Foodie Blogroll

Thursday, April 17, 2014

Orange Sweet Potato Angku Kuih

Read through many posts on AKK  recipes/method/steaming procedures taht varies.  The only similarity  is that all are edible.  But, what I'm looking for is the kind of AKK that stays soft and chewy for  at least 2-3 days, that does not turn slimy [especially the base].
 Because of this, I have been making AKK more often, made possible because it's Qing Ming Festival and angku kuihs are needed for pai pai [prayers].   Hopefully I can find a recipe/method that can result in this kind of AKK.  Was thinking, maybe this kind can only be achieved with preservative added which we never know as most claimed that their AKKs are without preservative yet can stay good for days.
However, with this recipe, I managed to find them comes close to my expectations.  This AKK is very soft and chewy.  I made them around 3 pm and around 2 pm the next day after pai-pai, they stay fresh, soft and chewy.  All were finished by then but I kept a piece to see what will happen to it after another 24 hours.  Hahaha!, I'm very happy, it is still soft and chewy.  I think that's good enough.  Thanks to Ann Low of Anncoo Journal for this lovely AKK recipe.

Array of AKK with homemade Nyonya Huat Kuih [see t0morrow's post] for Pai-pai [Qing Ming prayers]
You can try with any colour sweet potatoes of your choice.  I doubled the portion of Anncoo's recipe as I needed to make more.  The portion of mung bean paste is just enough for this portion using this mould.   Skin dough weighs 45 gm each and paste filling is about 20 gm.

Recipe Source - Anncoo Journal [with slight modifications]
Ingredients for Skin Dough [TotalWeight - 600 gm]
[makes 18-20 pieces - 2" x 2 1/2" AKK mould]
250 gm glutinous rice flour
180 gm sweet potato paste [orange sweet potatoes] - peeled
1 tbsp sugar
40 ml vegetable oil
some orange [AKK] colouring - optional
160-200 ml pandan water [*]
[*] Boil a few blades of pandan leaves with 500 ml water
 until it's reduced to about 200 ml
  1. Cut sweet potatoes into chunks and steam for 20-25 minutes or until soft.  Mash into a fine paste.
  2. Place glutinous rice, sugar and oil in a cake mixer [with paddle hook] or in a mixing bowl, add in the sweet potato paste.   Knead to combine ingredients then gradually add in the pandan water [you may need less depending on the sweet potato which could be wet].
  3. Knead until smooth [should leave the bowl clean] and the dough is not sticky or too wet [add more glutinous rice flour if it is too wet].   Cover to rest for about 30 minutes before shaping AKK or you can transfer the dough to a plastic bag, tied up and leave to rest in the fridge for several hours or overnight [this is to allow the flour to absorb the liquid well].
  4. Divide dough into equal portions according to the size of your AKK mould.  Roll into balls.
  5. Flatten dough in your palm and wrap up mung bean filling.  Dust the AKK mould with some glutinous rice flour and your hands to prevent sticking.
  6. Mould AKK and knock out into a piece of greased banana leaf.  Place AKK in steaming tray.
  7. Steam over high heat for 5-7 minutes, uncover the steamer and continue to steam for 6-7 minutes [this is to prevent the AKK design from disappearing].
  8. Remove from steamer to cool on wire rack and immediately brush with vegetable oil to give it a sheen and prevent sticking.

    New AKK mould which I bought, just dust with
     flour before moulding AKK
Mung Bean Paste Filling - Total Weight - 400 gm
150 gm mung beans
80 gm sugar
1/2 tsp salt
2 tbsp oil
2-3 pandan leaves
  1. Soak mung bean overnight and steam with pandan leaves for 35-40 minutes until soften.
  2. Blend immediately into a fine, soft and smooth paste [I used the cake mixer to mix the mung beans ingredients together].  The paste can be prepared a day ahead and refrigerate until required.
  3. Set aside to cool.

Wednesday, April 16, 2014

Steamed Minced Meat with Pickled Mustard

Saw Phong Hong's post on Meatballs with Tomato Sauce, then suddenly remembered I had some minced meat in the freezer which must be at least a week old.   I wasn't in the mood to fry meatballs, so I chose this easy way to clear it by steaming.
Here is a simple steamed meat dish with pickled mustard [I had a can in the pantry since last December].  A homey dish that goes well with rice or porridge.
[serves 3-4]
150 gm minced meat
1 small can pickled mustard - chopped coarsely and retained some of the liquid
3 cloves garlic - chopped
  1. Mix all the ingredients in a bowl.  Stir ingredients in one direction [clockwise].  The meat will absorb the liquid and becomes sticky.
  2. Transfer to a steaming dish with a cover or cover with cling  wrap.
  3. Steam over high heat for 15 minutes or until cooked through.
  4. Garnish with fried garlic crisp, cut chillies and coriander leaves.
Notes: Visit this site for Its' Nutritional Facts [here]

Tuesday, April 15, 2014

Roselle Jam Marble Cottony Cake [Ogura]

A lovely soft, moist cottony [Ogura] cake with a sweet combination of pink and yellowish colour.  I used home-made Roselle Jam [see posting] with 1/3 portion of the batter to create the marble effect.
The cake rose beautifully, firm and soft and can be easily dislodged.  Cake didn't shrink much.  I made the cake for Qing Ming 'pai-pai' prayers at my mom's place.

Ingredients for Egg Yolk Mixture
[using 7"  square tin]
55 gm superfine flour - sifted
1/4 tsp salt
4 egg yolks
1 whole egg
40 ml corn oil
60 ml milk mix
1.5 tbsp Roselle Jam [for the jam portion] 
a little rose pink colouring 

  1. Place the dry ingredients[[except Roselle jam] in the mixing bowl and make well in the centre.  Add in eggs, corn oil and milk mixture.  Using a paddle hook, beat ingredients until creamy and well combined. 
  2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
4 egg whites
1/4 tsp cream of tartar
50 gm castor sugar
  1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
  2. Using a spatula, fold in 1/3 of the meringue into egg yolk mixture. Lift and fold until well combined.  Fold again until well mix.  Mix remaining 2/3 of meringue to the batter.  Mix well.
  3. Scoop 1/3 of batter in a mixing bowl.  Lightly stir in the Roselle jam and a drop of pink colouring until well combined.  [Pink colouring is needed cos' the jam colour doesn't stay as it is when mix with batter].
  4. Pour both mixture alternately into a 7" square tin [line base with baking paper at the bottom only].   Shake pan a little to smoothen out the batter then use a skewer to create swirls in the batter to get the marble effect]. 
  5. Steam bake in oven at 160 degrees C for 40 minutes, then reduce temperature to 140 degrees C and continue to bake for 20 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
  6. Remove and invert the cake after baking  and let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  7. Cool cake before slicing to serve or refrigerate for serving later.

Monday, April 14, 2014

EZ Roselle Jam

I have made this jam several times with roselle given by a neighbour which was good but surprisingly, I have not shared the recipe.  There are many roselle jam recipes already shared by Vivian Pang, Edith and many others too.  I must concur with Vivian, it's easy to make this preserves.

Mine here is quite simple and can be done by an hour or so from washing of the hibiscus like flower until the jam is done for this quantity that I prepared.  I actually bought about 700 gm of it [all that is left from the vendor] but after deseeding, only 350 gm of calyx [roselle petals] left.  The seeds [excluding some rotten ones] was about 200 gm.  These seeds are a good source of pectin [gel agent for preserves] for making preserves.  The roselle itself is tangy and only sugar is needed for this jam.  This jam tasted better after resting for several days.
[makes about 700 gm]
350 gm roselle petals [calyx] - break into small pieces
200 gm sugar to taste
Roselle seeds
350 ml water

  1. Rinse roselle and deseed.  Discard the rotten ones.
  2. Boil roselle seeds with water for about 10-15 minutes.  The liquid will be gluey.  Discard the seeds.
  3. Add roselle petals to the water and boil over medium low heat until the petals are soften and water reduced [about 20 minutes]
  4. Add in sugar, bring to boil and lower heat to simmer until jam gels up [about 20-30 minutes].
  5. To test if jam is done, place a teaspoon of jam on the chilled saucer.  Leave in fridge for a few minutes.  The jam should be ready if it forms a mass.
  6. Store jam in sterilised airtight bottles.  Always refrigerate jam as homemade jams are without preservatives.

Friday, April 11, 2014

Japanese Sesame Salad Dressing

Must thank Phong Hong of Phong Hong Bakes and Jessie of Jessie Cooking Moments for sharing this lovely salad dressing.  I totally agree Phong Hong, I fell in love with it even before I mix it up with the rest of the  salad ingredients.  Honestly, I only 'agak-agak' the ingredients cos' the portion here yields quite a lot and too much for one time serving for 3.  Sorry my friend, but it is really good and I believe if I were to follow exactly this recipe, it is definitely yummylicious. My mind is working now on what other ingredients [vegetables/meat] that can match this dressing apart from 'siew yoke'.

Here, I reproducing Phong Hong's recipe as it is [but without showing her modifications so as not to confuse readers and myself].  I omit the roast pork.  
Japanese Sesame Salad Dressing
Ingredients :
30 gm toasted white sesame seeds
- 1/2 carrot, roughly chopped
- 1/2 brown onion (Bombay onion), roughly chopped
- 1 clove garlic, roughly chopped
- 50 g castor sugar 
- 350 ml sunflower oil 
- 100 ml brown rice vinegar
- 130 ml light soya sauce
Method :
- put all the ingredients into a blender and blend until everything is fine and emulsified.
- store in a glass jar and keep refrigerated.
Note : The dressing will separate after standing for sometime, so shake the bottle before using.

Use this sesame salad dressing to serve with any combination of fresh vegetables such as tomatoes, zuchini, salad leaves etc and fried or roast meats.