Showing posts with label Soy Milk. Show all posts
Showing posts with label Soy Milk. Show all posts

Wednesday 10 April 2013

Assorted Cakes For Tea

It is the month of April again, and by the end of this month Cuisine Paradise will be celebrating it's 8 years old Birthday. Day after days it's has being more than 2,800 days since our 1st post till now which shows how fast time past. From a blog that shares simple homecook dishes and parenting journey till what we had today, I sincerely appreciate each and everyone for your kind comments and support. Although I could not update the blog as often with a daily / weekly post like what most bloggers do but I hope to try my very best to maintain it as often as I could too.

Here I have 3 different Tea Cake recipes which I would like to share with you and I hope you would find them useful or even add them into your cake recipes collection.

Monday 4 March 2013

Organic Brown Rice Milk And Organic Soymilk Using Pebblio Soymilk Maker

Many of you might remember my posts on Homemade Organic Soymilk plus some related recipes using soymilk and okara (soybean resides) which I have shared last year. And with many people starting to make their own soymilk at home, there are now quite a few new brands of soymilk makers available in the market with similar functions too.

In this post, I would be sharing how to make Organic Soymilk and Brown Rice Milk using Pebblio Home Appliance (a new Tofu plus Soymilk Maker) in less than 20 minutes with a collection of about 2 litres of soymilk in one batch.


HOMEMADE SOYBEAN MILK



(Make: 1.8 Lires | Preparation: 6 Hours Soaking Beans  |  Cooking: 20 minutes)

Ingredients:
200g (2 cup) Organic Soybean
1.8 Litres Water
Cane / Castor Sugar to taste
Pandan Leave, optional

Method:-
1. Add pre-soaked soybeans (soak for at least 6 hours) into the Stainless Steel Container (within the filter).

2. Fill water into the container up to the maximum mark, scrap in the vanilla bean pop, Put on the lid and turn clockwise to tighten the latch of the cover.

Place the Tofu Box below the discharge tube. Press the RED button (start/stop) follow by the "SOY MILK" button to start the process.

4. Appliance will start heating up the water (starting for 28 degrees), blend and cook the "Soy Milk" and the whole process takes about 18 - 20 minutes to complete.


5. Once done, appliance will "BEEP" 3 times. Slowly turn RELEASE KNOB and soymilk will discharge into the Tofu Box or cup.

Tip:
~ Other than using soybean alone, you could replaced the amount used to 100g each of soybean and black soybean.

~ Or using 150g Soybean plus 50g Peanut for a nutty flavour soymilk.


Above shows the internal view of the Filter after all the soymilk had be dispensed out from the container to the Tofu Box. From the photo you could also see that the Okara (soybean residues)  were collected inside the filter and you could keep them for making some Okara Butter Cake (recipe), Okara Omelette (recipe) and etc.

Above are a few types of the Organic Soybeans that I am using. You can use any brand of soybean despite of whether they are organic or not. Soybeans can be easily found in any local supermarkets or grocery stores under the dried beans sections.



ORGANIC BROWN RICE MILK


Brown Rice Milk is a dairy free milk made from brown rice and just like soymilk and almond milk, rice milk is also safe for those who suffer from lactose intolerance. Furthermore rice milk is also low in fat which in terms makes it a good milk substitute for baking too. And recently many people also starting to make their own rice milk at home which is inexpensive and easier with the help of soymilk maker or blender.


(Make : 1.8 Litres | Preparation: 5 minutes | Cooking: 20 minutes)

Ingredients:
150g (1.5 cup) Naturel Brand Organic Brown Rice
1 Vanilla Bean Pod, optional
1.8 Litres Water
Sugar to taste


Method:-
1. Rinse and wash the organic brown rice in a few rounds. Drained and add into the Stainless Steel Container (within the filter).

2. Fill water into the container up to the maximum mark, scrap in the vanilla bean pop, Put on the lid and turn clockwise to tighten the latch of the cover.

3. Place the Tofu Box below the discharge tube. Press the RED button (start/stop) follow by the "SOY MILK" button to start the process.

4. Appliance will start heating up the water (starting for 28 degrees), blend and cook the "Rice Milk" and the whole process takes about 18 - 20 minutes to complete.


5. Once done, appliance will "BEEP" 3 times. Slowly turn RELEASE KNOB and rice milk will discharge into the Tofu Box or cup.

Tip:
~ If you do not have any vanilla pod, replace it with a few leaves of pandan leaves to cook together with the rice at steps 1 to enhance the taste of the rice milk.

~ For other rice milk flavour, you could reduce the amount of brown rice to 100g (1 cup) and add in 50g of Almond or Walnut for better taste.

NATUREL Organic Brown Rice
There are a few types of Organic Brown Rice available in the supermarkets for you to pick up. Above is what we usually have at home as my kid only prefers this brand. It is easy to cook with an hour of pre-soaked before cooking it using rice cooker (without adding extra amount of water). The texture of the cooked rice is fluffy, slight chewy and most important it does not have an unpleasant or rough taste when consumed.


After flashing out the soymilk/rice milk or etc to the Tofu Box, removed the cloth filter from the Stainless Steel Container and slow removed the filter cloth from for easy washing. Since the filter cloth is washable, you could re-used (on daily basis) it up to 6 months depending on it's wear and tear conditions.

And as for the Stainless Steel Container, you could use a big washing brush (similar to those used for washing baby milk bottle) to brush the blending blade and etc which is much easier to clean the residues in it.

Disclaimer:
This is not a paid/sponsored post. We just want to share our experience and tips in using this new Pebblio Home Appliance.



HOMEMADE ORGANIC TOFU
(upcoming recipe)


For the upcoming post I would be sharing on how to make Organic Tofu (豆腐) using Nigari Salt and Homemade Soymilk. So do stay tune for more updates soon.

Monday 17 September 2012

Okara Black Butter Cake

After using Okara (豆渣) to make the Okara Mantou and Omelette (recipes here) I am again inspired to bake an Okara Butter Cake which is "Black" in colour. This is a random thought on baking something common but yet in a "black" theme to support a past "dining issue".

When I first drafting out the recipe I have a mixture of banana and Durian Butter Cake in mind whereby I replace certain amount of the mashed banana/durian pulps with fresh Okara and Homemade Organic Soymilk.


BLACK BUTTER CAKE
(using Homemade Soymilk, Okara and Charcoal Powder)


In order to achieve the "charcoal" colour and yet not using too many black soybean to bitten the taste of the soymilk and okara, I added a teaspoon of Bamboo Charcoal powder. 


(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes   | Cooking: 40 minutes)

Ingredients:
  • 200g Self Raising Flour
  • 1 Teaspoon Charcoal Powder, optional
  • 200g Unsalted Butter, soften
  • 180g Caster Sugar
  • 4 Eggs (55g each)
  • 150g Okara
  • 50ml Homemade Soymilk
  • 1/2 Teaspoon Vanilla Extract


Method:-
1. Preheat Oven to 170°C degree Celsius.

2. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.


4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour mixture (careful not to over-stir or beat the mixture) and follow by milk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.


Overall the cake is moist and infuse with an aromatic fragrance from the soymilk and okara used. Best of all it's sweet and fragrance taste has take over the usual rich butter cake texture and hence it tastes "light" and "refreshing".

So if you do make your own soymilk, remember to keep some of those Okara to try out this unusual butter cake.

Wednesday 5 September 2012

Okara Mantou And Okara Omelette


Remember in the previous Homemade Organic Soymilk post we mentioned about Okara (豆渣) which is rich in dietary fiber. Instead of throwing them away after filtering the soymilk you could actually use it in your daily cooking or bakes to enhance the flavour as well as the nutritious values of the food.

To be honest, I have never taste or eaten "Okara" before I have this soymilk maker, so trying out various recipes using Okara is such an amazing experience and both my family and friends enjoy this new "taste and texture" too.


OKARA CHARCOAL MANTOU
豆渣馒头



This Okara Mantou is inspired by one of my boy classmates' mum who makes soft and delicious mantou using homemake soymilk and okara. So with my leftover black soybean okara and soymilk I decided to make this "black" Okara Charcoal Mantou.


(Serves: 10 - 12 pieces   | Preparation: 90 minutes  | Cooking: 15 minutes)

Ingredients:
  • 280g Plain Flour
  • 1/2 Teaspoon Charcoal Powder (竹碳粉)
  • 1/2 Teaspoon Baking Powder
  • 20g Tablespoon Caster Sugar
  • Pinch of Salt
  • 100g Okara (豆渣), drain well
  • 1 Tablespoon Vegetable Oil
  • 1/2 Teaspoon of Dry Yeast
  • 40ml Lukewarm Water

Method:-
1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.

2. Sift plain flour and baking powder together in a big bowl with the caster sugar and salt till combined.

3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand follow by okara till it forms soft dough.

4. Add in oil and give the dough a quick knead till well combine or dough does not stick to your hand.

5. Set dough aside in a lightly flour/oil bowl, covered with cling wrap and let it proof for about 30 minutes or until dough became double the size.


6. Knead proof dough on a lightly floured work surface for about 5 minutes, flatten and roll into a rectangular shape, roll it up lengthwise into an oblong shape.

7. Repeat the process once or twice depends on your preference.

8. Roll the final dough into oblong shape, cut them into equal portions, place each shaped mantou on steamer rack with greaseproof paper below.

9. Spray some water on the mantou before steaming them over medium heat for about 13 - 15 minutes. (depending on the size of the mantou)

10. When done, removed and served hot/warm. You can keep cool mantou in the freezer for a week or so. Reheat by steaming it for 5 minutes before eating.

Note:
~ Lukewarm is about 36 - 37 degree Celsius


This is the Black Soybean Okara which is being filtered from the soymilk. It can be kept in the fridge for about 2 - 3 days.


OKARA OMELETTE
(豆渣煎蛋)



Other than steamed bun, I have also in cooperate Okara into our daily dishes by add it into omelette. This dish could be consider as half vegetarian dish if egg is allowed. We love this omelette dish a lot as it taste quiet similar to the usual "Minced Meat Omelette (肉碎煎蛋)" and when eaten you can't even tell Okara is added to it. The omelette has a very fragrant and slight sweet taste (read more here on how to filter the okara) which makes it different from the usual fried omelette dish.


(Serves: 2  | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
2 Eggs (55g each)
2 - 3 Tablespoons Okara (豆渣)
1/2 Tablespoon Wolfberries
1 Tablespoon Chopped Spring Onion
Pinch of Salt


Method:-
1. Add all the ingredients into a bowl, whisk till combined.

2. Preheat 1/2 tablespoon of oil in a frying pan, pour in egg mixture, swirl and spread it evenly around the pan.

3. Fry the omelette for about 2 minutes on medium low heat till slight golden brown in colour, carefully flip it over using a spatula. Cook for another minute or two.

4. Dish up and serve.

Other than the above two recipes on using Okara, do stay tune for the my "Black Butter Cake" which I have give it a twist on adding okara into the normal butter cake recipe. Stay tune!

Monday 3 September 2012

Homemade Organic Soybean Milk Using Joyoung Soymilk Maker

With the help of modern kitchen gadgets, making your own soymilk at home has become a breeze especially if you have a soymilk maker. And if you have being following my recent posts and photos on soymilk making I am sure you have read about my new loot on the Joyoung soymilk maker (九阳豆浆机 ).

In this post, I would be sharing two recipes on Homemade Organic Soymilk using my new loot and it is so easy with just a touch on the button. After which you would get to enjoy a glass of healthy warm soymilk in less than 30 minutes.


HOMEMADE ORGANIC SOYMILK


As you know, there are many benefits from drink soymilk such as it contains high protein, low cholesterol and also helps to prevent high blood pressure. On another end, it also promote blood circulation, antioxidants, anti-aging, eliminating constipation and etc.

These are some brands of the Organic Soybeans that I am using. You can use any brand of soybean despite of whether they are organic or not. Soybeans can be easily found in any local supermarket or grocery stores under the dried beans sections.


(Serves: 4   | Preparation: 6 - 8 hrs soaking  | Cooking: 25 minutes)

Ingredients:
  • 1 Cup (130g) of Organic Soybeans
  • Water
  • 50g Rock Sugar (or more or less to taste)
  • Some Pandan Leave (optional), tie to knot


Method:-
1. Rinse soybeans for a few rounds, soak it in water for about 6 - 8 hours. (I usually soaked it overnight)

2. Add soaked soybean and water (fill water up to 1300ml mark shown in the jar) in Joyoung soymilk maker and select "Soak Bean" mode. But if you prefer a richer and thicker taste, select "Dry Bean" mode even if you are using soaked beans.


3. When the soy milk is ready, the machine will beep and you will see blinking light on the selected mode.

4. Switch off the power. Add in pandan leaves and rock sugar, give it a quick stir and leave the mixture to stand for about 5 minutes.

5. Lastly, give the mixture a few stir to completely dissolve the sugar. Filter out the soy milk and it is ready to serve.

Quick Tip:
~ The minimum amount for making soymilk is using 90g Soybeans with 900ml water in order for the soymilk maker to operate.

~ "Dry Bean" mode gives a much richer texture to the soymilk as compared to the "Soaked Bean" mode.



HOMEMADE ORGANIC BLACK SOYMILK
(using Joyoung Soymilk Maker)


To test out another flavour, I mix 1/2 cup each of soybean and black soybean instead of using 1 whole cup of black soybean which the taste might be slightly stronger and bitter for everyone. And also by adding black soybean is a good way to help reduce weight, whiten skin as well as strength the body.


(Serves: 4   | Preparation: 6 - 8 hrs soaking  | Cooking: 25 minutes)

Ingredients:
  • 1/2 Cup (65g) of Organic Soybeans
  • 1/2 Cup (65g) of Organic Black Soybeans
  • Water
  • 50g Rock Sugar (or more or less to taste)
  • Some Pandan Leave (optional), tie to knot


Method:-
1. Repeat the same procedures as shown for the making the normal soybean milk above.


If you want to try out black soybean milk, perhaps you can start off with 3/4 soybean and 1/4 black soybeans and slowly adjust the taste to your preference.



OKARA
(豆渣)


Soymilk would taste smooth and better when "Okara (豆渣)" is being filtered from it. But do you know instead of throwing them away, you could actually incorporate this rich dietary fiber into your daily cooking or baking. Below are some recipes on using Okara, hope you would find them useful.

Okara Omelette

Okara Mantou

Okara Butter Cake (coming soon)


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