Dorayaki

Is a traditional Japanese Pancake

It is fluffy, golden brown in colour 

And without spots.

The classic Japanese Dorayaki is filled with sweet red bean paste.

Perhaps you may like to try this recipe:

Makes 5 pieces

2 eggs

40g sugar

1 Tbsp honey

1/2 tsp vanilla

80g cake flour or all purpose flour

1 tsp baking powder

2 Tbsp water

200g red bean paste

Method:

1) beat together eggs, sugar, honey and vanilla

2) fold in sifted flour and baking powder

3) cover & leave in fridge for 10min

4) remove from fridge, stir in 2 Tbsp water

5) heat up a non stick pan

6) scoop 1 Tbsp of batter and pour into the pan

7) when bubbles appear, turn the pancake over and cook the other side

8) when done, put filling & seal the side by pressing

9) serve warm

SWEET POTATO KUEH LAPIS

This Kueh lapis is springy and 

has a lovely colour depending on the colour of the sweet potato.

Recipe by Doris Ong Guek Eng

Sweet Potato Kueh Lapis

8" pan

White Layer

190g tapioca flour

40g rice flour

250g coconut milk

70g sugar

120g water

Sweet Potato Layer

190g tapioca flour
40g rice flour
250g coconut milk
60g sugar
150g water
230g sweet potato, steamed & blend with water

Method:
1. boil water with pandan leaves & divide accordingly
2. mix the ingredients in white & sweet potato layer separately, strain the batter
3. divide batter: white 4 parts; coloured 5 parts
4. in a steamer, heat an oiled pan for 5min
5. pour in 1st layer (coloured), cover & steam for 5min
6. pour the next layer (white), cover & steam for 5min
7. repeat by alternating the colour, make sure to stir the batter everytime
8. at the last layer, steam for 15min
9. cool completely (3-4hrs) before cutting.

APPLE COBBLER

Apple Cobbler

made from fresh apples.

I have added some cranberries both for colour and taste.

This is a simple recipe.

It does not require many ingredients 

only those available in the pantry.

Apple Cobbler 

served with a scoop of Vanilla Ice Cream

If you are interested:

Apple cobbler

Filling:

5 cups apples, peeled & chopped

80g castor sugar

1 tsp cinnamon powder

1/2 tsp nutmeg powder

 2 Tablespoon plain flour

Topping:

60g castor sugar

60g cold butter, cut into flour

60g plain flour (I added 30g more)

Method:

1) combine all ingredients in the Filling and leave aside 

2) preheat oven to 180’C

3) combine sugar and flour in a small basin

4) cut the butter into flour mixture

5) crumbs with lumps is fine
6) pour the fruits into a baking tray, spread evenly
7) add the toppings to cover the fruits
8) bake for 40min until brown
9) serve warm with a scoop of vanilla ice cream

MAK CHUK / BUBUR GANDUM

MAK CHUK 麦粥/BUBUR GANDUM

This Wheat Pearls Dessert
is a popular Dessert in Malaysia,
both among the Chinese (Mak Chuk)
and the Malays (Bubur Gandum)

Mak Chuk

100g wheat pearls

2 pandan leaves

1000ml water

120ml coconut milk

Gula Melaka. to taste

1/4 tsp salt

1. soak wheat pearls for 3-4 hours

2. drain & bring to boil pearls in 1 litre of water

3. when boiled, add pandan leaves

4. lower the heat to simmer

5. about 1 hour, when the pearls are soft, add the rest of the ingredients

6. Serve warm

Note:

If you have a thermo pot, boil the wheat pearls & pandan leaves for 10min over

the stove, then keep in the thermo pot to continue cooking overnight.  Next morning,

heat up & add the rest of the ingredients before serving.

BREAD PUDDING

Bread Pudding

is making use of the day old bread
to make this sweet dessert.

You can find this in most of the buffet spread.

Bread Pudding

2-3 slices day old bread, tear into pieces

1 egg

250ml fresh milk

20-25g sugar

dash of vanilla essence & a little melted butter for flavour

some raisins or cranberries

1) beat together egg, sugar and milk (add vanilla & melted butter if used)

2) arrange bread pieces in ramskin

3) sprinkle in the raisins or cranberries

4) pour liquid onto the bread & let it soak through (5-10min)

5) bake in water bath @180'C for 35min

6) Either serve warm or chilled

SHANGHAI PANCAKE

Shanghai Pancake

was once very popular. 

It was usually served together with a sweet cold dessert 

at the end of a heavy 8 course dinner in a Chinese restaurant.

This recipe is adapted from dingoozatfood.blogspot.com 

(A) sift together 

90g All Purpose Flour

30g Rice Flour

1/2 tsp Baking Powder

2 tsp Sugar 

1/4 tsp Salt

(B) Combine

1 large Egg

230g Water

~~~~~~~~~~~~~~~~

250g red bean paste or lotus bean paste.

Cooking Oil

Method

1. Add B to A, mix well and strain through a sieve
2. Lightly oil a non stick frying pan
3. Heat up the pan. 
4. Pour 1 ladle batter into the pan, swirl to form a thin pancake 
5. Once set, remove from pan and spread filling onto the pancake (do not press in the filling)
6. Fold into rectangle by folding in the 4 sides, Brush some batter on the sides to secure the edges
7. Heat some oil in the pan, pan fry the pancake until golden brown on both sides. Dish out and drain the excess oil. Cut into pieces and serve 

PAPAYA SNOW FUNGUS DESSERT

PAPAYA SNOW FUNGUS DESSERT

木瓜雪耳糖水

Papaya has been quite popular recently, especially for aches & pain.

The green papayas are boiled in water,

either drink plain or added to fresh coconut water.

When eaten fresh, papaya helps in digestion

and improves constipation.

During confinement, many use it to boil soup with fish.

It is said that it helps to increase milk flow for bread-feeding moms.

Sharing with you a recipe that helps to improve your complexion:

Papaya Fungus Dessert

1 or 2 Snow Fungus, soaked & break into small pieces

1/2 small papaya, remove skin & seeds, cut into small pieces

6 red dates, cut 1/2

2 pandan leaves, knotted

8 dried longan

some rock sugar 

1) put red dates, pandan leaves & snow fungus into 1/2 pot of boiling water

    allow to simmer 20-30min

2) add papaya and longan, continue simmering another 15min

3) remove pandan leaves & add rock sugar to taste.

4) when sugar dissolved, remove from heat, let cool

Note:

either serve warm or chilled

PEACH GUM DESSERT

Peach Gum Dessert

is sweet and flavourful because of the abundance in ingredients.

Love it especially when chilled!

This is made with the following dried peach gum

bought from the Chinese Medical Shops.

Other ingredients include red dates, dried longan and goji berries.

I have added 3 pandan leaves for the pandan fragrance.

Peach Gum Dessert

1/2 handful of peach gum, soaked overnight, remove the impurities

3 pandan leaves, knotted

red date, slit open

dried longan

goji berries

rock sugar to taste

1) bring 1/2 pot of water to a boil

2) add pandan leaves & red dates & peach gum, allow to simmer for 10min

3) add dried longan, continue to simmer

4) remove pandan leaves, add goji berries and sugar to taste

5) when sugar has dissolved, remove from heat and allow to cool

6) best served when chilled

KAYA PUFF

Kaya (Coconut egg Jam)

made into a puff and becomes Kaya Puff.

It is my favourite.

I am afraid I have made the skin too thick as you can see from the photo.

I will roll the puff sheet bigger and thinner next time.

Nevertheless, the layers are clear!

Giving special thanks to GuaiShuShu for the recipe.

Kaya Puff

Water skin: 100g plain flour

                    30g oil

                    1/2 Tbsp maltose

                    1/8 tsp salt

                    45g water

Oil Skin: 75g cake flour

               40g butter

Filling: 250g kaya, chilled

Egg Wash: 1 egg yolk + 1/2 Tbsp water

Method:

1. mix the ingredients for water skin, knead to form a smooth dough.

    rest the dough for 20min

2. mix ingredients for oil dough, lightly knead to form into ball

3. divide the oil dough into 6 portions and shape into a ball

4. divide water dough into 6 portions, shape into a ball & press flat to wrap the oil dough

5. secure the edges, roll into a ball & allow to rest for 10min

6. carefully roll the ball lengthwise into a rectangle, then roll up as if a swiss roll

7. Again, roll the swiss roll flat lengthwise & roll up again.

8. lastly roll the dough into oval about 6" x 4", put 1-2 Tbsp kaya on one side of the dough

9. close with the other side  & seal the edges & pleat

10. place the puff onto a parchment lined tray & egg wash

11. bake in preheated oven 190'C for 20-25min until golden.

CHIA SEED KONNYAKU JELLY

CHIA SEED KONNYAKU JELLY

Chia Seed is high in fibre. 

It is loaded with nutrients that benefit the body.

The dietary fibre in Konnyaku stimulates and activates

the digestive system,

and so helps in excretion of waste from the body.

This Jelly is easy to prepare

and nice to eat chilled!

Do take note that Konnyaku is high in dietary fibre

so the jelly must be cut into small pieces 

for children & seniors.

The ingredients are simple:

Chia Seed Konnyaku Jelly

(A) 200ml boiled water/ bottled water

      25g chia seed

(B) 10g konnyaku jelly powder

      150g caster sugar

      2-3 sour plums, chopped finely, optional

(C) 800ml water

Method:

1. combine A and allow the chia seed to absorb the water, stir often

2. combine B and mix well

3. bring C to a boil, stir in B

4. allow to simmer 8-10 min until konnyaku fully is dissolved, stirring often

5. turn off heat, and stir in A until well incorporated

6. pour into a large plate to set

7. refrigerate & cut into small serving size

Note:

1) liquid in A can be replaced with juices for colour and taste.

2) this jelly must be cut into small pieces for children and seniors.

AGAR AGAR SANTAN BLUE PEA

 Agar Agar Santan Blue Pea

Love the colour,

so refreshing!

Love this familiar fragrant Agar agar Santan

now in blue !

If you like to try...

Agar Agar Santan Blue Pea

10g agar agar powder

700g water

200g hot water 

100g fresh santan

200g sugar

30-50 dried blue pea flowers

3 pandan leaves, knotted

1. pour hot water over blue pea flowers to soak for 15min, strain & discard the flowers

2. combine both blue and clear water, sugar, agar agar powder and pandan leaves & bring to a boil.

3. lower the heat & let simmer until sugar and agar agar powder is dissolved

4. remove pandan leaves, and stir in the santan, remove from heat

5. pour into molds or cooling plate

6. chill before serving

SEA CUCUMBER DESSERT

Sea Cucumber
has long been used in Chinese Cooking,

Sea Cucumbers are expensive
and
it takes long time to prepare,
so they are mainly used in expensive dishes,
like braised sea cucumber,
sweet and sour sea cucumber
and
the famous Foochow Delicacy,
'Buddha Jump Over The Wall'

Recent discovery
is that Sea Cucumber is a good source of collagen.
so it has been introduced in many dishes.

Johanna Wong
recently introduced to us a tub of Sea Cucumber Tong Sui
which she bought from the local market!

It looks nice
and here I am with this simple recipe.

Sea Cucumber Tong Sui

1 small sea cucumber, soaked, softened and cleaned (cut into small pieces)

some wolfberries

some red dates

some dried longan

some white fungus (optional)

Method:

1) all ingredients into a double boiler, add enough water

2) double boil for 1-2 hours 

3) add rock sugar to taste

4) enjoy your collagen dessert

Note:

If you do not like the fishy smell of sea cucumber

you may like to add a few slices of old ginger 

SPIRAL CURRY PUFF

Spiral Curry Puff

has a perfect crispy crust when deep fried!

I choose to bake them

so the colour is not golden brown.

I need to egg wash it to get the darker shade.

However, the egg wash tend to stick the layers together

and

 I cannot see the layers in the pastry clearly.

Oh dear!

If you want to get that golden brown

simply deep fry it.

Filling

1 egg, hard boiled & cut into 6 wedges

150g potato, cubes and Steamed until soft

100g pork or chicken, minced

1 Tbsp curry powder

5 shallots, sliced

some curry leaves

1/2 Tbsp sugar

1/2 tsp salt

chicken powder to taste, optional

2 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

Oil Dough

80g plain flour

40g shortening

1. combine all ingredients & knead to form a dough, allow to rest

Water Dough

120g plain flour

1/2 tsp salt

4 tsp  sugar

20g cooking oil

60g water

1. combine all ingredients & knead to form a dough, set aside to rest

Method:

1. divide both oil dough and water dough into 4 balls each

2. press water dough flat to wrap an oil dough inside, you will have 4 balls

3. roll a ball lengthwise as shown in the photo below

4. roll up like a swiss roll

5. then, roll out again lengthwise a 2nd time to create more layers

6. roll up again as a swiss roll, cut into half as shown in the photo below,
    you will have total 8 rolled rolls like this.

7. press down each roll half, and roll into rounds

8. wrap fillings and seal the edges

9. place a a parchment paper if you want to bake

10. egg wash and bake in preheated oven 175'C for 25-30min

Note:

If you prefer deep fried, go ahead

GINGER MILK PUDDING

Ginger Milk Pudding

is a Hong Kong Delicacies

fondly called 

Hong Kong Style Ginger Crush Milk Curd. 

If the porcelain spoon

can stay on top of the milk, you have succeeded.

Thank you Ah Chee
for your recipe and your detailed explanation.

It is indeed an easy and wonderful recipe.

Ginger Milk Pudding

1 cup full cream fresh milk (240g)

1.5-2 LARGE PORCELAIN SPOON old ginger juice (Bentong) 

1-2 tsp sugar

1. put ginger juice in a bowl

2. heat up milk and sugar in a small pot, until bubbles appear at the sides of pot,

    make sure that it must be hot enough but not to let the milk boil!

3. Then, pour the milk into the ginger juice bowls

4. Do not stir. Let sit for few minutes to set.

    Test with a spoon. If the spoon stays on top, you have succeeded!

MINI APPLE PIE

Apple pie 

is many people's favourite.

There are countless recipes in the web

and all claim to be the best.

I find this recipe suits my taste buds.

I like it because of its

1) buttery crust

2) not so sweet filling

3) just right spiced apple filling

If you like to try, here is the recipe:

Short Crust Pastry

135g all purpose flour, sifted

65g cold butter, cubes

1/4 tsp salt

5 Tbsp ice water (may not use up all)

1. mix together salt & flour

2. cut cold butter into the flour

3. using the tips of the fingers, rub the butter into the flour

4. when it resembles fine bread crumbs, add cold water just enough to combine

5. make into a ball, cover & refrigerate for 1 hour while preparing the filling

Apple Filling

2 large apple, peeled, cored and chopped

2 Tbsp brown sugar

1 Tbsp caster sugar

1 Tbsp all purpose flour

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

Egg Wash

1 egg yolk + 1 tsp water

Method

1. toss all ingredients together and leave aside until required

2. roll out pastry to cut into size to line the base of the small pie dish

3. scoop filling to fill the dish

4. cut another sheet of pastry to cover the pies and press the edges together

5. make slits on the top and decorate as you wish

6. egg wash 

7. bake in preheated oven 180'C for 30-35min

APPLE WALNUT STRUDEL

Apple Strudel

are usually made with phyllo or filo dough,

which is a very thin unleaven pastry,

stacked up and brushed with butter or olive oil in between.

I make it with a short crust pastry.

Forgive me for the unsightly braids.

I need more practice to make it look better.

To begin,

I need to prepare the short crust pastry

and have it refrigerated for an hour.

Short Crust Pastry

135g all purpose flour, sifted

65g cold butter, cubed

1/4 tsp salt

5 Tbsp ice water (may not use up all)

1. mix together salt & flour

2. cut cold butter into the flour

3. using the tips of the fingers, rub the butter into the flour

4. when it resembles fine bread crumbs, add ice water just enough to combine

5. form into a ball, cover and refrigerate for an hour while preparing the filling

Filling:

2 large apple, peeled, cored & sliced thinly

3 Tbsp brown sugar

1 Tbsp all purpose flour

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

some dried cranberries

1/4 cup walnut, toasted & chopped

Egg wash

1 egg yolk + 1 tsp water

Method:

1. toss together apple, sugar, flour, cranberries and the spices

2. leave aside until required

3. when ready to assemble, mix in walnuts

4. roll the pastry into a rectangle about 11" x 9"

5. put the filling onto the centre of the pastry, lengthwise

6. leave top & bottom 1.5", and sides 2" or more

7. make slanting slits of 1/2" apart on both sides

8. fold in the top and the bottom flap

9. fold the sides, one by one, alternating left and right to make braids

10. egg wash and bake in preheated oven 180'C for 35-40mim

Note:

This recipe is not very sweet.

If you have a sweet tooth, sift some icing sugar on the top the strudel when done.

AGAR AGAR SOYA

Agar Agar Soya

is a refreshing dessert on a hot day.

It will also complement 

with a spread of  wonderful dishes during a gathering.

This is easy to prepare

and can be prepared days ahead of the function.

Agar Agar Soya
12g agar agar powder
500g water
200g sugar
3 pandan leaves, knotted
1500g soya milk

1. bring to a boil agar agar powder, sugar and water
2. add pandan leaves for fragrant,
3. boil until agar agar has fully dissolved, remove pandan leaves.
4. mix in soya milk & pour into cups
5. chill before serving

MANGO PUDDING

Mango Pudding

I love mangoes.

I love eating them freshly cut.

My grandson also likes mangoes.

I think he may like this mango pudding

which is fragrant, sweet and soft.

If you cannot finish all at one go,

it can last for the next 2 days!

Mango Pudding

350g mango puree (from freshly cut mango)

250g mango juice (store bought)

1 Tbsp gelatin

1 Tbsp water

1. sprinkle gelatin in 1 Tbsp water, double boil until fully dissolved and tranparent

2. stir to combine mango puree, juice and gelatin until well mixed

3. pour into serving bottles or cups, refrigerate until set

4. enjoy

WEIGHT LOSS RED BEAN SOUP

Red Beans

is loved by many for its taste and soft creamy texture.

It is commonly used to cook desserts

like sweet soups and pancakes.

It is also used as fillings for Bao and Buns.

Seldom people realize that it has medicinal value too.

It is used to eliminate 'dampness' from the body

as recorded in Traditional Chinese Medicine.

It is effective in removing fluid from the body

and reducing swelling.

It is an agent to stimulate weight Loss too.

Very often, water retention in our body makes us look fat and swollen!

Perhaps you may like to have a look at the benefits 

of red beans here

To help reduce body fluid, you may like to try this:

Weight Loss Red Bean Soup

38g red bean

38g lotus seeds, shoots removed

8g Fu Ling, break into small pieces

600g water

raw sugar to taste, optional

          

1) soak red bean, lotus seeds and Fu Ling for 3 hours or more

2) drain and add 600g water and bring to a boil

3) lower heat to simmer for 1 to 1.5 hours until the nuts and beans are soft

4) add sugar if necessary

Note:

1) After cooking, you should be having a watery soup instead of a thick creamy porridge.

2) Better to consume everything, nuts and water to get the best benefit

3) Lotus seeds and Fu Ling are added for its medicinal value too.

    You can have a look at the medicinal value on the link high lighted.

   

PUMPKIN DESSERT

Sweet Pumpkin Dessert

is creamy and with some crunch from the white fungus (cloud ear),

is simply delicious.

Ingredients:

300g pumpkin, peeled & cut into chunks

2-3 cups water

2 pandan leaves, knotted

1 Tbsp sago pearls

1/2 Tbsp cloud ear, soaked & cleaned

1 Tbsp thick coconut milk, optional

1-2 Tbsp sugar, to taste

1. bring to boil pumpkin & water

2. add pandan leaves & boil for 10min, let cool

3. blend pumpkin until fine, pour back into the pot & bring to a boil

4. add sago pearls & cloud ear pieces, stir well

5. allow to simmer for 10min, off heat & let sit until sago becomes translucent

6. return to heat & add coconut milk & sugar to taste

7. serve warm