Monday, May 21, 2012

Steam buns ( Bakpao )

It's raining almost every afternoon.. time for some warming snack :) steam buns can be filled with all sorts of filling : redbean, greanbean, chicken etc.. but this time we're doing the all time kids favorite.. Chocolate!!

Biang Bakpao :
250 gr terigu protein rendah
10 gr ragi instant
150 cc air

Bahan Adonan Utama Bakpao :
90 gr terigu protein rendah
60 gr tepung tang mien (bisa diganti dengan terigu protein rendah)
70 gr gula halus
1 sdm baking powder
¼ sdt amoniak kue (boleh tidak dipakai)
3 sdm air
50 gr mentega putih

Campur semua bahan untuk biang. Di uleni sampai tidak lengket di tangan ( kurang lebih 10 menit).
Diamkan biang selama 1 jam atau sampai mengembang 2 kali.
Masukkan bahan adonan utama ke dalam biang biang bakpao. Uleni sampai kalis.
Timbang adonan sebesar 20-25gr. Tipiskan, bentuk menjadi bulat. Letakkan isi bakpao ke tengah2x adonan.
Kukus bakpao selama 15 menit.

recipe source here

to make the "sharp skin" you just simply snip and make small cuts with scissor before putting it into the steamer

Mayra said it looks like a porcupine hehe.. I think they're happy with, you can just see it in their face, giggling while eating porcupine :D

Shrimp Gyoza

this was my first time on making Gyoza, Gyoza are japanese dumpllings usually filled with shrimp and pork. ofcourse since we don't eat pork, I substituted it with ground chicken breast. i woudn;t imagine making gyoza would be very easy, and it instantly became a big hit at our dinner table, the girls love it



source :
  • 1 tablespoon sesame oil
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1/4 cup chopped carrot
  • 1/2 pound ground pork ( I used ground ghicken breast )
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package wonton wrappers
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar


  1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
  2. Preheat vegetable oil in a large skillet over medium high heat.
  3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
  4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
  5. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Tuesday, May 15, 2012

Self-saucing Chocolate Pudding


Searching a next picnic treat ? You should definately try this one :) 


Self saucing Chocolate Pudding
source :

1 cup self-raising flour
2 tablespoons cocoa powder
1/2 cup brown sugar
80g butter, melted, cooled
1/2 cup milk
1 egg, lightly beaten
thick cream and berries, to serve

3/4 cup brown sugar

2 tablespoons cocoa powder, sifted
1 1/4 cups boiling water
  1. Preheat oven to 180°C. Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar. 
  2. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top. 
  3. Make sauce: Sprinkle combined sugar and cocoa over pudding. 
  4. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.