Ham Chim Peng (Chinese Doughnut) with glutinous rice & Nam Yue 咸煎饼

When I made this Ham Chim Peng (is kind of Chinese doughnut) at home yesterday, I feel myself like 吃饱饭没事做 (Having nothing better to do after being fed), because I can easily find Ham Chim Peng in every morning wet market ^^....

One stone kill 2 birds, I use the same dough made into two flavours, one is my most favourite filling, glutinous rice and another is Nam Yue filling (red fermented bean curd)..

I were seen this recipe from Lily was adapted by My Kitchen Snippets, she was highly recommened this recipe. Yes, this recipe is really good, the taste is very close to what we buy from outside stall and still soft even i kept it overnight (this morning i just enjoy this with a cup of Kopi O, YUM YUM)

The dough is very sticky and need to prepare starter dough in advance which need to keep for 2 days but I only keep for 14hours, luckily the result still good.

This is the cooked glutinous rice made into log..use a non-stick baking paper to handle will be more easy..

There is no way i can use a rolling pin to roll as the dough is very stickey, just use your hands to spread the dough will do..

Nam Yue filling (red fermented bean curd)

I was so happy to see when the Ham Chim Peng first floated to the top..

Ham Chim Peng(Chinese Doughnut) with glutinous rice & Nam Yue 咸煎饼
(recipe souce: adapted from Lily’s Wai Sek Hong with minor changes)


Ham Chim Peng dough
Starter dough
90 g all purpose flour
90 ml water
2 tsp vinegar


Ingredients
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water
250 ml water
1/2 tsp instant yeast


Method:


1. Mix all the ingredients for the starter. Leave covered for 2 days ( I only kept for 14hrs under room temperature).
2. Mix all the ingredients with the starter which has been proved in a large mixing bowl. Use a wooden spoon or spatula to mix as the dough is very sticky.
3. Leave the dough covered with plastic wrap and let rest of 20 minutes.
4. After 20 minutes, bring and fold the dough from the sides to the center of the mixing bowl and continue to do this until the dough is smooth. Rest 20 minutes again.
5. Repeat the folding and resting for another 3 more times (I only did 2 more times).
6. Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours.


Ham Chim Peng with Nam Yue filling
*makes 20pcs


Half portion of Ham Chim Peng dough


Filling
1/2 tsp Chinese five spices powder
1/2 tsp Nam Yue (red fermented bean curd)
1/2 tsp cooking oil
1/4 tsp salt
some white sesame seeds
Generous amount of all- purpose flour for dusting


Method
1. Spread a lot of flour before pouring dough on a worktop and coat both hands with flour.
2. Pat and spread the dough into a rectangle by hand. Spread filling on and roll up like a swiss roll.
3. Cut dough into pieces and pat and spread the cut out dough into a small thin round sheet and press some white sesame seeds.
4. Heat oil over medium low flame and deep fry the dough. When dough floats to the top, use the chopsticks to turn dough as frequently as possible. Turning the dough allows even puffness. Fry until dough is golden brown.
5. Drain oil on paper towels.


Ham Chim Peng with glutinous rice
*Makes 15pcs


Half portion of Ham Chim Peng dough


1 cup glutinious rice (about 190g) – soaked for 4 hours and drained
2 tbsp sugar
1 tsp salt
120ml water


Generous amount of all- purpose flour for dusting


Method:


1. Put the soaked glutinous rice, sugar, salt and water in a steaming pan, steam over high heat for 30mins.
2. Remove and let cool slightly. While still warm, form into a log about 2” in diameter( using non-stick baking paper for easy handling).
3. Spread a lot of flour before pouring dough on a worktop and coat both hands with flour.
4. Pat and spread the Ham Chim Peng dough out into a rectangular by hands, same length of the glutinous rice log, the width should be just enough to wrap up the glutinous log. Pinch the edge of the dough tightly to seal.
5. Cut into 3/4 - 1 inch pieces and roll each piece out slightly and form them back into shape.
6. Dust away as much of flour as possible before deep frying.
7. Deep fry on medium heat and keep turning Ham Chim Peng for even browning.

Thanks to Lily for kind sharing, this recipe is a keeper, next time i going to make with red bean filling..You may find many traditional kuih-muih recipes from Lily's blog.

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Kuih Ketayap (Crepe with sweet coconut filling), Encore !

This was not my 1st time making this yummy Nyona kuih (my old post here), i quite often making this kuih as this is one of my family favourite's kuih. Kuih Ketayap or Kuih Dadar is a rolled crepe (usually flavored with pandan juice) and filled with grated sweet coconut filling (flavored with gula melaka or Malaysian palm sugar).

Making the coconut sweet filling...

No articial colouring in these crepes, 100% made from pandan (screwpine leaf) juices...

Gula Melaka (Palm sugar), chopped

roll it up like a spring roll

Kuih Ketayap (Crepe with sweet coconut filling)
(recipe source: by Sonia aka Nasi Lemak Lover)

Sweet coconut filling
400g grated coconut (from young coconut)
2tbsp brown sugar
150g palm sugar /gula Melaka, chopped
125ml water
2pcs pandan leaves (screwpines), knotted
4tbsp coarse white sugar
1/2tsp salt

Method
1. Mix brown sugar, palm sugar, pandan leaves and water in a pot, bring to boil until sugar melted.
2. Discard pandan leaves and set aside
3. In a clean wok, heat coarse sugar until melt (caramel effect).
4. Add in gula melaka mixture (no 1)
5. Add in grated coconut and salt
6. Stir fry until slightly dry and well combine. Set aside.

Crepe Batter
300g all purpose flour
2tbsp tapioca flour
650ml pandan water ( blend 650ml water + 20pcs pandan leaves)
1 egg, lightly beaten
1tbsp corn oil or cooking oil
1tbsp condensed sweet milk
1/2tsp salt
1tsp Homemade pandan paste, optional

Method
1. Mix flour, tapioca flour and salt in a mixing bowl.
2. Add corn oil,condensed sweet milk and pandan water together.
3. Add egg into flour mixture, slowly pour in the liquid mixture No 2, whisk till well combine.
4. Sift the batter and set aside for 1-2hours.

To prepare Kuih Ketayap

1. Heat up a shallow frying pan over a low flame and lightly grease with cooking oil. Pour a scoop of the batter in the center and swirl the pan to coat it and form a thin crepe.
2. Once the batter colour change and the edge of the batter turn dry, crepe is ready and remove it immediately. Fry just for one side only. Continue to fry till batter is finished and crepes can be stack on each other as it would not stick together.
3. Put a spoonful of the coconut filling on the crepe and roll it up like the spring roll.
4. Enjoy!!

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Special Baked Brinjal and Minced meat

Just realized that I have quite long did not post a simple Chinese dish. Today I would like to share this simple brinjal dish. I taken a similar brinjal dish in Xiamen China recently, the taste was forgetable. Even my kids don't like brinjal, also gave thumbs up to this dish, as they like the very flavour gravy from this dish, best to serve with a plate of steamed rice.

Before putting into oven

You can also choose to steam instead of bake ..

Special Baked Brinjal and Minced meat
(recipe souce: by Sonia aka Nasi Lemak Lover)


1 brinjal / eggplant, big


150g minced meat
1tsp light soy sauce
1tsp Chinese rice wine
Pepper
1tsp tapioca flour


100g prawns, chopped
3 cloves garlic, chopped


Seasonings
1tbsp oyster sauce
1tbsp light soy sauce
1/2tbsp dark soy sauce
1/2tsp salt or to taste
1/2tsp sugar or to taste
Pepper


250ml water


red chili, chopped
spring onion, chopped


Method
1. Marinate minced meat with light soy sauce, wine, pepper and tapioca flour for 1hour.
2. Wash cleanly the brinjal and cut off the head. Deep fry in a wok with some oil till brown. Make few slices on the brinjal. Set aside.
3. In a wok, heat 3tbsp of cooking oil, sauté chopped garlic, add in prawns and meat, stir till color changed.
4. Add in water, bring to boil, then add in seasonings, thicken with tapioca starch and water, dish out. 
5. Place the deep fried brinjal in a sheet of aluminium foil (fold the sides to look like a bowl) and pour in the meat mixture. Cover with another sheet of aluminium foil.
6. Bake at pre-heated oven at 200c for 45mins (depend on the size of brinjal, adjust accordingly).
7. Garnish with red chili and spring onion, serve hot with steamed white rice.

Chocolate Cake Pops

My son Lucas bringing these cake pops to school today as they are celebrating children's day while another son Desmond is bringing chocolate muffin instead. This was my 1st time did cake pops, not that difficult actually...

The process

The one important point is you need to freeze the cake pops longer enough then only coat with melted chocolate and do not take them out all at one time, or else the chocolate in cake pop will start to melt (if you stay in the hot weather like me) and start to drop down..see few of my cake pops drop down..
Don't throw away these cake pops, just up side down them and coat with some melted chocolate..

store in the fridge all the time

Chocolate Cake Pops
(recipe source: adapted from Anncoo Journal and Rachel with minor changes)


To make cocoa sponge cake

2 eggs
125g ready Sponge cake mix/ Optima flour
1/2 tbsp cocoa powder
30g water
35g corn oil
1tsp vanilla extract

Method
1. Put all the ingredients in mixing bowl except corn oil and vanilla extract and beat high speed till thick and fluffy (around 5-7mins).
2. Add vanilla extract and corn oil, continue beat low speed till combine well.
3. Pour batter into a 11” (lined) cake pan and bake at preheated oven at 180c for 13mins.
4. Leave cake to cool.

To make cake pops

1 Sponge cake
20g butter
20g semi sweet dark chocolate or sweet chocolate

Lollipop sticks
Melted chocolate

Method
1. Melt chocolate and butter in a double boiler or microwave oven.
2. Tear the sponge cake into pieces and process in a food processor till cake pieces crumbled and fine.
3. Transfer into a mixing bowl, add melted chocolate butter and knead the cake crumbs into a dough.
4. Divide and roll into small ball (makes around 15-20pcs depend on the size you want).
5. Use the tip of lollipop stick and insert into the cake ball to make a small hole, then dip the tip in melted chocolate and insert into the cake balls (do not insert too deep).
6. Place them on a pan lined with aluminium foil and put into freezer and for half an hour or until you’re about to dip them.

To decorate cake pops

110g sweet chocolate
20g butter

50g white chocolate
Red food colouring

Method
1. Melted sweet chocolate and butter over a double boiler.
2. Melted white chocolate over a double boiler or microwave oven, add red food coloring and adjust the color accordingly.
3. Take cake pops from the freezer (take few by few, don’t take all at one time), carefully insert the cake pops into the melted chocolate and coat the cake pops and rotating until covered. Lightly tap at the edge of the bowl to remove excess chocolate.
4. Place them on a styrofoam board for easy handling.
5. Fill in white chocolate in a piping bag, and swirl pattern on the cake pops.
6. Store in the fridge before consume.

Kuih Seri Muka

I have been experiencing missing comments when i tried to leave a comment in some of the blogs.I have this problem with those blogs with "full page" and "Embedded below pages" comment setting, but no problem with "pop up window". Did you have this same problem? I'm not sure how to resolve this problem, sorry to some of my bloggers friend not leaving comment to you but actually i did, just my comment don't appeared in your comment box.


This month Aspiring Bakers is calling us to make Traditional Kueh (Aspiring Bakers #12: Traditional Kueh (October 2011), so i quickly make my favourite Seri Muka.

No artificial colouring in this Seri muka, blue from bunga telang (blue pea flowers), green from pandan leaves (screwpines).

I saw a lot of bloggers adapted the same recipe from My Kitchen. So this time I also use this recipe but i made little changes. Original recipe just pour the flour mixture on top of glutinious rice layer but instead I cook the flour mixture till thick (this is what usually other peoples did).
Also try to use fresh coconut milk and coconut milk from "old coconut" is the best "santan"!

Kuih Seri Muka
recipe source: adaped from My Kitchen with minor changes
*makes a 8” x 8” square pan

Bottom Layer
350g Glutinous Rice, soaked for 4 hours and drained
200ml thin Coconut Milk (100ml thick coconut + 100ml water)
1tsp salt
blue pea flowers (bunga telang), optional

Top Layer
2 eggs (large)
150g Caster Sugar
100ml Pandan Water (Blend about 12 pandan leaves (screwpines leaves) with 100ml water)
400ml thin coconut milk (200ml thick coconut milk + 200ml water)
120g All-purpose Flour
25g Tapioca Flour
¼ tsp salt
Green Colouring (optional) , I use homemade pandan paste

Methods:

1.Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan (I take small portion of rice to mix with blue pea flower water).
2.Top Layer: Whisk eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and pandan paste. Mix well.
3.Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes.
4. Cook the flour mixture in a heavy saucepan on low heat, stirring all the time to ensure it doesn’t burn until it thickens slightly. Remove from heat.
5. Pour the mixture on top of cooked glutinous rice, smooth the top and steam over medium heat for 30 minutes (do not steam over high heat).
5.Cool completely before serving.

The taste of this Seri Muka is nice and good, but I feel the top layer is a bit soft and not chewy as i prefer slightly firm and chewy type. Next time I will try to adjust the water amount and maybe increase tapioca flour. Also use a plastic knife to slice it in order to get smooth cut out.
Latest update- actually my family prefer soft top layer, look like i have no chance to change to firm top layer ^^

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Pumpkin Cake

Hi all, how was your weekend? I have been busy for the past few days. I brought my elder sister to see Consultant Psychiatrist (after her husband passed away for a year but she still not sleeping well at night and very often feel anxious. Earlier we thought this way of behaviour is ok since her husband just passed away but we see no improvement after a year, so we decided to bring her to see doctor, now she is under medication). Also i went to visit my sister-in-law who just gone through an operation of removal uterus due to tumor in her uterus, pity her and i do hope she will get well soon.
Ok, back today post, this is a pumpkin cake that i made using the half pumpkin that i bought earlier (i use the same pumpkin to make pumpkin black sesame bread earlier).

This pumpkin cake is very similar to the pumpkin butter cake i made earlier, but this pumpkin cake is more flavourful as this recipe requires to add pumpkin puree, diced pumpkin, pumpkin seeds and sliced pumpkin, a 100% truly pumpkin cake!! In fact, this cake was really good !

before put into oven..

Pumpkin Cake
Recipe source: adapted from Kitchen Flavours who adapted from "Fruity Cakes" by Alex Goh, with minor changes
*makes a loaf pan or a 2x2x9” slim long pan

125g butter
90g caster sugar
2 eggs (medium)
90g pumpkin puree(steamed and mashed)
160g self-raising flour
30g milk
40g pumpkin seeds
60g raw pumpkin, diced

50g raw pumpkin,sliced, for topping


Method
1. Cream butter and sugar till light and fluffy.
2. Add in egg one at a time and well combine.
3. Add in pumpkin puree, milk and followed by flour, mix well.
4. Then add in pumpkin seed and diced pumpkin, mix until well incorporated.
5. Pour the batter into a greased and lined mould.
6. Arrange pumpkin slices on top.
7. Bake at preheated oven at 180c for 40mins.