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


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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





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