Yummy

Egg Tarts

Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Egg Custard filling:

• 3 Eggs
• 80g Caster Sugar
• 70ml Milk (I use Fresh Milk)
• 230ml Water

How to do it:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.
7. Whisk eggs and sugar until think and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
12. Remove from mould by turning the mould upside down.

Note:
I rolled the 20g dough into a ball and flatten it before put it into the mould.

Colourful Onde Onde

Ingredients:

• 250g pumpkin or sweet potato, steamed and mashed thru a sieve
• 200g Glutinous Rice Flour
• 20g Tapioca Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Salt
• 3-4 tablespoon Water or Pandan Juice if you are making green onde onde
• 120g Gula Melaka (Palm Sugar), chopped
• 350g Grated Coconut, only the white part

How to do it:

1. Steam grated coconut for 10 minutes.
2. Add 1/2 teaspoon salt and toss to combine.
3. Set aside.
4. Put pumpkin or sweet potato, glutinous rice flour, tapioca flour 1/4 teaspoon salt and hot water into a bowl.
5. Combine to form a soft dough.
6. Roll some dough to form a ball.
7. Flatten it and place some chopped gula melaka in the center.
8. Roll into a ball.
9. Repeat till dough are used up.
10. Bring a pot of water to a boil.
11. Put the balls into the boiling water.
12. Remove them when they float to the top.
13. Drain and toll in grated coconut and serve.

Note:

To make the pandan juice, grind 8 pandan leaves with 3 tablespoon water. Place the grind pandan leaves into a muslin bag and squeeze out the juice.

New Age Png Kueh

Ingredients:

• Banana Leaf, cut to size (optional)
• 2 tablespoon oil for stir frying fillings

Kueh Skin:

• 300g Rice Flour, shifted
• 2 tablespoon Tapioca Flour, shifted
• 600ml Water
• 2 tablespoon Oil
• 1 teaspoon Salt
• 2 drops Red Food Colouring

Fillings:

• 300g Glutinous Rice
• 60g Dried Mushrooms
• 100g Dried Shrimps
• 80g Peanuts
• 2 tablespoon Minced Garlic

Seasonings:

• 1 tablespoon Dark Soy Sauce
• 1/2 teaspoon Salt
• 1 1/2 teaspoon Pepper

How to do it:

1. Before making the Kueh skin, how the followings done first.
2. Soak glutinous rice for 2 hours.
3. Drain and steam for 1/2 hour or till cooked.
4. Soak mushroom, dried shrimps, and peanuts separately.
5. Drain and slice the mushroom.
6. Heat 2 tablespoon of oil in wok.
7. Add in garlic, mushroom, dried shrimps and peanuts.
8. Stir fry till fragrant.
9. Add in seasonings and mix well.
10. Add in cooked glutinous rice.
11. Mix well and set aside.
12. Prepare the kueh skin while steaming the glutinous rice.
13. Combine all ingredients for kueh skin in a pot.
14. Mix well to make sure there are no lumps.
15. Bring mixture to a boil while constantly stirring.
16. Keep stirring till a dough is formed and not lumpy.
17. The dough is ready when it is not sticky when touched.
18. Remove dough from pot and place on tabletop dusted lightly with tapioca flour.
19. Knead dough well and divided into small portion of ball.
20. Flatten the dough and wrap in sufficient filling.
21. Press onto mould (I used a teddy bear mould).
22. Invert mould and place on greased banana leaf or plate.
23. Steam over high heat for 10 - 15 minutes.
24. Brush steamed kuehs with cooked oil after steaming so they they will not stick to each other.

Note:

• Alternative way of eating is to pan fried the kueh till the skin is slightly brown and crunchy. Serve with some sweet black sauce.
• Omit the kueh skin, and make a slight adjustment to the cooking and you will have Chut Bee Png 糯米饭 instead.