Golden Syrup is used in many Chinese dessert, one of the recipes that calls for golden syrup is traditional moon cakes. I used to buy from confectionery store one bottle 700g for RM4.60 and some I bought at RM6.90, the difference from homemade I could tell is aroma is stronger and colour is darker (cooked longer) for homemade.
It isn't hard to cook in Thermomix. I did a comparison between traditional way of cooking golden syrup, we need to use a brush to "water" the pot to prevent syrup from cristalize whereas Thermomix is just the 3 circles!!!
Thankful of Madeline shared her recipe with us, this encouraged me to try on my own to cooking golden syrup, if you could compare the way cooking in pot, Thermomix rocks!!
Thermomix Recipe
Homemade Golden Syrup
Ingredients
750g Water
1000g Sugar
1 pc Lemon, sliced
Preparation:
1) Place all ingredients into TM bowl to cook
mc / 75 min / V / speed 2
2) Using chopsticks to remove lemon slices, let it cool before storing in a sterilised jar.
400g Skinless pork belly, diced very small piece
40g Shallots
Marination
4 tbsp Sugar
1 tbsp Light Soy Sauce
1 tbsp Dark Soy
4 tbsp Oyster sauce
1 tbsp Shaoxin Wine
1/2 tbsp Corn Flour
1 tbsp Chicken Stock Powder (Optional, taste of course is better with it.)
1 tsp Sesame oil
60g Water.(Can add up to 200g)
* Best is prepare filling one day before.
Preparation
1) Marinate pork dices at least 4 hours.
2) Place shallots to chop mc / 5 sec / speed 6
Scrape down shallots
3) Add marinated diced pork in TM bowl to cook mc / 12 min / 120°C / Reverse / Soft speed
4) Let cool and chill in the fridge overnight
Next day, take out the chilled char shao filling before kneading. The Char Shao filling calls for two portions of bao dough. Therefore adjust your time wisely.
Thermomix Bao Dough
Ingredients A
135g Water (150g water when I omit oil, it will be a little sticky when handling)
20g Oil
20g Sugar
1 tsp Yeast
Ingredients B
250g Bao Flour / plain flour
pinch of salt
Ingredients C
500g Water
Preparation:
1) Place A in TM bowl to mix mc / 30 sec / 37°C / speed 1
2) Add B to knead 2 min / Knead
3) Weigh each dough at 25g, make into a round ball shape. Flatten it with rolling pin to make a disc, , scope in 1 tablespoon of pork filling place in the center of the disc, now pinch and fold the outer skirt to closing the disc. Ok.... best is to see it. Here it is the video of How to pleat and shape the bao
4) Place each char shao bao on a square parchment paper. You don't like it to be stuck on the Varoma tray. Let it prove for 30 minutes.
.* by this time I will knead another batch of bao dough before steaming the first batch, or you keep charshao filling in freezer till whenever you wish to make fresh char shao bao.
5) Put water in TM bowl. Stack Varoma in position. Steam 15 min / V / speed 1
Pull the skin of the dough to make smooth surface 来平面粉团的皮
Seam side up, press and make thin disc 折面向上，然后压平
rough surface 粗面
scope a small tsp of char shao filling place in the center of the disc
在面团饼的中央放入一小汤匙的叉烧馅料
Fold and pinch 折然后捏紧
I am encouraged by Tina, one of my customers has already started venturing in converting ordinary recipes to Thermomix Recipes, I would like to share of her converted recipe here to bless more of Thermomix users.
This is the recipe template, putting pictures and words in png format easier for storage in phone, a little more effort needed to do extra miles!
I usually would share recipes with my customers in this format. Here it is the recipe template of Steamed Cracker Layered Cake Thermomix Recipe Template.
Ingredients A：
2 tbsp Agar-agar powder
150g Castor Sugar
400g Water
600g Young Coconut Water
4 blades of pandan leave
200g Young coconut flesh, shredded
Ingredients B：
2 tbsp Agar-agar powder
50g Castor Sugar
400g Water
400g Young Coconut Water
200g Sea Coconut Syrup
200g Shredded Sea Coconut Flesh
Ingredients C：
2 tbsp Honey
2 tbsp Lemon Juice
Preparation:
1) Reserve the Syrup from honey sea coconut, shred sea coconut flesh and young coconut flesh for later use.
2) Bring Ingredients A except young coconut flesh to boil
mc / 8 min / 100°C / speed 1
3) Discard pandan leaves, toss in coconut flesh, then pour mixture into prepared mould to half full.
4) Rinse TM bowl with water, place ingredient B except sea coconut flesh in TM bowl and bring to boil mc / 8 min / 100°C / speed 1
5) Lastly, stir in sea coconut flesh and ingredients C, mix well
3 sec / speed 2
6) Pour sea coconut mixture into the half-set young coconut mixture. (Or if you are doing it in party cup, spoon into each cups/ glass, pour coconut liquid into each cup / glass.)
7) Leave to cool and set completely then keep in the refrigerator.
Dried Osmanthus, can be obtained from Chinese Herbal Shop
Ingredients Needed
Thermomix Recipe
Jane's Simple Osmanthus Jelly recipe
Ingredients A
1 ltr Water
150g Sugar
1 tbsp Agar agar powder
Ingredients B
1 tbsp Dried Osmanthus flowers
20g Goji
Preparation
1) Boil A
mc / 7 min / 100℃ / speed 3
2) Add B to continue to boil
mc / 5 min / 100℃ / speed 1
3) Pour into small cups, let it cool about 40 minutes, (depends on size, larger size takes longer time)
4) Take a small spoon to give a quick stir, if the time is right, Goji and osmanthus flower will be set wherever it is.
5) Then keep refrigerated.
This is in step 4, while the jelly is half set. Use a small spoon to give it a stir, flowers and goji will just set wherever they stop. Very beautiful scene. I love watching them.
Niangao direct translated as year cake or Chinese New Year's cake, is a dessert prepared from glutinous rice. While it can be eaten all year round, traditionally it is most popular during Chinese New Year - Nian Gao is rhyme with A year taller or a year better, brings good fortune to someone.
The above photo is a week-old Nian Gao, the longer you keep, the darker it will become, hence do not have to be curious of your NianGao presents to be pale in colour on the first few days.
This NianGao was made in year 2015, it was using TM31. After a month that it has becoming harden in the outer layer, I kept it in freezer. Best is slice it before keeping, easier to proportion the amount whenever you need it.
Thermomix Recipe
Jane's Nian Gao
Ingredients
500g Glutinous Flour
500g Water
350g Brown Candy 片糖 (you may replace with Molasses Sugar or just brown sugar)
50g Brown Sugar, or Gula Melaka (has better taste)
Steaming
1500g Water
Preparation
1) Place brown candy and gula Melaka to mill mc / 2 sec / Turbo x 2 times
2) Add 500g water to boil mc / 7 min / 100°C / speed 2
Set aside to let it completely cool
3) As soon as the syrup temperature drops to room temperature, add glutinous rice flour and oil to mix well mc / 1 min / speed 4
4) Pour mixture into a tin that wrapped with banana leaves. Allow the banana leaves to bend outward and secure with a string, as glutinous rice will pull inward and shrink as it gets dryer and harder, this will wringle the outer rim.
5) In a clean TM bowl, add 1500g water, stack Varoma Dish in position with glutinous mixture tin to steam. 60 min / Varoma / speed 1
7） The colour of Nian Gao will only turns into darker tone after a few days
8) By then you may trim away extra banana leaves. Remove Nian Gao from the tin and keep in a dry place.
I was given a full bag of homegrown lemongrass last Sunday, despite given to my mom half of the portion, there are still many left with me.
I have a few already in the freezer, that was what I thought that it will be a waste if I freeze it again, they are fresh and most of all they are homegrown.
Here is what the first thing I think of, lemongrass ginger tea.
Simple, benefit and also finishing the stalks fast.
Thermomix Recipe
Jane's Honey Lemongrass Ginger Tea
Ingredients
4 stalks of lemongrass, remove leafy part, smash the end of the stem
10g Ginger slices
1000g Water
Honey to taste (Optional)
Preparation
1) Put first 3 ingredients to boil
mc / 15 min / 100 ℃ / Rev ↺ / speed 2
2) Insert simmering basket to use it as a sieve, pour tea out, add honey to taste.
*remember not to use steel spoon.
Best is serve warm.
Lemongrass tea is the perfect tea to help your body get rid of toxins and excess fats
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