Tuesday, December 27, 2011

Pork floss Brinjal

This is one of the dishes that I tried with my new toy... Philips Airfryer. Healtier way of cooking without using much oil and at the same time taste the sweetness of the brinjal.

After cut and soak the brinjal for a while, drain and coat the brinjal with some oil, I use my hands to rub the brinjal pieces, only need 2 tbsp oil for 2 big brinjal. Then place the brinjal in preheated airfryer and let it 'fry' at 180 deg C for 15min then remove on plate, sprinkle with pork floss...its that easy..

Sweet Sour sauce Prawn

Recipe from yum yum issue 72

600g medium size prawns, trimmed and cut slit at the back
1 cup oil
1tbsp shredded ginger
1 tbsp shredded red chilli

5tbsp plum sauce
1/2 tbsp lime juice
1tsp sugar
1/2 tsp salt
3tbsp water

1 green mango, peeled and shredded onto a serving platter


1. Heat up oil fir deep frying, deep frying, deep fry prawn until golden brown. Dish and drain.

2. Leave 2 tbsp oil and saute shredded ginger until aromatic. Add red chilli, seasoning and bring to boil.

3. Lastly add in prawn and stir well. Dish onto the serving platter lined with shredded mango. Serve.

White chocolate & macadamia nut muffin

Made some muffins for my sis's family when they came over for dinner over the weekend.

300g self raising flour
150g caster sugar
200g white chocolate chips
100g roughly chopped, lightly toasted macadamia nuts
pinch of salt
4 tbsp butter, melted
175ml buttermilk
1 lightly beaten egg

Preheat the oven to 190deg C. Grease a large 6 cup muffin tin. (I use muffin cups)

In a medium bowl, mix the flour,sugar, chocolate chips, nuts and salt with a spoon.

In a large bowl, beat the butter, buttermilk and egg with an electric whisk. Add the flour mixture to the buttermilk mixture, stirring until just combined. Do not overmix.

Spoon the mixture into the prepared tin or cup. Bake for 25min. Remove tin from the oven and cool for 5 min. Then remove the muffins and cool on a rack.

Store in and airtight container for up to 3 days, or freeze for up to 3 months.

Make half dozen

Thursday, November 3, 2011

Cinnamon Raisin Nut Bread

Tried delay timing function with my bread machine to make this bread for breakfast. Was woken by the fragrant of the bread, makes a good start for a sunny Sunday morning ;)

Loaf size :                750g     900g
Water                      200ml    270ml
Oil                            2 tbsp     3 tbsp
Cinnamon                   3/4tsp      1tsp
Dark brown sugar      1tbsp      1 1/3tbsp
Raisin                        60g        80g
Nuts                          60g        80g
Salt                           1 1/2tsp   2tsp
Bread flour               350g        460g
Dry Yeast                 1tsp         1 1/4tsp

Program : Sweet

Wednesday, October 26, 2011

Kuih Lapis

Kuih lapis is one of my favorite kuih, tried this recipe from Popular Kuih Muih published by one publisher, but the batter was quite thick compare to the other recipe that I tried before so the thickness was difficult to manage.

350g rice flour
50g tapioca flour
300ml water
280g sugar
800ml water
5 pc pandan leaves knotted
400ml thick coconut milk

1. Mix A) in a mixing bowl, stir well.
2. Boil B) till bubbles, pour into A) and mix well.
3. Add in coconut milk and stir well.
4. Divide mixture into a few portions, add desire coloring.
5. Heat a greased 8" cake tin in a steamer, pour in a thin layer of white layer, steam for 5 min or until set.
6. Pour a layer of prefer colour mixture on top and steam 5 min till set.
7. Proceed alternating the colour layer till mixture is used up, make sure every layer is cooked before pouring the next layer.
8. Cool kuih completely before slicing.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Saturday, October 15, 2011

Small Choux Bun

Have not made cream puff for a long time, tried this recipe from Michel Roux's Pastry book. The book makes the making of pastry looks easy. Did some chocolate cream and only coat the puff without filling, and some custard filling for another batch of puff.

Choux Paste
125ml milk
125ml water
100g butter, diced
1/2 tsp salt
1tsp caster sugar
150g plain flour
4 eggs

Combined the milk, water, butter, salt and sugar in a saucepan and set over low heat. Bring to the boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth.

Return the pan to a medium heat and stir continously for about 1 min to dry out the paste, then tip it into a bowl.

Add the eggs one at a time, beating with the wooden spoon.

Once the eggs are al incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use.

Choux bun

For small choux buns, put the paste into a piping bag fitted with a 1 cm nozzle. Pipe small mounds in staggered rows onto a baking sheet lined with greasedproof paper for preference, or directly on greased baking sheet. Lightly mark the top with the back of a fork. Bake at 180 deg C for 15-20min until the outside of the buns is dry and crispy but the inside  is still soft. Cool on a wire rack.

Custard Filling

250ml milk
1/2 tsp vanilla essence
3 egg yolk
55g sugar
20g cake flour
5g butter

1. Pour milk and vanilla essence in sauce pot, stir over medium heat till slight boil.
2. Mix egg yolk and sugar in another bowl, use whisk to mix till egg mixture turns pale color.
3. Sift flour into egg mixture, mix till well combined.
4. Add flour mixture into milk of step 1. Mix till well combined. Put on stove and turn on fire(medium fire).
5. The mixture will be watery at first, continue to stir and it will thicken. When the mixture turn smooth, glossy and thick texture, turn off fire.
6. Transfer custard to tray,cling wrap with the plastic touch the custard, chill. Pipe the chill custard into puff when serve.

Sunday, October 2, 2011

Min Jian Kuih

Made this pancake for today's breakfast, recipe adapt from 'Reviving Street Hawket' by Pang Nyuk Yoon.
I did half recipe.

600g plain flour
2 eggs
2 tsp baking powder
60g custard powder
300g sugar
900ml water

300g peanut (toast at 150 deg C till slight brown, remove skin, grind it and add 150g sugar)
50g sesame seed (I omit it)

1. Sieve the flour, baking powder and custard powder together.
2. Beat the eggs, add in sugar, flours, water and mix well.
3. Rest the mixture for about 15min to let the gluten in the flour relax.
4. Heat flat pan, grease the pan with little oil, scoop about 1-2 laddle of batter into pan depend on how big the pancake preferred.
5. Level the pancake and fry over v weak fire until cooked. Then add Fillings at on half of the pancake and fold out the other half.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Monday, September 12, 2011

Happy Mid Autumn Festival

Happy Mid Autumn Festival to All!
Manage to squeeze out some time to make traditional mooncake and snowskin mooncake.
On saturday morning I've done some snowskin mooncake with pandan paste with some chocolate pearl mixed in the paste.
As the lotus paste I made couple of weeks back was spoil when I need it to make mooncake, thinking that its still more economical to bake mooncake myself, last minute went to buy 2 kg of white lotus paste and did 14 pcs of traditional mooncakes. The mould is not so sharp, thus the goldfishes are not obvious :(...

Snow skin Mooncake with pandan paste & chocolate pearl
I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011)...

Traditional Mooncake with Lotus paste & Macademia nut

Making Mooncake skin,
300g golden syrup (available at baking supply shops)
90g peanut oil
3 tsp alkaline water
400g plain flour

1. Sieve flour in a big bowl and set a side. Mix golden syrup, peanut oil and alkaline water in together in a bowl. Add syrup mixture into flour and mix together using a spatula till well combined. 
2. Cover the sticky dough with cling wrap and let it rest for 2 hours.

Making of Mooncake
1. Toast preferred nuts or melon seed till golden brown, set aside to cool. 
2. Mix nut into lotus paste and knead till well combined-I use macadamia nuts so I chopped it smaller for better bite
3. Weigh the lotus paste and 40g of mooncake pastry inorder to determine the paste weight require for the mould*. Roll paste into a ball and set aside on a tray.
4. Dust hand with some flour, take 40g of mooncake pastry roll into a ball, flaten it on one palm, place on ball of lotus paste on pastry, wrap paste in pastry. Dust mould with flour. Put the wrapped filling in the mould and press it flat. Knock the four sides of the mould to loosen the mooncake, place palm under the wrapped filling and unmould shaped filling onto palm, place it on baking tray. Keep a distance between each piece of mooncake so that it will be fully baked.
5. Place mooncake into preheated 160 deg C oven. Bake for 15min, remove and let it cool. Brush with egg wash then put it back into oven and bake till 15min or till golden brown. 
6. Rest the mooncake for 2 days before eating it.

* There are various mould sizes. Wrap the lotus paste with cling wrap, then press it into the mould. After deduct the weight of the pastry, only the weight of the filling remains. If want to add salted egg yolk, deduct the same weight of paste and replace with yolk.

Thursday, August 25, 2011

Mango Yoghurt Cheese Cake

Randal had been requesting for cheesecake, read this recipe in Yum Yum #73, so try it out and serve it for desert after dinner. He said its very nice and he had 2 servings.
I feel the mango taste in this cake is not that obvious so its a choice for people who do not like to much of fruit taste in cheese cakes.


500g cream cheese
60g caster sugar
170g mango yogurt (org recipe use 150g yogurt but I adjusted to my taste)
1 egg
grated zest of half lemon
juice of half lemon
120g non-dairy whipping cream (org recipe use 100g but I adjusted to my taste)
-( I use nestle canned cream cos cant find dairy or non dairy whipping cream at the supermarket)

Biscuit base:
160g digestive biscuits - use food processor or rolling pin + plastic bag and break it into fine crumbs
80g melted butter
Wrap 8 inch loose base or springform cake tin with aluminum foil.
Mix biscuit crumbs with melted butter till well combined. Pour into 8 inch loose base cake tin, spread it evenly then press the crumb firmly with back of spoon or cake presser. Chill for 15 min.

1. Mix cream cheese with caster sugar until soft. Add mango yogurt, egg and mix well.

2. Add in the remaining ingredients, and mix well. Pour the mixture onto the cake tin lined with biscuit base.

3. Steam bake the cake in a preheated oven at 150 deg C for 1 1/2 hours. Let cake cool in oven with door open for about half hour.

4. Put cake with tin in fridge and chill for about 4-6 hours before serve.

Juicy Pork and Chicken Burger

Made some burger patties for dinner and the left over was ate for breakfast with buns...

Recipe reference from Yum Yum #73

300g mince pork
300g mince chicken
1 onion, peeled and chopped
1 tsp mixed herbs
1 tsp ground black pepper
1 egg
1 tbsp light soy sauce
50 g bread crumbs

oil for frying

1. In a mixing bowl, combine all ingredients untill well combined and sticky. Chill in fridge for 30 min before cook.

2. Remove meat mixture from fridge. Form meat mixture into rounds and flatten into patties.

3. Heat up oil, pan fry burger patties over high heat on both sides and lightly brown. Then place in preheated oven of 180 deg C and bake for 10min. Remove from oven, dish and serve.

3 cup Frog Leg

Frog leg is one of Randal's favorite food, so when we came across skinless frogs he will urge me to buy it. This time I tried to do a different version on the frog leg instead of the usual frog leg porriage. He doesn't like too spicy food so kong pao frog leg is out, so I did 3 cup version and luckily my trial turns out good enough for him..LOL

3 frogs - chopped into smaller pieces

a few slice of ginger
2 cloves of garlic - chopped

a few slice ginger
1 tbsp wine
1 tbsp light soy sauce
1 tsp sesame oil

2-3  tbsp sesame oil
2 tsp dark soy sauce
1 tbsp light soy sauce
2 tbsp wine
some water

1 red chilli - sliced
2 stalk of spring onion - cut into long strips

1. Rinse frog parts, marinate with the marinade for at least 15min to get rid of the fishy smell.

2. Heat wok with some oil, stir fry ginger and spring onion, add in frog parts, stir fry awhile. Add in sauce ingredients, stir fry awhile. Lastly add in chilli slice and spring onion, dish up and serve.

Wednesday, July 27, 2011

Banana and chocolate bread

I made this bread last weekend using breadnaker (it can be done by hand), its a soft and delicious bread, think the sweetness level will depend on the ripeness of the banana, as the banana I used was not very ripe so the bread turn out not so sweet. It taste like cake than bread ;)

300g ripe banana, weigh with skin on
2 tsp lemon juice
500g bread flour
2 tbsp milk powder
1/2 tsp salt
2 tbsp caster sugar
2 tbsp butter
1 1/2tsp fast action dried yeast
200ml water
175g milk chocolate (I use semi sweet chocolate chip)
icing sugar and cocoa powder to decorate (I omit this)

Makes 1 extra large loaf

1. Peel the banana and mash them on a plate with a fork, then work in the lemon juice.

2. Lift the tin out of the bread machine, fit the kneader blade then add the mashed bananas, measured cold water, milk powder and butter. Spoon in the flour then add in salt and sugar, Make a slight dip in the centre of the flour and sprinkle in the yeast.

3. Insert the tin into the bread machine. Shut the lid asn set to basic white/extra large 1kg loaf/ bake and select the preferred crust setting. Press start.

4. Dice the chocolate and add to the tin when the raisin beep sounds.Shut the lid and allow the programme to continue.

5. At the end of the programme, lift the tin out of the machine with oven gloves. Loosen the bread wth spatula and turn out on to a wire rack. Dust with sifted icing sugar and cocoa and leave to cool.

Valarie's Cranberry Orange Cake

Tried made this cake couple of weeks back, I reduced the sugar as I have tried the original taste of the recipe in class and found it too sweet, also did thinner frosting compare to the original recipe just to give the cake a little extra touch.

Tuesday, June 28, 2011

Dutch apple cake

When I saw this little snack maker which comes with tempreture setting, immediately I bought it thought that it will be good for making small batch of cakes and cookies,

Didn't find time to use it for baking cakes till recently. Tried baking some blueberry muffins and it was quite well done although the height between the heating element and the rack is very low, well.. doing some small cakes should be just fine for me

Baked a batch of apple cake using this tiny oven again, recipe from Rachel Allen. This cake is nice, we like it.

Saturday, May 28, 2011

Valarie's Kuih Lapis

Did this cake yesterday night since I have some time and there were lots of eggs in the fridge, so attempt Valarie's kuih lapis again as I have failed doing it twice months ago. This round didn't add prunes as I thought doing a plain will be easier to pass. Lukily the end result was quite ok and all like it..^_^

Saturday, May 21, 2011

Pandan flavour mantou

I use this recipe and do a batch of pandan mantou for last weekend's breakfast. While kneading the dough thought that add some flavour to give the bun a twist iso of the plain version thus added a little pandan paste to half portion of the dough, then roll each portion of the dough flat with even thickness and roll it up like swiss roll.

Tuesday, May 17, 2011

Siew mai

Have not made siew mai for a long while, made some for weekend's dinner per the kids request...

Chicken with burdock soup

Recently the weather is so warm that everyone tend to drink more liquid to curb the heat, so boil some soup to clear the body heat else will fall sick sooner or later. Found this recipe in an old issue of Oriental magazine but instead of stew I boiled the soup.


1 stick burdock
1/2 bird chicken
2 carrot
salt to taste

1. Chop chicken into big pieces and blanch in boiling water.

2. Peel burdock under running tap water then cut into wedges and soak in water. Peel carrot and cut into wedges.

3. Put all ingredients into soup pot, pour in enough water to cover the ingredients (about 2 litre) and bring to boil over high heat, then turn to weak fire and boil for another 1 and half hour. Add salt to taste.

Deep fried prawn paste chicken

My friend told me this brand of prawn paste is nice, its avaliable at wet market and sheng siong supermarket price varies, heard zhi char stall are using this brand too. I have not cook prawn paste chicken for quite a while and found the paste at the market near my office, so bought a bottle and try. The chicken taste good and not as salty as another brand that I've tried.

Its very simple recipe: Marinate half kg wings with 2 tbsp prawn paste, 1 tbsp sugar, some sesame oil for a few hours in fridge. Coat wings with tapioca flour and deep fried till golden brown.

Sunday, May 15, 2011


Have not made waffle for a long time, read this recipe in this book, so try out for Sunday's breakfast, I did double portion of the original recipe, the texture is soft and nice.

 60g cake flour
65g milk
35g melted butter
30g egg yolk
60g egg white
25g caster sugar

1. Mix flour, melted butter and milk in a bowl.
2. Add in egg yolk, mix till well combined.
3. In another bowl, use mixer and beat egg white and sugar till stiff peak.
4. Add 1/3 portion of egg white into egg yolk mixture, stir lightly till combined.
5. Pour the egg yolk mixture back into the balance egg white and mix lightly till well combined.
6. Preheat waffle mould, brush mould with some oil, pour batter into mould, cover and let it cook till golden colour.
7. Remove waffle from mould, serve with chocolate sauce, or maple syrup or ice-cream per individual preference.

Thursday, April 21, 2011


Wanted some change of taste for breakfast, made some scones which is fast to do and good to eat...

2 1/2 cup (310g) self raising flour
1tsp baking powder
pinch of salt
40g chilled unsalted butter, cut into small cubes
1 cup (250ml) milk

 Preheat oven to hot 220 deg C (425 deg F) and lightly grease baking tray or line it with baking paper. Sift the flour, baking powder and salt into a large bowl. Rub butter briefly and lightly with fingertips until mixture is crumbly and resembles fine breadcrumbs. Mixing in 1 tbsp of sugar at this stage will lessen any floury taste. Make a well in the centre. Pour in some milk at time and mix with flat bladed knife, using cutting action, until the dough comes together in clumps. Rotate the bowl as you work. Handle the mixture with great care and very light hands. The dough should feel slightly light and sticky. With floured hands, gently gather the dough together, lift onto a lightly floured surface and pat into a smooth ball. Do not knead. Pat or lightly roll the dough out to 2cm thick. Using a floured 6cm cutter, cut into round. Gather the scraps together and, without handling too much, press out a before and cut out more rounds. Place close together on baking tray and lightly brush the top with milk. Bake in oven for 12-15min, or until risen and golden.
As scones contains little fat, they dry out quickly so are best eaten soon after baking. They freeze successfully.

Sunday, April 10, 2011

Pandan Chiffon Cake

The thought of trouble shoot the failure cake on the old pan from making the cranberry yougurt chiffon cake kept dwelling in my mind, the following I made another cake from the same book using a new chiffon cake tin. The tin is bigger than the old one thus the cake is shorter but result was satisfactory therefore I concluded that the problem lies in the tin and not the oven.

Cranberry Yogurt Chiffon Cake

My friend recommended this recipe from this book, but some problem with my old chiffon tin thus the cake didn't turn out as presentable as expected. Nevertheless the cake taste good, not sweet at all, will try other recipe from the book...

20cm chiffon tin
5 large egg yolk
130g castor sugar
65ml corn oil
2tsp lemon juice
130g plain yogurt
130g cake flour
7 large egg white
95g dried cranberry mix with some cake flour

1. Mix egg yolk and 1/3 portion of sugar and oil till well combined.

2. Add in lemon juice, yogurt mix well, add in cake flour, use a whisk mix till smooth texture.

3. Beat the balance sugar with egg white till stiff peak. 

4. Take 1/3 portion of beaten egg white and mix with egg yolk mixture. Pour the egg yolk mixture back to the remaining egg white and fold till well combined. 

5. Fold in the dried cranberries.

6. Pour batter into chiffon tin, hold the tin up and drop the tin on table with a bang to knock out the big air pockets in the batter.Bake at 180 deg C for 40min or till skewer come off clean.(temperature is a reference, I bake at 170 deg C for 50min for my oven)

Saturday, April 2, 2011

Stir fry prawn with ketcup

This is a easy and common dish to do. Did my own version of this dish with the prawn given by mum in law some time ago.

about 500g Prawns
chopped garlic
corn starch

6 tbsp ketcup
1 tsp vinegar
11/2  tbsp sugar
6 tbsp water

1. Rinse and trim prawn. Cut slit at the back of prawn, devein and marinade prawn with sugar, salt and pepper for 15min.
2. Coat prawn with corn starch. Fry in hot oil for 1-2 min. Remove and set aside.
3. Pour sauce ingredients in wok, stir fry for a while, then pour prawn back into sauce, stir fry the prawn till sauce thicken and dried. Dish and serve.

Breaded Fish Fillet

This is one of my preferred brand of frozen sutchi fillet, found it sometime last year at ntuc supermarket, thought that the packaging looks much appetising the the rest in the freezer, so bought it and did fish and chips, to me as long the fish didn't have the mud smell like some other brand its good enough. If there are stock of this brand I will buy and keep in freezer as the stock is not so frequently available.

Simply marinade it with salt, pepper and some sesame oil for about half hour, then coat with flour, egg and bread crumb,  then deep fried till golden color.

Assam Sotong

Craving for sontong or squid so I use my mum-in-laws chilli paste and cook some spicy sour squid.

500g sotong/squid - weight is before cleaning and clearing the unwanted parts
1 tbsp chilli paste- the paste is quite spicy for me so i only use 1 tbsp
2 tbsp assam paste mix with half cup water- not sure how much to use but add in a few tbsp of the mixture and taste it before adding more
2 tbsp sugar

1. Clean and cut squid into smaller pieces.
2. Add squid into wok, stir for a while and there will alot of water in the wok. Throw away the water. Remove squid and set aside.
3. Add in a little oil, fry the chilli paste for a while, then pour in squid and a little assam juice and sugar. Taste the sauce, if not sour enough, add more assam juice. Dish and serve.

Sunday, March 13, 2011

Quick and Easy Nutella Cake

Recipe from Agnes Chang's 'I Can Bake' book

250g butter, softened
200g soft brown sugar.
4 eggs, lightly beaten
300g self raising flour, sifted
5 tbsp milk

6 tbsp nutella chocolate hazelnut spread
60g hazelnuts, chopped coarsely (I use pecan nuts)

1. Put all ingredients for cake into a mixing bowl and beat until light and fluffy.

2. Pour 2/3 portion of the cake mixture into a greased and lined 22cm/9 inch round baking tin and spread to level. Spoon the nutella into six blobs. Top with the remaining 1/3 portions of the cake mixture, swirl a few times with a skewer, then smooth the top.

3. Sprinkle nuts on top and bake in a preheated oven at 180degC for 45min-1 hour until cooked and golden brown.

4. Remove, leave to cool before cutting into pieces and seves as snack.

Tuesday, March 1, 2011

Sweet Sour Pork Ribs

Bought some meaty pork ribs before chinese new year and its being laying in the freezer for quiet a while, last week I took a couple of days leave to stay home while my helper was on home leave (she never return...arrrggghh ) as I have more time to do dinner I did this dish with my own version of sauce...


500g meaty pork ribs

Half capcicum-diced

1 small yellow/brown onion-cut into chunk pieces

1 tomato-seeded and cut into chunks

5 cloves garlic-chopped


2 tbsp light soy sauce

1 tbsp cooking wine

1tbsp sesame oil

Half tsp pepper

Half egg white

Tapioca starch for coating


4tbsp tomato ketcup

Half cup water

2 tbsp sugar

1 tbsp mirin or any cooking wine

1 tsp vinegar


1. Rinse ribs, add in marinade and mix well. Place in fridge for a few hours.

2. Remove ribs from fridge, add in egg white and mix well. Heat up wok, coat ribs with tapioca starch and deep fry over low heat for at least 10min or till meat is well cooked. Dish up and set aside.

3. Heat up wok with a 2 tbsp oil. Add in onion and stir fry for a while, push to one side and add in garlic and sauté till garlic is fragrant. Add in the other vegetables, stir fry a while.

4. Pour in the Sauce ingredients and let it simmer for a while, pour in the fried ribs and cook till sauce is thicken. Taste the sauce, if its too sour add more sugar. Dish and serve.

Sunday, February 27, 2011

Sweet Bread

This bread was done couple of weeks back, as I forgot to buy food for next day's breakfast so attempt this bread that I saw from a HK forum long ago, its called pai pao (排包) in HK.
The bread taste sweet and the dough suppose to be rolled into a swiss roll and arrange on tray for final proofing, but somehow on the day of doing the bread the proofing was slower then other times so I find the easy way out roll each dough into ball and lined them onto tray. The final proofing was so slow that I once thought that maybe the yeast was dead, I thought since it didn't rise well, will try to make a prata or something else next morning....surprising later that midnite the buns finally finish proof to double the size, all in all it took me 5 hours to finish making this bread....^_^

Sunday, January 30, 2011

Chinese New Year Cookies

To me Chinese New Year season should have some cookies and sweets place at home whether its store bought or hand made. Thus will try to find time to make at least one type of cookie for festive season.
Pineapple tarts, kuih bangkit, kuih makmur and my helper did the pork floss roll.

Pineapple is a must that I would do for Chinese New Year. This time tried an old recipe from a friend's mum recipe collections. Saw that Lurpak butter was on offer so bought some and made the tarts, this year didn't have time to cook pineapple paste so use store bought paste and add a little blended pineapple pulp, cook it till dry then add the store bought paste and mix till soft and manageable texture.
Pineapple Tarts

700g plain flour ( I use up the left over top flour)
450g butter
4 egg yolk
2 egg white

- Rub butter into flour till well combined. Add in eggs to flour mixture to form dough. Put the dough in a plastic bag and chill in fridge for 15min.
-Place a batch of dough between two large plastic sheets or baking paper, roll it about 3-4 mm thick, sprinkle a little flour on the surface and place cutter on it and cut out the shape. Place on baking tray line with baking paper, roll pineapple paste into round ball and place on cut out dough.
- Glaze tart with some beaten egg, and bake in 170-180 deg oven for 20min.

There were some left over dough from the pineapple tarts, thus I wrap it with ground peanut and form into kuih makmur...

This year did Valarie's kuih bangkit again, as last minute didn't manage to find fresh coconut milk, store bought one still works out fine.

Kuih Bangkit