Air Fryer Egg White Florentine

A less-sweet florentine baked using egg white, honey and icing sugar in place of Florentine powder. The wetter version is best baked in an air fryer to remove any moisture trapped within the nut mixture.

A healthier snack to serve my family 😁💚💚

Ingredients

50g pumpkin seeds

50g slivered almond 

10g white sesame seeds

5g black sesame seeds

15g egg white

5g honey

12g icing sugar

pinch of low-sodium salt

Directions

1. Roast pumpkin seeds, slivered almonds, white sesame seeds, black sesame seeds at 150℃ for about 5 to 10 minutes, or till the nuts are fragrant but only lightly browned.

2. Mix egg white, honey, icing sugar and salt till the mixture is well combined and a little frothy.

3. Pour the warm roasted nuts from Step 1 into a mixing bowl, followed by the egg white mixture from Step 2. Mix using a silicone spatula till all the surface of the nuts are well coated with the egg white mixture.

4. Line a 19x13.5x3 cm pan with parchment paper, and brush with homemade non-stick baking spread or any non-stick spray/oil.

5. Pour the nut mixture over the parchment paper, and spread into an even layer using a silicone spatula.

Divide the nut mixture into 4 blocks. This is to facilitate the hot air  reaching the interior of the nuts.

6.Preheat an air fryer to 150℃ for about 3 minutes. Lower the pan into the basket of an air fryer.

Bake at 150℃ for about 8 minutes, or till the surface of the nuts have turned brown.

Lower the temperature to 120℃ and bake for about 10 minutes to dry the Florentine.

7. Lift the hot florentine out of the air fryer and cool down over a wire rack.

8. After the florentine has cooled down, use a long knife to cut the hardened florentine into smaller chunks.

9. Keep the cool florentine in an air-tight container. Enjoy your healthier snacks 😋

Peanut Butter French Toast

With simple ingredients like white bread, egg and peanut butter, we can prepare a Hong Kong Cafe style breakfast. Easy and fast to prepare, yet tasted delicious 😋

The recipe I used is slightly different from the conventional Hong Kong Cafe style French Toast. I added milk and golden syrup to the egg batter, while the HK style uses plain egg batter 😉

Thanks @skippysingapore for the complimentary bottles of Skippy Peanut Butter 😍😍

Ingredients

3 slices white bread

about 2 tbsp creamy peanut butter

1 egg, about 57g

20g evaporated filled milk/milk

20g low-fat milk/milk

10g golden syrup/honey

10g ghee/butter, for pan-frying the toast

some golden syrup or honey to drizzle over the French toast

strawberries and green grapes for plate decoration, optional

Directions

1. Take three slices of white bread, 

spread all the adjoining faces of the bread with a thin coat of peanut butter, leaving the topmost and the bottommost face free from peanut butter.

Stack the bread slices together into a block.

2. Trim away the four-surrounding crust of the bread block, and cut the block into halves.

3. Mix egg, evaporated filled milk, low-fat milk, and golden syrup together into an egg batter. Pour the egg batter into a shallow flat base bowl.

4. Coat all faces of the bread block with the egg batter. Try not to dip the bread too long in the egg batter to prevent it from becoming soggy.

5. Heat up ghee or butter in a non-stick pan at medium heat.

6. Pan-fry all faces of the bread block till golden.

7. Cut the peanut butter French toast into small portions.

Decorate the plate with strawberries and green grapes. Arrange the French Toast over the plate.

Drizzle golden syrup or honey over the French toast just before serving 😋

Serve a glass of sweetened black tea mixed with evaporated filled milk to pair with the peanut butter French Toast. Enjoy 😋

Golden Pumpkin Muah Chee

Transformed a popular local snack, muah chee or mochi, into a yummy snack with slightly higher nutritious value. I learned from a TV program that pumpkin is good for easing acid reflux, and black sesame seeds are good for lowering risk of heart disease. Replace the cane sugar by Equal Gold sucralose , you can cut the calorie of the snack by some proportion. Besides the better nutritious benefits, it is still a very delicious snack to enjoy 😋

Love this sticky and stretchy snack with aromatic black sesame seeds and peanut powder coating. Yum Yum 😋

Yield: 4 snack size portions 

Black Sesame Seeds Peanut Coating

20g roasted black sesame seeds

80g ground peanut powder

30g caster sugar / 15g Equal Gold *

* sweetness of the coating can be adjusted to your preference.

1. Roast black sesame seeds at 150℃ in a preheated oven toaster for about 10 ~ 15 minutes, or till fragrant. Swirl the black sesame seeds in intervals to avoid over-burning them.

2. While the black sesame seeds were still hot, crush them in a mortar using a pestle to release the fragrance of the black sesame seeds.

3. Mix the crushed black sesame seeds, peanut powder and sugar or Equal Gold together in a bowl. Set aside. 

You can control the sweetness of the black sesame seeds peanut powder by gradually adding the sugar/Equal Gold.

Steamed Pumpkin Paste

60g raw pumpkin with skin

1. Cut away the pumpkin skin and remove the seeds.

2. Cut into chunks and steam for about 15 minutes till softened.

3. Mash the hot pumpkin chunks into paste using a fork. Collect about 50g of mashed pumpkin and set aside.

Pumpkin Dough ingredients 

95g glutinous rice flour

10g  tapioca starch

10g fine sugar/ 5g Equal Gold

25g hot water

50g mashed steamed pumpkin from above

about 100g water

Directions 

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

2. Pour hot water to the flour mixture and stir to mix.

3. Mix in the pumpkin paste.

4. Finally, gradually add in the water, and mix into a smooth paste. Cover and let the batter stands for about 30 to 60 minutes.

5. Heat about 1 tbsp of mild flavour vegetable oil in a non-stick pan at medium low heat. When the pan has been evenly heated up, pour in the batter and let it spread out on its own.

Cover the lid and wait for the batter to turn opaque or harden at low heat.

6. Fold the dough and spread out by pressing with a silicone spatula. Repeat this folding and stretching steps a few rounds. This will help the dough to become more chewy or elastic.

6. Use the spatula to cut the flat dough into small chunks. Avoid placing the chunks too close to each others as they will stick together. 

7. Coat the sticky pumpkin glutinous rice chunks into the black sesame seeds peanut powder mixture. Roll to coat well.

8. Serve it fresh and enjoy 😋