No fun...

My mom n hubby hand in hand complain that I don't do the things they like to eat, especially nine layer kueh.

Decide  to do today, recipe called for 9 inch but my steamer only accomodate 8 inch tin, decide to go ahead, planning to have some wastage, luckily no wastage but the layers are high.

Did not regret doing, it's a wonderful recipe.  

Extract from With love, from the LITTLE NYONYA by Baba Philip Chia

600g fine sugar

1 litre coconut milk

1 litre Water

1 tsp fine sea-salt

Few pieces of pandan leave

350g rice flour

350g tapioca flour

Mix sugar, coconut milk, water, salt, pandan leaves and bring to boil at low heat till sugar dissolved. Discard pandan leaves, turn off flame and allow to cool slightly

In a large mixing bowl, mix the rice flour and tapioca flour. Then add the covonut milk mixture, whisk slightly till well blended.

Divide batter into 9 portions (I divide into 3). Ready to steam layer by layer, by adding in desired colour into each layer such as white, green, yellow, pink, blue and the final top layer is red.

Note: can be steamed in a11" x 11" cake tin (abt 45 pcs)

Try again

The other time, when I did this glutionus rice kueh (Png Kueh), I add in too much water and it's just like eating very soft rice "chiak nuen png"... Ha! ha! my husband does not like this word.... very sensitive.....

Made and give some to my part time helper and send some to mom for her to try. Both of them like it. Worth the effort of making. Still, I must twitch the recipe especially the seasoning to made it perfect.

Chiu Zi....

This is also one kueh, Kueh Bingka Ubi that I did ages ago... reminising it. This morning went to market to buy some fresh grated tapicoa from the coconut seller.

I forgot what is needed, I went to buy grated coconut as well, but in the end, I did not use, was thinking of making kueh kosui, one of my favourites too.. but just too lazy ... I hought pandan leave also... juz sometimes cannot remember what is needed and impronto just want to made and am afraid that one item is short and have to go running.... One of those things.

Recipe from my old file

1 1/2 kg grated tapicoa
1 Coconut
1 1/2 cups of sugar
2 tbsp butter
2 eggs
1 tsp salt
some vanilla essence

Squeeze the grated tapioca and put inside the bowl, let the water settle and use the starch only.
Squeeze coonut milk and add water to get 3 cups.
Add sugar, salt into the coconut juice and stir till sugar dissolve.
Add in the eggs and stir.
Add in the squeezed tapicoa plus starch and vanilla essence and butter. Miz well.
Pour int the greased 8' square tin and bake at 180 degrees till top is brown (almost 2 hrs)

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.

Luminous waffle !!!!

Whenever, I pass by any shops selling waffle, mostly I would order one for myself. One of my favourites.

Today, I tried one of the recipe from the website "house of Annie", seems like quite a number of bloggers have a favourable reviews on her pandan waffle, it tempted me.

I use self raising flour and a small packet of Heng Guan coconut milk and pandan extract that gives a luminous colour as well as the fragant. The only setback is that I went to use coarse sea salt and it was not dissolve, certain part of the waffle is salty. Other than that, my husband loved it, say taste like kaya.

Below is the recipe from the blog

Recipe from House of Annie
Pandan Waffles
1 cup bleached, all-purpose flour
1/2 cup sugar
1-1/2 tsp cornstarch
1/2 tsp salt
1/2 tsp baking soda + 1/2 tsp cream of tartar (OR 1 tsp baking powder + 1/4 tsp baking soda)
1 egg, whites separated from the yolk
1 cup coconut milk (or substitute with milk)
2 Tbsp unsalted butter, melted (I prefer to omit this step, the waffle just isn't as buttery. Can substitute with oil)
1/2 tsp pandan extract / pandan paste
Notes:
*If you double the recipe, most cans of coconut milk will be less than 2 cups, just add water to get correct liquid amount.
*Sugar can be halved for less sweet waffles.
*Self-raising flour can be used in place of flour, salt, baking powder and baking soda.
1. Put dry ingredients into mixing bowl.
2. Mix all wet ingredients except egg whites in another bowl.

3. Mix 1 and 2 together, but don't stir too much because the waffles will become hard and chewy (which is partly the reason why I ended up with badly mixed waffles the first time).
3. Beat egg whites in a completely dry bowl until stiff white peaks form. (make sure the bowl's dry or it won't become foamy)

4. Gently fold the egg whites into the mixture.
5. Turn on waffle iron. When hot, grease the waffle iron well.

6. Scoop waffle mixture over waffle iron. Wait till lots of steam appears, and keep checking to see if they're cooked. Takes about 5 minutes for my waffle iron. I like mine less brown, so I tend to undercook them.

You have, I also have but not the same

My baking buddy, Jane from Passionbaker has tickle my "waffles" bug and am itchy to do it. Did once a few years ago and keep the waffle machine until now, think could be more than 3 years already... hmmm that long, could be absolute model now. That time, I was crazy and bought this at Tang's Department Store for the price of $99.00, I think I am crazy about a lot of things, most of my equipment are white elephant and I have given a lot away. Impulse buying....



Went to dig out and hoping that the machine power won't trip, test it first and seems to be working fine. Actually, this machine has two types of plate, one is a waffle and the other is a sandwich plate. Open the box, seems that the sandwich plate is missing.. haiz.. hope it's somewhere.



Follow Jane's recipe and did the waffle,turns out to be okay and fluffy, the next try will do a pandan waffle, my favourite, Thanks Jane, for helping machine to be alive again.. ha! ha!

too soft,,,:(

I have a habit of not reading the details of the recipe, normally, I just glaze through, too confidence, that's why sometimes, I did fail in attempting in what I am making. Serve me right.......

I use the water portion meant for the skin dough and put into the rice, result - too soggy... No doubt, the failure of the rice but overall the taste is nice. Will do it again.

Smile... is what I want

It's me happy to see you smile, but I got many types of smile from you 密密笑，委笑， 一痕 笑........, never the less, one day I will make you smile wider and the way I like it. I should consider that it's a half success. I quite like the taste which do not have the ammonia smell when cooked.



I have used 3 days dough proofing and the recipe can be found from Prima to made the skin and today the skin is not cotton fluffy that I have taste before. From what I heard that this smiling pau need high pressure stove (mei hua lu) to make the pau smile. Knowing that my gas stove fire is not strong enough, I use induction cooker to steam and this is what I get.

Anyway, I will try again, next time will try knead the dough longer and remember to top up the level of water in the pot. I have check and the level of water is very low. according to my home expert, he say must have more water to push the pressure.... theory??? I may have problem in pleating also????

pleats

This is my second attempt making pau since last year. It's seems to be a long time, so is my breadmaker. Use the breadmaker today, to make the dough, after 5 mins, pop goes my circuit breaker, guess that there is some dampness inside the electrical components. Trying to prolong the life of my cake mixer, I buy the breadmaker to help me to knead the dough.

I have a light ear, when hearing that a certain equipment is good, I will be tempted.

Now I am aiming to learn photography and I still need practising on the pleats of the pau.

Radish

Seeing my friend, Sharon and upon hearing that she always made steamed radish cake (law pak ko) and have favourable feedbacks, must be good, curious and never made it before, I give it a try.
Following her guidelines and recipe from Do What I Like's blog, and manage to did one on saturday night.
Before I made this, I surf the website and there's various way of making it and I choose the easiest method and made a slight alteration to the original recipe. I have put in some "tung mien fen" in the flour mixture.

The next day, I slice it and pan fried on a non-stick pan without oil, tasted and it was yummy and the recipe was a keeper. Let Sharon try in the afternoon, she said it's the same as hers. I have passed. Thanks Sharon & Thanks Florence :)