Discover the authentic in Asian cuisine food
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.
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.
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.
To Cook
In a wok, add pandan leaves and flour. Over low heat, gently stir and fry flour until it is light and the pandan leaves turn crispy. Set aside to cool enough to handle, then, discard pandan leaves and sieve the flour into a large bowl. Set aside to cool completely. Always fry more tapioca flour for dusting.
In a separate bowl, add eggs, butter and icing sugar. Use a balloon whisk to whish until light, creamy and all the sugar is dissolved.
Gradually add flour (dry ingredients) into the mixture (wet ingredients). Then add coconut milk bit by bit and mix well to combine. Depending on the batter, you may not need all the coconut milk. Reserve the balance for use when dough is too dry.
Knead the dough until it is not sticky, then, cover with a damp cloth and rest for 30 mins. The dough should be quite floury and dry, but not too dry that it does not hold its shape.
Prepare the baking trays – line them with baking paper.
To shape the cookies, dust the wooden mould with fried tapioca flour. Pinch off some dough and press it into the moulds. Trim the excess using a thin sharp knife. Invert the mould and knock to release the moulded dough.
Arrange on the baking trays. The cookies can be arranged close to each other as they do not expand.
Bake in pre-heated oven at 180°C for about 15 mins, or until the base is slightly browned. Kuih bangkit should be pale in colour and should not be baked to a golden brown. Remove from the oven.
Add the finishing touch to the cookies with a spot of pink food colouring using the tip of a toothpick.
Cool cookies on wire rack and store them in an airtight container.
To Prep
In a large bowl, add eggs and sugar, and whisk to mix well until sugar has dissolved.
Add glutinous rice flour, rice flour, salt and coconut milk. Stir to mix well.
Gradually add flour mixture (dry ingredients) to egg mixture (wet ingredients) and whisk to combine. Strain the batter and set aside to rest for 1 hour.
In the meantime, prepare charcoal grill. The fire needs to be consistent and moderate heat to achieve the even brown colour.
To prepare the kuih kapit mould, lightly grease with oil and heat the moulds over the grill. (if you are using an old kuih kapit mould, you may skip this step).
To Cook
When the mould is hot, pour over a ladle of batter, close the mould firmly and lock it, and grill over charcoal fire. Working quickly, trim the sides with a butter knife before it’s fully cooked.
Let it cook for about 1 min, then flip the mould over to cook the other side for about another minute. Open mould slightly from time to time to take a peek at the kuih kapit to check on the colour.
When the biscuit turns golden brown, peel it off immediately with a butter knife and fold half and half again to form a fan shape. Again, work quickly before the kuih kapit cools and becomes crispy. Use the base of a saucer to lightly press and crease the kuih kapit for a neater fold. Alternatively, you can roll up the kuih kapit into cigar rolls.
Set aside to cool, then store in airtight containers. These kuih kapit make wonderful gifts when visiting family and friends during the Lunar New Year.
To Prep
Lightly grease the baking trays and preheat the oven to 200˚C.
In a bowl, add cake flour, baking powder and salt. Mix and set aside.
Use a mixer to whisk eggs and sugar until fluffy. This will take about 7-8 mins, then add vanilla extract and continue to whisk for a couple of minutes. Gradually fold in flour mixture from Step 2 until well combined.
To Cook
Brush the mould with oil and place in the oven for about 4-5 mins. Carefully remove the mould from the oven, then fill the mould with batter and bake for about 15 mins, or until they are light golden brown in colour. Use a skewer to lift the kuih bahulu from the mould and leave to cool on a wire rack. Repeat Step 4 until all the batter is used up.
When completely cooled, store up to a month or so in an airtight container.
To Prep the Filling
Cut fresh pineapples into small cubes and process in a food processor briefly before mixing in sugar, salt and cinnamon.
Transfer into a pan and cook over medium heat, stirring occasionally for about 30 mins or until pineapple jam is stick and can easily be rolled into a ball. Set aside to cool. Always keep an eye on the pineapple jam as it burns easily especially when it thickens and caramelises.
When jam is cool to touch, use 2 teaspoons to divide into portions of 6g each and roll into oblong-shaped balls. Set aside.
Note: Making the jam does require some amount of patience. As it can be refrigerated for several months, you can make the pineapple jam ahead of time and make a couple of batches of cookies. Alternatively, you can check your nearest Asian grocer for pre-made pineapple jam.
To Prep the Dough
Combine butter and icing sugar, beat over medium speed until light and fluffy.
Then, add in egg and whisk until well blended for about 1-2 min on medium speed before mixing in all dry ingredients.
When dough is formed, cover and keep refrigerated for 1 hr.
Place small piece of dough into a mould, press into strips with pattern side down, about 5-6cm long each. Place pineapple filling in on end of the dough and roll to enclose.
Brush with egg wash and bake in a preheated oven for 20 min at 180℃ or until golden brown.
To Cook
Combine butter, icing sugar, egg yolk and vanilla extract.
Mix in plain flour, ground cashew nut, custard powder and baking powder to form dough.
Place dough in between 2 plastic sheets, roll into 5mm thick. Cut using a cookie cutter.
Place onto a baking tray lined with baking paper. Press half or whole cashew nut on top of the cookies and glaze with beaten egg yolk.
Bake in a preheated oven at 170°C for about 20-30 mins or until golden brown.
Cool cookies on rack before storing them into an airtight container.
To Prep
Preheat oven to 170°C.
Using a mixer, cream butter, sugar and essence until the mixture turn light and fluffy.
Beat in egg yolk and lemon rind. Then, use a spatula to fold in sifted flour. Mix well.
Put mixture into the refrigerator to chill for 30 mins until it turns slightly firm.
Drop teaspoonfuls (approx. 5-10g) of mixture onto the crushed cornflakes, and some cornflakes into the cookie dough.
To Cook
Shape into balls and place on lightly-greased baking trays. Bake in preheated oven at 170°C for 15-20 mins or until lightly golden in colour. Cool on wire racks before storing in airtight containers.
To Cook
Place sugar, palm sugar, knotted pandan leaves and water in a pot and bring to a boil, stirring occasionally.
Remove pandan leaves, strain and set aside to cool.
Combine grated white coconut, palm sugar flavoured grated coconut and salt in a shallow bowl. Set aside.
Cut hardened nian gao into thin slices and place on a large, heat-proof plate lined with oiled banana leaf.
Prepare steamer and bring water to boil. Place the plate of sliced nian gao into the steamer. Cover with lid and steam on medium heat for 10 mins.
Remove the soft and melted nian gao from steamer. Using two teaspoons, roll the nian gao piece by piece in the coconut mixture while shaping it to form a ball. To evenly coat the nian gao.
Place the coconut coated nian gao into the prepared casing and serve warm.
To Cook
Preheat oven to 180°C. Roll out the puff pastry until thin.
Lay and space out the strips of Nian Gao on the pastry sheet before cutting it up into rectangles.
Tip: Wet your fingers slightly if the Nian Gao becomes a bit too sticky and difficult to handle.
Place nuts on top of the strip of Nian Gao.
Fold the sides and enclose filling into a little roll.
Brush egg wash or melted butter on surface and sprinkle sesame seeds on top.
Bake in oven for 15 mins or until golden brown.
To Prepare the Red Bean Paste
Strain the soaked azuki beans and rinse under water.
Add them into a pot with 6 cups water and bring to the boil over high heat, then cook for 10 mins. Reduce to medium-low and simmer for 50 mins.
Taste to check if the beans are fully cooked through. Remove any excess water, then use a wooden spoon or potato masher to mash the beans to the desired texture.
Add salt, brown sugar and ground cinnamon, and mix through thoroughly, adjusting to taste.
Cover and set aside.
To Prepare the Black Sesame Powder
Toast the black sesame seeds in a dry pan over medium heat, stirring with a wooden spoon.
Once the seeds begin to pop and smell fragrant, lower the heat and continue to cook for 5-10 mins or until crispy. Remove from the pan and allow to cool.
Once cooled, grind using a coffee grinder or in a mortar and pestle.
Add the ground sesame seeds into a bowl, and combine with the sugar and salt. Set aside.
To Prepare Roasted Soybean Powder
Combine the roasted soybean powder, sugar and salt together in a bowl. Set aside.
To Prepare Mugwort Powder
Combine the mugwort powder, sugar and salt together in a bowl. Set aside.
To Make the Dough
In a large bowl, whisk together the sweet rice flour, caster sugar and salt.
Slowly pour in the boiling water while incorporating with a wooden spoon.
Once water has all been added, mix the dough by hand. Add some more plain flour if the dough feels too wet.
Cover the dough with a damp tea towel and set aside.
To Make the Gyeongdan
Bring a pot of water to the boil. Fill a large bowl with cold water.
Sprinkle some plain flour on a cleaning working surface.
Divide the dough into 3, then roll into cylinders. Cut each cylinder into 20 pieces. Cover with a damp tea towel with you work.
Roll each piece of dough into a ball, then use your thumbs to make a hole in the middle of the ball. Place a ball of bean paste in the middle. Close it tightly and place it on a plate, covering with a damp tea towel.
Carefully lower the rice balls into the boiling water. Cook until they float, about 3-5 mins.
Use a slotted spoon or a spider to remove them from the boiling water and place into the cold water.
Drain, then roll the cooked rice balls in the black sesame, mugwort and roasted soy bean powder.
