The Great Chef

Wow.... it has been months I have not updated my blog.  I guess I wasn't as active like before and I know some of you have long forgotten who is Mel of Through The Kitchen Door already. It is not that I have not done any new recipes to try out, it just I haven't found myself up to do anything else and some failure in my try out recipes which resulted making me feeling down .... see I don't even know what am I talking about here... ! Well, my post for December 2015, is Pumpkin Xi Pan.  This is my 2nd time try out as the 1st time the dough is too  wet resulting too difficult to handle to shape it round at all.  So this time I make sure I won't over steamed the pumpkin.     Pumpkin Steamed Buns (Xi Pan / Hee Pan) Recipe adapted from My Little Favourite DIY Ingredients:   Sponge dough :   80g plain flour   1 tsp instant yeast   75ml water 120g pumpkin 60g glutinous rice flour   30g plain flour 1/4 tsp baking powder   50g...

For the past few years I'm still in searching to look for the Chwee Kueh recipe that has the smooth and soft texture . In Singapore, everyone knew the Tiong Bahru's Chwee Kueh  has the best chwee kueh!   Usually there will be long long queue to get to buy the Chwee Kueh. Instead of going all the way there, I guess the better way is to make Chwee Kueh myself.  I have made  Chwee Kueh once back in 2012, and thinking I could use another recipe this time. CHWEE KUEH 水粿 Batter (Makes about 20pcs) 280g rice flour 4 tsp tapioca flour 2 tsp salt 300ml cold water 830ml hot boiling water * (weigh the water and boil the water under hot stove!!) 4 tbsp cooking oil Method In a heat proof medium bowl, mix the rice flour, tapioca flour and salt together.   Using your whisk, pour in the 300ml cold water and whisk in one direction till all combined. Pour in the hot water all at once into the flour water mixture and whisk in till no lumps and mixture is thicken.   Lastly,...