Corned Beef Kheema

My plan was to have sandwiches for dinner earlier but my tummy was calling out for something spicy. While flipping through a magazine, suddenly I remembered that I have a can of corned beef and frozen instant prata in the freezer. With mixed vege and potato, I made this in under an hour 8-D

I am particular about the corned beef brand and buy only any one of these 3 brands: Libby's, Hormel or Carters. They are a little pricey but good.

This recipe has ketchup/paste that you can omit if you prefer something very spicy. You can also add sliced chilli for extra kick.

Nb: This following recipe is a very basic recipe. You can add more ingredients like fresh coriander leaves, chopped fresh tomatoes, cloves, cardamon and cinnamon to make it more fragrant and savoury.

Ingredients
1 can corned beef, mashed
thumb size ginger
3-4 cloves garlic
5-7 shallots
1 heap tbsp meat curry powder, mixed with a little water to become a paste
1 medium potato, cubed
some mixed vege
3-5 tsp lemon juice
1-2 tbsp tomato ketchup/paste (optional)
2 tbsp oil

Method
1. Blend shallots, garlic and ginger into paste and pour into the mashed corned beef and mixed them well, put aside
2. Heat oil in the pan and once hot, pour meat mixture and stir fry till fragrant
3. Add potatoes and let it simmer for about 10 mins then add mixed vege
4. Add curry paste and continue mixing followed by tomato ketchup
5. Stir the mixture then add lemon juice and let it simmer till the potatoes are cooked
6. For more gravy, add a little bit of water and continue simmer till it has the consistency that you like
7. Serve hot with chapati, prata or flat bread

Chicken Chop

This is one of my daughters favourite dish and made it for dinner a few weeks ago. This is a simple dish and I highly recommend purchasing a millet to flatten the meat a little bit. I don't have a millet and my chicken was a thick piece of meat. Nevertheless, we enjoyed it.

For this dish, I used a deboned thigh meat but you can use breast meat if you like.

Ingredients
2 deboned chicken thigh meat,
freshly ground black pepper
salt to taste
2-3 Tbsp worchestershire sauce
extra virgin olive oil /olive oil

Brown Sauce
half medium onion, chopped/thinly sliced
2-3 tbsp water
1 tsp flour
sliced mushroom (optional)

Method
1. Marinate chicken meat with pepper, salt and worchestershire sauce for about 1hr or overnite 2. Heat up EVO in a pan and grill the chicken pieces till cooked. Start with the skin side down first
3. Remove chicken pieces and put it aside
4. Add chopped/sliced onion and cook till they turn transparent
5. Add water one tablespoon at a time and stir the mixture
6. Add mushrooms if you are using it and simmer
7. Add abt 1tsp of water into the flour and mix it well
8. Pour flour mixture into the pan to thicken the sauce
9. Add salt and pepper to taste if you like
10.Arrange chicken piece on a plate and pour some of the sauce/gravy over the chicken
11.Serve with potatoes and salad

Note: You can add other herbs or spices to suit your taste.

Phad Thai (Thai Fried Noodles)

I have been looking for a good phad thai recipe and finally found something that is different. This recipe uses fish sauce, tamarind juice and palm sugar - a combination that I am curious to try. The result was truly delicious. You can adjust the flavour by meddling with the above 3 ingredients. If you like salty, add more fish sauce, sourness, add more tamarind juice. For sweet dish, add more sugar.

Ingredients
500g rice noodles (I used ipoh hor fun. You can also use glass noodles)
200g fresh prawns, shelled and deveined
3 tbsp dried shrimps, soaked
1 medium size onion, sliced thinly
5-7 clove garlic, chopped
5 tbsp fish sauce
5 tbsp tamarind juice
4 tbsp palm sugar
100-200g bean sprouts
2-3 tsp ground dried chilli (I omitted this because of my kids)
2 large fresh chillies, seeded and sliced thinly
2 large eggs, lightly beaten
prawn stock
peanut oil

Garnish
chopped toasted peanuts
lime wedges
cilantro & scallions

Method
1. Mix fish sauce, tamarind juice and palm sugar till sugar dissolves, set a side
2. Heat oil and stir fry fresh prawns till they turned pink, remove and set aside
3. Fry onions till translucent and add chopped garlic till fragrant
4. Add dried shrimps and stir through for about 1 min
5. Add noodles and toss it with the ingredients in the wok
6. Add a few tbsp of prawn stock to soften the noodles
7. Push noodles aside and pour beaten eggs
8. Once eggs set, scramble and toss it with the noodles
9. Add cooked prawns and pour fish sauce mixture and stir well and ensure that the noodles are well-coated
10. Add bean sprouts, fresh chillies and stir till well blend heat it through for a few minutes. If noodles too dry, add more stock.
11. Serve hot with sprinkle of chopped peanuts, cilantro and scallions and a few squeezes of lime

Spicy Fried Pasta

This dish uses store bought pasta sauce and dried chilli paste. I had half a bottle of Leggo's pasta sauce left in the fridge and I did not want to have another regular pasta dish. This one is a fairly simple dish to make and spicy - something that I have been craving for :-D . For this, you can use any pasta sauce that you like but I like something with chunks of tomatoes, onions and veges and my choice is Leggo's Primavera.

Ingredients
1 medium onion, chopped
2-3 clove garlic, chopped
250-300g pasta
250-300g pasta sauce (you can put more if you want to have more tomato-ish flavour)
2-3 tbsp chilli paste (more if you want fiery spicy)
2 tsp ikan bilis granules or anchovies
100-200g prawns, shelled and deveined
fish cake, thinly sliced
freshly ground black pepper
2-3 tbsp olive oil

Method
1. Boil pasta till al-dente, drained and set aside
2. Heat oil and fry chilli paste till oil separates, then add chopped onions and garlic
3. Once fragrant, pour pasta sauce, stir till well combined
4. Add ikan bilis granules or anchovies and pepper
5. Add prawns and fish cake slices, stir till all ingredients are coated with the sauce
6. Once the sauce starts to bubble, add the pasta and stir till well combined for about 10mins or till the pasta absorbs the sauce
7. Serve hot with chopped scallions/parsley and fried shallots as garnish

Coffee Cookie

This is a must for coffee lover *wink* This recipe was a contribution from an online friend Aishah at M4M. My daughters love this cookie.

The recommended instant coffee powder is nescafe but I use my favourite, BRU coffee instead.

The dough is very soft, so you need to use either piping bag or cookie presser to shape it. Rest it in the fridge for 30mins for easier handling.

Ingredients
1 egg
9oz/250g butter, softened
6oz/170g castor sugar
1 tsp vanilla essence
11oz/330g plain flour
1 tbsp instant coffee powder
some chocolate rice for decoration

Method
1. Beat sugar and butter till white and fluffy
2. Add vanilla essence, egg and coffee powder and mix well
3. Once well blended add in the flour
4. Use a cookie presser or piping bag to shape the cookie
5. Bake in a preheated oven at 180C till the cookies turn golden brown

Choc Chip & Walnut Cookie

The recipe I used for this cookie was taken from allrecipes.com but I made some modification to it. It is supposed to be like Famous Amos cookie but personally, other than the texture, the taste is not there yet. I still need to do more experiment for get the taste that I want. Nevertheless, this is a great tasting cookie - the texture is light and crispy but not overly crispy. Something that I like :)

The original recipe uses 1 cup butter. I have modified it to add a bit of shortening to retain the shape. My first attempt using the original recipe gave me a flat cookie.

Here are some of the other tips that you can follow to minimise flat cookie which worked for me :)

- Use good butter. Ingredients should just be cream and salt. Example of good brand Lurpak, Golden Churn etc
- Do not overbeat the butter. Beat until the mixture turns fluffy and well mixed, then stop
- Chill the dough before use
- Make sure the tray used is not hot

Ingredients

1 cup white sugar
1 cup packed light brown sugar (can use demerera or light muscovado sugar)
3/4 cup butter, softened
1/4 cup vegetable shortening (you can use less but make sure the butter and shortening makes up 1 cup)
1 cup vegetable oil
1 egg
1 tablespoon milk
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 1/2 - 2 cups semisweet chocolate chips (I used about 1 1/2 cup)

Method

1. Preheat oven to 175 degree celsius
2. Thoroughly cream sugars, butter, shortening, oil, egg, milk and vanilla.
3. Add dry ingredients, nuts and chocolate chips.
4 .Drop by teaspoon onto ungreased cookie sheets and bake for 8-12 minutes. (Cookies are light in color when done.)

Enjoy !

Sugi Cookie

I apologize for not updating the recipe fast enough. Work and house chores were catching up on me and I finally got some time to update :)

The sugi cookie recipe is Chef Devagi's recipe which you can get it from QBB website. But anyway, here is the recipe for those who are interested.

Ingredients
250g ghee
1 teaspoon vanilla essence
500g plain flour
2 teaspoons bicarbonate soda (using this will give the cracking effect)
170g icing sugar
3/4 teaspoon fine salt

Method
1. Melt ghee over low heat or use the microwave oven for about 10-15secs and leave it to cool
2. Add vanilla essence to cooled ghee
3. Sift flour, bicarbonate soda, icing sugar and salt into mixing bowl
4. Pour ghee mixture in flour mixture and knead well to form a firm dough.
5. Preheat the oven to 180°C.
6. Roll dough into melt-in-your-mouth ball sizes and place on greased tray and bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.

Hari Raya cookies

I started baking late and only managed to come out with these for the last 2-3 days.

I will only update the recipe later but if anyone would like to have the recipe, do leave me a message.

Chicken with Mango Salsa

I marinated some chicken fillets for my vietnamese springrolls but they never made it there. The fillets ended up in my wrap which I had it with mango salsa *yums* The mango salsa was inspired by a show featuring caribbean cuisine.

This is a truly no fuss dish, the wraps were store bought and the mangoes were juicy and sweet.

The filling before wrapping

the wrap

4-5 wraps

Chicken
Ingredients
6 chicken fillets
1-2 tsp five spice
salt & pepper
2-3 tbsp hoisin sauce
extra virgin olive oil for grilling


Method
1. Marinate cleaned fillets with five spice, salt & pepper and hoisin sauce for about 30mins or more
2. Heat oil in a pan
3. Grill fillets till the sides are brown. Make sure that the meat is not too dry
4. Slice them and put them aside


Mango Salsa
Ingredients
1 ripe mango, chopped
2 shallots, thinly sliced
1-2 fresh chillies, de-seeded and chopped (you can use red or green peppers too)
lime juice from half lime
some coriander, chopped
salt & pepper

Method
1. Mix mango, shallots coriander and chilli
2. Add lime juice and sprinkle salt & freshly ground pepper
3. Toss till they are well blended


Assemble
1. Put slices of chicken on the wrap
2. Top chicken with salsa, arrange neatly
3. Roll up and ready to eat (you can heat the wrap in the oven. Brush wrap with oil before grilling it)
4. Top with sauces for extra flavour

Easy Tandoori Chicken

Tandoori chicken is one of my favourite dish because I just love the spicy and sourish combination of the dish. For this dish, I cheated using a premix by Maggi. I took a chance when I saw it at Giant hypermart in JB and bought 2 packs of it. I was lucky because Mellie from NK tried it and recommended it ... yayness !! (thanks Mellie *muack*)

The premix

Apparently, this premix cannot be found at the major supermarkets here in Singapore. I am not sure about the other smaller provision shops or supermarkets. If you happened to see it here, do let me know :-) But if you happen to go to JB, do purchase a few packs of it *wink* It's worth trying.

I used half chicken for this dish. I just followed the instructions at the back of the pack but increase the amount of yoghurt and leave it to marinate overnight. Serve it with sliced white onion and lime wedges.

Beef Noodle

I love to eat beef hor fun. It is not really difficult to make and not only it is versatile, but a great one dish meal too - you can add seafood, chicken and lots and lots of vege. For this version, I used rice spaghetti which is like laksa noodle but slightly slimmer. My initial plan was to use hor fun, but was too tired to get fresh ones from the market ... heh

I would like thank Gina from KC for introducing to me the use of potato starch as thickening agent instead of cornflour :-) I find the result is better than using the latter.

Ingredients
200gm-300gm beef slices (get the one for stir fry)
1 packet rice spaghetti, boiled till cooked and drained well (you can replace this with fresh hor fun/yellow noodles/bee hoon)
chye sim/cabbage/carrot, cut according to your liking
800ml-1ltr water
2 chicken stock cube
3 cloves garlic, minced
1 egg, lightly beaten
2-3 tbsp potato starch mix with water to make it into a paste
2 tbsp oil
salt to taste

Beef seasoning
1-1.5 tbsp worchestershire sauce
1 tbsp dark soya sauce, you can put less or more if you like
1 tsp sesame oil
pepper

Noodle seasoning
2-3 tbsp dark soya sauce
2 tbsp oil

Method
1. Marinate beef with beef seasoning for about 30mins or longer
2. Heat oil in the wok, add cooked noodles/hor fun/bee hoon/yellow noodles and noodle seasoning and stir fry till they are coated with oil and seasoning, put it aside
3. Add 2 tbsp oil to the same wok, add minced garlic and stir fry till fragrant but not burnt
4. Add beef and stir fry till cooked, once cooked remove beef and place it on top of the prepared noodles
5. Add water and chicken cube (you can use chicken stock also) and let it simmer
6. Once simmer, add vege and stir till the vege are half done
7. Lower heat, put 2-3 tbsp of potato starch mix and stir the gravy, if not thick enough add a little bit more starch mix
8. Pour beaten egg and stir it to thread it, add salt to taste
9. Let the gravy simmer and pour over the prepared noodle with beef
10.Serve hot with pickled green chillies

Vietnamese Pancake

I was first introduced to this dish by my hubby a couple of years ago - in which during that time, I was not into cooking or baking. The first thing that I noticed about this dish was the amount of beansprouts .. most of their dishes have loads of bean sprouts, mostly raw. One thing I find about vietnamese during my visit there is the amount of raw vege that they consume. You can hardly find any overweight ladies or elderly there. Majority of them are petite - which makes me feel like a 'king kong' when I was with them *LOL*

Ok back to the dish, this is a very simple dish. There are many ways that you can eat it, but I like to wrap it in lettuce, mint leaves and dip in the sauce. Yummy !!!

A plate full of them :)

What you see above was made with a premix. I have also made using a recipe shared by one of the forum member at Jodeli's forum, tt and find the homemade ones tastes better.

Ingredients
Batter
1/2 cup cooked rice
2 1/2 cups coconut milk or water or milk (I used half coconut milk, half milk)
175g rice flour
50g potato starch
1 tsp turmeric powder
1/2 tsp salt
oil

Toppings/fillings
1 medium onion, sliced thinly
200g chicken fillet, sliced (I omitted this)
200-300g small shrimp, remove skin and head
300-400g bean sprouts
1 cup cooked mung beans (I omitted this)

lettuce, mint/basil for garnishing

Method
Batter
1. Put rice and coconut milk in a blender and blend until smooth
2. Mix the rest of the ingredients together and let it rest for about 1/2 hour before use

Pancake
1. Add a little oil to a non stick pan
2. Add some onions, shrimp and chicken, stir fry until 1/2 cooked
3. Add some batter and “twist” the pan so the batter coats the bottom of the pan evenly
4. When the pancake is half cooked, sprinkle bean sprouts and mung beans in the middle
5. Cover and cook over medium heat for about 3-5 mins, until the pancake is crispy
6. Fold the pancake in half and continue to cook for about 1-2 mins and transfer to the plate
7. Repeat same process for the rest of the batter and filling
8. Serve with herbs and dipping sauce

Easy Peasy Udon Soup

This is my second udon soup dish. Unlike the other one, this version is soo simple good when you have very limited time to prepare dinner. As usual, I cheat using chicken and ikan bilis stock .. heh

Ingredients
Udon noodles
1.5L water
1 medium onion
1 clove garlic
1 chicken bouillon cube (Maggi, no added msg)
1 ikan bilis bouillon cube (Maggi, no added msg)
some fishballs
some fishcake, sliced
pepper to taste
local lettuce and fried shallots for garnishing

Method
1. Blend onion and garlic into paste
2. Boil water and add onion/garlic paste and the stock cubes
3. Let the soup boil for 15-20mins and make sure that the cubes are dissolved
4. Add fishballs and sliced fishcakes and continue simmer for about 10min
5. Add pepper to taste
6. Blanch noodles and lay lettuce in the bowl
7. Place the noodles on the lettuce and scoop the soup over with fishballs and fishcakes
8. Sprinkle fried shallots and sliced chilli and serve hot

Durian Ice-Cream

Still with some durian in the fridge, I decided to make this lighter version ice-cream which I have been itching to try since the last 1.5 mths. Finally made it and it is great. Creamy despite uses only egg white, sourcream and sugar. I got this recipe from allrecipes but sort of changed the measurement slighty.

Ingredients
3/4 cup egg white
300ml light sourcream (you can use normal sourcream if you like it creamier)
1/2 cup sugar
2 tsp vanilla essence
durian pulp from 6-10 seeds

Method
1. Heat egg white in the microwave for about 30-35sec. Don't cook it just make sure that it is heated through
2. Whip egg white and sugar till soft peak formed
3. Stir in sourcream, vanilla essence and durian pulp till well combined
4. Freeze the mixture and stir every 30 mins or so till frozen

Half of the recipe I used the ice-cream maker and the other half I freeze it in the freezer. I found that the texture is better using the ice-cream maker. The picture taken is from the freezer batch.

If you are going to use an ice-cream maker, it would be better to chill the mixture first before use.

Green Bean & Durian Porridge (Sweet dessert)

Bought 2 boxes of durian recently to make some mooncake and a durian cake. Still have quite a bit of leftovers and decided to make this. It has been a long time since I had this. I also like to eat this dessert with cream crackers, just crush them and sprinkle them on the porridge - gives a little crunch to the dessert.

Ingredients
200g green beans, soaked for 4 hours (I used boiling water and soaked for 2 hrs)
500ml coconut milk (I used Ayam brand which is about 270ml and added water to make it 500ml)
80g gula melaka (dark palm sugar) or dark brown sugar (you can reduce if you don’t like too sweet)
40g white sugar (can reduce if you don’t like too sweet)
1 tsp salt
3 pandan leaves, knotted
100ml fresh milk (original use coconut cream)
4-5 seeds durian
some water if you like it dilute

Method
1. Boil soaked beans till soft, if too much water, pour them away, leave about the level of the boiled beans
2. Add coconut milk, both sugars, salt, pandan leaves and durian into the pot and let it simmer over medium heat till bubbly.
3. Once slightly boiled, add milk/coconut cream and simmer till slightly thickens (I don't like it too thick)
4. Serve hot with crushed cream crackers or bread for dipping

Macaroni Chicken Soup

It has been a while since I had a bowl of macaroni soup. So I decided to make this simple dish last Friday for dinner. Coincidentally, Ramadan is just around the corner and I have been cracking my brains to list down dishes that I can prepare for iftar, so this will be in my list :)

The soup is my mom's simple chicken soup. So easy to make yet tasty. Great for children or for the sick.

Ingredients
half chicken cut into 4 pcs, skin removed
2.5 - 3L water
2 potatoes, cut into chunks
1 carrot, cut into chunks
4 clove garlic
1-1.5 cm ginger
8 shallots, thinly sliced
1 tbsp white peppercorns, freshly ground ( you can add black peppercorns if want it to be a little more spicy)
salt to taste
some chinese celery, chopped
lime, sliced (optional)
macaroni, boiled till al-dente

Method
1. Fried sliced shallots till brown and keep both the oil and fried shallots
2. Blend garlic and ginger into paste
3. Boil water and once it starts to bubble, add garlic/ginger paste and ground pepper
4. Add chicken pieces and let the soup boil for about 20 minutes
5. Add chinese parsley, carrots and potatoes and continue to simmer till they are cooked
6. Once the soup is done, take chicken pieces out and shred the chicken meat
7. Put cooked macaroni into a bowl or plate, pour soup over the macaroni
8. Sprinkle shredded meat, fried shallots with its oil and chinese parsley onto the macaroni
9. Squeeze some lime juice and serve hot

Snowskin Mooncake

I would like to apologize for not updating this blog for awhile. I had a pretty hectic schedule lately and could not find the time to update this blog. I have not been cooking nor baking lately but managed to make my very first snowskin mooncake. The recipe is not difficult and bought almost all of the items from the store.

I always like eating snowskin mooncake and decided to make my own after I found an easy recipe shared by one of the member at M4M. I modified it slightly by reducing the sugar and added condensed milk to give it a creamier taste.

The cross-section of the mooncake.

I halved the original recipe and able to get about 11 mini mooncakes.

Ingredients

75g glutinous fried rice flour (kou fein), can get it any baking supply stores
90g powdered sugar
33g shortening
75g cold drinking water
1/2 tsp condensed milk
Vanilla essence or other flavours that you fancy
Colorings of you choice
Lotus paste, can be bought from baking supply store
Salted egg yolks, steamed on an oil plate for about 5-10min


Method
1. Sieve flour and powdered sugar
2. Add shortening and mix them till you get crumb like texture
3. Add water, condensed milk, essence and colouring, mix well until it forms a smooth dough
4. Set dough aside for at least 20mins
5. Make the fillings into ball shapes each 30g (inclusive of yolk if you using one)
6. Divide dough into small portion each 20g
7. Flatten dough to wrap up the fillings
8. Seal up dough to enclose filling completely
9. Press into mould and knock the mould to loosen the mooncake

Note: Ensure that you roll the dough with fried glutinous rice and sprinkle some of it in the mould to ease releasing the mooncake.

Easy Mocha Cake

I got this recipe from the internet but could not remember where. I was looking for an easy cake recipe to make and this particular one caught my eye. The original recipe was a cappucino cake but I changed it to mocha, replacing part of the coffee with cocoa. The cake turned out well and my daughters love it.

Ingredients
1 sponge cake (you can buy or bake)
250ml condensed milk
250ml water
2 tbsp instant coffee
1 tbsp cocoa powder
2 tbsp gelatine

Method
1. Let gelatine bloom in water for about 10mins
2. Heat up gelatine+water mixture and once gelatine dissolves, add instant coffee and cocoa powder. Stir well till dissolved and no lumps
3. Turn heat off, add condensed milk and stir till well blended
4. Place sponge cake in a baking tin, pour mixture into baking tin
5. Chill in the fridge till set
6. Take the set cake out of the baking tin and frost it with whipping cream or buttercream if you like with chocolate flakes

Note: Use baking tin and NOT a cake ring

If you want to make a cappunico cake, replace the cocoa powder with instant coffee.

Potato with Tuna in Ginger & Soy

We had porridge for dinner today and I came up with this dish for my girls :D A very easy but pretty tasty dish suitable for kids. Nothing fancy, just potatoes, mixed vege and a can of heinz Tuna in Ginger & Soy.

This is the tuna that I used. You can get it Cold Storage easily if you can't find it at NTUC or other supermarket. Cold Storage is having an offer at $1.85 per can.

Ingredients

3 medium local potatoes, cubed
100gm mixed vege
1 clove garlic, chopped
1 medium onion, sliced thinly
1 can Heinz Tuna in Ginger & Soy
oil for frying

Method

1. Fry the potatoes till golden brown and put aside
2. Fry garlic and onions till soft and slightly brown
3. Add mixed vege and stir till cooked
4. Add potatoes and mix well
5. Dish out the potato/mix vege mix on a plate and top it with tuna flakes
6. Mix tuna and potatoes well and serve immediately

Green Tea Red Bean Flaky Mooncake

I finally got hold of a mooncake making book recommeded by Elaine from KC yesterday. This book has 33 recipes ranges from chilled mooncake to agar-agar version.

Seriously if you ask me, I do not know how good the recipes are since this is the first time I am making it. However the one I just made tasted pretty alright to me. Also based on the ingredients of the other recipes, they look pretty good.

My virgin attempt in making mooncake :D I still have not bought the mooncake mould, so I chose this one since it doesn't require one. Ok, this particular one that I have just made is supposed to have durian lotus seed paste. Since I only have red bean paste in my fridge, I used it but regretted for not adding melon seeds. I think it would have tasted even better.

The inside of the mooncake

Ingredients

A. Water Dough
100gm plain flour (the book put medium protein flour)
25gm castor sugar
40gm shortening
40gm water

B. Oil Dough
1 tsp bakeable green tea powder (I got this from Phoon Huat)
100gm plain flour (the book put medium protein flour)
40gm shortening
15gm butter

Filling
Red bean paste

OR you can use the durian and lotus seed paste

250gm lotus seed paste
25gm durian paste
25gm melon seeds/kuaci
3 salted egg yolk, halved

1. Mix lotus seed paste, durian paste and melon seeds evenly and cut into 6 equal portion of about 50gm each

Method

1. Blend ingredient A till the dough is smooth. Divide into 3 portions and rest for 10 min
2. Blend ingredient B till it becomes a dough and divide into 3 portions
3. Flatten A and wrap B in it and roll into a rectangular shape
4. Roll it up like a swissroll, turn it 90 degree clockwise and flatten it again
5. Roll it up like a swissroll again and cut into 2
6. With the cut side facing down, flatten the it into a round shape and wrap up filling to form a ball
7. Brush the top with egg white and sprinkle black sesame (original recipe uses poppy seeds)
8. Bake in preheated oven at 200 degree celcius for about 20-25mins