Egg Custard Lava Molten Pau 流沙包

Egg Custard Lava Molten Pau 流沙包

From CHATGPT

5 salted egg yolks (steamed and mashed)

80 g unsalted butter, softened

50 g icing sugar

30 g milk powder

20 g corn starch

70 g dairy whipping cream

25 g sweetened condensed milk

20 g full cream milk

Instructions

Steam the salted egg yolks for 8–10 minutes until fully cooked. Mash them into a fine paste.

Beat the softened butter and icing sugar until smooth.

Add the milk powder and corn starch. Mix until well combined.

Add the mashed salted egg yolks, condensed milk, whipping cream, and full cream milk. Mix until smooth and creamy.

Refrigerate the mixture for 1 hour until it firms up.

Divide into 16 equal portions (about 25 g each) and roll into balls.

Freeze the balls on a lined tray for 2 hours, then transfer them to an airtight container or freezer bag.

To Use

Do not thaw the filling.

Wrap each frozen filling ball with the bun dough.

Proof the buns as usual.

Steam for 10–12 minutes over medium heat.

Fluffy Blender Banana Pancake

Fluffy Blender Banana Pancake 

From ChatGPT 

214 g frozen banana

1 large egg

120 g all purpose flour 

1 teaspoon baking powder 

90 ml milk

1 tsp vanilla (optional)

Pinch of salt

25g sugar 

1. Blend wet ingredients until fluffy.
2. Fold in flour with spatula carefully.
3. Oil cast iron wok one time and heat it up. Wipe off excess oil.
4. Cook on low fire.

Takoyaki

 Takoyaki 

Original recipe taken from Che Nom

INGREDIENTS 

1 cup of water 

1 cup (6 tbspns) of all purpose flour 

1 tablespoon tapioca starch

1 tablespoon rice flour 

1 egg

3/4 cup of hot water 

1/2 chicken stock cube (1 teaspoon chicken stock powder)

1 teaspoon soy sauce 

The black sauce is done from scratch too 👍

1 tablespoon tomato sauce 

1 and a half tablespoon kicap manis

1 and a half tablespoon sugar 

Half cup of water 

1/2 tablespoon tapioca starch 

1 tablespoon soy sauce 

Little salt

Sushi Rice

Sushi Rice

Taken recipe from :

https://youtu.be/MMFIPJHHxjg?si=XGmEMmhjBuR9QXsW

Serving 

1 and a half meals for 

2 adults + 3 kids 

INGREDIENTS 

300g (4 small 60ml rice cups)

2 cups water (remove 4 tablespoons water)

Sushi seasoning 

50 ml rice vinegar 

22 g sugar (4 tablespoons)

6g salt (1 teaspoon)

Super Crispy Waffle

Super Crispy Waffle

Adapted recipe from https://youtu.be/RxYZns6mpVE?si=XI2AW1Fzf4DPgyXb

Serving 

About 500 ml cup of batter (jug)

4 to 5 pieces Takada waffle size (suitable for 2 adults 3 children)

Ingredient

90 g all-purpose flour

30 g cornstarch

10 g rice flour 

2 g (1 teaspoon) baking powder

1.2 g (1/2 teaspoon) baking soda

12 g sugar

1.5 g (1/4 teaspoon ) salt

240 g milk

70 g unsalted butter, melted

50 g egg (1 large)

5 g vanilla essence

STEPS:

1. Mix wet and dry ingredients respectively.
2. Combine wet and dry. Do not over mix. 
3. Let it rest for at least 15 minutes. 
4. Heat up the waffle cooker.
5. Apply little oil. 
6. Pour batter. 
7. Cook.
8. Remove, fan cool with tongs and let it sit on the rack for a minute.
9. Apply desired spread.

NOTES 

• I added some rice flour to make it extra crispy.
• Also.. I added extra all purpose flour because I think the batter is too thin.
• This recipe doesn't have strong baking powder taste like other recipes.
• This yields super crispy outside and tender inside waffles.

Fried Puffy Prawns 炸蓬蓬虾球

Fried Puffy Prawns

炸蓬蓬虾球

SERVING 

350g prawns (with shells in)

INGREDIENTS 

1 egg white 

1/5 teaspoon baking soda 

2 tablespoons cooking oil 

1 teaspoon water 

1 teaspoon all purpose flour 

4 teaspoons corn flour 

5 teaspoons tapioca starch 

1/8 teaspoon salt 

1/8 teaspoon curry powder 

1. Mix all ingredients into batter. Batter is quite thick to coat marinated prawns. 
2. Heat oil with medium fire. Make sure oil isn't too hot. Deep fry prawns. 

年糕 Kuih Bakul

年糕 

Kuih Bakul

KL Liew Recipe from YouTube 

https://youtu.be/lh_x-pQ9ahs?si=XPNfFKOwnWwKcCec

Serving : 4 round 5" tins & 1 ensure tin

INGREDIENTS 

720g glutinous rice flour 

680g white sugar (don't reduce further; not too sweet)

2 tablespoons cooking oil

4-6 Pandan leaves 

900ml hot water

Banana leaves (adequate)

STEPS : 

1. Wash banana leaves. Soften with iron. Lay into the tins. 
2. Cook white sugar & Pandan leaves with medium fire until it melts and caramelizes. Do not use big fire to prevent sugar burn (will have irreversible chaoda taste)
3. Remove Pandan leaves. 
4. Sieve. Leave to cool completely. 
5. Add in flour mixture. 
6. Sieve before pouring into tins. 
7. Steam at medium - high fire for 2.5 hours. 
8. Keep in fridge latest by day 3 left at room temperature.