Ingredients Jump to Instructions ↓

  1. 1 1/3 cup/8 1/2 ozs /

  2. 1 stick/113 gm Crisco - butter flavor 2 cups/8.8 ozs /

  3. 1/2 cup/4 fl oz/

Instructions Jump to Ingredients ↑

  1. Mix all the ingredients for the cookie together - it should look like breadcrumbs, add more water if you have to. Fill mould with some koh fun mixture, place some filling on top then fill mould with more koh fun mixture Press hard to have a very vivid pattern, remove excess if there is any and knock it to remove. This cookie/snack is ready for serving. Enjoy Serves Read More... Water dough: Sift together flour and baking powder. Mix together oil, sugar and water. Combine flour and water mixture and mix to form a soft dough. Rest overnight. Oil Dough: Add oil to flour a tbsp at a time. Mix until flour is moist and comes together but is not too wet. To make pastry: Divide the water and oil dough into 6 portions. Wrap the oil dough with the water dough. Repeat until all 6 portions are done. Coming back to the first portion, roll from the center of dough upwards once, then back to the center and roll downwards once. Roll up the disk like you would roll up a carpet. Roll the long carpet flat by starting from the center, upwardsonce, back to the center and downwards once. Roll dough up again then flatten dough into a disk as round as possible. Repeat with the rest of the dough. To make the filling Soak the sweet mui choy and wash it really clean by changing the water several times. Squeeze the vegetable to rid of water. Chop it fine.(i put the veg in the food processor and pulse). Fry the veg without oil until it is dried but not crispy. Cut up the kat paeng, remove the seeds and chop it up in the food processor. Chop up the tong tung kwa in the food processor. Mix all the chopped up ingredients with the lotus paste and mix well. Divide into 6 portions. Wrap this with the 50 gm lotus paste (this is the filling) To assemble: Wrap rolled dough around filling, flatten the pastry slightly, stamp with design of your choice. Bake top down (side with design against the baking sheet, bottom up) @ 400'F for 5 mins. After 5 mins, the pastry should begin to turn white and puff. Flip the pastry so that the bottom is down and the top is up. Bake another 4 mins, egg wash and bake for 1-2 more mins Note from tt: for Better flavor use lard or peanut oil for the recipe. After a few experiments, I've discovered that the recipe is not as important as the the method used. You can use almost any recipe out there; just let the water dough rest overnight and success will be at your door step. Read More... Beat eggs with salt and pepper. Add in the crab meat and bean sprouts. Heat up oil and when oil is shimmering, add in the egg mixture and stir. Continue to stir until egg is cooked and set. Dish out and serve hot. Serves Read More... Wash and soak the herbs, remove the herbs from the water and throw away the water, this way you will not disturbed the sand and grit that have sunk to the bottom. Put washed herbs and the remaining ingredients in a large pot, fill with enough of water - amount does not matter - the more water you have, the tea will only be more diluted. Bring to the boil and continue to boil for another 10 - 15 minutes. Strain and take this drink for cooling purposes. Use the herbs again and reboiled with more water, this consumption will not be as cooling as the first pot, anyway you need a lot of liquid when you are well. Read More... Grease a 9" round cake pan, then line the bottom and sides with greased parchment paper. Make the sides higher than the cake pan. In a small saucepan, add in sugar and heat at medium heat till the sugar begins to melt. As soon as the melted sugar has turned golden yellow, turn the heat to right low or remove from the heat if using an electric stove. Continue heating till the sugar turns golden brown and turn the heat off. Allow the caramel cool for 30 seconds. then add one tbsp of water at a time, the hot sugar will spit and splatter. Continue adding water one tbsp at a time till it stops sizzling, then pour in the rest of water. Turn the heat on, stir and scrape the side to release any un-melted sugar. Remove from heat and turn heat off . Add in the Crisco and stir till melted. Allow to cool. Put flour in a large mixing bowl and pour in about 1/2 the caramel, beat with a electric beater till smooth, continue adding the rest of the caramel. Beat on medium speed until bubbles are visible, then let the mixture stand for about 10 - 15 minutes. In another large bowl, whisk eggs and condensed milk until foamy with a lot of bubbles. Beat the egg mixture into the caramel flour batter , lastly sieve in the baking soda and mix till well combined. Pour into the the prepared cake pan. Leave it to stand in the cold oven for about 30 - 40 minutes. Turn the oven to 300f and bake the cake from cold for 1 hour or till it is cooked. Check for doneness - cake is done when a skewer comes out clean and the center feels firm to the touch. Serves Read More...


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