Saturday, October 18, 2014

Chicken & Onion Bao (Steamed Buns) 洋葱鸡肉包子

Too bad my pleating skill,  I still can't present a nice pleated bao.
Anway, these bao are so delicious and taste like those old days bao.
I like to thanks Sonia for her great recipe.

Bao with lovely filling ;)
Chicken and Onions Bao (steamed buns) 洋葱鸡肉包
(Recipe adapted from : Sonia aka Nasi Lemak Lover)
*makes 8

A) chicken and onions filling
3 skinless & boneless chicken thigh (bite size pieces)
1 spring onion, sliced 
2 onions (large), wedged

1 2/2tbsp light soy sauce
1tsp salt or to taste
1tsp sugar or to taste
sesame oil
dark caramel sauce, for darker colouring
Water, add when it is necessary 


  1. Heat oil in a wok, sauté spring onion till aroma.
  2. Add in chicken pieces and onion, stir to till mix well.
  3. Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary ( I didn't add water at all).
  4. Dish out and set aside to cool
B) 2 hard-boiled eggs, wedged

C) Bao dough
250g cake flour ( I used Bao flour)
1/2tsp salt
1tsp instant yeast
40g caster sugar
110g water
20g corn oil 

  1. Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
  2.  Cover with damp cloth and proof to double in size (30-60mins).
  3.  Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
  4.  Weigh out 55g of the dough and roughly shape into a ball, rest for 15mins.
  5.  Flatten and roll out the dough into a circle with a rolling pin. Spoon in filling (1-2pcs chicken and onions, and 1pc of wedged hard-boiled egg) onto the center and pleat up the sides and seal.
  6. Place the bau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
  7. Steam the bau under rapidly boiling water on high heat for about 10 to 12 mins.
  8.  Remove from steamer and serve hot.
  9.  Store in the fridge for left over bao, steam again before serve.

This post is joining Best recipes for Everyone October 2014 Event 

Monday, October 13, 2014

Steamed Pumpkin & Purple Sweet Potato Cake 双色金瓜紫蕃薯糕

其实他最爱是Kuih Talam啦!无奈之前两次做的Kuih Talam都不成功。
只好暂时先请他吃这个类似kuih Talam 的双色金瓜紫蕃薯糕。

Personally I would prefer the savoury type of kueh rather than the sweet type.
However, when I saw this kueh in Squallcuisine's blog, I was immediately attracted by its striking colour combinations. Then I know I can't run away from this recipe.
Since this is "pumpkin month", I subbed the pumpkin puree for orange sweet potato and to my delight it turned out well.
The combination of pumpkin, sweet potato and coconut milk is amazing, worth a try!
Steamed Pumpkin & Purple Sweet Potato Cake 双色金瓜紫蕃薯糕
(Recipe adapted from here with some changes)
Makes : 10 pieces

Ingredients :

Pumpkin batter
100g Pumpkin 
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar
1/2tsp Salt
Purple sweet potato batter
100g Mashed purple sweet potato
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar
1/2tsp Salt

Some freshly grated coconut
Method :
  1.  In a big bowl, mix together mashed pumpkin, sugar and salt, stir well.
  2.  Stir in coconut milk.
  3.  Sift in rice flour and tapioca flour, mix well till well combined.
  4.  In another bowl, mix together mashed purple sweet potato, sugar and salt, stir well.
  5.  Stir in coconut milk.
  6.  Sift in rice flour and tapioca flour, mix well till well combined.
  7. Brush the mould with some cooking oil.
  8. Spoon pumpkin batter into mould and steam over high heat for 20 minutes.
  9. Spoon the purple sweet potato batter into mould and continue steam over high heat for another 20 minutes.

Friday, October 10, 2014

Spiral Pumpkin Mantou/Steamed Bun 双色南瓜馒头


You're my sunshine, my only sunshine
You make me happy when skies are grey
You'll never know dear, how much I love you
Please don't take my sunshine away.....

Hahaha...Aren't them lovely? 
Even though it is just a simple traditional breakfast, it brighten up my day.

 Hope this Sunshine breakfast will make your day as lovely as mine!
Thanks to this month's events, I am experiencing more recipes :)

I used the cut off two opposite corners to make some roses.
Spiral Pumpkin Mantou/Steamed Bun 双色南瓜馒头
(Recipe adapted from here with minor changes)

A) Plain Dough : 200g flour, 105g warm water, 3g instant yeast, 1 tsp sugar

B) Pumpkin Dough : 200g flour, 110g pumpkin puree, 3g instant yeast, 1 tsp sugar

Method : 

  1. Mix all ingredients (A) to form a smooth dough. Separately mix all ingredients (B) to form a smooth dough. Cover and leave both to rest for 10 mins.
  2. Roll out plain dough into rectangle shape. Set aside
  3. Roll out pumkpin dough into rectangle shape.
  4. Brush the plain dough with water and place the pumpkin dough on top.
  5. Roll into swiss roll shape and cut into small pieces. Let the pieces proof for 20-30 mins.
  6. Steam over medium heat for 15 mins.

This post is joining Best recipes for Everyone October 2014 Event
This post is linking to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 
and hosted by Eileen (Eileen's Diary).

Sunday, October 5, 2014

Fragrant Pumpkin Rice 南瓜香香饭

Pumpkin rice is my kind of comfort food. 
Whenever I have them I am feeling warm and comfortable. 
Hmm...I can't wait anymore, let's dinner !!! 

Fragrant Pumpkin Rice 南瓜香饭

2 cups rice
200g pumpkin (with skin), cut into cubes
100g broccoli, cut into small florets
50g minced meat
2 cloves garlic, chopped
1tsp dried shrimps, soak in hot water and chopped
2 Chinese mushrooms (I used Bunapi shimeji/White clamshell mushroom 美白菇)
2 cups water
spring onion


1 tsp chicken powder
1/2 tsp salt
1 tsp light soya sauce
1/2 tsp dark soya sauce
pepper to taste

  1. Heat 1 tbsp oil in a pan, stir fry dried shrimps and garlic until fragrant.
  2. Add minced meat, mushroom, rice and seasonings, mix well.
  3. In a heavy pot(or rice cooker) pour in (2), add water, pumpkin ( if you using bunapi shimeji add in at this stage). Cover pot with lid and steam for 17 mins. 
  4. Add in broccoli and continue to cook for 3 mins.
  5. Simmer for another 5 mins. 
  6. Sprinkle with some spring onion. Done
(Recipe adapted and translate from Mitongwu小小米桶 with some changes)

Wednesday, October 1, 2014

Pumpkin Chiffon Cake 南瓜戚风蛋糕

今天天气预测会大吹南瓜戚风咧! 哈哈!各位慢慢享用吧~ 
Pumpkin chiffon cake is a 'warm up' post to show my support to Little Thumbs Up Oct'14 Event ~Pumpkin hosted by Eileen from Eileen's Diary.
幼密密,轻盈盈 ,香甜甜的质地,我跟南瓜谈恋爱去咯~ 嘻嘻!
This cake is light, soft and the credit also goes to the natural sweetness of the pumpkin.
Pumpkin Chiffon Cake 南瓜戚风蛋糕

2 egg yolk (B)
10g sugar
20g corn oil
30g milk
45g pumpkin puree
40g cake flour
5g corn flour

2 eggs white (B)
30g castor sugar
1tsp lemon juice 

  1. Hand whisk egg yolks and sugar until pale. Add in corn oil and milk, mix well.
  2. Add pumpkin puree and sifted flour,combine well. Set aside.
  3. Whisk egg white and lemon juice till frothy, then pour in sugar gradually and whisk till a soft peak is formed.
  4. Fold egg white into the egg yolk mixture and then pour into chiffon cake pan.
  5. Bake at 175C for about 35 mins or till cooked. 
  6. Invert cake onto a cooling rack until completely cooled. Remove cake from pan. 
(Recipe reference and modified from : Joceline @ Butter, Flour and Me)
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 
and hosted by Eileen (Eileen's Diary).

Thursday, September 25, 2014

Steamed Moist Chocolate Cake 湿润蒸巧克力蛋糕

这款蒸巧克力蛋糕香浓湿润, 做了好几回了, 依旧吃得很过瘾! 
I've made this cake several times and it's always gorgeous.
This is super moist and absolutely rich chocolate cake, definitely a keeper!
Thanks to Crystal and Eileen for sharing this brilliant recipe :)
I removed the cake from the pan while it still hot, end up the cake cracks on the bottom and a little on top. I just too sad to see that so simply take few photos will do :(
Steamed Moist Chocolate Cake  湿润蒸巧克力蛋糕
(Recipe adapted from : TinTin @Cooking Crave )

180 g butter
200 g caster sugar
200 g full cream evaporated milk
2 eggs, slightly beaten with fork
100 g plain flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp of rum (optional) 

  1. Combine caster sugar, evaporated milk, vanilla extract or essense and butter in a saucepan.
  2. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
  3. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
  4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
  5. Heat up the steamer. Lined and greased a 8 or 9 inch round baking pan.
  6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
  7. Cover the steamer and steam over medium heat for 45 mins.
  8. Cool the cake in pan before turning out for further decoration.

Chocolate ganache topping 
(Recipe from Eileen Diary)

70g chocolate
70g whipping cream
1 tbsp unsalted butter

Combine all the ingredients in a small saucepan. Stir over low heat until smooth. Remove from heat, cool a little and pour over the cake.

This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland, hosted by Xuan Hom’s Mum Kitchen Diary

Monday, September 22, 2014

Caramel Apple Pie 焦糖苹果派 (简易版)


Oh my goodness! I'm literally speechless over how delicious these Camarel Apple Pies are! 
The pie crust are crispy and the caramel apple filling taste great ! 
If you're looking for easy and delicious sweet pie recipe, you shouldn't miss this one!��
Eat them while they're still hot, so yummy!
Caramel Apple Pie (焦糖苹果派)
(Makes : 1 x 9 inch & 1 x 6 inch round pie)

I) Pie Pastry (Easy version)
160g Low protein flour
10g Castor sugar
1/4 Salt
100g Unsalted butter, cutted 
70g cold water

  1. Mix flour, sugar & salt in a medium bowl, cut in the unsalted butter (cold from fridge) with pastry blender until mixture resembles breadcrumb.
  2. Sprinkle with water, blend until mixture holds together (don't overwork the dough).
  3. Flatten the dough into a rectangle , cover it with plastic wrap and refrigerate for at least 1 hour.
II) Filling
1 green/red apple (peel and cut into 0.3cm thick slices)
1tbsp Lemon juice
10g Brown sugar (二砂糖-黄砂糖)
15g Unsalted butter
1 egg 

  1. Toss apple slices in a bowl with lemon juice, set aside.
  2. Roll out dough disk on floured surface to a 21cm round. Transfer to baking tray or pie pan. Fold edge and brush the dough with lightly beaten egg. Use a fork to prick the dough thoroughly.
  3. Arrange the apple slices in overlapping, concentric circles, working from the outside in until all slices have been used. 
  4. Dot the apples with the unsalted butter and sprinkle with the brown sugar.
  5. Bake at preheat oven at 200-220C for 20-25 minutes.
(Recipe adapted and translated from 孟老师的甜派与咸派 P.46)
This post is linked to Little Thumbs Up event (APPLE)
 hosted this month by I-Lost in Austen .
This post is also linked to the event Cook-Your-Books #16 hosted by Joyce of Kitchen Flavours