Sift flour, baking powder and milk powder together. Beat margarine and sugar until light and fluffy. Add essence and gradually pour in milk. Continue to cream until well combined.
Fold in sifted dry ingredients and stir in fruits.
Transfer batter to paper cases. Bake in a preheated oven at 160°C for 15 minutes or until golden brown and cooked through when tested with a wooden skewer. Would you mind sharing with me a recipe called Hong Kong LorPakKoe? –LilianKoh (A) 375g rice flour 55g tapioca flour 1 tbsp wheat starch ( tang mein fun) 540ml water
Here’s a recipe for you to try.
Hong Kong Radish Kuih
Seasoning (B) 1¾ tsp salt or to taste 1 tsp sugar 1 tsp pepper 1 tsp sesame oil
Fruit cupcake (C) 270g radish, shredded 45g carrot, shredded 1 tbsp chopped shallots 1 tsp chopped garlic 150g Chinese sausage ( lap cheong), remove the skin and chop finely 50g dried prawns, rinsed and chopped 1 tbsp oil
Squeeze out any excess juice or liquid from the radish. Heat oil in a wok, fry shallots and garlic until lightly golden and fragrant. Add Chinese sausage and dried prawns. Fry until fragrant. Combine ingredients (A) in a mixing bowl. Add seasoning (B) and stir to mix, then pour into sausage and dried prawn mixture. Cook over medium low heat until mixture thickens. Transfer batter to a lightly greased 22cm cake pan.
Steam over high heat for about 30-35 minutes or until cooked through. Remove kuih from tin to cool completely and cut into small rectangular pieces. Dip in plain flour. Shake off any excess flour then deep-fry in hot oil until the pieces of kuih are golden. I am looking for a recipe for braised spareribs. Please oblige. – CecillaTan
Here’s a lovely braised recipe for spareribs.
Braised Spareribs with Chestnut
600g spareribs, chopped into 4cm lengths 20g dried scallops 30g dried chestnuts, soaked overnight and cleaned 4 cloves garlic, keep whole
500ml water/fresh chicken stock Sauce 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp rock sugar ½ tsp fish sauce ¼ tsp pepper ½ tsp sesame oil Thickening 1 tbsp cornflour mixed with 1 tbsp water Boil soaked chestnuts in a saucepan for 15-20 minutes. Drain and put aside.
Soak dried scallops in hot water for 15-20 minutes. Steam over rapid boiling water for 15 minutes. Remove the scallops and retain the liquid. Sprinkle a little salt and monosodium glutamate over the spareribs. Rub over evenly, then deep-fry in hot oil until lightly golden. Drain from oil. With the remaining hot oil in the wok, deep-fry garlic cloves until golden. Dish out and put aside.
Combine spareribs with the rest of ingredients in a claypot or casserole. Add water or fresh chicken stock. Cook to a boil.
Stir in combined sauce ingredients and bring to the boil again. Reduce the heat and simmer for 50-60 minutes until meat is tender. Add cornflour mixture to thicken the gravy.
Radish Kuih is simply delicious.