The Great Chef

I believe most of you all love this Deep Fried Sesame Balls (or Jin Dui).  But wasn't keen to make it at home because of the deep frying and later have to clean up the kitchen stove etc.  And while we can easily buy this delicious yummy Sesame balls at the night market with just less than a dollar for a standard size. I have tried making Deep Fried Sesame Balls   two years back.  Though everything seem to be perfect while frying the Sesame Balls but some burst out the filling and make a mess in the hot oil. Last week I accidentally stumbled upon this site while searching for some other recipes and after watching her video, I just got to try it out myself. DEEP FRIED SESAME BALLS ~ JIN DUI Recipe sourced from  China Sichuan Food   Ingredients 1 ½ cups glutinous rice flour (I weight it this 1 ½ cups is equivalent to 190 grams ) ** 80 grams caster sugar or granulated sugar 100ml water + 10ml (please adjust accordingly) ½ tsp baking powder (you can add this or...

I made "Liu Sar Bao" today but unfortunately my Liu Sar Bao doesn't live up to its name as it doesn't "liu" (流) at all!  But..... it taste real good.  Love the egg custard filling inside. "Liu Sar Bao" (Salted Egg Custard Steamed Buns) Ingredients for the Skin 500 gm Pau flour or Hong Kong flour 2 ½ tsp dried yeast 100 ml lukewarm water 125 gm caster sugar 5 tsp Crisco shortening  (I used vegetable cooking oil) 2 1/8  tsp baking powder ¼ tsp salt 110 - 115 ml water Preparation for the Skin   (A) Mix the dried yeast with lukewarm water, stir well. Add in 130 gm sifted pau flour, mix well with the yeast mixture.  Roughly form into a ball of dough and set aside for 15 mins. (B) Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well. Pour this mixture into (A) above.  Add in the shortening and water sparingly, knead till dough doesn't stick to the hands. Cover dough with a damp cloth and let it...

There was a time my sister and I went to a Taiwanese Restaurant here in JB and after we finished our meal, came the dessert.  I never knew there was a dessert included in our meal.  And it was "Jian Dui" (fried glutinuous rice balls coated with sesame seeds).  It has been ages and I can't remember when was the last time I had this snack.  It was so yummy and delicious. During my young time, it just never occur to me why this snack is called Jian Dui. To translate it from Cantonese, "Jian 煎" means fry, "Dui 堆" is pile or could be lots or batch ~ so it is "frying in a pile". It was not too long ago, well more than one year ago,  Sonia (NasiLemakLover) made this Jian Dui and had bookmarked it since then.   So, today I made my Jian Dui.   Jian Dui 煎堆 (Deep fried glutinous rice balls / Sesame seed balls) (recipe source & full adapted from Sonia of NasiLemakLover A) Dough 30g Tang Mien flour (Wheat starch) 75ml water Method 1. Warm Tang Mien...

I have never even heard or eaten of this buns before until I saw Tze of AwayofMind Bakery House posted her Steamed Custard Bun sometime back. She mentioned that her custard buns was being made after watching a video on Youtube by Irene Chan .  But her video does not indicate the proper measurement of the ingredients; only showing how to mix the ingredients and steaming the custard. Subsequently I tried searching in the web to search whether she has a blog and at last I found hers, but the site was in Chinese.  So, those ingredients that I am not familiar what it was, I have to ask my elder sister to translate it for me. And here, Steamed Custard Buns or in Chinese "Nai Huang Bao" Steamed Custard Buns Ingredients for custard filling: 60g custard powder 40g milk powder 100g caster sugar (I used only 75g, but still can cut down to 60-50g) 130g coconut milk 80g evaporate milk 2 eggs, lightly beaten first 30g   melted butter Method : Place the custard powder, caster sugar an...