My 1st Macaron Order

This is my 1st batch of Macarons Order from one of my blog reader. I am really overwhelming to receive this confirm order other than those enquires. I really appreciate that she is willing to give me a chance to share my baking products with her and her friends. Iris, thank you for your valuable feedback too! :) The flavour that she order are:

a) Rose Macarons With Rose Scented Cream
b) Pistachio Macarons With Pistachio Cream
c) Green Tea Macarons With Chocolate Ganache
d) Chocolate Macarons With Chocolate Ganache(a token from me)

This is the Lavender Macarons that most of the blog readers enquiry about from the emails to me. I made a batch with two different flavour using Rose Scented Butter Cream and Lemon Lavender Scented Butter Cream.

Assorted Sweet Potato Huat Kueh

Get to know this delicious "Huat Kueh" from my boss wife Veron. When I first taste it, I knew that I am going to do a batch of this. The texture is so moist and soft which is very different from those traditional huat kueh that we used to eat. Even if it is left in room temperature for a day or in the fridge it still taste soft and moist. This huat kueh doesn't required any yeast or baking powder and yet, but it can yet achieve the soft and fluffy texture.


For my version, I added assorted Sweet Potato instead of one type. I love vibrant colours for my food and since I am able to find 3 different types of sweet potato at the stall, I might as well give it a try. As you know the purple sweet potato had a very nice colour and it's rather kind of saltish taste which balance off the sweetness of the huat kueh and the orange sweet potato.

I also add in the yellowish Japanese Sweet Potato which is fragrant and great in texture. Besides starch, sweet potatoes are RICH in dietary fiber, vitamin A, vitamin C, and vitamin B6. Despite the name "sweet", it is actually a good food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance. For those who loves sweet potatoes you might want to give this recipe a try. It's very easy, just mix, stir, pour and steam.

Ingredients: (make about 7 - 9 cups 100ml size disposal cups)
250g Self Raising Flour
250ml Coconut Milk
1 Medium/Large Egg
1 Big Pieces Of Gula Malaka(Palm Sugar)
50 ml water
3-4 Small Sweet Potato(about 300g)

Methods:
1. Wash and steam the sweet potatoes until soft, peel off the skin and use a fork or finger to roughly break into pieces then set aside to cool.
2. While steaming the sweet potato, place the 50ml of water and gula malaka(if possible break it into pieces so that it will melt easily) in a small saucepan and simmer over low heat until the gula malaka is completely dissolved into sugar syrup.
3. Set aside for it to cool before using.
4. Pour the self-raising flour into a big mixing bowl, then make a well in the center and pour in the coconut milk and use a balloon whisk to whisk a few times before adding in the egg.
5. Kept on whisk until the egg is incorporate into the batter then pour in the gula malaka syrup and whisk well.
6. The mixture will be sort of like a pancake batter, lastly add in the sweet potato pieces(reserve some for the topping) and use a spatula to stir till combined.
7. Spoon the mixture into a aluminium cup(100ml) then top with some extra sweet potatoes and steam over medium/high(depending on the steamer that you use, I steam mine over medium heat on stove) heat for about 20 minutes.

Notes:
a) You must wait for the water to BOIL 1st before placing the cup mixtures into the steam, and do not open the cover of the steam in between the steaming time or else the Huat Kueh will not have the "Open Mouth" effect.
b) You can find fresh coconut milk in 250ml packet from most of the supermarket at the noodles/doufu sections.
c) You can use either one type of sweet potato or assorted depend on your preference.
d) The weight of the Gula Malaka is about 150g - 200g depending on the size that you purchased.(if is possible, strained the liquid after boiling to remove any big particulars or lumps in it)

Vanilla Vs Mocha Macarons

Finally I have completed my last batch of Macarons experiment baking for the moment. Although I still have a few flavour which I would like to try on, but I am kind of tired on the sifting and folding of these goodies..... Maybe after some other bakes it will refresh my ideas on improving new flavours on these goodies. Actually I still have Carrot & Pumpkin Macarons which I would like to experiment and share with my baking pal Evan who always inspired me on her macaron making. Thank Pal, hope your new flavour of macarons will be on sales soon.... :)


These two flavour above are:

Vanilla Macaron With Blueberry Butter Cream
The vanilla fragrant on the shell really boots up the aroma of this macaron. Is like before you give a bite, you already feel that you are eating an vanilla ice cream with blueberry topping.......

Mocha Macaron With Black Forest Butter Cream
For mocha lover, here you are. A mixture of Cocoa Powder and Coffee really make this shell taste great! When you give a bite, you will taste the mocha shell sandwich with some black cherry cream that is cherry brandy scented.......

A Gift For A Friend

Hahaha, this is a post on macarons again. This is my 3rd Batch of macarons to send as a gift to one of my forum pal. Hope that she and her family will find these up to standard :)


This round I made 3 different flavour for her, and instead of using all Almond Meal for all the shell, I change to Ground Pistachio for two of the shells. These 3 flavour are:

a) Coffee Pistachio Macarons With Black Forest Butter Cream
b) Pistachio Macarons With Blueberry Butter Cream
c) Pandan Macaron With Kaya Butter Cream

Overall for these 3 new flavour, I personally prefer the Coffee Pistachio Macaron with Black Forest Butter Cream. Because the combination of coffee and pistachio really brings out the extra fragrant of the shell. While the black forest butter cream that contain splash of cherry bandy which further more enhance the overall fragrant and texture.