Pork Floss Toast

I just cannot resist Pork Floss so I baked these toast for Teatime. Simple and Yummy :) !

Ingredients 

Slices of bread
Pork Floss
Condensed Milk

Directions

1. Spread condensed milk on bread.
2. Top with Pork floss and baked for 10 mins. 

Ham & Cheese Croissants

Whipping up these Ham & Cheese Croissants for supper!

Ingredients 

Puff Pastry
Ham (cut into small squares)
Sliced Cheddar cheese (cut into small squares)
1 Egg (beaten)

Directions

1. Cut Puff pastry into triangles.
2. Place Ham and cheese on the wider part of triangular.
3. Roll the pastry (from the ham & cheese towards the sharp end).
4. Brush with egg wash and bake till pastry brown.

Coconut Tarts

I missed those days eating these Coconut Tarts when I was a kid. I came across this recipe from Sifu Kenneth Goh and decided to give it a try since the steps seem easy. However I made a mistake of adding 1 whole egg instead of 25g (half egg) as indicated and my dough became very sticky. I have to add more flour in order to get to the consistent I felt right. I have modified the recipe a little (from Sifu Kenneth & Aunty Yochana) for my future bake.

Some modifications made:

Ingredients 

Dough

100g chilled butter
200g plain flour (sifted)
40g icing sugar (sifted)
1 small egg (light beaten)
1/2 vanilla essence

Fillings
180g grated coconut
75g melted butter
100g sugar
2 eggs
1.5 tbsp condensed milk

Directions

1. In a big mixing bowl, put the butter cubes and sifted flour. Use finger tips to rub until it become crumbly. Add in sifted icing sugars and continue to rub until well mix.
2. Add lightly beaten egg and vanilla essence, mix slowly until it becomes a dough (a little sticky).
3. Dust the tarts mould with flour. Take a ball of dough and press against the sides and make it as even as possible. Use a knife to cut off the excess dough and use a fork to make some holes to let any trapped air to escape.
4. In a big mixing bowl, mix all coconut fillings using a spoon or spatula until well mix.
5. Scoop the fillings into the tart shells and bake at 180 Deg C for 20-25 mins or till golden brown.

Pandan Coconut Huat Kueh

Thanks to Linda Ling for this recipe and my Pandan Coconut Huat Kueh really huat beautifully! Very fragrant with pandan and coconut flavour. So easy and quick to make too!

Some modifications made:

Ingredients 

250g self raising flour
1 tsp baking powder
2 tbsp corn oil
A pinch of salt
125g castor sugar
270ml coconut milk (original 250ml but I bought a can with 270ml)
1 tsp pandan paste (I did not use pandan leave to make the juice)

Directions

1. Mixed all ingredient together (sticky batter) and fill 3/4 of fillers.
2. Steam for 20-25 mins under high flame.