♥ Easy Coconut Macaroon Tart ♥

Coconut Macaroon. Sweetened coconut with milk. How good is that?

I have got some leftover crust pastry in the fridge and a can of handy sweetened condensed milk, so created these mini babies. They are quick, easy and delicious treats you can make in no time!

The crust in this recipe is simply the same I used in my Mini Jam Tartlets. Alternatively, you can also try THIS shortcrust pastry, which I have made for the lychee raspberry rough tart.

You'll need:
1 can (14oz) sweetened condensed milk
14 oz flaked unsweetened coconut
1 pate sucree recipe

How to make easy coconut macaroon tart:

1. Preheat oven to 200C. Remove the pate sucree dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
2. To prepare the coconut filling, in a large mixing bowl, combine condensed milk and shredded coconut. Spoon 1 heaped tablespoon of coconut into the prepared crust.
3. Shape well and place on a baking tray. Bake for 20 minutes or until the crust is set and golden brown.
4. Serve warm. Store leftovers in air-tight container.

With all my love <3

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♥ Chinese Tea Smoked Egg ♥

Chinese tea smoked egg, 煙燻茶葉蛋, is traditionally found in herbal tea shops. They usually sell them in a big stovetop at the counter, where you will usually get a herbal drink on the go.

Different from Shanghainese versions 燻蛋, these do not have runny yolk. Instead, they are hard boiled to firm, silky egg white and brown skin.

See that perfect yolk? Neither under nor overcooked. No grey rings too! Yays!

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

Adapted from Daydaycook
You'll need:
4 duck eggs
1 tbsp dark soy
3 tea bags (I used Chinese tea and Oolong tea)
80g cane sugar / brown sugar (I used a mixture of both)
80g uncooked rice

Tool: a wok, aluminium foil, stainless steel steaming rack

How to make Chinese tea smoked eggs:

1. In a small saucepan, add water and eggs. Bring to a boil and cook for 2 mins. Turn off the heat and let the eggs sit for 1 min. Discard the water.
2. While running under cold water, peel the egg shell. Sit them in dark soy until dyed thoroughly.
3. Prepare the wok. Layer double folded aluminum foil, place tea bags, cane sugar and rice.
   Place securely a steaming rack. *Heat on high until it starts to smoke.
4. Place eggs on steaming rack and smokes for 3 mins. Turn off the heat and sit for 5 mins.
5. Serve halved.

*Cautious about the smoky flame coming from the wok.

With all my love <3

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♥ Chinese Sesame Roll and Peanut Roll ♥

Chinese Sesame Roll and Peanut Roll

芝麻卷, 花生卷

Chinese sesame roll, 芝麻卷, is a very traditional dessert during yum cha.

We never miss it when it's available in Cantonese dim sum restaurants.

I decorated my sesame roll with sakura flower from Japan, which is also known as cherry blossom.

Chinese Sesame Rolls

芝麻卷

Adapted from beanpanda
You'll need:
For sesame roll:
100g sesame powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
90g rock sugar
570ml water

How to make Chinese sesame roll:

1. Melt rock sugar with 200ml water. Add remaining water to sesame powder, water chestnut powder, cornstarch, wheat starch and oil.
2. Gradually add hot sugar liquid to sesame mixture and combine well. Sieve to remove residue.
3. Prepare an 8 x 8'' square pan. Pour a thin layer of sesame mixture and steam over high heat for 3 minutes.
4. Remove from steamer and let sit to cool. Roll into a log and cut to serve.

For a little twist, I substitute the sesame with peanut powder.

This version is slightly softer and chewier. My mom loves this texture better.

I also replaced a portion of rock sugar with brown sugar for the colour.

And again, I decorated with dried osmanthus.

Chinese Peanut Rolls

花生卷

For peanut roll:
100g peanut powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
50g rock sugar
30g brown sugar
570ml water

How to make Chinese peanut roll:

1. Repeat the above steps, melt rock sugar and brown sugar with 200ml water, replace sesame powder with peanut powder.
2. Steam for 4 minutes instead of 3 minutes.

With all my love <3

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

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♥ Lemon Cream Scone ♥

When you have some homemade lemon curd left behind, it is best to serve them with some scones. 

I love this scone recipe. It is so easy, simple and quick. The buttery biscuits are made with heavy whipping cream, which give them a distinct cream flavor.

Neither too sweet nor too buttery. Great for a perfect afternoon tea!

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

Make a dozen
You'll need:
2 cups all purpose flour
2 tbsp Natvia
1 tbsp + 1 tsp baking powder
1/2 stick salted butter
1/2 cup heavy cream, more for brushing
1 tbsp vanilla
2 cold eggs

To serve
Homemade lemon curd
Powdered sugar, optional

How to make lemon cream scone:

1. Preheat oven to 200C.
2. In a large bowl, combine flour, Natvia and baking powder. Add cubed cold butter and cut into the flour to form coarse crumbs.
3. In another bowl, add cream, vanilla and eggs. Whisk well and pour over the flour mixture.
4. Stir using a fork until combine. It should be sticky. Turn the dough onto a well floured surface and form a disc. Wrap in plastic wrap and freeze for 10 minutes.
5. Once chilled, roll the dough into 1/2" thick and cut out circles using a 2" cookie cutter.
6. Transfer the scones onto baking sheet lined with parchment paper and brush the tops with heavy cream. Bake for 10-12 minutes, or until risen and golden brown.
7. Serve with homemade lemon curd and dust it with powdered sugar.

With all my love <3

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