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 Meat Dumpling | Snow Moon Cake | Ice-Cream Cake | Pineapple Tarts | Kueh Lapis | Chocolate-Banana Log | Basic Bread These recipes are examples of what we are teaching in our courses. Interested in learning more? Please take a look at our course details and schedule.

Ingredients: Bamboo leaf 80 piece Pork (cut into cubes) 1500 g Mushroom (sliced) 100 g Chestnut (cooked) 250 g Dried shrimp 150 g Shallot 80 g Garlic 80 g Glutinous rice (soaked in water for 4 hours) 2000 g Seasoning: Parsley powder 2 dsp Soy sauce 3 dsp Dark soy sauce 3 dsp Pepper 1 dsp Gourmet powder 1 dsp Salt 1 dsp Five-spice powder 1 dsp Sugar 2 dsp     For Glutinous Rice:   Garlic oil 4 tbsp Pepper 1 dsp Gourmet powder 1 dsp Dark soy sauce 1 dsp Method: 1. Mix glutinous rice with seasoning. Steam for 30 mins. 2. Heat wok and fry shallots, garlic, dried shrimps till fragrant. Add in mushroom, pork and seasoning. Fry till fragrant. Finally, add in chestnuts and mix well. 3. Fold 2 pieces of bamboo leaves to enclose rice and filling. Fold into dumpling shape and tie them. Boil for 2 hours.

Ingredients:     Lotus paste, yam paste, durian paste, red bean paste. Divide into small balls about 120 g each.     Syrup:   Sugar 250 g Water 300 g Lemon 1 slice Boil the ingredients for syrup together and leave to cool. Cooked flour: Flour 250 g Place flour in the oven and bake for 10 mins at 180 ºC.     Pastry:       Cooked glutinous rice flour 150 g Cooked flour 110 g Syrup 400 g Shortening A little colouring essence (optional) 40 g Method: 1. Sift the cooked glutinous rice flour and cooked flour together. Add in the syrup and shortening and mix well. Divide the dough into 4 portions. Add a different colour and essence to each before dividing into small pieces. 2. Enclose each piece with the appropriate filling. 3. Press firmly into moon cake moulds. Unmould and serve. (If desired, store in refrigerator)

Ingredients: Egg white 5 Egg yolk 8 Optima flour 140 g Hong Kong flour 40 g S.P. 15 g Corn oil 60 g Water 60 g Essence 1/3 tsp Ice-cream Filling: Neutral fond powder 80 g Cold milk 250 g Fresh cream 350 g Strawberry jam 2 tbsp Kiwi jam 2 tbsp Durian flesh 2 tbsp Mango juice 2 tbsp Method: 1. Beat egg white, egg yolk, optima flour, Hong Kong flour & S.P. till fluffy for 5 mins. Add water and essence beat for 10 seconds. Remove from mixer. 2. Pour in corn oil and pour mixture into baking tin. Bake for 10 mins at 200 ºC. Leave it to cool. 3. Beat neutral fond powder, cold milk, fresh cream for 3 mins. Divide into 4 portions and add jams. 4. Place a piece of sponge cake into bowl. Pour ice-cream mixture on sponge cake, cover with a piece of cake. Leave in freezer to cool.

 Meat Dumpling | Snow Moon Cake | Ice-Cream Cake | Pineapple Tarts | Kueh Lapis | Chocolate-Banana Log | Basic Bread These recipes are examples of what we are teaching in our courses. Interested in learning more? Please take a look at our course details and schedule.



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