Cooking Recipe
Wonder what to do with the leftover cornflakes from making cornflake cookies.
Thought of honey cornflakes and found the recipe from the internet.
Ingredients:
90g butter
1/3 cup of sugar
1 tablespoon honey
4 cups of kellogg’s cornflakes
Method:
1) Melt butter, sugar & honey together in a pot
2) Add cornflakes and mix well
3) Place into small paper patty cases
4) Bake at 150 °C for 10 mins
Decided to try making my own pineapple tarts as my usual supplier is not making for sales this year.
With the help of the recipe and video found on the website, my pineapple tarts turns out to be nice and tasty.
Pineapple filing: bought from Phoon Huat, brand RedMan. I reheated the pineapple jam with some sugar.
Pastry:
350g plain flour
50g corn flour
250g of unsalted butter
50g icing sugar
2 egg yolks
1 egg yolk for glazing
1/4 tsp salt
1/2 vanilla essence
Method:
1) roll the pineapple jam filling into oval shape balls and set aside on a plate.
2) sift the plain flour and corn flour.
3) using a electric mixer cream butter and sugar together until light. Beat in egg yolks one at a time until well combined. Add vanilla essence and salt till fluffy.
4) fold in sifted plain flour and corn flour and mix to form a dough.
5) roll a tablespoon of dough into a 5 – 7 cm long tube in your palm then gently press down with the index finger to flatten the dough into a oblong shape.
6) place the rolled-out pineapple jam ball on the edge of the strip and roll the dough to wrap around it to form a small elongated roll. Place the roll on a greased baking tray.
7) preheat oven at 180 degree for 10 mins. Use a fork and draw lines on top of the tarts. Brush the rolls with beaten egg yolk. Bake in the oven for 15 mins or until golden brown.
cool on wire racks before storing in a airtight jar.
Seeing so many yummy posts of muah chee by Happycall users in Facebook, I was tempted to make it too. Today, I tried and it was successful.
When I was about to start, Keegan wanted me to sing “Tell Me”, just like the advertisement. I did it and both Meredith & Keegan laughed, seeing them so happy, I don’t mind acceding their “special” requests.
Ingredients:
150g of glutinous rice flour
180ml of water
Mix all ingredients well (watery paste)
Peanut coating
Ready packet from NTUC or Buy from Bee Chian Kueh store
Method:
1. Grease pan with shallot oil
2. Pour in paste and cook on very low heat for about 3 mins
3. Once it has been set, roll together to form a lump using a fork to flick up the side and roll together
4. Toss around for a while to ensure completely cooked
5. Remove and put onto peanut coating, cut to desire size
2nd try making egg tarts after seeing Laura’s photo in Facebook.
Glad that they turned out to be tasty as endorsed by Eugene, Meredith, Sean and my mother-in-law. However, still got to work on the egg to make it more tasty.
Ingredients:
Crust
150g flour
2 tablespoon cornflour
1/4 tsp salt
1 egg yolk
100g butter
Method
1) Mix butter to the flour and cornflour follow by salt
2) Add yolk egg
3) Knead it into a dough
4) Press the pastry into the moulds gently using your two thumbs. Try not to have a thick pastry bottom.
5) Pook holes into the pastry using a fork
Egg filing
2 eggs
1 tablespoon condensed milk
a pinch salt
100ml evaporate milk
200ml water
2 tablespoon sugar
1/2 tsp vanilla extract
6) Melt water and sugar together
7) Add condensed & evaporate milk, vanilla extract, salt and eggs, beat and mix well
Sieve the mixture two times to get a smooth egg filling
9) Pour the egg filling into the pastry moulds
10) Bake it in the oven at 160 degrees celcius for 15-20 minutes.
Ingredients:-
1) 10 eggs
2) 600g sugar
3) 600g plain flour, seived
4) 1 can of 7 up or Fanta orange
5) a pinch of sugar for sprinkle
Method:-
1) Beat the eggs with the sugar till white
2) Add flour and 7up, continue to beat for another 15 mins
3) Pour mixture into a mould
4) Sprinkle some sugar on top of the mixture, make a cross “big X”
5) Steam for about 45 mins to an hour.
Ingredients:
1) Half yam chopped into cubes
2) Half bowl of dried shrimps, soak in the water till soft
3) Half bowl of small onions, chopped finely
4) Half bowl of mushroom, soak till soft then cut into slices
5) 1 packet of rice flour
6) 8 bowls of water
7) 2 – 3 teaspoon of salt
A pinch of MSG
Methods:-
1) Fry the small onion till fragrant, add in the dried shrimp, mushroom, yam, MSG and salt.
2) Fry till fragrant, add 4 bowls of water. Cover the wok and let it boil.
3) Mix 4 bowls of water with a packet of the rice flour till smooth texture
4) Add the mixture into the wok and keep stirring to prevent it from drying. Once the mixture is a little sticky, off fire and pour into the mould.
5) Steam for about 45 mins to an hour.
Ingredients:
125ml water
50g butter
pinch of sugar
60g flour
2 large eggs
Preheat oven to 190deg
1. Over small fire, bring to boil the water, butter and sugar
2. Add sugar & flour. Mix it all up with a wooden spoon till it’s like mashed potatoes. It should not be sticking on the pan
3. Let it cool for 5mins.
4. Use a beater on medium, add the eggs one at a time.
5. Scoop the sticky mix into a piping bag, pipe them into circles the diameter of your choice.
6. Bake at 190 degree for 10mins (or when puff turns brown)
7. Remove from oven and mmediately poke every puff with a stick or else the puffs will deflate.
8. Put durian filling and serve.
Ingredients:
120g butter
120g caster sugar
120g self-raising flour
2 beaten eggs
1/2 teaspoon vanilla essence
chocolate chips, rainbows rice, etc.
Small or Medium sized paper cases
1) Preheat oven at 180 degrees celsius for 10 minutes
2) Sift flour into a bowl and set aside
3) Cut butter into cubes and cream together with sugar in an electric mixer till light and creamy
4) Add eggs and vanilla essence
5) Add flour gradually
6) Arrange paper cases into muffin tray
7) Sprinkle chocolate chips, rainbows rains etc. onto the mixture.
Bake for 10 to 15 minutes till golden brown.
Thanks Dora for the receipe.
Ingredients:
(makes about 24 pieces)
100g butter, softened at room temperature
80g caster sugar
1 egg yolk
180g cake flour
20g
corn flour
Method:
1) Sift cake flour and corn flour together and set aside.
2) Line baking tray with parchment paper, set aside.
3) With an electric mixer, add in sugar to the butter in 2 ~3 additions and cream till the mixture turns pale and fluffy.
4) Add in egg yolk and mix well.
5) Add sifted flour mixture in 2 ~ 3 additions, stir with a spatula to form a soft dough.
6) Place dough in a plastic bag and flatten with rolling pin.
7) Refrigerate the dough for about half an hour.
Remove dough from fridge. Roll out dough on slightly floured work surface and cut out with slightly floured cookie cutters. If the dough appears to be a little to hard and breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up and can be rolled easily.
9) Bake at pre-heated oven at 175 degC for 10 ~ 15mins.
Let cool and store in air-tight container.
Ingredient
500g Prima Self-Raising Flour
320g Butter
260g Brown Sugar
2 eggs
250g Chocolate Chips
125g Nuts (chopped)
½ teaspoon Baking Soda
1 teaspoon Molasses (Optional)
A Pinch of Salt
Method: -
1) Cream the butter and brown sugar at medium speed
2) Gradually add in eggs and molasses
3) Add salt, sifted Prima Self-Raising Flour and baking soda and mix at low speed
4) Add chocolate chips and nuts
5) Chill dough in refrigerator for 15 mins
6) Divide the dough into small pieces
7) Shape into cookies and arrange onto a lightly greased tray
8) Bake at 200 degrees Celsius for 13 -1 5 minutes
To bring out aroma of nuts, dry roast before adding to mixture. Do not chop nuts too finely.