Thursday, February 2, 2012

Kueh Bangkit

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I'm not too late. Actually. It is still Chinese New Year.. I hope this has been a great one for you and your family.

Wishing you a Prosperous and Blessed Year of the Water Dragon...

I did mention in my last post that I was going to make Kueh Bangkit and I did, albeit all the scurry hurry break in 2 hours or less. I had gotton my flour all fried and made sure my recipe ingredients were all ready and available before plunging down to the hands on. It is actually quite simple and enjoyable.

I had been looking high and low for the authentic looking wooden mould but I couldn't find one so, I used my cookie cutter instead. The girls loved it and so did I. The difference between this Kueh Bangkit and many others is that, I don't use solely Tapioca flour alone. I added Sago flour to it.

Several aunties whom were making them, as well as the dry provision uncle whom I buy some of my other stuff insisted that Sago flour IS Tapioca flour. Hmmm... I do not have the vast explaination on why it is so different so I just left it at that. As a matter of fact, some recipe calls for Arrowroot flour, or what my family recipe book is written in our local dialect, Ah Lu Lu flour. That, I do not know where to find... but sago flour is also advisable. Another nonya lady I know said Sago makes the Kueh Bangkit very fluffy and light, compared to Tapioca.

Since Valentine's Day is getting nearer, there are no hard and fast rules that you cannot bake Kueh Bangkit after Chinese New Year... So why not make some heartshaped Kueh Bangkit for your loved ones too.


Here is the recipe:

400gm Tapioca Flour
120gm Sago Flour
Pandan leaves, cut into 2 inches lengths. 3 leaves should be enough

Fry the two flours and pandan leaves in a wok, over slow heat. It will take about 40minutes and the result will be light and airy flour. Remove the dry pandan. Sieve the two flours together just before using it.


110gm Icing Sugar
2 Egg Yolks
2 Nos of freshly grated coconut, squeeze the thick cream. Do not add water.
Pinch of salt

Using a whisk, beat the yolk and sugar to a pale and creamy texture. Add the pinch of salt. Add about 1/4 of the flour mixture and a little of coconut cream just enough to keep the flour moist. Mix them till it becomes pliable, kneading it and alternating the flour and coconut cream a little at a time. Do not add all the flour and coconut, leaving about a handful of flour for dusting and enough coconut cream to moisten the dough if it is too dry.

The dough should be kneaded till it is right for the cookie cutter, not to moist so it wont stick to the moult. If it is too moist, add more flour and if too dry, add a teaspoon of coconut cream each time.

Dust your cookie pan with more flour and bake them about 20 mins at 170deg C or do the simple food test by eating one!

This recipe is mouth watering, light and melts in your mouth. And the plus thing about using real coconut cream is that this cookie becomes very 'lemak' (creamy and rich). If you can't find the real thing, Kara Coconut Cream is the next best choice.


Make these yummy cookies and pack them in heart shaped box for your loved ones..(including your granny!)















































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Wednesday, January 11, 2012

Happy New Year Everyone!

I can't believe how time flies! I haven't bake much last year.. My 2012 resolution is to bake a little more than the last... I have a new oven, a stand alone. I have moved too.

Today I have just fried some Tapioca and Sago flour. Guess what I intend to do in the coming days?

Kueh Bangkit!!
IF I can find me some time..

I have to. Or I shall have to make do with store-bought CNY cookies this year... I don't really want commercial ones. And I rather have handmade ugly looking ones that has been slogged over and baked with love and passion... I am not sure if I am up to it (making beautiful looking ones..hahahaha) because I am so tired after work. But I will try, and take some pics to show.

So, watch out for my cookies.

Thank you for all your support and I hope you all have a wonderful Dragon Year 2012!!

xoxoxo
Fadmom

Wednesday, June 1, 2011

Busy

Thanks to all those who have continued to visit my food blog here. As I have been pretty busy at work, I haven't had much time to bake and post much. However, I shall try to find time when I can. I am terribly shorthanded at work. No extra time like I used to. I am there predawn and only get home almost midnight. But I hope you find the old recipes here still good to use as some of you have done and emailed me to thank me for them. You're welcome and feel free to share my recipes to your friends and family but remember to credit the right owners.









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Monday, December 6, 2010

Cute Japanese Fishcakes

I saw this lovely mix of fishcakes this morning while at the local market.. I just couldn't resist it. My kids love fishcakes cooked in Laksa gravy, as in the Singapore Laksa (Laksa Lemak). I had bought a packet of Laksa paste weeks ago so probably this would be a good time since they are fans of Laksa Lemak. My version is simplified and less spicy as my younger daughter can't take too spicy.




Cute, huh. The semicylindrical ones in the background are called Kamabokos. The colours Red and White symbolizes Good Luck. Our local ones are commonly known as fishballs, banana fishcakes, regular fishcakes and some that comes in Saito fish variety.



Smiling Star

No recipe to share today since it is a working day and I'm expected to go back to work in about an hour. I bought some bread flour this morning. Might want to bake some buns tomorrow if I managed to get about 2-3 hours of free time late morning. In the meantime, have a good week ahead.


















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Sunday, October 10, 2010

Cupcakes

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Question:
What does a mom who enjoys baking so much, now has no time because work consumes a large part of her day?

Answer:
Try baking in the middle of a still night when everyone is asleep.

No prizes if you get this 'riddle' right.. but you get to view this mom's passion amidst heavy eyelids and snooze time, or rather - the lack of it!



Last week, my girl said she was having some kind of a class party and everyone were to bring something edible (as if not!) to share.. kinda like an adult pot-luck party, I suppose. Oh well, my girl has the habit of telling me things at the very last minute, like she has to buy some science book, she lost her protractor, she needs to get some acrylic paint, calligraphy brush, etc and all of these are to be hand in the very next day.. sigh.. So mom has to really freak herself crazy rushing about every where, search in four corners of Sg and all available options of 24 hours' store (including Mustapha in Little India) just to make sure my girl has what she needs. Yes, I admit, I spoil her rotten. I don't get as much time with her now but I make sure she doesn't miss out on the other stuff and never gets punished by any teachers. I really hate to have her in the negative list of students who leave her forgetful brain elsewhere when it comes to bring stuffs.

So, that pot luck thingy was when I thought of a crazy idea. Why not bake them cupcakes in the middle of the night so that she can bring them over.. never mind if I had no time for decor, but at least I don't have to rush out to buy stuff and miss my fave parking lot again... Frankly, I can churn out cupcakes in really quick time too! Simple because you don't really need to put the batter in cake tins but just disposable cups for cupcakes. And this, I have PLENTY from my days of buying them in almost every design and size available in the baker's store.


Mind you, not only did I bake her a batch of lemony cupcakes, I decided to frost it with her favourite pink icing and some doodling as I had really reduced the amount of sugar in the cake. I am sure they would love pink icing. However, I then found out that I only had so little icing sugar left so didn't get to frost them the way I'd wanted to. Well.. except that, I iced them in doodling form because I need to stretch that limited icing.. Okay, so I got a bit out of hand, made them a little different or, like a friend told me...



a little eccentric.. because I did them in..

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err.. icons of dollar signs as well.



I think I must have been too sleepy, exhausted and I was thinking about the day's sales takings as well. So there, I was thinking of $ that night, hence my icing on the cake turned out, such! LOL But, anyway, ENJOY.

Recipe for above cupcakes

Butter 250gm
Sugar 150gm
Eggs 4 medium
Juice of Lemon 1tsp
Grated rind of Lemon 1tsp

Sieve together:
Self Raisng Flour 100gm
Plain Flour 100gm
Pinch of Salt

Method
Beat Butter and Sugar until pale and creamy
Add eggs, one at a time till all fully mixed
Add Lemon Juice and Grated Lemon Rind

Fold in Flour mixture
Pour in cupcakes
Bake in oven (preheated at 170 deg C) for about 20-30 minutes or till the tops is nicely brown or toothpick comes out clean when inserted. Cool cupcakes before frosting.

You may want to frost with butter cream or just store unfrost.
Cakes actually taste better the next day when the butter and ingredients have settled in. The taste is much richer.












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