Archive for the ‘Non-Bake’ Category


Steamed Rice Cake

October 21, 2008

Another one of my “hop back to traditional goodies” post πŸ˜› These certainly brings back memories! Yum! Was suppose to purchase Glutinous rice flour to make more Ang Koo Kueh, but by mistake, Mummy bought 2 packets of Rice Flour!

Since i have 2 packets on hand to play with, i started to hunt and for recipes, and spotted this on <Chow Times>

1st thought >> “Must make!”

2nd thought >> “Must eat them with that orange-colored sugar”

LOL, i seriously dunnoe what is the name of this sugar. =X anyone able to help here? πŸ˜›

I had mine together with some sweet coconut fillings as well =D

Only regret is that……….

i should have made some in pink! :X


Ang Koo Kueh

September 28, 2008

*grin* Yes, Mid-Autumn Festival is offically over~ For about 2+ weeks, but it doesnt mean that we cant have mooncakes! πŸ˜› Alright~~ Let’s not confused all of u out there~ these are NOT snowskin mooncakes! *shake head* They are in fact the popular Nonya Kueh, Ang Koo Kueh! πŸ˜›

When i did <Snowskin mooncakes> with mummy sometime back, she was pretty impressed with how easy it is to use the mooncake mould bought from <Elyn> and did mention that i should get a bigger sized square and circular mould next year. I love the mould, but however the thought of packing them away and only pulling them out once a year, doesnt justify for the need to have more than 1 mould, especially when i already have 4 cool interchangeable plates pattern to play with!

Mum strikes with the idea that we could make kuehs with them, and she went on about how simple it would be to make kueh without the all the knocking. *blink blink* woah!! brilliant idea~ so i went to do some research and decided to experiment making Ang Koo Kueh using mooncake mould instead. =) Landed at Florence’s Blog and Tada!

Pretty simple ingredients, u need glutinous rice flour, water and sweet potato for the skin, and the fillings will be based on what u fancy, traditional ones contains mung bean fillings, which has a sweet and salty taste.

I am a lover for Peanut filling Ang Koo Kueh, therefore based on Agar-ation (estimation) i did a simple peanut filling =) 100g Roasted Peanuts grounded with 40g fine sugar, mixed together with enough water to form a soft dough.

Based on my mooncake mould which was 5.2cm in diameter, the recipe yields 34 ang koo kuehs. With 30g Skin dough + 40g fillings.

It is really good!! the skin stays soft even after it was cooled! unlike those commerically produced! =X I am so making it again! Interested in trying out the recipe? Hop on to <Florence’s blog> now! It is worth the try!

– .: Amanda :.


Rainbow Ice-cream soda Snow Skin Mooncake

September 14, 2008

This <<recipe>> is shared by <aunty yochana>, take a look at hers! very defined colors and neat lovely shaped mooncakes. The name of this recipe sounds delicious doesnt it? πŸ˜› Colorful and cheerful! Tried this recipe last weekend with Ling, Yani and Yani’s sister. =) three of them came over to my lil home, and we had fun making our DIY Snow skin mooncakes. Was indeed enjoyable to spend time with close pals, and with 4 pairs of hands, we managed to complete over a 100pieces of these in a very short time frame.

with no tang mien flour on hand, it was substituted with kao fen. Skin was really soft on the day it was made, and stay soft for 2days. =)

Happy Mid-Autumn Festival! *clap* OH… i so must say this again! I love my mooncake mould! πŸ˜›

– .: Amanda :.


Snow Skin Lotus Paste Mooncake

July 26, 2008

*Drum Roll* Introducing my very 1st homemade moon cakes! 100% homemade! Homemade snow skin with <homemade lotus paste>! πŸ˜€ I must say, it is pretty fun to make these lil ones! The only fuss will be the cooking of lotus paste, other than that, the rest is like ABC.

Ordered this mooncake mould from Elyn of Shop and Bake sometime back… received them in May and have been wanting to try them out! Been putting the thought on hold as It just seems too early to welcome Mid-Autumn Festival!

Recently, both Ling and I have been doing some “research” for recipes to try out, Yummy recipes from Aunty Yochana such as <this> , <this> , <this> and <this> really excites me! Before venturing into these “high level” recipes, i decided to start simple… πŸ™‚ so here it is… a simple plain snow skin with lotus paste.

(makes 10 x 5.2cm diameter mooncakes)

Snow Skin

100g Koh fun (commercial fried glutinous rice flour)
70g Icing sugar
30g Shortening
120g Cold water


300g Lotus Paste
50g Melon Seeds


Snow skin

  1. Sift Koh Fun and Icing sugar into a mixing bowl.
  2. Rub shortening into the flour mixture.
  3. Gradually mix in cold water till a soft dough forms.
  4. Scale and weigh 30g per portion for each mooncake. (According to the size of your mooncake mould.)


  1. Mix together lotus paste with melon seeds
  2. Scale and weigh 40g per portion for each mooncake filling. (According to the size of your mooncake mould.)


  1. Wrap each portion of filling with a portion of snow skin.
  2. Press into mooncake mould.
  3. Knock out and chill before serving.

Pretty impressed with the soft texture of the snow skin *yum yum* shall update on the texture of the snow skin after a few days. And for the mould… just like what Elyn promised! It is sooooo easy to use! πŸ˜› no knocking or banging… 1 Word, NICE! πŸ˜€

*UPDATES* the snow skin stays soft for up to 5 days! πŸ˜› i stored mine in a container and pop it into the fridge. the skin tasted soft even after chilling. can be consumed immediately out of the fridge unlike some snow skin which tasted kind of hard.

– .: Amanda :.


Homemade Lotus Paste

July 26, 2008
Homemade Lotus Paste

Homemade Lotus Paste


200g Lotus Seeds
180g Sugar (personally not a fan of paste that’s overly sweet, reduced it to 120g)
160ml Peanut oil (I Opt for healthier option, reduced to 100ml of Olive Oil)
1 Tbsp Honey
1 Tbsp Condense milk
1/8 Tsp salt


  1. Soak Lotus Seeds with water and allow it to rest for 20 mins.
  2. Drain and discard water from Lotus seeds. Pour in hot boiling water and cover it for 30 mins.
  3. Wash away lotus seeds skin and remove green centre then cook seeds with water till soft and tender.
  4. Blend the lotus seeds till smooth.
  5. Heat up a wok/pan, melt half the sugar until it turns golden brown in color.
  6. Pour in blended lotus seeds, remaining sugar, oil and salt.
  7. Cook over medium flame, stirring all the time until the lotus seed paste thickens.
  8. Stir in honey and condense milk. Continue stirring till paste leaves the side of the wok/pan.
  9. Cool before use.

Pancake Sandwich – Dorayaki

May 27, 2008

Have you ever heard or watch the Japaneses animation, Doraemon? πŸ˜› Dorayaki is a popular sweet for tea time snack, a type of Japanese confection which consists of two small pancake-like patties made sandwiched with sweet red bean paste and it is Doraemon favorite’s food! πŸ˜€

Made my very own homemade adzuki(red bean) paste the night before. Love it! nothing beats homemade, as one will be able to control the sugar content to suit personal preference. Since dorayaki are in fact pancakes, i decided to make them for breakfast πŸ˜› Recipe taken from <here>.

Ingredients: (Makes 5 Dorayaki)
2 Eggs
2 Tablespoons Honey
2 Tablespoons Sugar
100g Plain Flour
1 Teaspoon Baking Powder
80ml Fresh Milk


  1. Combine eggs, sugar and honey in the bowl.
  2. Sieve flour and baking powder into the bowl and mix them well.
  3. Gradually add in milk and mix well.
  4. Leave the batter at room temperature for about 30 minutes before using it.
  5. Grease a frying pan or a griddle and warm to middle heating range. Slowly pour constant amount of the dough on the griddle to make it in round shape. About 30 mL (2 tbs. = 1 fl. oz.) of the dough may be a pancake with about 9 cm (3 1/2 inches) in diameter.
  6. When the edge of the pancake becomes dry and rough with bubbles, turn it and cook until the other side browns evenly.
  7. Sandwich suitable amount of Red bean paste between two pancakes and serve.

I generously stuffed mine with adzuki paste! *cover mouth* I seriously should have made them thicker! 1 tablespoon amount of batter per pancakes, instead of 2 tablespoon, resulted in thin crepes like pancakes! *sigh* i need to make these again!!


Steam Orange/Mango Cake

April 27, 2008

Steam our way to a healthier diet! πŸ˜› I finally finalize my thesis! *cheer* I decided to make my all time favorite, <Steam Banana Cake> πŸ˜€ and after doing a batch, i played around with other fruits… and I ended up with… 3 variety of steam cakes….

Steam Banana, Orange and Mango Cake

Did a batch of steam orange cake…. instead of bananas; swapped in 120g of orange puree, beat the mixture to soft peak instead of ribbon stage this time, as i’m afraid that the amount of moisture in the orange puree will collapse the cake…

Steam Orange Cake

For the steam mango cake, i used 180g of mashed mango. and the steps follows those of the <steam banana cake> only difference is the fruits in it.

Steam Mango Cake

The main reason for altering the amount of fruits called for, is that the amount of moisture in these fruits defer respectively therefore slight alteration in the hope that texture will not be affected. well, it was fun to try out different combination *laugh*

The oranges i used in my orange cake were more to the sour side~ =X but the cake gives a refreshing feeling though! for the mango cake, i love the bits of mango in them, but however, this mango i’m using ain’t those fragrant type, therefore there seem to be an egg-y aftertaste which covers up the mango taste. =/<steam banana cake> is still the best! >.<

– .: Tester Lee :.