Tuesday, April 16, 2013

Bubur Cha Cha

Another sweet and beautiful dessert I made last saturday. Because of the colorful strip cha cha and different colors of sweet potatoes being used, this bubur cha cha become more attractive and  tasty too.

Ok, once I came back from market, immediately I soaked my pink fish eye sago pearls. Few minutes later, it expand and cracked , whoa, it surprise me....lol...then I look back at Wendy's recipe again....oh my.....'no need to soak the fish eye sago'...arghh!!!......I always reading the wrong information...right now no choice......I hv to cook the sago in a boiling water, then soaked it in cold water....

Then, did you see the fish egg sago in the pic? It still hv the white spot in the middle.....no worries, just leave the whole pot of bubur cha cha for about 15 minutes or so, it will fully translucent.

Here's the recipe that was adapted from Wendy and Gertrude .

2.5 L water
3-4 pcs pandan leaves,knotted

1 cup purple sweet potatoes
2 cups orange sweet potatoes
2 cups taro
1/2 cup fish eye sago pearls

1/2 cup fish egg sago pearls
120 gm sugar
150 gm palm sugar / gula melaka

1/2 cup dried colorful bubur cha cha

400 gm thick coconut milk( undiluted)...I used packet

Method :
Cut sweet potatoes and yam into 1cm cube .
Boiled bubur cha cha (D) until soft, took about 5-7 minutes.
Dish up and soak into cold water for later use.
Bring (A) to a boil, add in (B), cook until (B) is soft and tender.
Add in (C) and (D) , let it simmer for about 10 minutes.
Lastly add in (E) , bring it to a boil and off the fire.
Leave the pot uncover for about 15 minutes.
Serve hot or cold.

Ingredients for bubur cha cha......The yam , I used half only...

Cubed sweet potaotes and yam, boiled colorful cha cha,and boiled fish eye pearls....

There you are , a nice hot or cold yummy Bubur Cha Cha.....


Friday, April 12, 2013

Cheesecake Brownie

Cheese Brownie
This brownies taste very good when serve chilled.

180 gm butter
225 gm cooking chocolate

3 eggs
3 tbsp golden syrup or honey
1/2 tsp vanilla

100 gm cake flour/superfine flour
1/4 tsp baking powder

Cheese Mixture:
350 gm cream cheese
150 gm caster sugar
1/4 tsp salt

1 egg yolk
1 egg

Method :
Line a 8 inch baking tin.
Melt the chocolate and butter(A) over a simmering water,till the chocolate melted.
Beat (B) until thick add in melted (A).Mix till well combined.
Fold in (C),mix till well incorporated.
Pour 2/3 of the batter into the lined tin. Bake at 170C for 10-12 mins.
In the meantime, Beat cheese , caster sugar and salt till fluffy.
Add in eggs, and beat till well incorporated.
Pour the cheese mixture onto the baked brownie, followed by the remaining brownie batter.
Bake at 170C for 35-40 minutes or till cooked.


Wednesday, April 10, 2013

Purple Sweet Potatoes Ondeh-Ondeh / "Buah Melaka" ( Glutinous Rice Ball With Palm Sugar )

Ondeh-ondeh is also known as Buah Melaka by the nyonya peranakans. You can easily find it at wet market, coffee shops or stalls along the roadside in the morning.Also, there's a stall at Jonker Street selling ondeh-ondeh freshly at night. 

This cute sticky,soft chewy little balls filled with sweet palm sugar ( gula melaka) and coated with freshly grated young coconut.

There're varieties of ondeh-ondeh. There's sweet potato ondeh-ondeh, pumpkin ondeh-ondeh and original pandan flavor. Usually you can find the original pandan flavor that's a  little green color balls, which used glutinous rice flour, pandan juice(pandan paste) and green coloring ..

I made the original flavor ondeh-ondeh and found it a little bit dense.I'll keep finding the good original flavor recipe, meanwhile, let me share with you this purple sweet potatoes ondeh-ondeh..that I made a couple of weeks ago..

Do not eat this while it's still hot, the palm sugar syrup will burn your tongue.
Pop it into your mouth when cooled and closed your mouth when you chew it , otherwise, the syrup will burst out.

Here's the recipe from Jeannie .

160g glutinous rice flour
10g tapioca flour
120g sweet potatoes, steamed and pureed
80-100g pandan water (boil 300g water with 2 pieces of pandan leaves)
100g gula melaka (palm sugar) - roughly chopped
150g white grated coconut


Steam white grated coconut with 1/8 tsp salt for 10 minutes.
In a large bowl mix glutinous rice flour, tapioca flour and mashed pumpkin together, slowly add 80g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.
Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again. 
Bring a pot of water to a boil and drop the little dough balls into it. 
When they float to the surface and let it boil for another 2-3 minutes.
Remove them with a slotted spoon and shake off excess water.
Roll the cooked glutinous balls over the white grated coconut.
Served warm or at room temperature.


Monday, April 8, 2013

Cek Mek Molek ( Beautiful Lady)

Cek Mek Molek,kuih asal dari Negeri Kelantan
Cek Mek Mlek ( Beautiful Lady )

This month is Malaysian Food Fest , Kelantan , and as usual , I'll cook or bake some goodies to participate in this event. And, I choose this  Cek Mek Molek, not just because it's easy but tasty too..yup, I tried this before, not only once ,but almost weekly.......hehe. There's a stall near my house selling this Cek Mek Molek...

For this Cek Mek, I used purple sweet potatoes , so the colour are darker. I fried over medium heat, that made the skin not pretty, and the sugar inside not fully melted. When I bite it, I can feel the crup crup sound, the sugar....which it's not bad , something different....lols

Here's the recipe from Wendy .

500 gm steamed sweet potatoes
100 gm plain flour
coarse grain sugar for filling
oil for frying

Method :
While the sweet potatoes were hot, mash them fine and add in flour.You may not need all or you may need more.Just add until pliable dough is formed.
Divide dough into equal pieces ( 30gm each).
Lightly dust hands with flour and flatten each pieces of dough.
Fill with 1 tsp sugar.
Seal up and make it into oblong shape with pointing ends.
Repeat until all the dough filled and formed.
Deep fry the cek mek on medium heat until a crust forms o the outside.
Drain and let it cool before serving.

Mashed sweet potatoes....

Form a dough......

Divide into 30 gm each.....

Shaping Cek Mek.....

Do hop over to Wendy's blog for a video on how to shape cek mek....

I'm submitting this post to Malaysian Food Fest hosted by Gertrude of My Kitchen Snippets.


Saturday, April 6, 2013

Ki Ka Ku / Xi ban ( Steam Buns)

Ki Ka Ku / Xi Ban ( Steamed Buns )

Xi Ban / KiKaKu , this yummy buns ,you can easily find it at night market(pasar malam) or wet market , and the shape are round and flat.

Some say it's Hakka Xi Ban, but my sister said it's Hokkienese favorites.....because she married to a hokkienese and her mother in law like to made this buns...lols

After I made Huat Kueh/Fatt Goh, I told my sister in law, I want to try make this xi ban/kikaku, which is her favourite kuih..she's a hokkienese.....hahaha....

I made this kuih twice...
1st attempt......I used recipe from a book,the recipe title 'Xi Ban' ,the recipe call for a portion of dough to proof for about 3-4 hrs, but I over proof it.....lol..my xi ban / kikaku, not rissing at all, flat and taste like plain angku kuih....what a waste......

The failure kuih, just like plain angku kuih.....soft chewy while still hot, but chewy dense when cold..

2nd attempt...
On the 2nd day,woke up in the morning, while my mind still thinking of the failure xi ban/ kikaku, I quickly made breakfast for my children, and surf for another xi ban / kikaku recipe, until I found this, yes! and the recipe really easy to follow..... and the best part is need only 1 hour of proofing...

and here they are...soft chewy and not so sweet xi ban / kikaku.....I brought it to my sister's house and everybody love it including my sister in law.....hehehe...and no matter what it called, Hakka Xi Ban or Hokkien KiKaKu......it taste sooo delicious!!!...

This is the 2nd attempt.....yummy.....soft and little bit chewy.....

Ok, here's the recipe from Sonia , thanks Sonia for this recipe....

Makes about 27pcs

250 gm glutinous rice flour 
300 gm  all purpose flour 
150 gm caster sugar(you may increase, if you want sweeter)
100gm cooking oil  (1/2 cup)
11/2 tsp yeast 

240 gm water ..I added about 30-40 gm more..
Few drops of red colouring, until your desire colour.

Banana leaves (soften in hot water, cut into round shape)

Mix all ingredients in a mixing bowl, knead until soft and smooth.
Divide dough to equal portion (about 40g), shape into small round ball. Grease your hand with some cooking oil, place small round ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
Cover with cling film and rest for 1hour
Steam over hot boiling water for 15mins or until cooked.


Wednesday, April 3, 2013

Huat Kueh / Fatt Koh

I made 2 batches of huat kueh, rose flavouring and gula melaka.
They are soft and chewy texture, just the way I like it.
For the rose flavour, I added 3/4 tbsp of rose flavouring, which I found still not enough fragrant.Next time should add 1 tbsp of rose flavouring, nonetheless, I love this flavour a little bit more than gula melaka huat kueh.

Thanks  Kristy for this recipe :)

100 gm warm water
1 tbsp flour
1 tbsp sugar
10 gm yeast

350 ml water
300 gm sugar
( for rose flavour I used 1 tbsp rose flavour + some red colouring)
( for brown sugar version I used 200 gm sugar + 100 gm gula melaka to replace the sugar)

500 gm all purpose flour
10 gm cooking oil/butter

Combine ingredient (B) and dissolve sugar over medium heat until just boiling.
Leave the ingredients (B) cool for about 15 mins.
Combine ingredients (A) and leave a side for 10 mins.
Combine ingredients (A), (B) and (C) together and mix well.
Leave to proof for 3-4 hrs.
The mixture will look very fluffy and moist.
Preheat steamer in medium heat.
Stir batter before divide into small cups for steaming.
Use a pair of scissors slightly coated the edges with cooking oil.
Then make a cross cut through each cups.
Coat the scissors with cooking oil before each cuttings.
Finally, steam for 30 minutes over medium high heat.Not medium & not high, it's in between. The steaming heat is very important. It helps to give you more bigger smile on you huat kueh.

The rose flavouring....

Gula Melaka / Palm Sugar......

This is all I get from 2 recipes.....my smiling huet kueh......:)