Showing posts with label Steam. Show all posts
Showing posts with label Steam. Show all posts

Tuesday, May 13, 2014

Mini Angku Kueh / Mini Red Tortoise Cakes

Mini Pink Angku Kuih

Last time, I made Purple Angkoo kueh with peanut filling.
This time I tried with mung beans filling.
I used mini mould  about 3.5 cm x 4 cm. With this mini mould, I got 85 pcs for this recipe.

Angku / red tortoise mould

Ingredients : For the filling , I got it from  Nasi Lemak Lover .
For Filling:
250 gm mung bean split
140 gm sugar
3 tbsp oil
Screwpine/ pandan leaves

Wash and soak the mung beans overnight or 4hrs.
Steam soaked mung beans with pandan leaves for 20 minutes or until soft.
Remove cooked beans and transfer to food processor.
Add sugar and oil, process till fine.
Weigh 7gm each and roll into balls.
Place in a container, and keep it in the fridge.

For skin:
60 gm rice flour
3 tbsp oil
200 gm water

Mix all the ingredients together and cook over low heat till becomes slightly thick. Set a side.
Angku kuih

Mix all the ingredients.

Angku Kuih

Cook over low heat , till slightly soft. Remove from fire and set a side.

100 gm white sweet potatoes
300 gm glutinous rice flour
2 tsp caster sugar
1/2 tsp salt
100 gm water
Few drops of red colouring

Method : 
Steam sweet potatoes for 15 minutes and mash it while still hot.
Add red colouring into the water, stir well.
In a kneading bowl, add glutinous flour, sugar and salt.
Add in mashed sweet potatoes and (A) batter ( I used it while still warm).
Mix well and slowly add water and knead it into a smooth ans soft dough.
Keep in refrigerator for about 2 hrs.
Take out from fridge, and weigh 9 gm each.

Please refer to the picture below on how to assemble.

Angku Kuih

Weight filling 7 gm and skin 9 gm.

Angku Kuih

Wrap up..

Angku Kuih

Place them into the dusted mould...dust the mould with glutinous rice flour, for it easy to come out

Angku Kuih

And press with your palms ....

Angku Kuih

Knock it out on the banana leaves....there you are.....aren't they look pretty?

Angku Kuih

Ready to steam....I should have shape the leaves into oval shape.....zzzzzzzz!

Angku Kuih

Brush some oil onto the angku kueh.
Steam over low for about 3-5 minutes.

Angku Kuih

Mini angku kueh are ready to eat......yummm

Angku Kuih

Thursday, June 27, 2013

Pulut Tai Tai

Pulut Tai Tai is a Nyonya kuih made of glutinous rice. It is best to serve with kaya (coconut jam).

For Peranakan people,if there's a wedding, this pulut tai tai is a must have kuih. It will be serve on bachelor night party and/or in the morning of the wedding day.

Here's the recipe:

300 gm glutinous rice, washed and soaked for 4 hrs or overnight
1/2 tsp salt
200 ml concentrated coconut milk( divided into 1/3 and 2/3 portion)
3 pcs pandan leaves
15 dried blue peas flower
1 cup water

Line pan with banana leaves, set a side.Keep extra banana leaves for later use.
Cook dried blue peas flower with 1 cup of water,squeeze out the pulp. Leave the juice to cool.
Rinse the glutinous rice, take 1/3 of the rice, soak with the blue peas juices, for about 30 minutes.
After 30 minutes, drain the rice.
Add salt in the coconut milk.
Place white and blue glutinous rice onto a steaming pan side by side, pour about 2/3 of coconut milk,place the pandan leaves on top of the rice and steam with high heat for 20 minutes.
Remove the pan  from the steamer, fluff up with fork, and add the remaining coconut milk. Steam for another 15 minutes on high heat.
Remove from steamer and remove the pandan leaves.
Pour the rice into prepared pan and press it with something heavy for about 2 hrs or so.
Cut and serve with kaya ( coconut jam ).

Pour the rice into prepared pan and smooth it out.

Cover with another banana leaves.

Ready to put heavy things on it.

I cover it with another pan, and pressed it with lesung batu.

After about 2 hrs....

Ta...da......nicely pressed pulut tai tai....

Served with kaya ( coconut jam).....yummy and delicious.

I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies .


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 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 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 smiling huet kueh......:)


Wednesday, March 20, 2013

Kuih Talam Tokyo

Talam Tokyo, what  cute name,one of my FB friends asked, why the name Talam Tokyo? And in Tokyo don't have this kuih....haha...I also don't know, but in Malaysia there're many unique name for the Tepung Bunga ( Flower Flour), or Mee Racun  ( Poisonous Noodle)...etc...
Back to this talam, it taste sososo good,really really nice. It almost same like seri muka, the difference is bottom part we use Sago instead of glutinous rice. Sago give a nice and soft texture.For those who can't take much glutinous rice, you can try this.

I copied this recipe from Annie, do hop over to her blog ,her kuih talam looks greener than mine, so beautiful!

Ingredients :
150g Sago (small sized)
30g Glass Noodles (aka Soo Hoon / Tang Hoon)
50g Grated Coconut
50ml Coconut Milk
150ml Water
½ tsp Salt

For Top Layer
2 Eggs
150ml Sugar
200ml Coconut Milk 
200ml Water + 2 Pandan Leaves (Blend them together, strained, keep the juice)
50g Custard Powder
few drops of Green Coloring or Pandan Paste
½ tsp Alkaline Water ( I omitted this)
½ tsp Salt

Method (for Bottom Layer)
Wash sago, soaked in water for 30mins, drained.
Wash glass noodles, soaked in WARM water for 30mins, drained and snip into about 1 inch length (or shorter if you want)
Prepare a 7' x 7' inch cake tin. Line a layer of cling wrap paper at the bottom of the cake tin. Lightly grease the cake tin with oil.
Combine all Bottom Layer ingredients in the cake tin. mix well and spread the mixture evenly.
Under a steaming wok, steam the bottom layer kueh under high heat for about 25 minutes. Use a spoon to kinda gently press it if you find that the layer of kueh is uneven.

Method (for Top Layer)
First, blend the pandan leaves and water together, strained and set the pandan juice aside. Wash the blender, and make sure it is free from pandan leaves residues.
With clean blender, combine all Top Layer ingredients together and blend it away.
Strain the mixture, and pour the mixture straight to the wok. Under very low fire, continuously stirring, cook the mixture until thickened and almost going to boil, NOT boiling.
Pour the mixture on top of the steamed bottom layer kueh. If you are worried that it will have some lumps in there, strain the mixture one more time before you pour them in.
With a clean white cloth cover on top of the kueh, steam it for 25 minutes.
Once kueh is cooked, let the cake cooled down COMPLETELY before unmould and cut for serving. 

If you don't have clean cloth to cover the kueh during steaming, the vapor water will drip down, and your kueh will end up having lots of dimples. To prevent that, there are 3 ways.

1. Use those chinese bamboo steamer cover. Those that dim sum restaurants used.
2. Cover the kueh with clean cloth. But the cloth MUST NOT touch the surface of the kueh.
3. Stand infront of the steamer, For every 4 or 5 minutes, remove the steam cover and give the steam cover a very quick wipe, to wipe away the vapor water, and cover it back. This is to prevent steam water drip down. But this motion must be fast, and of course, the most tedious method. But if your kueh still have some vapor drips dimples, gently use toilet roll to absorb the water away from the surface of the kueh. 

I'm submitting this to Malaysian Food Fest hosted by Annie of Annielicious Food


Friday, September 21, 2012

Kek 'Lumut' Sarawak / Sarawak 'Algae' Cake

This cake is still oily, even though I cut down the butter.
But, I still love this cake, love the aroma of this cake, it has the nestum and green tea fragrant.

Recipe from adapted from HomeKreation .

Ingredients :
5 eggs
1 cup caster sugar ...(I used 3/4 cup)
8 oz butter...( I used 190 gm)
1/2 cup sugee flour
1 cup nestum.
1/2 cup ideal milk
1/2 cup tea ( 2 tsp green tea powder +water)
21/2 tsp pandan paste

Prepare a 9 inch tin. I lined it with aluminium floil.
Beat egg until fluffy.
Add in sugar gradually while beating.
In another bowl, beat butter until fluffy & add into the egg batter.
Add in sugee flour & nestum, mix well.
Lastly add in milk, tea & pandan paste.
Steam for 2 hours until cooked.

I am submitting this to Malaysian Food Fest hosted by Sharon of Feats of Feasts


Friday, June 29, 2012

Purple Sweet Potato Rose Mantou

For me, mantou is a compact texture and dense. It's worst when you eat it when it's cooled/ left over for few hours.
BUT!! it's totally different from these sweet potato mantou.It turned out really soft, even on the second day. hmmm...I love this recipe even it's time consuming for shaping those buns into rose shape, but it's really worth it. Especially,when I looked at everybody's happy face when they looked at those buns, that makes me  happy too:)
I saw this recipe from Wendy's blog. I posted the recipe here, but hop over to her blog for step by step shaping the rose mantou.

250gm steamed purple sweet potato
200gm water
500gm pau flour
1 tsp baking powder
100gm sugar
50gm shortening/Crisco
1/4 tsp salt
11gm instant yeast

Mash sweet potato, or blitz sweet potato with almost all the water to get a fine paste. Purple varieties tend to be firmer than orange ones.
With balance of water, mix with yeast.
Combine everything except shortening and mix to form a dough.
Put in shortening and knead until dough is smooth. Add slightly more flour is dough is way too sticky to handle. If the dough is sticky but can retain its form, like not slacking down, just continue to knead, the gluten just hasn’t form, there’s no need to add extra flour.
Cover and let dough proof until double, about 1 hour.
Punch down dough and knead for 1-2 minutes.
Divide dough into 50gm portions and form as you wish. For rose bud formation method, please read instructions below.
Cover and let the formed dough proof until doubled for another 45 minutes.
Steam on high heat for 12 minutes.

 After proofing, see the difference, love it:)

 After shaping it into rose shape, need more

Beautiful, lovely , soft and yummy mantou !!!

Wednesday, May 30, 2012

Steam Sao Mai With Quail Eggs

In a dim sum restaurant , sao mai is a must have in the list.There's a variety of sao mai, sao mai with century eggs, fish eggs, tofu,etc....
I've been thinking of making sao mai on my own for quite sometimes, but always on hold :P, until I found this recipe from Yum Yum magazine prepared by Agnes Chang. 
While looking at the photo and the recipe ,...that's looks sooo tasty...hmmmmm , well a dim sum with quail eggs, that's sounds really interesting,something new for me and I haven't taste this kind of dim sum before( well, the dim sum restaurant we used to go didn't have this kind of sao
Agnes made it really beautiful, with the egg burried inside the sao mai,and left a little bit to be seen. Not like mine in this photo , the eggs will drop need to practice more on the wrapping technic.

Ok, let's see the recipe.

300 gm half lean and fat pork, minced
150 gm fish paste
5 waterchestnuts, peeled and chopped.( I omitted this, cos, I don't have this in hand)

1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1 tsp chicken stock granules( I ommited this)
1 tsp chinese cooking wine
11/2 tbsp tapioca flour

About 30 pieces of wanton wrapper
About 30 quail eggs, boiled and shelled

Combine minced meat , fish paste and salt.
Mix until very sticky.
Add in waterchestnuts and seasoning and mix well.
Chill in the fridge for 1 -2 hours before using.
Use a piece of wanton wrapper to wrap up some filling and shape it like a flower.
Arrange a quail egg on the central and place onto a greases steaming tray.
Repeat the same until all filling finished.
Steam over high heat for 10 minutes or until cooked.
Remove from steamer and serve.

*The seasoning is just a guide, you can steam or fried a little piece of sao mai , to taste.
 I'm submitting this post to Aspiring Bakers # 19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Thursday, May 17, 2012

Apam Dot Dot / Steam Cupcake

We really enjoy this apam/steam cupcake, that I made this apam  3 times in 1 week....hahaha
It is so easy to make. I made this for my girls breakfast and of course, I didn't wake up early in the morning ;), but I made it earlier, the night before and ,it's still remain soft the next morning.

I got the recipe from here , I adjust a bit the ingredients and the method.

Remember to use medium to low fire to steam this cake,so you won't have a smiling cake...hahahha, it won't crack :P

Recipe Source: Hana's Family
3 cold eggs--from fridge
275 gm flour( I used superfine flour)
220 gm caster sugar ( I used 170 gm)
150gm fresh milk
3 tsp baking powder
1 tsp ovalete
11/2 tsp vanilla extract
Some blueberry filling 
Some coloring

Method:( I didn't follow the owner's method
Heat up steamer.
Sieve flour and baking powder, set aside.
Beat eggs and sugar until fluffy and pale.
Add in vanilla and ovalete, baet till well mix.
Beat in milk, follow by sieved flour. Mix well.
Mix all the ingredients in a mixer bowl and whip with high speed for about 6-8 minutes.
Divide the batter into and drop some coloring of your choice.
Filled all the batter in piping bag. Different colors use different piping bags.
Press some batter onto the cupcakes liner.
Put some blueberry filling, and cover with some batter.
Lastly dot dot with colors batter.
Steam over MEDIUM LOW heat for about 10 minutes.

Tuesday, April 24, 2012

Nyonya Palm Sugar/Gula Melaka Layer Kuih

My imagination/plan of making this kuih is 8 layers only.When I finished mixing all the (A) and (B) ingredients, I realised that the (A) batter looks like not enough, so little.So, I weighed and mixed the (A) ingredients again, now it become double...haha
But, how come 10 layers??!!! Hahaha...I missed count ...lols.....while waiting for each layer to cook, which it took about 4 minutes, I watched drama  , I just couldn't stand there and wait, no patience at I walked in and out from living room to the kitchen...hahaha....end up I missed count and forgot each layer volume too....:P 
But, it still looks nice and tall, right?
The taste?? It's a bit toooo sweet for me, I should cut down the sugar, but I like the nice aroma of the gula melaka/ palm sugar.
I write down the original recipe here, you can cut down the sugar into half , if you don't like sweetingy thing.
And, also if you want  it tall, like in the picture, double the (A) ingredients and use 7 inch tin (mine 7 inch square tin)
60 gm rice flour  
30 gm green pea flour
100 gm caster sugar
30 ml thick coconut milk
200 ml water
1/4 tsp salt
some yellow colouring

60 gm rice flour
30 gm green pea flour
300 ml thick coconut milk

Syrup :
150 gm palm sugar/ gula melaka
200 ml water
3 blades pandan leaves (knotted)

To Make syrup : 
In a pot, add in syrup ingredients and cook over medium-high heat until the sugar completely dissolve.
Remove from heat,  leave  it cool .

Combine all ingredients (A) and strain well.
Combine all the ingredients (B) and add in syrup, strain well   .
Prepare 8 inch square tin , lined with plastic sheet or banana leaf. I lined mine with aluminium floil.
Spoon batters in tin on sequence of different colour at about 150ml each layer.
Cover and steam each layer for 4 minutes over high heat.
For the final layer, steam over high heat for further 15-20 minutes. 
Remove from heat and leave it to cool. Cut and serve.

Wednesday, March 7, 2012

Pumpkin Layer Kuih/ Kuih Lapis Labu

This pumpkin layer kuih is adapted from yummylicious  , which she adapted from yatie . I found it a little bit sweet hmmm.....probably I use coarse sugar , but overall it's still a yummy and delicious kuih.

There's another mistake while doing this kuih, that is, I put more than 1 cup of pumpkin puree and turn up the pumpkin layer a little bit soft, not firm enough.A lesson to learn and always remember,to follow the recipe....don't simply simply add......lols

2 cups water
11/4 caster sugar ( can reduce to 1 cup)
1/2 tsp salt
2 pieces of pandan leaves, knotted

2 cups flour
1/2 cup rice flour
1/4 cup cornflour
2 cups thick coconut milk
2 cups water

1/2 cup thick coconut milk

1 cup smashed pumpkin ( steam and smash the pumpkin)

Cook (A) until sugar dissolve, let it cool and set aside.
In another bowl, mix (B), add in the cooked syrup mixture from (A) , mix well.
Strain the mixture and divide into 2 portions.
Add in (C) to one of the mixture.Divide into 3 portions.
Add (D) into the other half. Divide into 3 portions.
Prepared 9 inch tray.I used aluminium floil to line up my tin.
Pour 1st portion of pumpkin mixture onto the prepared tray and steam for 5-7 minutes.
Pour the 1 st portion of coconut milk mixture onto the cooked 1st pumpkin layer, steam for another 5-7 minutes.
Repeat the process until finish.For the last layer, steam for 20 minutes. You'll get 3 layers of white color(coconut) and 3 layers of pumpkin kuih.
Let the steam cake/kuih completely cool, then use a plastic knife to cut out the shape. Serve.