Aromatic Pumpkin Kueh

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pumpkin kueh 5

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pumpkin kueh 1

pumpkin kue

Ingredients A
500 g pumpkin ( washed, skinned, grated 250 g and cut into thin shreds 250g)

Ingredients B
420 g rice flour, 50 g tapioca flour
2 eggs lightly beaten
1300 ml water

Ingredients C
150 g minced chicken meat
60 g minced dried shrimp (soaked till soft)
4 dried shitake mushroom (soaked in water till soft) diced
3 shallots – sliced thinly
5 dried scallops (soaked till soft and shredded) – optional
3 tbsp corn oil

Seasoning sauce
1 tbsp salt (adjust to your preference)
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp white pepper
1 cube chicken stock

Method
1) Combine ingredients B together and strain.
2) Heat up a wok with oil and saute shallots, dried shrimps, mushrooms, scallops and chicken meat till aromatic. Add in grated and cut into strips pumpkin. Stir to mix well and add in seasoning sauce.
3) Bring to a boil and simmer over heat for 2 minutes. Slowly pour in No. 1, cook till mixtures thickens, ladle into square baking tray/loaf pan lined with plastic sheet.
4) Steam over medium heat for 30-35 minutes, when skewer insert comes out clean, it’s cooked.
5) Let kueh cool completely before cutting into slices.

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Yam Baked Bean and Pandan Layer Kueh

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Baked Bean Kueh 2

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Ingredients for Layer A

90 g rice flour
70  tapioca flour or sago flour
150 g yam – peeled, diced and steamed, mashed
200 ml fresh coconut milk/packet one
150 ml water
A  drop of voilet coloring (optional)

Layer B
130 g castor sugar
250 ml water
1/4 tsp salt
2 pandan leaves (knotted)

Layer C
1 can Ayam brand baked beans(425 g) strained the liquid and divide into 2 portions

Layer D
30 g rice flour
40 g tapioca flour
75 ml  pandan juice (Blended)
100 m fresh coconut milk

Layer E
70 g castor sugar
100 ml pandan juice (blended)
1/4 tsp salt

Method
1) Combined ingredient A together and strain mixture,  and set aside.
2) Bring ingredients B to a boil, discard pandan leaves. Pour mixture into (1), mix well and cook over low heat till its thickens a little bit, Remove from heat and divide into portions.
3) Combine ingrdients D together and strain. Set aside.
4) Bring ingredients E to a boil. Add mixture to (3), mix well and cook over low heat, stirring all the while till it thickens a bit. Remove from heat.
5) Line a 7 x 7 ” square pan with plastic sheet (can buy baking shop). Pour one portion of  (2) and smooth it out evenly with a plastic spatula. Scatter with one portion of the baked beans. Steam for 10 minutes, pour in (4) smooth it out evenly and steam for 8 minutes. Pour in the remaining portion of (2), smooth it out and scatter with the remaining baked beans, press it down gently to the mixture. Steam for a further 20-25 minutes or cooked through.
6) Cool kueh completely before slicing with a plastic knife. Happy trying.!!!

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Neapolitan Chiffon Cake

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Neapolita Chiffon

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Ingredients
Egg Yolks Ingredients
5 large egg yolks
30 g castor sugar
60 ml corn oil
80 ml unsweetened fresh soy milk
120 g cake flour
1/2 tsp baking powder

Meringue
5 egg whites
50 g castor sugar
1/2 tsp cream of tartar

Colours
11/2 tbsp milo powder (sieve) dissolved  1 tbsp warm water
1/2 tsp pandan paste
1 tbsp fresh pandan juice

Method
1) In a mixing bowl, whisk egg yolk and sugar till well combined. Add in oil and soy milk, mix till incorporated.
2) Add in the flour and whisk till well combined.
3) In another mixing bowl, whisk egg white till frothy, add in cream of tartar, 1/4 of the sugar and whisk till incorporate and gradually add in the rest of the sugar and whisk till hard peak.
4)  Fold in 1/3 of the meringue to the yolk mixture and gently fold till well incorporate.
5) Pour the mixed batter into the remaining egg whites and fold gently till well combined and no white stripe are seen.
6) Divide the batter into 3 equal portions, Mix pandan and milo paste respectively for green and milo flavours. Keep one portion plain.
7) Fill the 21 cm chiffon mould with green on one side, milo on one side and plain batter on one side. Tap lightly on table top a few times to release air bubbles.
8) Bake in pre heated oven 165 C  45 minutes, once cooked remove from oven and invert immediately and leave to cool.
9) Remove from mould when it is cold.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

 

 

Roselle Yuzu Chiffon Cake

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Ingredients

Yolk Mixtures
5 egg yolk (large)
30 g castor sugar
1 tbsp honey
120 g cake flour
1/4 tsp salt
1 tsp baking powder
(sieve flour with salt and baking powder 2-3 times)
70 ml corn oil

80 ml Yuzu juice (Blend with roselle petals)
4 pods roselle (remove the petals)
1 tsp rose essence

Meringue

1/2 tsp cream of tar tar
5 egg whites
60 c/sugar

Method
1) Whisk egg yolks and sugar till light and creamy, add oil and continue beating. Add in blended roselle Yuzu juice, rose essence, honey and mix evenly. Finally add in flour and just combine.
2) In a clean mixing bowl, whisk egg white till foamy, add in cream of tartar and whisk till soft peak, gradually add in sugar and whisk till stiff peak forms.
3) Mix 1/3 of the meringue to yolk mixture and fold it in. Gently fold in the remaining meringue into batter until well mixed and no white streaks remain.
4) Pour batter into 21cm tube pan (UNGREASED) and bake at 165 – 170 C for 40-45 minutes..
5) Invert and cool completely before removing the cake.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

 

Steamed Carrot Cake With Chai Po

carrot cake

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Ingredients

800 g grated coarsely white carrot
1-2 dried chicken/pork sausage – diced finely
4 shitake mushroom – soaked till soft – squeezed dried and diced finely (retained the water)
11/2 tbsp dried shrimp -soaked till soft and chopped finely
4 pieces dried scallops – soaked till soft and chopped coarsely
2 tbsp sweet chai po (perserved dried radish) – optional
2 shallots – sliced finely
11/2 tbsp corn oil

Ingredients A
1 tbsp soy sauce
1/2 tsp sugar

Ingredients B
1 tsp chicken/mushroom powder
200 ml chicken broth
1/2 tsp white pepper
Pinch of salt

Flour mixtures
300 g rice flour
30 g corn flour
250 ml carrot juice + mushroom , dried shrimp and scallops water
300 ml chicken broth
1/2 tsp sugar
Salt to taste

Makes 2 x 20 cm square trays

Methods

1) In a mixing bowl, add in flour mixtures and mix till well combined. The batter should be runny. Set aside.
2) Heat oil in a non stick wok till hot, add in shallots and saute till fragrant,  add  chai po, chopped and minced ingredients, stir fry over high heat for about 1 minute.
3) Add in seasoning A and cook for another 1 minute and add in grated carrot and stir to mix well.  Add in Ingredient B and stir to combine well. Taste accordingly and adjust to your preference.
4) Turn heat to low and slowly pour in flour mixtures, stir quickly to make sure all ingredients are well incorporated.
5) Cook till mixture turns into a paste, drizzle with a bit of oil for smoother consistency.
6) Scoop the batter to a greased heatproof pan/plate/dish and steam for 40-45 minutes or until skewer /toothpick inserted comes out clean.
7) Remove from heat and let it cool completely and serve with chilli sauce. Can be eaten on its own or pan fried till crisp on both sides.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!