Bubur Cha Cha (摩摩喳喳)

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INTRODUCTION

While I know many bloggers have blogged this common dessert, to be frank, I am rather reluctant to share this recipe as the recipe is so flexible and most household will know how to prepare in their unique way.

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However, whenever I posted my home cooked bubur cha cha, there are many LIKES in Facebook post and members are always requesting for recipes. To avoid this, i have decided to document down the recipe for easier referral..

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I do not think that I need to explain what is bubur cha cha. It is such a common dessert among Singaporeans and Malaysians. Bubur in Malay means porridge and Cha cha, I presumed is a dance. Does that mean that after you drink this sweet porridge, you are going to dance Cha Cha? Ha-ha and I do not there is any one who can provide me with the answer.

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The main ingredients of this dessert are yam, sweet potatoes and some types of tapioca flour cubes. Bubur Cha Cha experts are placing emphasis on the colour combinations. Some may use up to three types of sweet potatoes (orange, purple and yellow) colour. Besides this, black eye beans, banana and jackfruits were added to the sweet porridge. In recent years, tapioca pearls were used instead of tapioca cubes. As for the shapes of these items, as i am not a Peranakan and I will tell you that you are free to cut into your favourite shapes.. Sweetener can range from normal white granulated sugar, brown nipah palm sugar (gula apong), gula Melaka (coconut sugar) or red sugar! To make it creamier, you can either used coconut milk or substituted it with fresh milk or evaporated milk.

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As for the colour combination, you can try the following suggested combo. Though gula melaka can be used, for beautiful combination, it is suggested that castor sugar be used such that the colour stands out in a white background.

  • Purple: Purple sweet potatoes
  • Orange: Orange sweet potatoes
  • Yellow:  Yellow sweet potatoes or bananas or jackfruits
  • Green: Green colour tapioca jelly and some cut pandan leaves as decoration
  • Blue : Blue pea flower tapioca jelly
  • Red: Red colour tapioca jelly or red kidney beans or Thai red ruby dessert
  • Maroon to black : Black eye peas
  • White: Yam

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WHAT IS REQUIRED

Servings: 4-5 adult servings

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  • 150 grams of sweet potatoes (cut into desired shape with about 1-2 cm thickness)
  • 150 grams of yam or taro (cut into desired shape with about 1-2 cm thickness)
  • 50 grams of sago balls (soak in cold water for at least 30 minutes)
  • 2-3 bananas
  • 10 Pandan leaves
  • Pinches of salt
  • 200 ml of castor sugar
  • 400 ml of thin coconut milk
  • 600 ml of plain water

Tapioca Jelly

  • 100 grams of tapioca flour
  • 60 grams of hot boiling water
  • 2 tablespoons of cooking oil
  • 1 tablespoon of icing sugar
  • Some permitted food colouring of your choice

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STEPS OF PREPARATION

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  • In a bowl, put icing, tapioca flour and cooking oil. Pour in the hot boiling water. Use a chopstick to stir until lumps are formed. When the temperature drops slightly, use your hand to knead it into a pliable dough. Divide the dough into 3 portions. Add in 1-2 drops of  green, red and blue permitted food colouring for each portion. Knead again until the colour is well combined. Pinch a small dough, rub between palms until both ends tapered and set aside the pellet.. Perform the same for all the others. Dust some tapioca flour to prevent sticking.

  • Get ready a pot of hot boiling water, throw in these tapioca dough, boil until the tapioca dough float upwards and appear transparent. Get ready another bowl of icing cold water, transfer these cooked tapioca dough to the icy water. Soak for 5 minutes, drain and set aside for later use.

Note:

  • For tapioca jelly, you can chose to do any shape. Alternative method is to roll the dough until a flat piece of about 1 cm thickness, use knife to cut into diamond, triangle or other shapes. I have chosen this pellet shape as I found that this is faster for me..

  • Your colouring cannot be too much, otherwise, the colour will stain your coconut milk. Your white santan may become red colour santan.

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  • While you are doing the tapioca jelly, you can do the steaming first. In a lightly grease tray, steam the sweet potatoes, taro and sago balls until 80% cooked through and sago balls turn transparent. The timing of steaming will very much depend on the size of the sweet potatoes cube. It should be around 10-15 minutes.  Please be reminded that since all these will continue to be cooked again in the next step, you have to ensure that the sweet potatoes and yam will not be overly cooked. Otherwise, they will disintegrates in the next step.

  • In a big pot, put in 600 ml of water, pandan leaves, sugar, pinches of salt and bring to boil. Add the ingredients in the following sequence: Tapioca jelly, sago balls, steamed sweet potatoes and yam. Once it boils, add the coconut milk and let it simmer for another 5-10 minutes.  Off the heat, add the cut banana and the dessert is ready to be served.  (It is advisable that you add the sugar gradually as every body’s taste bud are different. If it is too sweet to your liking, just dilute with some water.

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CONCLUSION

This recipe is totally flexible and you can add and minus the types and quantities of all the ingredients listed about.. However, the pinches of salt is critical in the preparation of a good bowl of this famous dessert.. It’s role is to negate the creaminess and sweetness of the dessert. With this small amount of salt, your guest may an additional bowl whereas without it, one bowl will make your guest feels bloated (jelak in Malay).

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

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Shrimp Dumplings or Har Gao (虾饺)

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INTRODUCTION

Pardon me for my ugly shaping.. There is nothing wrong with the recipe and in fact I like the recipe very much.. It is my skill of shaping… As a blogger, I learn together with readers and I do not come of a family that prepare all types of restaurant  dishes. All the various types of shaping skills was only acquired when I entered the kitchen about 15 years ago and nobody taught me except watching some TV shows or Youtube videos.. 

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In this illustration, I also make a mistake of greediness.  I have chosen big prawns that cost SGD30 per kilo.. That is not a good choice as bigger prawns may not be as juicy as the smaller prawns.. In fact, at time, the meat can be rather hard if it is over cooked. I would advise using medium size prawns to facilitate wrapping and for better meat texture… As least for this recipe, I do not believe “expensive and big is good” . May be I am wrong ..Haha.

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This shrimp dumpling or Har Gao do not need much introduction.. I believed those who have been to Dim sum restaurant will know this dish.. In fact together with Siu Mai, these two are the iconic dishes of any dim sum restaurant and a must order item when dining in dim sum restaurant .. If you are interested in some homemade siu mai, you can refer to this post: Basic Siu Mai Recipe– Siu Mai Dumpling (烧卖)

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As per Wikipedia:

“Ha gow (anglicized as Har gow) or Xiā jiǎo is a traditional Chinese dumpling served in dim sum。 The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with sieu mai; when served in such a manner the two items are collectively referred to as hagowsieu mai (蝦餃燒賣).These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, ha gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other ha gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.”

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Being an iconic, it is logical that there are stringent standards to govern the preparation and reading above Wiki definitiion, hmmmm, I think I will not pass the test of Har Gow.. Well, i am not a professional chef and I believed experienced home chef are able to make 8 pleats that suit the requirements … Lol

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WHAT IS REQUIRED

Servings: About 20-25 shrimp dumplings depending on size

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  • 400 grams of small or medium size prawns
  • 100 grams of minced pork
  • 100 grams of pork lard
  • 4 water chestnuts
  • 2 sprigs of spring onion
  • 30 grams of egg white
  • 1 tablespoon of light soya sauce
  • Pinches of salt
  • Dashes of white pepper
  • Sugar to taste

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  • 150 grams of wheat starch
  • 50 grams of potatoes starch
  • 130 grams or ml of hot boiling water

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STEPS OF PREPARATION

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  • Set aside 100 grams of the prawns. For the remaining 300 grams of prawns, depending on the size, cut into big chunks (1 medium size prawns cut into 2 pieces). Pour about half of the egg white to the prawns, add pinches of salt and sugar, marinate for at least 15 minutes,
  • Chop the remaining 100 grams of prawns,  the spring onion, garlic, pork lard and minced meat until fine. Transfer to a bowl, add light soya sauce, pinches of salt, dashes of white pepper and sugar. Stir in one direction until well combined. Marinate for at least 15 minutes.

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  • In a bowl, put the wheat starch and potatoes starch. Stir and make a well. Pour the hot boiling water, use a pair of chopstick to stir until lumps are form. Once the temperature drops slightly, use your hand to knead until it form a pliable dough. If it is too wet, add wheat starch tablespoon by tablespoon. Divide the dough into 25-30 pieces.

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  • Take a dough, shape round and use the rolling pin to roll it flat until a circle of about 1 cm. Put a piece of prawn meat and about a teaspoon of filling on the centre of the skin. Wet the edges of the skin with either egg white or plain water. Crimp the centre .

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  • After crimping the centre,  crimp one of the sides and lastly the space in between the centre and that side. Perform the same for the other sides. Transfer the dumpling to the steamer. Steam at high heat for 15 minutes. Best serve hot directly from the steamer.

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CONCLUSION

To make a tasty and smooth tasting dumpling, I will generally advise that pork lard be used.. Traditional recipe did not call for minced meat but pork lard only.. As a generally rule, for shrimp dumpling, beside the shrimp, the filling portion follow the rule of 70% minced prawns and 30% minced pork lard.. To achieve your health objective, feel free to alter the proportion of the pork lard but taste and texture will definitely be compromised.

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

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Chinese Eggplant Salad (凉拌茄子)

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INTRODUCTION

Two weeks ago, when I prepared a brinjal or eggplant dish, I was “bombarded” by my family members that the look of my cooked eggplant looked extremely disgusting… Yes, I agreed because I did not deep fried the egg plant before I proceeded to other cooking… That prompted me to search for ways to preserve the eggplant purplish colour without the use of deep frying method..

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It took me a few trials to get this colour and it is still not perfect yet. In fact, one of the reasons is I am trying to find my best cooking utensils to cook this dish such that the eggplant will not floated upwards and hence discoloured. You shall know later in the post that eggplants floated up and any surface area that touches the air will turn brownish.

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As per Wikipedia:

“Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. It is known in South Asia, Southeast Asia and South Africa as brinjal.[While “eggplant” is the common name in American, Canadian, and Australian English, “aubergine” is much more common in British English. Other common names are melongene, garden egg, or guinea squash. Nutritionally, eggplant is low in fat, protein, and carbohydrates. It also contains relatively low amounts of most important vitamins and minerals. A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hyper cholesterol emic rabbits. “ (Source: https://en.wikipedia.org/wiki/Eggplant)

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Experienced cook will know that cut brinjal turned brown due to oxidation due to enzyme known as polyphenol oxidase. All the purplish colour will become brownish when it was exposed to oxygen during the process of cooking. Traditionally, deep frying was used as there is no oxygen in the hot oil and hence the colour was preserved and it serves to explain why restaurant cooked eggplant dishes was always oil but looked nice.

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If cooked in water, one has to ensure that the water has no oxygen and cooked water will have no oxygen. Therefore, a healthier method will be to submerge the eggplant into the hot boiling water. Eggplants float in water, therefore, one has to find a way such that the eggplant remain in the hot water without touching the air . Any parts that was exposed to the air will be brownish…

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I have two recipes using this method and what I am sharing is a type of Chinese salad dish called “liang ban 凉拌” or literally translated as “chilled and stirred”. It is common in restaurant as an appetizer and it can  be used for cucumber , tomatoes and etc. For eggplant, it needs to be cooked first before it was prepared as a salad dish.

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WHAT IS REQUIRED

Servings: 3-4 adults as an appetizer

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  • 1 medium size egg plant
  • 1 tablespoon of minced garlic
  • 1-2sprigs of coriander
  • 1 small size red chilli
  • 2 tablespoons of dark vinegar
  • 1/2 tablespoon of sugar
  • 1 tablespoon of light soya sauce
  • 1 tablespoon of sesame oil
  • Pinches of salt

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STEPS OF PREPARATION

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  • Cut the egg plant into quarter and your desired length. Set aside.

  • In a pot, put adequate water enough to cover the egg plant. Bring to boil. Once it boils, add the egg plant and quickly using something heavy to press the egg plant such that all the eggplants were submerged in the hot water. Blanch for 7-8 minutes. Transfer out to a pot of icy cold water. Let it soaked in the cold water for 2-3 minutes. Take out and placed on the serving plate.

  • Minced the garlic, chilli and coriander until fine. In a bowl, put the black vinegar, sesame oil, light soya sauce, sugar , pinches of salt and minced herbs. Stir until well combined. Drizzle on top of the blanched eggplant and best served chilled as an appetizer in a Chinese meal.

Note:

  • Timing of the blanching will depends on your preferred texture and the size of the eggplant.

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  • Steaming method can be used and the timing is the same. It must be steamed under strong heat and with the skin placed downwards.

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CONCLUSION

This is a healthy dish with very low calories. It is a delicious appetizer that will impress your guess. Remember to find some kitchen utensils that can do the job of pressing the eggplant downwards. Once it floated up, the colour will be different. Please stay tune for the upcoming dish on stew eggplant clay pot dish (鱼香茄子煲)。

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

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Matcha Almond Cookies(绿茶翡翠饼干)

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INTRODUCTION

If you doubt the texture of this cookie, it resembles something like pinwheel cookies, hermits, biscotti or other refrigerated and cut cookies. It is not the type of melt in the mouth cookies.. It is the type that is designed to pipe fanciful royal icing. In fact, I like to eat this type of cookies and is ideal together with a cup of Earl Grey Tea.

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The cookies can be crispy depending on your baking time just like biscotti. If you want it to be softer, you can reduce the baking time as flour cooked rather fast. The thinner the cookies, the more crispy it will be.

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Matcha originate from Asia Japan and I have purposely chose a square oriental moon cake mould to go with it.. If properly baked , this cookie will be very presentable as gifts to your friends. It is a classy design with an oriental touch. If you want to see the picture of the mould, you can refer to this post: Baked Matcha Moon Cake (绿茶翡翠月饼)

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Designing this cookie do have some technical difficulties. First I wanted a cookies with sharp imprint after it was baked. I do not wish that the cookies defaced after baking. That will ruin the entire experiment. Secondly, it must be maintain its green colour.. Brownish green cookies definitely is not appetizing and I am rather happy the colour maintain after about half an hour of baking.

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WHAT IS REQUIRED

Recipe adapted from: Lavender Hearts – “ Quick and Easy Slices” Page 23 Parragon 2001

Servings:: About 30 cookies depending on size

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  • 225 grams of plain flour
  • 100 grams of chopped almonds or other nuts
  • 75 grams of butter, at room temperature
  • 100 grams of castor sugar
  • 1 egg
  • 1-2 tablespoons of matcha powder

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STEPS OF PREPARATION

  • Pre-heat the oven 145 degree Celsius.

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  • Cream the butter until light and fluffy. Add egg and beat until well mixed. Add the chopped almond, sift in the plain flour and matcha powder and stir until well mix and form a dough.

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  • Roll out the dough using a rolling pin to about 5mm thickness, Use your favourite cookies dough to cut into your desired shape (I have used moon cake mould).. Bake in the pre-heated oven of 145 degree Celsius by placing the cookies in the middle section of the oven for 15 minutes. After 15 of baking, over turn the cookies and bake for another 15 minutes. Once completely cooled, stored in an air tight container.

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CONCLUSION

This is a very simple recipe and it is a nice cookies. This cookies resemble the texture of pinwheel or refrigerated cookies and with properly selected mould, you can easily churn out some nice cookies as gifts to close one.. Of course, packaging is of prime importance also.

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

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Bacon Bread Rose (培根玫瑰餐包)

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INTRODUCTION

I have not been sharing buns recipes for quite a while and since I found a good dough recipe, I have a tendency to use the same dough to churn out different type of sweet or savoury bread or buns.. My basic dough is in this post and it will be reproduced here too with slight amendment.: Basic Bread Dough Recipe And Plum Blossom Sausage Buns (梅花香肠面包). In the above post, there will be more sweet bread shaping.

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Many members have tried this sweet bread dough and like it .. They like it because it is a straight dough method, fast and simple. It yields a soft bread if properly knead, proofed, baked and kept.. The dough is very easy to handle and especially good for first time bread makers..

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What I can share is that this bread dough was used by some Taiwanese bakery for all the sweet buns sold in the shop and me too love the texture of this dough very much.

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Today what I am sharing is a savoury bun recipe using bacon.. My kids loves bacon and that prompt me to prepare this. This bread goes well with mayonnaise and some green herbs like spring onion.

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Without the specially prepared sweetened mayonnaise, your bread can be rather salty as bacons is salty by nature.

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The size of the bun is very small.. As such baking time, proofing time are very short. it is soft and fluffy and I am confident it will suit most readers who is asking for a change in their daily bread rolls.

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WHAT IS REQUIRED

Servings: Prepared about 20 mini buns

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Bread dough

  • 250 grams of bread flour
  • 50 grams of sugar
  • 2 grams of salt
  • 5 grams of instant dry yeast
  • 15 grams of butter (melted) or cooking oil
  • 30 grams of eggs
  • 110 grams of plain water
  • 10 grams of milk powder

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  • 10 pieces of bacon
  • 1 sprig of spring onion or other herbs such as basil, coriander or celery (optional)
  • 3 tablespoons of mayonnaise
  • 1 tablespoon of condensed milk (not in picture)

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STEPS OF PREPARATION

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  • In a mixing  bowl, mixed all the ingredients  together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. After 5 minutes, change from medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.  (bread machine can also be used for kneading function) Transfer the dough out to a lightly flour surface.

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  • Lightly knead the dough for 1-2 minutes and let it proof until double in size. Cover the dough with a wet towel or clingy wrap. Proofing time will depends on the weather but it will take about more or less 30 minutes in Singapore weather.

  • After first proofing, divide the dough into 10 equal pieces. Take one dough, roll it flat following the length of the bacon (mine is about 24 cm x 10 cm) . Roll the dough up like rolling a Swiss roll. Shape it as even as possible and seal the edges.

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  • Use a sharp knife to cut the dough into two equal halves. Use the palm to lightly pressed it. and let it proof until double in size.

  • Pre-heat the oven to 180 degree Celsius.

  • Once the dough have proofed to double in size, egg wash the dough (one egg yolk plus 5 drops of water, stir well, sift and use) evenly and bake in the pre-heated oven of 180 degree Celsius for 10-15 minutes.

  • For mayonnaise dressing, add one tablespoon of condensed milk to 3 tablespoons of mayonnaise. Stir until well combined.  If there is no condensed milk, icing sugar can be used.

  • When the bread is completely cooled, pipe the mayonnaise on top of the bread and sprinkled with some chopped spring onion or other herbs.  Unfinished bread shall be kept in air tight container to conserve moisture.

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CONCLUSION

This is the nice bread and as expected, my kids fight for it and they finish after hours of preparation.

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

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“Nonya” Curry Puff ?–Flaky or Spiral Curry Puffs(脆皮咖喱卜)

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INTRODUCTION

This is a recipe for flaky crust curry puffs and it was commonly known as “Nonya curry puffs”. However, when I posted in a Peranakan Facebook Group, members are saying that there is no such thing as flaky nonya curry puffs..

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Hmmm, I am also rather unsure how this type of curry puff is being associated with Nonya cuisines… The type of flaky skin is very common in traditional Chinese biscuits. Such way of preparing the puff pastry is nothing to shout about, from wife biscuits, to Teochew moon cake to tau sa pia to char siu puff etc., all are using the same technique of preparation. The only difference is that this recipes uses margarine instead of lard..

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The shape of curry puff is possibly influenced by the Portuguese Empanadas.. As for the filling, it is very much similar with the Indian samosa with the filling of curry potatoes.

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All this while, when one talk about curry puff or karipap or epok epok, most will associate this dish with our Malay brothers. Could it be the combination of the dough preparation using Chinese method and the filling using Malay recipe that resulted the term “Nonya curry puff”.. I have no answer and I do not think i have any resources to find out how this name arises.

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If you are interested in the preparation of traditional epok epok or karipap, you can refer to this post: Simple Epok Epok or Curry Puffs

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It is common in Singapore that curry puffs sold have eggs included. It was relatively much bigger in size and it can be sold as high as S$1.50 per piece.  As my kids like to have eggs in the curry puffs, I have therefore decided to include eggs in this recipe.

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WHAT IS REQUIRED

Recipe adapted from: Petite Nyonya’s Kitchen…for all seasons: Spiral Curry Puff

Servings: About 8-10 big spiral curry puffs

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Oil Dough

  • 200 grams of plain flour
  • 120 grams of vegetable shortening
  • Pinches of salt

Water Dough

  • 3oo grams of plain flour
  • 120 grams of margarine
  • 150 grams of ice water

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For fillings:

  • 2 onions – diced into small pieces
  • 3 potatoes – diced into small pieces
  • Some curry leaves (optional)
  • 2 tablespoons of curry powder or Garam Masala
  • 2-3 hardboiled eggs – cut into quarter (not in picture)
  • 1 tablespoon of chilli powder (not in picture)
  • 2 tablespoons of cooking oil (not in picture)
  • 1/2 cup of water
  • Sugar and salt to taste
  • Seasonings to taste

*This recipe is the simplest recipe and full of variations and feel free to increase or decrease the quantity stated here. You can also add chicken meat too.

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STEPS OF PREPARATION

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  • In a sauce pan under medium heat, put some cooking oil and stir fry the diced onion, curry leaves, chilli powder and curry powder until fragrant and onion are soft. Add in diced potatoes, stir fry until well combined. Add 1/2 cup of water.

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  • Let it simmer until the potatoes are soft and water dries up , add chicken meat (if any) and seasonings to taste (e.g sugar, pinches of salt, pepper). Set aside for later use.

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  • Put all the ingredients for the water skin and use hand to knead until smooth. Note that this is rather fast and may took 2-3 minutes.  Take out the water skin, set aside and perform the same for the oil skin. If it is too sticky, add plain flour one tablespoon by tablespoon until a pliable dough is formed. Let the two types of dough rest at room temperature for at least 15 minutes before proceeding to the next step.

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  • Flatten the water dough and place the oil dough on top, Wrap the oil dough with the water dough. Seal all edges and flatten to a square shape. Use the rolling pin to roll it is thin as possible (about 1/2 cm thick). Roll up from one end and cut into 8-10 equal pieces. In the cross section of the cut dough, you shall see some circular pattern formed between oil and water dough’s.

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  • Take a cut dough, with the circular pattern facing you, use a rolling pin to roll it into flat circular piece of about 10 cm diameter. Transfer the dough to your hand, put a slice of egg and some curry potatoes. Seal the edges.

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  • Pleat the sides with your favourite patterns. Deep fried in a pot of hot oil (medium heat and oil must adequate to cover the puffs) until golden brown. Drain and place in an airy area and let it cool completely before serving.

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CONCLUSION

I felt uneasy to use the word “nonya”. May be it is more appropriately be termed as spiral or flaky curry puffs. The puff have a very crispy skin for hours. In the event that it soften after half a day, you can deep fry it again or bake in the oven at 130 degree Celsius. The curry puff will become crispy again.

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

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Baked Matcha Moon Cake (绿茶翡翠月饼)

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INTRODUCTION

I promised this is a very short post as the recipe is a new recipe created based on my believes that the moon cakes will be tasty and presentable. Therefore, there will be not much history to write about the moon cake…

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In recent years, Singaporean and Malaysian are very receptive to Japanese products and one of the trendiest ingredients is matcha powder or green tea powder .. From matcha chiffon to butter cake to ice cream, anything with matcha was welcomed by the younger generations.

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As such, using matcha powder to flavour moon cake fillings should be welcoming too.  Matcha moon cake filling is nothing new, I remembered I have ever bought it about 3 years ago.. This objective of this recipe is to share how to prepare  a flavoured filling from a traditional moon cake filling . In addition, another non traditional moon cake crust – greenish matcha baked crust will be shared.

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I am using a new mould today and I am not happy with my moon cake. One of the reasons is that I am struggling with the new dough to filling ratio. As a result, I found that my crust is a bit too thin and resulting some deformation of my moon cake shape. Secondly, I have hope that my moon cake will be greener as unbaked without any tint of brownish.. However, some have slight brownish crust possibly because of oven temperature unevenness.

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Unlike traditional baked moon cake , the timing of baking is very short and temperature will be low. Of all the ingredients, only flour is not cooked, as long as the crust hardened, the flour should have been cooked and heat can be off. No egg washing is encouraged and in order to have a glaze on your moon cake, I will advise all to purchase “SUPER GLAZE” from bakery shop . It is some gel like substance where you can apply on the moon cake when it is completely cooled.

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WHAT IS REQUIRED

Servings: Prepared 4 moon cake of about 75 grams each

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Crust

  • 60 grams of cake flour or top flour or Hong Kong flour
  • 35 grams of light corn syrup
  • 15 grams of vegetable shortening or peanut oil
  • 2 grams of alkaline water
  • 1 tablespoon of matcha powder

Moon Cake Filling

Glazing

  • Some super glazing gel

Others

  • Some moon cake mould of your choice.

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STEPS OF PREPARATION

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  • In a bowl, put the mung bean paste or lotus paste. Add the matcha powder and stir until well combined. Add the melon seeds and stir until well incorporated. Divide into 4 balls. Shape round and set aside. Note that I have used homemade paste. You can also purchase the paste from the store. As store purchase paste have stronger flavouring, your matcha powder may need to be increased to mask the flavouring.
  • In another bowl, put all the ingredients and knead until it form a pliable dough. Let it rest for at least 15 minutes. After 15 minutes, divide into 4 equal balls.

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  • Pre-heat the oven to 140 degree Celsius.

  • Take one dough ball, shape round, flatten it, put a ball of matcha filling and seal the edges. Place the dough in your preferred mould, press hard and flatten the dough such that the shape conform to the mould. Dislodge the moon cake and place in a greased baking tray. Bake in the pre-heated oven of 140 degree for 12-15 minutes.  Once the moon cakes are complete cooled, brush the super glaze on top the moon cake.

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CONCLUSION

Note that this recipe is for my new mould and every mould is different and you have to trial and error to find the optimum dough : filling ratio. In general , the ratio of dough : filling is 1 : 2. Meaning 25 grams of dough is required for 50 grams of filling. If you are very new, you may want to consider a higher dough : filling ratio of say 1.5: 2. This will means that 30 grams of dough is required for 50 grams of filling.

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This recipe was included in Page 4-5 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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

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