Chinese Peanut cookie

This is a back dated post. Made 2 kinds of cookies for CNY. This is peanut butter cookie. Easy to make using peanut butter rather than roasting the peanuts and grinding them. Recipe to follow soon.

Peanut Butter cookie


Peanut Cookies
Ingredients:
200g smooth peanut butter
50g chunky peanut butter (optional)
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g peanut oil or more/corn oil

Egg wash:
1 egg yolk lightly beaten with 1 tsp water

Method:
1. Mix flour, baking powder, both peanut butters, icing sugar and salt in a big mixing bowl till well combined.
2. Add in 100g peanut oil or more and mix till a piable dough is formed. (Do not pour in all the oil at once, as flours may absorb more or less oil)
3. Traditional method is to shape in balls and place on baking sheet. For me, I roll out the dough and use cutters.
5. Apply egg wash.
6. Bake on a lined tray at 165C for 20 minutes or till golden brown.


Kueh Bangkit - makes about 40 - 50 depending on size


Ingredients
200g tapioca flour
50 g butter, softened
100g icing sugar (sifted)
50ml coconut cream (more or less as necessary)
1 egg yolk
cut pandan leaves

Method:
1. Line a plate with kitchen towel, spread the tapioca flour evenly, add the cut pandan leaves and microwave on high for 1 minute. Remove, sift into a mixing bowl and cool and set aside. Preheat oven to 160 deg C.
2. Mix icing sugar with cooled tapioca flour, mix in softened butter and egg yolk. Grudually add in coconut cream until you get a soft, pliable dough. You may need more or less coconut cream than suggested (depending on the absorption of the flour)- Note too much coconut cream makes the cookie spread)
3. You could roll out the flour and cut with cookie cutters or use the traditional Kuih Bangkit moulds.
4. Bake for 20 mins or until dry but still light in colour. Cool and store in airtight container.

Pineapple tarts

Was craving to eat pineapple tarts, so made them last Saturday. Craving satisfied! Yum

Pineapple Tarts


Recipe

This is my mother's recipe and is easy, hassle free, meltingly delicious!

Ingredients:

400gms plain flour minus 2 tbsp replaced by corn flour
250gms butter - softened
2 tbsp corn flour
2 tbsp icing sugar
2 egg yolks

Method:

1. Put butter in bowl and stir for few minutes till smooth.
2. Add eggs and stir till combined, then add flour, cornflour and icing sugar.
Knead for few minutes till you get a smooth dough. Do not overknead otherwise baked tart will be hard.
3. It is now ready to be rolled out! Glaze with egg yolk mixed with a little water.
4. Bake in 160 deg oven for around 20 mins.

Note: For the pineapple jam, for those of you who are "hardworking", you can do the traditional way and grate it. But nowadays, I skin and core the pineapple, then cut into chucks and whack it into the food processor. Done in minutes!

To make the jam, squeeze out as much juice as you can (you can boil the juice separately with some sugar and have homemade pineapple syrup!).

Tradtional Method:
Put the grated/processed pineapple into a saucepan, add sugar and stir till mixture is thick and jammy. You can add a couple of cloves for fragrance (optional). Be warned though, have the fire on low as the pineapple jam will start spitting and popping when it is cooking!!!

My way – microwave
Put the grated/processed pineapple into a bowl, add sugar and microwave for 8 – 10 mins each time. When the time is up, take out the bowl, stir and put back into microwave again. Do this until the jam is thick. Before the jam gets too thick, taste to make sure that the jam is sweet enough.

Remove from microwave, cool and use as required.