PANCAKE WITH ROASTED PEANUT FILLING ( APAM BALIK )

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       Pancake with roasted peanut filling also known as Apam Balik in Malaysia. It was my favourite when i was a kid and usually it sold at night market or hawker food stall . Nowaday, some restaurant also do sold this apam balik. There is two type of apam balik one of it is thin and crispy apam balik and another one is thick and soft apam balik. The recipe that i am showing today is a thick apam balik.

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        Apam balik is not difficult to prepare but somehow it still can’t be compere with the one that sold in night market . Obviously,  i do satisfy with   the taste. Night market use very fine grounded peanuts but i like it with coarse grounded peanut. This way you can feel a crunchier  peanut filling and you can put it as much as you want to. I find that small peanut is more fragrant than the big peanut that sold in supermarket ……. I just can’t believe that now i am able to make this apam balik in my own kitchen…..

PANCAKE WITH GROUND PEANUT FILLING ( APAM BALIK )

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Make one with 24 cm pan

Ingredient :

Batter :

130 g plain flour
160 ml water / milk
1/2 tsp soda
1/4 tsp salt
1/2 tsp instant yeast
1 whole egg

Filling :

200 g  ground peanut
30 g sugar
30 g butter
50 g creamy corn ( optional )

Method :

1. Sift flour in a clean bowl. Add in soda , salt and instant yeast.

2. Pour in water / milk into flour mixture. Stir constantly . Lastly , add in egg. Stir until well combined. Strain the batter and let it rest for about 30 minute or less.

3. While waiting roast your peanut until cooked. When done, let it cool a bit and removed the skin.  Blend it to your preference, either coarse or fine peanut filling.

4. After 30 minute , pre heat your non stick pan on medium low heat . Grease with a litte oil then wipe it with kitchen tissue. Pour your batter. Use back of your laddle to spread the batter to the edge of pan or to even the batter.

5. Wait a while until a lot of hole appear about 30 second to 1minute . Cover with pan lid. Put a tbsp of butter and add in the sugar on top. Cover the pan again for about 1 -2 minute.

6. Open the lid and put grounded peanut filling on top..cover again for 1 -2 minute. ( pls make sure that your batter is still wet as you put your peanut filling) Check your apam balik bottom, if it brown enough then turn you apam balik to half moon…and remove from the pan.

7. Cut and best to serve while it still hot. You can brush the top of your half moon apam balik with butter but this is optional .

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♡ you can add creamy corn as a filling but it optional. I prefer mine with grounded peanut only.

Baking With Kelly

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NIAN GAO ( Steamed Sticky Chinese New Year Cake )

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             Nian Gao is a sticky steamed rice cake, made from glutinous rice flour and brown sugar. Usually this cake only eaten on chinese new year. They believe that this nian gao is a symbol of reunion of the family and bring a good luck for the family member. Althought it only a belief but there is no reason not to trust either.

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         I made this nian gao last chinese new year but only publish the recipe now. Some recipe need to be steamed for several hour but for my opinion it doesn’t necessary. They used granulated white sugar instead of brown sugar and the reason why they steamed it for more than 2 hour is to caramelizes the sugar to get a nice brown colour for the cake…and another thing that i notices  is the longer you steaming the cake the softer and stickiest it will be. I prefer mine to be medium sticky that is why i only steam it for 1 half to 2 hour depends on it size. Again , this is only my humble opinion.. , i am not an expert…i believe they have a good reason for it and i still need to learn more.

NIAN GAO ( Steamed Sticky Chinese New Year Cake )    

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Ingredient :

500 g glutinous flour
500 ml water
450 g palm sugar ( gula melaka )
35 g -40 g oil

Method:

1. Steam your banana leave for 20 min or until it soft. Wipe any access water on the surface. Line your baking pan with banana leaf neatly. Shining side on top or facing out. Grease your banana leave with oil. When i said neatly is to make sure all side of the pan is covered with banana leave. This is to prevent the batter from slip out from banana liner and result an ugly side of nian gao.

2. Heat water and brown sugar in medium pot. Keep stiring until brown sugar is dissolve. Turn off heat and let it cool completely .

3. Sift the flour in a large bowl. Pour cooled brown sugar mixture to the flour. Stir constanly. Strain the batter ( important step ) this is to removed some waste on the palm sugar and undissolve glutinous flour. Pour into the baking pan and steam for 1 half hour to 2 hour. Let it cool for 3 to 5 hour before cutting.  

♡ slice your nian gao to thin slice and dip with egg mixture and fry. It’s taste good too.

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Tips: UPDATED!!!

1. You can store nian gao into freezer .
2. Add little oil to get a shiny nian gao. At the beginning i was thingking that the oil make my nian gao softer but i was wrong it make my nian gao more shiny and i loved it..
3. After a lot of experiment i can conclude that 2 hour is perfect for steaming nian gao.
4. Use medium heat only from the begining until you done.

Baking With Kelly

CHOUX PASTRY / MINI CREAM PUFF

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  Choux Pastry or Cream Puff is a French filled ball, it very light and has a wonderful pocket inside. Perfect cream puff is a cream puff that hold in shape even after a few day. Most common problem that we faced when making cream puff is it shrank or deflated as it cold.

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         There is no specification about the filling. You can filled it with anything you prefer. It could be whipped cream filling, or  custard filling or maybe lemon curd filling..

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        A few tips to be succeed in making cream puff.

1. Measure all ingredient first.

2. Add flour all at once.

3. Make sure to cook it long enough or until it form into ball and a thin film appear on the bottom. Also until no uncooked flour seen.

4. Let it cool before adding the eggs.

5. The batter should hold stift peak stage, glossy and shiny. When you touch the paste it hold in shape and the peak pointing up.( I forgot to take picture as i’m too excited to bake ..lol…)

6. Dont open your oven while baking cos it will encourage them to shrank.

7. Don’t over cook. When it turn to light brown after 30 to 40 minute baking it should be done. But if you are not sure , take one and see if it dry inside, if yes then you can take out the entire batches .

Adapted from : Jo The Tart Queen

MINI CREAM PUFF

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Make 40 mini cream puff

Ingredient :

188 g water
65 g milk
3 g salt ( omit this if using salted butter)
8 g sugar
100 g butter
150 g plain flour
196 g eggs ( 4 eggs = 55g each)

Method :

1. Place water ,milk, sugar, salt  and butter into a pot. Turn on heat. Stir until butter is melted. The wet ingredient should be very hot .

2. Once butter melted add in flour all at once. Turn off heat. Stir with wooden spoon until well combined. Turn on heat again and keep stiring until the paste forming into a ball and no uncooked flour seen.  If there is any then keep stiring. When you see a thin film form on the bottom of pan and the paste became into ball turn off heat.

3. Transfer to another clean bowl. And with a hand mixer knead the dough  to let it cool slightly about 5 minute or until it warm. When it cool a bit, or turn warm ( not hot anymore and we can touch it without feel burning) add in egg one at a time. Give attention to the dough. Sometimes we don’t have to use all the egg. But in my case i do used all eggs. It seems hard to combined at the begining but dont worry just keep stiring.  I do use hand mixer and my job became more easier.

4. Do some test to the paste. Touch the paste with your finger , if it hold stiff peak stage which is the paste hold in shape and the peak pointing up that is mean you already reach to the right conssintency. Transfer to piping bag.

5. Pipe it to your desired shape ,you can use star nozzle or plain. And be ware not to pull up the paste while piping  cos you will end up with a pointing top. If this happend, wet your finger and gently press the pointing top. This will burn easily and we don’t want to spoil our perfect cream puff with this avoidable mistake. Bake at 190 ‘c for 30 minute on middle rack. Due to high tempareture used to bake this cream puff, i prefer not to line my baking pan cos’ sometimes, parchment paper will burn a bit  and it will stick to bottom of our cream puff . At this point , it should turn to light brown. Dont over cook it.

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Baking With Kelly

JAPANESE SOUFFLÈ CHEESE CAKE

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      Japanese Soufflè Cheese cake is a cake that contain a little amount of cheese. It very light, soft and moist in texture. Best to have it after over night and cold. The taste develope as it age.But it doesn’t mean that you can keep it for a month.The taste of sweetness , sour and lemony really refreshing. You can have several slice of Japanese soufflè cheese cake instead of one slice ‘ New York Cheese cake ‘ without feeling guilty with your diet.

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      To make this cake is easy, just make sure to prepare all the ingredient  before you start. You may want to avoid of forgotten to put some of the ingredient into your cake..I do experience this before..hehe..Measure the amount exactly as detailed on the recipe. Unless you want to try something new then you can change to your own preference. Some people doesn’t really care about the ingredient, sometimes it more or less than it supposed to be and they say it’s only a few grams its ok….and when they failed they will blame the recipe..if you add more cheese then, we didn’t call it Light Cheese Cake anymore, it will turn to baked cheese cake or New York Cheese cake..but you can add more lemon juice if you want it more tangy ..it’s ok… without furthermore, let go to the recipe.

Adapted from : Happy Home Baking

JAPANESE SOUFFLÈ CHEESE CAKE

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Make one 7′ round pan

Ingredient :

125 g philadelpia cream cheese
125 ml full cream milk
60 g butter
5 egg yolk
2 tbsp lemon juice
75 g cake flour
35 g corn flour

5 egg white
120 g castor sugar
1/4 tsp cream of tartar

Method :

1. Measure all ingredient before you start. Line your pan with parchment paper on bottom. I prefer to line the bottom only. I am not good in lining the side of pan and always end up with ugly side. For my opinion, use a right pan so that you doesn’t have to line the side of your pan.Pre heat your oven at 140’c.

2. Sift cake flour and corn flour then set aside. Separate the egg white and egg yolk. And make sure your bowl is clean enough, no trace of oil. I always clean my bowl with hot water and wipe it dry before i separate the egg. Your egg white will not rise to fully valume if your bowl is not clean enough.

3. In a clean bowl, add in butter and cream cheese. With a hand whisk stir the butter and cream cheese until melted over double boiler. You may see the butter and cream cheese seems like doesn’t come together but don’t worry cos’ once you add a milk it will become a smooth liquidy batter. Turn off the heat and let it cool.

4. Once the butter and cheese mixture is cooled ,add in egg yolk one at a time. Stir until well combined. Add lemon juice and flour mixture. Stir constantly until well combine. Strain the batter. I always strain the batter to get a smooth and silky batter. No more giant lump of  flour or unmelted cheese on the batter. Set aside.

5. Whisk your egg white until foamy. Add in cream of tartar and whisk again. Sometimes people will use lemon juice or corn starch instead of cream of tartar but i’m more comfortable with cream of tartar. Cream of tartar will stabilize the egg white. Ok now ,add in sugar and beat with high speed until egg white became shiny..should be firm peak stage. Firm peak stage is when the meringue able to hold it shape and the peak is pointing down.

6. Add the egg white to cream cheese mixture in 3 batches. Make sure that the batter is almost even before you folding the next batches. When done tap the bowl a few time on worktop to removed the bubble. Pour the batter at 10 cm height to make sure the bubble will burst as it flow down. ( i forgot to do this step and i end up with a lot of hole on top of my cake).

7. Bake at 140’C for 1 hour over waterbath method. To high temperature will make your cake crack on the top and if it too low it will couse the cake undercook or will need a longer time to cook.

8. Once done, let it cool for awhile about 5 minnute and when you see the cake is shrink a bit and pulled away from the sides of the pan, unmould it immediately. When the cake is cool enough, refrigerate for over night before serving.

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Baking With Kelly

YAM BASKET ( YAM RING)

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      Yam Ring is my favourite dishes ever. Everytime we having dinner outside ,it will be first on my list. I enjoy every bites of my yam ring…yummy…it delicious but very difficult to prepare. I have tried to make it soo many time and never succeed. I don’t know where did i do wrong cos’ i followed the recipe very close or the exactly amount that required on the recipe. I do asked one blogger the one that i follow her recipe and thanks to her ‘good manner’s ‘ cos’  she deleted my question right away. Doesn’t intend to help at all but it’s ok, if she can do it , i can do too…..just have to practice a few more years…i guess..
 
       Today, i made it again and  don’t know if i succeed or not. I try 2 diffrent recipe in same time. My first recipe is from ‘ Sinner ‘  and another one is a recipe that i saw on youtube. A recipe from SINNER is more easier to handle and small amout of ingredient. I don’t have to feel guilty or wasting even if i failed. Second recipe is using more yam and very difficult to shape and too dry to. I know it failed even before i try to fried it but i don’t want to waste the yam. Trying to be smart once again, i add 28g of shortening and 2 tbsp of water. Amazing!!!! It look great when i shape it but don’ t know how it  turn out later. My common problem everytime i made a yam ring is after a few minute frying my yam will start to crumble and fall apart. I’m good in shaping since i practiced so many time but always failed when frying.

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      GOOD NEWS !!! i’ve just fried my yam ring and it turn out perfect…after failed so many time….finally…thanks god!! I don’t have to wait another year to show that i can make it too…i’m soo proud of my self…i found that the only problem that make me fail all this time is my oil temperature… IMPORTANT !!!!! make sure that the oil is hot enough and cover the yam ring…and also don’t use rolling pin to shape your yam ring…

Recipe adapted : Sinner
Make 1 yam ring / yam basket

YAM BASKET / YAM RING

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Ingredient :

300 g yam ( weight again after steaming)
15 g shortening
5 tbsp wheat starch
5 tbsp  boiling water
1/2 tsp salt
1/4 tsp five spice powder
8 g castor sugar

METHOD:

1. Measure all ingredient as detailed.

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2. Steam yam until soft or cooked. Weight it to 300g . Put it into a large bowl and mash with potato masher. Remember to mash your steamed yam while it still hot .

3. Pour boiling water into wheat starch .Mix until well combined and wheat starch is cooked. When i said  boiling water it’s mean that the water is very hot.

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4. Add all ingredient into mashed yam and knead until it not stick to our hand and well combined. Roll the dough like a ball and gently roll it like a rolling pan. When you reach the lenght that you desire flat the dough with your hand. Shape or mould it into ring , you can use a bottle or round jar and gently removed. Put it on refrigerator for at least 1 – 2 hour before frying.

5. Heat enough oil. And make sure it very hot. To make sure it hot enough is when you put a bamboo stick you will hear a sound and lot of bubble appear. The original recipe using a foil dish when frying yam but i have fried mine without foil dish and my yam is still perfect. The reason why we should make sure the oil is hot enough is if it hot enough the outer of the yam will harden very quick and it will avoid the yam ring from collapsing or out of shape. Fried until golden brown and removed.

6. For filling you can use anything you want to..really .mine, i use the simple one since i didn’t prepared it ealier cos i didn’t expected that i will succeed this time.

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Baking With Kelly

STEAMED PUMPKIN KUEH WITH COCONUT ( KUEH TALAM LABU )

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      I have never made this kueh before but i do bought it a few time at early market. It’s hard to find a kueh that suit to our taste. Most of them  which sold on market is some how will not taste the exactly how it supposed to be. There is too many reason why this is happend. One of them is no one will make it with full ingredient due to reduce the cost of making this kueh. Sometimes it’s say pumpkin kueh but it doesnt taste like pumpkin and it more likely doughy flour kueh.

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        I’ m not saying that i am profesional but at least i know how to make this suit to my taste and enjoyed by my family. One thing to know is if you like a shiny looking kueh please use a good quality of tapioca starch cos if not you will end up like what i have here a dull looking colour kueh. Not attractive at all.

STEAMED PUMPKIN KUEH WITH COCONUT ( KUEH TALAM LABU )

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Make 10 – 12 pcs with jelly mould.

Ingredient :

120 g tapioca starch
30 g rice flour
70 g castor sugar
1 egg
400 g coconut milk
Pinch of salt
300 g pumpkin

METHOD :

1. Sift together tapioca starch and rice flour. Devide into 2 which is 108 g for A and 42 g for B .Set aside.

2. Heat coconut milk with sugar until sugar is dissolve. Devide it to 220 g for A and 180 g for B. Let it cool.

3. Steam 300 g pumpkin until soft about 15 – 30 minute. Transfer to a large bowl and let it cool slightly for 5 minute.

4. Add 108 g sifted flour mixture from  A  to steamed pumpkin and stir until well combined. Add in egg and stir again. Slowly pour coconut milk and mix well. Strain the batter to get a smooth silky batter.

5. For white top layer, add 180 g coconut milk from B to 42 g flour mixture. Stir and add pinch of salt. Strain the batter to removed any
undissolve flour mixture.

6. Grease jelly mould and pour the pumpkin batter. Tap smoothly to remove the bubble that traped on the batter. Put into the steamer that already pre – heated ealier. Steam for 10 minute in medium heat or until you see it thicken or cooked.

7. After 10 minute turn off heat and pour in the white top batter ( B). Do it quickly. Then turn on the heat again…( medium heat ). Steamed for 6 minute or until done.

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♡ If you find that the batter is not fully cooked you can re- steamed it again and it will still perfect so dont worry.

Baking With Kelly