Discover the authentic in Asian cuisine food
To Prep
Mix flour, oil and water until mixture is smooth. Set aside for 30 mins.
To Cook
Sandwich a slice of Nian Gao in sweet potato and yam. Then, coat with batter.
Deep fry in a wok over medium to low flame till golden brown and crispy.
Serve warm.
To Cook
Slice the Nian Gao into thin square pieces.
In a bowl, whisk eggs, flour, cornflour (or baking soda), water and salt until the batter reaches a smooth consistency.
Heat a pan with oil. Dip Nian Gao slices in egg batter and pan-fry in batches (add more oil if needed), until lightly browned on both sides. Serve warm.
To Prep
Preheat oven to 160°C. The oven should be ready when you’re done with your first tray of cookies.
In a mixing bowl, add margarine, icing sugar, egg yolks, egg white, vanilla essence, and beat until creamy.
Then, gently fold in cornflour, milk powder and plain flour until just combined.
Fill batter into piping mould and press out ‘S’ patterns on a baking tray lined with baking paper.
Using a toothpick/skewer, dip the tip into some red food colouring and dab two “eyes” onto the dragons.
To Cook
Bake at 160°C for 15 minutes. Keep an eye on the cookies to make sure they don’t brown and are slightly soft when removed from the oven. Transfer cookies to wire rack to cool.
Store cookies in an airtight container. They should last up to 2-3 weeks.
Tip:
If you take a longer time to pipe the “dragons”, cover the batter with a damp cloth to keep it from drying up and hardening. If the batter hardens, add a little water.
To Cook
Get ready steamer, put water and bring to boil under high heat.
For the nian gao base, cut up the banana leaves into sections of 15-20 cm. If using fresh leaves, boil a pot of water and blanch the leaves first. This will make the leaves less brittle and easier to mould. Pat leaves dry with cloth or kitchen towel.
Using a recycled tin can, wrap one banana leaf at a time around the can and fold the access leaf on top, into the can. Use a smaller can to press excess leaf firmly into the bottom of the can to form part of the base. Repeat steps with another 1-2 banana leaves. Use a rubber band to secure the banana leaves around the can. Then, cut a round piece of banana leaf, slightly bigger than the diameter of the can, and press it to the bottom of the can to form the base. You’ll need to prepare 5-7 of these moulds for this recipe, depending on the size of the cans you use.
In a pot over medium heat, add sugar and water to cook until it turns golden brown and forms a thick syrup. Keep stirring to avoid burning. Then, pour the syrup in a big mixing bowl, add glutinous rice flour, and stir until as well combined.
Strain the mixture and portion them into the banana leaf moulds. Cover each mould with aluminium foil and steam in the steamer for 1-2 hrs or until the nian gao is set.
Nian gao is sticky and soft when hot. It will gradually harden as it cools. It is rarely enjoyed on its own but it’s cut into slices (when cold and set) and made into other delectable snacks; deep-fried with egg, steamed with coconut, deep-fried with potato and yam or baked in puff pastry.
To Cook
Combine glutinous rice flour and pandan water. Knead to form a dough.
Make a marble sized ball and press slightly at the cente.
Put dough into boiling water and cook for 4 mins until the dough floats.
Then, remove from the pot and put into the cold water.
In another pot, boil water, sugar, palm sugar, pandan leaves and salt until it all melts and blend well. Add grated coconut and dough. Let simmer for 3 mins.
To Cook
Wash sago and soak it for 5 mins. Drain the water and set aside.
In a bowl, mix the shredded coconut with sago and salt.
To soften banana leaves, dip the leaves in a pot of boiling water. Get banana leaves and roll them up into a cone.
Put 1 tbsp of mixed sago ingredients into the banana leaves cone. Then add ½ tsp palm sugar. Finally, top it with another 1 tbsp of mixed sago ingredients.
Seal the opening of the cone with a toothpick.
In a big wok or steamer, steam the kuih for about 15 mins.
To Cook
Rinse kuromame, then drain and set aside.
In a large pot, add water, soy sauce, salt and sugar and bring to boil. Stir until sugar has dissolved. Turn off the heat and add kuromame to the pot. Make sure the beans well immersed in the liquid and that they are added to hot liquid so that the beans will not wrinkle while cooking later on.
Cover the pot and leave to soak overnight.
Next day, bring the pot to boil, then reduce to low heat. White bubbles will appear on the surface. Skim the scum as the beans start cooking. This will help to remove any bitterness.
Add a round piece of parchment paper to the pot to ensure the beans are submerged. Continue to simmer the beans on low heat for 5-6 hours, or until beans are tender. If liquid level is low, add some water.
Strain the beans and remove from heat. Continue to boil the syrup until it thickens to a glossy texture and black colour. Pour syrup over beans and refrigerate overnight before serving.
To Prep
Peel the sweet potatoes, chop into small chunks and soak it in a bowl of water for 2-3 hrs.
To Cook
Boil it in a pot of water until it becomes soft.
While the sweet potato is still soft, strain it through a sifter to make it into a puree.
Mix the sugar, syrup and mirin in a saucepan and cook over low heat until it starts to simmer.
Turn the heat off, add pureed sweet potato and mix them well together.
After mixing it well, cook over low heat for 15 mins. Keep stirring to avoid mixture from sticking to the bottom.
Turn off the heat, add the chestnuts and cover them with the pureed sweet potato mixture. Serve cool.
To Make the Glutinous Ball
In a large mixing bowl, add flour and sugar. Gradually add water (you don’t have to use all of it) and knead the dough until soft and smooth. It should be bouncy and easily kneadable, yet not too wet (sticky to the fingers), nor too dry (crumbling).
Divide the dough depending on the number of different colours you intend to make.
Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Shape the dough to even-sized balls.
Bring a pot of water (enough water to submerge the glutinous ball completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.
To Cook the Ginger Sweet Soup
To cook the ginger sweet soup, add all the ingredients – ginger, water, palm sugar and pandan to a pot.
Bring to a boil and reduce heat to a simmer until the sugar is fully melted. Simmer for another 30 mins.
To serve, add tang yuan to a serving bowl and ladle the sweet soup over.
To Prep
Add all ingredients into a blender. Blend on high speed until all blended through.
Pour in a glass and enjoy!
To Prep
Soak rock sugar and white sugar with half of the water.
Use remaining water to mix water chestnut flour. Strain mixture.
Lightly grease a stainless steel pan with cooking oil.
To Cook
Bring sugar mixture to boil before adding the cane sugar. Keep stirring until all sugar has melted.
Add in chopped water chestnuts and mix well.
Add in water chestnut flour mixture all together, stirring quickly to mix thoroughly.
Keep stirring quickly on low heat, be careful not to let the mixture burn. When the mixture forms a batter, remove from heat.
Pour the batter into the prepared pan and steam under high heat for 45 mins.
Lightly pan fried at low heat until the sides are golden brown. Alternatively, slice and serve as a cold dessert. The cake is best eaten after refrigeration overnight or for a few hours.
To Prep the Batter
Pour milk into a mixing bowl. Sift flour, cornstarch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined.
Add melted butter and lightly beaten eggs into the mixture. Mix well. Through a sieve, pour the mixture into a bowl / measuring cup (ideally with pouring spout).
To Cook the Pancakes
Heat up a non-stick frying pan over low heat. Pour small amount of batter onto the pan then swirl quickly to form a very thin round layer. When small air pockets appear, remove the pancake and place on a plate to cool (you don’t have to cook the other side). Repeat the steps until you finish the mixture.
To Whip the cream
While waiting for the pancakes to cool, whip up the cream and vanilla extract (and icing sugar) until stiff peaks form.
To Assemble the Pancakes
Lay one pancake on a flat surface (clear, smooth side facing down). Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a plate with the folded side facing down. Repeat the steps.
Place in fridge for at least 30 mins. Serve cold.
