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.

Chocolate Bottom Banana Cupcakes

Finally I baked this popular Chocolate Bottom Banana Squares, there are two versions of the cake, butter version by Hearty Bakes and oil version by Cook.Love.Bake. Since left with only 2 ripe bananas on my kitchen, then I baked half recipe in cupcakes using the oil version. Texture was soft & fluffy, however I found lack of chocolate taste here maybe due to too much batter I took to mix with the chocolate powder.

Source : Cook.Bake.Love

Ingredients:

A.
35 gr castor sugar
1 large egg

B.
40 gr Oil
2 medium-sized bananas, mashed with a fork (about 110gr)

pinch of salt
20 gr milk
1 tsp rum (or ¼ tsp vanilla extract)

C.

65 gr plain flour
¼  tsp baking powder

¼  tsp baking soda

D. 1 tbsp cocoa powder ( can add upto 25 gr)

Topping : Chocolate rice / Chocolate chips.

Method:

- Preheat oven at 180C.

- Beat (A) till light and creamy.
- Add (B) and combine.
- Sieve in (C), mix till just incorporated. Stop once there is no traces of flour remain.
- Divide the batter into half. Sieve in cocoa powder to one portion of the batter and mix well. Add the cocoa batter to cupcake cases.
- Add the remaining plain batter on top of the cocoa batter. Sprinkle top generously with chocolate rice.
- Bake for 15-20 mins or until a skewer inserted in the centre and come out clean.

Assorted Cupcakes

Made these below assorted cupcakes for Children's Day Celebration at my eldest son's student care today.
Above cupcakes set .... breakfast for my colleagues :)

Chocolate cupcakes, I used my swiss roll recipe.
Swiss Meringue Buttercream from Wendy's blog. Thanks Wendy for your step-by-step instruction, that help me a lot on the preparation, and I just love the smooth texture & light taste of this buttercream:)

Nutella cupcakes, I used Busygran's recipe. Thanks Judy for the yummy recipe :)

Buttercake Rich Choco

I saw this recipe here, and decided to give it a try. I love the texture of the cake, it is a good recipe if you like soft & fluffy butter cake with additional chocolate taste, then you should give it a try too :)

Source : Sajian Sedap

Ingredients:

150 gr Unsalted Butter (Cold)

1/4 tsp Salt
100 gr Caster Sugar
75 gr Dark Chocolate, melted
5 nos Egg Yolk
2 nos Egg White

75 gr Plain Flour

25 gr Cocoa Powder
1/2 tsp Baking Powder (BP)
1/8 tsp Baking Soda (BS)

25 gr Almond sliced for decoration (optional)

 

Method:

- Preheat oven to 180C
- Cream butter, salt and sugar until creamy & smooth. Add in melted dark chocolate, beat until well incorporated.
- Add in eggs one at a time with part of flour mixture (flour, cocoa powder, BP and BS), mix well before next addition.
- Fold in the rest of the flour mixture.
- Fold into 24x12x4cm or 6 inch round pan, spread the almond sliced on top of the batter.
- Bake for 25-40 minutes or until cooked.
- Leave on cake rack to cool before slicing.

Here, I would like to participate this post to {Event} Natural Colour Bakes hosted by Hankerie.

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 :)

Butter Cheese Cake

I was actually thought that I had all the ingredients at home, however, just realised on the last minute during measurement I had no more cheddar cheese block. Therefore, just substitute with sliced cheddar cheeses. The result was good and the cake had fine texture & quite flavourful with the cheddar cheese mixture.

Source Recipe : Aunty Yochana

Ingredients:
250 gr Butter
200 gr Sugar
5 nos Eggs (I used 4 Large eggs)
100 gr Sliced cheddar cheese, minced or stripped
1 tsp Vanilla essence
100 ml Fresh milk

225 gr Cake Flour
1 tsp Baking Powder

Method:
- Cream butter with sugar till creamy and smooth.
- Add in eggs one at a time, mix well before the next addition.
- Add in half of minced cheddar cheese and vanilla essence.
- Fold in fresh milk and cake flour sifted with baking powder alternately till finished.
- Pour into 8 inch square pan, spread the stripped cheddar cheese on top of the batter and bake at 180C for about 45 mins or till a stick inserted in comes out clean.
- Leave cake in the pan for 5 mins before removing. Leave on cake rack to cool before slicing.