Nastar


Source : IG @eliz_willyam

Ingredients:
125 gr Butter
25 gr Icing Sugar
1 Egg yolk
140 gr Plain flour
40 gr Corn flour
20 gr Milk powder

1 Egg yolk + 1tsp milk, for egg wash

Pineapple filling (homemade or store-bought)

Method:
- Cream butter and icing sugar for 2 minutes.
- Add in egg yolk one,beat until combine.
- Mix in the shifted plain flour, corn flour and milk powder, mix till become a soft and not sticky dough.
- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into an oval roll.
- Use pincher to make few pinches on the roll to create the vein of leaf. Apply egg wash with a brush.
- Bake in preheated oven at 150C for 25-30mins or till golden brown.
- Cool completely before storing.


I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Melt-in-the-mouth Pineapple Tarts


Source : Sonia a.k.a Nasi Lemak Lover

Ingredients:
350 gr Butter
100 gr Condensed milk or sweetened creamer
510 gr Plain flour / all purpose flour
2 Egg yolks

1 Egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method:
- Cream butter and condensed milk till light.
- Add in egg yolk one at a time, and beat until combine.
- Mix in flour, mix till become a soft and not sticky dough.
- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
- Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
- Bake in preheated oven at 160C for 25-30 mins or till golden brown.
- Cool completely before storing.


I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Zebra Cake


Source : IG @juw1t4_ling

Ingredients:
250 gr  Butter
150 gr  Castor sugar (Original 200 gr)
8 Egg yolks
1 tsp Vanilla extract (optional)
240 gr  Plain flour

4 Egg white
75 gr Sugar

for zebra effect
3 tsp Cocoa powder + 1 Tbsp Hot water

Methods:
- Preheat oven at 160 C to 170 C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.
- Fold in the flour mixture and milk in 2 or 3 batches.
- In a separate bowl, whisk the egg whites until foamy. Gradually add the 75g of sugar and whisk until stiff peak.
- Fold 1/3 white eggs mixture into butter batter, slowly pour the rest of the egg whites until well-blended, then  Do not over fold or the egg will deflate.
- If you would like to make zebra effect, get 1/3 portions of the batter and mix with the cocoa powder mixture. Pour alternately plain & chocolate portion at the same point into 8 inch greased tin.
- Bake for 45-50 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
 - Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack. 

Blueberry Streusel Cake


Source : Yasa Boga

Streusel Ingredients :
50 gr Butter
75 gr Plain flour (I used 25 gr almond ground + 50 gr plain flour)
50 gr Castor sugar

Cake Ingredients :
125 gr Butter
200 gr Castor sugar (I used 125 gr)
1 tsp Lemon zest
2 Eggs
170 gr Cake flour + 1/4tsp Baking Powder + 1/4tsp Baking Soda (shifted)
100 ml Fresh milk
100 gr Blueberry jam (I used fresh blueberry)

Methods:
- Prepare Streusel in advance, Using a fork, mix all ingredients for streusel in a bowl until resemble coarse bread crumbs. Refrigerate until needed.
- Preheat oven to 175C.
- Cake : Whisk all ingrediens for cake, except jam or blueberry, using mixer at low speed until well combined. Incresase mixer speed and whisk for about 3 minutes until mixture is thick and pale in colour. Pour mixture into greased 24x24x4 cm baking tin.
- Sprinkle blueberry on top batter, and sprinkle streusel crumbs over it. (as original recipe using jam, bake the cake for 15 mins or until the cake is half done. Remove cake from oven and spread blueberry jam on top cake, then sprinkle streusel crumbs over it then bake another 15-20 mins or cook)
- Bake the cake in the oven for 25-30 mins or until a skewer inserted into the centre of cake comes out clean. Leave cake in tin for about 10 minutes before removing to a wire rack to cool.
- Slice and serve as desired.


Nori Meat Rolls


Source : IG @andjani_cen
Recipe : Yum Yum Magazine no. 76 with modification

Ingredients A
1/2 piece tofu skin, divided into 4 pieces
3-4 Nori sheet
6-8 Crab stick / small sausages
1 carrot, cut into 6 strips, blenched

Ingredients B : Ready-bought Fish paste
(if you want to make DIY fish paste see below **)

Ingredients C : Chicken Meat 
250 gr Chicken mince
White pepper
2 stalks spring onion, chopped

ASSEMBLY METHOD :
1. Line a piece of tofu skin on working surface
2. Spread all over the tofu skin with fish & chicken meat filling.
3. Place 1 pc Nori sheet on top
4. Spread all over nori with filling again
5. Arrange carrot and crab sticks on top filling
6. Roll-up
7. Heat up the steamer
8. Steam the nori meat roll for 15 mins in high heat. Let it cool.
9. Heat up oil for deep-frying, deep-fry nori meat rolls until golden brown. Dish and drain.
10. Cut into pieces and serve while hot with chilli sauce.


Ingredients BDIY Fish Paste ** (OPTIONAL)
500-600 gr fish meat (from 1 kg fresh Tenggiri fish) **
5-6gr / 1 tsp Salt
1 Egg White
10 gr/ 2 tsp corn flour/starch
5-6 pcs ice cube or 5-6 tbsp ice water
Pinch of white pepper
Sesame oil (optional)
  
DIY Fish paste method (see below video)
- Prepare fresh fish, deboned fish meat
- Use a tablespoon to scoop out all the fish meat from fish (make sure no bone left).
- Mixed the fish meat ( you could use hand, chopstick or food processor to do this), add salt and 1-2 ice cube or 1-2 tbsp ice water in the fish meat, keep stirring, mix well. Add more ice cube or ice water again, keep stirring become smoother.
- Add egg white, as you stir, add corn flour & pepper, keep stirring, you will see the fish paste become smoother and become glossier. Set aside.

video

Video credit to @andjani_cen

Notes :
- ** Not compulsory to use Tenggiri fish. 1 Kg Tenggiri fish, after deboned and scoped will yield approx.. 500-600gr fish meat.
- When about wrapping, please allow the tofu skin have bigger sheet than Nori sheet, so it will secure the roll while steaming..
-  If you are using DIY fish paste, you may add additional ingredients to your chicken meat as follows: 2,5gr (1/2 tsp ) Salt, 15gr ( 1/2 ) Egg-white, 5 gr (1 tsp ) corn flour /starch
- This steamed Nori Meat Rolls can be kept in the freezer for later use.


Chocolate Swissroll


My favourite chocolate swissroll, made this quite few times, you may check here and here

Ingredients:
70 gr Boiling water
25 gr Cocoa Powder
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four

4 Egg whites
50 gr Sugar

Filling: your favourite buttercream or whipping cream

Decoration: Chocolate Rice

Method:
- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack
- Spread cake once it cool with your favourite filling, roll it with the help of the greased paper.
- Refrigerate it for a while to set, before spread the butter cream on top swiss roll.
- Sprinkle the chocolate Rice
- Refrigerate it before slicing the cake


Matcha Chocolate Cake


Ingredients:
75 gr White Converture Chocolate
50 gr Unsalted Butter
60 gr Sugar
3 Egg Yolks
40 gr Fresh milk

75 gr Cake Flour
10 gr Matcha powder (I used Teathos)

3 Egg Whites
50 gr Sugar

Method:
- Preheat Oven 170C
- Melt butter and chocolate in double boiler, once melted, add sugar.
- While keep stirring, add egg yolks one by one and milk mix well with a whisk.
- Add shifted flour and matcha powder, fold with spatula, set aside.
- Beat egg white until foamy. Add sugar and beat until egg whites are glossy and stiff peaks form.
- Gently  fold 1/3 of egg white batter into green tea batter, then pour this into the remaining egg white and fold just incorporated
- Pour batter into prepared 7 inch cake pan and bake for 40-50 minutes.