Chinese egg tart

Chinese Egg Tart

(Makes about 12)

Pastry:
143g butter
1/2 egg
70g icing sugar
200g plain flour

Egg filling:
70g sugar
150ml water
2 eggs
40ml full evaporated milk

Method:
1. Mix all the pastry ingredients into dough in a big bowl.
2. Then spread some flour on the worktop and knead till everything is combined
3. Refrigerate the dough for 20 mins or until it is a workable state.
4. Boil the water and sugar in medium heat. No need to stir.
5. When the dough is ready, press the pastry into the mould. Press with tho thumbs or any other ways is comfortable for you. Tidy up the edges with your index finger, the edges should be slightly higher then the tin. Use a fork to poke some holes in the pastry so it won't rise.
6. After the sugar water has cooled completely, mix in the milk and eggs.
7. Sift the mixture.
8. Pour the filling into the tarts till it is 80% full.
9. Bake at 200C for about 15-20 mins on the middle rack.
10. use a toothpick to see if it is cooked. If it stands then your can take them out to cool, if not then cake for another 5 mins.
11. Let it cool down and take out of tin later.

 Have fun baking!!

Jollycat

Mango mochi balls

Mango Mochi recipe 芒果糯米糍食譜

 

This makes about 20-28 mochi balls, depends on the size you're making

Ingredients:
- 200g glutinous rice flour
- 150g sugar
- 250ml coconut cream (coconut cream makes it smell nice and taste a bit sweeter than coconut milk) or 165ml coconut milk
- 165ml water
- 1 mango, diced
- Some shredded coconut 

Method:
1. Prepare the ingredients.

2. Turn on the cooker to medium heat and pour the water and sugar into the pot and boil till the sugar melts. (Don't forget to mix it a bit so the sugar doesn't go dark and burn.) Then pour in the coconut milk/coconut cream and cook until it boils.

I used coconut cream. It was a mistake at first because i was supposed to use coconut milk instead of coconut cream. But coconut cream still worked out well and tasted nicer than coconut milk.

Starting to boil... :D

3. Pour the flour into a mixing bowl.

4. Pour the boiled liquid (water + melted sugar + coconut cream/coconut milk) into the mixing bowl with the flour.

5. Mix the liquid and flour fairly fast until it becomes a dough-like texture. If you don't mix it fairly fast, the liquid and the flour won't combine as well.

6. Grease a STAINLESS STEEL plate with 1 or 2 drops of oil and then place the dough into the plate. If you don't have a stainless steel plate, use a plate that you can use to steam with, but if you have a stainless steel plate, i strongly recommend you to use it.

7. After placing the dough onto the plate, spread it across the plate and make it even.

8. Prepare a steamer, or pot if you don't have a steamer. Steam for about 20 minutes on high heat. Check if it is ready by poking it with a wooden skewer or chopstick. If it sticks onto your chopstick then it should be done. If you are still not sure, pick a piece and try and see if it is a bit dry when you are eating it but with a bit of moisture as well. If you think it is not ready, steam it for another few minutes.

9. Prepare a bowl or pot with ice. Then put the cooked dough with the plate on top of the ice. This cools the dough down and makes it easier to work with later.

10. Pour some shredded coconut into a bowl or plate.

11. Wear disposable plastic gloves, or use cling film if you don't have any. Tear or cut a small piece of dough and flatten it. Put a few diced mango on the centre of the flattened dough and wrap it. Try not to let the juicy mango through the dough if not it will be hard to stick. If this does happen, simply pinch a bit of the ends on each side and twist it then stick back onto the dough.

12. Put the mochi into a pool of shredded coconut, cover the mochi with shredded coconut.
If you don't like shredded coconut, just heat up some glutinous flour in the microwave for 1 minute and cover the mochi with the flour.

Some people prefer to eat it cold, if you do, then place the mochis in the fridge for 1-2 hours. You can also have it in room temperature.

Good Luck!

Jollycat xx