Pulut Panggang

It's been a long while I last ate Pulut Panggang and I was craving it.  Since I made a big tub of Hae Bee Hiam the other day,  I think this is the moment I get my act together.

Learnings: This turned out superb.  Totally love it.  Shall keep this on hand for craving days.

What you need:

300g glutinous rice

200ml coconut milk

1½ tsp salt

Method:

Wash and soak glutinous rice overnight, chilled.

Then drain and steam the rice for 20 mins.

Mix coconut milk with salt.

Gently mix the coconut milk mixture into the rice while hot.

Transfer back to the steamer, spread evenly and continue to steam for another 15 mins or until dry.

Keep rice covered while you add filling and roll.

Spread the rice into a rectangle onto blanched banana leaves.

Add fillings in the centre and fold up the banana leaves to encase the filling.  

Roll it up and then secure both ends with toothpicks.

Roast on a dry pan until fragrant.

 

Enjoy!

Red bean pancake

I initially planned to bake muffins but realised that my baking powder had expired.

So, I changed it to a red bean pancake since I had some homemade red bean paste on hand.

Findings: The batter was rather thick so I diluted it with a little water to make it more flowy.  The texture is a little like crepes.  I should have brush the coating thicker so that the sesame seed can adhere well.

Overall, the texture is soft and goes well with the red bean.   Thanks A.

Source

What you need:

120g plain flour, sifted

200ml milk

1 large egg

1 tsp sugar

1 tbsp cooking oil

250g red bean paste

Coating:

1 tbsp plain flour

1 tbsp rice flour

3 tbsp water

White sesame seeds

Method:

Whisk egg, sugar, milk and oil until combined.

Add plain flour and mix well.

Sieve and let the batter rest for 30 mins. 

Divide the red bean paste into 50g each.

Put it into a plastic bag and roll it into a rectangle 3.5X2”.  Set aside.

Grease the frying with a little oil.  

Pour about 1.5 ladles of batter into the hot pan.  Swirl round so that the batter is evenly coated onto the pan.  

Cook for about 1 min.  Remove.

Place the red bean in the centre of the pancake.  Fold to encase the red bean.  Brush with the coating batter to seal the edges well.

Brush the coating batter onto the smooth side of the pancake and dip it into the sesames.  

Add 2 tbsp of oil in the frying pan and pan-fry the sesame seeds side until golden.  Turn over and continue to cook for 1 – 2 mins.

Remove and cut the pancake either into 2 or 3 portions.

Serve hot. 

Enjoy!

Corn pancake

Having some neighbours over for tea.  Did not want to spend too much time in the kitchen, and thus using the air fryer, I made Corn Pancake.

A relatively simple recipe to put together.  Just take note not to be careful when getting the kernels out from the cob.

I did not get the texture of a crispy outer but the fresh sweet corn is nice.

Findings: The neighbours like it as it is something different and highly recommend to use fresh corn for this recipe.

What you need:

1 ear corn (est 170g corn kernels)

1 egg

20g corn starch

15g sugar

18g oil

20g glutinous rice flour

1 tbsp water

Method:

Remove the husk and silk.  Wash and let it steam for 10 mins until cooked.

Remove corn kernels into a bowl.

Add egg, cornstarch, sugar, oil and glutinous rice flour.

Mix well.  If dry, add a little water. (I added)

Pour into an air fryer liner.   Spread evenly.

Air fry at 160℃ for 15 mins.

Sprinkle sugar and black sesame.

Brush a layer of oil and continue to bake for another 4 mins. 

Remove and cut into wedges.

Enjoy!

Fried Ikan Bilis with Peanut

Do you know how to get really crispy Fried Ikan Bilis without much effort?  In the past, mine was always soggy after a day or two and it does not really have that crispy bite to the core feel.

I was lucky to meet a chef and she told me the trick.  Though it sounds disgusting I tried it and it works!

What you need:

Ikan Bilis

Peanut

Method:

Heat a tbsp oil for the peanut.  Fry until it sounds light when you toss it and it is ready.

Add enough oil for the ikan bilis.  You will need to throw all the oil out later.

Do not wash the ikan bilis.  Add directly into the hot oil (on low heat) and fry until golden and crispy.

Throw away the oil as it is dirty.

Drain the ikan bilis on a kitchen towel and then transfer them to airtight container.

  

Enjoy!

Boiled Peanuts (Instant Pot)

When I was young, my mom Boiled peanuts often for us as a snack.  Those days, we don't have so many types of snacks available so we are happy with this.

Peanuts are rich in monounsaturated and polyunsaturated fats, which are heart-healthy fats. They can help reduce bad cholesterol levels and lower the risk of heart disease. The high levels of antioxidants, such as resveratrol, in peanuts can also contribute to cardiovascular health

Then, of course, we should not eat excessively so that we can still maintain good health.

Gathering the ingredients is easy too.  3 ingredients and you can enjoy a big bowl of peanuts, minus the "heatiness" that Asians are usually afraid of.

I tried replicating it and peanuts take such a long time to cook!  So this time, I decided to use the instant pot instead.

Learning: Compared to the 4 hours of cooking and still not ideal texture, this method definitely makes life easier to enjoy this snack.  Success!

Adapted

What you need:

1 pack raw peanuts with shell

100g Salt

Water enough to cover the peanuts

Method:

Wash the peanuts a few times.

Add into the instant pot with the salt.

Pour in water enough to have the peanut submerged and give it a good stir.

Since peanuts are light, weigh it down with a plate and a weight on top. (I used a small bowl with baking weight.

Cover and close the vent.  Cook for 85 mins on high pressure.

Natural release.

I like mine to be at room temperature.  Unfinished peanuts can be stored in the fridge and reheated in the microwave oven.

Enjoy!

Cheesy Croquette

I saw this recipe on IG and it was not in English.  The method of preparing a croquette is different from how I do it.  Was very curious about how the texture will be.  

So happened, I bought a block of mozzarella and intend to try on another recipe so save some for this Cheesy Croquette.

What you need:

Yield : 20 pcs

500g potato

½ med onion, minced

14g butter, unsalted

25g plain flour

100ml milk

2 tsp salt

1 tsp pepper

2 tbsp parsley

mozzarella cheese cubes

3 tbsp water

1 tbsp plain flour

Bread crumb

Method:

Peel the potato and cut it into chunks.  Fry until golden.  Mashed.  Set aside.

Sautee the onion with butter.

Add in the plain flour and cook until it comes together is formed.  

Add in the milk, salt, and pepper (to taste) and mix until a dough is formed.

Add it to the mashed potatoes and sprinkle the dried parsley and mix together.  

Divide the dough into 20 pcs and roll it into a ball, flatten and encased the mozzarella properly.  

Mix water with plain flour and dip the potato ball into it.

Then roll it into the bread crumbs.

Deep fry until golden.

Enjoy!

Tri Colour tapioca cake 三色木薯糕

Today, I will attempt Tri Colour tapioca cake 三色木薯糕 .  These days I am more motivated to try new recipes as I have tasters. hahahah.

I did not puree the tapioca to very fine as I like mine with bites.  If you prefer a smoother texture, please puree it to fine.

What you need:

600g tapioca puree

A pinch of salt

40g tapioca starch

200ml coconut milk

Original

32g castor sugar

15ml water

Pandan

32g sugar

15ml pandan juice

Brown sugar

70g brown sugar

15ml water

Method:

Grease a 4x9” loaf pan and line it with banana leaves.

Combine tapioca puree, salt, and tapioca starch.  Mix well.

Add in coconut milk, and mix well.

Divide into 3 portions.

For original flavor, add in sugar and water and mix well.

For pandan flavor, add sugar and pandan juice and mix well.

For brown sugar flavor, add brown sugar and water and mix well.

Pour in the pandan flavor batter and steam for 12 mins on med heat.

Then pour in the original and steam on med heat for 12 mins.

Pour in the brown sugar batter and steam on med heat for 12 mins.

Cool in pan.  

Remove and wrap the knife with plastic and cut.

Enjoy!

Jemblem (Tapioca Bites)

We freeze the tapioca puree during our harvest.  So it is really easy to whip up an afternoon snack.  This time, it is our helper's idea of this Jemblem (Tapioca Bite).  It is a traditional Javanese snack.  We did ours without filling but you can add palm sugar as filling.

Pretty addictive, I just can't stop at two.  Practically guilt-free as it only has tapioca and a little sugar.

What you need:

250g tapioca puree

2 tbsp sugar

a pinch of salt

Method:

Combine all the ingredients together and form a ball.

Fry with some oil until golden.

Drain and serve.

Enjoy!

Perkedel Singkong (Salted Tapioca pancake)

I harvested a lot of tapioca from the garden and wanted to try something new rather than usual.  Spotted this Perkedel Singkong on youtube and went for it.  Instead of a snack, some even treat this as a main dish.

A very interesting combination and flavour and texture.  It is savoury and when eaten fresh, it is crispy on the exterior. 

I have never eaten a savoury tapioca nor know that we can turn tapioca into a savoury dish.  So this is really new to me.  I must say it is pretty addictive!  I believe this will serve as a great finger food for a party.  What is more, it is easy to put together.

Upon more research, Perkedel Singkong can have many types of combinations, like prawns, scallions, spicy and with spices so is up to your imagination and creativity.

Source

What you need:

1 tsp coriander powder

3 pcs kaffir leave

600g tapioca, grated

50g dried shrimp

25g garlic

50g shallots

2 red chilli

salt to taste

Method:

Remove stem from kaffir leave and slice finely.

Add kaffir leaves, coriander powder, dried shrimp, garlic, shallots and red chilli into TM bowl.  Grind till fine.

Add in tapioca and continue to blitz to combine.

Season with salt and blitz again.

Shape into small patties and pan-fried with oil until golden.

Serve hot.

Enjoy!

Dual layer tapioca kueh (steam)

We went to a friend's farm and were gifted with some white tapioca.  During the trip, I also managed to buy Gula Asli.  

Good opportunity to turn it into a Dual Layer Tapioca Kueh (steam).  I modified it as I have tasted one that has bits of tapioca before and actually love it.

Learning: I used the thermomix to grate it so it became effortless.  I even freeze the remaining grated tapioca for other recipes.

Overall, really love the texture.

Adapted

What you need:

Gula melaka layer: 

350g grated tapioca 

110g Gula asli or gula melaka

40ml water 

125ml thick coconut milk 

¼ tsp salt 

50g tapioca, finely cubed

2 tbsp tapioca starch 

Pandan layer

350g grated tapioca 

100g caster sugar 

180ml thick coconut milk 

¼ tsp salt

50g tapioca, finely cubed

20ml concentrated pandan juice

Method:

Deskinned the tapioca as seen in the source video.  I was told that this is the right method so that the tapioca will not taste bitter.

Cut the tapioca into small chunks and grate it in the TM bowl. 30 sec/Speed 10.  Scrape down and continue with another 30 sec (you can grate finer if you like a smooth texture). Remove and drain.

Chop the gula into small pieces and place in a pot, combine the gula with water and heat until the gula dissolved.  Leave to cool.

Divide the grated tapioca into 2.

Combine the coconut milk, gula mixture, salt and tapioca bits and mix well.  

Add in the tapioca bits and mix well.

Pour into the 7” square tin.  Flatten out and steam on high heat for 15 – 20 mins.

For the remaining grated tapioca.

Combine sugar, coconut milk, salt, pandan juice, tapioca bits and mix well.

Pour into the gula layer and spread evenly.

Continue to steam on high heat for 20 – 25 mins.

Remove and let it cool completely before cutting with a plastic knife.

Enjoy!

Bak kwa scones

Had some craving for bak kwa and bought 500g just to satisfy that feeling.   Since we still have some left, wanted to try out this Bak Kwa scone.

This should be nice because I baked Bak Kwa muffin before and it was yummy.

Thanks SH Yeo for sharing.

What you need:

335 self-raising flour

1½ tbsp baking powder

75g castor sugar

100g unsalted butter (cubed and frozen)

150g bak kwa 

100g fresh milk

85g dairy whipping cream

Egg wash

Milk

Method:

Preheat oven to 200℃.   Lined a baking sheet.

In the mixing bowl, sift flour and baking powder.

Add in sugar and with a balloon whisk, mix well.

Add in frozen butter and slowly whisk until crumb-like.

While mixer is running, chop bak kwa into tiny pieces.

Add in chopped bak kwa.

Combine milk and whipping cream and remove the balloon whisk and make a well in the centre and pour in the milk mixture.

With a spatula, mix and combine to form a dough.  (Do the fold and press method).

Place dough onto a Silpat mat and using a rolling pin, flatten the dough to 2cm thick.

Roll into a rectangle and cut into squares.

Place scones on tray and brush with milk.

Bake for 15 mins or until light golden brown.    

Enjoy!

Tapioca Pancake

You don't really see this being sold in those kueh kueh shop except in Pasar Malam.  So with the remaining tapioca.  I decided to try making this.  

Findings:  I have seen some recipes incorporated grated coconut into this pancake but since i don't like this grassy mouthfeel, I omitted it.

This turned out so yummy.   All my testers gave thumbs up for it.

Personally, I like it a less sweet, you might want to reduce to 80g.  

What you need:

400g tapioca, chunk

100g sugar

2 tbsp plain flour

1½ tbsp concentrated pandan juice

Method:

Combine everything into a bowl.  Mix well until the plain flour incorporated.

Heat up a non stick pan, rub a thin layer of oil.

Add in half a ladle of batter into the pan at a height of 10cm.  

Once sides are brown, flip over and continue to cook.

Enjoy!

Baked Tapioca Cake

Harvested the tapioca (cassava) and since it was not as abundant as the previous harvest, I will just make a Baked Tapioca Cake with half of it.

Hubby wanted his to be pan fried.

Findings: This turned out good.  Not too firm nor soft.  My neighbour loves it as well.  Both versions are yummy.  

Any leftover, just give it a few mins in the toaster oven, it will nice just as good as fresh.

What you need:

500g tapioca, chunks

90g sugar

¼ tsp salt

2 small eggs

145g coconut milk

10g unsalted butter, melted

Egg wash

Method:

Preheat oven to 180℃.  Lined and grease a 5" square pan.

Grate tapioca in TM for 40 sec at sp 10.

Combine grated tapioca with sugar.  Mix well.

Mix in salt, egg, coconut milk, and melted butter until fully incorporated.

Pour mixture into pan and spread out evenly.  Drop the pan to release air bubbles.

Bake for 45 mins - 1 hour or until the skewer comes out clean.  (at 30 mins mark, brush a layer of egg wash on top)

Remove and cool completely before cutting.

Enjoy!

Cheese Mochi

This covid is really long-lasting.  Waves after waves it hits our shore.  We just need to find ways to stay strong and positive.

For me, instead of channeling my energy into baking and blogging, I took up a healthy hobby after I got sick and couldn't walk properly at the beginning of the covid.  

I started cycling and realized that it helps with the pain that I was suffering and slowly it got better and better after each ride.   I also managed to shed off 4 kgs that for years I was trying to lose.

Anyway, I was invited to a small birthday party just before the HA phrase 2 alert as we feel more comfortable in a safe environment.  The number reflected daily is really worrisome.  My heart goes out to the medical team for working so relentlessly for nearly 2 years.

So here is my Cheese Mochi and am glad that the guests like it.

Source: inspired by Catherine (can't link as I cannot find back the post)

What you need:

Makes 12 pcs

200g glutinous rice flour

150g boiling water (adjust according)

2 tsp sugar

Cheddar cheese

Method:

In a bowl with the glutinous rice flour, using a chopstick, slowly blend in the boiling water bit by bit.  

When it is not too hot, knead to form a dough.  Add more water and knead until it is soft and smooth.

Place in a bowl and cover.  Let it rest for 30 mins.

Divide into 12 portions.

Roll into a ball and flatten.  Add 1/2 tbsp cheese and seal well.

Heat up a nonstick wok with a little oil.

Place the mochi ball into the pan on low heat.   Flatten the balls a little.

Add a little water and cover.  Let it cook until golden.

Flip over and drizzle a little oil again, repeat the process until it turns golden.

Serve hot with a generous drizzle of honey.

Enjoy!

Steam tapioca with coconut caramel sauce

I had the remaining packet of tapioca that I harvested some time back in the freezer.  Just wanted to clear it before I load up the freezer again.

This time around, instead of a kueh, I just wanted something simple.  I pretty like the Thai version but I had tried that already.

So I thought a caramel sauce will be good but instead of cream, I substituted it with coconut milk instead.

So here is my Steam Tapioca with coconut caramel sauce.  

Happiness.

What you need:

Tapioca, skinned and cut into bite size.

Coconut Caramel sauce

100g sugar

45g salted butter

30g coconut cream

Method:

Steam the tapioca for 30 mins.

In a pot, melt the sugar, brushing a little water at the side of the pot.

Once sugar turned golden, add in the butter.  Stir until it is fully dissolved.

Add in coconut cream and mix well.

Enjoy!

Pan fried Tapioca Kueh (Thermomix)

2 years ago, we were down on our friend's farm.  There I took back some tapioca cuttings.  It has so far yielded two harvests and we had enjoyed this yellow tapioca tremendously as it is hard to find this variety in Singapore.

Finally, we get to harvest them and this time, I was diligent enough to write down the planting date.  You see it takes 8 mths for the tapioca to be ready.  

I actually did a Thai version but had some accident and needed to bin it before I can take a photo.

This Pan fried Tapioca kueh 煎木薯糕 is delicious!  Thanks to mom for the suggestion.

Learning experience:

The texture is just what I like.  Not too soft nor too hard.  Initially hubby said the sweetness is not there but after the kueh cool completely, it is just right.

I also remove partial tapioca puree as I wanted it to have some bites to it.

What you need:

540g tapioca, peeled, cut into chunks

150g coconut cream (kara brand)

120g sugar

Method:

Prepare steamer and grease a 5” square pan and lined with pandan leaves at the base.

Make sure tapioca has its inner stem removed before cutting into chunks.

Add tapioca into TM bowl.  Turbo 3 sec. 

Remove 50g of the tapioca.

Add in coconut cream and sugar.  30 sec/sp 0 to 6.

Mix in the 50g of tapioca and pour batter into pan.

Steam on med heat for 35 mins.

Let it cool completely before cutting.

Cut into desired size.

Heat up a wok with oil.

Pan fried until crispy and golden on the edge.

Serve immediately.

Enjoy!

Char Siu Bao 叉烧包

Trying to make Char Siu Bao 叉烧包 today.

I had done a homemade char siew yesterday which I had already journal down this recipe here. 

This bao recipe was shared by a FB friend so I was really keen to try it myself.

Learning experience:

I have modified the method as I don't have a bread machine.  Also, the dough was not soft enough for me to work on, thus I add on more proofing time.

Overall, the texture is really good, soft and fluffy.

Thanks, C for sharing this wonderful recipe.

Adapted

What you need:

yield: 11 buns

250g plain flour

100g water 

20g full cream milk 

30g sugar 

4g instant yeast 

½ tsp baking powder 

25g corn oil

Method:

In a mixing bowl, combine all ingredients and on low speed, knead to form a dough.

Increase speed and continue to knead until dough leaves the side of the bowl and is smooth.

Shape into a ball and cover.  Let it proof for 30 mins.

Divide the dough into 40g each.  Shape into a ball and bench rest for 15 mins, covered.

Flatten the dough and roll into a disc.  Keeping the centre thicker and edges thin.

Wrap the dough with fillings, pleat to seal.  Place on a bao lining and into the steam tray.

Proof about 30 to 40 mins, steam at high heat for 10 mins.

Serve hot.

Ang Ku Kueh 紅龜粿 (pandan) Natural colouring

My girl loves Ang Ku Kueh 紅龜粿, I guess it is the mochi-like texture that she enjoys.

Since I had prepared a tub of mung bean paste prepared, today I shall make this for tea time.  Plus I needed to harvest my pandan as it has overgrown way too much.

It also gives me an excuse not to add food colouring to my food.  Err... shall I call it 綠龜粿?  So lame right?

Learning experience:

I added more water than indicated as my dough cannot form.  I also pre-cook some dough to make it chewier. 

Overall, I feel that it is not as soft as those that my hubby bought but my family and neighbour gave a thumbs up for it.

Next, I will try the one from my aunt.  

Adapted

What you need:

Banana leaves

Some oil for the mould and banana leaves

A med size 紅龜粿 mould

Mung bean fillings

Peanut fillings

Shallot oil

Method:

Using the same pot of water for the dough, add a little oil and blanch the banana leaves.  Once it turns dark green, remove and transfer into a tub of tap water.  (this is to stop it from turning black).  Dry and set aside.

Skin

150g glutinous rice flour
30g rice flour
140g pandan juice
50ml water (to adjust)
3 tbsp vegetable oil or cooking oil

Method:

In a bowl, combine glutinous rice flour, rice flour and pandan juice and mix together.  Add in water slowly and knead until a dough is formed.  Pinch 20g of dough out and cooked in a pot of water until it floats.

Combined back into the main dough and continue to knead until smooth.  If it is too dry, continue to add water until a smooth soft dough is achieved.  Cover and set aside. (blanch the leaves now) 

Weigh out 18g for the dough and 13g for the filling.  Wrap together.

With seam sides up, press the dough into the mould with your palm.

Place onto the banana leaves.  Set into the steamer.

Steam on high heat for only 4 mins and remove it immediately and brush with some shallot oil.

Cool it down and served.

Enjoy!

Apam Balik/Ban Chang Kueh

Circuit Breaker Day 31

I love Ban Chang Kueh but these days, you can't really find a freshly made one upon order or with freshly chopped peanuts filling as they had turned to peanut butter most of the time.

I remembered when I was young, I enjoyed watching the auntie pour the batter into the hot mould and slowly cook it to crisp and I will usually asked for the edges.

Anyway, I had this mould for the longest time for a recipe that I learnt but never gotten to try it.

Learning experience: 

The strong after taste was definitely not what I am looking for.  Also, it feels cakier than the usual texture of this Ban Chang Kueh.

I need to work on the skill of folding it nicely.

The search continues.


What you need:

90g plain flour

50g rice flour

¼ tsp baking soda

1 tsp baking powder

¼ tsp salt

30g sugar

90ml water

1 egg

Method:

Mix all the ingredients together, strain and leave for 20 to 30 mins before cook.

Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to the pan)

Pour in batter and swirl the pan so that batter is coating the edge. Try coat as thin as possible. Remove the excess batter, and sprinkle in some sugar on the pancake.

Cook till the bottom of pancake is golden brown.

Sprinkle with melted butter and then chopped roasted peanuts.

Fold the pancake into a half and leave to cool.

Serve hot.

Enjoy!

Deep fried Gingko Nuts

Circuit Breaker Day 4

It was the last birthday that I dine at this Japanese Restaurant in Taka and I love the food there.  So beginning of this year, my friend and I dined here again.  She is a vegetarian and thus sashimi is out for her and one of her selection was this Deep Fried Salty Gingko Nuts.

I had never eaten ginkgo nuts in salty form and thus I find this interesting and tasted nice.

So today I attempted it.  This is the 2nd attempt as the first one was not done well.

This time around, I think I pretty much nail it.

Do you know that Gingko Tree is found in fossils dating back 270 million years?  I once read that it even survived the Hiroshima bombing. 

Benefits:

• Contains powerful antioxidants
• Help flight inflammation (eg: Arthritis, IBD, Cancer, Heart Disease, Stroke)
• Improves Circulation and heart Health
• Reduces Symptoms of Psychiatric disorder and dementia
• Improves brain function
• Reduce anxiety
• Treat depression
• Support vision and eye health
• Treat headaches and migraines
• Improve asthma 

Source

ALERT: Limit yourself to 10 pcs per day, as it contains a potent neurotoxin that can make you sick.  

What you need:

Gingko Nut
Salt

Oil for deep fry

Method:

Crack the shell and remove the seeds.

Transfer to a bowl and add in boiling water.  Let it sit until the water turns room temp.

Rub off the skin and remove the pits.  (the pits is poisonous).

Heat up a wok of oil and deep fry until golden.

Immediately sprinkle with salt.

Enjoy!