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.

Chicken Whole Leg Char Siew Pau

Chicken Whole Leg Char Siew Pau

Taken from ChatGPT 

SERVING 

19 pau (using my usual Pau Skin recipe) 

If you prefer thick skin pau, then this recipe actually can make 2 times my usual Pau Skin recipe (32 total) 

INGREDIENTS 

A. 鸡肉部分

去骨鸡腿肉 500g（整只鸡腿剁小丁，约 1 cm 大小）- 2 medium - big sized whole legs 

干冬菇 4–5 朵（泡软后切小丁）

洋葱 1/2 颗（切小粒，可不放，但会更香）

B. 调味酱汁

海鲜酱 2 tbsp

蚝油 1 tbsp

酱油（生抽） 1 tbsp

老抽 1/2 tsp（调色，不放也可以）

糖 1.5 tbsp（叉烧包要一点点甜味才像）

料酒（或绍兴酒）1 tbsp（没有可省略）

芝麻油 1 tsp

白胡椒 少许

C. 勾芡

玉米粉 1 tbsp

水 2 tbsp

> 🔥 勾芡非常重要！没有它馅会太湿，包子会破。

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🍳 做法步骤（非常重要，跟着做不会失败）

1️⃣ 爆香配料

1. 热锅下 1 tbsp 油

2. 加入洋葱炒软

3. 加入冬菇丁炒香

2️⃣ 煸炒鸡腿肉

1. 加入鸡腿肉丁，开中火炒至表面变白、略微出油

2. 不需要炒到全熟，7 成就可以

3️⃣ 加入调味酱汁

把所有调味料加进去：

海鲜酱

生抽

蚝油

老抽

糖

料酒

芝麻油

胡椒

开中小火 慢慢炒 2–3 分钟

让味道吸进鸡肉。

4️⃣ 勾芡收汁

倒入 玉米粉 + 水的芡汁

快速炒均匀。

馅料会开始变得：

✔ 稍微浓稠

✔ 黏稠但不流动

✔ 可以“包住”肉

如果感觉太干，可以加 1–2 tbsp 水。

5️⃣ 完全冷却后再包

馅料必须 100% 冷却（最好放冰箱 10 分钟）

这样包子不会破。

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🌟 味道特点

海鲜酱带甜香、不会死甜

鸡腿肉比猪肉叉烧更软更嫩

冬菇提升香气像茶楼味道

甜度、咸度、香气都平衡

冷却后很好包，不会漏汁

Pork Luncheon Meat 午餐肉

Pork Luncheon Meat 

午餐肉

https://www.facebook.com/share/r/1WCJCksAc5/

SERVING 

3 rectangle stainless steel small trays 

INGREDIENTS 

1kg minced back pork leg (后退）

10g salt (Consider 12g)

20g sugar 

3g chicken stock seasoning (Consider 5g)

30g soy sauce 

20g shaoxing wine (I didn't put)

20g oyster sauce

1g red yeast powder (half teaspoon)

Batter : 

160g corn starch/tapioca powder

2 eggs

160g water (I used cold water)

STEPS 

1. Mix the batter ingredients in a bowl. 
2. Mix the pork with all the seasonings + batter in a mixer bowl and mix with machine for 10 minutes. 
3. Oil the container and fill meat in. Press firm and flatten the surface. 
4. Cover surface with aluminum foil.
5. Steam over high flame for 30 minutes. 

Notes : 

• Use partially frozen minced meat 
• Use cold water 
• The original recipe isn't salty compared to commercial luncheon meat 
• Texture wise, this luncheon meat is really very close to commercial one 

CHAKOAY 油条

CHAKOAY

油条 

Adapted from 萨姐YouTube 

SERVING 

about 8-9 standard sized you too

INGREDIENTS 

Plain flour 300g

Baking soda 2g 

Baking powder 6g

Salt 3g

Small egg 1pc

Vegetable oil 15g

Cold water 150g

STEPS 

1. Mix all the ingredients into a soft dough. Coat the dough ball with a layer of oil and kept aside covered with a lid for about half an hour (for gluten to relax and easy to manage the dough before frying).
2. Heat up oil. When hand is above the oil, you should feel the heat and this timing is right to put in the youtiao.
3. Dust some flour on dough to prevent over-stickiness. Flatten up dough into an oblong shape with about half inch thick. 
4. Measure 2 fingers apart and cut up the dough. 
5. Use a chopstick to dip in water and make a marking at the middle of the dough strip. Put another dough strip on top of it. Then, with a dry surface chopstick, make a middle marking line between the two dough strips. You tiao shape is formed. 
6. Pull 2 ends and elongate the dough strips. Put in the heated oil. 
7. IMPORTANT: After putting it in, count for about 7 seconds before you turn and fry the other side. I noticed this way will help the youtiao to expand to its fullest. Do not immediately turn front and back quickly after you put in the dough. 
8. When it's golden brown, carry it up and let it cool before serving. 

Easy to make. Can be made a night earlier but make sure dough is thawed to room temperature completely before shaping and frying. Cold dough strips don't fry well. They won't expand. 

Hokkaido Cupcakes (Original)

I'm supposed to blog this yesterday but I was too busy with my work and Father's Day cake. So, yeah - here it is - Hokkaido Cupcakes. The light and puffy cake with soft cream inside and fresh fruits on top. I innovated mine with some almond nibs added on top. I have excess of them.

Hokkaido Cupcakes 

Adapted recipe taken originally from Eva Yu and steps referred to Hs Hs Vi  

This recipe yields 8 cupcakes 

I have my coconut Ferero on top - that's bookmarked, mine. =P 

INGREDIENTS

(A)

4 egg yolks

1/2 teaspoon of Vanilla extract 

25g sugar 

40g full cream milk 

70g low protein flour (cake flour)

20g Canola cooking oil 

(B)

4 egg whites 

1/4 teaspoon of cream of tartar 

50g sugar 

(C) - Filing 

Topping cream 

(D) - Decoration 

Fresh fruits 

Almond nibs 

UTENSILS

Hokkaido paper baking cups - Expensive =( but comes with quality and beauty

Oven 

Weighing scale 

Piping bag 

Spatula 

Mixing bowls 

Knife 

Non-usable pan + bowl (for double boiling) 

Electric whisk 

Hand whisk 

Chopstick 

STEPS

1. Preparing egg yolk mixture: By using double boiling method, melt all ingredients (A) except cake flour. 
2. Remove from heat and let it cool a while in room temperature. Add in cake flour and mix well. The egg yolk mixture should be smooth and not starchy
3. Preparing egg white mixture: By using an electric mixer, whisk the egg whites until huge bubbles are formed. 
4. Add in cream of tartar and continue whisking. 
5. Add in 1/3 of sugar at a time into the egg white mixture and continue beating. 
6. Stop whisking when your egg white mixture reaches stiff peak stage.
7. Preparing the batter: Mix 1/3 of egg white mixture into the egg yolk mixture using spatula with folding method. 
8. Add another 1/3 of egg white mixture into the egg yolk mixture and fold gently. 
9. Add everything to the remaining egg white mixture and fold gently.
10. Preheat oven at 110 degrees Celsius.  
11. Filling up the cups: Get batter into a piping bag. 
12. Pipe out the batter into each cup until it reaches 9/10 full of the cup. 
13. Knock the cups filled with batter a few times on the table to get rid of air bubble and uneven surface. 
14. Baking the cakes: Bake using up and bottom fire. Put a tray of water underneath the baking tray. Bake at 120 degrees Celsius for 15 minutes. Continue baking another 15 minutes at 130 degree Celsius. Continue baking another 15 minutes at 140 degree Celsius. Continue baking 10 minutes at 150 degree Celsius. Using only the top fire, bake another 5 minutes at 160 degree Celsius. 
15. Remove cakes from the oven and let them cool down to room temperature without the fan. 
16. Putting in filing: Whip topping cream. 
17. Poke a small hole in the middle of each cupcake using a chopstick. 
18. Pipe in the topping cream through the hole. Leave some cream on top of the cake surface.
19. Decorating the cake: Put some fresh fruit on the cream. 
20. Sprinkle almond nibs. 
21. Chilling in the fridge: Chill in the fridge for about 2 hours before serving. 

NOTES:

• This type of baking method requires different temperature and time settings. It's to ensure that the cake is properly baked slowly and reduce its tendency to shrink. Regulate and monitor your cakes if you are not familiar with your oven temperature settings. Make sure the top surface of the cake is dry. One of the biggest reasons that cause this cake to shrink and collapse is the present of water in the cake. Make sure your cake is really baked dry enough before you get them out from the oven. 
• Do not allow yours cake to cool down by switching on high fan. Just let them cool down slowly in room temperature will do. I guess this is to prevent the cakes from having sudden temperature change which cause it to shrink. 
• Remember to fold in the egg yolk and egg whites properly to ensure your cake is really soft and fluffy at the end. 
• Using a piping bag to fill up the cups with batter is to ensure that batter doesn't touch other parts of the paper cup. Its main purpose is to get everything poured over neatly. 
• Use double cooling method method when you're whisking your topping cream. 
• Start piping cream only after your cake has completely cooled down.
• Just if you are curious - I'm using B sized eggs. Most recipes call for A sized eggs. My house only has B sized eggs all these while.  

北海道杯子蛋糕

大约可做8杯

A

4蛋黄

半茶匙VANILLA香精

25克糖

40克牛奶（我用20克奶粉+水= 40克奶水）

70克低粉

20克CANOLA食油

B

4蛋白

¼ 茶匙TARTAR粉

50克糖

C [内陷]

适量植物奶油（打发）

适量芋头香精

D  [设计]

任意水果

杏仁碎粒

糖粉

1. 中小火隔水方式，溶化材料A除了低粉。不要煮滚。
2. 待凉一会儿，加入低粉，迅速搅拌均匀，形成蛋黄糊。
3. 打发蛋白直到大泡沫出现，加入TARTAR粉。
4. 分几次1/3的糖加入蛋白打发到湿至硬性中间的阶段。将1/3的蛋白糊加入进蛋黄糊内，以刮刀上下搅拌均匀。
5. 把混合了的蛋糕湖倒入剩余的蛋白糊内，以同样方式搅拌均匀。
6. 将蛋糕湖装进挤花袋内。
7. 将纸杯倒到9分满（包括最顶部一起算在内）。
8. 敲打杯子几下。
9. 放一个盛水了的盘在烤炉最底层，将蛋糕烤在下层。温度和时间只供参考。110度（15分钟），120度（15分钟）,130度（15分钟），150度（5 - 10分钟。
10. 烤出来后，在桌面上敲打杯子几下(以避免回缩)，放在没有风扇底下纳凉。
11. 蛋糕凉了后，用筷子插个洞在中间。
12. 将打发了的植物奶油与适量的芋头香精混合。然后，挤入蛋糕中间。
13. 设计蛋糕：随意。
14. 建议冷藏4个小时以上再食用。

提示:

• 用手按蛋糕顶部，如果没有听到沙沙声，就代表可以出炉了。否则，请继续烤；不然，蛋糕出炉后回缩几率很高。
• 蛋白打到硬性就会使蛋糕口感较硬。湿就会比较软。

Here's some photos - 

The process of preparing egg yolk mixture. 

The process of preparing egg white mixture. 

The process of preparing batter.

This is how the batter should look like. 

With some gas inside, it looks like bubbles. 

Get everything filled up in the piping bag - 

I didn't put nozzle. 

All I want is just to pipe into the paper container neatly.

9/10 full 

For 4 eggs, I can only make 8 cups. 

That's cuz I put a lot of batter - outside sell mia all put little bit. 

I hope that you could see this clearly. 

Ta-dah after decorating them. 

It's supposed to look like some kind of bug/butterfly on top.

I am very satisfied with the product this time. 

After putting them in the fridge for 2 days, they still taste soft and yummy. 

I didn't even cover them up. 

The cake is really delicate and soft. 

Don't think that the crust on top is hard - 

It is not at all when you bite it. 

This desert is really amazing. 

By the way, do you know that the Hokkaido cupcakes are sold at a crazy price outside?

And yet, they don't look and taste as good as DIY homemade. 

Choco Chips Muffins

This is a simple dessert which I made in December 2013. I haven't got the time to blog about it as I'm making new desserts almost everyday. XD

So, here I am today introducing you a simple muffin dessert. This recipe is originally taken from Jackie Ong I probably read the recipe wrongly and forgot to add one ingredient inside, which is cocoa powder, resulting my muffins to look light brown rather than dark brown. = / How could I be so careless.

Choco Chips Muffins 

Servings: Approximately fit 8 paper cups. 

Ingredients 

A

2 eggs

170g sugar 

195g full cream milk 

90g Canola cooking oil 

B

230g self raising flour

30g cocoa powder (which I forgot to add)

1/2 teaspoon of baking soda 

C

100g chocolate chips 

Utensils 

Paper cups 

Electric whisk 

Spatula 

Weighing scale

Baking tray 

Steps 

1. Whisk eggs until huge bubbles are formed. 
2. Add in sugar and continue whisking until dissolved. 
3. Mix in milk and oil. Continue mixing with your electric whisk. 
4. Sieve in flour ingredients B into the mixture. Mix well. 
5. Put in chocolate chips and mix with your spatula. Don't use electric whisk here. 
6. Pour into each paper cup until it is 8/10 full because the cake will rise. 
7. Bake at 150 degrees Celsius for about 20-25 minutes. Don't over bake it as it will go hard if you do. 

Below are some illustrations of steps that I took while making. =) 

Whisk the eggs first. Gradually add in the sugar and continue whisking. 

Add in flour. Continue whisking. 

Add in chocolate chips, use spatula to mix well. 

Pour into paper cups and bake. 

Flowery style chocolate chips muffins 

Serve while they're hot. 

They are supposed to get rid of their wrappings easily. 

Due to lighting problem, the muffin looks a little yellowish. 

The normal colour is in the groups batch. 

Do you notice that the muffin doesn't stain the sides of the paper cup? 

Hokkaido Mini Cupcakes

For the past few days, I was sick. First, I got fever for 2 days probably due to measles infection. The red rashes only came after I recovered from fever. It was awful. I initially thought that it could be some other reasons that caused all these - until I went to see the doctor and got myself a week off from school MC. Tee-hee. 

I am feeling good after the fever. However, the doctor insisted me to leave the campus because he said measles is contagious. Haha - So, on that day itself, I packed my stuff and went back to Malacca. The red rashes came really quickly after that - Covering most of my body.. It'd be too gross to touch food at that moment. I refrained myself from going to the kitchen. A-ha.. Finally, one day before I'm returning back to campus, I finally got myself discharged from measles. I searched for some recipes on cupcakes and decided to bake some for tea break. I didn't want to bake at first - It was all because of daddy - I asked him to get me curry puffs for tea break - He refused. Duh - That is why  I went to the kitchen and make some food for myself! =) 

HOKKAIDO MINI CUPCAKES

Supposed to be - in the end I cup down some steps and consider this my own version of cupcakes - Definitely worth baking!

Original recipe retrieved from: Ellena Guan

Bakes approximately 12 cupcakes. 

Difficulty level: Low 

Preparation time: 15 minutes 

Baking time: 15 minutes 

INGREDIENTS 

Cake batter

3 egg yolks

15 g castor sugar 

30 ml canola oil 

60 ml fresh milk

1/2 teaspoon of Vanilla extract

60 g enriched whole wheat flour 

10 g low gluten flour 

10 g corn flour 

* all these 3 types of flour can be replaced with 60 g cake flour (of which I don't have at the moment)

10 g cocoa powder

3 egg whites 

20 g castor sugar 

Garnish

Nutella hazelnut 

Apple slices

Icing sugar  

STEPS

1. With an electric mixer, beat egg yolks and sugar until the mixture turns light yellow in colour. 
2. Mix in oil, vanilla extract and fresh milk (half) into the batter mixture. Continue to beat the mixture.
3. Mix in the flour mixture, cocoa powder and remaining milk. Continue to beat the mixture.
4. Put aside the mixture. Beat egg whites and sugar until fluffy and foamy. 
5. Scoop in 1/3 of the whites into the batter mixture and use a spatula to fold it even. Complete the other 2/3 slowly.
6. Pour batter mixture into the cupcakes holder. 
7. Bake under 150 degrees Celsius for 15 minutes. Check your cupcakes from time to time. Different oven has different temperature and time regulation settings.
8. When the cupcakes cool down, spread Nutella and have your Apple slice on it. Sprinkle some dusted icing sugar for garnish purpose. This step is optional and can be done using whipped cream. 

In the original recipe, it has corn whipped cream in the cupcakes - I skipped this because I do not have corn starch at home. However, this cupcake itself tastes good enough. It is rich in chocolate and definitely a treat for all chocolate lovers. 

Trust me, it is easy to bake these. I am a bad baker and yet I am able to make this a success. I believe you can do it too!