Wednesday, September 30, 2009

Flakey Flower Mooncake

When I saw this recipe in Aunty Yochana's blog (Please see here. ), I knew I had to make this. It looks pretty & I love flakey pastry. There is a similar recipe in my cookbook & I decided to try the recipe in my cookbook. The difference is in the addition of butter in the dough; my cookbook also shapes the pastry into a chrysanthemum flower. Very pretty but too chim for me, I shall stick to the basics & make simple flowers.

(I managed to get 10 small flowers)
(a) Water dough
- 100gm plain flour
- 10gm icing sugar
- 40gm shortening
- 50gm water

(b) Oil dough
- 100gm plain flour
- 60gm shortening

- sesame seeds for decoration (optional)

Filling: Lotus or red bean paste

- mix (a) till smooth, rest for 10mins, divide into 10
- mix (b) till even, divide into 10
- (a) wrap (b), roll into long strip then roll up like swissroll
- rest 5 mins, repeat above step
- press & roll into round shape, wrap filling then use knife to cut into shape of flower
- brush with egg yolk, sprinke sesame seeds in middle for decoration
- bake 180deg c for 15-20mins

Saturday, September 26, 2009

Assorted Mooncakes (Updated)

Here's a preview of the mooncakes I've made today. We're having birthday celebration at a friend's place & I made these to share. I love the colours, they look so pretty. The pink ones are the normal snowskin with lotus paste mooncake, the white ones (my fave!!) chocolate oreo with white chocolate chips mooncake and lastly, pandan snowskin with custard mooncake. Will be sharing the recipes soon! =) Hope my friends like them.


For Chocolate Oreo filling, mix the following (for the snowskin, I used the basic snowskin):
- 300gm lotus paste
- 70gm melted chocolate (I used dark chocolate so I added a tsp of condense milk)
- 6 pcs oreo biscuits crushed
- chopped white chocolate chips (optional)
For my custard filling, I adapted the recipe from Aunty Yochana. Please see here. For pandan snowskin, I added 1/2 tsp of pandan paste to the basic snowskin recipe & replace water with fresh milk.

Friday, September 25, 2009

White Snowskin Chocolate Mooncake

It's mooncake galore! This time I tired Aunty Yochana's recipe. I added bits of chocolate chips into the paste to give it some crunch. Simple, stright forward & yummy. More mooncakes coming up soon! It's gonna be a fat fat mid autum festival. =)

Snowskin Mooncake

Yay, with my lotus paste done I can finally get to the fun part! Mooncakes! I bought 2 moulds, a wooden one with 4 mini "eyes" and a plastic one with one big & small "eye". I actually prefer the wooden one, its design seemed more intricate and I like the mini size. Anyways, I'll start with the most basic snowskin mooncake. Making the mooncake was really fun and not as easy as it looks. Experts just knock once or twice & the mooncake pops out. For me I had to knock till it sounds like a construction site before the mooncakes come out. Even then, I have lots of casualties...quite a few of the mooncakes were not caught in time & then the poor things splat on to the table. =P

Here's what I did:

(I get 16 mini ones)
- 150gm kou fen
- 200g icing sugar
- 160gm cold water
- 1/2tsp banana essence
- 50g shortening
- few drops of colour

- mix kou fen, icing sugar, shortening into bowl
- in seperate bowl, add essence & colour into water
- add water mixture to flour till get soft dough
(don't have to use all the water, mix in bit by bit till get a soft dough)
- rest dough for 30mins before use
- note not to over work the dough as it can cause the dough to get tough

Not exactly very pretty but it's a great accomplishment for me. =)

Lotus Paste

Mooncake festival is coming. This year I'm going to try make some mooncake from a scratch including the filling. It's gonna be so challenging! To get started, I bought a recipe book "Mid-Autumn Mooncake" by Khoo Se Yee. Lots of pictures and illustration.

The lotus paste is not difficuilt to make but is time consuming and tidious. I had lots of interuption with my driving lesson and chores in between so it took me almost 2 days to get my paste done. I also discovered that there are apprently 2 kinds of lotus seeds on sale, the white ones and brown ones. The white ones are harvested when the seeds are green, the brown ones are harvested when the seeds are ripe, hence the brown skin covering. The brown ones are more suitable for making lotus paste, it give a more fragrant & smoother paste. Unfortunately, I already bought the white ones so I used it, it still tasted pretty good. Next time I'll try the brown ones.

Here's the recipe for lotus paste
(I altered the recipe a little from my cookbook and adapted the recipe from Aunty Yochana's recipe. Her recipe taste nicer! =)

- 600gm lotus seeds
- 450gm sugar (I reduced mine to 350gm)
- 450gm peanut oil (I reduced mine to 300gm)
- 70gm maltose
- 25gm wheat starch
- 1 tbsp alkaline water (for soaking)
- 1 tbsp condense milk
- 1 tsp alkaline water (for adding to paste)
- 1/2 tsp salt

- wash lotus seeds & drain well
- add 1tbsp alkaline water to soak for about 10mins
- soak seeds in boiling water for 10mins
- remove skins & stem
- bring to boil till soft
- drain water & blend into paste
- heat some oil (a few tbsp will do), add in sugar at medium heat
- fry until it turns light brown then turn down to low heat
- add lotus seed paste, fry for a while adding oil in batches
- keep stiring constantly untill almost dry
- lastly add maltose, wheat starch, condense milk, alkaline water and salt
- keep stirring untill it turns brown & does not stick to the wok

Saturday, September 19, 2009

Pandan Custard Raisins Roll

It's the long weekend! I decided to make Pandan Custard Raisin Rolls for breakfast. I tweaked the Cinnamon Roll recipe I did earlier and added a teaspoon of pandan paste to the bread dough. For the fillings, instead of butter and cinnamon, I filled the rolls with custard and raisins. Next round I'll give kaya a try. =)

Wednesday, September 16, 2009


I've just made Madelines from Baking Mum's recipe. I love the lovely butter taste with a hint of lemon. It's easy to eat too, pretty little shell pieces. It's slightly denser than a sponge cake but it's still soft & yummy. Unfortunately, I only have 8 shell moulds. Baking it batch by batch was time consuming but I'm really happy with the results.

Tuesday, September 15, 2009

Home Style Tomato Beef Pasta

I'm sure from my previous posts, you can see we are a pasta loving family. We have pasta almost every other weekend. It's fast and easy to cook. No need to crack my brains over what to eat or cook. This week I made homemade tomato beef sauce and served it with spaghetti. Fat cheeks and daddy loves this.

Here's how I made my sauce:

(serves 3-4)
- 250g mince beef (marinate with 1 tbsp oyster sauce & pinch of salt & pepper)
- 1 carrot, cut into cubes
- 1 stick of celery, cut into cubes
- 1 white onion, chopped
- 3 cloves of garlic, chopped
- 1 can of tomato (You can used whole or dice)
- 1/2 can of tomato paste
- 1 cup of water

- Heat wok & fry onion till translucent
- Add carrot & celery, fry for 3mins
- Add mince beef to veggies in wok & stir fry till it's brown over medium heat
- Add tomato paste, can tomatoes & 1 cup of water, mix well
- Stir in chopped garlic, let the sauce simmer for 1/2 an hour
- Season with salt & pepper to taste
- Serve with your fave pasta, garnish with parmesan cheese and parsely

Thursday, September 10, 2009

Chocolate Gateau No.2

Just came home from celebrating my Dad in law's birthday and I am about to explode. We had 10 course dinner and that's not counting my cake! It's been a busy day; I spent most of the day preparing the cake. At the last moment I almost didn't want to bring my cake coz I'm just so shy about it. Anyways, I'm quite happy how the cake turned out. My deco was much simplier, a couple of strawberries and some fondant flowers. Unfortunately, by the end of dinner we were all too stuffed to really enjoy the cake.

Wednesday, September 9, 2009

Otah and Garlic Wholemeal Buns

I went out early this morning to get the ingredients to prepare for the cake I'm making for my Dad in law tomorrow. As I pass a coffeeshop, I had to stop. Hmmm...smell so nice leh, an uncle was grilling Otah. Must get some! On an impluse I decided to make Otah buns and bought 20 sticks of Otah home. When I reached home, hubby got a shock "Wa...are you going to open an Otah stall downstairs?". I like my buns fat fat mah, so I'm gonna stuff 2 sticks of Otah in each bun. =P After wrapping the otahs, I used the balance of the dough to make garlic bread. Hubby's favourite.

Here are my pics of my plumb buns to share.

Monday, September 7, 2009

Chocolate Gateau

This thurday is my dad in law's birthday and I would like to bake him a cake. With that in mind, I thought I better "practice" first, hence my very over decorated practice cake today. My cake recipe is from Happy Home Baker (

Today marks my 1st time piping whipping cream and making fondant. Overall, I'm quite proud of my achievements. Though I have no piping skills to speak of (they are infact horrifying!) but I was glad the fondant flowers turned out pretty. So this thurs, I'm gonna omit the whipped cream and stick to making fondant flowers. =) The cake itself is delicious and almonds give it a interesting texture. Am keeping my fingers crossed for this thurs.

Fried Bee Thye Mak

Another of my favourite one dish meal for the weekend. It's easy to prepare and has quite a bit of veggies in it. Best part about it is that fat cheeks loves it too and she finishes the veggies in it without a complaint. =) Ever since I've stopped working, I've been trying to introduce more home cooked and healthier food at home. Not and easy quest with fast food just a phone call away and food courts in just 5 miniutes but I shall try to preservere and feed my fat cheeks right!

Saturday, September 5, 2009

Chinese Radish Cake: Lo Bak Ko

This is my all time favourite! A must have if we step into a dim sum place. I can have plates & plates of this and not get sick of it. This is the 1st time I'm making this and the recipe I found is yummylicious. Now I can have my fav lo bak ko without going to Crystal Jade and eat till my heart's content. =) The downside? The dicing and slicing of ingredients can be quite time consuming. Dicing the lap cheong was especially challenging. It was hard and oily, slipping all over the chopping board. Nevertheless, the efforts paid off.

Here's the recipe:

(Makes a 8 inch square pan)
- 1 radish (approx 500g, skinned and cut into long strips)
- 2 cups of water
- 2 lap cheong (chinese sausages soak in water briefy to remove casing then dice)
- 4 dried mushrooms (soaked in water till soft then dice)
- 20g dried shrimps (soaked in water till soft then roughly chopped)
- 3 med size shallots, chopped roughly
- 150g rice flour
- 30 wheat starch (also known as Tim sum flour)

- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp chicken powder (I used vegetarian mushroom powder)
- 1/2 tsp sesame oil
- pepper to taste

- Put water and radish in saucepan, bring to boil
- Lower to simmer till radish turns soft
- Drain and leave to cool, keep radish water
- Grease 8 inch square pan
- Heat work, fry shallots, lap cheong, mushrooms & shrimps till fragrant, dish out & leave too cool
- In a big bowl, combine both flour, add 200g of radish water & mix till smooth with whisk
- Add radish, rest of ingredients and seasoning
- Mix batter well, pour into pan
- Steam for 1hr
- Garnish with fried shallots and spring onion, serve warm

Friday, September 4, 2009

Strawberry Yogurt Muffin Cupcake

Muffin Cupcake?? Err...coz it was suppose to be a cupcake recipe but I thought it turned out to be more like a muffin. I had the sudden urge to bake last night and I didn't prepare anything special. There was a tub of strawberry yogurt sitting in the fridge, so I went to goggle strawberry yougurt recipe and found this. The muffin cake has a nice crust and is soft inside. It's not too sweet so it might be a good cupcake recipe for frosting. I have yet to get my piping bags & stuff, so can't do any frosting yet. Can't wait to try frosting and start decorating my cupcakes. =)

(Makes 12 cupcakes)
- 1/2 cup sugar
- 113g butter ( I always wonder why the odd number...there must be some magic formula...hahah)
- 1 large egg
- 150g strawberry yogurt
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda (I didn't have this and left it out, maybe tat's why mine more like muffin??)
- 1/4 tsp salt

- preheat oven to 180 deg c
- cream butter and sugar till light & fluffy
- add egg till smooth
- fold in yogurt and vanilla
- sieve flour, baking powder, baking soda and salt
- divide flour into 2 portions and fold flour into egg mixture twice
- pour batter into baking pan lined with cupcake cups, fill 70% of cup
- bake for 20mins