Cheesey Garlic Butter Green Onion Buns

Cheesey Garlic Butter Green Onion Buns are good for breakfast and teatime. They are savoury and delicious to the bite. My second daughter said that it was so good. So I guess I will be making them more often for my children to enjoy.

Dough

• 325 g bread flour
• 30 g sugar
• 7 g yeast
• 1 egg
• 7 g salt
• 1 egg
• 160 g milk
• 50 g butter

Filling

• 25 g green onions
• 30 g butter
• 15 g garlic

Egg Wash

• 1 egg
• 1 tbsp milk

Method:

• Put all the ingredients into the bowl of a stand mixer.

• Knead till a smooth dough ball is formed.

• Add butter to the bowl.

• Continue to knead till window pane is achieved.

• Transfer the dough to a greased clean bowl. Cover the bowl with a moist towel.

• Let the dough proof till it is double in size.

• While waiting for the dough to proof, prepare the fillings:
• cut the green onions into 0.5 cm length,
• chop the garlic,
• mix the green onions and garlic with butter,
• set the fillings aside.

• Once the dough has doubled in size, transfer it onto a counter top.

• Punch out the air from the dough.

• Knead the dough back into a round ball.

• Divide the dough into the number of buns that you want. Roll each piece into a dough ball.

• Flatten each piece into a flat round dough.

• Roll it up into a small rectangular dough.

• Place it onto a tray lined and greased parchment paper.

• Once all the dough balls have been shaped, cover them and let them proof till double in size.

• Once the shaped dough has double in size and ready for baking, use a sharp knife or a lame to make a slit on top of the dough.

• Use a small spoon to fill the slit or for a cleaner job, pipe the filling into the slit.

• Egg wash the top and sides of the dough. (If you do not wish to egg wash the dough, you may immediately brush the baked buns with melted butter when they are out of the oven.)

• Bake the dough in a pre-heated oven at 175 deg C for 18-20 min or till the buns are golden brown.

• When the buns are done remove them immediately onto a wire rack to be cooled down.

    

Chocolate Cornflakes

Chocolate cornflakes are very easy to make.  I usually make them for my own consumption; I consume them after lunch and dinner. I also make them as gift to relatives and friends especially those with children when I plan to visit them. Chocolate cornflakes are good snacks to be made available when relatives and friends visit us with their children. During Chinese New Year, bottles of chocolate cornflakes go into my hampers for relatives, friends and neighbours. I will make them plain if they are for my own consumption. However, if they are to be gifted, I will sprinkle them with colourful sprinklers or put a golden raisin or a white chocolate chip on each chocolate cornflake to make them look more interesting.

Ingredients:

• 350 g cornflakes
• 400 g semi-sweet chocolate coins/bars/chips
• 100 g salted butter
• 25 g sugar
• Cupcake liners (diameter up to you)
• Colourful chocolate rice / golden raisins / white chocolate chips (optional)

Method:

• Add semi-sweet chocolate, butter and sugar to a bowl.

• Put the bowl over a pot of boiling water (bain-marie).

• Stir the ingredients till the ingredients melt.

• Remove the bowl from the pot and let the mixture cool down slightly.

• Add the cornflakes to the mixture. Mix them up thoroughly.

• Scoop the cornflakes into the cupcake liners.

• Optional: Sprinkle the chocolate rice on top if you wish or put a piece of golden raisin or a white chocolate chip on top.

• Put the chocolate cornflakes into the refrigerator for about 15 minutes.

• Remove from the refrigerator and store the chocolate cornflakes in a bottle and put it into the refrigerator.

Chinese Cabbage Stir-fry

A simple dish that can be consumed by everyone is Chinese Cabbage Stir-fried with carrots, Shiitake mushroom, fungus, tofu and tofu puffs. Cooking this dish is easy and fast. And most of the ingredients can be found in most homes. 

 

 Ingredients:

• 150 g Chinese cabbage
• 15 g carrots
• 1 pc square tofu
• 5 pcs tofu puffs
• 3 pc Shiitake Mushroom
• 15 g fungus
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp light soy sauce
• 1/2 tsp pepper powder
• 3 cloves garlic 
• Cooking oil

Instructions:

• Wash and cut Chinese cabbage into 1-inch length.

• Peel and cut/slice carrots into preferred shape.

• Wash and cut the tofu into 9 pieces. (You may use the cylindrical ones.)

• Soak tofu puffs and then slice each puff into 3 pieces. (It is better to use Bentong tofu puffs which are softer and tastier than others.)

• Soak Shiitake mushrooms. Slice them when they have softened.

• Soak fungus and remove any barks attached to them.

• Add 4 tbsp cooking oil to the wok.

• When oil is hot, add the tofu. Fry till the tofu pieces are slightly brown. Then dish them out and set them aside.

• Pour away the oil which would have been watery after frying the tofu.

• Add 2 tbsp cooking oil to the wok.

• When the oil is hot, add the sliced mushrooms. Saute till they are fragrant.

• Add the garlic and saute them till they are fragrant.

• Add the Chinese cabbage and carrot, fungus and tofu puffs and fry them for a couple of minutes.

• Add water and let it simmer to soften the ingredients.

• Add seasonings of salt, light soy sauce and pepper. Stir to mix.

• Finally, add the fried tofu. Stir gently to mix up all ingredients without mashing up the tofu.

• Dish up and serve.

Kuih Seri Muka Gula Melaka

 

Kuih Seri Muka (aka Kuih Pulut Kaya) is made up of a lower glutinous rice layer and a top egg custard layer made from a combination of pandan juice, santan, sugar, wheat flour and corn flour. I have made this so often that it is high time to do something different. So, I tried with making the kuih with a brown top made from gula Melaka, thus, Kuih Seri Muka Gula Melaka. It turned out equally delicious.

Ingredients:

(a) The Top Layer

• 140 g gula Melaka
• 100 g hot water
• 215 g thick coconut milk
• 2 eggs
• 15 g all-purpose flour
• 25 g corn flour
• 1/4 tsp salt

(b) The Bottom Layer

• 300 g glutinous rice
• 250 ml thin coconut milk
• 1/4 tsp salt
• 3 pandan leaves cut into 6-inch length

Method:

Bottom layer:

• Soak the glutinous rice for at least 4 hours.

• Drain the water after 4 hours.

• Mix the rice with thin coconut milk.

• Add salt and stir.

• Grease an 8 inch square or round pan. You may line the base with a piece banana leave.

• Pour the rice with thin coconut milk into the pan. Place the pandan leaves in between the rice.

• Steam for about 30 minutes in total over low to medium heat. After the first 15 minutes, open the cover of the steamer, remove the pandan leaves and press down the rice to compress it. Close back the cover and steam for the remaining 15 minutes.

• While waiting for the rice to cook, prepare the top layer.

Top layer:

• Add hot water and gula Melaka into a pot.

• Turn on the fire and boil the gula Melaka till it dissolves.

• Remove the pot from the fire and let the gula Melaka syrup cool down.

• Add the syrup, coconut milk and eggs to a mixing bowl.

• Whisk till all the ingredients are well combined.

• Add flours to the mixing bowl. Stir with a whisk to ensure that all are well incorporated and a smooth batter is formed.

• Sieve the batter to get rid of any remaining lumps.

• Optional. You may pour the batter into a saucepan to heat it up slightly (over very low heat) before pouring onto the glutinous rice layer. Stir it continuously to prevent any lumps from forming.

• Open the steamer cover and pour the heated batter on top of the glutinous rice layer.

• Close  the cover and steam over very low heat (to obtain a smooth surface) for 35 minutes.

• Once cooked, remove the kuih from the steamer.

• Let it cool down completely before cutting it up with a plastic knife.

Poppy Seeds Buns

Poppy Seeds Buns have a nice crispy skin with soft crumb. When we bite into them, we can feel the crunch of the poppy seeds. I usually make many of them and yet they finish in no time. They are good for breakfast and teatime. They remain soft till the next day. I used the double proofing method of making them. 

 Ingredients:

• 600 g bread flour (makes 12 buns)
• 8 g yeast
• 80 g sugar (can be slightly less or more)
• 20 g poppy seeds
• 400 ml warm milk
• 1 egg
• 35 g butter
• 1/2 tsp salt (if butter is unsalted)

Method:

• Activate the yeast - add sugar to some of the warm milk, stir to dissolve the sugar and sprinkle the yeast on top. Set aside for 5-10 minutes.

• Once the yeast has been activated (there are bubbles in the yeast mixture), pour it into the bowl of the stand mixer.

• Add the bread flour, poppy seeds and salt into the yeast mixture. Then add the remaining warm milk to the bowl.

• Start the mixture on a low speed until all the ingredients are incorporated. Then increase the speed to medium high.

• When the dough has formed into a ball, add the butter to the bowl.

• Continue to knead the dough till it is smooth and elastic. Then transfer it to an oiled bowl.

• Cover the bowl with cling wrap and put a damp towel over it.

• Let the dough proof in a warm place till it has doubled in size.

• Lightly flour or grease your table top.

• Remove the dough from the bowl onto the floured / oiled surface.

• Punch out the air from the dough and knead it for about 5 minutes.

• Roll the dough into a rectangle (approximately 20 inch x 12 inch).

• Spread some butter thinly on the dough.

• Fold the dough from the upper end (long side) to a third of the dough.

• Spread some butter thinly on the folded dough.

• Take the bottom side to cover the folded dough. Now you will have a long dough (approximately 20 inch x 4 inch).

• Slice the dough into 12 pieces (approximately 1.6 inch x 4 inch).

• Take a piece of dough. Roll it into a long dough, maintaining the width at approximately 1.6 inch.

• Take the dough and twist it and bring the 2 ends to meet. Tuck 1 end under the other so that it does not open up when proofing and baking.

• Place the twisted circle onto a greased baking tray.

• Let the dough proof until it has doubled in size.

• Pre-heat the oven at 175 degrees C.

• Eggwash (just egg yolk with some water) the dough before baking.

• Bake the dough for 28 - 30 minutes until the buns are golden brown.

• Let them cool down on a metal rack.

• Enjoy.

Longan Soy Bean Agar-Agar

A good dessert to have during a hot day; Longan Soy Bean Agar-Agar or Longan Soy Bean Pudding is easy and fast to make. You can make a lot in little cups and serve them to your guests during any celebrations - birthdays, get-togethers or festivities.

Ingredients:

• 10 g agar-agar powder
• 750 ml pure soy bean milk
• 250 ml longan syrup (from the tin of longan below)
• 1 tin longan (565 g)
• 50 g sugar (more or less according to your taste buds)
• 2-3 pandan leaves
• 6 plastic cups

Method:

• Add soy bean milk to a pot.

• Add 250 ml of longan syrup to the pot.

• Add agar-agar powder and sugar to the pot.

• Wash and knot the pandan leaves and add to the pot.

• Stir the ingredients in the pot till the agar-agar powder dissolve.

• Turn on the heat and boil the ingredients at medium high heat.

• Once they have boiled, turn off the fire and take the pot off the stove.

• Discard the pandan leaves and let the solution cool down slightly.

• Scoop them into the plastic cups.

• Take a spoon and remove any bubbles from the surface.

• Let the pudding harden slightly before putting some longan on top.

• Chill them in the refrigerator before serving.

Apple Cake

Apples are readily available anywhere. So, we can use them in our baking easily. The apple cake is very light and is good for breakfast and teatime. And it is also very easy to make. A beautifully decorated apple cake with the apple slices make it a good gift too.

Ingredients:

• 180 g self-raising flour
• 200 g butter
• 115 g sugar
• 3 eggs
• 2 medium-size Granny Smith apples

Method:

• Line and grease a 7 inch x 7 inch baking pan.

• Skin, core and chop up 1 of the apples.

• Skin, core and slice thinly the other apple.

• Pre-heat oven to 170 deg C.

• Cream butter and sugar till they are light and fluffy.

• Add the eggs, one at a time, and beat them well.

• Add a third of the flour alternating with the chopped apple. Mix them well at each addition. Repeat till all the flour and chopped apple have been used up.

• Pour the batter into the prepared baking pan.

• Smoothen the batter with a spatula.

• Arrange the sliced apple on top, whichever way you like.

• Bake the batter for 35 minutes or when a skewer inserted into it comes out clean.

• Let the cake sits in the pan in the oven for 5 minutes before removing the pan from the oven.

• Remove the cake from the pan to cool down completely on a metal rack.

• Slice it and enjoy.

Talam Ubi Kayu

Once in while when I crave to have some nyonya kuih this is one of the kuih that I will make to satisfy my craving. Besides being tasty this kuih is easy to make and the ingredients for making it are easy to find. Some like the bottom layer to be smooth. In this case the tapioca has to be grated. However, I like to be able to bite into some bits and pieces of tapioca. Instead of grating the tapioca, I will use my grinder to grind the tapioca (not finely but leaving some rough pieces behind). I hate to put any colourings in my baking and cooking (except for natural ones) so it is important to buy the yellow specie to make this kuih so that the top and bottom layers are distinct.

Ingredients:

• For the bottom layer:
• 800 g grated or ground tapioca (yellow specie)
• 300 ml thin coconut milk (I used 150 ml of coconut extract in the box and mix it with 150 ml of water)
• 20 g tapioca flour
• 180 g sugar (slightly more if you have a sweet tooth)

• For the top layer:
• 75 g rice flour
• 90 g tapioca flour
• 400 ml thick coconut milk
• 3 g salt

• 7 inch x 7 inch pan bottom lined with banana leaf. Grease the pan with corn oil on all sides and banana leaf

Method:

• Bottom Layer:

• Prepare a steamer with boiling water.

• Add all ingredients for the bottom layer to a bowl.

• Mix them up very well.

• Pour the mixture into the pan and level it with a spatula.

• Steam the tapioca mixture for 30 minutes.

• Top Layer:

• Add all ingredients for the top layer to a bowl.

• Stir the ingredients to obtain a smooth santan batter.

• After steaming the bottom layer for 30 minutes, open the steamer and gently pour the santan batter on top of the cooked tapioca kuih.

• Cover the steamer and cook for another 30 minutes or until the santan layer is cooked.

• Remove the pan from the steamer to the counter top.

• Let the kuih cool down completely.

• Slice the kuih. Enjoy.

• Note: Keep the kuih in a tightly covered container and keep the container in the fridge if you cannot finish it on the same day.