Ingredients:
300g glutinous rice flour
300ml water
few drops of red food colouring
1 packet coloured tapioca flour cubes
Ginger Syrup:
1500ml water
4 screwpine leaves
100g ginger, peeled and smashed
200g raw cane sugar
Method:
1. Place the glutinous rice flour in a big bowl. Add water bit by bit and knead until it forms a smooth dough. Divide dough into 2 portions. Colour 1 portion of dough with the red food colouring and knead till the dough is evenly coloured.
2. Divide both white and pink doughs into 1.5 cm portions and lightly roll them into balls between the palms. Set aside.
3. Bring 1.5 litre water to a boil. Add the ginger and pandan leaves and boil for 10 to 15 minutes over medium heat. Add sugar and boil till sugar dissolves, remove pandan leaves and ginger.
4. In another pot, bring 1 litre of water to a boil. Drop in the glutinous rice balls and let them boil till they float to the surface. Transfer them with a slotted spoon into the ginger syrup.
5. Drop the coloured tapioca flour cubes into the boiling water and boil till they float to the surface and are cooked through. Remove and drop them into the ginger syrup.
6. Ladle the glutinous rice balls and tapioca cubes together with the ginger syrup into bowls and serve.
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December 22nd, 2009
Posted by
rose |
Desserts and Snacks |
one comment
Ingredients:
300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger
Method:
1. Peel and cut sweet potatoes into chunks. Wash and flatten ginger with the back of a cleaver.
2. Place 2.5 litres of water in a pot together with the ginger and pandan leaves. Bring to a boil.
3. Add in the dried longans, sweet potatoes and rock sugar. Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4. Discard pandan leaves and serve.
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April 16th, 2009
Posted by
rose |
Desserts and Snacks |
one comment
Ingredients:
300g plain flour
250g brown sugar
200ml thick coconut milk
50ml water
1 egg
1 tsp double action baking powder
5 pandan leaves
Method:
1. Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2. Pound the pandan leaves and extract the juice.
3. Mix the egg with the thick coconut milk and pandan juice.
4. Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5. Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6. Pour mixture into small containers and steam immediately for about 20 minutes.
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October 16th, 2008
Posted by
rose |
Desserts and Snacks |
4 comments
Rising Dough:
2 tsp dry yeast
180g plain flour
300ml water
Method: Mix dissolved yeast with the plain flour and water and leave to rise for 5 to 8 hrs.
Ingredients:
450g plain flour
110 tapioca flour
90g sugar
500ml water
2 eggs
2 tsp alkaline water
1 tsp bicarbonate of soda
Method:
1. Sieve plain flour and tapioca flour together into a mixing bowl.
2. Add in the sugar, bicarbonate of soda, alkaline water and eggs.
3. Add water gradually and stir until combined then add risen dough and mix well. Cover and keep batter aside for 1-2 hours.
4. Heat a brass mould or a non-stick pan. Pour a thin layer of batter onto heated, greased mould and spread batter to form a round thin pancake. Sprinkle with a bit of sugar, cover and cook over medium low heat until cooked. Sprinkle with coconut or peanut fillings, fold kueh over and remove from mould.
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October 14th, 2008
Posted by
rose |
Desserts and Snacks |
3 comments
Ingredients:
600g plain flour
500g brown sugar
300g sweet potatoes
1 to 11/2 rice bowls water
1 tbsp dried yeast
10 pandan leaves
Method:
1. Remove skin of sweet potatoes, wash and cut into pieces. Boil with some water till cooked, drain and mash till fine.
2. Pound pandan leaves and extract the juice.
3. Sift flour into a mixing bowl, add the brown sugar and mix thoroughly.
4. Add the pandan juice and cooled, mashed sweet potatoes.
5. Add in the water bit by bit till enough to form a thick batter.
6. Dissolve the dried yeast in 2 tbsp lukewarm water, leave till foamy then mix with the batter. Mix well, cover and leave to prove for 1 hour.
7. Pour batter into 2-5″ round tins lined with banana leaves and steam over vigorously boiling water for 1 hour.
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October 3rd, 2008
Posted by
rose |
Desserts and Snacks |
6 comments
(5 votes, average: 4.4 out of 5)
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