Showing posts with label Steam Cake/Bun. Show all posts
Showing posts with label Steam Cake/Bun. Show all posts

Friday, 28 March 2014

Pumpkin Red Bean Balls vs Gula Melaka Steamed Cake with Sweet Potato

Assorted tea snacks for Bake King March recipes
March is coming to the end and this month my baking project with Bake King features some quick and easy Asian tea snacks such as Pumpkin Red Bean Balls and Gula Melaka Steamed Cake with Sweet Potato. Pumpkin Red Bean Balls has a very soft texture when bite and it pairs well with the sweet red bean paste which makes it sort of like the Mochi (Japanese rice cake made of mochigome).

Friday, 22 November 2013

Pandan Flavour Steamed Egg Cake - 香兰口味的蒸鸡蛋糕

It is always a blessing to be able to enjoy one or two of your favourite childhood food and at the same time passed down its traditional value to the younger generations. Here together with my little one I have made a traditional Steamed Egg Cake aka Ji Dan Gao (鸡蛋糕) which is infused with Pandan (screwpine) flavour instead of the plain one that we normally made.

The reason why we made it pandan flavour is because my boy is a big fan of Pandan Chiffon Cake and in order to make him loves this steamed egg cake I decided to add in some pandan paste to enhance the flavour (cover up the egg taste) as well as visual effect.

Wednesday, 30 October 2013

Steamed Coffee Sponge Cake Vs Almond Cheesecake With Berries

For the month of November I have created two recipes using Bake King flavour essence and emulco to make baked almond cheesecakes and some lovely steamed coffee sponge cake for afternoon tea. If you are interested to find out more on the mentioned recipes, you can check out their recipes site at http://www.bakeking.com.sg/recipes


STEAMED COFFEE SPONGE CAKE


Seamed Coffee Sponge Cake
Ingredients For Steamed Coffee Sponge Cake

Monday, 27 May 2013

Cherry Blossom Mantou vs Steamed Sakura Chicken With Choya

My experiments with using pickled cherry blossom continues after my first recipe on Matcha Cherry Blossom Chiffon (抹茶盐渍樱花戚风蛋糕) in April. And also with the extra packets of supply that Joyce (ahpoohbear) loop back for us from her recent Osaka trip, I am able to try out more fusion recipes using pickled cherry blossom.

In this post I am sharing two recipes such as Cherry Blossom Mantou (Asian-style steamed bun with pickled cherry blossom) and Steamed Sakura Chicken With Choya (Steamed chicken mid-joint using picked cherry blossom and choya).


CHERRY BLOSSOM MANTOU
(樱花馒头)


Here I am making a two-tone colour steamed bun (mantou) using Sakura Leaf Powder for the green portion but you could always replace it with Matcha powder according to your preference. The sakura leaf powder added a distinctive taste to this steamed bun leaving it with a sweet and savoury flavour that makes you go for second helpings.


(Make: 6 pieces  | Preparation: 55 minutes | Cooking: 15 minutes)

Ingredients:
250g All-purpose Plain Flour
1/2 Teaspoon (2g) Baking Power
3g Instant Dry Yeast
110ml Lukewarm Water
10g Milk Powder
1 Teaspoon Sakura Leaf Powder
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water
25g Caster Sugar
10g Unsalted Butter, soften


Method:-
1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 2-3 minutes till bubbles appeared.

2. In a big mixing bowl, stir in sift plain flour, milk powder and baking powder together with caster sugar till combined.

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

4. Knead soft butter into the dough till it does not stick to your hand and divide the dough into 2:1 ration size.

5. With the smaller dough, knead in Sakura Leaf Powder till combined then proof the two doughs in a warm place for 20 minutes.

6. Next, flatten the doughs to release the air in it. Place the green dough on top of the plain, roll it up into a oblong shape and proof for another 15 minutes.

7. Cut the dough into equal portion, place each portion on the steamer rack with greaseproof paper below. Place some drained sakura flower on top and rest for another 15 minutes.

8. Sprinkle some water on the mantou before placing the steamer rack into the pot of boiling water and steam them over medium heat for about 10 - 12 minutes (depending on the size of the mantou). When done, removed and served hot/warm.



STEAMED SAKURA CHICKEN WITH CHOYA
(樱花梅酒鸡)


My inspiration for this Steamed Sakura Chicken with Choya (樱花梅酒鸡) comes from our all-time favourite; Steamed Rice Wine Chicken (蒸黄酒鸡) which I would prepare at least once a month. And with some pickled sakura on hand as well as Choya (plum wine) that mum bought during her recent trip, I decide to use these two special ingredients to try out this dish.


(Serves: 2-3  | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
6 - 8 Chicken Mid-joints
1 Teaspoon of Grated Ginger
1 Stalk Spring Onion, cut into sections
100ml Choya (Japanese plum liqueur)
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water

Method:-
1. Lightly marinate chicken mid-joint with grated ginger, cornflour and pinch of salt.

2. With some ginger slices and spring onion below, arrange the mid-joints on top and place the drained sakura flowers that had being soaked for 5 minutes (rinse well) on it (refer to the photo above).

3. Lastly pour in choya and let it stands for 5 minutes before steaming the mid-joints over medium heat for 20 - 25 minutes till tender.


The mid-joints were infused with the combination of Choya and pickled Sakura leaving it with a refreshing and fragrance after taste. Also after steaming, the soup broth was full of flavour due to the essence from the chicken and choya. Do give this a try if you happen to have a bottle of Choya at home and don't worry about the pickled cherry blossom as you could always omit it for a new recipe.

Lastly I would be submitting this Cherry Blossom Mantou to this month Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Thursday, 7 February 2013

Osmanthus Chestnut Cake - 桂花马蹄糕

A few days back during our trip to Chinatown, I saw a stall selling Osmanthus Chestnut Cake (桂花马蹄糕) at a price of S$8.50 per box which gave me a shock. The price that they are selling per box is more than enough to replicate 3 similar boxes if you know how to make it at home. Although my recipe here might not be as authentic when compared to those sold outside in the shop but at least this is not a difficult dessert which you could do it at home for your guests or as a New Year gifts.


OSMANTHUS CHESTNUT CAKE
桂花糕


According to the stall owner, Osmanthus Chestnut Cake is good to help cool down the body, detox as well as abdominal discomfort, toothaches, and bad breath. So a homemade gift like this for your guests, friends or loved ones this coming New Year would definitely made your effort worth it.


(Make: 4 (11 x 8cm  rectangle) or 3 (12 cm round) tins | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
1000ml Water
90g Brown Cane Sugar (冰片糖)
2 Tablespoons Of Caster Sugar, optional
2 Tablespoons Osmanthus Flower ( 桂花)
8 - 10 Water Chestnut, skin removed sliced into strips
Knot of Pandan Leave

Chestnut Flour Mixture
230g Chestnut Powder
500ml Water


Method:-
1. Bring 1000ml water to boil together with pandan leaves and cane sugar (add caster sugar if using for a sweeter taste), lower the heat and simmer till sugar completely dissolved.

2.Turn off the heat, add in Osmanthus flower and infuse for about 2 minutes.  Set aside.

3. Using a whisk, slowly mix chestnut powder with 500ml water until no lumps are found.


4. Pour Osmanthus liquid to the chestnut flour mixture.

5. Return the pot to stove on medium heat, add in water chestnut and keep on stirring the mixture until thicken and change to greyish colour. (refer to the photo above, row 2, column 1)

6. Scoop mixture into prepared pan(s), steamed over Medium High heat for 10 minutes, lower the heat to Medium and steamed for another 10 minutes.

7. Remove and cool completely, store in the fridge for at least an hour or overnight before serving.

Tip:
~ Chestnut flour is available in most supermarket, baking shops like phoon huat or some grocery stalls at the wet market. I bought mine for S$2.00 per box (250g)

~ If you cannot get hold of Osamanthus Flower, you can just ignore and use only Chestnut Flour and Fresh Water Chestnut to make Chestnut Cake (马蹄糕).


For us, there are two ways that you could enjoy this delicious dessert by either eat it cold on it's own from the fridge like any cold dessert. Or lightly dust the slices with with some cornflour (optional) and pan-fry it with a greased pan till both sides are slightly golden brown in colour. Personally I prefer the pan-fry version more but if on a hot day, the cold version will be a more refreshing after meal dessert. 

To go along with the Osmanthus Chestnut Cake, I often brewed some Chrysanthemums Honey Tea with a teaspoon Osmanthus plus a few wolfberries which helps to cool down the body from the humid weather. But this drink could also be served as your daily after meal drink to ease digestion as well as refresh your mind and body system.



UPCOMING RECIPE!


With Chinese New Year just 3 days away, I would be sharing my final new year recipe, Braised Duck with Sea Cucumber hopefully by Friday. I hope with all the current and existing Chinese New Year recipes, you might able to find some inspirations to cook some home cooked dishes for your family to enjoy this festive season.

 photo singoff3_zpse17561a6.jpg

Friday, 25 January 2013

Steamed Coffee Cake

This is my first time attempting Chinese New Year steamed cake as compared to my usual new cookies and dishes. But since I wanted sometime fusion rather than the traditional Steamed Prosperity Cakes (Fa Gao - 发糕), I decided to use a sponge cake recipe and give it a twit by adding instant coffee powder and brown sugar to achieve a similar colour like Fa Gao.

On top of that, I also decorate it with some auspicious New Year wordings like 发财(Fa Cai), 福(Fu), 大吉(Da Ji) and etc by pipping outlines of the Chinese characters on it.


STEAMED COFFEE CAKE
(using Gold Kili Instant Double Shot White Coffee)


With some Gold Kili Instant Double Shot White Coffee Powder that I found in my pantry, I decide to add it into my sponge cake mixture to create our all-time favourite steamed coffee cake. The texture of these steamed cakes are very soft and fine which resemble those Japanese Steamed Cakes which are available in four leaves or some Japanese bakery.


(Make: 8  | Preparation: 10 minutes | Cooking: 12 - 14 minutes each batch)

Ingredients:

Method:-
1. Add all the ingredients into the mixing bowl and whisk using an electric beater on medium speed (speed 3) for about 6 minutes till mixture form ribbon trace when beater is lifted up from the batter.

2. Set aside 2 Tablespoons of the batter and coloured it with some red food gel till well mixed, spoon it into a piping bag and set aside.

3. Next spoon the coffee batter into another piping bag and fill each cupcake liner till 3/4 full.

4. Cut a small opening at the end of the red batter piping bag, make sure the opening is not too big or else the wording will be too thick.

5. Pipe some auspicious Chinese words on the prepared plain batter then arrange the cups in a steamer and steamed on medium high heat for 12 – 14 minutes depending on the size and heat.




Overall these cake are light in texture which filled with distinctive coffee flavour that make it a great snacks for the visiting guests during Chinese New Year. Imagine having this auspicious cake and wishing each other a prosperous new year with some "Lotus Seeds, Longan And Persimmon Sweet Soup".

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

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, 21 May 2012

[2-In-1 Dishes] Recipes Using IKEA 365+ Pot plus Stabil Steamer


Preparing meals in the kitchen can be one of the most "headache" household chores for modern working mothers/ladies. The thoughts of having to clean up the greasy kitchen top, cooking utensils, floor and etc always make it a "OFF MODE" no matter how enthusiastic or simple the meal(s) can be.

For me, even though I might love to experiment different dishes or bakes in the kitchen, still I would always go for simple and easy to prepare recipes with either steamed or oven baked method if I am not using my reliable Happy Call Pan.

IKEA always has a wide range of kitchen products such as cookwares, ovenwares, utensils, food storage and etc. And recently I have just got a set of this 365+ Potboiling insert as well as steamer insert to replace my old soup pot in order to help me reduce the time in preparing quick and healthier meals within 30 minutes to an hour.

For more information and prices of the above-mentioned, please refer to the review HERE.


HUAI SHAN, LOTU ROOTS AND SWEETCORN CHICKEN SOUP


As you can see from the photo above, I have use the IKEA 365+ pot to boil soup and stack up the Stabil steamer insert half way through in order to steam the egg dish while I could continue to boil the soup at the same time. And by the end of 30 - 35 minutes,  we able to enjoy simple and yet delicious homecook food without any hassle or greasy kitchen floor. (less washing to be done too)


(Serves: 2-3             | Preparation: 10 minutes            | Cooking: 30 minutes)

Ingredients:
2 Chicken Drumsticks, skin removed
150g Huai Shan, skin removed
150g Lotus Root, skin removed, sliced
1 Sweet Corn, Cut into section, halved
100g Pumpkin(optional), skin removed cut into thick wedges
6 Big Red Dates
Some Fresh Gingko Nuts, Optional

Method:-
1. Fill the IKEA 365+ pot with water to about 1.5 litre mark and bring it to boil.  At the meantime blanched chicken in another saucepan for about 2 - 3 minutes, remove and rinse well. Set aside.

2. When the water comes to boil in the soup pot, add in all ingredients except pumpkin(add only at the last 10 - 15 minutes of cooking time), put the lid(don't worry it would not overflow due to the steam vent ventilation) on and let it boil on medium heat for about 3 minutes, lower the heat and simmer the soup mixture for 30 minutes and season to taste with salt before serving.

OR

3. Simmer the soup for about 15 minutes, remove the lid, drop in the pumpkin and stack up the STABIL Steamer insert on top, place the prepared steamed egg mixture and steamed on medium low heat for 13 - 15 minutes till done.


STEAMED EGG WITH MINCED MEAT


There are quiet a few ways which you can prepared this steamed egg dish using different ingredients which you prefer. Example:- you can do a seafood steamed egg using fish fillet or flower crab(recipe), firm tofu(recipe), ginseng(recipe), salted and century egg plus many other combinations.  For this recipe, I am preparing my mum's version of  "Steamed Egg with Minced Meat and Century Egg" which she always prepared for us.


(Make: 5" x 5" Square          | Preparation: 5 minutes |           Cooking: 13 - 15 minutes)

Ingredients:
2 (55g) Egg
1 Century Egg, cut into small cubes
1.5 Tablespoon Marinated Minced Meat, optional
100ml Drinking Water
1/2 Tablespoon Of Wolfberries
Some Chopped Spring Onion, Chilli and Shallot Oil

Method:-
1. If you are using minced meat, spread the mixture evenly at the base of the steaming bowl/plate.

2. Lightly whisk/beat the eggs in a bowl, add in 100ml of drinking water and continue to beat till combined.

3. Using a strainer, strain the egg mixture into the prepared steaming bowl. Scatter wolfberries on top, using heatproof cling wrap cover the top of the bowl leaving a small gap at one of the corner to prevent water droplets during steaming.

4. Place the bowl on the steamer rack, cover the lid and steam on medium low heat together with the soup(below) for about 13 - 15(with meat) minutes.

5. Remove the steamed egg together with the steamer and garnish egg dish with some extra chopped spring onion, shallot oil and chilli. Serve together with soup and steamed rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note:-
~ If you are not using marinated minced meat, add about 1/2 teaspoon of chicken stock powder into your egg mixture at step 2 to season your dish.



STEAMED EGG CAKE
(Ji Dan Gao - 鸡蛋糕)


Steamed Egg Cake can be consider as one of the easiest and yet tricky traditional steamed cake which requires a few simple ingredients such as Eggs, Flour, Sugar and carbonated Beverage like Cream Soda or 7-Up that act as a leavening agent for the cake.


(Makes: 14 cupcake size      | Preparation: 15 minutes     | Cooking Time: 25 minutes)

Ingredients:
3 (55g) Eggs
160g Caster Sugar
170g Cake Flour Or All Purpose Plain Flour
1 Teaspoon Vanilla Extract
60ml 7-Up or Cream Soda
1/2 - 3/4 Teaspoon of Pandan Paste, optional

Method:-
1. Please refer to my previous Steamed Egg Cake post for the step-by-step preparation method HERE.

~~~~~~~~~~~~~~~~~~~~~~~
Tips:-
~ Adding extra pandan leaves in the boiling water will enhance the aroma and flavour of the steamed cake.

~ By adding 1/2 - 3/4 Teaspoon of Pandan Paste to the cake batter will help to enhance the colour as well as get ride of the strong "egg" smell/taste from the steamed egg cake, leaving in jade green in colour with fragrant pandan(also known as screwpine) aroma.

Lastly I hope you would find this post useful if you do own a stock pot with steamer rack so that at least you can have an idea on how to prepare more than 1 dish at the same time to maximum the usage of time and the cookware. Till then, cya on the next post.

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