Taiwan Pineapple Tarts
Ingredients for jam:
1kg grated pineapples
200g sugar
3 tbsp maltose
1 tbsp lemon juice
Ingredients for pastry:
210g butter/ margarine
100g castor sugar
15g milk powder
10g green tea powder (optional)
1 egg
¼ tsp green tea essence (optional)
300g plain flour (sifted)
½ tsp baking powder
Sago Kuih
Ingredients A:
150g rice flour
100g green peas flour
60g sugar
1000ml santan (2 coconut)
150g sago
Pinch of salt
Ingredients B:
600ml santan
90g rice flour
100g tapioca flour
2tbsp pandan juice
150g sugar
Peppermint Chocolate Steam Layer Cake
Ingredient A:
480g butter
110g sugar
Ingredient B:
10 eggs
388g condensed milk(1 can)
Ingredient C:
170g self-raising flour (sift)
Ingredient D:
¼ tsp peppermint extract
1 tsp green coloring
Ingredient E:
250g chocolate (dissolved)
1 – 2 tbsp cocoa powder
Donut
Ingredients A:
210g bread flour
90g plain flour
5g baking powder
5g bread improver super tex
5g salt
15g sugar
5g instant yeast
Ingredients B: (combine)
30g egg
150 ml water
Ingredients C:
60g butter
Pandan Sago Tapioca Kuih With Coconut
Ingredients A:
300g grated tapioca
100g sago (soak in the water for 10 minutes)
100ml thick coconut milk
120g caster sugar
1 tbsp custard powder
1 tsp concentrated pandan paste
Ingredient B:
120g grated young coconut
¼ tsp salt
Cendol Jelly Moon Cake
Cendol filling ingredients:
1 cup water
130g palm sugar or gula Melaka
2 tsp agar-agar powder
⅛ tsp salt
2 pandan leaves, knotted
125ml coconut milk
140g cendol, drain before weighing
½ tbsp custard powder + 2 tbsp water
9-10 round tart moulds [6cm (diameter) by 2.5cm (height)]
9-10 jelly yolks [refer to recipe below]
Plastic mooncake jelly moulds
Teochew Spiral Yam Moon Cake
Filling :
1000g yam
350g fine sugar
100g fried onion oil
200g peanut oil
100g dried shrimps
15 salted egg yolks (steamed)
Ingredients A (water dough):
450g flour
70g shortening
100g genuine peanut oil
1 tbsp syrup
220g water
½ tbsp lime juice
Ingredients B (oil dough):
300g flour , 200g shortening
Ingredients C :
Half a wok of hot oil, for frying
Mua Chi
Ingredients A:
6 nos. shallots (sliced)
5 tbsp oil
Ingredients B:
300g glutinous flour
450ml water
3 tbsp shallots oil
Ingredients C: (finely grind)
250g fried peanut
50g fried white sesame seeds
100g sugar
Crispy Apam Balik
Ingredients:
170g all purpose flour
100g rice flour
30g cornstarch
2tsp double action baking powder
½tsp baking soda
½tsp salt
2 large eggs
1 tsp vanilla essence
200ml water
150g fine granulated sugar
Filling:
120g melted butter
150g fine granulated sugar
1 cup chopped roasted peanuts
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Red Bean Alkaline Dumpling
Ingredients:
500g glutinous rice (rinsed and soaked for at least 4 hours)
1¼ tsp alkaline water (kan sui)
Dried bamboo leaves (boiled till soft, clean and wiped dry)
Red bean paste filling:
250g red beans (washed and soaked overnight)
200g castor sugar
150ml oil
