissolved.
2. Sift in flour and mix well.
3. Fold in almond flakes and sesame seeds. Cover and rest for 1 hour.
4. Scoop about 1/2 tbsp of the mixture and spread thinly into a round disc on a lined baking sheet. 
5. Bake in preheated oven at 160 deg cel for 30 mins until golden brown.
6. Cool completely before storing.

椰糖阿邦糕 Gula Melaka Apom

It's been a while I've prepared little steamed cakes for my gluten monsters ^0^ I want something quick and simple to prepare, so this stir, mix and steam recipe is a good choice! Palm sugar with coconut milk won't go wrong hahaha....this little Apom tasted so soft and moist with very rich coconut taste.

This steamed cake should look rounded after steaming, but one of it split open like a 'Huat Kueh'! hahaha luckily only one split.

I like these cute silicon moulds which unmould the cakes easily without the need of greasing :D

Recipe ref : 'Time for Kuih-Muih' by Y3K Cookbooks

Ingredient (approx 10 small cakes)

A

• 100gm gula melaka, chopped into small pieces
• 30gm castor sugar
• 75ml water
• 1/4 tsp salt
• 2 blades pandan leaves, knotted

B

• 160gm cake flour
• 3/4 tsp doube action baking powder

C

• 150ml thick coconut milk
• 1 egg, lightly beaten

D

• 50ml corn oil

Method

1. Simmer ingredient (A) over low heat till sugar is well dissolved. Strain and cool mixture. Add in (C) and set aside for 10mins.
2. Sift (B) over coconut milk mixture in 3 batches, folding well each addition. Fold in oil.
3. Spoon batter into paper cups. Steam over preheated steamer over medium heat for 15 mins.

Cook Your Books #21 by Kitchen Flavours

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