芒果糯米糍

[材料：
糯米粉140g，粘米粉10g，吉士粉10g，糖5-6湯匙，油1湯匙，椰漿200g，水200g，椰絲半包，芒果2個


1. 糯米粉、粘米粉、吉士粉、篩過拌勻。
2. 糖、油、椰漿、水用細煲煮滾。
3. 倒入混合粉，快手拌勻(太慢會拌唔勻)，攪至成粉糰。
4. 倒入大碟中，蒸15-20分鍾，用筷子試吓。
5. 用水座涼，載上膠手套，將粉糰放在膠墊上，切成一份份。



6. 芒果切粒，將粉糰攤開，包上芒果餡，再沾滿椰絲，放於紙模上。



愛心提示: 雪凍口味更佳。要快手包餡，太慢會好難埋口.

合桃露

材料：
合桃　　　　　　　　120g
清水　　　　　　　　5杯
深色片糖　　　　　　2片
粘米粉　　　　　　　3湯匙

做法：

合桃用熱水浸泡10-15分鐘，去衣。
用2杯清水加入合桃打爛。
另起鍋加入2 1/2 的清水將片糖煮溶。
另外的 1/2 杯清水，加入粘米粉拌勻。
煮滾合桃液，慢慢加入粘米漿拌勻，再滾起便成。

蘋果雪梨茶

材料：
雪梨四個、蘋果兩個、蜜棗3-4粒、南杏、圓肉適量

做法：
1.雪梨、蘋果去皮去芯、切件，蜜棗、南杏、圓肉用水浸一會、瀝乾。

2.將4公升水加進煲內，隨即加入雪梨 (如果在水滾後才加雪梨，味道會變酸)，當水滾後，加入其餘材料，用大火煲至翻滾，轉中火煲半小時，再用慢火煲一小時。

***可以自行加冰糖調味

Ang Koo Kueh

Ang Koo Kueh Filling Ingredient:
1. 350 g green peas (soaked for 5 hours, drained and skin peeled)
2. 320 g sugar
3. 750 g glutinous rice/pulut (soaked overnight and ground)
4. 2 tbsp cornflour
5. a dash of red colouring
6. cooking oil (for coating)
7. banana leaves

Ang Koo Kueh Method Step By Step:
1. To prepare filling: Steam green peas for 1 hour; mash peas finely. Mix with sugar and dry-fry -in pan over low heat until almost dry.

2. Drain glutinous rice and grind finely. Put rice into a cheese cloth and squeeze out water.

3. Mix the ground rice, cornflour and red colouring. Knead mixture into a dough.

4. Divide the dough into ang koo moulds and place 1 1/2 teaspoonfuls of the filling.

5. Top the filling with some dough. Repeat process till all dough is used up.

6. Steam kuih for 10 minutes. Remove from steamer and brush kuih with a little oil.

7. Transfer to a serving plate. Cool kuih before serving.
Serves 20

Curry Puff

Nonya Kueh & Cake Recipes - Fried Curry Puffs Filling Ingredient:
1. 1 Bombay onion (finely sliced)
2. 5 tbsp oil
3. 400 g boneless chicken (cut into pieces)
4. 300 g potatoes (peeled & chopped)
5. 100 ml water
6. 250 g mixed vegetables
7. ½ tsp salt
8. 3 tbsp curry powder
9. 50 g coriander leaves/daun ketumbar (finely chopped)

Nonya Kueh & Cake Recipes - Fried Curry Puffs Pastry Ingredient:
1. 450 g plain flour (sifted)
2. 220 g butter
3. 180 ml cold water
4. oil for deep-frying

Nonya Kueh & Cake Recipes - Fried Curry Puffs Method Step By Step:
1. To prepare filling: Fry the sliced onions in oil till brown. Add in the chicken pieces and potatoes. Stir well and pour in water. Simmer for 20 minutes. Add in mixed vegetables, salt and curry powder. Cook for 10 minutes and turn off the heat. Allow filling to cool. Then, add in chopped coriander leaves.

2. To prepare pastry: Combine butter and flour till mixture resembles breadcrumbs. Gradually pour in cold water; knead until a soft dough has formed.

3. Roll out the dough and cut out 10 cm. circles.

4. Place 3 teaspoonfuls chicken curry filling in the centre of the pastry.

5. Wet the sides of the pastry with a little water, then fold together. Press the edges to seal pastry.

6. Heat up oil and deep-fry curry puffs till golden brown. Remove and drain well.

7. Transfer to a serving plate. Serve curry puffs warm or cold.

菠蘿撻

Kueh-Tarts (Pineapple Tarts) Skin Ingredients:
1. Butter 300 g
2. Flour 600 g
3. Egg 3

Kueh-Tarts (Pineapple Tarts) Filling Ingredients:
1. Pineapple (about 2500g) 3 pcs depend on the sizes.
2. Sugar 300 g
3. Cinnamon stick a little

Kueh-Tarts (Pineapple Tarts) Ways of Cooking Filling:
1. Mash pineapples and cook in saucepan till boil.
2. Add sugar and cinnamon stick.
3. Keep stirring till mixture becomes dry and brown about 2 hrs plus.

Kueh-Tarts (Pineapple Tarts) Baking Method

1. Beat butter and egg in mixer well.
2. Sift flour into butter and egg mix. Mix well to form a dough.
3. Paste 2 plastic stript about 0.6cm thick on the table where roll the dough.
4. This method will help you get an even thickness of roll out dough.
5. Use a mold cutter to mold the dough into require shape.
6. Place it on baking tray. Let it set for a while before you decorate eadge of the molded dough.
7. Top with pineapple filling, and make crosses with dough to place on top of tarts.
8. Brush with beaten egg.
9. Bake for 15 mins at 180C depand on oven

自家制芝麻糊

自家制芝麻糊

黑芝麻 100g
冰糖 自己鍾意啦，個個人口味唔同
白米or 糙米（應該係糙米好Ｄ既，因為比白米健康） 兩湯匙
水 ５碗

1)黑芝麻和白米約量磨碎
2)加水唔隔渣地入搞拌機搞至成漿
3)搞完入煲加熱成糊狀，過篩一次,過篩後的芝麻糊留起備用
4)過篩後的渣加入碗半水，「隔渣地」入搞拌機搞，會比step 2的稀（因為有隔渣ma)
5)step4成品＋step3留起的芝麻糊混合再煲滾(加入冰糖）
食得了！！！！

桂花酒釀丸子

材料
糯米粉　　1斤
酒釀　　　1湯匙
桂花糖　　1湯匙
砂糖　　　6湯匙
生果　　　適量

做法

1. 用熱水搓麵粉成粉糰，再切細粒，成丸子形狀。

2. 將各種生果切成粒狀備用。

3. 酒釀、桂花糖、橙不用烹調，直接放入碗內。

4. 將丸子煮熟，丸子浮起可放生果﹝梨、蘋果﹞稍為灼熟，加進場(3)之碗內，再放上士多啤梨即成。

班蘭蛋糕

材料
蛋黃3個
細砂糖(a)30g
橄欖油 50cc
班蘭葉 5條
暖水 50cc
低粉 60g
泡打 1/2茶匙

蛋白霜
蛋白 4個
砂糖 (b)60g

做法：
1)將班蘭葉用暖水榨汁備用

2)將蛋黃同砂糖(a)拌勻，加入班蘭液及橄欖油

3)粉類過篩加入蛋糊直至完全混合

4)將蛋白加入砂糖(b)打至企身，加入蛋糊用Fold-in方法完全混合，
入模以180度焗50~55分鐘，取出後要倒扣放涼直至完全冷卻才可以脫模

薑汁撞奶

材料(每碗份量)
鮮奶 220 毫升 　
薑汁 1 湯匙
糖 1 茶匙

製作過程

1. 薑汁在碗內。

2. 鮮奶用中慢火煲至熱有少許冒煙，將滾時即熄火(但不要煲滾，否則撞不成)，加糖 。

3. 將熱奶倒落另一個，煲內，這為之第一次，然後又將煲內的奶倒回熱煲內，這為之第二次，重複做１０次，最後一次應該在熱煲內。

4. 將奶倒入薑汁碗內，不能攪動，不要移動碗，二至三分鐘可吃了。