Japanese Cotton Cheese Cake

日式輕乳酪蛋糕

https://youtu.be/HV-vaC7nDlo
Another recipe in US measurements:
https://youtu.be/wVb5skPV43A

Ingredients A:

• 60g milk
• 50g butter
• 160g cream cheese
• 6 egg yolk
• 50g flour (低筋）

Ingredients B:

• 6 eggs white 
• 10g vinegar or lemon juice
• 75g sugar

Instruction:

1. Turn in oven 320F and put pan with water into oven to preheat.
2. Separate egg yolk and egg white.
3. Cook milk, butter and cream cheese in low heat till melted. Turn off heat.
4. Add all egg yolk and blend.
5. Sieve flour and add to the above and mix well.
6. Beat egg white and vinegar and gradually add sugar (at 3 intervals) and blend till firm peak. Do not over beat as well.
7. Then add egg white into #5 in 3 batches. 
8. Fold it well and pour into pan with parchment paper in the bottom. cover top with Aluminum foil.
9. Bake for 1 hour.
10. Then remove aluminum foil and bake for another 20 minutes.
11. High broil for 3 minutes for top to turn golden brown.
12. Let cool and the cheesecake can be flipped over easily to remove the parchment paper.
13. Refrigerate it and

 

Below is a result of beating the egg white incorrectly by add all sugars at once instead of gradually and possibly over beat and not reaching firm peak.

Radish Cake 蘿蔔糕

Ingredients A:

• 1 bag of rice flour 粘米粉 ~500g
• Tapioca flour 太白粉100g
• Water 2000ml (or 8 cups)
• Can add 1 spoon of mung bean flour to make it firmer 

Ingredients B：

• 1 radish 
• 1 small bowl of cut shiitake mushrooms 
• 菜餔
• 1tsp salt
• 1tsp white pepper
• 1tsp mushroom extract
• 1tsp five spices 五香粉
• Vegetable oil

Toppings:

• Peanut powder 
• 素肉鬆
• Cilantro 香菜
• Slices of red/green chilies

Instruction:

1. Mixed ingredients A.
2. Pour some oil into pan to stir fried mushrooms and radish.
3. Then pour in ingredients A.
4. Cook till it is in pasty.
5. Brush oils on pan, and then pour in the taro paste into pans and press gently.
6. Steam for 60 minutes.
7. Add toppings. 
8. Let it cool and turns firmer. Then cut into square/diamond shape. Serve with soy sauce paste or chili sauce.

Pour ingredients A into the pan.

Cook till it is half cooked.

Pour into pan and lightly pressed. Then steam.

After steamed, let it cool before cutting.

Then add toppings to serve.

Chai Kuih 潮州菜粿

Ingredient A: 粿皮

• 1 bowl/cup of rice flour 粘米粉
• 1 bowl/cup of tapioca flour 太白粉
• 3 bowls/cups of water 
• 1 tsp salt
• 2 drops of red food coloring 

Ingredient B:

• Shredded carrot (1 small size)
• Shredded jicama (1 small size) or 油菜
• Shitake mushrooms cut in cubes
• Salt
• Pepper 
• Soy sauce paste
• mushrooms extract

Instruction:

1. Mix ingredients A well. 
2. Brush oils into cooking pan.
3. Pour ingredients A into cooking pan and cook till it become dough-like.
4. Then set aside. Cover with dumped cloth to avoid drying out.
5. Sir fried ingredients B.
6. Split dough into 30 rounds pieces. Be sure to cover hands with rice flour to avoid dough sticking all over hands.
7. Flatten each dough and wrap ingredients inside.
8. Lay banana leaves on the steamed pan and brush some oils on top. 
9. Put the wrapped dough into pan with boiling water and steam for 10 minutes.

Check out how to wrap Teowchew Chai Kuih on the following video clip:

https://youtu.be/EW_9Qc2i6oU

https://youtu.be/oQl566gCdSo

Steamed Taro Cake 芋頭糕

Ingredients A:

• 1 bag of rice flour 粘米粉 ~500g or 5 cups
• Tapioca flour 太白粉100g or 1 cup
• Water 2000ml (or 8 cups)

Ingredients B:

• 2 bags of frozen taro or fresh taro
• 1 small bowl of cut ham
• 1 small bowl of cut shiitake mushrooms 
• 菜餔 少許
• 1tsp salt
• 1tsp white pepper
• 1tsp mushroom extract
• 1tsp five spices 五香粉
• Vegetable oil

Toppings:

• Peanut powder 
• 素肉鬆
• Cilantro 香菜
• Slices of red/green chilies

Instruction:

1. Mixed ingredients A.
2. Pour some oil into pan to stir fried mushrooms, hams and taro.
3. Then pour in ingredients A.
4. Cook till it is in pasty.
5. Brush oils on pan, and then pour in the taro paste into pans and press gently.
6. Steam for 45-60 minutes.
7. Add toppings. 
8. Let it cool and turns firmer. Then cut into square/diamond shape. Serve with soy sauce paste or chili sauce.

After steamed for 60 minutes

Fried Tofu with plum sauce 梅汁紅燒豆腐

Ingredients:
Fried tofu
Cucumber cubes
Yellow and red bell pepper
Plum sauce

Black Glutinous Rice with Coconut Milk 椰汁黑糯米油條

Ingredients:

• Black Glutinous Rice
• Pandan leaves
• Sugar
• Salt
• Coconut milk 1 can
• 油條（冷凍）

Direction:

1. Cook glutinous rice in instant pot for 20 minutes. Rice and water portion is 1:1. (For 5 cups of rice, add up to level 9-10 cup with water.)
2. Add sugar to taste.
3. Mix coconut with some salt in a separate bowl.
4. Bake or air fried the roll.
5. Serve black glutinous rice with few spoon of coconut milk and slices of 油條

Nine-Layered Cake / Kuih Lapis 九層糕

https://youtu.be/lLV5d3wsOqo

https://youtu.be/0-54Cy8s7KE