Kueh Bolu


My mother-in-law make Kueh Bolu every Chinese New Year, is a must have breakfast on the 1st day of Chinese New Year, but her recipe is not crispy on the outside at all. So many many years ago, I decided to attend a baking workshop on how to make Kueh Bolu. But the problem is in order to be crispy, I was told that I cannot reduce the amount of sugar, but the recipe was way too sweet for our liking. So after a few alteration, we finally stick to this recipe, though is still a bit sweet but is still crispy on the outside.

Cooking time is about 3 hours
Make about 174 pcs

Prepare the following few days in advance;
1. Dry the flour in pre heated oven at 100 degree for 30-40 mins – stir every 10min to remove the moisture in the flour. Leave to cool completely, sieve it and store it. 


2. Cook the coconut oil (by using this coconut oil, it not only gives a very nice aroma, it also helps your Kueh to last longer then using normal cooking oil)


Heng Guan Fresh Natural Coconut Milk 250g or cann coconut milk (do not use coconut cream)

Cut 3 pandan leaves into section and cook in high heat (keep stiring) till oil exuded and the coconut become light brown, cool and sieve.

THERMOMIX Method: stir/Varoma/30 mins

1. Do not wash the mould before or after use. Wipe with cloth only and air it.

2. If too little sugar, it will not crispy

3. If you using a new mould, be prepared to have the first few batches to be burnt or uneven color, do not worry, as the longer you use the mould the nicer the Kueh will be.

4.  DO NOT turn off the mixer until all the batter is used up, keep the mixer running at min or speed 1. 

10 big eggs (70gm each) and weigh to 640g net weight without shell
640g icing sugar
2 teaspoon Vanilla essence (optional)
450g plain flour

Get ready 4 bowls: 1 to weigh the flour, one to weigh the batter, one slightly bigger bowl for mixing the flour and batter and another bowl for putting utensils. A large baking tray with cooling rack

1. Pre-heat oven at 200 degree. When it is hot, pre-heat the mould till very, very hot.

2. in a electric mixer, use the whisk attachment and whisk the eggs and sugar till pale, thick, light and creamy (speed 0-6) (must beat for 30mins)

3. Add in vanilla essence and mix for 20 sec.  Reduce speed to 1


4.  Weigh 110g egg mixture and 34g plain flour in separate bowl, then pour into the 3rd bowl and use a metal spoon and stir well.


5. Do not turn off the mixer till all the egg mixture has finish

6. remove the hot mould from oven and place it on stove (small burner with small fire, this is to maintain the heat on the mould)

7. brush the mould with coconut oil and spoon about 1 tbsp egg mixture in mould (about 3/4 full because it will rise) and bake it at 190 degree for 7 mins or till golden brown


8. In the meantime, get ready your next batch of batter (step 4) you can mix it into your unfinished batter from the last batch together and mix well

9. remove the mould to stove again (small burner small fire) (this is to maintain the heat and for easy removal of the Kueh from the mould)


10. remove the kueh bolu with a toothpick and place on the cooling rack. leave to cool before storing

11. Repeat step 7 to 9 till egg mixture is all finish.

12. If after a few days and is not crispy any more, you can re-bake in the oven at 100 degree°C for 3-4 mins or heat up in the oven toaster so it will become crispy again.


Open Pineapple Tarts


Pineapple Tarts is a very common and well love Chinese New Year goodies.  This is a very good recipe given by a good friend of mine.  She not even generously share this recipe with me, she even allow me to post this recipe on my blog.  Thank you Irynn for this beautiful recipe as my family loves it very much!

Note: prepare the filling and dough one day in advance.

Ingredients for the fillings:

1 kg pineapple from Aillin Bakery

100g Butter – cut into cubes – I use Capel Traditional Churned Butter / you can also use Golden Churned Butter

Method for the filling:

1. In a large mixing bowl, mix the pineapple and butter till well mix


2. Wet your hand and teaspoon with water, scope 1 teaspoon of fillings and roll into ball and put into a container and put it in the fridge 


Ingredients for the dough:
600g plain flour

75g Corn flour

75g SIS super fine icing sugar

420g butter, cut into small cubes

4 1/2 eggs yolk 

1 teaspoon vanilla essence
4 1/2 tablespoon cold water

Method for the dough:
1. Put the egg yolk, vanilla essence and cold water into a bowl and use a hand whisk and mix well
2. Sift the flour, corn flour and icing sugar into a large mixing bowl and add in the cubed butter.  Use your finger tips to rub in till like crumb, do not melt the butter


3. Add in the egg yolk mixture and knead well and form a dough.


4. Remove to a bowl, cover with a damp cloth follow by cling wrap and put in the fridge till ready to make the tarts (can keep for 1-2 days in the fridge)


1. Pre heat oven to 160°C

2. Put 2 egg yolk and 2 tablespoon water and beat well – for egg wash

3. Put some plain flour in a bowl and put your mould in


4. Prepare baking tray line with baking paper

5. Roll out the dough (do not make too thin) and cut out the dough using the pineapple tarts cutter and put on the baking tray


6. Brush with egg wash then put the filling on top, decorate the top with dough


7. bake at middle rack for 10 mim


8. Turn the tray around and bake for another 10 min

9. Remove to the last rack and bake for another 5 min to brown the bottom (do not bake too long as it should not be brown color)

10. Leave to cool on the tray for awhile before moving to a cool rack and let it cool completely before storing in container.

Bak Kwa (肉干)Cookies

Decided to give this recipe a try as I still have some Bak Kwa sitting in my fridge, love the colour combination too!


250g Salted butter, soften

70g Icing sugar

1 Whole egg

1 tsp Vanilla extract

400g Plain flour

130g Bak kwa, mini diced


1. In a electric mixer using K beater, cream butter and sugar till light and fluffy.

2. Add in the egg and vanilla extract and beat till well incorporated.

3. Add in flour and beat till well incorporated

4. Add in bak kwa, and mix thoroughly

5. Put the dough in a plastic bag, roll it out evenly.

6. Refrigerate it for at least 30mins until firm.

7. Weigh 15g dough and shape it round

8. Placed it on a baking tray, spacing out evenly.

9. Bake at 180C for 15 mins, or until it turned slightly brown.

Recipe from passionbaker.blogspot.com.au

财元心开Braised Pork Hock With Spice And Herbs

This is a Chinese New Year dish that I cook twice this year, it is not only looks pretty and presentable, most important of all, the ingredients are simple and also very easy to cook.  I cook this using pressure cooker and it cut down the cooking time greatly. The original recipes call for trotter, but I prefer using pork hock instead because it is more meaty and have lots of collegen which is a  key to keep your skin youthful and wrinkle free☺️

Method: easy

Serve: 4-5

Cooking time: 2 hour 20 min


1 pork hock, about 1 kg

1 tablespoon oil

1 piece ginger

3 star anise

5 stalk spring onion

200g blanched choy sum or any vegetable of your choice


3 tablespoon light soy sauce

2 tablespoon oyster sauce

1 tablespoon dark soy sauce

2 tablespoon sugar

1000ml water

1 tablespoon tapioca flour water for thickening


Blanch pork hock in boiling water for 10 min, dish and drain

Heat up oil and sauté ginger, star anise and spring onion until aromatic

Add in seasoning, pork hock and bring to boil

Lower the heat and simmer for 2 hours or till meat is tender

Place pork hock onto a serving platter and arrange blanched choy sum around 

Bring gravy to boil again and thicken with tapioca water

Pour gravy over pork hock and serve   

Note: I cook this in pressure cooker, when 2nd indicated goes up, reduce heat and simmer for 20min then off

Fatty Sheep Melt In The Mouth German Cookies🐏🐏🍪🍪


This year Chinese New Year is the year of Sheep, lots of people make this cute little sheep cookies and I just couldn’t help myself to join in the fun, there are 2 popular design, the first design are easy to make, but the second design are just way too time consuming but they are the cutest! The cookies are yummy too as they melt in your mouth!

125g butter
40g icing sugar (sifted)
125g potato starch
80g superfine flour (I used top flour, sifted)
chocolate chips (for the ears)
black sesame (for the eyes)

1. Using K-beater attachment, speed 0-6 cream the butter and sugar for 5 min till fluffy and light in color


2. Sift in potato starch and flour and use hand to knead to form a soft dough. Wrap with cling wrap and chill in the fridge for 30min or longer before shaping it (for easy shaping)


4. Bake at 160C for 25-30 min (you may need to adjust the timing n temperature according to your own oven)

Design 1:
Shaping dough to fatty sheep: Body: Weigh the dough at 8g, black sesame for the eyes, choc chips for the ears and roll 2 small dough and put them on the head and gently press it in the center using a toothpick, use a C fondant tool to make the mouth


Design 2:
Body 6g, 2g for the face, and 2 small ball for the ears, roll 1 small roll and flatten in the middle, roll 2 small roll put them on the head and gently press it in the centre using a tooth pick, black sesame for the mouth.


For the eyes white:
1. Beat 1 egg white with 1 teaspoon of cream of tartar, add in 120g icing sugar and 1 teaspoon lemon juice and beat till stiff peak.


2. use a piping bag and pipe the eye white, then use a toothpick to dip with black fondant gel color for the eyes ball, put back into the oven and bake for 5 min.

Nian Gao (Sticky Rice Cake) 年糕


Nian gao (年糕)literally mean Year Cake or Chinese New Year Cake. Is a traditional food in Chinese New Year. The pronunciation of Nian gao sounds like “year high (年高)which symbolizes a higher income, a higher position, the growth of children, and generally the promise of a better year.

300g sugar
300ml water
300g glutinous rice flour
1 teaspoon oil

1. Brush the steaming mould with oil
2. In a saucepan and using a hand whisk, melt half of the sugar till caramelizes and remove from heat (do not cook too long as it will become bitter)


3.Add in the remaining sugar and mix well
4. Add in the water very slowly and carefully and use the hand whisk and mix well, leave to cool slightly


5. Pour the syrup into the glutinous rice flour and mix well (the texture should be like yoghurt and not watery)

6. Add in the oil and mix well


7. Sift the batter into mould and steam for 1 hour over high heat

8. Leave to cool for 24 hours to let it set

Crispy Seaweed Rolls And Twist




This is the first time I’m making this snack for Chinese New Year. You can make it into rolls or if you don’t mind the extra work, you can make then into twist, or you can just roll it up and fry it without seaweed, when it is cool down completely, just sprinkle some icing sugar and enjoy, this is a recipe which I will call “one stone kill three bird”, super easy and yummy!

Ingredients for the batter: (mix well)
1 egg
30g plain flour
1/4 teaspoon pepper

10 pieces frozen spring roll skin
5 pieces nori sheet, cut into half

Method for the roll::
1. Place a piece of spring roll skin on table and spread a thin layer of batter onto the spring roll skin (if the batter is too thick to spread, add some water in it)


2. Put the nori sheet on top


3. Roll up neatly and thinly


4. Repeat till all the spring skin is finished


5. Use a pair of scissors to cut then diagonally into small bit size (about 10 pieces each roll)

6. Deep fry in hot oil until golden brown

7. Dish up and drain well on a piece of kitchen paper towel

8. Leave to cool completely before storing

Note: for Wasabi flavored: add 1 teaspoon wasabi sauce or powder into the batter.