椰糖椰浆香发糕 Gula Melaka Huat Kueh

椰糖椰浆香发糕 Gula Melaka Huat Kueh

Ingredients:

160g gula melaka, chopped

150g water

2 pieces pandan leaves

250g Blue Jacket Cake Flour

2 tsp baking powder

1/2 tsp baking soda

150g coconut milk

30g corn oil

Method:

1. Put gula melaka, water & pandan leaves together in a pot. Melt the gula melaka over medium heat. Sieve the mixture into a medium bowl. Add in coconut milk & whisk till combined

2. Sift flour, baking powder & soda into the bowl from (1). Whisk till smooth. Add in oil & whisk till combined. Sieve the batter & pour into prepared cupcake liners

3. Steam over high heat for 20mins

Crystal Sweet Potato Kuih 水晶番薯糕

Crystal Sweet Potato Kuih 水晶番薯糕

Ingredients:

300g sago

170g fresh shredded coconut

40g coconut milk

140g fine sugar

200g purple sweet potato, chopped

200g yellow sweet potato, chopped

Oil to grease mould

 

Method:

1. Rinse sago a few times & soaked for 15mins. Drained & set aside

2. In a big bowl, mix sugar, coconut milk, shredded coconut & sweet potato together. Mix till combined. Add in sago & mixed till combined

3. Pour into a 8” greased mould & level it. Cover with aluminium foil & steamed for 1hr over high heat. Leave to cool before slice  

Ciabatta

Ciabatta

Ingredients:
380g Blue Jacket Bread Flour
1/2 tsp instant yeast
290g water
40g olive oil
1 tsp salt

Method:
1.  Add water & yeast into a big rectangular lock & lock container. Use a spatula to mix till combined. Then add in oil & mix again till combined.
2. Pour in flour & salt. Use the spatula to mix till a rough sticky dough is formed. Set aside to proof for 45mins.
3. Wet both hands, do a stretch & fold of the dough from all 4 sides of the container. Then set aside for 30mins. Repeat the process for another 2x (last round proof for 45mins)
4. Sprinkle the table top with flour generously & remove the dough from the container. Divide into 4 portions. Placed on a tray lined with silpat mat & proof for 45mins.
5. Bake in a preheated oven @220C for 15mins.