The Great Chef

Wanted to make this steamed cake for sometime but was so hesitate to have to buy the mould and moreover it is in plastic.  But just do not know why I still go ahead to get it.  Luckily the moulds was not that expensive ... Actually it was a picture that I stumbled upon in Instagram that inspired me to make this sponge cake.  But that picture posted was in Pumpkin flavour instead of pandan flavour. Kuih Puteri Ayu (Steamed Pandan Sponge Cake) Adapted from Sonia of NasiLemakLover makes about 13 - 15 medium moulds Ingredients 2 eggs (Large Size) 100g caster sugar 150g all purpose flour 1/2 tsp baking powder 120ml coconut milk (blend 4-5 pieces pandan leaves together and strained) Topping 60g - 80g fresh shredded coconut 1/4 tsp salt 1 tsp corn flour Method Mix the topping ingredients together and keep aside.   Lightly brush the mould with some cooking oil, fill the bottom of the mould with some shredded coconut. Stack 2 mould together and press till shredded coconut is...

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...

Have some left over of Yam (taro) and decided to make Steamed Yam Cake again but using another recipe.  I like to cut the yam into slightly big chunks as I like to bite into that yummy yam in my mouth! Just pictures here only as Im sure you will enjoyed viewing my pictures as I was not allowed to copy the recipe I have used for this Steamed Yam Cake. Nevertheless, you can used my previous   Steamed Yam Cake   recipe which is as good too!!                              Enjoying this for my lunch today with some sweet sauce "甜酱"

This is my second round of making this Pak Thong Koh.  I knew making those really "traditional way" of Pak Thong Koh would take days (I think 4-5 days) but I'm not that kind of patient to wait for the dough to ferment that long.  Hence I chose this fast way recipe for just 2-3 hours to ferment the dough and the result is not that bad too.  PAK THONG KOH (STEAMED WHITE SUGAR CAKE)   Recipe adapted from My Kitchen Snippets   Ingredients 280 grms rice flour 280 grm sugar ( I used only 220 grm) 600 ml water 1 tsp dried yeast + 3 tbsp of lukewarm water 3 pandan leaves – knotted ½ tsp salt ½ tbsp cooking oil   Method   In a mixing bowl add in rice flour and 300 ml water. Mix well and set it aside. In a small saucepan, boil the balance 300 ml water, sugar, salt, and pandan leaves. Once boil remove the pandan leaves. Pour the syrup right away inside the rice flour mixture and leave it aside to cool. Dissolve the yeast in the lukewarm water and pour it into the...

Everytime I went to the wet market I will be passing one corner at the road side where there is a plant with this blue flower bloom beautifully.  I know that plant is that blue pea flower or another name to it is Clitoria.    I wanted to pluck it everytime I pass by but the thought of not knowing what to do with it first so I just pass by admiring it.   Here today, I make my first pulut tai tai using the blue pea flower.  Pulut Tai Tai (Steamed Glutinous Rice Stained With Blue Pea Flower  With Coconut Egg Jam ) Recipe sourced from Cooking Momster   Ingredients : 300gm glutinous rice, washed and soaked in water overnight Few pieces of pandan leaves 1 cup coconut milk 1/4 tsp salt 30 pcs bunga telang 1/2 cup water   Method : In a small pot, add in theblue pea flower and 1/2 cup water. Bring it to boil in order to get the blue colour. Remove from heat and discard the flower. Let it cool. Soaked 1/3 of the glutinous rice with blue colour wa...

So, how do you called this kuih? Kuih Ketayap? Or Kuih Dadar?  Or Kuih Gulung?  Well, actually they are the same but to me, from young I known this kuih is Kuih Ketayap.   I learnt to make this kuih (or Pandan Crepes with coconut filling) way back when I am still in my Home Science class; well that is probably when I am 13 or 14 years of age.  Wow, and now only I got to make it all over again.  Again, my mum loves to make this kuih but hers, she go for the simple type of crepes but with palm sugar coconut filling too. Kuih Ketayap (Pandan Crepes With Palm Sugar Coconut Filling) Recipe sourced from J's Kitchen   with adjustment For the crepes : 120g plain flour 170ml thin coconut milk or water 150ml pandan juice (I used 5pcs of pandan leaves blended in 150ml water) 1 egg 1/4 tsp salt Oil, to grease Method Combine flour and salt in a medium bowl.  Make a hole in the center. Add egg, coconut milk, and pandan water. Whisk until batter is no longer ...

When I made my first Angku Kuih just less than two weeks ago,  the filling was a bit too dry to my taste.  Well, can't blame me as this is my first attempt.   When Doreen of My Little Favourite DIY left comment on my post advising to steam the green bean with some added water, I have kept that in mind.  And when Doreen made Pumpkin Angku Kuih lately, I was adamant to try it again. Pumpkin Angku Kuih Recipe sourced from Mui Mui of my little favourite DIY Ingredients for the skin : 200 g glutinous rice flour  2 tbsp oil 100 g steamed pumpkin 1 tbsp sugar 100 ml thick coconut milk Ingredients for the filling:   150g split green bean, soaked overnight 60 g castor sugar  4 tbsp of canola oil Banana leaves Method Filling Soaked the split green bean overnight or at least 4 hours. Drain and steamed until it is soft.  (Sprinkle a few tablespoons of water onto the split green bean before steaming). Mashed the steamed split green bean while it is s...

I had wanted to try my hands to make "Angku Kuih" for quite some time eventhough wasn't really prepare to do it any soon.  Since my dad pluck some banana leaves for me few days ago so just make use of it. Really, I would have called myself looking for extra work to do as this Angku Kuih, I can buy it at the shop easily for just $0.50 per piece.  But sometimes when you food blogging, looking at others making it so beautifully, it just motivate you to do so.  But hopefully in the end process, I won't complain of aching here and there, looking for trouble just to make this kuih where I can buy it easily....lol. ANGKU KUIH Recipe from Agnes Chang’s Hawkers’ Delights (I half the recipe here and makes only 15 pieces, with mould of 5cm long) Dough Skin 50g rice flour, mixed with 210ml water & 3 ½ tbsp oil, stirred and boiled, till thick in texture, cooled 300g glutinous rice flour Few drops of orange red colouring Enough water to mix into dough Filling 150g green peas w...

This is my second attempt to make this "Xi Pan.  The first time my Xi Pan after steaming it is more like a kuih or you may called it plain angku kuih instead...lol.  Probably that time it didn't proofed well enough because of the cold weather in NZ that time.  Or probably I've been using the expired yeast...I don't know. And now back home here, I try again.  I made a small batch instead, but I made this using the overnight sponge. XI PAN 喜粄   Recipe sourced from  Wendy of Table for 2...or more Ingredients for sponge dough: (A) 1 tsp. yeast 150 gm. plain flour 125 ml. water Ingredients: (B) 150 gm. Plain flour 150 gm. glutinous rice flour 125 gm. sugar 150 gm. water a few drops of pink colouring Banana leaves - grease with oil (I used greased proof paper) Method: (1) Mix all the ingredients for sponge dough, cover and keep overnight. (2) Mix all the ingredients (A) and (B) together into a soft dough and proof for another 4 hours. (3) Divide soft dough int...

I know I have been MIA from updating my blog , thousand apologies! Kueh Bengka Beras is one of my family's favourite kuih.  I remember I had this when I am still staying in my homet own, Kampar and after I le ft , this kueh has tot ally been forgotten. Kuih Bengka Beras Recipe sourced from Lily's Wai Sek Hong Ingredients 100g green bean flour blend with 200 ml water and soak for 30 minutes 2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml    (* you may use less coconut milk here but as long as you mix it with water to obtain 1050ml) 1/4 tsp salt 150g rice flour 1 tbsp cornflour/tapioca flour For the syrup 325g castor sugar   (I've used only 280g) 300ml water 3–4 pandan leaves, For Glazing 2 tbsp of thick coconut cream Method: To prepare the syrup In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves. Put sifted flour into a large mixing bowl. Stir in coconut mi...