Steam Milky Eggs by Kennis Lim Yoke Har

Ingredients:
360ml fresh milk
2 small eggs
2tbsp sugar


Method:
1. Warm milk and dissolve sugar in it.
2. Beat the egg till foamy and slowly add into the warm milk while continuing to whisk.
3. Sieve 3 times.
4. Steam around 8 mins (depend on the size of your bowl).

Churros by Priscilla Ng

Ingredients:

1 tablespoon sugar (25g)
1/2 cup butter, unsalted (113g)
1 cup water (235ml)
1/4 teaspoon salt
1 cup flour (120g)
3 large eggs
Cinnamon and sugar to coat

Instructions:

1. Combine sugar, butter, water and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.

2. Remove from heat and let cool 10-15 minutes.

3. Add eggs, one at a time, mixing well between each.

4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.

Steam Glutinous Rice Pudding by Shareen Kim

Recipe Link : http://chinadoll-bakingdairy.blogspot.com/2011/04/pulut-tai-tai-glutinous-rice-pudding.html?m=1

Heart Shape Macarons by Jenny Yennee

Ingredients:
120g icing sugar
83g ground almonds
24g sugar
60g egg white
* pink food coloring

Method:

Sift icing sugar and ground almonds in a bowl- twice, set aside.

Beat egg whites in the bowl of a stand mixer at medium speed, add sugar gradually to the egg white until glossy, fluffy, and hold soft peaks. Add in 1-2 drops pink food coloring, and mix well. Add ground almond mixture into the egg whites, and fold briefly, until batter falls like lava.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in heart shape, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1/2 - 1hour.

Preheat oven to 150c, bake for about 15mins. When they are done, take the sheets out of the oven and let them cool on a rack. Once cooled to room temperature, your macarons are ready to be assembled.

* 5mins into baking, the feet of macaron should appear.

* preheat your oven between 140-160C , every oven behaves differently. My oven 150c is generally good for me.

* You will have to test your own oven and I prefer to stay close to it to watch over your macarons as they cook, especially for light-colored macarons (you don’t want them to brown) 

Rainbow Tang Yuan by Linda Ling

Recipe Link : http://simmami.wordpress.com/2013/06/23/rainbow-tang-yuan/

Homemade Lotus Paste with Pumpkin Seeds Mooncake by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=873155496045137&substory_index=0&id=746025335424821


Ingredients
＊Traditional skin dough
＊Filling - Lotus seeds paste + pumpkin seeds
＊Utensil needed - small size mooncake mould ( 63g )
*filling 35g, skin dough 28g*
- Medium size mooncake mould ( 125g )
*filling 75g, skin dough 50g*

Method
Scale skin dough at 50g for medium mould, 28g for small mould. Flatten skin dough, wrap in filling ( small mould 35g, medium mould 75g). Repeat process. Dust mooncake mould with some flour, tap out excess flour. Place in a piece of mooncakes, press lightly. Arrange on a baking tray lined with greaseproof paper. Rest for 15mins. Bake in preheated oven at 180c for 10mins. Remove, rest 10mins. Then glaze surfaces and rebake once more till surface appear golden looking. Remove and cool. Do not serve immediately. Mooncakes need between 2-3days to soften and allow the oil to penetrate through the skin.



*Traditional Mooncake Skin Recipe 
Ingredients
250g sugar syrup **
300g unbleached cake flour
70ml Sunflower Oil
1/2tsp alkaline water

Method
Use a large bowl, mix the sugar syrup, alkaline water and sunflower oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into a dough. Cover with a film wrap and rest for 30mins.



**Homemade Sugar Syrup Recipe
Ingredients
1kg brown sugar
700ml water
4 slice fresh lemon

Method
Bring a water to boil, then Pour brown sugar and lemon sluces into a large saucepan. On low heat boil for 1hr - 1 1/2hr until thick. Cool and pour into sterilised jars or bottles, store in a cool place.



＊Homemade Lotus Seeds Paste * first attempt * Recipe
Ingredients
500g lotus seed
350g brown sugar
250g sunflower oil
2tbsp maltose

Method
Rinse lotus seeds, soak for at keast 4hrs. Rinse and put into a pot of water. Bring to boil for about 1hr or till lotus seeds have softened. Strain and blend into paste. Heat some oil in a wok, add in sugar at medium heat, continue to fry until turns to light brown, change to low heat. Add in lotus seed paste, fry for a while, pour in oil in several times and keep stirring until it turns almost dry. Lastly add in maltose, keep stirring until it turns brown and does not stick to wok.

Sweet Novelties by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=865312180162802&substory_index=0&id=746025335424821


Ingredients
100g butter
50g Brown sugar
1/2 tsp vanilla essence
130g unbleached plain flour
1 1/2tbsp Hoen Kwee Flour (Note 1)
1/4 baking soda
For icing decoration
2 eggs white
1 tsp fresh lemon juices
450g icing sugar
* dash of red, yellow and green food colouring

Method

1. Cream the butter and sugar in a mixing bowl until fluffy. 

2. Add in vanilla essence, flour, hoen kwee flour and baking soda, mix well and fold all ingredients to form a dough. 

3. Roll the dough into thickness of 5mm. Stamp out circles with cutter. Arrange on lined baking trays. 

4. Bake in a preheated oven at 160c for 13-15 mins or until baked through. Cool well.

For icing decoration

1. Place egg white into a bowl, beat until firm with medium high speed. Add in icing sugar and fresh lemon juice. Whisk well and divide into four even parts. Leave one portion uncoloured. Color the other portion separately with food colouring. 

2. Fit a nozzle into piping bag. Pipe the icing on top of biscuits. Leave cookies to set before storage.

Note 1:

Banana & Strawberry Ice Lollies by Mandy Chew

Recipe Link : https://m.facebook.com/story.php?story_fbid=265018457035344&substory_index=0&id=175656895971501


Best to use over ripe fruits for fruitier flavours & sweetness.

For banana flavour I used:
200g mashed banana
30ml of whole milk
20ml lemon juice
1 tbsp sugar

Blend to combine and pour into ice lolly mould half way and freeze for at least 30 minutes before you add the strawberry layer.

For strawberry flavour:
200g strawberries puréed
50ml of strawberry yoghurt
15ml lemon juice
1-2 tbsp of sugar depending on the sweetness of the strawberries.

Blend everything together and pour into the ice lolly mould with the banana flavour already frozen.

Pandan Kuih Kosui by Ivy Chee

Ingredients:
80gm tapioca flour
100gm plain flour
100gm sugar
300ml water
2-3 pandan leaves
2 tbsp pandan juice (made from 6-8 pandan leaves and approx 125ml water)
1/2 grated coconut
a pinch of salt

Method:
1) mix water with sugar & pandan leaves, to make syrup. Bring to boil until sugar dissolved. Let it cool.
2) mix and sift the 2 flour.
3) add the syrup, pandan juice to the flour. Mix well until smooth.
4) pour some water in the steamer to boil.
5) pour the mixture into the teacups (about 12 teacups) and steam for 10 mins or cooked over high heat.
6) let the mixture to cool and remove from the teacups.
7) serve the pandan kuih kosui topped with grated coconut(mixed with salt).

Pandan Egg Tart by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=859538130740207&substory_index=0&id=746025335424821


Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:
Sift flour and icing sugar into mixing bowl. Rub butter into flour mixture until resembles coarse crumbs. Add in egg, vanilla essence. Shape dough into ball and refrigerate before using.



Egg Filling recipe
Ingredients:
( A )boil and cool 50ml water + 50g sugar
( B ) 3 eggs mix together with 60g soymilk
( C ) 50ml Fresh Pandan Leaves Juice

Method:
1. Mix (A) & (B) & ( C ) and strain to remove coarse materials and bubbles.
2. Pour egg filling into tart shells.
3. Bake at preheat oven temp 150c for 25- 30min.

Pandan Onde Onde by Joanne Leong

Ingredients:
150 g Glutinous Rice Flour
120 ml Pandan Juice ( I use 15 Pandan leaves +140 ml water)
70g Gula Melaka (Palm Sugar), finely chopped
80 g Grated Coconut
¼ tsp Fine Salt

Method:

1) Mix the grated coconut with a pinch of salt and steam for about 3 minutes and set aside.

2) In a large bowl with glutinous rice flour, add in pandan juice a little at a time, knead lightly until smooth.

3) Form dough into small balls (about 10 g), cover the dough with wet towel to avoid from drying.

4) Round a small ball, press to flatten, wrap in the gula Melaka and roll into ball again. (Ensure balls are tightly seal, no leaks).

5) In a pot of boiling water, carefully drop the balls in the boiling water, reduce heat to medium.

6) When the balls float to the surface, remove with a slotted spoon.

7) Immediately dip in a big bowl of ice water for 1 min to avoid balls from sticking to each other. Also for better mouthfeel.

8) Scoop out the balls and roll in a plate of grated coconut. Ready to serve!

Mango Mousse Cups by Denise Chye

Recipe Link : http://www.thebakingbiatch.com/2012/07/mango-mousse-cups.html?m=1

Chocolate Macarons by Jenny Yennee

Ingredients:
80g icing sugar
50g ground almonds
5g cocoa powder
16g sugar
40g egg white

Method:
Sift icing sugar, cocoa powder and ground almonds in a bowl- twice, set aside.
Beat egg whites in the bowl of a stand mixer at medium speed, add sugar gradually to the egg white until glossy, fluffy, and hold soft peaks. Add ground almond mixture into the egg whites, and fold briefly, until batter falls like lava, about 30 strokes.
Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1/2 - 1hour.
Preheat oven to 160c, bake for about 15-18mins. When they are done, take the sheets out of the oven and let them cool on a rack. Once cooled to room temperature, your macarons are ready to be assembled.

P/S :
* 5mins into baking, the feet of macaron should appear.
* preheat your oven between 140-160C , every oven behaves differently. My oven 160c is generally good for me.
* You will have to test your own oven and I prefer to stay close to it to watch over your macarons as they cook, especially for light-colored macarons (you don’t want them to brown)

Green Tea Macarons by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=857176584309695&substory_index=0&id=746025335424821


Ingredients:
80g icing sugar
50g ground almonds
5g green tea powder
16g sugar
40g egg white

Method:

Sift icing sugar, green tea powder and ground almonds in a bowl- twice, set aside.

Beat egg whites in the bowl of a stand mixer at medium speed, add sugar gradually to the egg white until glossy, fluffy, and hold soft peaks. Add ground almond mixture into the egg whites, and fold briefly, until batter falls like lava, about 30 strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1/2 - 1hour.

Preheat oven to 160c, bake for about 15-18mins. When they are done, take the sheets out of the oven and let them cool on a rack. Once cooled to room temperature, your macarons are ready to be assembled.

* 5mins into baking, the feet of macaron should appear.

* preheat your oven between 140-160C , every oven behaves differently. My oven 160c is generally good for me.

* You will have to test your own oven and I prefer to stay close to it to watch over your macarons as they cook, especially for light-colored macarons (you don’t want them to brown)

Egg Tarts by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=854810771212943&substory_index=0&id=746025335424821


Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:
1. Sift flour and icing sugar into mixing bowl.
2. Rub butter into flour mixture until resembles coarse crumbs.
3. Add in egg, vanilla essence.
4. Shape dough into ball and refrigerate before using.


Egg Filling recipe
Ingredients:
( A )boil and cool 100ml water + 50g sugar
( B ) 3 eggs mix together with 60g whipping cream

Method:
1. Mix (A) & (B) and strain to remove coarse materials and bubbles.
2. Pour egg filling into tart shells.
3. Bake at preheat oven temp 150c for 25 - 30min.

Mini Chocolate Tarts by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=855941624433191&substory_index=0&id=746025335424821

Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:

1. Sift flour and icing sugar into mixing bowl. Rub butter into flour mixture until resembles coarse crumbs. 

2. Add in egg, vanilla essence. Shape dough into ball and refrigerate before using.

3. Divide the dough, and shape it. Prick some holes with a fork onto the pastry shell. Bake at 160C for 20 minutes or until light golden brown. 

4. Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.

Chocolate Ganache Filling
200g Chocolate
100ml whipping cream
2tbsp soft butter

Method:
1. Chop chocolate and place into a deep bowl.
2. Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
3. Use a whisk or spatula to begin stirring in lazy circles starting from the middle until mixture is uniform.
4. Add butter in small pieces and continue mixing gently until ganache is once again uniform.
5. Mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.

Assembly
Pour Chocolate Ganache filling into baked tart shells. Garnish with nuts or icing deco. Chill tarts until ready to serve. Remove 30 minutes before serving to allow filling to soften a bit.

Soya Beancurd by Mary Koh

Recipe Link : http://budgetpantry.com/homemade-lao-ban-beancurd/

Portuguese Egg Tarts by Maria Tan

Recipe Link :  http://nasilemaklover.blogspot.com/2014/05/easy-portuguese-tarts.html?utm_source=BP_recent&m=1

Ice Cream Cone Cupcakes with Mini M&M chocolates by Beaubelle Brenda

Serves: 24
Ingredients:
24 flat-bottomed wafer ice cream cones (Aladdin Brand)
4 cans of Mini M&M chocolates (35g each)

For the cupcakes
60g cocoa powder
5 tablespoons boiling hot water
175g unsalted butter, softened
175g caster sugar
175g self-raising flour
1 level teaspoon baking powder
3 eggs

For the buttercream icing & decorations topping
140g butter, softened
280g icing sugar
3 tbsp milk
Mini M&M chocolates

Method:

1. Preheat the oven to 170c. Stand the flat- bottomed wafer ice cream cones in two 12 hole muffin trays (I use the brand Aladdin flat- bottomed wafer ice cream cones, see Note 1)

2. Sift cocoa powder into a large bowl & add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric mixer until smooth and evenly mixed.

3. Spoon 1 & 1/2 tbsp of the mixture into each cone.

4. Bake for 20 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them.

5. Remove from the oven; cool on a wire rack for at least 2 hours before you decorate with buttercream.

To make buttercream icing:

1. Mix the softened butter and icing sugar in a large bowl. Add in milk.

2. Beat with an electric mixer until smooth.

3. Spoon into a piping bag with a nozzle. Pipe buttercream icing evenly on top of each cupcake. 

4. Last can ask our kids to help decorate with colouful mini M&M chocolates on top.

Notes:
1. Wafer cones

2. M&Ms

Dorayaki by Jenny Yennee's Son :)

Ingredients:
4 large eggs
140 g (2/3 cup) sugar
2 Tbsp. honey
160 g (1 cup) plain flour
1 tsp. baking powder
1-2 Tbsp. water
2 Tbsp. oil

Method:

1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.

2. Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.

3. Stir in ½ Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, pancakes will be too flat and not fluffy.

4. Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of dorayaki. 

5. With a ladle, drop the batter from 6" (15 cm) above the pan to create 3" (8 cm) diameter pancakes. When you see the surface of the batter starting to bubble, flip over and cook the other side. Transfer to a plate and cover up with a damp towel to prevent from drying. Continue making pancakes.

* Make sandwich with nutella. Put more nutella in the center so the shape of dorayaki will be curved (middle part should be thicker).