Chocolate Chip Cookies (adapted from internet with some modifications)

Ingredients

500g self raising flour (sift with bicarbonate soda)
320g unsalted butter (soft but still slightly cold)
190g brown sugar
20g caster sugar
1/2 teaspoon chocolate emulco
2 eggs
150-200g chocolate chips
5g Bicarbonated soda
Pinch of salt

Method
1. Preheat oven at 160°C degrees. Mix unsalted butter, brown sugar, caster sugar and salt in a mixing bowl, cream till blended.
2. Add in eggs, one at a time and mix till well blended (eggs are incorporated into the mixture) then mix in chocolate emulco.
3. Pour in self raising flour (sifted with bicarbonated soda) mix till incorporated. Lastly combine chocolate chips.
4. Use spoon to scoop up small balls onto baking tray, lightly pinch the top part to make it higher like a mini mountain.
5. Bake at 160 degrees for 20 mins or until cooked, cool on rack.

 

Pandan Chiffon Cake (makes 8" cake)

Batter Ingredients
5 egg yolks
20 g caster sugar
100 g cake flour/top flour
100 ml coconut milk
20 ml fresh pandan juice
5 g baking powder
30 ml coconut oil
A few drops pandan essence (optional)

Meringue Ingredients
5 egg whites
70 g caster sugar
1/2 tsp cream of tartar

Method
1. Preheat oven to 160°C.
2. Sift cake flour and baking powder, set aside. 3. Using a balloon whisk, beat egg yolks with 20g of sugar. Add coconut milk, pandan juice, and a few drops of pandan essence and mix well.
4. Mix in cake flour into the egg yolk mixture in 3 batches. Lastly, add olive oil and combine well. Set aside.
5. In a clean mixing bowl, beat egg whites with an electric mixer until bubbles form. Add the cream of tartar, mix well. Add 60 grams of sugar in three batches and beat well until stiff peaks form.
6. Fold 1/3 of the beaten egg whites into the egg mixture with a spatula. Gently fold in the rest of the beaten egg whites until just combined.
7. Pour cake batter into an 8" cake pan and bake in preheated oven for about 45 minutes or when you insert a needle or chopstick in the center, it comes out clean.

Peanut Mochi

The Ingredients
180g glutinous rice (I use Japanese Shiratamako)
290ml water
65g sugar
potato starch (for dusting)

The Filling
2-3 cups grounded peanut
1/4 cup sugar or to taste

Method
1. Mix grounded peanut with some sugar, set aside.
2. In a big plate or bowl, combine shiratamako, sugar and water. Stir and mix well.
3. Cover the steamer lid with a towel in order to prevent the water condensation drip into the mochi mixture. Steam the mochi mixture over high heat for 10-13 minutes or until the mixture turns translucent, use a spatula to stir the mixture (if needed).
4. Dust the flat work surface, your hands and rolling pin with some potato starch, transfer the cooked mochi on top of it. Spread some potato starch on the mochi and use a rolling pin to roll and spread out the mochi.
5. Use a round cutting mould to cut out some round mochi skin. Scoop an adequate amount of peanut filling and place it in the centre of the mochi skin. Gently gather the side of the skin to the centre, pinch it lightly to seal it.

Note: Wrap individual mochi with cling wrap to prevent hardening.
Shritamako = 白玉粉 = Glutinous rice flour

Rainbow Ondeh Ondeh

Ingredients 
120g glutinous rice flour 
40g tapioca 
80g steamed sweet potato 
1 tbsp fine sugar 
110ml water 
A few drops of each colour (red, orange, yellow, green, blue and purple) *optional*

The Filling 
Finely chopped palm sugar

The Topping
Steamed shredded coconut with a pinch of salt

Method
1. Mix all the ingredients (except the colouring) and knead until smooth dough is formed.
2. Divide dough into 6 portions. Add different colour to each dough, knead it till the colour is well incorporated.
3. Divide each colour dough into 4 to 5 balls. Roll it and then make a dent in the centre (If the dough is too dry, you may add a few drops of water). Add a little filling in the centre, seal it carefully and roll it into balls again.
4. Cook all the ondeh ondeh in boiling water. Once it floats, let it cook for another 1-2 minutes. take it out and soak it in cold water for 3 minutes
5. Remove the ondeh ondeh with a slotted ladle or strainer. Roll them over the steamed shredded coconut and coat well.

Coconut Sago Custard Pudding Brulee

Ingredients (make 3 medium ramekins) 
200g *Ayam Brand Coconut Milk
100ml milk
50ml water
4 egg yolk
80g sugar
1 tbsp custard powder
1 tbsp corn starch
30g sago
2 tbsp x 3 granulated sugar for brulee

Instructions
1. In a pot, cook the sago with 1 cup of water till translucent (keep stiring the sago to avoid sticking). Drain the sago and set aside. 
2. In a medium mixing bowl, whisk the egg yolks and cornstarch.
3. Add the milk and custard powder into the egg yolks mixture and mix well.
4. In a medium saucepan, combine the coconut milk, water and 80g of sugar. Keep stirring it until the sugar is dissolve and the coconut milk is simmering.
5. Pour the egg yolks mixture from step 3 into the coconut mixture. Use medium-low fire to cook it and stir constantly until mixture is thickened.
6. Remove the saucepan from heat and the cooked sago, mix well.
7. Spoon and divide the pudding into 3 medium ramekins. Use a spatula to flatten the surface. 
8. Sprinkle 2 tbsp of sugar on top of the pudding. Then use a blow torch to caramelise the sugar. Serve it warm or chilled.

Salted Egg Yolk Mochi

Mochi Skin Ingredients
120g Japanese glutinous rice flour
200g water
1 tbsp sugar

Salted Egg Yolk Paste Ingredients
1/2 cup Knorr salted egg yolk powder
20g unsalted butter
3 tbsp sugar (to taste)
5-6 tbsp evaporated milk

The Method
1. Combine all the mochi skin ingredients in a bowl and mix well. 
2. Prepare a steamer, cover the bowl of the mixture with a cling wrap or cover the steamer lid with a towel (to prevent the water from dripping into the mochi) and steam the mixture for 15-18 minutes or till translucent. 
3. Remove the mochi from the steamer and let it cool down.
4. Put all the salted egg yolk paste ingredients in a pot and use low fire to cook till it's thicken or turn into paste. 
5. Divide the paste into 8-10 and roll it into balls. 
6. Dust some potato/corn starch on a flat working surface and dust the wooden roller and your hands with some flour too. Transfer some mochi and spread it out thinly by using a wooden roller. 
7. Use a round large cookie cutter to cut out 8-10 mochi skin.
8. Put the rolled salted egg yolk paste on the mochi and slowly close it by pinching the sides of the mochi together. If it's sticky, you may want to dust some flour on the mochi.
*You may freeze the mochi to eat it like snowskin mooncakes*

Crispy Waffle (Recipe adapted from Pamela Anderson )

Ingredients
3/4 cup All Purpose Flour
1/4 cup Cornstarch
1/2 tsp Salt
1/2 tsp Baking Powder
1/4 tsp Baking Soda
3/4 cup Buttermilk
1/4 cup Milk
6 tbsp Vegetable Oil
1 Large Egg, Separated
3 tbsp Sugar
1/2 tsp Vanilla Essence

Method
1. In a mixing bowl, combine the plain flour, cornstarch, salt, baking powder, and baking soda.
2. Mix the buttermilk, milk, and vegetable oil in another mixing bowl or cup, add the egg yolk and set aside.
3. In another bowl, beat the egg white almost to soft peak. Add the sugar and beat until the peaks are firm and glossy. Add the vanilla and mix well.
4. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Fold the whipped egg whites into the batter until just blended.
5. Preheat the waffle maker and pour some of the batter onto the hot waffle iron and cook until the waffle is crisp and brown. Set the waffle on the oven rack to keep it warm and crisp (don't stack them). Repeat with the remaining batter and serve with ice creams. 

Warabi Mochi わらびもち

Ingredients
100g Warabi mochi powder (わらびもち粉)
80g caster sugar
20g black/brown/sliced brown sugar
400g water
200-300g kinako powder (きな粉)

Method
1. In a bowl, combine the warabi mochi powder and all the sugar.
2. Add the water and mix well. Steam it till it turns transparent.
3. Remove the warabi mochi from the heat and let it cool down.
4. On a flat surface, spread some kinako powder. Put the warabi mochi over it and cut into cube and then coat the mochi with the kinako powder evenly.

*You may use matcha or sesame powder to replace the kinako powder*

Double Huiji Honey Ice Cream

Ingredients
2 packets cold whipping cream (I used Emborg)
1/4 - 1/3 canned condensed milk (I put 1/4)
*2 tbsp Huiji Honey
3 tsp vanilla essence

Method
1. Put the large bowl and the whisk in the fridge for 30 mins. 
2. Beat the cold heavy whipping cream and vanilla essence until stiff peak forms. Slowly pour the condensed milk and mix well. 
3. Fold the *Huiji Honey into the whipping cream mixture until well combined.
4. Lastly, Pour the ice cream into a container or loaf pan and then cover with baking paper. Freeze it overnight or till it's set.
5. Serve with some *Huiji Honey and corn flakes. 

Triple Huiji Honey Cupcakes

The Huiji Honey Cupcakes
100g cake flour
100g all-purpose flour
60-80g granulated sugar
1 1/2 tsp baking powder
1/2 teaspoon salt
115g unsalted butter, softened, cut into small cubes
2 eggs
2 tbsp *Huiji Honey
1/2 cup milk
1 teaspoons vanilla extract

The Huiji Honey Buttercream
3 egg whites
2 tbsp *Huiji Honey
80 g granulated sugar
200g unsalted butter, softened but cool
1 tsp vanilla extract

Cupcakes Method
1. Preheat the oven to 160ºC. Combine the flours, sugar, baking powder, and salt in a mixing bowl and mix well. 
2. Add the butter and mix on low speed or till it resembles coarse crumbs. 
3. Add one egg at a time, beat and mix well by scraping the bottom of the bowl.
4. Combine and mix the Huiji Honey, milk and vanilla in a small cup/bowl. 
5. Use medium speed beat half of the mixture no. 4 into the batter no. 3 for 2-3 minutes and then add the remaining milk mixture, and beat for another 1 minute.
6. Fill paper liners 2/3 full with batter, and bake for 20 minutes, or until it's cooked. Transfer the cupcakes on the rack and let it cool completely before topping with buttercream.

Buttercream method
1. Place the egg whites and sugar in a mixing bowl. Put it over a pot of simmering water, and stir it continuously, until the sugar is completely dissolved and the mixture is warm. 2. Beat the mixture on high speed till stiff peaks form.
3. Beat in 200g butter into the beaten egg whites. The mixture will be watery, just continue beating and the mixture will become creamy and fluffy. Lastly, mix in the *Huiji Honey and vanilla till well combined.
4. Frost the *Huiji Honey buttercream on the cupcakes and drizzle some *Huiji Honey for an extra honey flavour.

Konyakku Fruits Cake

Ingredients
2 packets konyakku powder
4 canned lychee water (only take the syrup, makes about 900ml) or any other flavoured syrup/juice
250g sugar
1L water
17-18 cm wide plastic container

The fruits
Sliced orange
Sliced strawberries
Sliced kiwi
Sliced pineapples
Some blueberry
Some pomegranate 
Any other fruits of your preference

Method
1. Mix 900ml of lychee water and 1L water (1.9L) in a big pot and bring to boil. 
2. Dissolve the konyakku powder into the boiling lychee water. Add in sugar & continue to stir till sugar is well dissolve.
3. Lower the fire to keep the mixture warm (stir it occassionally to prevent the mixture to be set).
4. Dip some of the fruits (choose different colours of fruit) into the konyakku mixture and then paste it at the side of the container, then put the rest of the fruits in the centre. Slowly pour all the konyakku mixture into the plastic container. If the fruits swim away, gently use a chopstick to push and stick it back to the side of the container. You may position the rest of the fruit by using the same method too.
5. Put the konyakku in the fridge for at least 3 hours or till it set. Slice it and serve chill.

Rainbow Agar Agar (recipe adapted from the net)

Transparent layer
1 packet (10 gm) agar agar powder
1000 ml water
120g caster sugar 
Pandan leave, knotted

Coconut layer
1 packet (10 gm) agar agar powder
600 ml water
400 ml coconut milk
120g caster sugar
Pandan leave, knotted
1/2 teaspoon salt

Colour for coconut layer (I use gel colouring)
1. 1 tiny drop of red or pink
2. Orange
3. Yellow
4. Green 
5. Sky Blue
6. Purple


Method
Transparent layer

1. bring the 1000ml water with pandan leave to boil then dissolve the agar agar powder into pandan water. Add in sugar & continue stir till sugar well dissolve. Lower the fire to keep mixture warm (stir it occassionally to prevent the mixture to be set).

Coconut layer (for colour)
2. bring the 600ml water with pandan leave to boil then dissolve the agar agar powder into pandan water. Add in sugar & continue stir till sugar well dissolve. Add in 400ml coconut milk & 1/2 teaspoon salt. Lower the fire to keep mixture warm (stir it occassionally to prevent the mixture to be set).

3. Prepare two 1000ml plastic container or any bottles.
4. Use scoop ladle to measure which 1 scoop around 90ml (if using 1000ml container, otherwise measure according to the size of your container or bottles).
5. First layer is the pink coconut layer, let the layer to set 90% before pouring the 2nd layer which is the transparent layer or else when you cut it, the layer will come off. 

Note: The third layer should be orange followed by transparent then yellow and then tranparent and so on. The last layer should be purple. After it's all set, keep it in the fridge and slowly flip it over, you will see the pink layer is on top. If you use bottles, the first layer below about be purple and the last one is pink as you don't have to flip it.

Rainbow Ondeh Ondeh

Ingredients 
100 g mashed sweet potato
100 g glutinous rice flour
1 tbsp fine sugar
6.5 tbsp water
A few drops of each colour (red, orange, yellow, green, blue and purple) 
**you can just use 1 green colour (pandan paste)**
Filling 
Finely chopped palm sugar
Toppings
Steamed shredded coconut with a pinch of salt


Method
1. Mix all the ingredients (except the colouring) together until smooth dough formed.
2. Divide dough into 6 and add different colour to each dough. 
3. Divide each colour dough into 3 to 4, roll it and then flatten it. Add a little fillings, seal it carefully and roll it into balls again.
4. Cook all the balls in boiling water, once it floats take it out and drain it.
5. Roll it into the steamed shredded coconut.