Steamed Carrot Cake With Chai Po

carrot cake

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carrot cake 3


800 g grated coarsely white carrot
1-2 dried chicken/pork sausage – diced finely
4 shitake mushroom – soaked till soft – squeezed dried and diced finely (retained the water)
11/2 tbsp dried shrimp -soaked till soft and chopped finely
4 pieces dried scallops – soaked till soft and chopped coarsely
2 tbsp sweet chai po (perserved dried radish) – optional
2 shallots – sliced finely
11/2 tbsp corn oil

Ingredients A
1 tbsp soy sauce
1/2 tsp sugar

Ingredients B
1 tsp chicken/mushroom powder
200 ml chicken broth
1/2 tsp white pepper
Pinch of salt

Flour mixtures
300 g rice flour
30 g corn flour
250 ml carrot juice + mushroom , dried shrimp and scallops water
300 ml chicken broth
1/2 tsp sugar
Salt to taste

Makes 2 x 20 cm square trays


1) In a mixing bowl, add in flour mixtures and mix till well combined. The batter should be runny. Set aside.
2) Heat oil in a non stick wok till hot, add in shallots and saute till fragrant,  add  chai po, chopped and minced ingredients, stir fry over high heat for about 1 minute.
3) Add in seasoning A and cook for another 1 minute and add in grated carrot and stir to mix well.  Add in Ingredient B and stir to combine well. Taste accordingly and adjust to your preference.
4) Turn heat to low and slowly pour in flour mixtures, stir quickly to make sure all ingredients are well incorporated.
5) Cook till mixture turns into a paste, drizzle with a bit of oil for smoother consistency.
6) Scoop the batter to a greased heatproof pan/plate/dish and steam for 40-45 minutes or until skewer /toothpick inserted comes out clean.
7) Remove from heat and let it cool completely and serve with chilli sauce. Can be eaten on its own or pan fried till crisp on both sides.

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Soya Milk Pandan Jelly Cake

soya milk panda jelly cake 1

soya milk pandan jelly cake

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soya milk pandan cake 1

soya milk pandan cake 2

Ingredients (A)
Pandan Jelly
300 ml water
300 ml fresh pandan juice (blend 12 pcs pandan leaves with water to make 300 ml)
50 g sugar
5 g jelly powder

Ingedients (B)
Soya Milk layer
400 ml water
200 ml fresh sugarless soya milk/fresh milk
100 g sugar
10 g jelly powder

1) For Ingredients(A), add in water, pandan juice, sugar and jelly powder in a saucepan and cook over low heat, stirring all the while till sugar and jelly powder has dissolve completely.  Pour into a square mould and leave in the fridge to set for 2 hours. Cut into your desire cubes.
2) Combine Ingredients B in a saucepan, Stir as you cook and once it comes to a big boil, off heat.
3) Pour 150 ml of (2) into 7″ round cake pan, scatter the cut pandan jelly over it and press it down gently using a spoon. Leave to 1/2 set. Pour the balance of (2) over it and add the rest of the cut jelly. Using the spoon to gently press the pandan jelly down. Leave to set and chill in fridge.

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Kueh Ko Sui

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Ingredients  A

1 Cup Grated Coconut
1/2 tsp salt Sea Salt
1 Pandan Leaf – cut into small pieces

Ingredients B
250 g gula  melaka
30 g sugar (optional)
500 ml  coconut milk (250 ml coconut cream mixed with 250 ml water
2 blades pandan leaves – tied into a knot

Ingredients C
Flour mixture
500 ml water
160 g tapioca flour
120 g rice flour
10 g glutinous rice flour
1 tsp alkaline water (kan sui)

1) Combine all  flour mixture in a deep pot, mix well until it’s smooth. Strain and set aside.
2) In a deep pan, bring Ingredients B to a boil. Simmer gently for 5 minutes or till sugar ha dissolved totally, off heat and discard pandan leaves.
3) Pour (1) into gula melaka syrup, whisk till smooth and cook over low heat still slightly thickened, stirring constantly.
4) Pour batter into a greased/lined with plastice square baking pan. Steam over rapidly hot water for about 40 minutes.
5) Steam the grated coconut for about 5 minutes and set aside.
5) Cool the kueh before cutting into pieces and coated with steamed  grated coconut .

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Jelly Tau Fu Hua (Tau Huay)/Beancurd

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1/3 packet of jelly strip
250 ml water
1 box sugarless Vita Soy Milk/fresh soy milk (1.4 litre)
6 pieces pandan leaves – tied into a knot

1) Add water, soy milk, jelly strip  and pandan leaves in a pot and boil till well dissolved, strain and cool in the fridge for 3-4 hours.

Gula Melaka Syrup
2 small blocks of gula melaka
800 ml water

1) Put gula melaka and water in a pot, boil till well dissolved and strain.

To Serve
Scoop some jelly tai fu hua in a serving bowl, drizzle with sone gula melaka syrup and serve hot or cold.

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Steamed Yam Kueh

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yam kueh 3

600 g yam
340 g rice flour
50 g tapioca flour
1.2 litres water (divide into 2 portions)

200 g chicken meat -boil till cooked and mince finely
80 g dried shrimps – soaked in water till soft, drain and chopped.
20 dried mushrooms (soaked till soft – drain and chopped)
6 cloves garlics – minced finely

Seasoning ingredients
1 tbsp chicken granules
1/2 tsp Five spice powder
1 tsp white pepper
1 tsp salt

6 tbsp oil

For Garnishing
100 g sliced shallots – fried till crispy
Sliced spting onions
Sliced red chilli

1) Skin yam, shred 300 g and the balance cut into small cube.
2) Mix rice flour with tapioca flour with 1 portion of the water, stir to mix well.
3) Heat oil in a non stick wok and saute garlics and dried shrimps till aromatic. Then add in mushrooms, chicken meat, shredded yam, cube yam. remaining portion of water, seasoning ingredients. Simmer till it boils, reduce heat.
4) Lastly, stir in flour solution from (2), stir to mix well.
5) Grease a 8 ” square tray and line it with a sheet of white plastic. Pour in the yam mixture and steam over high heat for 45 minutes or till cooked through.
6) Garnish with sliced spring onions, chilli and shallots, serve with chilli sauce.

Chilli Sauce
200 g fresh chilli (pounded)
50 g shallots (pounded)
3 tbsp tomato sauce
1 tbsp Thai chilli sauce
2 tbsp sugar
1 tbsp lime juice
1/2 tsp salt
200 ml water
3 tbsp oil

1) Heat wok with oil, saute pounded ingredients, over medium heat, keep on stir frying for 5 minutes till aromatic.
2) Add in remaining ingredients and stir till sauce thickens.

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Pengat Ubi Kayu

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600 g tender fresh tapioca
Gula Melaka syrup
3 Pandan leaves (screwpine leave)
70 gm Grated gula melaka
150 g rock sugar
200 ml water
200 ml coconut milk
a pinch of salt

1) Peel and cut into tapioca into strips or pieces or chunks
2) Boil tapioca with pandan leaves and salt till tender or cook through. Drain and set aside.
3) Boil gula melaka and rock sugar in 200 ml water, strain the mixture.
4) Cook tapioca and gula melaka syrup together over low heat and slowly stir in coconut milk, stir to mix well and cook till sauce thickened.
5) Serve hot or cold.

Fantasy Ice Kacang Jelly

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Ice Kacang Ingredients
1 small bowl cooked red kidney beans
1 small bowl cream corn
1 small bowl – cendol

Ingredients for Bottom Layer
(translucent jelly layer A)
31/2 tsps Jelly powder
130 g castor sugar
800 ml water
2 pieces pandan leaves –  knotted
(For translucent layer B)
1 bowl of shredded grass jelly
1) Place all the above ingredients into a pot, bring to a boil, stir till it comes to a rolling boil. Remove from heat, discard pandan leaves. Divide into 2 equal portions. Pour one portion into a 9 inches round mould. Arrange the ice kacang  ingredients in. Leave jelly to set, next pour in the second portion and arrange the grass jelly.  Leave it to set.

Upper Layer
(Ingredients for Evaporated Milk Layer)
2 1/2 tsps jelly powder
90 gm castor sugar
150 ml evaporated milk
300 ml water
2 pieces pandan leaves
1/4 tsp salt

2 tbsp shedded gula melaka

1) Place all ingredients in a pot. Stir as you bring it to a boil. Discard pandan leaves and divide into 2 equal portions. One portion add in gula melaka and cook over low heat till well combined.
2) Pour gula melaka portion over bottom layer, leave it to set and pour the milk portion over it and let it set completely and place in  refrigerator to chill before serving.


Soya Bean Curd Fruit Cocktail Pudding

Soya Bean Curd Fruit Cocktail Pudding

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4 tsp agar agar powder/ 1 packet jelly powder
1000 ml water
400 ml soya bean milk (milky) sugarless
150 g castor sugar
100 ml evaporated milk
1/2 tin mixed fruit cocktail

1) Boil agar agar powder and water, add in soya bean milk and sugar. Bring to a slow boil for 2 minutes.
2) Then add in evaporated milk, mix well.
3) Pour the mixture into small mould of your choice, put mixed fruit on top and syrup. Let it set and keep in refrigerator.
(let the agar agar slightly set before add in the mixed fruit and syrup)

Syrup Ingredients
2 tsp agar agar powder
500 ml cocktail syrup
1 tsp Gelatine powder
Few drops of yellow coloring

Boil all the ingredients.  Let it cool.

Mashmellow Pudding With Coconut

Masmellow Pudding

Ingredients A
4 eggs whites
50 g castor sugar

Ingredients B
1 tbsp gelatine powder
1 tbsp agar agar powder
90 g castor sugar
150 ml coconut milk
100 ml fresh milk
500 ml water
2 blades of pandan leaf (knotted)

A little drop each of the following colours : red, brown, yellow, green, orange

Ingredients C
100 g grated white coconut (Mixed with a dash of salt)

1) Cream Ingredients A till stiff peak. Set aside.
2) Boil Ingredients B and stir non-stop till mixture comes to a roaring boil on low heat. Discard pandan leaves. Stir in No. (1) a little at a time. Divide into 4-5 portions and colour each portions to your preferred colours and mix well.
3) Pour one coloured portion of No. (2) into a 7 inch round or square mould. Leave it to slightly set before ladling the next coloured portion. Repeat process to the end. Keep chilled.
4) Sliced set pudding and serve with grated coconut.

Crystal Mooncake aka Ang Ku Kueh

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Green Beans Fillings
150 g – Cooked Green Beans
80 g castor sugar
150 ml Coconut milk
100 ml fresh milk
2 tsp Agar Agar powder
10 g Instant Jelly powder or Gelatin powder

Crystal Skin
300 ml coconut milk
15 g 0Green Bean flour (Hoon Kwee)
4 tsp Agar agar powder
15 g Instant jelly or Gelatin Powder
700 ml water
200 g sugar

A few drops of red and green colour (Colouring of your choice)

Green Beans Filling
1) Blend all ingredients in a blender till smooth.
2) Pour mixture into a saucepan and bring to boil. Then pour into a tray (3 x 6 inch). When fillings is cool, cut into pieces and set aside,

Crystal Skin
1) Mix coconut milk with green bean flour and stir till well blended. Set aside.
2) Combine agar agar powder, instant jelly or gelatin, water and sugar. Bring to boil, stir in coconut milk mixture and bring to boil again, divide into 2 equal portion and add in green colour to onto one portion and red colour to the other portion.
3) Fill ang ko kueh moulds half full with crystal skin mixture.  When mixture is 1/2 set, add a piece of filling then fill moulds to the brim with crystal skin mixture. Place moulds in refrigerator.
4) Remove ang koo kueh from moulds when set.