To Make
Preheat oven to 180°C.
In a large bowl, beat egg yolks and 40g castor sugar together with a whisk to slightly pale. Add in oil, milk and flour, then well mixed together.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-4-edited.jpg
In a mixer bowl with whisk attachment, beat egg white till foamy on medium speed. Add in 60g of castor sugar in 3 additions on high speed till stiff peak.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-5-For-Web.jpg
Fold in egg white meringue into egg yolks batter in 3 additions using a whisk or spatula.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-7-For-Web.jpg
Scoop batter into cupcake cases till ¾ full, then put into preheated oven bake for 12-15 mins on centre rack or till cake tester comes out clean.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-8-For-Web.jpg
Once removed from oven, put cupcakes on wire rack and let the cupcakes lying on the side to stop them from shrinking.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-9-For-Web.jpg
Dessert
Ais Kacang
To Prepare
Prepare simple syrup and divide into 2 portions. One portion add with some red coloring and another portion with green coloring.
Heat up gula Melaka and water, cook until gula Melaka melted.
To Serve
Scoop a spoonful of grass jellies, sweeten red beans and creamed corn into each bowl.https://asianinspirations.com.au/wp-content/uploads/2022/11/AK-1-Fnal.jpg
Place ice cubes into blender and blend till ice turned into fluffy shaved ice. Divide shaved ice between the two bowls.
Spoon the three different syrups onto shaved ice, scoop more grass jellies, creamed corn and sweeten red beans onto shaved ice. Finish off with condensed milk and evaporated milk over the shaved ice.
Tamarind Jellies
To Make
Boil tapioca pearls in a small sauce pan fill ¾ full with water. Cook tapioca pearls till they turned translucent. Filter through a fine sieve and wash with running water to remove the starch.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-4-Final.jpg
Scoop one spoonful of tapioca pearls into each glass or mould.
Boil water and steep tea bags for 30 secs. Remove tea bags. Add in sugar, tamarind paste, jelly powder and stir till everything is dissolved.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-2-Final.jpg
Pour tamarind jelly into glasses or moulds. Leave them to cool on the counter and then keep chill in the fridge.
Indonesian Sticky Rice with Savoury Coconut Flakes (Ketan Serundeng)
To Make
Drain off water from soaked glutinous rice and place onto a wide plate. Heat up steamer or wok with enough water and steam glutinous rice with a knotted pandan leaf for 20 mins.
In a small saucepan, heat up coconut milk with salt and bring to a slow boil constantly stirring. Pour onto steamed glutinous rice, mix it around to combine and steam a further 20 mins or until glutinous rice is soft but not mushy. Remove from steamer and let it cool.https://asianinspirations.com.au/wp-content/uploads/2022/09/Indonesian-Sticky-Rice-with-Savoury-Coconut-Flakes-Ketan-Serundeng-3.jpg
To prepare the Serundeng, blend all the ingredients for the spice mix together until you get a smooth texture. Then, mix blended spices into the grated coconut and stir to coat.
Heat up a frying pan on low heat without any oil and fry the grated coconut with bay leaves, galangal and kaffir lime leaf until completely dry, crispy, light and golden brown. Remove from frying pan and let it cool.https://asianinspirations.com.au/wp-content/uploads/2022/09/Indonesian-Sticky-Rice-with-Savoury-Coconut-Flakes-Ketan-Serundeng-4.jpg
To assemble, take about 50g of cooled glutinous rice and place it into some cling wrap. Mould into a ball and flatten it slightly into a thick disc. Scoop 2 tsp of the serundeng onto glutinous rice discs and serve.
Nam Van Sal Lee (Laos Corn Sago Dessert Soup)
To Make
Into a bowl, place sago pearls and enough water to submerge the pearls under 2 cm of water. Soak for 10 minutes, then drain.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-3.jpg
Prepare the corn. On a cutting board, firmly hold the side of a corn ear, and using a knife with the other hand, slice the corn kernels down the length of the cob.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-4.jpg
Into a pot, add water, sliced corn kernels, sugar and salt. Place the pot on high heat and bring the contents to a boil and then add the rehydrated sago pearls. Let it simmer until the sago has cooked and translucent. It may take 10 to 15 minutes depending on the size of the sago pearls.
Turn the heat off and let the contents sit for 10 minutes (allowing the sago to completely cook through).
Return the pot to low heat, to bring it to a boil again. Add coconut cream and immediately turn off the heat.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-5.jpg
Serve the dessert hot in winter, or chilled in summer.
Kyauk Kyaw (Burmese Coconut Jelly)
To Make
Into a pot add water, agar agar powder, sugar and salt. Place the pot over heat and bring the contents to a boil.
Reduce the heat to let the contents simmer until all the agar agar has dissolved.
Add coconut milk and bring the contents to a boil again, allowing it to simmer for 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-3.jpg
Pour into a mould. Let it cool completely before placing it into the refrigerator to set overnight.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-4.jpg
Invert the jelly and cut to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-5.jpg
Khanom Krok (Thai Crispy Rice Pancakes)
To Make
Into a bowl, mix together all ingredients for the base recipe. Set aside to rest for 5 minutes.
Into a bowl, mix together all ingredients for the topping batter. Set aside to rest for 5 minutes.
Place Khanom Krok pan over low heat (You may also use a Japanese Takoyaki pan, or dutch pancake/poffertjes pan).
Brush the insides with oil and then fill the pan with ‘base’ batter until ¾ full. Let it cook over low heat for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-2.jpg
Using a ½ tsp measuring spoon, scoop topping and lower spoon directly into the centre of the cooking base batter. Begin pouring topping batter into centre of the pancake, and as the batter pours in, jiggle the spoon to incorporate the topping into the base pancake WITHOUT loosening the bottom where it continues to gently cook to a crisp. Repeat to fill the other pancakes with topping batter. You should be able to make about 30.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-3.jpg
Sprinkle a few slices of spring onions on each pancake one filled.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-4.jpg
Low fire and slowly cook – the pancakes may take 10 mins to cook.
Pancakes are ready when the bottom is golden brown and crispy
Serve immediately.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03010-Khanom-Krok-Thai-Crispy-Rice-Pancakes-5.jpg
Che Troi Nuoc (Vietnamese Mung Bean Dumplings)
To Prep the Filling
Place rehydrated beans into a broad glass or metal bowl and steam for 30 minutes or until soft.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-2.jpg
Remove bowl from steamer and while hot, add in oil and sugar. Using a fork, mash the beans and mix until a thick paste forms. Set aside to cool completely.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-3.jpg
The paste will firm up when it cools. Using a teaspoon, measure out 1 tsp of paste and roll into a ball. Repeat until all the paste is used.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-4.jpg
To Prep the Syrup
Place all ingredients for syrup into a pot and place on high heat to bring the contents to a boil. Reduce the heat and let the contents simmer for 15 minutes, allowing the ginger to infuse the syrup.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-5.jpg
To Prep the Dough
Into a bowl, add glutinous rice flour and make a well in the centre. Pour in the hot water and use a chopstick or fork to mix the contents, until a dough forms.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-6.jpg
When it is cool enough to touch, add in the oil and sugar. Knead until a smooth dough forms. Let it rest for 15 minutes and then portion into 20 equal pieces.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-7.jpg
To Make the Dumplings
Take a piece of dough and using your thumb, make an indent large enough to place a mung bean ball. Gather up the sides of the dough to completely seal in the mung bean filling. Set aside, and repeat until all the dough is used. There should be enough batter for about 20 dumplings.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-8.jpg
To cook the dumplings, fill a medium-sized saucepan halfway with water, bring it to a boil before reducing the heat for the water to continue to simmer gently. Gently drop in the dumplings and let them cook until they float. Remove the pot from the heat. Let the dumplings sit in the water until ready to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-9.jpg
To Serve
Drain 3-4 dumplings and gently place into an individual serving bowl. Ladle enough ginger syrup into the bowl to almost submerge the dumplings. Generously top with prepared coconut cream and sprinkle sesame seeds or peanuts, if desired. This dessert is served hot in winter, and at room temperature/ with chilled ginger syrup in summer.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03009-Che-Troi-Nuoc-Vietnamese-Mung-Bean-Dumplings-10.jpg
Cantik Manis (Indonesian Coconut Sago Pudding)
To Make
Into a medium pot add water and bring it to a boil. Add in the sago and food colouring and let it boil on medium high heat for 15 minutes or until sago has turned translucent. Turn off the heat and let the sago rest in the hot water for another 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-2.png
Using a strainer, drain the sago and rinse off any excess coloured water.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-3.jpg
Into the same pot, add coconut milk, mung bean starch, sugar, salt and vanilla.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-9.jpg
Using a whisk, stir to break up the starch clumps, then place the pot over low heat. Use a spatula to stir and ensure that you scrape the bottom of the pot as it heats up to a boiling point. Continue stirring until it boils; at this point the mixture will thicken quickly and significantly.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-10.jpg
Remove the pot from the heat, pour in the sago and stir in to distribute the sago. At the same time, the thick batter will loosen. Place the pot over low heat again and heat to a gentle simmer while continuing to stir. Although thick, the batter needs to simmer and bubble for at least 2 minutes before you remove the pot from the heat.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantek-Manis-Indonesian-Coconut-Sago-Pudding-11.jpg
While hot, scoop batter into jelly moulds or a tray. This has to be done quickly before the batter cools down too much and firmly sets in the pot.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-5.jpg
Allow the pudding to cool and set completely at room temperature before removing from the mould to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03008-Cantik-Manis-Indonesian-Coconut-Sago-Pudding-6.jpg
Kuih Bakar (Malaysian Baked Custard)
To Make
Preheat the oven to 170°C. Line an 8-inch round baking tin with baking paper.
In a bowl, whisk eggs, sugar, coconut cream, pandan essence, oil and salt until well combined and sugar has dissolved.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuih-Bakar-Baked-Custard-3.jpg
Add in flour and stir to combine.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuih-Bakar-Baked-Custard-4.jpg
Pour into the prepared baking tin and bake for 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuih-Bakar-Baked-Custard-5.jpg
Sprinkle sesame seeds onto the cake surface, and continue baking for another 40 minutes or until baked through. https://asianinspirations.com.au/wp-content/uploads/2022/09/R03005-Kuid-Bakar-Baked-Custard-6.jpg
If desired, increase the temperature to 190°C and bake until golden brown.
Let the cake cool completely before serving.
Japanese Momoyama Mooncakes
To Prep Fried White Bean Paste
To make the white bean paste, press all the skinless butter beans through a fine sieve to reveal a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes4-1.jpg
Next, heat up water and sugar in a frying pan on medium fire and cook until the sugar has dissolved. Add in the sieved white bean paste and fry for 10 mins until slightly thick. Add in maltose and continue to fry for another 10 mins. Add in milk powder and fry until the paste is thick and heavy. Remove from fire and transfer into a container to let it cool. You can prepare this the day before.
For the mooncake filling, mix chopped dried fruits and nuts with 250g of the fried white bean paste to form into a dough ball. Divide them into 12 portions equally.
In a big mixing bowl, mix fried white bean paste, flour and butter together. Knead into dough. Divide into 4 equal portions and color each of the 3 portions with one of the food powders, leaving one portion in its natural color. Divide each of the colours and roll into a small ball to create 24 balls in total to create the marbling effect.
You should have 24 portions of the mooncake skin and 12 portions of the filling in total.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes5.jpg
Take one portion of the skin and flatten into a disc. Place one of the mixed fruits and nuts balls in the centre and wrap it up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes6.jpg
Flour your mooncake plunger, slot the dough ball in and press out.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03003-Japanese-Momoyama-Mooncakes7-2.jpg
Place completed mooncakes onto lined baking tray and bake in a preheated oven of 170°C for 15 mins. No browning needed, just to cook the skin.
Shanghai Savory Mooncakes (Xian Rou Yueh Bing)
To Prep Filling
Mix ground pork with all the ingredients for filling, mix well and leave in the refrigerator for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing4.jpg
To Prep Water Dough
In a large mixing bowl, mix flour, sugar and lard slowly with water till it form into a dough. Wrap it up with cling wrap and let it rest in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing5-1.jpg
To Prep Oil Dough
In a medium mixing bowl, mix flour and lard until it forms into a dough. Wrap it up with cling wrap and let it rest.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing6.jpg
To Make
Divide both the water dough and oil dough into 24 portions each. Make sure to keep the dough balls covered while you work to avoid the dough from drying out.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing7.jpg
Take 1 portion of the water dough and roll out into a disc and place 1 portion of the oil dough in the centre. Wrap the oil dough and seal the seam.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing8.jpg
Flatten the sealed ball with the seam side down, then roll out with a rolling pin into a long strip. Roll the strip up into a cigar.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing9.jpg
Turn it longways and roll it out again into a long strip. Roll the strip up again and stand it up with the spiral facing up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing10-1.jpg
Flatten the spiral down with your palm and roll out into a 12cm disc.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing11-1.jpg
Place a teaspoon full of ground pork mix onto the dough disc and wrap it up pinching the seam to seal. Place seam side down and gently flatten the dough ball.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing12.jpg
Eggwash all the completed dough balls and sprinkle with sesame seeds.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03004-Shanghai-Savory-Mooncakes-Xian-Rou-Yueh-Bing13.jpg
Bake in a preheated oven of 200°C for 25 mins or when mooncakes start turning brown.