Muscovado Bak Tong Go ( steamed cake)

    Muscovado sugar...

Orange Sweet Potato Ondeh Ondeh ( Malaysian kuih)

Earlier on, I made purple sweet potato ondeh ondeh, it was too good so I made another different batch using the same recipe.

Plain Mantou ( burger buns)

                                    

                                                More mantou....

German grain bread

Another great recipe from my old cookbook.
This German grain bread, has to be popular in German baking.  It said the loaf is great to go with hard cheese, smoke fish, cured meats and pickles.  Also, it tastes best after it has matured for a day.

Dark Blueberry Bran Muffins

 Muscovado sugar, un-refined and not as sweet..which is good!

100% Wholemeal Muscovado Mantou

                                            Love the flavour of muscovado sugar...

Red Dates Healthy Mantou ( pepitas)

                    Another Mantou experiment using red dates, tasted not bad at all :)

Gojiberry Pumpkin Wholemeal Mantou ( flaxseed)

                         This experiment was satisfactory, I used a smaller batch here.

Easy Wholegrain Pumpkin Banana Bread

    This recipe is simple and and easy to follow.
    Moist, 100% whole wheat bread combining two flavours in one tasty loaf.

Matcha Nuts Biscotti and Egg Yolk Sponge Cake

  I used the recipe from Nutty Slice Biscotti for this, added one tablespoon matcha powder and took away one tablespoon flour from the recipe.

Pumpkin Steamed cake

This is the same recipe as the Never Fail Lo Bak Go, I only had 200g pumpkin mash that was frozen earlier on, thawed it and used it all here.  The result was perfect, we enjoyed it.

Sweet Potato Pecan Buns (Dan Lepard)

Yes, Dan Lepard again...I am still learning a lot from his recipes :)

Dan makes it so easy here, from the beginning to end. I found myself barely kneading at all.:)
All ingredients blended in so well.....just perfect.

Pink Seeded Mantou

Rose syrup water is used to create a beautiful pink look, I can't really taste the flavour here.

Olive Oil Polenta Crackers ( Dan Lepard)

    These are really crispy and snappy crackers..

Basic Homemade Noodle

Because I had some important stuff to do, I had to speed up my noodle making, so these slurpy things could have been better than what I have currently. Anyway, for a first attempt, I was quite pleased with the result.

Need to roll dough thinner...
 Patience and a sharp good knife to cut it thin enough..

Ingredient
1000g  plain flour
500g  water ( room temperature cool filter water)
3/4  salt

Roughly stir and mix into loose dough.
 It may look dry at this stage.

10 seconds kneading and 10 minute rest does make a lot of difference here.
Dough is smooth and glossy now.

Now, flatten and roll it out as thin as you can.
 Dust with flour on the bottom and top surfaces generously.

Fold it over like this.

Cut them out, as narrow as you can.
Could have been a thinner sheet, more even and narrow cuts here..

Here you go, I pulled and stretched it longer.

I have 500g per packet, saved one packet in the freezer for later use.

Boil on a high heat.

Rinse in cold tap water.

Method

1.  In a large bowl, mix flour and salt well.  Gradually pour in water, keep stirring it with a chopstick. It should look a little loose and dry.  Cover and leave for 10 minutes.  Knead and fold for 10 seconds, cover and leave for 10 minutes. Do twice more for 10 minute intervals.  By now dough should look glossy and smooth.

2.  Divide into 2 halves.  Cover and set aside one half while working on the other.

3.  Dust with flour generously on the work surface, flatten and roll out the dough, try to roll it as thin as you can.  Dust more flour on sheet, fold in half, dust more flour on the top surface again.  Use a sharp knife and cut them into strips, as narrowly as possible. Sprinkle cornmeal or more flour on noodles to avoid sticking.

Dry noodle

Could this be the Australian native plant too?

Wholemeal Mantou (steamed bun)

                                     More Mantou.., my chinese burger buns!

Wholemeal Rye Mantou (steamed bun)

                                                               Chinese burger bun...

Kibbled Wheat Mantou (steamed bun)

I added kibble wheat here.   The first bite is like eating a rice bread.    Next bite, you further get this soft chewy kibbled wheat going in your mouth.  Love it..

White Loaf ( black rice)

A very good recipe, taken from a very old cookbook that I've kept for a decade :)

Lychee Agar Agar

Days are getting warmer here,  these agar agar are just good for us now.
Who wouldn't like Lychee?

Recipe: My Little Space
Ingredients
10g agar agar powder
1 can lychees ( rambutans)
Sugar  ( I used 100g castor sugar)
900ml water ( juice and water)

    Method
    1. Separate the juice and the lychees.

    2. All the juice and water mixed to 900ml.  In medium low heat, stir in agar powder and mix well.

    3. Add in sugar, continue to stir until sugar is dissolved.

    4. Remove from heat. Pour mixture into the mould.

    5. Once cooled, refrigerate until it is ready to be served.

Pandan Kaya Swiss Roll

Pandan goes really nice with Kaya...

Super moist and light..

Recipe:  Muimui
Ingredients
80g plain flour
20g corn flour
1 tsp baking powder
1/4 tsp salt
4 egg yolks
50g castor sugar
1 and 1/2 tbsp pandan juice
90g coconut milk
30g canola oil
1/4 tsp pandan paste ( optional)


4 egg whites
1/8 tsp cream of tartar ( I used lemon juice)
50g castor sugar
80-90g kaya

Oops! I forgot to snap some photos of how you roll the cake..

Method
1.  Line bottom and side of 35x 27x3cm tin with parchment paper ( I sprinkled castor sugar over the top of the parchment paper).

2.  Sift flour, baking powder and salt .  Set aside.

3.  Beat yolks and sugar until sugar is well dissolved and colour turns pale and light.  Add in oil, pandan paste, coconut milk, flours, baking powder and salt.  Mix all until smooth.  Set aside.

4.  Whisk whites until foamy, add in cream of tartar.  Continue to whisk in two more batches until it reaches stiff peak.

5.  Pour 1/3 whites into yolk batter to lighten the texture.  Fold in two more batches of whites until batter become smooth and no lumps appear.

6.  Pour batter in the lined tin and bake in pre-heated oven at 200C for 15 minutes ( I used the steam bake method, meaning a pan filled with hot water is placed on the bottom of the oven.  This is to create steam to help moisten the cake, preventing any cracks that might occur).

7.  When it's done, let it rest for 5 minutes on cooling rack then invert it over the other side.  Let it cool completely, spread kaya on the cake and roll it up ( together with the parchment paper on the outer part, roll the cake slowly and tightly, wrap the two ends too).

8.  Keep in the fridge for an hour.  Slice and serve.

Pandan Ogura Cake

Matcha Ogura Cake and Pandan Ogura Cake are really light, cottony cake.   You would end up eating one after another non stop.

        Recipe: Food@ HomeSweet Home
     Ingredients  A
     Corn oil   65g
     Milk  80ml
     1/4 salt
     5 egg yolks
     1 egg
     65g Superfine flour
     20g pandan essence


     Ingredients B
     5 egg whites
     75g castor sugar  ( I used 60g)
     1/4 cream of tartar  ( I sed lemon juice)

Sieve to ensure no lumps in the yolk batter

   


    Method
    1.  Beat egg yolks, whole egg, corn oil, milk and salt until foamy.

    2.  Mix in flour slowly until well combined.  Mix in pandan juice,  well combined (  sieve through the batter to make sure no lumps).  Set aside.

    3.  Beat whites until foamy. Add in cream of tartar, add in sugar in 2 batches.  Continue to beat    until reaches JUST stiff peak.

    4.  Mix 1/3 meringue into yolk batter to lighten the texture.  Fold in gently the remaining meringue.     Make sure no lumps appear.

    5.  Pour into a 9" cake pan and bake at pre-heated 170C for 45 minutes ( use steam bake,  keep a pan with hot water on the bottom of the cake tin).

   6.  Invert cake immediately to cool completely.

Pan-fry Sweet Potato cake ( sesame and dessicated coconut)

This is actually quite light snack and I made double batch here.  Originally the recipe uses pumpkin mash, I used orange sweet potato mash instead. To pan fry these cakes,  you only need very little oil so this is quite healthy as compared to store bought.

Coconut Palm Sugar Agar Agar

                   Palm Sugar goes so well with coconut cream here, easy to make, taste good...

          Recipe: Poh's Kitchen
      Ingredient
      20g Agar Agar threads washed and squeezed ( from Asian grocer)
      200g dark palm sugar
      100g white sugar
      1 cup coconut cream
      1 litre water

       Method:
       1.  Boil water. Add agar agar threads, stir until dissolved.

       2.  Add in sugars and continue to stir and boil.  Add in coconut cream and  bring to a simmer.

       3.  Pour into a 20cm cake tin or jelly moulds. Set at room temperature before refrigerating.