Did Kueh Sarlat some 20 years ago using Mrs Leong's cookbook recipe, now you know my age, ha!ha! and long time wanted to do this, but by some unseen forces and never get it done.


Get it done tgday using Florence's recipe from do I like blog and did a 8" square tin. Bought a 500 gm Heng Guan Coconut milk and was not enough went downstair to bough a small packet of Kara coconut milk to add.

When my husband knew that I was making this kueh, he was happy and keep saying that I keep on making things he don't like (cakes)... haiz....


Recipe from Florence's blog

Ingredients: (18cm round springform pan)
Rice Layer
200g glutinous rice (soak in water for 5 hours)
100ml coconut milk + 50ml water
2 pandan leaves
1/2 tsp salt

Egg Custard Layer
3 eggs
30g flour + 25g rice flour
350ml coconut milk
140g castor sugar
2 tbsp pandan juice
1/4 tsp pandan paste
1/4 tsp salt

Method:
1. Drain rice and steam on pandan leaves for 20 minutes.
2. Remove from heat, fluff up the rice with a pair of chopsticks and pour in the coconut milk + salt + water mixture . Mix well. Steam for a further 20 minutes or till cooked3. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan. I lined my pan with baking paper. You can line it with a sheet of banana leaf.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk with pandan juice, salt and sugar. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool.

Notes:
I added pandan paste to give it a nice jade color.

Bake with Love

The other time, I baked a mushroom onion tart, my daughter mentioned, she like spinach mushroom quiche.

Decide to bake for her, going to places to hunt for frozen spinach, not easy to get only selected supermarket, I was lucky to get in Bedok today.

My previous mushroom onion tart was slightly saltish maybe due to the parmesan cheese and bacon that I have used and today, inorder to not to have too saltish, I use different cheese,cheddar cheese ane less salt this time.

I found today's baked product is slightly bland but my husband say nice... But I will keep note to taste first before baking. A lesson to be learn.

Dragon Eye...

My brother has bought some dried longans from Taiwan and there's a place in taiwan selling longan muffins that is famous among the local people. I have tasted it, when my collegues bought some back for us to try.

Taste still lingers and my hands are itchy to try it out. Surf the website and came across this blog and I bake this today.

It has a fragant smell, when baking and I found my muffin is a bit sweet despite of lessing 10gms of sugar (in true fact, this is what I have..ha!ha!). In fact, I put in more dried longan flesh that might contribute to the sweetness but it's still ok.

Tasted again this morning for breakfast, the combination of brown sugar, walnuts and dried longans are perfect, except that I found the muffins a bit dry, next time, I will twitch the recipe and see..

Recipe from the blog

Longan Walnut Muffins
Ingredients
150g Top flour (I uae cake flour)
2 tsp double-acting baking powder (I use 1 tsp baking powder and half tsp baking soda)
1/2 tsp fine salt
110g dark brown sugar
70g dried longan
3/4 cup hot water
2 eggs
70gm butter, melted
1/2 tsp vanilla extract
1/2 cup longan water
75g walnuts, roasted and chopped coarsely

Method
1) Hydrate the dried longans in the 3/4 cup of hot water for 20-30 minutes. Strain the hydrated longans and squeeze lightly to remove excess water. Reserve 1/2 cup of the soaking liquid.
2) Sift top flour, salt and baking powder together.
3) Combine cooled longan water, melted butter and vanilla together
3) Whisk eggs and brown sugar till creamy. Add the butter/water mixture and whisk till just combined.
4) Fold in the flour lightly, add 50g of the chopped walnut and the dried longans.
5) Mix well and spoon batter into muffins/cupcake cases, top with the balance chopped walnuts.
6) Bake in a preheated oven at 180 degree C for 30-35 minutes for medium sized muffins and 20-25 minutes for mini muffins. Skewer test for doneness.

Note:
1) The batter is quite runny.
2) Pulverize your brown sugar if necessary to remove any big lumps.

Sour Apples...

Feel like eating apple pie, especially those american ones. This morning, went to the supermarket bought some granny smith apples just to try out.

I don't have cinnamon powder, I used cinnamon stick to cook together with the cut apples, hoping that apple will absorb the flavour from the stick, I also add in some grated nutmeg and cook with some brown sugar and white sugar together with some cornflour.



I have problem in covering the top of the pie,the pastry keep on baking, I used some cut out patterns pastry to do a cover up,don't know whether it's the weather thats makes for the pastry harder to work on. Today is quite a humid day.

Finally taste tht pie, the apple is still sour, but it's still ok, especially for a after dinner dessert.

Savory Tart

Going through my recipes, came along a onion and mushroom tart recipe, bring back memories, when I try the sample, and I have been craving for quiche and has been pestering my friend, S to bake for me. Wow, I am really thick skin.

The recipe called for a 9 inch tart and I happen to have the mould, which haven't been used and that time I even bought 2, Boy! I am very ambitous, thought I can really bake but getting lazy at that time.

Bake the pastry first and cooked the filling in which I added onions, mushroom and bacon, add cream and egg and into the pastry and baked till cooked.



Hubby don't really liked to eat this, I cut a big wedge and give it to my neighbour.

When y r in love

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