Egg Tarts

This egg tart recipe has been kept with me since my daughter was in her kindergarten stage. I learnt from a very good teacher and remember bringing my little girl along and it's such a lovely recipe.



Ingredients:

Pate Sucree:

125 gm. Butter - chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence

Egg Custard:

280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence

Method:

(1) For pate sucree: beat butter and icing sugar till wellmixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essece.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

Note:
Half baked should be around 10 mins at 175C. I didn't put the timing cos everybody's oven is different. Judge yourself and see that it's like puff up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.
Enjoy!
rgds.

Strawberry Sweety

Ingredients for sponge cake:

6 eggs
120 gm. castor sugar
140 gm. cake flour
1 tsp. vanilla essence
80 gm. melted butter

Filling:

120 gm. whipped Fresh Cream
100 gm. strawberry filling

Method:

(1) Whisk eggs and sugar till thick and fluffy.
(2) Sieve in cake four and vanilla essence and fold lightly.
(3) Pour in melted butter and fold lightly taking care not to deflate the eggs.
(4) Pour into a square tray 15" x 15" and bake at 175C for about 10 - 12 Mins. or till cooked. Remove from oven and turn onto a wire rack and let it cool.
(5) Cut the sponge cake into 3 pieces.
(6) Spread a little fresh cream on top then spread with some strawberry filling. Repeat till finish but the top, just spread with fresh cream. Cut into small squares.
(7) Put some strawberry filling into a piping bag and pipe some jam on top and decorate as desired.

Brandy chocolate cupcake with chocolate mirror icing

Apologise for the typo error which I posted yesterday. Omitted some ingredients and now I've checked and here it is:



Ingredients:

130 gm. Butter - diced
120 gm. castor sugar
120 gm. Self-raising flour
10 gm. cocoa powder
3 Eggs (Large )
1 Tbsp. Milk
30 gm. walnuts - crushed finely
1 Tbsp. Brandy
2 Tbsp. fresh orange juice
1/2 tsp. Vanilla essence
a pinch of salt

Chocolate Mirror Icing:

60 gm. sugar
20 gm. cocoa powder - sifted
80 gm. liquid glucose or corn syrup
2 Tbsp. Water
50 gm. chopped chocolate
50 gm. butter
1/2 tsp. vanilla essence
a pinch of salt

Method:

(1) Sift the self raising flour, salt and cocoa powder together.
(2) Beat butter and sugar until creamy. Add in vanilla essence.
(3) Add in eggs one at a time till well mixed. Add in orange juice.
(4) Fold in sifted flour, milk and brandy.
(5) Mix in chopped walnuts.
(6) Spoon into muffin pans lined with paper cups.
(7) Bake at 175C for 20 mins. or until skewer inserted into the centre of cup cakes comes out clean.
(8) Remove from oven and leave it to cool.

Chocolate mirror icing:

(1) Place sugar, cocoa powder , glucose and water in a non-stick pot and cook over low heat, stirring continously to prevent burning.
(2) Remove from heat, add in melted chocolate and stir till smooth.
(3) Stir in butter, essence and salt and continue to stir until smooth.
(4) Pour the mirror icing immediately as it will set because of the glucose.
(5) Decorate with roasted almond flakes and cherries.

Teochew Style Mooncake

This recipe yields about 13 nos. of Teochew style mooncakes

Ingredients for water pastry:

200 gm. Plain flour
100 gm. shortening
100 ml. water

Ingredients for Oil Pastry:

200 gm. Plain flour
130 gm. shortening

Ingredients for Fillings:

60 gm. Candied mandarin orange - Kat Peng
70 gm. Mui Choy (washed, shredded and pan fried till frangrant)
60 gm. candied melon - chopped
50 gm. sesame seeds (toasted)
1/2 tsp. salt
1/4 tsp. pepper
600 gm. Lotus paste

Method:

(1) Mix water pastry ingredients together and let it rest for 10 mins. then weigh into 30 gms. each
(2) Mix the oil pastry ingredients together and divide into small portions of about 25 gm. each.
(3) Mix all the filling ingredients together and divide into about 70 gm. portions.
(4) Wrap oil pastry in water pastry and then roll flat and roll into a swiss roll. Repeat this process again.
(5) Roll into a round shape and wrap fillings inside. Seal tightly.
(6) Use a chop to mark a red marking on top of mooncake.
(7) Bake in oven at 180C for about 20 - 25 mins.

Taiwanese Mooncake

This recipe is adapted from Phoon Huat's demo class.



Ingredients for Water Dough:

150 gm. Plain flour
10 gm. Icing sugar
60 gm. shortening
60 ml. Water

Oily Dough:

95 gm. Plain flour
50 gm. shortening

Method:

(1) Water dough: Mix plain flour, icing sugar, shortening and water into a dough and let it rest for 15 mins. Divide into 8 pcs.
(2) Oily dough: Mix the plain flour and shortening into a paste and divide into 8 pcs.
(3) Flatten water dough and wrap with oily dough. Roll into a long shape and roll up like a swiss roll.
(4) Flatten again into long shape and do a 3-fold method.
(5) Roll into a round shape and wrap up with the prepared fillings.
(6) Bake at 180C for about 20 to 25 mins.
Fillings:

320 gm. Green Tea or Pandan lotus paste
60 gm. Melon seeds - roasted

Chicken lotus paste filling:

130 gm. lotus paste
25 gm. chicken floss
25 gm. sesame seeds
25 gm. Almond nibs (roasted)

(1) Mix the lotus paste and melon seeds and divide into 45 gm. each.
(2) Flatten slightly and wrap with 25 gm. of chicken floss lotus filling.
(3) Roll into round balls and ready to use.

Japanese Moon cake

This recipe is adapted from Phoon Huat's demo class.



Ingredients for Dough:

175 gm. Plain flour
1/4 tsp. Bicarbonate of Soda
1/4 tsp. Salt
50 gm. egg
40 ml. fresh milk
25 gm. gm. Butter
45 gm. Shortening
40 gm. castor sugar
Some Japanese Bread Crumbs (For coating)

Filling:

600 gm. Green tea lotus paste
10 gm. seaweed
100 gm. Almond flakes

Mix all the ingredients for fillings together.
Divide and weigh into round balls.

Method:

(1) Mix all the ingredients for dough together except bread crumbs.
(2) Rest dough for about 20 mins.
(3) Divide the dough into small portions.
(4) Flatten the dough and wrap with fillings.
(5) Egg wash and coat with breadcrumbs.
(6) Bake at 175C for about 20 - 25 mins.

Snow skin Pure Durian Paste Moon Cake

Durian Paste Ingredients:

1000 gm. Mashed Durian Flesh
80 gm. Sugar
30 gm. Santan powder
1/2 tsp. Durian paste
2 Tbsp. Fried Glutinous Rice flour - Kuo fen
1 Tbsp. Maltose
30 gm. Oil
20 gm. Teng Mien Flour (Wheat Starch)
a few drop of yellow colouring

Method:

(1) Fry durian flesh till dry then add in sugar and santan powder and continue frying till dry.
(2) Add in maltose, essence and colouring and mix well.
(3) Finally, add in oil, fried glutinous rice flour and fry till thick.
(4) Leave aside to cool thoroughly before using.

Ingredients for Snow Skin ingredients:

150 gm. Hong Kong Fried Glutinous rice flour
200 gm. icing sugar
180 ml. cold water
40 gm. santan powder
1/4 tsp. durian paste
20 gm. shortening - Crisco
a few drops of yellow colouring

Method:

(1) Mix H.K. fried glutinous rice flour, icing sugar, santan powder and crisco shortening together.
(2) Add in cold water, essence and colouring. Mix till it becomes a dough. Leave aside to rest for 10 mins.
(3) Divide durian paste to small portions and roll into round balls.
(4) Wrap durian paste with snow skin and press into mooncake mould and then knock out.
(5) Keep in the fridge until cold and set.
(6) Slice and serve.

Bird's Nest Custard Filling Snow skin mooncake

Ingredients for snow skin:

130 gm. Kao fen - Fried glutinous rice flour
20 gm. Tang mien flour (Wheat starch)
200 gm. icing sugar
40 gm. Crisco shortening
40 gm. coconut powder
180 gm. cold water

Bottles bird's nests - drain away water and use the bird's nest (optional)

Custard Filling:

5 nos. eggs
160 gm. sugar
120 gm. butter
50 gm. plain flour
40 gm. cornflour
50 gm. milk powder
50 gm. custard powder
70 gm. Condensed milk
150 gm. Evaporated milk or coconut milk
Few drops of vanilla essence

Method:

(1) For skin: Mix kao fen, wheat starch, icing sugar, coconut powder and shortening till well mixed.
(2) Pour in cold water and mix into a dough. Set aside to rest.
(3) For filling: Mix well sugar with butter and then add in eggs one at a time until well mixed.
(4) Add in the rest of the ingredients and mix till well combined and smooth.
(5) Pour mixtur into a non-stick pot and cook till slightly thickens, pour into a mixing bowl and steam for 25 to 30 mins. till set.
(6) After steaming, stir the mixture into a smooth paste and let it cool.
(7) Weigh the custard according to your mould, 30 gm. filling wrap in 1 tsp Bird's Nests. Make into round balls and set aside.
(8) Weigh skin dough about 28 gm. and then wrap with the custard filling. Press into small moulds and knock out the mooncakes.

Note: for dusting the moulds and hands, please steam some Hong Kong flour for about 10 mins or can sue any cake flour, leave it to cool and then sieve it.

Lemon Curd Cheese Tart

This is for Jo and Edith...who loves eating lemons. You should see their faces when they were eating this tart.



Tart Base:

300 gm. digestive biscits - blend
20 gm. cocoa powder (this is very subjective as cocoa powder has many qualities, if you find that the colour is not to your liking, add a little more)
150 gm. melted butter

Ingredients for fillings:

250 gm. cream cheese
100 gm. sugar
1 Tbsp. Plain flour
1 Egg
1 tbsp. lemon juice
1 Lemon zest - grated
80 gm. Yoghurt

Lemon Curd:

2 egg yolks
120 gm. sugar
80 gm. lemon juice
1 lemon zest - grated
1 Tbsp. Butter
1 Tbsp. Limocino liquer (optional)

Method:

(1) Mix all the biscuit base together and press into tart moulds. Put in the refrigerator to let it set. (Please use loose bottom tart moulds - removal base - for easy removal).
(2) For filling, beat cream cheese and sugar till creamy.
(3) Add in flour and egg and beat till creamy.
(4) Then put in lemon juice, lemon zest and yoghurt and mix till evenly combined.
(5) Pour the cheese mixture into the prepared tart mould.
(6) Bake in oven at 175C for about 20 minutes or until set. Set aside to cool.

For lemon curd:

(1) Mix all the ingredients together and then cook over a pot of simmering water (double-boiler) until it thickens and flowy. Do not overcook otherwise you can't pour on top of the set cheese tart.
(2) Pour on top of set cheese tart and serve chilled.

*This recipe is adapted from Alex Goh's book - Fantastic Cheesecake

Cherry & coconut snow skin mooncake

Ingredients for snow skin:

120 gm. Kao fen - fried glutinous rice flour
130 gm. icing sugar
75 gm. water
50 gm. boxed coconut milk
50 gm. shortening

Ingredients for filling:

200 gm. dessicated coconut
40 gm. butter - softened
30 gm. castor sugar
30 gm. icing sugar
100 ml. cold water
50 gm. kao fen - fried glutinous rice flour
50 gm. cherries - diced into small pieces

Method:

(1) For snow skin: Mix fried glutinous rice flour, icing sugar and shortening together.
(2) Pour in coconut milk and water and mix till a dough is formed. Do not overknead the dough. Leave aside for 15 mins.
(3) Mix all the ingredients together and then weigh and scale into small balls.
(4) Wrap fillings with snow skin and press into moulds and then knock it out.
(5) For storage, always keep the snow skin moon cake in the refrigerator, covered tightly.

Note: Weight of skin and fillings is according to the mould that you are using. For small mould like mine, I used 25 gm. fillings with about 25 gm. skin.

For dusting moulds and hands, please use some steamed Hong Kong flour.

Red dragonfruit agar agar mooncake

This is the chwee kueh mould for making the fillings.





This recipe yields 6 nos. of red dragonfruit agar agar mooncake

Ingredients for filling:

120 ml. Water
1 1/2 tsp. agar agar powder
50 gm. sugar
100 gm. blended dragonfruit flesh
100 gm. fresh milk
1 Tbsp. condense milk

Ingredients for Skin:

2 tsp. agar agar powder
500 ml. water
90 to 100 gm. sugar
100 ml. red dragon fruit puree

Method:

(1) Cook sugar, agar agar powder and water till agar agar dissolves.
(2) Add in dragon fruit puree and fresh milk.
(3) Pour into small chwee kueh mould. Let it set.
(4) Cook the agar powder, water and sugar until boiling point.
(5) Add in red dragon fruit puree.
(6) Pour some skin agar agar into the mooncake mould and when it's half set, put in the fillings and then pour the skin agar agar to fill up the mould.
(7) Let it set in the refrigerator and then release it.
(8) Serve chilled.

Walnut cheese cake

Ingredients for the base:

250 gm. digestive biscuits
120 gm. melted butter

Ingredients for cheese cake:

700 gm. cream cheese
150 gm. sugar
50 gm. maple syrup or honey
100 gm. chopped roasted walnuts
3 nos. medium size eggs

Method:

(1) Blend digestive biscuits until fine and mix with melted butter and press into a 9" round springfrom tin. Chill in the refrigerator to let the base harden.
(2) Beat cream cheese wtih sugar and maple syrup until creamy and smooth.
(3) Add in eggs and beat one at a time until well mixed.
(4) Pour in chopped walnuts and mix thoroughly.
(5) Pour into prepared tin with biscuit base.
(6) Bake (baine marie) for about 1 hour at 160C.
(7) Leave cheese cake in the oven for about 30 mins with the door closed.
(8) After 30 mins, open the oven door slightly ajar and let the cheese cake cool in the oven before putting in the fridge to let it set.
(9) Serve chilled.

Baked Layer Pastry Pumpkin & Sweet Potatoes Moon Cake

Ingredients for Water Pastry:

300 gm. Plain flour
100 gm. Shortening
20 gm. Castor sugar
150 ml. Water

Oily Dough:

250 gm. Plain flour
150 gm. Shortening
a few drops of yellow colouring

Fillings:

250 gm. Pumpkin Slices
250 gm. Sweet Potatoes - slice
20 gm. "Teng Mien" Flour (Wheat Starch)
20 gm. Santan Powder
20 gm. Fried Glutinous Rice flour (Kao Fen)
50 gm. Tapioca Flour
50 gm. cornoil
50 gm. sugar

Method :

For Fillings:

(1) Steam pumpkin and sweet potatoes slices for about 20 to 30 mins then mash it while still hot.
(2) Add in all the ingredients together except fried glutinous rice flour and then pour into a wok and fry till well blended. Add in fried glutinous rice flour and mix till well blended.
(3) Leave fillings to cool and roll into 16 small balls.

For Pastry:

(1) Water Dough: Mix plain flour and shortening together, stir in water and castor sugar and mix till it forms into a dough. Rest for 30 mins. then divide into 16 portions.
(2) For oil dough, mix all the ingredients together and divide into 16 portions.
(3) Wrap oil dough with water dough and roll into a round ball. Water dough is the outer skin.
(4) Roll each dough into a long rectangular shape and then roll up into a swiss roll.
(5) Roll the dough flat again and roll once more into a swiss roll.
(6) Roll into a round flat piece and wrap up with the pumpkin and sweet potato filling.
(7) Bake at 180C for about 25 to 30 mins.

Chendol Agar-agar Mooncake

Ingredients for filling

200 gm. chendol
360 ml. water
4 tsp. agar-agar powder
1 tsp. instant jelly powder
130 gm. sugar
250 gm. thick coconut milk

Ingredients for skin:

4 tsp. agar-agar powder
60 gm. gula melaka
60 gm. sugar
400 ml. water
250 gm. thick coconut milk

Method:

(1) For filling: Put all the ingredients together into a pot and bring to boil.
(2) Pour into small chwee kueh moulds and let it set.
(3) For skin, mix all the ingredients and put into a pot and bring to boil.
(4) Pour some skin into mould and let it half set.
(5) Put in fillings.
(6) Pour balance of skin mixture into the mould till the brim.
(7) Chill and set in the fridge before serving.

White snow skin mooncake

Ingredients for skin:

90 gm. Kou fen - fried glutinous rice flour
10 gm. tang mien flour - you can steam it if you want
30 gm. shortening
1 Tbsp. fresh milk
180 - 200 gm. water
100 gm. sugar

Fillings:

300 gm. Lotus paste
70 gm. melted chocolate
1 tsp. cocoa powder

Method:

(1) For skin: Boil water and sugar together till sugar dissolves. Cool in the fridge.
(2) Mix kao fen, tang mien flour and shortening together by the rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not overmix.
(3) Divide dough into small portions according to the size of your mould and then wrap up the lotus paste mixture. For lotus paste mixture, mix all together until evenly mixed.
(4) Press into a mooncake mould and then knock it out.
(5) Serve chilled.

Method:

Honey Dew Mousse cake

Ingredients for sponge:

4 nos. eggs
250 gm. optima flour
70 gm. water
1 tsp. ovalette
1 tsp. vanilla essence
70 gm. cornoil

Mousse:

330 gm. Honeydew flesh - blended into puree
2 Tbsp. Gelatine powder
5 Tbsp. Water
250 gm. Non dairy whipping cream
4 Tbsp. icing sugar

For decoration: 200 gm. Non-Dairy Whipping cream, some slice honeydew and some apricot gel for glazing

Method:

(1) Whisk eggs, optima flour, water and ovalette till thick and fluffy.
(2) Add in vanilla essence and cornoil and fold gently.
(3) Pour into a 9" round tin and bake at 175C for about 45 mins. or till cooked.
(4) Invert over a wire rack and leave cake to cool completely.
(5) Blend honeydew flesh finely.
(6) Mix gelatine powder and water and let it sit for 5 mins. to bloom. Then microwave or double boil till gelatine melts. Pour gelatine mixture into blended honeydew.
(7) Fold in whip cream cream.
(8) Slice cake into 3 layers.
(9) Place cake into a cake ring, then pour 1/2 portion of the mousse onto the cake.
(10) Top up with another layer of sponge cake and pour the other 1/2 mousse on top and cover with the last layer of sponge cake. Leave in the fridge to chill and set.
(11) Remove cake from cake ring and then spread whipped cream all over the cake and pipe some whip cream at the side.
(12) Decorate with some fresh sliced honeydew and glaze fruit with some apricot gel.

Note: Mix some apricot gel with water and slightly warm over stove till gel melts then brush over the fruits.

Rainbow Ice-cream Soda snow skin mooncake

Ingredients:

90 gm. fried glutinous rice flour (Kao fen)
10 gm. tang mien flour
30 gm. shortening
40 gm. icing sugar
200 gm. ice-cream soda or 7-up
little pandan, pink, lemon yellow colouring

Filling:

600 gm. lotus paste
30 gm. melon seeds

Method:

(1) Sift the glutinous rice flour and wheat starch into a mould.
(2) Add in icing sugar and shortening and mix till thoroughly mixed.
(3) Pour in ice-cream soda and mix into a soft pliable dough.
(4) Divide dough into 4 portions. Add colouring to each portion, leaving one portion white.
(5) Place each dough between plastic sheets and roll into a rectangular flat piece of the same size. Stack the dough on top of one another, then roll into a swiss roll.
(6) Cut into 6 equal pieces. Divide the lotus paste fillings into 6 portions.
(7) Roll the spiral part into a flat piece and wrap with lotus paste filling. Press into a mooncake mould then knock out.
(8) Chill before serving.

Pandan Angku Kueh

For filling:

220 gm. of split-skinned green beans (soaked for at least 4 hours then steam)
120 gm. sugar
100 gm. water
1/4 tsp. salt
50 gm. cooking oil
2 - 3 pcs of pandan leaves

Method:

(1) After soaking the beans for 4 hours, steam the beans for about 45 mins. till soft then blend it while hot till fine.
(2) Boil water, sugar , salt and pandan leaves in a wok till boiling point.
(3) Pour in blended beans and fry.
(4) Add in oil and fry till almost dry and well mixed.
(5) Remove from fire and set aside to cool.
(6) Divide into small portions according to your mould..about 20 gm.

Ingredients for skin:

200 gm. glutinous rice flour
75 ml. thick coconut milk (if you don't like coconut milk, substitute with evaporated milk)
75 ml. pandan juice (blend about 3 pcs of pandan leaves with water)
75 gm. water
25 gm. sugar
1/4 tsp. salt
a little green colouring (omit if your pandan juice is green enough)
2 Tbsp. oil

Banana leaves

Method:

(1) Sieve glutinous rice flour into a bowl.
(2) Boil coconut milk, pandan juice, water, sugar and salt till boiling then pour into the glutinous rice flour and mix it into a soft pliable dough.
(3) Divide dough into small portions of about 30 gm. each (depending on the size of your mould) and wrap with green bean paste.
(4) Press into angku kueh mould and then knock it out onto a piece of banana leaf.
(5) Steam over medium heat for 10 mins.
(6) Glaze hot angku kueh with some cooked oil.

Durian Swiss Roll

Ingredients for swiss roll:

4 eggs
80 gm. castor sugar
90 gm. cake flour
60 gm. melted butter or cornoil
5 gm. green tea powder (optional)
a drop of green colouring

Fillings:

120 gm. whipped fresh cream
100 gm. fresh durian (you can add in more if you like more duriany taste)
1/4 tsp. durian paste
1 1/2 tsp. gelatine powder + 40 gm. water (soak and let it bloom for 5 mins.)

Method:

(1) For swiss roll: Whisk eggs and sugar till fluffy.
(2) Sieve and green tea powder into the egg mixture and fold it gently with the melted butter. Add a drop of green colouring.
(3) Pour batter into a rectangular tray (10" x 14") and bake at 200C for about 10 mins.
(4) Take out from tin and leave to cool onto a wire rack.
(5) Microwave the gelatine mixture for 20 seconds.
(6) Add in the durian puree into the warm gelatine mixture and mix till well mixed.
(7) Fold in whipped cream and mix gently till evenly mixed.
(8) Spread cream onto swiss roll cake and then roll it up into a swiss roll.
(9) Chill in refrigerator before slicing.

Chocolate moon cake

Please note that I've added in some melted chocolate into the dough and a slight increase in the flour and I find it more yummy this way, so I edited it a little.



Ingredients for skin:

120 gm. cake flour
25 gm. Butter
50 gm. icing sugar
30 gm. melted chocolate
1 no. egg
15 gm. cocoa powder
1/4 tsp. vanilla essence
1/4 tsp. cinnamon powder
1 Tbsp. fresh milk
1/8 tsp. Bicarbonate of soda

1 Kg. of Lotus paste
60 gm. chocolate chips
60 gm. melon seeds - toasted
some salted egg yolks - knock the eggs, take the yolks, rub with some rice wine then bake for 5 mins.

Method:

(1) Mix butter, icing sugar till well mixed.
(2) Add in beaten egg , mix thoroughly then add in fresh milk and mix again.
(3) Add in vanilla essence and melted chocolate.
(4) Sift the flour , cocoa powder, bicarbonate of soda, cinnamon powder together and then add into the butter mixture and mix till it becomes a dough. If the mixture is too soft, put into the fridge to let it harden a little.
(5) For fillings, mix the lotus paste, chocolate chips and melon seeds together. Divide the fillings according to the size of your mould, e.g. about 120 gm.
(6) For skin, weigh about 40 gm. skin, wrap up the lotus paste filling , press into moon cake mould and then knock it out from the mould. Place onto baking tray.
(7) Bake at 180C for about 20 mins or till cooked.

Mango Swiss Roll

Ingredients for swiss roll:

4 large eggs or 5 medium size eggs
100 gm. caster sugar
120 gm. cake flour
1 tsp. mango essence
a few drops of yellow colouring
65 gm. cornoil or melted butter

Filling: 100 gm. fresh cream
1 mango - cut into cubes
some mango puree

method:

(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour, melted butter, mango essence and yellow colouring.
(3) Pour into a rectangular tray (10" x 14") and bake at 200C for 10 mins.
(4) Leave to cool on a wire rack.
(5) Turn cake over onto a piece of greaseproof paper, spread fresh cream on top and sprinkle mango cubes. Roll the swiss roll with the help of the greaseproof paper.
(6) Chill in the fridge before serving.
(7) Slice the cake, spread some mango puree on top and serve.

Mango Yoghurt Agar-agar Mooncake

Ingredients for filling:

150 gm. fresh milk or yoghurt
2 nos. egg yolk
20 gm. lemon juice
100 gm. Dairy fresh cream
100 gm. mango puree
200 gm. Water
3 tsp. agar-agar powder
100 gm. mango cubes
75 gm. castor sugar

Ingredients for the skin:

300 gm. fresh milk
900 gm. Water
120 gm. sugar
6 tsp. agar-agar powder

40 gm. custard powder
230 gm. yoghurt
230 gm. mango puree
A little of yellow colouring

Method:

(1) For fillings: Put water, agar-agar powder and sugar to boil until boiling point. Then lower heat. (you can also opt to off the fire)
(2) Mix the 2 egg yolks with fresh milk then add into (1). Pour into agar-agar mixture and stir.
(3) Add in lemon juice, mango puree and fresh cream and stir till well mixed. Off fire. Add in mango cubes.
(4) Pour mixture into chwee kueh tart mould and let it set.
(5) For skin: Cook water, sugar and agar agar powder till boiling point. Lower heat and add in fresh milk mixed with custard powder (stir first till smooth). Pour the custard mixture into the agar agar mixture and stir till smooth.
(6) Add in yoghurt, mango puree and a little yellow colouring.
(7) To assemble: pour in some skin agar agar into moon cake mould, let it half set, put in the filling then pour the balance skin mixture into the mould till full. Let it set.
(8) Chill in the fridge before serving.

Note: Agar-agar powder, use Rose Brand.

Lapis Monas

Ingredients:

23 egg yolks
3 egg white
450 gm. Butter
3 Tbsp. Condensed Milk
290 gm. castor sugar
190 gm. cake flour
100 gm. crystalised pineapples - chopped and soak for 30 mins
1 Tbsp. Ovalette
1 tsp. Pineapple essence
a little pink and yellow colouring

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(1) Cream butter and condensed milk till light and fluffy.
(2) Put all the eggs, sugar, ovalette and flour together and beat till thick and fluffy.
(3) Add in pineapple essence into egg mixture.
(4) Fold egg mixture into butter mixture and mix till well mixed.
(5) Preheat a greased and lined 10" x 7" tray.
(6) Bake the batter layer by layer, start with 2 layers of yellow, then sprinkle chopped pineapples, then another 2 layers of pink clour. Altogether there are 12 layers. Grill till batter finish.
(7) For the last layer, bake half cooked then turn to normal oven temperature of 175C and continue baking for another 15 mins. to make sure that the cake is cook.

Thousand Layer Flaky Yam Mooncake

Water dough:

200 gm. Plain flour
1/2 tsp. white vinegar
50 gm. shortening
30 gm. sugar
100 gm. water

Oil Dough:

180 gm. Plain flour
100 gm. shortening

Method:

(1) For water dough, mix all the ingredients together into a dough. Rest for 20 mins. Divide into 4 portions.
(2) For oil dough, mix all the ingredients. Divide into 4 portions.
(3 Take water dough and wrap up the oil dough.
(4) Roll into a long rectangle and roll up into a swiss roll shape. Roll out again and roll into a swiss roll again (altogether two times).
(5) Cut the roll into 4 pcs each. Roll out the cut dough , spiral side facing up and wrap up with yam filling.
(6) Deep fry in medium hot oil till golden brown.

Filling:

500 gm. Yam - steamed and mashed
160 gm. Sugar
80 gm. cooking oil
25 gm. wheat starch
5 shallots - slice

(1) Fry the shallots in oil till fragrant. Discard shallots.
(2) Add in mashed yam, wheat starch and sugar and fry till almost dry.
(3) Cool fillings before wrapping.
(4) Divide into 16 portions.

Chocolate Rice Kueh Bolu

This recipe is adapted from Anna Phua's book. Added a twist to it.

Ingredients:

320 gm. Beaten eggs
330 gm. sugar
225 gm. Plain
1/2 tsp. Vanilla essence
some chocolate rice

Method:

(1) Dry-fry flour over low heat till light. Leave to cool.
(2) Brush a copper mould with oil and heat in a preheated oven at 180C till hot.
(2) Beat eggs and sugar till thick and fluffy and then add in vanilla essence and mix till well mixed.
(3) Mix 35 gm of fried flour with 110 gm. of egg mixture. Sprinkle some chocolate rice over the batter and lightly spoon mixture into kueh bolu mould. Repeat till mixture finishes.
(4) Unmould kueh bolu and let it cool. Store in an airtight container.

Traditional Yeast Dough Cake

Ingredients for yeast dough:

50 gm. Plain flour
50 gm. Water
1/4 tsp. Instant Yeast

Mix together and rest for 1 1/2 hours.

Ingredients:

150 gm. castor sugar
20 gm. Honey
3 nos. Eggs
10 gm. ovalette
100 gm. Plain flour
1 tsp. Baking Powder
a few drops of Vanilla essence

Method:

(1) Mix all the yeast dough ingredients till well mixed and rest for 1 1/2 hours.
(2) Beat all the ingredients until thick then add in the proved yeast dough and mix well.
(3) Pour into small moulds (brush shortening and dust with flour).
(4) Bake at 180C for about 15 - 20 mins. Take out, turn upside down and leave to cool.

Nutritious Cake

Ingredients:

40 gm. corn oil
60 ml. fresh milk
100 gm. Hong Kong flour
40 gm. egg white
200 gm. egg white
75 gm. sugar
1 Tbsp. Wolfberries (Kei Chee)
12 nos. red dates - pitted and finely chopped
1 Tbsp. Faxseeds
1 Tbsp. Pumpkin seeds
1 Tbsp. Sunflower seeds
1 Tbsp. cooking oats

Method:

(1) Soak red dates and wolfberries in water for about 5 mins and drain.
(2) Heat corn oil and milk in a pan. Do not come to boiling point. Slightly more than warm will do.
(3) Add in flour and the 40 gm. egg white and stir until smooth.
(4) Add in red dates, wolfberries, falxseeds, sunflower seeds , pumpkins and oats. Mix into a smooth batter.
(5) Whisk egg whites and sugar until soft peaks and fold into the flour mixture and fold gently.
(6) Pour into a greased 7" sq. tin lined with baking paper.
(7) Bake at 180C for about 30 to 40 mins or until cooked.

Chocolate Cheesecake with Blueberries

Ingredients for the base:

250 gm. Digestive biscuits - blend into powder form
120 gm. melted butter

Mix the blended biscuits with melted butter and press into a 9" springform tin and chill in the refrigerator till set.

Ingredients for Fillings:

500 gm. Cream Cheese
180 gm. Sugar
150 gm. white chocolate - melted
5 eggs - 60 to 65 gm. eggs
180 gm. Sour Cream
1 Tbsp. Lemon Juice
1 Lemon zest - chopped
100 gm. Dairy whip cream
100 gm. Fresh Blueberries

Method:

(1) Cream cream cheese with sugar until craemy.
(2) Add in melted white chocolate and mix till well blended.
(3) Add in eggs one at a time and cream till well mixed.
(4) Add in sour cream, lemon juice and lemon zest.
(5) Pour in whip cream and mix till well blended.
(6) Lay fresh blueberries into the chilled biscuit base.
(7) Pour batter into the chilled biscuit base and bake in water bath at 160C for about 70 mins. or until set.
(8) Turn off the oven and keep the cheese cake in the oven for about 30 mins. then leave the cake inthe oven with door slightly ajar for another 30 mins.
(9) Remove cake fromoven and let it cool down before rerigerating for at least 4 to 5 hours.
(10) Release cake from tin and decorate with grated white chocolate curls.

Top Hat Cookies

Ingredients:

50 gm. Margarine
180 gm. Plain flour
1 1/2 small eggs - beaten lightly
80 gm. sugar
1/2 tsp. Bicarbonate of Soda
A little Almond Essence
Some egg white for glazing
Red and Green colouring

Method:

(1) Cream margarine and sugar till creamy.
(2) Add in eggs a little at a time (leave some in case dough is too soft).
(3) Add in almond essence and beat till well mixed.
(4) Pour in plain flour and bicarbonate of soda.
(5) Roll small balls of about 10 gm. for the base and about 3 gm. for the top. Stick with some egg glaze.
(6) Pinch some dough and colour it red and another colour it green.
(7 Take a little bit of red and roll into long strip and circle it around the top and use the green dough to make into ribbons.
(8) Bake cookies at 170C for about 20 mins or till golden brown.

Strawberry Milk Pudding

I have the kind permission of our fellow member from KC to post this lovely jelly into my blog. I would like to thank YAHA for being so kind and so generous with this recipe.




Strawberry Topping

150g Strawberry - cut into small cubes
2 tsp Corn Flour
2 Tbsp Water
35g Sugar
2 Tbsp Lemon Vinegar or Lemon Juice *

Method
1.Cook strawberry, corn flour, water and sugar together and stir continiuously till mixture thicken.
2. Leave it to cool.

* I don't add the Vinegar or Lemon Juice as I find that the strawberry is sour enough.


Milky Pudding
2 tsp (8g) Pearl Jelly Powder
30g Sugar
500ml Fresh Milk
200ml Fresh Cream

Method
1. Mix the Pearl Jelly Powder with sugar and set it aside.
2. Boil fresh milk and fresh cream till about 90C and add in (1) above. *
3. Stir mixture till it boils and off fire.
4. Pour mixture into mould and leave it to set.
5. When mixture set, scoope some of the strawberry topping over the milky pudding and leave them in the fridge before serving. This will ensure both is cold before eating them.

*Tips* Boils both fresh milk & fresh cream at high heat till you can see the steam coming off, but not to boiling point. Use a hand whisk as you add in the jelly powder/sugar mixture. Once jelly powder/sugar mixture is all in, switch to low heat and use wooden spoon to stir till it boils. You can't use hand whisk to stir all the time as it will have lots of bubbles because of the fresh cream.

** Pearl Jelly Powder can be obtained from Anna's Culinary at Sims Lane. Near the Aljunied MRT. The shop is behind the Shell Petrol station along Aljunied Road and next to Phoon Huat.
The texture of this pudding is quite like our local bean curd (tau huay). If you can't get hold of Pearl Jelly Powder, you can subsitute with Gelatine, probably have to reduce the gelatine to get a softer texture. Personally, I have not use gelatine as a subsitute.

From my experience, and if you like more strawberry, I would like to recommend to double the strawberry topping for each portion of the milky pudding.