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.
Dessert
Pandan Coconut Buttons with Palm Sugar Syrup (Kuih Puteri Mandi)
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.
Kuih Abok-Abok
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.
Sweetened Black Beans (Kuromame)
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.
Sweetened Chestnuts and Sweet Potato (Kuri Kinton)
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.
Glutinous Rice Balls in Ginger Soup (Tang Yuan)
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.
Thai Mango Coconut Smoothie
To Prep
Add all ingredients into a blender. Blend on high speed until all blended through.
Pour in a glass and enjoy!
Water Chestnut Cake (Ma Tai Gou)
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.
Yum Cha-Style Mango Pancakes
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.
Thai Milk Pudding (Tao Hu Nom Sod)
To Prep
Pour about 2-3 tbsp of the water into a small bowl and evenly sprinkle gelatin on top. Let it rest for 5-10 mins.
Add the remaining water into a small pot and stir in agar agar powder.
To Cook
Add milk and whipping cream. Then stir over medium high heat until it comes to a boil. Turn the heat down and let it simmer for 1 min to ensure that all the agar agar powder has dissolved.
Tip: To check if the agar agar has dissolved, use a metal spoon to scoop up some mixture and pour it off. There should be no small granules stuck to the spoon.
Turn the heat off then add the hydrated gelatin along with all the water. Stir for 1-2 min until the gelatin is completely dissolved. Add condensed milk and flavourings of your choice, taste test and adjust as needed. Pour into single-serving cups, making sure it’s no more than ⅔ full (so you have lots of room for the toppings). Refrigerate for at least 2 hrs.
Stir together the sauce ingredients until the condensed milk is completely dissolved. If the condensed milk won’t dissolve fully, briefly warm up the mixture in the microwave to help it dissolve. (Just 10-15 seconds, it can boil over if it gets too hot). Refrigerate until ready to use.
Pour about 1 tbsp of the sauce gently down the side of the fruit. Dice the toppings and arrange on top of the pudding. Serve cold.
Melon Pan
To Make Main Dough
In a mixing bowl, whisk bread flour, cake flour, salt, sugar and yeast to mix well.
Add in the egg, milk and water. Use an electric mixer with dough hook to knead on low speed until the dough come together, with the sides of the bowl clean.
Add the butter and continue kneading on low speed until well combined with the dough. Change the speed to medium, knead until the dough is silky and smooth.
With your hand, form the dough into a ball by pulling the edges of the dough downwards to the bottom center. The dough ball will have a smooth surface, then pinch the bottom together.
Place the dough in a clean bowl, seam facing down, proof covered at a warm place for 1-2 hrs or until it doubles in size.
Transfer the dough on a clean floured surface, press to deflate. Fold ⅓ in from the left, then ⅓ in from the right.
Flip over and shape the dough into a ball. Turn the dough clockwise continuously with both hands, sealing the seam with work surface.
Weigh the dough and divide into 10 equal portions, making sure each weigh the same. Knead each portion and shape into balls, pulling down the sides to the bottom. Place onto lined tray, cover with cling wrap and rest for 15 mins at room temperature.
Flatten each dough with hand and fold in ⅓ from left and ⅓ from right. Pinch both ends together to form a ball. Pull the edges down to form a smooth ball, keeping the seam at the bottom.
To Make Biscuit Dough
Add butter and sugar into a large bowl and mix until smooth with an electric mixer.
Gradually add the beaten egg in small portions, blend well before adding more. Mix until all eggs are added and well combined.
Sift in the cake flour and baking powder, mix until well incorporated. Remove and form a ball.
Weigh the dough and divide into 10 equal portions, making sure each weigh the same. Roll each into balls and place onto lined baking tray. Cover the tray with cling wrap and rest in the fridge for 10 mins.
On a lightly floured surface, flatten each dough with hand and roll into 10-12cm flat circles with a rolling pin.
To Make Melon Pan
Preheat oven to 180°C.
Wrap the flat biscuit dough onto the main dough ball, seal all edges at the bottom.
Coat the surface with caster sugar, gently remove excess sugar. Score the surface with a knife, making a crisscross pattern.
Place the doughs on lined baking tray, proof covered for 50 mins in a warm place, or until it gets 1½ size bigger.
Bake for 10 mins, then rotate the tray and bake for 3-5 mins to get all buns evenly browned. Remove and transfer to wire rack. Let cool.
Mango Coconut Jelly Cubes (Woon Mamuang)
Making the Mango Layer
In a blender, blend the one mango and orange juice until smooth.
In a small pot, add 1¼ cups water and bring to boil. Add agar-agar powder and stir constantly to make sure the agar-agar powder is well dissolved. Add sugar and mango purée to the pot, and whisk until smooth. Remove from heat. Taste-test and add more sugar and/or lime juice as needed.
Pour the mango mixture into a 20cm tray or divide equally into serving cups. Quickly add the 1cm mango cubes and chopped mint leaves (optional) into the base of the tray or cups. Distribute them evenly and make sure they are well submerged. (Note: Agar-agar jelly sets at room temperature, so you will need to work quickly especially if you are making small ones).
Refrigerate or leave at room temperature until the surface is set and no longer jiggles when you tap the tray or cups.
Making the Coconut Layer
In a small pot, add 1⅓ cups water and bring to boil. Add agar-agar powder and stir constantly to make sure the agar-agar powder is well dissolved. Add sugar, salt, and stir until dissolved. Then add coconut milk, stir to mix and remove from heat.
Gently pour the coconut layer over the back of a spoon onto the mango base. Make sure the mango layer has set before adding the coconut layer. If the coconut layer is not hot enough, the layers will slide off when cut.
Refrigerate for 2-3 hrs until thoroughly chilled. Then, cut into cubes (or diamond shape) with a sharp knife. Serve chilled.