Almond London Cookies

Chinese New Year - the year of the rabbit - is just around the corner.  To me, Chinese New Year have alway meant lots of sinful food, plenty of cookies, angpaus and hot, hot weather to strut around in brand new clothes.

Over here in Sydney, there are Chinese people from all over the world.  I recently found out that cookies are not necessary available in all Chinese homes during CNY.  Hongkong Chinese serve loh bak go and yum cha like tit-bits to guests.  Unlike Malaysians, where plate load of cookies are brought out to guests, served with the requisite soft drinks. 

In KL, cookies are easily available.  Go to any local wet markets or grocery stores,  you will see tins and plastic containers filled with all sorts of cookies. In Sydney, you would have to make your own.

Yesterday being Australia Day, complete with hot and humid weather like KL, I decided to make my favourite CNY cookies.   Here is my first CNY cookie for 2011.   There is a lot of work involved but it is so worth it when you see the final product.  Enjoy!

Almond London Cookies

Ingredients

125g butter

75g icing sugar

1 egg yolk

225g plain flour

½ tsp rice flour

300g whole almonds, toasted

450g chocolate, melted

Almonds nibs, toasted

Small paper cases

Method

1.   Cream butter and sugar till light.  Beat in egg yolk. 

2.   Stir in sifted dry ingredients.  Blend well to form dough.

3.   Take a small piece of dough and wrap it around an almond.  Shape into a

      small ball.  Continue till all the dough is finished.

4.   Place the small balls on lightly greased trays.    Bake in preheated oven at 

      180 degree C for 20 minutes or until golden.  Remove and cool on wire

       racks. 

5.   Put cookies inside small paper cases.  Top with melted chocolate.

       Sprinkle with almond nibs.

 PS :  To save time, sprinkle with store bought toasted peanuts.

Angkoo Kueh

(literal translation :- red tortoise kuih)


This is absolutely my favourite kueh. Every time I am back in KL, this is one kueh I must eat.  It comes with mung bean filling or coconut filling.

I have posted Sweet Potato Angkoo earlier on which were made with smaller moulds.  I have since then got my angkoo mould, courtesy of my dear sisters in Malaysia.  Here is my version of the ever popular Angkoo Kueh, which is literally Red Tortoise Kueh.

Angkoo Kueh

                                                                             
Ingredients for skin

250g glutinous rice flour

125g sweet potatoes

3 tbsp sugar

1 tbsp tapioca flour

150 ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Ingredients for Mung Bean Filling

200g split and skinned green beans

80g caster sugar

some boiled water

Method for Filling

1.  Wash and soak split green beans overnight.

2.  Steam for 20 minutes till soft

3.  Mash and add sugar.

4. Shape into small round balls of filling for dough.

Method for skin

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash  

     and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour, 

     add the sugar and mashed sweet potatoes. 

3.  Add the coloured water a little at a time. Mix and knead well until the

     colouring is even and dough is pliable. Knead till dough does not stick to 

     the hands adding more water, if necessary.  Let dough rest for 20-30

     minutes.

4.  Divide dough into equal portions and roll each into a round ball.  Flatten

      each ball of dough slightly and add a small ball of filling.  Pinch and seal

      the edges to enclose the filling.

5.  Spread some oil over the dough and press into a angkoo kueh mould.  

     Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

6.  Place all the angkoo kueh in a steamer and steam on medium heat for 5

     minutes.  Remove lid from steamer to let out excess steam.  Cover and   

     continue steaming for another 5 minutes.

7.  Remove angkoo kueh from steamer and brush lightly with corn oil to

     prevent sticking.    

P.S.  In lieu of banana leaf, use baking paper.

Banana Pancakes

I recently got this amazing book from my sister, Lilian,  filled with delicious recipes.  I have just started trying them out.  This is my version of Banana Pancakes.  Absolutely delicious.

Ingredients

1 cup flour

1 tsp baking powder

2 eggs

½ cup milk

6 large bananas

1 ½ tablespoon castor sugar

Pinch of salt

Method

1.  Sieve flour and baking powder into a mixing bowl. 

2.  Add eggs and half the milk. Beat batter to ensure it is smooth and light.

     Add remaining milk.

3.  In another bowl, mash bananas together with castor sugar and salt.

4.  Pour mashed bananas mixture into batter.  Mix evenly.

5.  Grease a frying pan.  Pour in batter, fry pancakes till brown on both sides.

6.  Grease frying pan after each pancake is done.

7.  Serve hot with a bit of lemon juice.