Saturday, 19 December 2015
I have been baking quite few cookies the last few weeks. One Sugar Fondant Cookies for a friend babyshower, some shortbread cookies for my daughter 1st year birthday celebration and this cookies for my Church Christmas For kids events.
As mention before , my church has a C4K event yearly to bring joys and Christmas blessings to the community we are in . I did not participate in the baking last year , as I was in the confinement period ( when you being confine for giving birth reason , one shall not do anything except eat, sleep and nursing the baby). Finally this year I can spare some time to bake for this event again , I would not want to miss it , after all is more joy and blessed to give during this season then just to receive.
I come across the recipe last year , however do not have the chance to bake it . I find this cookies really bring the chrissy spirit to those who received it . So here is why I choose this as one of the baking for the events. The recipe I follow is from Beanpanda Staind Glass Cookies
I have make 30 cookies by increase half the portion of the original recipe
150g Unsalted Butter
60g Icing Sugar ( I reduce the sugar amount)
243g Cake Flour
18g Corn Flour
1.5 Tsp Lemon Juice
1/4 Tsp of Baking Soda ( I add extra 1/2 of 1/4 tsp in )
Crystal candy with different colors ( original recipe ask for Fox crystal candy , I can not find it in Aus , I just used any candy that is crystal and similar texture as Fox )
1. Bring unsalted butter to room temperature, cut the butter into small cube. Mix in the sugar and used electric handheld blender , blend till the butter is plain and fluffy.
2. Put in the lemon juice, sift in all the flour - cake flour, corn flour , baking soda into the butter mixture. Use a spatula to combine it well. Mix the biscuit dough lightly with hand and make sure all the ingredient combine well .
3. Place the biscuit dough in the fridge for at least 1 hour.
4. Bring the firm dough out on your flour working bench . Roll out the dough to 0.5mm thickness. Used cookies cutter to cut out different shape and place it on the tray with non stick baking paper.
5. Used a smaller cookies cutter , make a hole print in the cookies when the cookies has place on the tray . To avoid breaking the whole cookies while transferring the cookies.
6. Preheat oven to 165C , bake the cookies for 10-13min. While the cookies in the oven, break the crystal candy into small pieces. Place different color candy in different bowl . Only do this step when cookies start baking , to avoid the candy melting and stick together.
7.Bring the baked cookies out from the oven without turning the oven off. Place the candy into the print hole we have make. Carefully not to put too much candy as will cause it overflow into the cookies surface area.
8. Place the cookies back to the oven and bake another 3-5 min. Till the candy melt in the print and the cookies can be taken out from the oven . Let it cool on the rack . Once cool down the candy will be harden again and is good to take out .
Is such a pain to bake cookies during summer, the dough turn soft and is hard to maintain the shape while placing onto the baking tray. I have to keep putting the dough in the fridge to cool down. This has slow down my baking process. I am rushing to have all cookies finished baking while my little one is asleep . Well, I fail to do so , I then literary has a "koala' hanging on my leg while I am cutting , rolling the dough . What a challenge ! As I promise to contribute 24 cookies for the events, I persist to make extra, just in case , some did not turn out well . Thank GOD , I have some good shape looking one and some just got to leave for my beloved as his snack.
So here is my Christmas cookies and hope you will give it a try .
I am also submitting this post to -> Cook and Celebrate: Christmas 2015 event. organised by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.
Tuesday, 24 November 2015
The mid autumn festival was in Sept this year,It is also known as mooncake festival. Yup any festival should tie with a food that represent it. I have this blog sitting in my post box and waiting for someone to do up my picture before I can post it . =.= ||| Finally here is it ..
I LOVE mid autumn festival . This is my favourite Asia festival ! Nope CNY is not the best for me , especially when you were single , CNY can be a "hell" period for you , in becoming a "target' of a group of "caring" elderly , is a torture !!
Mid Autumn Festival, to me is family reunion ( only to your own family not with relatives) , with the romantic beautiful latterns , all sort of snacks and the "cake" -> Moon Cake. There is no explain on why I just love moon cake that much . Thank GOD, these is one of the dessert you do not get it throughout the whole year. You can only find it during the festive season. It make it more excited and enjoyable. As it only ONCE in a year ( when you have it all year round, one tend to less appreciate it and lose the original meaning of the festival )
In Australia , we are so blessed to have ALL sort of variety mooncake from different Asia country. Is just pricy. According to my mom , mooncake is no longer reasonable price back home too. As this is an once in a year dessert , it does come with a price !
I did not make mooncake last year , as I was pregnant and I am intolerance of any sweet ( the smell , the sight of any sweet thing make me puke !) . This year I promise myself , I must do something again .
So here is my Macha Red Bean Snowskin Mooncake - adapt from -> beanpanda.ice-skin-mooncake
Red Bean paste
1kg Azuki Red Bean
700 - 800ml Water
400g Brown Sugar
4-5 Tbsp cooking Oil
1. Soak azuki red bean overnight. Drain the water next day , place the bean with water in slow cooker and cook till the bean is soft.
2. Blend the red bean till fine , mix in the sugar while red bean paste is warm
3. Pour oil in a wok/pan , pour in the red bean paste. Stir fried till red bean paste dry up and can form into a ball.
Macha Snowskin Mooncake
120g Glutinous Rice Flour
80g Rice Flour
30g Cake Flour
20g Wheat Starch
100g Caster Sugar
6Tbsp Cooking Oil
6Tbsp Condense Milk
50g Fried Glutinous Rice Flour ( for moulding and avoid dough sticking on table and hand)
1. Place all the flour ingredients in a mixing bowl, add in sugar. Pour in the milk gradually into the mixing bowl and stir constantly until well mix.
2. Continue stiring while adding in condense milk and oil . The oil will not be combine well in the mixture but is ok .
3. Sift the mixture 2-3 times to ensure no lump in the mixture.
4. Pour the sifted mixture into a cake pan for steaming.
5. Steam the mixture on high fire 30-40min. Use a toothpaste to stick in the steam mixture if come out clean the dough is cooked.
6.Let the dough cool down and ready to mix with different flavour.
The flavour I used is Pandan paste, green tea powder and mulberry mash. ( My neighbour has a mulberry tree behind my yard , the fruit just so bountifully drop , in order not to waste it , is good to make something of it)
** Weigh 30g dough and 25g red bean for smaller mould
** Weigh 70g dough and 50 g red bean for bigger mould
The measure is a guide for myself . I would say everyone has their own preferences. So measure as it suit your preference and the size of your mooncake mould.
Monday, 31 August 2015
I have make this Tau Sar Piah awhile ago. During my maternity leaves and full time taking care of my then newborn. She is a good baby and sleep long hour, so I have the me time to do the things I like. Just one thing that I need to be mindful . She is not good at any noise , whenever she is sleeping and I want to do my baking I have to be extra careful not to make any sharp noise to wake her up. Operating mixer is fine , is a white noise to them. The sudden hit of metal mixing bowl is not a good idea at all.
For the mung bean fillings is in my -> Black-Glutinous-Ang-Ku-kuih. Yes, originally the mung bean fillings is for this 'biscuit'. The excess has been used to make the other kuih.
Indeed this is a pastry you only make when you can not buy from your area or you are too free , and feel to take up some tedious chores then do it . It is time consuming on making the pastry right and wrap it up . The baking itself did not take long .
Here are the recipe I follow -> Nasi Lemak Lover
125g All Purpose Flour
35g Cooking Oil
250g All purpose flour (sifted)
1/2 Tsp Fine Sugar
120 - 130ml Water
1. Prepare oil dough by mixing all the ingredients together and knead till form a soft dough.
2. Prepare water dough by combining all the ingredients and mix till it form a soft dough.
3. Cover the dough and let it rest 20 min separately.
4. Divide and shape ach dough into 34 equal portion balls.
5. Roll oil dough out to round dish and wrap water dough in it. Roll it out into long rectangle shape. Roll up the dough like swissroll. Repeat this step twice ( this is the "fun" part that you have do all for the rest of the small dough , 34 times perhaps!!)
6. Roll the pastry out into a circle and place the fillings at the center. Bring all the edges together ( like making a bun ) pinch to seal.
7. While doing all the rolling and filling , preheat the oven to 170C .
8. Egg wash all the pastry and bake for 20min or till golden brown.
You can see from the picture, some of my pastry seem to tear a bit . But it all turn out good . I share with some of the friends who I think maybe they might miss this as well. The rest?? Of course we keep for our own consumption. Is time consuming pastry so is precious each time we took one .
Will I do it again ??? Maybe when I felt the craving or miss this pastry. Else I can go without :p. I heard that is a new version coming , instead of putting mung bean as fillings, they have the sambal shrimp in it . Maybe just maybe one day I might do that version. Perhaps I should taste it before I make it. Yup hope to visit the family sooon.
Friday, 26 June 2015
I have always wanted to make the black glutinous rice flour Ang ku Kuih. I was hoping the color of this kuih will be dark shining black . However the result is more a dark purple kuih. When I planned to make this kuih another traditional biscuit was in my mind , so I decided to do a mung bean fillings. The half of this mung bean fillings is used for another recipe ( I hope I can update it soon ) .
For the Mung bean fillings I follow the recipe from Nasi Lemak Lover
400g peeled Mung Bean ( The one I bought is already peeled , soaked overnight)
250g caster sugar
Dash of white pepper
1/2 Onion ( original recipe called for shallot) - Finely chop.
4-5 Tbsp of vegetable oil
1. Combine Mung bean , sugar and salt in a large metal bowl. Mixed well and steam on medium heat for 30min.
2. Once Mung Bean is easy to mash , off the fire and mash mung bean to fine. I used blender to blend it , make sure is not too finely blended
3. Heat up the vegetable oil in a wok and stir fried the onion till brown, set aside for later used.
4. In the same wok pour in the mash mung bean and stir fried on low heat till is dry and able to form a ball.
5. Remove from heat and pour in the fried onion and mix well with the mung bean mash.
6. Divide and shape the mung bean into ball shape for later used.
Black Glutinous Rice Ang Ku Kuih
Adapt from ->Butter , Flour & Me
80g Purple Sweet Potato
1Tbsp Caster Sugar
50g Warm Water
120g Black Glutinous Rice Flour ( Original recipe call for 40g black glutinous rice flour + 80g glutinous rice flour)
1Tbsp Cooking Oil
1. Cut purple sweet potato in cube and steam till cooked and mash it finely.
2. Mix all the ingredients till combine , add in the oil at last to form a dough.
3. **Portion the dough accordingly to fit the mould , and wrap the fillings with the dough.
4. Gently press the dough into the kuih mould that has dusted with flour.
5. Hit the side of the mould and unmould the kuih and place it on a small piece of banana leave .
6. Once finished moulding all the kuih, steam the kuih in a wok with medium heat for 2 min , open the lid let the hot air off closed lid, continue to steam for another 2min , open the lid again and close it to steam for another 1 min.
7. Take the kuih out and brush some cooking oil onto it. Let the kuih cool and serve .
I have 2 size of mould . one is tiny one another is consider medium.
For small mould - weigh 11g dough and 9g fillings
For medium mould - weigh 13g dough and 10g fillings.
The kuih is soft and the fillings is just nice sweetness. I have a few freeze and when have the kuih steam back is still soft and yummy.
Thursday, 14 May 2015
A completely different Black Forest Cake. I came pass this cake recipe years ago. I do bookmark as a cake I must do when I have an opportunity.
April month was full of celebration. One of the special day was my beloved birthday. I did not bake him any cake last year, during my pregnancy I was so put off by any sweet . So I can not make any baking. This year I promise him I will do a special cake for him. So what does he expect from the cake ? He love chocolate and want something creamy. So this is the right cake!!
So this recipe that I have bookmark from my favourite blogger ->DailyDelicious Black Forest Cake .
is the best choice for this event.
Basic Chocolate Sponge cake
85g Egg Yolks ( 4 eggs)
25g Caster Sugar
45g Vegetable Oil
60g Cake Flour
25g Chocolate Powder - mixed in the cake flour above
170g Egg White ( 4 eggs)
85g Caster Sugar ( I reduce to 60g)
1. Mixed egg yolks and 25g caster sugar with hand whisk till is combine .
2. Mixed the oil and milk together combine well. Pour into the egg yolks mixture and whisk well,
3. Sift the cake flour mixture into the egg yolks mixture and combine till no lump.
4. Preheat oven till 160C.
5. Used electric mixer beat the egg white till foamy and gradually add in the sugar. Beat the egg white till peak foam .
6. Fold 1/3 of the egg white into the flour mixture combine well and continue to fold the egg white in 2 batches into the flour mixture , till all combine well.
7. Pour into the rectangle mold and bake for 15mins or baked. When the sponge cake was cold , cut into 2 pieces of square cake that fit into 6" loose base square mold.
Simple Syrup ( original recipe is Kirsch syrup )
100g Hot Water
15ml Brandy ( original recipe used Kirsch)
-> I actually used the juice from the can of pitted cherry.
80g Dark Chocolate Chopped
2 Egg Yolks
15g Caster Sugar
85g Full Cream Milk
100g Whipping Cream ( pouring cream)
-> Next time I would add some gelatin in it to have it more firm(1 Tbsp of gelatin + 1 1/2 Tbsp of water to bloom it)
(Kirsch) Brandy Flavor Whipping Cream
2g Gelatin ( will change to 1Tbsp gelatin + 1 1/2 water to bloom it )
1 Tsp of Vanilla paste
280g Whipping Cream
20g Caster Sugar
10-20g Brandy or Kirsch
Chocolate Whipped Cream
30g Dark Chocoalte chopped
130g Whipping Cream
-> Melt chocolate , and put the 35ml whipping cream into it and mixed. Pour the mixture into the remaining cream and beat till soft peak. Chilled in fridge .
1 can of pitted cherry or fresh cherry (pitted)
Make Chocolate Cream
1. Beat the yolks and sugar till well combine. Boil milk and pour the hot milk over the yolk mixture and whisk all the time.
2. When all milk mix into the yolk. Pour the mixture in sauce pan and heat on low heat until 80C
3. P;ace a sieve over the chopped chocolate. When the egg mixture is ready, have the mixture slowly pour onto the chopped chocolate through the sieve.
4. Wait for 1 min and stir till the chocolate is all melted and let it cool to room temperature.
5. Beat the whipping cream till soft peack, spoon 1/3 of the whipped cream into the chocolate mixture , fold to combine and pour the chocolate mixture back into the whipped cream and fold to combine.
Put 1 piece of the chocolate sponge cake in the 6" square mold sprinkle with syrup . Pour the chocolate cream over the sponge and refrigerated for 2 hours until firm.
Drained the cheery and place the cherries over the chocolate cream.
Make Kirsch flavor whipping cream.
1. Place 80ml whipping cream in a small saucepan with vanilla paste and sugar. Bring it to boil and put the gelatin into the cream and still till melt. Let it cold to room temperature
2. When the cream is cold mix in the kirsch ( brandy) and the rest of the cream whip till soft peak.
Spread the cream over the cherries sponge and place the other pieces of chocolate sponge cake on top. Sprinkle with syrup and refrigerate until firm . I did overnight.
Before serving , decorate the cake with chocolate whipped cream , chocolate shave and cocoa powder.
As I did not drained the cherries enough , my chocolate cream part was really melting when I unmold my cake. I have to freeze the cake to have it come out nice.
If I make this again , will put some gelatin in the cake or use fresh cherries I think would be better.
My husband love this cake to the bits . I promise nobody will share his cake , so basically he has this whole cake himself. I knew he enjoy it lots.
Thursday, 23 April 2015
This is the 2nd bake for this Chiffon Cake . The first one was bake with cutting off chocolate chip from a chuck of chocolate. On this 2nd bake I am using chocolate chips. I found that using chocolate chip in chiffon cake , the chocolate chips seem to sink into the bottom of the cake and not inside the cake itself. However using cut fine chocolate , it will give a lighter and better effect of having chocolate in the cake itself.
I'm joining Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of XuanHom's Mom and co-host by Doreen of My Favourite Little DIY
Using almond meal in the recipe has create a chiffon cake full of almond fragrance and the cake texture is a lot softer and not spongy.
The recipe is adapt from a Japanes translate to chinese cakebook - 自已作职人配方戚风蛋糕。
For 20"(6 Eggs) or 23" (7 Eggs) Chiffon Cake Mold
7 Egg Yolks
90ml Vegetable Oil
100ml Warm Milk
140g Almond Meal
70g Chocolate Chip
7 Egg White
100g Caster Sugar
1. Preheat oven to 165C
2. Place the egg yolks in the mixing bowls, pour in vegetable oil and warm milk . Mix till combine.
3. Shift the almond meal into the egg yolks mixture. Whisk till all well combine.
4. Whisk the egg whites to foamy and add in caster sugar gradually and beat till stiff peak.
5. Gently fold in egg white mixture into egg yolk batter in 3 seperate additions until well combined.
6. Sprinkle the chocolate chop into the cake mixture and lightly stir in the cake.
7. Pour the batter into the chiffon cake mold. Bake in the preheated oven for 40-45min.
8.When the cake is out from the oven , invert pan immediately to cool completely before unmold.
The cake is very soft and I love the fragrance of almond in the cake. This is definitely a very healthy chiffon cake beside the chocolate chip. You can replace the chocolate chip with 40g roasted almond chip to have a total almond chiffon cake .
Hope you can give this recipe a try .
Thursday, 9 April 2015
During my pregnancy, I can not take any sweet , as my taste bud just does not like sweet at all. I was always tire and can not do much baking. At time I can not even look at any dessert picture. It will make me want to puke. However by chance I come across this recipe -> AncooJournal Magic Custard Cake. What attract me is the 3 different texture in one cake. I wonder how it will taste when you have 3 texture - cake, custard and the bottom chewy dough .
Interesting part of pregnancy is , once you give birth . Whatever was weird then , will get back to the normal self. When I finally found the time and got my "normal" taste bud back , I can not help but to try on baking this cake.
Recipe as below :
113 g Butter
4 Eggs , separated egg white from egg yolks ( 70g each egg including shell)
1 Tbsp of caster sugar
115g Plain Flour
150g Icing Sugar ( I used 120g)
1 Tbsp Water
1 Tbsp of Orange Zest
1 tsp of Vanilla Extract
1. Preheat oven to 160 C fan . Line a 8"x8 " (20cmx20cm) Square cake pan all sides up . I used a removable square pan .
2. Melt the butter and set aside for slight cool. Warm the milk to lukewarm and set aside.
3. Whisk egg yolks with icing sugar using hand held mixer until light and fluffy. Mix in the melted butter and 1 Tbsp of water until evenly incorporated ( about 2 min).
4. Mix in the flour until evenly incorporated. Slowly beat in the lukewarm milk and vanilla extract until everything is well mixed.
5. Whisk the egg whites to foamy and add 1 Tbsp of caster sugar into it, whisk till stiff peak.
6. Fold in 1/3 of the egg white into the flour mixture in step # 4 with spatula. Repeat until all the egg whites are folded in. The mixture will seem cuddled is normal.
7.Pour the batter into the prepared pan and bake for 50-60min ( my oven is 50min) or until the surface is golden.
8. Once bake , take the cake out from pan let it cool and chilled in fridge before serve.
I bake this cake twice. The first time I bake it was for our church life group gathering. The response was so good, I only manage to get one piece to try out. So the week after that, I bake another one for me and my beloved. Ok we did indulge ourselve with sweet now and then. At time it can be tire in adjusting our new role as parent. We need to pamper ourselve.
I did not manage to take a good picture of the cake. The layer does not seem to obvious in the picture. I love the texture of the cake , it has the soft cake in 1st layer, soft custard cream on 2nd layer and the chewy part at the bottom. I enjoy soft cake and my beloved love any creamy cake. So this cake suit both of our taste.
Give it a try if you want something different in one cake.
Tuesday, 24 March 2015
Time goes past fast even as a home mom . There will be days , my schedule is about cooking,eating, feeding, coaxing the little one to sleep , rest and cooking etc repeat itself from days to weeks. Well, am not complaining at all. In fact I thank GOD , my princess is a good baby. By 2nd months, she sleep through the night from 9pm - 6am. She is a happy baby most of the days. As I am not into carry baby all day and times, she kind of knew it and able to adapt well . Praise GOD , prayer works and I now find time to bake and hopefully can update my blog as much as I can .
We are back to church and most of the activities we family used to do . This shortbread was baked for the ministry I am serving. Our church has a small cafe operate on Sunday to let people have some munch and coffee before service started each Sunday. Of course those who serve in the cafe are all volunteers . We do need more volunteers to help out. So we have the Ministry Fair Sunday to encourage people to serve in different ministry.
I come across this shortbread recipe from one of my favourite blogger ->Dailydelicious. As I need some cookie that I can stamp some wording on it, I have to make sure the dough of the cookies is firm and will not be out of shape once bake. Her recipe is just perfect. So here is the recipe I have used to make my Book Cafe Short Bread.
In total I make 47pic with heart shape and round shape mould. I double the portion from the original recipe and add orange zest in it to give a hint of orange in the cookies.
200g Butter ( cold and cut into pieces)
60g Icing Sugar ( original recipe is 80g)
240g Cake Flour
90g Rice Flour
1 Tbsp of Orange Zest.
1. Cut the butter into small cube and put in a mixing bowl.
2. Sift cake flour, rice flour, icing sugar and orange zest , pour over into the butter.
3. Use your fingers to mix the dry ingredient into the butter. Mix it till looks like small bits of bread crumb.
4. Knead the crumbs till stick together and smooth.
5. Wrap with the plastic and refrigerate for 1-2 hours.
6. Take the dough out from the fridge, roll the dough to 5mm thick and cut it to different desire shape.
7. Preheat oven to 160C, and line the tray with baking sheet.
8. Place the cut cookies on the tray with baking sheet and press the wording you desire on the cookies.
9. Bake the cookies for 15-20min until the light golden.
10.Take the cookies out from the oven and cool on tray. Keep the cookies in airtight container.
The cookies is soft but firm, it will not easily break into pieces and it hold the shape after baking. Though the cookies look "plain", the taste is simple delicious.If you want to send a message in a cookies , this might be a good choice too.
Wednesday, 4 February 2015
The pregnancy happen on last year, does take up a lot of my time and energy in the whole process. Add on to it, we were moving during my pregnancy. Moving to a new home , is a whole entire full on project for a pregnant lady. Packing and unpacking is insane. Thank GOD all is over and we have welcome our new born in Nov 2014. Now I am a homemaker aka mommy and also a feeding cow to my little one. As all mom said, is tiring, is stressing at time but all is WORTH it. I hope to get back to baking and more cooking as my little one grow older.
So here is a long outstanding blog . However is good to start my 2015 with this kueh I love most - Soon Kueh. Hopefully this will be a smooth sailing and soon soon year for our whole family .This is one of the kueh I sort of crave during my pregnancy. As I can not get any here I have to make it myself. I follow the recipe from this link ->atkokken-soon-kueh-turnip-dumpling
The skin for this recipe is easy to follow and I simply love the result , the skin is transparent and chewy soft . Is just the right texture for me.I hope you will like it as well.
Ingredients for fillings:
3 tbsp Oil
1 tbsp Minced garlic
1 tsp Oyster sauce
1 tsp Salt
1/2 cupChicken stock
55g Dried shrimps
Sprinkle of white pepper
1. Peel turnip and cut into matchstick and soak in water. Drain and set aside.
2. Add oil to a heated wok. Fry garlic until fragrant and brown.
3. Add dried shrimps stired fry till aroma come out add in turnip stir fry to combine well
4. Add in the chicken stock ,oyst,r sauce,salt and fry for a 3 mins.
5. Cooked till the water reduce and turnip turn transparent and soft. Dash some white pepper on it
6. Let the filling cool down before wrap it .
Note: I have some leftover carrot, I just put in together to enhance the sweetness.
Ingredients for the skin wrapping :
375 g Wheat Starch ( Tang Mien)
180g Tapioca Flour
450 ml Boiling water ( I add a little bit more, this can varies as to see how the texture to be)
3 tbsp Vegetable oil ( original recipe suggest either shortening or oil )
Oil for greasing
1. Place all flour ( Wheat starch & tapioca flour) in a mixing bowl. Pour in boiling water and mix quickly with ladle ( I used wood ladle). Leave aside with cover for 15 min
2. Add in oil and knead into a pliable dough. Be careful it can be real hot.
3. Roll out in a cylinder , cut with a sharp knife into 2cm slices. Dab some oil on both side and roll out gently into thin round shapes.
4. Place 1 Tbsp of the filling in the center of the each dough and fold in half . Seal the edges by pressing it.
I used a curry puff mould to help me in this. As I just want to make sure the size of the kueh is consistant. I am not good in making any pleat at the edge. Cover the dough with warm tea towel during the process to avoid it dry up and keep moist.
Oil the steaming tray with some vegetable oil and place all the kueh in it and steam in high heat for 15-20mins. Once the kueh is cooked , brush some vegetable oil on it while is hot so the kueh will not stick to one another when take out.
Serve with chilli sauce or you might want to top with some deep fried shallot and dark soya sauce.
I even pan fired one of the soon kueh to test the texture. The texture is soft yet will not easy broke. I will keep this recipe as is what I like :)