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

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SOFT AND FLUFFY STEAMED BANANA CAKE

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       This is my 3rd attempt to make steamed banana cake and i am very pleased and satisfy with the result. This cake is very soft , light with very smooth banana taste. The cake also remain soft and the taste is much better after overnight. No eggs smell or you can’t taste any egg at all just a smooth banana taste.

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       Less banana mean you will get a pale and less black tread like structure on your cake which is make the cake not attractive at all. The right balance between banana and flour will produce a soft , light and fluffy banana cake. Also, on my 3rd attempt i use cake flour instead of plain flour. I find that with plain flour you will not get a light and soft texture as like you use cake flour. One more thing, you can bake this batter if you want to.

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BANANA CAKE

Make one 9′ baking pan.

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Ingredient :

250 g cake flour
410 g banana ( removed skin )
130 g castor sugar
5 egg white
6 egg yolk
18 g ovelete
50 ml evaporated milk
110 g corn oil
115 g melted butter
1 tsp baking soda
1 1/4 tsp baking powder

METHOD :

1. Prepare and measure all the ingredient as detailed. Sift together flour , baking powder and soda. Set aside. Remove banana skin then measure. Mash banana using potato masher. Set aside. In another bowl mix all wet mixture together. Also, set aside. Pre heat your steamer , low heat.

2. In a large bowl, mix together castor sugar and ovelate until all sugar is coated with ovelate. Add in egg one at time and mix until the mixture is thicken, double in valume and pale in colour.

3. Add in sifted flour and wet mixture alternately. Mix until well combined. The mixture should not be to thick. Tap the mixture onto working top a few time then pour into greased baking pan from around 20 cm height.

4.  Steamed in low heat for about 45 to 1 hour. Mine only 45 minute. Do some test to make sure your cake is fully cooked. Insert a skewer and if it came out clean you are done. Open the lid and steam for another 5 minute. Turn off heat and wait for 5 to 10 minute before unmould. Cool on wire rack.
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Tips#

1. Use low heat to steam your cake..we don’t want any mountain view on top of the cake.

2. Cover the steamer with clean kitchen towel before put the lid on. This is to avoid the water vapour from drop into cake surface.

      

TAU FU FA

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      Tau fu fa is a very soft desert made from soy bean milk. Though its not difficult to make but its not easy either. What i’m trying to says here is , if your soy bean milk is too thin you will end up with a vomitte like tau fu fa..errhh…disgusting…But i have never had such experince  since i’ve had a luck to meet a right recipe on the net as a guide.

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         To be honest i am not familiar with gypsum powder or GDL and its not easy to find those ingredient in my place or maybe i should admit that i have never give attention to those stuff hehehe….  ok , without furthermore lets go to the ingredient.

TAU FU FA

To make soy bean milk

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Ingredient:

400 g  soy bean
3.4 L water

How to make soy bean milk:

1. Soak soy bean into water overnight.
2. Wash soy bean until you are completely sure it clean.
3. Blend soy bean with water using blender. Squeeze to get the milk. It will use all your energy so eat before you doing this ..hehehe..just kidding.. repeat until all bean is used up. At this point you will see the milk is foamy. Removed the bubble.
4.  Heat the soy bean milk. When you see the milk is start to boil , turn off the heat.
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To make TAU FU FA

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Ingredient :

2 L hot boiled soy bean
2 tbsp potato starch
1 tsp GDL
8 tbsp water

For syrup

300 g gula melaka
200 ml water

Method

1. Measure potato starch , GDL and water. Mix them together.

2. Prepare one clean pot. Be prepare on your right hand is 2 L hot soy bean milk and the other hand is  GDL mixture. Pour them at 30 cm height into a clean pot at same time. This is the natural way to mix GDL and soy bean milk. Once done do a quick stir to the mixture. Removed any bubble.

3. Cover your pot with clean kitchen towel before you put the lid on. This is to prevent the water vapour from drop to the mixture. When you done this stage please don’t move the pot.

4. Let it to set for about 45 to 1 hour.. mine only 45 minute.

5. While waiting your tau fu fa to set you can make a syrup. Boil the water with gula melaka or brown sugar. Don’t forget to strain the syrup. You may add a ginger slice on the syrup but i prefer mine without.

6. Serve your tau fu fa with the syrup.

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Baking With Kelly

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

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