A Singapore recipe blog by a stay-at-home mum about recipes, cooking and baking.
INTRODUCTION This is a special recipe compilation for common traditional Chinese Steamed Cakes and Kuih to facilitate readers in finding the recipes and select those that are suitable for their rel…
A Singapore recipe blog by a stay-at-home mum about recipes, cooking and baking.
INTRODUCTION I have a number of huat kuih recipe but I still yet to have a sweet potatoes or pumpkin huat kuih.. I thought I might prepare some for breakfast tomorrow since I am looking for steamed…
Sudah lama saya ingin membuat kue moho ini, akhirnya tercapai juga ketika, Lina yang hobby dan pintar memasak mengantar beberapa bua...
Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.
Ingredients : 250g self-raising flour 100g sugar 230ml orange Sunkist juice 50g corn oil 1 tsp baking powder Directions : Mix o...
Kueh lapis is steamed layer by layer. Follow the instructions carefully to make sure all the layers stick together.
INTRODUCTION I have not been sharing for such a long time as now I am doing some home baking for sales to my readers and friends. I wrapped dumpling twice a week and it took me 4 full days that drained all my energy . For the remaining three days, I have baked or prepared […]
INTRODUCTION This time, I have purposely prepared my minced meat steamed buns extra big. It is big and about 120 grams of dough and 100 grams of meat filling. So the buns weigh about 220 grams, abo…
"Traditional steamed cake." Materials: A 3 eggs Flour 300g (sifted) 180g-200g caster sugar 200ml / 100plus soda -beat eggs and sugar until white and bubble form, add plain flour into 3 times and 100 plus, -mix well with a plastic spatula, stir in one direction! -pour into a 7-inch paper baskets, and then use the sugar to cross the center and steamer with large steamer 35-40 minutes. Note:-halfway cannot open the lid or add water Note:- advance preheat water, water must be boiling before steam the cake. . - I don't have bamboo basket, so I use ordinary steam tray tin 7' inch... .
INTRODUCTION This is a special recipe compilation for common traditional Chinese Steamed Cakes and Kuih to facilitate readers in finding the recipes and select those that are suitable for their rel…
UPDATED POST ON 26-11-2014 Uploaded a new recipe -recipe 2 with only 4 ingredients of which potatoes starch can be substituted with plain flour. Easy to pipe too. Using Recipe 2 UPDATED POST ON 29-12-2013 I have not promote this post because the picture is rather blur. Therefore, today, I have decided to prepare some […]
Yield: 14cm round cake 圆形米糕,or或 2x12cm round cakes, or或 20x12cm rectangle mould长型米糕 Ingredients材料 70g rice flour 粘米粉 60g water 水 100g water 水 45g fine sugar 细白糖 1 pandan leaf, optional 香兰叶，可不加 1/4 tsp instant dry yeast 速发干酵母 1 tsp water 水 Directions做法 1. Line a 14 cm cake tin , or two 12cm plates, with parchment paper. 将14cm圆模, 或两个12cm圆盘铺上不沾粘烘烤纸 2. Mix rice flour and 60g of water in a mixing bowl into a paste. Set aside. 将粘米粉加入60g水搅和。 3. Heat up 100g water with sugar in a pot till rolling boil. You may add the pandan leaf for added aroma. 将100g的水和细糖加入一容器中加热至沸腾。可加入香兰叶一起煮增添香味。 4. Pour the boiling sugar water to the rice paste in (2) and stir well. Partially cover and let the batter cool down for about 10～15 minutes. 把沸腾的糖水倒进粉浆中搅均。加盖半掩并让米糊稍冷却大约10～15分钟。 5. When the batter cools to around 35 degree Celsius, pour the yeast premixed with 1 tsp of water into the batter. Blend well. 酵母先和1茶匙水混均，待用。当米糊温度降到不超过35度Celsius，（温度太高会影响酵母），将酵母水加入米糊中，混均。 6. Cover the batter with a lid and let it proofs for 2 to 3 hours. At the end of the proofing, small bubbles will float at the surface of the batter. 盖上盖子，让米糊发酵2到3小时。发酵完毕，米糊表面会出现许多小气泡。 7. Give the batter a good stir before pouring into the lined cake tin. 将米糊搅拌均匀后，才倒进铺有防沾纸的模中。 A. Using a rice cooker to steam 8. Pour about 400 ml of water into a rice cooker and place a steamer stand in it. Select 'Steam' function and set the cooking time to A) 5 minutes if steam in two separate plates, or B) 7 minutes if steam in one cake tin and start steaming the batter in the rice cooker till cooked. 将大概400ml的水倒入电饭锅中，置入蒸架，选择“蒸煮”功能，设定烹煮时间为 A) 5分钟，如果分两盘，或 B) 7分钟，如果用一个蛋糕模， 启动电饭锅蒸米糊至熟。 9. Let the cake cool down before cutting it :) 让白糖糕冷却后才切片食用 :) B. Using a pot over stove to steam You can also steam the batter in a covered pan or pot for 15 to 20 minutes in medium heat. 你也可以用有盖的平底锅或小锅以中火蒸15~20分钟。 P.S. A thicker cake, like the one in a round cake mould, will need longer steaming time, and vice versa. A thinner cake in a bigger plate is recommended :) 较厚的白糖糕需较长的蒸煮时间，反之则较短。薄片较好吃 :) C. Using a mini electric steamer In 2 small trays Grease the two small trays before pouring in the batter. Turn the timer to 15 minutes, and steam from cold water. Allow the cake to stay in the steamer for about 5 minutes. Wrap the cake with cling wrap for easy dispensing of the cake :)
This is the second time I made this steamed cupcakes It's very famous in Indonesia, we call this 'bolu kukus' The one I made this time was using palm sugar As you know most steamed cakes have similar texture - soft and a little chewy, but this cake is rather different, it's very soft and fluffy, love the fine texture and taste really delicious :) Recipe is from Nien's site (I made half recipe) What you need: 200g palm sugar 100ml coconut milk 100ml water 250g plain flour 1/2 tsp baking soda 1/4 tsp double action baking powder 1 egg 50g sugar 125ml canola oil 1/4 tsp salt Bring to boil palm sugar, coconut milk and water, sift and let cool Preheat steamer, wrap the cover Prepare the mould (it's a special mould, you may view the pic below) Line cupcake case in each mould Mix together plain flour, double action baking powder, baking soda and salt - sift Beat egg and sugar til ribbon stage Add in the cooled palm sugar water mixture, mix well Add in flour mixture alternating with oil in three stages, mix just til blended Pour batter into the mould til almost full Steam for 20 minutes (medium high fire) Here is the pic of the mould (I just googled and picked one pic that's similar to the moulds I have) I will definitely make this cake again! I'm submitting this post to Aspiring Baker #25 Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well In Flanders
Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.
INTRODUCTION IF you have ever visit Sarawakian families during big festivals such as Chinese New Year, Hari Raya, Gawai or Christmas, in the event you spotted a green colour cake, it is very likely that this is Kek Lumut. You will not be able to spot these cakes in the airport or other tourist attractions, […]
Last time my mother taught me to make Brown sugar Huat Kueh ( Chinese steamed cake) using yeast method. But this time i try this metho...
For this New Year, I made this delicious fatt koh which means lucky cakes. Got to have some lucky cakes for New Year. This is also a good gift for for family and friends. This is my first time making this and I'm very happy it turns out well. It's great when it's warm. I have to say that it will get a little harder when it's cooled. But all you have to do is microwave for 20 seconds and it's nice and soft again. I used couple flavor to make the different color. I used some ube powder to make the purple, rose paste to make the darker pink, and strawberry jelly powder to make the lighter pink. I'm not including it in the recipe as you can just add coloring. These cakes are so good I'm going to make it again for my family. I think you can eat this any time of the year! The sugar amount is just good so it's not too sweet. Best of luck to everyone! Fermenting yeast: 100 gm cooked rice (cooled) 1/2 tbsp ragi (chinese yeast ball pound into powder) 1 tsp sugar 1/2 - 1 tbsp water Mix everything together and let it ferment for 3 days. The rice should be soften by then. ***I usually make some extra and after fermenting I just leave it in the refrigerator. It will last a long time and you can use it any time after. This way you don't have to wait for the fermented yeast when you need it right away. Ingredients: 400 grams rice flour (about 1 bag minus 3 tbsp) 175 grams sugar (1 cup minus 2-3 tbsp) 415 ml water 90 grams fermented yeast (about 4 big full tbsp) 4-5 blades of pandan leaves (tie into knots) pinch of salt 1 tsp baking powder Method: 1. Boil the water and add in the sugar, salt and pandan leaves. Boil until all sugar melted. Remove the pandan leaves and let the sugar water cool. 2. Take some of the sugar water and blend with the 90 grams of fermented yeast. Then mix with flour and the rest of the sugar water. Mix well and then cover and leave at a warm area to ferment overnight or 10 hrs. After 8-10 hrs the mixture should bubble up and light. 3. Stir the mixture and then add in the baking powder. If you want to make different color then divide it into 4 parts. 60% for white since it will be used as the base. Then you can divide the other 3 equally. Let the mixture sit for another 15 minutes. 4. Heat the water for steaming. When the water is ready then you can place cupcakes paper into your molds. Now pour the base in first, at least 80% full and then add the other 3 colour on top. The molds should be 90% -100% full. 5. Steam over high heat for 15-20 minutes depending how large your mold is. Do not open when steaming. ***Note: If you want your cakes to have a extra big smile then use 1 tsp lime juice with 1 tsp water mix. Then use the toothpick to dip into the lime juice and then make a cross on the mixture before baking. Dip again for each cross. Without using lime juice to make cross. Used lime juice to make crosses before baking.
Hi everyone, I would like to wish all my friends and my dear readers a very Happy Chinese New Year....新年快乐。。。如意吉祥！！ So how are all your preparations? Mine is almost done! Still need to roast some pork for the eve dinner tommorow..;p Will start to pack soon, for we'll be back to our hometown, Seremban tommorow morning. And here's the last post before I start enjoying the Chinese New Year holidays. I've steamed some cakes （鸡蛋糕/发糕）for my family which they always have for the first day of CNY..:) Well, if you like to have this cake the early morning for breakfast, you can always consider this. It's easy and really yummy. Here's the recipe...... 320g Self Raising flour 300g Castor sugar 360g Eggs (weigh with the shells) 1/2 tbsp Ovellet alitttle vanilla essence (optional) Method: ~ Beat all ingredients together in a mixing bowl at high speed for 7-8 minutes. ~ Pour into a 9" bamboo basket lined with baking paper. ~ Use a oiled knife, just slice a cross sign on top of the batter. ~ Steam at high heat for 30 minutes. And its done! See my cake.....wooooo....its really beautiful with the top opens like flower...:) Sugar has been reduce here, the sweetness is just nice. Remember, less sugar might not have this texture..:) Another pattern has been produced..haha! Its just some left over batter due to the basket i'm using was alittle too small. (I used a 6" one). Poured into paper cups, thought it will turn out in a round shape..;p Anyway, my daughter said it looks like a flower, and she likes these more..:) Got to go.....once again wish you all have a wonderful holiday! GONG XI FA CAI.....!!!
