Avocado Kueh Lapis (Layered Kueh)

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Ingredients A
40 g sago flour
40 g rice flour
50 g tapioca flour
125 ml coconut cream
100 ml plain water

Ingredients B
100 g castor sugar
175 ml plain water
1/2 tsp salt
2 blades pandan leaves (knotted)
green coloring and red coloring

Ingredients C
70 g tapioca flour
60 g rice flour
100 ml coconut cream
100 ml plain water
21/2 tbsp Nutrimix Avocadopowder

Ingredients D
90 g castor sugar
200 ml plain water

1-2 fresh Acocado  cut into small chunks

Method
1) Combine ingredients together, mix well, strain and set aside.
2) In a saucepan, add in Ingredients B and bring to a boil, discard pandan leaves. Pour the syrup into No.(1) and mix well. Divide into 3 portions, color the 1st portion green, 2nd portion red and 3rd portions remains neutral.
3) Combine ingredients C together, set aside.
4) Bring Ingredients (D) to a quick boil. Pour the syrup into No. (3), mix well. Pour the combined mixtures into a plastic sheet lined 7 inch square pan. Steam kueh for 5 minutes, pour in green portion, steam for 4 minutes, pour in plain portion, steam for 4 minutes and lastly the red portion, steam for 15-20 minutes. Occasionally add in boiling water to the steamer.
5) Cool kueh 3-4 hours before slicing with a oiled plastic knife.
6) Serve with freshly cut fresh Avocado bits.

 

 

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Apam Berkuah

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Ingredients
Pancake
250 g rice flour
2 tbsp glutinous rice flour
Pinch of  salt
1 tbsp Instant yeast
220 ml coconut juice
100 ml lukewarm water
125 ml coconut milk
Bunga telang juice or blue colouring

Sauce
4 tbsp durian paste (remove from 5 durian seeds – mashed into paste)
150 g shaved gula melaka
150 ml thick coconut milk
200 ml water
2 pandan leaves
2 tbsps rice flour
pinch of salt

Method
1) Combine all the ingredients (except bunga telang juice) in a bowl and stir with a wire whisk. Leave to ferment for about 1 – 2 hours or overnight in a refrigerator.
2) Grease and heat a small non stick skillet over low heat. Slowly pour 1-11/2 tbsps of the batter in a circle. Add a drop of bunga telang juice in the middle of the batter.  Cooked over low heat and top layer dries up, apam is cooked. Remove from pan (Repeat till batter is used up) If you have the mould, fill the mould 3/4 full with the batter.
3) Heat apam over low heat till holes appear and apam is cooked. Unmould and repeat step 2 and 3 till batter is used up. (this is for the mould).

Sauce
1) Bring gula melaka, water, salt and pandan leaves to a boil.
2) Add thick coconut milk and rice flour, stir over heat till sauce thickens. Add in durian paste and stir to combine evenly.
3) Remove from heat immediately after it boils.

To Serve
Place apam on a saucer and top with durian sauce.

Soy Milk Sweet Corn Pudding

Corn pudding

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Ingredients
500 ml coconut milk (400 ml Kara Coconut milk with 100 ml water)
500 ml fresh unsweetened soy bean milk
13 g jelly powder
1 can cream corn
pinch of salt
50 g shaved gula melaka
100 g castor sugar
200 g custard powder
1 tsp butter

Method
1) In a deep pot, add in soy milk, sugar, gula melaka, jelly powder, bring to boil, lower heat and simmer till sugar dissolved completely. Sieve it. Transfer to a clean pot.
2) Add custard powder to coconut milk and sieve it.
3) Bring soy milk mixture to a boil, add in cream corn, salt, stir to well mix and slowly pour in the coconut milk mixture, stirring all the while over low heat.  Add in butter and continue to stir till custard is cooked.
4) Spoon to your desired mould or pour to loaf pan or square pan.
5) Let it set completely and chilled it in the fridge before serving.

Chwee Kueh

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Ingredients
Kueh
150 g rice flour
12 g wheat starch
12 g cornflour
½ tsp salt
2 tsp oil
300 ml room temperature water
400 ml boiling water

Toppings
150 g chopped chai poh
3 cloves garlic, peel and chop roughly
3 small onions, slice thinly
1 tbsp dried shrimp – soaked in hot water till soft and chopped roughly
¼ tsp dark soya sauce
120 ml vegetable oil
2 tbsp sugar
1 tsp pepper
1 tbsp roasted sesame seeds

Method
1) Blend rice flour, wheat starch, corn flour and salt with 300 ml water till smooth. Pour in 400 ml  boiling water, mix well and pour into greased small swee kueh cups. Arrange cups on steamer tray and steam over high heat for 15- 20 minutes. Remove and let it cool.
2) Heat 2 tbsp oil in wok, stir fry garlics, onions and dried shrimps till fragrant. Add in chopped chai poh along with seasoning. Stir fry till fragrant and well mixed. Taste accordingly and adjust to your preference.
3) Serve chwee kueh topped with radish toppings and sambal at the sides.

Talam Kueh Pulut Hitam

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120 g black glutinous rice
150 g white glutinous rice
150 ml coconut milk with 100 ml water
3 pandan leaves
1/2 tsp salt

Kaya Top
3 large eggs
90 g rice flour
100 g castor sugar
60 g gula melaka
350 ml water with 100 ml thick pandan water
1/2 tsp salt
1 tsp green coloring (optional)

1) Soak glutinous rice n black glutinous rice for at least 3-4 hours. Drain,
2) Steam the rice with pandan leaves and salt for abt 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick.
3) Transfer back to heat and steam for a further 20 minutes or till cooked.
4) Lay a banana leaf on the bottom of a 7 ” x 7″ square pan. Put steamed rice in the pan and press down firmly with a banana leaf on top to compact it. Return back to steamer and steam for another 5-8 minutes. (the bottom layer has to be hot when the top layer is poured on).
5) Beat eggs lightly with a fork and mix in rice flour. Strain.
6) Cook coconut milk, pandan water, sugar, salt and green coloring (optional)over low heat , keep stirring and add in the egg mixtures. Stir continuously over low heat until mixture thickens. Pour the mixtures over to the steamed rice slowly. Steam for a further 20-25 minutes or until set.
7) Cool the kueh before cutting.

 

Coco Pandan Kueh Lapis

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Coco Kueh Lapis 2

Ingredients for Pandan Layer A
160 g sago flour
160 g rice flour
200 ml coconut milk
300 ml pandan juice (blend 12 pieces pandan leaves with 300 ml water, strain off residue)

Ingredients for  Pandan Layer B
200 g castor sugar
1/4 tsp salt
500 ml water

Ingredients for Coco Layer C
160 g sago flour
160 g rice flour
1 tbsp coco powder (or 1/2 tsp chocolate paste)
300 ml coconut milk
200 ml water

Ingredients for Coco Layer D
180 g castor sugar
500 ml water

Method
1) Combine ingredients A together and strain. Set aside,
2) Bring ingredients B to a boil,  pour from a height into No. 1 and stir well. Divide into 4 portions.
3) Combine Ingredients C together and strain. Set aside.
4) Bring Ingredients D to a boil, pour from a height into No. 3 and stir well, divide into 4 portions.
5) In a plastic sheet lined 9 inches square tray or  2 loaf pan, pour in a portion of No. 2 steam for 4- 5 minutes till it has set, pour in a portion of No. 4 and steam. Alternate till all portions are used up. Steam the final layer for 25-30 minutes to ensure it is well steamed. (when a skewer insert comes up clean).
6) Cool for at least 4 hours before slicing with a plastic knife.

Bingka Ambon

bingka ambon

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Ingredients A
100 ml lukewarm water
2 tsp instant yeast
2 tbsp sugar
4 tbsp plain flour

Ingredients B
350 ml coconut milk
2 stalks lemongrass – bruised
6 pieces kaffir leaves – crushed roughly
1 tsp turmeric powder

Ingredients C
2 whole eggs
8 egg yolks
8 tbsp tapioca flour or 100 g
4 tbsp glutinous rice flour or 50 g
(Sieve both flours together)
150 g sugar
1 tbsp melted butter

Method
1) Yeast mixture
Make yeast mixture by mixing flour, sugar, instant yeast and water. Let it proof for 20 minutes.

2) Hot  Coconut Milk
Cook coconut milk, lemongrass, kaffir leaves, and turmeric powder in a small pot over low heat, stir constantly until it comes to a slow boil. Add in butter and set aside.
3) Mix and Proof
Whisk eggs and sugar till pale and foamy. Add flour mixture and mix well. Add yeast mixture and cooled strained coconut milk into the egg mixture. Mix well and let it proof for 2 hours or more.

4) Grease a 7 x 7 square baking pan using butter.
5) Pour batter into greased pan and baked in pre heated oven 200 C bottom heat on middle rack. Open the oven door a bit and bake for 45 minutes.
6) Close the oven door and continue baking in highest rack for 10 minutes.
7) Let it cool completely, remove from pan, slice and serve.

 

 

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.

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.

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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carrot cake 3

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!