Pak Tong Koh (White Sugar Sponge)

Ingredients:
(A)
170g sieved rice flour
130 - 150g castor sugar
360ml water

(B)
3/4 tsp instant yeast
1 tbsp warm water

Method:
1. Mix (B) and leave aside for 10 minutes for use later.

2. Mix (A) together with a whisk and cook over low heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). Sieve this mixture into a big mixing bowl and cooled it in a basin of water. Make sure it's cooled till luke warm.

3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.

4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.

5. Cut into serving pieces when cool.

Coconut sugar cake 
Recipes adapted May Khoo

Ingredient:
A: Yeast half teaspoon and water 1 tbsp
Mix (A) and leave aside for 10 minutes for use later.
B: 140g rice flour mix and mix well spare water 150ml 
C: coconut 100g sugar 150ml water
= Mixed coconut and cook until sugar dissolves, let cool

Practice:
1. The A, B, C mix all ingredient evenly and covered stand for 2 two hours
2 coated of oil on the tin .. pour the batter mix about mold and steam on high heat for about 25 minutes

Rock cakes
Something simple and treat from my childhood.....



Ingredient:
2cups s/r flour
1/3 cup sugar
90grams buutter
1eggs
1/3milk
1 cup mixed fruit & sultanas
Pinch of salt
1/4teaspoon cinnamon
 
Mix together until combined
Makes about 20
Bake in moderate oven (160°) for 10-20 mins or golden in colour

Cheddar cheese bear cookies
Ingredients
-120g unbleached flour (I used all purpose flour)
-100g low sodium cheddar cheese (cut into small cubes, about 1 inch)
-50g salted butter (cut into small cubes, about 1 inch)
-2 to 3tbsp cold water

Method
1. Mix all ingredients except cold water until they are mixed well
2. Add 1tbsp cold water at a time, mix until a slightly sticky dough is form
3. Keep in airtight container in fridge for about 15 mins
4. Roll out to the thickness that you desire. Bear in mind that after bake it will increase 50% in thickness..
5. Cut to desire shape with cookies cutter
6. Bake in preheat oven, 160C for about 10-15 mins

Chocolate marble bagel 巧克力云石贝果
recipe/食谱:http://bakingintotheether.wordpress.com/2014/01/09/chocolate-marble-bagel-

Town White Coffee Chiffon: 
Ingredients (makes one 23cm chiffon)
(A)
6 Egg Yolk
30g Sugar
85g White Coffee (Warm water + 1 packet of Old Town 3-in-1 White Coffee)
60g Vegetable Oil
100g Cake Flour, sifted

(B)
7 Egg White
1/2 tsp Cream of Tartar
80g Sugar

Method
1. Preheat oven to 160C.
2. Whisk egg yolk and sugar until the sugar dissolves.
3. Gradually add in coffee and vegetable oil. Mix well.
3. Sift cake flour twice and add into egg yolk mixture. Mix until just combined and set aside.
4. Beat egg whites until frothy, add in Cream of Tartar and beat until soft peak. Add in sugar gradually and beat until stiff peak.
5. Gently fold in meringue to the egg yolk batter in 3 batches.
6. Pour the batter into a clean ungreased chiffon tin. Lightly bang the tin on the tabletop to release air bubbles. Bake in preheated oven for 60-70 mins (depending on your oven).
7. Invert the tin immediately and unmould only when the cake is completely cooled.
Happy Baking

CHWEE KUEH (水粿)
Source: adapted from Kitchen Tigress
(Recipe for 20 pieces)
Kueh
150 g rice flour
12 g wheat starch
12 g cornflour
½ tsp salt
2 tsp oil
300 ml room temperature water
400 ml boiling water
Topping
150 g chopped chai poh (菜脯; salted turnip), Twin Rabbit brand
30 g garlic, peel and chop roughly
¼ tsp dark soya sauce
120 ml vegetable oil
2 tbsp sugar

To make kueh, thoroughly whisk rice flour, wheat starch, cornflour, salt, oil and 300 ml room temperature water. Add 400 ml boiling water. Whisk again. Cook over medium-low heat till just thick enough to coat sides of pot thinly, stirring constantly. Place pot in water-bath. Stir till half-cool.

Bring steamer to a boil. Place perforated tray in steamer. Arrange moulds, measuring 6 x 2 cm, slightly apart on tray. Fill moulds with batter to 3 mm from edge. Cover and bring steamer back to a boil. Steam 20 minutes over rapidly boiling water. Uncover. Cakes should have some water on top. If there is, steam uncovered till water evaporates, 1-2 minutes. Remove cakes from steamer.

Cakes should be mushy just after steaming. Leave to cool down and set. Resteam just before serving if you prefer hot/warm chwee kueh. If batter is over thickened before steaming, cakes may be set or half-set whilst piping hot.

To make topping, rinse chai poh

Soft cake 软糕‏

Ingredient:
Glutinous rice flour 110g ,
rice flour 50g ,
tapioca flour 40g,
sugar 200g,
boil hot water 240ml ,
flavor essence (to taste),
red and green colouring 
Method:
1) Mixed Sugar and boiling water and stir well. Set aside
2) Sift all the flour.
3) Stir in the flour to the 1 and stir well.
4) add a little flavor [I did not add]
5) steaming plate coated with oil, then pour in the mixture. Steam for 15 minutes. .
6) After steaming, let cool, brush the top with colouring
7) roll up and cut into small pieces.
and then coated with rice flour, Done! !

**(Remember stir fried the rice flour before use.)To stir fry the rice flour is for coating only. Because if not stir fry, the flour is raw. When you buy from outside, the outer surface can feel it is coated with flour and this is the purpose. If not coat with flour, all solf cake will stick together

软糕
糯米粉110g
粘米粉50g,
木薯粉40g,
白糖200g,
烧水240ml,
香精(适量)，
色素(少许，颜色自己喜欢)

做法：
1）白糖倒入烧水里融化,放凉备用。
2）所有分类过筛备用。
3）然后将过筛的所有粉加入（1）的糖水里，搅和均匀至润滑。
4）加入少许香精【我没有加】
5）蒸盘上凃油，然后倒入米糊。蒸15分钟。。
6）蒸好后放凉，拿一部分洒上自己喜欢的颜色。
7）把它圈起再切成小块。。
8）然后再沾上粘米粉，再将多余的粉筛掉即可。。完成！！

【拿来沾粘米粉要炒熟哦】

  Chocolate lava cake
Recipe:
1/2 cup butter(cut into small cubes for easy melting)
3/4 cup chocolate (150g)-needs to melt, use chocolate couverture if posible
4 eggs
3/4 sugar (white sugar granules)
1tsp vanilla extract
1/2 cup plain flour

1. Place chocolate into a bowl, on a separate big bowl place a boiling hot water. Then put your bowl with chocolate on top of bowl with hot water to melt the chocolate.
2. Add cubed butter inside the chocolate bowl to melt and continue to stir (on top of bowl with hot water)
3. On a separate bowl beat the eggs, add sugar granules and vanilla extract
4. Combine all mixtures (bowl w/ chocolate mixture and bowl with eggs mixture)
5. Add the flour and continue to stir until everything are fully combined
6. Put the batter on a moulder/foil as seen on picture
7. Bake for 8minutes (230-232 degrees)

*preheat oven 230/232 degree

Durian flowers in sambal balacan
Ingredients

Chwee Kueh

Ingredients (rice cake):
1 cup rice flour (elephant brand)

Strawberry Jelly Pudding
Bahan untuk strawberry jelly:
 
15g Strawberry jelly powder
500ml Water
75g Sugar  
Masak bahan strawberry jelly biarkan hingga dingin.
lalu potong kotak kotak.
Bahan untuk Agar-Agar putih
 
100g Agar-Agar powder (plain Jelly powder)
3 tsp Susu kental manis
700 Water

Masak bahan agar agar tuang ke Salam loyang 20x20 
biarkan agak dingin lalu masuk kan potongan strawberry jelly.

Recipe Link:  http://happyhomecookedfood.blogspot.sg/.../mango-and-oreo...

Rainbow Swiss roll 

Sponge Ingredients
115g Top Flour (Sifted Twice)
3 Large Eggs (Around 170gm)
130g Caster Sugar
15g Glucose
30g Unsalted Butter (Room Temperature)
45g Fresh Milk
1 tsp Vanilla Extract (I use vanilla bean paste)
Wilton Gel Paste – Red, Orange, Yellow, Green, Blue, Purple

Filling Ingredients (I used Yam Filling)
250g Yam
30g Icing Sugar
30g Unsalted Butter

Steps for Sponge
1. Preheat oven to 170 Degree. Using a 10” square tray with parchment paper
2. In a bowl, beat eggs with whisk. Add sugar and glucose. Then place the bowl over a simmering water and mix well (Do not cook the eggs)
3. When the egg mixture is warm, beat on high speed until light and fluffy. Reduce speed to low and continue beating for about 1 min. gently fold in the flour with spatula. (Set aside once done)
4. Combine butter, milk and vanilla in a bowl and place over a pot of simmering water. Once butter melted, stir through to mix
5. Add 1/6 of egg batter to the butter mixture and mix well. Add butter mixture to egg batter and fold through evenly (I use the whisk to fold in)
6. Divide into 6 batter and add in the color accordingly.
7. Pipe in the color batter into prepared tray and bake for about 18 to 25 minutes or when the toothpick came out clean.
8. Once done, remove from the tray and place it on the wire rack to cool

Yam Filling Steps
1. Steam the Yam for about 20mins or until it has softened.
2. Mash it with a fork well
3. Add in icing sugar and butter and mix it well.

To assemble
1. Once the sponge has cool, spread the filling evenly and roll the sponge.