Kueh Rose/Kueh Goyang

Our Chinese New Year will not be complete without this snack. We will all gather together on the weekend before Chinese New Year to make this . Everyone will help out. One will be frying, one will be dipping and another one will be keeping the Kueh Rose away in the Milo can. So this year my younger sisters wanted to make this again and they asked me to post my recipe here. I made this a few days ago all by myself and is not a very good idea. To make this it is better to have someone to help out. I only had one mould and it takes me more than 3 hours just to fried everything up. Anyway, first few batches turn out too dark but the rest turn out pretty good.

Ingredients :

250 grms of rice flour
4 tbsp of flour
3 egg
225 grm of sugar
450 ml coconut milk
a drop of pandan paste
a pinch of salt

1) Combine coconut milk, eggs, sugar and salt in a mixing bowl. Stir until sugar dissolves.
2) Add in flour and rice flour to the mixture. Mixed the batter really well and sieve it to prevent lumps.
3) Heat oil in a wok/deep fryer put moulds in the hot oil. (the moulds have to be hot enough for batter to cling on them)
4) When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.
5) Place coated mould in hot oil. Shake to release from moulds. If required, use wooden chopsticks to help releasing. Fry until golden brown.
6) Keep away in the air-tight container when is cool.

Shanghai Siew Mai

The first time I ate this siew mai was at a Taiwanese Restaurant. I remember ordering a plate of siew mai thinking that is like any other meat siew mai commonly served at dim sum places but I was wrong. This one came with glutinous rice wrap in wanton wrappers. After seeing Belachan siew mai it kind of reminds me of this.

Ingredients :

1 cup of glutinous rice
1 cup of water
4 dried shiitake mushroom - soak and finely diced
1/2 cup of diced roast meat/ Chinese sausage
3 tbsp of dried shrimp - soak
2 green onions - finely diced
1 clove of garlic - finely chopped
1 tbsp of oyster sauce
2 tsp of soy sauce
some white pepper
25 wanton wrappers - cut round
Some green peas for garnish

1) Rinse and drain glutinious rice, add water and steam for 30 minutes.
2) Heat a bit of oil in a frying pan stir-fry meat, dried shrimp and mushroom until lightly brown. Add in garlic, oyster sauce, soy sauce and pepper for another few second. Lastly add in the spring onions.
3) Remove from heat and stir into the steam rice. Mix well. If the rice is too dry add in about 2-3 tbsp of water to loosen up the mixture. Set aside to cool.
4) To make siew mai, add a tablespoon of rice in the middle of the wrapper. Gather up the side and squeeze lightly. While holding the siew mai, use the back of the spoon the push the filling in and flatten the bottom.
5) Garnish the top with green peas and steam on high heat for 7-10 minutes. Serve warm.

Loh Pak Koh/Radish Cake/Daikon Cake

I was blog hopping the other day and came across this very talent young chef blog and she made Loh Pak Koh. And I since I had a daikon in my fridge I decided to make some. This is the delicious savory cake served in most dim sum places and sometime during New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese turnip or Loh Pak which is a type of daikon radish. The cakes are first steamed, then pan fried giving each slice a crispy exterior.

Ingredients :

2 1/2 to 3 C coarsely shredded daikon (around 1 1/2 to 2 lbs)
1 red carrot - shredded
2 Chinese sausage - finely diced
3 dried shiitake mushrooms - soak in hot water and finely diced
3 Tbsp small dried shrimp - soak in water and finely chopped
2 shallots - thinly sliced
2 green onion - thinly sliced
2 cup rice flour (do not use glutinous rice flour)
1 3/4 cup water
salt and white pepper to taste

Kueh Talam Ubi Kayu/Cassava Cake

Ingredients :

For the bottom layer :

500 grms of grated tapioca/cassava - squeezed out all the water
1 cup of sugar/palm sugar
4 tbsp of tapioca flour
1 1/4 cups of coconut milk (enough to cover the cassava)
1 few drop of pandan paste (optional)

For the top layer :

2 cups of coconut milk
5 tbsp of rice flour
3 tbsp of cornstarch
1 tsp of salt


1) Mixed all the ingredients of the bottom layer. Pour into a greased pan and steam for 25 min.
2) In a mixing bowl mixed all top layer ingredients and cook over low heat until thicken.
3) Scratch the surface of the bottom layer with fork and then pour in the top layer.
4) Steam over high heat for another 20 minutes.
5) Cool completely before cutting into it.

Note : Please leave out the pandan paste if you are using palm sugar.