Empress Roll

I had to rename these rolls as i made them for all the empresses who attended the asian ladies high tea. It was out of the theme as The Host Empress, Sumi had prepared a complete menu for an English high tea with jams and clotted cream to go with the scones, several platters of sandwiches and 5 pots of different types of tea to choose from. The table was set with Royal Dolton fitted for the Queen of England. Thank you Your Highness, Sumi for being such a gracious host.



Ingredients:

150 gm cake flour - steam for 30 minutes, cool then sieve
150 gm koh fun
300 gm powdered sugar
8 - 10 tbsp water
4 tbsp wheat starch(tung mein fun), mix with 4 tbsp very hot boiling water
2 tbsp oil/shortening
1/4 tsp banana essence or essence of your choice
400 gm of red bean paste


Method:

Mix all the above except the red bean paste and knead to a smooth dough. Leave to rest.

Divide dough and red bean paste into 4 portions.

Using plastic wrap, roll one portion of the red bean paste out to 1/8 inch thick rectangle and roll dough to the same size and thickness as the red bean paste.

Top the red bean paste rectangle with the dough rectangle and roll up both ends to meet.

Chill before slicing.



Serves
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Mini Cream Cheese Cupcakes

This recipe is from JoDeliBakery and the cupcakes were so good that Renee, who normally does not eat well, ate 6 at one go. Thanks Jo for sharing. The cupcakes freeze well and i could make them way ahead. I will thaw them the night before the party and decorate them with icing on the party day.




Ingredients:

130g cake flour
½ tsp baking soda
½ tsp baking powder
125g cream cheese, at room temperature
135g butter, at room temperature
145g castor sugar
1 tsp grated lemon rind
2 nos. medium (Grade B) eggs, at room temperature
1 tbsp lemon juice

40 mini paper cups

Method:

Line muffin pan with paper cups.

Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.

Cream butter and cream cheese until light and creamy for 8-10 minutes. Add castor sugar and continue to mix until light and fluffy.

Beat in eggs, one at a time. Stir in lemon rind and lemon juice.

Finally, fold in sifted flour.

Fill a big piping bag with plain nozzle, pipe batter into paper cups.

Bake in preheated oven at 350f convection for 15 minutes

Remove the pan from the oven.

Rest for 10 minutes before removing the cupcakes from the pan .

Cool on wire rack.

Decorate as you wish and serve chilled.

These minis can be frozened and thawed before decorating.




Serves
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Kuih Bengka Beras

This kuih is called 'Fei Chee Yau Koh' in cantonese and translated is 'lard' as the appearance resembles it. This kuih should be bouncy and flexible when a piece is held, therefore to achieve this, this kuih should be baked in 8 inch cake tin with a height of 2 1/2 inch. Slice thinly for serving.



Ingredients:

100g green bean flour blend with 200 ml water and soak for 30 minutes

2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml

1/4 tsp salt

150g rice flour

1 tbsp cornflour/tapioca flour


For the syrup

325g castor sugar

300ml water

3–4 pandan leaves,

For Glazing

2 tbsp of thick coconut cream

Method:

To prepare the syrup

In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute.

Pour cooked custard into a 8 inch square tin lined with softened banana leaf.

Spread and smooth the surface with a spatula.

Bake in preheated oven at 400 f for 30 minutes until the topping is lightly brown.

Glaze with coconut cream and broil/grill until top is brown.

Cool thoroughly before cutting


Serves
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