Tuesday, November 29, 2011
Sunday, November 27, 2011
Friday, November 25, 2011
120g caster sugar ) Mixed till sugar dissolved
Thursday, November 24, 2011
Tuesday, November 22, 2011
When I first saw this “Mua chee Bun” –麻薯包 recipe, I was very intrigued with it. There is a phrase in Chinese says like that,‘心动不如行动’. So this morning, I gathered all the ingredients and started my bun making.
Unlike the usual bao (bun) that you grew up eating, this bao I made is - surprise, surprise! There are 3 layers to the bite:
1) soft dough,
2) chewy muah chee (green colour),
3) sweet and mushy bean paste.
Each layer adds a different dimension to the total flavour with each bite, as your mind and taste buds are occupied trying to distinguish each distinct taste. In fact, the muah chee adds a little bit of QQ and uniqueness.
Recipe: Adapted from Yum Yum magazine
200g glutinous rice flour
1 tbsp sugar
a pinch of salt
1 tbsp oil
100 – 120 ml pandan juice
Some red bean paste/lotus seed paste/green bean paste (I used 275 g red bean paste =11 portions x 25g red bean paste)
300g bao flour
1 tsp baking powder
1 tsp instant dry yeast
50g sugar (I used icing sugar)
About 180ml water
40g oil (I used shortening)
1. Mua chee: Combine all ingredients and mix into a pliable dough. Cover with a piece of damp towel and rest for 10 minutes.
2. Divide the dough into 11 portions and wrap up the red bean paste. Arrange them onto a grease plate and steam over high heat for 8 minutes. Remove and leave to cool.
3. Skin: Combine all ingredients and mix into a dough. Add in oil and mix well. Cover with a damp towel and rest for 30 minutes.
4. Divide the dough into 11 portions and wrap up filling. Proof for 30 minutes. Steam over high heat for 12 minutes. Serve.
Monday, November 14, 2011
Monday, November 7, 2011
Sunday, November 6, 2011
I remember when I was young, every 1st and Fifteen, Festivals and Chinese New Year of the Chinese Calender, my mom would buy 'fa gao' from the market for praying to the gods and ancestors. In those time, ' fagao' was mainly made with rice flour and came in 2 colours - white and pink. They tasted a bit sour and hard, not very nice, thus we did not usually ate those meant as offerings.