Blue Pea Flowers again…This time I used the flowers to make Kueh Lapis. It’s fun, making it layer by layer. Ok…I love kuehs….I love to make kuehs.
This is the only kueh which Zann eats. I can’t think of what else to make which she will eat. So I asked her before making this. She said Ok. Oh well, I need my girl’s approval to proceed making kueh… :D
Recipe (adapted from Kitchen Tigress)
4 pandan leaves (cut 10cm)
400ml coconut milk
200g tapioca starch
50 blue pea flowers, mix with 3tbsp water (boiled)
parchment paper, according to the cake tin used
Steps followed closely to Kitchen Tigress.
Note : I reduced the sugar (cos that’s all I had in my pantry when I did this. But then the taste is ok.
It’s so difficult to find tapioca at my neighbourhood unless I really have to go wet market. Last weekend, Hub saw a few tapioca at the market and quickly bought three big ones for me. Because he wanted me to make his fav steamed tapioca cake with coconut milk. But I changed my mind. I decided to make Kuih instead.
This is my first kuih attempt. Making these tri natural colours tapioca cake is tedious, with lots of work to prepare, but it’s so worth it. At least a learning experience for me.
Recipe (tweaked and adapted from Nasi Lemak Lover)
I use an 8′ inch round cake tin
350g tapioca, grated
200g coconut milk
2tbsp plain flour
1/2 tsp salt
Combine all the ingredients and spread the paste into the cake tin. steam over high heat for 10mins.
Sweet Potato layer
140g purple sweet potato (steamed and mashed)
1tbsp corn flour
75g tapioca flour
70g coconut milk
Combine all the ingredients and pour into the cake tin after the tapioca layer is done. Steam for 15mins.
3tbsp plain flour
2tbsp corn flour
1tbsp tapioca flour
125g pandan juice (blended using 1o pandan leaves)
180g coconut milk
Combine and stir all the ingredients. Strain the mixture into a bowl. Place the bowl over a simmering water to cook. Stirring continuously until thickens. Remove from heat and pour into the cake tin after sweet potato is done. Steam further for 20mins. Cool and chill before cut.
Note: I reduced the sugar from the original recipe, and I still find the kuih sweet. I replaced rice flour with corn flour.
I finally mustered my courage to bake ogura cake again. After two failed attempts, I did a research online and decide to try one more time. This time, with blue pea flowers and expresso. Both colours added were quite concentrated. Which explained the colours turned out quite dark. I had wanted pastel colour….
This time I did not line my cake tin with parchment paper, and I beat the egg white till stiff peak. There’s still a slight shrinkage after I wanted to unmould. Ah…again. But better than the two previous attempts. I think I shall stick to round cake tin instead of the square type. So much better. And I adjusted my oven temperature also. First 25min at 130C and then 150C for 30min….
Recipe adapted from here.
Made these steamed buns for Baby Ian and myself when he was asleep. Wanted to shape them into flowers but the boy woke up from his nap unexpectedly. -_-
Recipe (adapted from 中式麵食 by 孟老師)
purple sweet potato 280g
unsalted butter 25g
Steam sweet potato and blend them in food processor. (I used fork to mash them)
Melt the unsalted butter in a sauce pot. Add in sweet potato paste and sugar. Stir to combine. Divide into balls of 8, 30g each. Set aside in the fridge.
lukewarm water 220g
instant yeast 4g
medium protein flour 400g
veg oil 10g
purple sweet potato 75g
Dissolve yeast in warm water in a bowl for 5mins. Into the same bowl, pour everything except purple sweet potato. Knead into a smooth surface dough. Take out 400g of the dough and mix with the sweet potato paste. This will become the purple dough. Divide the remaining white dough into 8 pcs of round balls, wrap around the fillings.
Roll out the sweet potato dough into 11cm and divide into 8pcs. Wrap around the 8pcs of white dough + fillings. Cut a cross on the top and proof for 30mins in a warm place. Steam 18-20mins.
Note: I Omitted the white dough because I have no time to shape them into flowers. Actually I used around 300g flour. Bao will turn slightly bigger when after steamed.
Baked a whole wheat butter bread loaf. 100% hand knead and 101% <3.
bread flour 200g
whole meal flour 100g
instant dry yeast 1/2 ts
salt 1/2 tsp
unsalted butter 30g
cold water 200ml
Combine all the dry ingredients into a mixer bowl, except butter. Pour in the wet ingredients bit by bit. Reserve 30ml first until the dough is formed, then add in the remaining wet ingredients. Add in butter and continue to knead until the dough turns smooth and elastic. Proof for 60mins or until the dough increase in double size. Punch in the dough to release the air and rest for 10mins. Divide the dough into 270g each (approx) and roll out (approx 40cm) and shape into swiss roll. Put the dough into the loaf tin and proof for 60mins. Bake in preheated oven at 210C for 40mins.
I love pumpkin. And all those natural coloured root vegetables, like beet root, sweet potato, carrot etc. Every week I will just stock up these veggies and cook soup for baby Ian and Zann. However ytd, I couldn’t find pumpkin in the supermarket near our place. I have to call Hub and asked him to buy. So he lugged back two big pumpkins from Orchard. lol
Ok back to this recipe. My first time using yakult to make jam. And it taste good with pumpkin. Except Zann, who refused to try.
Recipe adapted from Anncoo Journal.
I hardly make pie and other types of puffs-like pastry. Because it’s a lot of work and washing for me.
Well, today I decided we will have pie for lunch since I am so sick of the usual rice and noodle. By the way, I cook everyday although I seldom post. This beef pie took me 2 days to prepare. I did the pastry crust one day in advance. Easier for me so I can take care of baby conveniently.
Baby Ian had his separate beef pie as well and he loves the combination of cheese and tomato.
tomatoes 2 big ones
tomato puree 100g
salt 1/2 tsp
mozzarella cheese 150g
Boil the two tomatoes in a saucepan to soften, cut into cubes and set aside.
Add olive oil, put in garlic and onions and stir fry. Add in the tomatoes and tomato puree. After that, add in beef and continue to cook until gravy dries up a bit. Stir in 1/3 of the mozzarella cheese. Put in the filling into the crust and add remaining cheese on top. Bake at 210C for 15min.
Cake flour 150g
salt 1/4 tsp
unsalted butter 65g
cold water 20g
Sift the flour into a bowl. Add in unsalted butter. Use hand to mix together into crumb like texture. Add egg and cold water. Slowly knead to form a soft dough. Chill the dough for at least 30mins. (I left it in my fridge overnight)
Baked these blueberry muffins for the girl who requested to bring to school. I was surprised she didn’t asked for pink cake or creamy stuffs. Hah.
Recipe (adapted from 孟老师的100道小蛋糕 pg 40)
120g veg oil
200g cake flour
2tsp baking powder
1/4tsp baking soda (I omitted)
100g blue berries
Using hand whisk to mix eggs and sugar. Add veg oil and combine well. Add milk and yogurt. Mix well. Fold in sifted flour (with baking powder and baking soda). Fold in the blueberries. Pour the cake batter into the cups 70% full. Bake in preheated oven for 25mins.