Nian Gao Fritter

It is not my tradition to buy Nian Gao for Lunar New Year. This sweet sticky cake is not a hot favourite with my kids. I bought one small one just to make the Nian Gao Rolls weeks ago.

Then JY gave me another three, 1 big and two small so now I have so many nian gao left. Then I realised that I bought a yam as well. Now don’t ask me why too for I can’t remember. So back to tradition method, Nian Gao Fritters!



This snack is great when eaten hot as it has a nice crisp to it. I also love the fluffy yam that goes with it. A nice balance to overcome the sweetness of Nian Gao.



Now I am wondering how else to finish off the rest of the Nian Gao. Perhaps I would follow Anncoo's Journal's and just coat it with freshly grated coconut.

Time really flies. Today is a rest day for my daughter and me. No tuition day as I call it.

Today, I read with interest on the topic that was published in the Straits Times.

Basically it boiled down to our Education System. The high demand they wanted from our children thus resulted in Kiasu and kiasi parents (a local term we used for being paranoid)

I attended a workshop held by the school last Friday and I felt so disgusted and left the school.

The expectation from this education system is simply nonsensical. No wonder the kids lost their childhood. No wonder more are seeking psychiatrist’s help.

During my son’s time, we refused to succumb. We let our son have a good childhood by playing. Sad to say, when it comes to my daughter’s turn, we relented. Not because we wanted a top soccer but because her confidence level was greatly affected by the system.

Seeing how she is living her life, I felt so heart pain for her. She basically has no life, yet if I don’t give her that help. She was turning into some one who is insecure. She felt so demoralised when she can’t attempt questions that was given in class!

After giving her that extra help, I have noticed a vast improvement from her attitude towards that particular subject. She is now enjoying it.

Thus I felt so torn.

Personally, it really boils down to our school system – sieving the cream of the crop to become future leaders. I really think this is a heavy price to pay and at the expense of many Singaporeans.

Have you any idea what this so called banding (basic and foundation) will do to these children? Have you ever wonder why the government is building bigger and grander ITE? Have you ever wonder how come so many teachers are quitting their profession and turned into entrepreneurs?

Coincidentally, I just got to know a successful lawyer who is uprooting and heading off to Australia. His reason is that it is just too painful to see his kids going through this education system.

Sad isn’t it?

What you need:

Nian Gao (sliced)
Yam (sliced thinnly)

Batter

150g rice flour
30g tapioca starch
2 tsp corn flour
1 tsp salt
1 egg
Water - to add till you get a thick batter form.

Closed Pineapple tart (with clove)/ Dragon Cookie

I have been extremely busy. After baking the first round of cookies for my mom, I didn't get a chance to bake the second round till the eve of Lunar New Year.

I was busy throwing or giving stuff away the last couple of days before Lunar New Year.

Things were all over the place and the system that I set down was all messed up. Barbies and their accessories were all messed up. Lego were all over the place. Board games' parts were misplaced. All were conveniently being packed and stored, ready for the move. I was freaking out!

Unused toys finally found new owners and I am glad that it brought smiles.

.... okay enough of toys drama .... let’s move on to my bake...

as I mentioned earlier, I only found time to bake on the eve of Lunar New Year.

As I still have pineapple jam left and already I had given away the first round of tart making, a good excuse to experiment with more recipes.

For this one, I had chosen Zu's Pineapple Tart (Closed tart with clove). I believe I had made these before but somehow I can't recall which year.

Verdict: Hubby and JY love this version. For me, I find it a little sweet. I must remember to omit the icing sugar the next round.

Next was supposedly to be Dragon cookies. I had baked these before but thinking that this year will be Dragon year, it might be a good idea to have these as Lunar New Year goodies. Unfortunately, things didn't work out.

I had the same problem as last time even though I used another recipe. Piping is near impossible. As I was getting really tired, I decided just to roll them into balls and flatten it.

Verdict: Taste wise, freshly baked, it tasted like Kueh Bangkit without the fragrant of coconut. As it matured, it tasted better. I will attempt this cookie until I find a recipe that allows easy piping.

Didn't had a chance to post or rather too lazy to take any pictures earlier on till now ....

as I wanted to pen down my feelings for today.

As I was checking on my emails, I heard a loud scream. Didn't give much thought to it as this place is popular for school kids to do their adventure treasure hunt or orientation events as it is near Kallang River.

About half hour or less, my helper informed me that there are many people downstairs and the police had cordoned off the car park.

The tape was circle round with my car parked inside. Out of curiosity, I walked to the other end of the corridor and looked down, saw a red patch just 2 feet away from my car. Yes, directly behind my car boot!

Luckily today I decided to park a little away from the curb!

I hesitated for a moment, for I don't know whether I should move my car or not. Also the fear of seeing blood (I have blood phobia).

Finally I summed up my courage, went down stair, gave my particular to the police and without even checking my car, I drove off and parked in the furthest lot that I can find.

The feeling is really creepy.

Undeniable, a sigh of relief as there wasn't a body bag there so she might not be dead, a further sigh of relief that she didn't land on my car!

I seriously hope she is not badly hurt. Will I get nightmares tonight I really don't know but knowing it was that close, bring shudders.

Update: Was told that her face was injured. I pray she will pull through.

Dragon Cookies
Source: Baking Made Easy (Agnes Chang)

What you need:

120g butter
120g castor sugar
3 egg yolks
360g corn flour
a little red colouring(for the eyes)
5 tbsp milk (I added this)

Method

Cream butter and sugar till light and fluffy.

Add egg yolks and beat till incorporated.

Fold in cornflour and mixed till dough is formed.

Pipe into dragon shape with a star tip.

Dot eyes with red colouring.

Baked at 180 degrees till light brown.

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Pineapple Closed Tart with clove

What you need:

500g butter, softened
700g plain flour
100g milk powder
100g icing sugar (next time i will omit this)
1/2 tsp salt
1 egg
2 yolks
cloves for decorating

Method

Cream butter and eggs till creamy and light

Add flour, salt and milk powder into butter mixture, mix it till all the ingredients are well incorporated

Shape dough into a big ball, wrap and let it rest for 15min or more in the refrigerator

Shape the dough to your liking and top or fill with pineapple jam

Bake in a preheated oven at 170C for about 10-15mins or till the sides turn golden brown

Fried Nian Gao Roll/ Fruit Spring Roll

祝大家 新年快乐, 万事如意.

Due to all our hectic schedules, it is tough to see one another often. Take for example my uncles and aunties and first cousins. I only get a chance to see them during special occassions. Thus I looked forward to Lunar New Year because we finally get to catch up.

For friends too, like my college classmates, we only meet up once a year. Actually we tried to meet other times but with kids' school, tuitions, and extra cirrculum, getting together is really tough.

Ever since my paternal grandma passed on, my dad and uncles take turn to host the gathering.

This year, it is my 4th uncle's turn. The last we were there was two years ago when my first cousin got married.

Though ours is not a huge family, having pot luck becomes the norm now since all of us had grown up and have our own family. This idea eased the burden of the elders having to cook up a storm for the whole entire clan.

Thus for my contribution, this year, I had Fried Nian Gao Rolls, something that I longed to do and finally done it. Was pleased to know that it was a big hit at the party.

Next I also tried Fruit Spring Rolls. It is something special. I think next time I will get pineapple instead of replacing it with blue jam, for I got injured and got a burnt on my finger due the oil splattering.

Yes what a day to have my finger burnt. BTW, I am submitting the above to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight.

I also prepared Roast Pork. as well. The taste was good this time round but because of the huge slab of meat. I didn’t manage to crisp it. I will take the advice from my uncle for my next attempt. (sorry no picture)


Thanks to hubby for lugging back a bigger Happy Call Pan for me. You are an angel! Smuack.

I celebrate my 46th birthday today as well. A special treat from my little 10 years old. She actually baked me muffins for my birthday! I was totally amazed by her capability.

The muffins turned out awesome, soft and fluffy. Definitely warmed my heart by her effort.

Thank you baby!

Fruits Spring Roll
Source: Auspicious Delicacies of CNY by Squall Chin

What you need:

8 pcs spring roll skin
4 small bananas sliced into half lengthwise
pineapple (chopped)
Marshmallows (I used mini ones)

Method

Set banana, pineapples and marshmallow in the centre of the spring roll skin.

Roll up as in popiah method.

Heat oil and deep fry till golden brown.

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Fried Nian Gao Roll

What you need:

Yam, cut into lengthwise strip. Steam.
Sweet Potatoes, cut into lengthwise strip. Steam.
Nian gao, cut into lengthwise strip
Spring Roll Skin (small)

Method

Set the yam, sweet potato and nian gao.

Wrap tight with the spring roll skin.

Deep fried till golden brown.

Serve.

Open Face Pineapple tart/ Fried Green Pea cookie/ Nori cookie/ Seaweed Chip

It is nearly three weeks the kids started school. Everything is falling into routine.

Son is behaving well. Thanks to my brother in law and sister who came down to give him a pep talk. It seems that it is working. Son is also adjusting to being in the upper secondary school too. Initially he complains that it feels hot wearing long pants. Now he is complaining that there is too much homework. You see, throughout this 8 years of education, he never had issues with homework. Either it is not done or he spent less than half hour on it. Now he is facing reality and I hope he will realised that his holiday mode as a student is over. This is the real world.

Daughter is enjoying school. She is coping well socially and am not really hurt by nasty remarks easily now. I am happy that she is able to fend off bullies too and opening her heart to me.

So everything is really looking positive. Yea!

With 4 days to go for us to celebrate Lunar New Year. I spent the whole of yesterday baking away.

So here is the first line up. Pineapple Tarts! How can we do without it right? Saying the name already felt auspicious.

This year, I attempt on Lekker's recipe but I got disrupted by anonymous phone calls. Was awaken by someone calling after midnight not uttering a sound and then in the morning, twice again but the final call was someone with an Indonesian accent. With a tired and disrupted mind, I made a mistake of adding a whole egg instead of just egg yolk. Darn!

Not too sure whether this altered the texture but luckily it didn't turn out bad. Also my new cutter wasn't good. Pretty to look at but it doesn't cut clean and resulted in my not so round cookie. Haiz.....

What you need:

340g plain flour
½ tsp salt
1 tbsp icing sugar
250g butter, cubed
1 egg yolk
25ml cold water
½ tsp vanilla essence
1 beaten egg, glazing

Method:

Sift flour, salt and mix sugar into a mixing bowl.

Rub in butter till mixture resembles breadcrumbs.

Beat in the egg yolk and add cold water and essence. Mix well to form a dough.

Place in plastic bag and chill for 30 mins.

Roll pastry out on a lightly floured table top and cut out with tart cutters.

Fill each piece with the pineapple jam.

Glaze with beaten egg.

Bake at 180 ºC for 15 mins.

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Next on the list is yet another attempt on Alan Ooi's Fried Green Pea cookies which all of us loved. I grind my own friend green pea flour and should have done it more finely so that it is easier to cut through.

Recipe can be found here.

*****************

I also baked a batch of Nori Cookies. My family love seaweeds since hubby just brought home some seaweed bits from Korea. Unfortunately, the taste didn't come through as much as I wanted but the overall cookie is nicer according to hubby.

I took this recipe from David Lebovitz and obviously I don’t know what eur de sel aux algues is. Perhaps with that, the taste will be more distinct? I did modify it a little by adding sesame seeds to give it some aroma. Well,I will further investigate on this when I have time.

What you need:

90g unsalted butter, at room temperature
2 teaspoon fleur de sel aux algues, plus additional for sprinkling the cookies
110g icing sugar
1 large egg yolk
1½ tablespoons olive oil
155g plain flour

Method:

Mix the butter and fleur de sel aux algues together until smooth. Beat in the icing, then the egg yolk.

Add the olive oil and flour and beat until smooth.

Roll the dough into two logs, each about 8-inch (20 cm) long. Wrap each in plastic and chill until firm enough to slice, about 1 hour.

To bake the cookies, preheat the oven to 300F (150C). Line a baking sheet with a silicone mat or parchment paper then slice the cookies on the scant side of ¼-inch (½cm) thick. Place them evenly-spaced on the prepared baking sheet.

Sprinkle a couple of grains of seaweed salt over the top of each cookie (I didn't do this).

Bake for 12-14 minutes, or until slightly-firm.

Cool before serving.

Storage: The cookies are best the day they’re made, but can be stored overnight in an airtight container. The dough can be chilled for up to 5 days, or frozen for 2 months.

Verdict: A nice cookie but I will make it even smaller to become bite size. This cookies spread.

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Many years ago, my Vegetarian aunt offered Seaweed chips as her Lunar New Year goodies and since it is so easy to assemble. Why not?

It didn't turn out the way I wanted. My mom said I rolled too tightly. So folks if you are doing this. Roll loosely okay.

I might want to try the sesame version later. That is if I still have the time and stamina.

Okay folks, that is all for today. My neck is aching and my shoulders are sore now. Haiz... must be old age.

Bak Kwa

2012 started off beautifully, we actually made a trip down to the MBS to view fireworks. Far too lazy to lug a big camera, so this was taken off a point and shoot.

Then my naggy cold started acting up again and I couldn't sleep well for the last few days. It got so bad to the stage that I couldn't breathe.

It seems like I am not the only one having this symptom. Some of my friends are also like that. Stuffy nose, and sometime runny cold.

Actually I finally went to the GP after trying cold tablets for a few times. The medication only gives me short term relief.

According to the doc, I am having an allergy because of the weather. Plus I am having a slight temperature. Perhaps that explains why I am feeling a little less energetic.

With the kids back in school, I am finally getting peaceful mornings. Yea! and that allows me to rest.

As hubby is leaving town for a week, I better make my Bak Kwa and let him be the taster before I mass produce.

I tried out two recipes. I was actually disappointed by recipe A as I went around hunting for the red wine dreg with no luck. Luckily mom has some in her fridge. The taste is more like lup cheong (Chinese Sausage) according to my son.

The second recipe, I took it from Tina's kitchen and it turned out beautifully. I modified it a little though.

This is definitely a keeper as it is close to the real McCoy.

I must remember to roll really thinly when I go into my mini “production”.

I would like to take this opportunity to thank all my reader for staying with me the last one year, taking your precious time to leave me notes of encouragement and motivation. I truly appreciate all your love and concern.

Going forward, I will try to change my perspective as a mother and better manage my expectation and most of all, be kinder to myself.

I hope you will see a happier and a more positive me.

Hopefully in the second quarter of the year, I am able to share more interesting recipes with you all.

God bless.


What you need:

1 kg ground pork

Marinate:

1½ tbsp fish sauce
1½ tbsp soya sauce
160g sugar
1/8 tsp 5 spiced powder
½ tsp cinnamon powder
½ tsp white pepper
1 tbsp oil
2 tbsp rose wine
2 tsp red wine dreg 红糟

Method:

Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours

Place one sheet of baking paper and two dollop of meat on it. Place another sheet of baking paper on it.

Roll as thin as possible.

Heat Happy Call Pan. Place the rolled out meat (with paper) into the pan.

Cover and let it cook for a min.

Remove top paper and flip the meat over, removing the bottom paper as well.

Slowly let it cook, flipping often to avoid charred.

Cook till has a nice glossy finish.

Fried Green Pea Cookie/ Nestrum Cookie/Mochi Cake

I think because I am always out under the hot sun and lately had not enough fluid to hydrate my body, I was suffering for a week of bad ulcers. As I am not someone who has ulcer often, I was extremely moody. I don't feel good swallowing and eating and that bothers me.

Finally I was able to locate my sore as it is not visible initially. I guess it has gotten big enough for me to spot it.

It was a challenge when hubby tried to apply medication for me as we don't have the proper tools to reach the sores.

Anyway, I am a little happier today as the pain has lessened. So I restart my engine and continue with my cookie baking. After my last batch of cookies, I wanted to try Fried Green Pea Cookie which is so raved about that I just want to try it. I love peas. I love it in practically everything.

For the fried version, I love it coated with wasabi. Yum.

In fact, last week, I actually waited for an hour for a baking supply shop to open as I don't really fancy going down there in the afternoon as it is hard to find a parking lot. Also I didn't want to go home and then out again just to pick up a bag of flour.

It was a mistake as I should have called them the day before. They are out of stock for this item. Then I went to a nearby supermarket to look for it and it too was out of stock.

I had a hunch that everyone is baking this for this New Year. LOLz. Yes, I finally found green pea today!

I have done two batches, one with green pea and another with Green pea coated.

These are what I churned out. Hubby prefers this one as it is saltier.

This is coated green peas which I find the dough drier.

Adapted from Y3K New Year Cookies Book – Alan Ooi

What you need:

130gm deep-fried green peas (milled) without coating
100gm icing sugar
1/4 tsp salt
150g plain flour
100g groundnut oil

Method

Preheat oven to 170 ˚C.

Sift icing sugar and plain flour into a bowl.

Add all other ingredients and mixed well except the groundnut oil.

Add in groundnut oil and mix to form a dough.

Roll dough in between plastic sheet and cut out cookies.

Bake for 15-20 mins till well-baked.

Cool on rack and store.

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Next on the list is Nestum Cookies.

I saw Corner Cafe making this for the Lunar New Year and I decided to change my cookie list.

After all, Nestum is my favourite and it was one of my childhood food. My mom used to mix this with a cup of hot milk. I love mine thick and gluey.

Unfortunately my kids don't share the same taste as me. They find it disgusting.

The smell of Nestum cookie baking in the oven is heavenly. Thanks SD for sharing this.

I have a bag of mochi flour given to me by NH before she left for China. Didn't want to waste a bag of expensive flour. Imagine S$7 for only 200g. Thus I went on to research for a recipe.

I didn't have a good result with Mochi Bread (from past experience) so I chanced upon Mochi Cake instead.

I have never eaten a mochi cake before and I was very curious to try when I saw Lemonpi's.

Mine definitely not nice looking like hers. I can't really describe the texture, it is more like our Malay kueh yet it doesn't have that coconut taste. Hubby said it tasted like butter cake.

Perhaps I was added 20g more of evaporated milk by accident.

If you are curious enough, try it.

What you need:

225g mochiko flour (Thai glutinous rice flour also can)
85g unsalted butter, melted
165g castor sugar
187g evaporated milk
2 eggs
1 tsp baking powder
1 tsp vanilla extract
Handful of chocolate chips (you can add fruits or red beans)

Method

Preheat oven to 175 ˚C. Grease and lined 12 X 8 X 1.5” baking tin. (I used two small loaf tin)

Sift mochiko flour and baking powder.

Whisk the eggs and sugar until light and fluffy.

Fold in the melted butter and then the evaporated milk and vanilla.

Fold in the dry ingredients and chocolate chips.

Pour the batter into the baking tin.

Bake for 20 – 25 mins.

Cool the cake on rack and then remove from tin.

Fried Green Pea Cookie

I think this will be my second last batch of cookie making. Till then, I will have to wait till 7th Jan for my cousin to come over to teach me how to bake her version of pineapple tarts which we all adore.

Initially I wanted to try Fried Green Pea Cookie which is so raved about that I just to try it. I love peas. I love it in practically everything.

For the fried version, I love it coated with wasabi. Yum. I might give up baking this. I waited for an hour for a baking supply shop to open as I don't really fancy going down there in the afternoon as it is hard to find a parking lot. Also I didn't want to go home and then out again just to pick up a bag of flour.

It was a mistake as I should have called them the day before. They are out of stock for this item. Then I went to a nearby supermarket to look for it and it too was out of stock.

Luckily I finally managed to find some in a supermarket. Phew .... not regrets getting out of the way just to make these. My friend, AL and all of us are so in love with this.

Definitely a keeper! Fried Green Pea Cookie rocks

Source : Alan Ooi

What you need:

130gm deep-fried green peas (milled) without coating
100gm icing sugar
1/4 tsp salt
150g plain flour
100g groundnut oil

Method

Preheat oven to 170 ˚C.

Sift icing sugar and plain flour into a bowl.

Add all other ingredients and mixed well except the groundnut oil.

Add in groundnut oil and mix to form a dough.

Roll dough in between plastic sheet and cut out cookies.

Bake for 15-20 mins till well-baked.

Cool on rack and store.

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So stay focus..... Two years ago, my baby sister gave me a set of beautiful cookie press. I never really had a chance to use it because I already owned two sets.

One I bought it and the other set from my mom. With three set of cookie press, I seriously think I must make full use of them.



Heard about Dragon Cookies 龍餅 and I wonder how this taste like. Just nice to put my "new" toy into good use, if not, I am sure my sister won't be too happy.



Luckily I have the piping set, if not I think I will have to double the time to pipe these "dragons" out. Comparing to Kueh Bangkit, I like this more.

Verdict: Will definitely make these again. It has a melt in the mouth texture and not floury at all.

Only set back, it takes time to pipe them out.

What you need:

150g butter
150g icing sugar
2 egg yolks
1 egg white
1/2 tsp vanilla essence
350g corn flour
30g milk powder
60g plain flour
2 – 3 tbsp milk Red colouring, diluted (for the eye)

Method

Sift corn flour, milk powder and plain flour together. Set aside.

Beat butter, icing sugar, egg yolks, egg white and vanilla essence until creamy.

Then slowly stir in flours and mix well.

Add in 2 tbsp of milk and blend well. If the dough is still too dry, add another 1 tbsp.

Fill batter into piping bag with a star tip and cover the rest of the dough with a damp cloth over the bowl.

Pipe dough and dip a little red colouring to represent the “eye”.

Bake at 160 degree C for 15- 20 minutes.


*******************

I also wanted to try something new. I decided to use Bamboo Charcoal on my pineapple tart. Imagine a golden "nugget" amidst a black back drop. Perhaps black is my favourite colour. I think this will look awesome. Dynamic for the year of the Tiger. hehehe.

Unfortunately, my pineapple jam is not golden enough to really bring out the colours I have in mind. You like my Bamboo Charcoal Pineapple tart? mmm.... perhaps i need to give it a more auspicious name. Any suggestion?



Note:

Pardon the picture quality, the tart is black. I don't know why it turned out blue-ish. Okay enough for the day, I am tired.

Oops, I think I side tracked again. Now I have two additional cookies on my list. Maybe I will do the rest tomorrow.

Pineapple tarts with cloves and cornmeal cookies, chocolate chip cookie

Earlier on, I gave nearly all my cookies to my mom as this year, we are expecting the whole clan at their new place. Leaving so little for my family, I felt really bad and decided to have another go at the cookies.

I am also a sucker for a new recipe and especially for pineapple tart. LOLz. Even though the previous one was good, the curiosity to search for better ones overruled.

So here I am with last week's Sunday Times published recipe. Initially, I was really happy because the dough was so easy to handle (I didn't even need to chill it - perhaps this was the trick).

The disappointment came after, the final product lacks the taste. It has this "wet" and crumbly feel to it while handling and it sticks to your mouth. I ended having to wash it down with tea.

Now I am thinking about whether my dear family will eat these. Haiz what a waste for good quality butter.

I am going to publish this recipe so that next time, I can make a comparison with what works and what don't.



What you need:
Tart Base

250g butter, room temperature
1 tsp vanilla essence
1 egg yolk
440g plain flour
1 tbsp milk powder pineapple jam (I am not going to provide this)
1 egg, beaten for glazing

Method

Preheat oven to 165˚C.

Cream the butter with vanilla essence on medium speed for about 10 mins.

Add the egg yolk and continue mixing for 2 mins until well incorporated.

Sift flour and milk powder into the mixture. Mix on low speed for 2 mins before increasing to 3 mins to attain a coarse, crumbly texture forms.

Place the mixture into a large bowl and knead it for about 5 mins until a smooth dough is formed.

Set the dough to chill for 20 mins (cling wrapped it).

Remove dough and shape your tart as desired. (the author made closed face tart)

Brush egg wash and bake for about 15 mins or till tarts turn golden.

==============

Next on the list is a Cornmeal Cookies. I was taken in by the word as it sounded healthy. They also have raisins in it and I do love raisin. mmm....

This cookie has a crunchy texture and yet light. I used polenta but I think next round I will use a finer one. It has a nice aroma to it because of the lemon extract that I used.

Overall, I like this because it is different and it is good.

Do visit Angie's forum, she has many tried and tested recipes which work really well.

I recalled the Hokkaido Bread that she first posted. It was my first successful bread making dated back in 2006.

I was delighted with the result. Later on, it started a rave in Singapore blogs and had received many positive comments.



What you need:

110g butter
1 tsp baking powder
140g sugar
1/4 tsp salt
1 egg
110g plain flour
1 tsp lemon extract (use good quality ones)
1/2 cup raisins
65g cornmeal (fine)

Method:

Beat the butter and sugar till creamy.

Mix in the egg and lemon extract. Blend well.

In a separate bowl, combine cornmeal, baking powder, salt and flour.

Add the flour mixture to the butter mixture. Mix well.

Stir in the raisins.

Drop batter by teaspoons onto a greased cookie sheet

Baked at 190˚C for 10 - 12 mins until bottom of cookies is browned.

Cool cookies on the tray for a min before lifting them onto a cooling rack.

==============

Lastly, wanted something chocolatey for my chocoholic family. Chocolate Chip Cookie was shared by AK again.

I am sure my family will like it especially dear hubby who is a nuts lover.

This cookie is light and because of the walnuts give it a nice bite and aroma to it.



Learning experience: Another definite recipe to keep.

Now, let's see whether I have the stamina to bake cakes.

Baked Nian Gao

Been craving for nian gao since Lunar New Year. Initially, I thought I can get some of my mom's pan fried nian gao during my visiting.

Guess I totally forgotten about it till yesterday. Went through the recipe that Linlin shared with us and bingo, I got all the ingredients on hand needed to do a Baked Nian Gao. Got myself busy for a good 1 hour! and tada......

Thanks Lin! Though a little too sweet for me, but it is definitely an awesome piece of nian gao and a very satisfied woman.

What you need:

500g glutinous rice flour
2 1/2 cup milk
3 eggs
1 cup vegetable oil
3/4 cup brown sugar
3/4 cup sugar
15 oz red bean paste

Method

Preheat oven to 180C. minutesGrease a 9 x 13-in pan. Set aside.

Combine all ingredients, except red bean paste.

Beat the mixture with a beater, mixing well.

Pour 3/4 of the batter into the prepared tin.

Baking Time ~ 8 minutes

Remove pan from oven, put spoonfuls of red bean paste all over the baked batter.

Cover the remaining 1/4 of the batter on top of the red bean paste & continue to bake for 30 to 50 minutes.