Thursday, 21 August 2014

Chestnut Manju Mooncake

I do not like monotone life style.  I can't eat the same food daily or even weekly.  I like changes especially for food. 

Thus for this mooncake festival, I wanted a change from the usual truffle mooncakessnowskin mooncakes and baked lotus mooncakes that I had done in the past.

This time, I chose Chestnut Manju Mooncake.  I like chestnut and I never had manju before.  Since I have some white bean paste in the freezer and I just bought a packet of ready cooked chestnut, so it is easy for me to get started.



What you need:

150g HongKong Flour
¾ tsp baking powder
45g castor sugar
1 egg
white sesame seeds for garnish
1 egg for glazing

240g white bean paste – divide into 12 pcs of 20g each  (roll into balls)
12 pcs chestnut

Method:

Sift Hong Kong flour and baking powder together.

Whip the egg and sugar together until sugar dissolved.

Lightly fold in the sifted flour to form a dough.

Cover the dough with clingwrap and let it rest for 15 mins.

Divide dough into 12 pcs of 20g each.

Wrap chestnut with bean paste to form a ball.

Flatten dough into a disk and wrap the bean ball.  Shape into a chestnut shape.

Indent a cicle with a small spoon.  Brush with egg wash and sprinkle sesame seeds onto it. 

Glaze manju all around. 

Bake in preheated oven at 180°C for 20 mins or until golden brown.

Cheers!



I'm joining Best Recipes for Everyone : (August 2014 Event: Mooncake) hosted by XuanHom's Mon Kitchen Diary




This post is linked to the event Little Thumbs Up  , organized by Bake For Happy Kids and My Little Favourite DIY , hosted by Domestic Goddess Wannabe






Wednesday, 20 August 2014

Hakka Abacus Seeds (Pumpkin) 客家算盘子

My kids hate pumpkin and I chided myself for not introducing this to them when they were babies.  Yes, I had phobia cutting pumpkins and that explains why I hardly used pumpkin in my cooking or baking.

Recently I found the correct method of cutting up a pumpkin and found it less fearful.  Thus I am trying to incorporate pumpkin into our diet.  


Been awhile we last had Hakka Abacus Seed (Pumpkin) 客家算盘子.  I substituted yam with pumpkin and make a slight modification





What you need:

350g steamed pumkin, mashed
150g tapioca flour
1 tsp salt
1 cup of hot water (please start off little by little).  You might not even need water at all if the pumpkin moisture content is high)
2 tbsp oil

Method:

Mix all ingredients together and knead till the dough is smooth. Make sure the flour is well incorporated.

Divide into small dough and roll into a ball. Press your thumb print for the imprint. 

Boil a pot of water, add a dash of oil. 

Add the abacus piece by piece to prevent it from sticking together. 

Once it float, it is cook. Drain and put into a bowl and add 1 tbsp of oil to prevent it from sticking.

What you need:

3 clove garlic, minced
3 shallot, sliced
4 tbsp dried shrimp, soaked
250g minced meat
3 mushroom, soaked and sliced thinnly
6 black fungus, soaked and sliced thinnly

Seasoning:

1 tbsp fish sauce
1 tsp dark soya sauce (I omitted this before afraid of scarring as my girl is still recovering from her chicken pox wound).
1/2 tsp pepper
1 tsp sesame oil
salt to taste
1 cup water

Method:

Heat some oil and saute shallot and then garlic till fragrant. 

Add in dried shrimps and continue to fry till fragrant.

Add in minced pork, mushroom, black fungus and fry till everything is thoroughly mixed.

Pour in the seasoning and bring to boil. 

Add in the abacus and stir fry till the liquid dried up. 

Season to taste with salt.

Garnish and serve hot.

Garnishing :


spring onion, red chillies and fried shallot



It is mid week, one more Prelim paper to go.

Cheers



Tuesday, 19 August 2014

Red Velvet Ice Cream

If you have been following my two blogs these past years, you will know that I am not a big fan of food coloring.  I try not to feed so much artificial food coloring to my kids especially when they were young.  

I am not sure whether it is because of this reason but I do notice that many kids are having eczema these days.   Try sitting in a school canteen and watch the kids, you will noticed a fair amount of them having this skin problem.  My dad for one, is sensitive to food colourings.

Now back to this recipe that I am going to attempt.  I chanced upon this Red Velvet Ice Cream recipe while blog reading.  

I am not crazy over red velvet cake as it uses a fair bit of red colouring that it will actually get you worried but I got curious if it comes in the form of ice cream.

With some red dragon fruit in the fridge, my brain started to think whether I can possible recreate this recipe in a much healthier version.

I was trying also not to incorporate water into the ice cream as it might develop those icy texture.

Thus I was thinking if I seep the fruit in the cream to extract the colours, will it work?  

To sit there just thinking about it is just waste of time, let's get the act together to see the result.  




Findings: I couldn't get a dark red in the cream.  It turned out only pink.  Guess red and white is pink and I should have known better.  So to intensified the colour, I added slight under ½ tsp of red colouring.  

Well it is better than putting in 2 - 3 tbsp of red colouring isn't it?  

Hubby said it did taste like red velvet cake and I agree with him too.  


What you need:

1 cup heavy cream
3 egg yolks
56g sugar (sweeten to taste)
1 cup buttermilk (1 cup milk to 1 tbsp lemon juice)
2 tbsp unsweetened cocoa powder
½ tsp red food coloring (slightly under)
1 tsp white vinegar
1 tsp vanilla extract

Method:

Bring cream to a simmer.

Thoroughly whisk together egg yolks and sugar.

Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.

Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract.

Pour into a bowl and leave to cool. Cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). I placed mine in the freezer for 45 minutes to expedite things.

Churn in an ice cream maker according to the manufacturer’s instructions.




The weather today is crazily humid and I am glad that I am serving this for our dessert.

Day 2 of Prelim and I hope these P6ers are holding it well.


Cheers!