NESTUM COOKIES

INGREDIENTS :

3 cup all purpose flour
3 cup nestum cereal
1 1/2 cup sugar
250 g butter
2 eggs
1/2 tsp baking powder
1 tsp pure vanilla extract



METHOD :

1. Preheat oven at 350 F. Sieve the flour and baking powder and set aside.

2. In a mixing bowl add butter and beat until fluffy. Then add sugar, vanilla extract and eggs one at a time. Mix it well and then add flour gradually. Lastly, add the nestum cereal and mix it well.

3. Using a cookie scoop, scoop the dough to a prepared baking sheets. Then use a fork to press down.

4. Bake the cookie dough for 15-20 minutes.

5. Let them cool completely before storing.

PEANUT COOKIES

INGREDIENTS :

200 g peanuts
200 g all purpose flour
1/2 tsp baking powder
100 g icing sugar
1/4 tsp salt
100 g peanut oil
1 egg yolk, lightly beaten with 1 tsp water - for egg wash



METHOD :

1. Preheat oven at 350 F. In the wok, add the peanuts and dry fry over low heat until crunchy.

2. Blend the peanuts into fine powder.

3. Sieve the flour, baking powder and icing sugar. Then add in the peanut powder and salt. Mix it well.

4. Add in the peanut oil and mix till a piable dough is formed. Then on a floured surface knead the dough with hands.

5. With a cookie dough scoop, scoop the dough to the prepared baking sheets. Then with the head of the chopstick, made a nice little hole on top of the cookies.

6. Brush the top of the cookies with egg wash.

7. Bake for about 20-25 minutes or till golden brown.

8. Let it cool completely before store in the container.

CHILLED MANGO CHEESECAKE

INGREDIENTS :
For the Crust:
150 g Graham crackers
60 g melted butter

For The Filling:
1 (8 oz) cream cheese
125 ml heavy whipping cream
125 g sugar
350 g mango, pureed
2 tbsp gelatin powder
4 tbsp water



METHOD :

1. Preheat oven at 300 F. In a food processor, add the graham crackers and blend till fine. Then gradually add in the melted butter. In a 9-inch spring-form pan, pour in the crust mixture and firmly pressed on the crust. Bake for 10 minutes and let it cool.

2. In a medium glass bowl, add in the gelatin and water. Set aside until spongy. Then set the bowl to a boiling double-boiler until the liquid turns clear and set aside.

3. In a mixing bowl, beat cream cheese until smooth and gradually add in the sugar. Beat until light and fluffy.

4. Add the dissolved gelatin to the mango puree and mixed in the cheese mixture till incorporated.

5. In another bowl, whipped the cream till stiff and fold in the cheese mixture.

6. Pour in the mixture into the prepared pan and chill in the refrigerator for 1 hour before the jelly topping.


For The Jelly Topping
200 g mango, pureed
4 tsp gelatin
2 tsp sugar
8 tbsp water


METHOD :

1. On the double-boiler pan, add in all the ingredients until dissolved. Set aside and let it cool and not set.

2. Pour the topping gently onto chilled cheesecake.

3. Chill for at least 3 hours or overnight before serving.

BAKED NIAN GAO WITH RED BEAN

At first I thought of steaming the old style of nian gao for Chinese New Year, but I changed my mind to do baking style. I went to the internet and do Google's search for baking nian gao. Then I came to this website with the simple recipe and the result came out simply awesome.


INGREDIENT :

1 lb (500 g) glutinous rice flour
2 1/2 cup milk
3 eggs
1 cup vegetable oil
3/4 cup brown sugar
3/4 cup sugar
1/2 can (15 oz) red bean paste



METHOD :

1. Preheat oven at 350 F.

2. In a mixing bowl, combine all ingredients except red bean paste. Beat in high with hand mixer until incorporated.

3. Grease 9 x 13-inch pan. Pour 3/4 of the batter in the pan and bake for 8 minutes.

4. Remove pan from the oven and pour in the red bean paste. Spread the red bean paste evenly on top of the baked batter. Cover the red bean paste with the remaining batter on top. Bake for another 30-50 minutes till the rice cake is done.

FRUITY SNOW FUNGUS DESSERT

Snow fungus is one of the wobbly varieties of fungus that is commonly found on various types of trees especially in the Asian countries and also other warm climates across the globe. It is white in color and almost transparent. Snow fungus is commonly knows as wood ear and derives this name from its appearance on decomposing logs, which are an ideal breeding ground for this variety of mushroom. The superior quality of snow fungus, however, is light yellowish-white in color and feels like mucilage when touched. The Chinese and Japanese herbal medicine practitioners have been using snow fungus for over 2000 years now to heal various ailments. It is commonly used to enhance body liquids, to cure dry cough and also heart palpitations or the trembling nervous system. At the same time, snow fungus is commonly used as a stimulating herb and also as a beauty augmenting medicine. It is widely used for the betterment of the skin tone.

INGREDIENTS :

2 clumps snow fungus, soaked and divided into small florets
1 Korean Singho pear, peeled, cored and cut into 16 pieces
800 g papaya (almost ripe), peeled, removed seeds and cut into bite size
2 tbsp apricot kennels, washed
50 small red dates, pitted and washed
Brown rock sugar to taste



METHOD :

1. In a pot, pour 1.6 liters of water, add in red dates and apricot kernels, bring to boil and then simmer for 40 minutes.

2. Add in snow fungus and simmer for another 20 minutes or till it is soft but crunchy.

3. Add in pears and papaya pieces, bring the contents to a boil, simmer for 10 minutes or long if you like the fruits to be softer.

4. Sweetened the soup with rock sugar and served hot or cold.