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.

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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 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.!!!

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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.

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Kueh Ko Sui

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Ingredients  A

1 Cup Grated Coconut
1/2 tsp salt Sea Salt
1 Pandan Leaf – cut into small pieces

Ingredients B
Syrup
250 g gula  melaka
30 g sugar (optional)
500 ml  coconut milk (250 ml coconut cream mixed with 250 ml water
2 blades pandan leaves – tied into a knot

Ingredients C
Flour mixture
500 ml water
160 g tapioca flour
120 g rice flour
10 g glutinous rice flour
1 tsp alkaline water (kan sui)

Method
1) Combine all  flour mixture in a deep pot, mix well until it’s smooth. Strain and set aside.
2) In a deep pan, bring Ingredients B to a boil. Simmer gently for 5 minutes or till sugar ha dissolved totally, off heat and discard pandan leaves.
3) Pour (1) into gula melaka syrup, whisk till smooth and cook over low heat still slightly thickened, stirring constantly.
4) Pour batter into a greased/lined with plastice square baking pan. Steam over rapidly hot water for about 40 minutes.
5) Steam the grated coconut for about 5 minutes and set aside.
5) Cool the kueh before cutting into pieces and coated with steamed  grated coconut .

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Kueh Bingka Pulut

Bingka Pulut 4

Bingka Pulut 3

Bingka Pulut 2

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Ingredients
240 g glutinous rice flour
120 g rice flour
30 g tapioca/sago flour
1 egg – beaten lightly
200 g castor sugar
250 g shaved gula melaka
375 ml water
500 ml coconut milk
6 pieces pandan leaves

Shredded white coconut (steamed with a bit of salt for 1 minute)

Method

1) Pre heat oven to 170 C.
2) Place water,  pandan leaves, sugar and gula melaka in a deep saucepan and bring to a boil, lower heat and simmer till sugar dissolves totally, add in coconut milk and egg, whisk till well mixed. (sieve the mixture).
3) Sieve the 3 types of flour in a mixing bowl with 1/2 tsp of salt.  Slowly pour  in the sugar mixture and whisk till well combined.
4) Oil a 8 x 8 ” square pan and lay the bottom with banana leaves, slowly pour in the mixture and smooth the top with a plastic spatula.
5) Baked in the oven for 50 minutes or till baked through (insert a skewer it the kueh and if it emerges cleanly it is done).
6) Remove from oven and let it cool down completely before slicing it. Topped with some steamed shredded white coconut.

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Ondeh Ondeh Tapioca Kueh

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Ingredients
1 kg blended tapioca
1 tbsp tapioca/sago flour
1 large egg – beaten lightly
150 g sugar
200 ml coconut milk

Some green coloring
1 tbsp pandan juice

Coconut Fillings
300 g grated white coconut
200 g shaved gula melaka
50 g sugar
(Cooked gula melaka and sugar with a bit of salt till melted, add in grated coconut and stir to well combined and continue to cook till almost dry, set aside to cool and divide into 2 portion)

200 grated white coconut – steamed for 10 minutes with a bit of salt and some pandan leaves

Banana leaf

Method
1) Mixed the grated tapioca, tapioca/sago flour, coconut milk, sugar, egg, pandan juice, green coloring and a pinch of salt in a mixing bowl.  Cook the mixture in a non stick wok till the mixture thickens (stirring all the while for 10-15 minutes). Divide into 3 portions.
2) Line a 7 x 7 ” square pan with banana leaf.  Put a portion of the tapioca mixture on the banana and smooth them evenly with a spatula. Place a portion of the coconut mixture on top of the tapioca and spread it out evenly. Pour another portion of the tapioca mixture on top of coconut , follow by coconut. and lastly tapioca mixture.
3) Steam for 40-45 minutes or until cooked. Remove from steamer and transfer to pre heated oven 170 C and bake for 15 minutes.
4) Leave the cake to cool down completely and cut into pieces. Coat them with steamed grated coconut.

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Ku Chai Kueh (Dumpling)

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Ku chai Kueh 1

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Ingredients
Fillings
200 g ku chai (Chives) chopped
80 g minced chicken meat/pork
40 g carrots – diced
50 g bangkuang/bamboo shoot – diced
40 g dried shrimps – soaked till soft and minced coarsely

Seasoning
1 tsp sesame oil
2 tsp oyster sauce
1/2 tsp white pepper
2 tsp light soy sauce
1/2 tbsp garlic oil

Dough
50 g steamed yam – mashed

250 g rice flour
40 g tapioca flour
420 ml water
11/2 tbsp oil

Method
1) Filling – Heat 1 tbsp oil and stir fry dried shrimps, minced meat till meat is opaque. Dish out into a mixing bowl. Add in carrot, bangkuang, ku chai and seasoning, mix well and set aside,
2) Dough
Combine rice flour and tapioca flour with water and stir till smooth. Cook mixture till thickened into a ball of dough, stirring constantly. Add mashed yam and mix well. Add garlic oil to dough and knead till smooth. Cover dough with damp cloth and set aside to cool.  Divide into small ball of your choice.
3) Take a ball of dough and roll out into circle. Wrap 1 tbsp of filling in the center and press edges together to seal. Arrange the kueh on greased steaming tray lined with banana leaf. Steam for 10-12 minutes. Remove kueh and brush with garlic oil and sprinkle with roasted sesame seed.

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Steamed Yam Kueh

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Ingredients
600 g yam
340 g rice flour
50 g tapioca flour
1.2 litres water (divide into 2 portions)

200 g chicken meat -boil till cooked and mince finely
80 g dried shrimps – soaked in water till soft, drain and chopped.
20 dried mushrooms (soaked till soft – drain and chopped)
6 cloves garlics – minced finely

Seasoning ingredients
1 tbsp chicken granules
1/2 tsp Five spice powder
1 tsp white pepper
1 tsp salt

6 tbsp oil

For Garnishing
100 g sliced shallots – fried till crispy
Sliced spting onions
Sliced red chilli

Method
1) Skin yam, shred 300 g and the balance cut into small cube.
2) Mix rice flour with tapioca flour with 1 portion of the water, stir to mix well.
3) Heat oil in a non stick wok and saute garlics and dried shrimps till aromatic. Then add in mushrooms, chicken meat, shredded yam, cube yam. remaining portion of water, seasoning ingredients. Simmer till it boils, reduce heat.
4) Lastly, stir in flour solution from (2), stir to mix well.
5) Grease a 8 ” square tray and line it with a sheet of white plastic. Pour in the yam mixture and steam over high heat for 45 minutes or till cooked through.
6) Garnish with sliced spring onions, chilli and shallots, serve with chilli sauce.

Chilli Sauce
200 g fresh chilli (pounded)
50 g shallots (pounded)
3 tbsp tomato sauce
1 tbsp Thai chilli sauce
2 tbsp sugar
1 tbsp lime juice
1/2 tsp salt
200 ml water
3 tbsp oil

1) Heat wok with oil, saute pounded ingredients, over medium heat, keep on stir frying for 5 minutes till aromatic.
2) Add in remaining ingredients and stir till sauce thickens.

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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