mycookerygarden

Forgot that I already have 2 posts on Kuih Bingka. Previous posts: https://applechoc1.blogspot.sg/2017/09/kuih-bingka.html https://applechoc1.blogspot.sg/2017/10/kuih-bingka-again.html This time, I made an eggless version to cater to a vegan in the dinner party. I found an eggless recipe at this website: https://www.rotinrice.com/tapioca-cake-kuih-bingka-and-awards/ Ingredients: 2 packet (2 lb/900g) frozen grated tapioca (cassava), thawed ¾ cup sugar 1½ cup (360ml) coconut milk 2 tbsp rice flour 2 tbsp butter, melted 2 tsp vanilla I omitted the butter in the mix. I bought about 1.1kg of tapioca from the market. After cleaning and processing in the food processor, there was about 940g left. I squeezed some of the tapioca liquid out and left the 'grated' tapioca to drain some more for 30-40 minutes. Then, discarded the clear liquid and added back the starch to the mix. Added 360ml (thereabouts) of coconut milk, 2 tbsp of rice flour, 2 tsp of vanilla and a bit...

I made Kuih Bingka again for a tea party. This time, still using the same recipe but remembering the lessons learnt from the first attempt. http://applechoc1.blogspot.sg/2017/09/kuih-bingka.html Kuih bingka in a 23cm baking tray Tapioca from supermarket. Bad choices for the two smaller pieces - had to cut away a lot. Add caption After 1h 20m. I need better skills to choose good, young tapioca from the supermarket. I had quite a bit of blackened bits in the two smaller and 'older' tapioca pieces. I had bought about 1.25 kg of tapioca.   After cleaning and cutting up the tapioca, I grated it using the food processor's grater. Then, removed the tapioca water by squeezing the liquid from grated tapioca, waited for the starch to settle to the bottom, then poured away the tapioca liquid. The starch was added back to the grated tapioca. I ended up with about 750g of grated, 'squeezed' tapioca. So, the adjusted measurements: - 210g of sugar ...

Half portion of the recipe. Kuih bingka. I grated the tapioca using the food processor's grater. It was more coarse than my hand grating. But lots of texture after baking. Based on this recipe but halved portion to 500g grated tapioca: http://kitchentigress.blogspot.sg/2011/08/kueh-bengka-ubi.html#more   It's not in the recipe steps, but I removed the tapioca water by squeezing the liquid from grated tapioca, waited for the starch to settle to the bottom, then poured away the tapioca liquid. Supposed this liquid can cause a slight bitter taste sometimes. Notes: 1) Reduced a little of the sugar from (300g/2) to 110g. Taste test and also cross-checking against another recipe - didn't use this recipe because of the custard: https://kwgls.wordpress.com/2014/09/27/kuih-bingka-ubibaked-tapioca-or-cassava-cake-%E7%83%A4%E6%9C%A8%E8%96%AF%E7%B3%95%EF%BC%89/ 2) After baking that day, the cake was soft and moist. But possibly a larger egg or a little bit more liqu...

10 May 2017 Tried making the Food Canon's Auntie Ruby's curry puffs. A lot of work - potatoes, rempah, dough, making the curry puffs itself ... but great taste. I would add more curry powder and a bit more of salt to the filling in future. And tone down the fat in the dough although all the compliments were for the pastry! http://www.foodcanon.com/2012/11/an-auntie-rubys-curry-puff-diary-first.html The first curry puff Deep fried 2nd batch Heated up in the oven the next day 9 Jun 2017 update Added more curry powder, salt and dried shrimps (hae-bee) to the filling and sauteed it to be more dry. Lightened up the dough mix to be less oily. And manually made the curry puffs instead of using the mould, so as to accomodate more filling. This time, I baked the curry puffs. Baked curry puffs Manually crimped edges - looks better after baking  

H oon K ueh 15 Apr 2017: T rie d making bana na hoon kueh . I think the banana should have been im mersed into the mi xture for th e last h alf a minute or so. When it is just cut and p laced at the bottom of the mould, it wil l oxidise later . 22 Apr 2017: Made corn hoon kueh. Used up the other h al f of the thic k santan from the previous banana hoon kueh (2 00ml Ay am brand packet) . Hoon ku eh needs san t an (coconut milk), otherwise the taste will be too bland. http://www.foodforlifetv.sg/video-cookbook/video/corn-hoon-kueh-0   Banana hoon kueh Hoon kueh flour - green bean powder - Tree brand Corn hoon kueh

First made sago gula melaka in secondary school HomeScience class. Now, I can make it using muffin trays - it's just the right size for a dessert serving. Should soak the sago first before boiling with lots of water. Stir con stan tly. Turn off the hea t, cover and let t he residual heat cook the sago pe a rls thoroughly to the centre (abo ut 5-10 mins). Then, use a sieve to strain the cooked sago and wash with cold water to remove excessive starch. Wet the muffin tray first (for easier removal later), then pack the sago into the muffin tray to be refrigerated. Prepare the santan with some salt and melt the gula melaka with a little bit of water. Assemble or let your guests have their fun with the santan and gula melaka. https://kwgls.wordpress.com/2014/06/25/a-3-ingredients-simple-dessert-with-awesome-tastesago-gula-melaka-puddings-%EF%BC%88%E6%A4%B0%E7%B3%96%E8%A5%BF%E7%B1%B3%E9%9C%B2%EF%BC%89/ Sago, gula melaka and santan - heavenly taste The santan has coated th...

updated 1 Sep 2017 28 Dec 2016 Decided to make kuih talam ubi kayu as there was some tapioca that's been in the kitchen for some time. After peeling the skin, there was only about 300g of good ubi kayu to cook with. So, only enough for a small tray but it was a delicious tray of kuih. The recipe is good - sweetness, texture, method. http://www.seasaltwithfood.com/2015/08/kuih-talam-ubi-kayu.html So little ubi - 300g - so, used a small dish First taste from corner tips - thumbs up! Tried to cut the kuih nicely 1 Sep 2017 : Second attempt using the same recipe. Practise doesn't always guarantee success but it teaches its own lessons. This time, I grated the tapioca using the food processor's grater. It was more coarse than my hand grating. 1) I reduced the coconut milk to 200ml because I thought the packet 'coconut cream' was thicker than the freshly squeezed coconut milk. Not really. The resulting top layer was a bit flour-y firm instead ...

First made o nde onde in secondary school H omeScience class. It was fun. Rem e mbered using s weet potato and pandan juice to c olor the mashed sweet potato green. Now , we have purple s weet potato, so sweet that you don 't need to add sugar to th e mash. The importa nt part is the gula melaka in the centre of the each onde onde. This 'sur prise ' should be a little generous. http://www.justasdelish.com/sweet-potato-onde-onde 23 Oct 2016 picked up so me Vietnam sweet pot at o from N TUC Sup ermarket a nd bou ght the fr esh grated coc onut from t he wet market. All set ... Onde onde is ok in the fridge for about 2 days, after which the gula melaka will start to get 'wet'. Market vendor gave me all the remaining coconut as it was close to noon already Nice snack 5 Nov 2016 made another batch of onde onde for a dinner party

My kuih kosui story. Some call t he s mall teacup sized ones as kuih lompang. 13 Oct 2016 Kuih kosui without grated coconut. Naked. F irst attem pt 19 Oct 2016 Tried a quick recipe - disaster! Using all-purpose (wheat) fl our. Kuih was very hard and tasted of flour. 20 Oct 2016 Decided to use another recipe https://travelling-foodies.com/2013/07/22/kuih-kosui/ Th is recip e wo rks. With or without alka line wate r.   Steamed in ramekins Each kuih is about 1cm high Big portion of kuih With salted coconut - much needed 5 Nov 2016 Bought small teacups in order to get dainty kuih Decided to get the small prayer teacups (10 cents each) to steam the kuih in. Salted, steamed fresh coconut - it makes a world of difference to the kuih Packing to bring the kuih to a dinner party Should try this recipe sometime, since it was adapted from Cooking for the President: http://kitchentigress.blogspot.sg/2012/09/kuih-kosui...

Update 11 Oct 2017 What to do with leftover fresh grated coconut? Quite a lot of it ... Kuih dangai works .. nicely salty sweet .. texture is surprisingly springy, chewy, on top of the grated coconut taste. Due to the glutinous rice flour. Kuih dangai Translated from Malay recipe below: Kuih Dangai Ingredients: 3 bowls of freshly grated coconut (white one for kuih) 1 bowl of glutinous rice flour 1/3 bowl of sugar (sweetness according to taste) 1/2 tsp salt Method: 1. Place grated coconut in a mixing bowl. 2. Add glutinous rice flour , mix the flour and coconut evenly. Add salt and mix thoroughly. Make sure the grated coconut mixture has no lumps. 3. Heat up (short while) the container to be used for baking. (Note: I used a muffin tray.)  4. Place a thin layer of the mixture into the container. This first layer is not mixed with sugar in order to make it easier to remove the kuih later. 5. Mix in the sugar to the remainder of the coconut-flour-salt mixture. 6. Add...