干貝櫻花蝦米糕

干貝櫻花蝦米糕

Ingredients:
30g sakura shrimps
300g long glutinous rice, soaked 2hours
25g dried mushrooms, soaked
100g pork belly, sliced into strips
15g dried scallops, soaked
1 chinese sausage, sliced
2 Tbsp fried shallots
1 sprig green onion, chopped

Seasoning:
2 Tbsp soya sauce
2 Tbsp hua diao wine
1 tsp five spice powder
1 tsp white pepper

Method:
1. Drained & steamed glutinous rice on a cloth in steamer for 30mins
2. Add 2 Tbsp oil in a pot with Sakura shrimps.  Fry over medium low heat. Scoop up the Sakura shrimps & left 1 Tbsp oil in pan. Sautee mushrooms & pork belly till fragrant. Add sausage & seasoning. Fry till combine. Add scallop & water for soaking mushroom & scallop. Let it cook for a few mins
3. Fluff up steamed glutinous rice. Add in fried shallots & the cooked ingredients with some sauce from (2). Mixed till combined & add remaining sauce
4. Sprinkle fried sakura shrimps & green onion on top before served

Kuih Talam Pumpkin 蒸南瓜糕

Kuih Talam Pumpkin 蒸南瓜糕

Ingredients:

Pumpkin layer:

160g pumpkin, steamed & mashed

90g tapioca flour

10g rice flour

80g sugar

1/2 tsp salt

100ml water

90ml coconut milk

Coconut milk layer:

50g tapioca flour

25g rice flour

1/4 tsp salt

100ml water

90ml coconut milk

Method:

1. Blend all pumpkin layer ingredients together till smooth. Pour into a greased 7” tin. Steam on medium heat for 20mins

2. Whisk all coconut milk layer ingredients together & pour over the steamed pumpkin layer

3. Steam again for another 20mins

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  

Kueh Puteri Ayu (Gula Melaka) / 椰丝椰糖小松糕

Kueh Puteri Ayu (Gula Melaka) / 椰丝椰糖小松糕

~makes 20

Ingredients:

(A)

150g gula melaka, chopped

100ml coconut milk

(B)

3 eggs

70ml vegetable oil

150g Blue Jacket cake flour

1/2 tsp baking powder

(C)

100g fresh shredded white coconut

1 tsp corn flour

1/4 tsp salt

Method:

1. Put (A) ingredients in a pot over medium heat until sugar dissolves

2. Whisk eggs, gula melaka from (1) & oil in a medium bowl till combined. Sift in flour & baking powder. Whisk till batter is smooth. Strain the batter. Set aside

3. Combine (C) ingredients. Grease mould & add in 1 tsp mixture. Lightly press the mixture till firm. Pour the batter from (2) till 90% full

4. Steam on high heat for 15mins