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Wednesday, May 27, 2015

Green Bean with Purple Sweet Potato Balls 紫薯丸綠豆糖水

在炎炎夏日,来一碗地瓜綠豆糖水,不但清暑解热,还可以排毒颜,清理胃肠道。
我一直很喜欢台湾的QQ地瓜丸,所以就做了这个紫薯丸来搭配綠豆糖水。
谢谢好姐妹Joceline的QQ紫薯丸
Purple Sweet Potato Q Ball (QQ紫薯丸)
[Recipe reference : Joceline (chinese version)]

100g Mashed Purple sweet potato,sifted
50g topioca flour
10g castor sugar
2 tbsp water
  • In a bowl, add all the ingredients together. Gradually add in water. Mix well until a smooth and non-sticky dough is formed.
  • Divided the dough into 3-4 portions and roll each out into a rectangle shape. Cut into 1cm cubes.
  • Boil a pot of hot water, drop in the cut dough, once it floating on top, dish out and soak in a pot of water before use.
Green Bean with Purple Sweet Potato Balls 紫薯丸綠豆糖水


Ingredients

100g Green beans, soak in water for 30 minutes
1 medium size orange sweet potatoes, cut into cubes
30g Sago, cooked and soaked in water
200ml Water 
50ml coconut milk
6 tbsp sugar or to taste
3 Pandan Leaves (tie into a knob)

Purple sweet potato balls

Method
  1. Boil water in a saucepan over low heat. Add green beans and pandan leaves, cook for 15 mins. 
  2. Add in orange sweet potatoes, continue to cook 20 mins or until green beans are soft. Add in coconut milk, sugar, purple sweet potato balls and sago, stir to mix. Remove from heat and discard pandan leaves. 
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young

Monday, May 25, 2015

Keroppi Tang Yuan/Glutinous Rice Balls 大眼蛙可洛比汤圆

我身边好些女同事都喜欢大眼蛙可洛比~Keroppi
今天汤圆派对就走可爱路线,选了婉婉家Keroppi造型汤圆,让女同事们开心一笑!
My female colleagues love Keroppi!!! So I decided to make these keroppi tang yuan for them. Seeing them happy make me feel happy too! :)
谢谢婉婉可爱的keroppi食谱!
Keroppi Tang Yuan/Glutinous Rice Balls 大眼蛙可洛比汤圆
(Recipe reference : 婉婉下午茶 Chinese Version) 

Makes : 14 Keroppi

Kerropi Ingredients:

Matcha Dough 
80g Glutinous rice flour + 1 tbsp Matcha powder + 60g water (add water gradually. If the dough too dry add more water and if it is too wet/sticky add some flour)

White/Original Dough
80g Glutinous rice flour + 60g Water or more, knead the dough until soft and smooth.
  • Reserve 70% White dough for later use.
Pink Dough
  • 30% of White dough + few drops pink colouring
Chocolate Dough
  • 10% of white dough + 1 tbsp Chocolate powder 
Step of making Keroppi
  • Shape the matcha dough into an oval ball (10g).
For Keroppi's eyes
  • Shape the white dough into 2 small balls, lightly flatten and put them over matcha oval ball.
For Keroppi eyes and mouth 
  • Add water to chocolate dough till it form a soft batter. Pour batter into piping bag. Pipe the kerropi's eyes and mouth.
For Keroppi's cheeks
  • Add water to pink dough till it form a soft batter. Pour the batter into piping bag. Pipe on pink batter for kerropi's cheeks
Method:
  1. Bring water to boil . Cook the tang yuan for 5-6 minutes or until they float on the surface. Transfer them immediately to a bowl of room temperature water to cool down. .
  2. Boil a pot of ginger soup. (I use 2 Brown sugar cubes with ginger, longan & wolfberry 桂圆枸杞姜母茶).Add in cooked tang yuan, serve hot. 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young

Saturday, May 23, 2015

Green Tea Tofu Pudding (Tau Fu Fa) 绿茶豆腐花

嫰滑滑的绿茶豆腐花配上自制蜜红豆, 太适合我们家的口味,大爱!
这个甜品很健康,让人吃的安心。
感恩“甜品月”让我有机会尝试不同款式的小甜点!
Green Tea Tofu Pudding with homemade red bean paste such a perfect combination, healthy and no doubt to go for second bowl!
I am glad that I have more opportunity to explore about desserts during this month!

Green Tea Tofu Pudding 绿茶豆腐花
(Recipe adapted from Jessie Cooking Moments)

Serves 4

Ingredients:

600ml Store-bought Sweetened Soy Milk

1.5tsp Matcha/Green tea Powder

1/2tsp Agar-agar Powder

4 - 5tbsp Homemade Red Bean Paste 
 
Dried Osmanthus Flower桂花, to garnish (optional)

Method:
  1. Place soy milk & matcha powder in a blender. Whiz to mix well.
  2. Pour the matcha soy milk into a saucepan. Add agar-agar powder, stir to cook over low-medium heat until bubbles form around the edges of saucepan. Remove from heat & pour into a heavy bowl or some glasses. Spoon out bubbles & leave to cool down completely. 
  3. Refrigerate for few hours. Serve cold with red bean paste & dried osmanthus flower.
NoteThis dessert can only be served cold because of the use of agar-agar powder.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young

Tuesday, May 19, 2015

Palmier

I fall in love with Palmier after having my cuppa at one of the cafe at Taman Desa.
When I saw Mel uploaded a beautiful Palmier photo on her facebook, I was so excited and quickly asked her for the recipe. She gladly shared the link with me which is from her sister's blog called "My Happy Apron"Thank you very much to Mel and her sister Sandy for this lovely sharing.
Palmiers
(Recipe adapted from : My Happy Apron with slightly changes)

Ingredients



1 sheet puff pastry (I use 4 pieces of Kawan brand puff pastry square)   

1/4 cup castor sugar (50g)

3 Tbsp melted butter (15-20g)


Method
  1. Sprinkle some of the sugar over your workstation. Lay out the puff pastry sheet over the sugar and gently press on it to let the sugar stick on to the bottom. (I use rolling pin to roll out the pastry)
  2. Lightly brush melted butter on the pastry and sprinkle some of the sugar over it.
  3. Fold one edge of the pastry towards the centre (about 1/4 of the sheet), and repeat for the opposite end. Fold over both ends again so that they meet in the middle. 
  4. Lastly, fold the two sides together and press gently. Chill the pastry in the fridge for 30 mins.
  5. Remove the pastry from the fridge and using a sharp knife, cut it into strips of about 1.25cm wide. Lightly brush melted butter on both sides and sprinkle a little sugar over them. 
  6. Bake at 200C for 12-15 mins or until the pastry has puffed up and turn golden brown, then flip them over with a spatula and bake for another 3-5 minutes (keep a watchful eye so that they don't get burnt!). Transfer to a baking rack to cool.
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young

Monday, May 18, 2015

Chocolate Macarons 巧克力马卡龙

相信很多人都被马卡龙折腾过吧?!  
我也曾经失败过好几次,所以好长一段时间都不敢碰再它。
庆幸地今天姐妹们邀约一起玩马卡龙,同时也无私的分享她们对马卡龙的经验与心得。
她们的诚意感动了我, 就这样我抱着重新学习的态度,再次向它挑战。
这次跟前几次相比,确实是有很大的进步了。我会继续努力,希望下次可以更完美!
再次感谢我的好姐妹们!
以上照片是第一批的烘焙,而以下是第二批。
尝试分两批烤,慢慢调整烤箱的温度。
Chocolate Macarons 巧克力马卡龙
(Recipe adapted from : Joceline @Butter, Flour & Me (Chinese Version)
50g Ground almond, sifted
70g Icing sugar, sifted
1/2 tsp Instant coffee powder (I used chocolate powder),sifted
1 Egg white (about 40g)
10g Castor sugar
A pinch of cream tartar
Filling as you like (I use strawberry jam)
Method
  1. Sifted ground almond a few times. Add in sifted chocolate powder and icing sugar, whisk to mix well. Set aside.
  2. In another bowl, Beat egg white with cream tartar till frothy, add in sugar gradually (in two batches). Beat until soft peak form (Don't overbeat the egg white till too stiff). (use hand mixer)
  3. Fold egg white meringue into almond mixture (1), mix well.
  4. Place batter into a piping bag with a plain 1cm nozzle. Pipe dollops of batter onto a lined baking tray or silicone macaron mat.
  5. Preheat oven at 180-200C, then off the oven.
  6. Give a knock onto the macaron baking tray.
  7. Place macarons inside the oven for 5-6 mins with oven door ajar
  8. Bake at 100C for 5 mins while the bottom part rises and forms the skirts/feetIncrease the temperature to 120-150C about 5-8 mins or till cooked. (Cover with aluminium foil to prevent the shell from browning).
  9. Remove from tray and let it rest on a rack to cool down before peel them off.
My Note 
(With T Oven)

1.  Preheat oven at 190C : Upper middle rack 
2.  Bake at 120C for 5 mins or till skirt/feet is formed (Upper middle rack : Top        heat only) 上火
3.  Bake at 140C : Bottom rack : Upper and lower heat (上下火)until cooked.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young

Thursday, May 14, 2015

Cheddar Cheese cake 车打芝士蛋糕

拖了好久,车打芝士蛋糕终也出现在我家了。。。
淡淡芝士味,柔软綿密的蛋糕体,类似日式轻芝士蛋糕,绝对我喜欢的那一款。
I bookmarked this Cheddar cheese cake recipe long time ago. Finally it's here!!! 
This cake is absolutely wonderful! The light and cotton soft texture is quite similar to Japanese souffle cheesecake, so delicious! 
I 'm taking this opportunity to wish Bake-Along "Happy 4th Birthday!" 


Cheddar Cheese cake 车打芝士蛋糕

Makes : 6" removable square pan


Ingredients

4 egg whites
65g caster sugar
4 slices of cheddar cheese
65g milk
65g unsalted butter 

4 egg yolks 
65g low protein flour

1 tbs cocoa powder
3 tbs milk/water

Method
  • Preheat the oven to 140C with a water bath.  Grease and line 6" square baking pan.
  • Use double boiled method to melt the butter, cheddar cheese slices and milk. Mix well and set aside to cool down before use.
  • Whisk in the egg yolks and mix to combine.
  • Take 3-4 tbsp of cheese mixture out and mix with 1tsp chocolate. Then add in 6tbsp stiff peak form egg whites. Fold gently and create marble effect.
  • In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks.
  • Mix 1/3 of egg white mixture with cheese mixture. Gently mix to combine.
  • Fold in the balance egg white mixture with a spatula, mix well. 
  • Pour the batter into the prepared pan and smooth out the surface. Then bake the cake in the oven for about 60 minutes at lower rack or till the tester comes out clean.
  • Let cake sit inside the oven for 5-8mins with oven door ajar. Remove from oven, immediately remove cake from cake pan, cool on wire rack.
(Recipe reference : Helena's Kitchen, 星厨房
 
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and
co-hosted by Aunty Young

Sunday, May 10, 2015

Mango Coconut Sago Dessert 芒果椰汁西米露

糖水!糖水!是我老公的最爱。。。所以这个甜品月,他最开心咯!嘻嘻!
在此也希望大家
母亲节快乐!
Tong sui! Tong Sui (chinese sweet soup) is my hubby favourite dessert.
This "Dessert month" is going to be his happy month! hehe...
Hereby I also like to wish you all 
Happy Mother's day!
冷藏后的芒果椰汁西米露,冰凉爽口,味道更佳
Chilled mango coconut sago dessert taste even great and smoother.

Mango Coconut Sago Dessert 芒果椰汁西米露
(Recipe adapted from Jessie-Cooking Moments with some adjustment)

Serves 3
Ingredients:
400g Mango, diced
70g Sago, cooked & soaked in water (cook with 1.5L water)
150ml fresh coconut milk + 100ml Drinking Water (adjust according to the thickness and taste )
6 tbsp sugar 
3 Pandan Leaves (tie into a knob)
Pinch of Salt
Method
  1. Boil water in a saucepan over low heat. Add coconut milk, salt, sugar and pandan leaves, stir to mix well. Remove from heat and discard pandan leaves. Let to cool down completely in room temperature, then chill in the fridge for further use.
  2. To serve, divide sago & diced mango equally in 3 serving bowls.  Add coconut milk Serve immediately.


I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and
co-hosted by Aunty Young