Watermelon Steamcakes (Huat Kueh)

Source : IGer’s @stellakam76

Here is the recipe with modification:
Ingredients:
2 Egg
200 gr Sugar
125 ml Sprite (or other carbonated drinks)
1 tsp Emulsifier (or sponge gel)

1 tsp Vanilla Extract

200 gr Plain Flour

Colouring : Red, Yellow and Green

Method:
- Prepare the steamer until hot
- Beat egg, sugar, sprite, sponge gel and vanilla using high speed until slightly thick, while beating slowly add flour, and beat until batter thick (around 15-20 mins for whole process)
- Pour the batter until 90% full in the cupcakes mould for the main colour (red or yellow), then pipe white batter in the small circle (see picture no.1), then pipe the green colour cover the whole circle (see below picture no. 2&3), final : with the help of tooth picks using green colouring to make the lines (see picture no.4).
- Place it on the steamer and steam with high fire for 15 minutes. (Do not open the lid during the steamed process).

Yields : 12 pcs

Notes :

- Make sure cover the steamer lid with the napkin cloth, just to prevent the water drip into the cake (see my previous post).

- Use new bottle of carbonated drinks (not the one that had opened before)

Here is the youtube link, I find it quite useful :

Kuih Bingka Ubi

This is another Wendyywy’s kuih recipe that I baked for this month. I like about this kuih because of it chewy but still in soft texture. It may look like that very easy to make while you just combine everything in it then bake, however, when having to grate the cassava finely and squeezing the juice out, it may take a little effort for doing that :( 

Source : Wendyywy @ Table of Two or more

Ingredients:

900 gr grated White cassava /Tapioca/ Ubi kayu  **

200 ml Thick coconut milk
2 Eggs

250 ml Water
200 gr Sugar

40 gr Butter
Few pandan leaves

Few drops of yellow colouring

Method:

- Boil water, pandan leaves and sugar, melt in butter, leave it aside.
- Combine coconut milk with eggs.
- Combine grated cassava and starch water**, pour in the boiling sugar water, it should thicken slightly.
- Pour coconut egg mixture, add in yellow colouring, stir until well incorporated.
- Pour batter into a 8 inch round baking pan. Bake in a preheated oven at 170/180C for 1 hour ( I bake 1 hour 25 mins) or until golden brown.

** Bought around 1.2 kg white cassava, peel and grate it. Since it could be slightly bitter, squeeze out the juice with cloth into a cup and let the juice sit until can see the starch settles on the bottom. Measure the cassava water layer and replace it with clean water (you may omit this step if you buy yellow cassava).

I am submitting this to the Aspiring Bakers #12 –Traditional Kueh (Oct 2011) hosted by Small Small Baker.

Kuih Tako

Seeing how easy Wendyywy recently made her tako, really attempted myself to try it at home. It’s true … it was really easy to make the tako, indeed I spent more time doing the tako casings from pandan leave than making the tako hahahaha ….   I couldn’t manage to get the mung bean starch, with Wendyywy fast replied & kindly clarification, then I decided to use mix of Hunkwe & corn flour to make it. But I'm satisfy with the result in texture and taste.

I am submitting this to the Aspiring Bakers #12 –Traditional Kueh (Oct 2011) hosted by Small Small Baker

Source: Wendyywy @ Table of Two or more

Pandan Layer:

25 gr Mung bean starch **
250 ml Pandan juice ++
60 gr Sugar
3 Water chestnuts, peeled and chopped

Coconut layer: 15 gr Mung bean starch **
125 ml Water
125 ml Coconut milk
50 gr Sugar
Very small pinch of salt

Pandan leaves for the tako casings (refer here for the full details)

Method:

- Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick.

- Spoon over prepared casings
- Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury.
- Spoon over the pandan layer.
- Let cool down to room temperature and it will harden. Best served when chilled.

** I cannot find Mung bean starch, I replaced with half Hunkwe and half corn flour

++ I blended 15 gr Pandan leaves (cut into small pcs) with 300 ml water, strained to get the pandan juice.

Moo Moo & Oink Oink Paus

I’ve been influenced by Fatmum via Facebook, to make these cute paos. Aren’t they cute? Too cute to be eaten ??? hehehehe .. but not for my kids, they saw those and wanted to eat them up straight away ..Hahahaha ….

I used Cheah’s recipe for the pau skin. If you would like to make this, I would suggest, please do not to add too much filling inside the bun, so you will have round & smooth surface. I ever made this earlier that I was greedy to put lots of meat ingredients ….. at the end burst and look ugly. This time, I just added nutella inside the paus, or you may also put kaya or lotus paste.

Source : No-Frills Recipe 

Ingredients:
(A) Starter Dough:
70 gr Pau flour or Hong Kong flour
1-1/4 tsp Instant yeast
50 ml Lukewarm water

(B) Main Dough:
180 gr Pau flour or Hong Kong flour
65 gm Caster sugar
20 gr Crisco shortening
1 tsp Baking powder
1/4 tsp Salt (I skipped this)
55 ml water

Method:
A - Starter Dough
- Mix the instant yeast with lukewarm water, stir well.
- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough
- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.
- Add the starting dough mixture (A). 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 rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.
- Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
- Weigh dough @ 20 gr each and roughly shape into a ball. Make about 15 pieces.
- Flatten and roll out the dough into a circle. Place filling in the center, seal the bun with round on top.
- Place the pau onto a piece of greaseproof paper. Proof it for another 15 mins.
- Steam the pau over the high heat for about 10 to 12 mins.
- Remove from steamer and serve, hot.

NOTE:
- Mix the food colouring before weighing the dough to individual ball shape.

You may check for the softness of the skin here :)

Pandan Steamed Buns

I was busy during the kid’s school holiday, which I got visitation from family and friends from overseas. Really have no strength or mood for baking. So ... sorry guys for not being updated the blog and visit you guys. However, I don’t want to miss out the Aspiring Bakers #8 event. Here, I am submitting this post to Aspiring Bakers #8 – Bread Seduction (June 2011) hosted by Jasmine of The Sweetylicious.

Source : Wendy

Ingredients for half recipe:
125 gr Pau flour
125 gr All purpose flour
25 gr Powdered coconut milk
75 gr Sugar
½ tsp Salt
100 ml Pandan juice **

15 gr shortening

5 gr Instant yeast
1/4 tsp sugar
25 ml warm water

Filling : Pandan Lotus Paste (optional)

Method:
- Combine yeast, water and 1/2 tsp sugar. Let it froth.
- Mix both flours, coconut milk powder, D.A.B.P, sugar and salt together. Make a well in the center. Pour in frothed yeast mixture and 3/4 of the pandan juice.
- Mix until a dough is formed. Add more pandan juice if dough is too dry, but do so by the tablespoons.
- Knead until a smooth dough is formed, add in melted shortening and knead until it is well combined, as in, u don't feel anymore oiliness.
- Leave to proof for almost an hour in almost fully covered container. Dough is ready when it is doubled.
- Punch down and knead for another minute.
- Divide dough into 25 gr per piece. You can get about 17 pcs.
- Shape dough and leave to proof for another 45 minutes or until shaped dough has doubled.
- Steam on high heat for 12-15 minutes.

** I made from about 6 pandan leaves, chopped & pound it and mixed with 100 ml and stir with 1/2 tsp of pandan paste.

Step-by-step pictures :

Sago Hun Kwe

Ingredients:
50 gr hunkwe flour
250 gr ready fresh coconut milk
150g water
1/4 tsp salt
5 pandan leaves, knotted
70 gr sugar
50 gr sago

Method:
- Cook sago until done and transparent, rinse and drain.
- Diluted hunkwe flour, salt and knotted pandan leaves into coconut milk-water mixture, then boil it.
- Once hot, add sugar, stirring until the sugar is dissolved.
- When slightly boil, turn off the fire.
- Add sago, stir well and remove.
- Pour into the agar-agar mould or banana leaf or plastic sheet.
- Leave it cool and chill in fridge to set.

This is the type of sago that I used.

Bakpao Indonesia Style

I miss Indonesia steamed bao, which we call it Bakpao (Steamed Meat Bao). So I tried to make one using the special bao yeast (see below), which I bought from Indonesia. The ingredients and process are not complicated. Proof time was only take 10-15 mins, but as you can see the size before and after steamed below picture are so much different. The skin is soft, even though the bao skin turned out not as fluffy as what I expected to be. Filling is minced chicken. This is my first time to make bao, overall I am quite happy with the result.

If you would like to know more about Bakpao Indonesia and how it is usually being sold (beside market place), let us peep @ Selby's Food Corner.

Special yeast :

Lapis Sagu

Ingredients:
A
650g coconut milk
210g sugar
6-8 pcs pandan leaves

B
180g tapioca flour
50g rice flour

Methods:
- Bring ingredients A to boil
- Pour into B and mixed well, then strain
- Take 50g, keep for the red colour for top layer, then divide the rest batter into 2 equal parts for colouring (or it depend on how many colours you prefer)
- Heat up the steaming tray, pour 50g of white colour into the baking mould, steam for 5 minutes, then pour the next 50g on top of the white layer, then steam for 5 minutes (here what I did, made 2 layers for each colour)
- Repeat until the last layer, steam for 15 minutes
- Remove, leave to cool completely before cutting into pieces

Baking mould : Oval (8x4inch)
Yields : 14 layers

Notes :
- Try to use darker colour so you will have nice colour layers (as my green so light, therefore hardly see the separated layers)
- Wait until completely cool (at least 3 hrs) before cutting into pieces
- Use plastic to cover the knife to cut the lapis into pieces, then you will have beautiful cutting lapis
- Try wrap asap into plastic after cutting (as I found the lapis sagu was sticky)


This is how the look of the knife wrapped in the plastic bag. Just straight use it to slice the lapis sagu. (updated 01/09/2010)

Sweet Potato Ball

Ingredients:
100g Sweet Potato
1 tsp sugar
1 tbsp plain flour
1 tbsp tapioca flour

Methods:
- Steam sweet potato until soft
- Add sugar while its still hot, and mash it
- Add flour and mix until it form soft dough
- Form ball each @ 8g each, coat with bit tapioca flour (if afraid sticky when it fry)
- Fry sweet potato balls till golden brown over low heat
- Ready to serve

Yields : 12 pcs

Colourful Jelly Pudding

Last weekend, I had gathering with some friends and made this pudding, which I got the idea from Happyflour. I used Red Man's Konnyanku - Jelly Powder for the Jelly with Agar-agar for the final touch.

Ingredients pictures:

Other pictures:

Beside pudding, I also made Ondeh-ondeh, the recipe you can find here.

Klepon or Ondeh Ondeh

Ingredients :130g yellow sweet potato (steam & mash it)
65g glutinous rice flour
1 tbsp pandan juice or pinch of pandan paste
60ml water (approximate)

Filling :50g gula melaka (chopped)

Steamed (around 10 minutes) :Grated Coconut
Pinch of salt

Method :- Mix sweet potato, flour with water bit by bit until it form soft dough.
- Add pandan juice, can add pinch of pandan paste for the green colour.
- Form ball @ 10g each, put gula melaka inside
- Cook the the glutinous ball into the hot boiling water.
- Scoop out the glutinous balls once it float up and drain away the water.
- Roll them on the steamed grated coconut and serve.

Yields : 24 pcs