CNY 2016 - NESTUM PINEAPPLE TARTS

These pineapple tarts are so fragile, crispy and light with the addition of Nestum cereals. It has a rough crispness, savoury crust and sweet filling. Nice but must handle with care cos' it is very crumbly.

I used a wooden pineapple design mooncake mould to shape these tarts.

Recipe adapted from Nestum.com [modified]

Ingredients

[makes 16 pieces]

150 gm plain flour

15 gm icing sugar

1/4 tsp salt

50 gm Nestum original

130 gm butter

1 egg yolk

250 gm ready-bought pineapple paste/jam

1. Sift flour, add in salt, stir in Nestum and set aside.
2. Beat soft butter with sugar until light before adding egg yolk.  Mix thoroughly.
3. Fold in the dry ingredients [flour/salt/Nestum] and mix to form a firm dough.
4. Lightly dust flour into the insides of some traditional wooden moulds.  Pinch off a small ball of pastry about the size of a small lime [size depends on the size of the mould].
5. Roll pastry into a ball and flatten. Fill the centre with a ball of pineapple paste and pinch to enclose.
6. Place this within the cavity of the wooden mould, press gently to mould. Gently tap the mould to dislodge the pastry. Finish making the remaining and arrange neatly on a baking tray.
7. Bake pineapple pastries in a preheated oven at 160 degrees C for about 20 minutes.
8. When they are crisp and lightly coloured, take them out and cool on a wire rack. Store in an airtight container.
   
   
   

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

CNY 2016 - HUP TOH SOU COOKIES [没有核桃的合桃酥]

I was attracted to Sonia's post on the recipe when I first saw it.  A walnut cookie [hup toh sou] without walnuts.  This cookie is like those sold at the biscuit shop, can say it is a traditional cookie which I know since my childhood days.   Those were of a much bigger size, darker in colour but very crispy and rather addictive.

Now, I also understand why Sonia says she will bake this every Chinese New Year after I baked these for this CNY and got a thumbs up from all my family members who have tried it. 

These cookies are lovely, well cracked, crispy, melt-in the mouth and tasty.  They expanded upon baking, so remember to leave some space in between the dough.  I'm happy with the cracks and the crispness of these cookies.

If you don't have any walnuts in hand, do give this recipe a try and I bet you will like it, too.  

Recipe adapted from Nasi Lemak Lover

Ingredients
[makes about 40 pieces]
250 gm plain flour
1/2 tsp baking powder
125 gm castor sugar
1/2 tsp alkaline water [碱水]
1/2 tsp fine salt
20 gm butter (salted)
150 ml cooking oil or peanut oil

1. Mix plain flour, baking powder, sugar and salt in a mixing bowl.  Add in alkaline water.
2. Rub butter with flour mixture till crumbly, then slowly add in cooking oil and mix together till a soft dough. [According to Sonia, the dough is wet, but after few good knead and it will become a smooth dough.  I leave the dough for about 30 minutes before shaping].
3. Pinch about 15 gm dough each then roughly shape into small balls and placed on a baking tray.
4. Use a suitable bottle cap [I used a toothpaste cap] to press on the centre of each cookie to create a round pattern.
5. Brush with egg wash [egg yolk] and bake at 170 degrees C for 25 minutes or until golden brown.  Remove from oven.
6. Remove to cool on wire rack before storing in airtight container.
   
   
   
   

Click Here For Hup Toh Soh With Walnuts Recipe

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

CNY 2016 - CHOCOLATE CHIPS COOKIES

I have seen this lovely cookie recipe at Jeannie's blog in September 2014 but did not get to bake them until now.
Love the idea of using rolled oats in this recipe instead of nuts, as I happened to have a packet given by my sister. 
These cookies are very crispy and aromatic.  Sweetness is acceptable.  I don't know why these cookies look brownish.  I baked these cookies on the same day when I baked the Nestum Chocolate Chips Cookies.  My hubby says this one is better but to me there isn't much difference between the two.

For Jeannie's original recipe, please check it out here
Ingredients
[makes 100 pieces]
170 gm butter - softened 
60 gm caster sugar
100 gm brown sugar
2 large eggs 
1 tbsp vanilla extract 
1 tsp baking soda 
1/2 tsp salt 
220 gm all purpose flour 
2 cups chocolate chips [I used 1 cup] 
180 gm rolled oats

1. Sift baking soda and salt with flour and mix in the oats.
2. Cream butter with both sugar until creamy and smooth in a mixing bowl.
3. Add eggs and vanilla essence and mix until combined. 
4. Fold in dry ingredients using the lowest speed until well combined.
5. Add in chocolate chips and mix until just combined.
6. Place spoonfuls of batter on baking tray lined with parchment paper leaving some space in between cos' the the batter will spread out upon baking.
7. Bake in preheated oven at 180 degrees C for 15 minutes. Remove to cool on rack and store in air tight container.
   
   
   
   

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

CNY 2016 - BUBBLE RICE CHOC CHIPS COOKIES IN PAPER CUPS [泡泡米曲奇]

After baking a batch of the Bubble Rice With Nuts Cookies recently, I baked another batch last week.  This time, instead of nuts, I used chocolate chips.  They turned out as good and well like the first batch.
Now, it looks like we have a choice of using nuts or chocolate chips.  Maybe next time, I'll try with dried fruits but not too sure if they can be as crispy and crunchy.

This recipe should yield about 110 pieces.  I doubled this portion and managed to get about 218 pieces. 

Ingredients

[Makes 110 pieces]
200 gm butter
80 gm icing sugar

200 gm potato starch -sifted
80 gm rose flour [I used plain flour]
80 gm rice bubbles (crispy rice)
80 gm chocolate chips

1. Cream butter and sugar till white and fluffy.
2. Sift in potato starch and flour, continue to mix well over low speed.  
3. Lastly add in crispy rice and chocolate chips, fold well with a rubber spatula. 
4. Scoop mixture with a dessert spoon into paper cups or drop onto a lined baking tray.
5. Bake at preheated oven at 150 degrees C for about 25-30 minutes or until golden crisp.
6. Cool down cookies and store in an airtight container.
   
   
   
    Click Here For Other Cookie Recipes
   

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

CNY 2016 - BUBBLE RICE COOKIES IN PAPER CUPS [泡泡米曲奇]

Had this recipe last year but didn't have enough time to bake.  Told myself that I must bake these for CNY 2016.

This recipe is slightly different from my last year's Bubble Rice Cookies.  It has less ingredients but the cookies are perfect [do look up my earlier post on Bubble Rice Cookies to see the difference].  Very crispy and crunchy.  Very Nice.   It is a keeper.  
I have baked another batch just with chocolate chips and bubble rice and below is a photo of it [recipe here].

Bubble Rice Cookies With Choc Chips in paper cups

You can bake it in paper cups or just scoop and drop them onto baking tray and bake.  I did both ways.

My selected book for this month's Cookbook Countdown is - Y3k Book No. 82
Original recipe is half the portion below

Ingredients

[Makes 2 bottles]
200 gm butter
80 gm icing sugar

200 gm potato starch -sifted
80 gm rose flour [I used plain flour]
80 gm rice bubbles (crispy rice)
80 gm almond nibs [I used chopped toasted cashew nuts]

1. Cream butter and sugar till white and fluffy.
2. Sift in potato starch and flour, continue to mix well over low speed.  
3. Lastly pour in crispy rice and almond nibs or taosted cashew nuts, fold well with a rubber spatula. 
4. Scoop mixture with a dessert spoon into paper cups or drop onto a lined baking tray.
5. Bake at preheated oven at 150 degrees C for about 25-30 minutes or until golden crisp.
6. Cool down cookies and store in an airtight container.
   
   
   
   
   

"I'm submitting this post with Cookbook Countdown 1 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids