Friday, 15 July 2016

Easy Muah Chee 麻糍

Last year, I was seeking out a Muah Chee recipe that allows me to pre prepared for an event.  Serving 400 portions of this is no joke.  I can't imagine myself stirring a big portion of dough in shallot oil.

Thanks to Anncoo Journal, I tried her recipe that uses the steaming method and it turned out to be a huge success.  Even the chairman wanted the recipe! and some kids even came back for second helping.

This year, the committee approached me to do the same and since I didn't not document it last year, I thought it will be better if I do it now as I can't recall the quantity I used for 400 servings.

Last year I used a coarser peanut and I need 2kg of it, this year I used the med coarse ones and I only needed 1kg.  I wonder why or was it that I made a bigger batch last year?  Definitely need to document as memory deteriorate by the years.

Note to self: I need 1750g flour for 400 students, 1kg peanuts, 1 kg sugar

Findings:  I have gotten very good responses for this recipe.  Even the older folks gave a thumbs up.

Best of all, it stay soft.

Definitely a keeper!

If you like a even softer texture, just increase the water ratio.

For the home made portion, I actually air fried the raw peanuts.  It is really easy and fuss free.

What you need:

200g raw peanuts


Remove impurities and give a quick rinse to the raw peanuts.

Preheat air fryer to 140 deg.  Air fried for 12 mins.

Increase temperature to 160 deg and continue to air fry for another 6 mins.

Thanks Ann for sharing.

What you need:

250g glutinous rice flour
3 tbsp caster sugar
375g water 

Adjust sweetness to your liking
Fine sugar
Roasted peanuts, crushed


Grease some vegetable oil on a 8” round cake tin.

Bring water to boil in a wok or steaming pot and steam the greased cake tin over high heat for 2 mins.

Mix glutinous rice flour and castor sugar together in a large bowl and gradually add water into it.

Whisk batter till smooth and pour batter into the hot cake tin.

Cover lid and steam for 30 minutes over medium low heat.

Leave cooked sticky dough to cool.

Cut cool dough into bite size, coat with sugar and peanut mixture.


Tuesday, 28 June 2016

Sourdough waffle

For my sourdough starter experience, everyday, I need to pour out some to give a new feed to my sourdough starter.

In order not to waste these, I actually store them in the fridge.

Since I have never eaten a Sourdough Waffle before, I shall make some as breakfast.

I have tried out two recipes but this one wins hands down.

Findings:  The waffle is crispy and light.  Has a slight tad of sourness which I believe came from the sourdough.

I shall explore further to see whether I can omit the baking soda next time.

Now I need to see whether I should invest in a good waffle iron.  This cheap waffle iron doesn't colour evenly!   Arrrghh ...

Definitely a keeper!

What you need:

115g butter
225g milk
225g sourdough starter
1 tsp salt
1 tbsp brown sugar
170g plain flour

2 eggs
¼ tsp baking soda


Melt butter together with milk in a pot.  Remove and let it cool to room temperature.

Mix all ingredients to form a thick batter, cling wrap and let it sit for 8 - 14 hours.

Whisk in eggs and baking soda until smooth.

Preheat waffle iron and cook as manufacturer instruction.

I served it with greek yogurt and jam with a light drizzle of honey.  Heavenly!


Monday, 27 June 2016

Chocolate Chip Cookie (Crunchy)

I participated in a demo class held by Singapore Home Cooks.  Though I have conducted classes before but this is my first to such big crowd.

So today, I am sharing a Chocolate Chip Cookie (crunchy).

This recipe is easy and especially good for fund raising as it can yield a big batch at one go.

What you need:
yield : 124 pcs

1 egg
½ tsp coffee oil

150g unsalted butter
50g shortening
120g light brown sugar
170g castor sugar
¼ tsp salt
50ml coconut oil
1 tsp vanilla

450g self raising flour

400g chocolate chips


Beat egg together with vanilla and coffee oil.  Let it sit chill in the fridge overnight.

Cream butter, shortening, sugars and salt until light and fluffy.

Beat in egg mixture and coconut oil.

Sift in the self raising flour and mix till well combined.

Fold in chocolate chips.

Preheat oven to 170°C and using an ice cream scoop, scoop dough onto a silpat mat.  Leave spaces in between.

Bake for 15 – 20 mins or until golden brown.

Cool a little on tray before transferring to rack to cool thoroughly.