Wednesday, 22 October 2014

Steamed Pumpkin & Purple Sweet Potato Cake

I hardly make steamed kuehs. But I like the striking colours of the bright yellow and purple colour of this kueh. So when Esther of Copycake Kitchen mentioned "The combination of pumpkin,  sweet potato and coconut milk is amazing,  it's worth a try".
Well, here ... I'm making some for our afternoon snack. I could smell the coconut fragrant while steaming.  And truly nice texture.

Recipe source :Esther of Copycake Kitchen
(Thanks to Esther for sharing this sweet recipe)

Steamed Pumpkin & Purple Sweet Potato Cake 双色金瓜紫蕃薯糕
Ingredients :
Pumpkin batter
100g Pumpkin - deseeded, peeled skin, steamed and mashed.
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar (reduced to 35g)
1/2 tsp Salt

Purple sweet potato batter
100g Purple sweet potato - peeled skin, steamed and mashed
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar (reduced to 35g)
1/2 tsp Salt

Some freshly grated coconut (omitted as I've forgotten to buy at the wet market)

Method :
1) In a big bowl, mix together mashed pumpkin, sugar and salt, stir well.
Stir in coconut milk.
Sift in rice flour and tapioca flour, mix well till well combined.

2) In another bowl, mix together mashed purple sweet potato, sugar and salt, stir well.
Stir in coconut milk.
Sift in rice flour and tapioca flour, mix well till well combined.

3) Brush the mould with some cooking oil.

4) Spoon pumpkin batter into mould and steam over high heat for 20 minutes.

5) Spoon the purple sweet potato batter into mould and continue to steam over high heat for another 20 minutes.

*Note :
It depends on the size of the mould, mine took 15 minutes in step (4) and another 12 - 15 minutes in step (5).

I reduced the sugar slightly as I reckoned that the natural sweetness of both pumpkin and purple sweet potatoes is enough for me.

I find that to leave the mould cool down slightly (about 8 - 10mins) is easier to unmould the kuehs. I've got a hard time trying to unmould the kuehs when taken out from the steamer and it's still hot.

Lovely ... 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Sunday, 19 October 2014

Pumpkin Crepes Dadar

Have you ever thought of using crepe or pumpkin crepe to make Kuih Dadar instead of the pandan flavour batter ?
Kuih Dadar is a rolled crepe flavoured with pandan juice & coconut milk and filled with grated coconut cooked in gula melaka/palm sugar. "Kuih" means cake or dessert. Well, I'm 'marrying' the two, here's a touch of French & Nyonya taste ... Pumpkin Crepes Dadar. 

Tried out small quantity just enough to serve 2 pax for our weekend snack ^-^

Pumpkin Crepes Dadar
Coconut filling:
1) Grated coconut 80g
2) Wash clean 1 pandan leaf (screwpines) and tie a knot.
3) In a saucepan,  pour about 30ml water, add 40g gula melaka/palm sugar and bring to a boil till it melt. (do adjust the sweetness to your preference).
4) Add in the grated coconut and pandan leaf. Cook till the mixture fairly dry over medium-low heat.
Set aside to cool. (The filling can be prepared a day in advance and keep in fridge until use)

Pumpkin Crepes:
Recipe source : Takeamegabite, below my modified version with adjustments made to the quantity and taste.

160ml skimmed milk
1 tablespoon butter (reduced fat spread), plus more for cooking
1 egg
50g pumpkin puree
1 teaspoon vanilla essence
65g All-purpose plain flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon all ground spice

1) In a small saucepan over medium-low heat warm the milk and butter. Stirring occasionally to ensure that the butter melted completely.

Transfer to a medium bowl. Whisk in the egg, pumpkin puree, and vanilla essence.

2) In a large bowl, whisk together flour, sugar, baking powder, salt and spices.

Some prepared ingredients
3) Add the wet ingredients to the dry and whisk until smooth and no lumps remain.

4) Meanwhile heat a crepe pan or nonstick skillet at medium heat. Grease with a little of butter. Pour batter into the pan 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out covering the pan. Flip when top is almost set. Remove from pan 30 seconds. Feel free to grease butter on your pan every few crepes to prevent sticking.

It depends on the size of the crepe.  To assemble crepes, place about 1.5 tablespoon full of the coconut filling onto the middle of the crepe. Spread it out into an elongated shape. Fold the crepe in and just roll into long parcels (I prefer the open ends). You can also roll it like the spring rolls with both ends tucked in.

While the batter of Kuih Dadar may be filled with the pandan fragrant, this version is totally a contrast .... the aroma of  spice fragrant ... with sweet coconut fillings infused with the fragrance of pandan. Yummy! Perfect with a cup of 'Kopi O' (black coffee).  Surprisingly,  my girl liked this pumpkin crepe. Perhaps the overall aroma of spices and sweet fillings 'camouflage' the pumpkin puree ?!
Hee hee ... It's a 'happy ending' afterall ^♡^

Enjoy & Have a nice day !

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Saturday, 18 October 2014

Seared Scallops with Pumpkin Soup

The last time when I made this healthy snack Chive and Potato Scones, my girl thought that I've made pan fried scallops ... hee .. hee.. lol! It's been quite sometime I've not cooked with scallops.

It's quick and easy to whip up this soup if using canned unflavored pumpkin puree. But since I've the extra pumpkin,  it's not too time consuming to make fresh pumpkin puree. Just steam and mash them.  Here's my sharing of this tasty seared scallops with pumpkin soup, mostly adapted from Women's healthmag with slight modification made adjusted to our taste.

Recipe source : Women's healthmag

Seared Scallops with Pumpkin Soup
Serves 2
8 - 10 pieces fresh sea scallops
300g fresh pumpkin puree (deseeded, peeled, cut into big chunks. Steamed and mashed)
1 tablespoon roughly chopped hazelnuts
220ml water with 1 teaspoon chicken seasoning
1 tablespoon honey
1 teaspoon low fat spread

1 teaspoon extra-virgin olive oil

1) Toast chopped hazelnuts, either in the oven (10 minutes at 400°F / 200°C) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside.

2) Combine the mashed pumpkin, honey, butter, and water in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm.

3) Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Add olive oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized.

4) Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts.

We loved this thick pumpkin soup with a touch of hazelnuts crunchy and chewy scallops to serve alongside the simple mushroom pasta dish. Enjoy !

Have a pleasant weekend !

And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN


Tuesday, 14 October 2014

Spicy Cauliflower Stir-Fry

I used to stir-fry cauliflower with vegetarian oyster sauce but this tasty lemony spicy dish served well with rice too. Well, found another alternative for me to whip up a quick & tasty stir-fry dish.

I like some of the quick and easy recipes from Ree The Pioneer Woman.  Here's sharing this simple yet refreshingly light and veggielicious stir-fry cauliflower.

Recipe source : The pioneer woman
With slight changes made : I changed lime to lemon and Sriracha hot chilli sauce to curry powder. Do adjust the taste to your preference.

Spicy Cauliflower Stir-Fry
Ingredients :
1 whole Head Cauliflower
2 teaspoons Vegetable Oil
2 cloves Garlic, Minced
2 Tablespoons Soy Sauce
1 whole lemon (or Sub A Splash Of Rice Wine Vinegar)
2 whole Green Onions, Sliced
1 Tablespoon Curry powder
Lemon Wedges For Serving

Preparation Instructions :
Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Stirring and browning the cauliflower in pan

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas.

Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lemon, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then sprinkle the curry powder over the cauliflower. Stir until all incorporated.

Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lemon wedge.


I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Sunday, 12 October 2014

奶黄包 / Egg Custard Steamed Buns

Pumpkin buns again ?! No ! No ! ... just that its bright golden colour look alike ...

It wasn't too long ago that I've made the fragrant and delicious mini custard mooncakes that were very well received by my family & my sisters. Awesome ! The fragrance of custard & coconut fillings still lingered on my mind. So I decided to make custard steamed buns 奶黄包 .... to satisfy my craving and to join this month's BREE 'Bun In My Hot Steamer'.

Lai Wong Bao / Egg Custard Steamed Buns (with fat-reduced filling)
Recipe adapted from Zoe of Bake for Happy Kids with few of my notes taking in blue (Thanks to Zoe for sharing this wonderful recipe).

Custard Filling:
1/8 tsp salt
30g custard powder
20g icing sugar
20g cornflour
1 tbsp condensed milk
(It is ok to use the 99% fat free ones or any regular ones)
60ml coconut milk (I used Ayam brand light)
(It is ok to use the fat reduced ones or any regular ones)
15g butter
1 large egg yolk

Make the filling one day ahead.

Sift salt, custard powder, sugar, and cornflour into a saucepan. Whisk in coconut milk and condensed milk. Heat over medium-low heat, stirring constantly, until smooth. Add butter and stir until the butter has melted.

Keep stirring while mixture thickens substantially. Continue to stir and cook at medium-low heat until mixture thickens to form firm texture and leaves itself off the side of the pan. Remove the pan off the heat and whisk in egg yolk. This will thin the mixture out slightly. Return the pan to the heat and keep stirring to ensure that the yolk is well-incorporated and mixture thickens again.

Transfer the filling to a bowl and allow it to cool down completely. Once it is cooled, cover the surface of the custard with cling wrap to avoid any condensation form on the cling wrap dripping on the custard. Chill mixture for 1hr or more in the fridge.

Bao Dough:
280g flour, preferably with 7-9% protein content (I used Hong Kong Flour)
1/2 tsp baking powder
(If you are using flour which is NOT self raising, please add this. Otherwise, please omit this.)
1/2 tsp salt
1 1/2 tsp active dry yeast
15g sugar
1 tbsp canola oil
125-140ml lukewarm water (I used about 130ml)

To make bao dough, place the sugar, salt, oil, and water in the bottom of the breadmaker pan. Top with flour (with or without baking powder). Add yeast the last and switch on the machine with "dough” setting.

If breadmaker is not available, combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.

(I'm using hand knead with my steps in (1) & (2) for easy reference)
1) Place sifted flour, baking powder, salt and sugar in a large mixing bowl and make a well in the middle.

2) Fill well with lukewarm water, add yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture. Add in canola oil.

3) Knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.
{I didn't fall asleep this time as I've to catchup the exciting Hong Kong drama}

4) When the dough is ready, divide into 10 portions (weighed 40g each). Meanwhile, set water to boil in a steamer.

5) Flatten the dough pieces with your *hands, and place about 1 tbsp custard filling in the center. Pinch up the sides of the dough to completely enclose the filling.
(*hee.. I like to roll & play with the mini rolling pin to flatten the dough). 

6) Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins.

7) Steam baos for about 8-15 mins until done. The steam timing varies if you have multiple layers of baos to steam. The layer that is closest to the direct steam will take 8 mins to cook.
Serve immediately but beware that filling can be steaming hot!

"Bun in my hot steamer"
Well, we enjoyed our weekend afternoon break with some piping hot steamed 奶黄包 / Egg Custard Steamed Buns! And keeping few for the next morning's brekkie ^-^!

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

Thursday, 9 October 2014

Steamed Pumpkin Buns 南瓜小包子

Aiyoh! Ha ha! ... 我的胖胖南瓜矮包子 ^-^!

Some leftover lotus paste from the last mooncakes making is still idling in the fridge. When the theme for this month's BREE is 'Bun In My Hot Steamer', I know the lotus paste will be put to good use in making some buns. Although I'm not very fond of bread & bun baking, after "think think think" (much consideration), decided to steam these mini buns for our weekend snacks.

Concurrently, to participate events in LTU's Pumpkin and MTR's Taste of Autumn,  I've used pumpkin to make the dough (bun skin) using recipe adapted from Sonia  (Nasi Lemak Lover, thanks Sonia) with slight modification in blue.

Steamed Pumpkin Buns with Lotus Paste filling 南瓜小包子
(Yield 11 buns instead of 13)

Ingredients :
150g pumpkin - skin peeled and deseeded, cut roughly in small pieces. Mashed (steam or microwave to soften)
225 all purpose flour (I used Hong Kong Flour)

1tbsp sugar
1/3 tsp salt

To make yeast water (set aside for 5mins to bloom)
1tbsp lukewarm water
1tsp sugar
1tsp instant yeast

Filling - lotus paste ( you can replaced with red bean paste, peanut or etc)

Pumkin skin - cut into small piece to make as pumpkin’s stem

Method :
1. Add in all ingredients and yeast water in a mixing bowl and knead till smooth dough.
2. Cover with damp cloth and rest for 60mins. (I used cling wrap) 
{zzZzz ... Zzz ... I doze off at my cosy corner ... Rrring !! My timer woke me up! Blur blur me ... Go ! Go! Get up to punch the dough! lol !}
3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
4. Weigh & divide the dough : 30g each and roughly shape into a ball and rest for 10mins.
5. Lotus paste : 15g each and lightly shape into ball.

6. Fatten and roll out the dough into a circle. Place lotus filling onto the center, wrap and pleat up the sides and seal.
7. Use a butter knife, mark from top and lightly press down towards bottom, keep a small gap in between, repeat this step till whole dough ball finished. Place a small piece of pumpkin skin in the middle and lightly press down.
8. Place the pumpkin buns (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Lightly mark bun with butter knife again (to sharpen the pattern) {opps, I've forgotten this step}.
Steam the buns under rapidly boiling water on high heat for about 15mins.
10. Wait for 2mins then only open the lid and remove from the steamer.

While in the process of making these buns, it brought me back to those fun and fond memories of mooncakes making too .... the weighing & rolling the dough and filling into balls ... wrapping and shaping the balls ... hee hee!

My girl joined in the fun in wrapping and shaping these pumpkin buns.
Well .... it's tea-break time ! Come, join me for some piping hot steamed mini fatty sweet pumpkin buns with lotus paste. Enjoy with some hot tea !

Happy "steaming" and have a blessed weekend !

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

This post is also linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN


Tuesday, 7 October 2014

Cranberry Hazelnuts Biscotti

Do you like Biscotti?  I do.
Biscotti, also known as cantuccini (coffee bread), are twice‑baked cookies originating in the Italian city of Prato. They are long, thick, brittle cookies designed to be dipped in coffee, cocoa, or wine.

Glad to also know that the traditional biscotti do not contain butter and oil.  As I do not have pistachio nuts (cos could hardly find shelled unsalted pistachio in supermarkets), hence, substituted with hazelnuts and made these Cranberry Hazelnuts Biscotti !

Recipe adapted from : Joy of Baking, with slight changes made in blue.

Cranberry Hazelnuts Biscotti
135 gram granulated white sugar (I reduced to 90 gram caster sugar)
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
230 grams all-purpose flour
60 grams *hazelnuts coarsely chopped
75 grams dried cranberries or cherries

1) Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
*toast hazelnuts: spread on a baking sheet and bake @ 177 °C for about 10 minutes or until lightly browned and fragrant.

Some prepared ingredients
2) In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped hazelnuts and cranberries.

3) Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

I roughly divided into 2 logs instead of 1

4) Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

Makes about 20 - 24 biscotti.
(On my next attempt, I shall slice them slightly thinner to double the quantity)

Cooling on rack

I love the nice crisp and crunchy texture ... makes them perfect for dunking in my coffee and munch munch ... very addictive !
Simply enjoy the dipping and munching ... on a lazy sunny weekend ^-^!

Happy baking and have a nice day :D

I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House