GOLDEN SYRUP

600 gm            Sugar

450 ml             Water

    3 slices         Lemon

METHOD:

1.                  Bring all ingredients to a boil over low heat until golden brown. 

2.                  Remove lemon slices and let it cool sufficiently. 

3.                  For best result, aged the syrup at least for a month or longer.

(Uncontaminated syrup will keep in airtight container for up to a year.)

  DOUGH/SKIN

250 gm            Golden Syrup

 90 gm             Corn Oil/Peanut Oil

½  tsp              Alkaline Water

½  tsp              Baking Soda

300 gm            All Purpose Flour

METHOD:

1.                  Mix syrup, oil, and alkaline water until well blended. 

2.                  Add flour and baking soda and mix well.  Let dough rest for at least 2 hours.

3.                  Divide dough into 40gm pieces.

4.                  Weigh filling to about 90gm each.

5.                  Flatten dough on lightly flour surface to prevent stricking then wrap filling with it to form a ball.

6.                  Press into lightly flour dusted mold and knock it out.  Place cakes on baking sheet.

7.                  Preheat oven to 375 F and bake cake for 25 minutes or until golden brown.

8.                  Brush with egg wash after 10 minutes of baking and then 15 minutes.

9.                  Remove from oven and let it cool.  Let it sit at room temperature and mature for at least 3 days. 

10.              Cut and serve.
                             

EGG WASH

2 large eggs                                         )

1 tbsp water                                        )  Beat lightly until well mix.

1 tsp dark soy sauce (for color)           )

COOKED GLUTINOUS RICE FLOUR

1 bag   Glutinous Rice Flour

METHOD: 

1.              Steam rice flour for 30 minutes in a steamer with a cloth over the bowl to catch droplets of water from steaming.

2.              Remove from steamer and microwave in 1 minute increment for another 3 minutes, stirring between each minute.

3.              Sieve to remove clumps of flour.  Let cool and store in airtight container.

      FILLING RECIPES

v RED DATES FILLING                   preparation time:  3 – 5 hours

        200 gm            Pitted Red Dates

        800 ml             Water

       150 gm             Azuki Red Beans

       125 gm             Sugar

       30 gm               Corn Oil

       1 tbsp               Cooked Glutinous Rice Flour

       1 tbsp               Wheat Starch

      METHOD:

 1.                  Bring red dates, red beans and water to a boil.  Lower heat and simmer until red beans are softened and pasty.

 2.                  Remove from heat and blend the dates and red beans mixture in a blender.

 3.                  Sift over a colander to remove the skin from the dates and beans.

 4.                  Heat wok at medium heat and add in sugar and oil.  Stir constantly until sugar dissolve and turn slightly brown.  Add in paste.  Turn heat down low.  BE CAREFUL BECAUSE IT WILL SPLATTER.  Stir until almost dry.

5.                  Add in the flour and starch and stir until well mixed and the paste pull away from the wok. 

6.                  Turn heat off and let it cool before keeping in the refrigerator.

v LOTUS SEED PASTE FILLING        preparation time: 1:30 – 2 hours

        7 cans              Cooked Louts Seed in water

        550 gm            Sugar

        250 gm            Corn Oil

        1 tbsp              Maltose

        4 tbsp              Wheat Starch

        3 tbsp              Cooked Glutinous Rice Flour

       METHOD:

   1.          Open can Lotus Seed and rinse a few times.  Cooked again in a pot with enough water to cover for another 30 minutes or till soft.  Blend lotus seed with a little water in blender to paste consistency.  Set aside.

   2.          Heat oil and ½ of sugar in a wok over medium heat.  Stirring constantly until sugar dissolves and turns slightly brown.

   3.          Add in paste and cook over low heat.  BE CAREFUL BECAUSE IT WILL SPLATTER.  Stir until it is dry.

   4.          Gradually add in the rest of the sugar and stir well.

   5.          Mix starch and flour together.  While stirring add in the mixture and fry for a few more minutes.

   6.          Lastly, add in the maltose and stir well.  Stir until the paste is dry or when it comes away from the side.  Remove from heat and let cool.

v RED BEAN PASTE FILLING             preparation time:  2 ½  hours 

        2 12oz bag       Azuki Red Beans (soaked overnight)

        1 10oz bag       Black Beans (soaked overnight)

        200 gm            Corn Oil

        450 gm            Sugar

        2 tbsp              Maltose

        1 tbsp              Rose Water (optional)

        1                     Orange Rind

        ¼ cup             Cooked Glutinous Rice Flour

        3 tbsp             Wheat Starch

       METHOD: 

     1.     Cooked red beans and ½ portion of the orange rind with enough water to cover until very soft. Repeat process with black beans.  It takes longer to cook black bean, if you have a Pressure cooker, I suggest using that.  Blend and strained through a colander to rid of the shell.    

     2.     Heat ½ of the oil and ½ of the sugar in a wok over medium heat until sugar dissolves or turn slightly golden brown.

     3.    Turn heat to low and then add in beans’ paste.  BE CAREFUL BECAUSE IT WILL SPLATTER.  Stir fry until almost dry.  Add in the rest of the sugar and then the rose water.  Fry until dry again.

    4.      Gradually add in the rest of the oil and keep stirring.

    5.       Finally, stir in the flour and starch.  Keep on stirring until paste is dry and leaves the side of the wok.  Remove from heat and cool.

v MUNG BEAN PASTE FILLING 

        1 bag               Shelled Mung Bean (soaked overnight)

        1 ½ - 2 cups     Sugar

        ½ cup              Corn Oil

        2 tbsp              Wheat Starch

        2 tbsp              Cooked Glutinous Rice Flour

       METHOD:

     1.       Steam the soaked bean until soft.

     2.      While it is still hot ( i.e. straight from the steamer) pour it into a wok over medium heat.

     3.      Add sugar and oil and stir until dry.

     4.      Lastly, add in the starch and flour.  Stir until dry.  Remove and cool.