Pumpkin Steamed Buns / Pumpkin Xi Pan

Wow.... it has been months I have not updated my blog.  I guess I wasn't as active like before and I know some of you have long forgotten who is Mel of Through The Kitchen Door already.

It is not that I have not done any new recipes to try out, it just I haven't found myself up to do anything else and some failure in my try out recipes which resulted making me feeling down .... see I don't even know what am I talking about here... !

Well, my post for December 2015, is Pumpkin Xi Pan.  This is my 2nd time try out as the 1st time the dough is too  wet resulting too difficult to handle to shape it round at all.  So this time I make sure I won't over steamed the pumpkin.    

Pumpkin Steamed Buns (Xi Pan / Hee Pan)

Recipe adapted from My Little Favourite DIY

Ingredients: 

Sponge dough:  

80g plain flour  
1 tsp instant yeast  
75ml water

120g pumpkin

60g glutinous rice flour  
30g plain flour
1/4 tsp baking powder  
50g sugar  
2 tbsp cooking oil

some banana leaves or greased proof paper ( cut into round shape)

Method 

In a medium bowl, combined the Sponge dough ingredients together and mixed well. 

Cover with plastic wrap and let proof for 1 – 2 hours.

Peel the pumpkin and cut into small size and steamed till soft. Mashed into

puree.

After the sponge dough done in proofing, scatter in the baking powder and mixed to combine. Then add in the rest of the main dough ingredients (glutinous rice, plain flour, sugar, oil and mashed pumpkin) and knead into a smooth and soft dough. 

Brush a thin layer of oil on the surface of the dough and let it sit for 10 minutes.

Roll the the dough long and divide into 30g each.

Shape it round then flatten it a little and place on a greased round banana leaf.

Let it proof for another 20 minutes.

Steam over medium high heat for 10 minutes.

 

Note: The dough might be quite soft and sticky. Oil your hand while kneading or use disposal ploythene gloves or a plastic spatula to help to manage this sticky dough.

                                   Love this pumpkin buns as it is so soft and fluffy

Hydrangea Mooncake

Two days away and we will be celebrating the Mid-Autumn Festival;  and here I am trying out another new type of Mooncake this time.  What intrigue me when I saw Sonia posted her Hydrandea Mooncake as it look so pretty and gorgeous looking.  I'm sure you will totally awe too looking at this unique flower mooncake!

Hydrangea Mooncake 

Recipe adapted from Sonia of Nasi Lemak Lover

makes 6

Water dough

63g plain flour

25g unsalted butter

8g caster sugar

25g water

Oil dough

62g cake flour

35g unsalted butter

Filling

150g red bean paste  (or any of your favourite filling paste)

Egg wash- 1 egg yolk + ½ tbsp milk

Method

For water dough :  In a mixing bowl, place the plain flour, butter and sugar in and rub till resembles crumbs, add in water then combine well, do not over mix. Wrap the dough with cling film and rest for 20 mins. Divide into 6 equal portions and shape it round.

For Oil Dough : Rub cake flour with butter, slowly combine till soft dough. Wrap the dough with cling film and rest for 20 mins. Divide into 6 equal portions and shape it round.

For the filling :  Divide the red bean paste into 6 portions (25g each).

Flatten water dough and wrap oil dough inside. Roll out into long oval shape and roll it up like swiss roll. Repeat the same for the rest, keep aside to rest for 10 mins.

Place the swiss roll with seam side up, roll it into long oval shape and roll up like swiss roll. Repeat the same for the rest, keep aside to rest for 10mins.

Take a swiss roll dough, place your thumb at the middle, then bring both ends to the centre, lightly shape into ball. Repeat the same for the rest.

Place a piece of cling film or plastic sheet on the chopping board or worktop, roll dough ball into a round disc (around 11-12cm diameter, this diameter is important as it should be able to cover the whole red bean ball ), make 4 cuts but remain about 3cm at the centre, then continue to cut, each ¼ segment should have 16 cuts, total 64 cuts.

Slowly hold the cling film together with cut round disc, place a red bean ball at the centre, then wrap and seal the red bean ball, remain some strips to let it look like hydrangea flower. Important : Please make sure secure it tightly to avoid it break while baking. Place on lined baking tray.

Apply egg wash at the top, bake in pre-heated oven at 170C for 30mins.

Let the mooncakes cool well before cutting and storing.

For full tutorial pictures.... please hob over to Sonia's blog;  as I just manage to took these few pictures only...
 

 

Happy Mooncake Festival to you all!!

Homemade Tau Foo Fah (豆腐花）/ Soymilk Custard

I've never ever thought of making "Tau Foo Fah" (Soy milk custard pudding) at home because it is so easily can get it at the local market here.    But it is always fun to make it at home.

Its all because of my girlfriend "J" .... after having the fragrant tau foo fah at our classmate friend's house in Kampar, she was so determine to do it at her home too.  And from there on, it has inspired me to follow suit....

You can always buy the Soya Milk at the shop but just to make sure that the soya milk is of concentrated and not too diluted type.  But if you are more hard working type, you can always make your own soya milk at home; but hopefully someone with strong hands to help you to squeeze out the milk ... 

"TAU FOO FAH" (SOY MILK CUSTARD PUDDING)
Recipe adapted from Lena of Frozen Wings

Soymilk ingredients: 
300gms soya beans, soaked overnight
1.8L water

4-5 shredded & knotted pandan leaves


Method
1. In 4 portions, blend the soya beans with water.
2. Pour the soya milk into a cheesecloth or muslin cloth to strain and squeeze out the soya

milk into a large pot.  Once done, strain the soya milk once again to ensure it is

grainless.
3. Boil up the soya milk together with the knotted pandan leaves (but do keep a watchful eye as 

it can easily overflow out once boiled).

Making of Tau Foo Fah (Soymilk Custard Pudding)

Ingredients A
5 1/2 cups of hot boiling soy milk

Ingredients B 
½ tsp GDL (Glucono Delta Lactone)

1 tbsp cornstarch

¼ cup cold water

Ginger sugar syrup
6 tbsp sugar
1 cup water
1 piece of old ginger, thumbsized, crushed
 (bring all the above 3 ingredients to a boil until sugar dissolves)

Method:
1. In a small bowl, mix ingredients B, whisking till combined.  Pour it into a bigger pot or
    a larger stainless bowl.
2. Once the soy milk in hot boiling stage, immediately pour the boiling soy milk in a gushing 
    motion at about 1 to2 ft high above the pot into GDL mixture pot.
3. Give the mixture a light quick stir and cover it with a cloth before putting the lid on. 
    Leave for 30 minutes to an house.
4. Scoop away the layer of bubbles on top of the soy milk custard
5. Serve the custard with sugar syrup or with some palm sugar syrup.


* GDL (Lactone) ~  you may try to get this at the bakery ingredients shop or any Asian grocery shops.

                              I served myself a fragrant tau foo fah with palm sugar syrup.

Pumpkin Sago Dessert

I was on holiday back to my hometown Kampar and Ipoh Perak two weeks ago meeting few of my secondary friends whom I have not met for over 30 years!  Time flies.... but it was really good to see them again.

We were all on food hunting trip in Kampar and Ipoh, patronizing restaurant and cafe right one after another;  in a way like taste testing the food instead of having a hearty meal at each restaurant.  Kind of fun too.

Of course every savoury meal we have tried out, we can't miss out to go for sweet dessert too.  We were at this 100% Natural Cafe in Ipoh to try out their dessert ("tong sui").  So we order each bowl of different dessert from the menu;  one dessert caught my friend's eye and she ordered this Pumpkin Sago dessert.  I never had anything like this before.  Just one mouthful of this dessert, I immediately fell in love with it.  It was so delicious and yummy.

Pumpkin Sago Dessert

Recipe sourced from My Humble Kitchen  with changes

Ingredients

1 Pumpkin about 1.3kg

  (after skin removed and cut into dice is about 760g)

2 cups water

1 cup sago pearls

3-4 pandan leaves (tie into knot)

140g rock sugar (adjust according to your sweetness)

1 can (350ml) evaporated milk

Method

Bring a medium pot of water to boil.  Once the water comes to a bubbling boiling, pour all the sago pearls in.  Cook the sago in high heat for about 10 minutes or translucent.  (do not worry if the sago still has white spot in the middle).

Cover the pot with lid and let it stand for 5-8 minutes for the sago to cook further in the pot.

Using a sieve, run the cooked sago thru running water to remove access starch.  Pour into a bowl and set aside.

Steam the dice pumpkin until soft.

Put the pumpkin with the 2 cups water into the blender and blend till into smooth paste.

Pour the pumpkin puree into a big pot and using medium heat, heat up the puree to 10 minutes stirring it continuously to avoid sticking to the bottom.

Once boiled, add in the pandan leaves and the rock sugar.  Stirring it occasionally till the sugar dissolves.  (You may remove the pandan leaves at this point). Pour in the evaporated milk and bring to a boil.  Off the heat and pour in the sago pearls and mix till all combined. 
(at this stage the dessert may look a bit watery but once cool it will thickens up).

Serve the pumpkin sago dessert either warm or cold from fridge.

(it taste good when it is warm).

Wasn't prepare myself to update any post here but one of my girlfriend wanted to have this recipe so I have to write up the recipe for her and moreover..... I don't have a camera to take good pictures... so have to use my Samsung handphone instead.

Give this dessert a try..... pumpkin is healthy!!

Someone's trash is someone else's treasure

Hi everyone!

I couldn't believe it ..... May is about to come to an end and this is my first post of 2015!  I know I have been missing in action and have not been updating my blog.  Well, I'm on long holiday right now.  If you do wonder whether have I been cooking while I'm on holiday, I do. Most of the posting is posted at my sister's blog, My Happy Apron.  Please feel free to hop over there.

Whenever I'm back here in Auckland, there are few places I love to go.  And 2nd hand stores are one of my favourites place to go.

The 2nd stores here are those people donated out their unwanted items stuff like old clothing, bedsheets, books, kitchen & cooking wares, electrical items and etc etc.  And they will sort out these things to sell it out with very affordable and economical price.   The collections will to go the charity needs.

The other day I help out my sister to clear up her unwanted items (loadful of toys, books and clothings) to donate out to this Eastgate 2nd Hand shop.

Rattan basket and wood bowls and trays available here.

Pots & pans 

Every time I come here, I usually will look at this rack whether I can still find more of this rustic type brass fork & spoon.   Other than crazily looking for enamelwares, brass forks & spoons are my kind of thing now!

Am I crazy to buy these brass forks & spoons?  Well anyway, it is just $1 each and I think it is cheap as you won't be able to get this brass type utensils nowadays.   After giving a good scrups, it looks so shiny; its a gem to me now.  

If you're lucky enough, you can get nice looking saucers and plates.

Cookbooks

That blue saucer plate cost $2.00 each. It was those Churchill England type of plates.  

Bedsheets, linen, table cloths.........

Women & Men Clothings

Furnitures too ..... and they do delivery with a minimum cost of NZ$25.00 per trip.

My sister couldn't resist these items today. That beautiful bowl only cost $0.70 whereas the plate is just $0.20! 

Espresso Almond Butter Cake

When you see someone posting their recipe post and indicated "Highly Recommended", would it motivate you to try it out?  Well, I do.   

 Victoria Bakes has somewhat been so diligently baking her cakes away and it seem that most of her posting she has this "Highly Recommended" recipe post ~ oh dear ... I can't seem to catch up trying out her "HR" recipes if she keeps going with her "HR" post! And if you have been following her post.... all her cakes seems to be so captivating with the print on the cakes...so lovely and cute.

Back to my post today, I have bookmarked this Espresso Almond Butter Cake when Gert of Kitchen Snippets posted hers, I thought I could bake it at my soonest, so went seaching for sour cream but can't seem to find any at the supermarket shelves.  Wanted to substitute for yogurt instead but.....aigh....  And so, until Victoria Bakes posted hers last month that really get me going to make mine yesterday.

ESPRESSO ALMOND BUTTER CAKE
Recipe adapted from My Kitchen Snippets

Ingredients
227 gram butter (at room temperature)
3 tbsp sour cream
250g caster sugar
240g plain  flour
1/4 tsp salt
120g ground almond
1 tsp baking powder
4 medium eggs
120ml warm milk
2 tbsp instant espresso coffee powder 

Method 
Line and greased an 8” x 8” square baking pan or round baking pan.

Dissolve the espresso powder to the warm milk.  Set  aside to cool down.

Preheat the oven to 180C.  Sift the plain flour, baking powder and salt in a bowl. 
Add in the ground almond and give it a good mix together. Set aside.

In your mixer with medium speed,  cream the butter, caster sugar and sour cream till  light and creamy, about 5 minutes. Scrapping the side of the bowl occasionally.   Add in the eggs, one at a time until well combined.

Reduce the speed of the mixer to low. Add in the flour mixture in three additions, alternating with the milk espresso mixture in two additions, beginning and ending with the flour. Mix until well combined.

Pour batter into the baking pan, smooth out the top and bake until the top of the cake springs back when gently pressed with your fingers and a cake tester inserted into the center of the cake comes out clean. It will take about 50-60 minutes.

Cool the cake on the wire rack for 10 minutes, invert and unmold the cake and let it cool completely before cutting into it.

If you love butter cake, and if you love coffee, and....if you love having ground almonds in your bakes..... this is the cake for you.  And yes, I highly recommend you to try this out too.

I'm linking this post to :

     Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out  

and Domestic Goddess Wannabe.

Mini Christmas Pudding

In less than two weeks from now we will be celebrating Christmas.  Have you done your shopping and plan your Christmas menu or baking any goodies to be given as gifts?

As usual, though I don't really celebrate Christmas, to get into the Christmas mood, I be baking my favourite Christmas Cake or you can called it mixed dry fruit cake or Christmas pudding, or even steam fruit cake.  They are all the same to me.

This year, I have made few batches earlier and all were distributed out to families and friends.

I have also try making it some into small mini moulds which was supposed to be given away for my reunion friends get together but unfortunately I have been unwell so I have to cancel my trip back to my hometown.

                    I think this mini ones looks nicer and presentable in serving too.


If you intend to make this, you can follow the recipe here (Christmas Pudding) or here (Steamed Fruit Cake).  But, instead of going into the steamer for 4 hours, you can choose the bain marie method (steamed bake) to cut short the cooking time.

Oh, please note that I usually will macerate my mixed dry fruits in brandy (you can use Rum) overnight.

Once the cake is cooked, and, let the cake aged for at least a day or two before consumin as to let the flavour mature.  As I have read in the internet, it is more better to make this Christmas Pudding two months before the big day or at least one month ahead.....or the earlier the better! 

Well, for me....once my cake been done and matured for two days ....it will be gone in just a few days!  Don't think I am able to let it mature more than a week.....LOL.  It is just toooo delicious.  Unless someone help me to hide the cake where I don't know where of..... 

                             If only I have some custard to go with it.......and that would 
                             be so perfect!!

Almond Biscotti (Delia Smith)

Have you tried baking Biscotti before?  I love biscotti especially with lots of almonds inside.  
Biscotti is used to describe as a long, dry, hard,  twice-baked cookie with a curved top and flat bottom meant for dunking into coffee or wine.  The traditional biscotti recipe uses no form of yeast or fat (butter, oil, milk) as I have read. 

I have baked biscotti years ago (here ~ Almond Biscotti), and in fact that recipe I have tried for a few times just because I wanted to achieve in cutting the biscotti in thin slices.  Believe me, it is no easy task cutting into that thinly slices. 

I wanted to bake that recipe again for giving it as a gifts but on second thought, I should try out other recipe too.  There are tons of recipes to choose from the internet .... some uses whole egg, some with butter, some with vegetable oil, and some with egg whites. 


And while searching for a simple recipe, this recipe from Delia Smith caught my attention as ground almond was part of the ingredient.  So I have no hesitation to try this out and what is great about this is, it makes for a small portion to try out first.  

ALMOND BISCOTTI

Ingredients 
110g plain flour
3/4 tsp level baking powder
pinch of salt
25g ground almond
50g whole almonds, skin on (I added 80g)
75g golden caster sugar
1 large egg, lightly beaten
Few drops of almond extract

Method
Preheat your oven to 170°C.

Sift flour, baking powder and salt into a large bowl, then add in the ground and whole almonds and sugar. Give it a good mix, then add the egg and the almond extract, and mix it together with a wooden spoon and then using your hands to bring the mixture together to form a smooth dough.

Place the dough on a lightly floured surface and, using your hands, roll it into a log about 28cm long. Put it on the lined baking sheet and bake for 30 minutes. Transfer to a cooling tray and leave till completely cold.

Reduce the oven temperature to 150°C.
Using a serrated knife or a very sharp knife,  cut the biscotti into slightly diagonal slices about 1cm wide. Then place them back on the lined baking tray and bake for another 15 minutes on each side until pale gold and crisp. 

Transfer them to the cooling tray and when cold, store in an airtight container.

Yields about 15 pieces

Original recipe from Delia Online

                      

  I am linking this post to the Bake Along event # 72 created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids

 

I'm linking this post to :
Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.

An InLinkz Link-up

Jam Doughnut Muffins

Yesterday I was up early in the morning and was gearing up to make a steamed nyonya kuih.  I spend in front of the stove for more than an hour steaming the kuih layer by layer....and in the end...the kuih was a disaster!!  Thought I could have a beautiful kuih lapis to share with you.  So tired in the end....

Anyway, I made something more easier today.  This muffin can be ready in just less than an hour.

Jam-Doughnut Muffins

(adapted from "How To Be A Domestic Goddess", Nigella Lawson)

Ingredients

125ml milk

85ml corn oil or vegetable oil, plus more for greasing

1 large egg

1/2 teaspoon vanilla extract

200gm self-raising flour

60gm caster sugar

12 teaspoons strawberry jam (or any of your favourite jam)

Coating

scant 1/2 cup unsalted butter

1/2 cup granulated sugar

Method

Preheat oven to 180°C and grease a 6-hole muffin pan.

With a fork or hand whisk, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 60gm sugar to just combine. (It doesn’t matter there are lumps as if you overbeat the batter, the muffins will be hard and tough.)

Spoon the mixture into each muffin mould so that its just under a third full. Then with a teaspoon add a dollop of strawberry jam - about the size of a fat lima bean- then top with more muffin mix so that the cases are just about full.

Put them in a preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.

For the coating :  Melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.

                            I did not make the melted butter and coat with the sugar to my muffins 

                            instead I just lightly dust with icing sugar.  It is as good eating it as it is.

                            

 

                             This jam doughnut muffin is best eaten when it is still warm.

                             You can always warm up the muffin in your microwave if you have

                              left over.

  I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids

  

                             

An InLinkz Link-up