Sunday, January 25, 2009

My other CNY bakes

This is the first year that i made so many new year goodies, and also doing a new batch of pineapple tarts using the original recipe. Plus i also did ngoh hiang and huat kueh, both my mum's specialty and favourite.

My favourite pineapple tarts!

Almond cookies

Peanut cookies n Almond Milk cookies

Soft & fluffy Huat Kueh - my mum's favourite!

Huat Kueh
Ingredients/ Method:
500g gula melaka
500g coconut milk
500g self-raising flour
1/2 tsp baking powder
1/2 tsp baking soda

1. Cook gula melaka with about 150ml water until dissolve. Leave to cool before use.
2. Mix cooled gula melaka with coconut milk. Add in about 200ml water, and mix evenly.
3. Add in flour, baking powder and baking soda into gula melaka mixture, till well mixed. Mixture should look gluey.
4. Prepare steamer.
5. I use tart mould for my huat kueh. Pour mixture into tart mould lined with paper cup. For small huat kueh, steam for 15 mins. For medium size huat kueh, steam for 20 mins.

Ngoh Hiang - an inch away from my mum's standard

Ngoh Hiang
Ingredients/ Method:
1.5kg pork (五花肉)
375g fish meat
250g water chestnut
6 medium-sized mushroom
300g prawns
4 tbsp corn flour
12 pcs cream cracker
3 tbsp light soya sauce
2 tbsp sesame oil
1 tsp five spice powder
pepper - to taste
few stalks of spring onion & chinese parsley
1 pcs beancurd sheet

1. Peel and chop water chestnut into small cubes.
2. Soak mushroom in hotwater for 20 mins. Remove the stalk. Cut the mushroom into small cubes.
3. Devine the prawns and chop the prawns into very small pieces.
4. Pound the cream cracker until powder form.
5. Cut spring onion and chinese parsley into small pieces.
6. Add all ingredients evenly and mixture ready to be rolled onto beancurd sheet. Amount of meat depends on your own preference.
7. Steam the rolled ngoh hiang for 10-15 mins. Cooled before frying, and ready to be served.
Steamed ngoh hiang can be stored in freezer for 1 month before consumption.


Hooney said...

They look very delicious! Where did u find time to do all that?

quizzine said...

Hi hooney, i took 2 days leave before CNY, and do a little bit during weekends and weekday nite. You'll be addicted to do more baking when u get started.

Anonymous said...

Correct me if I'm wrong. Your recipe is:

1. 500g gula melaka + 150ml water

2. Mix gula melaka mixture with another 500ml coconut milk

3. And another 200ml water to be added into the coconut/gula melaka mixture?

So it's a total 850ml liquid for 500g flour?

quizzine said...

Hi Anonymous,
You are right about the liquid & flour ratio in this recipe. But as my mum did hers using estimation (without measurement), i could only attempt it through memory & sight, and thereafter jotting it down using my own measurement.

Hope this helps.

Anonymous said...

I was looking for this recipe for quite sometime finally I managed to find at your blog. Just want to find out the cocnut milk you use is those packet type or fresh coconut fm market?
Thanks for sharing.
Christina Poh

quizzine said...

Hi Christina,
I've been using the packet coconut milk, and it taste just fine. Let me know how it turns out for u?

Jamie said...

Hi! I've been looking for a recipe for almond cookies and yours look so much like the one my grandma used to buy me. Would you be able to share the recipe u used? It would be great if you could :D btw your cookies look so good!

quizzine said...

Hi Jamie,
Tks for dropping by. As the almond cookie is not up to mark, I'm afraid you have to look elsewhere for a good recipe. Sorry to disappoint. Do let me know if you found a good one ;-)

Anonymous said...

Hi the huat kueh, can i substitute the coconut milk with normal milk like the HL milk?

quizzine said...

Hi Anonymous,
For huat kueh, you can't replace the coconut milk with HL milk cos it will lose the fragrance. You can buy those packet coconut milk for this recipe.

Anonymous said...

Would you be able to share your almond milk cookie recipe? Thank you

quizzine said...

Hi Jo,
The cookie isn't that good hence won't be putting up the recipe.