It Is Not Difficult To Prepare This Mixed Vegetable Stew–Chap Chye (杂菜)

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INTRODUCTION

I have quite a number of savoury dishes recipe with me but not issue yet and I usually only issue savory dishes recipe on weekends or public holidays because it is a bit tedious to write the recipe especially the ingredients.

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I am sharing this childhood recipe of mine that my late father used to cook.  This is a mixed vegetable stew or Chap Chye. The name “chap chye” literally translated as “mixed vegetables”.

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When I was young, usually, after certain religious praying festival in the temple, my parents would brought back a packet containing 5-6 vegetarian cooking ingredients typically consist of glass noodles, bean curd sticks, black fungus ear, black mushrooms and lily buds. He then soaked all these ingredients in the water for a few hours and start either stir fried them or boiled them as soup dish with this. Therefore, this dish is never new to me and I can prepare the dish without referring to any recipe.. It is a dish that grows up with me.

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Having said that, when I searched for Chap Chye recipe in the internet,  I discovered that my way of cooking is very much similar to the recipe listed as “nonya chap chye”.  Both my parents were from China and being in Sarawak, they had very limited contact with the Peranakan community since in Sarawak, there are very few Peranakans.    Though this method of cooking is very similar to the Peranakan chap chye, I will not list this recipe as a Nonya dish as we do not eat this dish with belachan like the Peranakans.

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It is also rather different from the Cantonese style of chap chye which have added many other ingredients other than the common one mentioned in this recipe. Be it Cantonese style or Nonya style, I honestly believed that the dish originates from the traditional Chinese infamous vegetarian dish – 18 Arahat Vegetarian or 18 罗汉斋。

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I am sharing two versions of chap chye recipe, the non-vegetarian version and the vegetarian version. For the illustration, i have used the non vegetarian version which include meat and garlics. As this is a very flexible dish, all ingredient’s quantities listed here are for reference. A bit more or less is acceptable.

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WHAT IS REQUIRED

Servings: 5-6 adult servings

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  • 50 grams of glass noodles, soaked until soft
  • 40 grams of dried lily buds, soaked until soft and tied into knots
  • 40 grams of black fungus , soaked until expand
  • 20 medium sized dried winter mushrooms, soaked until expand
  • 80 grams of bean curd stick, soaked until soft, cut into big chunks
  • 300 grams of cabbage, cleaned and cut into big pieces
  • 3 cm of ginger cut into slices
  • 3 pieces of fermented bean curd
  • 8 pieces of dried bean curd, tau pok – cut into big pieces
  • 2 tablespoons of fermented soya beans
  • 3 tablespoons of cooking oil.

For vegetarian version, please exclude this (optional)

  • 5 cloves of garlic, slice into big pieces
  • 5 shallots, slice into big pieces
  • 300 grams of chicken or pork belly, cut into big pieces

* All quantities here are listed for reference, feel free to adjust to suit your taste bud.

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STEPS OF PREPARATION

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  • In a frying pan, sauté the shallots ginger and garlics until fragrant and almost golden brown. Add the fermented bean curd and fermented soya beans. Stir fry for 1 minute and add ingredients in this manner: meat, mushrooms, black fungus ear and lily buds. Stir fry for 3-4 minutes, Add some water just enough to cover the ingredients, bring to boil and let it simmer for 2-3 minutes.

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  • Add the cabbage, bean curd sticks, dried bean curd (tau pok) and followed by glass noodles. Stir fry for 1-2 minutes. Add more water to cover the ingredients. Bring to boil, add seasonings (light soya sauce, sesame oil, sugar or preferred seasonings) . Let it simmer until your preferred texture. As I preferred my chap chye to be a bit chewy, it took me about 15 minutes to simmer this. For those who like the melt to the mouth texture, you can transfer to the slow cooker and let it slow cook for 3-4 hours.

  • For vegetarian version, just ignore the meat, shallots and garlics. Ginger is essential in this recipe as it helps to prevent gastro intestinal system of producing gas by taking too much of bean products and cabbages.

  • You can also use the same recipe to boil into soup by adding pork ribs. It is very delicious too.

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CONCLUSION

As this is a very common dish, I am sure most household with have their way of cooking. For me, what make me love this dish is the different combination of dried vegetarian ingredients and most important of all, the flavour of cabbage, lily buds, fermented bean curd and fermented soya beans. Without these few ingredients the taste will not be the same…Other than that, feel free to add the type of ingredients that your family likes or used to eat..

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Another Traditional Chinese Biscuits–Chinese Walnut Crisp–Hup Toh Soh (核桃酥, 合桃酥)

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INTRODUCTION

When I posted my Chinese White Cakey Biscuit, one member of the Facebook Group is telling me about another traditional Chinese biscuit – Hup Toh Soh or Chinese Walnut biscuits that he loved very much.

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I love this traditional biscuit too. In fact, I have almost forgotten this biscuit as I have not eaten this for ages…

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It is a type of traditional Chinese biscuit commonly sold in neighbourhood bakery or supermarket. It is rather thick but very crispy and full of egg and walnut fragrance…Walnut is the main ingredients and most will know that walnut is good for brain and clear lungs per traditional Chinese Medicine.

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There are many recipes available in the Chinese website and after digesting the recipes, I have decided to choose this simpler recipe that uses less ingredients and a rather fast method..

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I am very pleased with the outcome as the biscuit very crispy and I have no regret of making this biscuit.

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WHAT IS REQUIRED

Recipe adapted from : 合桃酥

Servings : Prepared about 10 walnut cookies

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  • 200 grams of top flour or cake flour
  • 100 grams of castor sugar
  • 80 grams of cooking oil or lard
  • 75 grams of walnut (crushed and pound into powder)
  • 2 grams of baking powder
  • 2 grams of baking soda
  • 1 gram of ammonia bicarbonate (optional)
  • 1 egg

Others

  • 1 egg yolk mixed with 1 tablespoon of water for egg washing
  • Additional walnut for decoration (optional)

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STEPS OF PREPARATION

  • Pre-heat the oven to 170 degree Celsius.

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  • Sift in the flour, baking soda, baking powder and ammonia bicarbonate (optional) into a bowl. Add the chopped walnut and sugar. Stir until well mixed. Make a well in the centre, add oil and crack the egg. Stir until well combined. Divide the dough equally into about 10 portions. Shape round and lightly pressed down with about 4 mm thickness.

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  • Bake in the pre-heated oven of 170 degree Celsius for 10 minutes. After 10 minutes, egg wash and if you prefer, you may put an additional walnut for decoration purposes. Send back to the oven and bake for additional 10 minutes or until golden brown on top.

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CONCLUSION

This is a simple recipe and I am happy with the texture of the biscuits. Hope reader will give it a try.

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Let’s Prepare Mochi Bread From Scratch–Korean Black Sesame Mochi Bread (韩国黑芝麻麻糬面包)

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INTRODUCTION

When I issued my Brazilian Cheese Bread recipe yesterday, members of Facebook Group are asking if this is the same as the springy texture Korean Mochi Bread..

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I have heard so much about this Mochi bread and in fact, I have never try the bread before. But looking at the pictures in the internet, I knew it is not the same as Brazilian Cheese Bread..

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I knew this is a trendy bake and most recipes in the net will need to buy Mochi bread premix.. I am rather doubtful about the need to to buy such premix since it is a Mochi bread literally translated as bread made from glutinous rice flour.

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Mochi is a Japanese term for sweet rice or glutinous rice. As per Oxford Dictionary, Mochi is a short-grained, sweet, glutinous rice with a high starch content, used in Japanese cooking.(Source: http://www.oxforddictionaries.com/definition/english/mochi). 

Japanese do have glutinous rice flour called Mochiko flour and Shiratamako flour. On the other hand, Korean also have its version of glutinous rice flour called Chapssalgaru 찹쌀가루. If you looked at this website on Korean cooking ingredients: you will see that all the three types of glutinous rice flour were discussed in the same post. : Sweet rice flour – Chapssalgaru 찹쌀가루 .

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If Mochiko or Chapssalgaru is equivalent to our glutinous rice flour or sticky rice flour,  Asians in general should be very well versed with this ingredient as it had been used in many of our steamed cakes like red tortoise kuih and nonya kuihs.

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I have found this Korean website that provide 2  homemade Mochi bread recipes, one uses Mochiko flour  but another one called for the use of Mochi Bread Premix .. After analysing their ingredients and on the assumption that Mochiko flour is the same as our glutinous flour, I proceed to test the recipe that I summarized from these 2 recipes.

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I am very happy with the outcome. It fits with the description of what most bloggers who used the premix in their preparation have described: Crusty on the outside, chewy in the inside full of black sesame flavour. However, I do not wish to guarantee you that it taste exactly like the premix as I have never taste it before.. I will leave it to readers to decide if this look like those that you have prepared from the pre-mix and give it a chance. If yes, you will save some money by preparing this from scratch since glutinous rice flour is very economical when compared to the Mochi bread premix.

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WHAT IS REQUIRED

Recipe adapted from : Korean Sesame Mochi Bread

Servings: Prepared about 12 Mochi buns

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  • 180 grams of glutinous rice flour
  • 20 grams of bread flour (optional)
  • 10 grams of milk powder
  • 120 grams of milk
  • 60 grams of vegetable oil
  • 20 grams of roasted black sesame seeds
  • 1 tablespoon of light soya sauce
  • 1 egg
  • Pinches of salt

* bread flour make the glutinous rice flour less springy and it is optional if you are looking for gluten free recipes.

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STEPS OF PREPARATON

  • Pre-heat the oven to 180 degree Celsius.

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  • In a pot, place milk, vegetable oil, light soya sauce and salt. Bring to boil. Once it boils, add in glutinous rice flour, milk powder and bread flour. Off the heat and stir until it form a dough. Don’t worry it looks dry as eggs will be added later. Transfer the crumbly dough to the whisking bowl of a standing mixer and crack the egg.

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  • Beat until smooth, add in black sesame seeds and beat until well combined. If the dough is overly sticky, add glutinous rice flour tablespoon by tablespoon. Transfer the sticky dough in a work surface flour with glutinous rice flour, divide equally into 12 balls (about 40 grams each), pat your hands with some flour and shape it round. Bake in the pre-heated oven of 180 degree Celsius for 20 minutes or until golden brown. To ensure even colour distribution, turn the tray after 10 minutes interval. If you want the crust to be even more crispy, you can spray some water mist on the buns before sending in to the oven. Best served warm as a snack.

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CONCLUSION

Another gluten free “bread” (if you omitted the 20 grams bread flour) for readers to try out. Frankly speaking, I like the bread for its crispy crust,  springy interior texture and simple sesame taste.. It is definitely a good snack for one to munch on..

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


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Gluten Free Brazilian Cheese Buns (巴西奶酪面包)

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INTRODUCTION

When I posted my cheesy biscuit bites yesterday, one member in a Facebook Group (Ms. Flora Makan) offered me a recipe on Brazilian cheese bread, pão de queijo . She said this is a cheesy aroma bun that kids will like. Immediately she wrote down the recipe in the comment section and I truly appreciate her good intention..

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In return for her graciousness, I have decided to prepare these well known Brazilian cheese bread ..Pao de Queijo is a very famous Brazil gluten free snack. Though the name is termed as bread or buns, it is prepared not using wheat flour but using tapioca flour or starch .In fact, other starches such as corn starch, potatoes starch, sago starch can be used as well. Unlike normal bread, it had a crusty exterior  but springy and fluffy interior like all other cakes prepared using starches.

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Due to its renown status, Wikipedia do have a very detail write up on its popularity, size, texture and preparation method. Per Wikipedia,

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“Cheese buns, cheese breads, pão de queijo or originally known as chipá are a variety of small, baked, cheese-flavoured rolls, a popular snack and breakfast food in Brazil ( in the state of Minas Gerais), Argentina (in some regions) and Paraguay. Its origin is uncertain; it is speculated that the recipe has existed since the eighteenth century in Minas Gerais (Brazil), but it became popular throughout the country after the 1950s. Cheese buns are distinctive not only because they are made of cassava or corn flour, but also because the inside is chewy and moist. Its size may range from 2 cm to 15 cm (1 to 6 inches) in diameter and approximately 5 cm (2 inches) in height.

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Pão de queijo are formed into small balls, around 3-5 centimetres in diameter. The cassava root produces a very powerful starch which is key to the size and texture of the pão de queijo; unlike other types of bread, the recipe calls for no leavening of any kind. Small pockets of air within the dough expand during baking and are contained by the powerful elasticity of the starch paste. One can knead pão de queijo in a mixer with a hook attachment or do it manually by hand. Once the mixture reaches a doughy consistency, it’s vital to roll it into a ball and either bake immediately or freeze it for later use. If left to rest, the dough will virtually liquidify. Regardless of whether the bread is made from freshly made dough, or with frozen dough prepared at a prior cooking session, the final pão de queijo will be the same size and texture.” (Source: http://en.wikipedia.org/wiki/Cheese_bun)

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There are two versions of preparing this cheese buns. One is to lightly cook the tapioca starch and add eggs until it form a dough. This is the method that I am sharing with all. Another method is to use blender to blend all the raw ingredients and bake in cupcake cups.

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WHAT IS REQUIRED

Recipe from: Ms. Flora Makan

Servings: About 12 buns

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  • 244 grams (2 cups) of tapioca flour
  • 80 grams (1/3 cup) of water
  • 80 grams (1/3 cup) of milk
  • 100 grams (1/2 cup) of cooking oil
  • 125 grams of parmesan cheese ( I used cheddar cheeses)
  • 2 eggs
  • a teaspoon of salt

* Since measurement were given to me in cups, I will advise readers to use standard measuring cups if possible.

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STEPS OF PREPARATION

  • Pre-heat the oven to 180 degree Celsius.

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  • In a pan, put in all the liquid ingredients (water, milk and cooking oil) and salt, bring to boil. Once boiled, off the heat, pour the tapioca flour and stir until well combined. Don’t be alarmed by the lumps. Let it cool for about 15 minutes, add the parmesan cheese (or cheddar cheese). Stir until well mix.

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  • Crack the eggs into the dough and transfer to a whisking bowl of a standing mixer. Beat the mixture until the mixture is smooth (about 5-10 minutes). If you do not have the mixer, you can use hand to manually “knead” the dough until the eggs were finally incorporated.

  • Once the dough is ready, divide the dough equally into 12 buns, shape round and place in the baking tray. Note that the dough can be rather soft, flour the work surface and your hand with additional tapioca or cassava flour to facilitate the shaping. Bake in the pre-heated oven of 180 degree Celsius for about 15-20 minutes on when the top is brown. In this process, you will witness the buns start to puff up.

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  • The bread is best served warm when out of the oven as a snack.

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CONCLUSION

Though there are many recipes on the web for this famous Brazilian Cheese Buns, but I like verbal recipes and I have to thank Ms Floral Makan for voluntarily providing this precious recipe of hers for me to share with readers. Thanks Ms. Flora Makan. Please do try preparing some of these cheesy Brazilian buns and see if it suits your taste buds.

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


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Cheesy Biscuit Bites (芝士小饼干)

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INTRODUCTION

After so many sweet biscuits and mooncakes, my body told me that I needed some savoury snacks….

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This is a 3 main ingredients simple cheesy biscuits. Though ingredients are simple but taste and texture is awesome. It is crispy, slightly salty and with mouthful of cheesy fragrance.

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I searched for cheesy biscuits and I found the recipe.. Looking at the simple ingredients, I have decided to give it a go..

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Hmmm, really nothing much to write about this simple biscuits… It is tasty and  preparation is not difficult. Kids can help out in the preparation. Isn’t take wonderful?

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Shape is for your reference, you can get use any cookies cutter you like, star, leaves or just use a pizza cutter to cut into regular bite sizes… How about get hold of a goldfish cutter and make it into the famous goldfish cheesy snacks?

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WHAT IS REQUIRED

Recipe adapted from: Cheddar Cheese Cuties

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  • 240 grams of cheddar cheese
  • 120 grams of plain flour or whole wheat flour
  • 60 grams of butter, cold
  • Pinches of salt
  • 1 tablespoon of cold water

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STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius

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  • In a food processor, place flour and butter and blend until it forms some crumbs. Add in the cheddar cheese and blend until well combined . Gradually add in cold water, blend again until it form a pliable dough.  If it is overly sticky, add in flour tablespoon by tablespoon. If you do not have a food processor, you can mix all the ingredients manually. .

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  • As the dough can be rather sticky, if you can’t handle the soft dough chill the dough for about 15-30 minutes until it is firmer. Put the dough in between 2 pieces of baking paper, using a rolling pin to roll the dough flat with about 3 mm thickness. Use a cutter of your choice and cut the dough.

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  • Transfer the cut dough into a baking tray and bake in the pre-heated oven of 160 degree Celsius for 10-12 minutes or until it turns light golden brown. The browning will continues in the baking tray after taking out from the oven.  Note that timing is for your reference and it very much depends on the size of the your cutter. The larger the cut dough, the longer it will need to be baked. In general, the thinner the dough, the more crispy it will be.

  • Once taken out from the oven, let it rest in the baking tray for 10 minutes, cooled completely before store in an air tight container.

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CONCLUSION

Are you looking for a cheesy snack while watching TV? I am sure this will not disappoint you. Do give it a try and let me know the outcome.

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Hope you like the post today. Cheers and have a nice day.

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This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Chinese White Cakey Biscuit , Guang Su Pin or Kong Soh Peng (光酥饼,大福饼, 西樵大饼)

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INTRODUCTION

This is an old school of Chinese style biscuit and those who have tasted it will always said that it brought them fond memories. It is a whitish, round, cakey type of biscuit. It is sweet, soft, powdery and with some milky aroma..I tried to describe the biscuits to my friends and they gave me the Cantonese name “Kong Soh Peng” or using Hanyupinyin “Guang Su Pin”.. (光酥饼)

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However, I can’t find a good English name to it.. Some called it White Sugar Cake which shocked me as the it sounds like the Pak Tong Ko or a type of Chinese steamed cake that are full of honeycomb structure. Some translated it as Chinese shortbread but I am unwilling to use this translation as the ingredients, texture, outlook and flavour are materially different from English shortbread biscuits. Hmmm, possibly the preparation step and some slight resemblances that required quick and light handling.

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Since white is the main characteristic, for the sake of a simple English naming, in this post, I will name it as Chinese White Biscuits..In fact, colloquially, it was called a “white biscuit” because after eating the biscuit, your lips and mouth will have white flour that comes with the biscuit..

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The biscuit is supposed to be round with a smooth surface. However, I have tried 2 attempts but it cracked (please refer to the end of the post for the 3rd attempt). The cracks will become smaller when it is cooled…Commercially those that were sold were rather smooth but a Google in the internet will display quite a number of shops selling these biscuits with cracked surface…

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I have decided to issue this recipe despite of the fact that t I can’t obtain the optimum outlook of a smooth, flawless surface. This is because the taste of the biscuit is good. Kids were fighting for them for its milky, soft and sweet cakey type of biscuits..In addition, members of Facebook Groups are asking for the recipe.

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WHAT IS REQUIRED

Servings: Prepare 6 medium size Guang Soh Peng

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  • 100 grams of self raising flour
  • 50 grams of castor sugar
  • 50 grams of milk powder
  • 45 grams of fresh milk
  • 10 grams of condensed milk
  • 20 grams of cooking oil

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 STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius

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  • Sift all the flours (milk powder and self raising flour) in a mixing bowl, add sugar, stir until well mixed and make a well. Add in all the wet ingredients (milk and cooking oil). Use a spoon to stir until it is well combined. With some flour in your hand, lightly “knead” the dough until it form a pliable dough. (All handlings should be light to avoid formation of gluten like the handling of Western short crust pastry)

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  • Divide the dough into 6. Shape like a ball, press and shape it like a disc. If it is too sticky, flour your hand before shaping. Bake in the pre-heated oven of 160 degree for 12-15 minutes. Place the baking tray in the lowest rack to avoid over browning.

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CONCLUSION

I am still unsure of the reason why it cracked as my first attempt (required the use of both baking soda and baking powder) have followed the original recipe strictly. For my second attempt, I have shelved the use of baking soda and eggs but it still cracks.. 

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Rest be assured that I will have my third attempt soon and in the next attempt, I will use plain flour and readjust the timing and temperature of baking. Don’t worry about the cracks, it still taste delicious..

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Hope you like the post today. Cheers and have a nice day.

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UPDATE PRIOR TO THE ISSUANCE OF THE REPORT

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Since this is a quick preparation, just before I issued this report, I have decided to make my third batch using plain flour. The size of the biscuits and the crack have reduced tremendously. It is still soft and chewy but not as fluffy. Therefore, I personally still prefer the recipe with self raising flour . Though it cracks, the texture is less dense. Therefore, It would up to readers to decide which recipe to choose – using self raising flour or using plain flour.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


 

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An Auspicious Chinese Steamed Cake–Red Tortoise Steamed Cake, Angku Kuih (红龟粿)

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UPDATED POST ON 2-12-2014

Have decided to update this post with another less common filling – Yam paste filling. It is a type of filling that bring fond memories and angku kuih with this filling is not commonly sold in the stores. My late auntie used to prepare this for praying session together with other type fillings like savoury tausa fillings and sweet tausa fillings. 

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As for the skin, I have used yellow sweet potatoes without the use of red colouring. Hope this will benefit readers who are looking for this filling for angku kuih.

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INTRODUCTION

My traditional kuih series is missing one of the most common and important steamed cakes in Chinese culture, red tortoise steamed cake or angku kuih (红龟糕)。。。

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I have prepared some black tortoise kuih (黑龟糕) on March 19, 2014 prepared using mugwort dough (艾叶) and with a savoury mung beans fillings (咸香豆沙). Since then, I have not prepared any using the wooden tortoise mould that I have..

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Okay, please don’t get fed up with the long quotes from Wikipedia. Apparently, this steamed cake is so important that Wikipedia have a long write, detail and precise write up on the cake that I do no think I will need to make any further elaborations about this auspicious cake. Per Wikipedia:

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“Red tortoise cake (Chinese: 紅龜粿; Pe̍h-ōe-jī: Âng-Ku-Kóe) is a small round or oval shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre. It is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. As suggested by its name, red tortoise cakes are traditionally red in color and has a sticky chewy texture when eaten.Red tortoise cakes are shaped like tortoise shells because the Chinese traditionally believed that eating tortoises would bring longevity to those who are eating it and bring about good fortune and prosperity. Considered to be auspicious items, these sweet pastries are especially prepared during important festivals such as Chinese New Year as offerings to the Chinese deities.

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Red tortoise cakes are also prepared for occasions that are culturally important to the Chinese such as a new born baby’s first month or birthdays of the elderly. Eating red tortoise cakes during these times are meant to represent blessings for the child and longevity for the elderly.There are two main components in red tortoise cakes, the skin and the filling. The skin is made mostly from glutinous rice flour and sweet potato whereas the fillings are made from precooked ingredients such as mung bean or grounded peanuts and sugar. After kneading and molding the ingredients together, the red tortoise cakes are steamed on a piece of banana leaf.  “ (Source:  http://en.wikipedia.org/wiki/Red_tortoise_cake)

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Out of the different type of fillings, I loved shredded coconut filling and groundnuts filling rather than mung bean fillings. I  have shelved the idea of using coconut fillings as it can turn bad rather easily in this hot weather. I have therefore decided to prepare the steamed cake using grounded peanut. I especially love the aromatic, crunchy sweet flavour of the grounded peanuts.

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After reading many recipes, I have come out with my own recipe and I am very happy that it works, easy to mould and the cooked crust is much softer than my previous attempts. 

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I am happy with the cake except the colour of the cake which should be at least one shade darker than my colour… Hmmm, playing with colour really needs experience and obviously, I am not good at this.. haha.

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WHAT IS REQUIRED

Servings : Prepared about 15 medium size red tortoise buns of about 80 grams (depend on size of your mould)

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For Peanut Fillings

  • 300 grams of grounded peanut or roasted peanuts (花生碎)
  • 150 grams of castor sugar (细砂糖)
  • 25 grams of roasted sesame seeds (芝麻)
  • 50 grams of plain water (白开水)
  • 10 grams of peanut oil or other cooking oil (花生油)
  • 2 tablespoons of plain flour (普通面粉)

For yam paste fillings

  • 500 grams of yam (芋头)- de-skin and cut into big slices
  • 150 grams of castor sugar (细砂糖)
  • 80 grams of cooking oil (食用油)
  • 2 tablespoons of chopped spring onion

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For dough  

  • 200 grams of sweet potatoes puree (steamed and mashed) (番薯泥)
  • 200 grams of glutinous rice flour (糯米粉)
  • 20 grams of castor sugar (细砂糖)
  • 50 grams of cooking oil (食用油)
  • 100 grams of hot water (estimation) (开水)
  • Some red permitted food colouring (食用红色素)

Others

  • An angku mould (龟印)
  • 15pieces of cleaned banana leaves with the size of about 6cm x 6cm (香蕉叶)

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STEPS OF PREPARATION

  • Put few drops of permitted red colouring into the hot water, stir until well mixed and set aside.

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  • Put the mashed potatoes and sugar in the food processor and cooking oil, blend until fine. Add in the glutinous rice flour and red hot water in 3 stages, blend until well combined. Set aside the dough and divide into 15 equal balls of about 40 grams each. Cover with a piece of damp cloth to prevent moisture loss.

Note:

  • I have decided to use the food processor because my mash potatoes are very rough and difficult to mash manually. Using food processor is optional and you can always manually mash the potatoes and knead the dough.

  • The amount of water will very much depends on how wet is your mashed potatoes. If your dough is too wet, add glutinous rice flour tablespoon by tablespoon and if it is too dry, add cold water teaspoon by teaspoon.

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  • In the same food processor, place the flour, grounded peanuts, peanut oil and castor sugar and blend until your desired size. Add water gradually in 3 stages until it form a firm dough. Transfer out and divide into 15 equal balls (about 35 grams each). Note that using the food processor is optional. However, as the grounded peanut that I bought is very coarse, I have resorted to the use of food processor to expedite the preparation. You can always do this manually.

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  • Steam the cut yam or taro until soft. It will take about 15 minutes but it also depends on your yam quality. Some are harder to steam than the others. While the steamed yam is still hot, transfer to a food processor and blend until smooth. In a frying pan, put the cooking oil and sauté the spring onion until fragrant. Add the yam paste and sugar and stir fry the yam paste until well combined and become drier. Cool completely before wrapping.

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  • For assembly, take a dough, shape round, flatten it, place on top of a dough a ball of peanut filling.

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  • Seal the edges, shape round and place on top of your angku mould. Press down firmly and dislodge the cake by knocking the mould on the table. Put the cake in a piece of the cut banana leaves. Transfer to the steamer tray. Perform the same for the remaining 14 dough.

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  • Bring the water in the steamer to boil. Once boiling, transfer the steamer tray to the steamer,  REDUCE THE HEAT TO LOW and steam for 5 minutes. After 5 minutes, open the cover, lightly wash the cake with some cooking oil (to prevent sticking), and continue to steam the cake for another 5-7 minutes. 

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CONCLUSION

This is not a difficult recipe to do with the food processor. But I have to highlight to all that the dough to filling ratio is for your reference. It will vary between mould and you have to trial and error to get the right ratio. My general ratio of dough to filling is 1:1 to 1:5:1, find one that is comfortable to you.

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One member of the Facebook Group highlighted that she had tried using beet root juice to colour the dough and if you are game enough, you may want to try.. How about using some red yeast powder if you are really looking for natural colouring alternatives. However, I am unable to advise you the ratio since I have never try it before.

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


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