Nyonya Style Dumpling

Filling Ingredients:
1.2kg (In big block) Shoulder meat with fat
280g Taucu
140g Dried Prawns - chopped
150g Mushroom - cut into small square
1kg Fried Shallot
500g Winter melon strips - chopped
50g Pepper Powder
130g Coriander Powder mix with water to become paste
1tsp Salt
Dark soya sauce for colouring

Shoulder meat preparation:
Washed and boiled in water for 25minutes. Separate the fat and lean meat. Cut both into small square.

Cook the filling 1 day before wrapping: (Try to cook with less oil)
1)  Fried the lark with 2 tbsp oil to extract the oil.
2)  Add the chopped dry prawns and stir fry for 2 minutes.
3)  Then the chopped mushroom, pepper powder and dark soya sauce
      continue frying for another 2 minutes.
4)  Keep aside[A]
5)  In a clean wok, fry the lean meat with a bit of cooking oil till half dry.
6)  Add in the coriander paste, continue frying.
7)  Then, taucu. Fry for 1 minute.
8)  Add-in the pepper powder, dark soya sauce.
8)  Then [A] mix well while frying.
9)  Lastly, mix in the chopped winter melon strip and salt if necessary.

Heating up this filling before wrapping. Lastly, add in the fried shallot, mix well after off the fire.

Rice Ingredients:
2kg Glutinous Rice
750g Coconut Milk (3 coconut milk)
Salt
Bunga Telang boiled with water for colouring
Screw pine leaves - cut into 3" long
Banana leaves for laying the steamer

Glutinous rice preparation:
1)  Soaked the rice for 2 hours ONLY. Strain before steaming.
2)  Lay 1 layer of banana leaves on the steamer.
3)  Steam 5 cups of glutinous rice with 3/4 cup of coconut milk with "Bunga Telang" water(1/2cup water mix 4 tbsp bunga telang water) and 2 1/2 tsp (5 spoon my personal salt spoon) salt for 20 minutes.

Wrapping procedure:
Prepare a bowl of water. Wet the hand, take 1 lump of cook glutinous rice. Compact it before stuff into the bamboo leaves which fill with 2 screw pine leaves. Then 2 tbsp of filling followed by another lump of cook glutinous rice. Wrap it tight because it will loosen after steaming. Then steam for 1 hour. Top up the hot water after 1/2 hour steaming.

Traditional Layer Cake

Ingredients (A):
675g Butter
525g Caster Sugar
11/2 tsp Vanilla Essence
11/2 tbsp Brandy
29 Egg Yolk (A size)

Cream butter with caster sugar together. Then add-in vanilla essence & brandy.
Lastly, add the egg yolk one at a time. Mix well for each egg yolk addition. [batter(A)]

Ingredients (B):
300g Superfine Flour
3/4 tsp Baking Powder
3 3/4 tsp Mixed Spices

Mixed well and sift. Then fold into [batter(A)]

8 Egg White (A size)
In a clean bowl, whisk egg white until stiff before fold into batter(AB)

75g Melted Butter for brushing

Other Tools :
10" x 10" x 2" Square baking tray lined with baking paper at the base only
Scoop (size: 3/4 cup)
Brush
Skewer
Serving spoon

Method:
1) Pre-heat oven at 200 degree celsius.
2) Take 2 scoops of batter into the baking tray. Level evenly.
3) Bake in the oven till brownish. About 1 1/2 minutes
4) Take it out from the oven. Gently brush with a bit of melted butter.
5) Then use the serving spoon to press the whole surface of the cake gently.
6) Add 1 1/2 scoop of batter and gently spread over the cake.
7) Continue bake till brownish.
8) Follow step (4) till step (7) until the batter finished.
9) For the final layer, bake in the oven at 180 degree celsius for about 10 minutes
    or till golden brown.

Note :
1) If there is some air bubble after baking each layer of cake,
    use the skewer to release the air.
2) This cake serve best after 2 days.