Tag Archives: Chinese New Year

Laksa Cookie – Chinese New Year Recipe

Laksa Cookie

This coming Chinese New Year, I thought something adventurous while having a spicy bowl of Laksa Noodle. “Why not make some Laksa Cookie?”, I thought to myself. The next moment, I’m already sourcing for my ingredients at the supermarket!

Laksa Cookie

Laksa Cookie

Just like my Salted Egg Yolk Cookies recipe, it has tons of curry leaves to aid intense flavours of the Laksa paste. I’m perfectly fine using store-bought Laksa paste. But, I know some of you guys may be against it, feel free to use your own homemade paste. I’m not so hardworking afterall. For me, it’s all about how easy and quick to make, from kitchen to tummy.

Laksa Cookies

Laksa Cookies

If you like something that is super spicy and savory, make sure to try it out!


Laksa Cookies
Makes 1 jar
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  1. 100 grams of salted butter, softened
  2. 40 grams of icing sugar
  3. 2 tbsp of laksa paste
  4. 1.5 tbsp. of coconut cream powder
  5. 120 grams of plain flour
  6. 60 grams of cornstarch
  7. 20 curry leaves, minced
  1. Cream butter and icing sugar together until sugar has been dissolved.
  2. Mix in laksa paste and coconut cream powder.
  3. Stir in plain flour and cornstarch until it turns into a dough.
  4. Fold in chopped curry leaves.
  5. Let it set in the fridge for an hour.
  6. Preheat oven to 170C.
  7. Roll it out on a dusted surface to about 0.5 cm thickness.
  8. Dust cookie cutter and cut the shape out.
  9. Transfer cut out dough onto a baking tray lined with parchment paper.
  10. Repeat until all of the dough is used up.
  11. Bake it in the oven for about 10 to 15 minutes.
  12. Let it cool completely, transfer into airtight container. Good for up to a month.
  1. You could switch it up or omit curry leaves to your liking.
  2. Use milk powder instead of coconut cream powder if you like a more milky taste.
  3. Do not over knead your dough, it will result in very tough cookies.
Adapted from Salted Egg Yolk Cookie
Adapted from Salted Egg Yolk Cookie
TheZongHan https://thezonghan.com/
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Salted Egg Yolk Cookies – Chinese New Year


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. 


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.


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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  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.
  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 https://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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  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
  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 https://thezonghan.com/

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Honey Cornflakes – Chinese New Year


The special occasion of the year will once again come by. Chinese New Year to me, is so enjoyable not just about the people. The food is what I also really love.


I will be sharing with you a super easy and fuss-free recipe. No buying of fussy ingredients, or crazily long list of recipe list to follow. Honey Cornflakes, the name says it all.


Quick and simple. Family and friends love it, and very suitable for this festive occasion. 

Honey Cornflakes
Serves 35
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  1. (3 cups) 90 grams of plain cornflakes
  2. (6 tbsp.) 90 grams of honey
  3. (6 tbsp.) 90 grams of salted butter
  1. Dried cranberries
  2. Chocolate chips
  3. Chopped nuts
  1. Preheat oven to 150C/130C fan-forced.
  2. Melt honey and salted butter on low until bubbling in a sauce pan.
  3. Throw in cornflakes and mix well.
  4. Transfer into mini cupcake pans with liners.
  5. Bake it in the oven for 5 to 7 minutes.
  1. Add extra toppings for some variations.
TheZongHan https://thezonghan.com/


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Melt in the mouth Butter Cookies (Jenny Bakery’s Copycat)


Everyone nowadays are so crazy about Jenny Bakery’s Cookies from Hong Kong! Because, it is so good!

Last month, my brother went to Hong Kong for a business trip and heard about the Jenny Butter Cookies crazed.  Immediately, he went to queue for a good hour to get us some. 


It was just so buttery delicious that I had to recreate it! Looking at the ingredients stated from Jenny’s cookie tin, and with the help of the internet I manage to create the perfect melt in your mouth butter cookie.


Please ensure that you are using high quality butter. In Singapore, salted Golden Churn butter in a canned is considered the finest of all.


You will sure to love this recipe! The recipe makes around 15 cookies, so be sure to double or even triple so that everyone will get a fair share.


Yum. I feel so happy everytime when there’s tons of butter used for a recipe…..

Butter Cookies (Jenny Bakery's Copycat)
Serves 15
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  1. (5 oz.) 150 grams of salted butter, softened
  2. (1/4 cup) 30 grams of icing sugar
  3. (3/4 cup) 95 grams of plain flour
  4. (8 tbsp.) 75 grams of corn starch
  1. Preheat oven to 150C or 130C fan-forced.
  2. Cream softened salted butter and icing sugar until light and fluffy.
  3. Stir in plain flour and cornstarch.
  4. Transfer into piping bag with a star tip. Pipe evenly onto a baking tray lined with parchment paper.
  5. Bake it in the oven for 25 to 30 minutes.
TheZongHan https://thezonghan.com/

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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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  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
  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 https://thezonghan.com/

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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
  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.
  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 https://thezonghan.com/

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Pineapple Tart – Enclosed – Chinese New Year


I will show you how to make pineapple tart or roll (or ball…) Anyway Singaporeans (so do Malaysian) loves to eat pineapple tart especially during Chinese New Year! And buying good pineapple tart at that period can go up to $25 SGD dollars. How expansive! Why not make yourself with those simple ingredients? I think a good pineapple tart should have a buttery salty flavor for the crust and good balanced ratio of crust to filling. I just love that this recipe gave a melt-in-effect when you bite into it. I remembered making quite a few different batches of pineapple tart and finally found the right ratio.   
If you have not tried pineapple tarts before, you should try now! Is just this good!thumbnail

Just look at those tarts. Golden rich, evenly shaped. Not to brag but it is all worth it even though I have to stand there for hours just to roll everything out with my helper in my hot kitchen. Erh…. I can ensure you that my recipe will not go wrong. This recipe was given by my mother who is an Chinese-Indonesian and she used to bake and sell those tarts at the market. My aunties were pushing me for more of these tarts. Sigh, I know they loved it but it is just so troublesome. But, I’ll still always make some for Chinese New Year because it’s special. 

Pineapple Tart (Closed)
Serves 120
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For the Pineapple tart
  1. 550 grams of plain flour
  2. 300 grams of unsalted soften butter (Please use a good brand)
  3. 2 egg yolks
  4. 1 egg white
  5. 2 tbsp of icing sugar
  6. 3/4 tsp of salt
  7. 500+ grams of pineapple filling. (amount may be differ)
For the egg wash
  1. 1 egg yolk + 1 tablespoon of water. (you may need more, I have used 3 egg yolks)
  1. In a large bowl, add in soften butter and icing sugar.
  2. Cream them together till light colour.
  3. Add in egg yolks and white.
  4. Mix well
  5. Add in plain flour and salt.
  6. Using your fingertips, rub the flour and batter together into a dough
  7. Continue to knead for another 30 to 60 seconds.
  8. Let it rest at least for 30 minutes.
  9. While the dough is resting, roll out pineapple filling into balls, each weigh 4 grams. (depending on the amount of filling you want, the recommended weights are 4-5 grams)
  10. After 30 minutes, roll out the dough into balls, each weigh 7 grams.
  11. Flatten the dough, put 1 pineapple filling into the centre. Wrap into a ball, and roll again to make sure there's no wrinkles. (You also want to make sure that no visible of the filling, or else it will crack)
  12. Lay parchment paper onto your baking tray, add your roll out tart onto it. Make sure to leave about 1 cm spacing.
  13. Egg wash them.
  14. Put it in your preheated 180C or 160C fan-forced oven for 19-20 minutes.
  15. Egg wash them again. Put it in your preheated oven for another 4-5 minutes.
  16. Cool them in the baking tray for 5-10 minutes, transfer into container.
  17. Continue a few batches till you have used up all the dough.
  1. In case you guys ask,"Hey, can I use a stand mixer?"
  2. Yes you can. Using the beater, a stand mixer will give you more melt to mouth effect.
  3. (In fact, it is much faster)
  4. 1. Cream softened butter and icing sugar on high till light in colour.
  5. 2. Add in eggs, beat till combine.
  6. 3. Stop and add in plain flour and salt.
  7. 4. Continue to beat on low speed it starts to form a dough.
  8. 5. Give it another good 15-20 seconds.
  9. 6. Stop, take and knead for another 10 seconds to make sure it is evenly mix.
TheZongHan https://thezonghan.com/
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