• 6 - 8 pcs of bread cut into small squares. Place them in a baking tray. Pour half a cup of evaporated or fresh milk over the bread.
• 3-4 eggs
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup evaporated milk

• 180g unsalted butter
• 60g castor sugar (I reduced to 50g as I don't like sweet)
• 60g brown sugar ( I reduced to 50g...The original total 120g of sugar is not overly sweet , don't worry)
• 200g evaporated milk
• 2 eggs lightly beaten
• 100g flour
• 50g cocoa powder 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla or rum ( u can increase to 1 tbp for rum if u want)

• 190g full cream condensed milk ( use lady general brand so that it won't be too runny )
• 1 /2 tsp vanilla
• 1/4 cup corn or canola oil
• 1/6 cup of cocoa powder sifted ( half of 1/3 cup) 
• Pinch of salt 

• 350gms bread flour.
• 1/2 teaspoon salt.
• 60gms soften butter/ margarine.
• 100gms fine sugar.
• 160gms  Boil peeled and boiled potatoes with 80gms water.
• Mashed up the potatoes and add into the dry ingredients.
• 2 tablespoon milk powder.
• 6gms dried yeast.
• 1 egg.

1. Use breadmaker to knead everything together.
2. If dough is too dry ,add on some more water to knead into a soft dough.
3. You can use a mixer to knead the dough too.
4. Proof the dough to double in size for about half to 1 hour.
5. Punch down the dough and divide into 15 balls.
6. Round them up and arrange on a baking tray.
7. Proof for about 20 to 30 minuted.Egg wash with 
8. 1 egg beaten with 2 drops cooking oil and 2 teaspoons plain water.
9. Sprinkle some sesame seeds on top.
10. Bake in middle rack of preheated oven @ 180% C for 25 minutes or golden brown in colour.

• [8 or 9 inch square baking tin]
• [recipe from a food magazine with modifications]
• 5 egg yolks
• 1 egg
• 60 ml corn oil [I used 50 ml]
• 70 ml milk
• 65 gm cake flour - sifted - set aside
• 50 gm black sesame powder [I grinded toasted black sesame seeds into paste]
• 1/4 tsp salt
• 5 egg whites 
• 70-80 gm sugar [original uses 100 gm - too sweet]
• 1/4 tsp cream of tartar

• 250g flour, 1 tbsp baking powder, 45g sugar - mixed together in mixing bowl
• 90g cube butter
• Whipping cream + 1egg = 150g..= beat the egg & cream well

• bread flour/strong flour 214g
• Cold water/milk 128g 
• yeast 2g

Recipe source - by  Mama Cheung

材料:

• 115克馬蹄粉
• 225克冰糖
• 半磚片糖(約50克)
• 180克馬蹄(拍鬆後剁碎)
• 1.5湯匙生油
• 三杯半水

Ingredients:

• 115g Water chestnut powder
• 225g Rock sugar
• 1/2 block of brown cane sugar (about 50g)
• 180g chopped water chestnut
• 1.5 tbsp cooking oil
• 3.5 bowls of water

做法:

1. 用 一杯半水開溶馬蹄粉,剩下的兩杯水用來煮糖. 
2. 當糖溶了後,將馬蹄碎放進糖水內.煮五分鐘,滾起拔出泡泡.
3. 再隔五分鐘後,攪勻馬蹄粉漿,一路倒入鍋子裡,一路攪勻糖水.
4. 收細火,用木鏟不停大力攪粉醬, 攪三至四分鐘.
5. 將蒸盤濕水,令馬蹄糕蒸好後容易取出.將煮好的馬蹄糕粉漿倒入盤內,盡量鋪平些.
6. 水滾了,放蒸盤在鑊上,搇蓋,收中火,蒸二十分鐘.
7. 好,夠 鐘了,馬蹄糕,又爽又滑,完成了.

1. Use 1.5 bowl of water to dissolve the water chestnut powder. Use the other 2 cups of water to dissolve the sugar in a pan. 
2. When the sugar has melted, add in the chopped water chestnut and cook for 5 minutes.  Remove the froth from the surface. 
3. After 5 minutes, stir the water chestnut powder mixture into the pot.  
4. Use a wooden stirrer to stir the mixture vigorously, the mixture will thicken as we stir.  
5. Rinse the metal container with water before adding the mixture in.  
6. When the water is boiled in the wok, place the container in the wok and steam for 20 minutes. 
7. Water chestnut cake is ready to serve after it cooled down.  It can be eaten as it is, or it can be lightly fried before serve. Enjoy!