YAM HUAT KUEH

Yeast Dough:

2 tsp Instant Yeast
150 gm. coconut water or water (the coconut water is inside the coconut itself)
50 gm. Plain flour

Mix the instant yeast with the coconut water and let it stand for 5 mins. Mix in the plain flour and stir till smooth. Rest for 30 mins.

Batter:

500 gm. Yam or Orange colour sweet potatoes (steamed and mashed)
400 gm. Self Raising flour
150 gm. Thick coconut milk
375 gm. sugar (200 gm boil with coconut milk and 175 whisk with eggs)
2 nos. eggs
1/4 tsp. Vanillin
1 tsp. Yam paste or a drop of purple colouring (for orange sweet potatoes, no colouring or essence is required as they have a nice orangy - natural colour)

Method:

(1) Boil the thick coconut milk and sugar until just boil. Warm will do, just to dissolve the sugar. Let it cool completely.

(2) Mix the boiled coconut milk with mashed yam or sweet potatoes and the whisked eggs. Sieve it. It will be thick but press through the sieve.

(3) Add in flour and stir till well mixed.

(4) Add in the fermented yeast dough and stir till well mixed.

(5) Rest batter for 2 to 3 hours covered with a wet cloth.

(6) Prepared small moulds with paper cups. Scoop in the batter till almost to the rim. To make the yam huat kueh split open, dip your spatula into a small bowl of cornoil and then make a cross on top.

(7) Steam for about 15 mins till cooked.

I get very excited when I make huat kueh or fatt kou in cantonese. The most excited part is when you open up the steamer's cover and you'll have a lot of exclamation!! It could mean 2 things - the fatt kou opens up and smile at you or it turns grumpy and never smile at all. Have fun and don't forget to post pics after doing it...

Spicy Chicken Floss Buns

Ingredients:

350 gm. Bread Flour
50 gm. Beaten egg
155 gm. cold water
70 gm. castor sugar
8 gm. Instant Yeast
3 gm. salt
1 tsp. Bread improver
60 gm. Margarine

1/2 beaten egg for glazing
Some slice cheese for decoration on top

Fillings: Mix them all together.

120 gm. Spicy chicken floss
50 gm. mayonnaise
1 Tbsp. condense milk or sugar
50 gm. soft butter

Method for Bread:

(1) Put the bread flour, instant yeast, sugar, salt and bread improver into a mixing bowl and let it mix for about 1 min.

(2) Pour in cold water and beaten egg gradually and beat for about 10 mins.

(3) Add in margarine and beat for another 5 mins. until the dough is smooth.

(4) Rest the dough for 45 mins. covered.

(5) Weigh and scale the dough into 60 gm. each and then let it rest for 10 mins.

(6) Roll out the dough and wrap up with the fillings. Lay onto baking trays and let it rest for another 45 mins.

(7) Pre-heat your oven to 190C and then glaze your buns with beaten egg and put a small piece of slice cheddar cheese on top.

(8) Bake your buns for about 10 - 12 mins.

(9) As soon as the buns are baked, remove them onto a wire rack to prevent the buns from getting soggy.

PRESSED COOKIES SHORTBREAD

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Ingredients:

120 gm. Plain flour
60 gm. Rice flour
60 gm. castor sugar
120 gm. SCS Butter
1 tsp. Almond Essence
1 Tbsp. fine sugar - for sprinkling

Method:

Mix all the ingredients together. Do not overwork your dough. Knead lightly only and the lesser you knead, the flakier the shortbread becomes. Make into small balls and press with a cookie stamp. Sprinkle some fine sugar on top.

Bake at 160C for about 15 mins. Cookies should be pale colour after baking.

Note: If you do not like the almond essenc, substitute with lemon paste or vanilla essence.

Rope Chocolate Bread

Ingredients for Chocolate Bread:

150 gm. Bread flour (High Protein Flour)
1/2 tsp. Bread Improver
5 gm. Bread Softener
10 gm. Milk Powder
3 gm. Instant Yeast
30 gm. castor sugar
1/4 tsp. Chocolate emulco
10 gm. Margarine
10 gm. Shortening
1/2 no. egg
25 ml. UHT milk
45 ml. water
10 gm. cocoa powder

Ingredients for White Bread:

150 gm. Bread flour
1/2 tsp. Bread Improver
5 gm. Bread Softener
10 gm. milk powder
3 gm. Instant yeast
30 gm. Castor sugar
10 gm. Margarine
10 gm. Shortening
1/2 no. egg
25 ml. milk
45 ml. water

Method:

The chocolate and white bread has the same method:

(1) Mix the bread flour, improver, softener, milk powder, instant yeast and cocoa powder together.

(2) Stir water, milk and castor sugar together.

(3) Mix (1) the flour mixture for about 1 min. Then pour in no. (2) - liquid gradually into the beating flour mixture . Beat for 10 mins then add in the margarine and shortening and beat for another 5 mins. Beat until a soft dough forms and rest for 30 mins.

(4) Roll the dough into long ropes and then twist both ropes together into a twisted rope. Coil together into a circle and place onto a tray.

(5) Let it rest for 45 mins until double size.

(6) Glaze with beaten egg and bake at 180C for 15 - 20 mins.

Note: This recipe yields 1 big loaf but if you prefer, you can divide into 6 portions and make into small twisted rope buns.

FLY AFRICAN

I learnt this cake about 25 years ago from one of my neighbours who is a malay woman. Till today I still make this cake and everytime when I bake it, memories of this lady will creep into my mind.







Ingredients:

10 egg white (about 360 gm.) - cold
2 egg yolks
220 gm. castor sugar
250 gm. Hong Kong flour/Superfine Flour (Softasilk flour is the best for this cake)
1/2 tsp. baking powder
1 Tbsp. Ovalette (emulsifier)
1 Tbsp. Condense milk
7 ozs. melted butter (about 210 - 220 gm. melted butter)
1 tsp. Butter Oil
15 gm. cocoa powder + 1 tsp. of Instant coffee powder
1 - 2 tsp. of chocolate emulco (colur depends on your cocoa powder)
150 gm. chopped walnuts

Method:

(1) Beat egg white, egg yolk, sugar, flour, ovalette and baking powder together at
high speed until it's fluffy and almost double in volume.

(2) Pour in condense milk , mix for awhile and then pour in the melted butter. Do
not beat too long, just let it mix till even and then stop the machine.

(3) Prepare a 10" round baking tin, lined with greaseproof papaer.

(4) Divide the cake batter into 2 portions. Add cocoa powder and nescafe mixture
into one portion and if the colour is not dark enough, add in some chocolate
emulco. Add Butter oil into the other plain portion.

(5) Scoop the batter alternately into the prepared tin and sprinkle
chopped walnuts on every alternate layer. (Use a ladle to scoop the
batter).

(6) Sprinkle some chopped walnuts or slice amonds on top of the cake and bake at
180C for 60 mins.

(7) Cool on wire rack.

Pandan Muffins

Ingredients:

250 gm. Self-raising flour
1 tsp. Baking Powder
100 gm. Castor Sugar
1 1/2 large egg or 2 medium size eggs - lightly beaten
180 gm. Coconut milk or Evaporated Milk
80 gm. butter
5 blades of Pandan leaves - blend with milk
a drop of (pandan paste
Some macadamia nuts - cut into half for top
Method:

(1) Cream the butter and sugar together until creamy.
(2) Add in beaten egg gradually and then add in the pandan milk.
(3) Add in pandan paste.
(4) Sift the self raising flour and baking powder twice and then mix into the
butter mixture and stir gently. Do not overmix the batter, it should be lumpy.
(5) Pour batter into muffin cups and put about 4 pcs. of macadamia nuts on top.
(6) Bake at preheated oven at 200C for about 25 mins.

Steam Moist Chocolate cake

I've got the permission from my fellow forum member, Dralion to publish her recipe for this beautiful steam moist chocolate cake into my blog. I wish to thank her for being so kind to share such a lovely recipe with everyone of us. Thank you Dralion.




Steam moist chocolate cake

1 1/2 bar of butter (250 gm + 125 gm) OR Corn Oil **
2 cups of castor sugar
1 can of Evaporated Milk
4 Eggs,lightly beaten with a folk
2 cups of Plain flour ***
1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence

*** this recipe can be halve easily

Combine castor sugar,Evaporated milk,vanilla extract or essence and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted,off fire and
keep warm.
Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
Heat up the steamer.
Lined and greased a 9 inch baking pan or 2 9'inch sandwich pan.
Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan losely with a piece of aluminuim foil.
Steam over medium heat for 1 1/2 hour (45 mins for 1/2 recipe/ingredients).
Cold the cake in pan before turning out for further decoration.

Chocolate topping

1 can of Condence milk
1 tsp of Vanilla extract or 1 1/2 tsp Vanilla essence
1/2 cup Corn oil
1/3 cup Cocoa powder,sifted
1/8 tsp Salt

1. Combine the sifted cocoa powder,condence milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cold the chocolate topping a little before spreading on the cold cake.

Enjoy... Razz

NOTE :
** If using corn oil simply mix all ingredients up and stir till well blended.
*** With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not TAP or SHAKE the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup.

Strawberry chiffon cake

Ingredients:

4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco

150 gm. Fresh Strawberries - puree until fine
80 gm. cornoil
20 gm. Kirsch liquer

120 gm. Superfine flour
1 tsp. Baking powder

5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar

Method:

(1) Mix the egg yolks with sugar and stir until well mixed.

(2) Add in cornoil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.

(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.

(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.

(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.
« Last Edit: Jun 24, 2006, 6:50pm by yochan

CHOCOLATE MINT CAKE WITH FUDGE TOPPING

This is a very beautiful and delicious cake which I tried using "BLUE KEY" Self Raising flour recipe. It's a die die must try recipe.



Ingredients:

200 gm. Self raising flour
230 gm. Butter / margarine
220 gm. Castor sugar
230 gm. eggs
3 gm. Vanilla essence
30 gm. Cocoa powder
50 gm. Milk
a few drops of Green colouring
a few drops of peppermint Essence

Honey Chocolate Fudge:

150 gm. Cooking chocolate
90 gm. Fresh cream
30 gm. Butter
15 gm. Honey (2 Tbsp.)

1. Pre-heat oven to 180C.
2. Line a 20 cm. (8 ") round cake pan with greaseproof paper.
3. Cream the pre-sieved S.R. flour and butter / margarine into a smooth paste.
4. In a separate bowl, whisk the eggs and sugar until spongy. Add the sponge and vanilla essence gradually into the flour paste (No. 2) and beat till smooth.
5. Dive the cake batter into two. Add the cocoa powder and milk to one portion and blend till smooth. Add the green colouring and peppermint essence to the other portion.
6. Pour the two batters alternately into the lined 8" pan.
7. Bake for 45 to 50 mins.
8. Prepare honey chocolate fudge topping by mixing all the ingredients in a pan over boiling water (or use double boiler). Whisk the ingredients for 5 to 10 mins. until the fudge is smooth and glossy. The warm fudge can then be applied on the top and side of the cake.
« Last Edit: Jun 23, 2006, 10:10a

COKDAM COOKIES

Ingredients:

250 gm. Butter
350 gm. Top Flour - sifted
130 gm. Sugar powder or castor sugar

25 gm. Cocoa Powder
2 Tbsp. Nutella
120 gm. Hazelnut - chopped
50 gm. Cornflour - sieved

Some Almond nibs for the top

Method:

(1) Cream butter and sugar till creamy.
(2) Add in Nutella and cocoa powder and mix well.
(3) Add in chopped hazelnut.
(4) Add in Top flour and cornflour and mix till it becomes a dough.
(5) Roll the dough between 2 plastic sheets and then sprinkle some almond nib on
top. Then use the rolling pin to roll on top lightly , just to stick the almond
nibs onto the dough.
(6) Use a cookie cutter to cut out the cookies and lay onto a baking tray.
(7) Bake at 160C for about 15 mins.
(8) Cool cookies before storing into containers.

Sweet Potato Fatt Kou

Chocolate Cheese Cup cake

LAYERED CURRY PUFFS

This is my recipe for a simple puff pastry curry puff:

LAYERED CURRY PUFF

Ingredients for Pastry:

300 gm. Plain flour
120 gm. Margerine
175 gm. cold water
5 gm. salt
1 tsp. lime juice
25 gm. castor sugar

150 gm. Pastry margarine

Fillings ingredients:

300 gm. potatoes
300 gm. yellow sweet potatoes (you can use all potatoes if you like)
150 gm. chicken breastmeat - diced
1 1/2 Tbsp. meat curry powder
1 Tbsp. chopped garlic
2 Tbsp. Chopped shallots
3 stalks of lemon grass - bruised
50 gm. coconut milk

Seasoning: 2 tsp salt, 250 gm. water
1 tsp. sugar, 1 tsp. MSG

Method:

(1) Mix all the pastry ingredients together except the pastry margarine and let it rest in the refrigerator for 20 mins.

(2) Flatten dough and roll into a rectangular shape and wrap in the pastry
margarine, rest dough for 15 mins.

(3) Roll our dough and do 3-folds (single fold). Repeat twice and after every
rolling , rest the dough for 20 mins.

(4) For fillings:
Heat 500 gm. oil in the kwali, dee-fry the cube potatoes and sweet potatoes
until half-cooked.

(5) Heat another 3 tbsp. of oil, saute garlic, shallots, serai and curry powder
until fragrant. Add in chicken meat, potatoes and water, let it simmer in low
heat until cooked and thicken. Add in coconut milk and stir for a while. Let it cool.

(6) Roll out dough into 3mm. thick.

(7) Cut out dough with a round cutter of your preference.

(8) Wrap in curry fillings.

(9) Seal and pinch the edges to form a wave design. Use a fork to prick some holes
on top of the curry puffs.

(10) Brush with egg glaze and bake in oven at 190C for 25 - 30 mins. or until golden brown.

CHEESE BUNS

Hi, Everyone!! Most welcome to my blog.... This is my first posting and I'm very excited about it. Here it goes.....


CHEESE BUNS

Ingredients:

350 gm. Bread flour
10 gm. Instant Yeast
60 gm. caster sugar
1/8 tsp. salt
1 Tbsp. Condense milk
100 gm. cold milk
50 gm. cold water
1 egg
40 gm. Margarine

Filling:

250 gm. Cream Cheese
120 to 150 gm. icing sugar
1 tsp. Vanilla essence

Method:

(1) Combine flour, yeast, sugar, salt into a mixing bowl. Mix for about 1 min. then pour in the
milk, water and egg gradually.

(2) Beat with medium speed until smooth. Then add in margarine and continue beating until the dough turns smooth.

(3) Rest the dough for 45 mins.

(4) Scale and weigh the dough into 60 gm. each and then cover it. Rest for 10 mins.

(5) Roll out the dough and wrap the fillings and leave to rise on a baking tray for 45 mins.

(6) Brush the buns with egg and then bake at 190C for about 10 mins.

Fillings: Cream the cream cheese with icing sugar and vanilla essence until creamy. Put into fridge to set for awhile for easy wrapping. If you want the fillings to be less watery, cut down on the icing sugar.

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