peanut cookies

tried out the peanut cookies recipes..finally. It may seem a little over to still bake cny goodies now but hey! there's 15 days for the chinese new year right? So i'm not too late yea?

I actually adapted the recipes from Elyn found here and here. Peanut cookies I (as I name it) follows the recipe that's closer to the almond cookies I did earlier. However, to my disappointment, they didn't taste as nice as the almond cookies. They were less crisp, more melt-in-the-mouth kind. It doesn't taste horrible or unpleasant, but i guess it just didn't really entice my taste buds as much as the almond cookies did.

From the same batch of cookie dough, I made some cut-out ones and some rolled up one (placed in paper cups) Same timing needed for both kinds. It's more of which kinda you prefer looking at/or eating/making.

Peanut cookies

Igredients:

170gm self-raising flour

80gm Icing Sugar

1/4 tsp Salt

110g Corn or Canola Oil

1/2 tsp Vanilla Essence

80gm Ground Peanut

40g Coarse Peanut

Egg Yolk + few drops of water for brushing (Optional)

Method :

1. Sift flour, salt and icing sugar together.

2. Add ground peanut and coarse peanut, mix well.

3. Mix vanilla essence into corn oil and stir well.

4. Mix both ingredients and form a dough.

5. Shape into small round ball and slightly press it. [I used a cookie cutter to cut out shapes; for the small balls, i used 1/2 leveled tablespoonfuls of dough for each cookie]

6. Brush with egg yolk and bake at 170 degrees for 15 mins or till lightly brown

adapted from Elyn

Some may prefer to glaze their cookies and some do not. I personally the glaze just makes it look prettier. I'm getting pretty lazy at glazing the cookies, but, upon comparision, I think i'll still glaze it in future. Just that I'd have extra whites again.

Here's the second peanut cookie recipe (peanut cookies II - i call it). This peanut cookie is a really really different texture from the previous one. It's even softer and more melt-in-the-mouth than peanut cookies I. Definitely not my kind. Still frgrant with the peanut-y feeling and smell but too soft for my liking.

Again, I did it in 2 different styles, using the same batch of dough. It's better and easier if it was done in round balls. This is as, I realised that the cut-out ones break off as i was keeping them in the containers as they were simply too soft!

I won't be posting the recipe for peanut cookies II. If you're really interested to try it out, you can get it here.

sugi cookies

there's still such a long list of cny goodies i wanna try and it seems like i never have enough time for it. I planned to try out peanut cookies (2 recipes, both from Elyn) and sugi cookies which i have from Oi Lin's book all on the second day of cny. (since my mum said not going out for visitation)

Little did i know, so many people were visiting us instead! My helper was in a frenzy cooking from morning and washing up all the way till late afternoon. Relatives, friends etc came for lunch one after another and i hardly had time and space in the kitchen. I measured the dry ingredients and decided i should probably continue after everyone left. So, with all the dry ingredients from the 3 different recipes measured, i finally managed to start around 7 plus in the evening.

Sad to say, i only managed to attempt the sugi cookies. I chose that as the peanut cookies recipe was pretty similar to the almond cookies just a different kind of nut.

There are many variations of sugi cookies. Some call it sugi, some, sugee or some suji etc etc. For me, i THINK it's called as such probably because of the use of ghee in the recipe. Hence, for ME, i feel that recipes that don't use ghee, shouldn't be called sugee/suji/sugi cookies at all. Well, just a personal opinion.

This cookie is unbelievably simple to bake, with the simplest ingredient, the use of ghee is the main 'culprit' for this wonderful smelling yet highly sinful cookie.

Oi Lin's blog has a similar recipe posted, with the addition of ground almonds. I guess you could call that almond sugi cookies?

I really really love how fragrant and yummy this cookie is, but the thought of ghee in it prevents me from eating it excessively. If you're still in the cny baking mood, or would still like to try some cny goodies baking, or trying some recipes in preparation for next year, i would strongly strongly recommend you try these out first.
really simple and yummy!

Here goes!

Sugi cookies makes about 43-44 cookies

Ingredients:

100g ghee
120g caster sugar

1 egg yolk

1/2 tsp vanilla essence

150g plain flour (all-purpose flour)
1/4 tsp baking soda

1/4 tsp salt

Egg glaze: egg yolk + few drops of water

Method:

1.Mix first 4 ingredients.

2.Sift flour, baking soda and salt. Mix and add to above.

3.Mix to form a dough.

4.Scoop dough with a 1/2 tablespoon, shape it with your hands (see video) and arrange on lined tray.

5.Brush with yolk glaze.

6.Bake in preheated 180 degrees Celsius / 350 degrees Fahrenheit oven for 14 minutes till yolk glaze on cookies look golden yellow and bottoms of cookies are golden brown.

7.Do not overbake!! Do not underbake either or cookies will not be crisp.

8.Allow cookies to cool completely on a rack and store in container.

adapted from Oi Lin's Delicious Asian Sweet Treats

recipe notes:

-the recipe posted in Oi Lin's blog is slightly different with the addition of ground almonds.

-She also uses a different measurement for each cookie. Her recipe with ground almonds uses 1 teaspoon while this plain sugi cookies recipe uses 1/2 tablespoon.

-Do place rolled cookies at least 2 cm apart as they spread during baking. Hence, the final shape seen here.

-The bake temperature and timing yields a crispy, crunchy cookie.

honey cornflakes mini cup

Actually, I'm cheating on this post..My younger sister was the one who attempted this really really simple yet yummy cornflakes snack.

I came across the recipe for this snack on Elyn's blog and somehow remember that my younger sister asking me if i knew how to bake that and if i could make some for her. I immediately showed her the web page and asked if that was what she was referring to. and yes! i was right and she got all excited about it.

I scanned through the recipe and was amazed at how easy it is to put it together, so i told her, why not you try it yourself? since it's pretty fast, easy and hassle free. So finally, on Saturday, she made it on her own all by herself. She couldn't wait for me any longer as i was always busy with something else or finishing up my orders. That was the day i went on the probably longest baking hours so far, finished baking 120 open top pineapple tarts, 1 8" kueh lapis and 70 almond cookies. All in a day. ( a little slow i would say, taking my own sweet time) ha.

I think it's a really simple recipe and probably a Saturday afternoon activity to do with kids or something..

Honey Cornflakes mini Cup makes about 35 mini cups

Ingredients :

40g butter

1 tbsp sugar [omitted sugar and replaced with honey]

1 tbsp honey

2 cups corn flakes

1/2 cup nuts (optional)

Raisins (optional)

Method :

1. Melt butter over low heat. [I helped her melt it in the microwave, on high just for a few seconds will do. Do not let it bubble.]

2. Add in sugar and honey, stir till sugar is dissolved.

3. Add in corn flakes, nuts or raisins and mix well.

4. Spoon into small paper cups and bake at 180 degrees for 10 mins.

adapted from Elyn's Honey cornflakes mini cup

recipe notes:

I melted the butter in the microwave as I was too lazy to get the pot out and double boil it etc..I just stood outside the microwave observing the butter till it's melted and took it out. (Probably don't recommend this often for the fear of mutated DNA -microwaves mutate our DNA)

My sister measure wrong amount of sugar so i just told her to add more honey. I guess it's really up to your taste entirely and just adjust accordingly.

We didn't have nuts/raisins, so my sister replaced it with 1/2 cup of fruity pebbles (since she likes them alot). Works fine too, and she's proud of her "invention" zzz

I'm not sure if this is supposed to happen, but the cornflakes "shrink" after being baked. Not too sure if it's because the honey/butter melted and the clump became more compact. oh wells.

Verdict: simple yet delicious. Do give it a try!

Thank You!

I know this post has come a little late, nonetheless, I would still like to extend my heart-felt thanks to all who have ordered from me this year.

I sincerely hope you and your family enjoyed the goodies as much as I have myself =p

I'd also take the opportunity to wish everyone a Ox-picious Niu year =)

祝大家，新年快乐！万事如意！心想事成 =）

Kueh Lapis a.k.a thousand layered cake (千层糕)

After slogging for five hours (preparing the ingredients till finish baking it)..finally..a post on kueh lapis. I think i've mentioned it a few time in a few of my previous posts, but it seemed as if i was only obsessed with making pineapple tarts and almond cookies.

Well, I did attempt one kueh lapis some few days back, but it was just not pretty enough for a photoshoot. This time, I made this for a friend of mine, Hui Min, who very kindly ordered a couple of cny goodies from me, including this kueh lapis. I hope she and her family likes what i've baked =)

I am pretty satisfied with how things turned out. Not too charred/black, layers visible and definitely taste like kueh lapis. Although I've upped the spice again this time, but i felt it was still lacking a little.

A little surprise from the people at home. My younger sis told me this was much much tastier than the ones i made before (though i really think it just all taste like kueh lapis, duh~) and my other sis "couldn't stop eating" it. I'm really really glad they love it. =DD

A friend commented that the layers are much thinner than what is sold outside and i kind of have to agree. Although i've increased the amount of batter for each layer from the original recipe, it still looks thin. But I guess i'm satisfied with how it is and am gonna stick to it. I have to admit its real tedious work to bake this kueh lapis. Having said that, i actually quite enjoy the process as well. And it is always the anticipation, excitement and eagerness when it is cooling to see if the layers turns out nice and visible.

Although i wouldnt say it looks really professional, but i am really really satisfied with the product. I think i probably will venture into trying out those with pitted prunes..soon..i hope..

I remember the crazy period i went through, mad about baking kueh lapis. I was just sooo intrigued by how it was done and how each and every single layer produces this fascinating looking cake. Though, i must say, i'm not really a kueh lapis fan =X

I looked for recipes everywhere, even bought a book on it. Before I had fixed my built in oven, i was using the Sharp Water Oven. Many failed attemps in there before i finally understood why. It turns out that the lapis should be grilled! Hence, as the layers built up, only the newest added layer gets cooked, preventing from the previous layers from being charred. My Sharp Water Oven didn't have a upper grill element (unlike built in ones) and that explained my multiple failed attemps. I would consider myself mad as well, having baked a lapis every single day for one week with only the last one being successful.

After that, it was lapis overdose and i never attempted it again until the trial a few days ago. The recipe I'm using is from Rose's Kitchen but i have adapted it and changed several proportions in the recipe. I have included the recipe below so those who wants a shot at this "thousand layer cake" can try it out.

*disclaimer: I have not tried a real indonesian lapis before and hence cannot comment on the authenticity of the outcome of this recipe. The lapis i have always or ever eaten are from bengawan solo. I can't give a comparison though, as it has been a while since i had them, plus, i'm not a fan of lapis. so..there you have it.

Kueh Lapis (makes one 8" x 8" x 2.5" lapis cake)
Ingredients:
A: 25 egg yolks
100g sugar
B: 5 egg whites + a pinch of cream of tartar
100g sugar
C: 500 gm butter (Golden Churn)
1 tin condensed milk
1 tsp vanilla essence
2 tbsp golden syrup
1 ½ tbsp brandy or rum
1 ½ tbsp mixed spices
D: 170 gm plain flour
Method:
1. Sieve Flour (Group D) and set aside.
2. Cream butter with condensed milk, vanilla essence, golden syrup, brandy & mixed spices (Group C) till well mixed and set aside.
3. Beat egg yolks with sugar (Group A) on high for about 10 mins until thick and creamy (i.e. ribbon stage).
4. Add beaten egg yolk mixture to the creamed butter mixture and mix well. Fold in sieved flour.
5. Beat egg whites with a pinch of cream of tartar and sugar (Group B) till stiff and fold in the mixture. [Beat egg whites with pinch of cream of tartar till frothy on medium speed (speed 3 on kMix) for 1 min. Add in 1/3 of sugar, continue beating for 1-2 mins. Add in the second 1/3 and continue beating 1-2 min. Add in the rest of the sugar and beat for 1-2 min. ]
6. Preheat oven to 180 degree C. (baking mode: top + bottom heat) Grease and line an 8″ square tin and preheat tin [Just preheat for a few mins to make the tin hot, making it easier to spread the batter]. Grease bottom and line base only.
7. For first layer, spread 3 - 3 ½ tbsps of mixture in tin and bake in oven at lower middle/ lower rack at 180 degree C for 10-15 mins. Or until lightly browned. [timing may differ depending on individual ovens. Just bake till surface is lightly browned] Use a satay stick, prick holes (if there are air bubbles) into the lapis and gently press the lapis with a lapis press to ensure the layer is even.
8. Switch oven to grill mode. (i.e. top grill only)For subsequent layers, grill each layer at lower middle/lower rack for about 3 mins. Or till lightly browned. [timing may differ depending on individual ovens. Just bake till surface is lightly browned. The darker the surface, the darker the layers will be later. The brown surface is what defines each layer.] After removing from the oven, use a satay stick, prick holes into the lapis (if there are air bubbles) and gently press the lapis with a lapis press to ensure the layer is even. Repeat this for each layer.
9. When top most layer is completed, switch oven back to baking mode (i.e. top + bottom heat), cover with a metal tray or a piece of foil and bake at middle rack at 180 degree C for a further 5 min. It will take longer if the sides are still wet.
10. When the cake is done, turn cake out onto a metal grid. The lapis with 'fall' out on it's own. Let it cool on the cooling rack completely before cutting. If cooling rack markings are not wanted on lapis surface, flip it right side up after cake has 'fallen' out and let cool completely before cutting.
adapted from Rose's Kitchen
notes:
1. it isn't a really easy cake to make, yet not very difficult either.
2. it is important to know "how brown" should each layer be and may differ from time to time even with the same oven. So, it is best to sit in front of the oven and observe and remove it once the layer is done and proceed with the next.
3. DO NOT stir the batter during the whole process. i.e. the last time you should be stirring/mixing the batter should be when you're folding in the whites. Once the batter is ready, and you've started baking, so not stir it anymore.
4. You will notice that liquid comes out of the batter towards the end of the process. DO NOT stir to mix the liquid into the batter. Be careful not to scoop up the liquid to spread in your layers. If it becomes too difficult to scoop without avoiding the liquid, discard the batter. You should be on your last few layers by then.
5. Try not to spread the batter too fast/too slow. It is difficult to explain the consequences of doing so. Practice would probably get you accustomed to how you should do it =)
6. Lapis spice can be bought from major supermarkets, phoon huat, sun lik, etc. I get mine from sun lik.
7. The brandy/rum can be omitted if not available or if you're halal. Replace it with either orange juice or water. [updated 30 Jan '09: brandy/rum usually added to prolong "shelf" life - not too sure how true is this fact though]
I understand that it is a little difficult to visualise the whole process although you may have read through the recipe umpteen times. It is really pretty different when you are actually baking it. Here's a video which i found really really useful as I was making my numerous kueh lapis attempt last year.

Cherry's blog provides a recipe as well, but i did not really like the outcome of it and how it tasted so I switched to using Rose's recipe after trying it out. I can't really say that cherry's recipe is bad or what, I guess it just didn't suit my family and friends' taste buds. But do give it a try if you wish too.

I hope those interested would give making kueh lapis a try =)

Update  (March 6th, 2010): I've finally posted my own video HERE !

cny cookies try-out

I've been baking quite a fair bit of pineapple tarts, almond cookies and kueh lapis. That's why the lack of pictures and posts since they're always the same things.

I didn't take a picture of the kueh lapis as I mentioned in an earlier post is was a practice bake for me. It was baked a little too brown but still taste good. Not too pretty for a photoshoot, so i skipped taking photos of the overly-browned kueh lapis =p I think I might also up the spice to make it more fragrant. hmm..

As a result, i don't have much time to play around and try out other cny cookie recipes =( and after baking batches of pineapple tarts and almond cookies, i've yet to bake any for my family! =X hopefully i'd have enough pineapple paste to go around..

I hope after completing all the 'orders', i'd have time to bake and try out more cny cookies! *fingers crossed*

120 pineapple tarts

Managed to finish baking 120 pineapple tarts, tangerine-style today in a few hours. From rolling the pineapple filling, to measuring and weighing out the ingredients for the dough, combining them to form the dough and shaping each and single one of them and finally, sent them off for baking.

It was a little tedious at first, but when i got used to things, things speeded up a little, though i think i should work even faster in future. packed them into the quantity my friends requested for and put on some nice ribbons and gift tags.

I really hope they like it =)