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Apple Pie

Apple Pie

Apple Pie

I was applauded for my Apple Pie whenever I bring it to a gathering.
My version of Apple Pie is different from others. I like to use a tart pan for my pies as compared to a pie pan as it looks extremely elegant.

Apple Pie

Apple Pie

Unlike many other recipes, I like to precook my apple filling first before baking it as I prefer the flavor of it. I feel that my pre-cooking the apples, it actually deepens the fruit’s flavor and at the same time, allowing all the juices to be thickened.
If you realize, my pie looks different. I used a cookie cutter to cut out shapes and used it as my top crust. What’s the reason you may ask? Simply being the fact that it looks cute and super easy.

Apple Pie

Apple Pie

Don’t be too eager like me and cut straight after baking! My whole pie almost crumbled apart. You must let it cool for at least an hour before doing so! Nevertheless, look at the pastry, flaky and crisp, right?

The way I make my pie dough is also a little different as compared to other conventional recipes. In Singapore, the weather is just killing as our average temperature is over 30C and making a good flaky pie crust ain’t that simple after all. I like to use frozen cubed butter and the food processor method as it yields a better result. I know I know, not only the technique of making a pie dough is different, the ingredients listed for the pie crust are also equally weird. But, trust me, guys! 

Cornstarch and vinegar were being used to prevent the formation of gluten. While for baking powder, it is used to help the crust to be a little puffy that will give you a more flaky result.

Apple Pie
Makes 1 eight-inch round tart pan pie
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Crust
  1. (285 grams) 2 1/4 cups of Plain Flour
  2. (35 grams) 1/4 cup of Corn Starch
  3. 1/4 tsp. of Baking Powder
  4. 2 tbsp. of Caster Sugar
  5. 1/4 tsp. of Salt
  6. (225 grams) 1 cup of Frozen Salted Butted, cubed
  7. 1 Large Egg
  8. 2 to 4 tbsp. of Cold Water
  9. 1/4 tsp. of Vinegar
Fillings
  1. 800 grams of peeled and sliced Apples
  2. (125 grams) 1/2 cup of Caster Sugar
  3. 2 tbsp. of Salted Butter
  4. 1/4 teaspoon of Ground Cinnamon
  5. Juice of half lemon
  6. 1 tbsp. of Corn Starch
  7. 2 tbsp. of Water
  8. Egg wash
  9. 1 Egg
Instructions
  1. In a food processor, blitz plain flour, cornstarch, baking powder, caster sugar, salt and frozen cubed butter until breadcrumb consistency.
  2. Drizzle in beaten eggs, water, and vinegar. Continue to blitz until the mixture turns from white to yellowish crumbs. If the dough can be pitched into a dough, transfer onto a kneading surface. Else, add another tablespoon of ice cold water and blitz.
  3. Press the crumbs together to form into one dough. Divide the dough into two and form each into a round disk.
  4. Wrap them individually with plastic wrap and put it in the fridge for at least an hour.
  5. Meanwhile, melt salted butter on a medium heat pan and throw in sliced apples.
  6. Add in caster sugar, ground cinnamon, and a squeeze of lemon juice.
  7. Mix well and cover with a lid.
  8. Bring it to a boil and simmer for 3 to 4 minutes.
  9. Turn the heat down to low. Combine water and cornstarch and drizzle it in.
  10. Cook until the sauce is well thickened. Shut off the heat and let it cool.
  11. Take one of your chilled dough and roll it out between two parchment paper.
  12. Make sure to roll out about an inch larger than the tart pan itself.
  13. Let it chill in the fridge for 10 minutes to firm up before pressing it into the tart pan.
  14. Once you have pressed it evenly, transfer the cooled filling into the shell and put it in the fridge to chill while you roll out your second dough.
  15. Roll out your second dough that has been chilled and use your favorite cookie cutter to cut out shapes for the top crust.
  16. I like to put it in the freezer to chill before removing it and placing it onto the pie.
  17. Trim around the edges to make sure that it is even.
  18. Egg wash your top crust.
  19. Finally, chill your pie while preheating the oven to 210C. You would want the butter in the crust to firm up hard before putting into the oven.
  20. Bake it at 210C for 15 minutes. Then lower it down to 180C and bake it for another 45 minutes.
  21. Let it cool for an about an hour or two before serving it warm.
TheZongHan http://thezonghan.com/
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All Recipes Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Recently, I have been quite obsessed with teas. I wonder, “Why not bake with it?”. Which, resulted in this wonderful chiffon cake recipe.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

I know the combination of Jasmine Green Tea and Cheese sounds weird. But, the Cheese actually complements quite well with the flavor of the leaves.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea drink is a common choice for Singaporean. Though we don’t really put cheese on our baked goods, I got my inspiration from Indonesia. Indonesians love to sprinkle shredded cheddar cheese onto their cakes. I was intrigued to try it out and when I got to try it, it was lovely.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

To extract all the flavors out from the tea leaves, I infused the leaves with melted butter. I find that this will yield you a stronger aroma. I also make sure to soak the chiffon cake with brewed sweetened tea. This would make sure that the cake will not dry out when chilling it in the fridge and also at the same time enhancing the flavour of the mild Jasmine Green Tea.

JORD Watches

JORD Watches

Check out JORD watches here!

I chose JORD CONWAY series is because I feel that the white balance well with the wood, at the same time making sure that it is suitable for any occasion, even when baking! #JORDWATCH #OOTD

Look at how I style up with JORD watches here!

Jasmine Green Tea Chiffon Cake with Cheese
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Egg White
  1. 2 egg whites
  2. 1/4 tsp. of white vinegar
  3. 3 tbsp. (45 grams) of fine sugar
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of fine sugar
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. Matcha powder 1 tsp
  6. 1/2 tsp. of baking powder
  7. 1/8 tsp. of salt
  8. 2 bags of Jasmine Green Tea
  9. 4 tbsp. (60ml) of butter
  10. 4 tbsp. (60ml) of milk
Brewed Tea
  1. 125 ml of hot water
  2. 1 tbsp of sugar
  3. 1 pack of jasmine green tea bag
Frosting
  1. 60 grams of Full-Fat Cream Cheese, soften at room temperature
  2. 30 grams of unsalted butter, soften at room temperature
  3. 65 grams of icing sugar
  4. 2 tsp. corn starch
Instructions
  1. Preheat oven to 170C
  2. Melt butter and tea leaves in a pot until it started to boil. Shut off the heat and leave it to cool while you prepare your other ingredients.
  3. For the egg yolk batter, in a bowl whisk egg yolks and sugar until pale and fluffy.
  4. Drizzle in milk, mix well.
  5. Followed by your infused melted butter.
  6. Sift in plain flour, cornstarch, baking powder and matcha powder until just combined. Set aside.
  7. In your mixer bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then, gradually add in sugar while whisking on high speed until stiff peaks.
  9. Fold in egg white batter into egg yolk batter a third at a time.
  10. Transfer into a 6 inch ungreased chiffon cake pan.
  11. Bake it in the oven at 170C for 35 minutes.
  12. Let it cool upside down completely.
  13. Use a thin knife carefully slide around the pan to remove the cake.
  14. Brush the chiffon cake with brewed tea. Cover with a cling wrap and let it cool in the fridge while you make your frosting.
  15. Whip softened cream cheese and butter until well combined.
  16. Then stir in sifted icing sugar and cornstarch and continue to whip for awhile more until fluffy.
  17. Spread evenly onto your cooled chiffon cake.
  18. To serve, sprinkle shredded cheddar cheese and make sure to go over the top.
TheZongHan http://thezonghan.com/
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All Recipes Chocolate Sandwich Biscuits with Pistachio cream

(Giveaway 3) Chocolate Sandwich Biscuits with Pistachio Cream

Chocolate Sandwich Biscuits with Pistachio cream

I am always looking for a light quick bite for my afternoon break. These Chocolate Sandwich Biscuits with Pistachio cream are not only easy to snack on but also at the same time indulgence.

Chocolate Sandwich Biscuits with Pistachio cream

Fo this giveaway, I will be collaborating with The Hunters’ Kitchenette. They are our local nut butter company that provide one of the best nut spread in Singapore. Proudly made in Singapore, they focus on using quality ingredients and sophisticated manufacture technique to meet their rigorous standards of quality. By roasting nuts at a low temperature without the need of extra vegetable oil, they are able to intensify the nutty aroma of the nuts. Truly clean eating! For more information of The Hunters’ Kitchenette, do visit their website at http://hunterskitchenette.com/

Chocolate Sandwich Biscuits with Pistachio cream

It’s the perfect way to spoil yourself and your loved ones, even without any special occasion. Plate these biscuits and serve with a cup of coffee or tea, you will certainly feel like Tai Tai!

Chocolate Sandwich Biscuits with Pistachio cream

The Hunters’ Kitchenette and I will be giving away one set of Nut Butter Gift Set worth SGD$35.00! An assortment of 6 types of their nut butters in 40 grams jars, perfect as a gift for any occasion.

 * This giveaway is opened to Singapore citizens and all people residing in Singapore. An eligible participant must be an individual and agree to abide by these terms and conditions. Entry to this competition is free.

*You must be subscribed to ZaTaYaYummy Youtube Channel before you enter this giveaway.

* The giveaway is valid from 15 April 2017 to 29 April 2017. All entries must be received before 23:59 hours on 22 April 2017 (GMT +08:00).

*Follow the instructions by liking and following on various social media platforms to increase the chances of winning

*Each user is only entitled to have one entry in this giveaway.

*One winner will be selected via TheZongHan.com. 

*Winners will be announced on TheZongHan.com and social media platforms.

Chocolate Sandwich Biscuits with Pistachio Cream
Serves 12
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Cookie Dough
  1. 100 grams of salted butter, softened
  2. 125 grams of icing sugar
  3. 1 egg yolk
  4. 95 grams of plain flour
  5. 30 grams of corn starch
  6. 40 grams of cocoa powder
  7. ¼ cup of baking powder
Pistachio Cream
  1. 50 grams of pistachio spread
  2. 20 grams of butter
  3. 40 grams of icing sugar
Instructions
  1. Cream butter and icing sugar until pale and combined.
  2. Mix in 1 egg yolk.
  3. Then, sift in all the dry ingredients, plain flour, corn starch, cocoa powder, and baking powder.
  4. Slowly stir until it turns a dough, then divide the dough into two and chill for at least 30 minutes.
  5. Roll out the dough to about 0.5-cm (1/4-inch) thickness between two sheets of parchment paper to prevent sticking.
  6. Cut out using a 5-cm (2-inches) cookie cutter. Make sure that the cookie cutter is always dusted with flour.
  7. If the dough is too soft to handle at this point, put it in the freezer as it is for 15 minutes before moving the cut-out dough onto a baking tray.
  8. Reroll and repeat the process. Meanwhile preheat your oven to 180C.
  9. Bake the cookies for about 10 minutes at a preheated oven.
  10. Allow the cookie to cool completely before removing it.
  11. To make your pistachio filling, cream together pistachio spread, soften butter until well combined.
  12. Then, beat in sifted icing sugar.
  13. Pipe out your pistachio filling onto a cookie and sandwich with another.
TheZongHan http://thezonghan.com/

a Rafflecopter giveaway

Giveaway has closed. Thank you!

Winner for this giveaway is Elizabeth.

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(Giveaway 2) Sugar-Free Brownies with Gavia Natural Sweetener

Sugar-free Brownie with Gavia Natural Sweetener

 Don’t you wish to indulge with some Brownies that are guilt-free? 

These sugar-free Brownies are so good, your guest will never even noticed it is sugar-free! As they are sweetened with Gavia, a 100% natural sweetener made from Stevia, these brownies are also low in carbs!

Sugar-free Brownie with Gavia Natural Sweetener

I like to enjoy my sugar-free brownies by heating them up and serving it with a large scoop of ice cream. The texture of the brownie is dense and chocolatey, it can be stored in the fridge for up to a week without a problem. However, you may want to consume it warm or in room temperature as it will harden once it’s chilled.

Gavia Natural Sweetener

What is Gavia? 

Gavia is made up of the finest blend of Stevia plant extract and Erythritol. Gavia is all-natural, zero calorie, zero glycemic index sweetener that tastes and feels like sugar. Mother Nature sweetness from Stevia.

Stevia is a plant/herb that its leaves are very very sweet! We extract the sweetness out through water filtration and co-crystalize it with Erythritol to make sure even sweetness throughout.

Don’t be afraid of the word ‘Erythritol’, it may sound very chemical but it is actually also 100% from natural ingredients. Erythritol is a natural sweetener, produced by a fermentation process. It has been found in many foods like fruits, vegetables, cheese, and yogurt. However, Erythritol isn’t as sweet as sugar. So, by combining both the sweetness of Stevia and Erythritol, we created Gavia! This means that Gavia is very easy to use as it measures like sugar.  

For more information about Gavia, make sure to head to www.GaviaSweet.com.

Sugar-free Brownie with Gavia Natural Sweetener

I will be giving away two packs of Gavia Natural Sweetener to three lucky winners.

Giveaway details at the end of this post.

Sugar-free Brownie with Gavia Natural Sweetener
Serves 12
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Ingredients
  1. 200 grams salted butter
  2. 120 grams sugar-free dark chocolate
  3. 150 grams Gavia Natural Sweetener
  4. 3 eggs
  5. 1/2 cup of plain flour
  6. ¼ cup. of dutch process cocoa powder
  7. 1 tsp of vanilla extract
  8. 1 tbsp of molasses
  9. Sliced toasted almonds
Instructions
  1. Preheat oven to 180C
  2. Melt butter and chocolate in a microwave.
  3. Transfer into a mixing bowl and whisk in Gavia Natural Sweetener.
  4. Stir in molasses and vanilla extract.
  5. Add in eggs, one at a time.
  6. Lastly, fold in plain flour and cocoa powder.
  7. Once everything is well combined, divide the batter evenly into a greased 12-square brownie pan.
  8. Sprinkle some sliced toasted almonds.
  9. Bake in the oven for about 20 to 25 minutes.
  10. Let it cool for an hour before removing it from the pan.
Notes
  1. You may use 12 muffin pan if you don't have 12-square brownie pan.
TheZongHan http://thezonghan.com/

 * This giveaway is opened to Singapore citizens and all people residing in Singapore. An eligible participant must be an individual and agree to abide by these terms and conditions. Entry to this competition is free.

* The giveaway is valid from 8 March 2017 to 22 March 2017. All entries must be received before 23:59 hours on 22 March 2017 (GMT +08:00).

*Follow the instructions by liking and following on various social media platforms to increase the chances of winning

*Each user is only entitled to have two entries in this giveaway, one via TheZongHan.com and the other via commenting on my Instagram post.
Make sure to check out my Instagram Post on the giveaway to double your chances!

*Two winners will be selected via TheZongHan.com while one winner will be selected via Instagram post. 

*Winners will be announced on TheZongHan.com and social media platforms.

Gavia Natural Sweetener

 Congrats to Rui Jie, Rebekah Wong and @sammyleesf (from Instagram). Winners will be contacted!

a Rafflecopter giveaway

 

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(Giveaway 1) Fruit Pastry Cake with PushPan

Fruit Pastry Cake with PushPan

I love a good coffee cake. A coffee cake means a cake that goes well with a cup of coffee. Isn’t such a beauty when you add some sliced fruits on top of it?

Today’s recipe will be, Fruit Pastry Cake with PushPan. I have used PushPan tin for this recipe and I can tell you, releasing the cake was a breeze.

Fruit Pastry Cake

As you guys have known already, I don’t fancy frosted cake. I like classic old butter cake or simply just plain. 

A delicious classic butter cake, with a hint of sweet almond and a generous amount of fresh fruits scattered on top of the cake. Finish with a dusting of icing sugar before serving. Give me a slice and I’m ready!

Fruit Pastry Cake

Look at those lovely fresh strawberries I have picked. I went to Perth last week and went to strawberry picking. I was lucky enough to be able to harvest as the season for strawberry has just only started there.

There’s a giveaway at the end of this blog post, so stay tuned.

Fruit Pastry Cake

Pushpan

Look at how easy I remove the cake from the tin with PushPan. PushPan is a high-quality loose-based cake pan that is 100% watertight and leak-proof due to its integrated silicone seal on the edge of the loose base. it is especially great of you are baking a cheesecake in a water bath without the need of wrapping aluminum foil around it.

 

Kitchenary is kind enough to giveaway to my followers one 8-inch PushPan Tin and one Tovolo Spatula.

Giveaway details at the end of this post.

 * This giveaway is opened to Singapore citizens and all people residing in Singapore. An eligible participant must be an individual and agree to abide by these terms and conditions. Entry to this competition is free.

*Each user is only entitled to have one entry in this giveaway. Follow the instructions by liking and following on various social media platforms to increase the chances of winning.

pushpan-profiline-non-stick-cake-pan-22x6cm_1a_500px

The contest has already ended. Congrats to Fonteyn Leow for winning the first giveaway! She has won a PushPan tin and a Tovolo spatula worth up to $80.

 

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Perfect Fluffy Pancakes

Pancakes

Delightful light and fluffy Pancakes. So perfect!

Pancakes

This recipe is a little unconventional. I separated egg yolk and egg white and whisked the egg white with sugar until stiff peaks. This actually helps the pancakes to be light and fluffy.Pancakes

Picture perfect. I actually like to go with a slab of Butter,  drizzle of Maple Syrup, some Berries and a dollop of Greek Yogurt. But, in this case, I did not use any Greek Yogurt for photoshoot wise.

Pancakes for you

Pancakes for you?


Perfect Fluffy Pancakes
Serves 2
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Ingredients
  1. 2 large eggs, separated
  2. 2 tbsp. vegetable oil
  3. 250 ml buttermilk
  4. 1 tsp vanilla extract
  5. 200 grams of plain flour
  6. 30 grams of cornstarch
  7. 1 tablespoon baking powder
  8. ½ tsp of baking soda
  9. 2 teaspoons white sugar or Gavia Natural Sweetener
Instructions
  1. In a large bowl, whisk in egg yolks, vanilla extract, vegetable oil, and buttermilk until well combined.
  2. Sift in plain flour, corn starch, baking powder and baking soda.
  3. In another clean bowl, whisk egg whites and sugar using a mixer on high speed until stiff peaks.
  4. Slowly fold in your egg white meringue into your batter until combined.
  5. Preheat your non-stick frying pan on medium-low heat. Grease it with a thin layer of oil.
  6. Once heated through, drop about ½ measuring cup worth of pancake batter into the pan.
  7. Cover with a lid and let it cook for about 2 minutes. Flip and cook for another 2 minutes.
  8. Transfer onto serving plate and repeat until batter is used up.
Notes
  1. Freeze it in ziplock bag and reheat in the microwave/toaster for your next breakfast.
TheZongHan http://thezonghan.com/

 

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5 Sugar-Free Recipes To Cut Down Calories And Sugar

5 Sugar-Free Recipes with Gavia

Want to cut some calories and sugar intake? Yet, still want something sweet?

Why not try my 5 Sugar-Free recipes made with Gavia Natural Sweetener. Gavia is a 100% natural sweetener made from Stevia leaf. It is zero in calories and zero in GI, making it suitable for calorie-conscious and diabetic people

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

1. Banana Chocolate Chip Muffins

What beats fresh baked muffins in the morning? Nothing is better than homemade muffins, especially when it is sugar-free! Try out some Banana Chocolate Chip Muffins! Click here for the recipe.

Click here for the recipe.

Lemon Chiffon Cake

Lemon Chiffon Cake

2. Lemon Chiffon Cake

How about some zesty Sugar-Free Lemon Chiffon Cake in the afternoon with a cup of tea? Incredibly light and fluffy, this chiffon cake is simply heaven.

Click here for the recipe.

Mango Banana Frozen Yogurt

Mango Banana Frozen Yogurt

3. Mango Banana Frozen Yogurt

Is the weather killing you? Why not try my Low-Fat Sugar-Free Mango Banana Frozen Yogurt. Refreshing and icy, no need to travel out now to get my froyo fix.

Click here for the recipe.

Cranberry Orange Shortbread

Cranberry Orange Shortbread

4. Cranberry Orange Shortbread

Thinking of making some hand-bake gift for your family and friends? Try making some Sugar-Free Cranberry Orange Shortbread. Easy to pack and transport.

Click here for the recipe.

Mango Cheesecake

Mango Cheesecake

5. Mango Cheesecake

   Looking for something fancy? This non-bake cheesecake recipe will sure to delight you! Wonderfully summer dessert that will sure be a hit at your next party.

Click here for the recipe.

If you are interested in Gavia Natural Sweetener, do check it out through here. (www.GaviaSweet.com)
 

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Cheese Tarts – SG Food Trends 2016

Cheese TartsCheese Tarts are taking over Singapore and everyone is crazy about it. 

Cheese TartsIt started with a Japanese bakery, BAKE which made Singaporeans queued for almost 2 hours on the first-day opening to get these babies.

Now, you could get these Cheese Tarts almost anywhere in Singapore. Most bakeries have adopted their take on these tarts.

 Cheese Tarts

Feeling fancy to make some at home? Try my Cheese Tarts recipe! It is actually very simple. These Cheese Tarts are to die for! And they tasted best when it’s warm, so make sure to reheat it in a toaster oven before you serve!

Cheese Tarts in box

Great for parties too. Easy to transport. Love it!

Cheese Tarts
Serves 24
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Ingredients
  1. one crust recipe from Fruit Tart
  2. 185g cream cheese
  3. 185 grams of yogurt
  4. 40 grams salted butter
  5. 185ml fresh milk
  6. 45g caster sugar
  7. 4 tsp corn starch, depending on consistency desired
  8. 1 egg
  9. 1/2 tsp vanilla extract
  10. 1 egg yolk + milk mixture for brushing on top of custard
Instructions
  1. In a double boiler, melt together cream cheese, milk, yogurt, vanilla extract, sugar, and butter until combined. (In this case I am using my own Natural Sweetener Gavia, which is made from stevia)
  2. Crack in an egg and stir in cornstarch. Whisk continuously until the mixture starts to thicken.
  3. Remove from the double boiler and strain the cheese mixture through a sift.
  4. Cover the cheese mixture with a cling firm touching.
  5. Let it cool while you make your crust.
  6. Using my fruit tart recipe, mold the dough into 24 mini tartlets.
  7. Prick the bottom of the crust with a fork.
  8. Bake it in a preheated oven at 180C for 8 to 10 minutes.
  9. Once baked, let it cool and increase oven temperature to 230C.
  10. Pipe out the filling using a piping bag.
  11. Brush the cheese tartlets with egg wash
  12. Transfer back to the preheated oven and let it roast for about 5 to 8 minutes.
  13. Let it cool and serve warm.
  14. Cheese tart taste best when it is warm. Simply reheat it in a toaster for 5 minutes.
Notes
  1. Make 24 mini tarts or 12 standard size tarts.
  2. Recipe used for crust: http://thezonghan.com/fruit-tart/
TheZongHan http://thezonghan.com/

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Salted Egg Yolk Cookies – Chinese New Year

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Who could ever image that we could use salted egg yolks and make into cookies?

This unique taste has been very popular in Singapore. And I can’t believe that we have created so many different type of dishes and desserts. 

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For this year Chinese New Year, these cookies have been popping all over the net. I guess one of the reason why it is so hype this 2016 compared to previous year is because there’s the recent crazed about Salted Egg Yolk Croissant that surfaced near our country, JB.

 Butter crumbly cookie with lovely depth of salted egg yolk flavor.

IMG_9802edited

Anyway, If you love this pungent flavor, be sure to give it a goal! Salted Egg Yolk Cookies infused with Curry Leaves herb. I had used one of my mum’s old cookie mold, but you also could roll out to around 7mm thickness and cut using a cookie cutter. It works too!

Salted Egg Yolk Cookies
About 35 cookies depending on the type of cookie cutter/mold.
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Ingredients
  1. 100 grams of salted butter, softened
  2. 40 grams of icing sugar
  3. 45 grams of salted egg yolk powder (or 4 salted egg yolk, steam for 5 minutes and mashed into bits)
  4. 10 grams of milk powder
  5. 60 grams of plain flour
  6. 70 grams of cornstarch
  7. 20 curry leaves, minced
Egg wash
  1. 1 Egg yolk with a tbsp of water.
Instructions
  1. Preheat oven to 170C or 150C fan-forced.
  2. Cream softened butter and icing sugar until light and fluffy.
  3. Mix in salted egg yolk powder or mashed salted egg yolks.
  4. Combine milk powder.
  5. Add in minced curry leaves.
  6. Fold or knead in plain flour and cornstarch until just combined.
  7. Press into dusted cookie mold or roll out until 7 mm thickness and cut with cookie cutter.
  8. Egg wash the surface.
  9. Bake it in the oven for 10 to 15 minutes.
TheZongHan http://thezonghan.com/

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Pandan Cookies – Chinese New Year

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Pandan cookies for this Chinese New Year. It’s the time of the year for this festive season and I want to celebrate it with the familiar aroma.

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These pandan cookies are easy to make, fragrant and easy to consume. You will sure lie to yourself to have just one more… 

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I used a wooden square mold for this recipe. If you don’t have, you could make it round by shaping it into a log or make it squarish with your hands. Do whatever you like, you can even roll out and use a cookie cutter!

Pandan Cookies
Make about 40
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Ingredients
  1. 150 grams of salted butter, softened
  2. 100 grams of icing sugar
  3. 1 egg yolk
  4. 1 tbsp. of pandan paste
  5. 125 grams of cornstarch
  6. 125 grams of plain flour
Instructions
  1. In your mixing bowl, cream butter and icing sugar until light and fluffy.
  2. Drizzle in egg yolk and pandan paste.
  3. Then sift in cornstarch and plain flour.
  4. Mix until just combined.
  5. Transfer into a wooden square mold with plastic wrap.
  6. Freeze it for an hour.
  7. Slice 5mm thickness and bake it in a preheated oven 170C for 15 minutes.
TheZongHan http://thezonghan.com/

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