Friday, February 24, 2017

Kuih Talam ~ 绿白双层香兰糕


Kuiih is commonly referred to as a Malaysian or Nyonya dessert which can be sweet or savoury.  It is normally served in bite-size portions, at breakfast, tea, snack or at the end of a meal.  Kuih Talam literally means kuih steamed in a tray and mostly kuih are steamed rather than baked or fried.  Kuih Talam consists of two layers, a sweet bottom green layer with natural colouring from the pandan or screwpine leaves and a slightly salty top layer made with coconut milk.  The green layer is made with rice flour, green pea flour and tapioca flour and its texture is dense compared with the top layer of rice flour and greeen pea flour which is softer in texture.






Kuih Talam ~  绿白双层香兰糕
  • 120 gm rice flour
  • 40 gm tapioca flour
  • 20 gm green pea flour
  • 180 gm sugar
  • 350 ml water
  • 1 tsp alkaline/lye water
  • 15 pandan/screwpine leaves, cut into  small pieces and blend with approx. 350 ml water or more to get 300 ml pandan juice
Ingredients for the top white layer
  • 50 gm rice flour
  • 15 gm green pea flour
  • 200 ml coconut milk
  • 200 ml water
  • 1.1/2 tsp salt
Method
  1. Blend the pandan leaves with water, strain and measure out 300 ml pandan juice, set aside.
  2. Mix the rice flour, green pea flour, tapioca flour with sugar.  Add in the 350 ml water, mix well.
  3. Pour in the pandan juice, mix well.  
  4. Strain the mixture into a pot.  Add in the alkaline water, mix well.
  5. On medium heat, cook the mixture, keep stirring till the batter starts to stick onto the sides of the pot and coat the wooden spoon, but still liquid.  Turn off heat and pour this mixture into an oiled, 8 inch square or round pan.
  6. Steam this on medium high heat till cooked, about 30 mins.
  7. Mix all the ingredients for the top layer, strain into a pot.
  8. Cook, keep stirring the mixture on medium heat till it starts to stick onto the sides of the pot and coat the wooden spoon, but still liquid.  Turn off heat and pour this mixture onto the green layer.
  9. Steam for 15 mins, till cooked.
  10. Remove and cool completely before cutting to serve.  (This may take several hours or you can chill it in the fridge before cutting).




Continue reading "Kuih Talam ~ 绿白双层香兰糕"

Tuesday, February 21, 2017

Figs & Walnut Tea Bread ~ 无花果和核桃蛋糕


This is a moist quick bread bursting with the flavour of sweet figs and crunchy walnuts with a slight hint of cinnamon.   The chopped dried figs need to be softened by adding boiling water, a bit of salt, baking soda, stir and leave to cool to room temperature.  The whole lot together with the liquid is then added into the batter.  I used Rapadura sugar which is an unrefined sugar from the Uva province in Sri Lanka.  You can read more about Rapadura sugar from 'here'.








Figs & Walnut Tea Bread ~  无花果和核桃蛋糕   (adapted from 'here' with modifications)



Ingredients

  • 225 gm Figs, softened and chopped
  • 1/2 tsp bicarbonate of soda
  • a pinch of salt
  • 1 cup boiling water
  • 50 gm walnuts, lightly toasted and chopped
  • 260 gm plain flour
  • 70 gm Rapadura sugar (can use brown or caster sugar)
  • 1.1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 113 gm cold butter, cut into cubes
  • 1 large egg, lightly beaten
  • 1 tsp vanilla
Method
  1. Chop up the dried figs, add a pinch of salt, baking soda and pour a cup of hot boiling water over it.  Give it a stir and leave to cool to room temperature, about 20 to 30 mins.
  2. Whisk flour, baking powder, salt and cinnamon in a mixing bowl.  Stir in the Rapadura sugar, mix well.
  3. Add in the cold butter and cut in or rub with your finger tips to resemble bread crumbs.  Make a well in the centre and add in the lightly beaten egg,  chopped walnuts, vanilla, figs and the water.  Mix till just combined.
  4. Transfer the batter into a greased and flour dusted 9 x 5 x 3 inch loaf pan.  Level the surface with a spatula.
  5. Bake in a preheated oven @ 180 deg.C for 50 to 60 mins. or till a skewer inserted comes out clean.
  6. Remove from oven, let cool in pan and then remove the bread from the pan to cool completely on a wire rack.


Continue reading "Figs & Walnut Tea Bread ~ 无花果和核桃蛋糕"

Thursday, February 16, 2017

Dairy-Free Coconut Pancake ~ 椰子薄饼


This is a delicious and easy pancake but instead of milk I used thin coconut milk.   Since coconut milk is lactose free, it can be used as a milk substitute by those with lactose intolerance.   The natural sweetness of coconut milk does add extra flavour to these panckes.  They are light, delectable, moist with a slight hint of coconut.  Great to go with fresh fruit and here I've served them with honey and persimmon.




Dairy-Free Coconut Pancake ~  椰子薄饼

Ingredients

  • 150 gm self-raising flour
  • 1 Tbsp sugar
  • 1 large egg, lightly beaten
  • 200 ml thin coconut milk
  • 1/4 tsp salt
  • Oil for frying
  • Honey, maple syrup and fresh fruits of your choice
Method
  1. In a bowl, whisk together self-raising flour, sugar and salt.  Make a well in the centre and add in the lightly beaten egg. Mix well.
  2. Gradualy add in the coconut milk and mix till free from lumps.  Let rest for about 20 mins. Stir again before using.
  3. Place cooking oil in a non-stick pan over medium heat.  
  4. Place a heaped tablespoon of batter into the pan.  When bubbles appear or when the edges turn slightly brown, flip the pancake over and let cook till golden brown.
  5. Repeat till all the batter is used up, stirring the batter in between and adding more oil if necessary.
  6. Serve with maple syrup, honey and fresh fruits of your choice.
Note:
  1. You can use plain flour and add in 2 teaspoons baking powder.
  2. Add in a tablespoon of dessicated coconut into the batter, if desired.

Continue reading "Dairy-Free Coconut Pancake ~ 椰子薄饼"

Monday, February 13, 2017

Gula Melaka/Palm Sugar Chiffon Cake ~ 椰糖戚风蛋糕


This Gula Melaka or Palm Sugar Chiffon  Cake is very aromatic and it does taste a bit like butterscotch but this is more rich.   It is soft and fluffy and in this recipe, I used coconut powder dissolved in water instead of coconut milk and the result is not disappointing at all!





Gula Melaka/Palm Sugar Chiffon Cake ~  椰糖戚风蛋糕  (adapted from 'here')
Ingredients (A)

  •  6 egg yolks 
  • 150 gm gula melaka
  • 100 ml coconut milk (I used 20 gm coconut powder + 100 ml water)
  • 4 Tbsp canola oil
  • 140 gm plain or superfine flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • Pandan/Screwpine leaves
(B) 

  • 6 egg whites
  • 30 gm caser
  • sugar
  • 1 tsp lemon juice OR 1/4 tsp cream of tartar
Method
  1. In a saucepan, melt coconut milk with gula melaka and pandan leaves.  Set aside to cool.
  2. Sift plain flour, baking powder and salt, set aside.
  3. Beat egg yolks in a ball whisk, add in canola oil and whisk till well combined.  Add gula melaka mixture into egg yolk mixture, mix well.
  4. Whisk in the flour mixture till well combined.
  5. Beat egg whites till frothy, add in the lemon juice, beat till soft peaks, add in sugar gradually and beat till stiff but not dry.
  6. Add meringue into the egg yolk mixture in three batches and fold in till well incorporated.
  7. Pour the mixture into an ungreased 23 cm chiffon cake pan, 
  8. Drop the pan about 6 inches from the tabletop to release any air bubbles, repeat.
  9. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins.   Immediately invert the cake once it's removed from the oven and let cool completely before unmoulding by hand.



Continue reading "Gula Melaka/Palm Sugar Chiffon Cake ~ 椰糖戚风蛋糕 "

Thursday, February 9, 2017

Overnight Oats ~ 隔夜麦片

After stuffing myself with so much goodies during the festive season, it's time to revert to a healthy and nutritious diet.   So for breakfast I had these Overnight Oats and as the name implies these oats were prepared the night before, kept refrigerated.   I sprinkled on some granola and had them with some fresh cherries.


Overnight Oats ~  隔夜麦片

Ingredients

  • 1/2 cup instant oats
  • 3/4 cup milk
  • 1 tsp chia seeds
  • 1 tsp sultanas
  • 1 tsp dried cranberries
  • granola
  • fresh fruits of your choice
Method
  1. Mix the instant oats, milk, chia seeds and dried fruitsin a container, preferably with a cover.
  2. Cover and keep refrigerated.
  3. Add in some granola and serve with fresh fruits of your choice.



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Monday, February 6, 2017

Pan-fried Oyster Sauce Chicken ~ 煎蚝油鸡


I start off the Rooster Year with a chick dish which calls for only a few ingredients which are easily available in any household.  But the star ingredient in this dish is the Chinese Rose wine which really adds flavour and fragrance to this simple dish.





Pan-fried Oyster Sauce Chicken  ~  煎蚝油鸡
Ingredients

  • 300 gm or 2 whole leg of chicken, deboned and sliced
  • 1.1/2 tsp oyster sauce
  • 1.1/2 tsp sugar
  • 1/2 tsp Rose wine
  • a dash of pepper
  • scant seasalt
  • red chilli and spring onions to garnish
Method
  1. Marinate the chicken with the above ingredients for a few hours or overnight, chilled.
  2. Heat up some oil in a non-stick pan.
  3. Add in the marinated chicken slices, pan fry on medium heat, cover.
  4. Sprinkle some water on the chicken to give some moisture, cook till meat is tender.
  5. Dish out, sprinkle on some garnishing.
  6. Serve with rice.


Continue reading "Pan-fried Oyster Sauce Chicken ~ 煎蚝油鸡"

Wednesday, January 25, 2017

Marble Pumpkin Kuih ~ 大理石南瓜糕


The texture of this 'kuih' resembles somewhat like jelly and is most appropriate to serve as a snack or a dessert after a meal.  It's best served chilled as it's light and refreshing, especially after a heavy and sumptuous meal, like our Chinese New Year reunion dinner!
祝大家鸡年快乐






Marble Pumpkin Kuih ~  大理石南瓜糕 (adapted from 'Here' with some changes)
Ingredients
(Pumpkin layer)

  • 600 ml water
  • 65 gm green pea flour
  • 200 gm mashed pumpkin
  • 150 to 160 gm sugar
(Coconut layer)

  • 150 ml coconut milk
  • 160 ml water
  • 25 gm green pea flour
  • 40 gm sugar
  • 1/4 tsp salt
  • 4 to 5 pandan/screwpine leaves 
Method
  1. Mix all the ingredients for pumpkin layer and cook on low heat till the batter starts to thicken.
  2. Pour the batter into an oiled, 8 inch square pan.
  3. Mix all the ingredients for coconut layer and cook on low heat till the batter starts to thicken.
  4. Pour the coconut batter onto the pumpkin batter.
  5. Swirl with a skewer to create a marble effect.
  6. Steam on medium heat for 40 mins. till the kuih is cooked.  It may be wobbly but it will firm up upon cooling.
  7. Let the kuih cool completely in the pan which may take several hours before slicing up to serve.  Or you can wrap it up with cling film and let it sit in the fridge for a couple of hours or leave it overnight.

Happy New Year to all my readers and friends

 May the Year of the Rooster brings you much Joy, Good health 
and Prosperity!



Continue reading "Marble Pumpkin Kuih ~ 大理石南瓜糕"

Wednesday, January 18, 2017

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017


I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 
Ingredients


  • 128 gm butter
  • 60 gm caster sugar
  • 3 salted egg yolks, steamed for 5 mins, and mashed
  • 188 gm plain flour
  • 15 gm cornflour
  • 1/4 tsp baking powder
  • 1 egg yolk, lightly beaten to glaze
  • a pinch of salt
  • 20 curry leaves (depending on size), snipped till fine 
Method
  1. Sift the flour with the cornflour, salt and baking powder.  Set aside.
  2. Beat butter and sugar till creamy, mix in the flour till well combined.
  3. Add in the mashed salted egg yolk and curry leaves.  Mix well.
  4. Use a spatula to gather up the crumbs, wrap up the dough with cling wrap and chill in the fridge for about 30 mins. or more.
  5. Roll out and cut with your desired cookie cutter.  Place cookies on a parchment lined baking tray.  Brush on egg glaze.
  6. Bake in a preheated oven @ 175 deg.C for 10 to 12 mins.  Remove from oven, let cool completely before storing in a cookie jar.
  7. Yield :  45 cookies


Continue reading "Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017"

Monday, January 9, 2017

Seaweed Almond Cookies ~ 紫菜杏仁饼 ~ CNY 2017


Here's a recipe that you may like to add onto your baking list for the coming Chinese New Year.  These shortbread like, slice and bake cookies are a bit crisp and crumbly, taste a little bit sweet and a little bit salty.  For those of you who like to snack on seaweed or nori, do give this a try.







Seaweed Almond Cookies ~  紫菜杏仁饼
Ingredients

  • 230 gm unsalted butter
  • 320 gm plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 4 sheets Japanese roasted seaweed ( 24 x 19 cm)
  • 110 gm icing sugar
  • 3 egg yolks
  • 50 gm lightly toasted almond nibs
  • Lightly toasted white sesame seeds for garnishing (optional)

Method
  1. Sift the flour with bicarbonate of soda, salt, set aside.
  2. Cut up the seaweed and place in a chopper to chop into small pieces.
  3. With a handheld electric mixer, beat the butter with the icing sugar till well blended.
  4. Add in the egg yolks and mix well.
  5. Add in the sifted flour, mix well.  Mix in the seaweed bits and almond nibs (You can do this by hand), to form a soft dough.
  6. Place the dough on a sheet of plastic, shape and roll up.  You can roll into a cylindrical or square shape.  I roll up the dough and press it into a biscuit shaper mould.  Chill it in the fridge for about 2 hours till firm.  (I left it in the fridge, overnight).
  7. Cut up the chilled dough into 1/4 inch thick slice, place on a parchment lined baking pan,  1 inch apart, sprinkle on the white sesame seeds.
  8. Bake in a preheated oven @ 180 deg C for 13 to 15 mins. till lightly golden brown.
  9. Let the cookies cool on a wire rack before storing them in an airtight cookie jar.
  10. Yield :  48 cookies





Continue reading "Seaweed Almond Cookies ~ 紫菜杏仁饼 ~ CNY 2017"

Thursday, December 22, 2016

Mixed Fruit X'mas cake ~ 混合干果蛋糕


This Mixed Fruit Cake is not so dense but more cake-like than most other fruit cake recipes.   Feed it
regularly with Rum, Brandy or Whiskey to keep it moist and flavourful.   You can bake this early, age it for a while, and serve to your guests or as a gift on Christmas Day!






A moist and not too sweet mixed fruit cake ....... tastes great with a cup of hot tea!

Mixed Fruit X'mas Cake  ~  混合干果蛋糕
          Ingredients
  • 600 gm mixed fruits  (raisins, black currants, green and red cherries, pineapple, mixed peel and cranberries)
  • 1/2 cup rum
  • 250 gm butter
  • 100 gm dark brown sugar 
  • 4 eggs
  • 230 gm plain flour
  • 1 Tsp baking powder
  • Zest of 1 lemon and 1 orange
  • 1/8 Tsp salt
  • Rum, Brandy or Whiskey to drizzle
Soak the mixed fruits with rum and keep in the fridge for about a week.

Method
  1. Prepare a  9 x 5 inch loaf tin, lined with double parchment paper.
  2. Cream butter and sugar till soft, light and creamy
  3. Add in eggs one at a time.
  4. Mix in the lemon and orange zest.
  5. Add in the fruits and mix well.
  6. Fold in the flour sifted with baking powder and salt.  Mix well.
  7. Pour batter into the prepared tin.
  8. Make a shallow well in the centre for even rising. Throw the tin on the table from a height of 6 inches to eliminate any air bubbles.
  9. Bake in a preheated oven @ 180 degC for 1 hr. 15 mins., then reduce to 150 degC for another 10 mins.  Test with a skewer till it comes out clean.
  10. Let cool in the tin before removing the cake.
  11. Overturn the cake and use a skewer to poke holes at the base, drizzle more rum or brandy.  Wrap the cake with parchment paper and keep for a few days for it to mature.
Note :  Wrap it up with alluminium foil, drizzle in rum or brandy once a week.  This way, the cake can be kept for 3 months, in the fridge.




I'll be taking a break from blogging and will be back in 2017

and on this note


I wish all my readers and friends 
A Very Merry Christmas and A Blessed New Year!

祝大家圣诞快乐!新年快乐  
*****************
Continue reading "Mixed Fruit X'mas cake ~ 混合干果蛋糕"

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