Lychee Koi Fish Jelly 荔枝鲤鱼果冻 CNY 2016


Chinese New Year is just around the corner and this is my last post before the celebration. I've shared my Koi Fish Jelly recipes in previous years. As fish is considered a lucky symbol for Chinese New Year, so this time around, I tweaked the recipe with lychee filling. This jelly is very easy and quick to prepare and it's very refreshing too with a tinge of lemon grass fragrance. Definitely great to serve these lovely koi fish jellies during the Chinese New holidays and I'm sure everyone will be very delighted to receive this as a gift too.

 photo Agar Agar Koi fish-a_zpswhkrplgy.jpg

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You may also like to check on  the recipes posted in previous years by clicking on the images 

Lychee Koi Fish Jelly

      1 can lychee reserved 400ml syrup + 250ml water
      lychee, blend coarsely
      50g caster sugar
      10g agar agar powder
      2 sticks lemon grass, about 3 inches long and bashed
      1 tbsp fresh milk
      2 fish moulds
      32 pieces black currant

  • Boil lychee syrup, water, sugar, agar agar powder and lemon grass together. Keep stirring it for about 3 minutes to boil at medium heat. Discard lemon grass and pass through a sieve.Turn to low heat and keep agar agar liquid warm.
  • Using a pair of tweezers and dip black currant into agar agar liquid, then stick it on fish mould eyes.
  • Mix fresh milk with 1 tablespoon agar agar liquid in a small bowl. Use a brush and dip into the milk liquid, then brush quickly on to the fish mould body and set aside.
  • Pour blended lychee into the agar agar liquid and stir to boil again at medium heat. Off heat and cool down the lychee liquid mixture a little. Then gently pour into the fish mould and chill for at least 2-3 hours to set or overnight.

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      罐头荔枝一罐,保留400毫升糖水 + 250毫升请水
      50克 细糖
      10克 菜燕粉
      2条 香茅,约3寸长,拍一拍
      1汤匙 牛奶
      2个 鲤鱼模子
      32粒 黑葡萄干

  • 将糖水,清水,糖,菜燕粉及香茅放进锅里,以中火煮致滚,要不停的搅拌约2分钟。用网筛滤掉香茅渣,转入小火保温菜燕液。
  • 用镊子夹葡萄干浸入菜燕液里,然后粘在鱼模子的眼睛上。
  • 舀出2汤匙菜燕液和牛奶搅匀在小碗里。快速刷在模子上。
  • 最后把荔枝碎倒入菜燕液里,加入1-2滴粉红色素,再以中火搅致滚,熄火。稍微待凉,慢慢将荔枝液体倒入鱼模子里。收入冰箱冷藏2-3小时致凝固或隔夜。

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

Wishing everyone a very Happy Chinese New Year, Good Health, Good Luck and Much Happiness throughout the year. 
祝大家新年快乐,身体健康,阖家幸福、万事如意, 猴年行大运!

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Eggless Butter Cookies 牛油曲奇{无蛋版} CNY 2016


Jenny Bakery, a famous Hong Kong based bakery had opened their first outlet in Singapore a few months ago. Although I understand that their cookies aren't cheap but there's always a long queue of customers waiting to buy their famous butter cookies. Until today I've yet to try their famous cookies. Then in our baking blogopshere, many great bakers have replicated the butter cookies with their own creations. I just came across a Hong Kong blogger,  Joyce Made These, shared her copycat JC recipe which is eggless! Without much hesitation, I tried the recipe and I totally agreed with Joyce that these cookies are really good! The cookies are buttery, airy and melt-in-the-mouth but crumbly even to touch. I really hope that you would try this too and can assure you that you won't be disappointed!

Eggless Butter Cookies 
      200g unsalted butter (I used Lurpak butter)
      50g caster sugar
      1 tsp vanilla extract
      75g plain flour
      75g bread flour
      50g corn flour

  • Cream butter, caster sugar and vanilla extract until light and pale white.
  • Sift in flour ingredients and fold well with a rubber spatula.
  • Put the batter into piping bag and pipe onto lined paper tray with desired design.
  • Bake in preheated oven 180 deg C for about 12-15 minutes or until golden brown.
  • Leave cookies to cool before storing them into an air-tight container.
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      200克 无盐牛油 (我用Lurpak牛油)
      1茶匙 香草香精
      75克 普通面粉
      75克 高筋面粉
      50克 玉米粉

  • 无盐牛油,砂糖和香精搅拌致泛白。
  • 筛入粉类,用塑胶刮刀翻拌均匀。
  • 并用您喜欢的花嘴在烤盘上挤出漂亮的形状。
  • 放进预热烤箱烘烤12-15分钟致金黄色。
  • 待凉后收进密封罐子。
    **饼干很香很松化,而且入口即化 (一碰就碎)。值得一试!

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

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Salted Egg Yolk Cookies 咸蛋黄酥饼 CNY 2016


These Salted Egg Yolk Cookies are getting very popular these days especially among the Facebook baking groups. I too became very keen and eager to give it a try and when I saw Zoe's post of a smaller portion recipe, I just couldn't wait to jump into the bandwagon to join in the fun. These cookies are melt-in-your-mouth and very addictive. I like the combination of an in between not so sweet and savoury taste, crumbly texture together with a slight hint of salted egg aroma.  Will I bake more? Certainly!

Salted Egg Yolk Cookies

      85g butter, softened at room temperature
      40g caster sugar
      2 cooked salted egg yolks, mashed finely (about 25g)
      125g plain flour
      10g corn flour
      1/8tsp baking powder
      1 egg yolk, lightly beaten to glaze
      black sesame seeds to sprinkle

  • With an electric mixer, beat butter, sugar and a pinch of salt until light and fluffy.
  • Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula.
  • Stir in the mashed salted egg yolks and use hand to knead to form to a soft dough (do not over knead). Wrap dough in cling wrap and allow it to rest in fridge for at least 30 minutes.
  • Line baking trays with baking paper and preheat oven to 170 deg C.
  • Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and return it to the fridge for 5-10 minutes to harden, before cutting them into shapes using your desired cookie cutter.
  • Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake for about 15 minutes or until golden brown.
  • Cool down cookies completely before storing into an airtight container.
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     85克 牛油,室温软化
     40克 细糖
     2个 熟咸蛋黄(约25克),压烂
     125克 普通面粉
     10克 玉米粉
     1/8茶匙 发粉
     1个 蛋黄,打散 - 刷於表层

  • 用电动打蛋器将牛油,糖和少许盐打至发白。
  • 撒入面粉,玉米粉,发粉,用橡胶刮刀翻拌均匀。
  • 倒入蛋黄,用手拌匀致成软面团即可。用保鲜纸包好,放进冰箱冷藏最少30分钟。
  • 取出冷藏面团,放在两张塑胶纸中间,撒上适量面粉擀成3mm厚度,再收进冰箱5-10分钟,才用饼模盖成自己喜欢的形状。
  • 刷上蛋液及撒上少许黑芝麻,送进预热烤箱烤约15分钟至金黄色即可。
  • 饼干待凉后收进密封罐。

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

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Mashed Cucumber Salad 拍黄瓜沙拉


This Mashed Cucumber Salad is a light and refreshing appetizer with simple ingredients. It is a popular homemade cold dish 凉菜 in China during the Summer and it is served before the main course in some Chinese restaurants. I think it is very suitable to serve this crisp cucumber salad in our hot weather and more so during our Chinese New Year where we have so many heavy and rich food on our table. 

 Mashed Cucumber Salad

      3 Japanese cucumbers + 1tsp salt

      2 tsp white vinegar
      2 tsp sugar
      1/2 tsp salt
      1.5 tsp light soy sauce
      2 tsp sesame oil
      2 red chillies, cut finely
      1 tbsp chopped garlic
      1 tbsp coriander leaves, cut finely

  • Rinse cucumbers and pat dry with kitchen towel. Cut off the tips on each side and gently smash the cucumber with cleaver until the cucumber splits. Remove the seeds and cut cucumber into bite size pieces.
  • Place cut cucumbers into a large bowl with 1 tsp of salt for 15 minus. Drain cucumber juice.
  • In another bowl, Mix the dressing together and stir until sugar dissolved and pour on to the cucumbers and toss well. You may adjust the dressing according to your taste. Serve immediately or marinate the cucumber salad in the refrigerator for 30-60 minutes.
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     3根 日本黄瓜+1茶匙盐 

     2茶匙 白醋
     2茶匙 白糖
     1/2茶匙 盐
     1.5茶匙 酱请
     2茶匙 麻油
     2条 红辣椒,切细
     1汤匙 蒜,剁碎
     1汤匙 芫荽,切细

  • 黄瓜洗净抹干。切去两头,用刀背轻拍黄瓜至爆开剜去种子,切成小段。
  • 切好的黄瓜放入碗中,加入1茶匙的盐腌制15分钟。滤掉多余的黄瓜水。
  • 在另一个碗,将酱料混合均匀至糖融化,这时候可以尝一尝味道是否够味,也可以依据各人口味调试。然后和黄瓜拌匀即可装盘上桌或放入冰箱冷藏30-60分钟。

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


Win S$500 Paypal cash this Chinese New Year!
To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow! (Terms and Conditions Apply.)
To enter, please complete the Rafflecopter below:

a Rafflecopter giveaway
This giveaway is brought to you by:

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee's Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants. 

Good Luck Everyone!

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Berry cookies 莓果曲奇 CNY 2016


Here is another quick and easy cookie recipe with dried cranberries and blueberries to add to my baking list. These cookies are not very crispy but addictive. Great to serve as snack or pack as a Chinese New Year gift to your loved ones. 

Berry Cookies

      120g butter, slightly softened
      50g caster sugar
      175g plain flour
      1.5 tsp baking powder
      1 egg, lightly beaten
      1 tsp vanilla extract
      40g dried cranberries, cut to small pieces
      40g dried blueberries

  • Sift plain flour and baking powder in a bowl, set aside.
  • Beat butter and sugar till pale and fluffy. Slowly add in beaten egg and vanilla extract, mix well followed by the plain flour and baking powder, mix well again.
  • Lastly pour in the berries and fold well with a rubber spatula.
  • Shape the cookie dough using a dessert spoon then using a knife to push the dough onto the baking sheet.
  • Bake at preheated oven at 180 deg C for 20-25 minutes or till golden brown. Cool the cookies completely and store into an airtight container.

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      120克 牛油,稍软
      50克 细糖
      175克 普通面粉
      1.5茶匙 发粉
      1个 鸡蛋,打散
      1 茶匙 香草香精
      40克 蔓越梅干,切碎
      40克 蓝莓干

  • 将面粉及发粉一起过筛在碗里,备用。
  • 牛油和细糖搅打至呈白至松发。慢慢的倒入鸡蛋及香精,搅拌均匀。分次倒入粉料,搅匀即可。
  • 最后放入蔓越梅干及蓝莓干,用橡胶刮刀翻拌均匀。
  • 用小茶匙取出适量的小面团,直接倒在铺上烘焙纸的烤盘上。
  • 放进预热烤箱,以摄氏180度烤约20-25分钟或金黄色即可,待饼干完全待凉后装罐。 

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

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Pineapple Cake 凤梨蛋糕 CNY 2016


As Chinese New Year is getting closer, I'm sure many of you are now busy baking goodies at home for the lunar new year holidays. I've just tried baking this healthy Pineapple cake with pineapple puree and pineapple paste (paste for making pineapple tarts), and I'm going to include this to my baking list. I love the end result, it is moist, soft and a little tangy with a hint of pineapple fragrance. Definitely a keeper recipe for any occasion.

Pineapple Cake

      100g fresh pineapple cubes
      50g pineapple paste (store bought)
      15g rice flour
      40g wholemeal superfine flour Prima brand)
      60g almond meal (ground almond)
      3 large eggs, separated
      1/2 tbsp lemon juice
      45g caster sugar
      60g melted butter

  • Preheat oven to 180 deg C. Grease and line the base of a 7 inch (18cm) round cake pan.
  • Puree pineapple cubes and blend well with pineapple paste and lemon juice, set aside.
  • Combine rice flour, wholemeal superfine flour and almond powder in a bowl, mix well.
  • Beat egg yolks and 20g sugar on high speed till the mixture is thick. Fold in flour ingredients, pineapple puree and melted butter with a rubber spatula, set aside.
  • In a separate bowl, beat the egg whites to soft peak stage then add 25g sugar and beat to stiff peak.
  • Gently fold the egg whites into the flour mixture in 2 batches with a rubber spatula and pour into prepared pan.
  • Bake for approximately 50 minutes until cooked through or skewer inserted to the cake comes out clean.
  • Allow the cake to set in the pan for 5 minutes then turn onto a cake rack to cool.
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      100克 凤梨,切丁 (买新鲜的)
      50克 凤梨馅 (做凤梨酥用的))
      15克 粘米粉
      40克 百龄麦超细全麦粉
      60克 杏仁粉
      3个 大鸡蛋, 蛋黄蛋白分开
      1/2汤匙 柠檬汁
      45克 细糖
      60克 融化牛油

  • 预热烤箱摄氏180度。 准备一个7寸圆烤盘,抹油底部铺纸。
  • 将凤梨丁打成泥,然后和凤梨馅,柠檬汁拌匀,备用。
  • 粘米粉,全麦粉及杏仁粉混合均匀在一个碗里。
  • 用高速度把蛋黄和20克细糖搅打至松发。拌入粉料,凤梨汁和融化牛油,用橡皮刮刀翻拌均匀。
  • 将蛋白搅打起,加入25克细糖继续搅打至硬发性。
  • 用橡皮刮刀把蛋白霜分2次翻拌入蛋糊里至均匀即可。倒入烤盘里,烤约50分钟至熟透或竹签插入蛋糕内部,拔出没有粘糊,就表示熟了。
  • 让蛋糕连烤盘待凉约5分钟,才取出放在凉架上待凉。

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Orange Chocolate Cookies 橙味巧克力饼 CNY 2016


Just last week when I saw this chocolate cookies recipe shared in one of the Facebook baking groups, I knew I just had to make them soon. So here is my version with grated orange zest. These cookies are not only chocolatey and full zesty orange fragrance, they are also crumbly and melt-in-your-mouth.  As Chinese New Year is coming in about 4 weeks' time which falls on 8th Feb this year, why not add this to your CNY baking list too? 

Orange Chocolate Cookies

      150g butter, softened a little
      50g icing sugar, sifted
      1 egg yolk (about 22g)
      150g plain flour
      1/4 tsp baking powder
      30g cocoa powder (I used valrhona cocoa powder) 
      1/2 tbsp orange zest from 2 oranges

   ** change plain flour to 170g and less cocoa powder to 20g if you're afraid too much cocoa powder will gives a bitter taste to the cookies.

  • Preheat oven to 150 deg C. Sift plain flour, baking powder and cocoa powder in a bowl, set aside.
  • Beat butter, icing sugar and orange zest at low speed till smooth and add egg yolk, mix well.
  • Pour in flour mixture in batches to form to a dough. Scoop dough into a piping bag and pipe onto lined paper tray with desired design.
  • Bake cookies for about 15 minutes (I baked 20 mins) and leave to cool before storing into an airtight container.
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     150克 牛油,稍微软
     50克 糖粉,过筛
     1个 蛋黄 (约22克)
     150克 普通面粉
     1/4茶匙 发粉
     30克 可可粉
     1/2汤匙 2粒鲜橙皮屑


  • 预热烤箱摄氏150度。将面粉,可可粉机发粉过筛,备用。
  • 将牛油,糖粉及鲜橙皮屑以慢速度搅拌至滑,再加哦入蛋黄拌匀。
  • 把面粉分次加入蛋糊搅拌成团。并用您喜欢的花嘴挤出漂亮的形状。
  • 放进预热烤箱烤15分钟 (我烤了20分钟),待凉后收进密封罐子。

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