Tuesday, August 25, 2009

Korean Mochi Bread with Black Sesame (韓國QQ麻糬麵包)

Korean Bakery Homemade Sesame Glutinous Bread Mix

I was at the cookery section and found this baking cookbook on Mochi Bread at the library. Didn't know that mochi can mixed with bread and create a New Era for the bread history, what a brilliant thought.

It has a website skybake.com with lots of recipe for mochi bread. Oh, not only mochi bread but a width range of bread, pastries & cake recipes.

With this Mochi Bread in mind, I starts on my ride in search of a good recipe in fulfilling my dream of baking the mochi bread. In the next few days, I spent times in looking at the various blog site and get to know the type of premix mochi flour available. Taiwan premix mochi flour from BakerKing brand and Korean Bakery Homemade Sesame Glutinous Bread Mix.

Blogger Site that I have visited to collate these information:-

1) Aunty Yochana - Auntyyochana.blogspot.com

2) Do what I like - Wlteef.blogspot.com

3) All That Matters - allthatmatters2rei.blogspot.com

4) Bakerking - Bakerking.com
The premix flour is called Xiao Xue Q Fen (小雪Q粉). Found this brand "BakerKing" at Kwong Cheong Thye at Lorong 27, Geylang (Singapore). But "Xiao Xue Q Fen" which is the flour that I'm soughing for is not available, what a pity!

I'm thinking that if I can't get the pre-mix mochi flour, maybe I can try using the Japanese mochi flour to bake the mochi bread. I proceed to try my luck @
Anna's Culinary (Coyaku Food Products Pte Ltd)
Blk 47, Sims Place
#01-173, S 380047,
tel 67470069
one of the place recommended to buy the Japanese mochi flour. Having too much confidence on the location, I didn't pay much attention to the address mentioned at the website.

To my dismay, I can't find Anna's Culinary.
Isn't it next to
Phoon Huat at Geylang Lor 23,
1 Sims Lane #01-10,
S 387355,
Tel 68467825 ??
I called up "Art of Eating" who asked me to check if is at the right side of the road next to Phoon Huat.
No, is neither there too.
Sob, Sob, that goes my dream of getting the Japanese Mochi Flour!

Back in the office, I get hold of the tel # and called Anna's Culinary. Omg, it has moved to the HDB block behind Phoon Huat. Across the road., opposite the Hawker Center.

I made my way there after I knock-off from work.
Did I get the flour ?

Yes, No, they don't sell the premix flour
Hold on, what now ??

The Japanese Mochi flour is available
cost S$10 for a packet (230gm). I grab one packet of it for another type of Japaneses mochi bread recipe.

I reached home later in the evening and continue to do research on the flour. That's another place that recommended by the blogger on where to buy this Korean Bakery Homemade Sesame Glutinous Bread Mix (Seoul Mart at Parkway Parade - SG). Gosh, is out of the way for me.

The next morning, I talk to Art of Eating of my intention to drop by Seoul Mart at Parkway Parade. She asked me to try the nearby accessible Korean Mart around the CBD area. Searching through the Internet and is very lucky to find the list of Korean Mart available in Singapore posted by solelyseoul.blogspot.com .

Ki Ki Too Too, which one ?

Okay, decide on this -->

S-Mart Korea Shopping Mall
34 Craig Road #02-10
Chinatown Plaza
Singapore 089673
Tel 62247753, 6224 7097
Online Website : Koreasmart.com

It must be a auspicious day for me, my three lunch kaki's is willing to accompany me to S-Mart. Guess what, I found the Sesame Glutinous Bread Mix (cost S$8.00/box) there. The person attending to us is very helpful. Did the baking instruction translation for me too. Really very please with my good luck today and the supports from my lunch kaki.

The Premix Mochi Flour hunt finally come to the end.

Here come the baking experience....

1 box come in two individual pack of 250 gm premix flour

Before bake

The end product look like English Rock Bun

Chewy inside


250 gm Bakery Homemade Sesame Glutinous Bread Mix
1 egg
70 ml water or milk (if use milk ignore the milk powder)
2 tbsp of milk powder


  1. In a mixing bowl, pour in the water or milk.
  2. Add milk powder. Stir well (skip step 2 if you use milk).
  3. Add in the egg. Stir well.
  4. Fold in the flour progressively in one direction until all flour are used up.
  5. Knead into a dough. You may dust a bit of bread flour or plain flour to your palm if dough is too sticky.
  6. Divide dough into 25 gm each and shape them into round balls.
  7. Place the shaped round balls on a lined tray. Dough yield 12 balls.
  8. Preheat oven at 180 temperature.
  9. Bake for 5 min then spray with some water.
  10. Bake for the next 5 min then spray with some water.
  11. Lower the temperature to 160. Bake for another 10 min and spray with some water.
  12. Turn the baking tray around and bake for the last 10 min till brown.
  13. Remove from Oven.

Hints : Best eaten when hot. Preheat or put in toaster to heat the mochi bread when you want to consume. Mochi bread turned hard when cold. But once preheat or toast, the texture is chewy soft inside and crispy outside.

After going through the whole lot of hassle, I will grade it a worth while effort. Is definitely a nice treat for family gathering or party where you can pre-bake the bread before hand and serve it hot to your guests. The whole baking + preparation time is less than an hour.

Saturday, August 22, 2009

Banana Butter Cake

I used "Ang Ba Jio" (a type of banana specially for cake baking) to bake this Banana Butter Cake. Cake turned up very soft and texture is just right with the natural banana fragrant. I adopt the recipe from "Hong Kitchen". Next time I will left it to ripe for a day or two before using it to bake banana cake.
Ingredients (7 x 7 square cake tin)
250 gm unsalted butter or salted butter (don't add anymore salt to the mashed banana if salted butter is used)
280 gm cake flour
180 gm castor sugar

3 eggs
1 tsp baking powder
1 tsp sodium bicarbonate
500 gm banana (4-5 nos of banana)
1 tsp salt
1 tbsp milk powder or 2 tbsp of milk
  1. Peel and mash banana fresh in a bowl.
  2. Add salt and milk or milk powder in mashed banana fresh. Set aside. Don't over mashed the banana if you want to feel the banana bits.
  3. Sieve and mix cake flour, baking powder and sodium bicarbonate together.
  4. Beat butter and sugar till creamy and light.
  5. Add egg to butter mixture, one at a time. Mixed well.
  6. Add in 1/2 portion of flour mixture and fold in one direction.
  7. Add on 1/2 portion of banana mixture.
  8. Put in balance portion of flour mixture.
  9. Add in balance portion of banana mixture. Mixed well.
  10. Pre-heat oven at 180 temperature
  11. Place cake tin for baking at 180 temperature for 5 min.
  12. Turn to 160 temperature and bake for another 45 min.
  13. Use a toothpick or chopstick to poke thou the cake to test if is ready. Toothpick should be free of sticky mixture when lift out. Continue for another 10 - 15 min if cake is still moist.

Tuesday, August 18, 2009

Herbal Jelly (龟苓膏- Gui Ling Gao)

Herbal Jelly Powder from Eu Yan Sang (only available in Malaysia)

  1. Pour 1 packet of 50 gm herbal jelly powder into a bowl.
  2. Add in 250 ml cool water and mix well.
  3. Bring to boil 1 litre of water, add in 150 gm sugar.
  4. Turn to low flame then pour in the herbal jelly mixture and continuously stir for 10 mins.
  5. Filter the boiled herbal jelly mixture and pour it into a bowl. Leave to cool and ready to serve with or without honey.

Thanks to Kui Khim who helps to buy this from Malaysia and Art of Eating for recommending this item. Cost is RM 20.00 for 5 packets. If you buy individual pack, is RM 5.oo/packet. As good as buy 4 get 1 free.

Sunday, August 16, 2009

Winnie The Pooh's Turnover

Puff Pastry (refers to Mixed Vegetable Pie)
Filling (refers to American Apple Pie))

Mixed Vegetable Pie

Ingredients (Puff Pastry)

200 gm High protein flour
50 gm Plain flour
30 gm butter
1/4 tsp salt
130 gm water
130 gm pastry margarine

  1. Mix well water, salt and butter.
  2. Add in some flour to mix well.
  3. Add in remain flour to mix into smooth dough. Rest for 10 - 15 mins.
  4. Roll dough into rectangular shape.
  5. Put pastry margarine in the middle.
  6. Fold into 3 layers.
  7. Roll out the dough 5mm thick.
  8. Fold into 3 layers. Rest for 10-15 minutes.
  9. Turn the dough by 90 degree and roll out the dough 4 mm.
  10. Fold into 4 layers. Repeat step (9), fold into 3 layers (x 3).

Ingredients (for the fillings)

100 gm vegetable mixed

3 nos of potatoes

1 chicken cube

1 tsp of pepper powder

2 nos of hard boil egg (shell and slice)

Half onion

Half rice bowl of water

One tbsp of cooking oil


  1. Put one tbsp of cooking oil to heat
  2. Add in onion
  3. Fry until the onion is fragrant
  4. Add in mixed vegetable and potatoes
  5. Stir fry for three minutes
  6. Add in chicken stock cube
  7. Add in pepper
  8. Add in water
  9. Stir fry for another 3 minutes
  10. Put aside for use


  • Roll puff pastry to thin pastry
  • Cut pastry to idea size (round or square, depending on self reference)
  • Scoop enough filling to fill up the pastry and put slice of hard boil egg.
  • Brush pastry with egg wash to seal the pie pastry
  • Preheat oven to 180 temperature
  • Bake at 180 temperature for 20 minutes or pastry turned brown.

Saturday, August 15, 2009

Roselle Flower Tea (洛神花茶)

I have seen this fresh Roselle Flower during one of my previous trip at Desaru Farm. The Chinese Medical Hall sell the dry version. At times, it is pre-pack with some other type of herb as well.

While browsing the vegetable stall at the wet market this morning, I come across the fresh Roselle Flowers. Going at 100 grams for S$0.50. The lady boss told me is good for lowering cholesterol level. Since I have not taste it before, I decide to give it a try.

You have to remove the fruits from the flower bulb. Put one pot of water to boil with the flower bulb. After 25 mins, you will notice the flower bulb turned to pale transparent colour. The water appears as purple. Now, you can add rock sugar to your taste.

It taste a bit sour, similar to Blackcurrant or the Ribena drink. Wonder if Ribena did extract from this Roselle Flower.

Tips from Ai See - Not to waste the flower bulb after boil. Add spoonful of sugar and made it into jam. I shall try the next round.

Sunday, August 2, 2009

Ginger, Lemon & Honey Tonic Drink

It seem that the flu virus is spreading around everywhere. Few of my friends and even family member "Mr Chef" has been down with sore throats, fever and cough for the past few days.

Now even "小宝贝" (xiao bao bei) also shown sign of symptom. I remember seeing this remedy drink and mix a glass for her to drink. I took a sip too, it taste good. Truly a refreshing drink for this hot climate.


1 tbsp lemon juice

1 tbsp old ginger juice

2 tbsp honey or to taste

150 ml boiling water


  1. Combine all the ingredients in a glass to make a strong tasting tonic drink

** Help dispel cough and sore throat

Tips - Stir in honey only when the water becomes warm to avoid the loss of nutrients.

Saturday, August 1, 2009

Dorayaki (どら焼き)

I love Dorayaki, Yummy Yummy !

In the Kansai region (Kyoto, Osaka, Kobe and surrounding areas), Dorayaki are called Mikasa, name after a mountain in Nara Park in Nara. It has been known as a tourist attraction, an excellent place to view the moon.

I did some research and here's the final product of mini and normal size Dorayaki.

Ingredients (can make 8 nos of Dorayaki)
4 whole eggs
150g top flour
60g castor sugar
60g honey or 40g of maple syrup (for better fragrance)
1 tsp baking soda >
2 tbsp of water > mix together
5 tbsp of milk
2 tbsp of sugar syrup

Ingredients for Red Bean Paste
100g Red Beans
20g Maltose
80g Sugar
1/2 tsp salt


  1. Pour eggs into a mixing bowl. Whisk the eggs and slowly add the castor sugar (divide into three times) in the same direction. Whisk eggs until the colour is light and fluffy.
  2. Add in honey and mix well. Then add in baking soda that was mixed with water and mix well. Add in sieved flour and using a spatula mix the flour into the egg mixture. Do not over stir the mixture.
  3. Cover the batter with cling strap and let it rest for 30 mins in the fridge. After the resting time, pour in the milk. (Tips : add in more milk if the batter is too thick or add more flour if the batter is too dilute).
  4. Heat pan up using low heat. Do not put in any oil to the pan or wok. Scoop one spoonful of batter onto the pan or wok. And make into a round shape.
  5. Let it cook until you see bubbles forming. Then turn the pancake over and fry for another 5 seconds.
  6. Brush sugar syrup on both side of hot pancake to prevent it from getting dry and hard.
  7. Spread the red bean paste on one of the pancake and seal with the other pancake.

For sugar syrup - Mix 1 tbsp of sugar to 1 tbsp of hot water. Mix well and leave aside to cool for use.

Fillings Method

  1. Soak red bean for 4 hours
  2. Pour red bean into saucepan and bring to boil over high heat. Fill water enough to cover the red bean + above 2 inches level.
  3. Turn to low heat once the water boil and cook until red bean is soften and drain the excess water.
  4. Pour cooked red bean with some water on to the blender (if you like to have whole bean, skip step 4 - 5).
  5. Blend until paste is form
  6. Remove from blender and pour red bean paste, maltose, sugar and cook at low heat. Stirring from below up. Keep stirring until sugar melts and excrete water.
  7. Continue to cook until red bean is dry.
  8. Add in salt and leave aside to cool.

Note : You may choose to use jam, Nutella, ready made paste for fillings)