Ondeh-ondeh or Buah Melaka

Ondeh-ondeh is a traditional nyonya kuih in Malaysia. The main ingredients are glutinous rice flour, Palm sugar and grated coconut. Normally screw pine juice is used to mix with glutinous flour to form a green dough. Today I have used purple and orange sweet potatoes to yield another two colors. The colors from purple and orange sweet potatoes are simply lovely. Love them.

** My late mom(a nyonya) used to make these for us....she cooked very nice nyonya food if not the best.....**

ONDEH-ONDEH (BUAH MELAKA)

Ingredients

Purple dough

100 g of steamed mash purple sweet potato

100 g of glutinous rice flour

1/2 tbsp sugar

Orange dough

100 g of steamed mash orange sweet potato

100 g of glutinous rice flour

1/2 tbsp sugar

Green dough

250 g of glutinous rice flour

200 ml pandanus juice

1tbsp sugar

 

Palm sugar(guka melaka) chopped into pieces

200 g of grated coconut mix with pinch of salt

1. Prepare the dough by mixing the ingredients stated. If the dough is hard add in a little water, if it is 

    too soft add in a little bit flour. Adjust accordingly to form a pliable dough.

2. Chop the Palm sugar into small cubes.

     

3. Pinch some dough, flatten it and place a piece of palm sugar on the dough.

 

4. Seal the edge to form a ball. Arrange the shaped rice balls on a tray.

 

 

 The tricolored ondeh ondeh before boiling.

 

5. Bring a pot of water to a boil. Transfer the ondeh ondeh into the boiling water.

    When the  rice balls float , they are ready.

  

6. Use a slotted ladle to scoop up the rice balls into a pot of cold water.

7. Coat rice balls with grated coconut.

   Look at those colorful ondeh-ondeh... They look yummilicious.

    

 

     Enjoy cooking and have a nice day!

STEAMED CARROT RICE FLOUR CUPCAKES (CARROT HUAT KUIH)

Actually I did not plan to post this recipe as  this was my first attemp to use CLABBER GIRL double action baking powder for this cake..and  the result was not up to my expectation but  a few baking fans have asked for the recipe. So here is the recipe.

 STEAMED CARROT RICE FLOUR CUPCAKES

Ingredients 

200 g rice flour

100 g sugar

175 ml water

25 ml carrot juice

(Blend carrot with some water and squeeze out the juice)

1 packet Eno salt

1/2 tsp Double action baking powder

Method

1. Prepare steamer for steaming. Arrange cups in the steamer and heat up the water.

2. Mix rice flour,sugar water and carrot juice together until  you get a smooth batter.

3. Put in the baking powder and Eno salt blend well.

4. Pour batter into the cups until almost full.

5. Steam in high heat for 20 minutes.

    This baking powder made the cakes soft and fluffy.

    Thanks to Chef William for introducing this to us(baking fans)

    This Eno salt helps cupcakes to 'smile'.. Hehe

    

    The cupcake or HUAT KUIH 'smiles' shyly...hehe

    This rice  cupcake is  done within 30 minutes so the taste is not as nice as the traditional rice    

     cupcake using the fermentation method whereby yeast is used and the fermentation takes about 7 

     hours. One day I will try making the traditional rice cupcakes using yeast.

                Hope you like my post today. Cheers and have a blessed day.

                                                    Kim

     

SHANGHAI MOONCAKE

Mooncake is a Chinese traditional  cake eaten during the Mid autumn festival which falls on the 15th of August of the lunar calendar. Typical mooncakes are round pastry with a thick rich filling made of red beans or lotus seed paste . Some may have salted egg yolks in the filling. Mooncakes are usually eaten in wedges accompanied by chinese tea. Today, it has become a trend that businessman and families present mooncakes as a gift to their clients or relatives during this Mid-autumn Festival.  Mooncakes are sold in beautiful boxes and tins  nowadays, and it is quite pricey but people still buy because it is once a year affair. For  me I don't quite like to eat the traditional  mooncake as I find it too sweet. I prefer Shanghai Mooncake as it is less sweet. So today I am going to share how to make shanghai mooncake.

SHANGHAI MOONCAKE

Ingredients

180 g butter

60 g caster sugar

240 g self raising flour

40 g custard powder

2 tbsp milk

12 salted egg yolks

35 g x 12 lotus seed paste

1egg yolk for egg wash

Method

1. Beat butter and sugar till creamy and white. Put in milk and mix well.

2. Sift self raising flour and custard powder together. Stir in the flour mixture and mix well to form a 

    dough. Keep in the fridge for 30 minutes.

3. Wash the salted egg yolks to remove traces of egg white . Sprinkle some sesame oil onto the egg 

    yolks and bake in the oven for 8 minutes. Remove from heat let cool.

4. Wrap each egg yolk with 35g of lotus seed paste.

5. Divide dough into 12 portion of 45g each. Wrap filling with the dough.

6. Place dough on a greased baking tray line with parchment paper.

7. Bake in preheated oven for 10 minutes. Take out after 10 minutes to brush with egg wash and 

    decorate with pumpkin seeds or sesame seeds. Bake for another 30 minutes.

     Steps.....

Bake egg yolk for 8 minutes

    35 g of lotus seed paste  each.

   Egg yolks and lotus seed paste

 Wrap egg yolk in lotus seed paste

 Put filling in  the dough and wrap

    

    Ready for baking... Bake for minutes

 Apply egg wash and decorate with pumpkin seeds

 Bake for another 30 minutes.

 Freshly baked shanghai mooncakes

 Should have waited a little longer to cut it.

                                                                             Can't wait to see the result.. Hehe

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                               Wishing everyone a blessed Mid-autumn Festival

                                                      Enjoy  and be happy.

                                                             中秋節快樂

VEGETARIAN KAYA

Kaya is made of egg,coconut milk and sugar, so it is not suitable for those on vegetarian. I have made this vegetarian kaya using pumpkin instead of egg. It came out smooth as silk.

VEGETARIAN KAYA

Ingredients
700 g pumpkin
400 g coconut milk
200 g brown sugar
2 tbsp custard powder
1/2tsp salt

Method
1. Skin pumpkin, cut into small pieces and steam for 20 minutes.
2. Mash the pumpkin while still hot.
3. Mix all the ingredients in a mixing bowl and strain it.
4. Transfer mixture into a pot and cook over low heat until the mixture thicken.
5. Let it cool down before storing in steriled jars.

Steamed pumpkin

Mix in brown sugar

mix well and add in coconut milk

stir over slow fire until thicken

store kaya in glass jar

Hope you like the post.

KAYA (COCONUT EGG CUSTARD)

A friend has given me some alkaline dumplings, as alkaline dumpling is tasteless so I decided to make Kaya (coconut eggs custard/jam) to go with it.
There are many ways to make Kaya. Some steam it for hours, some double boil it. I always choose the quickest method. I  cooked it over direct fire which took me about 30 minutes only.
Only three ingredients are needed for this, sugar, eggs,coconut milk in the proportion of 2:1:1.
Normally I use bowl to measure the ingredients but today i have converted the measurements into metric.
Trust me it is very easy to make this. Just mix the ingredients together and stir over slow fire.

KAYA (COCONUT EGG CUSTARD)

 Ingredients

200 g sugar

3 large eggs (grade A)

150 ml  thick coconut milk

2 tbsp sugar for the caramel

150 ml water for caramel

3 pandan leaves

Method

1. Put 200 g of sugar in a bowl.

2. Crack 3 eggs .

3. Measure 150 ml of coconut milk.

4. Mix the three ingredients and give it a good stir until the sugar has dissolved.

5. Sieve the mixture into a cooking pot, if you want ( I didn't sieve it because i want to do it fast as he is         waiting for my kaya to be eaten with the dumplings) 

Put in pandan leaves.

6. Stir the mixture over slow fire until it boils.

Looks pale!

Dont worry!

Will add in colour.. natural colour from the caramel

7. While stirring the mixture, make the caramel solution. Put 2 tablespoons of sugar in a pan. Cook it until it 

    caramelized.  

8. At this point pour in 150 ml of water to make a solution.

9. Pour this solution into the egg custard.

10. Keep on stirring until you get a nice aroma.

11. Transfer custard into jar

                                                    Happy trying!