Crispy Fried Shallots
Ingredients:
10-15 shallots
2 tsp flour
oil (for deep frying)
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Steamed Tapioca Kuih/Kueh
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
Mango Sago Dessert
Ingredients:
600g mango (about 2 honey mangoes)
400ml mango juice (peel fresh or any other similar brands)
125ml evaporated milk
80g sago pearls (small type)
250ml water
2~3 tbsp sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 100ml water
Pak Tong Koh(Chinese Steamed Rice Cake)
Ingredients:
170g rice flour (sifted)
150g white sugar
360ml water
3/4 tsp instant yeast
1 tbsp warm water
Ban Chang Kuih
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)
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
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
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
Sweet Potato Huat Kueh
Ingredients:
250g self raising flour
250ml coconut milk
1 medium/large egg
1 big piece of gula Melaka (Palm Sugar)
50ml water
300g sweet potato (about 3-4 small sweet potato)
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Kuih Sago
Ingredients A:
½ grated coconut
½ tsp salt
Ingredients B (wash, soak for 60 minutes, drain):
300g pearl sago
Ingredient C:
160g sugar
1 tbsp corn flour
2 tsp pandan juice (thick)
¼ tsp vanilla oil
