- Grease baking sheet.
- In a bowl, mix walnut, oil, sugar. raisin and egg together.
- Stir in flour and baking powder.
- Add in vanilla essence.
- Knead into a firm paste, add flour if necessary.
- Roll out mixture into small size balls.
- Flatten with finger or fork.
- Bake 10-15min at 170C or until golden browned.
- Makes 14-20pcs depending on the size.
Wednesday, December 16, 2009
This biscuit does not require any butter. Instead, it uses sunflower oil which is healthy and suitable for weight watchers. I find that the biscuit is a little bit hard and not crunchy. The interior is not crumbly at all. I would suggest adding half shortening instead of using all oil. Your could add cornflour or custard to make it crunchy.
55g chopped walnuts
115ml sunflower oil
55g caster sugar
25g chopped raisins
175g plain flour - sieve
1tsp baking powder- sieve
1/4 tsp vanilla essence
During Chinese New Year, Kuih Bangkit is one of the must cookie to be serve among friends and relatives. I don't know why but it has been a traditional since I was young. The sweet coconut milk fragrance attracts everyone attention even though it looks plain. It melts in the mouth, a little try, therefore you need some water to swallow, crisp and easily broken. I have baked this cookie twice this year. Don't add too much flour if the batter looks wet because it will turn hard if you leave it for 5-10min. Give it a go, I am sure you are gonna love it.
225g tapioca flour
3 pandan leaves cut into 3inch long
85g icing sugar
1 egg yolk
120ml thick coconut milk ( packet type accepted)
a drop of red coloring
1 DAY BEFORE BAKING
1. Fry tapioca flour with pandan leaves for 3-5 min. Stir it constantly to avoid getting burnt.
ON THE DAY OF BAKING
1. Gather all ingredients.
2. Sieve tapioca flour.
3. Mix together egg yolk, butter and sugar.
4. Mix well.
5. Add 75ml coconut milk.
6. Stir well.
7. Add flour and knead until it form into a semi-hard dough. It should be a sticky dough.
8. Divide dough into 2 portion.
9. Roll out dough onto floured surface.
10. Stamp out with your desired cookie cutter.
11. Sprinkle a little flour around the baking tray.
12. Drop a little red coloring into a bowl. Use the toothpick to dab an "eye" onto the cookie.
13. Looks like this. Transfer all cookie onto the floured baking tray.
LEMON CRUNCH CAKE
Lemon has been widely used in various purpose such as beauty, dishes, baking, odor remover and best for sore throat. I like the taste of this lemon cake because it has the mild lemon flavor, a bit crumbly, buttery taste. What I like best is the crispy brown top which is lightly browned. Crunchy is the word. Unfortunately, the topping is too sweet for me. The next time I bake this cake, I will reduce the granulate sugar to half and half of the juice lemon too.
175g caster sugar
finely grated rind of 1 lemon
175g self-raising flour
juice of 1 lemon
115g granulate sugar
- Grease and line a cake tin.
- In a bowl, beat together butter, sugar until light and fluffy.
- Beat in eggs and stir in lemon rind.
- Fold in self-raising flour, alternately pour in milk.
- Turn mixture into a cake tin and level the surface.
- Bake 30-45min at 180C or until well risen, golden color.
- While the cake is baking, make topping.
- Mix lemon juice with sugar.
- When the cake bake, remove from the oven. Spoon topping over hot cake.
- Leave in tin until completely cool.
Fruit cake is a must during Christmas season. Here is a simple recipe to share with you. Have a MERRY CHRISTMAS !!
120g margarine / butter
340g dried fruit ( raisin, sultana, cherries, orange peel)
1tsp baking soda
1/2 tsp mixed spice
120g plain flour
120g Self-raising flour
a pinch of salt
- Apply margarine / butter around the cake tin and the base
- Mix margarine / butter, sugar, dried fruit, water, baking soda, mix spice in a sauce pan.
- Heat over medium fire. Bring to boil and simmer for 1 min.
- Pour into a bowl to cool.
- Add in eggs one at a time.
- Sieve both flour and salt into the creamy mixture. Mix well.
- Pour into cake tin and level the surface well.
- Bake for 1 and 1/4 hours at 180C.
TURKISH CINNAMON CAKE
Turkish Cinnamon cake is actually walnut raisin butter cake. I got this cake recipe from my Singapore aunt. However, it is a little crumbly when I cut the cake and dry. Maybe next time I would add in some milk. Overall, it is a nice cake to be share during teatime or Christmas.
1 tsp vanilla essence
175g self-raising flour
1tsp baking powder
50g chopped cherries
50g chopped raisins
100g chopped walnut
1/2 tsp ground cinnamon
- Cream butter, sugar and vanilla essence until pale and light.
- Stir in eggs, one at a time.
- Sift in both flour, baking powder.
- Mix in raisin, cherries and walnut. Mix well.
- Greased cake tin. Pour in and level smooth the surface.
- Bake in a pre-heated oven for 1 and half hour.
Monday, December 14, 2009
Although you may find many types of coconut crisp or thins recipes in the web, I still prefer mine to contain sweetened desiccated coconut, the dry type. Sink your teeth into these sweet lovely crisps, fresh from the oven, you will be enjoying the light, crispy and crunchy taste.
Recently, I found 3 types of recipes for Coconut Crisps. All of them uses the same method, temperature and time to bake. However, they differ in ingredients and decoration.
After browsing through and fro over these 3 recipes, I had decided to give a try on Christmas Coconut Crisps found in Alan Ooi web, with a slight modification.
When piping the mixture onto the line baking tray, do not pipe too much because you will need a big space to spread the crisp, which means, you can only have 5 piece of crisps per tray. It It will take ages for you to bake 60 pieces! So, pipe a little, use the back of the spoon to flatten the mixture, spreading and thinning the cookies as thin as possible. You can replace the desiccated coconut with sesame instead for the decoration.
Once the crisps are removed from the oven, quickly store them into airtight container because they will turn soft rather quickly.
Here is the recipe:
CHRISTMAS COCONUT CRISPS
120g icing sugar
100g egg white ( 3 eggs)
20g desiccated coconut
20g desiccated coconut
- Gather all the ingredients; icing sugar, flour, desiccated coconut..
2. Shortening, butter and egg whites ( approx. 2-3 eggs)
3. Beat butter, shortening and sugar until fluffy.
4. Add in egg whites. Beat well.
5. Add in flour and desiccated coconut.
6. Blend well.
7. Lightly grease baking sheet.
8. Fill in the batter into a piping bag.
Pipe a little batter onto the baking tray/sheet.
9. Use the back of a spoon to flatten, spreading and thinning it.
10. Sprinkle a little desiccated coconut on top.
11. Bake them at 170C for 10min.
12. Crispy, brownish cookie.
Tuesday, December 1, 2009
170g SR Flour
1/2 tsp spice powder
30g chocolate chips
70g walnut chopped and roast ( leave some for decoration)
60g desiccated coconut
- Mix butter and sugar until creamy.
- Add in egg. Mix well.
- Sift SR Flour and spice powder in another bowl.
- Add to creamy mixture.
- Add in chocolate chips, walnut and desiccated coconut. Mix again.
- Drop by round 1 tsp, 2inch apart onto grease baking sheet.
- Decorate with chopped walnut.
- Bake 180C for 10-15min.
Tuesday, November 3, 2009
Peanut cookies are one of the Chinese New Year cookies which are easy to make. Peanuts are inexpensive and you can get them easily in supermarkets or mini markets.
The first time I baked this cookie was 2 months back. My friends said that these cookies were delicious, full of nuts aroma but just a little too sweet for them.
This is my 2nd time baking this nutty cookie again. Our family love them too. I followed wlteef.blogspot posted receipe and as usual, it never fails for me. It was a breeze. Thanks for the wonderful receipe.
However, I had reduced the sugar to 80g instead and increased the corn oil because the batter kept falling apart...was too crumbly. I used muffin paper cups instead of baking sheet to avoid the cookies from sticking together as they will expand when baked. Don't be bother of the cracks on the surface. It was the baking powder.
(followed wlteef.blogspot.com receipe)
200g ground peanut powder ( I ground peanut powder coarsely)
200g sifted flour
1/2tsp sifted baking powder
80g icing sugar
120g corn oil
cashew nut/peanut for deco (optional)
1 egg yolk-beaten with 1tsp water
1. Gather all ingredients. Preheat oven at 180C.
2. Fry the peanuts
3. Ground peanuts coarsely
4. Sift all dry ingredients
5. Mix flour,baking powder, ground peanut powder,icing sugar in a bowl until well combined.
6. This is how it looks like after mixed
7. Add oil gradually and knead at the same time. Don't add all in one go.
8. If the dough is dry, add oil
If dough is wet, add flour
9. Shape as u wish or use cookie cutter
10. Put a piece of nut on top. Apply eggwash
Transfer to muffin paper cups.
Don't grease the cups. cookie (optional)
11. Bake at 20min until golden browned
Crunchy N crispy cookies!
Monday, November 2, 2009
I noticed that many bloggers posted that Nestum Cake was easy but a little too sweet.
However, I don't think so. Firstly, it's greasy, wet and very,very SWEET. Might get diabetics you know.
This is my first attempt and I just added lemon rind and juice. To my dismay, it turned out unsatisfactory.
Maybe it's due to the lemon.
Eventhough I tried to bake this NESTUM CAKE according to the posted receipe at shw.mamafami.fotopages.com, it turned out wet inside, tasted too sweet, oily and many tiny holes. Though it is edible but too oily for everyone in my family.
Can anyone give some advice what went wrong?
Tiny holes on the surface
NESTUM LEMON CAKE
(taken from NESTUM CAKE receipe)
250g castor sugar ( I reduced to 180g )
4eggs ( I had 3 eggs only)
Juice of 1 lemon
200g SR Flour
50g Nestum Cereal
1. Prepare all ingredients. Sift flour.
2. Lemon rinds
3. Beat butter and sugar until fluffy
This is how it looks
4. Add eggs one at a time
5. Beat until creamy
6. Fold in sifted flour and lemon juice alternately
7. Add lemon rind and Nestum cereal
8. Pour into greased cake tin
9. Bake 160C for 1 hour. Don't open oven during the 1st 30min bcoz cake will sink