Friday, July 17, 2009

Coffee Coconut Tofu Jelly

These jelly taste so good! It's soft as the tofu fah dessert. So smooth, it slip down your throat in seconds. I feel like I'm in heaven when eating this. The taste of coffee and coconut so good together. I used the silicone ice tray mold for these delicious cubes.

Coffee Layer:

2 tsp instant coffee
1/4 cup + 1 tbsp sugar
1 tsp konnyaku jelly powder
2 cups water

Boil water and add in the sugar. Then add in the coffee. Stir well and taste. Add more sugar if you want sweeter. Now slowly add in the konnyaku jelly powder. Stir until powder dissolve. Then pour in mold. Let it cool.

Coconut Layer:

1 can coconut milk
1 cup water
1/4 cup + 3 tbsp sugar
1 1/2 tsp konnyaku jelly powder

Boil coconut milk, water, and sugar. Careful not to let it over boil or it will spill. Now slowly add in the konnyaku jelly powder. Stir until dissolve. Now pour over somewhat harden coffee layer. Let cool and place in refrigerator. Serve cold.

Tips: Place mold in ice water bath to cool jelly faster. If you want a firmer more crunchy jelly then add more konnyaku power.

Thursday, July 9, 2009

Pak Thong Koh (Steamed Rice Cake)

Since a few of you requested for this recipe, I decided to make it again. It will take a few days of fermenting but it's very easy to make. This taste better than the one at the supermarket since it's not overly sweet. This recipe came from Auntyyochana. I modified it a little to fit my taste. If you do this right you should get lots of honeycombs in the cake. :)

Step 1: Starter Dough

100 gm cooked rice (cooled)
1/2 tbsp ragi (chinese yeast ball pound into powder)
1 tsp sugar
1/2 - 1 tbsp water

Mix everything together and let it ferment for 2 to 3 days (48 hrs). The rice should be soften bye then.

Step 2: Kuih Dough

60 gm of starter dough
100 gm rice flour
some water about 1/3 cup

Mix everything together to form a dough. The dough should not be too wet or too dry. It should be paste like. Let it ferment for a day or 18 hrs.

Step 3: Flour Mix

220 gm rice flour
30 gm tapioca starch (add a little more if you want cake to be more springy. I used 40gm)
280 ml water

Mix everything together until smooth and set aside.

Step 4: Sugar + Flour Mix

180 gm sugar
400 ml water
3-4 blades pandan leaves tied in knots

1. Bring this mixture to boil and remove the pandan leaves afterward.
2. Pour half of this into the flour mixture and stir. Let the other half of the sugar mixture to cool for about 2 minutes before pouring it in the flour mixture.

Step 5:

Measure out 80 gm kuih dough and mix it in the cooled sugar flour mixture.

Mix well and let it ferment a day or just 14 hrs. Best way to tell if the mixture is ready or not is to gently stir the mixture to see if there are bubbles coming up or not. Usually when it's ready you will see tiny bubbles.

Step 6:

1/4 tsp lye water
1 tsp water

Add lye water and oil in the flour mixture and stir well.

Heat water for steaming. Grease a 10" pan and heat up for 1 minute before pouring the flour mixture in. Remember to give the flour mixture a good stir before pouring in pan.

Steam in medium heat for 20-30 minutes until done. Leave cake to cool a little before cutting. The cake taste better when it's cooled...but warm is still good since it's softer.

Tuesday, July 7, 2009

Steamed or Fried Pork Buns

So I made some pork buns this weekend for my brother to bring to PennState. Made everything from scratch including the dough. The dough turned out pretty well. Next time I'm going to try making with ragi yeast instead. Maybe the dough will turn out whiter. Same as last time it is better to fry the buns afterward.

Dough: for 28 Large Buns

6 cups all purpose flour
2 cups self-rising flour
4 tsp baking powder
1 bag 12 oz dry yeast +1 cup warm water microwave 30 seconds + 1 tbsp sugar
1 cup water
1.5 cup sugar
3 tbsp oil or lard

1. Mix all four, sugar, baking powder together.
2. Add in yeast mixture to flour and then add in the another 1 cup water. Knead the dough for 15 minutes until smooth. If dough too dry then add in some more water.
3. Add in oil and knead for another minute.
4. Cover dough and leave in oven with light on for 30 minutes or 1 hr until dough double.


2 lbs 10 oz ground pork
135 gm chives chopped
400 gm cabbage chopped + 1 tsp salt and squeeze out water
35-40 gm dry fungus (boil and chopped in small pieces)
2 bundle vermicelli noodle soaked and chop 3 times to shorten
7 eggs boiled and 1 into 4
3-4 pieces of chinese sausage cut into 28 cubes


1 tbsp fish sauce
1.5 tsp salt
2 tbsp sugar
1/2 tsp msg
3 tbsp oyster sauce
1/2 tsp ground pepper
3 tbsp oil
4 tbsp cornstarch
1/2 cup water

1. Mix seasoning with ground pork and mix well.
2. Add in cabbage and then chives and then fungus and vermicelli. Incorporate the ingredients evenly. (Try to taste the meat and see if need more seasoning or not.)


1. Cut out wax paper 28 pieces. 3x3 "
2. Divide the dough into 28 pieces. Cover unused dough. Take a piece out and flatten. Add in large tbsp fillings, egg, and sausage. Place bun on wax paper, in steaming tray and cover. Repeat until you have enough buns to steam.
3. Heat water and add in 3-4 tbsp vinegar and steam buns for 30+ minutes. Open the cover the first 5 minutes to release steam water then cover and continue to steam.

(Note: Fry buns in some oil until golden. Try not to fry too many at a time since it will burn fast.)

Thursday, July 2, 2009

Beef Stir-Fry Chive Buds

Chive buds is a lot better than the regular chive. It is crisp and sweet. Stir-fry with beef is perfect for rice.


500 grm chive buds (1 big bundle)
1/2 lb beef sliced
2-3 cloves of garlic chopped

1 tbsp cornstarch with 1/4 cup water


1. Marinate beef with some chopped garlic, 1 tsp oyster sauce, dash salt, 1 tsp fish sauce, 1/2 tsp sugar, 1 tsp oil, 2 tbsp water. Marinate for a least 10 minutes.

2. Cut the chive buds about 2 inches long and then rinse over water.

3. Heat the wok and add in 2 tbsp oil and garlic. Stir-fry garlic until golden brown. Now add in the beef and stir fry until almost done. Add in the chive buds and give it a couple stir.

4. Add in 1/2 tsp salt, 1 tsp fish sauce, 2 tbsp oyster sauce, 1/2 tsp sugar, 1 tbsp dark soy sauce, 1/4 cup water. Stir well and taste. Now add in some cornstarch mixture to give it a glaze.

5. Serve with white rice.

(Note: Don't stir too long or the chive buds will be too soft.)