Jas's Kitchen

Bake Mango Cake today.

Verdict: very moist and soft and not to sweet too.

I had post this Putu Piring recipe 1 - 2 months back without photo. It actually a Malay style of Tutu Kueh called "Putu Piring" with gula melaka (palm sugar) as filling and serves it with shredded coconut. Wasn't like the Chinese ones with brown shredded coconut and peanut fillings.

In this recipe I did not use gula lelaka (palm sugar) filling cause I don't have it at home. I use brown sugar for the filling, and that why the filling might look darker than the normal ones. And I added in some of the desiccated coconut to bring out the flavor. And here there are…

Putu Piring

Makes about 7 – 8 of 3 ¼" diameter

Ingredients:

2 cups rice flour

¾ tsp salt

150 – 160 ml water

Filling:

½ cup desiccated coconut

½ cup gula melaka, grated

Pandan leaves, cut into squares

½ cup coconut without skin, grated  (optional)

Method:
1. Dry roast rice flour for 5 minute with some pandan leaves. Discard the pandan leaves and sift the flour and leave it to cool.
2. Mix the salt in hot water and sprinkle over the rice flour. Rub the water into the flour until mixture resembles fine breadcrumbs.
3. Lightly grease a Putu Piring mould. Fill half the mould with the prepared flour and top with 1 - 2 tsp gula melaka filling and cover with more flour. Place a small piece of pandan leaf over it.
4. Steam for 10 - 20 minutes. Serve with grated coconut if desired.

Fill half the mould with the prepared flour and top with 1 - 2 tsp gula melaka filling and cover with more flour.

Bake Breads today, using Florence's Wonderfully Soft Bread recipe. Indeed it soft though I had make some mistakes, firstly I had added less yeast secondly suppose using warm milk and I use cold milk and I don't have milk powder or coffeemate at home. And yet the bread are still soft although it slightly flat

Soft Bread

Ingredients:
310g bread flour
60g cake flour
40g Nestle CoffeeMate
115ml skim milk
20g condensed milk
55g castor sugar
3g salt
7g instant yeast
1 egg + 2 egg yolks
40g butter (room temperature)

Egg Glace: 1 egg lightly beaten with 1 tsp water

Method:
1. Sieve flour mixture into a large mixing bowl.
2. Make a well in the middle of flour mixture and add in all the rest of ingredients except butter.
3. Mix till a dough is formed and knead in the butter till you get a smooth dough.
4. Prove dough for 50 minutes or till double in size.
5. Divide dough into 12 portions of 60g each and shape it or wrap in the filling. Prove for another 50 minutes or till double in size.
6. Brush with egg wash and bake at 190C for 15 minutes or till cooked.

Kai Mei Bao Coconut Filling:

Ingredients:

100g desiccated coconut

4 tbsp milk

3 tbsp condense milk

1 tbsp sugar

2 tbsp butter

Method: 

1. Mix all ingredients and chill.

I mean Shrimp Floss Buns. LOL

Bake Banana Cake today, using Joanne's Recipe memeber of KC.

Great reviews about this recipe.

 
Banana Cake

Ingredients:
6oz (170g) butter
6 oz (170g) castor sugar
2 eggs, large
3 tbsp milk
3 large banana, mashed
8 oz (225g) plain flour
1tsp baking powder
1tsp bicarbonate soda

1) Cream butter & sugar.
2) Add eggs, one at a time and beat well.
3) Add milk and banana, mix well.
4) Sift flour, baking powder & bicarbonate soda and add to mixture.
5) Bake at 180C for 1 hour.

Verdict: Light, Fluffy, Moist And Not Too Sweet.  A die die must try recipe. LOL

Make Chi Kut Teh today. Why called it Chi Kut Teh cause I’m using chicken instead of the spare ribs. Using Red Man Bak Kut Teh Spices. Taste wise good, family love it! 

Chi Kut Teh

Ingredients:

½ piece chicken

1 packet red man bat kut teh spices

15 pieces garlic,

2 liters water

4 – 6 pieces dang gui  

3 cloves

1 cinnamon stick

3 tbsp wolfberries (kei chee)

Pepper, to taste

Salt, to taste

Method:

1. Bring water, garlic, cloves, cinnamon stick, dang gui and spices bag to boil for 30 minutes.

2. Add in the chicken, wolfberries and simmer for 30 to 40 minutes over low heat until meat is tender.
3. Add salt and pepper to taste. Use a ladle and scoop out excess oil that floats to the surface.
4. Serve hot with rice.

Make Dorayaki today, Dorayaki is a kind of traditional Japanese cake with anko sweet azuki beans filling (red bean). I guess I had overcooked my cream patisserie and it look no different from custard ain’t cream at all. And berries yogurt I bough it from the supermarket.

Dorayaki Pancakes

Serve 4.

Ingredients:

1 cup flour

½ cup sugar

1 tsp baking soda

5 tbsp milk

3 eggs

Filling ((as you prefer)

Method:

Whisk egg and sugar in a mixing bowl.

Dissolve baking soda in milk. Add the milk in the egg mixture.

Add sifted flour in the egg mixture mix gradually.

Slowly pour some batter into a grease non-stick pan. Once little bubbles appear, turn it over and cook other side. Set aside cool the pancakes.

Make pairs of pancakes and put a scoop of filling between them.

Cream Patisserie

Ingredients

250ml milk

1/2 tsp vanilla essence

2 egg yolks

50g sugar

25g corn flour

Method

Bring milk to a low boil in a deep, heavy saucepan. Add vanilla essence after it has boiled.

Combine egg yolks and sugar in a mixing bowl and whisk thoroughly for three to four minutes. Add in corn flour and blend well.

Pour hot milk gradually into the egg mixture and beat well with a hand whisk.

Bring the mixture over a medium low heat and cook, stirring constantly, until it turns into a thick consistency.

Remove custard away from the heat and whisk for a few seconds until it is smooth.

Leave aside to cool, then cover with cling film wrap and refrigerate.

Make Muah Chee on the national's day. Wasn't too sure it is because of the different kind of glutinous rice. My muah chee was kind of different from previously. Previous I'm using the elephant brand and this time I'm using this glutinous rice flour meant for "Tang Yuan". The texture was like wet doesn't taste Q~~ at all maybe it been process before?? Should stick back to the elephant brand.

Muah Chee

Ingredients:

250g Glutinous rice flour

350 ml water

4 tbsp onion oil

Peanut, finely grinded

Sugar

Method:

1. Mix glutinous rice flour, water and 1 tbsp of oil together to form a smooth batter.

2. Grease tray with remains oil, pour batter over and bring it to steam for 20 – 30 minutes.

3. Quickly stir the cooked "dough" at 1 direction until it blends well.

4. Cut dough into small pieces and toss it with peanut mixture. Serve with more peanut mixture.

Note:

You can get ready peanut mixture in supermarket. There are 2 kinds of peanut mixture fine and coarse. Get the fine one and the coarse one is normally for rojak.

Make sure you got enough oil on the cooked dough so that it won't dry up after long hours.

Today breakfast Pancakes.

Pancakes
Makes 10 pancakes.
Serve 3 – 4.

Ingredients:
2 cups self-raising flour
1 ¾ tsp cream of tartar
½ tsp salt
¼ cup sugar

1 ¾ cups milk
1 egg
Melt butter

Method:
1. Sieve self-raising flour, cream of tartar and salt into the mixing bowl. Add in the sugar.
2. Mix milk, egg and butter together in another bowl, pour into the flour mixtures and whisk into a smooth batter.
3. Slowly pour some batter into a grease non-stick pan. Once little bubbles appear all over the top of the pancake, turn it over and cook other side.
4. Serve pancake hot with butter and maple syrup or honey.

Make this sago pudding last week.

Bear Sago Pudding

Ingredient:
150g sago
200g palm sugar
125 ml water
Pandan leaves
100ml coconut milk
A pinch of salt

Method:
1. Bring palm sugar, panadan leaves and water to boil, simmer until palm sugar melts. Strain syrup and set aside to cool and chill in fridge.
2. Bring coconut milk and salt to boil. Set aside to cool and chill in fridge.
3. Bring a pot of water to boil. Add in the sago cook sago till transparent.
4. Wash cooked sago under a running tap washes away the starch and strain.
5. Divide sago into individually cups and chill sago for 2 - 3 hours in fridge.
6. Serve sago pudding with palm sugar syrup and coconut milk.

Tonight dinner "Deep Fry Dory Fish" and "Chao San Si With Deep Fry Egg Tofu".  

What is Chao San Si? It actually a canned food Chao means stir-fry and San Si means shredded three. Inside there's shredded bamboo shoot, shredded mushroom and shredded meat and that why it called chao san si.

For the chao san si with deep fry egg tofu, of course need to deep-fry the egg tofu first. Coat egg tofu with corn flour and deep fry till golden brown and strain. Stir fry the san si, add a little of water and egg tofu simmer for a while approximate 2 – 3 minutes and it done.