Thursday 31 May 2018

Peanut Powder Glutinous Rice Cube 花生粉麻芝

A very easy to prepare snack and loved by many people. I modified my previous recipe a little by adding tapioca starch to the batter to make a firmer and more chewy texture "muah chee" - the common name known to most people here. Roasted desiccated coconut was added to give a more aromatic coating besides the peanut powder and sesame seeds :)

Yield: 3 to  4 persons


95g glutinous rice flour, about 1 cup
10g tapioca starch *
10g fine sugar
25g hot water
155g water

100g ground peanut powder + sugar #
10g desiccated coconut, roasted, optional
10g white sesame seeds, roasted, optional

* tapioca starch can be replaced by glutinous rice flour
# the ground peanut powder I used have already added some sugar in it


1. Mix glutinous rice flour, tapioca starch and fine sugar in a bowl or measuring jug.

Dig a well in the center and pour hot water into it. Let the content stands for about 10 minutes without disturbing it.

Mix the content..

Followed by 155g of water.

Stir into a smooth batter.

Cover with a sheet of cling wrap and let the batter stands for 15 minutes to 2 hours. I let the batter stood for 2 hours.

2. While waiting for the batter to be ready, roast desiccated coconut in a preheated oven toaster at 150℃ for about 2 to 3 minutes. The desiccated coconut brown easily, so keep a close eye on it while roasting.

3. Mix the peanut powder, roasted desiccated coconut and roasted white sesame seeds in a mixing  bowl or plate. Set aside.

4. Heat about 1 tbsp of coconut or vegetable oil in a preheated non-stick flat base pan at low heat.

When the oil is hot, stir the batter and pour it into the pan.

Let the batter spread out on its own without disturbing it.

Close the lid and let the batter heat for about 3 minutes at low heat.

The batter is ready when it solidifies.

5. Use a spatula to roll up the glutinous rice cake.

Heat on both sides till the glutinous rice cake is cooked, or turns slightly translucent.

6. Coat a pair of kitchen scissors and tongs with non-stick spray or oil before use. Cut a small portion of the cooked glutinous rice cake and drop into the peanut powder mixture.

Cut the glutinous rice cake into smaller pieces and toss them to coat with the peanut powder mixture. The peanut powder prevents the cake cubes from sticking to each other.

7. Serve warm or cold 😋

Post dated 19 July 2018

I took a small portion of the plain batter and added about 1/2 tsp of pandan powder to it.

Then drizzled the pandan batter over the plain batter while cooking.

I couldn't really taste the pandan flavour as the peanut powder has a stronger taste. Only can see the green swirl in the cake when cut open 😆

Saturday 19 May 2018

Pandan Soya Okara Waffle Pancake 香兰豆渣松饼

l like pandan waffle pancake and have been trying to find a right recipe that suit my taste. I prefer waffle pancake to have a soft and moist interior, but not dry and coarse.
I came across a Chinese food  documentary which revealed the secret of keeping a steamed bun moist and soft was the addition of soy pulp in the dough. With this clue, I added a small amount of soya okara or soy pulp to my pandan waffle batter. Yipee, I finally achieved my ideal pandan waffle pancake 🙆 This recipe produced 4 square pancakes just nice for my family of 4 😁

This recipe is dedicated to all the diligent people 👬👭👬👭👬who put in extra effort in brewing fresh soya milk for their families daily 👏 👏👏🌷

Yield: 4 square waffle pancakes


5~7g pandan leaf
20g hot water
80g cold soya milk, lightly sweetened*
pinch of salt
15g fine sugar

1 egg, about 55g
50g soya okara/pulp
10g golden syrup/condensed milk
10g organic coconut oil

60g top flour
10g rice flour/top flour
2g double acting baking powder

* soya milk can be replaced by milk and 5g of fine sugar


1. Collect 50g soya okara/pulp after brewing the soya milk.

2. Cut the pandan leaf into thin strips and soak in 20g of hot water for about 5 minutes in a short blender cup. .

Add cold soya milk/fresh milk, salt and fine sugar to the blender cup. Blitz the content till the pandan leaf becomes very fine

Pause the blender, then add the egg, soya okara, golden syrup, and organic coconut oil. Continue to blitz till the content is well blended.

3. Pour the pandan mixture into a measuring jug, and mix in the top flour, rice flour and double acting baking powder into a smooth batter.

4. Seal the batter with a cling wrap and refrigerate for at least 30 minutes. I let the batter refrigerate for 4 hours, and thaw it for 1 hour before baking.

5. Coat the waffle maker with non-stick spray. Coconut oil non-stick spray would give a better aroma.

Turn on the power, and wait for the light to turn green.

Pour the batter over the hot waffle iron, and close it.

Wait for the light to turn green again. If you prefer a crispier, or darker crust, let the waffle bake longer.

6. Remove the waffles from the iron and serve warm 😋💖💖