Osmanthus Brown Sugar Fa Kueh

Here I like to take this opportunity to wish everyone a very prosperity Bunny Year. Hope you all like my osmanthus brown Sugar fa kueh.

Source : Inspired by Yam teacher,brown sugar longan fa kueh
Ingredients:
(A)
50ml water
100g dark brown sugar
1tbsp dried osmanthus
180-200ml milk

(B)
240g low protein flour
2 tsp baking powder
*Sift and set aside

Methods:

1. Sift flour and baking powder into a mixing bowl. Set aside.

2. Bring the 50ml water to boil. Add in the dark brown sugar and cook till dissolve. Sieve and add osmanthus while it is warm. Let it sit inside and set aside to cool.

3. Top up the brown sugar mixture with milk until reach 240ml liquid.

4. Pour the liquid (No.3) into the sifted flour bowl. Mix until well combine.

5. Pour the batter into steaming moulds. Steam on high heat till cooked. (Do refer to my early post story behind blossom fa kueh for some tips)

Notes:
1. I'm using dark brown sugar which I only find in Chinese medicine shop. It is a lot darker and has strong caramel scent compare to light brown sugar.
2. For normal muffin cup, steam about 15-18 minutes. Just extend the steaming time if you are using bigger mould.

I will spend the next whole week in West Malaysia. I will update my blog once I return. Thanks for all the supports !

Wishing all

恭喜发财 花开福贵 兔年行好运 !

‏

Fish Paste with Mushrooms and Tofu

This is a simple dish which can be done in advance. Do try and enjoy during this Chinese New Year celebration !

Source: Agnes Chang delightful snacks & dim sum
Ingredients:
500g fish meat (Mackerel)

(A)
1 tsp salt
5 tbsp ice water
1/4 tsp pepper
1 tsp corn flour

(B)
1 tsp sesame oil
2 tbsp chopped fat pork (optional)

(C)
7 fresh shiitake mushrooms
3 pieces firm tofu
corn flour for coating

(D) seasoning
1 tsp oyster sauce
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tsp pepper

1/2 egg (beaten)

Methods:

1. Remove the stem of mushrooms, coat mushroom with little corn flour. Cut each tofu into half. Make a cut in the center to make a pocket. Apply little corn flour inside the pocket. Set aside.

2. Chop fish meat until very fine and slowly add in (A) to form into fish paste. Add (B) and stir in one direction until well combined and very sticky.

3. Fill the mushrooms cap and tofu with the fish paste. Smooth the surface with some water (pat the surface gently with wet hand).

~ Stuffed Mushrooms

4. Arrange on a plate. Steam on high heat for 6-8 minutes till cooked.

5. Drain the stock from cooked stuffed mushrooms in a pan. Add in seasoning from (D) except beaten egg (add water if needed). Cook till boiling. Lastly add in the egg to thicken the gravy. Pour gravy over stuffed mushrooms. Decorate with carrots, cauliflower and roe (fish egg).

~ Stuffed Tofu

6. Panfry with some oil till golden brown and cooked. Serve with ikan bilis soup.

Notes:

1. Coating corn flour on mushrooms and tofu before adding fish paste will prevent separation of paste once cooked.

2. Fish paste can be cooked on its own too. Shape into balls and cook in ikan bilis soup or any stock you prefer.

Zebra Cookies

These are butter cookies with zebra pattern. I find it is a lot easier to shape compare to marble pinwheels cookies. I'm wonder why my baked zebra cookies surface is not smooth? Anyone have the answers? Need some help please...

Source: Marble pinwheels from Alex Goh, Joy of making cookies recipe book
Ingredients:
(A)
300g good quality butter (original 320g)
150g icing sugar (original 170g)

(B)
2 eggs

(C)
550g flour
1 tsp baking powder
1 tsp vanilla powder

(D)
20g cocoa powder

Methods:
1. Cream (A) till well blended then add in (B) and cream lightly till smooth.
2. Add in sifted (C) and mix till well combined. *see note below
3. Take half of the dough from step (2) to mix with sifted cocoa powder. This will be the chocolate dough.


4. Divide each dough (plain and cocoa) into 4-5 portions. Slightly shape into round.
5. Line 8 " x 8" square mould with plastic (or aluminium foil). Place one portion of plain dough into mould. Slightly press to flatten the dough. (not necessary to stretch dough to cover full length of mould) Follow by one portion of cocoa dough on top of plain dough. Repeat this process till finish.
6. After the last portion, stretch dough to cover every edge of the mould. Lastly, gently press the dough with a flat surface (I'm using sandwich loaf tin) to get even surface.
7. Cover the dough well. Then keep chill until firm. (I chill about 3 hours)

8. Remove from the fridge. Transfer to working surface. With a sharp knife, cut the dough into four long strips. (Do fridge the rest while you are working on one strip) Cut each strip into small pieces (about 2mm thick). Arrange slices on lined baking trays.
9. Bake in preheated oven at 150C for 18-20 minutes.

Notes:

1. Do not overbeat (A) and (B). The cookies will be fragile and easily broken after baking.

2. If you are using small cake mixer, do transfer the dough (No. 2) to bigger bowl for easy mixing. Do not knead, mix by lifting and pressing the butter four mixture till well incorporated.

This will be my last cookie post for Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011). Hope you all like this butter cookies.

　

Custard Peanut Cookies

The original name for this recipe is custard melting moments. Once the cookies are done, I taste it to find out the "melting" effect as mention in its name. I feel disappointed as the cookies are more on crispy side. The recipe name with "melting moments" is not suitable. :D The peanut butter is slightly over power the butter flavour. That's why I name it Custard Peanut Cookies. Overall these cookies are nice.

Source : Little cookies earn big $ recipe book
Ingredients: yield about 110 pieces
(A)
210g butter
130g icing sugar (original 160g)
2 egg yolks
150g creamy peanut butter
*I use homemade peanut butter

(B)
150g custard powder
210g plain flour

Methods:
1. Cream butter and sugar till light and fluffy. Add in yolks and beat to combine. Follow by the peanut butter. Mix well.
2. Fold in the sifted flour from (C). Mix till well combine.
3. With a measurement spoon, scoop (I used 1 teaspoon) each portion from the dough. Roll each into rounds and press against cookie board to form pattern. Arrange on lined baking trays.
4. Bake at preheated oven 150C for 20 minutes.

I like to share this recipe in Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011).

Twisted 'n' Sliced Cookies

I need a lot of patient to work with this soft cookies dough. I have to take them in and out from fridge (chilled dough easy to handle) during the shaping process. However, is fun to try something different. : )

Source: Little cookies earn big$, recipe book
Ingredients :
(A)
130g butter
50g icing sugar (original 65g)
1 egg yolk

(B)
160g plain flour
50g instant coconut powder
20g milk powder

(C)
1/2 tsp chocolate essence (original use browning,黑糖浆)‏

Methods:
1. Cream (A) till smooth. Fold in (B), mix to form a soft dough.
2. Divide dough into 2 portions. Leave one uncoloured, mix the essence to other portion. Mix well and set aside.


3. Divide both dough (plain and chocolate) into 4 portions each. Roll each portions into strips. (I use a chopstick as guide for the strips length)

4. Place one uncoloured and one coloured strip next to each other. Do the same for the other pair. Gently stack on top as shown in the photo.
5. Twist the strips together into a rope-shape. Plastic wrap the rope-like dough and chill until firm (about 1 hour).
6. Slice into pieces. Arrange on lined baking trays.
7. Bake in preheated oven 170C for 10-12 minutes.

Notes:
The dough is really soft. Therefore, I shape it on a plastic wrap for easy handling. Do chill the dough once you find is too soft to work with (about 10-15minutes).

I'm submitting this to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011).

Easy Kueh Bangkit (Pandan)

This is my 2nd time baking this Kueh Bangkit. This time I add in coconut milk and pandan juice. Since it becomes soft dough, I mould it with piping mould. These kueh bangkit is more flavourful than the early version, Easy Kueh Bangkit. If you prefer plain (white) just omit the pandan juice.

Source : HomeKreation
Ingredients : yield around 110 pieces
100g margarine (butter)
80g icing sugar
1/8 tsp salt

1 egg
50ml coconut milk
1tbsp pandan juice
*mix egg, coconut milk and pandan juice. Set aside.

2 cups cornflour
1 cup tapioca flour
* sift all flour, set aside

Some red diced cherries for decoration

Methods:
1. Cream butter, sugar and salt till light and creamy. Add in the egg mixture slowly and beat till well incorporated.
2. Fold in all the sieved flours and mix till well combined.
3. Spoon the batter into piping mould. Pipe on lined baking trays. Top with dice red cherry.
4. Bake at 170C for 10-12 minutes.

I'm submitting this to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011).

Chinese Burger

I have leftover pork belly stewed(refer to early post). Therefore I steam this burger to go with the dish as main course.

I used this recipe for 寿桃‏ before. Now I use it for this burger as well. It is softer compare to recipe without baking powder.

Adapted from 阿芳的3杯面粉
Ingredients: yields about 50g X 15 pcs
2 cups plain flour
1 cup low protein flour
1 tsp yeast
2 tsp baking powder
1 tbsp castor sugar
1 cup water
1 tbsp oil
oil for spreading

Methods:
1. Mix all except oil into a dough. Add in the oil and continue kneading till form a smooth dough.
2. Cover and rest for 10 minutes.

3. Transfer to working surface, divide into individual portions, shape into balls and rest for 5 minutes.

4. Roll into oval shape. Brush one side with some oil. Cover and place on the lined paper. Rest for 10 minutes inside the steamer.
5. Start steaming from cold water with medium heat. Once the water boiled, steam further 5 minutes.
6. Once the steaming time is over, off the heat. Rest inside the steamer for 1 minute before open the lid.

Cornmeal Flower Cookies

Every year, I will pay visit to friends house before flying back to West Malaysia for CNY celebration. Giving homemade cookies as present is my yearly routine. Therefore, these 2 weeks I will busy baking cookies.

Originally this recipe is brown rice square. Since I have cornmeal to clear, I decide to use it in this recipe.

Inspired by Little cookies earn big $, brown rice square recipe

Ingredients:

(A)

125g butter

50g icing sugar (original 60g)

1 egg

(B)

100g plain flour (sieved)

120g cornmeal (original 120g brown rice powder)

*Grind till very fine

(C )

some diced red cherries for decoration

Methods:

1. Cream butter and sugar till smooth. Add in the egg. Mix till well combined.

2. Fold in ingredients from (B) and mix till well incorporated.

3. Spoon the batter into piping mould. Pipe on lined baking trays. Top with dice red cherry.

4. Bake at 170C for 10-12 minutes.

　

I'm submitting this to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011).

Pork Belly Stew- Dong Po Pork

I adapted this recipe from Table for 2 or more.. For those who like pork belly this recipe definitely a keeper!

Ingredients:
1 kg pork belly
100g spring onion
50g ginger
500ml shao xing wine
100ml light soya sauce
20ml dark soya sauce
80g rock sugar

Methods:
1. Simmer the pork belly in boilling water for about 5 minutes. Drain and set aside.

2. Layer the spriong onion and ginger in a pot. Place the drained pork belly on top with skin side down.

3. Pour in mixture of the rest ingredients into the pot. Make sure the liquid almost or cover the pork. Do add water if needed.
4. Cook on high heat till boiling. Lower the heat and simmer for 2 hours. Turn the pork halfway during the cooking time. It is ready when a chopstick easily poke through the meat.
5. Remove only the pork belly to a steamer. Steam at high heat for 30 minutes with skin side up.
6. Serve with the gravy from the pot. Enjoy!

Birthday Bun/ 寿桃‏

I have some left over lotus paste inside my fridge. Since CNY is coming, making 寿桃‏ is a good choice.

Adapted from 阿芳的3杯面粉

‏Ingredients: yields about 50g X 15 pcs
2 cups plain flour
1 cup low protein flour
1 tsp yeast
2 tsp baking powder
3 tbsp castor sugar (original 5 tbsp)
1 cup water
1 tbsp oil (original 2 tbsp)
Some lotus paste for filling
red colouring

Methods:
1. Mix all except oil into a dough. Add in the oil and continue knead till form a smooth dough.
2. Cover and rest for 10 minutes.
3. Transfer to working surface, divide into individual portions, shape into balls and rest for 5 minutes.


4. Wrap each ball with the filling. Shape the balls like 寿桃‏.


5. Rest for 15 minutes. Make a line in the middle with the side of a spoon.
6. Dissolve the red colouring with some water. Dip the toothbrush in the red colouring. Sprinkle on 寿桃‏ by brushing on the strainer. 
7. Bring the water to boiled. Steam at medium heat for 8-10 minutes. Off the heat, rest inside the steamer for 1 minute before open the lid.

Story behind "blossom" Fa Kueh

Recently, I saw fa kueh appear in The Kitchen 70’s and Simply Hanushi blogs. I’m so envy seeing those “blossom” fa kueh. The ingredients are very simple, but I can’t get it right >.<  Since CNY is coming, I really want to make some for praying during my visit to mother-in-law house. Therefore I target myself to master the skill of steaming fa kueh!

At last, all the hard work payoff. Now I’m proud to present my “blossom” fa kueh :D Thanks to Hanushi and The Kitchen 70’s for their advice and recipes.

Below are the journey before getting the nice fa kueh.

In my 1^st attempt, I choose Hanushi steamed rice cake . I failed. This may due to opening the lid (for refill water) during the steaming process. The fa kueh is not rise and not edible.

2nd attempt, I try again and make sure the water level is enough for the entire steaming period. Result is better but not “blossom” enough and edible. Initially I want to try on different baking cups. But the batter is not enough, as you can see only half way for the 2^nd cup.

 

Therefore, I choose The Kitchen 70’s brown sugar fa kueh  in my 3^rd attempt. I understand the recipe only require baking soda as rising agent. I reduce the BS to 1/4tsp and adding ½ tsp of double action baking powder for safety precaution :P This time I steam with pot instead of wok in different moulds. I make sure the water level is enough for the entire steaming process. I’m so happy when seeing those fa kueh “blossom” inside the pot! And worry at the same time as those fa kueh touching the pot lid!!! >o< The fa kueh rise properly and has soft texture as I wanted. The only defect is some wet spot on the fa kueh.

 

At the same day, I make another batch as my 4^th attempt. Since I run out of coconut milk, I replace those liquid with water. I used the leftover cocoa mixture from my bread making for the topping. It seems terrible dark >.< This time I use wok. In order to ensure the pressure is high enough, I top up the water level as close as to the steamer. Another disaster happen…one of the baking paper collapse : ( I should place in aluminium mould instead) However the rest of the fa kueh rise pretty well.

 

From the failure, I learn that to make “blossom” fa kueh, few keys need to be noticed:

1. Steam at high heat. Do not open the lid during the steaming period. So make sure the water level is enough for the entire process. Do leave enough room for the fa kueh to rise (distance between lid and fa kueh mould).

2. Choose the right mould. Make sure is firm enough to hold the batter and the heat. Topping of the mould can’t open too wide. This will prevent the fa kueh from “smile”.

3. Using low protein flour will produce more soft and fluffy texture. It feels more like cake instead of traditional rice flour fa kueh. Adding coconut milk, milk and other flavouring is another bonus to this kueh.

This success really make me happy :D

Smiling Char Siew Pau

I used Agnes Chang recipe before (Title "basic dough for making smiling pau” in Delightful Snacks & Dim Sum book). Her recipe needs 3 days for the finished dough. This time I tried 阿芳的3杯面粉 recipe. It is much more time saving. The result is quite similar. Looks like I need more practice on my wrapping skill :P

Ingredients : yields 16 pieces
~Overnight sponge dough: yields 200g x 3 portions
3 cups plain flour
2 tbsp sugar
1 ½ tsp yeast
1 cup water
*Only 1 portion is needed in this recipe. Can use other portions for bread as well. Refer to early post black sesame loaf bread.

~Pau Dough:

200g sponge dough (above)
* Tear into pieces
1/3 cup water
2 tbsp castor sugar (original recipe 5 tbsp)
1 ½ cups low protein flour
2 tsp baking powder
1 tbsp vegetable oil

~Char Siew Filling

500g 梅花肉‏(small slices)

1 onion (dice)

2 tbsp oil

Seasoning: 2 tbsp oyster sauce, 3 tbsp soya sauce, 3 tbsp sugar, 1 tbsp sesame oil

Thickening sauce: ½ cup water, 2 tbsp cornflour, 1 tbsp plain flour (mix and set aside)

2 tbsp sesame seeds (optional)

Methods:
~Overnight sponge dough
Mix all till form a dough. Divide into 3 portions (around 200g each). Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use.



~Char Siew Filling
Fry onion with oil till fragrant. Add in the meat and stir for even cooking. Follow by the seasoning. Then the thickening sauce. Cook till all come into simmer. Keep in fridge for an hour. Add in toasted sesame seeds before used.

~Pau Dough
 

1. Dissolve sugar in 1/3 cup of water. Add in pieces of overnight sponge dough. Follow by flour and baking powder. Using a pair of chopstick, stir till all flour coated with the liquid.
2. Start kneading to form a rough dough. Put in oil once all come together. Continue kneading until the dough become smooth. Cover and rest for 10 minutes.

 3. Transfer to working surface. Divide the dough and mould into balls. Flatten balls into round shape. Wrap in filling and place on lined paper(I used banana leaf). Wrap without tight seal so the pau will “smile” once steamed. Rest the pau in steamer for 15 minutes. I used to place a cloth around the steamer (as shown below). This is to prevent pau from getting wet during the steaming process.

4. Bring the water to boil. Steam with high heat for 12 minutes. Once the steaming time is over, off the heat, leave the pau inside the steamer for 1 minute before open the lid.

Moist Banana Brownies

I have some ripe banana sitting in the fridge. I like to bake something with it for my sons as afternoon snack. My younger son won’t touch if I bake the simple banana muffin. Therefore, I decided to bake brownies with banana. He likes chocolate and he will eat without knowing the present of banana inside!

Normally, brownies recipe has the equal part of chocolate, butter, sugar and flour. In order to make it healthier, I reduce the butter and sugar. I only use 1 tablespoon of sugar as my cooking chocolate is sweet. If you are using bitter sweet chocolate, do adjust the amount of sugar. I reduce the butter as well, 25% reduction. However, the brownies texture still moist and soft. I will reduce another 25% of butter next time, to find out will the brownies still keep moist or otherwise.

I’m not a chocolate person. However I like these brownies. I can’t stop once I start! This recipe is worth to try. Happy Baking!

Ingredients:

(A)

100g cooking chocolate

75g margarine (butter)

2 eggs

200g mashed banana

2 tsp vanilla essence

½ tsp salt

1 tbsp light brown sugar

(B)

75g cake flour

2 tbsp cocoa powder

½ tsp baking powder

½ tsp baking soda

Methods:

1. Cook chocolate and margarine together over double-boiler till smooth. Set aside to cool.
2. Add in the rest of ingredients from (A) into chocolate mixture. Mix well.
3. Fold in sifted flour from (B). Mix till smooth.
4. Pour the batter into lined cake mould (I’m using L23cm x W13cm x H8cm). Bake at 170C for 20-23 minutes. It is ok if the cake center is runny. This make the brownies moist once cool.

Peanut Bars

 

Personally I don’t like peanut bar. I found that it is hard and sticky!

This is one of 阿芳老师 recipe. According to her this recipe produce crispy peanuts without sticky on tooth. Since this is one of my mum favourite, I shall give it a try. I start with ½ portion of the original recipe.

Ingredients:

My version                                                                Original

350g skinless peanuts                                              600g shelled peanuts  

1 tbsp sugar                                                               3 tbsp sugar

¼ cup vegetable oil                                                  ½ cup vegetable oil

¼ cup glucose syrup(白麦芽糖)                             ½ cup glucose syrup

½ tsp salt                                                                   pinch of salt

2 tbsp sesame seeds (toasted)                                 4 tbsp sesame seeds (untoasted)

*I found it is a lot easy to mix in the toasted sesame seeds instead of cook together with peanuts.

Methods:

1. Put all ingredients into a wok except sesame seeds. Cook with medium low heat by stirring constantly for about 15-18 minutes. The cooking time depend on the size of peanuts, bigger nuts required longer time. Do look for 2 keys for the doneness. 1st, peanuts will turn brown. 2^nd, peanuts will slightly “pop” in the wok. Then, put in the toasted sesame seeds and stir to mix.

2. Remove from the wok and drain it. 

 3. Immediately transfer into rectangle pan. (I’m using L23cm x W13cm x H8cm cake mould) Height of the bar should be around 3-4 peanuts. Flatten the peanuts by gently pressing with the base of bottle. This is to allow peanut stick to each other tightly. This will produce nice peanut bar without much separation once cool.

4. While the peanuts are still warm, cut into bars with a sharp knife. Separate it once cool (after 10-15 minutes).  

The peanut bars taste really great! It is not hard neither sticky. I will make more next time!

Easy Kueh Bangkit

Happy New Year everyone! I like to start a new year by sharing this easy kueh bangkit recipe. Wish you all like it. 

For those who ever made kueh bangkit know in order to have “melting in mouth” KB, frying tapioca flour is the crucial steps. The frying process take at least 45 minutes to more than 1 hour!

I adapted this recipe from here. It catches my eyes when knowing KB is made without the frying process! Can’t wait to give it a try! Yes, this recipe does produce kind of melting in mouth texture KB. The only different is without the fragrant of coconut milk. Next time, will add in some coconut powder in this recipe. The dough is kind of dry. I should listen to her advice decrease the amount of cornflour.

Ingredients : yield around 50 pieces

100g margarine (butter)

60g icing sugar

*I used caster sugar and found little bit sandy once baked. Do adjust according to your taste

1/8 tsp salt

1 egg

1 ¾ cups cornflour (originally 2 cups)

1 cup tapioca flour

* sift all flour, set aside

Methods:

1. Cream butter, sugar and salt till light and creamy. Add in the egg and beat till well incorporated.
2. Fold in all the sieved flours and mix till well combined.
3. Roll it between 2 plastic sheets to a 5-mm thickness, cut it with cookies cutter.
4. Place the cut dough into greased pan. Bake at 170C for 15 minutes.