Monday, March 24, 2014

Caramel Treats (Egg Crisps Cake) 沙琪玛

Caramel Treats also known as Manchu candied fritters was originated from China's Manchu ethnic group. In ancient times, they was used as a sacrificial offerings, but now it's a snack not just popular in cities in China but also in other Asian countries.

Made from simple ingredients like eggs, flour, maltose and some other optional ingredients such as melon seeds, sesame seeds or raisins. The texture is soft and chewy and the strong egg flavour will linger in your mouth for some time.

Recipe is adapted from here and modified due to the fact that I did not have the recommended ingredients on hand. Nonetheless, I'm very happy with the result even it was my first attempt.

Ingredients A

250g Plain Flour
160g  Eggs (slightly beaten)
1 tsp Instant yeast

Ingredients B

150g Maltose
80g Water
110g Sugar

Ingredient C

1/2 tsp Toasted Sesame seeds
30g Raisins (may adjust to your preference)

Extra Plain flour for dusting
Oil for deep frying


  • Combine all ingredients in A and knead until a smooth dough. Divide into 2 portions, cling wrap and set aside for 30 mins.
  • Dust the dough generously with flour and roll out into a rectangular shape about 25cm by 15 cm (just an estimation). Dust more flour if you find it stick to handle. 
  • Cut into thin strips and set aside. 
  • Heat the wok with oil and deep fry in small batches until golden brown
  • Combine all ingredients in B in a wok and cook at low heat until the mixture thickens slightly. About 8-10 minutes (Do not over simmer, mixture will harden after it cool down and will be difficult to toss the crisps)
  • Once thicken off the heat,  pour the crispy strips and raisins into the wok and toss.
  • Sprinkle toasted sesame seeds in 2-3 batches and toss mixture until everything is evenly coated.
  • Pouring into a 8" square pan (any side as you prefer, depending on how thick you like the candy cake to be)  and press the mixture as tight as you can. Set aside to cool.
  • Cut into small square piece and store in air tight container.  
 * It is best to serve on a second day when the maltose soften a little and the candy treats are more softer and chewy to bite.

Cut strip and dust generously with flour

Deep fry until golden brown

Toss crispy strips evenly with caramel

 Press coated crispy strips into a large square cake.

Sunday, January 26, 2014

Shredded Scallop, Fish with Egg Whites 赛螃蟹

Usually when Chinese New Year is round the corner, I'll be busy baking and Kueh Lapis will be one of them. This will result in excessive quantity of Egg whites.  Instead of baking other cakes, macaron or cookies, I would rather cook is into a hearty dish ~ 赛螃蟹 which is a signature dish in Prima Tower Revolving Restaurant. It took me several tries before I could figure out what's the ingredients in this dish.  This is the best that I could gather.

Here's a quick recipe:

·        400g egg white
·         1 tbsp Finely chopped ginger
·         1/2 tsp salt
·         1 tsp sugar
·         150ml chicken stock
·         4 large pieces scallop (steamed until cooked and shredded)
·         1 large piece Conpoy (soaked until soften, steamed for 10 minutes and shredded)

Lightly beat the egg and add all the above ingredients together and set aside 

·         50g Red Grouper (cubed)
·         1 tsp Corn Starch
·         1 tbsp Good Quality Shao Xing Wine

 Marinated the fish with the above seasoning

·         150ml Cooking Oil 

·         One Egg yolk
·         Balsamic vinegar or Yong Chun Black Vinegar

Heat oil and deep fry the fish till almost cooked
Pour in the egg white and cook for 20 to 30 sec (depending how hot is your frying pan) , or until almost cooked (If dish is getting to dry, add more chicken stock)
Garnish with egg yolk and serve immediately

Tuesday, January 21, 2014

Kueh Makmur (Non-Ghee method)

With 2 peanut lovers in the house, this has always been a must have in our Chinese New Year cookies making list. And it will usually be the first to finish, even way before the Pineapple tarts. This cookie traditionally uses Ghee but unfortunately my elder twin does not like the smell of ghee, so I have to switch to butter instead. 

Thanks to a nice lady, Phua Hui Yin who's willing to share her beautifully taken picture, She'd tried the recipe and done it more perfectly then I could manage. Check out Hui Yin's  FB page for more of her wonderful creations, in particular her Bento meals.


300g       Plain Flour
150g        Cake Flour
1 tsp        Baking powder
250g       Chilled unsalted butter (cubed)
2              Egg yolks
1 tsp        Vanilla essence
Few drops Green food coloring
¼ tsp      Salt
1 tbsp      Full cream milk powder
1 tsp         Emplex (Can be omitted if you do not want preservative to be included in your bakes)
4 ~ 6 tbsp Cold water


200g Chopped roasted peanuts
80g Castor sugar
2 tbsp Shortening


  • Sift flour, baking powder, emplex and full cream milk powder together. Add salt and sugar.
  • Cut butter into cubes and rub into the flour
  • Mix egg yolk, vanilla, green food coloring and water together. Beat well.
  • Gradually pour the egg solution into the flour mixture and mix well into soft dough.
  • Leave in refrigerator for 30 mins before use.
  • Wrap 10g of dough with ½ tsp mixed fillings and shape into a leaf-shape, pinch with a saw edge clipper to get the leaf veins
  • Bake at 150 °C for 30 mins. Cool completely before dusting with icing sugar.

**  Emplex is an emulsifier to increase the strength of the dough. It keeps the cookies crispy and last longer.

This is what I used for pinching the leaf veins, this is also used to pinch the top of the Petal shaped Kueh Bangkit

Saturday, September 14, 2013

Ombre Snowskin Mooncake 2013

This year I've started my mooncake making a little too late and my "To-do" list is getting long as I see more friends introducing me more new mooncakes to try. I ended up having too many things on my agenda and too little time to make. Nonetheless. I've managed to try out several new treats. 

My most satisfied product will be the 'Ombre snowkin bauble mooncake', it was supposed to look like a bauble on the christmas tree but someone told me it looked more like custard apple which I totally agree with. Well! they were so pretty that I couldn't bring myself to cut and eat them. After all, I've spent 2 hours making 5 different colours, I really have to think twice before I decide which one to eat first.

Making these are pretty straight forward. I've used low sugar lotus paste with melon seeds as my filling. Roll into round balls and wrap the bottom quarter of the ball with the darkest colour. Using a tear-drop shaped cutter, cut many pieces that is sufficient to go round the ball. Attach each and every pieces, layer by layer, from darkest to the lightest colour.

Snowskin recipe is adapted and modified from Kwong Cheong Thye:


150g Fried Glutinous Rice Flour

200g Icing Sugar  ***

65g  Shortening (I used 50g)

150g Cold Drinking water 

1/2 tsp Lychee flavouring


  • Sieve flour and icing sugar into a bowl
  • Add shortening followed by water and essence
  • Mix until well combined and a soft dough is form
  • Set dough aside for about 20 minutes
  • Roll out the dough and cut out tear drop shapes (from darkest to lightest tone)
  • Attach one by one until you complete one round. 
  • Repeat every layer until you reach the top

 *** Recommended to use pure icing sugar, I used SIS brand which I find it more refine as    compared to other brands with have higher content of corn starch.

This is the tear drop cutter that I've used to cut each and every petals out

Friday, August 16, 2013

Kueh Koo (Ang Koo Kueh)

Decades ago when one receives some Ang Koo Kueh (红龟粿), that would usually means there's special occasion such as a baby's full month celebration, an elder's birthday, wedding or any auspicious event anyone would take the opportunity to give away to friends and relatives. Following one of a Hokkien ritual,  my youngest  had to step on the Kueh Koo on her first lunar birthday, I seriously do not know what it signify but finds it rather interesting. 

These days, if you suddenly have a craving for it, just stop by Bengawan Solo or any kueh kueh shop and you can savor into one of these, if fact you'll probably buy a selections of Nonya Kuehs along with this.

This recipe I'm using is slightly different from the typical hokkien version that you may find. It's the Nonya version where coconut milk is used in the half cooked dough method. I've adapted and modified from The Best of Singapore Cookbook by Mrs Leong Yee Soo.

Serving : 16 pieces (large size)

Ingredients for fillings
200g    Mung Beans (Wash and soaked overnight or at least 4 hours)
130g    Fine sugar
40ml    Water
2 blades Pandan leaves (tie into knot) 

  • Steam the mung beans for about 20 minutes or until the beans split. Set aside to let it cool slightly. Once it's slightly cooled, grind it with a food processor or mash it through a wired mesh strainer.
  • In a saucepan, add  40ml of water, 130g fine sugar and pandan leaves. Stir until the sugar dissolved and add the mashed mung beans. Mix well and cook mixture until almost dry. 
  • Remove Pandan leaves and let the paste to cool .

 Ingredients for Kueh Koo Dough


110g   Japanese Sweet Potato (measure after it is being mashed) **
185g    Glutinous Rice Flour

200ml   Coconut milk ***
1 tbsp     Sugar
1 tbsp     Oil
1/4 tsp   Salt
2 blades Pandan leaves (tie into knot)
75g         Glutinous Rice Flour
Red food colouring (I used the powdered form)


  • Steam sweet potato for about 15-20 mins. Remove and mash them while it is still warm.
  • Rub in the mashed sweet potato together with 185g glutinous rice flour until crumbs like texture. Set aside.


  • In a sauce pan, combine coconut milk, sugar, oil, salt and pandan leaves and bring to boil. Once it boils, remove from heat and add red food colouring and mix well.
  • Add the remaining 75g glutinous rice flour and quickly stir with a wooden spoon until a soft dough is formed.
  • Pour the soft dough into the sweet potato mixture and combine well.
  • When it is slightly cooled, remove the dough mixture onto a working table top, knead until a smooth dough is formed (dust with glutinous rice flour if necessary)

  • Divide the dough into 30g portion
  • Divide the fillings into 35g portion

  • Oil palm generously and flatten the dough with fingers. The purpose of this is to ensure that the dough does not dry up too fast, and it is also easier to handle.
  • Wrap the filling with dough and seal the kueh
  • Place in the middle of the mould and press firmly
  • Gently knock the sides of the mould (left and right side) to remove the kueh
  • Place on a banana leaf and place on steaming rack

  • Steam over medium heat for 7 to 10 mins. The temperature cannot be too hot or the kueh will not retain it's pattern.
  • Once steamed, remove from steamer and brush a little oil over the kueh. Serve when it is completely cooled. 
 *** Due to the use of coconut milk in the dough, it is best to consume the kueh within a day. In the event that they could not be consume within the day, store in a airtight container and leave it in the fridge for the night. Steam for a little while the next morning before consuming.

** If Japanese sweet potato (usually imported from Vietnam) is not available, use the Indonesian or Australian sweet potato, however these 2 are more moist after  steaming and you may find that you have to add more glutinous flour to make it more pliable 

Saturday, July 6, 2013

Baked Doughnuts

My kids love doughnuts especially those from Donut Factory, unfortunately the outlet that we frequent has closed down and the remaining locations doesn't seemed feasible for me to struggle all the way to get it. Well, for a treat maybe but for breakfast - no way!

In fact, I have tried making some from a Taiwan recipe book that was translated from a Japanese book - Doughnuts. Seriously, it didn't work for me for the first time and I gave up completely. I dislike the idea of having to deep fry the doughnuts, baking them would probably be faster and less messy.

Thanks to a nice mummy Tiffany  from a baking group I follow, for sharing this wonderful baked version of the doughnuts. The recipe is adapted from Culinary Kitchenette posted by Sharron Wee, and I've modified to my preference.

I find the modified version has a light muffin like texture but not entirely bouncy like the muffin.  However, if you prefer a bread-like texture, you probably have to head for the yeast version that is deep fried.

Serving : 12 medium side pan or 24 mini cupcake pan

Ingredients for doughnuts 

1 cup      Cake flour (120g)
1/3 cup   Bread flour (40g)
2 tsp       Baking powder
1/4 tsp    Salt
1             Large egg (75g including weight of shell, probably work out to 60g)
1/2 cup   Castor sugar
3/4 cup   Milk (180ml)
3 tbsp     Vegetable oil (45ml)
2 tsp       Vanilla extract

Frosting (any of you choice but in small quantity)

Castor sugar with cinnamon
Snow powder
White compound chocolate melted in microwave or double boil method
Chocolate compound chocolate melted in microwave or double boiled method
Oreo crumbs
Fruit flavouring
Color gel

Any fanciful ideas you may think of ..... 

  1. Preheat oven to 175 degree Celsius. Grease doughnut pans.
  2. Sift flour, baking powder and salt. Set aside.
  3. In a separate bowl, whisk egg and sugar together. Add milk, oil, and vanilla extract, mix well until thoroughly combined. 
  4. Gently pour into flour mixture and combine until smooth. (should be runny)
  5. Pour each hole with batter until 3/4 filled. 
  6. Bake for 10 minutes (mini cupcakes) or 18 - 20 minutes (medium side) or till toothpick inserted into doughnut comes out clean. Transfer to cooling rack and cool for 5 minutes. (Original recipe suggested a shorter baking time which I find it still soggy, probably my oven works differently, you got to gauge the baking time based on your oven)
  7. Cool completely before decorating.

If you do not have doughnut baking pan, another alternative is to use the mini cupcake pan. Works perfectly!

Another option is to make it into doughnut pops!

Tuesday, April 16, 2013

Tau Sa Piah

It's been a long time since I last blogged, time do flies very fast and I'm way behind on my updates. 2012 had been a very busy and fruitful year for me. With one helper down, I'm left with more chores and lesser time to bake and try out new recipes. This is one of those post where I've been wanting to upload for the longest time. Finally I've got a little extra time to upload this even when there's many "To Do" things kept flashing at the back of my mind.

Penang has been famous for many of the local food and Tau Sa Piah is one of those that many will lug home everytime when they go to Penang. It used to be only available in Penang but over the years as more bakeries starts to open up and sell, it became competitive and they have got not choice but to export to other states and out of the country. Now, I could simply buy it from the bakery shop which is across the street. Somehow, it just taste different when it's commercialized product. Quality is usually compromised when Quantity takes up.

Yearning for a more aromatic and tasty Tau Sa Piah, I've decided to give it a shot and here's my version of Tau Sa Piah which I've adapted and modified from Nasi Lemak Lover.

For Mung Beans Filling

300g Mung Beans (Soak overnight)
120g Sugar
1 1/2 tsp Salt
8 pcs Shallots (finely minced)
100g Vegetable oil

  1. Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins)
  2. Place the beans in a blender and blend till fine (I mashed it manually through strainer)
  3. In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown, add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
  4. Roll paste into 15g balls

For Water Dough

300g Plain flour

100g Oil
90g water
1/4 tsp white vinegar

For Oil Dough

150g Plain Flour

20g Shortening
40g Oil

  1. Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil and water dough into 30 portions each.
  2. Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice. 
  3. Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.
  4. Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown 

Pictorial Guides

Mung Beans Mashed through a strainer

Mashed Mung Beans

Oil Dough and Water dough

Mung bean filling rolled into ball form

Egg washed Tau sa piah ready to be baked

Interior of the Tau Sa Piah
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