Sunday, January 26, 2014

Cheesy Pineapple Tarts

Do you want some cheese in your pineapple tarts? Here is the recipe may be you are looking for.


250g butter, softened
50g  icing sugar
l large egg
*310g plain flour
*20g corn flour
*30g parmesan cheese powder
Note: *ingredients - sift together
1 kg pineapple jam, roll into small balls for later use.

1) Beat the butter and sugar till light and creamy.
2) Add in the egg and beat well.
3) Add in ingredients * and mix into a soft dough.  Rest the dough for 20 - 30 minutes.
4) Take one small portion of the dough, flatten the dough, place a ball of pineapple jam filling in  the centre of the dough, wrap  and seal, and roll into balls. Place them on the greased baking tray. Brush with egg yolk. Bake in the preheated oven at 175 deg C for 15 - 20 minutes.

Note: I used Chinese tea  leaves to decorate them to look like mini apples.

Monday, January 20, 2014

Oats And Sun flower Seed Cookies

Today I would like to share with you my first attempt of this lightly chewy and  buttery cookies for the Chinese New Year. One of the  main ingredient is sunflower seeds, which is a good source of dietary fibre and Vitamin E, folate and magnesium! A healthier cookie as compared to pineapple tarts and chocolate chip cookies.

Recipe: Source from Cookies, bars & brownies with minor modification


225 g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
250 g salted butter, softened
180 g light brown sugar
200 g castor sugar
1/2 tsp vanilla essence
2 large eggs
300 g rolled oats
100 g sunflower seeds


1)  Preheat the oven to 180 deg C. Grease three large baking trays or line with parchment paper..
2)  Combine the flour, baking soda, and salt in a bowl, sift together.
3)  Beat the butter, both sugars and the vanilla in a large bowl with electric mixer on medium speed until creamy. Add the eggs one at a time, beating until just blended after each addition.
4)  With the mixer on low speed, beat in the flour mixture, oats, and sunflower seeds.
5)  Drop teaspoons (tablespoon for big biscuits) of the dough onto the prepared baking sheets. Bake for 10 -15 minutes, until golden brown. Rotate the baking tray half-way through for even baking.
6)  Let the cookies cool on the baking  trays until they harden a little, 2-3 minutes.  Transfer to racks and let cool completely. Store in an air-tight container.

Saturday, January 11, 2014

Mini Yam Kuih - 芋头巧

First attempt at making this mini Yam Kuih. I brought these kuih along for a gathering.  This is a very good bite-sized snack for a party. Just use a fork to pick up one piece and dip into the chilli sauce and send it straight down your throat. Mmmm... my friends loved it! One of them even packed the remainder home.

Recipe (adapted from Carol 胡涓涓老师)

- 6 dried mushrooms
- 1 handful of dried shrimps
- 150g yam (without skin)
- 3 red onions, sliced
- 120g glutinous rice flour
- 80g rice flour
- 10g corn flour
- 160cc water

- 1 tbsp rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon salt
- Sugar to taste
- 1/4 teaspoon white pepper

1) Soak mushroom, drain and dice into small cubes.
2) Same for dried shrimps.
3) Cut yam into 1cm cubes.
4) Slice onion shallots.
5) Heat up 1 tbsp oil in wok. Place mushroom, dried shrimps and shallots and fry until fragrant.
6) Add yam cubes and fry for 2-3 mins.
7) Add water and seasoning, cover wok and use low heat for 10 mins. Cut off after that.
8) Place glutinous rice flour, rice flour and corn flour into bowl and mix well.
9) Add the yam mixture  into bowl. Using chopsticks, quickly whip mixture into uniform lumps. Allow mixture to cool to prevent scalding.
10) Wet palms with vegetable oil, shape lumps into palm-sized crescent dough or any patterns to your liking.
11) Line and grease tray, place doughs onto tray and steam for 15 - 20 mins over high heat.
12) Serve with garlic/chilli with soya sauce.