Monday, November 28, 2016
Thursday, November 24, 2016
I am thrilled to announce that one of my recipes will be featured in this new 'Bake & Celeberate : Cookies & Treats' cookbook. Many thanks to Marshall Cavendish International (Asia) Ltd for giving me the opportunity to be part of this joint cookbook.
The book will be sold at S$14.90 once launched at the bookstores in Singapore in December which comes in handy as a gift to your family and friends for the coming festive seasons. But there will be a special pre-order sale for this book at a special price of S$11.95, which is a 20% discount from the actual retail price. There will be a delivery charge of S$10 for orders of 4 copies and below. Free delivery will be provided for 5 copies and above. The pre-order starts from now till 9 December 2016. Kindly direct all orders to [email protected]
As for Malaysian readers, you can place your order @ http://www.mphonline.com/
Thank you for your kind support!
What do you do when you're told last minute that you are eating alone? That was what happened to me recently and fortunately I had some chicken breast meat, a Japanese cucumber and some rice vermicelli. So I just mixed all these together and topped with some homemade sauce and lightly toasted cuttle fish, whipped up this salad...... Yum!
Monday, November 21, 2016
I gave these simple cupcakes a light 'makeover' by dressing them up with toffee shards . together with a light dusting of icing sugar. These cupcakes are moist and soft with a hint of mint chocolate and it will be great to serve them at family gatherings or to your guests during the coming festive season.
Thursday, November 17, 2016
Pandan kaya is kaya made with additional juice from the pandan or screwpine leaves hence giving it the natural green colour. Kaya on toasts is a very common Malaysian breakfast and I do like to occasionally add a light spread of peanut butter to my kaya toasts as well.
Monday, November 14, 2016
I was attracted by the Banana Chiffon with Cocoa Layering recipe posted by Wendy and was keen to give it a try. What really caught my eye was the fine lines of cocoa in the cake. Since I had some very ripe Pisang Berangan, I didn't hesitate to bake this chiffon cake and was delighted when the cake turned out nicely with the cocoa designs. The chiffon was soft and moist as in most bakes with bananas and my kitchen was filled with sweet smelling banana fragrance while it was baking in the oven!
Saturday, November 12, 2016
This Steamed Purple Sweet Potao Kuih is my second attempt as the top layer was too thick on my first try. So, this time around I decided to reduce the recipe for the top layer and it does look much better! Taste wise, you may ask .... mmm, soft and not too sweet, good for breakfast or snack, any time of the day!
Recipe for Steamed Purple Sweet Potato Kuih
- Ingredients - Bottom Layer
- 180 gm rice flour
- 30 gm green pea flour
- 300 ml water
- 480 ml water
- 220 gm granulated sugar
- 50 gm steamed sweet potato bits
- Mix the rice flour, green pea flour and 300 ml water thoroughly. Sieve the mixture into a pot.
- Add in 480 ml water and sugar, keep stirring and cook on low heat.
- Once the mixture starts to thicken, turn off heat. Pour mixture onto an oiled 8.1/2 inch square tin.
- Toss in the steamed sweet potato bits. Steam on medium heat for 25 mins. or till the surface is a bit firm to the touch.
- 85 gm plain flour
- 60 gm granulated sugar
- 100 ml egg, lightly beaten
- 100 ml coconut milk
- 3.1/2 Tbsp sweet potato paste
- 270 ml water
- Mix the plain flour, coconut milk, eggs, sweet potato paste and water. Mix well and sieve the mixture into a pot.
- Add in sugar, keep stirring and cook on low flame.
- Once the mixture starts to thicken, turn off heat. Pour mixture onto the surface of the bottom layer.
- Cover with a piece of foil to prevent water from dripping onto the kuih. Steam on medium heat for 35 to 40 mins.
- Remove from steamer and let kuih cool completely before cutting it up with a plastic knife.
Thursday, November 10, 2016
Eggs are very versatile and you can easily stir up dishes with eggs. This French bean omelette is a very popular homey dish and I'm sure that many Chinese households have served this dish one way or another. This dish can be easily prepared with a few ingredients and can be served with white rice or plain porridge.
Wednesday, November 9, 2016
This is my first attempt at making this 'Savoury Steamed Pumpkin Cake'. I was a bit hesitant in the beginning and after googling here and there for the recipe, decided upon trying it out. Fortunately, it turned out well and family members gave the thumbs up. Phew ....... worth all the effort, chopping and frying in this weather!
Monday, November 7, 2016
Thursday, November 3, 2016
I was really glad to receive this Nut Loaf Tin from my daughter and was very anxious to bake something in it. I googled to see how to bake a cake using this loaf tin and for a split second I was afraid that it may not be able to fit into my oven, standing upright. But just to satisfy my intense eagerness, I removed all the racks and luckily it could fit in on the lowest shelf with a bit of air space at the top.
I googled for a recipe and with some plus and minus modifications, managed to bake a nutty date tea bread.
I was greeted by a 'smiling Huat Kuih' when I removed the lid of the tin. I had expected a round or slightly cracked dome shaped top and certainly not a 'forked' one. But after slicing off the top, it looked pretty decent for the pictures. So that was a consolation and moreover the taste was good, moist and not too sweet. Texture was somewhat like a steamed cake. I could serve it with a light spread of butter as well. I should have levelled the surface before I closed the lid but well, need to remember not to miss this step in my next attempt,
As you will notice, this is a very small recipe and good enough to fit into this Nut Loaf Tin. If the batter is more than halfway up the Tin, the lid may explode or the cake may be squashed while baking. Click 'here' for more tips on using this tin.
Tuesday, November 1, 2016
These Black glutinous rice Angku Kuih was made quite some time ago but I had to put the post on hold as I was pre-occupied with the posts for Chinese New Year Cookies. The dough was prepared a day before and kept refrigerated till ready for use. These angku kuih was soft and chewy and I must thank Happy Flour for sharing this recipe.
Recipe for Black Glutinous Rice Angku Kuih
- Ingredients (Dough)
- 130 gm glutinous rice flour
- 50 gm sweet potatoes, peeled, steamed, mashed
- 20 gm black glutinous rice flour
- 125 ml water (to add sparingly)
- 1/2 Tbsp oil
- 150 gm split mung beans
- 80 gm - 100 gm sugar
- 1.1/2 Tbsp oil
- Soak the beans overnight, steam for 35 to 40 mins. or till soft.
- While hot, blend the beans with 1 cup of water.
- Heat up oil in a pan and fry the bean paste with sugar till it forms into a paste, leave to cool.
- Mix all the ingredients together, knead to form a soft dough, adding in water sparingly.
- Wrap wiht clign wrap and rest in the fridge for 1 to 2 days. (This is to allow the flour to absorb the liquid).
- Let dough rest in room temperature, knead before use. (If dough is dry, add water, if dough is wet, add some glutinous rice flour).
- Dust the mould with some rice flour.
- Pinch some dough to form a ball, flatten, put in the filling, wrap up into a ball and place the ball of dough into the mould. Press it in a bit and knock out the kuih. Place the kuih onto a greased banana leaf.
- Steam under medium heat, small kuih for 3 mins. while the big ones take 6 mins.
- Remove the kuih and immediately brush on some oil.
- Let cool, serve.
Note : Small kuih - 15 gm dough/15 gm filling. Big kuih - 50 gm dough/50 gm filling.
- Peanut Butter Chocolate Cake ~ 花生奶油蛋糕
- Bake & Celebrate : Cookies & Treats Cookbook
- Rice vermicelli and cuttle fish salad ~ 米粉和墨鱼沙拉
- Choc Mint Cupcakes ~ 薄荷巧克力蛋糕
- Pandan Kaya or Screwpine Egg Jam ~ 班兰咖椰
- Banana chiffon with cocoa layering ~ 香蕉戚风蛋糕
- Steamed Purple Sweet Potato Kuih
- French Bean Omelette ~ 四季豆煎蛋
- Steamed Savoury Pumpkin Cake ~ 蒸金瓜糕
- Avocado Chiffon Cake ~ 鳄梨戚風蛋糕
- Mixed nuts and Date tea bread baked in a Nut Loaf ...
- Black Glutinous Rice Angku Kuih
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