Steamed Egg White Custard 鲜奶炖蛋白

Ingredients

4 egg whites

500g full-fat milk

4 tsp condensed milk /sugar

40ml caramel (optional)

Direction

1. Warm milk and condensed milk in a rice cooker for 10 minutes, if you are using cold ingredients.

2. Pour egg whites into a mixing bowl.

3. Slowly pour the warm milk mixture into the egg whites and stir constantly.

Try not to stir up too much air bubble in order to get a smoother texture custard.

4. Sift the mixture twice.

5. Pour the mixture into 4 heat resistant containers. Cover the containers with lids, food wrap or aluminum foil.

6. Steam the custard at medium heat for 10 minutes and low heat for 5 minutes till done.

Remove the food wrap from the custard while cooling down. This is to prevent the condensed water from dripping onto the custard surface, so as to keep the surface mirror smooth.

7. Serve hot or cold :)

You may add caramel for added flavour :)

Happycall Pancake with Mixed Nuts Butter 坚果酱面煎糕

Yield: 4 pieces of pancakes 

          4片面煎糕

Ingredients

Pancake 面糕
50g warm water, not exceeding 35 degree Celsius 温水
1/2 tsp instant dry yeast 速发干酵母

100g milk, room temperature 室温牛奶

50g warm water 温水

1 egg, room temperature 室温蛋

30g fine sugar 细糖

1/2 tsp cooking oil 植物油

Pinch of salt 一点盐
120g All-purpose flour 中筋面粉

10g rice flour (can use all purpose flour)

       粘米粉（可用中筋面粉）

1/4 tsp baking soda 小苏打粉

1 tsp water 水

1/2 tsp vanilla essence (optional) 香草精

Mixed Nuts butter filling 内馅

50g peanuts 花生

20g cashew nuts 腰豆

20g almond 杏仁

10g walnut 核桃

25g fine sugar 细糖

1. Roast all the nuts in a toaster till fragrant.

将豆子用小烤箱烤香。

2. Grind the nuts into powder form in a small powerful food processor or blender using the flat blade.

用平的搅拌刀将豆子打碎。

3. Add sugar to the nut powder, and continue to blend the nut mixture into paste form using the cross blade.

If you prefer a smoother and creamier paste, you can add about 10g butter to it.

加糖后换立体搅拌刀打成酱。如果要坚果酱较顺滑，可加入10g的奶油。

Direction做法

1. Pour warm water into a container. Sprinkle yeast over the warm water and let the mixture stand for about 5 minutes to activate the yeast.

将温水倒入搅拌盆，洒上干酵母。停放5分钟让酵母活动。

2. Add milk, warm water, egg, sugar, salt and cooking oil to the yeast water mixture. Mix well.

加入牛奶、温水、蛋、糖、盐和植物油在酵母混合液中。混均。

3. Add in the flour, in three additions, to the batter in (2). Mix well into a smooth batter and cover with a lid or food wrap. Let the batter proof for about 90 to 120 minutes, or till the quantity double.

If you prefer the pancake to have an alcohol frangrance, allow the batter to proof for a longer period of time. I let it proof for 3 hours when I was not in a hurry.

分三次加入面粉，搅拌均匀。盖上盖子或保鲜膜，让面糊分酵90至120分钟，或面糊涨发1倍。

4. Before cooking, mix the baking soda with 1 tsp of water, and add to the batter in (3). Mix well. Let the mixture stand for about 5 minutes.

在烹煮前，将小苏打粉与水混合，再倒入面糊中拌匀。让面糊休息5分钟。

5. Heat up the Happycall double pan in medium low heat and apply a light coat of oil to it.

热一平底锅并涂上一层油。

6. When the pan is hot, pour in the batter.

Swirl the pan to give it an even spread round the wall of the pan. 

The raised edge will help to hold the filing better.

当平底锅烧热后，将面糊倒入，并转动锅以在边缘“筑起”一圈高边，这有助锁住内馅。

7. Close and lock the pan to cook the pancake for about 10 to 12 minutes.  Shift the pan every 1 to 2 minutes to ensure even heating.

The pancake is cooked when the edge pull away from the wall of the pan.

盖上锅盖烹煮面糕，大约10～12分钟。每隔1～2分钟需移动锅子以让面糕均匀受热。当面糕熟时，面糕的边缘会抽离锅缘。

8.  When the pancake is cooked, sprinkle a tbsp of fine sugar over the pancake surface, and close the lid for 1/2 minutes.

当面糕熟时，洒上一烫匙细糖，关盖1/2分钟。

9. Pour the peanut butter over 1/2 of the pancake surface and spread evenly. Fold the pancake into half.

将坚果酱平铺在半边面糕后，将另一半合上。

10. Transfer the pancake to a cutting board. Cut and serve :)

将面煎糕移到粘板上，稍微降温后切片享用:)

Sweet Potato Onde Onde 甜薯椰糖球

A soft and slightly chewy sweet potato and glutinuos dough wrapped with melted palm sugar that may burst on your first bite ^^

Yield : about 24 pcs of 3cm balls

Ingredients:

100g mashed sweet potato 

90~95g glutinous rice flour

10g tapioca powder 

60~90g hot water

50g palm sugar, cut into fine bits 

80g fresh or frozen grated coconut

1 pandan leaf, cut into 2cm length

1/4 tsp salt

2 tsp water

Mix the grated coconut, pandan leaf, salt and water together. Steam them for about 5~10 minutes.

Directions:

1. Take about 120g of peeled raw sweet potato chunks, and steam them in high heat for about 12 to 15 minutes, or till soft.

2. When the sweet potato is cooked, use a spoon or fork to mash it into paste.

3. In a mixing bowl, combine the hot sweet potato paste, glutinous rice powder, tapioca powder and hot water into a soft pliable dough. The exact amount of water to be added, depends on the water content of the sweet potato. To avoid over adding, pour the water in several portions.

Orange sweet potato needs less water than purple sweet potato.

4. Knead the dough by pressing the dough using the ball of your palm. Continue to knead for about 10 to 15 minutes till the dough becomes smooth.

If the dough becomes dry during kneading, add spoonful of water to it.

5. Start boiling a pot of water to blanch the sweet potato rice balls later.

6. Take a teaspoonful of dough, about 12 ~ 13g, and roll it into a ball. Place the dough balls on a plate.

7. Select a dough ball and shape it into a bowl and place 1/4 tsp of palm sugar in it. Wrap up the dough, and give it a light squeeze by closing up your palm. This is to ensure there will be no point of weakness where the melted palm sugar could leak out.

Then shape it into a ball by rolling between two palms.

If the dough is too dry, it will crack. Try to wet it with a bit of water to make it smoother and pliable, if require.

8. When the water starts to boil, throw the dough balls in and stir the water. This is to avoid the dough balls from sticking to the pot and burnt.

Stir once every 1 to 2 minutes.

Cook in medium heat. Too strong heat may cause the balls to rupture.

9. When the dough balls are cooked, they will float. Scoop out the balls and place them on a rack to dry.

10. When the balls have dried up slightly, roll them over a plate of steamed grated coconut.

11. Serve the ondeh-ondeh fresh after cooling down. It's best to refrigerate the onde-Onde once they have cool down :)

Refrigerated onde-onde taste better - more chewy :)

Tips on keeping your fresh grated coconut

Keep your fresh grated coconut in small freezer bags. Squeeze out as much air as  possible. Label the bag with the date of purchase. Keep the bags flat in the freezer.