Tua Sar Bing ( Tambun Biscuit)／豆沙饼

Ingredients

For the filling

•250g split green peas, soaked for several hours and drained
•160g castor sugar
•2–2½ tbsp fried shallot oil
•2 tbsp deep fried shallot crisps or more
•3/4 tsp salt
.1/2 tsp pepper



For the pastry

Water dough
•150g plain flour
•1 tbsp icing sugar
•1/2 tsp salt
•30g corn oil & 30g shortening
•80g water
•1 tbsp lemon juice

Oil dough
•100g plain flour
•60g shortening / margarine

Egg glaze
•1 egg yolk
•1 tbsp water
•A pinch of salt


Method

To prepare the filling: Steam the well-drained split green peas until soft and cooked through. Blend in a food processor until fine.

Remove blended green pea paste into a non-stick wok and add in sugar, salt, pepper, shallot oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.

Water dough: Put flour, salt, icing sugar, shortening and oil into a mixing bowl. Combine water and lemon juice in a cup and pour into the flour. Mix well to blend until dough is smooth. Leave aside to rest for 25–30 minutes.

Oil dough: Combine flour and shortening / margarine and mix into a smooth dough. Set aside to rest for 25–30 minutes.

Roll out both water dough and oil dough into long sausage shapes and cut each into 40–42 equal sized pieces. Roll out a piece of water dough and wrap in a piece of oil dough. Roll out flat and roll up into a Swiss roll.

Repeat the rolling and flattening of the piece of dough three times. Do this for the rest of the pieces of dough.

To each piece of prepared pastry skin, add a heaped teaspoonful of filling. Gather up the sides and roll into a ball. Place each ball on a lightly greased tray.

Brush the biscuits with egg glaze and bake in preheated oven at 160°C for 15–20 minutes or until biscuits turn golden brown.




For water dough, oil dough and how to assemble the chinese pastry, please refer to this chinese video.

Making Almond Biscotti

I decided to make biscotti today. Biscotti has a crunchy texture, and it need to be baked twice in the oven. It goes nicely with a cup of hot coffee or tea.


Rolling the sticky dough into a logs





Slicing the biscotti after the first baked, need to bake again after cutting


The Biscotti are ready to serve with a cup hot tea or coffee








Almond Biscotti

Ingredients
2/3 cup granulated sugar
2/3 cup brown sugar
21/2 cups all-purpose flour
Pinch of cinnamon
1 tsp baking powder
3 Tbsp butter, softened
21/2 eggs beaten with 1 Tbsp vanilla extract ( the other 1/2 egg use for glazing )
2 cups baked whole almonds (skins still on)
Egg wash ( 1/2 egg mixed with a little water )

Preheat oven to 175 degrees C.

Mix the sugar, flour, cinnamon, baking powder, soft butter, and baked almonds in a large bowl, whisk eggs and vanilla extract in a small bowl until well blended. Add egg mixture slowly to the flour mixture until it forms into a sticky dough. You can mix them either with an electric mixer or by hand.

Take the sticky dough out and divide it into 3 pieces, rolling each into a log, flattened just a bit, place them on a baking sheet lined with parchment paper. Brush with egg wash.

Bake in a preheated 175 degree C oven until firm, but not too hard. Mine took about 30 minutes to bake.

Remove from oven and let rest for several minutes, slice on the diagonal with a bread knife.

Place slices onto the baking sheets; place in the still warm oven with the temperature off and the oven door closed for 30-60 minutes. The longer it stays in the oven, the harder it will become. Remove from oven and cool completely before storing in an air-tight container. Stored properly, biscotti can last up to a month.

Cornflake Cookies

Cornflake cookie is getting more and more popular during Chinese New Year. I started to make this cookies only 3 years ago, and now this is my favourites cookie of all time.

Recipe of Cornflake cookie

Ingredients

336g of butter
180g of caster sugar
3/4 tsp of salt
3 egg yolks
11/2 tsp of vanilla extract
450g of top flour
3/4 tsp of baking powder
3/8 tsp of baking soda
150g of cornflakes crushed them untill it becomes half amount.
3 tbsp coconut flake


Method

Sift top flour, baking powder and baking soda together. Beat butter, sugar and salt till light and creamy. Add in the egg yolk one at a time till well combine. Add in vanilla extract and mix well before folding in the flour mixture, cornflake and coconut flake. Mix well till you get a soft dough.

Roll out into a 1/2cm thick dough, and cut out pattern using a cutters.

You can also shape dough into small balls.

Bake in oven at 165C for about 15 mins or till golden brown.

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

Ingredients

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


Method

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.

Kueh Koya (Green Bean Cookies)

K
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

Ingredient,

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.

Tips

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.