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

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

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

Hokkaido Pumpkin Chiffon Cupcake with Pumpkin Custard Cream Filling

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Have you try Hokkaido pumpkin chiffon cupcake? How about stuff with pumpkin custard cream? I have this idea after seeing pumpkin chiffon cake in Sonia house. Pumpkin cupcake can't go wrong with pumpkin custard cream as filling right?

Adapted and slightly modified from Nasi Lemak Lover
Ingredients: yields 11 pieces cupcake
(A)
4 egg yolks
20g sugar
50g corn oil
75g pumpkin puree (steamed pumpkin and process till fine)
10g water

50g cake flour
20g rice flour
*sift and set aside

(B)
4 egg whites
1/4 tsp vinegar(or lemon juice)
40g sugar

Methods:
1. Whisk yolks and castor sugar till well combine. Add in oil, pumpkin puree and water. Mix well.

2. Add in the sifted 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 and beat till soft peak.

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

5. Scoop batter into paper liners to slightly more than 3/4 cup full. Bake in preheated oven 170C for about 22 - 25 minutes (depending on the size).

6. When done, remove from the baking tray and cool it on rack.

*the cake will shrink a bit after being remove from the oven.

I used to prepare custard cream after finish baking. However you can always cook in advance and keep the cream in fridge to set before used.

 
~Custard pumpkin cream filling (more than enough for 11 pieces cupcakes)
Reference from Quay Po Cooks custard cream
Ingredients:
2 cups milk

2 eggs, well beaten
75g sugar
100g pumpkin puree
1/2 cup flour
pinch of salt

Methods:
1. Cook milk in a bain-marie till you see a light froth around the edges of the pan, where tiny bubbles will form. To prevent scorching, be sure to stir the milk as it heats.

2. Mix together eggs, sugar, pumpkin, flour and salt in a bowl and whisk well. Slowly add into milk and stir constantly until thickened.

3. Remove from heat. Cover with cling wrap and put in the fridge for later use. Make sure the cling wrap just touching the custard so it doesn't form a skin.

 

~Assemble

Scoop the chill custard cream into piping bag with big nozzle. Insert the nozzle into the cool cupcake and pipe out the cream as filling. Decorate the topping of cake with little cream. Finish off with other topping that you like. Keep inside fridge for few hours before serve. Enjoy!

Thanks to Doreen for her lovely paper liners!

I'm sharing this post at:

~Recipe Box 19 hosted by Bizzy Bakes

~My Sweet and Savory hosted by Chaya Selig

Hokkaido Chocolate Chiffon Cupcake with Custard Cream Filling

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Among many types of cake, chiffon cake is not my cup of tea :P But this Hokkaido chiffon cupcake is exception! I kind of like it. The filling that make this cupcake special! Furthermore I stuff this Hokkaido cupcake with custard cream filling. As you know it is mainly made from milk and egg :D

This time I use Quay Po house custard cream filling. It is really great! Instead of using only yolks this recipe calls for whole egg. Some flour is added to thicken the cream. Therefore this custard cream is a lot easy to prepare. Some orange rind is added to give fresh aroma to this custard cream. Due to less yolk (eggs) and present of orange rinds produce custard cream with less no eggy smell. For those who dislike eggy smell in custard cream this one sure you need to try.

 

Adapted and slightly modified from Cruisine Paradise

~yields 8 pieces cupcakes
Ingredients:
~Cupcakes

(A)
3 egg yolks
20g castor sugar
35ml corn oil
50ml milk
1/2 teaspoon vanilla extract

60g cake flour
10g rice flour
5g cocoa powder

*sift and set aside

(B)
3 egg whites
25g castor sugar


Methods:
1. Whisk yolks and castor sugar till well combine. Add in oil, milk and vanilla extract. Mix well.

2. Add in the sifted 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 and beat till soft peak.

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. Scoop batter into paper liners to slightly more than 3/4 cup full. Bake in preheated oven 170C for about 22 - 25 minutes (depending on the size).

6. When done, remove from the baking tray and cool it on rack.

*the cake will shrink a bit after being remove from the oven.

I used to prepare custard cream after finish baking. However you can always cook in advance and keep the cream in fridge to set before used.

 
~Custard cream filling (I made half of the recipe. Just enough for 8 pieces cupcakes)
Adapted and slightly modified from Quay Po Cooks (drop by her blog for full recipe)
Ingredients:
1 cup milk

1 egg, well beaten
40g sugar
1/4 cup flour
pinch salt

1/2 vanilla pod
1 grated orange rind

Methods:
1. Scrape the vanilla seeds from the pod and set aside. Throw the pods into the milk and cook in a bain-marie till you see a light froth around the edges of the pan, where tiny bubbles will form. To prevent scorching, be sure to stir the milk as it heats.

2. Mix together egg, sugar, flour and salt in a bowl and whisk well. Add slowly to milk, stirring constantly until thickened.

3. Remove from heat and add in the vanilla seeds and orange rind. Mix well, let cool and cover with cling wrap and put in the fridge for later use. Make sure the cling wrap just touching the custard so it doesn't form a skin.

~Assemble

Scoop the chill custard cream into piping bag with big nozzle. Insert the nozzle into the cool cupcake and pipe out the cream as filling. Decorate the topping of cake with little cream. Finish off with other topping that you like. Keep inside fridge for few hours before serve. Enjoy!

I'm sharing this post at:

~Recipe Box 17 hosted by Bizzy Bakes

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

~My Sweet and Savory hosted by Chaya Selig

Midin Salad with Smoked Shrimps-MFF Sarawak #2

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Midin is very common type of fern available in Sarawak. It is very popular and usually fried with shrimp paste (belachan) or anchovies (ikan bilis). It is a must ordered dish when you visit Sarawak.
 

 

This is midin. Don't they look like paku? Do click here to find out what difference between them.
 
I ordered midin salad in one of the restaurant here. It was quite nice! Instead of having midin stir-fried why not try salad version :D

 

 

 

I added some smoked shrimps for crunch texture. Do they look like dried shrimps? I bought this from wet market. Local call them smoked shrimps. It actually like dried shrimps but come in whole and bigger in size. The local have them as snack. Just wash it and they are good to pop inside your mouth! It tastes sweet with the fragrant of dried shrimps. The texture is harder with some crunch compare with ordinary dried shrimps. It quite nice! Instead of having as snack I toss into my midin salad.

 

Here what I have in my salad.

Ingredients:
~salad
1 bundle of midin
Capsicum
Carrot
Bombay onion
Handful of smoked shrimps
 

 

~Salad dressing
Lime juice
Vinegar
Sugar
Soya
Chili sauce
Sesame oil
* adjust according to your taste.
 
Methods:
1. For midin, discard the older stalks and leaves. Keep the curled leaf stalks and young leaves. Wash to get clean. Drain and set aside.
 
2. Bring a pot of water to boil. While waiting for the water to boil, get another bowl with ice cold water. Cook the midin in hot water for a minute or so. Drain and immediately put into ice cold water to stop from further cooking.
* do not overcook as it will lost the crunchiness of midin.
 
3. Drain away the cold water and prepare other vegetable for the salad. Cut carrot, capsicum and onion into thin slices.
 
4. Mix all the salad dressing well. Pour into the vegetables and smoked shrimps mixture. Toss well and serve!

 

I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts.

 

Eucheuma Seaweed/ San Hu Chao (珊瑚草)

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You might wonder what are this? I have the 1st impression like you when I first seeing it. After some introduction from the shop owner I decided to buy and try. It was many years back ago, the 1st year I'm in Kuching, Sarawak. After finish that packet I totally forgot about it until recently a neighbour of mine present it to me. 

 
I was told by my neighbour how to prepare but don't really know its name and nutritious value. Thanks to Facebook friend, Jessie Oi for telling me its name. After some Internet searching here is some information about it.
 
This is Eucheuma Seaweed or San Hu Chao (珊瑚草) in Chinese. It has another beautiful name calls Sea Bird Nest! This seaweed is rich in enzyme nutrients, collagen and mineral substance, calcium, magnesium, iron, potassium, phosphorus, sodium and multitude fibre and jelly form proteins. It is very good for skin care, vegetarian diet and daily fibre diet intake. It definitely very nutritious for ladies!
 

Eucheuma Seaweed is commonly used in making soup, salad, varieties of cooling desserts and pudding. It comes in dried form as shown. It is very hard and need to be soaked at least 5 hours before used. During the soaking period you might need to change water 2-3 times. As advised by neighbour I added few slices of ginger to get rid of the fishy smell.
 

 

This has been soaked overnight. It is easy to be broken. The texture is still crunchy. It is tasteless after the soaking and washing process. Just drain away the water and serve raw together with your favourite salad!
 

Here what I have in my salad.

Ingredients:

~Salad

Chinese lettuce
Capsicum
Carrot
Tomato
Coriander
Bombay onion

Eucheuma Seaweed (soaked and washed)
 
~ dressing
Lime juice
Vinegar
Sugar
Soya
Chili sauce
* adjust according to your taste.

Method:

Cut all vegetables into your desired size. Mix all the dressing. Toss well before you serve. Enjoy!

Want to find out more about this amazing Sea Bird Nest? Do visit here.

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

One Ingredient Ice-cream

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When I browsed recipes from MasterChef web page I found Black Banana Ice Cream. After read how it is prepared make me recall One Ingredient Ice cream posted by Lena, Frozen Wing.

Yes! The only ingredient is Banana! It is unbelievable right? I'm pretty sure most of you like me very curious about this one ingredient ice cream. The only way to find out is prepare and try out!

With some honey, chocholate chips and candy for my kids

Ooo...I like it after the first taste! Silky smooth with natural sweetness. I can have all I can eat without guilt. You will know the banana aftertaste. And not all like this. My younger son still prefer the 'real' type with artificial flavourings and egg powders etc, used in commercial ice creams :D

 

Banana with Yogurt

You can reduce the banana aftertaste with added honey, chocolate, peanut butter etc. Some like to add fresh fruits like berries, apples, mango etc. My personal choice is with yogurt! Nowadays I addicted to this ice cream :)

Do make some for your family and enjoy this silky, smooth and yet healthy ice cream.

 

Arrange nicely to be frozen

Ingredients:
2 - 3 large ripe bananas, sliced and frozen (at least 2 hours).
*sizes of the bananas depend on the type of machine that you used. Since I process with food blender, banana had to be sliced very thinly. Slice according to the capacity of your food processor or blender.

Methods:
~I used food blender
Place frozen bananas into food blender. You might need to thaw a little (but still frozen) for easy blending.

Pulse the blender until bananas turn into ice cream consistency.

Serve as soon as possible. Enjoy!

*It's better to eat it immediately as it melt very fast (as you can see in the picture). Try not to re-frozen as it gets too soft. You can freeze the sliced bananas. Just blend anytime you feel like having.

*For yogurt banana ice cream just add 1-2 tablespoons yogurt and blend together with frozen banana. Or add in any ingredients you like.

 

I'm sharing this post at:

~Recipe Box 12 hosted by Bizzy Bakes

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

~My Sweet and Savory hosted by ChayaSelig

~Sweet Treats and Swanky Stuff by Something Swanky

~ Cook like a Star hosted by Zoe of Bake for Happy Kids, Anuja of Simple Baking and Baby Sumo of Eat your heart out.