Kuih Srimuka-Plant Paradox (local delicacy)

This has been one of my favorite kuih, and to make this, have to find the right recipe, because the standard recipe use a lot of flour, and also sugar. And finally found one.

Bottom layer is almost the same as the standard old recipe selling in the market, that is usin Glutinuous rice, but sometimes, a bit of sugar is added. For mine,none is used. 

Bottom layer:

Glutinuous rice, 350gm, small type.

wash and soak in water for 4 hours, wash, then add in 400ml of coconut milk (if packet, then add in 1 spoonful of cooking oil, a tsp of salt, two pandan leaves, then steam for 20 mins, then compress it, making the rice compact and even. 

Top layer

200gm of steamed sweet potato (mashed it after steaming)

192gm of water

50gm of dates powder (make your own to get the sweetness)

a pinch of salt

30gm of glutinuous rice flour

76gm of tapioca starch

Blend water and 200gm mashed sweet potato, then add other remaining ingredients together.

Once the bottom later is ready, add the top later, make it even with spatula then go for another round of steaming for 10 mins....

Then, let it cool, and add in as much sesame seeds as you like.

Choong
25 June 2020
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Fagao-Huat Kueh

Just happy to keep a record here, for today's result is definitely very good. Receipe, as usual, one cup of sugar, 1cup of tapairice, 2 cups of water and 3 cups of rice flour, but this time around, for coloring purpose, I added pomegranate juice...results is just fascinating. 

Malai gou (Steamed Malaysian Sponge cake) 1st trial-with Yeast.

One of my favorites but have not tried baking this before. Today just tried it, using yeast method, as there are many recipes...Trying out for the firs time:

INgredients:

1) flour 180gm

2) Brown sugar- I used 120gms only, but if you want sweeter, for sure, you may add to 180gm to 200gm

3) Yeast-1tsb

4) 4 eggs B grade, 3 eggs, A grade (either one)

5) Salt-1tsp

6) Pandan Juice- 3 Tsp

mix 4,5 and 6 together-----(A)

And then mix 1, 2 and 3 together----(B)

Then blend A and B together, let it ferment for 2 hours.

all mixed, and let it ferment for 2 hours

After steaming for 45 mins....

                                         After it cools down, you may cut and enjoy the cake

Another part of ingredients:
Once 2 hours' time is due, then scoop out a small portion of the fermented dough, add 1tsp each of baking soda and baking bicarbonate and then add in 50gm of oil, and mix well. Once done, blend this together into the remaining dough and mix well. Pour into a baking tray, and then steam for 40 mins. only open the lid when you have steamed for about 40mins.\

Thanks and happy trying.

Choong

Pulut berinti (wrapped Glutinuos rice in banana leaves)

to make this, it needs more time.

You need the following:

1) Glutinuous rice-2 cups, immerse in water overnite

2) 2 1/4 cups of coconut milk-fresh one is better

3) 1 pandan leave, pour the rice into the coconut milk, mix with 1tsp of salt, and let it boil (like u are cooking rice). 

4) Once about done, add in 1Tsp of coconut oil to make sure the rice is shiny in appearance

5) Let is cool.

Part 2

The Inti, and main content to be wrapped.

For this, I have the followings:

i) fresh banana-Sliced

ii) Sweet potato, steamed added with a spoonful of Palm dates sugar

iii) Yam, steamed, and added with a spoonful of Palm dates sugar

Part 3.

prepare enough pieces of banana leaves,,The width is about one palm size of an adult,

It will be good to put the leaves in warm water to soften the surface first and dried up before wrapping otherwise the leaves will break easily.

Properly wrapped in banana leaves

The inti or main content here is the banana

The inti is sweet potato

All ingredients and materials needed

The inti is yam

Method:
1) spread the rice evenly on the banana leave, on spoonful in the bottom and one spoonful on top after the inti has been placed. then wrap both end fold it downward so that it is pressed by the weight and u need not use the tooth picks to hold the leaves together.
2) Once all done, then steam this in a steamer for 50-60mins.
3) You may also bake it in the oven at 130 deg for 40 mins.

Happy trying.

Choong

Tapai Pulut Hitam (Black Glutinuous Rice Tapai)

Tapai, a kind of fermented food, can be tapai pulut, tapai ubi kayu, ....
But this is the tapai i like most.

1) wash the rice and immerse in water overnite.
2) Steam the rice for 40mins then mix with warm water and steam for another 30 mins until mature or cooked. Let it cool.
3) Take or Ragi or dry yeast and grind it into minute powder form.
4) Then distribute item (3) evenly into the glutinuous rice and mix it well.
5) Cover it up and keep it in a cool, fry and dark place for 3-4 days.
6) Once ready, you may consume it.

Happy trying.

Choong

Salted Eggs

I always love these Salted Eggs, can be Duck Eggs or Chicken, it is up to you. But from my past experiences, from the appearance of Yolk, it seems like eggs from the Chicken looks better but in terms of taste, Duck Eggs seem to taste better.
Normally, I do not add in anything except salt and water but this time around, I added some StarAnise and a Pandan leaf.

Eggs-between the range of 14-18, I used both Chicken and Duck's eggs
Salt-8cups
Water-8 cups
Pandan Leaf-1piece
StarAnise-a small scoop

Method:
1) Boil water, add in Salt, stir, and then add in Staranise and Pandan leaf. Let it boil for a 2mins.
2) Let the brine cool down and pour into a glass container/jar.
3) Make sure the eggs are well cleaned in advance and dried properly.
4) Then add all the eggs, once at a time, into the salt water (brine).
5) Since fresh eggs usually float on the surface due to presence of air. Hence we should fill in  a small Ziplog sandwich bag (or any plastic bag) half full with water. Squeeze as much of the air out as possible. Gently stuff bag with water into the glass container/jar to weigh down the eggs so that they are totally submerged. This is an important step.
6) Cover jar with lid and place jar in a cool spot at room temperature for 4 to 5 weeks.
7) Chicken eggs will take 4 weeks while duck eggs should be left in the brine for may be 5 weeks.
8)After 4 to 5 weeks, do a test to see if eggs are ready (you may take one of the eggs and boil it, taste if it is salty enough and the color of the yolk should be dark or golden orange.
9) If eggs are not ready, leave them in the brine for another week. 
Finally, remove all eggs from brine and store in a container in the refrigerator.

Happy trying.


Choong
25th April 2019

Consume salted eggs within a month.