Chinese Tapioca Pudding w/ Pineapple crust (revised/ reorganized)

October 5, 2017 at 3:16 pm | Posted in Chinese, miscellaneous dessert, Pie | Leave a comment
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Ingredients:Red bean paste:

  • 210g red beans

Crust:

  • 200g/ 378ml all purpose flour (175ml)
  • 150g (120ml) sugar – (60ml)
  • 1/2 tsp baking soda – (1/4 tsp)
  • 1/2 tsp baking powder – (1/4tsp)
  • 40g (44ml) soften unsalted butter – (22ml)
  • 80g (100ml) vegetable shorterning – (50ml)
  • 2 egg yolks – (1 egg yolk)
  • 2 tbsp evaporated milk – (1tbs)
  • => the latter measure is cut down in half as suggested by author

Tapioca filling:

  • 100g (150ml?) tapioca + 3L water
  • 500ml homo milk
  • 4tbsp custard powder
  • 2 large eggs
  • 100ml evaporated milk
  • 100g sugar
  • 40g unsalted butter
  • => Custard powder substitute: 3 parts cornstarch + 1 part vanilla extract + 1 pinch salt (sugar and milk powder?)

Instruction:Red bean paste (pre-make ahead of time):

  1. soak 210g of red beans 6-12 hours.
  2. combine red beans & 2.5c of water, bring to boil, let sit for 5mins then discard water.
  3. mush up red beans, add 40ml of sugar
  4. let red bean cool down, then blend up in magic bullet in batches.

Tapioca:

  1. boil 3L of water
  2. add 200ml tapioca
  3. boil for 30mins in med heat. Stir every 10mins
  4. Strain and rinse w/ cold water, don’t over cook!

Crust:

  1. mix 44ml butter, 100ml shortening, 120ml sugar together
  2. add in 2eggs, mix
  3. add in 2tbs evaporated milk, mix
  4. In a separate bowl, mix 378ml flour, 1/2tsp baking soda, 1/2 tsp baking powder
  5. Slowly add dry into wet ingredients in 3 portions, mix until perfect dough forms.
  6. wrap in clear plastic wrap, refrigerate for at least 30mins

Pudding:

  1. mix/ beat egg & only 200ml of milk in a bowl. add custard 4tbs custard powder
  2. In a separate pan, heat evaporated 100ml milk, other 300ml of milk, 100ml sugar, and 40ml butter over low heat
  3. Add in the egg custard mixture, keep stirring, till thicken
  4. Turn off the heat and add in tapioca, mix well

The assembly:

  1. preheat oven to 375F
  2. Add custard mixture to baking dish + paste filling
  3. Roll out dough and cover custard, cut cross-hatch pattern
  4. Brush on 1 egg yolk to make it pretty
  5. Bake for solid 30mins, until crust is golden & flaky

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Guah tsai bung 

January 28, 2017 at 9:29 pm | Posted in Savoury | Leave a comment
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Sam zen pah 

Guah tsai 

Cube the pork, and then fry it (season with some salt) to half cooked 

Pan fry the veggitable to half cooked as well. 

And then add everything into the rice cooker to cook the rice. 

After mixing still try to have the rice grains submerged in water. 

Chicken congee and seafood congee 

January 21, 2017 at 3:19 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment
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3 cups of rice makes a pot of congee. 

3 pieces of Chicken + sesame oil 

Or 

One slab of basa filet 

Scallop , clam and shrimp + rice wine 

Instruction: 

Soak rice overnight for quick cook 

Defrost seas food or chicken overnight. 

Bring rice and water to a strong boil and then add in chicken / seafood and slices of ginger. Once water come to a strong boil again, turn off the heat, cover and let sit (2 hours ). 

Then you get your delicious creamy congee 😀 

IMO the sesame made the congee smell really good! But the clam may have tasted a little too fishy to my liking. 

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