Ingredient:
- 1 ripe avocados
- 100g butter, at room temperature
- 100g sugar
- a pinch of salt
- 2 eggs
- 170g all-purpose flour
- 10 g baking powder
- 50g ground almonds
How to bake:
1. Preheat the oven to 350˚F (180°C) for 15 mins.
2. Add to a bowl butter, sugar, vanilla extract and salt and mix well.
3. Extract avocado and add into the mixture, use a masher to mash all together
4. Mix the flour with the baking powder and crushed walnuts into butter sugar mixture.
5. Add the eggs one by one and mix well.
6. Add in some milk and mix well.
7. Grease a 12 inch loaf tin and dust with flour. Pour in the batter and even out the surface. Bake for 50 minutes until a toothpick inserted in center comes out clean. Let cool in the tin for several minutes.
How to Cook:
1. Cut wanton skin into smaller portions
2. Deep fry in a small pot of olive oil
3. Transfer to baking sheet to soak the oil and add 1 tsp of sugar to coat on hot wanton skin
Ingredient:
- Yam
- Pumpkin
- Ginkgo Nut
- Coconut Milk
- Water Chestnut
- Sweet Potato Flour
- Shallot Oil/ Olive Oil/ Vegetable Oil
- Pandan Leaves
Prepare the ingredient:
1. Cut yam and pumpkin into smaller pieces
2. Cut water chestnut into small dices
How to cook:
1. Steam pumpkin for 15 mins, mash and add sugar to preferred sweetness
2. Steam yam for 30 mins and mash up, adding sugar and shallot oil to blend in the paste, add hot water if paste is too sticky, add paste into blender to make the paste finer
3. Add in diced water chestnut into yam paste
4. Cook Gingko nut in boiling water with pandan leaves
5. Heat up coconut milk, add in sugar to preferred sweetness, followed by sweet potato starch solution to thicken the gravy
6. Add some ginkgo nut and pumpkin paste on top of yam paste and pour coconut gravy over the whole dish.
Ingredient:
- Mung Beans
- You Tiao
- Sugar
- Pandan Leaf
- Sweet Potato Flour
How to cook:
1. In boiling water, add in pandan leaf for the fragrance
2. Fry mung beans with sugar to get a caramel coating on the mung beans
3. Add fried mung beans to boiling water with rock sugar and cook until mung beans are soft, add additional sugar if not tau suan is not sweet enough
4. Add in appropriate amount of sweet potato cornstarch solution to thicken the gravy
5. Add you tiao to compliment the tau suan
