Sago Coconut Pudding

Coconut milk is a good friend with sago, they is a good match. Thanks for the recipe.

Adapted from : Happy Flour
(make 8 yields for small mould)

Coconut layer

20 gm rice flour
20 gm green pea flour (I'm used corn flour)
225 ml concentrated coconut milk 
150 ml water
50 gm sugar(I'm used 40 gm)
1/8 teaspoon salt

(I used a can of coconut milk(400 ml)- 50 ml for sago layer and 350 ml mix with some water to get total 375 ml for coconut layer)
(I'm omit the pandan leaves because recently doesn't went to chinese grocery shop, the result coming out still very good)

Sago layer

80 gm pearl sago
2 blades pandan leaves
half pot of water

70 gm palm sugar (chopped)
15 gm sugar
1/4 teaspoon salt
45 ml water
2 blades pandan leaves 

50 ml concentrated coconut milk

Method for coconut layer:

1. Mix all the ingredients together in a pot until well-blended. 
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into mould and lightly knock it on the table top to even out the surface.

Method for sago layer:

1. Boil half pot of water and pandan leaves together.
2. Discard pandan leaves and add in the pearl sago.
3. Cook until sago appear clear, remove from fire and drain.(remember: all the sago must transparent)
4. Boil palm sugar, sugar, salt, pandan leaves and water until sugar dissolved.
5. Strain syrup into pearl sago. 
6. Add in the coconut milk and stir well.
7. Return it to the fire and bring to a gentle simmer for a while.
8. Once it started to boil, remove from fire.
9. Spoon sago mixture into the half filled mould.
10. Leave it aside to cool then chill them in the fridge.

Char Siew Bao(Chinese Barbequed Pork Bun)

Traditional dim sum, Char Siew Bao is a must order dim sum when we visit dim sum restaurant. Is our family favourites. Been make this bun for many times, more healthy to have homemade dim sum.

Adapted from : Rasa Malaysia

Dough
(30 gm for each dough can make 23 buns-if you prefer more bigger bun use 50 gm)

8 gm instant dry yeast

160 ml lukewarm water
½ teaspoon white vinegar or lemon juice (optional)
280 gm low-protein flour aka hong kong flour
100 gm wheat starch
90 gm icing sugar
30 gm shortening or vegetable oil

10 ml cold water
10 gm baking powder

Filling
(minor changes by monsterandsharkkitchen)

300 gm  char siew, diced
½ tablespoon cooking oil
1 tablespoon garlic
1 medium onion, diced
1 tablespoon oyster sauce*
1 to 2 tablespoon dark soy sauce
1 teaspoon sesame oil
Sugar and pepper to taste*

6 to 8 tablespoon water

Some corn flour

Notes from Rasa Malaysia : *Some store-bought char siew comes with sauce, use it for preparing filling. Omit sugar, oyster sauce and pepper.

Method for dough:

1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. (depend the weather, I'm need 1 hour to rise)
5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into equal portions and flatten with a rolling pin to make a circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on square parchment paper, seal side up.
6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

Notes:
There is no need to rest the dough after adding in baking powder, but    if time allowed, rest it for 10 minutes or so to get fluffier buns.Adding a few drops of vinegar into steaming water will produce whiter buns, but this  is optional.Steamer must be preheated otherwise bun would not rise to the volume as it should be.Spray the surface of bun with water mist helps to produce buns with smooth surface after steamed.DO NOT open the lid during the steaming process.If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.
Method for fillings:(I'm prepared one day before and keep in fridge, when ready to use get it out to room temperature)

1. Heat oil in pan, saute garlic and onion for 1 to 2 minutes.
2. Add in all other ingredients except water and corn flour, stir fry for 1 to 2  minutes.
3. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
4. Transfer to plate and allow to cool, set aside for later use.

Chocolate Oreo Cake

Happy Father's Day to all the lovely Papa in the world included my monster lovely daddy. We love you. Here is your favorites Oreo with Rich Chocolate Cake.

Rich Chocolate Sponge Cake adapted from : Nasi Lemak Lover

Middle layer mousse adapted from : Annie's Eats

(I'm used the top layer of the triple chocolate mousse cake)

8 " round pan with removable base

8 " round cake ring

A round cake board

Cake use 8 " round cake pan

(minor changes by monsterandsharkkitchen)

50 gm corn oil

90 gm full cream milk
20 gm cocoa powder
120 gm semi-sweet chocolate (can use Lindt 70% cocoa or plain chocolate)
6 egg yolks 

6 egg whites 
100 gm caster sugar
90 gm cake flour

Middle layer mousse

1 teaspoon powdered gelatin
1 tablespoon water
180 gm white chocolate, finely chopped
1½ cups double cream

Decorated

Oreo biscuits

Some crushed Oreo biscuits

2 cups double cream

Method for cake:

1. Heat corn oil and milk over a pot of simmering water.
2. Add in chocolate, and stir till melted.Add in cocoa powder, stir well. 
3. Add in egg yolks once slightly cooled.
4. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
5. Take one-third of egg whites mixture to mix with the egg yolk chocolate mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Sift in the flour, slowly fold well.
7. Pour batter into a 8” round cake pan with removable base.
8. Bake at pre-heated oven at 180 c for 40 minutes or a needle comes out clean when inserted in the middle.
9. Immediately inverted the cake pan and cool on a wire rack.

Method for mousse layer:

1. Sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften.
2. Place the white chocolate in a medium bowl.  Set aside
3. Bring ½ cup of the cream to a boil in a small saucepan.
4. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth.  Cool to room temperature, about 5-8 minutes, stirring occasionally.
5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted.
6. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it.  Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.

Method to prepared the layer:

Use 8 " round cake ring

A round cake board

1. Slice the cool sponge cake into 2 even layers using long palette knife. 
2. Place one sponge layer into a 8 inch cake ring supported by a cake board below. There should some allowance surrounding the sponge layer.  Pour half of the white mousse over the first sponge layer. I measured the mousse by weight and divided it evenly into 2 portions. Level the mousse as evenly as possible. Place the cake in the refrigerator for at least half an hour.
3. After half an hour take out the cake and place some Oreo biscuits on top and pour the balance of the mousse to cover all the Oreo biscuits.
4. Place the second sponge layer over the mousse layer. Return the cake to the refrigerator and chill until set, at least 2½ hours or overnight.
5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the 2 cups of double cream at medium speed until it begins to thicken. Increase the speed to high and whip until stiff peaks form, add in some crushed Oreo biscuits and mix it evenly. Keep in the refrigerator for later use.
6. When the mousse is set,  wrap a warm kitchen towel around the ring or use a hairdryer to briefly heat up the exterior of the cake ring. Take care not to apply too much heat using the hairdryer. Remove cake ring slowly and steadily.
7. Spread the Oreo biscuits cream mixture all over the cake and smooth with an offset spatula and decorating the cake with your own fantastic idea.
8. For the writing, melt some plain chocolate and filled in pipping bag.
9. Bring cake back to the refrigerator to firm up before cutting. 
10. Remember , when slicing the cake need to dip the knife in warm water and clean it after every slice. 

Ma Lai Koh(easy version)

Been trying many different recipes for Ma Lai Koh, some is using yeast, some using dark soy sauce and many more. The last I'm prefer the recipes from Corner Cafe. Is easy and the taste good.

Adapted from : Cornercafe

150 gm plain flour
40 gm (4 tablespoons) custard powder

4 eggs
220 gm caster sugar (I'm used 150 gm)
1/3 teaspoon vanilla extract

40 ml (2 tablespoons) evaporated milk
20 ml (1 tablespoon) treacle (molasses), or honey
1 1/3 teaspoons baking powder
1/3 teaspoon bicarbonate of soda (baking soda)

100 ml canola oil

Tip from corner cafe: To approximately measure 1/3 teaspoon, the best way is to first measure 1/4 teaspoon, then add another 1/8 teaspoon ( half of 1/4 teaspoon) to it.

Method:

1. Line the base of a deep 18 cm steaming pan with holes (or 20 cm bamboo steamer) with a double layer of muslin. Grease and line the sides with baking paper. Sift plain flour and custard powder twice and set aside.
2. Whisk eggs for 1 minute, then gradually add sugar and beat until pale and fluffy, and the mixture leaves a trail of ribbon when you lift the beater. Total beating time can be 6 to 10 minutes depending on the power of your beater. (make sure the egg mixture is pale and fluffy)
3. Sift the flour mixture in a few batches onto the egg mixture and fold in after sifting in each batch. Mix in vanilla. Cover the bowl with cling film and set aside for 1 hour.
4. After the batter has rested for 1 hour, start boiling water in a steamer. Stir treacle into evaporated milk and mix well. Sift baking powder and soda then add to the milk mixture, mix evenly making sure there are no lumps of the raising agents. Pour the mixture into the batter with the oil. Fold in properly until evenly mixed.
5. Pour batter into prepared pan and steam over high heat for 45 to 50 minutes, or until cooked. Remember to replenish steamer with hot water whenever it starts to dry up.
6. Serve hot or warm.

Spiral Curry Puffs(Karipap)

Crispy and delicious, my favourite snack from Malaysia. My monster love it so much. 

Adapted from : Sam Tan's Kitchen
(make about 27 yield medium puffs) 

Potato curry filling

1 large onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp curry powder or more

2 large potatoes, cut into small cubes

Salt and sugar to taste

About 1 cup water

1 tablespoon chili powder if prefer more spicy

Few drops of dark soy sauce if prefer darker colour

(can add other ingredients for the filling, like peas or hard boil egg)

Water Dough

300 gm plain flour

½ teaspoon salt

½ cup lukewarm water

1 small beaten egg

1 tablespoon oil

Grease Dough

150 gm plain flour

75 gm cold butter

Method for filling:

(I'm prepared one day before and keep in fridge, when ready to use get it out to room temperature)

1. Saute the onion and garlic over medium heat until fragrant
2. Add in other ingredients and simmer, stirring occasionally until all moisture is absorbed and potatoes are tender. Leave to cool thoroughly before using.

Method for water dough:

1. Combine all the ingredients and knead with your fingers until soft, pliable and non-sticky (or if you prefer, use a dough hook attachment on an electric mixer)
2. Divide and roll into two equal balls, then cover (otherwise it will dry out) and leave to rest for 30 mins.

Method for grease dough:

1. Combine butter and flour until it resembles coarse sand. Knead by hand until shiny and smooth, then divide and roll into two equal balls.

Method for wrapping:

1. Wrap the one ball of grease dough neatly in a ball of water dough.
2. On a lightly floured surface, roll out into a very thin oval with a rolling pin,
   then roll up tightly from one end to the other like a Swiss roll.
3. Turn the rolled up tube 90 degrees (so one end faces you) and repeat the previous step- flatten it thinly again lengthwise into a long oval , then roll up tightly like a Swiss roll.
4. With a sharp knife, slice into 1 cm discs (or thicker if making larger puffs).The spiral layers should be clearly visible.
5. Flatten each disc into a thin circle with a rolling pin (as thin as you can get it without the layers splitting apart).
6. Fill with just enough potato curry in the middle- not too much.
7. Fold over carefully to enclose. Pinch the edges flat and fold in at 45 degree angle to form a rope(I'm not good on this) or if you prefer use mould, place the rolled out pastry onto a curry puff mould. Fold the mould over carefully to enclose, peeling off any excess pastry from the sides.
8. Deep fry in hot oil over medium-high heat, tossing continuously until golden brown.Remove with a pair of wooden chopsticks or a slotted spoon, shake off excess oil and drain on kitchen towels before serving.