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Thursday, April 2, 2009 Y 7:43 PM Pumpkin And Yam Cake  Ingredients A (grind together) Cooking oil : 5 tbsp Shallots : 5 nos. Garlic : 5 nos. Ingredients B Dried shrimps : 60g Mushrooms : 5 nos. Skinned Pumpkin : 400g (shred) Skinned Yam : 400g (shred) Ingredients C (combine well) Salt : 2 tsp Pepper : ½ tsp Water : 1700g Rice flour : 500g Tapioca flour : 75g Method: 1) Combine Ingredients A well, let it stand for 15 mins. 2) Heat up 5 tbsp of oil over medium heat, stry fry shallots and garlic till fragrant and golden brown 2) In the order, stir fry Ingredients B till fragrant 3) Toss in pumpkin and yam, stir well, turn off heat 4) Bring flour mixture to boil over medium heat, continue stirring till half cooked 5) Pour in the pumpkim mixture, stir well 6) Pour mixture into a 22cm greased square tin 7) Steam over high heat for about 45min, Remove and leave to cool Labels: Steam Cake/Kueh Friday, March 27, 2009 Y 6:02 AM Steamed Durian Tapioca  Labels: Steam Cake/Kueh Wednesday, March 25, 2009 Y 6:03 PM Rice Fa Gao  Ingredients (for starter dough) Cold white rice : 200g Wine yeast(blended) : 5g Sugar : 1 tbsp Water : 2 tbsp Methods 1. Combine all ingredients, pleace it into a glass bottle, cover and let it ferment for three days in a cold area. Ingredients (A) Water : 400g sugar : 140g Pandan leaves : 3 blades (B) Rice flour : 300g Starter dough : 80g (C) Double action baking powder : 1 tsp Eno fruit salt : 1 tsp Colour Methods 1. Bring ingredients A to boil till sugar dissolved, discard pandan leave and leave to cool. 2. Combine sugar solution (A) and ingredients B, leave it to ferment for 12 hours. 3. Mix methods (2) with ingredients C and leave aside for 10mins 4. Divide mixture into 3 or 4 portion, colour each portion with colour 5. Arrange cups into steamer and steam over hight for 5 mins. 6. Pour mixture into cups and steam for 15 mins. Serve. Labels: Steam Cake/Kueh Tuesday, March 10, 2009 Y 12:26 PM Steamed Tapioca Kueh  Ingredients Grated white coconut 200g Salt ¼ tsp Grated tapioca 500g Thick coconut milk 180g Salt ¼ tsp Tapioca flour : 2 tbsp Sugar 150g Water 50g Method: 1) Steam grated white coconut with salt for 10 mins 2) Mix grated tapioca, thick coconut milk, tapioca flour and salt till well combined. 3) Combine sugar and water, bring to a boil till sugar is dissolves, pour into mixture of tapioca, mix well. 4) Pour mixture into 20cm pre-lined with banana leaf tin, steam for 35 mins till cooked 5) Leave to cool. Cut and coat with grated white coconut Baked Tapioca Kueh  Ingredients Grated tapioca : 500g Thick coconut milk : 200g Egg : 1no. Gula Melaka : 150g Salt : ½ tsp Tapioca Flour : 1 tbsp Water : 50g Melted butter : 80g Honey : 20g Method: 1) Dissolved gula melaka with 50g of water 2) Mix grated tapioca, thick coconut milk, sugar mixture, tapioca flour, salt, egg and melted buter till well-combined 3) Pour mixture into pre-lined with banana leaf baking tin 4) Bake in a pre-heated oven at 200°C for about 45 mins or till cook 5) Remove from oven and brush with honey, bake for another 5 mins Labels: Steam Cake/Kueh Tuesday, December 23, 2008 Y 12:00 AM Kueh Lapis Kukus  Ingredients: 300g starch flour /tapioca flour 200g rice flour 400g sugar 1200ml coconut milk 3 pandan leaves, knotted red and green food colouring 1/2 tsp salt Method: 1. Boil coconut milk with sugar, salt and pandan leaves till sugar dissolves. Remove from heat and set aside to cool. 2. Sieve starch flour with rice flour into a mixing bowl, add in warm coconut milk and mix well. Sieve flour mixture to get a smooth batter. 3. Divide batter into 3 portions, colour 1 portion green, 1 portion red, leave remaining portion uncoloured. 4. Steam batter layer by layer beginning with white batter followed by green and red batter. 5. Pour 200ml of plain batter into a greased and preheated 8″x8″ square tin. Steam over boiling water for about 5 minutes till layer is transparent. Repeat the layering and steaming till all batter is used up. 6. After pouring in the last layer, steam for 15 minutes to cook through. Uncover the steamer during the last 5 minutes for the kueh surface to dry up. Leave to cool for a few hours before cutting into serving pieces. Labels: Steam Cake/Kueh |
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