Kuih Loyang / Kuih Rose / Honeycomb Cookies

Usher in The Year of Tiger! Seven more sleeps till the Lunar New Year, as you probably would have noticed that there is no slacking off in the ATFT’s kitchen and I’ve been churning up lots of my favourite festive cookies. A fellow Malaysian lady found my pineapple tarts post and she decided to order them from me! I had no intentions of making money by selling them as it is all just for fun and I made them simply¬† to share with friends. But who am I kidding? Too many hands in a jar means my own supply is almost all gone, and there will be none left by end of the week. So I will be making some more for the Chinese New Year dinner party this weekend, and since I am going to get my hands dirty, I have decided to accept the order and make a whole lot more… 200 pineapple tarts to be exact. (‘What was I thinking?’) Pineapple tarts and peanut cookies are not the only cookies I’ve prepared for the new year. I almost forgot that I actually brought some traditional Chinese cookie moulds back from Malaysia last year. Hence I decided to use this pretty rosette mould and make one of my favourite Chinese New Year’s cookies, the Kuih Loyang. Funny how this cookie has always been known as the Honeycomb biscuit/cracker since I was little kid because of its shape. Kuih Loyang, is also known as Kuih Rose for the obvious reason, the rosette brass mould is what we used to make the pretty cookie with. Kuih Loyang is a...

Milano Cookie Tuile

Daring Baker challenge to the extreme indeed, I am actually writing this post on my iphone as I am waiting to board my flight to Malaysia in half an hour. I feel bad that I missed out on the last two baking challenges so no matter what, I have to get this post up right on time! Hence, here it is – I give you my version of the Milano Cookies. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. I’ve decided to give the Milano Cookies recipe a try and make a deconstructed version as the main dessert for a degustation dinner I’ve prepared recently. I followed the recipe to a tee and it works like a charm. The cookie is so airy and crumbly, I have to be extra careful when giving them a nice curve over wine bottles wrapped in foils. I’ve snapped quite a few of them as I picked them up and they are so fragile even in the container. As for the chocolate filling, inspired by Adriano Zumbo, I’ve made a pop rocks chocolate ganache as the centerpiece. Who would have thought pop corn can be so tasty with chocolate… Yummmm. As the Milano Cookie is plated as a dessert for a dinner, and also to use up the leftover egg yolks after making the cookies, I also whipped up a choc chip mandarin ice cream to go with it. I’ve used Green & Black’s organic dark chocolate with orange and spices...

Misfortune Cookie

Just in case you wonder, there is nothing “Chinese” about the Fortune Cookies. It was actually originated from Japan, but it didn’t become popular until some Chinese dude in California started serving fortune cookies as dessert. Till these days, people still love receiving the cookie simply because there is a “fortune” hidden inside with faux wisdom or a vague prophecy that make absolutely no sense what so ever. For the novelty sake, I decided to make a batch of the fortune cookies for the Chinese New Year dinner party this weekend at my place. Surprisingly this cookie is so easy to make, but the best part is you can write whatever messages you want! (evil thoughts) How can I resist for not putting some cheap jokes and cheeky messages inside these Misfortune Cookie? I did search the internet for some inspirations but I found some examples are just not on. Being funny is one thing, but some people absolutely crossing the line with messages cursing people to die the next day. That’s not funny at all. Thank god I have a group of friends that can handle cheap jokes well, it is going to be a crack up! Fortune cookies are seriously easy to make. The most important part is you need to work fast when it comes out of the oven and quickly do the double fold before it goes hard. Having said that, no fret if the cookie goes hard before you can fold them as you can always put them back in the oven for few seconds and it will goes soft again. Just make sure...

Chocolate ganache macarons

I: “I want to make macarons.” Mr P : “Oh good! I love macaroons, those yummy coconut balls.” I: “Nooo….. those colorful macarons with chocolate fillings.” Mr P: “Yeah, you can put filling inside and with coconut sprinkle outside.” I: “……” Instead of trying to explain to Mr P what the french macaron is, and obviously the conversation is going no where. So among all the cookies and stuff that I made over the Christmas, it is also my first attempted to make those fancy pansy colorful french macarons and imagining myself as the next Pierre Herme. “voulez-vous ma bosse macarons?” I am a novice when comes to baking, not only this is my first attempt making macarons, but also my first time using piping bag! Oh how much fun. The idea of making the french macarons is quite daunting. I have seen so many variations and read up so many different recipes on internet until I am confident enough to make them. They are so fiddly and finicky to make, it cracks if not let it set before baking, it has to have feet, the mixture has to be consistent so it rises like a perky bun, also watch out for those “nipples”. Despite I followed the exact recipes I found on internet, I still came across a few hiccups along the way – some aren’t in round shape (I miss the gentle “lady” touch), some has sticky bottom (not bake long enough), some cracked on top (not set long enough before baking). But after a few attempts, I slowly have the hang of it and I am...

Thumbprint coconut spiced macaroons with jam

More baking! Yes yes yes… I am going baking nuts this festive season. (I blame the Kitchenaid Christmas pressie I received this year!) The Kitchenaid really makes life a lot easier and the best way to test its performance is to whisk some egg white to soft peak. Hence, I have decided to make some chewy coconut spiced macaroons but with a touch of Martha’s 2008 signature – the thumbprint. It is all about Martha’s thumbprint this Christmas. Everyone is doing it, so should you! Hence my macaroons will also have a thumbprint holes that filled with mixed berries jam. I got the recipe out of the Kitchenaid user guide DVD actually and it is simple enough that everyone can do it. The macaroons is chewy with a hint of cinnamon and cardamom, absolutely irresistible. I baked the macaroons supposedly to share with others at a friend’s party on Boxing Day, but ha! I really doubt they will last that long. I won’t bother to write recipe here, because it is widely available on internet. But don’t get confused between ‘coconut macaroons’ and ‘french macarons’, they are same same but different in a way. My technique is to roll them into a golf size ball or smaller, put on the tray then press your index finger into centre, or use the back of a wooden spactula. Bake the macaroons for 10mins then take it out, press into the hole again and fill with jam. Then put back into oven and bake another 12 mins until golden brown. It should be crisp outside and chewy inside. Then dust it with...