Steamed Cake with Vegetables

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Recently, I used to prepare steamed bun (mantou) as snack for my little girl. She not keen to drink water therefore I try to avoid giving her baked goods. Another option will be steamed cake. Thanks to Aspiring Bakers for having steamed cake as this month theme. Now I have lots of choice to choose from fellow blogger friends.

Since my girl is only 14th months old I try to serve her as 'healthy' as I can. This recipe actually is very simple. It is similar to making muffin, mixing wet ingredients with dry. Then steam straight away! Since I'm adding vegetable, extra effort are needed to prepare the vegetable. Therefore here come the long steps :P
 

Reference from steamed cake Anna blog
Yield 7 tea cups
Ingredients:
(A)
50g bok choy (小白菜)
*spinach will be nice too
30g carrot
 
250g water (water from blanching vegetable)
* add water if not enough
90g sugar
 
1 tbsp vegetable oil
 
(B)
250g self-raising flour
1/2  tsp baking powder
pinch of salt
 
1 tbsp wheat germ(optional)
 
 
Methods:
1. Grate carrot finely. Set aside.

2. Bring some water to boil. Add in washed bok choy and blanch for 1-2 minutes. Remove, drain and leave to cool. Reserve the water. Measure the reserved water to get 250ml. Top up if needed.

3. Put the blanched bok choy into blender. Scoop some liquid from the 250ml water into blender. Blend till fine. Pour back into remain liquid and become 'green' liquid.

4. Add sugar into 'green' liquid. Stir till sugar melt. Add in grated carrot and vegetable oil. Whisk to combine.

5. In a mixing bowl, sieve in flour, baking powder and salt. Add in wheat germ and stir to mix.

6. If you are using tea cup like mine, lightly grease the cups with oil. Arrange the cups into steamer and bring the water to rapid boil.
* In order to get better result do get the steamer ready before prepare the batter. Once done immediately send into steamer without any delay.
* I heated the coated tea cups before used. This can help easy removal after cooked.

7. Once steamer is about ready, prepare the batter. Make a well in the center of dry ingredients. Pour in the 'green' liquid mixture. Whisk to combine. The mixture should be thick as shown.

8. With a spoon scoop the batter into heated tea cups about 90% full. Cover and steam at high heat for 15 minutes.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Tomatoes in Sour Gravy (Air Asam Tomato)

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I like salad. I used to have salad with main course. This tomato in sour gravy caught my attention after read from Wendy blog. It is actually perfect side dish to go with Nasi Daging Kedah. Since I do not take beef I just prepare the tomatoes salad to go with sambal ikan bilis (anchovy). It goes very well! Do try as it is really very appetite salad!
 
Adapted from Wendy
Ingredients:
1 red onion, sliced
1 tsp finely sliced bird’s eye chilli
3 Tbsp lime juice
2 Tbsp sugar
½ -3/4 tsp salt
1 Tbsp fish sauce (omit)
1-2 Tbsp vinegar (or more lime juice)
1 tsp finely minced torch ginger bud(omit)
2.5 cups diced tomatoes  

Methods:
1. Mix sliced red onion with lime juice, sugar, salt, chilli and fish sauce. Let it sit for 1 hour.

2. Taste it and adjust with vinegar and more salt if needed. It should be sourish, spicy and a saltiness level that is just right (not oversalted).

3. Just before serving, mix in minced torch ginger and diced tomatoes. Serve!
*main side dish to go with Nasi Daging Kedah (beef rice).

I'm submitting this post to MFF Kedah Perlis Month hosted by Wendy, Table for Two.

 

 

Steamed Sponge Cake(鸡蛋糕) with Orange Flavour

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I'm sure this steamed sponge cake is well known in Chinese family. Some might grow up having them frequently especially those used to prepare this for praying. Since this month Aspiring Baker theme is steamed cake I take this opportunity to challenge myself of making good steamed cake.

I'm not confident when come to steamed cake. I used to worried especially at the time I'm going to open my steamer lid :P I definitely happy when the steamed cake turns up fluffy and nicely bloom with crack (for fah kueh-发糕). I failed in my 1st trial. The steamed sponge cake texture was dense. This happen because too much air deflate during flour folding stage. I should add in flour in batches instead of one go! After the lesson I make the cake again the next day. I'm glad I get what I called light and fluffy steamed cake :)

Adapted from 孟老師 100 cupcakes cookbook
Ingredients:
250g eggs (I used 5 eggs)
130g sugar (reduced from 180g)

190g low protein flour
1/2 tsp + 1/4 tsp baking powder

3 tbsp orange juice(or lemon juice)
Zest of an orange (or lemon)
3 tbsp vegetable oil

*mix together in a bowl and set aside

Methods: (using stand mixer)
1. Attach stand mixer with belon whisk. Beat eggs and sugar till turn bright yellow at medium speed (about 4-5 minutes).

2. Turn the speed to max and beat till pale white (about 4-5 minutes). Do the ribbon test (visible lines appear as shown).

3. Turn the speed to medium and continue beat for about 1 minute. This is to achieve smooth and light whisked eggs.

4. Add in the sifted flour alternative with orange and oil mixture in 3 batches. Hand whisk till incorporated.

5. Pour the batter into lined 8' square pan. Leave aside to rest for 10 minutes.

6. While waiting, bring the water in steamer to boil. Wrap the lid with cloth if needed to prevent condensation during the steaming process.

8. Place the batter in steamer and steam at medium-high heat for 20 minutes.

9. Once steaming time over, open the lid slowly with the heat still on. Off the heat and remove the pan from steamer. Cut and serve!

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Banana and Apple Granola Bar

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Today is another recipe of granola bar using muesli. This one is simple as no filling is needed. Just pour the batter into pan and bake. As the name stated banana and apples are been used. With these great fruits this granola bar is packed with flavour. Remember to use super ripe banana (the brownest the better) as it really affect the sweetest and flavour. Believe it or not this bar tastes like banana bread! But with more chewy texture which I like!

 

 

Inspired by Sally's Baking Addiction
Ingredients:
(A)
120g margarine (or butter)
60g light brown sugar

1 tsp vanilla extract
1 egg
100g mashed banana

(B)
1 1/2 cups all-purpose flour (about 180g)
1/2 tsp baking soda
1/2 tsp baking powder
*Sift together and set aside

2 cups muesli (about 200g)
1 cup green apple cubes (from 1 big apple)

(C) Topping
20g margarine (or butter)
1/2 cup muesli

Methods:
1. Add in muesli and diced apple into sifted flour bowl. Stir to mix well and set aside.

 

2. In another bowl, cream margarine and brown sugar till light (hand whisk will do). Add in vanilla extract, egg and mashed banana in sequence. Make sure well mix before each addition.

 

3. Pour in the muesli flour mixture from (step 1). Fold to combine. Do not over mix.

 

4. Pour the batter into lined 8' square pan. Spread evenly around the edges and slightly press to get packed bar. Set aside.

 

5. For topping, add in margarine into muesli. Mix with fingers and try to coat every bits of muesli with margarine.

 

6. Sprinkle the topping evenly on the bar. Bake in preheated oven 180C for 30-35 minutes.

 

7. Remove from oven leave it for few minutes. Lift up from pan and leave to cool completely on wire rack. Cut into bar and enjoy!
*Keep the leftover in fridge and snacking any time!

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Recipe Box 24 hosted by Bizzy Bakes

Granola Coconut Bar with Apricot Filling

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Last 3 days I was away from home. I was at hospital with my 13 months old girl. She was hospitalized due to lung infection. Actually she had been sick quite often last 2 weeks. First she had fever with flu and cough. After medication we thought she had recover. Few days later fever back again with cough and throat inflammation. Again doctor gave medicine with antibiotic for fever. However my girl health condition only good for few days. Again fever came back and this time with very serious cough which disturb her sleep. This time the outpatient doctor referred me to child specialist. After checking my girl, doctor told me she needs to be x-ray for further examination on her lung. I was shock when being told my girl's lung was infected quite serious and has to be admitted for special treatment.
 
First 2 days she was given medication with antibiotic and special treatment named nebulizer. It has to be done every 2-3 hours. Although is not hurt my little girl still cry and struggle during the 'Neb' (short form for nebulizer) treatment. Besides it is very hard to get her drink medicines too. I have no choice and make sure she drinks. I try my best to get her better as I'm worried she needs to suffer more if her condition not improved. If not better another type of antibiotic will be used and this time via injection. Once started she need to be injected for continuous 5 days! And of course hospitalised for more days…
 

Special mask is used for the 'Neb' treatment

I'm glad my little girl has rapid recovery. Her lung condition did improve on the 2^nd day of hospitalized. Doctor advised to stay another day for the 'Neb' treatment. Although my girl condition getting better, she had very poor appetite. She refused to be breastfeed. She always give 'No' sign for any solid food that I offered. We including doctor had no clue why this happen. I'm hoping her appetite will get better the next day. Or else she can't be discharged on the 3^rd day. On the early morning, her appetite comes back and it seems she is alright. With permission of doctor my girl finally can go home.
 
I'm glad we are home now. Being in the hospital I have no access to Internet. That's why I disappear for few days. I hope my baking and cooking routine will back to normal very soon. Thanks for being patient of reading my story :D Let goes to today recipe, granola coconut bar with apricot filling.

Still have remaining muesli? Why not bake some healthy bar with it? I like rolled oat bar. I used to bake it with filling. I like the chewiness of the rolled oat and the sweetness from the filling. This time I replace rolled oat with muesli. Besides I added desiccated coconut (mission to clear stock :P) into the bar as well. The result is surprisingly good!

I'm using margarine instead of butter. The advantage of using margarine is I do not need to wait for it to soften at room temperature. Since I'm hand mixed I found it is easy to beat till light. Feel free to use butter if you dislike baking with margarine.

Granola Coconut Bar with Apricot Filling

Ingredients:
(A)
110g margarine (or butter)
60g light brown sugar
1 egg

1 tsp vanilla extract

(B)
170g all-purpose flour
1/2 teaspoon baking soda
*sift together and set aside

50g desiccated coconut
200g muesli (Keep remaining 50g for the topping)

About 150g apricot jam as filling
*use any filling of your choice

Methods:
1. Beat the margarine and sugar until light (hand whisk will do). Add in egg and vanilla extract. Beat till well combine.

2. Fold in sifted flour and baking soda. Fold to combine. Then add in desiccated coconut and 150g muesli. Again fold to mix well.


3. Press 2/3 of the dough into the bottom of the lined square pan (I’m using 8”). Add the balance of 50g muesli into the remaining dough.


4. Spread the filling evenly on top. Crumble the dough over the filling. Gently press to make it tight.

 

5. Bake in the preheated oven 180C about 25-28 minutes. Remove from oven. Leave for few minutes before transfer out from pan to cool on wire rack. Cut once completely cool. Store in container and keep in fridge.

 
I'm still not done with the muesli. Coming up is another easy bar with fruits recipe. Stay tune!

Pickled Cucumber and Carrot

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I still have some recipes baking with muesli. However today feel like sharing this easy pickled with cucumber and carrot.

Cucumber sold at my place is not cheap. When it is on sale in can be 4-5 times cheaper! What to do with those fresh cucumber? For me, the best way is to make pickled.

I used to make this pickled as condiment to go with my meals. I enjoy it very much especially having them with sambal and fried food. It can be kept well in fridge for 1-2 weeks. Do remember to use clean utensil every time you dish out from the container. While getting the vegetable ready it is advisable to prepare the syrup in advance (30 minutes ahead) and leave to cool before adding the vegetables.

Ingredients:
~syrup
1/2 cup rice vinegar
1/2 cup sugar
Few small chilies (thinly sliced)
*More if prefer spicy
*I can taste the heat of thinly sliced chilies. Just halfed the chilies if you prefer dish out when you eat.

~vegetables
3 medium cucumbers
1 small carrot
2 big chilies
1 big onion (I used white onion. Bombay onion is better)
2-3 tsp salt

Methods:
1. Remove seeds from big chillies. Cut diagonal into strips. Leave aside.

2. Add vinegar and sugar in a pot. Bring to boil and stir occasionally till sugar melt.

3. Off the heat, add in small and strips chilies and leave to cool completely.

4. Peel the cucumber. Cut length wise into half. Then further divide into quarter. With a knife remove seeds by running blade from one side to other side. Cut diagonal into thin slices. Slice till all finish.
* not need to be very thin as you can taste its crunch after pickled.

5. Sprinkle about 2 teaspoons salt into cucumber slices bowl. Mix with hands till all well combine. Keep aside for about 5 minutes for the salt to extract excess water from cucumber.

6. While waiting for cucumber do the same for carrot and onion.

7. Squeeze all the salty juice out. Rinse (with drinking water) and squeeze again (I rinse for one more time and squeeze again). Do the same for carrot and onion.
*Taste it. It should not be too salty.

8. Toss all the squeezed vegetables into the cool vinegar mixture. Keep into container with lid on. Keep in fridge and best to enjoy after an hour.

To all Hindu friends and readers, wishing all a very Happy Deepavali!

Granola Banana Muffins

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As I promise in my previous Granola post I'm going to share on using granola in baking. Instead of having granola as topping in yogurt or ice-ream, why no adding into muffin? I purposely fill the batter almost full. That's why these muffins bloom so nice. Do you think so?

These granola muffins are packed with all the goodness of rolled oat, dried fruits, nuts and banana! Such a healthy muffins for breakfast, snack or even supper :D

 

Ingredients:
(A)
1 1/2 cup all-purpose flour
Pinch of salt
2 1/2 tsp baking powder
1/2 baking soda

1 cup muesli
80g brown sugar

(B)
1 egg
180g mashed ripe bananas
3/4 cup yogurt (about 165g)
80g vegetable oil
1 tsp vanilla extract

 

Some extra granola for topping

Methods: yields 10 regular-sized muffin cups
1. Sift mixture of flour, salt, baking powder and baking soda into a bowl. Add in muesli, brown sugar and whisk to combine.

2. In another bowl, whisk egg, mashed banana, yogurt, oil and vanilla extract until well combined.

3. Add the wet ingredients to the dry ingredients. Stir or whisk until combine.

4. Scoop the batter into the cupcakes liner to almost full. Sprinkle some granola on top. Bake in preheated oven 180C for about 20 minutes.

5. Remove from oven and let cool on a wire rack.

 

Hope you all enjoy these muffins as much as I did. Happy baking!

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

 
~Recipe Box 22 hosted by Bizzy Bakes

Homemade Granola with Muesli

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I saw muesli on sale. Without any hesitate I'm sure I must bring a bag home. I like to bake with rolled oat, muesli definitely better! Some might wonder what is muesli ? What is different between rolled oat and muesli?

Muesli is based on uncooked rolled oats, fruit and nuts. It is loose mixture of mainly rolled oats and/or cornflakes together with various pieces of dried fruit, nuts, and seeds. It commonly contains other rolled cereal grains such as wheat or rye flakes as well. It is commonly serve as quick meals in Switzerland and southern Germany.

Granola also consist rolled oats however it is cooked and has nuts, honey, and sometimes puffed rice. The mixture is stirred during baking process to maintain a loose, breakfast cereal-type consistency. Dried fruits such as raisins and dates are sometimes added. It is popular in North America and being served as breakfast food and snack food.

Well after the introduction let see how I make granola from the muesli that I bought :)

Reference from Lena, Frozen Wings
Ingredients:
4 1/2 cups muesli
 
3 tbsp corn syrup
2 1/2 tbsp honey
1/3   cup vegetable oil
 

Methods:
1. Put muesli into mixing bowl (reserve 1/2 cup).

2. Mix corn syrup, honey and vegetable oil in a pan. Place on stove and cook till warm. Stir as you heat up the mixture.
* It is easy to coat muesli with warm syrup.

3. Pour the warm syrup into muesli bowl. Stir to mix with spatula. Make sure muesli is well coated with the syrup mixture. If the muesli looks 'wet' add in the remaining 1/2 cup.

4. Spread on lined baking pan and bake at preheated oven 170C for 30 minutes or till golden brown. Stir every 10 minutes to get even brown.

5. After baking add dried fruits of your choice. Me added handful of diced dried cranberries, apricot and candied ginger.
 

After cool I can't stop myself from snacking on it :D By the way, my favourite way of enjoying granola is with fruits and yogurt. Granola is also great to be used in baking. Stay tune for the coming granola recipe :)

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~Recipe Box 22 hosted by Bizzy Bakes

Yogurt Cottony Cake (想思蛋糕)

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Cottony cake or some call it Xiang Si cake/ 想思蛋糕. I was attracted by the texture of this cake when I read from fellow blogger friends. This cake is well received as it yields very soft and moist cake. If you are chiffon cakes lovers sure you like this cottony cake.
 
It has a lot common with chiffon cake. The method of mixing is same. Like chiffon cake it has to be baked at low temperature. The differences are using a whole egg in yolk batter and bake in normal baking pan instead of tube pan. The batter is slightly watery than normal chiffon cake.
 

This is my 2nd attempt. The 1st one shrunk a lot and has wet cake base. After succeed in baking chiffon cake in round pan (here) and some advice from Kimmy, I have courage to bake again. The cake texture is right, no wet base and without much shrinkage. However the cake surface (skin) is easy to come out (after invert). This might due to low temperature of baking for the whole baking period. Next time I shall bake with higher temperature after the cake is cooked to get more brown surface. Do drop by her blog, Cooking Pleasure for more tips on making cottony cake. She has quite numbers of different flavour cottony cake recipes.

 

 

Adapted and slightly modified from Cooking Pleasure
Ingredients:
( A)
5 yolks
1 whole egg
45g vegetable oil
80g yogurt
65g low protein flour
 
(B)
5 egg whites
60g castor sugar
1/2 tsp vinegar (or lemon juice)
 

Methods:

1. Whisk yolks and castor sugar till well combine. Add in vegetable oil and yogurt. Mix well.

2. Sift in the flour and whisk to combine.

3. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.

4. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

5. Pour the batter into lined 8’ square pan (only line the bottom/base pan NOT side). Smooth the surface with scraper. Give the pan some tap to remove big bubbles.

6. Bake in preheated oven at 140C with steam bake method for 35 minutes. Then remove the water and bake further 10 minutes.
* I'm using steam bake method. Bake by placing a pan with hot water at the bottom of oven.
* Remove water and bake further to get rid of wet cake bottom.
* Do adjust your oven temperature accordingly.

7. Once cooked, remove from oven and invert the cake pan on wire rack till cool completely. Remove baking paper and cut into slices. Enjoy!
 

I'm sharing this post at

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~Recipe Box 21 hosted by Bizzy Bakes