Friday, February 26, 2010

Mung Bean Dessert with Coconut Milk


Mung bean dessert or Tao Suan in Thai is Thailand dessert that you can found in any Thailand oriental store. First time i ate this dish when i lived in the city about 4 years ago and across the road from my apartment has a Thailand oriental store which sells many Thailand food that has been packed in the container ready to go. This is my favorite dessert that i usually buy. This dessert can be eaten warm or cold. It was a cold night and i was thinking of eating something warm and i look in my kitchen cupboard for things to do and i saw this mung bean. Therefore i decided to do this mung bean dessert. As because i don't have lots of mung bean left therefore i decided to add tapioca pearl ( Sago) onto it and it turns out really nice with the mixture.




Mung Bean Dessert with Coconut Milk

Ingredient

250 gr Mung Bean, rinsed
100gr Small Tapioca Pearl, rinsed
1 Litre Water
1 Teaspoon of Salt
4 Tablespoon of Corn Flour
50ml water for the mixing with corn flour
200gr Sugar
3 Pandan / Screwpine Leaves ( optional )
1 Can of Coconut Milk ( about 400 – 500 ml) add a pinch of salt.

Method


1. Cook Mung Bean, Salt, water and pandan / Screwpine leaves in medium Heat for about 15 Minutes.
2. Add the sugar onto the mung bean.
3.Put in the Tapioca Pearl and cook until the tapioca pearl become transparent may be about 4- 5minutes.
4. In a small bowl, mix corn flour with water and stir until well mixed.
5. Add the corn flour in the mung bean while keep stirring until mung bean become thicker sauce
6. Turn off the Heat.
7. Pour the mung bean in the serving bowl then pour coconut milk on top of the mung bean.

Wednesday, February 24, 2010

Pandan / Screwpine Sponge Cake ( Bolu Pandan)



Pandan / Screwpine  Sponge Cake is the most common sponge cake in my hometown. We usually have it for breakfast or snacks. My mum normally make this cake using the real pandan as because we grow pandan ourselves in backyard. However as because I don’t grow it in my own backyard and I am quiet lazy to do my own pandan juice therefore I am using pandan essence which you can buy in oriental shop. I have attached the photo of the pandan essence that i am using. I make this cake for my aunt which she has intolerance with dairy product. This cake ingredient is dairy free so i am making it for her.


Pandan / Screwpine  Sponge Cake ( Bolu Pandan)

Ingredient

1 Cup Eggs
1 Cup Sugar
3/4 Cup Coconut cream ( Do not shake the coconut cream) just get the top layer which the thicker part of the coconut cream.
1 Cup Self Raising Flour
1 table spoon of Pandan / Screwpine Essence ( See Notes)


Method:

1. Preheat oven for about 180 Degrees.
2. Greased the baking tray with Butter
3. Whisk Eggs until fluffy using electric mixer before adding sugar bit by bit and keeping whisking until pale.
4. Add the pandan Essence.
5. Alternatively adding coconut cream and plain flour until well mixed.
6. Pour the batter into the baking trays and bake for about 30 minutes
7. Cool in the baking trays before transfer it.

Notes : If you want to use pandan juice instead then blender the 3 leaves pandan with quarter cup of water. Leave the pandan juice for a while and you will have to layer in the pandan juice. The top layer is the one that we are going to use for the pandan sponge cake.

Tuesday, February 23, 2010

Cupcakes Bouquet


It was my best friend's birthday and i am running out of time and idea. I searched through internet and i found out about this cupcake bouquet. Therefore i decided to do cupcake bouquet for her for her birthday surprise. I made this simple mini cupcakes as because i am running out of time. This will only take one hour to do everything including decorating. You could glaze or make a butter cream for the cupcakes to make it nicer.


Vanilla & Chocolate Mini Cupcakes

Ingredient

50g unsalted butter, softened
90g caster sugar
1 tsp vanilla bean extract
1 eggs
100gr self-raising flour
1/4 cup milk
2 Tablespoon Cocoa Powder

Method

1. Preheat oven to 180°C . Line mini cupcakes tray with paper cases of your choice.
2. Beat butter until pale in medium speed of electic mixer.
3. Add sugar and vanilla bean paste until well combined.
4. Add the eggs, one at a time, and beat until just combined.
5.Add the flour and milk in alternate batches until just combined.
6. Divide batter into 2 bowls and add 2 table spoon of Cocoa powder to make chocolate cupcakes.
7. Spoon some mixture into paper cases. Bake for 15-20 minutes or until cooked through. Let it cool in the baking trays.

Decorations

24 Bamboo Skewers
Colourful Tissue Paper cut into small square to fit the cupcakes
Foam
Square/ Round Gift Box.

Method

1. Cut the Foam to fit the gift box.
2. Add the foam into the box. Make sure you use florist tape to stick the foam with the box to prevent the foam loose out from the box.
3. Decore the foam with the mini cupcakes and tissue paper as preferred.

Monday, February 22, 2010

Kastengel Cookies ( Kue Keju )


Another Chinese New Year cookies that i made for celebrating Chinese New Year. I was so surprised when i read through the recipe as because this recipe has no sugar in their ingredient. This cookies is a savoury cookies which my aunts and my uncles loves it as because they not a sweet cookies.

Kastengel Cookies ( Kue Keju )

Ingredients

50gr Butter
50gr Margarin
70gr Cheddar Cheese , grated and grilled until golden brown
2 Egg Yolks
110gr Plain Flour
2 Tablespoon Corn Flour

For Finishing

1 Egg Yolk
100gr Cheddar Cheese, grated

Method

1. Preheat Oven for 170 Degrees.Beat Butter and Margarin until creamy and pale.
2. Add the Egg Yolks until well mixed then add the plain flour and corn flour.
3. Add the grilled cheese till well mixed.
4. Shape the dough as preference and place it in greased baking tray.
5. Brush the dough with egg yolk and top with grated cheddar cheese.
6. Baked for 20 minutes.
7. Transfer and Cool in a rack.

Thursday, February 18, 2010

Snow Cookies ( Kue Salju )



This snow cookies is my favourite cookies after pineapple tart which the recipe i have posted few days ago. This snow cookies has really soft texture so when you put into your mouth it will melted in your mouth with the sweetness from the icing sugar. This cookies is a Chinese New Year Cookies and my mum will only make these cookies during Chinese New Year. Here is the recipe for the snow cookies.



Snow Cookies ( Kue Salju ) Recipe

Ingredients

150gr Margarin
50gr Butter
4 Tablespoon Icing Sugar
3 Egg
240gr Plain Flour

Icing Sugar for dusting the cookies about 100 - 150gr

Method

1. Boil the whole egg for about 15 minutes.
2. Peel the egg and just leave the egg yolk
3. Mashed the egg yolks
4. Preheat oven for about 160degrees and buttering the baking tray. In this recipe you need 2 or 3 baking trays.
5. Whisk Margarin, Butter and icing sugar until pale and creamy.
6. Add the mashed egg yolks.
7. Add the plain flour and whisk until mixed throughly.
8. Make sure the table is clean and spread a little bit of flour to the table then put the dough at the table make it flat to shape the dough to desired shape.
9. Put the shaped dough in the baking tray and bake for 20 minutes.
10. Let the dough cool down then jsut add the icing sugar around the cookies.

Enjoy it Guys!!! ^.*
Happy Chinese New Year

Tuesday, February 16, 2010

Pineapple Tart



Pineapple Tarts is the MUST HAVE cookies during Chinese New Year in every household who celebrating Chinese New Year in my hometown. My mom makes the best pineapple tart ever. Everytime when i am back to my hometown, i request my mom to make some for me to bring back to Sydney so i can have it in here. As Chinese New year comes this year , i decide to do my own Chinese New Year cookies which includes Pineapple tarts. I know there is a lot of things to do and wasting so much time to do few pineapple tarts but i think it's worthed to try and i am so pleased with the result for first timer. I spent 2 hours just to shape the tart however it looks nicer than just shape this into a small round ball. I recommend to do the pineapple jam one or 2 days in advance so that you can have the jam settled down.

Pineapple Jam Recipe

Ingredient:

2 Pineapple
1 small Cinnamon
Sugars

Method:

1. Shred pineapple into a big bowl and leave the pineapple juice as it is.
2. Cook it in a medium heat with cinnamon and stir constantly.
3. Cook it about the pineapple juice is almost dry then add the sugar as you preferred. I preferred to have a bit of the sour taste of the jam so i put less sugar.
4. Cook until the pineapple thicker and dry then cool it down. Make sure took out the cinnamon before put into container to store in the fridge.

Pineapple Tart Dough

Ingredients:

650 gr Plain flour
150 gr Icing Sugar
500 gr Margarin softened
150 gr Corn Flour
3 Egg yolks
1 Egg Yolks for finishing

Method:

1. Whisk Margarin and Icing Sugar until pale and creamy with electric mixer.
2. Add in the 3 Egg yolks.
3. Add the Corn flour and plain flour add whisk throughly.
4. Preheat Oven for 160 Degrees
5. Shape the dough in your palm then add the pineapple jam then fold the dough to cover the pineapple jam into little round ball.
6. Brush the egg yolks on top of the dough then bake it for about 25-30 minutes.