Thursday, January 31, 2013

My Aunty's Pineapple Tart Recipe(CNY Cookies)


  • 600g plain flour
  • 375g golden churn butter
  • 5 egg yolks and 2 egg whites
  • 1 tsp vanilla extract
  • for glazing 1 egg yolk+ 1 tsp water mix well

Homemade pineapple jam recipe


  1. Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
  2. Use 12g of dough and 8g of homemade pineapple jam, form it into a small ball. Put on the baking tray lined with baking paper.
  3. Brush tarts with egg wash before baking in preheated oven at 160°C for 6 minutes first, take out and  brush egg wash again.
  4. Continue baking for another 20 minutes or until tarts  are golden brown.
  5. Let to cool completely and keep in an air-tight container.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover 

Saturday, January 26, 2013

Klassiske Vaniljekranse (Danish Butter Cookies)

My cookies look under-baked when compared with the other bloggers' photos. sigh...I was afraid of over-baking them but now...:(,may be I should double bake them again. Aiya..ya...:(. I was using temperature at 190°C and baked for 8 minutes. Next time I should add 1-2 minutes to ensure they are not under baked again.

Danish Butter Cookies

  • 1 egg (60g)
  • 200g butter( I used SCS120g + Golden Churn 80g)
  • 130g icing sugar
  • 320g Plain flour
  • 2 tbsp/30g of vanilla paste
  1. Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
  2. Pipe wreaths onto greased cookie sheet or baking tray using an open star tip.
  3. Bake in a preheated oven at 190°C for 9-10 minutes.
  4. Leave to cool slightly before removing from cookie sheet.Transfer cookies into airtight container after cookies are at room temperature.

Source of the recipes are from here and here.

Thursday, January 24, 2013

Homemade Kueh Bolu/ Kuih Bahulu(Chinese New Year Cookies)


This is the latest video for making kueh bolu 

(recipe source: adapted from Aunty Yochana with minor changes)
Egg and sugar ratio is 1:1 part
320g sugar
320g of egg ( about 6 eggs)
225g of plain flour(dry-fry over low heat for 15mins)
Sieved fried flour 

(1) Dry-fry flour with pandan leaf(optional) over low heat till light. Leave to cool.

(2) Brush mould with oil and heat it in a preheated oven at 200°C till hot.

(3) Beat eggs (at room temp)and sugar together for about 30 mins, till thick and the color become light yellow. Please refer to my latest video.

(4) Mix 35g of fried flour with 110g. of egg mixture. Put the mixture into the pastry bag and pipe into the oiled mould. Bake for 10 minutes or until it is done. Unmould kueh bolu and let it cool.
(5) Repeat step 4 till mixture finishes.

(6) Store in an airtight container.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover 

The old video showing homemade kueh bolu

Friday, January 18, 2013

Tower of chocolate cake recipe 2

Tower of chocolate cake recipe 2:

For the ingredients
You will need:
  1. Chocolate cake
  2. Chocolate ganache
  3. Cream cheese icing
  4. Raspberry
  5. Grated chocolates
For cake ingredients:
  • 11/2 cups plain flour
  • 1 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 227g butter
  • 300g fine sugar
  • 6 eggs about 50g each
  • 170g buttermilk( I made the buttermilk myself by using 170g milk with 1Tbsp of lemon juice)
  • 1tsp vanilla


  • Preheat oven to 170°C, measure all the ingredients and sift all the dry ingredients together, get 2 round 8 inches baking pans and lined them with baking paper.
  • Beat butter and sugar until light and creamy, then add eggs one at a time. 
  • Add egg gradually, beating thoroughly after each addition. In between mixing, add some flour mixture to combine if the mixture started to curb. 
  • At low speed add in the flour mixture alternately with the buttermilk.
  • Stir until just combined and the mixture is smooth. Pour mixture into the prepared pans and bake at 170°C for about 35 minutes or until done.

To prepared the Cream cheese icing:

  • 170g cream cheese
  • 40g butter
  • 70g icing sugar
  • 1 tsp vanilla

Cream together until light and creamy.

To prepared chocolate ganache:

  • 130g chocolate 70% cocoa butter
  • 130g cream
  • 30g butter
Heat cream to simmering and add to chocolate, wait for a few minutes then stir to a smooth mixture. Add in the soft butter and continue stirring to combine well.

To assemble cake:
Slice each cake into 3 equal layers, so you will have 6 layers.

  • Assemble it with different cream filling for each layer. 

  • Cover the outside with a thin layer of chocolate ganache and keep it in the fridge for a few hours first before pouring a layer of warm chocolate ganache over it.
  • Decorate with grated chocolates and raspberry.

Thursday, January 17, 2013

Homemade Popiah Skin (Wrapper)

Homemade Popiah Skin (Wrapper)

500g plain flour
1/2 tsp salt
450~480ml of water
Optional 1tbsp tapioca flour

Mix all ingredients together to form a wet dough. Leave in the fridge to rest overnight.
Note: Depending on your preference for a thinner/thicker popiah skin, adjust the amount of water in the dough. For thinner skin, ensure that the dough has more water content than a dough for thicker skin. Make sure that the dough is cold for easier handling (if not the dough will be more 'flow-y').
Heat the pan on low heat. Rub the dough onto the pan, creating a thin layer, like skin. When the edges have slightly separated from the pan, you can use your hands/tongs to pull the skin off the pan. Voila!

Homemade Pineapple Jam For CNY Cookie Pineapple Tart

Homemade Pineapple Jam For CNY Cookie Pineapple Tart


8 pineapples, grated
1 clove
1 cinnamon stick
1 kg sugar

Firstly, peel, grate and remove eyes of all 8 pineapples. Retain the juice (where all the flavor of the pineapples are) and cook over high heat. I used two pots.
Try not stir too often; it will splatter and may burn you. Allow the juice to be reduced before adding the sugar.
!!! Don't add the sugar too early, otherwise there will be more splattering !!!
Once it has been reduced to ~ 20%, add 1000g of sugar. Stir occasionally to prevent burning. When it has become pasty and like a jam, u can stir more often(it won't splatter so much).