Sunday, January 31, 2010

Chinese New Year Cookiessssss

Hi my dear readers..:) Its been awhile since my last post..;p Well as Chinese New Year is around the corner, about 2 weeks time only...I am quite busy with all the yummy cookies..:)

This year is alittle different, which my sister and me will be baking quite alot varieties of cookies.

We want to bake for our parents and friends this year and my mother can have some time to relax since she has been baking for us for many many years.

So I'll be making some traditional ones which we must have during the Chinese New Year and also some very new recipes from my new book. Anyway, all the old and new recipes are very new to me. Why? That's because I never do it on my own before...;p Hmm...actually I'm alittle nervous and a little stress..haha! But luckily all the cookies turned out nicely and yummy. Thanks to my mother's guidance..:)

Here are all the cookies I've baked. And since I don't want to make this post too long, I will only post some of the recipes here. For friends who like to have those recipes I've miss out here, feel free to email me at, I'll be very happy to share with you.

The very first one,......Pineapple Tarts!

Ingredients for the Tart's pastry:

250g Butter

140g Margerine

100g Icing Sugar

600g Plain flour

50g Milk powder

4 Egg yolks

1 tbsp Vanilla essence

6 tsps Cold Water (might not need that much)


~ Mix all ingredients together by hand until becomes a soft dough.

~ Keep dough in the refridgerator for 30 mins before using.

Ingredients for the pineapple fillings:

4 Pineapples (large)

Sugar to taste

1 or 2 cloves

1/2 inch Cinnamon stick


~ Blend the pineapples, separate the juice. Need only 2-3 cups of juice for cooking.

~ Add in alkl the ingredients together in a pot, and bring to boil.

~ Once boil, lower heat and stir constantly so the mixture won't stick to the base of the pot.

~ Keep cooking until the jam turns brown and sticky (about 2-3 hours). Cool before use.

Wrapping the tarts:

~ Divide dough into small pieces (about 10g) each. Flatten and wrapped in the jam filling.

~ Shape into a mini mock pineapples, snip little "v" around one side (which facing up) and arrange on greased trays.

~ Brush with egg wash and bake at 175'C for 20-30 minutes until brown.

~ Cool well before storage.

2nd...Walnut Cookies

3rd...Black & White Sesame Cookies

4th....Peanuts Puffs (Kok-chai)

Ingredients for pastry:

600g Plain flour

230g Margarine

3/4tsp Cold water (may add alittle more if dough still dry)

1 egg yolk


~ Mix all ingredients in a large bowl.

~ Then place mixture onto work surface, roll the dough with a rolling pin without kneading.

~ Fold dough into half and roll out again for few times until dough is smooth.

Ingredients for fillings:

400g groundnuts (toasted and skinless)

Caster sugar to taste

A little toasted white sesame seeds (optional)

~ Mix all together and ready for wrapping.

Wrapping the puffs:

~ Use a rolling pin to roll out the dough into 1/4cm thickness.

~ Cut pastry with a 2" round cutter.

~ Fill in the nuts mixture. Pleat the edges to seal well.

~ Heat up half wok of oil, deep-fry the puffs over medium hot oil until golden.

~ Remove and drain well. Cool completely before storage.

5th.....Cashewnuts Cookies

Lastly,...Gula Melaka / Plam Sugar Cookies

Wishing everyone a very Happy & Prosperous Chinese New Year!!!!

Wednesday, January 20, 2010

Banana Cake

Have you got all your ingredients prepared for the Chinese New Year's cookies? I've done quite alot of shopping lately, in and out of the bakers' store. Can't really decide what to bake until last 2 days. Will keep you posted..:)

Don't really want to bake until all my shopping's done. But after showing the yummy Banana Cake from my dear friend, Honey Bee Sweets to my daughter, she keep begging me to bake the cake for her. And so happen i just bought some bananas for her this afternoon...and there's no excuse for me..;p

Thought of trying out the recipe but i don't have walnuts or chocolate chips left, no more vanilla essence and no more unsalted butter too....haha! Guess I have to go another round to the bakers' store!
Since I really have to bake this last minute (its almost 8pm), so I came out with this simple recipe which i used to bake quite some time ago before started blogging.
Maybe you'll like this too...;)

250g Plain Flour
200g Banana
145g Sugar
4 eggs
10g Ovalette
1 tsp Baking Soda
1tsp Baking Powder
125ml Milk
100ml Cornoil

~ Mix bananas and sugar together and beat for about 5 minutes.
~ Add in eggs and continue to beat for 5-6 minutes until fluffy.
~ Slowly add in flour mixture alternating with the milk.
~ Lastly fold in oil.
~ Bake in 2 - 9"x4"x3" lined tin at 200'C for 35 minutes.

These cakes are porpular known as "Pasar Malam" Banana Cake. Use "Berangan" or "Emas" bananas to get a better taste of bananas.

It turned out quite nice and my daughter is really happy with it..:) Saying that she'll like to share it with her friends in school tomorrow.
Anyway, thank you so much for sharing Bee Bee! Cheers!

Thursday, January 14, 2010

Banana Rolls with Gula Melaka

What would you do if you reach home one day after work and found out that your toilet's floor is full with water and almost like flood? Arrrrrgh....that's what happen to me yesterday..:( The water pipe from the basin burst due to the water pressure and i was panic once i opened the door. I was totally stunned before i turned off the main pipe. Well, everything were wet and it took me hours to clean up those things. And guess what? Today, another pipe gave me problem while i was halfway washing my curtains. This time it didn't burst but stuck! What is going on with all the pipes in my house...goodness me!

That was the most horrible thing that ever happened to me. Yeah, all fixed now and i hope there won't be any more surprise in the coming days..^^"

Alright, enough of those pipes things. Lets get into food...:) Since i've not much time after all the repairing and cleaning, I still feel like baking or cooking something to please myself. Here it goes, a very simply and easy recipe which I got from the magazine. Its really easy and it only took me 20 minutes to prepare.

It don't just look nice, and it really taste good!

Ingredients for the syrup:
250g Gula Melaka or palm sugar (roughly crushed)
180ml Water
2 tbsps Sugar
5 Pandan leaves, tied into a knot

Ingredients for the rolls:
4 medium eggs
1/2 tsp Salt
2 tbsps evaporated milk
10 slices Bread, crusts removed
10 golden bananas, peeled

~ Put all syrup ingredients in a pot and bring to boil. Lower heat and continue to boil until all the sugars dissolved and syrup turns thick. (about 5 minutes). Strain and keep aside.
~ Beat eggs, salt and milk together in a bowl. Set aside.
~ Place a slice of bread on a board, using a rolling pin, roll the bread slice to half its original thickness.
~ Place a banana on one end of the slice and roll up to encase the fruit.
~ Use a toothpick to secure the bread roll from breaking up.
~ Heat up some oil in the frying pan, dip the roll in the beaten egg mixture and deep fry the banana rolls until golden brown.
~ Drain on absorbent kitchen towels, and remove the toothpicks.
~ Cut into half and drip some prepared sugar syrup onto the rolls before serving.

Crispy outside and soft inside...its really a good snack. I admit that its not quite healthy due to frying and those oil used, but i think once awhile to pampered ourselves with such tasty crispy stuffs are not that bad..;p


Thursday, January 7, 2010


Already a week passed, but I'm still in a holiday mood. Feel lazy to work, and even getting up in the morning...;p I'm already looking forward to Chinese New Year, and already planning for shoppings and baking...:)

Today, when i was having my breakfast at the usual coffee shop, i found that there was a stall selling western breakfast with lots of varieties. They even have 'fried speggetti' with eggs and toast. Never have that kind of breakfast before. Then i saw some fresh croissants laying on the shelf and they do smell good. That reminds me of my last trip to Taiwan, where we got some very nice croissants from a bakery for tea...yummy! So then, i remember i have this recipe at home that i never try before. That makes me want to bake it right away...:)

And so here they yummy yummy croissants!!

Knowing my girl will like to have some with raisins and cheese....and seeing her happy face eating one after another really brightened my day..:)

A recipe from my favourite DIY Home Bread book and aliitle changes i made, is it for you..:)


175g Bread flour
75g Plain flour
7g Milk Powder
30g Sugar
1/4 tsp Salt
25g Egg
100g Cold water
7g Instant yeast
25g Unsalted butter
125g Pastry margarine

~ Sift together the bread flour, plain flour and milk powder.
~ Mix instant yeast with cold water, then add in sugar, salt and egg. Stir well.
~ Pour into flour mixture and knead to a dough.
~ Add in butter and knead into a smooth dough, cover and leave for 30 minutes.
~ Roll out dough on a flour dust table and wrap in the pastry margarine.
~ Flatten into a sheet, fold into half and roll again. (for 2-3 times until pastry margarine mix well in dough)
~ Flatten dough, fold into 3 layers and leave in freezer for 15 minutes.
~ Remove from freezer and roll again. Fold into 3 layers again then freeze for the 2nd time (15 mins)
~ Remove from freezer and flatten dough into 5mm thin sheet, cut into required shape and roll.
~ Before baking brush some egg wash on the croissants.
~ Bake at 180'C preheat oven for 15 minutes.

For the cheese croissants:
~ Brush some egg wash on top of the croissants.
~ Sprinkle some cheddar cheese on top before baking
For the raisins croissants:
~ Flatten the dough in 5mm thick
~ Spread a layer of custard mixture (optional)
~ Sprinkle raisins on top.
~ Roll up like swiss roll and keep in freezer for another 10 minutes.
~ Remove from freezer and cut into 1-1.5" slices.
~ Brush with egg wash then bake.
** After baked, brush some sugar syrup on the croissants. (optional)

Love it with some butter and jam. There are many many more recipes in this book that I haven't try. Hope will get all soon....stay tune..:)

Saturday, January 2, 2010

Plain Raisins Scones

Hi...first of all I would like to wish everyone a Happy New Year and a meaningful year ahead..:)
In fact, its the 2nd day of 2010 and days are already going by like a flash!

My wondering mood and short of baking companion really slowed my baking stints but I'm not going to let it affect what I set out to do in 2010. There will be more posts this year and that's a promise!

To welcome 2010, I've baked a simple and very 1st "Scones" which I haven't try before. I am always amazed at how things turn out with unexpected results. These scones are rather good and I guess they will make a perfect breakfast for my family tomorrow..:)

Recipes for my Scones...

2 cups All purpose flour
1/3 cup Sugar
1 tsp Baking powder
1/4 tsp Salt
1/2 cup Butter
2/3 cup Milk
1 Beaten Egg
1 tsp Vanilla (optional)
1 cup Raisins
1 beaten Egg yolk (for egg-wash)

~ Preheat oven at 200'C
~ Combine flour, sugar, baking powder and salt in a large bowl.
~ Add in butter, rubbed with fingertips until mixture resembles coarse crumbs and then follow by milk, egg and vanilla.
~ Stir until dry ingredients become moistened.
~ Add in rainsins.
~ Turn onto a floured board. Knead lightly.
~ Roll out dough on a floured surface to 2cm thickeness.
~ Use a round cutter to cut the dough and place on a greased tray.
~ Brush the scones with beaten egg yolk and bake for 15-20 minutes.
~ Cool on wire rack.

There are few points to remember when baking scones. As with any baking use the freshest ingredients. Butter adds flavour and colour to scones and adds alittle to their keeping quality. Use only a small amount of flour on the kneading board and do not over knead. Handle the mixture with great care and a very light hand. Scones may turn out too tough if over knead.
Remember undermixed is probably enough.

Treat yourself and tempt family and friends with these scones. It probably holds a host of home-baked teatime treats to make morning or afternoon tea special event. Its perfect when top with jam and cream.
Enjoy....and a Happy New Year!


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