Ingredient
1. 30g Barley2. water
3. 5 Pandan Leave , tied to a knot
4.. 15 red dates
5.. 10 Bird eggs (Optional)
6. 100g soft beancurd skin sheets
7. 100g of gingko nuts
8. 130g of rock sugar
Direction
2. Soak the beancurk skin sheet in water till soft( Approximately 5 minutes)
3. In a pot, add water, barley, pandan leaves and red dates.
4. Bring it to boil. then simmer for about 30 minutes till the barley is soft.
5. In the meantimes, using another pot to boil the water with the bird eggs. Let it simmer for a few minutes once it is boiled.
6. Peel the eggs shells of the eggs and put the egg aside.
7. After 30 minutes, add the gingko nuts, soaked softened beancurd sheet and the bird egg.
8. Continue to simmer for another 10 minutes.
9. Add rock sugar to taste, turn off the flame when the sugar is fully dissolved
10. Discard pandan leaves and serve.
Peanut Soup with Tung Yuan
Ingredient
1. half packet of Peanut
2. 1 packet of Tung Yuan bought from supermarket
(you can home-made your Tung Yuan when you got time)
3. Rock sugar
4. Water
Direction
1. Wash the peanuts and using a pot boil the peanut with water.
2. Once it boils, transfer it to the slow cooker.
3. Cook until the peanut is soft and the color of the water had changed to peanut color as shown in the photo.
4. Put rock sugar ( amount up to individual preferences)
5. Let it melts. Taste , if not sweet enough, can put more rock sugar.
6. Using another pot, boil the water.
7. Once it boil, put the tung yuan in the pot.
8 Let it boil until the tung yuan had floated to the surface.
9. Put the Tung Yuan on the peanut soup and serve.
Pineapple Tart
Ingredient A Ingredient B
200g butter 1 egg yolk
40g castor sugar 1/4 tsp vanilla Essence
Ingredient C (sifted) Fillings
300g plain flour 500g pineappple paste
25g custard powder Glazing
1/2 tsp salt 2 egg yolks
Ingredient1. Mix ingredient A till creamy.
2. Add in ingredient B and mix well.
3. Fold in ingredient C and mix to form a dough. (can use back of fingers to knead towards the end.)
4. Leave aside in the fridge for 20-30min while you prepare the pineapple rolls.
5. Form small ball with dough (6-7g each) then flatten to wrap up a pineapple ball/roll. Seal and roll into a pillow shape.
6. Place on baking sheet inside the baking tray.
7. Once the baking tray is filled, turn on the oven to 220 degree while you glaze the top of all pillows with the beaten egg yolk.
8. When the oven is warmed, put the baking tray with the pineapple tart into the oven.
9. After 20mins, glaze again with another layer of egg yolk for a more golden look. The baking time varies depending on the size of the pineapple tarts. When done, you can smell the butter aroma and bottom of the pastry is slightly brown.
Let the pineapple tarts cool down a bit before removing from the oven as the hot pastry is very fragile.
When the pillows are totally cooled, they become more golden in color.
