Hwee Ju's cook book

INGREDIENTS Ingredient A: 1   tsp   instant yeast 1   tbsp   water ,  lukewarm Ingredient B: 300   grams   rice flour ,  sifted 280   grams   water ,  room temperature Ingredient C: 200   grams   sugar 340   grams   water ,  room temperature 3   pieces   pandan leaves ,  knotted Ingredient: 1/2   tsp   cooking oil INSTRUCTIONS Proof the Yeast: 1. tart by dissolving 1 teaspoon instant yeast in 1 tbsp lukewarm water. 2. Set aside the mixture for 10 minutes or until the mixture turns foamy. Make the Cake Batter: 1. Have ready rice flour and water. 2. Place sifted rice flour into a medium size bowl and add in water. Whisk and combine till you get a thick and smooth batter. Then set aside. 3. Next, have ready sugar, water and knotted pandan leaves. 4. In a saucepan, heat up the sugar with water and pandan leaves until suga...

Ingredients: 200g sifted rice flour 410ml water 1 tsp dry yeast (mix with 1 tsp warm water) 1/2 tsp double action baking powder Seasoning: 170g Sugar Method: 1) Grease baking tin and line with greaseproof paper. 2) Combine rice flour with water and Seasoning. Mix well. 3) Cook rice flour mixture over low heat, stirring constantly till the mixture thicken. Strain the mixture, let cool then add the yeast and baking powder. Mix well and set aside for 8 hours. 4) Pour the mixture into the baking tin and steam over high heat for 25 minutes. Let cool and cut into serving pieces.

Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s...

Here is my first time tried Hakka Cai Kueh... Since young like to eat this kueh, but always don't want learn and lazy to learn. When I was a child, grandma, mothers, aunties always like to gather themselves to do this kueh... of course we enjoy it very much cause can eat as much as we can and can play with my cousins... It's a really good memory, if my brother, sister and cousins read this, they must be agreed me. Since I was in St. Louis, I was missing my hometown food and try as much as i can to do it myself. Just like last night, i really want to have a try on the Cai Kueh. It's was surprisingly that I can do it myself and the kueh shape still able to cope with mother...haha...when at home, I will never able to this, maybe no one can help me while my husband only know to eat. So, it force me to do it. The result bit disappointed cause kueh skin is too hard... :( and some is break. I had called home to ask mother what the reason... haha... mom told me that i didn't ad...