Saturday, October 31, 2015

Steamed Kueh Lapis aka Steamed 9 Layers cake 九层糕 LTU #31












It is just like a blink of eyes and today is the last day of Oct which means, LTU event for Coconut theme is ending in a few hours. I have mixed feelings now, one side of me feeling so relief, finally, the need of extremely hardworking days for this event is over. I do not need to wake up in wee hours to do baking, I do not need to spend all my available times on Sat and Sun to cook or bake like a storm (really a big storm when I baked or cooked a few items at the same time, my kitchen was like a battle field hahaha...). I do not need to google and search through my recipe collections to look for coconut recipes. I do not need to plan the baking / cooking schedule, I do not need to wake up in weekdays before my usual routine to edit photos and write the posts. I do not need to keep reminding myself to do the posting everyday, which a few times, I really almost forgot about it heeheehee...
On the other side, I feel so lost, the ending of the event means, there is no force to push me to bake and cook, to blog as well anymore, and I will be back to my "laze days":p.

This is a milestone of my blogging life, to post everyday, I never been so hardworking to post everyday ever since the start of my blog. I feel so proud of myself to achieve this target, I make it !!!! hahaha....


Again, I would like to thanks Zoe and Mui Mui for giving me the opportunity to host LTU again. Hope I am able to do it again in near future.

I would also like to thanks all the blogger friends' support, without you, this event will not be successful. Thank you so much and I really very much appreciated you had taken your precious times to cook/bake and post for this event. Hope you do enjoy this coconut theme too.


Well enough of my long-winded speech lol. Now back to this kueh, not too sure where went wrong, the amount of batter I got was 990g, which can yield about 110g per layer only, so my kueh layers are thinner.


Recipe adapted from Nasi Lemak Lover, Eileen's Diary and Karen's Kitchen.

Ingredients : (yield about 990g batter)
(A)
400ml water
100g sugar
400ml coconut milk
5 pandan leaves

(B)
180g rice flour
120g tapioca flour

(C)
adequate red coloring

Method :

1. Boil water, sugar, pandan leaves and coconut milk until sugar dissolved. Discard pandan leaves and set aside to cool completely.
2. Add in rice flour and tapioca flour, stir to mix well. Strain the batter.
3. Grease a 7" steam pan with a little oil. Place the pan in a steamer and steam until hot.
4. Divide batter into 2 portions, around 110g for each layer, 4 layer with plain batter (original white) and 5 layers of red batter (add red food colouring into plain batter to become red layer).
5. Pour 1st layer with red batter into steam pan, and steam for 3 mins over medium high heat.
6. Pour 2nd layer with white batter into steam pan, and steam for 3 mins.
7. Repeat until all 8 layers set. Add a drop of red colouring into the last batter to darker it and steam for 10 mins.
8. Leave the kueh to cool completely (take about 4 hours) at room temperature before cutting.


Notes :
the batter is in liquid form so do not use the cake pan with removable base.



Verdict?
Perhaps I had over steamed the kueh, my kueh was quite hard. The kueh is not really sweet as well and also dun taste like Bengawang Solo's version that I love. Need another try again.








littlethumbups1-1


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious

Friday, October 30, 2015

Sweet Potato Balls 番薯蛋 LTU #30











Almost forgot to post today as I was outside the whole day, today is my happy day as I finally got to take a half day break from work to meet up my baking buddies :).

When I 1st saw the sweet potato balls at MiMi Bakery House, my memory of the sweet potato balls that I always bought after lunch in one of the coffee shop came back. Since the store had closed down, I had never eat such nice sweet potato balls anymore.

I deep fried and air-fried these sweet potato balls to see the different. Probably I had over fried the sweet potato balls as I used almost 20 mins to brown the balls, the balls look very pale in10 mins air-frying so I extend to another 10 mins and increased the temperature to 200C. So guess which is deep fried version and which is air fried heeheehee....

Recipe adapted from Violet's Kitchen and MiMi Bakery House


Ingredients : (for about 47 balls, each 20g)
450g sweet potato, steamed & mashed 
200g glutinous rice flour, or more
150g caster sugar
150g fresh grated coconut


Method:
1. Steam the sweet potato until soft, mashed it while it's still hot.
2. Add the mashed sweet potato into the rest of the ingredients and knead into a dough.
3. Using a tablespoon to scoop out a dough and roll into a roll ball. Repeat the process until the dough is used up.
4. Preheat air fryer to 170°C. Coat the sweet potato balls with coconut oil, then arrange the sweet potato balls on the air fryer grill pan. Air fry the sweet potato balls for 10 minutes or until crispy and golden brown. Dish out and serve warm.


Note:
*The time of frying is depending on the size of the sweet potato balls, please adjust accordingly.



Verdict?
These sweet potato ball are so addictive and delicious, with the grated coconut enhance the texture and favor.  My colleagues given thumbs up including those have picky tongues, a lot of them asking for 2nd serving, even it is a bit too sweet. Next time, I will cut down the sugar to 120-130g.
The deep fried version outer layer is crispy and inner is moist (due to the oil?), soft and chewy. As for the air fried version, the outer layer is a bit hard and dry, inner is soft and chewy. When I asked them which they prefer, healthy or unhealthy version, unhealthy version win hands down hahaha…. But there is no comparison, of course the air fried version still taste good. 



littlethumbups1-1


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious





Thursday, October 29, 2015

Pumpkin Kueh Sago with Coconut Filling 珍珠南瓜粿 LTU #29
















I am not a kueh lover, the savory kueh I will dig $ out from pocket to purchase occasionally will be soon kueh, and sweet ones will be 9 layers kueh and ang ku kueh with peanut filling. For so many years, I never think of making kueh myself until recently, especially for sweet ones and especially after these purple sweet potato gems, Now, I am so keen to make kueh, I started to go search for types of kueh to make and the recipes. Too bad that coconut theme is going to end soon, if not the next rest of the posts should be all about kueh hahaha....

I think these kueh are special and pretty, at least I didnt see it commonly at stores, thus thinking to try it myself since the ingredients and steps are not complicate for me.

The dough is a bit too dry, when I used mixer to beat the dough, it broken into pieces that cannot stick together. So I added some pumpkin juice and used hands to knead instead.


Recipe adapted from  厨苑食谱

Ingredients A:
125g glutinoud rice flour
1 tsp wheat starch
1 tsp caster sugar
1 1/2 tbsp coconut oil
150g mashed pumpkin   

Ingredients B:
50g sago (soak sago in water for 10minutes, dish out, drained and keep aside.)
some banana leaf (cut banana leaf into round shapes)

Filling:
100g shredded young coconut + 30g brown sugar (mix well)


Method:
1. Combine all the ingredients, knead to form a smooth dough, then cover it with a wet cloth.
2. Divide the dough into 13 portions, each about 23g, and form dough into ball shapes, flatten the dough with a rolling pin. Spoon in some filling, wrap well and form into ball again.
3.  Coat dough with sago, place it on a banana leaf.

4. Steam kueh sago over hot boiling water over high heat for 7 minutes until cooked. 


Verdict?
The kueh are so pretty, I just simply love the look of the kueh, even dear husband also praised the outlook of the kueh, told me should take the before and after steam photos lol. 

The kueh is soft and chewy, taste nice with the coconut fillings. Overall the kueh is not sweet at all, even the fillings, so sugar level can increase a bit for me but for sweet tooth, must increase more.  Next time, I will try put in some gula melaka bits which I think will taste even better heeheehee



littlethumbups1-1


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious

Wednesday, October 28, 2015

Buko Salad 椰子杂果沙律 LTU #28



the scrapper that I got it from Philippines





coconut will looks stripes if use the scrapper






This buko salad, a Filipino dessert that I had bookmarked many many years ago, probably when I just started blogging. I even went to find the scrapper that mentioned by Rei when I went to Manila for business trip. No luck to find it so I got my colleague who station in Philippines to hunt for it. After he managed to get one for me, I still didn't use it until many years later which is now, so this scrapper, I think at least 6 or 7 years old :p.

I didn't follow Rei's to use the canned fruits cocktail as that is not what I like, I just dumped whatever fruits I like and can find at home.

Recipe adapted from All That Matters 

Ingredients : for one small tubberware
2 thai young coconuts, hacked open and scrape flesh (I used the scapper that I got from Philippines)
some nata de coco
some sea coconut
some raisins
some dried cranberries
some canned pineapples
2 cup dairy whipping ream
3 tbsp condensed milk (I used more)
1/4 to 1/2 tsp rose essence


Method
1. Toss everything together in a large bowl.
2. Chill in the fridge or freeze for next day consumption, just thaw before serving.


Note :
Do not scrape too deep into the coconut flesh or you will get pieces of husk attached.


Verdict?
The salad is really refreshing and nice, but I have weight conscious so dare not consume much but still consume it one spoon over another :p. Definitely will make for party in future, must also make good use of my scrapper hahaha....





littlethumbups1-1


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut

and hosted by Jess of Bakericious

Tuesday, October 27, 2015

Curry Fried Chicken - Air Fryer Version 咖哩炸鸡 - 空气炸锅版 LTU #27











It was so coincidently. when I saw the curry fried chicken in Violet's Kitchen and bookmarked it, Jessie from Jessie Cooking Moments whatsapp me the picture of her baked curry chicken which tempted me as well. So I decided, try both recipes, one to cook at home, one to cook at my mum's house. However I thought there is no more tumeric powder at home so I didn't make it to cook at home. The chicken are marinated and store in the freezer now waiting for my baking in the weekend keekeekee....

I lug my air fryer to my mum's place, as her oven is not big enough to bake all the giant chicken drumsticks at one go, so I thought must well take this opportunity to use my air fryer, my birthday present that given to me for so many months and I have yet to use it heeheehee...

The chicken drumsticks went into the oven earlier than air fryer, but air fryer cooked the chicken much faster than the oven, probably about 15 mins earlier. And the skin looks more crispy than using those used oven. Love in 1st use of this mayer air fryer, definitely gonna make use of it when cooking small portion, dear sis so tempted to buy one too :p.

3 drumsticks were cooked extra for me to bring home for next day photography, same as the Thai Style Baked Chicken, such a crazy me heehee...


Recipe adapted from Violet's Kitchen with modifications

Ingredients:
10 giant chicken drumstick
4 big sprigs curry leaves, leaves only, crush with hand to release the flavor

Marinade:
1 1/2 tbsp turmeric powder
4 1/2 tbsp curry powder
4 1/2 tsp salt
3 tsp sugar *
15 
shallots
15 
cloves garlic
4 tbsp oil
8 tbsp coconut milk
tbsp cornstarch
dear sis added 2 or 3 more tsp of  sugar as when tasted the paste, she thought may be too spicy for dear mum


Method:
1. Place all the marinade ingredients in a blender and blend until smooth paste. Marinate the chicken  for at least 4 hours or overnight in refrigerator.

2. Preheat air fryer to 200C. 
 Mix the marinated chicken with chopped curry leaves, then arrange the chicken on the air fryer grill pan.

3. Air fry the chicken for about 30 minutes or until golden brown. Flip over the chicken every 10 mins.

4. Dish out and serve hot.


Note:

*The time of frying is depending on the size of the chicken, please adjust accordingly


Verdict?
These chicken drumsticks are luscious and yummy, love the tumeric and curry and curry leaves fragrance. If the chicken are marinated overnight, the taste definitely gonna be better. Can't wait to try out Jessie's recipe this weekend, the flavor should slip deep into the chicken since I marinated for so many days heehee.
 Dear mum thinks that the chicken is a bit spicy but still within her tolerance level, dear sis said she also got tasted the spicinesshmmm... how come I dun taste any spiciness at all, only sweetness??? 






littlethumbups1-1


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut

and hosted by Jess of Bakericious


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