Mini Matcha Egg Tarts 迷你抹茶蛋挞


Here is another egg tart recipe but with matcha flavour. I've even added a teaspoon of matcha powder into the tart pastry and a teaspoon to the custard to intensify the matcha fragrance. Not only does the addition of matcha powder enhances the fragrance and taste of the smooth custard, it gives a nice green colour to the little tart as well. This is very suitable to serve as a snack for the family or for a party.

 photo mandarin orange tarts 032_zpskdt8aty0.jpg  photo osmanthus egg tarts 052_zpscykv1ecl.jpg  photo pumpkin tarts 047_zpsvi5ha1sd.jpg
You may also like to check on my tart recipes posted in previous years by clicking on the images 

Mini Matcha Egg Tarts

       Tart pastry (makes 22)
       60g soft butter
        30g icing sugar, sifted
        pinch of salt
       1 small egg (about 45-50g)
       150g plain flour
       1tsp matcha powder

       Tart filling
       200g fresh milk
       30g caster sugar
       1-2tsp match powder
       1 egg (about 60g)
       1 egg yolk (20g)

  • Tart pastry - Cream butter, icing sugar and salt until fluffy, add egg and mix well.
  • Sift flour and matcha together onto the worktop and make a hole in the center. Add in the butter mixture. Knead to a soft dough, cover and set aside for about 20 minutes.
  • Press a small pice of dough (15g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. Then bake in the preheated oven at 180 deg C for 10 minutes.
  • Tart filling - Lightly boil the milk and sugar together, stir till sugar dissolved. Add matcha powder, stir well and off heat.
  • Add egg and egg yolk into milk mixture and stir with well with a hand whisk. Then pass mixture through a fine sieve.
  • Pour egg liquid mixture into tart shells and bake at preheated oven at 180 deg C for about 20 minutes or until egg is set.

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      60克 软牛油
      30克 糖粉,过筛
      1个 鸡蛋 (约45-50克)
      150克 普通面粉
      1茶匙 抹茶粉

      200克 牛奶
      30克 细糖
      1-2茶匙 抹茶
      1个 全蛋 (约60克)
      20克 蛋黄

  • 挞皮 - 将牛油,糖及盐一起打至松发,加入鸡蛋搅拌均匀即可。
  • 面粉和抹茶粉一起过筛在桌面上,混合均匀,中间挖个洞。倒入搅拌好的蛋糊,柔成面团。盖上让面团休息20分钟。
  • 取一部分小面团(约15克)压入挞模里,多余的面团用刮刀除,用小叉在挞皮上刺孔。放入预热烤箱,以摄氏180度烤约10分钟。
  • 抹茶馅 - 将牛奶及细糖放入锅中加热至稍微滚及糖融化,拌入抹茶粉,搅至均匀,离火。
  • 加入鸡蛋和蛋黄,用手动搅拌器搅拌均匀,过滤蛋液,倒入皮挞内。
  • 放入预热烤箱,以摄氏180度烤约20分钟,直到蛋液不会动摇即可。

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)
organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 
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Purple Sweet Potato Snowskin Mooncakes 紫薯冰皮月饼 ~ 2015


How time flies! Mooncake Festival is fast approaching and it'll fall on 27 Sept this year. Many hotels and stalls have already started to sell mooncakes and with new creations as well. Since I like sweet potatoes very much, why not add it into my mooncake's recipe too. I used purple sweet potato and it really gives a nice natural colour.  The texture is very soft and not too dry because of less icing sugar but butter and milk are added.   Another plus point is that sweet potatoes are healthy and you can indulge in it without any sense of guilt. Will definitely make more for the coming festival!

 photo snowskin piggy 08A_zpstkmzltiv.jpg  photo koi fish snowskin 2014 074_zpsfj9fldcr.jpg  photo snowskin mooncakes 023_zpsmgtcjdmk.jpg  photo sakura mooncake 084a_zpssbzii8zw.jpg  photo tiramisu snowskin mooncakes 030_zps11dc5b9o.jpg
You may also like to check on my snowskin mooncakes recipes posted in previous years by clicking on the images 

Purple Sweet Potato Snowskin Mooncakes

     Dough skin
      25g kao fen (糕粉 - cooked glutinous rice flour)
      115g snowskin flour (KCT Pinpe Premix Powder)
      25g icing sugar (sifted)
      23g crisco/shortening
      150g water (boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g water)
      extra kao fen for dusting

      500g purple sweet potato, cooked till soft and mash with a fork
      4 tbsp milk
      2 tbsp icing sugar
      2 tbsp soft butter (about 30g) or use corn oil

  • Filling - Mix the mashed sweet potato filling together in a bowl and leave to cool. Roll the filling into small balls (25g) and chill in the fridge for about 30 minutes.
  • Dough skin - Combine kao fen and snowskin flour in a large bowl and set aside.
  • In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
  • Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
  • Measure dough to 21g,about 14-15 pieces and wrap in the sweet potato ball. Roll it into ball shape and dust with some kao fen. Press firmly into mould - unmould and store in an airtight container.
  • Chill snowskin mooncakes before consuming.

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      25克 糕粉
      115克 冰皮月饼预拌粉 (出售于KCT)
      25克 糖粉 (过筛)
      23克 白油
      150克 香兰叶水 (用300克水和4片香兰叶,一起煮滚待凉)

      500克 紫薯,蒸熟去皮压烂
      4汤匙 牛奶
      2汤匙 糖粉 (过筛)
      2汤匙 软牛油 (约30克)或用栗米油也可以

  • 馅料 - 将压烂的紫薯和其他馅料一起混合均匀,待凉。揉成小圆球 (25克),然后放入冰箱冷藏约30分钟。
  • 冰皮 - 将冰皮粉和糕粉混合在一个大碗里,备用。
  • 150克的香兰叶水,糖粉和白油煮滚至白油融化,搅匀。直接倒入粉内,用刮刀翻拌成软面团,待凉。
  • 然后用手把软面团搓至光滑。如面团还带有一点粘性可撒上些糕粉,搓匀。
  • 将面团分成14-15小圆球,每粒约21克。包入薯球,搓圆。沾上些糕粉。即可入模压花。然后收进封密盒子。
  • 冷藏数小时即可享用。

I bought the mooncake moulds from here
KCT premix snowskin powder from here

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Deep Fried Seafood Balls 酥炸海鲜球


These yummy Seafood Balls are great to serve as dim sum snacks, finger food for parties or anytime of the day.  They can be prepared few days ahead and kept in the freezer.  Just deep fried them direct from the freezer (do not defrost) and serve with chilli sauce or mayonnaise. 

Deep Fried Seafood Balls

     200g prawns, shelled and deveined, pat dry with kitchen paper
     1/8 tsp salt
      dash of pepper
      200g fish paste
      1/2 tsp ginger juice
      1/2 tsp chicken powder
      1/2 tbsp Chinese cooking wine
      1 tsp sesame oil
      1/2 tbsp corn oil
      1/2 tbsp corn flour
      dash of pepper
      1/2 tbsp each finely cut spring onion and coriander leaves
      8 slices of white bread, crust discarded and cut to small cubes

  • Bash up prawns with a knife and roughly chop. Add 1/8 tsp and dash of pepper and mix well. Then add in all the remaining ingredients except bread.  Mix well and place it in the fridge for about 15-20 minutes.
  • Dip the spoon into water and scoop about a tablespoon of the seafood mixture onto your wet hand. Roll it gently into round ball and coat with the bread cubes.
  • Store the seafood balls in the freezer in an airtight container or deep fry them in medium hot oil for about 3-5 minutes or until golden brown. Drain on kitchen paper before serving.

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      200克 鲜虾,剥壳洗净去肠线,用厨房纸吸干水分
      1/8茶匙 盐
      200克 鱼胶肉
      1/2茶匙 酱汁
      1/2茶匙 鸡精粉
      1/2汤匙 米酒
      1茶匙 麻油
      1/2汤匙 玉米油
      1/2汤匙 玉米粉
      胡椒粉, 适量
      1/2汤匙 葱花, 芫荽,切碎
      8片 白面包,4周切除,切丁

  • 用菜刀将虾仁拍一拍,剁碎。加入1/8茶匙盐和少许胡椒粉,拌匀。然后加入所有的材料(除了面包之外)。拌匀后放入冰箱腌制15-20分钟。
  • 汤匙上沾点水,舀出海鲜料放在手上(手上也要沾点水),揉成球状,在面包丁上滚过。
  • 烧热油锅,以中火油炸海鲜球约3-5分钟或金黄色至熟。滤干油分便可享用。吃的时候沾上辣椒酱或蛋黄酱。

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)
organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 
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Banana Ice Cream 香蕉冰淇淋


Over ripe bananas are most appropriate to use in bakes or as a dessert. So, since I still have some leftover ingredients in my fridge, I made this Banana Ice Cream for my family to enjoy during the long weekend.

Banana Ice Cream

      3 overly ripe bananas (about 350g without skin)
      4 tbsp sugar
      100ml fresh milk
      300ml whipping cream
      3/4 tsp lemon juice
      1 tsp vanilla extract

  • Roughly cut banana into chunks and combine together with the remaining ingredients and blend mixture to smooth. Chill mixture for several hour.
  • Pour the chill mixture into the ice cream maker and churn till ice cream is formed, approximately 30 - 40 minutes until soft ice cream is formed or according to maker's instruction.
  • Spoon the soft ice cream into container and freeze for 3-4 hours before serving.

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     3条 熟透香蕉 (去了皮剩约350克)
     4汤匙 细糖
     100毫升 牛奶
     300毫升 动物性奶油
     3/4茶匙 柠檬汁
     1茶匙 Vanilla香精

  • 将香蕉切块与其他材料一起搅打成泥至顺滑。放入冰箱冷藏数小时。
  • 倒入香蕉液,启动机器搅拌约30-40分钟至冰淇淋成粘稠。
  • 把打好的冰淇淋舀入盒子里,封密保存。放入冷冻库再冷冻3-4小时便可享用。

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Durian Hokkaido Chiffon Cupcakes 榴莲北海道戚风杯子蛋糕


Hokkaido Chiffon Cupcakes is popular in the foodie blogosphere for its soft light texture and a creamy filling inside. Besides whipped cream, many flavours have been created and durian is one of them. Since I still have a tub of durian in the freezer, I made these small cakes over the weekend. These cakes are full of durian fragrance for besides the durian filling, I added a tablespoon of durian puree into the batter. They can be done easily within an hour minus chilling. Definitely a welcome treat for durian lovers.

Durian Hokkaido Chiffon Cupcakes

     3 large eggs
     30g light brown sugar
     35g corn oil
     65g milk
     1 tbsp durian puree (blend fine from durian flesh)
     70g plain flour

      3 egg whites
      25g caster sugar

      100g durian puree
      80g non-dairy whipping cream (fresh whipping cream)

  • Preheat oven to 165 deg C. Arrange 8 paper square cupcake liners on baking tray.
  • Use hand whisk or electric hand mixture to whisk durian puree, egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
  • Sift in flour in 2 batches, stir to combine.
  • With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
  • Take 1/3 of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
  • Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes. Leave cake to cool down completely before adding durian filling.
  • Whisk non-dairy whipping cream to peak form and fold in durian puree, fold well with a hand whisk.
  • Spoon filling into piping bag and pipe into the center of the cake. Chill cake for at least 2 hours and dust some icing sugar or snow powder before serving.  

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      3个 蛋黄 (用大鸡蛋)
      30克 赤砂糖
      35克 玉米油
      65克 牛奶
      1汤匙 榴莲泥 (榴莲肉打成泥)
      70克 普通面粉

      3个 蛋白
      25克 细砂糖

      100克 榴莲泥
      80克 植物性奶油

  • 预热烤箱至165度。准备8个方纸杯在烤盘上。
  • 用手动打蛋器将榴莲泥,蛋黄及赤砂糖搅打至白。加入玉米油和牛奶,拌匀即可。
  • 面粉分两次筛入蛋糊里,搅拌均匀。
  • 用电动打蛋器把蛋白打至气泡,慢慢倒入细糖,打至湿性发泡的状态。
  • 将1/3蛋白霜倒入蛋黄面糊里,用刮刀翻拌均匀。把剩余的蛋白霜倒入,再翻拌均匀即可。
  • 把面糊倒入纸杯里至3/4满。送进预热烤箱,烤约20-25分钟。蛋糕完全待凉后才挤入榴莲馅。
  • 打发植物性奶油至硬性发泡的状态,加入榴莲泥,拌匀即可。
  • 榴莲馅倒入挤花袋,从中间蛋糕内部,挤入馅料。挤到蛋糕表面微微的鼓起即可。然后收进冰箱冷藏最少2个小时。最后撒上适量的糖粉或防潮糖霜便可享用。


This post is link to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
 and hosted by Jess from Bakericious

Also linking to Bake-Along #84 : Theme - Hokkaido Chiffon Cupcakes
hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wing

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Happy 50th Birthday Singapore!


Happy Birthday to our beloved Singapore!
祝新加坡五十岁生日快乐, 国泰民安, 繁荣昌盛!

recipe from here  (食谱在这里) here

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Ma Lai Kou (Steamed Sponge Cake) 马拉糕


Ma Lai Kou (马拉糕)in Cantonese, is another traditional steamed sponge cake available in the dim sum restaurant. The main ingredients are brown sugar, eggs and flour. What I'm sharing here is a short-cut way of making Ma Lai Gao and this steamed cake isn't as fluffy compared to what we have eaten at the dim sum restaurant. However, the texture is spongy and soft, it also has the sweetness of dried fig in it. Definitely another great snack for anytime of the day.

Dried fig 无花果干

Ma Lai Kou (Steamed Sponge Cake)

      3 large eggs
      75g brown sugar
      100g plain flour
      1tsp baking powder
      1/4tsp baking soda
      30g evaporated milk (I used fresh milk) + 1/4tsp vanilla extract
      40g melted butter
      1 dried fig, cut finely

  • Sift plain flour, baking powder and baking soda together into a bowl, set aside.
  • In a mixing bowl, beat eggs and brown sugar till thick at high speed. Add in flour mixture in 3 batches into the egg yolk mixture. Use a hand whisk to mix well gently.
  • Pour in milk and vanilla in 2-3 batches, continue to stir well and pour in butter, stir well again.
  • Lastly add in the dried fig.
  • Pour batter into a 7 inch square lined pan. Can use a 6 inch square pan, if you want a higher cake. Steam at high heat for about 30 minutes to cook or use a skewer inserted into the center of the cake comes out clean.
  • Serve immediately when the cake is piping hot.
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     recipe adapted from here (video)


      3个 大鸡蛋
      75克 赤糖
      100克 普通面粉
      1茶匙 发粉
      1/4茶匙 苏打粉
      30克 淡奶 (我用牛奶)+ 1/4茶匙 Vanilla香精
      40克 牛油,融化
      1粒 无花果干,切碎

  • 先将面粉,发粉及苏打粉一起过筛到碗里,备用。
  • 用电动打蛋器以高速度将鸡蛋及赤糖一起打发至起泡及呈厚身状态。然后将粉类分3次加入蛋黄内,用手动打蛋器轻轻的拌匀。
  • 慢慢(分2-3次)的加入牛奶拌匀,加入融化牛油,拌匀后再加入无花果。
  • 把面糊倒入一个7寸放烤盘(铺上油纸),用大火蒸约30分钟牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
  • 蒸熟后即可切片享用。


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)
organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 


Also linking to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
 and hosted by Jess from Bakericious
Continue Reading