PALM SUGAR PROSPERITY KUIH [HUAT KUIH]

One more workable recipe for smiling steamed palm sugar kuih. This recipe is from Amy Beh published in one of her books.

Ingredients and steps to do are quite simple if you read through the recipe.

The prosperity kuih smiled beautifully as can be seen in the pictures here. I was really happy seeing a tray of 'smiling' kuih when I removed the cover. Must be lucky and prosperous with this result, hehehe!

These kuihs are soft and moist. The sweetness is just nice.

Recipe adapted from At Home With Amy Beh 3
Ingredients
[makes 28-30 tea cup size kuih]
Palm Sugar Syrup Ingredients
100 gm palm sugar [Gula Melaka]
50 gm brown sugar
200 ml water
2 blades screwpine [pandan] leaves – knotted
160 ml thick coconut milk

1. Place all the syrup ingredients [except coconut milk] in a saucepan. Bring to boil slowly and stirring until sugars dissolve and aromatic.
2. Off heat and add in the coconut milk. Leave to cool then strain into a measuring cup to obtain 360 ml syrup mixture. Set aside.

100 gm plain flour [I used superfine flour]

150 gm self raising flour

1 tsp instant yeast

10 ml melted butter [I used corn oil]

1. Measure and sift flours into a mixing bowl. Make a well in the centre and pour in the syrup mixture. Mix well to combine and until smooth. 
2. Stir in the yeast and oil. Mix well. Set aside to prove for about 50-60 minutes. The batter will look bubbly when well risen.
3. Prepare steamer and heat up steaming cups. Stir the batter [batter is of pouring consistency], pour into the heated cups until 80% full.
4. Steam for 20-23 minutes* [for tea cup size] over medium high heat.
5. Remove to cool on rack before dislodging kuih to serve.
   
   

* 5 - 10 minutes for bigger moulds.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

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STEAMED PUMPKIN KUIH WITH GRATED COCONUT [金瓜椰丝糕]

Was attracted to this golden looking kuih posted by Aunty Young quite sometime ago.  Finally made it when the kuih making 'bugs' attack my kitchen and there were requests from family members for steamed kuihs.

This pumpkin kuih not only looks sweet but is delicious with the 'lemak-lemak' taste.  Soft and springy.  Only thing to note is to steam for 30 to 35 minutes if steaming in a big mould.  Agree with Aunty Young, the sweetness is just nice and not to reduce the sugar.  

Recipe Source - Adapted from Aunty Young's Blog 

Ingredients

270 gm pumpkin puree

270 gm tapioca flour

1 tbsp rice flour

225 gm sugar

1/2 tsp salt

300 ml coconut milk

270 ml water [suggest to reduce to 200 ml if puree is too wet]

For Coating: 200 gm grated white coconut + 1 tsp salt [Mix evenly and steam for 10 minutes]*
* Need not steam it if serving right away

1. Steam the pumpkin until cooked [about 20-30 minutes], then mash it.
2. Mix in the tapioca flour, rice flour, sugar and salt in a mixing bowl.  Gradually add in the coconut milk and water.  STRAIN through a sieve.
3. Pour the mixture into a pot and cook over a small flame while stirring constantly for about 10 minutes or until it gels up a little.
4. Pour the mixture into small moulds and steam over high heat for 20 minutes, or until a skewer inserted comes out clean.  If using a big mould, steam for 30-35 minutes or until set and firm.
5. Remove from mould and allow to cool completely [several hours]. Cut into pieces and coat with grated white coconut. 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

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EZCR #4 - HOME-MADE SCALLION PANCAKE [ 葱油饼]

According to Wikipedia, scallion pancake [葱油饼-cōngyóubǐng] is a Chinese savoury, unleavened flatbread folded with oil and minced scallions [green onions]. Unlike Western pancakes, it is made from dough instead of batter. Variations exist on the basic method of preparation that incorporate other flavors and fillings.

Surprisingly, scallion pancakes are my nephew’s favourite. Used to make these pancakes for him but it was quite a while since I last made them for him. Recently, he commented that it has been a long time I didn’t make him these pancakes.

With Ching Ming over and having some free time, I made these pancakes for my nephews.  The best part is, I didn’t have to fry them for him.  I need only to prepare until Step No. 6  and he takes over the rest when he wanted to indulge in these crispy, fragrant and tasty pancakes.  He loves these pancakes a little more salty, peppery and with lots of spring onions/scallions.  This I fully agree with him.

The pancakes can be made individually or as a whole log then cut into smaller pieces.  If you have the time, it would be better to make them piece by piece according to the size that you prefer.

Ingredients

[makes 12 medium size or 24 small size pancakes]

600 gm plain flour or Rose flour

100 gm spring onions or more - washed, drained and cut small cubes

Some oil for brushing [2-3 tbsp]

Some salt to taste

Some pepper to taste

¾ cup hot boiling water

¾ cup cold water

Some toasted sesame seeds – optional

1. Put flour in a mixing bowl, add hot boiling water and quickly stir with a pair of chopsticks to mix until flour looks like coarse bread crumbs.
2. Fix mixer with a dough hook, add in cold water.  Knead dough until smooth, then add in a little oil.  Continue to knead until soft , smooth and shining. 
3. Sprinkle dough with some flour and shape into a ball, cover  to rest for at least 30 minutes.
4. Knead rested  dough to release air bubbles.  Divide into small portions.  This dough can be used to make Chinese Pancake with sweet paste filling too [click here to see recipe].
5. Roll each portion into a rectangle, spread evenly some oil over surface, sprinkle a little salt and pepper followed by spring onions.
6. Roll up dough into Swiss roll style, seal the edges then roll into a circular disc.  Finish doing the same for the remaining dough.
   
   
   
7. Heat a non-stick pan with oil.  Flatten the scallion pancake and fry it till crispy on one side, flip over to fry the other side until crispy.
8. Remove and place fried pancakes on absorbent paper.  To serve, cut pancake into smaller pieces.  Serve immediately with chilli sauce.
   
   
   
   

Notes:

Can keep individual dough pieces in separate greased plastic bags in the fridge for 2 days before frying.

Pancakes can be pan fried till cooked but not brown then bake in oven at 200 degrees C for 7-8 minutes before serving.

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PANDAN KUIH KOSUI [KUIH LOMPANG]

In the previous post, I shared a recipe on Palm Sugar Kuih Kosui [click here] which is an easy to follow recipe and it's good.
Since the last kuih kosui that I made wasn't enough to share, I  used the recipe below to make another batch with pandan flavour  that yields slightly more.  Basically the steps are the same and I'm grateful to Wendy for her generous sharing of useful tips. This time I tried steaming the kuih in plastic cups [is it healthy?] but it is much easier without having to grease or heat them before filling up with the batter.  You can use porcelain teacups or stainless steel moulds, too but remember to grease them.

The kuih is soft, chewy, very aromatic and the natural green colour comes solely from the pandan juice.  No colouring is added.  As stated in my previous post, a good Kuih Kosui should have a dent in the centre as seen in the photo here.

Ingredients

[makes  28 teacup size kuih]

100 gm rice flour

50 gm green bean flour 

380 ml water
3/4 - 1 tsp alkaline water

Pandan Sugar Syrup

140 gm sugar [original uses 180 gm]
150 ml water
6-8 blades pandan leaves

100 gm freshly grated white coconut

1/2 tsp salt to taste

1. Mix rice flour and green bean flour with 380 ml water and leave to soak for 1-2 hours.
2. Blend pandan leaves with 150 ml water.  Extract the juice.
3. To make the pandan sugar syrup – boil the sugar with pandan juice in a saucepan. Stir until the sugar dissolves , cool before use.
4. In a mixing bowl, combine flour mixture, cooled syrup and alkaline water. Stir to a smooth consistency. 
5. Strain the mixture into a big measuring cup and add water to get 700 ml batter.
6. Pour ½ the mixture into a saucepan or non stick wok and stir cook over low heat until the first streak of gel is seen in the base [make sure you stir to the base of the pan] . Batter should be watery.
7. Off heat, mix the warm batter with the other ½ portion, mix well.
8. Prepare steamer, lightly greased the steaming cups [if using porcelain or stainless steel moulds]. Stir the batter well before pouring into the cups until 60% full [the batter will spill over if it is too much upon steaming].
9. Steam over high heat for 15-20 minutes.
10. Allow kuih to cool completely before removing from cup with a plastic knife.
11. Serve with grated coconut.
    
    

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young 

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PALM SUGAR KUIH KOSUI

A popular kuih with various names like brown sugar kuih kosui, gula melaka kuih kosui sometimes aka Kuih Lompang.  There is also the green colour type made with pandan juice [see tomorrow's post].  It is also called steamed rice puddings.  Whatever it is, most people would know that this kuih has grated white coconut to go with it and it is the coconut flakes that makes Kuih Kosui even more yummy-licious.  It can also be steamed in a steaming tray then cut into squares with a coat of grated coconut.
My hubby loves having something sweet like home-made cookies, kuihs, sweet soups or cakes as dessert after dinner.  This is one of them.

I don't know why I have the urge to try Nyonya kuih recipes, now. Long ago, I won't make kuihs that have coconut or coconut milk in them, thinking that it is unhealthy to consume too much of it and of course, sugar.
Nowadays, I don’t bother cos’ after all I’m not eating all of them, hehehe!. There are many people around that I can share them. I'm happy just to taste a little will do…hope I can control myself.  This kuih is quite addictive, you won't stop at one.

I noticed that for this kuih, some recipes stated to cook the batter and some don’t. On safer side, I tried the warm batter method cos’ I remembered my late great aunt used to do that and she makes very good Kuih Kosui for sale then.  I was even more convinced prepare it this way after reading Wendy's post on pandan kuih kosui.  Hers look so pretty and I like the quantity of sugar she used [only 90 gm]. 

According to this recipe from the book ‘Nyonya Flavours’, the batter is not heated but the steaming cups are heated for 5 minutes before the batter is added [I skip this step].  I followed part of Wendy's method [Step 5 and 6] which is more similar to my late grand aunt's.

Anyway, the kuih turns out well. It is chewy [QQ] and there is a hollow dent in the centre. Was told that a good Kuih Kosui should have this feature.  My looks messy, probably because I pour in too much batter.

Recipe Source – Nyonya Flavours [modified]

Ingredients

[makes 16 teacup size kuih]

70 gm rice flour

30 gm green bean flour [2 tbsp]

200 ml water

½ tsp alkaline water

Gula Melaka [Brown Sugar] Syrup

50 gm sugar [I used brown sugar]*

70 gm palm sugar [Gula Melaka]*

100 ml water

100 gm freshly grated white coconut

1/2 tsp salt to taste
* can reduced to 90 gm in total if you prefer it less sweet

1. Mix both flours with 200 ml water and leave to soak for at least 1-2 hours.
2. To make the brown sugar syrup – boil the sugar, palm sugar and pandan leaves in a saucepan. Stir until the sugar dissolves . Cool before use.
3. In a mixing bowl, combine flour mixture, cooled syrup and alkaline water. Stir to a smooth consistency. 
4. Strain the mixture into a big measuring cup and add water to get 480 ml [16 oz] batter.
5. Pour ½ the mixture into a saucepan or non stick wok and stir cook over low heat until the first streak of gel is seen in the base [make sure you stir to the base of the pan] . Batter should be watery.
6. Off heat, mix the warm batter with the other ½ portion, mix well.
7. Prepare steamer, lightly greased the steaming cups. Stir the batter well before pouring into the cups until 60% full [the batter will spill over if it is too much upon steaming].
8. Steam over high heat for 15 minutes.
9. Allow kuih to cool completely before removing from cup with a plastic knife.
10. Serve with grated coconut.
    
    
    

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young 

Read More