Sunday, 29 March 2015

甜菜根红龟糕 (Beetroot Ang Ku Kuih)


 看到华娘子家的紫薯红龟糕,心动!
开工想做时,才发现家里根本没有紫薯了,唉,糊涂啦!
看着那杯昨天拿来腌色马蹄(做泰式甜品)时的甜菜根汁,
灵机一动,不然就随缘来个甜菜根红龟糕好了。
After seeing Joceline's Purple Yam Ang Ku Kueh, I got really motivated to make it too. Yet I didn't have purple yam, so I decided to replace it with the beetroot juice I had left over from yesterday's Red Ruby.



原来甜菜根汁的颜色蒸前蒸后的落差这样大。
蒸前(上图后排)是亮丽的紫红色,
蒸后(上图前排)竟然变成娇艳的猪肝红色。
Didn't expect the color of the beetroot juice to have such a drastic change before and after steaming. The light, purplish-pink color before steaming(background) turns to a Striking red wine color after steamed(foreground).


昨天做布都马炎剩下的椰丝。
加上马六甲椰糖,炒成内馅,这样,就不必霸占冰箱的空位了。
I utilized the left over shredded coconut and palm sugar from the other day's Putu Mayam to make the filling of the Ang Ku Kueh. It saves space in the fridge.



甜菜根红龟糕
可做20个,4cm x 5cm 的模子

内馅:
嫩白椰丝 -180克
马六甲椰糖 - 80克
Pandan 叶

内馅炒法:
 1)把马六甲椰糖搅碎。放入锅里,加入椰丝和pandan椰于慢火炒至椰糖完溶解为止。

小小分享:
无须加水,椰糖会出点油的。
无须锅炒或炒得太焦。那样会影响椰丝的口感。


甜菜根红龟糕皮材料:

材料(A):
粘米粉 25克
甜菜根汁 60克

材料(B):
糯米粉 160 克
细砂糖 15克
甜菜根汁 110克
粟米油 15克
20片比模子稍微大的香蕉叶

做法 :
1。 将材料(A)混合,小火煮匀成糊。
2。 将做法(1)和材料(B混合均匀,加入粟米油,搓揉成面团。
3。 将面团分成20份,每份18克。
4。 拿一份小面团,搓成圆形,裹上一小匙椰丝内馅,收口捏紧,压实,再轻轻敲出,排放在香蕉叶上。 
5。 最后蒸笼水滚后,将红龟糕移入蒸笼,大火蒸4-5分钟。
6。 蒸好后,在糕的表层涂上少许的食油(玉米油)便可。

小小分享:
* 重量:皮 - 18克 / 馅料 - 9克(大约)
* 如果蒸太久,糕的花纹就会变得不明显了。


Hi, good morning, glad to hear that you happy with the sweet potato ang ku kueh. For the beetroot juice, I blended with 180g diced beeetroot + 100mlwater, strained to get the juice.

Copy and WIN : http://ow.ly/KNICZ

我用搅拌机,把200克的甜菜根切小块 + 100毫升水,
搅拌均匀,过滤取汁。
I blended with 200g diced beetroot + 100ml water, strained to get the juice.
 
 
Beetroot Ang Ku Kuih
Makes 20, using a mould of size 4cm x 5cm


Filling :
180g shredded coconut
80g Malacca palm sugar
Pandan leaves

Method:
1. Crush the palm sugar and stir-fry it with the shredded coconut and pandan leaves over a small flame. Stir-fry until the sugar had melted completely.
 
Tips:
There's no need to add water since the palm sugar will release oil.
Don't stir-fry too long or the taste may be affected. 

Beetroot Ang Ku Kuih skin:

Ingredient (A):
25g rice flour
60g beetroot juice

Ingredient (B):
160g glutinous flour
15g caster sugar
110g beetroot juice
15g corn oil
20pcs banana leaves that is bigger than the mould


Method: 
1. Mix ingredients (A) well and cook over low flame till thickened.
2. Mix (1) and ingredients (B) except corn oil evenly in a mixing bowl.
3. Add in the corn oil gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.
4. Divide the dough into 20 portions, 18g each.
5. Roll them into balls, then flatten the into circles before wrapping in the filling. Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
4) Boil water in a steamer and steam the kueh for 4 to 5 minutes.
5) Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.

Tips :
* Weight of: skin - 18g / filling - 9g(roughly)
* If you steam it for too long, the patterns will blur.

 还没进蒸笼的甜菜根红龟糕,颜色亮丽,纹路清晰,
漂亮呢,可惜不能吃!
Before steaming, the Beetroot Ang Ku Kuehs are a brilliant pink that makes the patterns stand out so much more.


这蒸后的甜菜根红龟糕,颜色较沉暗,
想拍出它的纹路,还真的不容易!
The deeper kidney red of the steamed Ang Ku Kuehs doesn't make the patterns stand out, so it's quite a skill to shoot them!


虽然这次的红龟糕皮没有加上薯泥,
但是糕体带Q不会硬,还有儿时吃红龟糕的口感。
加上香醇的椰糖椰丝,其实蛮好吃的。
Even though this Ang Ku Kueh does not include any puree or mashed starch, it is still chewy and soft and hasn't lost its original texture. The shredded coconut filling is also the perfect match with the Ang Ku Kueh.







I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


@@@@@ Enjoy ! @@@@@

 

Saturday, 28 March 2015

甜菜根传统发糕 (Beetroot Huat Kueh)


 去年清明,是我人生中,第一次蒸发糕
今天随着清明的到来,我第二度蒸发糕,
用回同样的食谱,只是把鲜橙汁换成甜菜根汁。
During last year's Cheng Beng, it was my first time steaming a Huat Kueh. This Cheng Beng, it's my second time steaming Huat Kueh. It's actually the same recipe, with the only difference being I substituted the orange juice with beetroot juice.


 同样的食谱,去年的发糕就“笑意盈盈”,发得很开心。
今年的发糕却不知为何,不是微微笑,就是索性不笑,
难到真的如友人所说,
连它们也为即将到来的Gst不开心,而深锁眉梢?
The same recipe, yet this year's Huat Kueh simply refuses to blossom. Maybe it's also feeling down due to the upcoming implementation of the GST?


因为用甜菜根汁来腌色马蹄做泰式甜品 - 红宝石。
不想浪费,就再循环甜菜根汁,用来做发糕和红龟糕。
I actually meant to use the beetroot juice for making the Thai delicacy Red Ruby, but since there's plenty of juice left over, I decided to use it to make Beetroot Huat Kueh and Beetroot Ang Ku Kueh.


甜菜根传统发糕 (Beetroot Huat Kueh)
食谱参考:这里
稍作修改。

材料:........................................Ingredients :
细糖65g....................................castor sugar 65g
甜菜根汁80g........................................Beetroot juice 80g
低筋粉80g..................................cake flour80g
粘米粉20g...................................rice flour 20g
发粉1/2茶匙................................baking powder 1/2 tsp

做法:
1。将t甜菜根汁和糖搅拌均匀。
2。将低粉,粘米粉和发粉筛过,拌入香橙糖水液中,拌匀成面糊。
3。将面糊舀入纸杯,大火蒸18分钟即可(可做3个)。
4。水滚才送去蒸,蒸的过程不可开盖。




Methods :
1. Stir the sugar and beetroot juice evenly.
2. Sieve in the cake flour, rice flour and baking powder and mix into a batter.
3. Scoop the batter into paper cups. Steam over a large flame for about 18 minutes. (makes 3)
4. Only put in the kuih to be steamed after the water begins to boil. Do not open the lid of the pot during the steaming process.




或许这回的甜菜根汁过稀,面糊未蒸时,还呈紫色。
一旦蒸熟后,却变成淡淡的褐色,无奈!
Maybe the beetroot juice was too dilute; before steaming, the batter was still perfectly purple, but once out of the wok, it has somehow become a light brown colour!

 加了1小滴紫色素的发糕,有了淡淡紫色的效果。
我喜欢这个颜色。
I kinda like the light purple color I obtained after adding a small drop of purple coloring.


加了一大滴紫色素的发糕,结果就是这款深紫色。
个人觉得有点超标了,还是喜欢上面那款。
 I think adding a large drop of purple coloring made it way too purple. What do you think?


再度献给在天国的慈祥婆婆。
I made this Beetroot Huat Kueh, a token of my love for my late mother-in-law.




I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


@@@@@ Enjoy ! @@@@@

 
I made this Orange Huat Kueh, a token of my love for my late mother-in-law.

Copy and WIN : http://ow.ly/KfYkt

Friday, 27 March 2015

布都马炎 (Putu Mayam)



 布都马炎,一款印度同胞的传统糕。
曾经友人问过安迪分享这个糕点,
当时家里没有布都马炎专用模子,就不成事。
当看到 Su Gan 分享这糕时,终于还是被诱惑了,哈。。哈。。。
Putu Mayam is an Indian traditional delicacy that a friend of mine once asked me to make. Back then I didn't have a Putu Mayam mould, so I didn't manage to fulfill that request. However, having seen Su Gan's sharing, I just couldn't resist the temptation.





那天终于把心一狠,买下此模,
安慰自己,既可以做布都马炎,
又可做摩鲁古,晶露,黄梨卷。。。。。。。
多用途,所以不浪费。
Finally, I made up my mind and bought a multi-purpose mould. After all, it can make be used to make muruku, cendol and nastar rolls too, so it's worth it, right? 


布都马炎
(2 人份)
食谱参考  : AS The Deer

材料:
250克 粘米粉
1  汤匙 薯粉
260克 滚水
¼ 茶匙 盐
½ 汤匙食油

配料:

80克白椰丝加少许盐蒸5分钟
刨碎椰糖 (我有加一些黑糖)

香蕉叶,刷上一层油,备用

做法:

将粘米粉和薯粉,混合。
水煮滚后,加入盐和油,倒入粉里,木匙搅拌成软团。
待手可触摸时,放适量软面团到putu mayam特制模具里,在香蕉叶上压出圆捆细线条,大火蒸5分钟至熟。





Putu Mayam
(2 servings)
Recipe referenced from AS The Deer

Ingredients:
250g rice flour
1 tbsp tapioca flour
260g boiling water
¼ tsp salt
½ 汤匙食油

Toppings:
80g shredded coconut, steamed with some salt for 5 minutes
Some crushed palm sugar (I added a little brown sugar)

Banana leaves, lightly greased

Method:
1. Combine the rice flour and tapioca flour.
2. Once the water is boiling, add in the salt and oil, then pour the mixture into the bowl containing the flours. Use a spoon to mix it into a batter.
3. When the batter has cooled enough to not scald, pour some into the putu mayam mould and squeeze it out onto the greased banana leaves. Steam for 5 minutes until cooked.


这布都马炎除了有着动人的童年情意结,
也是娜娜喜爱的糕点之一,
或许将来也是她的美好回忆。
Besides being a wonderful part of my childhood, the Putu Mayam is also one of NaNak's favourite. Perhaps one day it will be a good memory for her too.


 只做了少少的2人分量,
娜娜放学回来和安哥一人一分,一会儿就清盘了。
他们的评语,和外面印度老兄卖的不差,好吃!
I only made 2 servings, which was instantly gone the moment NaNak returned from school and joined her father for lunch. According to them, it's as good that sold at the Indian stall!







I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


@@@@@ Enjoy ! @@@@@

Tuesday, 24 March 2015

香蕉达兰糕(Kuih Talam Pisang)



把最后的一批香蕉再次捣成泥,倒完剩余的椰奶,
把它们变成家人喜欢的达兰糕。
继续支持花主席的传统糕之余;同时也再次坐上小拇指的列车。
Finally, I've used up the last batch of bananas! I mashed it up, mixed it with coconut milk, and voila! It's the Kuih Talam that everyone loves! I can even support two events with this post, so what's not to like?


上层充满扑鼻的班兰椰奶香气;下层原汁原味的香蕉口味。
软度适中的糕体,这香蕉达兰糕,
既特别又好吃。
The fragrant top layer of pandan and coconut milk, the original taste of bananas in the bottom layer, and the soft yet firm texture of the cake all serve to make this cake exceptionally delicious.



香蕉达兰糕

底层/香蕉层材料:
椰奶               250毫
粘米粉           60克
面粉               30克
细砂糖           40克
香蕉泥           70克
盐                  适量
食用黄色素  适量


做法:
1。 将所有材料放入一个大碗,搅拌均匀。 将面糊过滤入一个小煲,小火煮至浓稠。
2。 轻轻拌入香蕉泥,然后将面糊倒入一个已涂油的(6 x 6寸)的蒸盘,大火蒸20分钟

上层/班兰曾层材料:
浓缩椰奶      200毫升
班兰汁           60毫升
清水               40毫升(随喜加一滴班兰精华液)
面粉                35克
粟米粉            20克
细砂糖            30克

做法:
1。在一个大碗,但如所有材料,搅拌均匀。 过滤进一个小煲,小火煮至浓稠。
2。 将煮稠的面糊倒在底层的上面,大火蒸30分钟


KuihTalam Pisang/Banana Kueh Talam

Bottom/banana layer ingredients :
Coconut milk      250ml
Rice flour             60g
Flour                    30g
Caster sugar         40g
Mashed banana    70g
Salt                     some
Yellow coloring    some

Method:
1. Mix all ingredients in a bowl and stir till well blended. Sieve batter into a pot and cook it over low fire till it has thickened.
2. Gently stir in mashed banana and pour mixture into a greased 6x6 square pan. Steam for 20 mins. 


Top/pandan layer ingredients :
200ml     Concentrate coconut milk   
60ml       Pandan juice       
40ml       Water (with drop of pandan concentrate, optional)            
35g         Flour
20g         Corn flour
30g         Caster sugar

 Method:
1.  Mix all ingredients together in a bowl. Sieve it into a pot and cook it over low fire till it has thickened.
2.  Pour (1) onto bottom layer and steam it for 30mins. 













This post is linked to the event: Little Thumbs Up organised by Zoe from Bake for Happy Kids
and Doreen from My Little Favourite DIY, hosted by Faeez from BitterSweetSpicy for March 2015 theme - BANANA






I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


@@@@@ Enjoy ! @@@@@

Monday, 23 March 2015

海南鸡饭 (Hainanese Chicken Rice)

Ingredients: 2 chicken Maryland 5 slices ginger 2 tufts of spring onions 2 star anis Some oil 1500ml water 1 big bowl of ice water Seasonings: 100ml rice wine 50ml fish sauce

Copy and WIN : http://ow.ly/KfYkt
Ingredients: 2 chicken Maryland 5 slices ginger 2 tufts of spring onions 2 star anis Some oil 1500ml water 1 big bowl of ice water Seasonings: 100ml rice wine 50ml fish sauce

Copy and WIN : http://ow.ly/KfYkt


想念海南鸡饭了。。。。。
由于家里向来只有糙米,又想吃到原味的鸡饭,
于是从超市扛回一公斤装的白米。
Missing Hainanese Chicken Rice again. Since there is only brown rice at home, I went to the supermarket to haul a kilo of white rice home. 

窝在厨房1,2小时,
终于香喷喷的鸡饭出锅咯。。。。。。
After bustling around in the kitchen for a couple of hours......ta-da! Finally, an aromatic Hainanese Chicken Rice is served!


搭上幼滑的白斩鸡和开胃的辣椒酱,
对于之前繁杂琐碎的准备功夫,总算值得。
这海南鸡饭,好吃!
Served with the smooth Hainan Chicken and the appetizing chilli sauce, the results would make the tedious job worth it. It's that delicious!


做法看这里
For the method, please refer here.



 做法:
1。 锅里烧热油,爆香姜茸,蒜茸,红葱茸。
2。 加入白米,鸡精粉和盐,翻炒至均匀。
3。 将做法(2)倒入电饭锅, 加入700毫升鸡汤和几片香兰叶,煮至饭熟即可。


 Method:
1. Heat up oil in a wok and saute the ginger, garlic and shallot.
2. Add in the white rice, chicken stock and salt. Stir fry until even.
3. Transfer step 2 into an electric rice cooker, add in 700ml chicken soup and a few pandan leaves and cook.


以上材料一起撹拌机捣烂和调味料一起调拌均匀即可。
Blend all the chilli sauce ingredients in a blender, then mix evenly with the seasoning before serving.


 一起混合搅拌均匀。
Mix evenly and serve.

配料:
适量芫茜,青葱,青瓜片

Served with:
Some coriander and spring onion, and some cucumber slices.




@@@@@@ Enjoy ! @@@@@@

Saturday, 21 March 2015

香蕉松子牛油蛋糕 (Banana and Pine Nuts Butter Cake)


 湿润带松软的蛋糕体,甜而不腻的香蕉口味,
浓郁的奶油香,醒胃的松子香气和爽口的口感,
这蛋糕,没两下子,就宣告“清盘”。
Boasting a moist and soft texture, sweet banana flavor, buttery fragrance and the aroma of pine nuts, this cake was gone the instant it was served!



香蕉松子牛油蛋糕
食谱参考 : Some flour, sugar n butter               
原食谱     :  Sonia of Nasi Lemak Lover

材料 :
112克 无盐奶油(室温)
70克 细砂糖
2个 大蛋 (室温)
1/2 茶匙 香草精
100克  自发粉
80克  香蕉泥
30克  松子

做法 :
1。 预热烤箱170°C。  放入松子烤3分钟,置旁待用。
2。 将奶油和细砂糖,搅打至松发。
3。 逐粒加入蛋,拌匀。
4。 加入香蕉泥和香草精,拌匀。最后加入自发粉和松子,搅拌均匀成面糊。
5。 将面糊倒入一个已铺上油纸的6“方形烤模,用刮刀刮平表面,并轻轻把空气敲出。
6。 送进已预热的烤箱,烤约40分钟或蛋糕熟。
7。 取出蛋糕,置放在铁架上待冷才切块享用。


Banana and Pine Nuts Butter Cake 香蕉松子牛油蛋糕
Recipe adapted from : some flour, sugar n butter
Origin                        : Sonia of Nasi Lemak Lover

Ingredients:
112g unsalted butter (warmed at room temperature)
70g caster sugar
2 large eggs (room temperature)
½ tsp vanilla extract
100g self-raising flour
80g mashed bananas
30g pine nuts

Method:
1. Preheat the oven to 170°C. Roast pine nuts for 3 mins, set aside.
2. Cream butter and sugar in a mixing bowl, and beat together until light and fluffy.
3. Add egg one at a time, combine well.
4. Add in mashed banana, vanilla extract and mix well. Then add in flour and roasted pine nuts, combine well.
5. Pour cake batter into a lined (bottom) 6" square cake pan, smooth the top and tap tin on countertop to remove air bubbles.
6. Bake the cake for 40 mins or until an inserted skewer comes out clean.
7. Transfer to a wire rack to cool.


 很喜欢这蛋糕,吃在口里,顿觉满口松子香气,
湿润松软的口感,叫人总是情不自禁,一块接一块。
如果你向来也喜欢牛油蛋糕的口感,
我想这充满松子香气的牛油蛋糕,一定不会令你失望的。
A delicious cake that fills your mouth with the aroma of pine nuts, it'll have you asking for more with just one bite. If you've always liked the moist and soft texture of butter cakes, then I'm sure you'll love this nutty butter cake too.





 谢谢Karen 和Sonia的美好分享,
让我再一次,对牛油蛋糕,倾心着迷。
尤其这款参杂坚果的牛油蛋糕,我尤为喜爱。
My thanks go out to Karen and Sonia, who made me fall in love with butter cakes all over again. The pine nuts are definitely an added bonus to this delicious butter cake!






This post is linked to the event: Little Thumbs Up organised by Zoe from Bake for Happy Kids
and Doreen from My Little Favourite DIY, hosted by Faeez from BitterSweetSpicy for March 2015 theme - BANANA

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