Pandan Butter Cookies

Saturday, 9 December 2017



Pandan Butter Cookies #1


Pandan Butter Cookies #2


One of our friends recently gave us a container of butter cookies made by her uncle.  The cookies were so crunchy and light, I would say it is probably the best butter cookies I ever tried.  However, my girlfriend told me it is a secret recipe, that her uncle has not shared.  I was very curious and experimented with the following recipes.  I also love pandan. So, I thought it might be nice to have Pandan Butter Cookies as something special.  

Outcome of both recipes.  Recipe #1, with no egg and less baking powder yielded cookies that didn’t have that light crispiness I was looking for. Nevertheless, friends who tried it still loved it. Recipe #2, uses egg and more baking powder. This second recipe gave me that crunchy light cookie I wanted and it is very close to the cookies made by my friend’s uncle.  My conclusion is that Recipe #2 is better.  However, it is up to individual preference.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Butter Cookies Recipe #1


Yiedls:  Approximately 50 cookies

INGREDIENTS:

120g butter, room temperature
35g brown sugar
4 tsp concentrated homemade pandan juice
140g plain flour
1/8 tsp salt
¾ tsp baking powder

Pandan Butter Cookies Recipe #2


Yiedls:  Approximately 90 cookies

INGREDIENTS:

170g butter, room temperature
60g brown sugar
1 egg
6 tsp concentrated homemade pandan juice (I used 4 tsp of pandan juice as I did not have enough pandan juice.  I would advise to use 6 tsp to get the strong pandan aroma)
200g plain flour
¼ tsp salt
1 ¾ tsp baking powder

Utensil:  Baking trays, piping bag and closed star nozzle

METHOD:
  1. Preheat oven to 180C.  Line the baking tray with parchment paper.  Set aside.
  2. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Crack in egg for Recipe 2 and beat till well combine.
  3. Lower the speed, add in pandan juice and mix well.
  4. Sift in all the flours and salt.  Mixing until form a smooth dough.
  5. Transfer the dough to a pipping bag fitted with a closed star tip and pipe cookie dough into ring shape or rosette shape.
  6. Bake at preheated oven for 10 - 12 minutes, or until golden brown.
  7. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.


Curry Noodles

Wednesday, 29 November 2017


My mother in-law just bought a Phillips Noodle Maker few weeks ago and we have been experimenting and making different types of homemade noodles. I cooked this curry soup for the homemade noodles. I particularly like this curry noodle soup as it is combination of Malaysian and Thai styles. I have not yet shared noodle recipe here as I am still fine tuning the recipe for the noodle maker.  You may click here for my homemade noodle recipe I shared sometimes ago if you like to make your own noodles.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Curry Noodles Recipe


Yields:  7-8 servings

INGREDIENTS:

Spice Paste (to be finely ground):-
150g (15) shallots, peeled
3 cloves garlic
3 lemongrass
1 ½ knobs (25g) fresh turmeric
60g galangal (lengkuas)
10 (10g) dried chillies, soak in water for an hour
3 candlenuts
1 tsp ground coriander seeds 

Curry Gravy:-
Prawn stock – Shell from 20 medium prawn 
Chicken Stock - 5 chicken wings and 1 chicken back
¼  cup cooking oil
800g - 1kg fresh coconut milk (depend how creamy you prefer)
5 kaffir lime leaves (crush with hand)
5 stalks daun kesom (Vietnamese Mints)
2 cardamom
12 pieces tofu puffs 
Salt to taste
Sugar to taste
2 litters water and extra

Seasoning:-
3 tbsp fish sauce or to taste
Salt to taste
Brown sugar to taste

Toppings:-
500g homemade noodles (you may use ready store bought yellow noodles or  Bee Hoon/ Rice vermicelli)
150g beansprout, blanched
20 prawns, blanched
Fish cake, sliced
Handful of mint leaves 
8 calamansi lime, cut into half


METHOD:

Prepare the Curry Gravy:-
  1. Prawn & Chicken Stock -  Remove prawn shell and keep the prawn meat aside.  In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange.  In a medium pot add water, fried prawn shell, chicken wings ad chicken back.  Bring to boil then turn the heat down and simmer for almost 1 - 1 1/2  hour. Strain the stock through a fine sieve and keep aside.
  2. Blanch the tofu puffs with hot water to remove the oil then cut into half.
  3. Blend the spice ingredients in a food processor until fine and set aside.
  4. In a big pot, heat cooking oil and fry the spice paste and cardamom till aromatic or fragrant. 
  5. Next add the chicken and prawn stock.  Bring the gravy to boil then add in coconut milk.  Lower the heat and let the gravy simmer for few minutes, then add kaffir lime leave and continue simmer.
  6. Blanch the prawns in boiling gravy for approximately 1 minutes or until cooked through.  Remove the prawn and keep aside.
  7. Next add in the tofu puffs.  Add the seasoning to the desired of flavour.

To serve:-
  1. Place a serving of noodles in a bowl.
  2. Ladle boiling curry gravy over the noodles and top with a little of each of the topping ingredients.
  3. Serve with fish sauce and squeeze the calamansi lime if you want a little sourness.


Ultra Soft Sticky Rice Bread

Thursday, 23 November 2017




You must try this Sticky Rice Bread recipe! The texture is ultra-soft with a bouncy texture.  Recipe is adapted from Lady & Pups with some modifications to the timing and quantities to suit the size of my loaf pan.  Thank you to Mandy, the author of Lady & Pups for sharing this amazing recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Ultra Soft Sticky Rice Bread Recipe


Yields: 1 loaf

INGREDIENTS:

100g sticky rice flour (glutinous rice flour)
210g water
325g strong bread flour (I used Japanese high gluten flour) Please read note below.
1 ½ tsp instant yeast
30g (3 tbsp) brown sugar
¾ tsp salt
16g butter
2 egg white (large egg)

Egg wash:  1 egg yolk  (from the above) + 1 tbsp water  (You may use milk as egg wash)

Utensil:  25 X 12 X 11 cm loaf pan


METHOD:

  1. In a sauce pan, combine sticky rice flour and water.  Mix with whisk or spatula until no lumps.  Cook over medium-low heat, stirring consistently until the mixture becomes thicker and gooey.  Remove from heat and set aside to let it cool.  
  2. Line the baking trays with parchment paper.
  3. Put all ingredients (start with salt, bread flour, yeast, sugar, butter, egg white and cooked sticky rice mixture) into the bowl of stand mixer. Using the dough hook attachement, knead on low speed until all ingredients have come together.  Turn to medium speed and knead for about 20 minutes or until the dough become very sticky, smooth and elastic. If the dough is too wet, add 1 tablespoon of flour at a time. 
  4. Let the dough rise in a warm place for 1 ½ hours to 2 hours or until double in size in a large greased bowl, covered with cling film or kitchen towel.  Normally, I just left the dough in the mixing bowl and covered with kitchen towel.
  5. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 3 equal portions.  Form each dough into a strand (about 12 inch long) and braid them together.  Place the braided dough in the prepared baking pan.
  6. Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
  7. 15 minutes before baking, preheat the oven to 200C.  
  8. Brush with egg wash or milk and bake for 30 minutes, or until golden brown.
  9. Remove bread to cool on rack before slicing.

Note:

Please use strong bread flour that approximately 14% protein.  I have experimented twice with Japanese Bread flour, which did not indicate high gluten.  The dough turned out wet and it was not successful.  I tried with Japanese High Gluten Bread flour and the result was good.  



Pull Apart Soft Bread

Wednesday, 22 November 2017




I felt like having some a plain and soft bread and this is recipe that is easy to eat and good on its own without any need for butter or jam.  The flavour of milk, butter and egg infused into the bun gives it all the flavour it needs.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pull-Apart Soft Bread with Sponge Starter Recipe


Yields:  6 buns

INGREDIENTS:

Sponge Dough Starter:
125g bread flour
½ tsp yeast
½ tsp sugar
80g water

Main Dough:
300g bread flour
1 tsp instant yeast
32g (4 tbsp) milk powder
40g (4 tbsp) brown sugar
1 1/2  tsp salt
30g butter/olive oil
40g whisked egg (from 1 big egg, balance use for egg wash)
135g water

Egg wash:  10g whisked egg (from the above) + 1 tsp water

Topping:  rolled oats

Utensil: 9 inch square pan


METHOD:

For the Sponge Dough:

  1. Mix all ingredients in a mixing bowl and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hours in a warm and dark place.  (If you want to use the dough on the same day, please let the dough proof for 2 hours instead)
  2. Place into the refrigerator and use the next day.  30 minutes before using, take out the Sponge dough from refrigerator to return to room temperature.

For the main dough:

  1. Line the baking trays with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, milk powder, butter, egg, water, and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and is beginning to become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 15 minutes.  If the dough is too dry, add 1 tablespoon of water at a time. 
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 6 equal portions.  Roll out each dough with a rolling pin into rectangle shape. Roll up the dough like a Swiss roll until a long log is formed. Place all dough in prepared baking pan.
  5. Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
  6. 15 minutes before baking, preheat the oven to 180C.
  7. Brush with egg wash and sprinkle with rolled oats. Bake for 30 minutes, or until golden brown.
  8. Remove bread to cool on rack.



Pandan Scones

Friday, 17 November 2017





I am crazy about scones! I suddenly had an idea to use some leftover pandan juice to make Pandan Scones.  The pandan juice I used was very concentrated and the scones turned out super fragrant with a very nice vibrant green. They were of course delicious and fluffy!  Traditionally, scones are served with clotted cream and fruit jam.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Scones Recipe


Yields:  7 - 8 scones

INGREDIENTS:

230g plain flour
¼ tsp salt
2 ½ tsp baking powder / double action baking powder
40g brown sugar

80g butter, very cold from the freezer
1 large egg, whisked
20g concentrated pandan juice (please refer here for homemade pandan juice)
26g buttermilk (35g fresh milk + ¼ tsp white vinegar, use only 26g and keep balance for glazing)

Utensils:  

2 inch (5cm) cookie cutter (round straight or round zig zag)
A pastry blender
A baking tray lined with parchment paper


METHOD:

  1. Cut butter into few pieces and place the butter in freezer.
  2. Preheat oven to 200C (180C fan forced)
  3. Sift flour, baking powder and salt together in a large mixing bowl.  Keep aside.
  4. In a small bowl, whisk egg with 26g buttermilk and pandan juice together. Set aside.
  5. Remove butter from freezer.  Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife).
  6. Add sugar mixed well.
  7. Add egg mixture and mix with a spatula with cutting movement until all come together.  If the dough seems too dry, add a little more buttermilk, a teaspoon at a time.
  8. Using hand, roughly make dough into a ball.  Place the dough in the fridge for 10 – 15 minutes.
  9. Remove dough from the fridge.  Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick.  Fold it into thirds like a letter.  Repeat another time the same way.  Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.  Click here to view the steps.
  10. Using a round cutter, cut scone from the dough.  Please don’t twist it, just lift it up and push the dough out.
  11. Place the scones on the lined baking tray, brush them lightly with buttermilk.
  12. Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen.
  13. Remove from oven and cool on a wire rack.

Note:

To get puffy and flaky scone, make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients.

Oatmeal Buttermilk Scone

Monday, 13 November 2017





My mother in-law is a fan of scones.  I tried to create something healthier that we could have for breakfast.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Oatmeal Buttermilk Scone Recipe


Yields:  8 scones

INGREDIENTS:

115g plain flour
115g oatmeal 
¼ tsp salt
2 ½ tsp baking powder / double action baking powder
40g brown sugar
50g raisins, optional

80g butter, very cold from the freezer
1 large egg, at room temperature
46g or 3 1/2 tbsp buttermilk 

Utensils:  
2 inch (5cm) cookie cutter
A pastry blender
A baking tray lined with parchment paper


METHOD:
  1. Cut butter into few pieces and place the butter in freezer.
  2. Preheat oven to 200C (180C fan forced)
  3. Sift flour, baking powder and salt together in a large mixing bowl.  Stir in the oatmeal.
  4. In a small bowl, whisk egg with buttermilk together. Set aside.
  5. Remove butter from freezer.  Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife).
  6. Add sugar and raisins, mixed well.
  7. Add egg mixture and mix with a spatula with cutting movement until all come together.  If the dough seems too dry, add a little more buttermilk, a teaspoon at a time.
  8. Using hand, roughly make dough into a ball.  Place the dough in the fridge for 10 – 15 minutes.
  9. Remove dough from the fridge.  Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick.  Fold it into thirds like a letter.  Repeat another time the same way.  Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.
  10. Using a round cutter, cut scone from the dough.  Please don’t twist it, just lift it up and push the dough out.
  11. Place the scones on the lined baking tray, brush them lightly with buttermilk.
  12. Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen.
  13. Remove from oven and cool on a wire rack.

Homemade Buttermilk Recipe:


INGREDIENTS:
120g fresh milk
½ tbsp white vinegar or lemon juice

METHOD:
1. Place milk in a bowl.
2. Add white vinegar or lemon juice.
3. Leave the mixture to stand for 5 to 10 minutes.

Notes:

  1. To get puffy and flaky scone, make sure the butter and milk must be very cold and try not to use hand mixing the ingredients.
  2. Blend rolled oat with powerful food processor into flour if you can't get the ready oatmeal.







Korean Buttercream Flowers Cake - 26

Sunday, 5 November 2017

It has been a while since I practiced on the buttercream flowers.  It was my mother in-law's birthday yesterday and I made this as soon as I completed the photo shoot for the upcoming book.

The cake is a Sweet Corn Chiffon Cake.  I am unable to share the recipe yet as I am still fine-tuning it.  I will share it soon as soon as I am sure it is right.  The flowers are made from Italian Meringue Buttercream and the cake is coated with Swiss Meringue Buttercream.