MANGGO PUDDING

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       It’s been a while after my last post..and today i will show a simple and quick recipe…well,  i always come with a simple recipe doesn’t i  ?…lol… it was a manggo season right now and you can easily see  manggo everywhere….

         Manggo Pudding , is a desert that served cold and really refreshing. It can be served plain or with evaporated milk and i am sure that all of you will love this desert. Ok, without futhermore lets jump to the ingredient…

MANGGO PUDDING

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Ingredient

1 packet of manggo pudding powder
200 g granulated white sugar
186 g Uht whipping cream
500 g manggo puree ( 300g manggo pulp + 200 ml water blend)
2.5 L water
385 ml evaporated milk ( 1 can)

Method :

1. Measure all ingredient as detailed.

2. Blend 300 g manggo pulp with 200 ml water to make 500 g manggo puree. Set aside.

3. In a large pot pour 2.5 L water, 385 ml evaporated milk, sugar ( you can reduce to your preference) and puding powder. Bring to a boil. Make sure to stir from time to time.

4. In mean time, heat you manggo puree. No need to boil , just until it warm. Set aside until you want to use it.

5. When your water mixture is start to boil add fruit sugar( small packet that was included inside of pudding powder), turn off the heat. Keep string. Add in manggo puree and uht whipping cream. Stir till’ well combine. Done.

6. Pour this pudding mixture to your prefered mould and let it cool completely before put in refrigerator. Don’t cover the top unless you are sure that these pudding is cool enough or you’ll get a watery pudding.

7. Redrigerate 2 to 3 hour before serving and you can serve with evaporated milk…Enjoy…

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Baking With Kelly

TANG YUAN

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       There is nothing much i will write about tang yuan, i am sure that most of you know about tang yuan history or when it usually served. As i am looking the recipe on the net i’ve read a lot about it and it doesn’t necessary for me to re-write about it  cos’ it just the same.

       Tang yuan is mainly made from glutinous rice flour. Can be served with diffrent type of syrup/soup and filling. It can be heavy or light syrup/soup and i prefer mine with light syrup/soup. Since it extremely hot in my place i’ve choose sweet potato syrup/soup with barley. It really refreshing and light.

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       Usually origanal tang yuan is white with no filling but since time goes by, it been modify and came out in diffrent colour and filling. To make a diffrent colour i use orange and purple sweet potato and also screwpine for green colour. I find that tang yuan with sweet potato is more soft ,easy to shape and hold in shape while tang yuan with screwpine is a bit chewy and best to shape it after the water is boiling. There is a thing that you must know about orange and purple potato, they have a diffrent capacity to absorb water. Purple sweet potato in other hand is more to sandy and dry type.

TANG YUAN

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makes ( i forgot to count )

Ingredient :

Orange tang yuan

310 g orange sweet potato
80 g glutinous flour
20 g water

Purple tang yuan

280 g purple sweet potato
88 g glutinous flour
90 g water

Green tang yuan

136 g screwpine juice ( 8 pcs screwpine leave + enough water )
136 g glutinous flour
2 tsp coconut pandan emulco

For syrup/soup

900 g sweet potato
90 g barley
70 g granulated white sugar
130 g brown sugar (add more if you loved sweet)
80 g sago
7 pcs screwpine leaf ( knot )
3 L water

METHOD

1. Measure all ingredient as detailed above. Skinned sweet potato, measure and steam until very soft. Clean screwpine, cut and blend with water. Strain to get the juice. Set aside. In mean time cook your syrup/soup so that you can transfer your tang yuan immediately into it once cooked.

2. Transfer hot sweet potato into a bowl, mash until fine. Strain to remove any uncook potato and veins ( thin line on the potato ). Add in flour, and knead until form a ball. Add 1 tsp water at a time and keep kneading until you got a soft and easy to shape sweet potato ball. At the begining it may very sticky but just keep kneading. Add a little flour if it still stick to your hand after kneading a few minute. The dough should be very soft but not stick to your hand. Set aside.

3. Repeat the same process for purple sweet potato. It will be quite difficult with purple sweet potato since it more drier and sandy type than orange sweet potato but it will produce more attractive colour than other. Set aside.

4. For green colour, add pandan juice and coconut pandan emulco to  glutinous flour. Knead until became a smooth dough. If you find the dough is not soft enough add a little water at a time. Shape like a ball with your palm. You can shape it after your water is boiling so that you can put it into the water right after you shape it. This way you will get a pretty round ball.

5. Put your pandan tang yuan into  hot boiling water. When it float to the surface it mean your tang yuan is ready. Take it out and put into ice water. Let it sit until your syrup is ready or you can transfer directly into syrup once ready.

6. Do the same to potato tang yuan. It will float to surface and you will know it done.

TO MAKE SYRUP OR SOUP

1. Boil water, screwpine leaf and barley together. When you see the barley is expand than it original size, add in the rest ingredient except sago. Simmer until the potato is became soft. Add sago and turn to high heat for 5 minute and stir so that your sago not stick together. Transfer your tang yuan to the syrup/soup. Turn off fire and cover the pot with lid for another 10 minute before serving. This is to make sure the sago is fully cooked.

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* best to served it immediately.
* The size of tang yuan is depend on your preference.

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