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.

Steamed Pau with Salted Egg Yolk Lava

Filling
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk

Dough
300g Hong Kong Flour
3g baking powder (I used double b.powder)
3g instant yeast
30g castor sugar
160ml water / carrot juice
15g vegetable oil (I used canola)

Directions:

1. Filling: Steam salted egg yolks over high heat until cooked (abt 10 mins).  Set aside to cool.  In a food processor, blend the egg yolks until powdery.  Add in the milk powder, custard powder & sugar.  Mix well.  Add in the butter & evaporated milk & mix thoroughly.  Cover the bowl with cling wrap & store in the freezer until needed.
2. Dough: Sieve HK flour & b.powder into a mixing bowl.  Add yeast, sugar & mix well.
3. Make a well in the middle of the flour mixture, add in water & foam a dough.  Knead dough until smooth (abt 5 mins).  Knead in the veg. oil & continue to knead for another 10-15 mins or until the dough become smooth & elastic.
4. Roll dough into a smooth ball, place in a lightly greased mixing bowl, cover with cling wrap & let it proof for about 15-30 mins.
5. Punch down the dough & give a few light kneading to release the trapped air bubbles.  Divide dough into 12 portions (40g ea).  Roll each portion into a smooth balls.
6. Flatten each dough into a small disc, make the edges thinner than the centre portion.  Wrap each dough with 20g of custard filling.  Pinch & seal the seams.
7. Place dough seam side down on a parchment paper.  Cover loosely with cling wrap & leave buns to proof for 20-25 mins.
8. Place buns in a steamer & steam at med-high heat for 12 mins (make sure the water is ready boiling before steaming).
9. When ready, remove the lid carefully to prevent water from dripping over the buns.  Remove immediately & serve warm.

Red Dragon Chiffon Cake

(A) 1-3/4 self-rising flour
      1/8 tsp salt

(B) 6 egg yolks
      1/2 cup castor sugar
      150g red dragon fruit ~ puree
      1/4 cup canola oil

(C) 3/4 cup castor sugar
      6 egg whites
      1/2 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Sieve the entire (A) in a mixing bowl well combined.
2. Mix (B) until well blended & add (A) mix until smooth.  Set aside.
3. Beat egg whites till frosty then add cream tartar & add gradually sugar on high speed until stiff peak.
4. Fold 1/3 of the egg whites into the egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
5. Pour batter into ungreased 25cm tube pan & bake for an hour or used a bamboo skewer to test the cake by insert in the center of the cake & it should come out clean.
6. Invert cake & let it cool complete in the pan.  When is cool, loosen the edge of the pan & remove cake.

Lava Mooncake aka Meixin

Ingredients:
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200ml evaporated milk

Traditional Dough Recipe
Paste ~ any flavor

Directions:

1. Steam salted egg yolks over high heat until cooked for about 10 mins.  Set aside to cool.
2. In a food processor, crush the egg yolks until powdery.  Then add in the milk powder, custard powder & sugar.  Mix well.
3. Add in the butter & evaporated milk & mix thoroughly.  Transfer the custard to a bowl & cover with cling wrap.  Refrigerate the custard filling until cold & firm.
4. Once firm, divide the custard (15g each) & place the custard balls onto cling wrap; put in the freezer until frozen solid.
5. Roll the lotus paste (25g each) into a disc & place the frozen custard ball in the middle of the lotus paste & wrap.  Re-freeze again for overnight until solid. 
6. Place the custard & lotus paste ball in the middle of the dough & wrap.  Flour a little on the dough, place the mooncake into the mold.  Lightly press the mold handle; then remove from the mold.
7. Transfer the mooncake onto a lined baking tray.  Repeat this step to finish the remaining.
8. Spray some water onto the mooncake & bake in the preheated oven at 180 deg C. for about 10 mins.
9. Remove the mooncake & set to cool for about 10 mins then brush the mooncakes with egg wash & continue to bake another 3-5 mins or until the pastry turns golden brown.
10. Remove from the oven & let cool on a wire rack.  Store in an air-tight container.

Mooncake size:

65g = 25g/40g (dough:filling) - Note filling: 15g custard+25g paste
85g = 25g/60g (dough:filling)
125g = 30g/95g (dough:filling)

150g = 40g/110g (dough: filling)

180g = 50g/130g (dough:filling)

Raspberry Jelly Doughnut

Ingredients:
2/3 cup milk ~ body temperature (105F)
2-1/4 tsp (1 pkt) instant dry yeast
1/3 cup sugar
3 eggs ~ room temp
3-1/2 cup AP flour
1 tsp salt
1/4 tsp ground nutmeg
1/2 cup (4oz) unsalted butter ~ room temp
Vegetable oil ~ fry

Coating:
1/2 cup sugar
1/4 tsp cinnamon

Filling
1/2 cup raspberry jam

Directions:

1. In the BM (Bread Maker), add milk, yeast, sugar & eggs.  Top in the flour, salt & nutmeg then select programmed "DOUGH" or #10; press start & let the machine do the work.
2. Place the dough into a lightly oiled bowl, cover with plastic wrap & let it rise for atleast 2 hours or chill & let rise overnight.
3. Lightly floured surface & roll out to 1/2" thickness, use a doughnut cutter or 3" cookie cutter to cut out 12 doughnuts.
4. Place the doughnuts onto a parchment-lined baking tray, cover with plastic wrap or towel & let it rise for 45-60 mins (Note: If room temp dough 45 mins or 1 hour for cold dough).
5. Heat the deep fryer to 350 F; fry the doughnuts for about 4 mins each side.  Remove the doughnuts onto the cooling rack to drain the excess oil.
6. While still warm, dip the doughnuts in the cinnamon sugar to coat & return to the rack to cool completely.
7. Fill the doughnuts, spoon the raspberry jam into a piping bag fitted with a doughnut tip/eclair tip & insert into the doughnut; fill in the jam.  The doughnuts are best enjoyed the day they are made.

Tomato Chicken

Ingredients:
1 kg chicken ~ cut into 8
1 tsp turmeric powder
1/2 tsp salt
3 tbsp ketchup
2 tbsp tomato puree
1 tsp white sugar
125ml / 1/2 cup milk
2 tbsp QBB oil

Paste:
15 dried red chilies ~ soak w/hot water
2" galangal
4 cloves garlic
2 tomato ~ sliced
2 large red onions
1" ginger
25g cashew

Spices:
1 cinnamon stick
2 cloves
5 cloves
5 cardamom

Directions:

1. Rub the chicken with turmeric powder & salt.  Set aside.
2. Blend the paste ingredients to a smooth paste.
3. Heat oil in a large frying pan over medium heat, fry chicken until mid-cook.  Remove chicken from pan & set aside.
4. Add QBB oil, saute the spices for a min then pour the chili paste & cook until fragrant.
5. Add in the chicken to the mixture, stir to well combine for about 3 mins.
6. Then add tomato sauce & puree & sugar.  Bring to a boil then reduce heat cook for 15 mins.  Serve with hot rice.

Nutella Cotton Cake

Ingredients:
6 egg yolks
2 whole eggs
100g Nutella
100g cake flour ~ sifted
70g canola oil/vegetable oil
1/8 tsp salt (optional)

6 egg whites
70g caster sugar
1/4 tsp cream tartar

Directions:

1. Place a tray with water on the lowest rack & start preheat oven to 125 deg C.  Line 8" baking pan & grease the side lightly.
2. Heat the oil till warm & remove from heat.  Quick stir in the flour till a smooth paste without any lumps.  Set aside.
3. In another bowl, whisk the egg yolks & eggs till light & pale.  Then add the nutella & continue whisking to combine.
4. Add the flour paste into egg batter with salt & beat to mix well.  Set aside.
5. Beat the egg whites till foamy & add cream tartar.  Then gradually add the sugar & beat till soft peak.
6. Fold 1/3 of meringue into the egg batter gently till all the meringue finish.
7. Pour the batter into the baking pan, bang a few times on the counter top to release the air bubbles trapped in the batter.
8. Low the temp to 120 deg C & bake for 20 mins. (I used fan mode).  After that further lower temp to 110 deg C (I switch to top & bottom) & bake for 90 mins or till cooled.
9. Remove from oven & invert to cool for 5 mins.  Unmould & remove the baking paper.  turn over & let cool completely on cooling rack.  

Pao de Queijo (Cheese Bun / Brazilian Bun)

Yield ~ 12 pcs

Ingredients:
100g Tapioca flour
1/2 beaten egg
30g grated parmesan / Edam cheese (I used 50g for cheesy taste)
50ml milk
50ml water
1-1/2 tbsp Olive oil

Directions:

1. Combine the milk, water & olive oil in a saucepan on medium heat.  Swirl the saucepan till the mixture mix together to a boil.
2. Pour the mixture into tapioca flour.  Use the spatula to combine the mixture quickly into a dough.  Once the dough is warm to the touch, knead to smooth the dough.
3. Add the beaten egg to the dough & knead again.
4. Then add the grated cheese & knead till the cheese combine together into a smooth dough.
5. Divide the dough (e.g., weight 20g) & shape it into a ball, and lay it on lined parchment paper.
6. Bake for 20 mins on preheated oven at 170 deg C.

Blueberry Cupcake with Blueberry Cream Cheese Frosting

Yield: 15 cupcakes

Ingredients:
210g All purpose flour
1/2 tbsp baking powder
1/4 tsp salt
17g freeze dried blueberries ~ ground into powder
125g butter ~ room temp
2/3 cup granulated sugar
1/3 cup light brown sugar ~ packed
2 large eggs ~ room temp
3oz milk + 1 tsp white vinegar
65g blueberries ~ pureed & strained
1 tsp vanilla paste/essence
200g mini blueberry fruits

Directions:

1. Preheat oven to 160-170 deg C.  Line cupcake liners in cupcake pan.
2. In a small bowl, whisk together flour, baking powder, salt & powdered blueberries.  Set aside.
3. Cream butter, granulated sugar & brown sugar in a stand/hand mixer.  Add eggs one at a time & mix until fully incorporated.
4. In a measuring cup, combine buttermilk, blueberry puree & vanilla paste/essence.
5. Alternate adding flour mixture & buttermilk mixture into creamed butter.  Mix until just incorporated.
6. Then add in the mini blueberry fruits & mix until incorporate.
7. Divide batter each with 59-60g into cupcake liners & baked for 20-24 mins.

Blueberry Cream Cheese Frosting

125g butter ~ room temp

125g cream cheese ~ room temp

1 tsp vanilla paste/essence

17g freeze dried blueberries ~ ground into powder

2 cup confectioner's sugar ~ sift

50g mini blueberry ~ top

Directions:

1. Cream together butter & cream cheese using hand/stand mixer.
2. Add vanilla, blueberry powder & confectioner's sugar.  Mix until smooth.

Note: Nozzle #826

Plum Chiffon Cake

Size: 25cm Tube Pan

(A) 1-3/4 self-rising flour
      1/8 tsp salt

(B) 6 egg yolks
      1 egg
      1/2 cup castor sugar
      3 prune ~ puree
      1 prune ~ finely chop
      1/4 cup canola oil

(C) 3/4 cup castor sugar
      6 egg whites
      1/2 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Sieve the entire (A) in a mixing bowl well combined.
2. Mix (B) until well blended & add (A) mix until smooth.  Set aside.
3. Beat egg whites till frosty then add cream tartar & add gradually sugar on high speed until stiff peak.
4. Fold 1/3 of the egg whites into the egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
5. Pour batter into ungreased 25cm tube pan & bake for an hour or used a bamboo skewer to test the cake by an insert in the center of the cake & it should come out clean.
6. Invert cake & let it cool completely in the pan.  When is cool, loosen the edge of the pan & remove cake.

Size: 25 cm

Apple Butter Sauce

Ingredients:
10 apples (1kg) ~ sliced fine (Mixed Granny Smith & Fuji)
1-1/4 cups sugar (I used 1/2 light sugar & 1/2 granulate sugar)
1 tsp ground cinnamon
2-3 cloves or 1/8 tsp ground cloves
1/8 tsp salt

Directions:

1. Place apples in slow cooker, sprinkle in sugar, cinnamon, cloves & salt.  Gently to combine.
2. Cook on high for 1 hour.  Then decrease heat to low for 9-11 hours or until thickened & dark brown.  Stir occasionally.
3. Remove cover & use an immersion blender to puree the apple butter until completely smooth or puree batches in a food processor or regular blender.
4. Continue to cook on low with the lid of the slow cooker slightly ajar so that steam can escape.
5. Allow the mixture to cool, then spoon into jars & store in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Banana Chocolate Chips Cupcake

Ingredients:
115g butter ~ room temp
100g light/dark brown sugar
150g granulated sugar
3 large eggs ~ room temp
1-1/2 cups mashed banana (abt 4 very ripe)
2 tsp vanilla extract
250g All-Purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1 tsp salt ~ if using unsalted butter
120ml buttermilk (1/2 tbsp lemon juice in a measuring cup & fill the rest up with milk)
180g mini or regular semi-sweet chocolate chips

Directions:

1. Preheat oven to 170 deg C.  Line muffin pans with liners & set aside.
2. Using handheld beat the butter, brown sugar & granulated sugar together in a large bowl on medium speed until creamed (abt 2-3 mins).
3. With the mixer running on low speed, add the eggs - one at a time, beating well after each addition.
4. Add the mashed bananas & vanilla extract, beating on low speed for abt 1 min.
5. Whisk the flour, baking soda, cinnamon & salt together in a medium bowl.  Slowly add the dry ingredients to the wet ingredients in 3 additions; alternate add the milk and ends with flour.
6. Fold in the chocolate chips.  Spoon the batter evenly into cupcake liners (weight at 55-60g).  
7. Bake at 18-20 mins or until a toothpick inserted in the middle of a cupcake comes out clean.  Allow to cool completely before frosting.

Chocolate Frosting

210g confectioners sugar

21g unsweetened cocoa powder

115g butter ~ room temp

2 tbsp heavy cream

Sift together the confectioners' sugar & cocoa powder to assure there are no lumps.  Set aside.  With handheld, beat the butter on medium speed until creamy (abt 2 mins).  Gradually add the sifted sugar/coca powder alternately with the heavy cream & vanilla.  Beat on low speed after each addition.  Once all added, beat on high speed until creamy & combined for atleast 2 mins.

Peanut Butter Frosting

185g creamy peanut butter

60g butter ~ room temp

90g confectioners' sugar

1 tsp vanilla extract

3 tbsp heavy cream

With a handheld, beat the peanut butter & butter on medium speed until creamy & completely smooth (abt 3 mins).  Add the confectioners' sugar & vanilla.  Mix on medium until combined.  Add the cream on mix on high until creamy atleast 2 mins.

Homemade Klang Chicken Curry Pau

Ingredient:
1 packet Premix Pau ~ see instruction on the packet.
Chicken curry recipe
Aluminum cup ~ for chicken curry

Directions:

1. Follow the instruction on the packet for the premix pau. (PS: I used BM machine to do the dough using the dough mode, saved my energy....hehe)
2. Divide the dough weight 100g each & cover with a damp cloth, let it rest for 10-15 mins.
3. Then roll the dough into a disc about 7" diameter.
4. Scoop the chicken curry into the aluminum cup & place it in the middle of the dough.  Pleat the dough towards the center & then place it on the greaseproof paper.
5. Repeat the process till all dough is finish & cover with a damp cloth.  Let it rest for 30-45 mins for another rise.
6. While waiting for the rise, prepare the steamer on high heat.
7. Place the pau on the steamer & steam for 10 mins at high temperature.