2017年，先以当红的咕叽咕叽小鸡饼，来预祝大家鸡年快乐！ 鸡年行大运，好事滚滚来！ 特地选来了之前做过的小熊偷杏仁饼食谱，来制作这个小鸡饼， 对于鲜少做这么可爱的烘焙的我来说，还真是有点要命！哈哈哈！ 但是听到孩子说很美很可爱和很好吃，再累再要命都是值得的啦！ 其实这可爱的小鸡饼，本来是要和孩子一起进行的，哪里知道面团准备好了， 两个小瓜跑到无影无踪。。剩下妈咪我一个人慢慢玩。。晕啊！ 不过他们还算是有良心的，间中还会来看一看妈咪我的进度如何， 只是每一次来看都会说，妈咪还没有做好啊，妈咪做很慢哦。。等等等等。。 真的是给他们两兄弟炸到！ 材料与做法 有盐牛油 - 60g 糖粉 - 60g 全蛋液 - 30g 特幼超低筋面粉 - 100g 杏仁粉 - 50g 表面装饰 大心形糖霜 - 鸡冠，鸡脚 小心形糖霜 - 喙（嘴） 黑芝麻 - 眼睛 温度 以150度，烤25分钟，再用余温焖5分钟。 （时间与温度方面可依自家的烤箱而做调整） 不同品质不同大小的造型，受热程度不一样，烘烤时间也都不一样哦！ 需要自己判断，拿捏！ 装饰小鸡造型所需材料。 有盐牛油加糖粉用打蛋器搅拌均匀，分两次加入全蛋液， 切记搅拌均匀后才加入下一次，直接筛入特幼超低筋面粉， 用刮刀以按压式翻拌均匀，休面20-30分钟，即可开始整形。 分好的面团搓圆，直接放在烤盘里按扁，然后开始装饰。 小鸡的面团，我分成15g一只。 如图装饰。 ~ENJOY~

Pan-fried tofu blocks stuffed with a pork and shrimp filling, and served with an umami-rich sauce, Hakka style stuffed tofu is delightful to eat.

Melt-in-the-mouth pork belly served over richly flavored preserved mustard, Mei Cai Kou Rou makes a centerpiece for any celebratory Chinese meal.

Nothing beats homemade Spiced Pineapple Jam (Pineapple Tart Filling)! If you don't like the jam in store- bought pineapple tarts, why not make your own where you can control your preferred texture and sweetness? See this recipe to find out more!

Acar Timun Sarawak

I baked a small portion of butter cookies without cracking an egg. With the addition of kaya, a coconut and egg jam, I skipped the egg and...

I am sure most of you have tasted almond cookies before. I would say a good recipe should be those that will slowly melts in the mouth. It should have a faint almond fragrant and sweet buttery after taste. I don't really fancy those that has almond essence nor small almond chunks in them. The essence taste artificial & those chunky almond bits get stuck in my teeth! If I say I like almond cookies, it is an understatement...I can chow down a tub all by myself if I am not watching my waistline, lol! But hey, looking on the brighter side, almonds has so many health benefits, it's alright to indulge in it right? It is essential you get whole blanched almonds for this. Roast them and then grind them to fine powdery texture. If you choose to use store bought fine almond flour, it should be okay if you know the store has fresh stock every time. Else those almond powder that has been shelved too long will loose its fragrant and might even have an old stale taste to it. :P Ingredients for Almond cookies 250g whole blanched almonds - Roasted at 200C for 10 minutes till slightly golden. Let cool completely then grind it till very fine. 100g plain flour 120g cake flour 1 tsp baking powder 95g confectioner's sugar 1/2 tsp fine salt 100 - 120 ml peanut oil (add enough to make a soft dough) 50g melted unsalted butter Egg wash for glazing (omit if you want it vegetarian version) In a large mixing bowl, sift both flours & baking powder in. Then sift in the confectioner's sugar and salt. Now add in the grind almond and mix well. Add in both peanut oil and melted butter. Stir the whole mixture until it comes together to form a soft pliable dough. Preheat the oven to 170C. At this point you can choose to cut out or shape the dough into rounds as desired. Lay them on a baking tray lined with parchment paper. Repeat till all the dough has been shaped out. Glaze the cookie tops with egg wash. Bake the cookies in the oven for 15-18 minutes till light golden brown. Remove from oven and let cool before storing. Enjoy! Don't ask me how many of these cookies I have eaten...I've already lost count, lol! I had to seal the tubs to stop myself from sneaking a few cookies ever so often! Even though I baked double the above recipe, it still seems not enough. :P Anyway, I doubt I have the leisure to bake another batch for CNY...since I still have a few more cookies to bake! I am happy to submit this to Sonia's blog event :Chinese New Year Delights 2013 新春送礼. Okay folks, gonna go bake more cookies...until next time, happy baking all!

Max asked for Kueh Bangkit this year. When I asked him to describe what kind of specific bangkit he wants, he says "You know? That sweet-powdery softness and warms your mouth with the fragrance of pandan and packed with coconut flavor?" Ohh,,, he has a specific request! Ever since I started learning baking, Kueh Bangkit was never on my to-bake list. Not until Max asked me to do so. Kueh Bangkit is one of his favorite Chinese New Year cookies. Obviously (refer to above on how he describe that) In my childhood memory, my faint recall was that Kueh Bangkit is sweet, chalky, packed with coconut flavor, and melt-in-mouth. When I said melt, it really melts IMMEDIATELY in the mouth. The moment the cookies touches the tongue, it melts. Yes. That's the one! When I grew up, moved to Singapore for work, everything has turned commercialized. Unlike my home-town Kampar that sells home-made cookies during my childhood times. They do, still have some in Singapore, but really good ones? You've got to be lucky to find one. I started to dislike Kueh Bangkit ever since store-bought bangkits invaded the market. Bangkits displayed on the supermarket or neighbourhood bakeries didn't attract me at all. This is where I stopped having interest on Bangkit. I tell myself, if I want to make, I will make the one that makes me find back at least 70% of my faint childhood feel (probably). If not, I won't consider my bangkit a success. So, this post is to share with you my experience on my attempts on Kueh Bangkit. As usual, before I start experimenting something, I will make sure I do some reading. I flipped through some cookbooks, check out the online recipes. Comparing the liquid and dry ingredients ratio, I finally settled with fatboo's recipe that sounds really convincing. Some people tells me that Kueh Bangkit is easy to make. But mind you, they are easy to fail too. So, becareful on that. To ensure my first attempt a success, I followed the recipe obediently without tweaking it. This also means, I followed the particular ingredients (and the brand) mentioned on the recipe. Only on the 2nd and 3rd attempt, I then tweaked the recipe abit. So, please... be good. For best chances of success, just follow as I said. This recipe ask for Ayam Brand Premium Coconut Cream and Sago Flour. Max hunt these two ingredients up and down for me and it is not avail. We managed to found Sago Flour at Sheng Siong Clementi. For the coconut cream, he is so smart enough to call Ayam Brand Singapore to ask for it. Later, we learnt that Ayam Brand Premium Coconut Cream is named as Pure Coconut Cream in Singapore. So, same content, different name I guess. According to Ayam Brand staff, this particular Coconut Cream gives the most similar quality as the freshly squeezed coconut milk in the market. It contains nothing else except coconut cream (no stabilizer). DISCLAIMER : This is NOT a sponsored post. Because this Coconut Cream really brings out its good flavor. I feel that I should credit and recommend this coconut cream to you guys to ensure higher chances of success in attempt. And please remember, this recipe ask for coconut CREAM, not coconut milk. Becareful. Ingredients (Source : Fatboo, with modification after my 3rd attempt) 800g Sago Flour (2 packs of 400gm) 10 to 12 Pandan Leaves (Screwpine Leaves) 240gm Ayam Brand Pure Coconut Cream 300gm Icing Sugar (Originally ask for 200gm) *See Note 3 Egg yolks (medium sized eggs 50 - 55g) Drops of Red coloring (optional) Note : I increased Icing sugar from 200g to 300g Icing Sugar on my 2nd and 3rd attempt, and I swear that it does taste better! The existence of Sugar enhances the coconut flavor. This recipe makes approx. 330 Bangkits, depends on the cookies thickness. I've got 220 out of this recipe. So, I assume that my cookies is thicker than Fatboo's one. The existence of red coloring is to add some festive feel to the overall look of the bangkit. It's absolutely optional. Flour Preparation 10 - 12 Pandan Leaves : Wash and wipe with paper towels till dry. Cut into desired lengths. 800g Sago Flour : In a big wok, fry sago flour over low heat for 10 mins. Stirring all the time to ensure the flour is not burnt. The initial frying stage would be lumpy and hard to stir. Cut Pandan Leaves : Add it into the flour and continue to fry another 10mins till flour is light and the pandan leaves are dried and crinkled. The flour will become dry and flies up when stirred. This indicates that the flour is ready. Note : You may not be able to finish the Sago Flour at the end of the baking process. But it's better to prepare more as some will be used for managing the dough, flouring the pastry board and so on. Read on, experience it, and you will know. You can prepare the flour one day in advance (or upto 5 days in advance), as the flour needs to cool down completely before you can use them. It is highly advisable to leave the fried sago flour overnight to ensure that it is completely cooled. Once it is cooled, sift and store the prepared flour in air-tight container. Pastry Preparation 1) In one bowl, stir 240gm Coconut Cream and 200gm Icing Sugar with hand whisk till sugar dissolved and mixture turned semi-greyish thick sugary solution. 2) In another bowl, whisk 3 Egg Yolks and the remaining 100gm Icing Sugar under high speed till creamy white and sugar is dissolved. 3) Lower speed, add in (3) coconut sugar solution and whisk till well mixed. 4) With a wooden spatula, add in 560gm Fried Sago Flour, still till well mixed. *See Photo 5) Cover the dough with a piece of wet cloth to prevent pastry from drying out, let the dough rest awhile. You only need to mix 560gm Fried Sago Flour into the wet mixture. The rest of the fried sago flour is for you to dust the working top, adding more flour to the sticky dough, dust the rolling pin, and everything else. The pastry is VERY STICKY. In my first attempt, I thought somewhere went wrong, I was worried through the entire experiment as it's not easy to handle. Rolling and Cutting the Pastry 1) Line pastry board with a piece of clingwrap to prevent it from sticking. 2) Working with a cake scrapper, cut out 1/3 portion of the sticky pastry, sprinkle some fried sago flour over, knead in. You need to add in flour bit by bit till pastry is smooth, soft and pliable. 3) Flour worktop, place pastry on it, roll dough out to to your desired thickness. For all my 3 attempts, I conclude that 6mm thickness is ideal for my personal preference. 4) With cookie cutter, cut out the bangkit, place it on a lined baking tray. 5) Using a skewer or a toothpick, put a tiny dot of red color on the bangkit to give this cookies an overall festive feel. Baking Bake in pre-heated oven at 160 degree for 10mins. This initial 10mins is to allow the bangkit to set the design. Then, reduce the temperature to 130 degree, and continue to bake for a further 10 to 15 mins or till Bangkit is very light beige in color. Keep an eye on it. Gauge it yourself. Your oven and my oven temperament might not be the same. In the original recipe, it mentioned 160 degree for 10mins and 130 degree for 20mins. I tried, but I think 10mins + 10mins is sufficient. So, always feel it yourself. Because your bangkit thickness might be different from mine. And this is how it looked when it is out of the oven, The hairline cracks on top of the cookies looked quite nice tho. And the little red dot makes the whole bangkit looked nice. I like! It takes me 3 attempts to understand certain tricks. I learn new things in every baking experiment. For this bangkit, here's my sharing ... My 1st attempt : Followed the original recipe obediently. Taste and smells good, but not sweet enough to my liking. Fragile cookies, definitely need alot of tender-loving-care. And it does melt-in-the-mouth very quickly as promised. I'm satisfied, and I consider this a success. Max says this gives him childhood feel. I don't know how true. My 2nd attempt : I tried tweaking the recipe by using 80% sago flour and 20% tapioca flour, and increased sugar from 200g to 300g. The result, taste and smells better with the enhancement in sweetness. But cookies texture is not what I expected. The cookies is 'crunchy'! And yes, it does melt-in-the-mouth, but it melts VERY slowly... Duh! I don't know why, but I consider this is a failure because the cookies texture is not what I wanted. My MIL literally 'promote' it to her friends who came to our house. And I also don't know why this failed bangkit is a crowd pleaser. *face-palm* My 3rd attempt : This is the recipe written as above. 100% sago flour, 300g sugar. Result was satisfactory. Cukup lemak, cukup wangi, cukup manis (literally means enough of coconuty, enough of sweetness, and nice fragrance in Malay). Although the cookies is still on the fragile side, they are better than the 1st attempt. But to be honest, you can't expect tough cookies to give you melt-in-the-mouth feel. Usually fragile cookies does. That's the logic I guess. I found the 'feel' on my 3rd attempt. And also, I'd say this is a success! Kudos to this recipe. These cookies are good and well received. Definitely better than store-bought. I guarantee you this for sure. And yes, I repeat myself again, it does melt-in-the-mouth quicky! I have to say, I love this recipe, I really do. But is this the perfect recipe? Maybe yes to me, but maybe no to others. I will continue to search for a perfect ones. If you do have one, please do share with me. Ok? And a quick tips for you. When you arrange the cookies into the container, use chopsticks to do the work, With my clumsy fingers, I just couldn't control it well, I damaged a few cookies during the process. And I quickly use chopsticks to do the rest of the cookies arrangements. I hope you like this recipe. And if you do, please go ahead and share this recipe with your friends and relatives. In this New Year, may good luck and prosperity follow everyone of you. Happy New Year everyone!!!

One of the classic snacks in Malaysia. There are many flavors but prawn is the most favorite of all. My mother-in-law made the best Fish ...

INTRODUCTION This is the third attempt of preparing this cookie since I started blogging last year. I am still reluctant to issue the post because it looked rather unsightly. I told myself, if I issued this post, it will be one of my ugliest cookies that I have ever prepared. However, I have finally decided […]

This Australian summer heat has got us dreaming of cooler months. Every other day, the news tells us of raging bush fires and soaring 40°C+ temperatures around the country. Very depressing indeed. …

INTRODUCTION This is an auspicious Chinese New Year snack that is common among the Cantonese and parts of China like Beijing. It can be literally translated as “laughing date” or “笑口枣“ 。 It is called laughing because the pastry will break into a pattern resembling a smiling mouth and date was used because it is […]

we love pineapple tarts/shortbread… however you call them ~ and i’m constantly trying different recipes for these little snacks… i have to conclude (personal opinion ah… (⊃‿⊂)) that i (including those...

大马回来后，我和医院的合约就正式开始。没了可以挑日子去工作，没了想走就走的自由，心里有一点苦恼。那份合约想了很久，签还是不签，终究还是把名字给押了上去了。。就看着办吧。。 我的印籍同事说想念炒菜头糕了，我说这个月不能做菜头糕，只可以做金瓜糕顶替因为这个月是好朋友金瓜月，嘻嘻。。于是成就了今天这个金瓜糕。翻做之前上过的食谱。 材料： 500g金瓜(刨丝) 40g虾米干 2条腊肠（剁粹） 4朵冬菇（剁粹） 蒜米，小洋葱适量 600ml水 米浆糊： 350g粘米粉 50g薯粉 1汤匙澄面粉 600ml 水 调味料： 胡椒粉1茶匙, 盐2茶匙, 酱油2大匙, 糖1茶匙,鸡精粉1茶匙, 麻油1茶匙,耗油1大匙 （或依自己口味调味） 装饰： 炸小葱头，青葱，辣椒，炒香芝麻 做法： 1. 米浆混合备用 2. 爆香小葱头，虾米，金瓜丝，香菇，加入调味料。 3. 加入600ml水炒至金瓜稍软。 3. 搅拌米浆,倒入用小火不停搅煮至浓稠，盛起倒入一个7寸正方型蒸盘，大火蒸45分钟即可。 4. 完全冷却后，洒上装饰，切块食用. This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

虽然平时都能吃到的鸡蛋糕（kuih bahulu）， 但在每逢的春节里最让娘子怀念的传统糕点就是它了。 记得小时候的新年，外头的咖啡店都休息，没小贩做生意。 所以大年初一在家里吃的早餐，就是鸡蛋糕点Milo。 传统鸡蛋糕 （Kuih Bahulu） 材料： Kampung鸡蛋 7个（300克） 面粉 150克 发粉 1茶匙 细砂糖 150克 【做法】 1）鸡蛋+糖打至松发。勾起时能出现纹路。 2）慢慢加入粉类搅拌均匀即可。 3）预热kuih bahulu模型，涂上少许的油，将面糊放入挤花袋， 把面糊按入模子里8分满。 4）以200度烘烤10分钟至金黄色，即可取出。 5）用牙签挑出烤好的鸡蛋糕即可。 This post is link at Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids plus Cook and Celebrate: CNY at here.

Salam Ramadan Before making/baking those tarts....need to make the jam! Pineapple jam balls! 12 honey pineapples Cut/cho...

Braised mushrooms is a favourite at my house. But my mom does it with leeks, fried chicken feet and roasted pork, a version I doubt Mike’s family will like. Since getting married, I never went home for new year eve’s Reunion Dinner. Well, we’re not supposed to, cos once married you have to eat at your husband’s as you now belong to that family. I do know that many practise alternating or eat at both sides nowadays, but that is unless you stay a sea away (for alternate years) or stay within 30 mins drive to eat at both sides, and also provided it’s eating out where no work at home is done. But traditionally, it’s always at the husband’s side. I’ve never seen my mom going home for dinner. Neither do my sister in laws who stay walking distances away. They stay throughout the dinner and may drop by their parent’s house after that for a chat with their siblings, but never for reunion dinner. It’s an understood custom. My mom calls it a "LAW". So, for 5 years, I’ve never had reunion dinner at home. At Mike’s place, we share the cooking work. His aunts will do some dishes and I’ll do some. And every year I wonder why is there no mushroom dishes. Is it that they do not know how to do it because since Mike’s grandma passed away, a lot of recipes followed in her footsteps too. So, I made this but not the version I had at home, as they don’t consume chicken feet. I made up the recipe based on 2 persons. My 3rd uncle will always braise his mushrooms in garlic oil broth before he adds in other flavours and meat. My mom told me, dried oysters taste a lot better than oyster sauce and a few pieces in braises totally perks things up. And it so happened that I have some dried oysters and some scallops that has been sitting chilled in my fridge for almost 3 years. Here, I present to you my maiden attempt in braising mushrooms and I’m very happy with the result. Flavourful and fragrant. I didn’t need to add any sugar as the scallop was sweet enough and I didn’t need any other sauces(besides the basic soy sauce) to season the dish as the oyster gave out so much flavour to the dish. I didn’t even use salt. But, it was labled as “old people’s dish” when it arrived at the dinner location. The younger generation didn’t appreciate the dish but the older folks loved it. I was told that only Mike’s grandma will cook this, and since young my hubby will call it “old folk’s dish” and he said now he’s getting older already, he loved it. What a nice explanation. Huh! A far cry from my family where braised mushrooms are loved by the young and old. I don’t think I’ll be cooking this for next year’s reunion dinner. If ever they ask for this dish again, I’ll do a much smaller portion. I think I’ll just fry chicken to feed those kids in their late 20’s next year. Braised Mushrooms with Dried Scallop and Oysters Recipe Source: Wendyywy Serves 12-20 (depends on how much they eat) 200gm dried shitake/Chinese mushrooms, soaked for 1 hour or overnight 50gm dried oysters (10 pcs) 50gm dried scallops/conpoy (5 large pieces about 2cm diameter) 2 tbsp light soy sauce (30ml) 1 Tbsp dark soy sauce (15ml) 1 Tbsp Shao Xing wine (15ml) 1 bulb of garlic, peeled and finely chopped 4 Tbsp cooking oil (you do need this amount of oil to make the mushrooms look shiny and taste smooth) 1 tsp cornstarch +3 tbsp water (may need more if not thick enough) 1. Clean mushrooms and snip smaller if they are too big. Squeeze mushrooms to remove excess water. 2. Rinse oysters and scallops. 3. Heat a heavy based pot and put in oil. 4. Put in chopped garlic and sauté until it smells fragrant, no need to be golden. 5. Put in cleaned mushrooms and stir until coated with oil. 6. Put in rinsed oysters and scallops, Stir to mix around. 7. Put in water, enough to cover mushrooms. 8. Bring to a boil, cover with lid and turn heat to low. 9. Braise for 2 hours. Check pot once a while to make sure the liquid in pot doesn’t dry up. 10. After 2 hours, season with soy sauces and Shao Xing wine. 11. Continue to simmer for 5 minutes. 12. Prepare cornstarch mixture and thicken gravy according to preference. 13. Dish up and garnish with blanched veggies.

Happy Chinese New Year (or Lunar New Year) everyone! I hope everyone who was celebrating with a big dinner last night had a great time an...

INTRODUCTION It is already the 5th day of Chinese New Year and I still have a lot of Chinese New Year recipe related recipes waiting to be issued in my recipe bank. As Saturday has one of the lowest readership possibly due to most readers have no time to read blogs, I will also share […]

第二样的年饼又来咯，这是和 《糖心酥》 一起排队炸的。所以我快手快脚，先把这慈菇削好皮，再刨成片那就容易的多了。 慈菇我是第一买，从来没炸过慈菇的我，为了那把刨刀，四处寻找它的踪影，结果还是没找到 （最后我在我妈家找到，就跟她借了） 。不知是不是被全被人买光了，大家都要...

This is another biscuit which I normally make for Chinese New Year, Hup Toh Sow,..... 'hup toh' is Cantonese for walnuts. Traditionally, th…

This quick and easy recipe will take your classic Nian Gao (Chinese New Year rice cake) to another level by adding additional ingredients for extra flavour.

Max asked for Kueh Bangkit this year. When I asked him to describe what kind of specific bangkit he wants, he says "You know? That sweet-powdery softness and warms your mouth with the fragrance of pandan and packed with coconut flavor?" Ohh,,, he has a specific request! Ever since I started learning baking, Kueh Bangkit was never on my to-bake list. Not until Max asked me to do so. Kueh Bangkit is one of his favorite Chinese New Year cookies. Obviously (refer to above on how he describe that) In my childhood memory, my faint recall was that Kueh Bangkit is sweet, chalky, packed with coconut flavor, and melt-in-mouth. When I said melt, it really melts IMMEDIATELY in the mouth. The moment the cookies touches the tongue, it melts. Yes. That's the one! When I grew up, moved to Singapore for work, everything has turned commercialized. Unlike my home-town Kampar that sells home-made cookies during my childhood times. They do, still have some in Singapore, but really good ones? You've got to be lucky to find one. I started to dislike Kueh Bangkit ever since store-bought bangkits invaded the market. Bangkits displayed on the supermarket or neighbourhood bakeries didn't attract me at all. This is where I stopped having interest on Bangkit. I tell myself, if I want to make, I will make the one that makes me find back at least 70% of my faint childhood feel (probably). If not, I won't consider my bangkit a success. So, this post is to share with you my experience on my attempts on Kueh Bangkit. As usual, before I start experimenting something, I will make sure I do some reading. I flipped through some cookbooks, check out the online recipes. Comparing the liquid and dry ingredients ratio, I finally settled with fatboo's recipe that sounds really convincing. Some people tells me that Kueh Bangkit is easy to make. But mind you, they are easy to fail too. So, becareful on that. To ensure my first attempt a success, I followed the recipe obediently without tweaking it. This also means, I followed the particular ingredients (and the brand) mentioned on the recipe. Only on the 2nd and 3rd attempt, I then tweaked the recipe abit. So, please... be good. For best chances of success, just follow as I said. This recipe ask for Ayam Brand Premium Coconut Cream and Sago Flour. Max hunt these two ingredients up and down for me and it is not avail. We managed to found Sago Flour at Sheng Siong Clementi. For the coconut cream, he is so smart enough to call Ayam Brand Singapore to ask for it. Later, we learnt that Ayam Brand Premium Coconut Cream is named as Pure Coconut Cream in Singapore. So, same content, different name I guess. According to Ayam Brand staff, this particular Coconut Cream gives the most similar quality as the freshly squeezed coconut milk in the market. It contains nothing else except coconut cream (no stabilizer). DISCLAIMER : This is NOT a sponsored post. Because this Coconut Cream really brings out its good flavor. I feel that I should credit and recommend this coconut cream to you guys to ensure higher chances of success in attempt. And please remember, this recipe ask for coconut CREAM, not coconut milk. Becareful. Ingredients (Source : Fatboo, with modification after my 3rd attempt) 800g Sago Flour (2 packs of 400gm) 10 to 12 Pandan Leaves (Screwpine Leaves) 240gm Ayam Brand Pure Coconut Cream 300gm Icing Sugar (Originally ask for 200gm) *See Note 3 Egg yolks (medium sized eggs 50 - 55g) Drops of Red coloring (optional) Note : I increased Icing sugar from 200g to 300g Icing Sugar on my 2nd and 3rd attempt, and I swear that it does taste better! The existence of Sugar enhances the coconut flavor. This recipe makes approx. 330 Bangkits, depends on the cookies thickness. I've got 220 out of this recipe. So, I assume that my cookies is thicker than Fatboo's one. The existence of red coloring is to add some festive feel to the overall look of the bangkit. It's absolutely optional. Flour Preparation 10 - 12 Pandan Leaves : Wash and wipe with paper towels till dry. Cut into desired lengths. 800g Sago Flour : In a big wok, fry sago flour over low heat for 10 mins. Stirring all the time to ensure the flour is not burnt. The initial frying stage would be lumpy and hard to stir. Cut Pandan Leaves : Add it into the flour and continue to fry another 10mins till flour is light and the pandan leaves are dried and crinkled. The flour will become dry and flies up when stirred. This indicates that the flour is ready. Note : You may not be able to finish the Sago Flour at the end of the baking process. But it's better to prepare more as some will be used for managing the dough, flouring the pastry board and so on. Read on, experience it, and you will know. You can prepare the flour one day in advance (or upto 5 days in advance), as the flour needs to cool down completely before you can use them. It is highly advisable to leave the fried sago flour overnight to ensure that it is completely cooled. Once it is cooled, sift and store the prepared flour in air-tight container. Pastry Preparation 1) In one bowl, stir 240gm Coconut Cream and 200gm Icing Sugar with hand whisk till sugar dissolved and mixture turned semi-greyish thick sugary solution. 2) In another bowl, whisk 3 Egg Yolks and the remaining 100gm Icing Sugar under high speed till creamy white and sugar is dissolved. 3) Lower speed, add in (3) coconut sugar solution and whisk till well mixed. 4) With a wooden spatula, add in 560gm Fried Sago Flour, still till well mixed. *See Photo 5) Cover the dough with a piece of wet cloth to prevent pastry from drying out, let the dough rest awhile. You only need to mix 560gm Fried Sago Flour into the wet mixture. The rest of the fried sago flour is for you to dust the working top, adding more flour to the sticky dough, dust the rolling pin, and everything else. The pastry is VERY STICKY. In my first attempt, I thought somewhere went wrong, I was worried through the entire experiment as it's not easy to handle. Rolling and Cutting the Pastry 1) Line pastry board with a piece of clingwrap to prevent it from sticking. 2) Working with a cake scrapper, cut out 1/3 portion of the sticky pastry, sprinkle some fried sago flour over, knead in. You need to add in flour bit by bit till pastry is smooth, soft and pliable. 3) Flour worktop, place pastry on it, roll dough out to to your desired thickness. For all my 3 attempts, I conclude that 6mm thickness is ideal for my personal preference. 4) With cookie cutter, cut out the bangkit, place it on a lined baking tray. 5) Using a skewer or a toothpick, put a tiny dot of red color on the bangkit to give this cookies an overall festive feel. Baking Bake in pre-heated oven at 160 degree for 10mins. This initial 10mins is to allow the bangkit to set the design. Then, reduce the temperature to 130 degree, and continue to bake for a further 10 to 15 mins or till Bangkit is very light beige in color. Keep an eye on it. Gauge it yourself. Your oven and my oven temperament might not be the same. In the original recipe, it mentioned 160 degree for 10mins and 130 degree for 20mins. I tried, but I think 10mins + 10mins is sufficient. So, always feel it yourself. Because your bangkit thickness might be different from mine. And this is how it looked when it is out of the oven, The hairline cracks on top of the cookies looked quite nice tho. And the little red dot makes the whole bangkit looked nice. I like! It takes me 3 attempts to understand certain tricks. I learn new things in every baking experiment. For this bangkit, here's my sharing ... My 1st attempt : Followed the original recipe obediently. Taste and smells good, but not sweet enough to my liking. Fragile cookies, definitely need alot of tender-loving-care. And it does melt-in-the-mouth very quickly as promised. I'm satisfied, and I consider this a success. Max says this gives him childhood feel. I don't know how true. My 2nd attempt : I tried tweaking the recipe by using 80% sago flour and 20% tapioca flour, and increased sugar from 200g to 300g. The result, taste and smells better with the enhancement in sweetness. But cookies texture is not what I expected. The cookies is 'crunchy'! And yes, it does melt-in-the-mouth, but it melts VERY slowly... Duh! I don't know why, but I consider this is a failure because the cookies texture is not what I wanted. My MIL literally 'promote' it to her friends who came to our house. And I also don't know why this failed bangkit is a crowd pleaser. *face-palm* My 3rd attempt : This is the recipe written as above. 100% sago flour, 300g sugar. Result was satisfactory. Cukup lemak, cukup wangi, cukup manis (literally means enough of coconuty, enough of sweetness, and nice fragrance in Malay). Although the cookies is still on the fragile side, they are better than the 1st attempt. But to be honest, you can't expect tough cookies to give you melt-in-the-mouth feel. Usually fragile cookies does. That's the logic I guess. I found the 'feel' on my 3rd attempt. And also, I'd say this is a success! Kudos to this recipe. These cookies are good and well received. Definitely better than store-bought. I guarantee you this for sure. And yes, I repeat myself again, it does melt-in-the-mouth quicky! I have to say, I love this recipe, I really do. But is this the perfect recipe? Maybe yes to me, but maybe no to others. I will continue to search for a perfect ones. If you do have one, please do share with me. Ok? And a quick tips for you. When you arrange the cookies into the container, use chopsticks to do the work, With my clumsy fingers, I just couldn't control it well, I damaged a few cookies during the process. And I quickly use chopsticks to do the rest of the cookies arrangements. I hope you like this recipe. And if you do, please go ahead and share this recipe with your friends and relatives. In this New Year, may good luck and prosperity follow everyone of you. Happy New Year everyone!!!

I believe no one can resist chocolate chips cookies!? Some like it soft and chewy whereas some love it with more crunch. I must say this is one of the best and crunchiest chocolate chips cookies I've baked! The 'secret' ingredient i.e..coffee emulco really makes a great difference in flavours with this otherwise simple looking chocolate chip cookies. Hahahah I've never buy any cookies from the Famous Amos shop so I'm not able to compare how close is the taste between them. Just remember to use a good quality butter, vanilla extract and the coffee emulco, I assure that you will be able to churn out a batch of irresistible crunchy and flavourful cookies. In future I will make use of this recipe as the basis to create different varieties by adding nuts, dried fruits, cocoa powder etc.... Victoria Bakes uses only light brown sugar whereas Bear Naked Food uses a combination of dark brown sugar & castor sugar. I've mostly adapted the recipe from Bear Naked Food by reducing the fine sugar slightly and up the chocolate chips. All ready for Teachers' Day gifting! The cookies are packed together with my DIY stationery holders and simple gift pack for my kids' teachers ^0^ Ingredient (approx 100-120 small cookies) 300gm self-raising flour 250gm unsalted butter, softened 150gm dark brown sugar 100gm fine sugar 1/2 tsp salt 1/2 tsp coffee emulco 1 large egg 1 tsp vanilla paste 25gm instant oats, grind into powder 25gm ground almond 230gm hershey mini chocolate chips Method Whisk egg with coffee emulco and vanilla in a small bowl, cover and let it infuse for at least 2 hours or overnight in fridge. Using a electric whisk, cream butter, sugar and salt in a large mixing bowl until light and fluffy. Add in egg mixture and beat in well. Beat in ground oats and almonds. Stir in chocolate chips. Lastly, sift the flour over the mixture and fold in till well incorporated. *I prefer to chill the dough before use to firm it up slightly, this will reduce the cookie batter from spreading out too much. Transfer the dough into an air-tight container and chill for 30mins. To bake : scoop 1 tsp of dough and roll into small ball. Place it onto a line baking sheet. Bake in preheated oven at 160 deg cel for 20 mins until crisp and golden brown. Cool the cookies on wire rack before storing in an air-tight container. Recipe ref : bearnakedfood.com

材料:1.小黃瓜3條2.珊瑚草適量(沒有可省略)3.蒜頭3顆切丁4.醬油5.鹽巴 1茶匙步驟:1.小黃瓜切片2.扮上鹽巴醃一會(十分鐘)擠去水分.3.加入醬油,蒜頭與珊瑚草拌勻即可木不子分享小訣竅

Every Chinese New Year, I will bake this Almond Cookies without failed as this is my favourite. I have posted this recipe last year but ...

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