Sweet Potato Rice Cake Ball 紫薯年糕球

Designed by Pei Shuen The Chinese ethnic group will welcome the pig year hence there are so many bakers who started to mold their pineapple tarts into the shape of pig. I got interested and tried to attempt the pig head design for the first time. It was not difficult but it was definitely challenging because i'm using the melt-in-the-mouth dough of local pineapple tart （黄梨塔）. In comparison, this dough is more fragile than the Taiwanese pineapple cookies （凤梨酥）. I egg bathed the little pig heads which it resulted some flakes on the surface. If you wish to maintain beautiful colours on the cookies, you must avoid to bake it till golden brown. It was a fun thing to experiment and I love how it turned out too. Have fun making any design that you wish to attempt. You are welcome to share with me your cookies too.

Recipe by Pei Shuen Ingredient Mango 460g Fresh Milk 180g Sugar syrup* 20g (Optional) Passion fruit puree 1tsp Sago 50g Pomelo sacs 100g Grapefruit sacs 20g (For garnish) Diced Mango 100g (For garnish) Preparation 1. Bring water to boil, add sago, let cook thoroughly, water bath to cool. 2. Drain water to claim the sago, place sago inside sugar syrup, chilled for later use. 3. Get ready pomelo and grapefruit sacs, chilled for later use. 4. Diced mango, chilled for later use. Thermomix method 1. Place ingredient 1-4 into pot, process 10sec/ Sp5 2. Chilled at least 3 hours before assembling. 3. Before assembling, drain sugar syrup to claim the sago. 4. Add sago and pomelo sacs into mango mixture. 5. Pour desired amount into individual containers, top with diced mango and grapefruit sacs. 6. Ready to serve. Note Syrup - Fine sugar : water in the ratio of 4 : 3 Syrup can be increased or lessened depending on the sweetness of mango For vegetarian, can replace fresh milk with yoghurt drink/ soya milk This recipe can be attempted with household blender too, please blend until mango flesh and milk are well combined but not bubbling. You may join my broadcast list to receive information about upcoming baking and cooking demo and hands-on classes, by whatsapp to 96717197. For thermomix enquiry, my advisor ID is 00542. I will ensure the smooth sail of your wonderful cooking experience with Thermomix.

recipe by Pei Shuen Ingredient Salted egg yolk 3nos Unsalted butter 70g Icing sugar 30g Plain flour 70g Full cream milk powder 30g Potato starch 20g Pink salt 1pinch Curry leaves 3pcs Egg yolk 1no Water 1tsp Black sesame 1tbl (optional) Sakura prawns 1tblsp (optional) Preparation 1. Steam salted egg yolk until fully cooked, let cool completely before use. 2. Sift all dry ingredients. 3. Roll up curry leaves, julienne as thinly as possible. Thermomix method 1. Preheat oven to 175°C. 2. Place butter and icing sugar in pot, set 15sec/ rev sp3 3. Add salted egg yolks to pot, set 15sec/ rev sp3 4. Add flours (ingredient 4-6) to pot, set 15sec/ rev sp3 5. Pour the dough into a bowl, fold in curry leaves. 6. Roll dough to not thicker than 5mm, cut into desired shape. 7. Bake cookies for 8-10min. 8. Egg wash the cookies. Sprinkle with black sesame and Sakura prawn as garnish. 9. Bake cookies for another 5min or until golden brown. 10. Let fully cool before packing. You may attempt this recipe with Kenwood or Kitchenaid stand mixers too, by increasing the processing time. Omit curry leaves, black sesame and sakura prawns if you do not consume any of these. If you are using stand mixer, please do not over beat the butter and sugar, we want it well combined but not until fluffy. If you overwork this dough, it will end up crumbly and easy to break. Have fun! Please PM me on FB should you face any problems in getting the texture right. You may join my broadcast list to receive information about upcoming baking and cooking demo and hands-on classes, by whatsapp to 96717197. For thermomix enquiry, my advisor ID is 00542. I will ensure the smooth sail of your wonderful cooking experience with Thermomix.