Have finally made chwee kueh using another recipe found at Icyelite's Life. This recipe is slightly different from Gina's recipe, which I used earlier. Icyelite has added wheat starch, tapioca flour and a little bit of salt, hence her chwee kueh is not completely bland. I like this better.
Icyelite has included one important suggestion on her post that we have as many chwee kueh moulds as we can if we are making a lot. Her recipe yields about 20-24 chwee kuehs.
Mum and H are happy with the chwee kueh, so this is the recipe that I will use next time. I think there are many ways to cook the preserved chopped radish (cai po). So I'm still in the process of trying out. And yes, I have bought my 12 chwee kueh moulds from Phoon Huat, and they are obviously insufficient. So I used some larger chicken pie moulds too.
Ingredients A
150g Rice Flour
1 tbsp Wheat Starch
1 tbsp Tapioca Flour
1 tsp Salt (I use 1/2 tsp)
280ml Tap Water
Ingredients B
550ml Boiling Water
Ingredients C
200g preserved chopped radish (Cai Po)
Sesame Oil
Pepper
Cooking Oil
Method
1. Grease the moulds with oil first to prevent sticking.
2. Mix Ingredients A evenly first.
3. Once A is even, mix Ingredient B into A well.
4. Once done, pour the mixture into the mould and steam for 10 minutes.
5. Dip cai po into salt water (note: I use sweet cai po).
6. Drip dry and fry the cai po.
7. Add oil, sesame oil to cook first.
8. Add sugar and pepper. Cook cai po until dark brown.
9. Let the chwee kueh cool down, dig it out from the mould and serve with cai po.
Showing posts with label Kueh. Show all posts
Showing posts with label Kueh. Show all posts
27 July 2009
10 April 2009
Ban Chien Kueh（面煎糕）
It's one of the traditional and vanishing snacks that we have enjoyed since young. I'm thankful that the recipe is available at Kitchen Capers' forum. Do have a try if you like it.
Ingredients
Batter
330g plain flour (alternative: 230g plain flour and 100g rice flour)
3 eggs
70g caster sugar (already reduced)
1 tsp instant dry yeast
1 tsp baking soda
420ml water
Peanut Filling
300g toasted peanuts, finely grounded/chopped/blended
caster sugar/brown sugar for sprinkling
butter
(optional) can of sweet corn
Method
1. Mix all batter ingredients in a bowl and stir until well combined. Let mixture rest for at least 30 minutes.
2. Heat up a non-stick pan and rub with a little oil. Pour in enough batter (one ladle or more) to make the skin as thick as you like. Cook at medium low heat for about 1 minute or until cooked/nicely browned.
3. Sprinkle filling on top and fold it into half (half moon shape). Remove from pan and serve!
Ingredients
Batter
330g plain flour (alternative: 230g plain flour and 100g rice flour)
3 eggs
70g caster sugar (already reduced)
1 tsp instant dry yeast
1 tsp baking soda
420ml water
Peanut Filling
300g toasted peanuts, finely grounded/chopped/blended
caster sugar/brown sugar for sprinkling
butter
(optional) can of sweet corn
Method
1. Mix all batter ingredients in a bowl and stir until well combined. Let mixture rest for at least 30 minutes.
2. Heat up a non-stick pan and rub with a little oil. Pour in enough batter (one ladle or more) to make the skin as thick as you like. Cook at medium low heat for about 1 minute or until cooked/nicely browned.
3. Sprinkle filling on top and fold it into half (half moon shape). Remove from pan and serve!
05 April 2009
Chwee Kueh
We forgot to buy breakfast for tomorrow and not wanting to make a trip to buy bread and not wanting to eat instant noodle, I decided to try on Gina(KC)'s Chwee Kueh recipe that I saw at her website and also at Cuisine-Asia as I still have some preserved chopped radish left from yesterday's "experiment".
Ingredients
200g rice flour
1,000ml boiling water
200g preserved chopped radish (chai por), washed and drained
1 clove of garlic, chopped
2 tbsp light soy sauce
3 tbsp sugar
50ml corn oil
Method
1. Heat up a claypot with corn oil and saute the chopped garlic till fragrant. Add preserved chopped radish, light soy sauce and sugar and stir fry for 2 minutes.
2. Cover the claypot and lower the heat to let it simmer for 5 minutes. Turn off the heat.
3. Sift rice flour in a mixing bowl and slowly pour boiling water and stir till there are no lumps in the batter.
4. Pour batter into aluminium cups and steam over high heat for 5 minutes.
5. Remove the chwee kueh from the cup and garnish with a spoonful of cooked radish.
I did half of the recipe and yielded 12 chwee kuehs because I only have 100g of chai por left. I have also left out the sugar because I find that the chai por I bought is kind of sweet. The chwee kuehs were steamed in teacups instead of the aluminium cups as I do not have them.
H said they are almost as good as the ones bought outside. Perhaps it's time to invest in some aluminium cups?
Ingredients
200g rice flour
1,000ml boiling water
200g preserved chopped radish (chai por), washed and drained
1 clove of garlic, chopped
2 tbsp light soy sauce
3 tbsp sugar
50ml corn oil
Method
1. Heat up a claypot with corn oil and saute the chopped garlic till fragrant. Add preserved chopped radish, light soy sauce and sugar and stir fry for 2 minutes.
2. Cover the claypot and lower the heat to let it simmer for 5 minutes. Turn off the heat.
3. Sift rice flour in a mixing bowl and slowly pour boiling water and stir till there are no lumps in the batter.
4. Pour batter into aluminium cups and steam over high heat for 5 minutes.
5. Remove the chwee kueh from the cup and garnish with a spoonful of cooked radish.
I did half of the recipe and yielded 12 chwee kuehs because I only have 100g of chai por left. I have also left out the sugar because I find that the chai por I bought is kind of sweet. The chwee kuehs were steamed in teacups instead of the aluminium cups as I do not have them.
H said they are almost as good as the ones bought outside. Perhaps it's time to invest in some aluminium cups?
Huat Kueh （发糕）
发糕 is one of the recipes that I wanted to try out. Mum used to make it long time ago and I'm missing the homemade one.
Mum said that grandmother used to cook the brown sugar / gula melaka syrup first and then mix the flour together with the syrup after the sugar syrup has cooled.
Most of the other recipes I saw at Random Rumblings, FenYing's recipe and All That Matters require coconut milk, which is not mum's preference. I will try their recipes some other time to see how they taste like.
Ingredients
250g Self-Raising Flour
100g coconut sugar / brown sugar
200ml hot water
Mum said that grandmother used to cook the brown sugar / gula melaka syrup first and then mix the flour together with the syrup after the sugar syrup has cooled.
Most of the other recipes I saw at Random Rumblings, FenYing's recipe and All That Matters require coconut milk, which is not mum's preference. I will try their recipes some other time to see how they taste like.
Ingredients
250g Self-Raising Flour
100g coconut sugar / brown sugar
200ml hot water
Method
1. Melt the sugar with hot water and let it cool.
2. Mix the self-raising flour and the sugar syrup together.
3. Pour batter into a bowl and sprinkle sugar across the mixture into a + sign and steam with high heat for 45-50 minutes.
04 April 2009
Wah Kueh - Chinese Rice Bowl Pudding（碗糕）
Another "off" day for me to try out new recipe. :-)
I'm trying out this traditional Hokkien rice bowl pudding recipe that I saw at Cuisine-Asia, an interesting site with a great collection of recipes. It's Gina(KC)'s recipe.
Ingredients
300g rice flour
50g wheat starch （澄面粉)
1/2 tsp salt
1/2 tsp pepper
1.5 litres hot water
6 tbsp chopped preserved radish (chai poh 萝卜干)
5 dried mushrooms, soaked and thinly sliced
1 tbsp dried shrimps
100g Chinese sausage, chopped
Method
1. In a large mixing bowl, place rice flour, wheat starch, salt and pepper together. Pour in hot water and mix until well-blended and smooth.
2. Pour pudding mixture into small bowls, about three-quarter full.
3. Steam pudding over high heat for 25 minutes
4. In the meantime, fry preserved radish, mushrooms, dried shrimps and chopped Chinese sausages together until fragrant. Toss to mix.
5. Place spoonfuls of topping on top of the steamed rice puddings. Return to steam for another 5 minutes.
6. Serve with garnish of fried shallots, chopped spring onions and freshly cut chilli.
I halved the above recipe and yielded about 5 rice bowls of pudding.
Mum says that there is a Hakka version called "Mi Gao Ban", in which alkaline water is added. It is usually eaten with chopped preserved radish (chai poh) and a choice of sweet sauce or soya sauce.
I'm trying out this traditional Hokkien rice bowl pudding recipe that I saw at Cuisine-Asia, an interesting site with a great collection of recipes. It's Gina(KC)'s recipe.
Ingredients
300g rice flour
50g wheat starch （澄面粉)
1/2 tsp salt
1/2 tsp pepper
1.5 litres hot water
6 tbsp chopped preserved radish (chai poh 萝卜干)
5 dried mushrooms, soaked and thinly sliced
1 tbsp dried shrimps
100g Chinese sausage, chopped
Method
1. In a large mixing bowl, place rice flour, wheat starch, salt and pepper together. Pour in hot water and mix until well-blended and smooth.
2. Pour pudding mixture into small bowls, about three-quarter full.
3. Steam pudding over high heat for 25 minutes
4. In the meantime, fry preserved radish, mushrooms, dried shrimps and chopped Chinese sausages together until fragrant. Toss to mix.
5. Place spoonfuls of topping on top of the steamed rice puddings. Return to steam for another 5 minutes.
6. Serve with garnish of fried shallots, chopped spring onions and freshly cut chilli.
I halved the above recipe and yielded about 5 rice bowls of pudding.
Mum says that there is a Hakka version called "Mi Gao Ban", in which alkaline water is added. It is usually eaten with chopped preserved radish (chai poh) and a choice of sweet sauce or soya sauce.
24 March 2009
Steam Sponge Cake（鸡蛋糕）
I'm determined to try making 鸡蛋糕 again after a not-so-successful attempt last Wednesday. I think I didn't beat the egg mixture long enough so the cake was rather flat and dry, though the taste was pretty good.
My second try today yields better texture and fragrance.
I'm following closely to the recipe on Baking On Cloud 9. More reference from Cookbake Legacy, Random Ramblings and Fenying's Blog. I'll definitely try the other recipes later.
Ingredients
200g self-raising flour
200g sugar
4 eggs
Method
1. Beat eggs and sugar together till light pale and ribbon stage
2. Gradually fold in the flour till mix well.
My second try today yields better texture and fragrance.
I'm following closely to the recipe on Baking On Cloud 9. More reference from Cookbake Legacy, Random Ramblings and Fenying's Blog. I'll definitely try the other recipes later.
Ingredients
200g self-raising flour
200g sugar
4 eggs
Method
1. Beat eggs and sugar together till light pale and ribbon stage
2. Gradually fold in the flour till mix well.
3. Pour the mixture into a baking pan and sprinkle sugar across the mixture into a + sign.
4. Steam on high heat for 25 minutes or until skewer comes out clean.
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