Thursday, 24 April 2014

Hakka Orh Ku Kueh 客家粗叶黑龟糕

Two or three years ago, I organised a cook out on Heritage food in Singapore among the bloggers.  At that time I chanced upon a recipe that I remembered eating often when young.  It was Hakka Orh Ku kueh (黑龟糕) that was shared by our Hakka neighbour.  He is a very good cook and we are often blessed with him sharing all this goodies.

All was forgotten as I had trouble finding Ramie leaves (粗叶), which is a key ingredient, in Singapore.  Thanks to a friend who so kindly gave me one pot.

Anyway back to my 客家粗叶黑龟糕, for the last few months, I was worried that the ramie plant will died on me just like the mulberry plant that my aunt gave me.    Luckily after placing it under some shade, the plant flourished.  

Now it is time to try making this Hakka Orh Ku Kueh 黑龟糕 on my own.

From the internet, I only managed to come across a few bloggers who tried making this the traditional way as in the dark hue.  

Things didn’t go smoothly for this experiment.  I grew desperate when out of the 350g ramie leave puree, I only yield 12g from my 26 petal of leave.  I called my friend for help thinking that I can go to their in law’s garden to fill the remaining.  To my dismay, they actually gave me their one and only pot!  Totally touched by this gesture and totally lost too.

Asked around and either no one heard about this leaves or I have to go JB to buy them. 

Left with no choice, I decided to just quarter the recipe and pray for the best. 

Verdict: These 5 babies didn’t turn out too badly.  The colour that came out was a deep intense green.  Due to the lack of ramie paste, thus the flavour didn't come out at all.

Next time, I make sure my plant is bushy and tall before I even think about these kueh.

This blogger is the closest to what I can recall.  

What you need:
Sweet bean fillings

300g mung bean without skin
180g fine sugar (adjust to your liking)


Soak mung bean overnight.

Steam until soft and puree to form paste.

Heat wok with 2 -3 tbsp oil.  Add in mung bean puree and sugar and cook until sugar is melted.

Cool and divide into small balls (20g)

Ramie paste

Ramie leaves (stem removed and yellow leaves removed) (I think 500g fresh ramie leaves will be sufficient) 


Wash the leaves. 

Boil water to a brisk and put in the ramie leaves .  Bring to a slow simmer and simmer for ½ hour.  The longer you cook the more fragrant.  The water will turned into golden colour, ramie leaves once soft, removed and drained. 

Rinsed with cold water and squeeze dry.

Process leaves to form a paste. 


350g Ramie paste
40g fine sugar (adjust to your liking)
150ml hot water (adjust as you mixed)
250g glutinous rice flour
50g oil for glazing


Mix all ingredients to form a smooth dough.  Cover with damp cloth for 10 mins.

Wrap fillings (skin 18g and fillings 20g) .  Press into mould and place on greased banana leaves.

Steam on medium heat for 6 mins. 

Brush with oil.

You like it?

Wednesday, 23 April 2014

Orange Cheesecake Brownie

Orange and chocolate are so perfectly matched that nothing can go wrong with this combination.

Ever since the last batch of brownies that I baked, I was craving for more.  So today, I decided to try this recipe.  Also to support my friend Anncoo Journal for the Little Thumbs Up event.

If you like fudgy brownies like I do, you got to try this Orange Cheesecake Brownies.

Source: Adapted from Sorted Food

What you need:

Chocolate base

140g butter
200g dark chocolate
150g caster sugar
1 tsp of vanilla essence
2 eggs
60g plain flour
60g cocoa 

Orange cream cheese filling

88g cream cheese
50g caster sugar
1 tsp of vanilla extract
1 egg, beaten
75g plain flour
1 tsp of orange essence
zest of 1 orange  (I added one more orange)


Preheat the oven to 170°C and line a rectangular baking tin with greaseproof paper.

Put the butter, chocolate and sugar into a bowl and microwave until melted, stirring every 30 seconds or so.  Set aside.

Beat the sugar, orange essence and vanilla essence into the cream cheese, then beat in the egg, flour and zest of the orange to create the cream cheese filling. 

Add in the eggs and vanilla into the chocolate mixture and mix until smooth and glossy.

Add the flour and cocoa into the chocolate mix and beat well.

Pour into the lined cheesecake mould.

Spoon the cream cheese and mix into the brownie in blobs and use a knife to move the mixture around, creating a marbled effect.

Bake in the oven for about 30 minutes and allow to cool fully in the mould before cutting into square pieces to serve.