Tuesday, November 24, 2015

Mango Pudding with Jelly 芒果布丁

I have planned to make so mango dishes, bought quite a few mangoes but this is another busy month for me, so end up, the mangoes almost rotten in the fridge. So no choice I have to forgo some of the mango plan so ended up with this easy pre-mix mango pudding. The top layer was the jelly which compliment so well with the mango pudding, super yummy!

No recipe to be shared, just buy the pre-mix from supermarket and follow the instruction on the packaging.

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) 

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)
400ml water
100g sugar
400ml coconut milk
5 pandan leaves

180g rice flour
120g tapioca flour

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.

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.


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

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.

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

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. 


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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