Kuih Pandan Cara Manis (gula Melaka version) 斑兰小甜糕

 

I immediately bookmarked this recipe when I saw Joceline prepared this kuih.  So I can also make use of the kuih bahulu mould that sitting in the cabinet for too long. I use gula Melaka (palm sugar )instead of white sugar as suggested, it turned out like eating ondeh ondeh,  so this kuih has more coconut taste than pandan taste, sweet and light.

 

see the gula Melaka (palm sugar) turned into tempting syrup !

 

First prepare the batter 

 

prepare ready with gula Melaka or white sugar (since the batter is without sugar, so you have to add more sugar )

 

greased the mould with cooking oil on gas stove over low heat

 

fill half of the batter

spoon sugar at the middle (sorry for the messy look ^_^)

 

fill up the balance half

 

cover and cook

 

 

remove the kuih using skewer (when no more seeing white part of batter, that means kueh is cooked)

Kuih Pandan Cara Manis (gula Melaka version) 斑兰小甜糕

(recipe source: adapted from Butter Flour & Me)
* makes 20pcs

Ingredients

100g cake flour
100g coconut milk
100g pandan water or 15g homemade pandan paste + 85g water
1 egg
A pinch of salt

Cooking oil

Gula Melaka (palm sugar ) or coarse white sugar
Kuih Bahulu mould , flower pattern
Satay skewer

Method

1. Mix all ingredients in a mixing bowl, strain the batter.
2. Heat up the Kuih Bahulu mould over a gas stove.
3. When the mould is hot, grease the cavity with cooking oil.
4. Spoon batter into each cavity half full (about 1tbsp), fill gula Melaka (about 1/2tsp) at the centre of each batter.
5. Spoon batter to completely cover each of the cavity. Close with a lid, cook till golden brown (take about 3-4mins, and no more seen uncooked (white) batter).
6. Remove the kuih with a skewer.
7. Serve warm or cold with coffee or tea.

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY

Homemade pandan paste 自制香兰精



This post just to record down the Homemade pandan paste (pandan concentrated juices) that I usually made.

 

First blend pandan leaves with water

 

strain the blitzed pandan 

 

pour into a jar

 

store in refrigerator

 

a thick layer formed at the bottom, this layer is pandan paste or concentrated pandan juice.

 

Homemade Pandan Paste 自制香兰精

(recipe source: inspired by Wendy, by Sonia aka Nasi Lemak Lover)

20g pandan leaves (use mature leaves), wash and clean, pat dry.

200g water

Method

1. Use a scissor to cut pandan leaves into small pieces
2. Blend pandan leaves pieces and water till fine.
3. Pour blitzed pandan in a fine strainer, squeeze out the pandan juices.
4. Pour the pandan juices in a jar, and leave it in the fridge.
5. When you see a thick layer formed at the bottom (took me 1 day), pour away the upper layer of water, retain the pandan paste (I get about 30g).
6. You may keep up to two weeks in the fridge or till it turns bad.

 

 

 

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY

Pandan Salmon 香兰鲑鱼

Instead of making the normal pandan chicken (spiced chicken wrapped with screwpine leaves), this time I tried something different, pandan salmon which is rich in Omega 3.

 

 wrapping salmon with pandan leaf

 

Instead of the usual deep frying method. This time I just bake it, less oily and healthy.

Anyway, before bake, I still apply a layer of cooking oil on top of pandan leaf.



 

This idea came when I browsing thru a menu of a famous Thai restaurant.

And my family like this salmon version too.



Pandan Salmon 香兰鲑鱼

(recipe source: by Sonia aka Nasi Lemak Lover)

480g salmon ( 3pcs salmon blocks), cut into 24pcs

Pound with mortar and pestle into paste

2 lemongrass, sliced
2 shallots, sliced

Seasonings

1tp fish sauce
1tsp sugar
1/2tsp salt or to taste
Pepper

24pcs pandan leaves (screwpines leaves)

Method

Marinate salmon pieces with lemongrass paste and all seasonings for 30mins.

1. Wrap each marinated salmon with pandan leaf. Brush some cooking oil on the pandan salmon.
2. Bake at pre-heated 200C (fan forced ) for 10mins or until cooked

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY

Kuih Talam Ubi (Tri-colours tapioca steamed cake) 三色木薯糕

Today also about tri-colours, but this time is kuih-muih (local cakes). We like this very pure Kuih Talam Ubi, all using natural ingredients, green layer is made with pandan leaves (screwpines leaves), orange layer is made with sweet potatoes and whereas the pale yellow layer is made with tapioca. I feel this is also a perfect kuih to serve during Puasa month ( In few days time, our Muslims friends will be having Puasa).

 

I bought this tapioca at very good price, RM 1.50 for a long tapioca.

A bit tedious as you have to steam it for 3 times, but it is worth for the work spent, very natural and fragrance talam...

Kuih Talam Ubi (Tapioca talam)

(Recipe source: inspired by a recipe published in Flavours Food magazine, with my own twist)
*makes a 8” round steam tray

Tapioca layer

400g tapioca ,grated (processed in a food processor till fine, squeeze off excess liquid from the grated tapioca and become 300g)
200g coconut milk
50g sugar
2tbsp plain flour
1/2tsp salt

 Sweet Potato layer

135g sweet potato, steamed till soften
1tbsp rice flour
75g tapioca flour
75g sugar
70g coconut milk
100g water

Pandan layer

3tbsp plain flour
2tbsp corn flour
1tbsp tapioca flour
2 eggs (large)
125g sugar
125g pandan juices (from blending 10 pandan leaves)
180g coconut milk

Method

1. To prepare tapioca layer. Combined grated tapioca, flour, coconut milk, sugar and salt.
2. Spread tapioca paste evenly on a greased round tray, steam over high heat for 10mins.
3. To prepare sweet potato layer .While steaming tapioca layer, mash the sweet potato and mix with the rest of the ingredients. Set aside.
4. Once tapioca is done, slowly pour in sweet potato batter and steam for 15mins.
5. To prepare pandan layer. While steaming sweet potato layer, combine all pandan ingredients in a mixing bowl and stir well to mix.
6. Strain mixture into a bowl and place the bowl over a pan of simmering water to cook, stirring continuously, until custard starts to thicken (able to coat the back of a spoon). Remove from heat.
7. Once sweet potato layer is done. Pour in pandan custard and steam for a further 15mins. Cool completely before cutting.

I would like to take this opportunity to wish all my Muslim blogger friends and readers, "Selamat Berbuka Puasa"

 

 

Pandan Chiffon 香兰戚风

My pandan plants grow wildly at the backyard, look very messy, so i cut off few plants and use the leaves to make pandan paste. Later i use this pandan paste to make this pandan chiffon. Nowadays i stop buying artificial pandan paste but prefer to use homemade pandan paste, love the light jade green colour and very nice pandan aroma..





Homemade pandan paste- very easy to make, cut pandan leaves (suggest to use old leaves) as thin as possible using a scissor. Blend it with water, pour it into fine strainer and squeeze the juices.  Pour pandan juices into a glass jar and store in the fridge for few days. Discard the upper layer of water (try not to add in any baking, taste bitter) and only use the thick paste which sink at the bottom (The more pandan leaves use to make the juices, the faster the pandan paste sink to the bottom).

Recently i just bought another new chiffon pan, it is a Japanese type of chiffon pan which is without the metal legs..So I have to invert this way..

This time, i bake with two Japanese chiffon pan, they are cute right? ^_^

Actually i wanted to make 烫面戚风 from Jane's corner but i was in rush, so i just bake a normal chiffon..But this chiffon still turned out very soft, moist and nice aroma.

Pandan Chiffon 香兰戚风
( recipe source:Inspired by Jane’s corner with alteration)
*makes 2 x 6” chiffon pan

5 egg yolks
20g sugar
60g water + 20g homemade pandan paste
80g corn oil
125g cake flour

5 egg whites
90g sugar
1/2tsp lemon juices or 1/2tsp cream of Tartar

Method
1. Lightly whisk egg yolks and sugar till combined.
2. Add in water, homemade pandan paste and corn oil, mix well.
3. Add in cake flour, stir and fold till well combine.
4. Whisk egg whites and lemon juices till foamy, slowly add in sugar and continue beat until soft peak formed.
5. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
6. Fold in 2/3 or meringue and use a spatula, fold with egg yolk batter till combined.
7. Pour into chiffon tins, bake at pre-heated oven at 160c (fan-forced) for 40-45mins.
8. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Pulut Tai Tai (Nyonya steamed blue glutinous rice)

Pulut Tai Tai is a famous Nyonya kueh (steamed glutinous rice with blue pea flowers), after i made kaya, i quickly made this Pulut Tai Tai to serve with kaya..

I have a small pot of blue pea flower plant. And i realized that my blue pea flower has more flower petals (about 5 petals) than the normal blue pea flower which only has two flower petals..

Usually i just air dry this flower in open air kitchen..and store dried flowers in a container and keep in the fridge for later use.

See how i extracted the blue colouring water. I have a mini gas burner, i just use 1 cup to cook these flowers over this burner

I don't like to over blue this pulut tai tai, just like to see little marble effect..



Pulut Tai Tai is perfect to serve with homemade kaya..



Pulut Tai Tai (Nyonya steamed blue glutinous rice)
(recipe source: by Sonia aka Nasi Lemak Lover)

400g glutinous rice, washed and soaked for 4 hours and drained
250ml thin coconut milk (150ml thick coconut + 100ml water)
3pcs pandan leaves
1tsp salt
20pcs dried blue pea flowers (bunga telang)

Method
1. Lightly wash dried blue pea flowers, add 2tbsp water and cook over low heat to extract blue colouring. Discard flowers and retain the blue water.
2. Put rice, salt, 3/4 portion of coconut milk and pandan leaves in a 8” steaming pan. Steam over rapidly boiling water for 20mins.
3. Remove the steaming pan from the steamer, discard pandan leaves, use a pair of chopsticks to fluff up the rice ( as to cook all rice evenly ) and mix in the balance coconut milk, then sprinkle blue coloring all over the rice (to make marble effect).
4. Return to the steamer and continue steam for another 10-15mins. Taste the doneness of the rice and add more water when necessary and continue to steam until right texture.
5. Pour rice to another clean pan (you may line with banana leaf ) and use banana leaf or any plastic sheet to press down the rice till compact (I actually wet my hands with water and use hands to press)
6. Leave to cool completely. Cut into pieces and serve with kaya.