Purple Muah Chee Anyone?

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A lot of great kueh recipes appear in blogger friends posts. Their kueh photos make my heart “itchy”(心痒痒‏). In order to cure my “itchy” heart and hands I choose this very simple muah chee. All I need is just stir everything together and steam the batter.

 

The last time I ate muah chee is during Mid-Autumn Festival. I bought it from a muah chee stall who sold different variety of flavour and definitely colours. I tried on durian, strawberry and mango. Hm…the flavour of the muah chee is very artificial. I think nothing better than homemade stuff. I added purple sweet potatoes into the muah chee batter. Although can’t taste the sweet potatoes, it brighten the original white muah chee. This purple muah chee is slightly firmer but still soft to chew.

Reference from Happy Home Baking

Ingredients:

(A)

120g glutinous rice flour

2 tsp sugar

¼ tsp salt

(B)

½ tbp vegetable oil

120ml water

60g mashed purple sweet potatoes

 

1 tsp vegetable oil for brushing

(C) Coating

75g roasted peanut powder

20g toasted sesame

35g sugar

* Adjust to your taste

  

Method:

1. Mix sweet potatoes, water and oil till well combine. Set aside.

2. Mix in glutinous rice flour, sugar and salt in a mixing bowl. Make a well and stir in the sweet potatoes mixture. Stir in circular motion till all the flour mixture is completed dissolved. (I stir with a wooden spoon)

3. Pour the batter into a deep dish (I used a 8" greased round plate). Steam at medium heat for about 20 minutes. Test the centre to ensure it is cooked through. Brush the surface with vegetable oil and leave to cool.

Before steam

After steamed

4. Mix peanut powder, toasted sesame and sugar in a plate. 

5. When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture. Serve immediately.

I'm submitting to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Daughter Full-Month # 4:Butter and Cheese Rolls/ Gelatinized Dough Method(End)

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Butter rolls with crumbs topping

Cheese rolls

These buns are very rich and milky. The texture is soft and fluffy. This is a great recipe!

Adapted and slightly modified from My Little Space

Ingredients:

~Gelatinized dough

120g bread flour

85ml boiling water

~Bread Dough

280g bread flour

100g plain flour

4 tbsp sugar

1 tsp salt

2½ tsp yeast

120ml cold milk

100g whipping cream

1 egg

40g butter

~ Butter rolls

Some melted butter for spreading
Some light brown sugar

Crumbs topping:

30g butter (cube and chilled)

30g sugar

60g plain flour

* Mix all till form crumbs. Fridge for later used.

~ Cheese rolls

Some cheddar cheese
2 tbsp sugar

Methods:

~Gelatinized Dough

1. Add boiling water into the bread flour, mix until it forms dough. Leave to cool. Cover and keep in the fridge for at least 12 hours.

2. Thaw at room temperature about 10-15 minutes before used.

~Bread

1. Tear the gelatinized dough into small pieces and put into kneading bowl. Follow by all the ingredients for bread dough except butter.

2. Knead till form dough. Once all incorporate put in butter and continue knead till the dough become smooth and elastic.

3. Form into a ball, cover and let it prove for 1 hour 15 minutes or till doubles its size.

4. Transfer to working surface and slightly knead to remove air bubbles. Divide into two portions (1^st portion for butter rolls and the 2^nd for cheese rolls). Shape into balls and rest for 10 minutes.

~ Butter rolls

5(a). Roll out the ball into rectangle shape. Brush with melted butter and sprinkle with brown sugar. Gently roll into swiss roll shape. Divide into portions and place on lined greased pan.

~ Cheese rolls

5(b). Shape into balls (about 25g each). Place on lined greased pan.

6. Leave to proof for 45 minutes. Apply egg wash. Sprinkle crumbs (for butter rolls) and cheddar cheese+sugar (for cheese rolls) respectively.

7. Bake at 190C for 15 minutes or till brown. Leave to cool on rack and enjoy!

Daughter Full-Month # 3 : Chocolate Chips and Banana Muffins

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So far my daughter only want me whenever she wake up. She seems like "glue" to me >o<

These easy and delicious muffins are my common bakes nowdays. Hope you all will enjoy them as much as I do. 

Chocolate Chips Muffins

Adapted and slightly modified from My Life
Ingredients:
(A)
1 egg
250ml milk
90g melted butter
120g castor sugar
 

(B)

(B)

240g plain flour
25g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside

¾ cup of chocolate chips (keep ¼ cup for topping)

 

Methods:

1. Mix all ingredients (A) in a bowl till well combine.
 

2. Follow by sifted dry ingredients from (B). Slightly mix and pour in the chocolate chips. Stir till well incorporate but not over mix.

 

3. Fill the batter into lined muffin cup. Sprinkle chips on top. Bake in preheated oven at 180C for 23-25 minutes.

Banana Muffins

Adapted and slightly modified from Agnes Chang’s Tasty Temptations
Ingredients:
(A)
2 eggs
180ml milk
120g melted butter
200g mashed banana
100g castor sugar
 

(B)

250g plain flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinammon powder
1/4 tsp salt
*sift and set aside
 

Methods:

1. Mix all ingredients (A) in a bowl till well combine.

2. Follow by sifted dry ingredients from (B). Stir till well incorporate but not over mix.
 

3. Fill the batter into lined muffin cup. Bake in preheated oven at 180C for 23-25 minutes.

Daughter Full-Month # 2: Elvis Presley's Favourite Pound Cake

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I baked this pound cake before the actual day. I had to try out so I won’t go wrong. This is the 1st batch that came from my oven. :) I pretty happy with the outcome.

This butter cake has very good comments from fellow bloggers. This pound cake is not as dense as normal butter cake. It is moist, soft and has fine crumbs which almost melt in your mouth. This comments came from Honey Bee Sweets, Wendy and Lena who had bake this Elvis Presley’s favourite pound cake. Yes as like them this is the best pound cake that I ever had. Although put on some “pound” after having it but worthwhile :D

After some research, below are the things I take into considerations while baking this special pound cake.

1. Cold butter

~As advise in Lena’s blog use cold butter. Since the mixing process going to take some time is best to use cold butter. Chop them into small, few pieces and beat together with sugar.

2. Sift the flour

~ As you notice no baking powder or baking soda is used in this recipe. Therefore is good to sift the flour for 3 times (together with fine salt).

3. Additional beating after well mix

~ Usually it is not advise to beat or over mix the batter when come to cake batter. But for this cake it needs further 5 minutes of mixing after everything well mix. However I only mix it for further 3 minutes. The texture still turns out great.

4. Bake in cold oven (without preheat)

~Yes, save electricity :D No preheat oven is required for this pound cake. Put oven rack on middle and DO NOT preheat oven.

5. Type of pan

~ Choose type of pan wisely. As the type of pan that you used will affect the texture of the cake. It is advisable to bake in bundt/tube/loaf pan. The batter is so dense you need the central tube to promote even baking. According to pigpigscorner who baked her pound cake in 9 inch round pan and the cake came out a bit overcooked on the edges and under baked in the center.

6. Sugar

~ The original recipe calls for 3 cups (600g) sugar! (according to Wendy)This is really a lot of sugar! I further reduce the sugar to 300g and it still taste sweet for my liking. However it is acceptable especially goes with a cup of Kopi-O or hot drinks without sweetness. I think it can be reduced 50g more.(for the full-month bakes I reduced to 250g and it works well)

7. Whipping cream

~ I suppose use 1 cup (250ml) of whipping cream instead of 200ml. I seldom use whipping cream in my baking. When I know I need it I just buy a small box without knowing it is only 200ml. I think it is alright with the less cream.

Do bake and try out yourself! Who known this will be one of your family favourite cake.

Adapted and slightly modified from Frozen Wing

( from Table for 2 or more, sourced from Epicurious, slight adjustments )

Ingredients:
225g unsalted butter, cold
400g sugar ( I used 250g)
350g cake flour
3/4 tsp salt
7 eggs
2 tsp vanilla extract
250ml whipping cream(I used 200ml)

I baked in 22cm chiffon tube and loaf pan

Method:
1. Put oven rack in middle position, do not preheat oven.

2. Generously butter pan and dust with flour, knocking out excess flour or lined the pan with paper.

3. Sift together flour and salt into a bowl. Repeat sifting for 3 times.


4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6-8 minutes with a handheld mixer.


5. Add egg one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down sides of bowl, then beat at medium high speed for 5 minutes ( I beat mine for 3 minutes). Batter will become creamier and satiny.


6. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in cold oven. Bake the cake at 160C for 40minutes and 150C for 20 minutes. Bake until golden and a wooden pick or skewer inserted in middle of the cake comes out few crumbs adhering.


7. Cool cake in pan on rack for 30minutes. Run a thin knife around the tube, then remove the cake and leave to cool on rack completely.

Daughter Full-Month # 1: Hakka Xi Ban(客家喜粄)

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Yesterday we celebrate our daughter Full-month. Like other home bakers we used to bake own stuffs instead of order from outside as gifts for friends and relatives. The must have one is hard-boiled eggs or red eggs. This is the only one that my confinement lady done for me. I adapt Sonia advice of using vinegar and red colouring for the colours. It works very well compare with water+colouring mixture. Due to my camera quality I can’t get the “bright” red colour like Sonia. Sorry for the poor photo. :P

Few days before Full-month, I read about Hakka Xi Ban in Wendy’s blog. Since I’m Hakka and “Xi” in Hakka means “Happiness” I decide to add this as one of to make lists. I’m sure not much people knowing about this kuih. I hope my friends will like them just like me.

 

The pound cake that I choose is Elvis Presley’s favourite pound cake. This butter cake has very good comments from fellow blogger friends. Therefore I decide to add this into my to bake list.

 

I bake some muffins, chocolate chips and banana muffins. The method of mixing dry and wet ingredients save my day. I had to plan wisely as my confinement lady doesn’t know any about baking. These simple and yet delicious muffins are my choice. I need to save time for the chiffon cakes and pound cake.

These chocolate chips muffins are well commented by fellow bloggers. I had seen these in Cook.Bake.Love, Small Small Baker, The Kitchen 70, Eileen, and 爱'生活 My Life (their lovely muffins attracted my attention).  Actually I baked the 1st batch few days before the actual day. My kids like them and keep asking for one when he saw those muffins inside the box (I told him will bake again as these are for gifts). Another easy muffins, banana muffins are from Agnes Chang.

butter rolls

cheese rolls

My bakes not complete without breads. I read on My Little Space on her blue cheese soft rolls with Alex Goh recipe. The reason is this bread recipe is using whipping cream which can share with the pound cake (I bought 1L). I baked 2 types of bread with the same dough. Butter rolls with crumbs on top and cheese rolls. These buns are very rich and milky. The texture is soft and fluffy. This is a great recipe!

Today I like to share on Hakka Xi Ban. Do stay tune for the rest of the recipes :)

Adapted from Wendy

Recipe source: Aunty Yochana

(A)

Sponge dough
1 tsp yeast
200g plain flour
150g water

(B)
100g plain flour
150g glutinous flour
125g water
125g sugar
Few drops of red colouring


Some vegetable oil for rubbing hands


Methods:

1. Mix all the ingredients for sponge dough, cover and keep overnight. (Keep at room temperature, mine proved about 8 hours)

2. Mix all the ingredients (A) and (B) together into soft dough and proof for another 4 hours.

3. Divide soft dough into 45g each (rub palm with oil) and place on top of a greased paper. Leave to proof for another 15 minutes.

4. Steam over moderate heat for 15 minutes.

5. Remove from steamer and leave to cool.

I'm submitting to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Yam Angkoo Kuih

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Actually this recipe is called Thai yam angkoo. It used ground peanut as its filling. Since my hubby dislike peanut filing I replace with purple sweet potato. I think I'm a big fan of purple sweet potatoes now :D

The texture is slightly more chewy compare to Purple sweet potato angkoo. Maybe due to used of tapioca flour. The dough is easy to handle and shape. Although I can't really taste so much yam flavour, overall this angkoo is nice.

Adapted and modified from Famous delights cookbook recipe

Ingredients: yield about 14 pcs angkoo
~ Filling
250g purple sweet potato
2 tbsp brown sugar
Pinch of salt
1 tbsp margarine/butter

~ Angkoo skin/ Dough
150g yam (cut into small pieces)
20g purple sweet potato (for colour)
60g glutinous rice flour
60g tapioca flour
20g icing sugar
2 tbsp vegetable oil
80ml evaporated milk/ coconut milk (you may not need all)

Methods:

~ Sweet potato filling

1. Steam the sweet potato till soft. While it is hot, add in brown sugar, salt and margarine. Mix well and mash into paste.

* I used electric mixer (with “K” hook) to do the job.

2. Leave aside to cool. Divide into 18g each.

~ Dough

1. Steam the yam and purple sweet potato till soft. While it is hot mash them with a fork (I’m using electric mixer with “K” hook).

2. Add in glutinous rice flour, tapioca flour, sugar, oil and slowly add in milk to achieve soft dough.

* Do check the dough from time to time by feel by hand. It is done once can easily shape into dough but not sticky.

3. Weight 28g ball for each angkoo.

~ Shaping and Steaming

1. Grease the angkoo mould by dust with some flour (you might brush with some oil).

2.Wrap the filling with the dough. Shape into ball.

 

3. Place the ball in the middle of angkoo mould. Press evenly and knock out. Place on greased banana leaf.

 

4. Arrange the angkoo on steaming tray and steam for 8 minutes at medium heat. Once the steaming time over, open the lid slightly to release hot steam. This is to prevent sudden decrease pressure inside the steamer. Then open the lid totally, off the heat.

5. While the angkoo is hot, brush them with vegetable oil to make them more shining and pretty. Serve.

I'm submitting to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Sweet Potatoes Rolls/ Straight Dough Method

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I bookmarked this recipe once I read it. Using sweet potatoes as filling in rolls is new to me. Without any hesitate I baked these sweet potatoes rolls once I bought my favourite purple sweet potatoes from market.

Yes it is really delicious! Although is straight dough method the buns are soft and fluffy. Sweetness from the fillings and crumbs make these buns special. For those sweet potatoes lover these buns are good to try.

Adapted and slightly modified from The Kitchen 70's

Ingredients:

(A)

200g bread flour
50g cake flour
20g sugar
¼ tsp salt
3g yeast (1/2 tsp+1/4 tsp)
30g egg
110ml water/ milk

(B)

20g margarine/ butter

(C) Filling
200g mashed sweet potatoes
30g brown sugar
pinch of salt
30g margarine/ butter
1 egg yolk
* Mix the first 4 ingredients till well combine. Lastly add in the yolk and mix well. Set aside.

(D) Topping

30g icing sugar
50g cake flour
40g margarine
* Mix all into crumbs. Keep in fridge for later used.

Methods:

1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add margarine and continue knead to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.

2. Transfer to working surface. Slightly knead to remove excess bubbles. Divide the dough into 2 portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the ball into rectangle shape. Spread the 1/2 of the filling evenly on the surface. Roll up like swiss roll. Cut into 8 portions. Repeat the same for the other portion.

4. Place the rolls on 9" greased round pan and leave to rest for 45 minutes.

5. Apply egg wash. Sprinkle the topping evenly on top. (You can keep the leftover topping in deep freezer for future used).

6. Bake at 180C for 15-18 minutes. Remove from mould and cool on wire rack.

I'm submitting this post for The World Bread Day.