Shoonyin's Recipes

I remembered I tasted this cake maybe about 6 or 7 years ago, given to me by my good friend Katty Liew on her daughter's Birthday. It was simply delicious. I did not have the recipe at that time and neither had she. She just bought it from someone. Last few days, I saw the recipe in Aunty Yochana Blog. I was so happy and wanted to try it immediately. This recipe was adapted from Aunty Yochana Blog with slight modifications. This recipe is definitely a keeper. Ingredients 250 gm. Optima flour * ( see below ) 4 eggs 3 Tbsp. Pandan juice a little green pandan paste or green colouring 3 Tbsp. Thick coconut milk 1 1/2 Tbsp. cooking oil * Optima flour is a cake mix with sugar added. you can substitute with  self raising flour plus 175g sugar or with 250g plain flour and add 2tsp of baking powder. Pandan Kaya: 900 ml. Coconut milk ( squeeze from 1 1/2 coconuts - add water) 9 Tbsp. Hoen kwee flour / green pea flour 2 Tbsp. Instant Jelly Powder (1 pack...

After my success in making the smiling Bao, I am very happy and I read and saw the recipe was almost similar to making the Sweet potato Fatt Kou. Both recipes using Ammonia and very little water. Infact I think both recipes can be interchange readily. The only different is Fatt Kou is without the Bao fillings. Make about 14 fatt Kou(s) Ingredients (A): · 120g water-lily flour · 2 tsp instant yeast · 1 tsp double action baking powder · 25g castor sugar · 1 tbsp shortening · 55ml water (B): · 200g steamed sweet potato (orange type), finely mashed (C): · 130g water-lily f1our · 2 tsp double action baking powder · 110g sugar · 1/4 tsp ammonia Method 1. Mix ingredients (A) well and leave in an airtight container to ferment for five hours. This is the starter dough. 2. Sieve the flour and double action baking powder (C) into a large mixing bowl. Add in sugar and ammonia. Mix in the starter dough and blend well. Add in ingredients (B) and knead well to form a soft dough. 3. Divi...

For more update detail info please also visit my website Dim Sum Smiling Bao and similar recipe using fatt kou method Char Siu Fatt Kou Bao ( improved and easier method ) ( I have always been fascinated by those smiling bao which they served in Dim Sum restaurant. I always wanted to try it out but I did not have any Hong Kong Flour. Yesterday as I was going through the pantry, I saw this packet of Super lite flour, partly used. I decided to use it on these smiling bao recipe. This recipe was adapted from Lily's wak blog with some modifications. This is my 2nd attempt in trying to make these bao(s) smile at me. LOL. The 1st attempt using a different recipe, the Bao(s) did not smile. Judging from this recipe and comments given by readers , the important steps and ingredients in this recipe is the starter dough and ammonia bi- carbonate Starter Dough 4ozs (113g) Pau/Hong Kong flour 1/2 tsp instant yeast, 1/2 tbsp castor sugar 1/4 cup (60ml) water Adjust water, a little...

I saw the recipe of this "Nigella's chollate chip Muffins quite sometime back in Christine's Blog. Apparently this recipe had been very popular. Quite a few bloggers had used this recipe. It seem quite simple enough to make. I reduced the sugar to 130g and chocolate chips to about 60g and it still turned out just as great. INGREDIENTS: Ingredients (makes 12 muffins) 250g plain flour 2 tsp baking powder 1/2 tsp baking soda 2 tbsp cocoa powder 130g caster sugar 60g chocolate chips (save 1/4 of the chips for sprinkling) 250ml milk 90ml vegetable oil 1 large egg 1 tsp pure vanilla extract Method 1. Preheat the oven to 200 deg C. 2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 of the chocolate chips into a large bowl and mix well. 3. Whisk egg and add in all the liquid ingredients into a measuring jug and mix well. 4. Fold in the dry ingredients slowly in gentle strokes. Stop stirring once the last traces of flour disappea...

I saw this recipe from a cook book published in 1974 (38years ago). It was used by the Rotary women club , the inner wheel club back then. I have used this recipe twice already. I did not change any of the ingredients or formula except I added 1/2 tea spoon cream of tartar when beating the egg white just to stabilize it. At first I thought of changing the toppings but later I still used back the cheese cream, just to see how it taste. The cake came out delicious, the cheese cream was perfect with the coconut. The only thing set back was I used dry desecrated coconut instead of fresh coconut resulting in the cake becoming slightly dry. Hmm, I must remember to stream the dry desecrated coconut next time to re absorb back the moisture. Down here in Perth it was not possible to get fresh coconut unless you buy from the cold storage. Ingredients 3 egg whites 1 ½ cups fine white sugar ½ tsp cream of tartar ¾ cup margarine/ butter ½ tsp vanilla essence 3 egg yolks ( well beaten) ½ cup o...

Tomorrow is one of my grand child 7th birthday. She requested to have a chocolate cake but without any chocolate topping on top. Well, here it is then, a German Black forest cake but without the ram. I topped it with Black currant jam. Ingredients: (A) 4 egg yolks 1/4 tsp salt 40g fine or castor sugar (B) 25g cocoa powder 85ml warm corn oil (C) 135ml warm water (D) 125g flour 1/2 tsp baking soda 1/2 tsp baking powder (E) 4 egg whites 1/2 tsp cream of tartar 50g castor sugar Filling 15 mixed cherries (dried with paper towel) 500ml whipping cream whipped with 2 tbsp icing sugar 200g blackcurrant jam Method : 1. Mix ingredients (A) well with a hand whisk. 2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture. 3. Stir (C) into yolk mixture. 4. Sieve ingredient (D) and stir it into yolk mixture. 5. Whip egg whites in a clean mixing bowl until big bubbles are formed.Add in the cream of tartar and whip until white in colou...

We went to Gosnels and Armadale yesterday together with my niece Ah Fei and her hubby. We saw some Philadelphia cheese in the local super market. Immediately my niece requested Mary to make cheese cake ( Miri style ). Last night we ended up making two cheese cake, one with mangos and another just plain. Biscuit Base: 150 gm. Arnotts Maria Biscuits - Blended or crushed 80 gm. melted butter Mix them together and press into an 8" spring form tin. Cream Cheese filling: 260 gm. Cream cheese 50 gm. Icing sugar 60 ml. milk 260 ml. whipped cream - whipped till medium peak 1 Tbsp. gelatine powder + 70 gm. water (mix together)- microwave Optional Mangos or kiwi fruits (cubed) Method: 1. Beat cream cheese with icing sugar till well combined. 2. Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well. 3. Fold in whipped cream 4. Pour into the chilled biscuit base.Level the cream cheese filling and put it into the fridge to let it set. 5. ...

My close friend Mary from Miri visited us this week. She is an expert in cake caking. We saw some cheap Bananas and Mangos on sale in the local oriental shop. We decided to make one banana lemon cake and one Mango mousse cake. The banana lemon was eaten up even before I could take a picture of it; simply delicious. Below is the mango cake just taken out from the fridge. Ingredients for sponge cake: (A) 5 egg yolks 100 gm. sugar 1/4 tsp. salt 1/2 cup water 1/2 cup corn oil 1 tsp. vanilla essence 170 gm. flour 2 tsp. baking powder (B) 5 egg white 1/2 tsp. cream of tartar 100 gm. sugar Filling: 100 gm. sugar 18 gm. gelatine powder dissolved in 1/4 cup water 300 gm. Dairy whipped cream 1 cup mangoes - cut into cubes 1 packet of Agar Agarpowder Method: 1. For cake: Mix ingredients (A) and stir till smooth. 2. Whisk (B) till stiff , then fold in (A) , pour into a 9" round tin and bake for about 45 mins. or more or till cooked. Remove from ...

I read this delicious recipe from Aunty Yochana blog quite some time back. I wanted to try it but because the recipe called for 5 eggs put me off. I decided that I could substitute the sponge cake base with a cake mix which was readily available here in Perth. The Coles supermarket vanilla favoured cake mix cost only AUD0.85 cents and only required one egg and 3/4 cup of milk (180ml). The cake turned out just as good. Cake Base 1½ cup Plain Flour ½ cup or 120g butter 2 tsp baking powder 145g caster sugar 2 eggs 3/4 cup (180ml) milk ½ tsp salt For Fillings: 400 gm. Yam - steam and mashed into puree 80 gm. sugar 240 gm. fresh milk 40 gm. butter 40 gm. santan powder (coconut powder) 240 gm. whipped cream ( how to make) Method: 1.  Sift together the flour, salt and baking powder 2.  In a mixture, beat butter and sugar till white and fluffy. 3. Add in eggs one at a time. 4. Finally add the sifted flour to the cream mixture alternately with milk. Stir un...

Please see also detail description at my website. Chinese steam Bun Since my last post in 2008 on making Chinese steam Bao, much have changed in the technique to create a more softer Bao. I remember in the old days there were many "pan tang" like you cannot speak cantonese else the dough would not rise.LOL. Perhaps we were not doing it scientifically and we did not understand the mechanics of it. As with bread making, Asian preferred a softer bao that can stay soft and remained so even after many days. In the shops we still find that the bao(s) were sold "hot" inside a streamer so as it could stay soft all the time. Since my discovery on the Gelatinized and Tangzhong method in bread making technique that could create a softer bread or buns even after cool down and still stayed soft for many days, I realised I could apply the same technique to our Chinese Bao making. This mean that the Bao that we made could now stayed and remained soft for many days even ...

Yesterday I tried again using the Tangzhong method to make Butter milk Bun. I wanted to see whether it was any better than the gelatinized method which I posted earlier. I prepared the Tangzhong dough one night before and kept in the fridge. The weather was very hot about 36 degrees Celsius. The dough rise and double in size very quickly. This recipe adapted from Nasi lemak blog was originally with coconut bun fillings but I preferred our Malaysian butter milk. I have learned from my previous experience to ensured to sealed up my buns carefully so as the butter milk would not leak out. This time none of the fillings leaked out. The butter milk fillings recipe was adapted from a Brunei food blog. This is the only kind and only one I can find in the internet. I have tried many milk fillings before but all was no good. The bun came out very soft except the texture was a bit more moist and dense than the gelatinized method. Overall it was a success. After it was ...