Young Parents Team
COCONUT NIAN GAO
Makes about 25 pieces
900g glutinous flour
300g wheat flour
700g cane sugar
600g coconut cream
80g coconut powder
160g peanut oil
Pumpkin seeds for garnishing (optional)
1. In a large bowl, combine glutinous flour, wheat flour and sugar.
2. Add water and mix until the sugar dissolves and the mixture becomes a thick dough, about 10 minutes.
3. Add milk, coconut cream, coconut powder and oil. Mix well until it forms a sticky dough.
4. Pour the mixture into your preferred mould and steam on high heat for 1 hour. Let it cool and decorate with pumpkin seeds if desired.
CASHEW NUT COOKIES
Makes about 40 pieces
600g all-purpose flour
40g corn flour
200g cane sugar
Pinch of baking soda
Pinch of baking ammonia (from baking supply stores)
200g icing sugar
100g cashew nuts
1. Preheat the oven to 165 deg C.
2. Sieve flour and corn flour. Mix well and set aside.
3. Combine sugar, butter, shortening and baking soda in a large bowl and mix well.
4. Add ammonia and icing sugar to the mixture, and mix well.
5. Add eggs and flour mixture from Step 1 into the mixture from Step 2. Knead into smooth dough.
6. Divide dough into 20g per piece and top each piece with a cashew nut. Bake the cookies in the centre of the oven for 20 minutes. Let them cool before storing.
XIN’S LITTLE CHICKEN COOKIES
Makes about 60 pieces
400g all-purpose flour
40g maltose (from baking supply stores)
Pinch of baking ammonia
40g corn oil
400g minced pork
2 drops rose wine (from supermarkets)
80g sesame seeds
80g minced garlic
2 pieces fermented bean curd
1. Preheat the oven to 120 deg C.
2. Combine flour with maltose, sugar, salt, egg, ammonia and corn oil. Mix well into dough form and set aside for 30 minutes.
3. Marinate pork with rose wine, and then add sesame seeds, minced garlic and bean curd.
4. Combine pork with the dough. Cut into 20g pieces and flatten each piece with your palm until it is 2mm thick. Bake for 20 minutes until golden brown.
Did you know? While pork is used in this recipe, these are called little chicken cookies as they were traditionally shaped like chicks.
WOLFBERRY AND OSMANTHUS JELLY
Makes about 24 pieces
250g jelly powder
1 litre water
20g osmanthus paste (from Chinese medicine shops)
1. Combine sugar and jelly powder in a bowl. Mix well.
2. Bring water to a boil and then turn off the heat. Stir in the sugar and jelly powder mixture until it dissolves.
3. Add wolfberries and osmanthus paste, and stir well.
4. Pour the mixture into your preferred mould. Let it cool and place in chiller until set, about 30 minutes.