Kuih Bahulu - Ji Dan Gao 鸡蛋糕 - Chinese New Year | All Recipes

Monthly Archives: February 2015

Kuih Bahulu - Ji Dan Gao 鸡蛋糕 - Chinese New Year | All Recipes

Kuih Bahulu – Ji Dan Gao 鸡蛋糕 – Chinese New Year

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Kuih Bahulu is a chinese sponge cake and is commonly eaten during Chinese New Year. It is hard and crispy on the outside but soft fluffy on the inside due to the amount of sugar content of these cakes. 

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It’s one of my childhood’s favorite and they are ridiculously addictive. Today to show you how to make this recipe, I borrowed two traditional tins from one of my friend’s mum as I used to use mini-muffin pans to make these lovely cakes. The most popular traditional tins are these beautiful flower-shaped tins.

Kuih Bahulu (鸡蛋糕)
Yields 60
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Ingredients
  1. 4 eggs
  2. 200 grams of sugar
  3. ½ tsp of vanilla extract
  4. 135 grams of plain flour
  5. ¼ tsp. of baking powder
  6. 1/8 tsp. of salt
Instructions
  1. Grease Kuih Bahulu tin well with oil.
  2. Preheat oven and Kuih Bahulu tin to 200C or 180C fan-forced.
  3. In your mixing bowl, whisk together eggs, sugar and salt on high speed for about 8 minutes until light and fluffy.
  4. While it’s going, mix together plain flour and baking powder.
  5. After 8 minutes, turn your mixer to medium speed and drizzle in vanilla extract.
  6. Lastly, gradually add in flour mixture until everything is well combined.
  7. Transfer the mixture into a large piping bag as it will be easier to pipe into the tins.
  8. Pipe out the mixture into the preheated tins carefully until 90% way up.
  9. Bake it in the oven for 10 minutes.
  10. Carefully remove the cakes from the tin using a bamboo skewer. Re-grease and repeat until the batter is finished.
  11. Let it cool completely before transferring into an air-tight container.
TheZongHan http://thezonghan.com/

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Kuih Bahulu - Ji Dan Gao 鸡蛋糕 - Chinese New Year | All Recipes

Pineapple Tart – Opened – Chinese New Year

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Chinese New Year is once again around the corner and this time I tried making opened-shape Pineapple Tarts. It wasn’t a good experience, people who knows how to make Pineapple Tarts knows that it is a tedious work.

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There are many types of Pineapple Tarts in Singapore and the 2 most popular types are the opened flower-shape Pineapple Tarts (which is this recipe) and the enclosed pineapple balls. I am more of a ball person but this year I came to love opened Pineapple Tarts. It took me lots of tried and errors to get this recipes right. 

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I will share some tips and tricks so that you will get a crumbly buttery crust that everyone loves.

It is a must to add salt into the crust’s dough. Salt will enhance the butter flavor and will give you a fragrant and buttery crust. Omission of salt will give you a dull and blend crust. For Pineapple Tarts, you are looking for a salty crust, not a sweet one. 

You must not overwork the dough. Overworking or adding too much flour are the keys to tough and floury crust, you won’t want that. As I said, you want a crumbly buttery salty crust and flour is your enemy. But less flour means, harder to handle the dough. So I would recommend to chill your dough and doing this in batches of 4, leave your dough in the fridge while you roll out a portion of the dough.  Another thing to take note, if possible roll out your dough between 2 parchment papers to avoid adding additional flour.

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Though it may be tiring to make your own Pineapple Tarts, it’s really easy to make your own. I have been making Pineapple Tarts myself for the past 3 years. 

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Pineapple Tarts - Opened
Serves 70
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For the crust
  1. 400 grams of plain flour
  2. 30 grams of corn starch
  3. 250 grams of unsalted butter, soften
  4. 1 whole egg
  5. 2 egg yolks
  6. 50 grams of icing sugar
  7. 1 tsp. of salt
Egg Wash
  1. 1 egg + 1 tbsp. of water
Filling
  1. 2.4 kg of pineapple flash, canned or fresh
  2. 600 grams of white sugar
  3. OR
  4. 700 grams of pineapple jam filling
To make the filling using a microwave
  1. Blend pineapple until it turns to a puree and drain it.
  2. Drain it using a strainer. You will need to drain about 700 ml of pineapple juice. Discard the juice or drink it.
  3. Microwave on high pineapple pulp and sugar together for 25 to 30 minutes. Taking out and stirring every 10 minutes.
  4. Let it cool and roll out into balls, each weighing 10 grams.
To make the crust
  1. Cream together soften butter, sugar and salt together in a food processor for 20 seconds.
  2. Add in flour and corn starch, pulse until resembles like bread crumbs.
  3. Drizzle in beaten eggs and mix until dough is form. Let it sits for an hour in the fridge.
  4. Roll out dough into 5mm thickness on a floured surface using a rolling pin. Alternatively, you could use 2 parchment papers and roll it out.
  5. Using a cookie cutter, cut out shapes and transfer them into a baking tray lined with parchment paper.
  6. Egg wash them using a brush and top each with one pineapple filling.
  7. Let it sit in the fridge while you preheat your oven to 170C or 150C fan-forced
  8. Bake it in the oven for 15 to 20 minutes.
Notes
  1. I recommend rolling out your dough in batches of 4, leave your dough in the fridge while you roll out a portion of the dough.
TheZongHan http://thezonghan.com/

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Kuih Bahulu - Ji Dan Gao 鸡蛋糕 - Chinese New Year | All Recipes

Molten Chocolate Lava Cake – Valentine’s Day

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Valentine’s Day is once again around the corner!  Although I’m still single but I am going to show you how to impress your date on Valentine’s Day. These Molten Chocolate Lava Cakes require no skills and are easy to put to together yet they are so impressive and elegant. I mean who doesn’t love Molten Chocolate Lava Cake?  Almost every fancy restaurants do sell lava cake and they are always a hit.

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Look at it, ain’t it looks amazing? I have came up with this easy recipe. I learnt from one of my favourite YouTube chef, Beth that is to use semi-sweet chocolate instead of bittersweet chocolate. With semi-sweet chocolate, I can omit one step which is to add sugar and not only that, semi-sweet chocolates are usually cheaper than their bitter counterpart. 

I love one-step method hence this recipe was also tweaked to adapt this method. All you have to do is to add everything in a bowl  (after you melt your butter and chocolate) and mix on medium speed for a few seconds to combine and volia! It’s ready to the oven!

Molten Chocolate Lava Cake
Serves 6
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Ingredients
  1. 4 tbsp. (60 grams) of unsalted butter
  2. 3 large eggs
  3. ¼ cup (30 grams) of plain flour
  4. 1/8 tsp. of salt
  5. 1 cup (200 grams) of chopped semi-sweet chocolate
  6. ½ tsp. of vanilla extract
Instructions
  1. Preheat oven to 200C or 180C fan-forced. Grease and duct cocoa powder on your muffin tray.
  2. Melt butter and chocolate in a microwave.
  3. In a mixing bowl, add in all the ingredients together and mix on medium speed for about 30 seconds until combined.
  4. Transfer into 6 muffins tin and drop the pan to raise the air bubbles out.
  5. Bake it in the oven for 6 to 8 minutes.
  6. Let it cool for 5 minutes before using the back of a knife carefully run around the edges and invert the pan over to remove the cake out.
  7. Dust it with icing sugar and serve it with some fruits. Serve warm.
Notes
  1. You can make ahead and reheat in the microwave for 10 to 20 seconds on high power.
TheZongHan http://thezonghan.com/

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Kuih Bahulu - Ji Dan Gao 鸡蛋糕 - Chinese New Year | All Recipes

Matcha Ice Cream – No Machine No-Churn One Step

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From my recent trip to Japan, Osaka I came to love the flavor, matcha (green tea). It’s so fascinating that matcha flavored foods can range from KitKat to Ice cream. This recipe is inspired from this trip and recently I came across Nigella Lawson’s One Step No-Churn No-Machine Ice Cream and instantly fell in love with her fuss-free easy ice cream recipe. A lot of my viewers asked me if I could show them how to make ice cream without an ice cream maker. No doubt that to have an ice cream maker will sure to get you creamy ice cream but this no-machine ice cream recipe is just as good if not creamier.

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Please do note that the quality of your matcha powder will greatly affect the taste of this ice cream. Do get a good brand! In Singapore, I highly recommend ‘Ujinotsuyu Matcha Powder’. You could get it from any Japanese supermarket. Another to note is that please do not get ‘Red Man Bakeable Green Tea Powder’, I have tried it before and it was a total disaster. Good matcha powder = good matcha ice cream.

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Lastly, as long as you are whipping heavy cream up, you have to make sure that your cream/ingredients is cold cold cold. For this recipe, I have refrigerate both my heavy cream and condensed milk. If not, you will not able to whip it up. 

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Matcha Ice Cream
500 ml
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Ingredients
  1. 1 cup (250 ml) of heavy cream
  2. 1/2 cup (125 ml) of sweetened condensed milk
  3. 2 tablespoons of matcha powder
Instructions
  1. All on ingredients at once and whisk on high speed until soft peaks.
  2. Transfer into an airtight container and freeze overnight.
  3. Serve.
Notes
  1. Make sure all your ingredients are cold
TheZongHan http://thezonghan.com/

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