Will be MIA!

I won't be around for a month or so. Flying back to Malaysia on Monday and will stay for roughly a month. Can't wait to eat all the yummy food and kuih. :) Just hope that I won't gain too much weight and would be able to lose it after I got back. :P

It would be great to let the grandparents see Evy for the first time too. I could tell they are getting excited. It has been six years since I last went back, heard that a lot have changed, can't wait to meet my parents and siblings as well.

Kuih Bunga/ Kuih Rose/ Honeycomb Cookies

This was the kuih bunga I made for this year CNY. I used Jo's crispy honeycomb recipe from jodelibakery.netfirms.com. I didn't get to eat much since my husband basically finished all that I had save for ourselves. I brought more than half to a friend's CNY potluck. My husband just ate it like a snack. Next time I would have to double the recipe.




Adaptation of Jo's recipe:

INGREDIENTS:

(A)
200ml concentrated coconut milk
1 egg
1/3 cup + 1 Tbp. sugar
50ml water
Pinch of salt

(B)
1 cup + 1 Tbp. all-purpose flour, sifted
1/2 cup rice flour, sifted

(C)
3 tsp. Black plus 1 tsp. White sesame seeds

Oil for deep frying


METHOD:


1. Combine (A) in a mixing bowl. Whisk until sugar dissolves.

2. Add (B). Whisk to obtain a consistent batter. Add (C). Mix well.

3. Heat oil in a wok/deep fryer. Preheat mould in the hot oil.

4. When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.

5. Place coated mould in hot oil. Shake to release honeycomb from mould. If required, use wooden chopsticks to help releasing. Fry until golden brown.

6. Leave to cool completely on wire racks. Store in air-tight container.

Heart Shape Kuih Bangkit

This was the kuih bangkit I made for Chinese New Year. I used Hugbear's recipe from kitchencapers.net. It was the best kuih bangkit I had ever made and definitely a keeper recipe. The kuih bangkit was crispy when you bite into it and then simply melt in your mouth all at once. Sooo good!

Pineapple Tarts

This is my favorite Pineapple Tarts recipe. I adapted Amy Beh's recipe and made some changes.  It turned out pretty good. The pastry was soft and has the melt in your mouth taste to it.




Pastry:
2/3 cup butter
1/2 cup margarine (I used butter)
2/3 cup icing sugar
2 egg yolks
1 tsp. pure vanilla extract
1/4 tsp. salt


Sift together,
3 cup all-purpose flour
3/8 cup cornflour

1 beaten egg for glazing, beat with a little water to become Egg Wash.


Filling:
-2 canned crushed pineapple in it's own juice (20oz), drained.
-1 cup sugar
-1 or 2 cinnamon stick(s)
-2 star anise
-6 cloves


Methods:

The night before, make the pineapple filling:
In a saucepan, on medium high heat, pour in drained crushed pineapple, add in the rest of the ingredients. Stir occasionally until the jam like consistency is achieved. Meaning it became dry and sticky like. About one to one and a half hour. Discard the spices and store the jam in the fridge until ready to use. It will thicken more in the fridge.

The next day, make the pastry:
1. Cream butter, margarine and icing sugar until light. Beat in egg yolks one at a time. Add vanilla extract and salt and beat until fluffy. Fold in the sifted flours and mix into a dough. Refrigerate the dough at least 30 mins before use.

2 Preheat oven to 350'F.

3. Roll the dough out about 1/2 cm and cut with a cookie cutter. Place the jam in the middle and decorate the top with strips of pastry. Brush the top with the egg wash. (For a prettier tarts, roll the jam into a ball and place it on top of the pastry.)

4. Bake for 10-15 mins or until golden brown on edges. Cool on wire racks.

NOTE:

1. Handle the dough with care since it's very soft. Roll immediately after taken out from the refrigerator.

2. You can also try to make it into a covered pineapple tarts.

3. Thicker cut pineapple tarts required more time to bake.

My heart shaped pineapple tarts when I didn't own any pineapple tart mold back in 2005.