almond biscotti & prune lapis

Mummy's friend told her about this famous peanut ice kachang...and we went there to check it out since we were around the vicinity. It's really good...beneath the peanuts is red bean paste and sweet corn. @ Tanjiong Pagar Hawker Center. ^___^ We did these 2 recipes with Irene at the last Variety baking session. This prune lapis recipe is similar to the Indonesian kueh lapis recipe that's posted earlier. The main difference is the addition of prunes...
Add pitted prunes at every alternate layer. Video for each layer demo...
Other variaiton: durian lapis
Almond Biscotti is crisp, fat-free and healthy!
egg white, 300g, about 10 egg whites
sugar, 180g
salt, 1/4 tsp
1/2 tsp butter oil or vanilla essence
Ingredient 2:
Plain Flour, 200g
Rice flour, 30g
whole unblanched almond, 250g
1. Sift rice flour and plain flour together
2. Whisk egg whites
3. Add flour into egg white mixture. Mix with hands in circular motion.
4. Pour in nuts. Continue to mix with hands in circular motion.
5. Pour into tray that is lined with paper, sides too and do not grease.
6. Bake at 180C for 30 minutes till cooked. The top has to be brown.
7. Use a very sharp knife to slice into thin slices. It is better to put it in the fridge for 1 night before cutting.
*Variation: During Christmas season, add in green and red cherries. Or, add in chocolate chips, mixed nuts, pistachio or walnuts. Able to add in mocha flavor or other essence for even more variations.


more cakes....

So far, we had 2 cake sessions with Richard but I didn't get a chance to update it because I was busy...just came back from Malaysia! Oooohhh...the fruits were cheap and sweet. ^__^I don't know if you've heard of "PULASAN"- I haven't until now. Apparently they are cousins of Rambutan, hence the similar look. But they taste sweeter and better than rambutans. Love it. :) I ate one of the best Assam fish dish located at Pasar Burong Taman Malacca- Batu Enam. If you're staying around there, you really got it try it!! The fragrance of the assam and tenderness of the fish blew my tastebuds away. Seriously, I do not endorse fish dishes that easily. ;) *yum* I have posted up pictures of the stuff we did....if you're interested in the recipes, I don't mind sharing it to you. It is too much work to type all these recipes out. I did it previously because it was a good way for me to sort out my thoughts, scribbles, words and a good way to store my recipe collections. ( I like paperless things because I lose papers easily. That's why I cannot live without my pda and computer!) However, I have been attending too many sessions that it's too time-consuming to type it all out. ;p Hope you enjoy the pictures!
Rolling it up...
2. FINGER SPONGE (to decorate the sides of the durian fudge cake)
*moist and fragrant*

4. CHOCOLATE GATEAU CAKE *rich and velvety*

continuous concentric circles...

smaller sandwich rounds...


Durian lapis+ crispy sponge cake fingers + Kaya roll

I was actually planning to attend one class at Chef's Secrets- the Kueh Bangkit, Kueh lapis and pineapple tart class. However, at Irene's recommendation, that first session led to several more. I signed up for their Variety baking sessions and this was what we did at the first session--Kaya roll, Crispy sponge cake fingers and durian lapis. I love the kaya best. :) Mummy likes the crispy sponge cake fingers.
KAYA ROLL Ingredients:
egg, 10 (520gm)
sugar, 500ml (cane)
coconut milk, 500ml (freshly squeesed)
pandan juice, 1 tbsp
pandan leaves, 3 pieces
1. Using a whisk, beat the egg with a hand mixer. Strain the eggs into a bowl that is filled with sugar. Allow it to drain. Discard the bubbles/ egg yolk mixture on the sieve. Double boil the egg and sugar mixture. Stir constantly for 25 miutes. Add coconut milk and stir for 10 minutes before adding pandan. Stir altogether.
2. Remove pandan leaf. Use small-medium fire as a big fire will cause the kaya to be lumpy. Remove from heat when texture is obtain. *brown kaya=brown skin coconut *green kaya= white skin coconut flesh ROLL:ingredients
egg, 10
sugar, 150gm
ovalett, 1 1/2 tbsp
pandan juice, 20gm
coconut milk, 80gm
flour, 180gm
baking powder, 1 tsp
green color, 1/4 tsp
pandan paste, 1/4 tsp
cornoil, 75g
1. Whisk 1 for 10 minutes
2. Pour the batter into a lined cake tin and bake 8 minutes
3. When cool, spread with kaya
4. Roll up to form a swiss roll.
Ingredients: eggs, 5 (800gm)
sugar, 100gm
vanilla essence, 1/2 tsp
flour, 125 gm
enhancer, 1 tsp
1. Whisk egg and sugar until fluffy, for about 10 minutes on max speed.
2. Sift Top flour two times
3. Add in flour
4. Fold in at a fast speed, circular motion in one direction about 20 seconds.
5. Pour into a tray. Must bake immediately as it will sink towards the bottom.
6. If oven is not hot, bake on middle high rack at 180-200C, 10 minutes.
7. Cut the cake into slices
8. After so minues, over turn it and bake it again for 10 minutes.
Durian Lapis- this is a business recipe that's commercially used. The difference between this lapis and the one I posted before (indonesian lapis) is that this one uses SP while the other doesn't. The other one requires more work as it has an extra egg white batter. However, I kind of prefer the other lapis.
Ingredients A:
butter, 550g (1/2 tin +1/2 block)
condensed milk, 1 1/2 tsp (30gm)
durian essence, 1 tsp
durian flesh, 450gm

Ingredients B:
egg olk, 15
whole egg, 8
sugar,fine, 200g
flour, 120gm
Flour (plain or HK), 120gm
SP, 25gm OR 40 gm for ovalette

*Preheat oven to 150C, before increasing to 180C.
*Oil the bottom of the tray. Place wax paper over. Do not grease the sides of the tin.
1. Beat butter, using flat beater, about 2-3 minutes until fluffy. (bowl is cold). Add condensed milk (for smell), essence, durian flesh. Beat until just well mixed. (about 10 seconds).
2. Beat eggs first before adding sugar. Followed by SP, sifted flour. Beat using a wire wisk for about 10 minutes, until fluffy. Mix A and B well.Use hands, in circular motion, one direction. To ensure that all the batter is well mixed, pour into another bowl to stir the bottom mixture.
3. Bake layer by layer.1st layer- 150gm. See video demo from my other post
*variations: Prune lapis and indonesian lapis


HK You Tiao + Beancurd jelly+ Rojak

I caught a preview of the National Day Parade 2007 at Marina Bay while driving along Nicoll highway after Chef's Secret's class. This is the first time they're having it along Singapore's river and it was a spectacular sight! I managed to take some fireworks pictures and a very short video....

Ok, this was what we did at Chef's Secrets with Irene--> making of You Tiao ( Crisp Chinese Crullers), Beancurd jelly (tau hui or dou fu fa) and rojak. It was a hands-on class that was pretty intense as we had to stand all through the lesson. However, it was great! :)Wikipedia describes You Tiao as, "sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk. "

It is pretty hard to find fresh and delish youtiao in the US and hence, although it is one of the unhealthiest foods, I still wanted to learn how to make it. ;p You know, cultural foods are a must once in a while. *grin*

BTW, this recipe is the Hong Kong's style you tiao. Singapore's style uses the yeast dough method. Irene said that Hong Kong version is preferred because the youtiao still remains crisp even after several hours.

Ingredients: -makes 10 pieces
Flour ( 1/2 bread flour + 1/2 plain flour, if bread flour has too much gluten use all plain flour)
baking powder,doubel action, 1 tsp
alum, 1 tsp ( level)
baking soda, 1 tsp
salt, 1 tsp
ammonia, 1/2 tsp
water, 220ml
glutinous rice flour, enough for coating hands

VIDEO!! Showing how the hong kong style you tiao is made. This video explains many of the techniques stated.

A. Mix flour and baking powder in a bowl.
B. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
C. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentaiton process.
D. Write down knead times -> 4 times, every 15 minutes
for example:
1. 3.25- mix
2. 3.40 ( don't have to pull too high)
3. 3.55 ( able to fold higher and if not sticky, don't need to add glutinous flour)
4. 4.10
5. 4.25
And this is what you do for the Knead process:
1. Using the back of fingers, punch the dough down 8 times
2. Fold over 4 times
3. Flip dough over
4. Punch 8 times again. (never do more than 8 times as will over stretch the dough)
5. Cover with plastic to prevent drying
E. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
F. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
G. Cut into wide strips. Pick up a strip and then place another strip on top of it.
H. Using a stick, dip in flour and press through the center, to join the strips securely.
I. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
J. Drain and serve hot.

**Extra tips**
* Fried you tiao keeps for up to 6 months, toast in the oven.
*If allowed to ferment for 4 hours, results will be better. Minmum is 2 hours. It can be left in the fridge over night to be fried the next day.
*Can be kept for a maximum of 2 days in the fridge before frying.
SOY BEAN CURD: Soy is one of the healthiest and best foods around. Seriously. This beancurd is fresh and soft. It taste even better when eaten with a little pandan syrup. ^__^


soya beans, 300g : water, 3 litres: Gypsum powder, 1 tsp (5 gm) OR citric acid, 1 tsp (4 gm): Corn flour, 3 tbsp (25 gm) : water, 100g


1. Making of SOY MILK: Soak beans for about 2-3 hours, add in water and blend into a fine paste. Put the blended beancurd in a bag and squeeze out milk. Add in the remaining water and squeeze. Do it at least 3 times to ensure all particles are removed, making it more smooth. Throw away sediments. Boil the milk in a sauce pan. Must stir constantly. After few minutes, add in pandan leaves. After it comes to a rolling boil, allow it to continue to boil for another 5-10 minutes longer. Remove pandan leaves. ( total amt of water used is only 3 litres)

2. Gypsum powder: Method: Put gypsum powder into a bowl. Add 100ml water. Mix well. Strain above mixture through a sieve into another bowl. Discard all sediments. Add in 3 Tbsp corn flour into the mixture. Mix and pour into thermal flask.

Citric acid method: Do not need to sieve, put everything together. and pour into flask.

3. Stir in a circular motion until all the powder has dissolved thoroughly. Swirl the mixture that is in the container before pouring the soy milk in. When pouring, it is important to start from low to high to ensure that everything is evenly distributed, for circulation. Put a cloth over. Cover and leave it to set for at least half hour.

Serve with sugar solution: sugar or gula melaka or honey rock sugar with pandan leaf. It can be kept for 4-5 hours and is best eaten the same day. The soymilk can be prepared the day before, kept in the fridge to be boiled the next morning to make into beancurd. If you do not have a warmer, able to use rice cooker instead. Make sure everything used is oil free.

ROJAK: a melange of different items combined into a dish!

Ingredients: (sliced)
guava, 300g
Cucumber, 300g
mango, 300g
star fruits, 300g
honey pineapple, 1
apple, 2
jumbo, 4
turnip, 200g
taupok 6 ( toasted and cut)
you char kueh, 4 sticks
ginger flower (bunga kantang), shredded (Look at the picture below if you don't know what ginger flower is. ) --
toasted peanuts, 500g
sesame seeds, 100g
Sauce: paste, 150g, plum sauce, 200g, lime juice, 10g, gula melaka or sugar, 50g, assam water (mix 25g of assam and 75 g water and strain), chilli paste, 25g
1. Mix sauce until well combined and add some peanuts to mix. Pour into a sauce to coat. Serve the remaining peanuts in a separate bowl. Arrange all ingredients on a big serving platter.
To serve: Pick whatever you like from the ingredients and mix with the prepared sauce. Sprinkle more peanuts and sesame seeds on top.


Indonesian kueh lapis +Pineapple tart +Kueh Bangkit

*excited smiles** What I learnt at Chef's Secrets--->
I am so glad I went all the way to Bukit Merah Central to learn these because they were really good. The Kway Bangkit melts in your mouth, the pineapple tart wasn't too sweet and the kueh lapis was absolutely moist! YUM^___^ The instructor Irene Yip is really nice too. I might take more of her classes.
Wikipedia describes it as,"Kuih lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and baked separately, making the creation of a kueh lapis an extremely laborious and time-consuming process. "
Food for thought: "Layer by layer, step by step, you'll get to your goal."*
butter, 455g
Spice, 1 tbsp + brandy, 1 1/2 tbsp (opt)
egg yolk, 20
sugar, 150g
Flour (top), 120g
Ingredient 2:
egg white, 5
sugar, 100g
VIDEO!! To aid the mixing and baking process!!

**Preheat oven to 150C for 10 minutes, DO not grease sides of the tray. Only oil the bottom and add wax paper over it. *
1. Cream butter, add in spice. In another bowl, beat egg yolk with sugar until thick for 10 minutes. When done, you should be able to draw an "8" when whisk is lifted up. Add into butter mixture. Mix well. Add in flour. Mix well but do not over mix.
2. Whisk egg white. When semi-formed, add in sugar.
3. Add in egg white mixture to the other batter. Use hands to mix in circular motion. To ensure that the whole batter is well mixed, pour the batter into another bowl and mix again.
4. Cut out air bubbles using spatula, cross batter 20 times.
5. Before putting into tin, turn up over to 200C. Put tin into the oven to heat it for about 10 seconds. Butter will melt.
6.Weight out the batter- 1st layer: 120g. Subsequent layer 100g.
7. Pour into tin and use spoon to level out. Bake for 4-5 minutes *fragrant smells**
8. Use a "flat iron" to flatten out cooked layers. Press gently.
9. Melt a few tablespoons of butter for layer coats. Brush the oil over the lapis.
10. Add in next batter. Level out well. The batter will look smooth instead shiny.
11.Repeat steps 8,9,10 until all the batter is finished.
12. Towards the end of the baking, lower it to the lower rack to prevent it from burning. Reduce temperature to 180F
- If lapis has "mountain peaks" poke 2-3 holes before putting it back to the oven.
- Turn the lapis halfway in oven to cook both sides evenly.
- When spreading the batter, do not do it too fast/slow. If too slow, the sides will shrink and look ugly. If too fast, it will not spread well.
-Towards the end of the process, the batter will appear watery. Do no attempt to stir. Discard the liquid.
-Makes 10"x7"x3"
-Keeps for 10 days in fridge
-Takes about 1 1/2 hours to bake
- Start beating egg first for 1 minute before adding sugar to batter to continue beating.
-When spreading batter, it must melt, look smooth, without bubbles before putting into the oven.
-When done, switch off the oven, leave it in the oven for a while before removing. Apply butter on top. With a wire rack, over turn it and lapis will fall out on it's own.
Ingredients 1:
butter, 190g
salt, 1/4 tsp
sugar, 20g
vanilla, 1/4 tsp
egg, 1
Ingredients 2:
flour, 275g
milk powder, 25g
Pineapple, 3 ( 2 pineapple, 900g)
rock sugar, 150g
clove, 5
cinnamon, 2 inches
cake enhancer, 1 tbsp
pinch salt
Cream 1, add in 2, set aside for 30 minutes. Roll out pastry to 1/4 inch thick and cut with a round cutter. Using 2 plastic bags, place dough on it and roll out. Dust one side with flour. Cut into shapes.
Place on baking tray, glaze with egg mixture, place pineapple filling. Bake for 15-20 minutes.
To make filling,
Place pineapple into a strainer to remove excess juices. Put in a pot and cook over low heat for 1 hour until almost dry. Add in rock sugar ( give added yellow look.). Cool until dry.
Note: For mass commercial production, add in pineapple jam to this fresh filling. Mix it well when cooled, with hands.
that melts in the mouth!!! ( my fave)
Ingredients 1:
coconut milk, 220ml
salt, 1/4 tsp
pandan leaves, 3
Ingredient 2:
egg yolk, 3
sugar, 180g
Ingredient 3:
Tapioca flour, 250g
sago flour, 250g
+ pandan leaves
1. Boil 1 for 5 minutes until thicken with pandan leaf. Cool it
2. Beat 2, add in 1 and fold in 3. Roll out pastry and cut it with a mould.
3. Place on baking tray, bake 150C for 20 minutes.
The SECRET to making kueh bangkit lies in the kneading!!
Here's a mini video->

- Use fresh coconut milk, if unavailable, use coconut cream and add pandan extract.
-MUST fry tapioca and sago flour to make "as light as air" Fry for about 20 minutes. This flour can be kept for months.
- Use hand to whisk batter in one direction. When beating the egg yolk/sugar, it must be beaten until it looks "white". If beaten until fluffy, the bangkit will turn out fluffy.
- when adding in cream, do it slowly, about 3 x.
-Flour must be sifted.
-Knead the dough several times until it looks WHITE!


Cream Cheese Torte cake + Fresh Fruit tart

What we made at last week's baking session with Richard--->
Fresh Fruit tart and...Cream cheese torte cake

Recipe for the Cream cheese torte cake:
+ a mini video for added visual description ^___^

4 eggs + 1 egg yolk
100g sugar
100g plain flour
100g butter, melted

Ingredients for pastry
200g butter
100g sugar
1 egg
350g plain flour
50g ground almond

1. preheat oven to 160C and grease and line 9" round baking tin with paper
2. whisk eggs and sugar at maximum speed for about 5-6 minutes until stiff.
3. Fold in sifted flour by hand using an upward circulating motion. Add in warm melted butter. Fold well until batter is shiny. Pour into baking tin and bake for about 35- 40 minutes. Turn cake out from baking tin and leave to cool. (thickness of pastry depends on my preference).

Method for PASTRY:

1. Preheat oven to 180C and grease baking tray
2. Use flat beater, cream butter and sugar until fluffy at slow speed for about 1 minute. Increase to medium speed and cream till fluffy. Add in flour and knead well.
3. Add flour onto table top and knead dough again. Roll the pastry into 9 inches round and place on a greased baking tray. Bake until golden brown. Leave to cool.

Cream cheese filling
225-250g cream cheese
1 egg yolk
75g sugar
1 tbsp lemon juice ( or orange juice)
10g gelatin
3 Tbsp water
125 g fresh whipped cream

1. Whisk cream cheese mixture and sugar until creamy. Add in egg yolk and lemon juice.
2. Dissolve gelatin in water by heating over gentle fire. Boil until it dissolves.
3. Add whipped fresh cream and cooled gelatin into cream cheese mixture. Mix well.
4.Cut the cake into 2 layers and spread jam onto pastry. Then top with one layer of the cake. Spread with cheese filling. Finish assembly with remaining cake layer and cheese filling. Cut sides with knife before removing from tin.
5. Decorate with fruits of your choice and garnish with instant jelly. Leave in the fridge to set.
RECIPE for Fresh fruit tart...
4eggs+1 egg yolk
100g sugar
100g plain flour
100g butter, melted (corn oil/margarine)
Ingredients for tarts pastry:
250g butter
100g sugar
1 egg
500g plain flour
50g baked ground almond
Method:( for sponge)
Preheat oven to 180C. Grease and line shallow 11 " square baking tray. Whisk eggs and egg +vanilla at maximum speed for about 5-6 minutes until stiff. Fold in flour by hand using an upward motion and add in melted butter. Mix well until batter is shiny. Pour into baking tray and bake for about 15 minutes. Turn cake out from baking tray and leave to cool. Cut the cake into small round with cutter.
Method (for pastry)
Grease 24 tart moulds. Set oven to 180C. Cream butter and sugar until fluffy and add in egg. Add in flour slowly and knead well. Place into tart molds and bake till golden brown.

Ingredient for custard:

500g water, 200g sugar, 50g butter (soft /melted), 500g soy milk, 100g custard powder, 1 egg (opt)

Fresh fruit topping: peaches, kiwi, cherries, grapes, strawberries, mandarin oranges, etc...

Method: Boil water, sugar and butter together until boil, before adding the rest. Mix fresh milk, custard powder, egg together and pour into no.1 Cook over gentle fire until mixture thickens. Pour into tart shell. ( OR pour in fruit cocktail mixture into custard mixture, mix, before pouring into tart shell.)

Decoration: Place a small round cake into baked tart shell, top with custard. Decorate with fresh fruit of your choice and glaze with agar or apricot gel.

(note: *boil together 1/2 tbsp agar agar powder, 150ml water and 50g sugar before glazing. Or melt 100g apricot gel in 80ml water.

*If don't like custard, use fresh cream instead).


steamed egg cake

This steamed egg cake is similar to the Fatt kueh except that it does not require the yeast dough mixture. Since orange juice is one of the ingredients, the cake has a unique fruity taste that is absolutely delightful + the cake is super soft because of SP. Light cream in color, they look beautiful when they open up in quadrates on the top with swirls of raspberry.
Eggs, 3
Sugar, 185g
Hong kong flour, 400g
Orange juice plus water, 190g
Orange zest, 2 Tbsp
double action baking powder, 1 dsp
S.P., 20g


1. Add the egg and sugar into the mixer ( use an wire whisk). Mix for approximately 2 minutes on medium speed. Add S.P. Sift Hong Kong flour and baking powder together. Fold it into the batter.

2. Add half the amount of water into the batter, beat before adding the rest of the liquid.

3. Continue to beat for 10 seconds until the batter is smooth.Remove from mixer.

4. Line steamer with greaseproof paper. Pour cake mixture in. Use an oiled spatula to cut a "x" on the top. Add raspberry coloring on top. Swirl. Steam over high heat for 25 minutes. Makes 18.

*extra tips:*

1. Use Ice cream soda or orange flavored sprite drink instead of water. It depends on your taste preference. You can also use orange juice for the whole liquid portion.

2. Must use Hong kong flour, not plain flour because yeast dough mixture is not used.

3.It can be baked in a bigger tin instead of small mufin cups.

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.