Sunday, January 31, 2010

Kuih Rose

Last saturday, after making kueh koya, there was about 150ml of coconut milk leftover. So I used it to make my Kuih Rose. In making of this kuih, mixing of the batter is very simple but it is hard to deep fry them. If the cooking oil is too hot, the kuih will stick to the mould and it will also get burnt easily. If you are using low heat, the kuih will absorb too much oil. The oil temperature is the main problem when you are frying the kuih rose.:)

Kuih Rose recipe


2 eggs
85g of sugar
100ml of thick coconut:). I have too much leftover so I used 150ml instead
1/2 tsp of salt
150ml of water.:) I used 100ml of water.
50g of plain flour
150g of rice flour


Beat eggs with sugar till the sugar dissolves then add coconut milk, salt and water and mix well.

Combine with plain flour and rice flour. Mix well into batter.

Heat sufficient oil for deep frying. Dip mould into the hot oil and heat till mould is hot. Remove from the oil, rest mould on kitchen paper to remove excess oil and coat mould with batter. Return mould to the oil and deep fry over medium heat till the kuih rose changes colour, then remove from the mould and continue to fry till golden brown.
Remove and drain on kitchen paper. When cooled, store the kuih rose in an airtight container.

Bak Kwa

The Sundaytimes Newspaper Home section, reported, Crowd Control. Beat bak kwa queue by going to factory sale..Haha..I'm not going to follow the crowd.. I'm making bak kwa myself. Last month, after making a few batches of it, I decided to make some changes to the recipe that I found it from Lilyng and I came out with my own new recipe.

You can visit Lilyng's blog below
This is My Bak Kwa Recipe,
The Ingredients

1 kg of Minced Pork ( With about 20% fat)

11/2 Tbsp of fish sauce
11/2 Tbsp of light soya sauce( I used Tai Hua Special light soya sauce)
1 Cup of coarse sugar
1/8 Tsp of 5 spiced powder
1/2 Tsp of cinnamon powder
1/2 Tsp of white pepper powder
1/2 Tsp of kam cho (licorice) powder
1 Tsp of rose wine(optional)
11/2 Tsp of hua tiao chiew
1/2 Tsp of corriander seeds powder
1 piece of preserved bean curd red colour
1 Tsp of dark soya sauce

Season minced pork with the marinate and leave in the fridge overnight.
Spread meat onto the baking paper. You can cover with cling wrap and using a rolling pin to roll it out flat. Try to spread meat as thinly as possible.

Bake in the oven at 75 degree C till dry, for about 1/2 an hour.

Remove and cut meat into pieces. Set oven to 175 degree C and grill meat until golden brown.

You can view my video on youtube how make to my bak kwa.

Saturday, January 30, 2010

Kueh Koya (Green Bean Cookies)

Last Friday, after my girl's dental appointment, we stopped by Sun Lik at seah street. Thinking of making some kueh koya over this weekend. I want to buy the green bean flour from this shop. After reading alot on Auntyyochana blogs, now I know where to get all my baking ingredients. Thank You Auntyyochana. :)

To make this cookie,

Kueh Koya


300g of green bean flour
165g of caster sugar grinded till becomes powder
100ml of thick coconut milk

First, I started frying the green bean flour with pandan leaf on low heat till light. Leave to cool.
As for the sugar, I used a grinder to grind caster sugar into powder. I wanted to make Nonya Kueh Koya, so the last ingredient is coconut milk. The coconut milk need to be boiled, then cooled. When all the ingredients are measure, sift green bean flour with icing sugar into a big mixing bowl. Slowly sprinkle the coconut milk into the flour mixture, a little at a time. Stop adding the coconut milk, when mixture becomes breadcrumb like.

Press mixture into kueh koya mould. Knock out then place cookie onto a baking tray. Bake at 75C for about 2 hours or till cookies hardened with a dry surface.


When pressing the mixture into the mould, don't press too hard. Though it can be knocked out easily, but cookie becomes very had after baked.

If you don't want the coconut milk it can be replaced by water.

Pineapple Tart

Chinese New Year is comming... as usual I'm very busy baking cookies. I had prepared the Pineapple tart jam two weeks ago. This time, the jam sweetness is just right. I used 10 unripe pineapples to 1kg of coarse sugar. My friend came by to learn how to make the pastry, and we tried making came out really good!!

I refer to this recipe.

The recipe we used is the enclosed jam verson.
Pineapple tart

Ingredient :
350g of all purpose flour
350g of cake flour ( I'm using the top flour )
500g of scs butter
100g of caster sugar ( if you are using the ready made jam reduce sugar to 50g, because the jam usually is very sweet)
100g of milk powder
1 whole egg and 2 egg yolks

1 egg for glazing

Place parchment paper on the cookie tray, or use small baking cup. I'm choosing the baking cup it's easier to handle...haha.
Preheated oven at 175C Baking time total is 20 to 30Mins

Let start now...

For the Pastry
Measure and place all the flour, milk powder and sugar into a big mixing bowl. It is better if you sieve them together. If you are using rub in method.. cut the cold butter into smaller cubes and rub it into the flour mixture. Rub in butter till it becomes breadcrumbs like.
Eggs lightly beaten and mix into the flour mixture. Mix well. knead it to a dough. Don't over knead it. Once they are combine is fine. Over knead dough will give you a hard pastry for your tart.

Chill the pastry dough for 10mins

Use 1/2 tablespoon of dough, roll it into a ball and press thinly, wrap with 1/2 teaspoon of jam, shape it into a ball.
Put it into the baking cup. Place on the tray. You need sometimes to make all the tart.

When finished shaping all the tarts... now you can bake them. Preheated oven at 175C. Bake the tart for 6 mins first, remove from the oven, brush them with the egg wash. Place its back again and continue baking till golden brown, it take about another 20mins Total baking time is about 25 to 30mins

This recipe is for the enclosed jam version only, don't use this for the open face cookie.

See video how to make pineapple jam.
The latest video of making pineapple jam.

The old video of making pineapple jam.