Category Archives: Chinese festival food recipes

Nyonya Dumplings

Nyonya Dumplings

Nyonya Dumplings

Ingredients A:
250g bamboo leaves (soaked overnight, washed)
10 pieces pandan leaves (knotted)
Nylon strings

Ingredients B:
2 kg glutinous rice

Ingredients C:
60g corn oil

Ingredients D: (chopped)
10 cloves shallot
5 cloves garlic

Ingredients E:
3 tsp salt
1 tsp pepper

Cendol Jelly Moon Cake

Cendol Jelly Moon Cake recipes

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

Teochew Spiral Yam Moon Cake recipes

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

Red Bean Alkaline Dumpling

Red Bean Alkaline Dumpling recipes

Red Bean Alkaline Dumpling

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

Crispy Chinese Arrowhead (Ngaku/Chi Gu) Chips

Crispy Chinese Arrowhead (Ngaku/Chi Gu) Chips

1Kg Chinese Arrowhead / Ngaku / Chi Gu
cooking oil (for deep frying)

Plain Glutinous Rice Balls (Tang Yuan)

glutinous rice balls tang yuan

Ingredients (glutinous rice balls):
300g glutinous rice flour
½ cup of boiling water
1 cup of water (room temperature)
Food coloring (optional)

Ingredients (syrup):
Rock sugar to taste
3-4 slices fresh ginger (optional)
4 pcs screwpine leaves /pandan leaves  (optional)

Shanghai Mooncakes

Shanghai Mooncakes

Ingredient A (biscuit pastry):
300g plain flour
100g shortening
1 tsp baking powder
50g butter / margarine
100g icing sugar
2 eggs

Ingredient B:
600g lotus paste (divide the lotus paste into 50g portion each)
12 cooked whole salted egg yolks

Ingredient C:
1 egg, lightly beaten for eggwash
some walnut halves, or flaked almonds, for decoration

Snowskin MoonCake

Snowskin MoonCake

Ingredients A: (sifted)
95g fried glutinous rice flour
140g icing sugar

Ingredients B: (Combined)
155ml ice water
¼ tsp vanilla oil

Ingredients C:
15g shortening

Ingredients D:
800g lotus paste (100g each, vary in size of mould)

Traditional Lotus Paste MoonCakes

Traditional Lotus Paste Moon Cake

Ingredients A:
200g Hong Kong Flour

Ingredients B: (Combined well)
130g golden syrup
60g peanut oil
½ tsp alkaline water

Ingredients C:
800g lotus paste

Ingredients D: (lightly beat)
1 piece egg yolk

Chinese Rice Dumpling (Bak Zhang)

Chinese Rice Dumpling (Bak Zhang) recipe

1 kg glutinous rice (soaked 1 hour then washed and drained well)
Bamboo leaves and raffia string for wrapping

400g belly pork (remove skin & cut into cubes )
150g dried mushrooms
200g dried chestnuts ( soak in boiling water for 1 hour and remove skin)
10 salted egg yolks
100g dried shrimps (soak in warm water)
100g mung beans (soak in boiling water for 1 hour, drain and add a pinch of salt and mix well)
2 tsp chicken stock granules

2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
½ tsp pepper
3 tsp dark soy sauce

Others ingredients:
2-3 tbsp oil
3 cloves garlic – chopped finely
6 shallots – sliced thinly

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