9 Layers Kueh 九层糕

9 Layers Kueh is one of my favourite childhood kueh.  I did only 6 layers though..*lol.... This recipe ingredients amount relatively less and so i make less layers.  I do not have a proper square pan so i used a 6" round pan.

Happy Cooking!!

9 LAYERS KUEH
INGREDIENTS
200g Tapioca Flour
20g Rice Flour
300ml Coconut Milk
150g Sugar
1/2tsp Salt
1/2tsp Pandan Paste
260ml Boiling water
Food Coloring

METHOD
* Boil Sugar and Pandan Leaves in a pot of water until sugar completely dissolve. Add pinch salt mix well, set aside to cool.
* In a bowl, Sift flours and add in sugar water, mix well to a smooth batter.
* Divide portion into two or more bowl as depending on the layer color you desire.
* Add in coloring / paste, mix well.
* 6" round pan, brush tray with oil.
* In a steamer / wok add in water and some pandan leaves, let water boil.  Do not drip water vapour into tray.
* Scoop a full ladle, steamed each layer for 5 minutes, repeat the same process until all use up. Starting with white layer. Steam the last layer a little longer.
* When it is done, remove tray from steamer.  Let it cool or overnight before cut.

Definitely need a lot of practice to achieve good looking layers 

Melt in Mouth Pineapple Tarts (II)

Years after years making this never have i need another melt in mouth Pineapple Tarts. This recipe is the best!! I always double ingredients for my orders and give away!

It is seriously time consuming when doing it alone, but i am enjoying it myself.  I make the dough, measure and roll them into ball a day ahead, so this way could save me alot of time to do some other thing.  That goes the same with the pineapple jam.  Pineapple Jam prepare ahead of baking day.  These balls are gigantic and satisfying!!

PINEAPPLE TARTS PASTRY:- 
INGREDIENTS
350g butter 
100g sweeten condensed milk 
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash

METHOD:-
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10-11g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 180c for 40-45mins or till golden brown.

Kueh Momo Sarawak III

This is a must have for festival, seems like i can't have enough of this.  This was made to give away for friends and relatives early this year on CNY.  It was so delicious, its literally melt in your mouth.  I double the recipe for this batch, here is the recipe link to my previous Kueh Momo Recipe Here

Kueh Momo Sarawak II

27.12.2014 - Make a double amount of kueh momo sarawak specially for my sister. Yummy.  Here is the recipe link kueh-momo-sarawak and sharing here some pics of kueh momo in the making :) Enjoy

Beautiful, the moment you pop in your mouth, it just crumble and melts away....yummy!  When i was staying in Brunei, i used to order or buy during every Hari Raya/Lebaran.  i never thought of making it myself but since i moved to Indonesia. No way no how i could get them, so the only way is to make myself.  Because of this, i think its really encourange myself to learn so much not only to make this cookies but has been encouraged me to bake alot of stuff that i couldn't think that i can do it myself.    

 My precious is enjoying the sugar... :)

 So yummy!!! Melt in your mouth :) 

Happy Baking

Kueh Momo Sarawak

18.12.2014 - Make yummy Kueh Momo recipe adapted from Sunflower food galore.  I make twice on the same time. My first batch made about 39pcs and 2nd batch slightly smaller about 42pcs.  I really have no regret making so much, these little snow balls really so delicious, it simply melts in your mouth.

Ingredients:
250g plain flour or all purpose flour
40g icing sugar (if you like a sweeter taste, add up to 75g icing sugar)
75g full cream milk powder*
150g ghee (clarified butter)
1/4 tsp salt
1 egg yolk

about 1/2 cup sifted icing sugar (confectioner sugar)

*Full cream milk powder is not common in UK. It is available in some big supermarkets like Sainos at the Asian products shelf, or in most Asian, Chinese or Middle Eastern grocery stores. If you prefer not to use or cannot find full cream milk powder, can sub with skimmed milk powder granules. Granules need to ground to powder using a coffee grinder or mini blender.

Method:
Add flour to wok or frying pan. Dry fry at medium low heat for about 5 - 6 minutes. Keep stirring the flour to avoid burning till flour becomes very hot and smells lightly nutty. Remove from heat and leave to cool.

Ground salt with 1 tsp of the dry roasted flour using pestle and mortar to a fine powder. Add this to flour.

Add milk powder and icing sugar.

Mix dry ingredients together then sieve, break up any large lumps with fingers, remove any remaining gritty grains.

Melt ghee in microwave for about 20 - 30 sec. Beat in the egg yolk.

Pour ghee and yolk mixture into the dry mixture. Mix with a folk or spoon then finish by rubbing with fingers till dough is evenly mixed.

The dough is crumbly but should form a lump when squeeze together.

Take a handful of dough, squeeze with hand to form a lump then break it up into smaller pieces.

Squeeze each small piece again into a rough lump. Continue forming these little lumps.

Lightly roll each lump between palms into a ball without pressure or it will crumble. Size of the momo balls is up to you. I like them quite small about 1.5 - 2cm diameter.

Place balls on baking tray (pan) lined with parchment paper, arrange balls with some space for expansion.

Preheat oven to 160deg C. Put the tray of cookies in the oven, lower heat to 140 deg C fan oven (or 150 deg non fan oven), bake for about 12 - 15 minutes till light golden. Momo balls will expand slightly after baking.

Leave to cool for few minutes till cool enough to pick up by fingers. Then coat generously with icing powder. They are very fragile, be gentle and don't crowd the bowl.

These kuih momo will keep fresh for couple of weeks in airtight container.

Kueh Buah Melaka/ Onde-Onde / Klepon

29.09.2014 -  Nongsa, Batam.  Have so much fresh grated coconut left from Kosui making....so making onde onde i think is the best kueh to use up much of grated coconut.

It was my 2nd time making Onde-Onde/Klepon.  This time i try Nyonya Cooking Recipe Onde-Onde / Buah Melaka.  The reason i choose this recipe because of the amount / quantity is not too much.  Its about 13 pieces of onde-onde only for this recipe.  So just enough and not too much for 2 ( actually alot for 2 person...hahaha..., well what to do, i think this recipe is the best for the less )

The onde onde taste great like from the market, chewy texture and simply easy to prepare. Here's her recipe.

ONDEH ONDEH by Nyonya Cooking
( I make a total of 13pcs. )

Ingredients
60g glutinous flour
30g tapioca flour
25g sugar
60ml pandan leaf extract ( my pandan juice is not so green, so i added pandan paste )
50g desiccated coconut
1/2 tea spoon of salt
added 1/8tsp pandan paste

1 tablespoon of water
Filling: gula melaka or palm sugar


Steps to prepare
Pour the water and salt over the desiccated coconut. Mix it well and steam the mixture for 15-20 minutes.

Then, mix the glutinous rice flour, tapioca flour and sugar evenly before adding the pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
Divide the dough into 14 little balls.

In each dough, put the chunks of gula melaka or palm sugar in it. Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling. Hence, this may result in a torn dough which allows the filling to flow out.

Put the filled dough into a pot of boiling water. Once it floats, you can dish it out but leave it for another 5-10 minutes if you want the filling to melt even more. This will create a fluid sugar filling as you bite into the Onde-onde.

Coat the Onde-onde with the steamed desiccated coconut.

Leave it to cool and enjoy!

 This is the dough after all mix up. Its very easy to handle, but not too hot in your kitchen.  

The dough can go very soft and sticky.

 After the filling, place each balls on the plate separately far from each other or else they will stick together

oppss..still got small chunk of gula melaka not melted.. :) hehehe....

Kueh Kosui

27.09.2014 - Nongsa, Batam.  Kueh Kosui is one my all time favourite kueh since i was a kid.  Have never tried making it but i have intention to try since i bought some little cups for kosui.  At first, when i was searching recipes, i thought of making kosui without alkaline water, because i could't find it everywhere.  Surprisingly, just today, happened that i saw it at the meat section...(lol..) and the packaging was so small, just happened that i read the word and found out that it said  "kapar sirih/ alkaline water ) i was so excited and immediately went home to make kosui!

This recipe was adapted from Kenneth Goh recipe kosui-or-kuih-ko-swee   Glad to pick Kenneth recipe for my first attempt, the quantity just right for my small family of 3.  Its easy and so quick to prepare.

My kosui turned out to be so delicious, springy, soft and just perfect for my afternoon coffee.  What a great experience for the first time making with great success.  I will sure be making this again and again.

Ingredients:- 
prepare 20 small cups 
( I managed only 17 1/2 cups of kosui )

50 grams of rice flour (粘米粉）
50 grams of tapioca flour （木薯粉）
450 grams of lukewarm water （温水）
80 grams of gula melaka or gula apong （椰糖或其他棕榈糖）
20 grams of white sugar （白糖）
1 teaspoon of alkaline water or lye water or kansui（碱水）

Coconut Coating 
200 grams of freshly grated coconut （椰丝) ( I did not do a proper measurement, only use around 1/2 cup or a bowl i guess )
Pinches of salt   （盐巴）
2-3 pandan leaves cut into smaller pieces (香兰叶）


Method:-
Heat the gula melaka or gula apong, white sugar and water in a microwave for about 1 minutes (until the sugar dissolved). Add the rice flour, tapioca flour and alkaline water, stir until well mix. Return the solution back to the microwave, heat for another 1-2 minutes.

In the interval of 0.5 minute, take out the bowl and stir. As long as the solutions starts to thicken, you can take out from the microwave and transfer to the greased cups. Note that depending on individual microwave oven, it can be rather fast. Keep an eye and as long as it is thicken (but can still be poured, it is consider done).

If you do not have a microwave oven, perform the same procedures over the stove. Note that  you must use medium to low heat to heat the sugar and rice flour solution. Constant stirring is required until it thickens. ( pour water into a sauce pan, add in gula melaka and white sugar stir till melted off fire, remove from stove and add in alkaline water and rice and tapioca flour with a whisk, whisk till combine, place on the stove again with a low fire to thicken the batter, stirring constantly until thick and off fire ) 

Once the partially cooked rice solution is ready, transfer it to the greased cups. Steam in a steamer for about 10 –15 minutes under medium to high heat. It is consider as cooked when colour changes and a tooth pick inserted comes out clean. Leave it to cool completely and use a toothpick to unmould the steamed cake. ( grease all small cups, * i dip a little cooking oil to the kitchen tissue and wipe the small cups, place on the steamer pan, pour the thick batter into a jar, and pour batter to a small cup at the stove steamer.  I steamed my kueh for 25 mins until toothpick come out clean and let it cool to use a toothpick to unmould the steamed kueh and coat with grated steamed coconut and continue with the rest of the batter until finish )

For the grated coconut, steamed the grated coconut in a steamer,pinches of salt and the pandan leaves. Steam in the steamer for about 10-15 minutes or until the pandan leaves are soft.

 This is Kapur Sirih / Alkaline Water, found at the Meat section.