A Time To Share

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Sunday 12 June 2016


Mandy Ng's Swiss Roll
 made with 4 common ingredients
readily found in the pantry

It is extremely easy to make,
soft & non-crack
as she wittily put it

A) 2 eggs yolk
     30g water/milk
     30g oil
     1 drop vanilla (to cover egg smell)
     40g cake flour, sifted

B) 2 egg white
     40g sugar
     pinch of cream of tartar

C) Filling: kaya or 
                  cream with fruits - I used kiwi & mangoes for the 2 rolls

1) mix (A) well until combined
2) whip egg white, add cream of tartar
3) add sugar in 2 additions, beat until stiff peak forms
4) slowly fold into (A) in 2 additions
5) pour into 20cm x 20cm lined square pan
6) bake in preheated oven 175'C for 12min
7) let cool.
8) place roll on baking sheet & spread filling evenly
9) roll up firmly into cylinder shape
10) hold it & press firmly, leave in fridge at least 30min to set

Best eaten fresh or kept in fridge for good 3 days

Instead of Mini Swiss Rolls
I cut them into rectangle slices
(more to share)
after spreading on the filling

with some decorations
they are ready for a pot luck gathering
at Foochow Association
Dragon Boat Festival
Jun 2016


Red Bean Paste
made from azuki beans

is used as 

for Buns and Pancakes

and Desserts

It is 
commonly used in Japan

It has been a tedious preparation 
before I come to know of this pressure cooker method

300g azuki beans, rinsed & drained
1200ml water (4 X amount of beans)
200g sugar (can be reduced)
1/8 tsp salt

1) cook beans with water in the pressure cooker (beans function)
2) when cooked, drain beans with a sieve to remove excess water
3) into a pot add cooked beans & sugar
4) boil over low stove heat to dissolve sugar
5) stir in salt & leave to cool
6) blend to the texture you prefer, 
    either fine (koshian) or chunky (tsubuan)
7) it will dry further if left in the fridge for 24 hours

can be used immediately or freeze in 100g packets up to one month



are Japanese Buns
anko filling

I have been making buns with red bean filling
I adapted this recipe from

Buns: (8)
225g bread flour
25g Cake flour ( or 25g AP flour + 1 tsp corn flour)
50g sugar
1 tsp salt
1 tsp dry yeast
1 large egg
50ml milk
50ml water
35g butter

280g (35x8) anko, sweet red bean paste

1 egg beaten with 2 Tbsp water
2 tsp black sesame seed

1) sieve all flours together
2) put everything into the bread machine
3) bread dough cycle & let dough rise until double
4) divide dough into 8 balls & leave to rise 15min
5) shape into rounds & wrap the filling
6) allow to rest until double in size
7) egg wash the buns & place some black sesame seeds on top
8) bake in preheated oven 200'C for 15min

1) It can be baked plain
2) can replace 25g bread flour with oats or oat meal