EGGLESS MOIST CHOCOLATE CAKE (STEAM)

Ingredient

(A)
186 gm Flour (MFM Brand Ros)
83 gm Cocoa Powder
120gm Icing Sugar
1.25 tbsp Baking Powder
300 gm Chocolate Chips
(B)
225 ml UHT Full cream milk
225 ml Daisy Corn Oil



(C )
1.25 tbsp Vanilla essence


Methods
1. Prepare steamer
2. Mix ingredient (A) in a mixing bowl
3. Add in ingredient (B) – milk and then corn oil
4. Mix till all ingredients become like thick smooth batter
5. Add in vanilla essence
6. Pour batter into small container or any mold that you like
7. Place the mold in the steamer once water in steamer boil
8. Steam for about 10 min or still cake tester clean
9. Remove and let it cool
10. While waiting for the cake to fully cool, prepare the chocolate toping.
11. Pour the chocolate toping onto the cake and decorate it will color rice chip


CHOCOLATE TOPING

Ingredients
250 gm Dark Compound Chocolate
150 ml UHT Full cream milk
20 ml butter
Methods
1. Place milk and butter in a small pot to boil
2. Break chocolate into a mixing bowl
3. Pour hot milk over the chocolate and stir till chocolate melt

Q's Nyonya Huat Kuey

Ingredients
350g rice flour
25g green bean flour (lek tau hoon)
500ml coconut water
350g sugar
1tbsp instant yeast

50ml coconut milk
A few drops of pink coloring

Note: Can substitute yeast with toddy.
Reduce the coconut water to 250ml
Toddy 150ml

Method


1. Mix rice flour and green bean flour with coconut water and blend well to form a smooth batter.
2. Put aside to leaven for 30 minutes.
3. Add sugar, toddy/yeast and coloring.
4. Allow to leaven for eight hours. Cover with a piece of damp cloth. If the weather is fine and hot, close the container and put it in the sun for about four hours.
5. Add coconut milk and mix well.
6. Prepare small patty cups by steaming them empty for five minutes. Pour batter into cups three-quarters full and steam for 20-25 minutes in high heat over rapid boiling water.

Q's Palm Sugar Huat Kueh

Ingredients-A

125g palm sugar

125g icing sugar (Original recipe using normal sugar. I find it too sweet so I change to icing sugar)

150ml water

Ingredients-B

250g plain flour (Rose Flour or Blue Key Self Raising Flour) - Shifted

1/2tsp royal baking powder

1/2tsp yeast (mauri-pan instant yeast)

Ingredients-C

1 egg

100ml daisy corn oil

Method:

1. Boil ingredients-A till sugar dissolves. Strain and leave to cool.

2. Mix the ingredients-B with the cool sugar solution and mix well, then add in egg and corn oil.

3. Mix well to form a smooth batter.

4. Pour mixture into cups three-quarters full and steam for 20-25 minutes in high heat over rapid boiling or till the surface “cracked” 

Q's Spicy and Sour Squid

Ingredients
(A)
500 gm Squid cut stripe 1”
20 gm Onion slice thin

(B) Blend till fine
6 cloves Onion
2 cloves Garlic
3-4 tbsp Chili paste
3 stalk Lemongrass

( C)
1 tsp Tamarind
200 ml Water

1 no Wild Ginger Flower (Malayis Bunga Kantan) cut half
Sugar and Salt to taste

Methods
1. Heat wok and 1 tbsp cooking oil.
2. Add in Ingredients (B). Stir fried till fragrant.
3. Add in Ingredients (A) and stir till gravy blend in.
4. Add in Ingredients ( C) and stir will all ingredients is well mix.
5. Add sugar and salt to taste.
6. Add in wild ginger flower.
7. Cook and stir on medium heat for 8 minutes.
8. Remove and serve with rice or bread.

Q's Stir Fried Fermented Soya Bean

Ingredients
1 pkt Fermented Soya Bean (Malay call it Tempeh) cut to small strip ½”x ¼”
2 pcs Hard Beancurd cut to small strip ½”x ¼”
30 gm Long Beans cut to 1” long
1 no Egg
20 gm Onion chop

Methods
1. Heat wok and pour in 300ml cooking oil.
2. Fried beancurd till golden brown and remove to kitchen towel.
3. Fried fermented soya bean till golden brown and remove to kitchen towel.
4. Add in chop onion to the wok and sauté will fragrant.
5. Beat egg and pour in to the wok and stir like making scramble egg.
6. Add in long beans and let it cook for 1 min.
7. Add in the fried beancurd and fermented soya bean. Add seasoning to taste.
8. Remove and serve.