Purple Sweet Potato Ang Ku Kueh (红龟粿)

As mentioned earlier, I'm not into making kueh-kueh so far because of its perceived difficulty, and especially if it calls for homemade paste-like fillings. Until now that AB's theme is traditional kueh that I started 'looking seriously' into kueh recipes from books as well as many wonderful blogs.

There are many recipes that caught my eye, especially this purple sweet potato ang ko kueh from Frozen Wings and Honey Bee Sweets. I'm sold! I love the purple hue, and what's even more comforting to know is that the colour is 100% natural from the root, no addictives! Since I've have some left-over lotus seed paste from my earlier hakka pumpkin kueh post, it makes life easier (haha .... being lazy). Like HBS, I love peanut fillings ang ku kueh, so this would be next on the list. Of course, the mung bean fillings seems pretty easy & straight-forward to prepare, so I would give it a try too!

Ingredients/ Method:
(Recipe yields 24 pieces)
Purple sweet potato ang ku kueh skin
200g sweet potato, steamed and mashed
300g glutinous rice flour
1 tbsp rice flour
2 tbsp caster sugar
4 tbsp cooking oil
200ml water (I added slightly more as the dough was a bit dry)

*Filling: About 200g - 250g lotus seed paste

1. In a large mixing bowl, knead all the ingredients together and gradually adding the water as needed. The dough should be a soft pliable dough but not sticky.
2. Cover the dough and let rest for 20 minutes.
3. Rinse the banana leaf with hot water and dab dry it. Cut out oval shapes slightly bigger then the kueh size. Brush with some vegetable oil on the surface.
4. Divide the dough into 30g each and roll round.
5. Flatten the dough, place about 1 heap tbsp of filling in the middle, then wrap and seal nicely.
6. Place in the mould which is slightly dusted with rice flour and press down with some pressure.
7. To unmould, knock on the side of the table and let the kueh gently fall out on to your palm.
8. Place kueh on greased banana leaf and arrange on a steaming tray.
9. Steam at medium high heat for 10 minutes.
10.Brush some cooked oil over the surface of the cooked kuehs to prevent sticking.

I'm submitting my post to Aspiring Baker #12: Traditional Kueh hosted by Small Small Baker this month.

Steamed Rice Cake (蒸米糕)

Today is a public holiday in Singapore as all our Indian friends celebrate Deepavali. For us, it's a good day to go out for a nice family lunch and R&R at home. Also gave myself an indulgence by arranging a masseur to our house for a full body rub ~ heavenly! Of course, there's some time for making some steamed rice cake. BUT, the supposedly quick & easy recipe became a pro-longed preparation. Sigh. Anyway, the colourful cakes brought along smiles and fond childhood memories, especially with extra coating of red sugar!

Steamed Rice Cake (蒸米糕)
(Recipe adapted from "Make Your Own Pastry - 自己做糕点, yields 14 cups)

Ingredients/ Method:
200g rice flour
200ml coconut milk
160ml boiling water
2 tsp double-acting baking powder
120g sugar (i reduced to 100g)
1/4 tsp vanilla essence

1. Sift rice flour and 1 tsp baking powder.
2. Combine rice flour and coconut milk and mix well.
3. Add boiling water, mix well and set aside to cool.
4. When cool, stir in 1 tsp baking powder and set aside for 1 hour.
5. Add sugar and vanilla essence in batter and mix well.
6. Line aluminium cups with paper and arrange on steamer tray. (I used small paper cups instead.)
7. Pour batter in cups until 90% full and leave to rise for 30 mins.
8. Steam over rapidly boiling water for about 15 mins.

Note: (1) The next time I make this, I would probably dilute the coconut milk with half portion water. (2) Add just a drop of your favourite colour to the batter (about 130ml).

I'm submitting my post to Aspiring Baker #12: Traditional Kueh hosted by Small Small Baker this month.

Hakka pumpkin kueh (客家南瓜饼)

This post has 2-firsts for me, first time making lotus paste and first time making this type of kueh. Although making the paste is easy, I won't say so for the kueh. Because I'm not used to handling this type of sticky dough, I sorta regretted when I first started. Not wanting to waste my efforts and ingredients, I persevered and finally completed them. If you ask me whether I will do it again, I will hesitate and that's because the kueh turns out good despite the 'daunting' experience for me.

Homemade lotus paste
(Recipe adapted from Amanda's blog)


Ingredients/ Method
200gm white lotus seeds
160ml oil
120gm sugar (reduced from 180gm, but I still find it too sweet for me)
1tbsp condensed milk
1 tbsp honey
A pinch of salt

1. Soak pumpkin seeds in hot water overnight. (I bought my lotus seeds which green centre already removed. If fresh lotus seeds, please remove green centre.)
2. Wash and drain lotus seeds. Cook lotus seed with water till soft and tender.
3. Blend the lotus seeds till smooth.
4. Heat up a wok/pan, melt half the sugar until it turns golden brown in color.
5. Pour in blended lotus seeds, remaining sugar, oil and salt.
6. Cook over medium flame, stirring all the time until the lotus seed paste thickens.
7. Stir in honey and condensed milk. Continue stirring till paste leaves the side of the wok/pan.
8. Cool before use.



Hakka Pumpkin Kueh (客家南瓜饼)
(Recipe adapted from 汗牛养生馆 - 家常点心 yields about 20 pieces)


Ingredients/ Method
150gm glutinuous flour
100gm wheat starch/ tim sum flour (澄面粉)
500gm Pumpkin
100gm sugar (reduced to 80gm)
100gm homemade lotus paste

1. Deskinned the pumpkin and slice the pumpkin into small pieces.
2. Steam for 10mins on high, and mashed.
3. Add sifted glutinuous flour, tim sum flour and sugar into the mashed pumkin to form pliable dough.
4. Steam dough for 10 mins. Remove and allow to cool.
5. Divide dough into 30g each. Flatten dough and wrap with lotus seed paste. Roll to form a ball and light flatten. (The dough is quite sticky to handle, dust some dim sum flour on working surface and hand.)
6. Add some oil into wok. Pan fried till golden and ready to be served.

I'm submitting my post to Aspiring Baker #12: Traditional Kueh hosted by Small Small Baker this month.

Gourmet pizza

Following my earlier post on pizzas, I made another attempt again the following Sunday using another recipe posted by Batter Baker. This time, I bought my ingredients days ahead so that I can be ready before the children's class ended. Somehow, the timing didn't work out and only two of the pizzas were churned out by then. Something must be seriously wrong with my time management ;-(

These gourmet pizzas were made after 'consultations' with the two men in my house, cos they would be the main customers anyway. They are 3-cheeses, portobello & basil, and italian sausage pizza. The pizza dough is by Jamie Oliver.

Overall, the customers were happier with the outcome of the pizzas this time.

Pizza Dough, by Jamie Oliver
(Doubled the recipe of Batter Baker's, and made 4 x 7" thin pizza)

260ml lukewarm water
1tsp sugar
2tsp instant yeast
2tbs extra virgin olive oil
400g bread flour
1tsp salt

1. Sprinkle sugar and yeast over water. Set aside for about 10 min till frothy.
2. Pour yeast mixture and oil into flour and salt.
3. Knead till smooth and springy (about 20 min by hand, 10 min by machine).
4. Place the ball of dough in a large flour-dusted bowl.
5. Proof for about 30 min or till it doubles in size.
6. While you wait, prepare the pizza topping.
7. Generously flour your work surface.
8. Tip out the dough and flour the top.
9. Press or roll out dough to a 7" circle. If dough keeps springing back on you, let it rest for a few minutes.
10. Prick the dough with a fork (so the dough won't balloon in the oven).
11. Brush the pizza base with little olive oil (this is to prevent the base from becoming soggy.)
12. Spread pasta sauce generously on the pizza base.
13. Place dough on a pizza stone sprinkled with bread crumbs or cornmeal, or on a greased and floured baking pan.
14. Bake at 220 deg C for about 10min.
15. Remove from oven and top with your favourite ingredients.

Pizza Toppings
(for 4 x 7" pizza)

250g mozarella cheese
200g pizza topping cheese
Pasta/ Spaghetti sauce

3-Cheeses
(a) Mozarella cheese
(b) Pizza topping cheese
(c) Gouda chese

Portobello mushroom & basil:
(a) 1 pkt portobello mushroom, sliced & sauteed
(b) 1 pkt basil leaves

Italian Sausage
(a) 2 italian sausages
(b) Yellow & green capsicum

1. Spread half of mozarella cheese and followed by the ingredients.
2. Add the balance mozarella & pizza topping cheese.
3. Put back to the oven and continue to bake for another 10 mins at 220 deg C, or till brown.
4. Slice and ready to serve.