Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts

Saturday, June 29, 2013

Pengat Pisang ( Sweet potato , taro and banana in sweet coconut sauce)


I haven't cook  pengat in my life, always mom cooked and I eat ;P....I remember she added gula melaka, and very tasty.
Sometimes she also add fish egg sago pearls.....yums....
When Wendy tag me in with this recipe , I knew I'll cook this, because I never had this pengat pisang for a very long time le...
I can't find pisang raja at the wet market, so the boss told me can replace with pisang nangka.
Although pisang nangka is sourish ( I bought unripe one), it goes well with this pengat. The sweet taste from the coconut sauce and sourish from banana, is a good combination....I also add a pinch of salt to enhance the coconut taste...

Recipe from Wendy which she posted it on her FB.

Ingredients:
100 gm yellow sweet potato
100 gm purple sweet potato
100 gm orange sweet potato
200 gm taro ( yam)

Coconut sauce:
1 litre coconut milk (from 1 grated coconut)
A pinch of salt
100 gm sugar ( can reduce to 80 gm)
2 pandan leaves , washed and tie a knot
3 bananas, (preferably pisang raja) , peeled and cut
into 1 cm slices ( I couldn't find pisang raja , I changed it to pisang nangka)

Method:
Peel and cut sweet potato and taro into a small diamond shape.
Steam separately until cooked.
Bring coconut milk, pandan leaves and sugar to a simmer, stirring until sugar dissolve.
Put steamed sweet potato and taro into the coconut sauce.
Add banana slices, (cut just before cooking to  prevent discoloration)
Stir to mix. Serve.


 Steamed sweet potato and taro.


yums........

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


-->

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 .

Ingredients:
(A)
2.5 L water
3-4 pcs pandan leaves,knotted

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

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

(D)
1/2 cup dried colorful bubur cha cha

(E)
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.....


-->

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 .

Ingredients:
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.

-->

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.

Ingredients:
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

Method:
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 practice...lol


Beautiful, lovely , soft and yummy mantou !!!

Thursday, April 12, 2012

Steam Sweet Potato Cake


My sister gave me this purple sweet potatoes. Last year I made Angkoo kuih with it. But this time I search for a different recipe.
And found this recipe from Hearts Aflutter with Desserts book.
I thought it will be so sweet, so I cut down the sugar.
And it turned out not so sweet.The very good thing is, my sister can enjoy it without worrying her sugar level. Yup, she got diabetes, my poor sister :(. Whenever I made dessert for her , I'll reduce the sugar , or I'll warn her about the sugar level.
Ok, I'll share this recipe, which I copied from the book.

Ingredients :
(A)
300 gm sweet potato
300 gm coconut milk

(B)
300 gm water
200 gm sugar
220 tapioca starch
11/2 tsp salt

(C)
350 gm coconut milk
120 gm tapioca starch
1/4 salt
11/2 tbsp sugar
2 tbsp rice flour

Method :

Steam sweet potato till soft, about 15 minutes and mash to form a paste.
Mix ingredient (A). Mix in ingredients (B) and boil until slightly thicken.
Pour it into a square 9 inch pan and steam for 8 minutes (1)
Mix ingredients (C), pour it into (1) and steam for another 25 minutes.
Set aside to completely cool and cut into pieces.

Monday, November 14, 2011

Purple Sweet Potato Angkoo Kuih with Peanut Filling

The recipe from Sonia  and I saw Lena also made these.These angkoo kueh dough were very soft.I used ground peanuts for the filling, so tasty.
I made 1.5 of the recipe and got 30 pieces of angkoo kuih.

Ingredients:
Sweet Potato Dough:
450 gm purple sweet potatoes, cut into pieces
300 gm glutinous rice flour
11/2 tbsp rice flour
3 tbsp sugar
41/2 tbsp corn oil
270 ml water, I used 250 ml only

For filling:
300 gm ground peanut
130 gm icing sugar

*Mix ground peanut and icing sugar, set aside for later use.

Method:
Steam sweet potatoes till soft, about 15 minutes.
Use a fork , mashed the cooked sweet potatoes.
Add in glutinous flour,rice flour, sugar and corn oil, slowly adding water to mix well till soft dough, keep aside and rest for 30 minutes.Difference sweet potato has difference texture, some soft and watery, do not add all the water at one go, slowly add and knead till a soft dough.If dough is too soft, then you may add more glutinous rice flour
Shape into 36 gm ball.

To shape and cook Angkoo kueh:
Grease the Angkoo kueh mould by brushing some corn oil.
Take the weighted dough, shape it into a bowl , place some mixed ground peanuts,pinch the edges, and shape into a ball.
Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.
Arrange on steaming tray and steam for 10 minutes over high heats( I used medium heat)
Mix icing sugar and ground peanuts. I forgot to sieve the icing sugar.
Then , I used hand to mixed it.
Glutinous rice flour, sugar and rice flour.
Add the mixed flour to the mashed sweet potato.Mixed it.
Adding the water.
Knead to become a soft dough, set a side.
Shape the dough into a bowl pattern, add in the mixed ground peanuts.
Pinch the edges.
Shaped into a ball.
Place the ball in the mould and press evenly.
Knocked out and place on a greased banana leaf, and steam the angkoo kueh.