BEIGNETS/CHURROS BALL

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           Beignets or churros ball or fried pete a chaox or you name it… as i’m searching the recipe on the net i find  many diffrent name of this recipe and i all i see is just the same ingredient and method. If you know how to make cream puff then you have no problem to make this beignets.

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     The common problem that most of us facing is undercook beignets. The outside turn out dark to quick and it still wet inside. Why is this happen?? It because your oil is too hot…you maybe have a question like ‘this recipe call for 150’c and this temperature is over boiling point supposed to be very hot’… the answer is yes the oil should reach 150 ‘c before you put your beignets BUT after it reach 150’c you should reduce the heat and do some test before you fried the rest of dough. What kind of test? Well, put a small amount of dough after you reduce the heat and if it turn dark to quick wait a few second before fry another dough…why should we wait ? To make sure the oil is cool a bit..why the oil should reach 150’c then reduce it? Why not just until the oil is hot a bit?..to be honest, i don’t have the answer for this…lol..

       It taking time to fry the beignets, after you put the dough inside the oil you should stir it slowly to even the colour or to make sure it didn’t turn to dark very quick..you may see it seems like didn’t expand to double in size at the begining but just keep stiring slowly…after a few minute you will see that it start to burst and create a seams or expand from it original size supposed to be double or tripple in size. Fried until the beignets is golden brown.

BEIGNETS / CHURROS BALL

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Ingredient :

252 g water
150 g plain flour
100 g butter
3 g salt (only if you using unsalted butter)
4 g granulated white sugar
191 g egg (4 eggs = 55g each )
Enough castor sugar for coating

METHOD:

1. Put water, butter, salt and sugar to a boil. Make sure the butter is melted completely. Add in flour all at once and stir quickly until no lump or uncooked flour seen. You will know the dough is ready when a thin film appear on the bottom and the dough pull away from side. ( same like make cream puff). Let it cool to lukewarm before adding the eggs.

2. Add one egg at a time until it well combined and a peak pointing up form when you touch the dough with your finger. When done, put in refrigerator for one hour or atleast  30 minute …i refrigerated mine for 30 minute only cos’ i can’t wait that long to see the result….hehe…

3. After 30 minute , take the dough from refrigerator, heat oil until reach 150’c and reduce it (low heat) .Using ice cream scope, scope a little dough to make some test..if it turn dark to quick …wait a few second before adding the next dough. Keep stiring the biegnets until it burst and expand from it original size..you will see a seams after it start to expand..fried until it turn to brown colour…please note that to fry beignets it take time about 5-7 minute ( depend on your stove).

4. When done, drain your beignets and coat with sugar. Ready to served. ( best to served while it still hot ).

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Baking With Kelly

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KUIH BINGKA UBI ( BAKED TAPIOCA CAKE )

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          Kuih bingka is a traditional kuih that made from tapioca which is also known as casava. This kueh is one of my favourite kueh .On the weekand my aunt have gave me a raw tapioca and it encourage me to try to make kuih bingka. Its been a long time since i wanted to try and i only made it today. I am happy that i do give a try. I have several taster at home ….hehe …and i get a good response. They say “delisious just a bit sweet..” will reduce the amount of sugar next time.
   
       In this recipe i do add 300g granulated white sugar and its a bit sweet but for those who have a sweet tooth then this is for you… for someone who doesn’t like it too sweet then reduce the amount of sugar to
..200 – 250 g .

      I adapted this recipe from kitchen tigress and thanks to her information, it help me a lot. I also do read other blog and some of them adding fresh grated coconut flesh straight to the batter but i prefer to just add coconut milk. Remember that this cake will rise a bit while baking and shrink to its original volume as it cool down.

Recipe source : Kitchen Tigress

KUIH BINGKA UBI ( BAKED TAPIOCA CAKE )

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Ingredient :

1.15 kg raw tapioca ( grated )
400 ml coconut milk
100 ml water
1/2 tsp salt
300 g granulated white sugar (250 g )
Little yellow food coloring
2 eggs

METHOD :

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1. Peel tapioca skin and grate it to very fine texture. It should soft but not watery.

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2.  Add egg , salt and sugar to grated tapioca . Mix until well combined.

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3. Add a little food coloring, coconut milk and water. Mix throughly. You  will see that at this point the batter is a bit watery. Keep stiring until the sugar is dissolve.

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4. Line wax paper on the bottom and grease with oil side of the pan. Pour the batter into the pan , smooth the top.

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5. Bake at 170 ‘c for 1 and 20 minute or until the top of cake is turn to light brown. Cool completely before cutting.

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See the crust of this kueh ..this part is the most delicious part of this kueh.hehe.

Ps:

1. you can add a little vanilla to get ride of egg taste but it optional. Aslo there is no need to add butter to this kueh cos it delicious just the way it is but yet it still your own preference.

2. You can rebake this kueh to dry the side and bottom but wait until it a bit cool and easy to unmould. Turn on down heat only.

Baking With Kelly

PANDAN NIAN GAO ( STICKY STEAMED RICE CAKE WITH SCREWPINE FLAVOUR )

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         Pandan Nian Gao also known as screw pine sticky steamed cake or you also can call it new year cake. This cake is very sticky and sweet but delicious. Usually people will make nian gao using dark brown sugar (this is the original flavour) , but today i am going to show you something diffrent. What i mean here is nian gao with screw pine flavor. I try to goggle it but cant find any so i make my own recipe based on the original flavour with only a little modification.
  
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       I have made two version of Pandan Nian Gao. First version is coconut milk and screw pine and  second version is plain screw pine. I find that my second version of nian gao is more delicious than the first version. How ever my pandan nian gao is more sticky.  With the original recipe i use 500 ml plain water for 500 g glutinous flour 450 brown sugar and my nian gao is perfect. Easy to cut and soft. I am using the same amount of my pandan nian gao and the only thing that i added which i didn’t in my original flavour is i add 1 tbsp oil ( trying to be smart )…granulated white sugar instead brown sugar and 300 pandan juice deluted with 200 plain water which make it 500 ml total same like my original nian gao recipe.
    
    For my opinion , i should reduce 50 ml water and add a little oil. I loved the taste of my pandan nian gao cos once you bite the cake you can feel pandan taste and its aroma that will make you want to eat more…

PANDAN NIAN GAO

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Ingredient :

500 g  glutinous rice flour
450 ml pandan juice
450 g granulated white sugar
1 tsp oil   

Banana leaves to line the pan
Oil ( to brush banana leaves )

Method :

1. Clean screw pine and soak it into water for 30 minute.

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2. Cut pandan leaves and put it into blender with 200 ml water to get the juice. Once done strain the juice. The juice should be 300 at this time. Add 200 ml water to the juice to make it 500 ml total.

3. Blanch your banana leaf with hot water so that it will be easy to line on the pan. Brush your banana leaf with oil to make sure your nian gao not stick to banana leaf and easy to cut.

To Prepare The Batter

1. Boil your pandan juice and add sugar. Stir until the sugar is deluted. Stop the heat. And let it cool.

2. Once cooled pour the juice mixture into sifted flour. Stir slowly. At this point you can see some lump on the batter . Strain  to get the smooth batter. The batter should look like a ribbon stage.

3. Pour the batter on the pan. Steam  for 2 hour. Cool before storing.

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You can refrigerate for more than one month. Just take out from freeze 30 minute before using.

ARROWHEAD CHIPS ( Ngaku Chips)

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      Arrowhead chips is very popular among chinese on chinese new year. The taste is nice and crispy, this chip can be compare with potato chip. Here in my place it sold around Rm19 to  Rm 20. Raw arrowhead sold at Rm 7.50 to 11.50 per kilo, other place sold it Rm 1.80 to Rm 3.00 and i am wondering why it more expensive in my place???

     To make this arrowhead chips it need more effort and passion…if you are a type of people that easily to give up then i recomended you to just buy ready made arrowhead chip…hehe it take me almost two hour to peel the skin. And i am lucky enough to have a helping hand from my husband.

      If you need a light crispy chips, you need to slices it to as thin as you can. Make sure your slicer is sharp enough cos’ this will make your job more easier. Some people will fry the chip right after slice but i prefer to dry the chip in the sun a bit before frying. If not in the middle of frying you will see a bubble in the oil that contain a water and this will slow down the process and the longer your chip inside, the more  oil is absorb on the chip and you will end up with oily chips.

        After frying strain access oil on the chip then put the chip into a tissue that absorb oil . As it cool it will dried up and you will have a perfect chips.

ARROWHEAD CHIPS

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Ingredient :

5 kg arrowhead
1tsp salt
Oil

Method :

1. Clean your arrowhead and peel the skin. When done , soak it into salt water for 10 minute.

2. Take soaked arrowhead out and then dry it with clean kitchen towel.

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3. Slice it with very sharp slicer so that you will get even and beautiful shape.

4. Dry your arrowhead slices into sun for a few minute or until it dry a bit.

5. Heat oil , make sure its hot enough before you put your raw chips . Put one by one so that the chips not stick to eachother. To make sure  either the chips is ready or not is to take at a look to the chips if there is no bubble then its done.

* tip : if you want to buy arrowhead make sure there is no crack on the bottom.

6. When done , put your chips on a tissue that will absorb access oil. Cool completely before storing.

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PINEAPPLE TART

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      I loved pineapple tart and usually i will buy it at bakery. Sometimes the taste is not the one that i looking for.  Since then , i try to find a good recipe that suit to my taste. At the begining i have a second thought either i should make my own pineapple tart or not. The reason is i am too lazy to make pineapple filling and that i am worry if it didn’t work. Another reason is i am worry it will turn out bad too quick. After considering a few time then i made a decision to try. And there you go i finally find my pineapple tart that suit to my taste.
  
      Honestly , to make pineapple tart is not difficult , not like what i thought before. It so easy than you can imagine. The only thing that you should give attention is to get the right recipes. If you have it in hand and you are one step closer to perfect pineapple tart. Ok look at the picture closely, do you believe if i made this for first time?? Well i’m and i’m sure that you also need a same result. You dont want to waste all the ingredient right?? If you follow the recipe and instruction as detailed you will succeed..trust me..

    I am very thankful to Sonia aka Nasi Lemak Lover for sharing a great recipe. Her recipe is keeper. Like a said earlier just follow everything as stated on the recipe and you will not disapointed.

     Back to the topic , i also made my own pineapple filling , but if you doesn’t have time then you can bought it from the shop…for this recipe i put more sugar, less sugar will make your filling turn out bad too quick. My pineapple is not ripe enough this is another reason why i put more sugar.

Recipe source :nasi lemak lover

PINEAPPLE TART

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Ingredient :

Batter : A

350 g butter ( buttercup brand )
100 ml condensed milk ( Susu Cap Junjung brand )
50 g parmesen cheese powder
500 g plain flour
2 eggs yolk

Filling :

2 kg pineapple
600 g granulated white sugar

5 eggs yolk for egg wash

Method:

1. Beat butter and  milk until light and fluffy. Add in egg one at the time and make sure it well combined.

2. When the eggs yolk is well mixed add parmesen cheese powder and sifted flour. Knead using hand mixer for 1 minute and knead with your hand for 30 second. At this point the dough is very soft but not stick to your hand. Let it rest for 10 minute before shape it into ball.

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3. Devide the batter 10 g each. Roll them into ball.

Prepare Filling :

1. Peel pineapple skin, removed all divits and core. Use grater to make pineapple puree.

2. Pour pineapple puree onto saucepan and bring to boil. On medium heat let the puree to a boil. Stir from time to time to make sure it not burning on side and bottom of saucepan.

3. Keep on eyes on the puree, if the water is reduce or the puree is almost dry add in sugar. At this time you will find that the pineapple filling is start watering again. But don’t worry this is how it supposed to be. Keep stiring.

4. When the puree is turn to golden brown and thicken and no water at all that is mean the pineapple filling is ready.

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5. Let it cool completely before shape it into a ball . Should be 6 g each. You can make this filling a day before, just make sure you cool it completely before put in the refrigerator.

To assemble :

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1. Wrap the pineapple filling with the batter. Roll like a ball with your palm. Make sure it sealed completely or else it will crack while baking.

2. Using a ruler or anything you have in hand to make a few line on top to make a pineapple pattern.

3. Egg wash on top and bake for 15 – 20 minute at 140′ c depand on size of your pineapple tart.

4. Let it cool completely on wire rack before storing into airtight container . Good in room tempreture for almost 2 week.

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Coconut Bun

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This is my first bread since i get my new bread maker. I have to admit that with bread maker everything became so easy, just put the ingredient inside your bread maker and it will produce a soft and delicious bun or bread.

Ingredient

Dough:

358 g bread flour
10 g Hk flour
3 Tbsp castor sugar
1 eggs medium
290 ml + 2 tbsp milk
45 g margerin
35 g shortening
5 Tbsp milk powder
11 g instant yeast

Filling:

150 g desiccated coconut
150 g castor sugar
60 g butter
1 egg

Egg Wash:

1 egg
2 tbsp water

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METHOD:

1.All ingredient should be measured as detailed.

2. Put the dough ingredient into bread maker. Wet ingredient should be on the  bottom and dried ingredient on top. Just follow your bread maker instruction. The dough should be soft but not stick to your hand. Knead to 1-2  minute by hand and let it rest for 1 hour.

3. Fried your grated coconut to removed access moister( No oil required ). In clean mixing bowl beat sugar and butter until light and fluffy. Add in desicated coconut and mix well. Shape into ball , should be 30 g each.

4. After the dough double in size , punch the dough to removed air inside the dough. Roll to flat the dough and devide to 60 g each.

5. Wrap the filling into the dough. Roll  the dough flat ,fold into half moon  and half again. Cut in the middle and pull to make V shape.

6. When it done let it rest for about 45 minute . Bake at 160 ‘c for 15 – 18 minute depand to tempreture.

7. After the bun is done let it cool before serving.