Mung Bean Pastry (Penang Tau Sar Piah)

Tau Sar Piah, a Mung Bean Pastry is a popular snack from Penang. Penang, also known as the Pearl of Orient of Malaysia is located on the north west off the penisular Malaysia. Penang Tau Sar Piah is a popular gift item. In fact, I often get Penang Tau Sar Piah from my friends who make a trip back to Malaysia.

Penang-Tau-Sar-Piah-20

One morning when I checked my emails, I got the Penang Tau Sar Piah recipe forwarded to me by Ben. This is his way of saying, “honey, can you make this?”. This recipe is from KookyCulinary by BlurMommy. I had adapted the recipe to 1/3 of the original recipe because my conscience told me that it’s too much to make 100 pieces.

This Penang Tau Sar Piah is a sweet and savory little pastry. You can finish it in a bite or two. It is not difficult to make but it’s time consuming. Each pastry is made with 3 little balls of dough and filing. It took me more than two hours to make 33 of this little morsel. Luckily, I had Arkensen helped me to take photos of the steps as it was during spring break that I made this. My hands were oily with the rolling of the pastry.

Ingredients

Oil Dough

  • 7 tablespoons all purpose flour
  • 3 tablespoons + 1/2 teaspoon oil

Water Dough

  • 13 1/2 tablespoons flour
  • 6 tablespoons + 1/2 teaspoon oil
  • 6 tablespoons water
  • 1/4 teaspoon vinegar

Filling

  • 1/3 cup oil
  • 5 shallots, minced
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 200g split green bean

Egg Wash

  • 1 egg, beaten

Penang-Tau-Sar-Piah-3

Source: this recipe is adapted from http://kookyculinary.com/2011/03/27/penang-tau-sar-piah/

Yield 33

Prep time: 2 hours; Bake time: 20 to 25 minutes

Continue reading

Hong Kong Style Egg Tart

Vanea demonstrated a popular dim sum dessert at the Caring Place Community Kitchen.

HongKong-Style-Egg-Tart-6-600x400

These Hong Kong Style Egg Tarts are best warm from the oven. They are silky and smooth.

Ingredients

  • 30 frozen tart shells
  • 2/3 cup granulated sugar
  • 1 1/2 cups water
  • 9 eggs
  • 1 dash vanilla extract
  • 1 cup evaporated milk

HongKong-Style-Egg-Tart-1-600x400

Source: this recipe is adapted from Vanea’s friend family recipe

Prep time: 30 minutes;  Bake time: 20 minutes;  Yield 30 tarts

Continue reading

Shanghai Mooncake

It’s near mooncake festival.  Arkensen loves mooncake just like I do.  However, I do not have a mooncake mould to make mooncake.  So, I look for a recipe which do not need a mooncake mould and I found one in a cook book which my sister gave me when I left Malaysia.  The cookbook is titled “At Home with Amy Beh”.

Shanghai-Mooncake-023-600x400
The Shanghai Monncake recipe is more like a pastry recipe.  I made this with 3 types of fillings, lotus paste, red bean paste and just a couple of lotus paste with salted egg yolk.

Ingredients

  • store bought lotus paste or red bean paste
  • salted egg yolk, optional

Sift and combine:

  • 300g all-purpose flour
  • 20g custard powder
  • 25g cornflour
  • 1 tablespoon milk powder
  • 65g golden syrup
  • 90g icing sugar
  • 1 small egg
  • 60g shortening
  • 75g margarine
  • 1/4 teaspoon alkaline water (lye water)
  • 1 egg, beaten, for glaze
  • some melon seeds or almond flakes

Shanghai-Mooncake-011-600x400

Continue reading

Phyllo Cup

Minoo demonstrated a dessert made with phyllo dough in the South Arm Community Kitchen. It was an eye opener for some of the members of the South Arm Community Kitchen as they have never use a phyllo dough before. The dessert Minoo made is called Phyllo Cup.

phyllocup-30-400x600

The Phyllo Cup can be filled with various fillings. Minoo choosed to fill the Phyllo Cup with honey filling with berries. Other alternatives are lemon cheesecake filling and espresso coconut macadamia filings.

The Phyllo Cup is very crunchy and light. You really need a plate to eat this Phyllo Cup as the crumbs keep falling off the Phyllo Cup when you bite into it and you can hear the crunch every bite.

Ingredients

  • 8 sheets frozen Phyllo dough, thawed
  • 4 teaspoons sugar
  • butter & milk to brush on the dough or you may just use Pam spray

Filling

  • 3 oz softened cream cheese
  • 2 to 3 tablespoons honey
  • 1/2 cup whipping cream
  • one teaspoon vanilla extract
  • fresh strawberries or other berries

phyllocup-1-600x400

Continue reading

Chrysanthemum Red Bean Pastries

Zoe also make a few Chrysanthemum Red Bean Pastries as an alternative for people who do not like salted egg yolk for health reason or just personal preference. You can make these pastries with lotus paste or green bean paste.

IMG_0014

Ingredients

Refer to the ingredients in Salted Egg Yolk Red Bean Pastries entry but exclude the salted egg yolk.

Instructions

Refer to the instructions in Salted Egg Yolk Red Bean Pastries entry up to inserting the filing into the dough ball and flatten the ball.

Use a sharp knife to make incisions on the dough.

IMG_9998

The incisions should be four deeper cuts and in between the four cuts, make another 2 less deeper cuts.

IMG_9999

Finish with the egg wash and garnishing and they are ready for baking.

Zoe, thank you so much for showing us how to make these marvelous Chinese pastries. We look forward for more of such recipes.

Salted Egg Yolk Red Bean Pastries

Zoe made a marvelous Chinese pastry in the Caring Place Community Kitchen. The Salted Egg Yolk Red Bean Pastries were very flaky and the salted egg yolk complements the sweet red bean paste really well. A great dim sum dessert for tea time.

IMG_0023

You can see the many layers of the pastry which make this dessert so flaky. You must check out the steps in the instructions below to see how it is done. It is a bit time consuming but worth all the effort. Zoe emphasized that many cooks will not spoil this recipe but many hands are needed to do the rolling.

IMG_0011

Ingredients

Outer layer dough:

  • 450g high gluten (bread) flour (in Canada, all-purpose flour will do)
  • 180g water
  • 180g lard or shortening

Inner layer dough (flaky dough):

  • 300g low gluten (cake) flour
  • 150g lard or shortening

Filing:

  • 15 egg yolk from salted eggs, divided
  • 2 lbs sweet red bean paste

Garnishing:

  • 1 tablespoon toasted black sesame seeds (toast on dry frying pan until fragrant)
  • 2 egg yolks
  • 2 teaspoons syrup
  • 1 teaspoon oil

IMG_9968

Click on the link below for the instructions.

Continue reading

Baklava

Yvonne shared with us a simplified version of Baklava in the Caring Place Community Kitchen. This version is less sinful than the original version which is drenched with syrup.

Baklava is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia. It is made of chopped nuts, usually walnuts or pistachios, layered with phyllo pastry and sweetened with sugar or honey syrup.

_MG_4296_edited-1

Ingredients

  • any nuts of your preference, Yvonne used a mixture of almond, walnut and pecan.
  • granulated sugar
  • a packet of phyllo dough
  • melted butter or margarine
  • honey or maple syrup
  • a long bamboo skewer

_MG_4244_edited-1

Continue reading

Suanne’s Siew Bao

I had wanted to make the Seremban Siew Bao which Ben blogged about during his Singapore-Malaysia trip. But, I just can’t find the recipe from the internet. Finally, today I got down to create this recipe by combining a pastry dough which I learned from Jean and a char siew filling recipe which I have been using for my Char Siew Bao.

_MG_9105_edited-1

The result is quite satisfactory. The crust was very flaky and the filling is moist, exactly the way I wanted it. However, it does not look as appealing as it should.

_MG_9103_edited-1

To check out the recipe, just click on the above links on pastry dough and char siew filling. The Siew Bao did not turned out as brown as I wanted even though I did brush the top with egg wash. Perhaps, I should used only the egg yolk with some sugar for the egg wash. I baked the Siew Bao in a 350F preheated oven for 30 minutes.

_MG_9111_edited-1

Sour Cream Biscuit

The Richmond Community Kitchen resumed this week for the fall 2006 session. The Gilmore Park Church Community Kitchen had it’s first meeting on Wednesday.

Jean who is the leader of the Gilmore Park Church Community Kitchen has the honour to be the first to share her recipes. She shared her Sour Cream Biscuit and Apple Cabbage Coleslaw with us.

IMG_7974_edited-1

The Sour Cream Biscuit is a very simple and quick recipe to prepare. All the ingredients are easily available in our pantry or refrigerator. It took less than 30 minutes from start to end to make it.

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons baking powder
  • 1 1/2 cups sour cream
  • 1 teaspoon milk
  • 1/4 cup Parmesan cheese
  • 1 cup raisins (if desired)

IMG_7965_edited-1

Click on the link below for the instructions.

Continue reading

Simple Stone Fruit Tart

I found this simple recipe from a newspaper and it’s a perfect dessert to enjoy the sweet taste of summer. You may use any stone fruit for this recipe like plums, cherries, apricots, nectarines, peaches, etc. All these stone fruits are high in fiber and rich in vitamins A and C and low in calories.

IMG_7762_edited-1

The Simple Fruit Tart is best served warm with ice-cream as a topping. The pastry is flaky and the taste is a mix of sourness (depending on the fruit) and sweetness. I think you will like this.

Ingredients

  • 1/2 package frozen puff pastry, thawed
  • 2 cups pitted and sliced stone fruit (you may mix the fruit)
  • 1/4 cup sugar
  • 2 teaspoons cinnamon powder, or to taste
  • 2 tablespoons unsalted butter, melted
  • turbinado sugar, such as sugar in the raw (optional)

IMG_7752_edited-1

Click on the link below for the instructions.

Continue reading