Golden Angkoo

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Everyone, Happy Chinese New Year! This will be my 1^st post after back from New Year holiday in Peninsular Malaysia. I’m not travelling anywhere just spending the time with friends and family. Away from home I can’t bake due to lack of “utensil” and “ingredients”. However I can’t sit still without playing with flour and dough. I make quite a lot of steamed buns. I’m happy that those steamed buns are well received by my in-laws.

My mother-in-law has quite numbers of angkoo moulds. Some of them are passing down from her mother. I love the mould’s patterns. Therefore I decided to make some angkoo kuih.

I still remember the 1st time I asked my mother-in-law about recipe of angkoo kuih. She said she doesn't have the recipe. She use everything needed and adjust accordingly. I'm sure most of our elder like her making kuih base on their experience.

 

During the recent visit hometown I have the chance to make angkoo with her. I'm using pumpkin as part of the dough. Since I don't have weighing machine here I used bowl as my guide.I used equal amount of pumpkin purée and glutinous rice flour. Based on last experience of purple sweet potatoes angkoo I judge the doneness of the dough. It works really well.

With my mother-in-law help and tips we manage to get the angkoo ready very fast! Since we not making a lot, we used the peanut cookies as filling.

I will share some of the tips that I learned.

Reference from my mother-in-law 
Ingredients: yield about 13 pieces
(A)
1 bowl pumpkin purée
1 tbsp sugar
1 bowl glutinous rice flour
Some peanut cookies as filling (13 pieces for 13 angkoo)
 

(B)
Some vegetable oil for greasing banana leaves and brushing the angkoo

 
Method:
1. Steam the pumpkin till soft. While the pumpkin is hot, mash and mix together with the sugar till dissolve.

2. Add in the glutinous rice flour. Mixing with spoon/spatula by pressing the pumpkin against the flour. This is to help event coating. Do add some pumpkin purée if the batter is dry.

3. Gather all the dough pieces into one. Slightly knead till form smooth and not sticky dough.

4. Divide into individual portions. Wrap each dough with a piece of peanut cookies (filling of your choice).

5. Roll the ball in the glutinous flour (tips 1: Coat the ball with flour instead of greasing the mould. This is to prevent dough stick on the mould). Press the ball in the middle of angkoo mould. Press evenly and knock out.

6. Place the angkoo on greased banana leave. Brush the surface with oil (tips 2: Brush the angkoo before steam and not after. This step can get shining looking angkoo and prevent stick to each other at the same time).

7. Bring water to boil. Turn down to medium heat and steam the angkoo for about 8 minutes.

Why not prepare this golden angkoo as one of desserts ? I’m submitting this post for Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight and  for Muhibbah Malaysian Monday hosted by Sharon.

My favourite Chinese New Year Dishes for the Year of Dragon

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Have you think of what dishes to prepare for your reunion dinner ? Why not browsing down and let me give you some idea from my previous dishes.

You can prepare this char siew a day or few days before the reunion dinner. The char siew sauce is incredible delicious! You can use it as sauce for steamed tofu or even boiled vegetables.

Char Siew

Crispy skin roasted duck. Dislike duck ? How about crispy skin roasted chicken ? Do find out more for the recipe.

Crispy Skin Roasted Duck

How about pork belly stew ? You can adding hard boiled eggs and tofu as the side dishes.

Pork Belly Stew(dong po pork)

Bored of having rice ? Make some Chinese burger to go with the delicious pork belly stew.

Chinese Burger

Why not gather around and wrap dumplings ? I'm sure everyone will like to have some delicious dumplings after all the hard work ^-^

Dumplings (Shanghai Jiaozi)

Fish paste is very versatile. You can use it in many ways. Do find out on how to make your own fish paste, here. Below are some of my dishes with fish paste.

Fish Cake



Fish Paste Bencurd Rolls



Fish paste with mushroom

A lot of Nian gao and bored of having them fried ? How about using the nian gao as filling in pancake ? Goey inside while serving these pancake hot !

Nian gao pancake

I will away for Chinese New Year celebration in Peninsular Malaysia. Therefore I won't be blogging until I'm back. See you guys in weeks time. Here I like to take this opportunity to wish all a very

Prosperous Lunar New Year.

祝福大家龙年順利平安,恭喜发财！

Traditional Peanut Cookies

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This is the last cookies I baked as gift for friends and family. Another cookie dough just roll and bake. Even my 7 and 5 years old sons able to help! One shape the dough while the younger one glazing the cookies. They are very sweet ^_^ I wish they can help me every year while I prepare Chinese New Year cookies. I'm sure this will be part of their childhood memory too.

I grind my peanut. In order to ease my job I choose the one without shell. I fry them in wok at medium heat till slightly dark brown (make sure not too dark as it will taste bitter). Grind the toasted peanut with equal amount of flour (part of the all-purpose flour) in batches. This will help and ease to achieve superfine ground peanut. If you have time, choose the peanut with skin as it is more fragrant. Do refer to Wendy blog on how to prepare shelled peanut for traditional peanut cookies.

 
Reference from Cook.Bake.Love
Ingredients:
(A)
400g peanut (toast and grind together with flour till fine)
250g icing sugar
550g all-purpose flour
 
(B)
300ml peanut oil
 
(C)
1 egg yolk (for glazing)
 
Method:
1. Mix (A) till well combined.

2. Add in (B) slowly, mix till form dough.
*do not knead the dough. Kneading will make the cookie hard.

3. Roll the dough into a small ball and place on a lined baking tray.

 
4. Shape by pressing straw on top of ball (type of straw for bubble tea). Brush the surface with egg yolk.

 
5. Bake in preheated oven at 170C for 15 minutes. Transfer to wire rack for cooling. Keep in airtight container after cool down completely.
 

German Cookies

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German cookies are very popular. It is famous with the “melt-in-the mouth” texture. I would say another type of cookies have the similar texture like kuih bangkit. Since I have no time to bake the traditional type of kuih bangkit, this is my choice. I did bake some for my mum to bring home as Chinese New Year cookies. Hope my father, sisters and brothers will like it as much as I do ^-^

Adapted from Cook.Bake.Love
Ingredients:

(A)

125g butter, soften at room temperature (I used salted butter)
40g icing sugar

(B)

125g potato starch (马铃薯粉/上等生粉/风车粉/太白粉)
80g cake flour (can be replaced by plain flour)
 

Method:
1. Beat butter and icing sugar till light and fluffy. Sift in potato starch and flour, mix to form  soft dough.

2. Roll into small ball, arrange on lined baking pan and press lightly with a fork.

*To prevent cookie dough from sticking on fork, dip the fork in water before each use.

3. Bake in preheated oven at 170C for 15 minutes. (do not bake till cookies turn brown).
* Actually I suppose to bake at 150C for 20 minutes instead of 170C (shorten the baking time :P). Therefore some of my cookies a bit light brown.





Crispy Chocolate Chip Cookies

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This year, I keep my cookies simple. Can’t effort to bake “fancy” cookies like last year… Well this chocolate chip cookies definitely easy! Just drop the cookie dough and bake ^-^

For those who looking for crispy cookies, this is the one. Once cool it harden and crunchy when bite. My kids like it very much.
 

Adapted and slightly modified from Wendy
Ingredients：yield about 145 pieces
(A)
250g unsalted butter (soften at room temp)
100g white sugar
100g brown sugar
 

(B)
2 tsp vanilla extract
2 eggs (room temp, lightly beaten with VE)

(C)
500g all-purpose flour
2 tsp baking powder
Pinch of salt
*sift and set aside

 
(D)
200g (or more) semi-sweet chocolate chips
 
 

Method:

1. Cream (A) until the mixture turns pale and fluffy.

2. Add egg mixture gradually, mix well after each addition.

3. Add in (C) in 2 batches and beat at low speed till just incorporated.Fold in (D) with a spatula.

4. Drop a teaspoon of the cookie dough onto lined baking tray (use 2 small spoons, one for scooping and another one for ‘pushing’). Leave some space between the cookies to allow spreading.

5. Bake in preheated oven at 180C for about 15 minutes.

6. Transfer to a wire rack to cool completely before keep in airtight container.



Japanese Cotton Cheesecake

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This Japanese cotton cheesecake definitely not my 1st try. In order to get it right I have attempts many times. How many? Well lost count :D I'm sure quite numbers of baker experience failure when baking Japanese cotton cheesecake. The ingredients and methods are very simple but yet hard to bake a pretty looking cheesecake. After all those failure I manage to get my very 1st successful Japanese cheesecake.
 
This year I bake this cheesecake as part of my Chinese New Year gifts. With my mum help on taking care my baby girl I manage to bake cheesecake and cookies! Thank you mum! Without your help I really can't get my Chinese New Year bakes done in time.



They are a lot of successful Japanese cotton cheesecake baker. With their generous sharing I able to share mine cheesecake now. Below are some of the useful links for your reference.

1. Carol

2. Christine's recipe

3. Forbidden Garden (with video)

4. Table for 2 or more...(Wendy)

Special thanks to j3sskitch3n on her advice while I encounter problem with my cheesecake. Thank you Jess!

Adapted and slightly modified from Wendy

Ingredients:

(A)

125g cream cheese

90ml milk

15g butter

 

(B)

30g flour

24g corn flour

3 egg yolks

(C)

3 egg whites

1 tsp lime juice

75g sugar

Method:
1. Place cream cheese, milk and butter in a bowl. Cook with double boiler method until thick and smooth. Set aside.

2. After the cheese mixture turned warm, mix in both flours. Stir with a whisk until smooth.

3. Add egg yolks into the cheese mixture and stir until well combined.

4. In another clean bowl, beat egg whites until frothy. Put in lime juice and add in sugar gradually, beat until soft peaks.

* Do refer to Forbidden garden (video attached) 

5. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of egg whites. Lastly the rest of egg whites. Make sure all the egg whites is well combined with the cheese mixture.

6. Pour batter into a lined pan. I used regular 8” round pan with lined base and sides.

*If you are using springform pan, do refer Wendy blog on how to prepare the springform for water bath.

7. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 180C for 15 minutes. Then turn down to 120C and further bake for 40 minutes.

*I follow Carol oven temperature. Do adjust according to your oven.

8. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot.

* Don't worry of handling soft cotton cheesecake. If the cheesecake is well cooked you won't have the problem of removing the cake. It is not fragile that you think :)

9. Once cool, keep the cake in fridge to chill before serving.

I’m sure everyone is busy with Chinese New Year bakes :) For the coming posts I will share on cookies! Hope I manage to get all posted before I travel back to Peninsular Malaysia for Chinese New Year celebration. Happy Baking!

Perfect Fudge Brownies

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This recipe is using ice bath. It involves baking the brownies at a high temperature then dunking the pan in an ice bath, which stop the cooking from the outside in. This method able to create smooth and creamy in the center, crisp on the top and firm at the bottom.

I baked in 8" square pan. I found the batter is too little for my pan. I baked for 20 minutes as recommended. My brownies seems cooked through instead of “smooth and creamy” in the center. If happened to bake again I will shorten the baking time to 15 minutes.

 

Adapted from Baking Bites, New Classic Brownies
Ingredients:

(A)

8 tbsp unsalted butter (1/2 cup)
4 oz unsweetened chocolate (I used semi-sweet chocolate)

(B)
1 1/4 cups sugar (I reduced to 50g)
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup all-purpose flour
2/3 cup walnuts or pecans (I omit)
 

Method:

1. Melt the butter and the chocolate together in a bowl via double boiler method, stirring often until smooth.

2. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.

3. Scrape batter into prepared pan and bake at 200C for 20 minutes.

4. Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep. When the brownies are done – and they will look a bit dry on top – take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.

I'm submitting this for Bake Along No. 16 : Theme - Brownies.  Do bake and share your brownies recipe too.



Chocolate Rolled Oatmeal Cookies

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It is hard to get children eat oatmeal. However by adding inside the cookies they won't even know! This is a simple and yet delicious and healthy cookies. You can chilled the dough and bake whenever when you are free.

Inspired by Little cookies earn big$ recipe book
Ingredients:
(A)
125g margarine/ butter
60g icing sugar

1 egg


(B)
100g flour
20g cocoa powder
1/4 tsp baking powder
* Sift and set aside
120g rolled oat (grind into powder)


Methods:
1. Cream margarine and sugar till creamy. Add in the egg and cream lightly till smooth.

2. Add in sifted flour from (B) and ground rolled oatmeal. Mix till well combine.

3. Divide the dough into two portions. Wrap with cling film separately. Shape according to your preference (round or square, big or small).
* I have the difficulty to shape into round shape :D



4. Keep the shaped dough in fridge and chill until firm. (I chill about 3 hours)

5. Remove from fridge. Transfer to working surface. With a sharp knife, cut the dough into slices (about 2mm thick). Arrange slices on lined baking trays.



6. Bake in preheated oven at 170C for 10-12 minutes.


7. Transfer to cool on wire rack. Store in air tight container.

Crispy Skin Roasted Duck

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Lately I'm busy with house cleaning and son's preparation to school. My mum is here and she will stay with us about a week. I'm sure will cook and bake something she like. 
 
My elder son is going to primary 1, Chinese school. I'm worry about his adaption to his new school. He hardly talks mandarin although we as parent communicate in mandarin. Worry about his ability to listen and read his text book. Planning to send him for tuition after Chinese New Year. I hope he able to catch up.
 

Well enough story of mine let's move to today recipe. 2012 1st post...crispy skin roasted duck :) I bake this yesterday! Still have another half in my fridge. My family especially my sons enjoy it very much! They told me taste just like the one having in restaurant :D Here I like to thanks My Little Space and My Kitchen Snippets for the recipe and idea of preparing this dish. I definitely will bake again.

Adapted and slightly modified from My Little Space and My Kitchen Snippets

Ingredients :

1 whole duck (about 2kg)
3 cups water
2 tbsp maltose
1 tbsp vinegar

~Seasoning
3 tbsp fermented soybean paste
1/2 tsp chinese 5 spice
1 tsp salt
1 tsp pepper

3 pieces shallot (without skin)

3 cloves garlic (with skin)

Method :

1. Combine water, maltose & vinegar in a wok/a large pot and bring it to boil.

2. Pad the duck dry. Bath the duck with the boiling mixture for several times.

3. Place the duck as shown and sun dry for 2 hours.

4. Bath the duck for 2nd time, sun dry again for another 2-3 hours or till a dried & hard skin is formed.

5. Combine all the seasonings (except shallot and garlic) and mix well. Spread the seasoning around the inner part. Lastly put in the shallots and garlics. Do not rub mixture over the outer skin!

6. Bake in preheated oven 190C for about an hour or until the skin is brown & crispy. (I bake mine about 1 hour 15 minutes).

Hope your all enjoy my crispy skin roasted duck.

Wishing all

Happy New Year!

Happy cooking and baking in year 2012!