How Do You Do? I Missed You, My Dear Friend! – Traditional Coconut Tarts (椰子塔)

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INTRODUCTION

Coconut tart, a childhood snack that I really missed. Since I started blogging, I have never prepared this tropical coconut tart.. In fact, I have not eaten these tarts for years even though Singapore traditional bakery shops still have this pastry item in their shelf.

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I like the tarts for its aromatic shredded coconuts and the crispy tart shell. When I baked the tarts, the house was full of coconut aroma and I definitely wouldn’t regret making these tarts. In fact, I have finished the tarts and do not have any extra to give it to my neighbours.. Which is rather unusual.

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I do not think I need to explain more, it is just a tart with nice aromatic shredded coconut in it. The tart shell is crispy and yet the coconut filling is moist and I have to thank Aunty Yochana for sharing her recipe in one of her 2006 posts. 

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WHAT IS NEEDED

Recipe Adapted from : Aunty Yochana’s Coconut Tarts

Dough (Make about 6 big tarts)

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  • 25 grams egg (lightly beaten)

  • 100 grams plain flour (sifted)

  • 20 grams of icing sugar (sifted)

  • 50 grams of chilled butter cut into cubes

  • 1 teaspoon of vanilla essence.

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Coconut Fillings 

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  • 200 grams shredded coconuts

  • 75 grams butter (melted)

  • 100 grams castor sugar

  • 2 eggs 

  • 1 tablespoon of condensed milk

  • 3 tablespoons of water

  • Yellow colouring (optional). This illustration does not use yellow colouring.

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STEPS OF PREPARATION

Preparing The Tart Shells

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  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix.

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  • Add lightly beaten eggs and vanilla essence, mix slowly until it become a dough.

  • Put it in the fridge to chill for 20-30 minutes. Note that if you are able to handle soft dough, you can by pass this step.

  • Take the dough from the fridge and use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness.

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  • Use a round cutter to cut about the size of the mould.  Note that this step is optional and will help you to roughly gauge the amount of dough required and you still need to adjust the quantity of dough as you progress.  Use your hand to press the dough against the sides and make it as even as possible.

  • Use a knife or anything sharp to cut off the sides. Use a fork to make some holes to let any trapped air to escape. Set aside for later use.

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If you have extra dough, you can just use this dough to prepare additional tarts shell, bake and keep it for other tarts such as egg tarts or quiche.

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Preparing the coconut fillings

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  • In a big mixing bowl, mix all ingredients using a spoon or spatula until well mixed.


Assembling the tarts and baking the tarts

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  • Pre-heat the oven to 180 degree Celsius.

  • Scope the fillings into the tarts and bake in the oven’s lower shelf. Bake for 20 – 25 minutes or until the tart shells become golden brown.

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CONCLUSION

Personally, I like these tarts very much. It is really a sweet indulgence and can be addictive when I take the first bite. This is the traditional version without any alteration.

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As my tart moulds are slightly higher than the commercially sold coconuts tarts, I managed to make 6 big tarts. However, they are very moist in the middle but the tart shells are extremely crispy. Handling the tart shells’ dough have to be as light and as fast as possible such that the pastries will melt in your mouth.

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Hope that readers can try to make these tropical tarts.. I said in my Facebook timeline that I am just like a pregnant woman who constantly craved for childhood and traditional foods… Shall these foods be marginalized by the influx of foreign cuisines?

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Have a nice day and cheers.

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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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Traditional Batik Cake or Hedgehog Cake

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Updated post on 10-10-2014

Have not prepare this cake for one year. A sudden craving made me wanted to prepare this rich and sinful cake to curb the sugar cravings. However, I have added 3 eggs to the recipe and using the boiling method.

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The simplified method are:

  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

The shape is better and it wouldn’t melt in the hot weather. Of course, it will not be that creamy like the chilled version since it had been cooked. Happy trying.

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INTRODUCTION

Don’t bombard me this controversial version of batik cake or “hedgehog” cake. It is simplified by Guaishushu as he had omitted the cooking steps.

Guaishushu like traditional cakes for its simple to follow ratio. Due to lack of precise measuring equipment in the early days, most household cakes recipes are simple such as pound cakes.

Today, Guaishushu is not promoting the one number baking ratio. Instead, he is making a cake that truly reflects the lifestyles of the people living in Malaysia in the early 70’s to 80’s. This cake is a simple cake that Guaishushu’s have made a long long time ago, may be 30 years back. Then, there was no oven in the house and his family just have a very simple fridge.

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This was one of the easiest cake that he can make because it required no oven, no mixer and just need a fork and a spoon. In addition, the ingredients were household common breakfast items such as Milo beverage drink and Marie biscuits. There was no internet then and most recipes were by words of mouth. He can’t recall which relative gave him the recipe, what he could remember very clearly was the nice pattern in the cake.

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In Malaysia, the cake was called BATIK CAKE. Batik is a cloth that is traditionally made using a manual wax-resist dyeing technique. It is a beautiful cloth and usually wore by Malay in the Malay Peninsular.

(Source: http://en.wikipedia.org/wiki/Batik)

Guaishushu had long wanted to make the cake but he did not have the recipe. He had in fact bought the Marie biscuits but did not have the time to search for a recipe. Coincidentally, one of the members in a Google Plus communities disclosed that her week end adventure was preparing a batik cake, Guaishushu immediately felt extremely happy and asked her for the recipe. The member was very kind to share her recipe and uploaded a picture. Guaishushu showed his wife the picture and his wife concurred that she have missed the cake too as she had not eaten this for ages.. With her recipe, Guaishushu started his preparation and within one hour, everything was done and send to the fridge for chilling.

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This recipe is a bit different from the original recipe in that Guaishushu do not cook the mixture. No cooking is actually required because all the ingredients are cooked ingredients. He opted just to mix and chilled to simplify the preparation. Of course, without cooking, the texture will be much softer and it can be treated as a type of chocolate sauce.

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The cooked version will have  a better shape but the texture is slightly chewy . Non cooked version will have a totally different texture, soft and smooth and rich in chocolate flavour.

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WHAT IS REQUIRED

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  • 1 can of condensed milk (385 grams)
  • 385 grams of milo (breakfast beverage drink)
  • 385 grams of melted butter
  • 1 packet of Marie biscuits (about 250 grams) – a bit more or less is okay.
  • 3 eggs (optional) – If eggs are added, you will have to use the cooked version.

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STEPS OF PREPARATION

There are two methods of preparation. Either you melt the butter, milo, eggs  and condensed milk in a sauce pan and cooked under low heat until it thickens. In this case, you cake will be chewy and more shapely (Please refer to the update post for procedures)  For better presentation, it is advised that you follow this method such that it had a nicely cut cake. But for taste wise, it is advise that you follow the second method below.

The second method is as in this illustration where no cooking is required, therefore, you final products will become very creamy, soft as if you are having some rich chocolate sauce with biscuits.

Chilled Version

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  • In a big mixing bowl, place melted butter and condensed milk together, use hand or machine whisk until texture is consistent.

  • Add in milo powder and mix until it is well mix.

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  • Arrange your Marie biscuits in the tin and pour some chocolate sauce over the biscuits. Add another layer and repeat the same procedures until all biscuits and batter are used up.

  • Freeze it in the freezer for 1 hour or until temporary set. Cut into the desired size and served immediately out from the fridge. The sauce will gradually melt in the room temperature and therefore you shouldn’t put in the serving plate too early especially in hot weather like Malaysia and Singapore.

  • Best serve cold as a form of dessert.

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Cooked Version

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  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

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CONCLUSIONS

This is a twist of the traditional Batik Cake. I have purposely not to cook the batter since all ingredients are cooked ingredients. The texture and the level of enjoyment is totally different. While the traditional method of cooking the batter will provide you with better shaping but to me, its texture is compromised. I would prefer something soft, silky, rich and creamy full of chocolaty flavour to go with this simple plain biscuit. Whether or not this can still called a batik cake is irrelevant to me. The texture and taste will definitely a better alternative for me.

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The cake is made with simple ingredients, no complicating beating using expensive equipment, why not making one today and try. You can add nuts if you want to, can add some Nescafé if you prefer, change to some other types of biscuits if this suit your taste buds.  Remember, boiling method can give you a better shape but the texture is slightly harder. Chilling method is very creamy but a bit messy. If you asked me which do I prefer? For small gathering at home, chilling method. As gift or buffet style, boiling method…. Last but not least, I forgot to say that this taste like Asian Kit Kat.. Ha-ha.

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Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 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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Vegetarian Pizza Is Just As Tasty ! Simple And Basic Vegetarian Pizza Preparation

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INTRODUCTION

I loved pizza. Pizza is one of the most common food that I ordered when I have meals in Western Restaurants. I love pizza for its dough and cheese. It is a comfort food that I can easily eat an 6 inches diameter pizza. However. I have never really ever prepare pizza since I start my baking 15 years ago. I am thinking that since I have made bread, cakes, muffins cupcakes etc., why don’t I make my own pizza?

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In my Facebook group : Food Bloggers and Foodies United, one of the bloggers Ms Ainy Wajahat from Pakistan have posted some pizza recipes and I promised here that I will bake some pizza. Therefore, I have based on her recipes to make the dough. For the toppings, since I am still on the vegetarian diet, I have used mostly vegetables found in my fridge.

Initially, I intended to make my own pasta sauce. Somehow, as I am too tired that afternoon, I rushed to a provision store nearby and bought a can of ready made pasta sauce. You can read the making of Pasta Sauce from fresh tomatoes HERE.

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Instead of preparing it  in the traditional round shape pizza, I have opted to make a rectangular shape pizza which is easier for me to bake and cut for later serving. I made the dough in the morning and intended to have the pizza for lunch, somehow, the family members decided to go out for lunch, therefore, I froze my dough in the fridge and only made the pizza during dinner time.

Making pizza is really simple and at times, I just wonder why shall I pay so much for pizzas that were sold in the eating outlets.

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WHAT IS REQUIRED

Dough – Recipe adapted from Ainy Cooks

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  • 500 grams plain flour

  • 30 grams butter (at room temperature) or olive oil or ghee or normal cooking oil

  • 300 ml of water

  • 1 egg

  • 1 teaspoon of salt

  • 1 tablespoon of instant yeast

Toppings

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  • Some Enoki mushrooms (cut into half)

  • Some fresh mutton mushrooms (shredded)

  • Some fresh sweet corns

  • Some green capsicums (shredded)

  • Some sausages (for my kids portion)

  • 1 tin of pasta sauce about –about 500 grams

  • Abundant of mozzarella cheeses or cheddar cheeses or goat cheese or other cheeses of your choice. 

The ingredients here are for reference only. You can add a whole range of your preferred vegetable such as tomatoes, pineapples, preserved olives, celeries and etc..

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STEPS OF PREPARATION

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  • In a big mixing bowl, place all materials except butter/ghee/cooking oil/olive oil and use a dough hook to mix until well mix. Add in butter and continue to beat until the dough is smooth. Let it proof for at least 1 hour or until the dough size double. Use a cling wrap or a wet towel to cover the top.

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  • Lightly grease a baking tin and pre-heat your oven to 200 degree Celsius.

  • Punch your dough in the centre to let the air escape. Lightly knead and use a roller pin to roll into  a flat piece resembling the shape of the baking tin. It will be about 0.5-1 cm thick for the dough to cover all the tin area. Make it as even as possible.

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  • Use a fork to lightly make some holes on top of the dough. As this is a big piece of pizza, this is to let the air to have some holes to escape.

  • Spread some pasta sauce on top of the dough

  • Fill the top with your choice of vegetables  and meats, if desired. sprinkle some Italian herbs mix such as basil, oregano etc..

  • Sprinkle sparingly with mozzarella cheese or other cheeses with your choice.

I have make half of the pizza as vegetarian and another half into ham and sausage pizzas for my kids.

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  • Bake your pizza in the oven for 15-20 minutes until the bases are cooked and cheeses have melt.

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  • Cur into your desired size and shape and best serve hot with your choice of additional sauces such as Tabasco sauces, mayonnaise or just plain.

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CONCLUSION

This was one of my very first basic vegetarian pizza that I have made  with great success. The post was very short because it deals with basic pizza preparation. More variations will come and Guaishushu will tailor the taste to the very Asian taste such as curry and etc.. However, that shall have to wait after Guaishushu finishes his vegetarian diet.

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

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You Stingy Old Man, You Ruined My Mexican Coffee Buns–Polo Buns and Mexican Coffee Buns

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INTRODUCTION

Please scroll down for the updated posts

Guaishushu is seriously regretting for his “creativities” and “stinginess”. He made a batch of Polo buns and Mexican Coffee Buns. However, as the final proofing of his bun is less than his desired diameter, he was left with some coffee pastry dough. Instead of throwing it away, half way when he baked the buns, he just took out the buns and pumped in the left over coffee pastry dough thinking it will melt and become a coffee buns with double dose of crusty coffee toppings… And the end, he found that instead of making it more beautiful, he made a bunch of ugly buns… Well, he still decided to share the recipe here as readers can just follow the recipe and get some good quality buns…… Don’t be misled by Guaishushu’s pictures.

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POLO BUNS AND MEXICAN COFFEE BUNS

Polo bun or pineapple bun is a type of soft, sweet bun commonly found in Asia. The word “Polo” in Mandarin literally translated to pineapple. In another word, it is supposed to be a soft bun that have skin that resembles the skin of pineapples. Usually what is being sold in the market is with fillings such as barbecue pork. However, as I am on a vegetarian diet, I have opted to make it into a plain bun for breakfast. The buns were wrapped with a soft cookie liked dough on top of the buns, when it proved for the second time, the plain dough will start to make the soft cookie liked dough to break and those resembling the skin of a pineapple. Some have used a knife to cut into a pattern of a pineapple skin.

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Mexican coffee buns is popularized by Rotiboy in Malaysia and it is a type of sweet bun with coffee flavoured crusty toppings. Usually, inside the buns, there is  a slice of butter which will melt when the buns are baked. Therefore the buns is full of buttery flavour.

THIS IS DEFINTELY A WORKABLE RECIPE AND IF YOU LOOK AT MY WORK IN PROGRESS PICTURES, YOU WILL SEE THE IT IS OKAY UNTIL THE VERY LAST MOMENT WHEN GUAISHUSHU IS GREEDY TO ADD ADDITIONAL COFFEE TOPPINGS.

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This post is a rather long post and have the following sections

Section A: Preparing the Buns

Section B: Preparing the Polo Buns Crusty Toppings

Section C: Preparing the Mexico Buns Crusty Toppings

Section D: Preparing Polo Buns for Baking

Section E: Preparing the Mexico Buns for Baking


SECTION A: PREPARING OF BUNS

What is required

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  • 500 g bread flour

  • 100 g castor sugar

  • Yeast one packet (about 11 grams)

  • 30 grams of butter (at room temperature)

  • Pinches of salt

  • 50 grams eggs (about 1 egg)

  • 240 grams of water


STEPS OF PREPARATION

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  • Mix all ingredients except softened butter and beat at slow speed for about 5 minutes.
  • Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough.
  • In the flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball.
  • lightly oil you mixing bowl and place the ball in the bowl. Cover with damp cloth or cling wrap (to prevent moisture loss).

  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s temperature.

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SECTION B: PREPARING THE POLO BUNS CRUSTY TOPPINGS

What is required

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  • 75 grams butter, melted

  • 110 grams of bread flour self raising flour, sifted

  • 50 grams of icing sugar, sifted

  • 25  40 grams of eggs, lightly beaten

  • 30 grams of milk powder
  • One egg yolk for egg washing
  • Some sugar for sprinkling


Steps of preparation

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  • Melt the butter in an microwave oven for 1 minute.

  • Add in beaten eggs, sifted icing sugar, milk powder and sifted bread flours self raising flour. Mixed well until it form a soft dough.

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  • Divide the dough into 8 equal portions.

  • Shape in round shape and set aside for later use.


Section C: Preparing the Mexico Buns Crusty Toppings

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What is required

  • 100 grams of butter, melted

  • 100 grams of flour, sifted

  • 80 grams of icing sugar, sifted

  • 50 grams of eggs, lightly beaten

  • 2 tablespoons of unsweetened instant coffee dissolved in 2 tablespoons of hot water.

  • 8 pieces of 1 cm x 3cm x 0.2 cm cold cut butter (sizes is just for reference and you can just cut the butter in a small piece) – for usage in Section E. Store the butter in the fridge.


Steps of preparation

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  • Melt the butter in an microwave oven for 1 minute.

  • Add in beaten eggs, sifted icing sugar, instant coffee paste and sifted bread flours. Mixed well until it form a soft sticky dough and set aside.

Note that in the above illustration pictures, I only add in the instant coffee paste at a later stage.


SECTION D: PREPARING POLO BUNS FOR BAKING

* For newer detail instruction of preparing it from frozen dough, please scroll towards the end for the updated post

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  • Take the dough out, punch into the dough to let any trapped air escaped. Knead for one minute and divide into 2 portions. Set aside one portion for Mexico Coffee Buns in Section E.

  • Divide the dough equally into 8 portions and shape it into a round ball.

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  • Use a roller to flatten the “cookie liked dough” as prepared in Section B.

  • Use a brush to lightly brush some water on the plain dough so that it is easier for the cookie dough to cling on the plain dough.

  • Wrap around the plain dough and let it prove until double in size.

  • As the dough proves, you will see the cookies dough started to break. If you find you cookies dough have the tendency to drop from plain dough, spray or brush with additional water to let them stick together.

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  • When double in size, baked in the oven at 190 degree Celsius for about 15 minutes.

* For newer detail instruction of preparing it from frozen dough, please scroll towards the end for the updated post

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SECTION E: PREPARING MEXICO COFFEE BUNS FOR BAKING

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  • Lightly knead the other half of the dough as mentioned in Section D.

  • Divide the dough into 8 equal portions and shape into a sound ball.

  • Use a roller to roll the ball into a flat dough, place a piece of cold butter on top of the dough. Use the dough to wrap a butter and make it into a round ball.

  • Put it in the baking tray and proved until double in size.

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  • Put the coffee soft dough into a piping bag. Cut a small hole in the bottom.

  • Pipe the coffee soft dough on top of the proved buns in the pattern as in the above images.

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  • After finished piping, bake in the oven for 190 degree Celsius for about 15 minutes.

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CONCLUSIONS

In this post, I have shared two types of common sweet buns. If you have some baking basics, it is definitely not a difficult bun to prepare. The crispy toppings of both buns are rather similar except the proportion of each ingredient is different. These toppings can actually be prepared in advance to shorten the preparation time. Remember that you can always wrapped barbecue pork in the Polo buns and you can refer Guaishushu’s Facebook Page post P1 – Roast Meat Bun (烧肉餐包).

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Sincerely, honestly, faithfully hope you like the post today and don’t get discourage by the ugly pictures today. Guaishushu’s promise to be less stingy (at least for photo taking purposes, ha-ha) in my coming illustrations..

Have a nice day and cheers….

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UPDATED ON 2 AUGUST 2014


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I have prepared some Mexican Buns on today and I have decided to take some picture and update the post.

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As the above dough recipes uses tangzhong is rather time consuming, I have decided to use another faster dough as in my Blueberry Sweet Bread. It is definitely a faster and easier straight dough method that yields a fluffier bread.. As for the toppings, it is the same as the recipe above.

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UPDATED POST ON 12 SEPTEMBER 2014

With the frozen dough that I have in the fridge, I have decided to prepare some polo buns for the breakfast.

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There are some changes to the recipe as indicated in “red” as above as I found that this recipe for the topping is better. In addition, I have used another way of preparing the buns.

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  • Pre-heat the oven to 190 degree Celsius.

  • Weigh the  topping and divide into 10 equal balls. Take one topping, shape it like a ball, place a dough ball on top of the crust ball, wrap the topping around the dough ball. Use a knife to cut some lines on on top of the toppings.

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  • Let the dough proof until double in size, egg wash with the egg yolk followed by sprinkling some sugar on top of the crust. Bake in the pre-heated oven for 12-15 minutes or when the breads turn golden brown.

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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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One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式传统牛油饼干)

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INTRODUCTION

I have mentioned before that my family members like buttery biscuits or cakes. Butter cake without any flavour will definitely top my list of cakes whereas short bread will be my preferred choice of biscuits. Short bread is crumbly in textures and full of buttery aroma and it is addictive as long as I started the first bite.

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When I was searching for short crust pastry for my “short crust pastry moon cake” post, I remember wrongly and instead I searched for short bread. When I read the definition of Wikipedia, it immediately caught my attention.

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Per Wikipedia, it was written that

Shortbread is a type of biscuit (“cookie” in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or corn flour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt. (Source: http://en.wikipedia.org/wiki/Shortbread)

I was amazed by the simple ratio of one part white sugar, two parts butter and three parts of flour. I did not look around for any further recipe and based on these three figures, I prepared my traditional style short bread.

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This is my first attempt and I am generally happy with the results though the shaping still needs improvement. I may try out other recipes in the net and compared the actual differences and what other special ingredients that were added to alter the texture.

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WHAT IS REQUIRED

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  • 50 g of icing sugar

  • 100 g of butter

  • 150 g of plain flour

  • 1 teaspoon of vanilla essence

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STEPS OF PREAPRATION

Preparation

  • Preheat your oven to 180  165 degree Celsius.

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  • In a big mixing bowl, place cut butters, vanilla essence, icing sugar, plain flours. Mix and knead until it form a dough.

  • Use a rolling pin to roll the dough into a flat sheet of about 1 cm thick.

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  • Shape it into a rectangular shape and use a sharp knife to cut the dough into 1 cm x 4 cm sizes

  • Transfer to the baking tray with a sheet of baking paper. Place the short breads with adequate space to expand.

  • Use a fork or something sharp to make some holes on top of the short breads.

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  • Baked in the oven for 15 – 20 minutes until the colour start to turn golden yellow.

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Additional notes

You can chill the dough in the fridge for 15 minutes before your baking starts. This will help to fix the shape of short bread! This illustration did not include the chilling. Due to the hot temperature in Singapore, The butter melts rather easily therefore chilling will hep to keep the biscuit in shape when you send for baking.

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CONCLUSION

A very short and straight forward post. I like this for its simple easy to remember recipe. This recipe is simply based on the traditional ratio of 1 sugar, 2 butter and 3 flour without additions of texture altering ingredients. The taste and texture is awesome except the shape is not as regular as what we bought from the stores.  It will be an ideal gift for your friends during festive occasions such as Christmas.

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Overall, I am still very pleased with this adventure. It is so simple yet we pay so much for these biscuits in the supermarkets.

Try and you will know how easy it is. Hope you like the post today and have a nice day ahead. Cheers.


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Second batch of short bread made for the celebration of Teacher’s day 2013.

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Updated on 8 – January 2014

Baking this special batch of rose decorated shortbread biscuits. Recipe is the same except I cut it in difference shape and dust it with dried rose petals.

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This recipe was included in Page 18 and Page 19 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. 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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Can I Have A Moon Cake That Is Not Round? Hmmm.. Try Short Crust Pastry Moon Cake

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Chinese Mooncake Festival or Mid Autumn Festival is arriving soon on 19-9-2013 (or Chinese Lunar Calendar August 15) and I think most bloggers will blog about moon cakes. There are many many moon cake recipes in the internet and there is no way for me to blog something that I am rather unfamiliar due to my poor shaping skills of moon cakes .

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This year I have a few attempts to shape the moon cake but not really successful. It cracked terribly and I have told members in my Facebook Group“Food Bloggers and Foodies United” that I am not going to issue a post on moon cake I totally do not have any confidence to share with readers about the making of moon cakes.

The next day after I issued the post, one of my relatives gave us a pack of moon cake from Kluang, Johor Malaysia. In the box, it was written clearly Shanghai Moon Cake, and what shocked me is that the shape is elongated and some called it a mouse shape.

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Sorry for my limited knowledge, I never seen Shanghai moon cake in this shape. I posted in my timeline and asked my friends what is that. Surprisingly a number of friends from Southern Peninsular Malaysia knew about this shop and ever tasted this special moon cake before.

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The next day, I cut it and ate a slice, I felt that the taste was very familiar. It resembles the short crust biscuits with the normal moon cake fillings. Therefore, I told my friends that I wanted to pursue another baking adventure based on what I tasted and I wanted to try to “reproduce” the moon cake that I received.

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That morning, there is no body in my house except myself. I just simply pick a short crust pastry recipe and start my adventures. Actually, the short crust pastry resembles the pineapples tart pastry. However, in this illustration, I made a mistake by including sodium bicarbonate (baking soda) in the dough. I shouldn’t need to include this as the fillings will expand when heated and the baking soda make the crack bigger that I do not want to see.

Putting that aside,  I would say that this pastry, or pardon me formally called it “SHORT CRUST PASTRY MOONCAKE” , is definitely worth trying. The soft filling blends extremely well with the melt in the mouth pastry wrapping it. Unlike other moon cake,  it is buttery in flavour and that make me wanted to share with readers this “funny” pastry aims at those who are adventurous to try out new ideas.

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But I have to highlight that, it is just like any pastry, it can’t keep for long. It is best to consume it within two to three days of making it. The wet fillings will make the short crust slightly soggy if you do not consume on time. Well, that is my frankest opinion and I do hope that readers have some confidences on me by baking this short crust pastry moon cake and share with me if it is up to your expectations.


WHAT IS REQUIRED

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  • 80 grams of salted butter, cut into cubes and keep in fridge waiting for later use.

  • 2 eggs lightly beaten

  • 400 grams of self raising flour (sifted)

  • 80 grams of sugar powder

  • 600 grams of moon cake fillings of your choice (in this illustration, I have used both the green tea paste and red bean paste).

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STEPS OF PREPARATION

Pre Preparation

  • Pre-heat the oven to 180 degree.

  • Get ready a baking tray with a piece of baking sheet.

  • Divide the moon cake fillings into 3 portions and roll it into an cylindrical shape of about 6 inches long.

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  • In a big mixing bowl, put in your sifted self raising flour, sugar powder. Add the butter cubes from the fridge. Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast. This resembles the preparation of scones and your can refer HERE.

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  • Make a whole in the centre put in the beaten eggs.

  • Use a fork or a knife to slightly mix the batter. Once the eggs and the flour have form a dough, transfer the dough to a table and knead for 1-2 minutes to ensure it is well mixed.

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  • Divide the dough into 3 portions. In my illustration, my dough weighed about 220 grams per portion.

  • Use a rolling pin to roll the dough in a floured surface into rectangular shape of about 10 inches x 5 inches.

  • Place your moon cake filling on top of the pastry, close the longer ends and roll follow the shape of the fillings.

  • Close the other two ends and ensure the edges are closed.

  • You can reshape to any shape that you want. However, I have opted to use the shape as shown above. Alternative shape is round shape. However, round shape is difficult for serving. So I opted for the oblong shape.

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  • Place the dough in the baking tray. Use a sharp knife to lightly cut lines on top of the dough.

  • Have the first egg wash and send to the oven and bake for 15 minutes.

  • After 15 minutes, take out and have a second egg wash. Baked for another minutes 10 and the moon cake is done.

  • For egg wash, hand beaten 1 egg yolks and add 2 big table spoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the dough.

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CONCLUSION

This is another way of serving the moon cake though traditionally, moon cake must be round resemble the moon. Whether this can be called moon cake or other name is up the discretion of the readers.

This moon cake was prepared using short crust pastries and the buttery taste of the pastry is totally different from traditional moon cake but it blends well with the traditional moon cake fillings. It is good to be served as a tea time snack item.

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I hope you enjoy my baking adventures for making this special shape moon cake inspired from the famous Kluang moon cake shop in Malaysia.

This recipe was included in Page 15-17 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 and do join me in the baking adventures. Bake one for yourself and tell me if it suits your taste buds. Have a nice day and cheers


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Nostalgic Soup Than Can’t Erase From My Mind–Chinese Style Potatoes Soup

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Updated Post on 9-10-2014

I have prepared the soup again today and have some new picture taking. However, today when I prepared the soup, as I am running out of time, I have decided to by pass the sautéing of the starch and onion. I put everything in the wok, boil until the meat is soft and add the starches. Of course, it was not as fragrant as what my father have prepared but it saves some times.. Kids start to like this starchy soup. Personally, I prefer the yam or taro version but shelve the idea as kids still dislike the taro.

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INTRODUCTION

I seldom have soup recipe in this blog except salted vegetable duck soup, a well known traditional Chinese soup for Malaysian and Singaporean Chinese.  Of course I have many other soup preparation illustrations such as bitter gourd and pineapple pork rib soup, double mushroom chicken soup, sweet corn pork rib soup and many more at Guaishushu’s Facebook Page under the index start with “S”.

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Today, I will share this special soup which is a comfort food with nostalgic and sentimental feelings for me.  I am still in doubt its origins and totally unsure if other families are cooking this soup, not at least my circles of friends. It is hope that via this post, some readers will be able to tell me the origin of this soup!

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This is a “strange” soup cooked by my late father. Not even my late mother cook this soup as she said it is a bit laborious to cook this soup.

In fact, the ingredients and cooking method have influences of both oriental and western method of cooking. Talking about this soup, I am sure my brothers and sister in laws can recall about the soup. It can either be cooked with taro or  potatoes. What we usually cooked is with yam or taro and I knew my sister in laws still cook the taro version of this soup as at today.

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The potato version of soup what is always in my mind. When I told my mother in law that I wanted to cook this soup, she looked at me unbelievably and she thought that I am cooking ABC soup, a soup that were cooked using carrot, potatoes and onions. I told her no, it is a pure potatoes soup!

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WHAT IS REQUIRED

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  • 250 g of potatoes cut into big chunks

  • 250 g of onion cut into a quarter

  • 250 g of pork ribs

  • 6 cups of water

Thickening starch

  • 50 g of sweet potatoes flour

  • 400 g of water

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STEPS OF PREPARATION

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  • In a big soup pot that can accommodate at least 10 cups of water, put some water adequate to cover the pork ribs.

  • Blanch the pork ribs until the outer layers is slight cooked. Throw away the water.

  • Wash the pork ribs under running water to get rid of any blood clots and add in the cut potatoes. Add in 6 cups of water and bring to boil under high heat. Once boiled, turn to medium heat and continue boiling until the potatoes and meats are soft. This will take 15-20 minutes. You can just let it boil until your next step is ready. Change to low heat if necessary.

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  • In another sauce pan, add in 1 tablespoon of oil, add in the cut onions and fried until the fragrance of onion start to spread.

  • Put in the sweet potatoes starch and cook under low heat, Stir fry until the flour turned into a lump and become colourless. Note that the main reason of cooking this way is to give the flour some flavour of onions. If you add directly to the soup, you will find the flour in the soup is flavourless. Well that is how my late father cooked and I do agree to it.

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  • Transfer your cooked starch to the soup and continue boiling until the meat and potatoes of your desired textures.

  • Add seasonings of your choice (flavour enhancer such as mushroom concentrate, pepper, salt, light soya sauce etc.).

  • Bring to boil and once boiled, off the heat and garnish with herbs of your choice. Preferably served hot with rice.

WHY THIS SOUP IS UNIQUE?

The soup has the oriental elements because it is cooked with normal cooking oils used by Chinese home cooking (instead of butter or olive oils) and pork ribs and flavour using the Chinese condiments. In addition, the thickening is using Chinese cooking ingredients sweet potatoes starch. It is definitely more watery and less creamy than Western soup! The final soup still maintain the shape of the potatoes, pork ribs and even onions. It complements the dryness of the white rice.

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On the other hand, it is unusual for Chinese to use potatoes to cook soup. Besides ABC soup, most Chinese households do not use potatoes to cook soup. Besides this unusual ingredient, Chinese soups usually do not use thickening agents in soup with the exception of some special soups such as shark fin soups and sweet and sour soups. The soups, in traditional sense should be watery and clear (or whitish colour due to the meat essence in the both). Thickening agents are used in many Chinese dishes including braised dishes, noodle dishes , vegetables dishes, egg dishes, bean curd dishes but not in soup dishes.

For purposes of further illustrating this soup may have Western influences, I have took out portion of the soup and added plain flour (wheat flour as you used for making cakes) and some creams.

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This is what the end product looked like and in fact, my kids do not mind this soup after adding of cream and wheat flour. My boy says that the soup is very creamy like cream of mushroom soup that he used to have in Western restaurant.

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CONCLUSION

Having a post on this particular soup brings me  lots of fond memories and sentimental feelings, making me wanted to know more about my late father. We did not really communicate much due to very traditional Chinese family upbringings whereby we were not encouraged to ask about what the adults are doing. Communication was always unidirectional. However, if he was still available, I would know how to tackle the issue and “fished” out his thoughts!

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It is a soup that none of friends knew. It is neither Western or Oriental style of soup. It is a mixture of both. Where my late father learned the cooking of this soup was really a mystery (in my humble opinion). He hailed from China and could not read or spoke ABC not to mention exposure to Western cuisines. The only remote reason that I could think of was due the influence of British colonization of Sarawak until late 1940’s  and at that time, he was a teen.

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Hopefully by having this post, some of my readers from any  parts of the world can share with me, if you have ever tasted exactly soup cooked in this manner and what do you think is the origin of the soup. It is also hope that my readers will try out this soup and let me know if it suits your taste buds. Thanks and have a nice day.

 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 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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One Number Baking Ratio Adventure (6)– Peanut Butter Chocolate Chips Muffins

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UPDATED POST ON OCTOBER 1 2014

As I have some peanut butter sitting in my fridge for ages, I have decided to prepare some Peanut Butter muffins . There are no changes to recipe except :

  • Use peanut butter weight as a starting point which is about 156 grams and all my ingredients used to be about 156 grams for eggs, flour, sugar .
  • Did not add the caramelized chocolate chips

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ORIGINAL POSTS


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My kids made these muffins with my help. I just helped them to get some ingredients that they did not where it was stored.

I did not even look at the measurements that they took as I was busy of taking pictures of their participation. Why this was possible of course was because of the easy recipe. The recipe that followed the one number baking ratios now extending to muffins. There were many post that uses one number baking ratios in my baking and in the post “ dates fruit cakes , you can see all my references of cakes made using one number baking ratio in that post.

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After my kids revised their home work today, they were bored and I thought I might as well asked them to make the muffins since it was really easy to  prepare. In fact they were so happy when I told them that I need their participation after revising their home work. My girl who liked to procrastinate suddenly finished her homework very quickly. Initially, it was not my plan to get the boy involved, however, when the boy saw her sister enjoyed herself measuring the ingredients, he insisted that he wanted to join in ‘the game” also. I therefore concurred to let him joined in the “game”

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I did not look at any recipe for this muffin. The principle of using one number baking ratio is that it should be applicable for all cakes.  As I want it to be a bit dense, I have opted not to cream the butter and egg separation method (using these two methods will definitely end up to be a cup cake). In addition, as I have been quite tiring of washing all the utensils these few days, I chose not to use an mechanical egg beater. At the end, I have used a mixed and baked method to prepare the muffins.

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In addition, I have substituted butter with peanut butter and most important of all, I have used eggs as the starting weight of making these muffins. This will save sometime for the calculation of milk.

These muffins started with 2 eggs that weighed 117 g, therefore, that follows will be peanut butter 117g, sugar 117g, flour 117g and milk 117 g. With these measurements, I am sure any body without much baking experience will be able to prepare this. Easy to remember ratio with easy preparation methods.

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WHAT IS REQUIRED

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  • 2 whole eggs

  • Peanut Butter – same weight as eggs – melted and set aside

  • Sugar – Same weight as eggs

  • Milk – same weight as eggs

  • Self raising flours – same weight as eggs

  • Caramelized  chocolate chips – half the weight of eggs

  • Mozzarella cheeses – half the weight of eggs  (optional)

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STEPS OF PREPARATION

  • Pre heat oven to 180 degree Celsius

  • Get ready5-6 muffin cups.

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  • Melt the peanut butter in a microwave oven for 1 minute.
  • Transfer to a big mixing bowl, add eggs and sugar and use a hand whisk to whisk until combined.

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  • Add in sifted flour and milks (alternately) until all flours and milk are added.
  • Add in caramelized chocolate chips and mozzarella cheeses.

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  • Mix well and transfer to the muffin cups.

  • Bake at 180 degree Celsius for 20-25 minutes or when a skewer inserted comes out clean.

You may have noted that I have sprinkled additional cheeses and caramelized chocolate chips. However, that was not advisable because this batter is rather wet, the additional weighs will push down the muffins causing it to drip sideway. Therefore, I will advise readers to by pass this step. Just to let you have a look, this is the “elephant muffins” made by my kids. All the 5 muffins we made have these “elephant trunks” due to the addition of chocolate chips and mozzarella cheeses. Ha-ha.

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CONCLUSION

Is it not this muffin is so easy to prepare especially with one number baking ratio. If my kids can made this, who else could possibly not able to prepare this?

Hope you try it and have a nice day! Cheers.

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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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Dates Fruit Cake (黑枣蛋糕)

Processed with Moldiv

INTRODUCTION

This is the 5th cake in a series of my baking adventures utilizing the “one number baking ratio”. Previously I have written about basic pound cake, zebra patterned pound cake, layered pound cake, grapefruit cognac pound cake and this post, I am going to share a simple fruit cake like dates pound cake. It is going to be a short post as most background have been explained in the previous posts.

The taste of this pound cake is very much like the fruit cake. The dates have been soaked in cognac before it is added to the cake. Of course for Muslim readers, you can always soaked in milk or orange juices. Therefore, the cakes is full of dates and cognac fragrance.

Processed with Moldiv

As contrast to the traditional fruit cake, the cake texture will be much softer due to the insistence of using one number baking ratio that include one portion of milk. You can understand one number baking ratio here. In summary, the ratio means flour: egg: sugar: butter: milk (or liquid mixtures) is  1:1:1:1:1:1.

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This time, I have purposely not using the egg separation method! Therefore this recipe is even easier than the previous recipes. It have cut less at least half of the time of preparation.

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WHAT IS REQUIRED

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  • 250 grams of self raising flour (sifted)
  • 250 grams of brown sugar
  • 250 grams of butters
  • 5 eggs or 250 grams of eggs
  • 220 grams of milk (balancing figures subject to the weight of your eggs used)
  • 250 grams of dates (soaked in water or alcohol such as rum)
  • 2 teaspoons of vanilla essence
  • 30 grams of rum/cognac or other alcohol or other liquids
  • Some almond flakes (optional)

Calculation of milk if you are using 5 whole eggs instead of using 250grams of eggs

Milk volume is the balancing figures and subject to the volume of liquid ingredients and size of eggs. In this illustration, my eggs weigh a total of 310 grams. Therefore actual milk used = 500 grams (milk + eggs theoretical volume) – 290 grams (weigh of eggs) – 30 grams (weigh of cognac) = 180 grams.

Alternatively, you can just fixed the eggs volume to be 250 grams therefore, you need not to recalculate the milk volume and purely follow the recipe above.

Processed with Moldiv



STEPS OF PREPARATION

Preparation…

  • Preheat the oven to 180 degree Celsius

  • Lightly grease an 8” x 8” diameter baking tin preferably with a detachable base. (In this illustration, as I want to give some of the cakes to my friends, I have decided to use one 6” x 6” diameter and two small loaf tins therefore cutting time have been cut short considerably).

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  • In a big mixing bowl, add in butter and brown sugar, beat until light and fluffy.

  • Add in vanilla essence and one egg at a time. Beat until eggs are well blend with the beaten butter.

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  • Add in the soaked dates and mixed at low speed until the dates are well mix with the butter batter.

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  • Take out the mixing bowl and fold in 1/3 of the flours followed by 1/3 of the milk and 1/3 of the cognac. Repeat for the other 2/3 portion. 

  • Pour into the light greased baking tin  and baked in the oven at 180 degree Celsius from the first 30 minutes.

  • Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.
  • Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note that the above baking time is for an 8”  x 8” baking tin. If you are using 6” x 6” and 2 loaf tins, you will have to bake at 180 degree for the first 20 minutes and reduce the temperature to 150 degree Celsius and bake for another 15 minutes.

Processed with Moldiv



CONCLUSION

This is a very short post by applying the one number baking ratio to the dates fruit cakes. The cakes are definitely moister than traditional fruit cakes. It is definitely a cake worth trying. One number baking ratio can definitely be extend to the baking of more cakes and next in the list will be cup cake or muffins..It is late and really tired after baking 3 products and rushing out 3 posts today. 

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

Processed with Moldiv


Processed with Moldiv

What? Baked Your Rice? Yes, Try Carbonara Cheesy Bacon Baked Rice

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INTRODUCTION

The main staple food for Asians are rice. We have porridges, fried rice, plain white rice, steamed rice, braised rice ….. But we seldom have baked rice.

Bake is usually associated with oven which is rather uncommon to Asians until the last 5 decades (pardon me if I am wrong)….Baking rice is still something not really common especially in Malaysian and Singaporean Chinese household cooking. One could easily have baked rice especially in Portuguese restaurants particularly in Malacca, Malaysia and Macau SAR in Peoples Republic of China.

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Is baked rice nice? If you are a generation who get use to Western cuisines, I presumed you will concur with me that it is another good way of appreciating cooked rice! Children who are exposed to Western numerous fast food chains such as Kentucky, McDonalds, Pizza Huts etc. will definitely like this simple comfort food that is packed with milks and cheeses.

Creamy, cheesy and soft are the words to describe the textures of this baked rice.

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Of course there are many different types of baked rice, as an Asian, I will definitely prepare using ingredients that are well liked by the kids here.

This post is  about CARBONARA CHEESY BACON BAKED RICE. It is prepared using Carbonara sauce with lots of bacons, kernel corns, canned button mushrooms and etc.… In addition, sensing not many households may have a conventional oven, this recipe called for a mini oven that is movable .. Of course you can used an oven if you wish to!


WHAT IS REQUIRED

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  • 500 grams of cooked rice (overnight rice is acceptable)
  • 50 grams of bacon – small pieces
  • 100 grams of onion– chopped
  • 100 grams of canned button mushrooms – slices
  • 100 grams of canned creamy sweet corns
  • 30 grams of Japanese “crab meat” (optional)
  • 200 ml of cream + fresh milk (preferred 50% cream : 50% fresh milk)
  • 150 grams of mozzarella cheeses
  • 2 teaspoons of dried/fresh herbs (basil, dill, oregano etc.) (Optional)
  • 1 cup of water
  • 1 tablespoon of olive oil/butter

Note:

This is a good way to get rid of your overnight rice. Of course you can cook with fresh rice for the dish.

This is a dish with full flexibility, except rice, cream+milk and cheeses, almost other ingredients can be substituted.

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STEPS OF PREPARATION

  • Get ready an 8”x8” inches baking tin or any casserole that are able to withstand high heat.

  • Put the rice in a big mixing bowl and set aside for later use.

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  • In a sauce pan, put in the olive oil and bacon and stir fry until the bacon were fully fried and the aroma of bacon starts to emit.

  • Add in the chopped onion, stir fried until the onion is soft.

  • Add in 1 cup of water, add in chopped mushrooms, creamy sweet corns and bring to boil under medium heat.

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  • Once boiled, add in the cream and herbs and off the heat. Stir and mixed well.

  • Pour on top of the rice and use spoon to mix well.

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  • Transfer the well mixed rice to the baking tin. Add in more milk if possible.
  • Place in more creamy sweet corns or other side ingredients such as crab sticks if desired.

  • Sprinkled sparingly with mozzarella cheeses and more herbs.

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  • Bake the rice in the mini oven for about 30 minutes or until all the cheeses have become soft and melted. It should be noted all ingredients are cooked ingredients. Therefore, baking the rice is only to ensure that all the cheeses have melted and  speed up the process of sauces absorbed by the rice.

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VARIATIONS

Of course, if you want to cut short the preparation process, you can used the ready made carbonara sauces or cream of mushroom soup or cream of chicken soup. The end results will be equally tasty.

You can also substituted with fresh corns, baby corns, even Asian fish cake if your kids like it and anything that will wake up your families palates!

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CONCLUSION

An easy to make comfort food good when you runs out of time to cook a decent meal. It’s full flexibility make it easy to tailor your family taste buds. Try this way to get rid of your overnight rice.

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

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I am submitting this to Welcome To All My Bloggy Friends and Recipe of the Week.

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