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.

Asam Ikan Pedas

Ingredients:

1 kg Fish
5 pcs Ladies Fingure (cut into 1" long)
1 Brinjol (cut into strips)
2  Tomatoes
1 Bunga Kantang (chopped)

150 g  Shallot

1 clove Garlic

2 stalks Lemongrass

1 inch Galangal

1/4 inch Turmeric

Grind the above ingredients separately

1 tbsp Dried Chillies Paste

2 tbsp Fresh Red Chillies Paste

1 tbsp Toasted Belachan Powder

30g Tamarind Pulp soaked with 1 cup of water then strained
Water

Salt to taste

Sugar to taste

1) Fry shallot, garlic, lemongrass, galangal, turmeric, dried chillies and red chillies paste then belachan (one at a time) until fragrant.

2) Add in tamarind water, tomatoes and bunga Kantang, cook for 1 minute.

3) Add in water, salt and sugar to taste. Simmer for awhile.

4) Add in fish continue simmer for 10 minutes.

5) Finally, add in both vegetables simmer for 5 minutes.

Nasi Briyani

Ingredients :

2.5 cups Basmathi Rice
2.2 cups water
1/2 pkt "National" Nasi Biryani Spice Mix
1 pc Cinnamon stick
2 pcs Star Anise
1 tsp Cloves (bunga cengih)
1 Tomato
1 Big Onion (chopped)
2 tbsp Ghee
2.5 tsp Salt


1) Washed and soaked the rice for 20 minutes. Drain well.
2) Fry the chopped onion with ghee till fragrant.
3) Add- in cinnamon, star anise and clove continue fry for 2 minutes.
4) Add-in tomato, fry for another 5 minutes.
5) Finally, fry the basmathi rice for another 5 minutes. Add-in salt.
6) Cook the rice with water for 30 minutes.

Penang Prawn Noodle

Prawn Stok Ingredients :
2.5 liter Pig's bone broth
(1pc Pig's marrowbone and 1kg pig's back bone boiled with 3.5 litre water for 2 hours)
Prawn's shell

1) Boiled the prawn's shell with the broth for another 30 minutes.
2) Add in the sambal paste continue to simmer for 20 minutes.


Sambal Paste Ingredients:

50g Dry Prawns ( cleaned and pounded)
150g Shallot (pounded)
2 clove Garlic (pounded)
1.5 packed Prawn Mee Paste

1) Fry the pounded dry prawns till fragrant, keep a side.
2) Fry shallot and garlic till fragrant.
3) Add in prawn mee paste and dry prawns. Mixed well


Fresh Prawns Preparation:
1) Clean and blanch in boiling water for 2 minutes.
2) Remove and reserve the shell.
3) Fry the prawns with enough sambal paste. Keep a side.

Main Ingredients :
400g Fresh Prawns
2 big pcs Fish Cake ( sliced and fried)
150g "Kangkong" (blanch with water)
100g Bean Sprout  (blanch with water)
500g Yellow Noodles (blanch with water)
100g Mee Hon (blanch with water)
Fried Shallot
4 tbsp Sambal Paste
Prawn Stok


Serve 6 bowls