MIKOO面龟

(Makes 15)
INGREDIENT A:
1 kg plain flour
300g caster sugar

INGREDIENT B:
450ml water, 8g instant yeast

INGREDIENT C:
67g shortening
7g baking powder

For glazing: (mixed together)
Some pink colouring
Some water

Material needed:
15 pcs white paper (3.5” X 5.5”）

1. Combine ingredient (A) in a mixer, mix well. Add in ingredient (B), beat using medium speed to form a dough. Add in ingredient (C), beat it for 10 minutes till dough is smooth and elastic to the touch.
2. Scale dough of no. (1) at 120g portions, shape into smaller dough pieces, then roll into long strips. Use your fingers to shape the middle part into a slight inward curve. Place on a piece of paper, repeat process.
3. Glaze surface of no. (2) well, arrange in a steamer rack, put it to have a sunbath and proof.
4. Let no. (3) proof for 30 minutes till paper size, steam over high heat for 10-15 minutes.

I have known Eddie Tan, a Penangnite for 20 years. Though he now resides in Kuala Lumpur yet he has not lost the “Hometown boy grace”.

With a deep passion of making snacks, kuih-muih, he is one of those who will make or bake goodies for relatives and friends as good will during festive times. Everyone loves his generosity and Eddie has churned his skills into a business. Known as "Home Town Bakery", I approached him to be a contributor for this issue. It has been generous of him to share his recipes.

"Mikoo" with its pinkish exterior is a sweet snack used as an altar table offering by the northern state people of Malaysia. It is common to most Hokkiens and Teochews for prayer offerings since the moulds may have some resemblance to the tortoise which is a symbol for prosperity and longevity. With a pale sweet taste and good-bite texture, it can be dipped into egg mixture for pan-frying. Quite healthy, you can tear off the exterior's pink coat.

He bakes Penang delight like the Tambun biscuits (green pea cookies), much loved by all. Not forgetting the fishy looking kuih bahulu and the Indian appealing snack of "Muruku".

Want to know this foodie man or place orders for his goodies, feel free to contact Eddie at
Home Town Bakery on his mobile number of 012-2151036.


(可做15个)

材料A：
普通面粉1公斤
幼糖300克
材料B：
清水450毫升
酵母8克

材料C：
白油67克
发粉7克

搽料：（混合均匀）
食用粉红色素少许
清水少许

用具：
白纸15张（3.5”X5.5”）

做法：
1. 将所有（A）料放入搅拌器混合均匀后，加入（B）料以中速打成团，再加入（C）料继续搅
打约10分钟至面团光滑有弹性。
2. 取出（1）切成120克小团，搓圆再揉成长形，在面团中间揉幼一点成为有腰形，放在白纸上，重复至完。
3. 用刷子沾搽料涂均匀在（2）的表面，排好在蒸笼后，晒太阳及发酵。
4. 待（3）发涨到30分钟或跟白纸一样大时，以大火蒸10-15分钟至熟即可。

认识现住吉隆坡，家乡在槟城的EDDIE TAN二十年，他是一个待人诚恳重感情的人。

EDDIE对糕点制做稍有研究，尤其对传统糕点情有独钟，每逢过年过节，他总会抽空做些糕点送给亲朋好友品尝。由于这些糕点所采用的材料都经过细心挑选，在制做过程中灌注入不少爱心，让接受馈赠者都能够感受到其所放下的心思。在朋友怂恿之下，EDDIE空余时间在家里制做一些糕点卖给熟人，往往供不应求。最近他成立一间以“家庭式传统糕饼”为号召的公司“家香”，批发及零售这些家庭式糕饼。我们要求EDDIE为读者公开数个大受欢迎的传统糕点，他很爽快地一口答应下来。

表皮粉红色，样子有点像枕头的“面龟”是福建及潮州人的传统糕点，是初一十五北马华人不可缺少的祈福吉祥物，取其健康长寿的意义。“面龟”味道微甜，有咬劲，口感像馒头，蒸热后当早餐或沾上蛋液以小火煎香，健康又可口。如果不喜欢表皮颜色，表皮可以很容易撕开。

小巧玲珑的淡汶饼（绿豆饼）是槟城代表性的糕饼之一，烘烤小蛋糕不论任何种族都喜爱，造型可爱的鲤鱼可为新年增添欢乐气氛。姆鲁古虽然是印度同胞的传统食品，然而许多印度同胞特地向EDDIE订姆鲁古，因为他所制做的姆鲁古比起一些印度人做的还好吃。

我们感谢EDDIE慷慨分享这些古老食谱，打算订购这些可口的传统糕点吗？

请联络：家香Home Town Bakery(012-2151036)

糙米香发糕 Brown Rice Fatt Koh

Ingredient A:
170ml water
2 tsps instant yeast
2 tsps SP cake stabilizer

Ingredient B:
4 eggs
70g caster sugar

Ingredient C:
180g pau flour
80g instant brown rice powder

Utensil & material needed:
10 pcs paper cups (3.5 X 4.5cm) fit into muffin moulds

Method:
1. Combine ingredient (A) and whisk till white. Add in ingredient (B), beat till well blended in.
2. Add ingredient (C) into no. (1), mix well. Cover with a piece of dry cloth, proof for 30-40 minutes.
3. Spoon no. (2) into prepared moulds. Coat small knife with oil and then sugar. Slit through with the word of Y(the sugar once melted will help to break the fatt koh into a smiley face).
4. Steam over rapidly boiling water using high heat for 20 minutes. Test with a bamboo pick, it should come out clean. Remove paper cups from moulds, cool on a rack.

材料A：
清水170毫升
酵母 2茶匙
蛋糕稳定剂（SP）2茶匙

材料B：
鸡蛋4粒
幼糖70克


材料C：
包粉180克
即食糙米粉80克

用具：
3.5x 4.5cm纸杯（套上糕模）10个

做法:
1. 材料（A）打发至变白后，加入（B）料一起打至均匀。
2. 将（C）料加入（1）搅拌均匀，以一块干净的布盖着，发酵30至40分钟。
3. 将（2）拌匀，倒入纸杯中至满，将一把小刀搽上食油后沾上粗糖，然后将刀插入面糊底部，割“人”字形（当糖溶解时会将糕的表面撑裂成盛开的花朵状）。
4. 排在已煮滚开水的镬，以大火蒸20分钟后，打开盖子以竹签插入糕的中央，如果不粘竹签即已蒸熟，取出后脱出糕模，放在网架待凉。

Haw Flakes Layered Cake

Copyright of Y Three K Publisher. All rights reserved.

(Y3K Cookbooks - My Secret Recipes Series Vol. no.5 – Fancy Cakes & Jellies - August 2005)

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html











Ingredients:
A)
10 eggs
110g caster sugar

B)
1 can sweetened condensed milk (388g)
500g butter

C)
200g cream crackers biscuits (milled fine)

D)
20-30 packets of haw flakes/ red coloured san char (best to get the rectangular shaped flakes)

E)
1 tsp pandan paste

Method:
1. Beat ingredient (A) for approximately 15 minutes till creamy.
2. In another mixing bowl, beat ingredient (B) till smooth.
3. Fold no.(1) into no.(2) and mix in ingredient (C). Stir till well-combined.
4. Add ingredient (E) into batter, give it a good stir and divide into seven equal portions.
5. Grease and line a 10 inches square cake tin with greaseproof paper. Pour in a portion of cake batter to steam till cooked. Cover the layer with haw flakes. Pour the next portion of cake atter on top of haw flakes. Steam till cooked through and repeat process till batter and haw flakes are used up. Cool cake well before slicing.

Tips: Batter total seven layers and haw flakes six layers as the last layer ends with a batter layer. If rectangular shaped haw flakes are hard to come by, use the normal round shaped type.

Steamed Chocolate Dotted Cake

Copyright of Y Three K Publisher. All rights reserved.

(Y3K Cookbooks - My Secret Recipes Series Vol. no.5 – Fancy Cakes & Jellies - August 2005)

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html










Ingredients:
A) 500g butter, 140g caster sugar

B) 10 eggs (grade A)

C) 1 can sweetened condensed milk (388g)

D) 170g low-protein flour (sieved)

E) 80g cooking chocolate (melted)
1 tbsp cocoa powder

F) 200g white cooking chocolate (melted)
1/2 tsp each of pink, green, yellow, purple colouring

Method:
1. Beat ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Add in ingredient (C). It is better if you alternate eggs and condensed milk to prevent mixture from curdling.
4. Fold in ingredient (D) in small batches. Combine flour well.
5. Scoop out 500g of no.(4) and add in ingredient (E). Grease and line a 10 inches square baking tin. Pour in chocolate cake mixture to steam for 20 minutes. Cool cake before dicing it into thin cubes.
6. Divide remaining cake mixture into five portions. Leave one portion natural and colour the other four portion each with a different colouring from ingredient (F).
7. Grease and line an 8 inches square baking tin.
8. Steam each layer till cooked as follow:
1st layer-green mixture & cubes of no.(5)
2nd layer-purple mixture & cubes of no.(5)
3rd layer-natural coloured mixture & no.(5)
4th layer-pink mixture & cubes of no.(5)
5th layer-yellow mixture & cubes of no.(5)
Cool steamed cake well.

Lub-Mei Scallop Radish Kuih

From Y3K Recipes Issue no.16 - Jan/Feb 2004.
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
300g rice flour (sieved)
625 ml water
1 tsp alkaline water,
1 plant coriander (chopped)

Ingredient B:
30g dried scallops
1 roll Chinese sausage (blanched, diced)
1 piece Kwai-Fah Yoke (blanched, diced)
1 tbsp minced shallots
5 mushrooms (soaked, diced)
20g dried shrimps (soaked, diced)
450g white radish (grated, squeezed out juice)

Seasoning:
1/2 tsp salt
2 tbsps light soy sauce
1 tsp chicken granules
1 tsp sugar
1 tsp sesame oil
1 tsp pepper

Method:
1. Soak dried scallops for 5 minutes, then steam it for 30 minutes. Shred and set aside.
2. Heat up 3 tbsps oil. Saute shallots, add in dried shrimps, mushrooms, Kwai-Fah Yoke and Chinese sausage, fry till fragrant. Add in seasoning. Set aside.
3. Heat wok, fry radish shreds over low heat till soft. Set aside.
4. Mix well ingredient A. Add in nos.(1), (2) and (3) and mix well. Pour it into a greased 10 inches square tray. Steam over high heat for one hour. Flip-open wok cover and steam kuih uncovered for another five minutes. This helps the water to evaporate from the surface of the kuih.
5. Cool it completely before cutting. Serve with chilli sauce. You can pan-fry leftovers.

Wa Koh Kuih (Traditional Sponge-like Fatt Koh)

Recipe from:Y3K Cookbooks Vol.14

Traditional Koh Kuih, Lap Mei & Cookies(糕粿.腊味.饼干)

Ingredients for starter dough:
240g cold, white rice
1 1/2 tbsps wine yeast (pounded)
1/2 tbsp caster sugar
Some water

Material & utensil needed:
8 small paper cups
8 koh moulds

Ingredient A:
(boiled together until sugar has dissolved, discard leaves, leave solution to cool)
140g caster sugar
400ml water
2 blades pandan leaves

Ingredient B:
300g rice flour

Ingredient C:
1/2 tbsp Eno fruit salt (plain)
Dash of red, yellow, green colouring

Method:
1. Combine white rice, wine yeast, sugar in a clean container. If mixture is too dry, drizzle in a little water. Cover and let it ferment for three days in a cool area.

2. Scale out 80 grams of no.(1) after the fermentation period. Set aside.

3. Pour cooled solution of ingredient (A) into ingredient (B) from a height. Stir-well and add into no.(2). Mix well, strain mixture into a big basin and cover. Leave it to ferment for twelve hours.

4. Mix no.(3) with Eno fruit salt. Divide mixture into three rice bowls. Colour each part with a colour given, leaving the remaining mixture in the basin a natural colour. Pour this natural coloured mixture into the base of small moulds lined with paper cups. Spoon each coloured mixture into paper cups. (You get colourful fatt koh)

5. Arrange in a steamer, steam over high heat for 15 minutes. Check with a skewer should. Once inserted, skewer should come out clean with no bits clinging. (If you are using big moulds the steaming time is different).

Steamed Chocolate Dotted Cake

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.5
(FANCY CAKES AND JELLIES - page 23)











Ingredients:
A) 500g butter, 140g caster sugar
B) 10 eggs (grade A)
C) 1 can sweetened condensed milk (388g)
D) 170g low-protein flour (sieved)
E) 80g cooking chocolate (melted), 1 tbsp cocoa powder
F) 200g white cooking chocolate (melted), 1/2 tsp each of pink, green, yellow, purple colouring
Method:
1. Beat ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Add in ingredient (C). It is better if you alternate eggs and condensed milk to prevent mixture from curdling.
4. Fold in ingredient (D) in small batches. Combine flour well.
5. Scoop out 500g of no.(4) and add in ingredient (E). Grease and line a 10 inches square baking tin. Pour in chocolate cake mixture to steam for 20 minutes. Cool cake before dicing it into thin cubes.
6. Divide remaining cake mixture into five portions. Leave one portion natural and colour the
other four portion each with a different colouring from ingredient (F).
7. Grease and line an 8 inches square baking tin.
8. Steam each layer till cooked as follow:
1st layer-green mixture & cubes of no.(5)
2nd layer-purple mixture & cubes of no.(5)
3rd layer-natural coloured mixture & no.(5)
4th layer-pink mixture & cubes of no.(5)
5th layer-yellow mixture & cubes of no.(5)
Cool steamed cake well.

To view contents of Y3K Cookbook Vol. no.5 "FANCY CAKES AND JELLIES"
http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Apple Walnut Layered Cake (STEAMED)

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.12
(MALAYSIAN LAYERED CAKES - page 56)

Total Preparation Time: 4 1/2 hrs

Ingredient A:
350g butter
150g cream cheese
80g caster sugar

Ingredient B:
10 egg yolks
200g apple filling

Ingredient C:
150g Hong Kong flour or superfine flour
100g Marie biscuits (milled)

Ingredient D:
10 egg whites
1 tsp cream of tartar
100g caster sugar

Ingredient E:
100g walnuts (roasted, milled coarsely)

Ingredient F:
Few drops of green, brown and red colouring

Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat well.
2. Fold in ingredient (C), a little at a time till a batter is formed.
3. In a clean mixing bowl, beat egg whites and cream of tartar till it foams. Add in sugar, a little at a time. Beat till soft peaks form. Fold into no.(2) to form a batter. Add in ingredient (E), mix well.
4. Divide batter into three portions. Colour each portion separately with a colour from ingredient (F). Subdivide each coloured portion into another three parts. You now have a total of nine parts.
5. Grease and line an 8 inches square cake tin. Alternate coloured batter into tin and steam well.

Tips :
Every layer needs a steaming time of between 15-20 minutes. Ensure each layer is cooked through before pouring in the next layer to steam or else difficulty can arise.

To view contents of Y3K Cookbook Vol. no.12 "MALAYSIAN LAYERED CAKES"
http://y3kcookbooks.blogspot.com/2007/09/tel-016-816-6238-e-mail-chieng88yahoo.html