Monday, August 29, 2016

Lotus Meat Floss Mooncake ~ 莲蓉肉松月饼 (2016)


The annual Mooncake or Lantern festival is fast approaching and this year it falls on 15th September.  These Lotus meat floss mooncakes were made from a wooden mould  which I bought recently.   Personally I find that stamping the mooncakes out from the plastic mould is faster and easier.  These mooncakes are semi savoury because of the meat floss embedded in the lotus paste and having a nice neat cut can be a bit challenging because of the meat floss.




Lotus Meat Floss Mooncake  ~    莲蓉肉松月饼

    Ingredients for Skin Dough
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Filling - Lotus Paste (store bought)
              -  Chicken meat floss

    Method

    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 45 gm
    5. Lotus paste is 100 gm
    6. Meat floss is 10 gm
    7. Yield :  6 pieces of mooncakes

    How to assemble and bake the mooncakes, please check it out 'here'.


Continue reading "Lotus Meat Floss Mooncake ~ 莲蓉肉松月饼 (2016)"

Purple Sweet Potato Kuih



K
uih are typical Malaysian cakes served any time of the day  and are more often steamed than baked.   The Malays refer to them as 'kuih' while the Chinese refer to them as 'gao'.  They are mostly made with rice, rice, tapioca and wheat starch flour, coconut milk and sugar but we do have some that are savoury.   I've heard that the best purple sweet potatoes are those from Indonesia and must admit that I was really taken in by their overwhelming colour.  To me, the Japanese  purple sweet potatoes come in second compared to their Indonesian counterparts.  Purple sweet potatoes have high contents of anthocyanin which is associated with a reduced cancer risk.  There are two categories of sweet potatoes, some are firm and dry like the purple sweet potatoes while some are soft and moist.  Read more about sweet potatoes, it's nutrients, benefits, etc......'here'.

Continue reading "Purple Sweet Potato Kuih"

Thursday, August 11, 2016

Pandan Chiffon Cake ~ 香兰戚风蛋糕


This is my second attempt at baking Pandan Chiffon Cake for I slightly underbaked the first one and it just dropped off from the pan about 10 mins. after I inverted it onto a cooling tray.  So this time I did some homework and found a lot of tips to fine tune the recipe.  As I've never tried whisking the egg yolks and sugar with the ball whisk of a stand mixer, I thought I'd give it a try.  I'm not sure why this time my chiffon cake has more craters than all my previous Chiffon cakes, just wondering whether it could be due to the mixing with the ball whisk which had incorporated more air into the batter.  Nevertheless, I'd prefer to adhere to either beat the egg yolks and sugar with the paddle attachment of a stand mixer or just combine the egg yolks and sugar with a wire whisk which I normally do.






Pandan Chiffon Cake ~ 香兰戚风蛋糕 

Ingredients (A)                   
                        

  • 6 large egg yolks (68 gm  each with shell)
  • 24 gm caster sugar
  • 120 ml coconut milk
  • 3.1/2 Tbsp canola/corn oil
  • a pinch of salt
(B)
  • 120 gm superfine flour or plain flour (sifted twice)
  • 1.1/4 tsp baking powder
(C)
  • 6 large egg whites
  • 72 gm caster sugar
  • 1/2 tsp cream of tartar
Pandan Juice
  1. Cut up about 15 or more pandan/screwpine leaves and blend with 2 Tbsp of water.
  2. Strain the blended pandan leaves into a measuring cup.
  3. Let the pandan juice settle in the fridge for a few days.
  4. Use the settled residue.
Method
  1. Beat egg yolks with sugar till sugar is dissolved, whisk in pandan juice, coconut milk, oil and salt till well combined.
  2. Sift over the flour and baking powder.  Fold till mixture is free from lumps.
  3. In a clean mixing bowl, beat egg whites with cream of tartar @ high speed till foamy, then gradually add in the sugar.  Beat till stiff peaks form.
  4. Add in 1/3 beaten egg whites to the yolk batter, fold till well combined.
  5. Fold in remaining egg whites.  Mix well.
  6. Pour the batter into an ungreased  23 cm tube pan, gently bang the pan on the work top to dispel air bubbles.  Use a chopstick or skewer to go round the batter also to eliminate air bubbles.  Smooth the surface with a spatula.
  7. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake over a mug and let cool for about 1 to 1.1/2 hours.  Gently remove the cake by hand.

Continue reading "Pandan Chiffon Cake ~ 香兰戚风蛋糕 "

Friday, August 5, 2016

Steamed rice cakes with red bean



I adapted a recipe from Christine's Recipes to make these cute little steamed 'woon chai ko' with red bean.  However, I tweaked the recipe a bit by using palm sugar instead of brown sugar.

Continue reading "Steamed rice cakes with red bean"

Thursday, August 4, 2016

Plain buns - (Gelatinized method) ~ 普通面包子


I took the opportunity to make some buns during this hot spell for I know that the dough will be able to proof very quickly.  I wasn't wrong for the dough doubled up in size within half of the normal time required for the proofing process.   These soft and fluffy buns were made using the 'Gelatinized Method' and you can view the step-by-step instructions 'here'.




These plain buns go very well with soup or can be served with just a spread of butter

Plain Buns - (Gelatinized method)  ~  普通面包子

Ingredients for Gelatinized dough   

  • 100 gm plain flour
  • 70 ml boiling water

Method
  1. Place flour in a bowl, add boiling water and mix with a wooden spoon or lightly knead to form a dough.
  2. Cover with cling wrap, leave to cool and keep refrigerated overnight.
Ingredients for Dough
  • 400 gm high protein flour
  • 75 gm caster sugar
  • 20 gm skimmed milk powder
  • 2.1/4 tsp dried yeast
  • 1 tsp salt
  • 170 ml ice cold water
  • 75 gm cold butter, cubed
  • 1 cold egg, lightly beaten
  • 1 whole egg lightly beaten for egg wash
  • Sunflower seeds, pumpkin kernels, Demerara sugar  (optional)
Method
  1. Attach the dough hook of a stand mixer.  Combine flour, sugar, mild powder, yeast and salt together in a mixing bowl.  Mix well.
  2. Tear the gelatinized dough into piees and add to flour mixture.  Add in beaten egg.
  3. Mix on low speed, adding in cold water gradually.
  4. Scrape the sides of the bowl and dough is combined when it leaves the sides of the bowl.
  5. Add in the cubed cold butter, mix to combine and turn on high speed and knead till dough is smooth and not sticky and can be lifted up with the dough hook.
  6. Shape dough into a ball.  Cover with cling wrap or a piece of damp cloth and let proof in a warm place for about 45 mins to 1 hour or till dough double in size.
  7. Knock out air in the dough, gently knead on a flour dusted surface.  Divide dough into 2 portions and subdivide into 6 rolls each.  Shape each roll into a ball.
  8. Place balls of dough in a greased 10 inch square pan and cover with cling wrap or a piece of damp cloth.  Let proof in a warm place for 50 mins.
  9. Apply egg wash.  Sprinkle some with sunflower seeds and pumpkin kernels and some with Demarara sugar.
  10. Bake in a preheated oven @ 180 deg.C for 25 to 30 mins.  Let buns cool in pan before serving.
  11. Yield :  12 Buns

Continue reading "Plain buns - (Gelatinized method) ~ 普通面包子"

Wednesday, August 3, 2016

Steamed sponge cake ~ 'Malaysian Monday no. 4'



Ipoh, the capital of Perak state in Malaysia is famous for its 'white coffee'.  This 'white coffee' originated from an old coffee shop, 'Sin Yoon Loong' tucked in a corner of Leech Street now known as 'Jalan Bandar Timah' in the old town of Ipoh.  Other than white coffee, 'Kai Dan Kou', steamed sponge cake sandwhiched with a layer of their housebrand 'kaya' ~ coconut jam is also a popular item on their menu.  If you want to take a peep @ this coffee shop, do hop over to this  site  for a short review.

Continue reading "Steamed sponge cake ~ 'Malaysian Monday no. 4'"

Connect

mail photo mail_zps30264a67.png rss photo rss_zpscc2567bb.png facebook photo facebook_zpsc59a2ed6.png google+ photo google_zps224f78a4.png pinterest photo pinterest_zps956550dc.png

Blog Archive

Translate