Osmanthus Jelly

This Osthmanthus Jelly is my favourite. Having too much cookies, this is a good dessert for CNY.

Here, I would like to wish all friends a very Happy Lunar New Year. May the year of sheep brings you good health, good wealth and much happines.

Osmanthus Jelly

Ingredients

1. 1 packet of konnyaku jelly powder (please follow the Knnyaku jelly powder box instructions)
2. 3 tsp dried osmanthus flowers
3. 3 tsp wolfberries soaked in water until puffy; drained

Methods

1. In a pot, add water and bring to a boil. Lower heat and add osmanthus flowers. Simmer for about 3 minutes.
2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
3. Pour the mixture onto a jelly mould. Add wolfberries to each mould.
4. Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.

This post is linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted
 by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

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I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Lapis Bake - Traditional Lapis & Rainbow Lapis

My final bake for CNY...KuihLapis. Did 2 variants and spent 6 hrs in the kitchen baking. Recently seen a lot of rainbow bakes so decided to bake rainbow lapis for a change. I was wondering how would the effect like after the bake. Am so glad that the colours turned out well. It really brightens up my day after seeing this bake.

Kuih Lapis

Ingredients (A)

500g Semi Hard Butter
280g Condensed Milk
3 tsp Rum
150g Plain Flour
1 tsp Mixed Spice
20     Egg Yolks
200g Sugar
2 tsp SP

Ingredients (B)

10 Egg Whites
40g Sugar
1/4 tsp Cream of tar tar

Method

1.  Preheat Oven to 200 degrees celcius. Warm up a 9 inches baking tins before greasing and lining
     paper only at the bottom of the tin.
2.  Cream butter, condensed milk and rum at maximum heat till creamy.
3.  Add in the sifted flour and mixed spice. Mix well and set aside.
4.  Whisk egg yolks, sugar and SP at maximum speed until thick and add in the butter mixture.
5.  Whisk egg whites, sugar and cream of tartar at maxium speed until stiff.
6.  Fold the egg white into the egg yolk mixture until the the two mixtures are well mixed.
7.  Spread a small amount of batter abt 100g on the warmed baking tray and bake until golden brown.
8.  Increased the oven temp. to 240 degrees celcius at top heat only to bake the second layer of cake
     onwards. Continue baking the cake by the layers until the batter uses up.

This post is linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

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I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Crispy Almond Cookies

These Crispy Almond Cookies are very addictive. When I saw Esther & Mayck-law postings of these cookies,  I told myself I must bake therm and try. These cookies taste really good and I never regret finding time to bake them. The cookies are so crispy and the aroma is so fragrant. This is indeed a keeper. Thank you my dear friends for sharing this great recipe.

Recipe Source: Esther Lau & mayck-law

Tray Size ：1 x 13" x 13"
              ：1 x 9” x 11"

Ingredients

A  160g Butter
    100g icing sugar

B  30g egg white
    2 drops almond essence 

C  150g superfine flour
    50g ground almonds
      

Topping

2 egg yolks (+1 tsp milk)
50g almond flakes

Method

• Cream butter and icing sugar on high speed for 1 minute.  Scrape mixing bowl and continue to mix on medium high speed for 4 minutes.
• Add in egg white and almond essence.  Mix on medium speed for 1 minute and high speed for 4 minutes.
• Add in ingredients (C).  Mix for to form a dough.
• Spread the dough onto a greased tin and roll evenly with a rolling pin. Bake in a preheated oven at 180C for 8~10 minutes until half cooked.  Take out cut into rectangles and brush with egg yolk.  Place a piece of almond flake on each of the cookies， Brush again with egg yolk on top of the almond flake.
• Bake in a preheated oven at 170C for 8 minutes or till golden brown.

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

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I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Cheesy Pineapple Tarts

I have some balanced pineapple paste so decided to do this Chessy Pineapple Tarts after I saw Sonia postings. Love the taste of the chessy tarts.

Here I would like to wish everyone a very Happy Valentine's Day too.

Recipe Source: Sonia

Cheesy Pineapple Tarts  

  
      Ingredients:

175g butter

50g condensed milk

235g plain flour 

1 egg yolk (A size or large)

25g Parmesan cheese powder

1 egg yolk +1tsp milk, for egg wash

300g Pineapple filling (homemade or store-bought)

Method

1. Cream butter and condensed milk till light

2. Add in egg yolk, and beat until combine.

3. Mix in flour and cheese powder, mix till become a soft and not sticky dough.

4. Roll pineapple filling into oval shape.

5. Flatten a piece of dough and do the shape you want.

6. Apply egg wash on the pineapple tarts. Bake in preheated oven at 170C for 20-     25mins or until golden brown.

8. Cool completely before storing. 

I’m submitting this post to Best Recipes for Everyone

Jan & Feb 2015 Event Theme: My Homemade Cookies

organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

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I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Kuih Bankit

Kuih Bankit is my family favourite cookies. Did them last year but was not very successful as the texture was hard and not melt in your mouth. This year I tried baking them again and am very happy with the bake. The texture is what I want and the cookies are full of coconut aroma.

Recipe Source: Esther Tho

Ingredients:

210g tapioca flour
1 egg yolk
80g icing sugar (pls adjust, 80g abit too sweet)
100ml coconut milk

Methods:

I baked the flour with lots of pandan leaves below the flour at 150deg for 1hr. Stir abit in between a few times. Leave to cool and keep for a few days (at 2days). Discard the leaves and sieve before storage.

*I only used 210g of baked tapioca flour.

Mix egg yolk, icing sugar and half coconut milk. The balance coconut milk is for adding in the dough while kneading.

Knead the dough real hard for abt 15-20mins to get smooth texture. (Tapioca flour is gluten free. We need to knead till the coconut oil is out to have that smooth texture.)

Take out small portion of the dough, roll out and use cookies cutter. Balance dough cover with damp cloth to keep them moist.

Dust some tapioca flour on tray.

Bake at 160deg for 20mins.

*If dough gets dry do knead again with a tsp of coconut cream.

I’m submitting this post to Best Recipes for Everyone

Jan & Feb 2015 Event Theme: My Homemade Cookies

organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

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I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Crispy Baked Cod Fish with Seaweed

This Crispy Baked Cod Fish with Seasweed is very addicitive. I spent a few hours last Sunday with my sister and niece to make this together. I kept on mucnhing this while baking.

Recipe Source: Anncoo Journal


Ingredients:

Dried Fish Fillet (Cod Fish Slice in chinese)
Seaweed
Egg white

Methods:

Place the cod fish slices on a lined baking tray.
Brush some egg white on cod fish slices and stick the seaweed onto it.
Cut into desired sizes.
Bake at preheated oven at 150 degrees for 8 minutes on one side and bake for another 4 minutes on the other side.
Leave crispy baked cod fish with seaweed to cool and store into an airtight container.

Chocolate Chips Cookies

Every year CNY, I will bake this chocolate chips cookies. This is my sister favourite and is also popular among my relatives. I love the nutty chocolati aroma that fills the kitchen when baking this. Though is fattening but I do enjoy having it with a cup of Earl Grey Tea.

Chocolate Chips Cookies

Ingredients

3/4 cup Butter
1 cup Brown Sugar
1/2 cup Sugar
1/4 cup water
1 tsp vanilla
1 cup flour plus 4 tbsp more flour
1 tsp salt
1/2 tsp baking soda
3 cups oatmeal regular
2 pkts (6 oz) chocolate chips
1 cup chopped walnuts
1 Egg

Methods

1. Cream butter and sugar
2.  Add egg, vanilla and water
3. Sift together flour, salt and baking soda.
4.  Add to cream mixture
5. Add oatmeal and chocolate chips.
6. Drop by tsp onto greased cookie sheet.
7. Bake at 350 degress celcius for 10 - 12 mins or till brown.

I’m submitting this post to Best Recipes for Everyone

Jan & Feb 2015 Event Theme: My Homemade Cookies

organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

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I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Sugees Cookies

These cookies are my mum favourite. I baked these last year and my mum love it very much. This time am using another blogger recipe as I have lost the previous recipe I used and couldn't retrieve it. Luckily this recipe is more or less the same taste and texture.

Recipe Source: choochooheaven

Ingredients

450g Ghee

300g Castor Sugar (or substitute with 360g Icing Sugar)

1-1/4 tsp Sea Salt (do NOT omit this ... without salt, your cookies will taste flat)

3 ~ 4 Egg Yolk, lightly beaten

470g Top Flour / Superfine Flour

150g Ground Almond ( I used Semolina)

1/2 tsp Vanilla Extract

1/2 tsp Almond Extract (optional) - omitted

1 tsp Baking Soda

200g Dried Fruits - omitted

Toppings: Silvered  Almond

Method

1. Sift flour and baking soda. Add in Sembolina, Mix well
2. Cream Ghee and sugar till light and fluffy
3. Gradually add egg yolk and vanilla extract, almond extract. Mix well but don't overbeat.
4. Fold in the dry ingredients from (2), mix well
5. Roll dough in small balls and gently use a fork to press it, egg white glaze and sprinkle Silvered Almond.
6. Bake in a preheated oven at 170 Celsius for 20 minutes or till the side of the cookies are golden brown.

I’m submitting this post to Best Recipes for Everyone

Jan & Feb 2015 Event Theme: My Homemade Cookies

organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                 &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids