Ingredient A:
70g margarine
40g shortening
150g sugar
½ tsp salt
1 tbsp maltose
35g fermented bean curb
¼ tsp ammonia
Ingredient B:
1pc egg
Ingredient C:
½ tsp five spice powder
½ tsp pepper
30g garlic (minced very finely)
80g toasted sesame
Ingredient D:
350g plain flour
2 tsp baking powder
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Ingredients:
1Kg Chinese Arrowhead / Ngaku / Chi Gu
cooking oil (for deep frying)
Ingredients A:
200g butter
60g sugar
1pc egg
1tsp vanilla essence
Ingredients B:
260g plain flour (sifted)
1tsp baking powder (sifted)
1pc egg white
160g icing sugar (sifted)
1tsp corn flour (sifted)
Jam adequate
Skin:
100g mashed sweet potato.
300g glutinous rice flour ( sifted)
1 tsp baking soda.
150g castor sugar.
100-120ml boiling water.
Filling:
400g peanuts (fried and chopped)
100g castor sugar.
50ml oil.
To Coat:
150g sesame seed (for coating).
Oil for deep-frying.
Ingredient A:
4 pcs egg whites
⅛ tsp salt
160g castor sugar
1tsp almond essence
100g plain flour
50g melted butter
Ingredient B:
100g plain flour
100g flaked almonds
120g pumpkin seeds
Ingredient A:
100g butter
130g sugar
⅛ tsp salt
¼ tsp ammonia
Ingredient B:
1pc egg
¼ tsp vanilla essence
Ingredient C (sieve):
230g plain flour
½ tsp baking soda
20g ground almond
Ingredient D:
60g nibbed almond
Ingredient E:
adequate egg yoke
adequate almond
Ingredients:
10-15 shallots
2 tsp flour
oil (for deep frying)
Ingredients A:
1 grated white coconut
½ tsp salt
Ingredients B:
1 kg grated tapioca
300g castor sugar
1 tbsp tapioca flour
40g melted butter
1 tsp pandan/vanilla essence
¼ tsp of salt
2 eggs slightly beaten
300 ml of thick coconut milk
100 ml of thin coconut milk
Ingredients:
170g rice flour (sifted)
150g white sugar
360ml water
3/4 tsp instant yeast
1 tbsp warm water
Ingredients:
Batter:
25g rice flour
50g plain flour
½ tsp bicarbonate soda
25g sugar
pinch of salt
25ml thick coconut milk
50 ml water
oil for greasing the pan
filling:
½ cup caster sugar
½ cup roasted peanuts (finely ground)
½ cup margarine
½ cup cream corn (optional)
