Showing posts with label Steam/Bake Kueh. Show all posts
Showing posts with label Steam/Bake Kueh. Show all posts

Thursday, 21 February 2013

Homemade Crystal Yam Cake - 水晶芋头糕

I have seen many friends in my facebook list making either Radish Cake (萝卜糕) or Yam Cake (芋头糕) before and during Chinese Lunar New Year period. And usually these are the auspicious steamed cakes to be served to the visiting guests as compared those western cakes.  This year, my mum made a new version of Yam Cake using different types of flour combination which is different from what she always did.

From the photo above, you realize that the colour of this yam cake is slightly more translucent and Springy (QQ) texture which is similar to Agar Agar (a kind of Asian jelly).

Tuesday, 26 June 2012

Kueh Tutu aka 嘟嘟糕


Kueh Tutu (嘟嘟糕) is a traditional Singaporean delicacy which is made using roasted rice flour and fillings such as grated coconut or peanut powder. Nowadays it is not easy to find some authentic ones which taste as good as it used to be.

Recently I have posted a Kueh Tutu photo on facebook (HERE) which draws over "300+ likes" from readers and some even suggested a few places where we can still find some yummy Kueh Tutu.


KUEH TUTU
嘟嘟糕


3rd Trial of my Kueh Tutu with Coconut Filling
My love for Kueh Tutu starts when I was in primary school as I remembered vividly that my father used to get them for me at least twice a week from one of the shop near our area. And I always love those with coconut filling compared to the rest.

So when readers ask about Kueh Tutu recipe, I thought perhaps I could try to Google. With lucky, I managed to find some posts online using a similar recipe they adapted from the Food And Travel Magazine (Singapore version). You can read more about Kueh Tutu and where to get it's mould HERE.


Recipe adapted from Food And Travel Magazine, August 2010 issue.

(Make: 12 |          Preparation: 15 minutes |         Cooking: 8 minutes per batch)

Ingredients:
1 Kueh Tutu Mould
2 Cups Rice Flour
3/4 Teaspoon Salt
1 Teaspoon Caster Sugar
170ml Hot Water
Pandan Leaves, cut into squares

Coconut Filling:
1/2 Cup Fresh Grated and Skinless Coconut
1/4 Cup Brown Sugar/Gula Melaka

Steps On Coconut Filling:-
1. Prepare the coconut filling. Heat a pan over medium heat and melt the brown sugar together with some pandan leaves.

2. Stir in the grated coconut and cook until the mixture is well coated with the melted sugar and fairly dry. Set aside.

(You can use either frying pan or microwave method to roast the rice flour)

Steps On Cooked Rice Flour:-
3. Next dry roast rice flour in a non-stick pan with some pandan leaves for 2 minutes on medium heat or alternatively you can microwave it on medium high heat (1 minute) with some pandan leaves.

4. When done, remove it from heat and leave it to cool.

5. Mix salt and sugar in the hot water and sprinkle over the roasted rice flour.

6. Using a fork combine the liquid and flour until the mixture is cool enough to touch. this this an important step, the flour mixture should not be too dry nor too wet or else it would affect the end result when shaping the kueh tutu as well as its texture)

7. Sieve the grainy mixture to get a fine and sandy texture. (the texture resemble grated coconut with that bit of moisture)


Steps On Shaping the Kueh Tutu:-
8. Fill half the kueh tutu mould with prepared flour, top with 1 teaspoon of the coconut filling and cover with more flour.

9. Place a small piece of pandan leaf over it and press with a square muslin cloth.

10. Turn it over (lightly give it a knock) on the steamer rack with the muslin cloth below.

11. Repeat the above steps until the remaining flour and coconut filling(or peanut filling) have been used up.

12. Steamed the kueh tutu for about 7 minutes on medium heat. Remove from the steamer and serve immediately.


2nd Trial of my Kueh Tutu. Photo taken using iPhone
Although making Kueh Tutu at home is not an easy task and some of you might not be able to get hold of the mould because of the country that you are in. But as long as you could get hold of the rice flour(any brand), pandan leave(can be omit), grated coconut/peanut you could apply this recipe by using similar size plastic or aluminum foil cases to act as the mould.

Just for your information, a reader(Janetan) wrote me a note to me that she found a useful tips online:-
"to let the kueh stay soft, the secret is roast the rice flour then steamed using steam bath and cover with a wet cloth".
Perhaps you would like to consider this point when preparing the rice flour which is the key success of the Kueh Tutu.

Don't worry if you don't get the texture right on the 1st trial, always starts with 1 cup of the flour to test out the recipe if you prefer. Happy trying and I hope to hear from your feedback too.

Thursday, 8 February 2007

Osmanthus & Water Chestnut Kueh

Osmanthus is a highly perfumed flower, and it is well known that you can smell it nine miles away! It is a deliciously fragrant flowers which carry the scent of ripe peaches or apricots. In Chinese cuisine, the flowers are also used to produce osmanthus-scented jam (桂花酱), sweet cakes (桂花糕), dumplings, soups, and even liquor (桂花酒).


Usually when we went for dim sum during the weekend, my hubby will order the water chestnut kueh which he loves it alot. But then this is slightly different because of the Osmanthus fragrant infused into the kueh. It's rather a refreshing taste and it's up to individual whether you like that peachy or orange fragrant. Thanks Mandy from M4M to share with us this recipe.

Ingredients:
100g Water Chestnut Flour
1/2 Tablespoon Potato Starch
800ml Water
2 Teaspoons Dry Osmanthus
60g Chopped Water Chestnut(about 4)
200g Rock Sugar
1 Teaspoon Oil

Methods:
1. Boil water and add osmanthus flower reduce heat to simmer for 3 minutes, add in the rock sugar and stir till dissolved.
2. Cover and infused for 5 minutes.
3. Transfer about 250ml of flower tea(without the flowers) to a medium bowl and let it cool in a pot of ice water.
4. Before adding in chopped water chestnut to the pot of HOT flower tea, remove 1/2 of the Osmanthus flower in it and set aside.
5. After the bowl of flower tea and cooled down, stir in water chestnut flour and potato starch and sieve it into the HOT flower tea solution.
6. Keep stirring the mixture on low heat until slightly thicken like gluey form.
7. Stir in the oil and turn off the heat.
8. Pour into a 8" greased square tin and steam on HIGH heat for 20 minutes. (remove the cover and wipe off water every 5 minutes)
9. Cool it and put in the fridge to chill and unmould.
10. Serve it chilled.

Notes:
a) You can get the water chestnut flour from most of the supermarket.Posted by Picasa


Wednesday, 7 June 2006

Mini Pumpkin With Red Bean Paste

Saw this cute little Pumpkin Delight in one of the Chinese Forum.... Although the recipe was very incomplete but I still managed to give it a try by using the skill of making Oneh Oneh.

As you can see, this recipe is mainly using Pumpkin, Glutinous Rice Flour and Red Bean Paste... I was attracted to this because of it's finally products which look sort of like a mini pumpkin.

I was very luck to get the portion of the ingredients correct by mixing the dough with 3 batches with glutinous flour. As for the red bean paste, I used those ready-made bought from baking shop. But as suggestion, you can also used Mung Bean Paste , Lotus Paste or Green Tea Paste.... it's all depend on what you prefer.

Ingredients:
300g Pumpkin, cut into small pieces
250g Glutinous Rice Flour
2 Tablespoons Sugar
250g - 300g Red Bean Paste
20-25 pieces of small pumpkin skin

Methods:
1. Peel pumpkin , cut into pieces and steam until tender.
2. Mash it with a fork while it's still hot then add in sugar and stir till well combine.
3. Next mix in glutinous rice flour in 3 batches and knead into a smooth dough.(you might need some extra glutinous rice flour when kneading)
4. Flatten a piece of 30g dough to a round thin disc.
5. Put a ball of 20g Red Bean filling at the centre and wrap skin over the filling to seal it completely.
6. Roll into a round shape then slight flatten the top a bit and use the back of the knife to carve pattern that resemble the pumpkin.
7. Place a tiny pumpkin skin on top and arrange on a foil greased plate.
8. Steam over medium heat for 8-10 minutes and set aside.



Mung Bean Filling:
300g Spilt Mung Bean
2 Pandan Leaves(knotted)
200g Sugar
3 Tablespoons Shallot Oil/Peanut Oil

Methods:
1. Wash and soak mung beans overnight. Drain, steam mung beans on pandan leaves for 30 minutes or until soft and mushy.
2. Discard pandan leaves, mash the beans until fine.
3. Combine beans, sugar and oil in a wok. Stir continuously over medium heat until mixture turns thick or almost dry.
4. Set aside and let the mixture cool before used.

Notes: Shallot Oil is by saute 5-6 Shallots(cut into thin slices) in a few tables of oil until golden brown. Remove the dried shallot for noodles and use the oil.Posted by Picasa


Thursday, 25 May 2006

Steam Tapioca Kueh

Tapioca prepared from the tuberous root of the cassava plant. Tapioca is commonly used in making Indonesian Kueh. Cassava was introduced into Indonesia during the Dutch reign. Cassava was the main foodstuff of Moluccans and Irians in Western Indonesia Islands. They ate steamed or boiled cassava roots.

This is one of the Nyonya Kueh delight call Steamed Ubi Kayu which mean Steamed Tapioca Kueh. The Tapioca is blended then mixed with sugar and desire colouring and steam until cooked.

Ingredients:
1kg Blended Tapioca
250g Sugar
Pinch Of Salt
A few Drops of Different Food Colouring Each
250g Fresh Grated White Coconut
2 Pandan Leaves

Methods:
1. Steam grated white coconut with salt and pandan leavs over low heat for about 5 minutes, then set aside to cool.
2. Peel the skin of tapioca, wash and cut into small pieces, blend them in a few batches with some water in a blender until smooth.
3. Squeeze the liquid from the blended tapioca under the running tap for a few times.
4. Mix the tapioca with sugar and a pinch of salt.
5. Divide the mixture into 4 portions.
6. Add one food colouring to each portion, place in a microwave plastic container and steam over medium heat for about 10-15 minutes.
7. Remove from heat, cool completely, and roll it in desire shapes and coat in grated coconut and serve. Posted by Picasa


Tuesday, 16 May 2006

Steam Durian Tapioca Kueh

Another Durian Recipe coming out from Cuisine Paradise Kitchen's........ This Steam Durian Tapioca Kueh is made together by me and my mum for my relatives who loves this. It's pretty straight forward steps and ingredients and all you need is grated, mixed and steam then you will have your nicely fragrant durian kueh coated with fresh grated coconut........

This is for a chance, because we always had those colourful triangle steam tapioca kueh coated with shredded coconut. So maybe you will like to try out this which had a mixture of tapioca and durian instead.

Filling Ingredients:
600g Grated Tapioca
30g Wheat Starch
100g Durian Flesh
150ml Coconut Milk
140g Sugar
1/2 Teaspoon Salt

Coconut Coating:
200g - 250g Fresh Grated Coconut
1/4 - 1/2 Teaspoon Salt

Methods:
1. Grease an 7" Square baking tin and line with banana leaves.
2. Combine all Filling ingredients and mix well.
3. Pour mixture into baking tin, place in a steamer and steam on medium heat for 45 minutes or until done. Remove and set aside to cool.
4. Mix grated coconut with salt and steam over high heat for 5 minutes.
5. Cut durian tapioca cake into small slices and coat with steamed grated coconut or you can pan-fry the cut slices with some oil.


Saturday, 25 March 2006

Pulot Hitam Kaya Kueh

Today is another Kueh making session for me... but I only make one instead of 3 like last week. This kueh that I made today is called the Pulot Hitam Kaya, the bottom layer is made with a combination of Pulot Hitam(Black Glutinous Rice) and White Glutinous Rice.


In this recipe I try to cut down the amount of coconut milk and replace the outstanding balance with water and it's taste much better as it's not that oily. The fragrant and texture of the Pulot Hitam also make the rice layer much chewy.

This time round, my kaya custard was much more successful and texture better compare to the last two attempt. So for those who likes Pulot Hitam, you can try making this kueh.......

Ingredients For Rice Layer:
150g White Glutinous Rice
100g Black Glutinous Rice(Pulot Hitam)
150ml Coconut Milk + 150ml Water
2 - 3 Pandan Leaves
1/2 Teaspoon Salt

Methods:
1. Wash and soaked the all the glutinous rice for about 3 hours then drain.
2. Steam the rice in a baking tin with some pandan leaves and salt on medium heat for about 20 minutes or till tender.
3. Remove from heat, stir in coconut milk mixture then mix well and continue to steam for another 10-15 minutes.
4. Lay a piece of banana leaf on a 7" square tin, put in the steamed rice and press down firmly until compact.
5. Steam for another 5 minutes while preparing for the Kaya Layer.

Ingredients For The Kaya Layer:
3 Eggs
90g Rice Flour
150g Sugar
350ml Coconut Milk + 100ml Water
1 1/2 Teaspoons Green Pandan Colouring
1/2 Teaspoon Salt

Methods:
1. Beat the eggs in a mixing bowl lightly with a fork.
2. Mix in the rice flour and strain.
3. Mix coconut milk, water, pandan colouring, salt and sugar together then cook over low heat.
4. Keep stirring and slowly add in the egg mixture, stir continuously over low heat, until the mixture is thicken like custard.
5. Pour the green mixture over to the steamed glutinous rice in the steamer then steam for about 20-25 minutes.
6. Cool the kueh before cutting.

Notes: If you don't wish to use the Pandan colouring, you can blend some fresh pandan leaves in a blender with 100ml water and obtain 100ml of Pandan Juice. Posted by Picasa


Saturday, 18 March 2006

Steam Tapioca Cake

Recently I had this craving of making all kinds of Local Kueh. So today I will make this Steam Tapioca Cake for my mum gathering as well. The main ingredients for this kueh is Tapioca and Coconut and it's very fragrant because of the Palm Sugar.


The actually colour of the kueh is Brown for the tapioca layer and White for the coconut layer. But I change the colour of the white to green by adding some Pandan Colouring Essence to it.

Ingredients Bottom Layer:
250g Grated Tapioca
100g Gula Melaka
100g Grated Coconut
50g Sifted Tapioca Flour
100ml Water
1/2 Teaspoon Salt
1 Egg Yolk

Ingredients For Top Layer:
400ml Thick Coconut Milk
50g Sifted Rice Flour
1/2 Teaspoon Salt
1 Teaspoon Pandan Colouring Essence

Methods:
1. Grease a 7" baking tin and line with banana leaves.
2. Combine grated tapioca with palm sugar and grated coconut and mix well.
3. Add tapioca flour, water, salt and egg yolk then mix well.
4. Next pour the mixture into the baking tin, place in the steamer and steam over high heat for 10 minutes(till half-cooked) then removed.
5. Combine all top layer ingredients and mix well then pour it over the half-cooked tapioca mixture.
6. Return baking tin to steamer and steam for about 30 minutes till cooked through.
7. Remove and let it cool then cut into serving pieces. Posted by Picasa


Wednesday, 15 March 2006

Pak Tong Koh

I had always wanted to try out making this Pak Tong Koh(白糖糕) recipe which I saw from a few of the "Local Kueh" recipe books that I had. But the fermentation time is really too long. You had to prepare the ingredients and let it rest undisturbed for about 8 hours before steaming. I just don’t understand why such a simple kueh need such long hour to ferment.


Until recently I came across a blog by Florence where she tried to make this kueh within 2 hours. Her recipe is almost the same as what I had from the recipe books but the only different step is she only let it fermented for 2 hours instead of the required 8 hours. So I decided to give it a try……and finally I managed to success in making it. This is one of the favourite kueh that my family loves. From the picture you might wonder why my Pak Tong Koh(白糖糕) is not white in colour…. That’s because I run out of white sugar so I replaced it with Coconut Sugar which is known as Gula Malaka or you can use Brown Sugar instead. Once again thanks Florence for sharing such a wonder tips for making this kueh.

Ingredients:
170g Rice Flour, sifted
150g White Sugar, Brown Sugar or Gula Melaka
360ml Water
3/4 Teaspoon Instant Yeast(Bake King brand)
1 Tablespoon Warm Water

Methods:
1. Combine the instant yeast with warm water in a small bowl and allow it to ferment for about 5-10 minutes(until you see alot of bubbles).
2. In meantime, combine rice flour with sugar and water and stir until it's well mixed.
3. Cook the rice flour mixture over low heat, keep stirring constantly till the mixture is slightly thicken(should be less than 5 minutes).
4. Strain the mixture into a big mixing bowl then let it cool in a basin of water then add in the yeast mixture and stir well.
5. Cover the mixture with clingwrap and set aside in a warm place for about 2 hours or more until you see alot of bubbles on the surface.
6. Pour the mixture into a lightly grease 7" square baking tin and steam over high heat for about 25 minutes.
7. Let it cool before cutting into serving pieces.Posted by Picasa


Friday, 24 February 2006

Kueh Salat

It was my 2nd attempt at making Kueh Salat after a few years, this a typical Nonya Snack that's made of glutinous rice, eggs and coconut milk! I do admit it's a bit tricky, making the top layer custard as it will actually harden within the process where you are trying to boil the coconut milk.! But my family and I love how it turned out. It's one of my most favourite kuehs and I'm delighted that I can make my own anytime but can only eat in moderation because it consists of a lot of coconut milk.




Ingredients:
glutinous Rice Layer
400g glutinous rice
200ml thick coconut milk with 100ml water
2-3 pandan leaves
a pinch of salt

Method Rice Layer:
1. Soak glutinous rice for 2-3 hours. Drain.
2. Steam the rice on pandan leaves with a pinch of salt for 15-20 minutes or till tender.
3. Remove from heat and add in coconut milk. Mix well with a wooden chopstick.
4. Transfer back to heat and steam for 10 minutes further or till cooked.
5. Lay a banana leaf on the bottom of an 8 inch square tray. Place steamed rice in the tray and press down firmly with a banana leaf on top to compact it.
6. Return to steamer and steam for another 5 minutes. The bottom layer has to be hot when the top layer is poured on.

Green Custard Layer
6 eggs
800 ml thick coconut milk
200g rice flour
300g sugar
50ml pandan juice
some green food colouring
a pinch of salt

Custard Layer:
1. Beat eggs in a mixing bowl lightly with a fork. Mix in the rice flour. Strain.
2. Cook coconut milk, pandan juice, sugar, salt and green food colouring over low heat.
3. Keep stirring and add in the egg mixture. Stir continuously over low heat, until mixture thickens.
4. Pour the yellow mixture over the steamed glutinous rice in the steamer slowly.
5. Steam for 15-20 minutes or until set
6. Cool the kueh before cutting.

Notes: To obtain Pandan Juice, mixed a few pandan leave with 50-70ml water in a blender and blend until fine then strain the juice and set aside for later use. Posted by Picasa


Saturday, 30 April 2005

Steam Mini Pandan Kueh......

I saw this recipe from the Mum's website and I was keen to give it a try. Since I had already bought all the ingredients I might as well give it a try. It's rather easy to make and you can make around 50 pieces from the recipes itself. To me it taste rather similar to the "Kueh Tutu" but the only different is the coconut filling. "Kueh Tutu" had it's filling wrap inside while this had it's coconut as the base of the sponge cake. Reyon like this kueh very much as he can finished one whole piece by himself. Since we can't finished that much, i usually make 1/2 of the portion from the actual recipe.


Ingredients For Base:
1/2 Packet Fresh Shredded Coconut(from most supermarket)
1/2 Teaspoon Salt
1/2 Teaspoon Tapioca/Corn Flour

Methods:
1. Steam shredded coconut for about 5 - 6 minutes.
2. After steaming, add in salt and cornflour then stir to mix well. Set aside for later use.

Ingredients For Sponge Cake:
2 Eggs
100g Sugar
15ml Pandan Juice or 1/2 Tablespoon of Pandan Paste
150g Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
125ml Thick Coconut Milk
1 Teaspoon Ovalette(cake stabliser)

Methods:
1. Beat eggs with sugar and ovalette until white and fluffy.
2. Mix the coconut milk, pandan juice/plaste and salt in a cup.
3. Sift the baking powder with flour, add coconut milk and flour alternatively into the egg mixture and mix well.
4. Place some steamed shredded coconut into the base of a mould.
5. Use another mould to place on top of the coconut mould and press hard on it.
6. Spoon flour mixture into the prepared coconut mould and repeat for the rest of the mould.
7. Place in a steamer and steam on high heat for about 10 minutes.

This is the plastic mini pandan cake moulds that you can get from Phoon Huat for about $2++ for a set of 12 moulds.


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