Soya Beancurd Pudding (Lao Ban Beancurd version)

When Miss Tam Chiak shared her recipe on her blog, I keep making very frequently as few years ago the only stall is at Old Airport Road which is too far for me to travel.  The last time I made is 2 years ago thus today buy all the ingredients needed and make it for dessert.

Recipe adapted from: http://www.misstamchiak.com

Make Soya Milk:

120g Polleney Soya Bean Milk.Powder

60g Unisoy Soya Bean Milk Powder

1400ml water

*Stir everything together*

Make Beancurd Pudding:

1400ml of Soya Milk

60g Nestle Coffeemate Coffee Creamer

60g Castor sugar (not required if using cartoned soya bean milk)

28g of Instant Jelly Powder (can use 30-32g but I used 30g)

Method:

1. Heat the soya milk in low heat till it is hot. Do not boil.

2. Stir in creamer till it is fully dissolved.

3. Stir in sugar till it is fully dissolved.

4. Stir in instant jelly powder till it is fully dissolved.

5. Sieve out the bubbles while pour into container.

6. Allow to cool down for 5 mins.

7. Chill in fridge for few hours or overnight.

8. Serve cold.

Five Treasure Steamed Egg

A simple one dish meal today.  It is simply simple and yummy.  Whole family finished up this one dish meal.  The five treasure which is chicken, mushroom, prawns, carrot and broccoli are all my kids's favourites include the steamed eggs too.

Ingredients for steamed egg:
3 eggs, per egg weigh 58g without shell
1.5 tsp chicken powder
1 tsp light soya sauce
350ml water
1.5 tsp sesame oil

Method:
1. Mix all ingredients together using hand whisk.
2. Sift the whole solution into a steaming bowl.
3. Steam using low heat for 15 to 20 min or till set. Set aside.

Ingredients for 5 treasure:
1 chicken thigh, deboned and remove skin. Cut into bite size.
5 prawns, remove shell and deveined. Cut into small pieces.
Some mushroom
Some carrots, cut into small cube
Some broccoli, cut into small pieces
1.5 tsp oyster sauce
1/4 tsp chicken powder
150ml water
3 cloves garlic, minced
Cooking oil
Some cornflour solution to thicken the gravy

Marinade for chicken:
Some cornflour
Some huatiao wine

Method:
1. Marinate the chicken for about 20mins.
2. Pre-boil carrots and broccoli for awhile.
3. Heat oil. Fry garlic till fragrant.
4. Add in carrot, broccoli and mushroom. Add in chicken. Stir fry till chicken turn white.
5. Add in oyster sauce and chicken powder and stir fry for few mins.
6. Add in water and cover wok to let it boil.
7. Once boil, add in prawns.
8. Add in some cornflour solution to lightly thicken the gravy.
9. Once gravy slightly thicken, off heat. Slowly scoop on top of the steamed egg and serve.

Pandan Chiffon (Improved Recipe) - Cooking Method

I did a comparison with the earl grey lemon chiffon recipe and this time I used the pandan chiffon recipe that I have bake before and amend the recipe.  I am glad with the amendment I made to the recipe.  This amended recipe, I added baking powder and also use cream of tartar.

See how high it rise

Preparation of homemade pandan juice 1 day in advance

Cut 20 pandan leaves into small pieces

Blend it.  Add water till the blender can start blending the leaves

After blend, squeeze out all the juice.  To keep in fridge overnight

See the thick pandan juice at the bottom which is use in my pandan chiffon

Original recipe that I always used : pandan-chiffon-cooking-method

Here is the amended version:

Ingredients:

Egg Yolk - 5 nos

Coconut milk - 70g

Pandan juice - 40g

(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)

Butter - 50g

Cake flour - 90g

1tsp Baking Powder

Optional - 1/8 tsp pandan paste (I totally omit it)

Egg white - 5 nos

Castor Sugar - 80g

1/4tsp Cream of Tartar

Method:

Preheat oven at 170 deg C

1. Sift cake flour and baking powder. Set aside.

2. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.

3. Follow by egg yolks, add in slowly and mix well, set aside.

4. Whisk egg whites till foamy and add in cream of tartar. Add in sugar in 3 batches. Whisk till stiff peak.

5. Add in 1/3 meringue into the cooked dough and fold well with hand whisk

6. Pour this mixture back to the balance meringue and fold well using spatula till the mixture is well mix.

7. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.

7. Invert the cake to cool, unmould when completely cooled. I used hand to unmould.

(Oven Temp depend on individual oven)