http://happykitchen-janice.blogspot.com/2012/10/final-exam-ended.html?m=0
Thursday, October 25, 2012
PURPLE SKIN
From the last post of angku kuih, I still left 1 portion of filling. So this time, I decided to use purple sweet potato. The colour looks great. I love the colour! How about you? Below is the angku kuih recipe from my previous post
http://happykitchen-janice.blogspot.com/2012/10/final-exam-ended.html?m=0
http://happykitchen-janice.blogspot.com/2012/10/final-exam-ended.html?m=0
Tuesday, October 23, 2012
STEAMED RAINBOW LAYER CAKE 九层糕
Kuih again!!! Haha~ Craving for kueh this few weeks.... Heehee.... Today I made Rainbow Layer Cake "九层糕＂from my recipe book "Steamed Cake & Kuih Muih" that I bought 2 years ago.
The texture & the taste are so nice. My kids love it so much :-) But the very bottom layer came out :-(
Here's the recipe :
Ingredients A
• 600ml thick coconut milk
• 600ml water
• 150g rice flour
• 350g tapioca flour
• 180g Hoe Kwe flour
Ingredients B
• 200ml thick coconut milk
• 270g caster sugar ( reduced )
• 400ml water
• 5 blades pandan leaves ( knotted )
Ingredients C
• 3 types of different food colouring
1. Mix all ingredients B & bring to boil, cook until the sugar is completely dissolve, remove from heat, strain well & set aside.
2. Combine all ingredients A, add in B mixture, mix well. Next, divide the batter into 3 portions evenly, stir in few drops of different food colouring to each portion.
3. Prepared a greased 10 inches square steaming Tim, preheat for 3 minutes. Next, pour in 1 bowl of batter ( about 250ml ), steam at medium heat for 5 minutes, then pour in another layer of colour batter, continue steam for further 5 minutes.
4. Repeat the process until the batter is used up. Lastly, steam for another 15-20minutes until the cake is cooked though. Remove from heat, leave cool before cut & serve.
What's my next work? Hmmm....
The texture & the taste are so nice. My kids love it so much :-) But the very bottom layer came out :-(
Here's the recipe :
Ingredients A
• 600ml thick coconut milk
• 600ml water
• 150g rice flour
• 350g tapioca flour
• 180g Hoe Kwe flour
Ingredients B
• 200ml thick coconut milk
• 270g caster sugar ( reduced )
• 400ml water
• 5 blades pandan leaves ( knotted )
Ingredients C
• 3 types of different food colouring
1. Mix all ingredients B & bring to boil, cook until the sugar is completely dissolve, remove from heat, strain well & set aside.
2. Combine all ingredients A, add in B mixture, mix well. Next, divide the batter into 3 portions evenly, stir in few drops of different food colouring to each portion.
3. Prepared a greased 10 inches square steaming Tim, preheat for 3 minutes. Next, pour in 1 bowl of batter ( about 250ml ), steam at medium heat for 5 minutes, then pour in another layer of colour batter, continue steam for further 5 minutes.
4. Repeat the process until the batter is used up. Lastly, steam for another 15-20minutes until the cake is cooked though. Remove from heat, leave cool before cut & serve.
What's my next work? Hmmm....
Saturday, October 20, 2012
ONDEH-ONDEH
Finally I did my favourite Ondeh-ondeh with the left coconut from the previous recipe Angku kuih.
The texture of this skin is nice & QQ :-) love the texture & the gula melaka filling. I missed the chopped gula melaka method, so I put in pieces gula melaka. Some filling is not melting but crunchy... Hahaha
Here's the recipe adapted from Hot Favourites Kueh :
• 300g glutinous flour
• 2 tbsp sugar
• 20 pandan leaves
• 200ml water
• 1/2 tsp alkaline water
• 100g gula melaka ( chopped )
• 150g grated coconut ( steam with some salt over high heat for 5 minutes & aside to cool )
1. Sift glutinous flour in a bowl & combine with sugar.
2. Blend pandan leaves with water into juice.
3. Mix pandan juice with alkaline water then add into the flour mixture. Mix & become a dough.
4. Put 50g of the dough into boiling water & cook till it floats. Remove & knead in with the rest of the dough. Set aside for 15 minutes before dividing into 40 balls.
5. Wrap each dough with chopped gula melaka & shape into a ball. Lay the balls in a plate sprinkled with some glutinous flour to prevent from sticking.
6. Bring a pot of water to boil. Cook the glutinous balls till float. Continue boiling for a minute then remove. Rinse with cold water & drain.
7. Coat the glutinous balls with steamed grated coconut.
Is that easy? Hope you all have a nice weekends :-)
The texture of this skin is nice & QQ :-) love the texture & the gula melaka filling. I missed the chopped gula melaka method, so I put in pieces gula melaka. Some filling is not melting but crunchy... Hahaha
Here's the recipe adapted from Hot Favourites Kueh :
• 300g glutinous flour
• 2 tbsp sugar
• 20 pandan leaves
• 200ml water
• 1/2 tsp alkaline water
• 100g gula melaka ( chopped )
• 150g grated coconut ( steam with some salt over high heat for 5 minutes & aside to cool )
1. Sift glutinous flour in a bowl & combine with sugar.
2. Blend pandan leaves with water into juice.
3. Mix pandan juice with alkaline water then add into the flour mixture. Mix & become a dough.
4. Put 50g of the dough into boiling water & cook till it floats. Remove & knead in with the rest of the dough. Set aside for 15 minutes before dividing into 40 balls.
5. Wrap each dough with chopped gula melaka & shape into a ball. Lay the balls in a plate sprinkled with some glutinous flour to prevent from sticking.
6. Bring a pot of water to boil. Cook the glutinous balls till float. Continue boiling for a minute then remove. Rinse with cold water & drain.
7. Coat the glutinous balls with steamed grated coconut.
Is that easy? Hope you all have a nice weekends :-)
Thursday, October 18, 2012
FINAL EXAM ENDED
Hello, quite a long time I din't post here. These three weeks, I'm busy & stressful with my daughters's year end exam. Hope she did well in all papers.
To celebrate this relaxing day, I made angku kuih. It's also my daughter's favourite kuih. Later she will be very happy when she is back from school. Will be her lunch as well :-)
This kuih was my 1st attempt. Everytime I just see my mum make, I don't have a chance to make it myself because I don't have a blender to blend the beans for filling. This time, I have.... Heehee....I had redeemed a food processor. So I have a chance to make it! Yeah~
This recipe was from my mum~ I'm going to share it here. I made 2 types of fillings, coconut & mung bean.
Filling :
• 250g green beans/mung beans
• 130g sugar
• 4 tbsp cooking oil
• 8 pieces pandan leaves
1. Soak beans for 2 hours & steam for 45 minutes with pandan leaves.
2. Blend beans with cooking oil & sugar while it's hot into paste.
3. Roll up 15g-20g paste into balls, depends on your mould's size.
4. Filling can keep in the freezer for 1 month if it's not use.
Skin ( makes 23 ) :
• 200g sweet potatoes ( orange or purple)
• 300g glutinous flour
• 1 tbsp rice flour
• 2 tbsp sugar
• 3 tbsp cooking oil
• 200ml-250ml water ( from steamed potatoes)
** banana leaf ( cut into rounds )**
1. Mash sweet potatoes & add in all ingredients except water.
2. Slowly add in water & mix into a soft dough.
3. Rest dough for 25-30 minutes.
4. Take 30g dough & wrap in filling. Shape it round & press into mould., dusted with extra rice flour.
5. Dislodge kuih & place on greased banana leaf. Arrange kuihs in a steamer. Spray some water on the surface & steam over medium high heat for 8-10 minutes. Depends on your size of the mould.
6. Brush some cooking oil on top of the steamed kuih.
Coconut filling :
• 150g grated coconut
• 150g palm sugar
• 100ml water
• 5 pieces pandan leaves
1. Boil palm sugar, water & pandan leaves till sugar dissolves.
2. Stir in grated coconut, stir-fry till fairy dry, cool before use.
Hope everyone have a nice day !
To celebrate this relaxing day, I made angku kuih. It's also my daughter's favourite kuih. Later she will be very happy when she is back from school. Will be her lunch as well :-)
This kuih was my 1st attempt. Everytime I just see my mum make, I don't have a chance to make it myself because I don't have a blender to blend the beans for filling. This time, I have.... Heehee....I had redeemed a food processor. So I have a chance to make it! Yeah~
This recipe was from my mum~ I'm going to share it here. I made 2 types of fillings, coconut & mung bean.
Filling :
• 250g green beans/mung beans
• 130g sugar
• 4 tbsp cooking oil
• 8 pieces pandan leaves
1. Soak beans for 2 hours & steam for 45 minutes with pandan leaves.
2. Blend beans with cooking oil & sugar while it's hot into paste.
3. Roll up 15g-20g paste into balls, depends on your mould's size.
4. Filling can keep in the freezer for 1 month if it's not use.
Skin ( makes 23 ) :
• 200g sweet potatoes ( orange or purple)
• 300g glutinous flour
• 1 tbsp rice flour
• 2 tbsp sugar
• 3 tbsp cooking oil
• 200ml-250ml water ( from steamed potatoes)
** banana leaf ( cut into rounds )**
1. Mash sweet potatoes & add in all ingredients except water.
2. Slowly add in water & mix into a soft dough.
3. Rest dough for 25-30 minutes.
4. Take 30g dough & wrap in filling. Shape it round & press into mould., dusted with extra rice flour.
5. Dislodge kuih & place on greased banana leaf. Arrange kuihs in a steamer. Spray some water on the surface & steam over medium high heat for 8-10 minutes. Depends on your size of the mould.
6. Brush some cooking oil on top of the steamed kuih.
Coconut filling :
• 150g grated coconut
• 150g palm sugar
• 100ml water
• 5 pieces pandan leaves
1. Boil palm sugar, water & pandan leaves till sugar dissolves.
2. Stir in grated coconut, stir-fry till fairy dry, cool before use.
Hope everyone have a nice day !
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