Ingredients Jump to Instructions ↓

  1. 1 3/4 cups Self Rising Flour

  2. 1/8 tsp of salt (B)

  3. 1/2 cup of sugar

  4. 3/4 cup Clementine juice(orange juice will do)

  5. 2 tbsp lime juice

  6. 1/4 cup poppy seeds zest of

  7. 1 orange

  8. 1/4 cup of vegetable oil

  9. 6 egg yolks (C)

  10. 3/4 cup of sugar

  11. 6 egg whites

  12. 1 tsp of cream of tartar

  13. 2 cups glutinous rice flour

  14. 1/2 cup rice flour

  15. 1 tbsp santan powder

  16. 2 tbsp oil

  17. 2 cups hot water

  18. 1/2 cup Tang Mango Flavor 2 drops of mango essence

  19. 2 drops of yellow coloring

  20. 2 ripe mangoes (diced ) Dessicated coconut for coating Same as Tau Sar Bun

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 325 degree F. Sieve (A) ingredient in a mixing bowl until well combined. Mix ingredient (B) following the list, adding the egg yolks last, until well blended and then add in ingredient (A) and mix until smooth. Set it aside. Whisk ingredient (C) in mixer on low speed until foamy, then add in the cream of tartar and increase speed to medium high. Continue to whisk until it thickens, then slowly add in the sugar. Whisk until thick and shinny. It should be soft but stiff and thick. Fold 1/3 of the egg whites into the egg yolks mixture and mix well. When well mixed, pour in the rest of the whisked eggwhites and fold in gently, from the center, to the bottom and fold mixture, turning mixing bowl as you go. Fold until well combined. Pour batter into ungreased 10" tube pan and bake for 45 - 50 minutes or use a bamboo skewer to test the cake for doneness, it should come out clean. Invert cake, let the center tube rest on a stainless funnel or a steady bottle and let it cool complete in the pan. When cooled, loosen the edge and bottom of the pan by running a flat cake spatula/knife and remove cake. Serves Read More... Mix glutinous rice flour, rice flour and santan powder into a big mixing bowl. Dissolve Tang Mango Flavor powder with the hot water and add in the oil, mango essence and yellow coloring. Pour this into the flour mixture and mix till smooth and well blended. Microwave on high for one minute. Stir and continue to microwave, one minute at a time until mixture is translucent and cooked. (Cooking time depends on the wattage of your microwave) Leave aside to cool. For easy moulding of mochi, use plastic gloves and greased them with some oil. Take a 30g piece of dough and flatten it into a round disc, wrap in as much mango cubes as desired. Seal the edges tightly and shape it into round balls. Coat the shaped mochi with dessicated coconut. Serve chilled. Serves Read More... Divide dough into rounds or ovals. Flatten the round/oval dough and using a round cookie cutter, cut the mouth and place the piece of cut-out dough for the nose - use egg-white to stick it on. Using smaller cutters, cut the eyes and use them for ears. Let dough proof to double the size, then glaze with egg-wash and decorate the hair and eye-brow with black sesame seeds, red colored sugar for cheeks and M&M for ear-rings. Be creative and have fun as there will be surprises and grins from the results. Serves Read More...


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