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Superlite Flour
Plain Flour | Self Raising Flour | Bread Flour | Cake Flour
Superlite Flour | Top Flour | Wholemeal Flour | Semolina Flour
 
 
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CRISPY GOLDEN CUPS
Crispy Cups:
50 g PrimaFlour SuperLite Flour
160 ml Coconut milk
1 tsp Castor Sugar
50 g Rice Flour
25 g Tapioca Flour
1 Egg Yolk
Cooking oil for frying
Pinch of Salt
A 'Pie Ti' mould can be used.
Instructions
Crispy Cups
  1. Dissolve salt and sugar in coconut milk.
  2. Sift PrimaFlour SuperLite Flour, rice flour and tapioca flour into a mixing bowl. Add egg yolk and mix well.
  3. Slowly stir in the coconut milk.
  4. Heat a Pie Ti mould in hot oil. Clean off oil from the mould, dip into batter and put it back into hot oil to fry.
  5. When batter is firm, push cup away from the mould and fry until light golden brown.
  6. Leave to cool and keep in an airtight container until ready to serve.

Chicken Filling:
1 tbsp PrimaFlour Plain Flour
2 tbsp Butter
¼ tsp Pepper
150 ml Milk
100 g Mixed vegetables
100 g Cooked chicken (diced)
1 Onion (small, chopped)
½ tsp Salt

Chicken Filling

  1. Fry chopped onion in butter.
  2. Stir in PrimaFlour Plain Flour and then the milk.
  3. Add salt, pepper, mixed vegetables and chicken and fry.
  4. When filling is cooked, place in crispy cups and serve.
 
   
   
EGG TARTS
Crust
340 g PrimaFlour SuperLite Flour
115 g Butter
115 g Soft Margarine
70 g Icing Sugar
½ Egg
Instructions
  1. Add margarine, butter and icing sugar into a mixing bowl. Mix for 5-7 mins at low speed.
  2. Add the egg into mixture and mix for another 2 mins at low speed.
  3. Fold in the PrimaFlour SuperLite Flour and blend well. Cover the dough with a piece of cloth and keep in the fridge till firm.
  4. Remove the dough and roll it out to 3mm thick. Cut and line the pastry into the egg tart mould.

Egg Custard:
115 g Water
40 g Sugar
35 ml Milk
1 ½ Eggs

  1. Using a hand whisk, dissolve the sugar into the water. Blend in milk, egg and mix well.
  2. Pour the custard into the egg tart mould. Preheat the oven to 220?, bake for 20 mins till the custard has set and the crust golden brown.
 
   
   
GOLDEN SMILE
300 g PrimaFlour SuperLite Flour
150 g Castor Sugar
25 g Shortening
1 ½ tsp Baking Powder
1 tsp Fine Salt
2 Medium-Sized Eggs
White Sesame Seeds

Instructions
  1. Mix PrimaFlour SuperLite Flour and all the other ingredients into a bowl. Blend the mixture to form an even dough and divide it into 40 pieces. (15 g each)
  2. Mould into round balls and roll over sesame seeds. (Less handling of dough ensures better results).
  3. Heat oil to 180? for deep-frying then reduce flame to low heat.
  4. Fry the ball until light brown and a crack is formed on the Golden Smile.
 
   
   
HONG KONG STYLE STEAM BAO
Starter Dough:
1st day
100 g PrimaFlour SuperLite Flour
55 ml Water
1 ¼ tsp Instant Dry Yeast
Mix to form a dough and ferment overnight at room temperature.

2nd day
100 g PrimaFlour SuperLite Flour
55 ml Water
50 g Starter Dough from 1st day
Knead the above to form a dough then mix with starter dough from 1st day and ferment overnight at room temperature

3rd day
200 g PrimaFlour SuperLite Flour
110 ml Water
100 g Starter Dough from 2nd day
Knead the above to form a dough and then mix with starter dough from 2nd day and ferment overnight at room temperature. The starter dough is ready for use on the 4th day.

Bao Dough
100 g PrimaFlour SuperLite Flour
300 g 3rd day Starter Dough
100 g Castor Sugar
10 g Shortening
2 tsp Baking Powder
1/4 tsp Ammonium Bicarbonate
1 ½ tbsp Water
½ tsp Kan Sui (Alkaline Water)

Instructions
  1. Sift the PrimaFlour SuperLite Flour and baking powder onto a table and make a well.
  2. Dissolve ammonium bicarbonate in the water and place in the well together with starter dough, kan sui and sugar.
  3. Mix well and knead. Add shortening and knead into a smooth dough.
  4. Roll the dough into a long cylindrical shape and divide into 25 pieces (20g each).
  5. Roll each piece into a flat shape. Place some pre-cooked Char Siew (BBQ Pork) in the center and wrap to seal by pleating the top.
  6. Place the baos on square pieces of paper and arrange in the steamer.
  7. Steam at high temperature for 10-15mins.
 
   
   
MOONCAKE
Dough:
200 g PrimaFlour SuperLite Flour
125 g Brown Syrup
60 ml Oil (Peanut)
¼ tsp Lye Water (alkaline)

Filling:
1 kg Lotus Paste } mix
30 g Melon Seeds}
or Olive Seeds } well
Instructions
  1. Sift PrimaFlour SuperLite Flour into bowl and make a well in the center.
  2. Pour in syrup, lye water and oil. Mix well.
  3. Knead dough gently and leave aside for 30 mins.
  4. Preheat oven to 160°.
  5. Mix lotus paste with seeds and divide into pieces of 160 g*.
  6. Divide dough into pieces of 38 g each. Roll out each piece to as thin as possible and place the filling in the center. Wrap it carefully.
  7. Dust the mould lightly with flour and press the mooncake firmly into the mould, leveling the top. Remove it by knocking it out.
  8. Place the mooncakes on a baking tray and bake for 10 mins.
  9. Take out the egg wash surface
  10. Bake for another 30-35 mins until dark brown.
  11. Leave mooncake to cool and keep in a container at room temperature to 'mature'. Mooncakes are best eaten after two days.

Makes 7-8 mooncakes.

Mooncakes with lotus paste and salted egg yolk filling:
After step 5, wash egg yolk clean with lukewarm water and leave aside to dry. Wrap each egg yolk with 145g* of filling. Continue as in step 6.

*Quantity of ingredients used depends on the size of the mooncake mould.