Sunday, 22 March 2015

Banana Hoon Kueh (Pisang Hoon Kueh)


Here's the close-up ...
see the bananas ... yummy
  
I remember when I was a kid, my late mom used to make lots of kuihs or kuehs. Usually steamed, cooked or fried types. It was much later, probably when I was a teenager, I got to enjoy her baked cakes when one of my older sisters bought her an oven. How could I forget ... my mom's signature pandan chiffon cake where she would pound the pandan leaves in mortar and pestel to make the pandan juice. And the Indonesia Lapis Legit. (BTW, both my late parents were Indonesian Chinese migrants settled in Singapore during World War II in the 1940s. They had a distant relative whom Peranakan, probably the influence of some Nyonya kuihs that my late mom had picked up in those years).

As a kid, all I knew was to eat and to enjoy whatever desserts or kuehs she'd made ... but these are the few names I could remember : Kuih Seri Muka, Kueh Jagung, Pisang Hoon Kueh, Tapioca Kueh, Kuih Dadar, Sweet Potato Ondeh Ondeh, Goreng Pisang, Kuih Lapis etc.
Savoury types : Steamed yam cake, traditional dumplings etc.

As these traditional kuehs are easily available, I hardly make them.  But recently I've made a few ... to reminisce about my late mom's cooking and some fond childhood memories :
Kueh Jagung
Kuih Seri Muka
Steamed Tapioca Kueh
Pumpkin ondeh-ondeh

A variation using the recipe of Kueh Jagung ... So here's some Pisang Hoon Kueh for the family.

Banana Hoon Kueh (Pisang Hoon Kueh)
Ingredients:
2 medium-sized ripe bananas, thinly sliced
50g Hoon Kueh Powder
100ml coconut milk
35g or 3 tablespoons white sugar (adjust the sweetness to your preference)
250ml water
Pinch of salt
2 pieces of pandan leaves (about 6 inch length)

Method :
1. In a pot, mix the Hoon Kueh powder, sugar, coconut milk, water and stir or whisk it lightly till dissolved and smooth.

2. Cook with low flame, add in the salt and pandan leaves and stir the mixture continuously till it is slightly thickened (about 3 minutes). Bring to a boil and add in the sliced bananas, off the flame. Give a few more stirring. The mixture should be thick, but still quite smooth and runny. Discard the pandan leaves.

3. Pour the mixture into a container and spread evenly with the back of a spoon.
*you could also wrap it with banana leaves.

4. Leave it to cool then chill in the fridge for a few hours. Served cold.

Having my Pisang Hoon Kueh with
a cup of freshly brew tea latte! 

Boy : Taste very nice. Like the Kuih Jagung you made. Like the texture. .. just right ... not too hard or soft, nice with bananas.

Mom : Yes, I reduced slightly on the Hoon Kueh powder and sugar.

Well, enjoying our weekend afternoon snack ^-^!

Have a sweet weekend :D



I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

And

 

This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by
 Faeez from BitterSweetSpicy for March 2015 theme - BANANA




Friday, 20 March 2015

Pandan Chiffon Cake

I've always wanted to bake a very fragrant pandan chiffon cake with the sides nicely golden brown ... Well? ....I knew it ! Haiz ! Again ! This chiffon cake of mine didn't like to wear 'sarong' :(



Over the last weekend, I bought 1 big bundle of pandan leaves (screwpine leaves) to make some Nyonya kuehs. Anticipated that I would not be able to use all, decided to make the concentrated pandan extract (click here for the details by Wendy) to bake a pandan chiffon cake.

Look ! My homemade concentrated pandan extract 


Here's using the recipe adapted from  Diana The Domestic Goddess Wannabe.
Below incorporated few steps that I'm used to in baking chiffon cake.

Pandan Chiffon Cake
(21cm tube pan)
Ingredients:
6 egg yolks
20g caster sugar
40ml vegetable oil
2 tablespoons homemade concentrated pandan extract
70ml coconut milk
80g cake flour

For the meringue:
6 egg whites
80g caster sugar
1/2 teaspoon cream of tartar

Instructions
1) Beat together egg yolks and caster sugar.

2) The mixture will turn a lighter shade after about 3-4 minutes of beating. Add vegetable oil and continue beating.
Once the oil has been incorporated, add coconut milk and pandan paste.

3) Add the sifted cake flour and mix until just combined. Set this aside.

4) In a dry clean mixing bowl, beat the cold egg whites and cream of tartar using electric mixer till foamy, add in caster sugar in 3 separate additions and beat till egg whites form a stiff peak.

5) Fold 1/3 of the meringue into the yolk mixture with a spatula. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.

6) Pour batter into 21cm un-greased chiffon tube pan. Spread and smooth the batter evenly with a spatula. Bang the pan gently on a work surface several times to release the air bubbles trapped in the batter.

7) Bake at preheated oven 180°C for 15 minutes, lower down to 160°C, continue to bake for 45 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.
*I placed the aluminium foil over it at 25 minutes into baking when I saw the top was rather browned. In that split moment, I was quite hesitant to open the oven door actually.

8) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.
Glad that there's no crack and it rose pretty high too!
9) Immediately invert the pan and place it on a raised wire rack (or any other raised device) to cool completely before unmoulding the cake from the pan.


After I've popped the pan into the oven for baking, it's the usual washing routine and cleaning the mess in the kitchen. Hmm... I could smell the sweet fragrances of pandan and coconut ... it filled the kitchen with the most wonderful aroma.



The colour of this chiffon is pale green but full of pandan fragrant. Very fluffy soft and springy ("doi doi" as I was holding a slice!). And here's a slice for my morning brekkie ^-^! My girl liked it too ! 

BTW, I brought the rest of the chiffon cake to my office to treat some of my colleagues. They commented  "very nice, moist and fluffy soft and pandan fragrant". 
Hee .. hee.. glad that they gave thumbs up to this pandan chiffon cake ^-^!

Happy baking and have a great weekend!

Tuesday, 17 March 2015

Banana Oat Breakfast Cookies

Oh yes, totally agree with Cheri that these home-baked banana oat cookies are loaded with fiber and great for morning brekkie.
Depending what nuts you've got ... I just mixed whatever I can find ... adding the crunch to the chewy cookies !


Recipe adapted from Cheri of Mysavoryspoon
Slightly modified below replacing some ingredients not available.

Banana Oat Breakfast Cookies
Makes about 14 - 16 (depending on the size of the measuring cup/spoon used)

Ingredients:
3 medium-sized ripe bananas
40g rolls oats
50g peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
38g unsweetened dessicated coconut
40g slivered almonds, walnuts & sunflower seeds
50g raisins

Method:
Preheat the oven to 180°C.


In a large bowl mash bananas with the back of a wooden spoon, stir in the oats, peanut butter, honey, vanilla and cinnamon, stir well. Fold in coconut, nuts and raisins and let mixture sit for 10 minutes so oats can absorb moisture.


Using a 1/4 measuring cup fill with mixture and drop onto a parchment lined cookie sheet. (I used a big soup spoon instead, flatten the dough slightly)

Bake for 20 to 25 minutes until golden brown.

Crispy crust and soft chewy, nutty cookies with sweet banana fragrant .... Yummy !



 

This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by
 Faeez from BitterSweetSpicy for March 2015 theme - BANANA




Friday, 13 March 2015

Apricot & Banana Compote

It's been quite a while since my last cooking/baking of sweet dessert recipes adapted from this cookbook.

What I like about this cookbook as there are many fuss-free, interesting and easy to make low-fat dessert recipes. A few herehere and here that I've shared in the past.


Here's sharing another super easy low-fat dessert Apricot & Banana Compote from the cookbook "Desserts All Around The Year" by Martha Day. Great after meal dessert which can be served warm or chilled.




I've halved the quantity as I've got only 100g of dried apricots (soon to be expired in a few weeks) in the fridge. Since I don't have any ground ginger, I substituted with a slice of fresh ginger.

Apricot & Banana Compote 
Ingredients  (serves 2)
100g ready-to-eat dried apricots
150ml unsweetened orange juice
75ml unsweetened apple juice
1 small slice of ginger
2 medium bananas, sliced
15g toasted flaked almonds

Method:
1. Put the apricots in a saucepan with the fruit juices and ginger and stir. Cover with lid and bring to the boil, simmer gently in low flame for 10 minutes. Keep stirring occasionally.


2. Set aside to cool, leaving the lid on. Once the compote is cool, stir in the sliced bananas.

3. Spoon the fruit and juices into a large serving bowl.

4. Serve immediately or cover and chill for several hours first. Sprinkle with flaked almonds just before serving.

As suggested, you may use other combinations of dried and fresh fruits such as prunes or figs and apples or peaches.



Tangy sweet softened apricots and bananas in fruity juice ... Simply refreshingly yummy!

Have a sweet and delightful weekend ^-^!

I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours

Cook-Your-Books


And


Also

 

This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by
 Faeez from BitterSweetSpicy for March 2015 theme - BANANA


Saturday, 7 March 2015

Steamed Tapioca Kueh

I remembered my late mom used to make steamed tapioca. There were two kinds :
(1) Peeled tapioca and cut into small chunks. Sprinkled with some sugar and steam. Once cooked, sprinkled with grated coconut and served hot.

(2) Steamed tapioca kueh coated with grated white coconut.

I've made this steamed tapioca kueh a few times .... but that was many years ago .... probably when my kids were in kindergarten.

Here's sharing this traditional kueh which I've enjoyed so much during my childhood.

Steamed Tapioca Kueh
Ingredients :
200 grams of grated tapioca
150 ml freshly grated coconut milk
25 grams of granulated white sugar*
15 grams of brown sugar
*adjust the sweetness to your preference.

Method :
1) I used the food processor to blend the tapioca instead of using the traditional way to grate it. Cut the tapioca into small pieces, put into the food processor and blend about 30 - 45 seconds.

2) Lightly grease a baking tin or heat proof plate with cooking oil. I'm using a 750ml rectangle Pyrex dish. Line the dish with a big piece of banana leaf.

Blended tapioca, coconut milk and sugars
3) Put all ingredients in a big bowl and stir and mix well.

4) Pour the mixture to the lightly greased baking tin.

5) Steam under rapidly boiling water on high heat in a steamer for at least 25-30 minutes.
The steaming time depends on the size of the baking tin/plate used.  To check if the kueh is cooked, I used a fork to pierce the texture and see that it comes out clean.

 

6) Cool the steamed tapioca kueh completely before cutting into pieces with a greased sharp knife. Serve with white grated coconut.

I've also steamed some tapioca  (top plate).
The steamed tapioca kuehs are placed on the lower plate.


Simply love the texture and the sweetness (not too sweet) is just right for me.  Enjoy!


I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.


Wednesday, 4 March 2015

Banana Chiffon Cake




I'd actually wanted to bake a nutty banana butter cake but realised that all the nuts (walnuts, hazelnuts) were used up in some of my previous bakes.  Bookmarked this recipe for a long time .... Well, with a few large ripened bananas, this saved me the hassle to crack my head of what flavour chiffon cake to bake.  Baked this on a weeknight for our morning brekkie.

Recipe adapted mostly from Happy Homebaking
Below my slightly modified version.

Banana Chiffon Cake
Ingredients (make one 16 ~ 18 cm cake)
3 egg yolks
25g caster sugar
1/8 teaspoon salt
30ml canola oil
90g banana puree
1/4 teaspoon vanilla extract
55g cake flour
1/8 teaspoon baking soda

3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar

Method:
1) Preheat oven to 170°C. Sieve together flour and baking soda, set aside. Mash banana, set aside.

2) Separate egg yolks/whites. I kept the egg whites in the fridge till ready to use.

3) Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in salt, oil, vanilla extract and mashed banana. Whisk till combined. Sieve over the flour mixture and fold gently with a spatula until flour is fully incorporated into the batter.

For Meringue:
1) In a dry clean bowl, beat the cold egg whites and cream of tartar using electric mixer till foamy, add in caster sugar in 3 separate additions and beat till egg whites turn stiff peak.

2) Fold meringue into flour mixture gently using a spatula in 3 batches till mixture is thoroughly mixed.

3) Pour batter into a 16cm or 18cm (6 inch or 7 inch) tube pan (do not grease the pan).

4) Spread and smooth the batter evenly with a spatula. Bang the pan gently on a work surface several times to release the air bubbles trapped in the batter.

5) Bake for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

6) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.

7) Turn mould upside down to cool completely before unmoulding the cake from pan.

Note:
The eggs that I used is 60g each.
I preferred to use cold egg whites to make the meringue.
You may have to adjust the temperature and timing to suit your oven.



Yummy ! Love the fragrance of the banana ! Enjoy with a cup of tea instead of the usual coffee cos I'm saving some for the afternoon coffee break.

Have a great weekend and happy baking !


 

This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by
 Faeez from BitterSweetSpicy for March 2015 theme - BANANA


Sunday, 22 February 2015

Topo Map Love Cake

I've baked a trio colour chiffon cake here last December and thought of baking a trio colour butter cake.  Have seen many blogger pals baked this Topo Map Love Cake butter cake and decided to bake it for our brekkie.


Recipe source :
Wendy table for 2 or more
Aunty Young
Jozelyn

Topo Map Love Cake
Ingredients :
150g unsalted butter at room temperature
90g caster sugar
3 eggs (I used 60g each x 3)

1 tsp baking powder
180g cake flour, sifted
75g evaporated milk

1/2 tsp vanilla extract - for 1st portion of batter
1/2 tsp pandan paste - for 2nd portion of batter
1/2 tsp cocoa powder - for 3rd portion of batter

2 tablespoons cocoa powder for creating the topo lines

Method :
1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy, pale and fluffy (about 2 minutes).

2. Beat in eggs, one by one, beating well after each addition.

3. Sift the cake flour together with baking powder. Add half the sifted flour into the butter mixture and beat on low speed until well combined.

4. Mix in the evaporated milk until well combined.

5. Add the remaining flour into the mixture and beat on low speed until combined.

6. Preheat oven to 170°C. Line the baking pan with baking or parchment paper.
*the oven temperature may vary, do adjust accordingly.

7. Divide the batter to 3 portions. Mix vanilla extract to one portion, pandan paste to the 2nd and cocoa powder to the 3rd portion.

8 (a) Pour the vanilla flavour batter into a baking pan lined with baking/parchment paper, level it.  Evenly sift a thin layer of cocoa powder over (1 tablespoon).

(b) Pour the pandan flavour batter on top, level it. Repeat the sifting of cocoa powder (1 tablespoon).

(c) Lastly, pour in the cocoa batter, level it. With the final layer clean (no cocoa powder on it)

9. Bake for 35 - 40 minutes or until toothpick inserted into the cake and comes out clean.


After slicing the loaf ... I like the cocoa lines, kinda like one of the CNY greetings 步步高升 (going up every step of success).

So, placing some Topo Map Love Cake together with the Niangao & tangerines 年糕 & 橘子 ... looks auspicious too ^•^
祝大家: 年年高升,事业有成!
Wishing you success and prosperity !





I'm linking this post to the
"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And
'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
Miss B of  Everybody Eats Well in Flanders and co-hosted by
Charmaine of  Mimi Bakery House