Tasty Query

Besides being steamed, kuehs also come in baked form. Like this Bingka Keladi I made the other day. It was very dense, a little sticky, a little chewy just like any steamed kueh except it had drier outer crust. It looked plain & boring and rather unattractive compared to other colourful kuehs, but really looks can be deceiving.  It was very fragrant and had a prominent coconut and yam taste. It almost felt like I was eating mashed yam in compacted form! This kueh was quite addictive too. Before I knew it, I had eaten almost half the cake!

Bingka Keladi (Baked Yam Kuih)
(Recipe adapted from here)

Ingredients

• 3 eggs
• 3 cups coconut milk
• 2 cups plain flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla essence
• 2 Tbs butter
• 2 cups yam (steamed or boiled, drained, then mashed)
• 1 tsp purple colouring  (optional)
• sesame seeds for sprinkling on top

Method: 

1. Preheat oven at 200C. Grease a 9 inch square pan  with butter and preheat in the oven for a while.
2. Using a blender or food processor, blend all ingredients together till smooth and combined. Do this in batches if  you can't fit everything all at once. Batter will be quite thin & runny. 
3. Add purple colouring and mix til coloring is well combined.
4. Pour batter into preheated pan. Sprinkle sesame seeds evenly on top.
5. Bake for about 1 hour, using both top and bottom heat. If you like crusty top, bake further for 10 minutes using top heat only.
6. Onced baked, remove from oven and leave to cool completely before cutting.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Made any kuehs lately? Do join in the fun too.

HUATT ARR!!!
(meaning PROSPER in Chinese)

This was what I was greeted with when I lifted the lid from my steamer.....


Puffy, Voluptuous, Wide Smiling Huat Kuehs.

This made me grinning from ear to ear. The Huat Kuehs had 'prospered' .... this mean I'm going to have good fortune in the coming days.  Hehehe.


HUATT ARR!!!

Pumpkin Huat Kueh
(Recipe adapted from Cherry's Kitchen here )


50g Plain flour
1 tsp Yeast

1. Mix together plain flour, water and yeast. Leave aside for ½ hr until the dough has proofed.
2. In a blender, combine pumpkin, coconut milk, water, gula melaka and egg together.
3. Pour pumpkin mixture into a large mixing bowl. Sift in plain flour and double acting baking powder. Then add in the proofed starter dough and mix evenly. You'll get thick wet gooey mixture. 
4. Pour mixture over cups until almost to the top. Dip a knife in oil and make a deep “X” across the batter in each cup. Leave aside to proof for 10 minutes.
5. Steam over high heat for 15 minutes. Do not peak/remove lid while steaming.

Note:

• I made half the recipe and got  6 Huat Kuehs using medium sized muffin cups.
• You may use Hong Kong flour or cake flour for a softer finer textured Huat Kuehs.

 


I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Ondeh Ondeh is one of my favourite kuehs. I love the oozy syrupy  palm sugar filling encased in the soft yet slightly chewy glutinous ball accompanied by the salty sweet taste of grated coconut. But what I love most is the experience of eating it. You see, eating Ondeh Ondeh is a messy affair.  You cannot be demure and take dainty bites. Unless if you don't mind sticky syrup sputtering all over  your clothes and whatever that is near you. 
Forget about being lady like. To eat one, you have to open your mouth wide, pop the whole ball into your mouth and close your mouth tightly. Bite into it and savour the the sweet filling bursting out!  This is the best part and I must say, an absolute joy! I'm sure you all agree with me too. :)




Here's my first ever batch of Ondeh Ondeh. Have always wanted to make my own but just never did as I've always thought it involves a lot of work. And it does! ... at least to me. What I find hard is filling the glutinous balls neatly. My hands and fingers are just not deft or nimble enough. It took me more than 1 hour just filling the balls alone. I'd suggest making these when you have someone to help you.  The more the merrier. Anyway, for all the hard work I've put in, I was well rewarded in the end when I pop one Ondeh into my mouth, then another and another .... and another. Yup, I had a gorge fest. Haha!  
  
As for the recipe, I adapted from the cookbook 'Delicious Kueh & Desserts' by Patricia Lee. I have made a little substitution by using yam in place of the sweet potatoes called for and omitted the coloring.  The green tint you see came from the pandan juice. And if you're wondering, the yam taste was not prominent at all. I couldn't taste any yam flavour under all that fragrant pandan and coconut. I've also found the amount of palm sugar called for was not enough to fill the dough balls. To get that oozy filling that'll sputter when you bite, you have to be very generous with the filling!



I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker


Yam/Taro Ondeh Ondeh
(Recipe adapted from 'Delicious Nyonya Kueh & Desserts' cookbook by Patricia Lee)

Ingredients:

300 g Glutinous rice flour
200 ml Water
a pinch of salt
100 g Palm sugar (grated and mixed with 1 tbsp castor sugar)
a pinch of salt
additional water, if dough is dry

1. Mix grated white coconut with a pinch of salt, then steam on 2 pieces of pandan leaves for 10 minutes. Leave to cool.
2. Cut the remaining 8 pandan leaves into smaller pieces, put into a blender together with the water. Blend, then strain. Add salt. Mix well. 
3. In a large bowl mix together glutinous rice flour and tapioca flour.  Add in mashed yam. Pour in pandan juice and knead till dough is smooth and pliable like playdoh. If dough is too dry, slowly add more water into it, a tablespoon at a time.
4. Pinch a small lump of dough, roll into a ball and flatten slightly. Put a little palm sugar at the centre. Seal well and roll into smooth ball again.  
5. Bring a pot of water to the boil. Gently drop the filled dough balls into it. When the balls  float to the surface, keep boiling for another 2 minutes. Scoop up with a strainer and coat in  grated coconut. Serve.