HappyCall Muah Chee 花生麻糍

Ingredients:
1 cup* glutinous rice flour, 105g
10g fine sugar
180g water 

1 tbsp oil

1 cup fine peanut powder
1 tsp white sesame seeds
1/4 tsp black sesame seeds
1/2 cup fine sugar

*1 cup = 200ml

Direction:
1. Mix glutinous rice flour, sugar and water together. Let the mixture stands for 15 minutes.

2. Mix peanut powder, sugar and sesame seeds together and set aside.

3. Heat up a HappyCall pan with a tablespoon of oil in medium low heat. Coat the pan evenly with the oil.

4. Pour in the well-stir flour mixture into the pan. Close the lid and let it cooks for about 3 minutes, or when the mixture turns slightly hard, fold in the sides towards the center and roll the batter into a big lump. Continue to cook till it becomes a bit translucent. Flip to ensure even cooking.

5. When done, cut a portion out and place it in the peanut sesame mixture. Further cut the glutinous rice lump onto bite size. Toss the cut glutinous rice bits to coat evenly with peanut powder. Serve warm.

Measure 1 cup of glutinuous rice flour.

Add water to the glutinuous rice
flour and mix well.

Let the batter stands for about
15 minutes.

Oil the pan.

Pour the glutinuous rice batter
into the hot HCPan.

When the batter turns hard, fold
the sides in and roll into a lump.

Toast the white and black sesame
seeds in a toaster for 7 min.

Mix the peanut powder, fine sugar and
sesame seeds in a big bowl.

Place the cooked glutinuous
dough into the peanut powder.
Cut into bite size and coat with
peanut and sugar powder.

Orange Jelly 香橙冻

A light and soft jelly to enjoy it cool on a hot day :)

Yield: 4 x 200ml pudding bottles

Ingredients:
500ml water
40g raw sugar
3/4 tsp agar agar powder
1 pandan leaf
1 orange

Directions:

1. Wash an orange with veggie wash as we will be using the orange peel.

2. Peel about a 15cm long stripe and a 5 cm long stripe of orange peel using a fruit peeler. Cut the 5cm orange peel into thin stripes and place in the jelly cups.

3. Remove the orange skin cleanly and cut the orange into wedges then into bite size. Keep in the fridge to preserve the Vitamin C.

4. Heat 400ml of water in a pot with pandan leaf and 15 cm long orange peel. Keep the remaining 100ml of water to mix with the agar agar powder later.

Heat the pandan leave and the orange peel
in the pot of water.

5. Mix agar agar powder with the raw sugar. Pour the 100ml of water to the sugar-jelly mixture. Blend well and set aside for 5 minutes.

6. When 5 minute is up, pour the agar agar mixture into the pot. Stir constantly to mix well and to avoid the jelly from sticky to the base of the pot.

7. When all the agar agar granules have dissolved, you may stop heating. Let the agar agar mixture cool down for about 10 minutes before pouring into the cups.
Do not over boil the mixture.

Take a small amount of the mixture and let it cool down. If it coagulates, then the mixture is ready.

8. Pour the agar agar mixture into four clean containers and let them cool for about 10 minutes. Add the chill orange bits in. When the jellies cool to room temperature, cover the containers and chill in the fridge for at least 3 hours.

Enjoy :)

HappyCall mini egg tarts

Produced about 20 mini egg tarts.

Crust ingredients:
70g butter, room temperature
40g icing sugar
30g egg
140g plain flour


The basic ingredients.

Egg filling ingredients:
55g fine sugar
65g milk
Pinch of salt
55g egg



Directions:
1. Whipped the soften butter till light and pale. Mix in the icing sugar.




Adding icing sugar to the whipped
butter.

2. After all the icing sugar is well incorperated with the butter, add in the egg, then followed by the flour.


Adding egg to the butter mixture.



Mix the flour to the butter
 mixture.

3. Let the dough stand for 10 minutes.



The final dough after adding flour.

4. Prepare the egg filling while waiting for the dough. Mix all the ingredients together and strain the egg milk mixture.


Strain the egg mik mixture before
filling up the tart shells.

5. Preheat the HCP to prepare for the baking later.


Warm up the HCP 10 minutes before
baking.


6. Scoop a teaspoon of dough and roll it into a ball. Place the dough into the egg tart tray and press out following the contour of the mould.




Scoop a teaspoon of dough and roll it
into a ball.




Place the dough into the
egg tart tray.

Press the dough to thickness
of about 5mm.

 

7. After completing the tart shells, place the tart tray in the HCPan first, then starts filling the tart shell with egg milk mixture to about 4/5 height. If you fill the tart shells with egg filling before placing the tray in the HCP, you may risk spilling the filling while trying to load the tray to the hot HCPan.
Close the pan lid and bake under medium low heat for about 20 minutes.


When the baking is done, the egg
fillings will billow up.

8. When the baking is done, remove the egg tarts from the tray and cool them on a rack. 

You may savour your mini egg tarts now :)

HappyCall 炒甜酱萝卜糕 pan-fried carrot cake

Ingredient:
1 pack carrot cake, 500g
3~4 cloves, garlic, chopped
1 tbsp sweet preserved radish 甜菜䀯干 
2~3 eggs
2 tsp low salt fish sauce/light soya sauce
1 tsp sambal  (optional)
3~5 tbsp sweet soya sauce
2 tbsp spring onion

Carrot cake block 

Sweet soya sauce

Directions

1. Wash the preserved radish at least twice to reduce saltiness. Squeeze dry it and set aside.

If you're using sweet preserved radish, you can skip this step.

2. Cut the carrot cake into long stripes.

3. Heat the HappyCall pan to medium high temperature. Beat the eggs with 1/2 tsp of low salt fish sauce and pour into the pan.  Stir the omelette when the bottom starts to solidify, into small pieces. Let them pan-fry to a slight golden, and scoop out of the pan. Set aside.

4. Heat the HappyCall pan to medium high temperature. Add about 2 tbsp of olive oil, followed by chopped garlic and preserved radish bits, stir-fried till fragrant.

While waiting for the garlic to turn golden, keep the sweet radish at the side, so it won't be burnt easily.

5. Add in the carrot cake stripes and let them stir fried for about 2 minutes, and close the lid for about 2 minutes. 

When the carrot cake begins to soften, add about 2 tsp of fish sauce/light soya sauce, and 2 tsp of water. Stir to mix, close the lid again, and let the steam soften the carrot cake further.

Finally, add in the sweet soya sauce and sambal chilli. Adjust according to your taste.

6. Pour in the omellete from (3) and mix well with the carrot cake.  You may want to add about 1 tbsp of sweet soya sauce to coat the omelette.

7. Serve hot with spring onion.