Monday, 20 April 2015

Easy bread machine pandan kaya

I love 'kaya' (coconut egg jam) especially the kaya made by my grandma. I use to help her stirring the kaya to prevent it from burnt and turning lumpy. But now with the help of the bread machine this is lots easier. Just dump everything in the bread machine and after an hour your house will full of the pandan fragrance and then you are done.

Pandan kaya (bread machine method)
Yield: 7 bottle

500ml coconut milk (apptox. 2 old coconut milk)
500ml eggs (approx. medium size 10 eggs)
420gm castor sugar
10-15pcs of pandan (screwpine leave)

1. Cut pandan leave horizontally (about 1cm) and put into a blender.
2. Pour in the coconut milk and blend it finely.
3. Sieve the pandan coconut milk into the bread machine.
4. Then beat eggs with sugar till combine.
5. Pour in the egg and sugar mixture into the bread machine.
6. Select the jam function and let it do the wonders.
7. To have a smooth creamy kaya, you may use a hand mixer to blend it.

For those who don't have a bread machine, you may follow the above step from no. 1-5, then followed by the below steps.

1. Pour in the ingredients into a saucepan (preferably double boiler or double noil method) and cook under low fire.
2. Keep stirring until the mixture become thick and then it's done.

Happy trying!

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Saturday, 11 April 2015

Cute Assorted Buns

My son doesn't really fond of soft textured food, so he told me that he doesn't like the bread that I've made. So I thought maybe I should bake some cute animal buns to attract him. He just ate too much stall bought kuih and bread, since I have my own breadmaker I thought it's better to let him ate more of the homemade bread/buns. I've googled to find some inspirations and the sleeping doggy bread bun and the piggy bread bun caught my attention, it is too cute and I thought my son would love this too. I've all the ingredients needed and so i gave it a try last Tuesday.

Cute Animal Buns
Yield: 11pcs 50gm bun and 3pcs 36gm bun
120gm water
60gm milk
3/4 beaten egg (balanced use for egg wash)
375gm bread flour
60gm sugar
1/4+1/8 tsp instant yeast
5pcs sausages (half)
raisins (enough for the eyes and nose)

  1. For breadmaker user: Add in all the ingredients according to your bread maker guide and set to dough function and let the machine knead for 30mins. When it's done, select the proofing function and let it proof for about 1 1/2 hrs.
  2. Hand method: Mix all the ingredients, except butter, in a large bowl to get a dough. Add in butter and knead until dough is springy and soft, this takes around 10 minutes. Then cover the dough with cling wrap and keep in a warm place for it to rise. This take around an hour and the dough should double in size. Do a finger check to check the readiness.
  3. While the dough is raising, soak raisins in water so that they will soften and expand. Dry them on a paper towel and set aside. These will be for the puppy's nose and piggy's eyes. 
  4. Once the dough is ready, punch out the air from the dough with your fist.
  5. Divide the dough to approximately twelve 50gm balls and three 36gm balls. Cover with cling wrap and let the dough rest for 15 minutes.                  
  6. Then follow steps of preparing the dough for each type of bun that you wanted to make.                                                                                                                                                                 For Puppy Bun
    - For the puppy bread, you'll need to divide the 50gm balls again into 35gm and 15gm ball.
    - Half 5 sausages, place a sausage in the middle of the 35gm ball, fold top and bottom and seal by pressing the dough together. Turn the sealed part face down. Seal and form one end as the tail, lightly twist and seal it to the body.
    - Cut the other end of the body to form the legs. Flatten the smaller (15gm) dough ball, make 2 cuts for the ears. Place the head on the body.

    For Piggy bun
    - Slice out 2pcs of sausage and cut one into half for the ears and use a skewer to poke two holes in the other one for the nose.
    - Take a 50gm ball, flatten it and insert 2 candy melts (chocolate) in the bun and seal it.                                                                                                                                      
    For Rope Cheese bun
    - Take a 36gm dough, make a rope from it and twist around the hotdog.                                                
  7. Cover with cling wrap and let the buns proof for 40 minutes.
  8. At the end of 40 minutes, gently place and press the raisins onto the puppy and piggy bun.  Place the ears and nose (hotdog) on the piggy bun. - Slice the cheddar cheese into strips and arrange on top of the rope cheese bun.                    
  9. Brush with egg wash and bake at 180 degrees celcius for around 15 minutes or till they turn golden brown. 
  10. Draw eyes using melted chocolate or food marker as creative as you are.
Top left: Puppy (hotdog) bun,  Left down:Piggy chocolate bun,
Down right: Puppy (hotdog) bun with chocolate deco,  Top right: Cheese hotdog bun
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Monday, 6 April 2015

Coconut Jelly

It was a hot day and one of my colleague voluntereed to bought us the coconut. I've ordered one from him and brought back home to drink as I'm too busy with my work. But I've totally forgotten about it and the next day my colleague ask whether we would like to buy the coconut again and so many other colleagues have ordered from him again.Then only I realize that I'e totally forgotten about the coconut that I've bought previously. To cut the story short, I've ordered three more coconuts from him with the intention to make coconut jelly as my husband love coconut and jelly. It was so long since I ate the coconut jelly during my university days in Alor Setar and I regretted that I never thought of making it earlier. There's a saying, when we are single we neglected the family but after marriage and got our own children we'll try to make everything in order to please everyone and that's the job of  a human called 'mother'. As I grow older I understand the meaning and quite agree with it and started to appreciate my mum more. When i pass the coconut jelly to my mum she loves it so much and ask for a second one. Below is the recipe based on my assumption from what I've eaten years ago and just tested out last Saturday.

Coconut jelly
Yield: 4 coconuts for 4-8 ppl

4 coconuts
10gm agar-agar(jelly) powder
castor sugar - adjust according to your own tastebud

  1. Pour out the coconut water from the coconut to a jug with a unit marker and take the measurement*.
  2. Scrape the coconut flesh and remain some in the coconut.
  3. Transfer to a saucepan and stir in the agar-agar powder and sugar till it dissolve.
  4. Bring it to a boil and turn off the heat. 
  5. Combine the flesh in the mixture and pour in the individual coconut till full.
  6. Leave it on a table and let it set, then chill it in the fridge for at least 2-3 hrs and serve it.
  1. For jelly with a mould, the ratio of water to agar-agar powder that I'm normally using is 200ml:1g 
  2. I'm using 1375ml:10gm in this recipe for a firmer tetxture.
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Sunday, 5 April 2015

Purple Sweet Potato Hei Ban (no kitchen gadget required!)

My son loves to eat 'Hei Ban' and we always bought for him from the kuih stall near our house and I've decided to try the recipe from Spice Up My Kitchen. The texture of the homemade Hei Ban is really soft and chewy due to the use of sweet potato. They rose higher compared to the stall bought one. If your little one like it too, you must give this a try as the homemade version is always healthier and the cleanliness is assured.

Purple Sweet Potato Hei Ban 
Yield: Approximately 12 pcs (+/- 50gm each)

150gm mashed sweet potato (I use 140gm)

3gm instant yeast
50ml water (I use infused screw pine leaves (pandan) water)

125gm flour (I use 130gm cake flour)
125gm glutinous rice flour (I use 130gm)
75gm sugar
A bit of water

15gm oil (I use 10gm)
Banana leaves (I used non stick baking paper-no oil is required).

  1. To make the pandan infused water, wash pandan leaves (5-6 pcs) under running tap water and put in a saucepan containing 1 ltr water. Bring it to a boil, once it boils off the flame, put it aside and let it cold to room temperature. (This step can be done earlier)
  2. Peel purple sweet potato (any colour- yellow/orange/purple), steam until soften and mashed using a fork.
  3. Mix instant yeast with the 50ml pandan infused water and set aside. 
  4. Sieve flour and glutinous rice flour in a bowl and add in castor sugar, mashed sweet potato and pour in the yeast mixture a little bit at a time to form a soft dough. You may need to add in the extra pandan infused water if the dough is too dry.
  5. Apply some oil on the surface of the banana leaves (I omitted this) and add the rest of oil in the dough and mix well.
  6. Divide the dough into 50gm each, knead and mould into a sphere and lightly flatten the dough and put on top of the banana leaf.
  7. Repeat with the rest of the dough till finished and leave for 20-30 minutes. 
  8. Pour water in a wok and bring water to boil, use medium flame to steam the Hei Ban for 12 minutes. Turn off the flame, do not remove the lid immediately, but slighly open the lid and remove the Hei Ban from the work after 3 minutes.
  1. If the Hei Ban is fermented in a good condition, once you press the surface lightly, it will bounce back due to its elasticity.
  2. If the Hei Ban has excessive fermentation, it will has wrinkled skin.

Happy baking!
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