To Cook
Purée mango with juice of ½ a lime in a blender.
Fill popsicle moulds ⅓ high with mango purée and place in freezer to set.
Drain black rice of soaking liquid and rinse until water runs clear.
Place in a pot with pandanus leaf or vanilla pod and 2½ cups water. Bring to a boil, then gently simmer for 30 mins until rice is tender and most water has been absorbed. Cover and leave to steam for 15 mins. Remove pandanus leaf or vanilla pod.
Place coconut milk, sugar and salt in a pot and heat only until sugar has dissolved.
Mix half the coconut milk into the rice and stir together. Allow to cool.
Fill popsicle moulds with sticky rice mixture until ⅔ full. Gently spoon remaining sweetened coconut milk into popsicle moulds until filled.
Place a popsicle stick into each mould and freeze overnight.
Dessert
Japanese Jelly Flower Pots
To Make the Yoghurt Jelly
Add thickened cream and coconut milk in a saucepan and heat until almost boiling. Remove from heat and stir in second batch of gelatin, mixing in well until completely dissolved.
Mix together the yoghurt, maple syrup and lemon juice in a large bowl. Pour in the cream mixture and mix together well.
Pour the yoghurt jelly mixture into your mould, filling them up halfway. Set aside in the fridge to set.
To make the sake jelly
Heat the sake in a saucepan until almost boiling. Remove from heat and sprinkle over caster sugar and add in one portion of the bloomed gelatin. Stir mixture until the gelatin is completely dissolved. Add in water and mix well.
Pour the sake jelly mixture over the yoghurt jelly, leaving room at the top. Working quickly, press blueberries and flowers until the surface of the jelly. Place back in fridge, leaving to set for a minimum of 1 hour, depending on the size of your mould.
Japanese Cheesecake
To Prep
Preheat oven to 180°C. Grease and line a 23cm baking pan (non-springform) with baking paper.
Line a baking tray larger than the baking pan and pour 1-inch-deep of hot water. Place in oven.
Separate egg yolks and egg whites and keep the egg whites in the fridge.
To Make the Cake
In a large bowl, add the cream cheese, unsalted butter, thickened cream and caster sugar. Place the bowl over a saucepan with simmering water, mash and mix the ingredients until they are melted and well combined, then remove from heat.
Add the egg yolks one by one into the warm mixture, whisking until well combined before adding the next.
Sift the cake flour into the batter, then whisk and blend well. With a mesh strainer, pour the mixture into a clean large bowl to make a smoother batter.
Add the lemon zest and juice into the batter, whisk and combine well. Set aside.
In a separate large mixing bowl, whisk the egg whites in medium speed for about 2 mins or until a foamy form. Without stopping the mixer, add the 100g caster sugar slowly into the egg whites in ⅓ portions. Increase mixer speed to high and beat the egg whites until soft peaks.
With a whisk or spatula, mix ⅓ of the egg whites into the cream cheese mixture until well combined. Gently fold another ⅓ of the egg whites into the mixture, then pour the mixture into the last ⅓ of egg whites. Fold very gently until well mixed.
Pour the batter into the lined baking pan, and tap on benchtop for a few times to release air pockets.
Put the cake pan onto the baking tray in the oven. Lower the temperature to 160°C and bake for 70-75 mins. Then lower the temperature to 150°C and bake until the surface is golden brown, about 10 mins. Use a skewer to check if the cake is cooked. If the skewer comes out clean, turn off the oven.
Cool the cake by leaving the oven door ajar for 15-20 mins before taking it out. Remove the cake from baking pan and glaze the top with apricot jam mixture. Let cool to room temperature and chill in fridge for 1-2 hrs. Serve cold.
Cantonese Steamed Custard Buns (Nai Wong Bao)
For the Filling
Heat about 5cm deep of water in a pot which is large enough to accommodate the mixing bowl. When the water boils, turn the heat to down to a simmer.
In a large heatproof mixing bowl, crack the eggs in and add icing sugar. Beat for a minute on low using an electric mixer. Add in milk and thickened cream, beat to combine well for a few seconds. Then sift in the all-purpose flour, starch, and powdered milk. Mix everything in until the mixture is smooth without any lumps. Then add in the melted butter. Stir to combine.
Place the mixing bowl into the heated pot of water carefully, stir the egg mixture quickly and continuously until it solidifies into a thick custard. Remove bowl of custard from the heat. Set aside and leave it to cool entirely. Cover the custard to prevent it from drying out.
For the Dough
Dissolve the yeast in ¼ cup of warm water in a large mixing bowl. Let it sit for about 10 minutes until you see yeast bubbles floating on the surface of the water.
Now add in the all-purpose flour, icing sugar, salt, and coconut milk. Using the electric mixture with the dough hook attachment, set it to low. Then slowly add in the fresh milk, one tablespoon at a time until a dough is formed. A perfect dough should be smooth and will not stick to your hands or to the bowl. Cover the dough with a dry kitchen towel, set aside and let it proof for at least 1 hour in a warm setting.
For the Custard Bun
Set up a large wok or steamer on high heat.
Cut out twelve 10cm x 10cm pieces of baking paper. Set aside.
Divide the prepared egg custard filling equally into 12 pieces, then roll them to form small round balls using your palm. Keep the custard balls covered to prevent them from drying out.
The proofed dough should now have doubled its original size. Using your hands, knead and press the dough until there are no more air bubbles and surface becomes very smooth. Place the dough on a clean and lightly floured surface, divide the dough equally into 12 pieces. Cover the dough with a dry kitchen towel while the buns are assembled.
Take a dough ball, using a rolling pin, roll dough ball out into a round shape with 10cm in diameter, edges thinner than the centre. Place a portion of the ball of custard filling in the centre of the dough and seal the top of the bun. Place each custard bun on a piece of pre-cut 10cmx10cm baking paper and place on steaming rack. Repeat the process until all buns are completed.
Turn wok or steamer’s heat down to medium. Put the buns in the steamer, lid on. Steam for about 10 minutes. After 10 minutes, turn heat off and let sit in the steamer for a further 5 minutes without uncovering the lid, this is to allow the bun to cool and set.
Kabocha Hobakjuk
To Cook
Peel and cut kabocha into 3cm cubes. Place the kabocha in a steamer for about 15-20 mins, or until soft. Set aside to cool.
While the kabocha is cooking, prepare the dough for the rice dumplings. In a bowl, mix together ½ cup of sweet rice flour and 3 tbsp hot water. Gradually add more water, 1 tsp at a time until the dough reaches a smooth and tender consistency. Divide dough into 12 equal pieces, then use your palm to roll each of them into small balls. Cover with a kitchen towel to prevent dough from drying. Set aside.
Once your steamed kabocha has cooled, place in a blender with water, ¼ cup sweet rice flour, brown sugar and salt and blend until smooth. Then transfer to a large pot, and cook over medium heat for 5 mins, stirring frequently. Sugar or salt may be added to your preferred taste.
Meanwhile, in a separate pot, bring half a pot of water to boil. Cook rice dumplings until they float to the top. Drain and remove rice dumplings from pot.
To serve, pour porridge into a bowl. Add 3 cooked rice dumplings to each bowl and garnish with cooked pomegranate seeds, black sesame seeds and spring onions.
Easter Bunny Steamed Custard Bun
For the Custard Filling
In a small pot, combine custard powder, wheat starch, cake flour and granulated sugar together. Heat over low heat and then add milk. Stir continuously until all ingredients mixed well.
In a mixing bowl, crack 1 egg and add in 1 egg yolk and beat using a fork. Stir in beaten egg mixture slowly into the pot, constantly stirring while throughout the time. Next, add in butter and heat until well mixed. Remove the mixture from the heat and fold the custard over and over again using your hands, until it forms a smooth ball.
Place the custard filling in fridge for at least 1 hour or until hardened.
For the Bun Dough
Add sugar and yeast to the warm water, leave it for around 10 minutes until the yeast is well activated. Mix in all other ingredients to the warm yeast water. Combine everything together and knead until the dough becomes smooth.
In a large bowl, brush on some oil and transfer the dough in for proofing. Let it sit for 2-3 hours until the dough raises and doubles in size.
For the Custard Buns
When the dough is doubled in size, transfer to a slightly floured board. Using your hands, knead the dough until the surface becomes very smooth. Roll the dough until it forms a long log, then cut into 12 equal portions.
Divide the hardened custard filling into 12 equal portions and shape each portion in to a small ball.
Return back to the dough, take one single portion and press down slightly. Then using a rolling pin, roll the dough into a round wrapper, 10cm in diameter, edges thinner than the centre.
Place one portion of the custard filling in the centre of the round dough wrapper and then seal completely. Slightly wet the tip of a toothpick to attach the black sesame seeds as the eyes of the bunnies. Repeat the process until all buns are finished.
Set up the wok or steamer on high heat, place buns in to steam for approximately 15-20 minutes. Turn heat off and let it sit in the steamer for a further 5 minutes. Remove from heat and slit the surface of the bun with a small knife to form the ears. Serve immediately.
Easter Jelly Eggs
To Cook
Create a small hole at the top of the egg. Remove all contents, wash and rinse inside of the egg shells. Place them on the egg tray.
Prepare ingredients for the first layer of colour. Combine ingredients in a sauce pan and heat until it boils. Remove from heat. Using a syringe, insert 8-9ml of coloured liquid into each egg shell. Leave it to cool and set for approximately 10 minutes.
Combine milk layer ingredients in a sauce pan. Heat until it boils, then remove from heat. Using a syringe, insert 8-9ml into each egg shell. Leave it to cool and set for approximately 10 minutes.
Repeat the above steps (step 2 and 3) with next layer of colour, followed by another layer of milk, until all the layering is complete. Layers may take quicker to cook and set with the initial 2 layers and may take longer to set as the layers build up. Try to work in a cooler environment and refrain from moving the egg trays until all layers all fully set.
Once all layers are completed, place egg trays into the refrigerator to cool and set firm. Peel off egg shells. The Easter jelly eggs is best served cold, however can be served at room temperature too.
Japanese Red Bean Pancake (Dorayaki)
To Prep
Combine the eggs, sugar and honey in a large bowl and whisk them until the mixture has become fluffy.
Sift in the all-purpose flour and baking powder and stir the mixture until all of the ingredients have been incorporated.
Cover the bowl and let rest in a fridge for about 15 minutes.
Remove the bowl from the fridge and pour in the water and mix.
To Cook
Slowly heat up a large, flat, non-stick pan and then oil the pan with about 1 tablespoon of oil.
Remove the oil from the pan and pour about 3 tablespoons of the batter in to the centre to create a disk shaped pancake.
When the top of the pancake begins to bubble, flip it over and start to cook the other side.
Cook this side for another 30 seconds before transferring to another plate to cook the rest of the pancakes.
Cover the cooked pancakes in a damp towel to prevent them from drying out.
Continue by cooking the rest of the pancakes the same way. The oil will not have to be reapplied to the pan each time to do so.
To serve, spread some of the red bean paste on to the top of one of the pancakes, with a majority of the paste being applied to the centre. Place the second pancake on top of the paste and serve.
The Dorayaki can also be wrapped with cling film to help maintain its shape before serving.
Red Bean Soup (Hong Dou Tang)
To Prep
Rinse the beans under cold water. Pre-soak the red beans in water overnight.
To Cook
Put rock sugar, soaked beans and tangerine peel in a large pot or pressure cooker. Bring all the contents to a boil and then simmer until the beans are quite soft.
Use a hand blender to blend until smooth or transfer the mixture to a blender. Add more water if you want a soupier consistency or coconut if you like a thicker consistency.
After blending, you may use a sieve to remove the skin.
Cook the sago in boiling water for around 10 mins and then set aside with lid covered for around 15 mins. The sago will be translucent and smooth when cooked. In order to remove the stickiness of cooked sago, we recommend rinsing in cold water for at least 1 min.
Tip: Leftovers of this sweet soup can be frozen and made into delicious popsicles. You can also add in a scoop of vanilla ice cream for a refreshing treat.
Kampar Chicken Biscuit (Kampar Kai Chai Paeng)
To Prep
Preheat oven to 160 °C. Line baking trays.
In a big mixing bowl combine Ingredients (A) and (B) together. It should form crumbly dough. Cover the dough with clingwrap and let it rest for about 10 mins.
Divide dough into small balls. Then flatten dough in between two sheets of clingwrap.
To Cook
Transfer the thin dough onto prepared trays and bake for about 13 – 15 mins or until golden brown.
Cool before storing in an airtight container.
Salted Egg Cookies
To Prep
Combine Ingredients A in a mixing bowl and mix well. Alternatively, use an electric mixer to beat mixture for a couple of minutes, until fully combined and fluffy. Be careful not to over beat.
Add Ingredients B into a bowl, then, use a spoon to push and sift mixture through a medium coarse sieve.
Now, combine A and B until the flour mixture is totally absorbed into the butter mixture. Cover mixing bowl with cling wrap and leave to rest in the refrigerator for 30 mins.
Preheat oven to 170°C and line baking trays with baking paper.
Lightly dust surface with flour. Take a handful of the dough, and roll into 3-4mm thickness and use a cookie cutter to cut into individual cookies.
To Cook
Arrange cookies on the baking tray and brush with egg yolk. Sprinkle with sesame seeds and bake for 15 mins, or until golden brown in the oven preheated to 170°C.
Transfer cookies to a wire rack to cool completely before storing in an airtight container.
Beehive Cookies (Kuih Rose/ Kuih Loyang)
To Prep
Add coconut milk, eggs, sugar and salt in a mixing bowl and whip until well combined and all sugar has dissolved.
Sift all-purpose flour and rice flour into the mixture. Whisk until the mixture has the consistency of pancake batter (Add a little water if too thick).
To Cook
Heat up oil in a wok on medium heat.
Place brass moulds in the hot oil, about 2-3 mins. (The moulds have to be hot enough for batter to cling on them).
Dip hot mould into batter for 10 secs. Make sure batter coats only the bottom and sides of mould, never over the top.
Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides.
Remove from hot oil, and let it cool over paper towel.
Repeat until all batter is used up. Store in air-tight containers.