Wednesday, October 26, 2011

Kuih Lapis

Kuih lapis is one of my favorite kuih, tried this recipe from Popular Kuih Muih published by one publisher, but the batter was quite thick compare to the other recipe that I tried before so the thickness was difficult to manage.

350g rice flour
50g tapioca flour
300ml water
280g sugar
800ml water
5 pc pandan leaves knotted
400ml thick coconut milk

1. Mix A) in a mixing bowl, stir well.
2. Boil B) till bubbles, pour into A) and mix well.
3. Add in coconut milk and stir well.
4. Divide mixture into a few portions, add desire coloring.
5. Heat a greased 8" cake tin in a steamer, pour in a thin layer of white layer, steam for 5 min or until set.
6. Pour a layer of prefer colour mixture on top and steam 5 min till set.
7. Proceed alternating the colour layer till mixture is used up, make sure every layer is cooked before pouring the next layer.
8. Cool kuih completely before slicing.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Saturday, October 15, 2011

Small Choux Bun

Have not made cream puff for a long time, tried this recipe from Michel Roux's Pastry book. The book makes the making of pastry looks easy. Did some chocolate cream and only coat the puff without filling, and some custard filling for another batch of puff.

Choux Paste
125ml milk
125ml water
100g butter, diced
1/2 tsp salt
1tsp caster sugar
150g plain flour
4 eggs

Combined the milk, water, butter, salt and sugar in a saucepan and set over low heat. Bring to the boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth.

Return the pan to a medium heat and stir continously for about 1 min to dry out the paste, then tip it into a bowl.

Add the eggs one at a time, beating with the wooden spoon.

Once the eggs are al incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use.

Choux bun

For small choux buns, put the paste into a piping bag fitted with a 1 cm nozzle. Pipe small mounds in staggered rows onto a baking sheet lined with greasedproof paper for preference, or directly on greased baking sheet. Lightly mark the top with the back of a fork. Bake at 180 deg C for 15-20min until the outside of the buns is dry and crispy but the inside  is still soft. Cool on a wire rack.

Custard Filling

250ml milk
1/2 tsp vanilla essence
3 egg yolk
55g sugar
20g cake flour
5g butter

1. Pour milk and vanilla essence in sauce pot, stir over medium heat till slight boil.
2. Mix egg yolk and sugar in another bowl, use whisk to mix till egg mixture turns pale color.
3. Sift flour into egg mixture, mix till well combined.
4. Add flour mixture into milk of step 1. Mix till well combined. Put on stove and turn on fire(medium fire).
5. The mixture will be watery at first, continue to stir and it will thicken. When the mixture turn smooth, glossy and thick texture, turn off fire.
6. Transfer custard to tray,cling wrap with the plastic touch the custard, chill. Pipe the chill custard into puff when serve.

Sunday, October 2, 2011

Min Jian Kuih

Made this pancake for today's breakfast, recipe adapt from 'Reviving Street Hawket' by Pang Nyuk Yoon.
I did half recipe.

600g plain flour
2 eggs
2 tsp baking powder
60g custard powder
300g sugar
900ml water

300g peanut (toast at 150 deg C till slight brown, remove skin, grind it and add 150g sugar)
50g sesame seed (I omit it)

1. Sieve the flour, baking powder and custard powder together.
2. Beat the eggs, add in sugar, flours, water and mix well.
3. Rest the mixture for about 15min to let the gluten in the flour relax.
4. Heat flat pan, grease the pan with little oil, scoop about 1-2 laddle of batter into pan depend on how big the pancake preferred.
5. Level the pancake and fry over v weak fire until cooked. Then add Fillings at on half of the pancake and fold out the other half.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker