Ingredients:
3 pcs egg
120g castor sugar ( I use 80g )
300g banana ( mashed coarsely )
170g self raising flour ( flour + 2 tsp baking powder )
1/4 tsp baking soda
100g corn oil
1 tsp vanilla essence
Method:
1. Preheat oven to 160 degree C.
2. Sieve self raising flour and baking soda together. Set aside.
3. Beat eggs and sugar at max speed in a mixer till ribbon stage.
4. Add in the banana.
5. Fold in flour and mix well.
6. Add in corn oil & mix till batter is shiny and flowing.
7. Bake about 40 minutes.
Recipe adapted by Keem Ooi
Osmanthus Jelly 桂花糕
Ingredients:
Osmanthus 2 tsp
Wolfberry two tsp Water 1000ml Rock sugar 100g Jelly powder 10g or gelatin 50g
Method: 1. Wash osmanthus and wolfberry 2. Boil the water 3. Add sugar until the sugar is completely dissolved 4. Add jelly powder cook until dissolved 5. Add osmanthus and wolfberries, cook for 30 seconds, and then leave it in the pot for 10 minutes 6. Pour into the mold. 7. In the semi-solidification stir, so osmanthus and wolfberry are evenly distributed and put Into the refrigerator about 3 hours.
*If you are using gelatin powder, you can skip the steps 4 and 5, basically, gelatin powder can be easily dissolved in hot water.
Famous Amos Cookies
Ingredients:
A)
Caster sugar 50g
Brown sugar 150g (I use 100g brown sugar only, no caster sugar for this recipe)
Salt 1/4 tsp
Butter 120g
Shortening 30g
B)
Egg 1 pc
Vanilla flavor 1/2 tsp
C)
Plain flour 220g (I use 200g plain flour + 20g Cocoa powder)
Baking power 1/2 tsp
Sodium bicarbonate 1/2tsp
D)
Chocolate chip 250g
Method:
1. Slightly to pass, then adding (B) and stir until smooth.
2. Add sifted (C) and mix well
3. Adding (D) with hand mix
4.With a teaspoon of dough into baking pan and bake at 170 degree for about 15 minutes until cooked.
Recipe adated by Carmen Chin
Chicken Steam Bun
For Chicken Filling
Ingredients:
A
120ml Chicken stock
1tbsp Corn starch
2tbsp Oyster sauce
2tbsp Hoisin sauce
2tbsp Dark soy sauce
2tbsp Sugar
1tbsp Shaoxing wine
1/8tsp Black pepper
B
2tbs Cooking oil
1pc Medium onion
1clove Garlic
300g Meat/ chicken
Method:
1. Mix A until combine and put aside.
2. Put the cooking oil on the pan, add in the meat and cook until the water of the meat is dry.
3. Add in the onion and garlic.
4. Finally add in (1), cook until it become sticky.
For Dough
Ingredients:
A
40g Sugar
1 1/12tsp Salt
3g Instant yeast
90g Warm water
B
125g Low protein flour
60g High protein flour
1/3tsp Baking powder
12g Shortening
Method:
1. Put A in a bowl, mix well.
2. Add in B, mix until it become a dough.
3. Rest for 20 minutes.
4. Wrap in the filling and rest for 1 hour.
5. Steam for 15 minutes.
Ingredients:
A
120ml Chicken stock
1tbsp Corn starch
2tbsp Oyster sauce
2tbsp Hoisin sauce
2tbsp Dark soy sauce
2tbsp Sugar
1tbsp Shaoxing wine
1/8tsp Black pepper
B
2tbs Cooking oil
1pc Medium onion
1clove Garlic
300g Meat/ chicken
Method:
1. Mix A until combine and put aside.
2. Put the cooking oil on the pan, add in the meat and cook until the water of the meat is dry.
3. Add in the onion and garlic.
4. Finally add in (1), cook until it become sticky.
For Dough
Ingredients:
A
40g Sugar
1 1/12tsp Salt
3g Instant yeast
90g Warm water
B
125g Low protein flour
60g High protein flour
1/3tsp Baking powder
12g Shortening
Method:
1. Put A in a bowl, mix well.
2. Add in B, mix until it become a dough.
3. Rest for 20 minutes.
4. Wrap in the filling and rest for 1 hour.
5. Steam for 15 minutes.
Nuts Wheat Cookies
Ingredients:
A
100g Butter
120g Icing sugar
2pcs Egg (lightly beat)
1/2pc Salt
B
100g All purpose flour
100g Wheat flask
100g Black raisin
50g Walnut (smash into small pieces)
Method:
1. Mix A until smooth, add B and use a spatula to combine all until it become a dough.
2. Use spoon to take about 6g and bake with preheat oven in 150C for 25 to 30 minutes or until it cooked.
Cornflask Cookies
About 110pcs small cups
Ingredients :
A
250g Butter
80g Sugar
B
50g Milk powder
180g All purpose flour
200g Potatoe starch
C
100g Cornflask (smash it)
Method:
1. Preheat the oven with 150C.
2. Beat A until smooth, add in B mix well.
3. Last add in C.
4. Put about 8g it in the small paper cups and bake for 20 to 25 minutes.
Ingredients :
A
250g Butter
80g Sugar
B
50g Milk powder
180g All purpose flour
200g Potatoe starch
C
100g Cornflask (smash it)
Method:
1. Preheat the oven with 150C.
2. Beat A until smooth, add in B mix well.
3. Last add in C.
4. Put about 8g it in the small paper cups and bake for 20 to 25 minutes.
Steam Rice Cake
Step1
Ingredient:
1 bowl Cooled rice
1 pcs Wine cake (酒饼）
Method:
1. Mix the cooled rice with wine cake, put in the container and leave it for 3 days ( do not keep in the fridge.
Step 2
Ingredient:
Ingredient:
1 bowl Cooled rice
1 pcs Wine cake (酒饼）
Method:
1. Mix the cooled rice with wine cake, put in the container and leave it for 3 days ( do not keep in the fridge.
Step 2
Ingredient:
1. 3 bowls Rice flour
2. 2 bowls Water
3. 1 bowl Sugar
4. 1 bowl Wine cake rice from Step1
5. 1 tsp Eno (Optional)
Method:
1. Mix all the ingredients and leave it for raising process.
2. Pour it in the small cups and steam for 15 minutes.
Steam Bun
Ingredients:
1000g All purpose flour
250g/240g Sugar
420ml Water
2Tbsp Instant yeast
2Tbsp Shortening
Method:
1. Mix and knead well.
2. Form the shape.
3. Rest for 45 minutes.
1000g All purpose flour
250g/240g Sugar
420ml Water
2Tbsp Instant yeast
2Tbsp Shortening
Method:
1. Mix and knead well.
2. Form the shape.
3. Rest for 45 minutes.
Chicken Biscuits
Chicken Biscuits 鸡仔饼
Ingredients:
80g 芝麻Sesame （炒香）
300g All purpose flour
200g 冬瓜条 （切碎）
110g Icing sugar
250g Vegetable oil
1/2tsp Papper
1/2tsp Salt
1tsp Double acting baking powder
1tbsp Garlic
1tbsp 麦芽糖Maltose
Some dark soy sause
1pc Egg
2pcs 腐乳Fermented bean curd
Method:
1. Mix all ingredients and rest for 1 hour.
2. Form the shape.
3. Bake with 130C for 15 minutes
Ingredients:
80g 芝麻Sesame （炒香）
300g All purpose flour
200g 冬瓜条 （切碎）
110g Icing sugar
250g Vegetable oil
1/2tsp Papper
1/2tsp Salt
1tsp Double acting baking powder
1tbsp Garlic
1tbsp 麦芽糖Maltose
Some dark soy sause
1pc Egg
2pcs 腐乳Fermented bean curd
Method:
1. Mix all ingredients and rest for 1 hour.
2. Form the shape.
3. Bake with 130C for 15 minutes
Almond Florentines
Almond Florentines
Ingredients:
100g almond silvers
50g florentine premix (for sweeter and thicker cookies 70g)
1/4tsp salt
Method:
1.Ensure all equipment is dry.
2.Weight the almond silvers, add in florentine premix and salt.
3.Stir to mix well.
4.Spread on a baking tray lined with baking paper.
5.Bake in preheated oven of 160C for 15 minutes.
6.Remove from oven and cut the cookies with the knife when it's still hot.
Almond Florentines 2
Ingredients:
50g almond silvers
20g Melon seed
30g Sunflower seed
50g florentine premix (for sweeter and thicker cookies 70g)
1/4tsp salt
20g Melon seed
30g Sunflower seed
50g florentine premix (for sweeter and thicker cookies 70g)
1/4tsp salt
Green Pea Cookies
Green Pea Cookies
Ingredients:
125g green pea (Blend into fine powder)
200g self-rising flour (Cake flour + 2tsp baking powder)
60g icing sugar
120g vegetable oil
Method:
1.Mix green pea powder, flour and icing together with a spatula.
2.Add in vegetable oil and form a soft dough.
3.Roll to about 1cm thickness, use cookies cutter to cut it out.
4.Bake with 160 deg for 20 minutes.
Ingredients:
125g green pea (Blend into fine powder)
200g self-rising flour (Cake flour + 2tsp baking powder)
60g icing sugar
120g vegetable oil
Method:
1.Mix green pea powder, flour and icing together with a spatula.
2.Add in vegetable oil and form a soft dough.
3.Roll to about 1cm thickness, use cookies cutter to cut it out.
4.Bake with 160 deg for 20 minutes.
Melt-in-mouth Pineapple tarts (enclosed version) 凤梨酥
Melt-in-mouth Pineapple tarts (enclosed version) 凤梨酥
Ingredients:
350g butter
100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash
700g Pineapple filling (homemade or store-bought)
Method:
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.
100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash
700g Pineapple filling (homemade or store-bought)
Method:
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.
Recipe from Nasi Lemak Lover
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