Kuih Bangkit

Recipe adapted from Amy Beh's Kuih Bangkit

Ingredients:
200g cooked tapioca flour
3 pandan leaves
80g caster sugar
20g egg yolk (1)
85g coconut cream
8g butter, softened

• Pan fry tapioca flour together with pandan leaves over medium fire until light and dry (about 20 minutes).  Sift and set aside.
• Whisk egg yolks and sugar and butter until light and creamy and sugar dissolves.  Sift in tapioca flour and mix to combine.
• Gradually add in coconut cream, a little at a time and knead until dough is pliable and doesn't stick to your hands. Wrap dough in clingwrap and set aside for 30 minutes.
• Preheat oven to 170 deg C.
• Dust the mould with some cooked tapioca flour and press a small piece of dough into the mould and slice of the excess dough with a knife.  Knock out the cookies and place them onto a baking tray lined with baking paper.
• Bake cookies for about 20 - 25 minutes.
• Cool cookies completely before storing in an air tight container.

 

I'm submitting this post to the Bake Along event hosted by

 Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings

and the theme is 'Chinese New Year Cookies'

Bakkwa (Pork Jerky) 肉干

Never would I imagined making my own bakkwa until my good friend showed me how  when I visited her in Sydney several years ago.  From then on, I never buy bakkwa from the store anymore.  I love Bakkwa;  I find it so versatile, you can chopped it and put in your fried rice or in steamed glutinous rice or even in bread.  I loved it best in my sandwiches.

Refer here for recipe.

I'm submitting this post to the Bake Along event hosted by

 Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings

and the theme is 'Chinese New Year Cookies'

I am also submitting this post to Aspiring Bakers #39:  

CNY Rock and Roll! (Jan 2014) hosted by Food Playground 

Meyer Lemon Sponge Cupcakes

Happy New Year! 

I see many fellow bloggers already busy cooking and baking and some even started making cookies for the coming Chinese New Year.  What have I been doing after the festive season?  Nothing!  The after-effects of the Christmas and New Year festivities made me feel so lazy to do anything;  I think I need to recharge my internal battery for 2014. 

Last year I have a bumper crops of Meyer lemons from one single lemon tree, so I have a lot of  frozen lemon juice cubes sitting in my freezer.  After seeing AnnCoo's Grapefruit Sponge Cupcakes, I decided to make lemon sponge cupcakes instead.  The cakes turned out very light and taste good too, although  they looked a little pale.  Another 5 more minutes of baking would be perfect?  

Adapted from Ann's Grapefruit Sponge Cupcakes



(Makes 6 big cupcakes)

Ingredients:

25g Rice Bran oil

40g freshly squeezed Meyer lemon juice

3 large cold eggs (straight from fridge)

80g caster sugar

100g plain flour

1/4 tsp salt

zest from 1 orange

• Preheat oven at 170 deg and line muffin pan with paper liners.
• In a cup, mix rice bran oil and lemon juice together and set aside.
• Sift flour and salt together, set aside.
• Using a stand mixer, whisk cold eggs and sugar together at high speed for 3 minutes, until thick and fluffy.  Then reduce to medium speed and whisk for 10 minutes.  Continue to whisk for another 1 minute at low speed.
• Add in orange zest.  While continuing to whisk at low speed, gradually add in flour, followed by oil and lemon juice mixture.  Do not over mix.  Use a spatula to fold the batter until well combined.
• Spoon batter into paper liners until 90% full.  Tap the muffin pan on kitchen bench to remove air bubbles.
• Bake for 25 minutes or until light brown.