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Saturday, April 25, 2009 Y 11:05 PM Japanese Cheese Cake   Ingredients A Cream cheese : 250g Milk : 100g Fresh cream : 50g Butter : 75g Ingredients B Corn flour : 25g Milk : 50g Ingredients C Egg yolk : 140g Ingredients D Egg White : 150g Sugar : 100g Corn Flour : 10g Lemon Juice : 5g 1) Melt Ingredients A, cool it aside 2) Combine Ingredient A , B and C well 3) Beat egg white at high speed till bubbles if formed, add in sugar and corn flour mixture and lenon juice, beat till soft peak form 4) Divide egg white mixture into few portions and gently fold in to batter, combine well 5) Pour batter into a pre-greased 20cm baking tin 4) Bake in a pre-heated oven at 170°C (hot bath) for 45 mins Labels: Cheese Cake Wednesday, April 15, 2009 Y 8:28 PM Red Beans Bun    Labels: Bread Tuesday, April 14, 2009 Y 11:45 AM Red Bean Paste  Ingredients Red Beans : 500g ― soaked overnight Pandan Leave : 4 pcs Sugar : 350g Peanut oil : 200g Maltose : 2 tbsp Methods 1) Bring the beans and water to a boil, simmer for 1.1/2 - 2 hours until the bean have softened 2) Blend cooked red beans till smooth while it's still hot 3) Place blended red beans into a wok and fry it on medium-low heat until it's dry, slowly add in sugar and peanut oil, continuous to fry until it's dry Labels: Chinese Paste Sunday, April 5, 2009 Y 7:40 AM Ondeh-Ondeh  Skin: 200g sweet potatoes(any colour) 200g glutinous rice flour (sifted) 50g pandan juice 100g coconut milk Filling: 200g gula melaka (chopped) To Coat: (mixed, steam for 5 mins) ½ grated white coconut ½ tsp salt Method: 1. Mix glutinous rice flour with pandan juice and coconut milk, set a side 2. Steam sweet potatoes with high heat until very solf, mash it while it's hot 3. Mix the hot mashed sweet potatoes into the dough, combine well and knead unit it form a soft dough4. Form small balls with the dough and fill a little filling inside and seal up 5. Put into a pot of boiling water and boil until it floats up. Dish and drain. Coat with grated white coconut. Serve. Labels: Nonya Thursday, April 2, 2009 Y 7:43 PM Pumpkin And Yam Cake  Ingredients A (grind together) Cooking oil : 5 tbsp Shallots : 5 nos. Garlic : 5 nos. Ingredients B Dried shrimps : 60g Mushrooms : 5 nos. Skinned Pumpkin : 400g (shred) Skinned Yam : 400g (shred) Ingredients C (combine well) Salt : 2 tsp Pepper : ½ tsp Water : 1700g Rice flour : 500g Tapioca flour : 75g Method: 1) Combine Ingredients A well, let it stand for 15 mins. 2) Heat up 5 tbsp of oil over medium heat, stry fry shallots and garlic till fragrant and golden brown 2) In the order, stir fry Ingredients B till fragrant 3) Toss in pumpkin and yam, stir well, turn off heat 4) Bring flour mixture to boil over medium heat, continue stirring till half cooked 5) Pour in the pumpkim mixture, stir well 6) Pour mixture into a 22cm greased square tin 7) Steam over high heat for about 45min, Remove and leave to cool Labels: Steam Cake/Kueh |
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