Glutinous Rice in Lotus Leaves

It's another weekend...yeah!! My daughter and me are so looking forward to every weekend because we'll be having lots of fun outdoors. This week we have promised my girl to go to the park with her newly bought "Tinkerbell" kite. Hope there is wind and no rain..;p

Well, back to my post. I've cooked a special dinner for my family yesterday for which this was usually serve during breakfast especially when you go for "dim sum" at the chinese restaurant. Glutinous Rice in Lotus Leaves or Lotus leaves Sticky Rice (at the dim sum table, call it "hor yip fan" in cantonese or "her yeh fan" in mandarin ) It has a lot versions of how this may cook but I just like my simple way with less meat but more rice..:)

That's how it looks when the leaves are dry and its kind of difficult for me to get this leaves in KL. I got the help from my dad, and he bought a whole packet (about 20 pieces) for me from our hometown. The lotus leaf imparts a wonderful aroma to the rice. Oh I love it!!
The Ingredients ( from my own version):
3 cups glutinous rice (soak for at least 1 hour)
150g barbeque pork or chicken (diced)
6 chinese mushrooms (soften and diced)
3 tbsps dried shrimps (soften)
5-6 shalltos (chopped)
4 salted duck egg yolks (quartered) ~ optional
4-5 lotus leaves (fresh or dried)
1 tsp sesame oil
1/4 tsp salt
1 tbsp Hoisin sauce (or oyster sauce)
a dash of pepper
a dash of sugar
**water

Method:
~ Rinse lotus leaves and scald in boiling water till soft. Trim away the stems and cut into 2. ( if the leaf is too big, may cut into 3)
~ Rinse glutinous rice and soak for at least 1 hour. Drain.
~ Pan fry shallots till fragnant and add in barbeque meat, dried shrimps and mushrooms and mix well. Add in glutinous rice and continue to pan fry awhile.
~ Add in all seasonings and add in water just to cover the rice and simmer for 8-10 minutes until the rice is 80% cooked. (Check and stir constantly to prevent the rice from sticking on the pan. May add more water if the rice is still hard).
~ Pat dry the leaves with a clean cloth and wrap in the rice shown above.
~ Place in a steamer to steam at high heat for 20 minutes.

Have a nice weekend!!

Cheers!!

Steamed Glutinious Rice with Pandan topping (Kuih Nasi Pulut)

Haiz...i thought this is easy....:( I mean of course it still can be eaten, but the topping was too soft and the colour is terrible. This is the 1st 'kuih nasi pulut' or steamed glutiniuos rice with pandan topping, and it was the lousiest! haha! Luckily my hubby sad the taste is nice....just have to close your eyes while eating...hahaha! So next time when i make this again, i'll never use pandan paste for the topping. Muz keep in mine,....use fresh pandan leaves' juice!

The colour of the topping shouldn't be that dark......mmmmm......but the rice is great.

Have to post this for my reference...and i promised myself...next time will be better;P

Frens out there, can have a try...but remember don't use pandan paste!

INGREDIENTS (Base)

600g Glutinious rice

250g Coconut milk

200g Water

3 tsps Salt

METHOD:

~ Mix coconut milk with water and salt, stir well

~ Add into rice and mix well

~ Rub some oil on the base of the tray

~ The level of the coconut milk in the rice (after placing in the tray) should not be too much. Juz enough to cover the rice will do.

~ Steam for 20 minutes (high heat), then use a spoon or spatula to press the rice firmly.

(At this moment, if the rice was too dry, can add alittle water)

~ Continue to steam for another 15 minutes or until rice cooked.

INGREDIENTS (Topping)

2 Eggs

227g Sugar

3 tbsps Cornflour

75g Rice flour

2 tbsps Pandan juice

800g Coconut milk

pinch of salt

METHOD

~ Beat eggs and sugar together using an egg beater

~ Mix all the other ingredients together with coconut milk

~ Add into eggs mixture and stir well

~ At low heat, keep stiring the liquid until it thickens

~ Pour onto cooked rice and steam for 20 minutes at medium heat

~ Cool properly before cutting

* The topping will only hardened properly when the kuih really cool down

Preserved Meat Claypot Rice 腊味煲仔饭

Having this Claypot Rice the other day for dinner and it was all thumbs up! First time cooking this and find it I will cook this more often because I love it so much..haha! Quite an easy one, all you have to do is to get all the ingredients prepared and cook with a rice cooker or in a claypot over the stove.

Preserved Meat Claypot are Guangdong specialty snack. Love the aroma of the dish while cooking where the rice will absorbed all the flavors of the preserved meat. Somehow cooking with a claypot need a little skill by controlling the heat, example too fierce fire will burn the claypot. I still need practice on that..;p

Ingredients to prepare:
100g Thai rice (soaked for 2 hours)
1 tsp cooking oil
1 preserved duck / wax meat (cut in small pieces)
1 chinese sausages (cut into thin slices)
1 liver sausages (cut into thin slices)
 * some greens for decoration

~ Cook the rice with enough water. (as usually when you cook the white plain rice)
~ When the rice is cooked, use a fork or chopsticks to loosed the rice
~ Display all the other ingredients (except the greens) on top of the rice
~ Drizzle 2 tbsps of seasoning sauce over it and cover the lid
~ Continue to cook / simmer for another 15-20 minutes.
~ Serve with the greens you prepared.

** The amount of the ingredients are depends to individual.

Seasoning sauce:
100ml water
4 tsps soy sauce
1 tsp oyster sauce
1/4 tsp chicken stock powder
1/2 tsp sugar

~ Mix all the above and bring it to boil. Set aside.

If you find it's too dry while serving, drizzle more sauce onto the rice if you prefer.
I will be cooking this real soon, even though I know eating all these preserved food are not so healthy..;p No harm for one more time ha!!! Just Love it!

Happy Eating...^^" 

Glutinious Rice balls (loh mei chi) / 红豆黑罗米

Mmm.....sweet sweet dessert! Long for this yummy kueh and the red bean soup for quite some time. Remember when i was a kid, there was an aunty selling all sort of kuehs in front of my house in her bicycle every Sunday morning. Then my dad will give us his order, and we'll queue to buy. I love those days....:)
This is one of the kueh i love, and i still buy it once awhile from the hawker stall or 'pasar malam'.
Never try to make since few years ago after my mum did. Wonder what to do with those peanuts left from the previous 'Sesame Balls' i made last few days. Then i thought of this 'Glutinious Rice Balls' aka 'Loh Mei Chi' in cantonese. So i called up my mum and got the recipe from her. Not very sure where she got this recipe from, but its quite easy to prepare. So i just start up in my kitchen today.;p


Yup! The result is satisfying....:) Everybody loves it! But after biting, it'll left your mouth the white powder...haha!
Here's the recipe....

Ingredients:
(A)
400g Glutinious Rice flour
100g Blended Rice flour
100g Sugar
1 tbsp Cooking oil
600ml Water

(B)
1 cup Blended rice flour (for coating)- Stir-fry only this flour at low heat for 10-15 mins until
light and fluffy. Then keep aside to cool.

Filling....
Toasted groundnuts (grind till fine) and sugar to taste. Mix all together.

Method:
~ Put all ingredients (A) in a big bowl and mix well
~ Sieve the mixture into a greased tray (i used a 9" round tray) and steamed at medium heat for 25 minutes.
~ Cool slightly, spoons out a tbsp full of the sticky paste on to a sheet of non-stick paper or a clean plastic paper. ( i used small thick quality plastic bags)
~ Then used another sheet of the plastic paper or non-stick paper to cover the top and flatten the paste.
~ Remove the top sheet, then spoon in the fillings. Wrap gently until totaly sealed.
** Note that its very sticky, so may use a scraper to help.
~ Coat with the cooked Blended Rice Flour and serve.


This is how i coated the balls with the cooked rice flour. It doesn't matter if the balls are not round in shape. Anyway its quite difficult to make into perfect round shape cause its very very sticky.
**Also note that when wrapping, do not rub the paste or hands with the cooked rice flour, this may cause difficulty on sealling the balls.



**************************************************

And this the red bean soup.....红豆黑罗米......
I added some black glutinious rice into the red bean to have a more smooth texture. When serving, i also added some fresh coconut milk, hmm....this will make the dessert alittle more thicker. What do you think?....hee hee!



The white patch here is the coconut milk i added...:) Look a little weird ha....but taste very good.
The ingredients.....
2 cups of red beans (cleaned and boil with 2 cups of water, then rinse)
1/2 cup of black glutinious rice
5 pandan leaves
600ml of water
~ Bring to boil all ingredients and lower the heat to simmer for an hour.
~ Add in sugar (i used honeycomb sugar) and serve
**Add alittle fresh coconut milk if desire



See the beans and the rice....yummy! Its both delicious whether to serve it hot or cold. I can't wait to have another bowl now. Ha ha! .....Enjoy..:)

Steamed Glutinous Rice with Chicken 糯米鸡

Another glutinous recipe here,...hee hee! Not purposely but just co-incident...:) Never thought of making this rice, but when i was packing my cupboard yesterday, found a packet of this glutinous rice there...hmm,...wonder when i bought this.
Well, since i have to cook dinner tonight, why not just steam some 糯米鸡....;p
Found an easy and fast recipe from one of my collection. So why not just make a few more for my friends too, hope they'll like it...:) The whole portion made only 8 small bowls, and i've added some nice pearl clams to it....hee hee! Nice, nice......




Here is it....yummy! And another of my girl's favourite..haha! After trying a bite, she said...."Okay, nice!" ....Makes me happy!

Here's the recipe:
(Rice)
450g Glutinous rice (rinsed and soak for 3 hours)
1-2 tbsps Oyster sauce
1-2 tbsps Abalone sauce
1 tso Sesame oil
2 tbsps Cooking oil
1 cup Water
Salt and pepper to taste

** Rinsed and drained. Marinate with all other ingredients for at least 30 minutes.


(Filling)
8 Chicken breast or drumsticks (boneless and skinless)-cut into 2" strips
8 Pearl clams (canned)
8 Chinese Sausages
8 Black mushrooms (Soaked, cooked)

(Marinate-chicken)
1 tsp Sugar
1 tbsp Oyster Sauce
1/2 tbsp Thick Soy sauce
1 tbsp Light soy sauce
1 tsp Sesame oil
1 tbsp Cornflour
A dash of pepper
** can add alittle salt to taste

Method:
~ Stir-fry the filling ingredients until half cooked.
~ Greased bowls and place with filling ingredients, then top with the rice.
** Make sure the sauce of the rice is added into it, may see the sauce just covered the rice surface. Otherwise the rice may not cook.
** If the sauce is too little, may add alittle water...but have to taste again and make sure the saltiness is enough.
~ Put the bowls of rice in a steamer and steam until rice is cooked. (about 30 minute at medium heat)
~ Serve with desire chilli sauce.

This is yummy, i can take at least 2 for my dinner....hee hee..:) Its not oily and not so salty....'ngam ngam'...haha!

Sticky Rice （糯米饭）

On the fifteen day of the Chines New Year, Chap Goh Mei and also known as Chinese Valentine's Day, attracts singletons who throw oranges into the sea in hopes of finding their true soul mates. Anyway, I have never done it...haha! What about you??...^^"

We just used to cooked our favourite food and celebrate!!

What are you cooking today for the celebration? In our Chinese tradition, we used to eat the sticky rice ball (tang yuan) on this day but I've forgotten bout that and replaced it with this Sticky Rice instead.

One of my mom's recipe which I love so much!

Ingredients:

300g Glutinious rice (soaked for 1-2 hours and drained)

10 shallots (diced)

2 stalks chinese sausages (lap-cheong) (cut into small pieces)

6 chinese mushrooms (soaked, diced)

50g dried shrimps (soaked)

3 pieces dried beancurd (diced)

100ml water (may need more or less to just enough to cover the rice)

** rosted peanuts (garnished)

Seasoning:

1 tbsp oyster sauce

1 tbsps chicken stalk powder

little sugar and salt to taste

2 tsps light soy sauce

1 tbsp dark soy sauce

***Ingredients & seasoning are up to individual whether you prefer a stronger taste of mushrooms or chinese sausages.

Method:
~ Saute the shallots until fragnant then add in all the other ingredients (except the rice) and stir fry for awhile.
~ Add in the rice and seasoning and mix well under medium heat.
~ Add in 100ml water and mix well.
~ Transfer the rice into a round pan and steam at medium heat for 30 minutes.
** check if the rice are not well cook, may add alittle more water into the rice and continue to steam
~ Dish up and add some roasted peanuts and serve!!

What's more?! It's more than to serve my whole family as they love this dish so much!
This will only takes you 30 miutes to prepare and another 30 minutes to steam...easy and delicious.

Happy Chap Goh Mei!!

Long Bean Rice ~ My Mum's Style

Finally my hubby has recovered, means I can cook something alittle oily for him..;p Anyway, he still need more rest and healthy food to boost up his antibody..:)

Its alomost another week pass since school starts, but my daughter is looking forward to next week's holiday again. *Gosh*...why so many holidays??? That's because the school doesn't have a hall for the Standard 6 (UPSR) examinations, so the lower grade got to miss their lessons...:( This will make the kids getting lazier, but in another way, I have another week break...;p

Right, back to my post. this a dish / rice that I used to have since I was a kid. My mum used to cook this quite often for us. Maybe its easy and she only need to whip up everything in a pot then serve....haha! There are alot versions that I read from other bloggers about "long bean rice" but I just love the way my mum did...:)

Mom's recipe.....
2 cups rice (washed and soaked for 1 hour)
2 tbsps dried shrimps (soften)
200g long beans (cut into 1")
150g pork belly (thinly sliced)
10 shallots (diced)
550ml-600ml water (might not need all)

Marinade the pork belly with:
2 tsps sesame oil
1 tbsp light soy sauce
a dash of pepper

Seasoning:
1 tbsp oyster sauce
1/2 tbsp thick / black soy sauce
1/2 tsp sugar
~ add those seasoning into the rice (as shown below)

Method:
~ Panfry the shallots and dried shrimps until fragnant. Add in pork belly and stir fry alittle while.
~ Add in long beans and mix well.
~ Add in the rice with seasoning and mix well. Lower the heat and add in water (about 300ml) until just covered the rice (shown above). Simmer at low heat.
~ Stir rice every 5 minutes to prevent from sticking the wok or burn.
~ Add in water little by little and stir well while simmering.
~ Continue adding the water if the rice is not cook, and always simmer at low heat until cook.
~ Total cooking time is about 25-30 minutes.


We love this rice, and I usually cook this once every 2 months..:) Then till now I notice I did not post this before..hehe! Hope that you'll like this recipe as much as I do.

Cheers!!

Chicken Rendang Padang & Tumeric Glutinous Rice

Have been planning to cook this 2 days ago for my friends, but too bad the gathering has been cancelled. Well, since I've bought all the ingredients, I just have to cook this before those ingredients get expire especially the coconut milk. So end up there are a big pot of Rendang and Tumeric rice. Of course I've shared it with my other friends, and they love it..:)
This is the first time I cook Rendang and Tumeric rice...well, usually I'll buy from outside stall when I feel like eating it. Cooking it was not difficult but washing the dishes was a headache..haha!

Here's the Chicken Rendang.........you can always replace it with beef or mutton.


And then...Tumeric Glutinous Rice.

600g Tumeric Rice (I used 500g Glutinous rice and 100g white rice)
1 tsp Tumeric powder
1pc Assam rind

~ Mix all ingredients together and soak with water for at least 6 hours and drained.

3 small Garlic
1 Cinnamon Stick
2 Star anise
2 Cloves
8ooml coconut milk
1 tbsp Sugar
1 tsp Salt

~ Mix coconut milk with sugar and salt.
~ Stirfry Garlic, cinnamon sticks, star anise and cloves till fragnant then add in rice and mix well.
~ Pour in coconut milk mixture and transfer into a 9" round pan and steam for 25-30 minutes until cooked.


These are the ingredients you need for the Rendang.............

500g Chicken

1 cup Grated Coconut

2 Khaffir Lime leaves

2 stalks Lemon Grass

2-3 bowls of thick coconut milk

1 tsp Tumeric powder

4-5 tbsps Cooking oil

Blend ingredients:

20 Dried chilli

1 tbsp Chilli powder

10 shallots

5 cloves garlic

2.5cm Galangal/ Lengkuas

2.5cm Ginger

Method:

~Season chicken with tumeric and salt

~Fry grated coconut until slightly brown and keep aside.

~Fry blended ingredients until well cooked, add in leaves, lemon grass and chicken. Stir and mix well.

~Add in coconut milk and grated coconut. Mix well and cover with lid to simmer at low-heat until meat tender and gravy is thick. (add in coconut milk or water if gravy dries up)

~Add salt and sugar to taste.

My yummy dinner...:)

Glutinous Rice Rolls

Hi my dear readers and friends..I'm back!...LOL!! I've been missing for such a long time, and yeah..I've left my kitchen to dust!!!....;p

I'm very lazy...really lazy for doing anything. I'm still in the mood of holidaying...GOSH!! Got to wake up huh!

School has starts, back to my daily routine and yet not much cooking and baking except a simple kuih I've done last week. Well, I'm just craving for some coconut last week, and I don't want to do anything complicated so this simple kuih just pop out from my mind. It was simple but delicious...^^

 It took less than and hour to complete this kuih, and it goes really well with a cup of hot green tea or black coffee. This kuih almost looks like the Pulut Inti, a kind of nyonya kuih. 

Ingredients for rice:
500g glutinous rice (soak for 1-2 hours)
1cup thick coconut juice
2 tsp salt
2 large banana leaves (washed and dried)

~ Lined up the 9" round pan with banana leaves.
~ Mix all ingredients together and pour onto the lined pan. Even the rice with a spoon.
~ Steamed at high heat for 30-35 minutes or until well cooked.

Ingredients for coconut:

150g grated coconut

20g castor sugar

60g gula melaka 

2 pcs pandan leaves

50-60ml water

~ In a wok add in water, sugar, gula melaka, pandan leaves and bring it to boil by stirringit all the time till sugar has dissolved.

~ Add in grated coconut and stir till the mixture has thickened. Leave to cool before use.

 Method of wrapping:
~ Place a pc of cleaned banana leaf on the table.
~ Spread cooked rice (about 5mm think) on the banana leaf.
~ Next spread the coconut onto the rice then roll up like a swissroll.
(make sure it's tight enough or else the rice and coconut may fell apart while cutting)
~ After rolling, leave the rolls to rest for about 5 minutes before cutting. (this to make the rolls stands to its shape)

Hope you like this! I'll be back for more post soon. 

Cheers!!

Nyonya Glutinous Wrap

Today is Sunday.....since i have no where to go and my husband need to work, so i decided to make something for tea-time....mmm...:) Yea, when i have nothing to do, i sure look for FOOD! heehee!
Since i got myself a new Nyonya recipe book last week, so i have to make good use of it, right?!
And this is it....one of my favourite kueh.....glutinous rice and chili shrimps/prawns wrapped in banana leafs...yummy!



Its so delicious, that i can easily swallow 3 straight....hmm...fattening hah! hee hee! Nothing can compare when it comes to good food....;P
Anyway the preparation of this kueh is only within an hour or so.


INGREDIENTS:
(A)
300g Glutinous rice, soaked for at least 2 hours
200g Coconut milk
**some banana leaves -for wrapping (cut, washed & boiled)
**some toothpick -for sealing

(B)-(Pounded)
1 inch galangal / cekor
6-8 nos Shallots
5 pips Garlic
5 nos Candle nuts
3-5 nos Red Chilies
1 tbsp Coriander powder

(C)-(Minced)
200g Fresh prawns (shelled)
2 tbsps Dried Shrimps (soaked)

(D)
2 tsps Salt
1-2 tbsps Sugar

**2-3 tbsps water (for simmering)

METHOD:

~ Mix glutinous rice with coconut milk (just covered the rice will do), steam over high flame for 30 minutes. Cool alittle before wrapping.

~ Fragnant (B) with oil, add in (C) and stir-fry for a while then add in (D).

~ Add in 2-3 tbsps of water, mix well and simmer for about 5 minutes. Then stir until almost dry, keep a side to cool.

~ Brush alittle cooking oil on the banana leaf, spread one portion of cooked glutinous rice lengthwise in the centre of the banana leaf, put some prawn filling on it. Fold over the rice to shape into a roll, then seal with toothpick.

~ Grill or pan-fry the rolls.

** I chose to grill cause i like the burning fragnant of the banana leaves, which will bring the rice more flavour. The portion here makes about 20 rolls...give it a try!!

Nasi Briyani (Spiced Rice) & Kampung Mutton Curry

If you had read my previous post, here's the recipes I promised to share. First the Nasi Briyani then the Kampung Mutton Curry, both were serve during my daughter's birthday celebration last Sunday. Besides these 2, there were some other snacks which the recipes were posted long ago.

Here's the first one, Nasi Briyani (Spiced Rice)

Recipe:

Ingredients A
3 cups Basmati rice
4 cups water
1 tbsp chicken stock essence
3 tbsps raisins (original called for 1 tbsp)

Ingredients B

1" cinnamon stick

3 cloves

4 cardamoms

1 tsp tumeric powder

Ingredients C (fried)

1/2 small bowl garlic and shallots

1 cup cashew nuts

Method:

~ Heat up 2-3 tbsp margarine in pot, stir fry ingredients B until fragnant.

~ Add in ingredients A (except water) and fry evenly.

~ Add in water, cover with pot lid and bring to boil. Reduce to low heat and cook for 10-15 minutes or until rice totally cooked.

~ Sprinkle with fried garlic and shallots and cashew nuts and serve.

2nd one, Kampung Mutton Curry

Recipe:

Ingredients A
500g topside mutton (cut into chunks)
400g potatoes (peel and cut into small cubes)
1-2 cups water

Ingredients B
3 tbsps chilli powder
5 fresh red chilli
1 slice galangal (lengkuas)
3-4 stalks lemongrass
100g shallots
100g garlic
2 candle nuts

Ingredients C
5 cardamoms
3cm cinnamon

Ingredients D
200ml coconut milk
salt and sugar to taste

Method:
~ Heat up 4-5 tbsps oil in pot, stir fry ingredients B and C until fragnant.
~ Add in mutton and potatoes and stir fry until even. Add in 2 cups water, cover to cook at low heat until tender.
~ Stir in ingredients D, bring to boil. Remove and serve.

Cheers!

Nyonya layered kueh

Another nyonya kueh here...heehee! Actually this was requested by my daughter. She named it "Rainbow kueh"....cause of the colours. We used to order this kueh without fail when we are at this nyonya stall, either for breakfast or tea-time, which we did quite often. Yeah...too much of those kueh will bring bad health...due to those santan used. The typical Authentic Nyonya kueh consists alot of coconut milk, and due to health conscious, coconut milk is reduced here.
This is actually called Nyonya kueh Lapis which is porpular during weddings. (During the old days)...



INGREDIENTS:
(A)
340g Wet rice flour...(300g rice flour mix with 30-40ml water, make into a soft dough)
225g Sago flour
1/4 tsp Salt
500ml Coconut milk
355ml water

(B)
425ml Water
380g Sugar
8-10 pcs Pandan leaves

** few drops of colouring (Red, Orange)

METHOD:
~ Mix ingredients (A) till smooth then set aside.
~ Boil ingredients (B) until the sugar dissolved and strain.
~ Pour the hot syrup into the flour mixture, stirring all the time till its well blended.
~ Reserve 150ml mixture and mix with dark orange colouring for the last layer.
~Divide mixture into 3 portions (i used only 2 colours here-red, orange and the plain one)
~ Grease round or square tin (9") then place into the wok with boiling water. Pour in 150ml of mixture for each and steam 6 minutes for each layer until the mixture used up and top with the 150ml mixture with dark orange colour.

** Colour can me adjust to your preference.
** Note that the wet rice flour dough...add water slowly until a soft dough is form.
** Cool completely before cutting

Black Sesame Angku with Coconut Fillings

It's almost the end of the week again, and school will starts on Monday. Well, before I get into my daily routine next week, I better do something that I longed for. I miss this angku kuih that my mum taught me. I love the chewy texture when biting and I like the bean paste fillings but this round I'll make it with coconut fillings which my husband loves.
My mum gave me some black sesame powder which she made herself weeks ago. It smells so nice and I dare to say that those black sesame powder my mum made is much much much better than those selling outside. Love it, thanks MAMA!!
Without any hesitation, I tried it on the angku recipe she taught me with some changes in it.


Ingredients for Black Sesame Pastry:

200g Local White Sweet Potatoes (steamed and mashed)
290g glutinous rice flour
10g black sesame powder
1 tbsp rice flour
2 tbsps sugar
3 tbsps cornoil
210-220ml water

** May need more water depends on the quality of the sweet potatoes used.

Method:
~ Mix all ingredients together and mix by hand. (add water slowly)
~ Knead lightly until a soft dough forms and leave for 20-30 minutes before using.
~ Wrapped in fillings and sealed tight.
~ Dust alittle rice flour
on the mould and press the angku onto the mould and knock out gently.
~ Brush alittle cornoil on the prepared banana leaves and place the angku on it.
~ Steamed at high heat for 5-8 minutes (smallest size of the mould) / 8-10 minutes (for medium sizes)
~ Brush alittle cornoil on top of the kuih right after steaming to prevent from sticking to each other.

For the details of the fillings you can refer to my older post. (Bean paste or coconut)

If you ask me, I prefer the beans paste fillings than the others, I can eat at least 5-6 pieces in one go...haha! Crazy me!!

This new pastry recipe was a good one. And it was actually my mum's idea too. The taste of the black sesame does not overlap the fillings and it has a nice aroma of the black sesame...:) So far, I've tried this pastry with orange sweet potatoes, pumpkin, taro, beetroot and now black sesame. I wonder what else can I use...;p

Cheers!!

Yam Cakes in Bowls

Counting down for the Chinese New Year. Are you busy baking cookies for the coming festive? I've finally started with my first cookies on my list today. Somehow I only managed to bake a batch of it, hopefully I'll have more time tomorrow.
Well, here's a recipe I'll like to share. This is another Yam Cake recipe which I found from one of my collection books. Slightly different from the one my mum taught me, and its not bad at all.

The texture is alittle soft compare to my old recipe, but is equally yummy..:) Especially it goes with my favourite chilli sauce.

Ingredients for Batter:
300g yam (taro), shreddered or diced as prefered
250g rice flour
250ml water
700ml hot water
2 tsps five spice powder
salt & pepper to taste

Ingredients for topping:
100g shallots (chopped)
80g dried shrimp (diced)
1 tbsp hoi sin sauce
2 tsps sugar
Spring onions & red chillis for garnish.

Method:
~ Heat up some oil in wok. Stir fry ingredients for fillings (except spring onions & chillies) until fragnant. Se aside.
~ Stir water into rice flour and mix evenly. Pour in hot water then shredded or diced yam. Season with salt and pepper, mix well.
~ Brush small bowls with alittle oil, arrange in a steamer. Pour in batter and steam for for 20 minutes.
~ Remove and sprinkle toppings and leave to cool before unmould.

You may find this is more simple compare with my previous recipe, and it cooked faster using the small bowls. Oh yes, you may also ask why there is hot and cold water used here...;p Pouring cold water and boiling water into flour helps make the cake soft and chewy.

And remember that the cake cannot be serve once its done. It was too soft and cannot be unmould properly. Frying the left overs the next day was another way of eating the yam cake...yum yum!!

Got to go...hope you'll like this recipe..:) Cheers!!

Peanut Santan Layer Kuih

I've been quite busy these few weeks and another 2 weeks to go then I can relax and enjoy my time slowly. You could probably wondering why...huh? Well, it's because I have to spend more time at the office now and back home, I got to do revisions with my daughter for her coming week examinations. Yes, it's very tiring rushing everything in a day, but this does not keep me from baking something nice and delicious..:)

Here's something I'll like to share today. Infect I've done 2 different recipes today!! One for dinner and this lovely kuih for dessert..:D I'll like to share this kuih recipe first then will find another time to share my "dinner" recipe with you!

A fragnant and sweet kuih, that you'll probably love it...Peanut Santan Layer Kuih (Peanut with Coconut milk layer Kueh)


A recipe adapted from "famous cuisine no.70" with alittle modifications.

Ingredients (A):
200g grounded peanuts (as shown as picture below)
60g rice flour
80g tapioca flour
10g green bean starch
200ml thick coconut milk
115g sugar
400ml water

Ingredients (B):
60g rice flour
80g tapioca flour
10g green bean starch
200ml thick coconut milk
115g sugar
200ml water
1/2 tsp salt

Method:
~ Combine ingredients (A) and (B) separately, strain well.
~ Prepare 8" round tray with lined banana leaf or just brush with alittle peanut oil.
~ Spoon batters in tray on sequence by different colour at about 150ml each layer. Covered and steam each layer for 3 minutes over high heat.
~ For the final layer, steam over high heat for further 20 minutes, remove from heat. Leave to cool completely before cutting.

This kuih (almost the same as the layered kuih, 九层糕 ) was so good, chewy and not sweet at all. Love the peanuts and it really goes well with the coconut milk! It was well recieved by my hubby and my daughter..:) My daughter likes to eat it by peeling it layer by layer, she said that's more delicious that way...haha!

I'll like to submit this post to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by SSB of Small Small Baker.

Cheers!!