Baked Cassava /Kuih Bingka (烤木薯糕 )

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My husband brought back about 2 kg of tapioca and wanted me to make something with it. Immediately I thought kuih bingka which I wanted to try long time. 

Steamed Nian Gao (年糕) Kueh

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I like to eat Nian Gao especially sandwich in between sweet potato and yam. But I don't feel like making Nian Gao fritter. So the other way of enjoying is to steam and then coat with desiccated coconut! Instead of having only Nian Gao why not invite its' best buddy, sweet potato and yam as well!

Like fritter I used Nian Gao as filling, steam together with sweet potato and yam. Here come the steamed Nian Gao Kueh :D The best to enjoy is serving it as soon as come out from steamer. Can you see the Nian Gao oozing out? Let see how I make it.

Steamed Nian Gao Kueh (年糕)

Ingredients:

(A) sweet potato layer

150g sweet potato 

15g rice flour

15g glutinous rice flour

(B) yam layer

150g yam 

15g rice flour

15g glutinous rice flour
some water (only if too dry)

(C)

150g Nian Gao (年糕) for filling

250g desiccated coconut

Pinch of salt

*steam 10 minutes

Methods:

1. Remove skin, cut sweet potato/ yam into cubes. Arrange in steamer and steam till soft.

2. While sweet potato/ yam still hot, mashed. Add in the rest ingredients and knead to combine form soft dough. 

3. Cut Nian Gao into thin slices. Set aside.

4. Lightly grease 8' round pan. Assemble by scatter yam dough around pan. Lightly press to get even surface. Arrange Nian Gao slices. Then top with sweet potato dough. Cover with cling wrap (heat proof type) and now ready to steam.

5. Bring water to boil, place the pan in steamer and steam at medium heat for 10 minutes. 

6. Serve with steamed desiccated coconut while is hot! Enjoy!

Happy Dongzhi Festival! 冬至快乐!

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Tomorrow we, Chinese will celebrate Dongzhi (冬至). Traditionally we will make and eat tangyuan (汤圆) which symbolize one year older :D Tangyuan are balls made of glutinuous rice flour.  The flour balls may be plain or stuffed. They are cooked in a sweet soup or savoury broth with both the ball and the soup/broth served in one bowl. I remember I used to help my mum shaping the balls a night before Dongzhi and keep in fridge. The next morning I used to be woke up by the smell of the tangyuan dessert :) I knew my mum's tangyuan is ready. And I used to be the first one having the hot sweet tangyuan. What a sweet childhood memory...

Now I become mum and I am the one make those tangyuan. Based on last year respond my kids don't like tangyuan at all. So this year I prepare modern version of tangyuan. Thanks to 小小米桶 ideas for his unique tangyuan recipes.

 

 

This year my tangyuan is stuffed with chocolate served in milk. You read it right...tangyuan with chocolate filling in milk. Why milk? The filling itself is quite sweet. Therefore it is just right serving with milk. Anyway chocolate and milk are perfect companion right? I personally like this tangyuan. And this year I manage to get my elder son (at least one of them) to like my tangyuan :D
  

 

In order to get bright coloured balls I used pumpkin, purple sweet potatoes and homemade pandan paste. Besides I also take extra effort make '粄娘' while making the dough. It is a method of adding a bit cooked dough inside dough. This is not only eased the process of wrapping but also produce nice chewy texture.

At first I'm thinking of use chocolate chips as filling. Until I read here for better option. I know extra work to prepare those filling. Since I can make ahead I’m alright. I'm glad I make the filling from scratch with added orange zest. It is really worth the effort :)

Inspired by 小小米桶
~ Chocolate filling

Ingredients:
70g semi-sweet chocolate
10g whipping cream(or milk)
Zest of a orange
 

Methods:
1. Put chocolate and cream into heatproof bowl. Place the bowl on slow boiling water. Monitor closely. It is ready when there is sign of chocolate start melting. Remove from heat and stir till smooth. Add in zest and mix till combine. Set aside to cool. It is ready once not sticky to touch and firm enough to pipe into shape.

 

2. Transfer the chocolate mixture into plastic bag (or piping bag).  Make a cut at the edge and pipe out on lined baking pan. Shape into tiny balls. Keep in fridge till set.

* I prepare a day before. With this portion I had pipe out about 30 pieces small chocolate filling.

 

~ Glutinous balls

Ingredients:
~Purple balls
50g glutinous rice flour
50g purple sweet potato (cooked and mashed; warm or hot, NOT cold)
Some water

~Orange balls
50g glutinous rice flour
50g pumpkin (cooked and mashed; warm or hot, NOT cold)
Some water

 

~Geeen balls
70g glutinous rice flour
1 tablespoon pandan paste
*Blend few pandan leaves with water. Cover and keep in fridge for 1-2 days. The residue at bottom is the concentrated pandan juice.
Some water
 
Methods:  

~Each coloured dough yields about 10 pieces
1. Put flour in mixing bowl. Add in mashed sweet potato/ pumpkin/ pandan paste into flour and mix till crumbly.

2. Now making '粄娘’ (cooked dough). Gather small dough (about 10g; add tiny bit water). Flatten into disc. Put inside hot boiling water and cook till float onto surface.

3. Take out the cooked dough. Drain and add into crumbly flour mixture. Knead till form dough. Adjust quantity of water accordingly.

 

4. Divide dough into 10g portion. Each portion wrap with chocolate filling. Repeat till all dough finish.

 

* Can make a day ahead. Keep in container with lid in fridge. Do line base and top of container with kitchen towel to avoid condensation which will cause wet dough. 

5. Bring a pot of water to rapid boil. Gently drop glutinous rice balls inside. Cook the balls till float onto surface. Drain and serve with milk. Enjoy!

Wishing all Happy Dongzhi Festival!

冬至快乐!!!  

 

 

Kuih Lompat Tikam- MFF Terengganu #3

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I never heard of Lompat Tikam until I read it in Wendy blog. This is one of dessert found in Terengganu. I have no idea why this dessert is called ‘Jump and Stab’ !(This is what Malay language means)
 
Lompat Tikam come in 2 layers, green and white. The green one is made from fragrant pandan juice. The white part is made from rich creamy coconut milk. This dessert is served with brown syrup which is made from palm sugar (gula Melaka). As Malaysian we are very familiar and like this combination. Without any hesitate I want to make and try out!
 
Silky smooth texture with brown syrup ....yummy! What are you waiting for? Grab the ingredients and make some for your family.

 

Adapted from Wendy, Table for Two
Source: Kak Fida @ MyResepi

Ingredients:
(A) White layer
15g rice flour
200g coconut milk
100g water
1 small pinch salt
 
(B) Green layer
40g rice flour
400g pandan juice
1 tiny drop alkaline water

*too much will cause bitter.
 
(C) Syrup
125g palm sugar
250g water
1 pandan leaf, shredded and knotted
 

Methods:
1. Prepare 4 ramekins (150ml capacity). Wash and dry them properly.
*or any suitable container that you like
2. Combine white layer ingredients and cook on medium heat until it thickens, turns glossy and no longer taste floury. Distribute evenly into the 4 ramekins.

3. Immediately wash the saucepan and wipe dry. (or use another pot)

4. Combine green layer ingredients and cook on medium heat until it thickens, turns glossy and no longer taste floury. Distribute evenly into the ramekins over the white layer.

5. Chill for a few hours before serve.

6. Prepare syrup: Combine and cook until the palm sugar melts and smells good with pandan. Strain and let it cool down. Chill until time to serve.
 

I'm serving some of my Lompat Tikam in small glasses with 'style' ^^ Want to know how I do it?

Just place your glasses like this and keep chill to set before adding the next layer.

 


It is still yummy and delicious by serving them in usual way.

I’m submitting this to

~ Malaysian Food Fest, Terengganu Month hosted by Lena of Frozen Wings.

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

Moho Kuih (莫哦贵)/ Sour Dough Method

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I'm not sure how many of you know about this Moho Kuih. I’m one of them. I know its' name is Moho Kuih but don't know actually it belong to steamed buns family. When I saw Moho Kuih appear in Samantha S’s blog I can't wait to find out the recipe! According to her it has another name call blossom mantou or smiling mantou. Anyway I like to thanks for her effort of sharing this wonderful recipe.
 
I like this kuih very much. However I can't get it all the time. When I was in Penang I only seen them available around Qingming Festival (清明节) and Ghost Festival (鬼节). I'm not sure the other part of Peninsular. But here in Kuching Sarawak no sign of this kuih. Can you find in your place?
 

I really enjoy this homemade Moho Kuih! The flavour and texture is definitely better than selling outside. Especially the one with dark brown sugar.
 

This mantou has distinctively tangy or sour taste. I think this is what makes this steamed bun special. Thanks to the stater, sour dough. Yes, sourdough which we used to hear in bread making.

Due to long fermentation process the recipe calls for alkaline water(碱水). This is to reduce the sourness or yeasty of the dough. Since I don't have I omit. I found that it not affect the taste of the Moho Kuih.

Adapted and slightly modified from Samantha S.

Ingredients: yield about 16 pieces
(A)
~ Sour dough
250g all-purpose flour
180g water (250g x 70%)
1tsp instant yeast

(B)

200g castor sugar (I used 160g)
1/2 tsp alkaline water/碱水 (omit)

2 tsp double action baking powder
300g all-purpose flour
2 tbsp shortening (replace with vegetable oil)
3-4 tbsp water
 
* for brown sugar dough replace castor sugar with dark brown sugar. Must sieve before used.
 

Methods:
~ Sour dough
1. Add flour and yeast in a mixing bowl. Pour in water and form into dough.
* the dough is sticky. I mix with spatula till well combine.

2. Cover and leave at room temperature for 8 hours.
 

~ Main dough
1. Add in sugar into the sour dough (about 400g). Mix till all the sugar melt.
* I mix with scraper. Advice not to handle with hand as the dough is very sticky.
* I making plain and brown sugar at the same time. Therefore divide the sour dough into half (about 200g each). Add in castor sugar(80g) for plain and dark brown sugar(80g) for brown dough. Half the rest of ingredients too.

2. Add in the rest of ingredient and mix well. Do adjust water accordingly.
* mixing with tool (scraper/fork) first. Once not sticky start gather all the lumps into dough.

3. Transfer the dough to working station. Knead till form smooth dough. For red dough remove small portion and add in food colouring. Shape into ball. Cover and leave to rest for 15 minutes.

4. Roll out the dough into rectangle. Place the coloured dough (shape into log first) in the center. Wrap and seal tight. Shape into log.
 

5. Meanwhile bring the water to boil. Divide the log into individual portion by turn and twist motion. Place the buns inside steamer with twisted side facing up. Without any proving steam the kuih at high heat for 15 minutes.

Do hop in the below blogs to know more about this Moho Kuih. They have very big smiles mantou!

 

1. Samantha S.

2. 自由天空

3. 小雨伞的天空

 

I'm sharing this post via Muhibbah Malaysian Monday.

Golden Angkoo

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Everyone, Happy Chinese New Year! This will be my 1^st post after back from New Year holiday in Peninsular Malaysia. I’m not travelling anywhere just spending the time with friends and family. Away from home I can’t bake due to lack of “utensil” and “ingredients”. However I can’t sit still without playing with flour and dough. I make quite a lot of steamed buns. I’m happy that those steamed buns are well received by my in-laws.

My mother-in-law has quite numbers of angkoo moulds. Some of them are passing down from her mother. I love the mould’s patterns. Therefore I decided to make some angkoo kuih.

I still remember the 1st time I asked my mother-in-law about recipe of angkoo kuih. She said she doesn't have the recipe. She use everything needed and adjust accordingly. I'm sure most of our elder like her making kuih base on their experience.

 

During the recent visit hometown I have the chance to make angkoo with her. I'm using pumpkin as part of the dough. Since I don't have weighing machine here I used bowl as my guide.I used equal amount of pumpkin purée and glutinous rice flour. Based on last experience of purple sweet potatoes angkoo I judge the doneness of the dough. It works really well.

With my mother-in-law help and tips we manage to get the angkoo ready very fast! Since we not making a lot, we used the peanut cookies as filling.

I will share some of the tips that I learned.

Reference from my mother-in-law 
Ingredients: yield about 13 pieces
(A)
1 bowl pumpkin purée
1 tbsp sugar
1 bowl glutinous rice flour
Some peanut cookies as filling (13 pieces for 13 angkoo)
 

(B)
Some vegetable oil for greasing banana leaves and brushing the angkoo

 
Method:
1. Steam the pumpkin till soft. While the pumpkin is hot, mash and mix together with the sugar till dissolve.

2. Add in the glutinous rice flour. Mixing with spoon/spatula by pressing the pumpkin against the flour. This is to help event coating. Do add some pumpkin purée if the batter is dry.

3. Gather all the dough pieces into one. Slightly knead till form smooth and not sticky dough.

4. Divide into individual portions. Wrap each dough with a piece of peanut cookies (filling of your choice).

5. Roll the ball in the glutinous flour (tips 1: Coat the ball with flour instead of greasing the mould. This is to prevent dough stick on the mould). Press the ball in the middle of angkoo mould. Press evenly and knock out.

6. Place the angkoo on greased banana leave. Brush the surface with oil (tips 2: Brush the angkoo before steam and not after. This step can get shining looking angkoo and prevent stick to each other at the same time).

7. Bring water to boil. Turn down to medium heat and steam the angkoo for about 8 minutes.

Why not prepare this golden angkoo as one of desserts ? I’m submitting this post for Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight and  for Muhibbah Malaysian Monday hosted by Sharon.

Crystal Tang Yuan(汤圆）

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Ever since stay apart from mum and dad I hardly eat tang yuan. Every year my mum sure will make some for praying although most of my family members dislike tang yuan. Only me and my little sister will finish most of them :D
 
After I have family I don't make them as my hubby not tang yuan fans. My 4 and 6 years old sons don't know about these tang yuan until today. The main reason is to relate them to some of our Chinese tradition. I'm happy they enjoy the shaping process. They can't stop from asking me when they can taste the "balls" :D

 

I read these crystal tang yuan from 

Lucky Inn. My kids love the combo colours of the "ball". I keep it simple without filling. I eat the plain tang yuan with gula Melaka syrup. Do find out the recipe here.
 

祝大家‏冬至快樂

Purple Muah Chee Anyone?

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A lot of great kueh recipes appear in blogger friends posts. Their kueh photos make my heart “itchy”(心痒痒‏). In order to cure my “itchy” heart and hands I choose this very simple muah chee. All I need is just stir everything together and steam the batter.

 

The last time I ate muah chee is during Mid-Autumn Festival. I bought it from a muah chee stall who sold different variety of flavour and definitely colours. I tried on durian, strawberry and mango. Hm…the flavour of the muah chee is very artificial. I think nothing better than homemade stuff. I added purple sweet potatoes into the muah chee batter. Although can’t taste the sweet potatoes, it brighten the original white muah chee. This purple muah chee is slightly firmer but still soft to chew.

Reference from Happy Home Baking

Ingredients:

(A)

120g glutinous rice flour

2 tsp sugar

¼ tsp salt

(B)

½ tbp vegetable oil

120ml water

60g mashed purple sweet potatoes

 

1 tsp vegetable oil for brushing

(C) Coating

75g roasted peanut powder

20g toasted sesame

35g sugar

* Adjust to your taste

  

Method:

1. Mix sweet potatoes, water and oil till well combine. Set aside.

2. Mix in glutinous rice flour, sugar and salt in a mixing bowl. Make a well and stir in the sweet potatoes mixture. Stir in circular motion till all the flour mixture is completed dissolved. (I stir with a wooden spoon)

3. Pour the batter into a deep dish (I used a 8" greased round plate). Steam at medium heat for about 20 minutes. Test the centre to ensure it is cooked through. Brush the surface with vegetable oil and leave to cool.

Before steam

After steamed

4. Mix peanut powder, toasted sesame and sugar in a plate. 

5. When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture. Serve immediately.

I'm submitting to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Daughter Full-Month # 1: Hakka Xi Ban(客家喜粄)

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Yesterday we celebrate our daughter Full-month. Like other home bakers we used to bake own stuffs instead of order from outside as gifts for friends and relatives. The must have one is hard-boiled eggs or red eggs. This is the only one that my confinement lady done for me. I adapt Sonia advice of using vinegar and red colouring for the colours. It works very well compare with water+colouring mixture. Due to my camera quality I can’t get the “bright” red colour like Sonia. Sorry for the poor photo. :P

Few days before Full-month, I read about Hakka Xi Ban in Wendy’s blog. Since I’m Hakka and “Xi” in Hakka means “Happiness” I decide to add this as one of to make lists. I’m sure not much people knowing about this kuih. I hope my friends will like them just like me.

 

The pound cake that I choose is Elvis Presley’s favourite pound cake. This butter cake has very good comments from fellow blogger friends. Therefore I decide to add this into my to bake list.

 

I bake some muffins, chocolate chips and banana muffins. The method of mixing dry and wet ingredients save my day. I had to plan wisely as my confinement lady doesn’t know any about baking. These simple and yet delicious muffins are my choice. I need to save time for the chiffon cakes and pound cake.

These chocolate chips muffins are well commented by fellow bloggers. I had seen these in Cook.Bake.Love, Small Small Baker, The Kitchen 70, Eileen, and 爱'生活 My Life (their lovely muffins attracted my attention).  Actually I baked the 1st batch few days before the actual day. My kids like them and keep asking for one when he saw those muffins inside the box (I told him will bake again as these are for gifts). Another easy muffins, banana muffins are from Agnes Chang.

butter rolls

cheese rolls

My bakes not complete without breads. I read on My Little Space on her blue cheese soft rolls with Alex Goh recipe. The reason is this bread recipe is using whipping cream which can share with the pound cake (I bought 1L). I baked 2 types of bread with the same dough. Butter rolls with crumbs on top and cheese rolls. These buns are very rich and milky. The texture is soft and fluffy. This is a great recipe!

Today I like to share on Hakka Xi Ban. Do stay tune for the rest of the recipes :)

Adapted from Wendy

Recipe source: Aunty Yochana

(A)

Sponge dough
1 tsp yeast
200g plain flour
150g water

(B)
100g plain flour
150g glutinous flour
125g water
125g sugar
Few drops of red colouring


Some vegetable oil for rubbing hands


Methods:

1. Mix all the ingredients for sponge dough, cover and keep overnight. (Keep at room temperature, mine proved about 8 hours)

2. Mix all the ingredients (A) and (B) together into soft dough and proof for another 4 hours.

3. Divide soft dough into 45g each (rub palm with oil) and place on top of a greased paper. Leave to proof for another 15 minutes.

4. Steam over moderate heat for 15 minutes.

5. Remove from steamer and leave to cool.

I'm submitting to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.