Dark Chocolate with Chocolate Chips and Walnut Cookies

Ingredients:

250g Butter (salted)

170g Brown sugar

2 Egg (size B)

2 tsp Vanilla essence

1 tsp Salt

Dry ingredients:

325g Flour

55g Chocolate powder

35g Coco powder

1 tsp Baking powder

1/2 tsp Soda Bicarbonate

300g Chocolate chips

120g Walnut (baked and coarsely chopped)

Optional:

2 tbsp of ground hazelnuts 

Method:

1) Cream butter and brown sugar.

2) Gradually beat in egg. One at a time then vanilla essence and salt.

3) Mixed all the dry ingredient well before fold into it; except chocolate chips and walnut.

4) Lastly, add-in chocolate chips and walnut till well combined.

5) Bake for 23 minutes at 180 degree Celsius

Yield : 2 containers

Preparation time : 2 hours

Note :

This cookies has a bitter taste due to chocolate powder and using less sugar.

Fry Arrow Root Chips

Ingredients :

2 kg Arrow Root ( Round type)
5 tbsp Salt
Water for soaking
2.5 liter Cooking Oil


Method :

1) Wash and peel off the arrow root's skin thoroughly.
    (You may peel 1 day in advance, but must soak in water & keep into fridge)

2) Fill the container of the food processor with salt water. Then slice the arrow root with the blade cutter.

3) Arrange the arrow root slices one by one in the basket to dry it.

4) Heat-up the cooking oil. Make sure the oil is hot enough before you fry
    the arrow root slices. You can fill-up the wok with full of arrow root slices.

5) After fill-up with arrow root, reduce to lower medium heat. While frying, make sure the arrow root is not over lap with each other. It will turned to yellowish after 5 to 7 minutes depending on your oil temperature. Dished-out and drained the oil. It will turn more golden colour while cooling.


Yeild : 4 tins
Preparation time : 1.5 Hours
Frying time : 2 Hours

Black Sesame Cake

Ingredients:


110g Butter

150g Brown sugar

2  Large Eggs (AA size)

1 tsp Vanilla Extract

200g Sesame Paste


Dry ingredient sift and mix, then divided into 2 portions :

200g Self Raising Flour

1/4 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt


120ml Buttermilk

(120ml milk mix with 1/2 tbsp lemon juice. Stir and stand for 10 minutes before using)


Cream Cheese Frosting (for 2 recipes) :

228g Cream Cheese, room temperature

56g  Butter, room temperature

2 tbsp Maple Syrup / Golden Syrup

100g Icing Sugar


Cream cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and icing sugar to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency. Keep aside.


50g toasted and chopped walnut for garnishing


Method :

1) Preheat the oven at 177 degrees C. Place rack in center of oven. 

2) Prepare 2  8"(20 cm) cake pans. 

3) Beat the butter and sugar until light and fluffy (about 2-3 minutes).  

4) Add the eggs, one at a time, mixing well after each addition.

5) Add the sesame paste and vanilla extract and mixed until incorporated.

6) Add the 1st portion of flour mixture. Fold until incorporated.

7) Followed by buttermilk, mixed until incorporated. Then 2nd portion of flour mixture.

8) Divide the batter in half and pour the batter into the prepared pans.

9) Bake for approximately 25 -30 minutes. 

10) Cool on a wire rack for 10 minutes and then invert and remove the cake from their pans. 

11) Cool completely before sandwich with cream cheese frosting.

Assemble :

Place one of the cake(top side down) on a serving plate. Frost with a layer of cream. Place the second cake(top side up) onto it. Frost sides of the cake. Garnish with walnuts. Refrigerate but bring to room temperature before serving.

Taro Coconut Jelly Mooncake

Jelly egg yolk ingredient (14 pcs / tray) :
1 1/2 tsp Agar-agar Powder
50g Sugar
1/4 tsp Salt
200ml Water
120g Pumpkin Puree (steamed and mashed while hot)

Method :
1) Place the agar-agar powder, sugar, salt and water in a pot. Boil for 1 minute.
2) Add the pumpkin puree continue boil for 3 minutes.
3) Fill the agg yolk mould.
4) Once set, remove from mould. Refrigerate and keep aside.

Outer layer ingredient (4 round shape and 4 square shape mooncake mould) :
1 1/2 tbsp Agar-agar Powder
160g Sugar
750ml Water
150g Yam Puree (steamed and blend)
300ml Coconut Milk

Method :

1) Place the agar-agar powder, sugar, water and yam puree in a pot. Boil for 2 minute.

2) Add the coconut milk continue boil for 30 seconds.

3) Fill the mooncake mould 1/2 full. Let it settle for about 80%.

4) Slowly place an pumpkin egg yolk into each mooncake mould.

5) Continue fill-up the mooncake mould. Set aside.

6) Once cold, refrigerate. 

Taro Spice Cake Frosted with Cream Cheese

Ingredients:

110g Butter
150g Brown sugar
2  Large Eggs (AA size)
200g Yam Puree (Steamed and blend 200g yam)
1 tsp Vanilla Extract

Dry ingredient sift and mix, then divided into 2 portions :
200g Self Raising Flour
1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3/4 tsp 5 Spice Powder
1/4 tsp Cinnamon Powder

120ml Buttermilk
(120ml milk mix with 1/2 tbsp lemon juice. Stir and stand for 10 minutes before using)

Cream Cheese Frosting (for 2 recipes) :
228g Cream Cheese, room temperature
56g  Butter, room temperature
2 tbsp Maple Syrup / Golden Syrup
100g Icing Sugar

Cream cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and icing sugar to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency. Keep aside.

50g toasted and chopped walnut for garnishing.

Method :
1) Preheat the oven at 177 degrees C. Place rack in center of oven. 
2) Prepare 2  8"(20 cm) cake pans. 

3) Beat the butter and sugar until light and fluffy (about 2-3 minutes).  

4) Add the eggs, one at a time, mixing well after each addition.

5) Add the taro puree and vanilla extract and beat until incorporated.

6) Add the 1st portion of flour mixture. Fold until incorporated.

7) Followed by buttermilk, mixed until incorporated. Then 2nd portion of flour mixture.

8) Divide the batter in half and pour the batter into the prepared pans.

9) Bake for approximately 25 -30 minutes. 

10) Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.

11) Cool completely before frosting.

Assemble :

Place one of the cake(top side down) on a serving plate. Frost with a layer of cream. Place the second cake(top side up) onto it. Frost sides of the cake. Garnish with walnuts. Refrigerate but bring to room temperature before serving.

Sweet Bean Curd (Tou Fu Fah)

Ingredients :

300g Soya bean
3 litre Water
2 tbsp Tapioca flour
1 tsp Curdling powder

Cotton bag
Warmer

Method :
1) Soak soya bean over night or minimum 6 to 7 hours.
2) Blend with water and squeeze out soya milk by using cotton bag.
3) Get 200ml soya milk and mix well with tapioca flour and curdling powder.
4) Cook the remaining 2.75 litre of soya milk until boiled in a pot.
5) Pour the soya milk mixer into the warmer. Followed by the boiled soya milk.
6) Cover properly and keep at least 30 minutes. DON'T shake the warmer.
7) Serve the bean curd warm with caramel either plum sugar or white.



Caramel ingredients:

200g Sugar

2 block Plum sugar (Gula Melaka)

8 pcs Screw pine leaves (Daun Pandan)

200g Water

Method :

1) Boil 100ml water with 200g sugar and 4 pcs screw pine leaves till disolve.

2) In a separate pot, boil 100ml water with plum sugar and 4 pcs screw pine leaves till disolve.

Kuih Dadar (Kuih Tayap)

Crepe Batter Ingredients :

150g Flour
2 Eggs
250ml Coconut milk mix with 200ml water
1/2 tsp salt
6 tbsp Pandan juice

Method :
1) Heat-up non-stick pan with applying bit of cooking oil.
2) Pour in batter while sliding the frying pan to form thin round cripe.
3) Cook with medium low flame, then turn to small flame.
4) Turn over, cook for 30 second.



Filling ingredients:

2 big pcs Plam sugar (cut into small pieces)
4 pcs Pandan leaves (cut into pieces)
1.5 pcs Grated young coconut
Bit of water
1tsp Salt

Method :
Cook with low flame for about 15 minutes or become moist.


Lay a piece of crepe. Take small amount of coconut filling and wrap into rectangular shape.