Egg White Steamed Rainbow Cake

Ingredients:
500g egg white
325g castor sugar
1 tbsp cake emulsifier (ovalette)
1/2 tsp salt
100ml evaporated milk
50g melted butter or oil
1 tsp vanilla
1 tsp baking powder
200g AP flour
50g cornflour
25 milk powder

Rainbow Paste
1 tsp pandan
1 tsp mocca
1 tsp lemon
1 tsp strawberry

Direction

1. Whisk egg white, sugar, salt & cake emulsifier/ovalette till light & fluffy (about 10 mins on medium high speed)
2. Sift dry ingredients & set aside.  Mix melted butter/oil & evaporated milk & set aside
3. Add melted butter mixture into egg white mixture & mix till well combined.
4. Then add in dry ingredients a little at a time.
5. Divide the batter into 4 portions (weight 320g each) & add each portion with the paste
6. Prepare steamer, greased 20x20 square pan (8"x8") 
7. Steam 7 mins for each layer on medium high heat.  Start with 1st layer pandan, 2nd layer mocca, 3rd layer lemon & last layer strawberry.
8. Steam further 15 mins.  Remove pan from steamer & let it cool completely.  Unmould, slice & serve.

Magic Concoction - Garlic/Ginger/Lemon/Apple Cider & Honey

Ingredients:
1 cup garlic juice (China old - 500g)
1 cup ginger juice (Boon Tong - 600g)
1 cup lemon juice
1 cup Apple Cider (Heinz/Bragg brand)
1-2 cup honey (your preference taste)

Directions:

1. Use Melanie/porcelain pot to boil the juices & apple cider till left 3 cups for an hour or more.
2. Once cool, add honey depends on individual taste.
3. Take 1 tbsp daily on an empty stomach.

Note:
Body less pain.  Feel not so tired especially after a long day standing & walking around.
Being ANTI-INFLAMMATORY, it has been found helpful in dealing with the following health & well-being issues:

• High cholesterol levels
• High blood pressure levels
• Stroke recovery
• Artery blockage & cleansing
• Other heart issues
• Breathlessness
• Bodyweight issues
• Thyroid
• Tonsillitis
• Lethargy
• Bodily numbness
• Renal or kidney issues
• Flu & fever
• Phlegm, running nose & sore throat
• Belching & bloating (Gassy stomach)
• Prickly pains on the heels & other areas

Contains:

Honey

- Potential of lowering cholesterol

- Slows oxidation of cholesterol

- Natural Anti-oxidant

Apple Cider

- Effective cholesterol controller

- Increase HDL cholesterol (good cholesterol)

- Keeps blood pressure in control

- Increase stamina

Lemon Juice

- Reduce cholesterol formation

- Stops oxidation of cholesterol

Garlic

- Prevents blood vessels from blockage

- Slows hardening of arteries

- Rich in Anti-oxidation

Ginger

- Burns cholesterol in the body

- Improves blood circulation

- Thins blood

Snow Globe Cupcakes with Gelatin Bubbles

Ingredients:
12 sheets gelatin / 230g ~ bloom
Ice water
8 water balloons
Wooden skewers
Tape
Styrofoam
Nonstick cooking spray

Directions:

1. Fill a bowl with ice water.  Add the gelatin sheets one at a time & submerge them in the cold water.  Let it sit & soften for 10 mins.
2. Remove the sheets from the water & gently squeeze out all the excess water.  Place the wrung-out gelatin sheets + 3 tbsp of ice water into a small saucepan.
3. Heat the gelatin over low heat, swirling the pan occasionally until the gelatin is melted.
4. Blow up water balloons to the desired size, and tie & secure tape along with wooden skewers.  Spray nonstick cooking spray on hands & rub together until most of the oil is absorbed.  Gently rub on the hand and transfer a little on the balloon.  (Note: They should not be shiny/greasy at all.  Or the gelatin won't stick)
5. Transfer the melted gelatin to a small cup or bowl, narrow enough to be fairly deep when dipping the balloons.  Dip the balloon entirely into the gelatin until it is nearly covered.  Let the excess gelatin drip back into the bowl & once it has stopped dripping, stick the skewer in the Styrofoam board.  Repeat the process until all the balloons have an initial gelatin layer.
6. Let the balloons set for about 10 mins, and re-dip the balloons a second time.  Let the gelatin balloons sit at room temperature for about 24 hours.
7. When tapping with a fingernail, the balloons are done when they feel hard, like plastic or eggshells.  To release, cut a hole in the balloon near the stem; it will shrivel up & release quickly, pulling itself away from the sides of the gelatin.  Naturally, shrink on its own & gradually pull away from the sides.
8. Gelatin balloons can be stored indefinitely in an airtight container at room temp.

Notes:

Gelatin powder: 1 part unflavored powdered + 2 parts cold water (1/4 cup gelatin + 1/2 cup water = 8 balloons)

Whisk gelatin & water together, let it set & soften the gelatin.  Once the water is absorbed, gently heat it in the microwave quickly.  Swirl the gelatin rather than stirring it.  Once fully melted, let it cool to barely warm before dipping the balloons as described above.  Reheat the gelatin as necessary to get a dippable consistency.

Ingredients:

6 tbsp unflavoured gelatin

12 tbsp water

Gel food color (Optional)

3 tbsp shortening

Directions/Instructions:

1. In a medium bowl, add water and gelatin.  Gently swirl to fully incorporate the gelatin in the water.  Let the mixture sit until it blooms.
2. Once the mixture firms pop the bowl into the microwave for about 20 seconds (the time varies depending on your microwave). The gelatin should be warm and very fluid but not too hot.
3. Gently stir in a few drops of gel food coloring or luster dust; being sure the gelatin is fully dissolved.
4. Partially inflate water balloons, tying a knot high up at the neck to make them spherical.
5. Cover each balloon with a thin coat of shortening.  This will make it so much easier to remove the balloon later in the process.
6. Dip the balloon in the gelatin entirely until it is nearly covered. Let the excess gelatin drip back into the bowl, and once it stops dripping, stick the skewer in the Styrofoam board. Repeat the process until all the balloons have an initial gelatin layer.
7. Let the balloons set for about 10 mins, and re-dip the balloons a second time.  Let the gelatin balloons sit at room temperature for about 24 hours.
8. When tapping with a fingernail, the balloons are done when they feel hard, like plastic or eggshells.  To release, cut a hole in the balloon near the stem; it will shrivel up & release quickly, pulling itself away from the sides of the gelatin.  Naturally, shrink on its own & gradually pull away from the sides.
9. Gelatin balloons can be stored indefinitely in an airtight container at room temp.

Oreo Cupcake

Ingredients:
250g salted butter
1 cup sugar
2 cup self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
1/2 cup milk
10 pcs oreo cookies ~ grind coarsely

Directions:

1. In a bowl, sift flour & baking powder
2. Cream butter & sugar in an electric mixer on medium speed until mixture is light & fluffy
3. Reduce the speed to low & add eggs one at a time; mixing well
4. Add flour alternately with milk
5. Then add grind oreos, mixing until batter is smooth
6. Fill cupcakes liners 2/3 full & bake for 20-25 mins or until cupcakes are springy to the touch or toothpick comes out clean.
7. Remove from oven & cool on wire rack for 10 mins.

Salmon Skewers

Ingredients:
Skinless salmon fillet ~ cut 1" pce
2 tbsp olive oil
2 tbsp honey
2 tbsp unsalted butter

Directions:

1. Cover the baking rack with aluminum foil.  Thread 4 pieces of salmon on skewers & place on the rack
2. Mix oil, salt & pepper in a small bowl; brush it over the salmon.  Turning the skewers so all sides are coated.  Pour melted butter on the coated salmons & wrap the foil around them.
3. Grill for 15 mins at 200-250 deg C (Grill mode).  Open the foil & flip the skewers; wrap again & grill for another 5 mins.
4. Remove from oven & drizzle with honey.

Steamed Chocolate Pearl Lapis

6" square pan, greased & lined

Ingredients:
(A) 280g butter
     100g sugar

(B) 5 yolks (86g)
      7 eggs (334g)

(C) 1 tbsp chocolate emulco
      126g kaya

(D) 105g cake flour
      21g dark cocoa powder
      70g Horlicks
      1/2 tsp baking powder

1 packet finger biscuits

Directions:

1. Cream (A) together till light & fluffy
2. Add (B) into (A) in few addition, mix well before pouring in the next addition.
3. Stir in (C) & mix well
4. Then add in (D), 3 parts & mix well to combine
5. Bring water in steamer to boil, then place baking pan (6" greased & lined) into the steamer to heat for 2 mins.
6. Remove pan, pour 100g of batter & line finger biscuits.  Leave a 1cm gap in between each biscuit.
7. Turn heat to medium, place in pan & steam each layer for 8 mins or till surface no longer stick to finger.  Repeat the above process till all batter is used.
8. Once cooked invert on a cooling rack & remove pan immediately.  Allow cooling completely before slicing. 

Neapolitan Cake

Ingredients:
90g AP flour
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g canola oil
50g milk
50g coconut milk

6 egg whites
1/4 tsp cream of tartar
100g castor sugar

A drops pink food+1 tsp strawberry paste
2 tbsp Nutella or 1/2 tbsp cocoa powder ~ sifted

Whipped Cream
2 cup heavy whipped cream
1 cup powder sugar
1/4 tsp vanilla extract

Directions:

1. Sieve all the dry ingredients & set aside.   Preheat the oven at 150 deg C with steam bake method.
2. Mix egg yolk together with vanilla extract, oil & milks until well blended.  Sift in flour mixture & well combined.
3. Beat egg whites until frosty, add cream of tartar & beat until soft peak form.  Gradually add in sugar & beat to firm peaks.
4. Lighten the batter with 1/3 portion of meringue using hand whisk.  Then add another 1/3 portion & gently fold.  Repeat the other 1/3 until fully incorporated.
5. Divide batter into 3 parts (225g ea).  Add in pink+strawberry paste in one portion.  Add Nutella into 2nd portion, fold gently to combine.  Leave 3rd portion plain.
6. Pour each batter into the cake pan (see picture).  Bang the pan on the surface counter couple times till bubble release.
7. Bake for 70-80 mins (steam bake method) or until cake is done.  After removing from the oven, wait for cake to pull away from the side before unmould.  Let it cool completely.
8. Whipped cream: Put mixing bowl & whisk attachment in freezer for abt 10 mins.  Remove bowl & whisk from freezer & whip cream on high until it begins to thicken.  Add vanilla extract & powdered sugar & whip on high until thick & creamy.
9. To assemble the cake, ice the cake with the whipped icing.  Separate remaining icing into three bowls & color (1st - brown 2nd - pink & 3rd - plain/pale yellow.  Pipe the three different colors onto the side of the cake (see picture) in a pattern.  Refrigerate until ready to serve.

McDonald's Rainbow Sponge Cake

Ingredients:
6 large eggs ~ separated
100g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
200g granulated sugar ~ divided (135g/65g)
1 tsp vanilla extract
2 tbsp water
Zest of Lemon
3/4 tsp cream of tartar

3 cups Heavy whipping cream
1 tbsp sugar

Food color ~ Pink/Orange/Yellow/Green/Blue/Indigo/Purple

Directions:

1. Preheat oven 180 deg C.  Prepare lined parchment paper for 10" & 8" round pan.
2. Place the egg yolks & 135g of sugar in the bowl of an electric mixer, fitted with the paddle attachment.  Beat on high speed until it turns thick, fluffy & light-colored.  Then beat in the vanilla extract, water & lemon zest.  Set aside.
3. In a clean bowl, with the whisk attachment, whip the egg whites until foamy, add the cream of tartar & continue beating until soft peaks form
4. Gradually add 65g sugar & continue beating until the egg whites are shiny & just form stiff peaks.
5. Sift the flour mixture over the beaten egg yolks & gently but quickly fold into the egg yolk batter.  Then fold 1/3 of egg whites into the batter until incorporated.
6. Scoop a couple of spoon for the base of 2 10" round pan.  Add pink color & mix well.  Then pour into 2 10" round pan & bake for 15 mins.  Remove & immediately invert the pan.  allow the cake to cool completely & set aside.
7. Divide the balance batter (see below picture) & bake for 25-28 mins or until a toothpick inserted comes out clean.  Remove from oven & immediately invert the pan.
8. Whip heavy cream & iced the cake (see below picture).

1st outer layer: Bottom (yellow) Top (orange)
2nd inner layer: Bottom (green) Top (blue)
3rd middle layer: Bottom (indigo) Top (violet)

 

Fluffy Chocolate Sponge Cake

Ingredients:
10g cocoa powder
25g corn oil ~ hot
10g fresh milk ~ cold
1/8 tsp salt
1/2 tsp vanilla extract
10g glucose
2 whole eggs + 1 egg yolk
80g caster sugar
50g cake flour
1/8 tsp baking soda

Directions:

1. Preheat oven to 170 deg C.  Grease cake pan with butter & line pan with parchment paper.
2. Heat oil till very hot (almost smoking).  Add into cocoa powder & mix thoroughly.  Let mixture cool down slightly (bowl doesn't feel hot but quite warm), then add milk & stir thoroughly.  Add vanilla & salt, stir well & set aside to cool down completely.
3. Whisk glucose, eggs & yolk till starting to thicken.  Gradually add castor sugar whilst still whisking.  Continue whisk till mixture is thick & pals, reducing speed towards the end to remove big air bubbles.
4. Add cocoa paste in 2 batches.  Whisk till you don't see any streaks of cocoa after each addition.  Scrape bottom of bowl with spatula & fold till evenly mixed.
5. Sift cake flour & baking soda into bowl in 2 batches.  Mix with whisk after each addition, stirring just top part of egg mixture.  Scrape down & fold with spatula till just mixed.  Banging mixing bowl against worktop 2-3 times.
6. Pour batter into cake pan.  Tap pan against worktop 2-3 times.
7. Bake on bottom rack of the oven till batter doesn't move when gently jiggled for about 20 mins.  Rotating pan as necessary so that cake rises evenly.  Transfer to middle of oven & continue baking till skewer inserted into center of cake comes out clean, another 5 mins.
8. Remove cake to wire rack.  Wait a few moments when top of cake starts to wrinkle, then unmould.  Peel paper from sides of cake.   Leave cake on wire rack to cool down.

Pablo Gooey Cheese Tart/Pie

Crust:
200g AP flour
25g cake flour
125g butter
55g icing sugar
1 egg ~ whisked
1 tsp vanilla extract/essence

(A) 200g Mascarpone Cheese/Cream Cheese (I use Tatura brand @ Phoon Huat)
     100g fresh milk
     150g heavy whipping cream (I use Millac Dairy - Blue pk)
     1/8 tsp salt
     100g sugar

(B) 250g Philadephia cheese
     2 egg yolks
     1 tbsp sugar
     1 tsp lemon juice
     1 tbsp cornstarch

Egg wash
1 egg yolk
1 tbsp milk

Glazed
1/4 cup apricot jam
1 tbsp water

Directions:

1. Crust: Cream butter & sugar with an electric mixer over medium speed until the mixture is smooth, fluffy & light in color.
2. Add in the whisked egg, half at a time beat over low speed.  Add vanilla extract & mix well.
3. Sift in flour, scraping down the sides of the bowl between additions with a spatula & make sure all ingredients combine well.  Knead into dough.
4. Divide the dough (100g ea) press the dough in the middle of the tart mold.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.  Then chill the tart dough for about 10 mins & bake for 10 mins in preheated 180 deg C.  Remove & let it cool completely.
5. Filling: Add all the ingredients (A) to a bowl & bring to boil using the double-boiled method, till the cream cheese melted into smooth.
6. In another bowl, cream Philadephia cheese, sugar, lemon juice & cornstarch with an electric mixer over medium speed until the mixture is smooth, fluffy.  Then add egg yolks one at a time to mix well.
7. Pour the mixture (B) into the mixture (A), stir to combine well.  Then bring to boil using a double-boiled method again.  Whisk the mixture until it turns thick & smooth cream cheese.  Remove from the heat & let it cool completely.
8. Scoop the filling cheese into the crust & smooth the top.  Set aside for about 5 mins; brush an egg wash evenly.
9. Preheat oven to 200 deg. C & bake for 15-20 mins with a tray of water to generate steam.  Remove from oven & let it cool completely.
10. While cheese tart cooling, heat 1/4 cup of apricot jam.  Sieve & brush on the cool tart.

Double Boiled

Lightly brush with egg wash

Mac & Cheese Muffins

Ingredients:
2 cups uncooked elbow macaroni
1 tbsp butter
1 egg ~ beaten
1 cup milk
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1 tsp salt

Directions:

1. Preheat the oven to 175 deg C.  Grease a muffin tin with non-stick cooking spray.  In a small bowl, stir together the bread crumbs, olive oil & salt.  Set aside.
2. Bring a large pot of lightly salted water to a boil.  Add the macaroni & cook for about 8 mins.  It should still be a little bit firm.  Remove from the heat, drain & return to the pan, stir in the butter & egg until pasta is evenly coated.
3. Reserve 1/2 cup of sharp Cheddar cheese & stir in the remaining cheddar cheese, milk & mozzarella cheese in the pasta.
4. Spoon into the prepared muffin tin.  sprinkle the reserved cheese & the bread crumb mixture over the tops.
5. Bake for 30 mins or until the topping is nicely browned.  Allow the muffins to cool for a few minute before removing from the pan.  This will allow the cheese to set & they will hold their muffin shape.

Orange Witches Brew Punch

Ingredients:
1 (14oz) can of sweetened condensed milk
1 (46oz) can pineapple juice ~ chilled
1 2-liter orange soda ~ chilled
Orange Sherbet/Vanilla Ice-cream

Directions:

1. In a large bowl, stir together the milk & pineapple juice.
2. Add the orange soda & top with sherbet/vanilla ice-cream.  Refrigerate leftovers.

Apple Butter Cupcake

Ingredients:
2-1/4 cup AP flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon powder
1/2 tsp ground nutmeg
1/4 tsp ground ginger
115g butter ~ room temp/softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract/essence
1 cup apple butter sauce
3/4 cup milk

Directions:

1. In a bowl, mix all the dry ingredients & set aside
2. In another bowl, beat butter & sugar together till light & fluffy.  Then add eggs & vanilla; combine together.  Add the apple butter sauce; whisk till combine together.
3. Add flour mixture & alternating with milk, begin & end with flour mixture.
4. Fill the cupcake liner (55g ea) & bake on preheated oven at 160 deg. C for about 25 mins.

Apple Buttercream Frosting

1 cup butter

5 cups powdered sugar

1 tbsp vanilla

1/2 cup apple butter

Directions:

1. In a bowl of an electric stand mixer, using the paddle attachment whip butter on medium-high speed until light & fluffy.  Frequently scrapping down the sides of the bowl.
2. Add in powdered sugar & vanilla extract.  Mix on low speed until blended then add the apple butter sauce ~ 1 tbsp at a time until the prefect consisting.
3. Spread over cooled cupcakes in a dome shape, then roll in green/red sugar sparkle.  Insert pretzel stick & cut out leaves-shape for a leave.

Chicken Rice Balls

Ingredients:
3 cups basmati rice ~ wash & soak for 20 mins
5 cloves garlic ~ minced
8 shallows ~ minced
2"-3" fresh ginger ~ finely minced
4 cups chicken broth
1 tsp seasoning

Chicken broth
2 chicken bones
6 cups water
Spring onions
2 carrots ~ cut abt 3"
1 yellow onions ~ quarter
Salt & pepper

Directions:

1. In a big pot, add all the chicken broth ingredients & let it boil on high heat.  Then reduce the heat to simmer & let it simmer for about 2 hours.
2. Heat 4 tbsp oil over medium heat; add minced garlic, shallots & ginger.  Saute till fragrant.  Then add the drained rice & stir-fry for about 2-3 mins.
3. Transfer to a rice cooker & add the chicken broth together with 1 tied screwpine leaves.
4. Once the rice is cooked, quick scoop the rice into the round mold; press tightly & release the mold.

Karipap Using Instant Roti Prata

Ingredients:
2 pcs instant roti prata ~ quarter

Filling
3 eggs
white pepper
Salt
1 red onion ~ sliced thinly
1 hotdog ~ chopped
Spring onion ~ chopped

Directions:

1. In a bowl, beat eggs together with salt & pepper.  Then add all the ingredients & mix well.
2. Heat oil in a pan on medium heat, pour the egg mixture.  Stir slowly till scramble.  Remove from heat & set aside.
3. Take 1 quarter prata dough, dust a little flour on the surface, roll & use the 3" round cutter & place it on karipap mold.
4. Fill the round dough with the filling & clamp together to shape as karipap.
5. Heat oil in the deep frying pan & fried the karipap till golden brown on each side.  Drain on paper towel & serve with some chili/tomato sauce.

Jam/Nutella Doughnut Muffins

Ingredients:
1/2 cup fresh milk
5 tbsp vegetable oil
1 large eggs
1/2 tsp vanilla extract
1-1/3 cup self-raising flour ~ sieve
1/3 cup sugar
1 tsp jam/nutella or your choice

Coating
1/2 cup melted butter
1/2 cup castor sugar

Directions:

1. Preheat oven to 190 deg C (375F).  Grease the mini/regular muffin pan with oil/butter & set aside.
2. In a bowl, beat together milk, oil, egg & vanilla with a hand whisk.  Add the sieved flour & sugar; mix to just combined.  (The lump don't matter as this will make the muffin soft)
3. Spoon the mixture into each pan to half full.  Then add a heapful teaspoon jam/nutella; top with more mixture so that the cases are just about full.
4. Put them in preheated oven & bake for 18-20 mins or until the tops have puffed up into little toadstools.
5. Melt the butter & lay sugar in a wide shallow bowl or plate.  When the muffins are ready, remove them from the pan & dip in the melted butter & sugar.

Note:

If no self-raising flour, use the following

Homemade self-raising flour

1-1/3 cup All Purpose Flour

2 tsp baking soda

1/2+1/8 tsp salt

Purple Sweet Potato Chiffon Cake

(A) 100g Purple sweet potato ~ steamed/boiled & mashed
      3 tbsp milk

(B) 3 egg yolks
      35g castor sugar
      50ml canola oil
      3 tbsp milk

(C) 80g cake flour

(D) 4 egg whites
      50g castor sugar

Directions:

1. Preheat oven to 170 deg C.  Sieve (C) & set aside.
2. Mix (A) until well blended & set aside.
3. Beat egg yolks & sugar till pale & thick; add oil & milk together to combine.  Then add (A) to combine together.
4. Then add (C) & mix well.
5. Whisk (D) until foamy, add sugar gradually & beat until stiff peak.
6. Fold 1/3 egg white into egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
7. Pour evenly on paper cup & bake for 20-25 mins.

Sweet Potato Onde-Onde

Ingredients:
100g sweet potato mash (purple)
150g glutinous rice flour
1 tbsp tapioca starch
1/2 tbsp icing sugar
1/2 tbsp oil
110ml water

Filling
Grated gula melaka/palm sugar

Coating
100g grated coconut
1 tsp salt

Directions:

1. Combine all ingredients in a large mixing bowl & knead into a wet dough.
2. Pinch a small dough (40g) & drop into the boiling water; cook until it floats to the surface.  Scoop it out & knead the cooked dough into the main dough until a smooth dough is formed.
3. Cover dough with cling wrap & set aside for 15 mins.
4. Mix coconut with salt & stem for about 5 mins.  Set aside to cool.
5. Divide the dough into portions of 15g each.  Flatten the dough & fill with grated gula melaka/palm sugar (5g ea).  Seal the edges & roll into a ball.
6. Cook the filled dough in a pot of boiling water.  Once it floats to surface, let it cook for further 3-5 mins to ensure that the sugar is melted.
7. Remove the balls with slotted spoon & drain.  Roll in the steamed grated coconut to coat evenly.

Twisted Donuts

Ingredients:
1-2/3 cup AP flour
2 tsp instant yeast
1/4 cup brown sugar
1/2 cup water
1/4 tsp salt

Coating
1/2 cup sugar
1/2 tsp cinnamon powder

Directions:

1. In BM, pour lukewarm water & sugar; stir until sugar is dissolved.  Then add-in yeast & wait for about 5 mins to bloom.
2. Sift flour & salt on top of the water mixture; then select "dough" or #10 function press start.
3. Dish out the dough from BM into a large bowl, cover with kitchen towel & leave to rise for 30 mins or until double in size.
4. After proving, knead again the dough & form a log & divide dough into small balls (10 portions).
5. Take each ball & form a log, twist the dough then place into the prepared & greased baking tray.  Repeat procedure until finish twisting all the ball & reproof for about 10 mins.
6. Place the wok with cooking oil over medium heat.  Deep fry twisted dough until golden brown.  Drain on kitchen tissue to absorb excess oil.  Immediately coated with cinnamon sugar/icing sugar.

Sweet Potato (Purple) Ang Ku Kueh

Filling
200g split bean peas/mung bean
100g sugar
75ml peanut/canola oil
10g All-Purpose flour + 40ml water

Dough
300g sweet potatoes (purple)
200g glutinous rice flour
1 tbsp rice flour (I substitute with cake flour since I don't have rice flour)
3 tbsp corn oil
180ml water
2 tbsp sugar

Directions:

1. Filling: Wash & clean bean under running water a few times.
2. Put it into the pot then add in sugar with 200ml hot water.  Soak for about 2 hours.
3. The bean turns softer & bigger, add in another 200ml hot water & bring it to boil under high heat.   Remove any white foam & stir regularly.
4. Once boiling, turn heat to medium & cook the bean until it becomes tender.  Remove from heat & let it cool for 5-10mins.
5. Use a food processor or blender to make it into a puree.  Then pour the puree into a non-stick pan through a fine strainer to discard any lumps.
6. Set heat to medium-low, add in the oil in 3 batches to incorporate into the bean puree.  Keep stirring & lastly add in the flour mixture & mix well.
7. The puree will be very liquidity, keep stirring & folding under low heat to make the water in the bean puree evaporate for about 30-45 mins until it turns thicker & formed a dough shape.
8. Dough: Steam sweet potato till soft & use fork to mash it.  Sieve in flour & add in corn oil.  Slowly add in water to mix well & knead until it becomes a soft dough.  Set aside for 30 mins.
9. Shape the dough (20g) and bean paste (20g) into a ball.  Then flatten the dough & place mung bean ball in the centre.  Wrap & shape into a ball.
10. Place the ball in the mold which dusted with flour, press evenly, knock out & place on greased banana leaves.
11. Put the kueh on the steaming tray & steam for about 3-4 mins over high heat.  Brush some oil on the cooked kueh to prevent dryness.