Thanks Jam for sharing this delicious recipe.
Biskut sarang semut
200 g castard flour
100 g plain flour
120 g butter
100 gm sugar
1 egg yolk
1/2 tsp of vanilla essence
chocolate rice for sprinkling on the cookies
1) In a mixer, cream the butter, sugar, egg yolk and vanilla essence till fluffy.
2) Add in the mixture of custard and plain flour which has been sifted first.
3) Chill the dough in the fridge for about 1/2 hour or more, and grate the dough.
4) Spoon the grated dough into paper cup and sprinkle some chocolate rice on top.
5) Bake in preheated oven of 175degrees C for about 15-20 minutes.
Friday, September 19, 2008
I always like to read the "ST" ~ "Mind Your Body" Kitchen section every Thursday. For this issue, there are two Brownies Recipes by CYNTHIA LOW, she suggests making snacks like Brownies. Oh, I always like sweet cakes and brownies. Very sinful snack! I've the ingredients for this recipe, so trying this one today and for the other recipe - "Gooey Chocolate and Walnut Brownies", wait till I have next family or friends gathering. The texture of these "brownies" is crispy on the outside, soft in the inside. Quite fragrant, very nutty, not too sweet.
Click on the image to enlarge.
Here's the recipe, makes about 50 brownies.
Peanut and Chocolate Chips Brownies
by CYNTHIA LOW
160g caster sugar
200g plain flour
1 heaped tsp baking powder
150g roasted unsalted peanuts
100g chocolate chips
Preheat oven to 180 deg C. Cream the butter and sugar together then add the eggs one at a time beating well after each addition.
Sift the flour and baking powder together then stir into the creamed mixture. Stir in the peanuts and chocolate chips. The mixture will be quite stiff.
Line an oven baking tray with baking paper. Roll tablespoonfuls of the mixture into balls and place on the tray. Slightly flatten the top of each with a fork.
Bake for around 15 to 20 minutes then cool on a wire rack.
Friday, September 12, 2008
I bake these mini sausage rolls this morning for breakfast.
The flaky pastry, "Chinatown brand Prata pastry" can be found at most supermarkets.
I use half a packet, 3 pcs of prata (halves), 6 cocktail chicken sausages, an egg for glazing and some vegetable oil for greasing the baking tray. Bake in a preheated oven at 190 deg C, for about 25 minutes or till it turns golden. Serve warm.
I like this Hokkien Mooncake bought from Gin Thye Cake Maker located at 423 Sembawang Road. When I was a kid (in the 70s), my mom used to bring us (me and siblings) to the shop and chit chat with the owner ~ 锦泰 (Gin Thye), sadly he has passed on years ago.
For more than 15 years (not sure the exact figure), I have been buying cakes, 寿桃 (bun made for birthdays), mooncakes, new years goodies from the shop. It brought back many sweet memories. Though the taste is slightly different, we still enjoy eating it.
The Hokkien mooncake above actually filled with crystallised pork fat (now being replaced by 冬瓜糖 ~ winter melon candy).
Last night, we bought a total of $157 mooncakes from the shop. My mom's favourite Ngo Lin (五仁月饼) - five seed Cantonese mooncakes filled with assorted seeds and nuts such as melon and sesame seeds, hazel or cashew nuts, almonds and olive kernels. White lotus paste Mooncakes, Cantonese Mooncake with Tau Sar a pastry filled with a deep maroon, almost black, paste made from mashed red azuki beans. Pek Kor, a complementary sweet made only for mid-autumn festival. Made of glutinous rice flour, it's chewy, slightly floury and sweet, melt to your mouth. 客家米糕 Round Hakka Mooncake -made from glutinous rice flour and sugar pasked tightly into a mould. The floury cake is chewy and quite bland, taste mostly sugar. Also bought two big Durian Snow Skin Mooncakes, a box of 4 medium size salted Tau Sar Mooncakes for my Parents-in-law (my mother-in-law can't take sweet food), one Giant and 20 small Tau Sar Mooncakes and some piggy mooncakes.