传统印尼木薯椰丝蒸糕 Kue Ketimus ......Traditional Indonesian Tapioca Coconut Steamed Cake

My maid taught me this yummy and super easy 5 ingredients coconut and tapioca steam cake yesterday and the texture of the cake taste like steamed glutinous rice dumpling, but with minimal preparation and cooking time.

这是一道我家印尼女庸与我分享的美味可口即容易制作的下午茶甜点。这甜点的实际中文名称我不是很清楚因为所以便从所用的原料中自创个名称。这甜品只运用4种材料，準备方法过程简易而成功例是百分之百。蒸出来的糕点吃起来的口感有如吃粽子里的糯米一样，正合我好。

As compared to many other steam kuehs, this is certainly a simple and not so messy tea time dessert to make. To me, the best part is this recipe is totally vegan and I actually ate almost half of the entire lot.

若跟制作其他蒸糕甜粿相比，我最满意的就是那简单而干净利落的过程，再加上材料全都是素料，我啊真的吃了不少。

Have a great weekend and may you have as much fun as I did spending time with my beloved partner and fur babies. 

祝大家有个愉快的周末，跟喜爱的亲友或家人一起度过，把时间填满做自己喜好的活动。

传统印尼木薯椰丝蒸糕

Kue Ketimus (Traditional Indonesian Tapioca Coconut Steamed Cake)

Ingredients 材料

840g Grated Tapioca 木薯丝

325g Freshly Grated Coconut 新鲜椰丝

150g Gula Aren / Gula Melaka 红糖切碎

1/2 Tsp Salt 盐

Banana Leaves 芭蕉叶 (For Wrapping)

Directions

Prepare 14 pcs of banana leaves cut to 9x18cm size. Set aside.

准备14片切 成 9x18cm 大小的芭蕉叶。搁置。

Combine all ingredients into a mixing bowl until evenly mixed.

将所有材料放入搅拌碗，混合直到均匀为止。

Scoop 2 Tbsp of the tapioca coconut mixture onto the centre of banana leaf. Fold into a rectangular shape with both ends tucking down.

舀2汤匙木薯椰子混合馅放到香蕉叶中。折叠成矩形的形状，两端集圈向下。

Repeat the same for the balance mixture and steam the wrapped mixture under medium high heat for 30 minutes.

重复同样的过程一直到全部的木薯椰丝内馅都用完为止。 将芭蕉叶包好的木薯椰丝糕以中火蒸30分钟即熟。

芋泥地瓜年糕球 Sweet Potato Yam Nian Gao Balls

Nian Gao, also known as Chinese New Year's cake or New Year Sticky Cake, is prepared from glutinous rice and widely sold prior to the celebration of the Chinese Lunar New Year festival. Today, I am sharing this recipe with ready made Nian Gao which I overlooked using as it was a gift we received from someone during that time. 

我和丈夫特别爱吃炸年糕，恰好上个星期在家找到一个被遗忘了的年糕。幸好还没变质所以便在Jane's Corner 里找到这个非常易做的食谱。

If you are keen to try out this recipe but have no access to it, you could try making your own from Nasi Lemak Lover's recipe. Alternatively, you could also use their forms of preferred fillings easily available in your area. With or without, I still think the deep fried sweet potatoes and yam itself is good enough for my consumption. 

如果您有兴趣尝试制作这个食谱而又买不到年糕的话，你可从Nasi Lemak Lover 的博客里找到食谱自己尝试做。此外，你也可以加如其他喜好的内馅或者不加而存脆以芋头地瓜泥为主，对我来说都是很可口。

芋泥地瓜年糕球 
Sweet Potato Yam Nian Gao Balls
Recipe adapted from Jane's Corner

Ingredients 材料
250g Yam 芋泥, boiled and mashed
300g Sweet Potatoes 地瓜泥, boiled and mashed
125g Plain Flour 普通面粉
1-1/2 Tbsp Rice Flour 粘米粉
2 Tbsp Sugar 糖
1 Tsp Salt 盐
1/2 Tsp Eno 以囉果子盐 (Optional)

(Filling) 内馅
350g Nian Gao 年糕切丁, Cut into small cubes
or
Red Bean Paste 红豆沙 (store bought 现成包装的)


Directions

Combine boiled yam and sweet potatoes and mashed until evenly combined.

把煮软的芋头（山药）和地瓜一起加入大碗内均匀混合捣碎成泥。

Add in flour, rice flour, sugar, salt and eno (if using) and knead to form a smooth dough.

再加入粘米粉，糖，盐和以囉果子盐（勿必用），揉搓成一个滑面团。

Divide dough into 14g balls. Flatten the dough and place in the nian gao filling and shaped into a ball. Repeat the process until it is all used up.

将面团分割成14克小面团。把面团压扁成圆形，在面皮中间放入年糕内馅，面皮周围收口捏成为一个圆形。重复这个过程，直到全部面团用完为至。

In a deep frying pan or wok, heat up sufficient oil and deep fry the nian gao balls in medium heat oil until golden brown.

把足够的食油倒入油炸锅或炒锅里，等到食油沸热后便把年糕面团以中火油炸至金黄色即可。

传统印尼千层蛋糕 Traditional Indonesian Layer Cake

Bought a book during my recent trip back from Malaysia on the making of various types of layer cakes. The title of the book "Layer Cakes : Baking With Love" by Evon Kow hold a wide collection of layer cakes recipes from French Mille Crepes, Indonesian Layer Cakes, Layered Kuihs, Pastries and many other types of desserts.

我上两个月前回马来西亚时购买了一本烘焙食谱里面所记载的全是有关不同千层糕和蛋糕类的甜品点心。这本书的标题是"千层蛋糕 : 铺陈幸福的感觉" ，作者是高月云。书里面有记载着法国米勒煎饼蛋糕，印尼千层蛋糕，蒸分层粿，糕点等多种类型的甜点蛋糕层收集的食谱。

I had wanted to try making this cake for some time as I find it a real test towards my patience, taking hours to complete layers by layers. And so I did.

我本想尝试制作这个蛋糕有一段时间了，因为要花上数小时一层一层的慢慢烧烤对我来说真是一个耐心考验。最后，我还是屈服了自己硬着头皮下手做了。

As I was not familiar with using grill mode with the oven, I wasn't patient in waiting for each layer to set completely before creating another. I ended with an overly compact layered cake. Lesson learnt from this experience....... patience patience and more patience.

由于我不熟悉使用烧烤模式的烤箱，我没有认真和耐心等待每一层定型就速速加上另一层。结果这原本应该鹏涨多层的蛋糕却被我缩扁过于结实了。从这个经验所学到的教训.......耐心，耐心，再多耐心。


传统印尼千层蛋糕 
Traditional Indonesian Layer Cake

Ingredients 材料 (A)
400g Whole Eggs 全蛋
500g Egg Yolks 蛋黄
300g Castor Sugar 幼糖
2 Tbsp Ovalette 乳化剂

Ingredients 材料(B)
200g Self Raising Flour 自发面粉

2 Tsp Mixed Spice 混合辛香科

Ingredients材料 (C)
500g Butter 有盐室温软化奶油, soften at room temp
4 Tbsp Condensed Milk 炼奶


Directions

Preheat oven to 200C degrees. 

把烤箱预热至200℃度.

Grease and line a 22x22x7cmD square baking pan and heat the pan for 2 mins prior to baking. 
取一个22x22x7cmD四方蛋糕模，抹油后垫上烘焙纸，放入预热烤箱内烤热2分钟。

Combine ingredients (C) in a mixing bowl and cream the butter until fluffy. Set aside.

将材料（C）的软化奶油和炼奶放入搅拌碗内，打发至松发。搁置备用。

In the bowl of a stand mixer with whisk attachment, beat all ingredients (A) until thick and fluffy.  

再将材料（A）的所有原料混入另一个搅拌器的碗中，以打蛋器配件用高速度搅拌至浓稠和松发。 

In a separate bowl, combine sifted flour and mixed spice. Gently add the sifted dry ingredients into the egg mixture (A) and continue whisking on medium low speed until well combined.

把材料（B）过筛好的自发面粉和混合辛香料混入另一个碗， 轻轻地倒入鸡蛋糊（A）内， 继续搅拌至均匀。

Lastly mix in the butter mixture on low speed in 3 batches. Beat well after each addition.

把打发的奶油分三次加入蛋糕糊，以低速拌匀。

Place the empty baking pan into the preheated oven for 2 minutes. 

将烤模放入预热烤箱烤热2分钟。

Set the oven to grill mode. Spread 3-4 Tablespoons of batter evenly into the bottom of the baking pan.

把烤箱转去烧烤模式。均匀倒入3至4大汤匙面糊进烤模底。 

Tilt the cake pan around to evenly coat the base of the pan. Use the back of the spoon to level the surface. Grill each layer until it has cooked and browned.

倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀放入烤箱，烤至熟和转褐。

Continue to spread 3-4 tablespoons of cake batter evenly by tilting the pan. Its like frying an omelette evenly on the frying pan. Repeat the steps until the batter is all used up.

继续舀入3-4打汤匙面糊，依序烤完所有面糊即可。

Set the oven to 180C degrees (Upper and lower heat) and bake the cake for another 10 minutes before  removing the cake from oven.

最后一层将烤炉改调至180℃度（上下火）烘烤10分钟取出。

Tips 技巧:

Always keep the cake surface 7-8 inches away from the grill. Adjust level of oven rack when necessary.

将蛋糕模放入烤炉的中下格。确保蛋糕表层离导热管约7-8寸. 可自行调节烘烤架的高低度。

Cover the top with aluminum foil if the cake surface browns too early during the last 10mins of baking.

在最后10分钟时间内，若蛋糕表层上色过快，可盖上一张锡箔纸以防烤焦。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

香草奶油蛋糕 Vanilla Butter Cake

This is the most tastiest butter cake (according to my maid and hubby) I have ever made. And, its crack free! I have bookmarked this recipe in my 'To Bake' list of cakes for a very long time but just never gotten to do it. 

这是我所制作的奶油蛋糕中最鲜美又富有浓厚香草味（根据女仆和老公所述）。对我来说这蛋糕最令我满意还是那不会有裂纹的特征，又其是奶油蛋糕一般上都会有裂纹的现像。

Last week I have still leftover vanilla pods from the making of french mille crepes, I decided to use it on making a basic cake. Something basic and generally acceptable by most people. I pondered over chiffon, sponge and butter cakes and finally settled on butter cake to ease my ample supply of butter in the fridge.

其实我很久以前就想尝试这个奶油蛋糕食谱而一直没机会，直到上个星期因制作法式香草千层蛋糕有剩余的香草种子正好可以派上用场。此外，家里冰箱里还有摆着许多闲着的奶油刚好可以快速减轻存货。

As it turned out, this cake is as good as what the recipe promised to deliver ...... a completely crack free butter cake. By using fresh vanilla seeds further enhanced the taste of this cake. I had reduced the sugar from the original recipe but it was still too sweet for my faithful cake enthusiasts. You might want to cut down on the sugar when baking this cake.

烘焙出的蛋糕真是如 Mrs NgSK's Butter Cake 里所描述的般完美，完全美有裂痕。加入香草根取出的种子给予蛋糕更浓厚的香味。尽此蛋糕的完美，我到认为太甜，建议糖可以减少10-20克。

Thumbs up to this wonderful recipe. 
给这个食谱的评分。。。赞！

香草奶油蛋糕 

Vanilla Butter Cake 

Recipe credit from  Mrs NgSK's Butter Cake

Ingredients 

288g Salted Butter 室温软化有盐奶油, softened at room temp

250g Eggs 鸡蛋, 蛋黄蛋白分隔 separate eggs yolks from whites

150g Castor Sugar 幼糖

250g Self Raising Flour 过筛自发粉, sifted

75ml Low Fat UHT Milk 低脂牛奶

1 Vanilla Bean 香草种子, seeds scraped 

50g Castor Sugar 幼糖 (for meringue)

Directions

Preheat oven to 170C degrees.

烤箱预热至170℃度.

Line base and grease sides of a 22x22x7cmD square baking pan with parchment paper. 

在22x22x7cmD方行烤盘的低及部及旁边铺上抹少许油的烘焙纸。

Place egg whites in a mixing bowl and beat until frothy. Add in 50g of castor sugar and continue beating until stiff peaks. Set aside.

将蛋白混合碗中，打至发泡再把50克的幼糖加入继续打发至达到了干性发泡的状态。那就是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角。待用。

Combine vanilla seeds with 150g castor sugar. Transfer the mixture to the mixing bowl of a stand mixer, cream butter with the castor sugar until pale and fluffy. 
把香草种子加入150克幼糖里混合，再把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。

Add in egg yolks into the batter，one at a time and mix well after each addition until well combined.

将蛋黄隔别混入已打松发的奶油糊里搅拌至均匀。

Add in half of the sifted flour and mix on low speed until combined. Add in milk to incorporate. Add in the remaining flour and mix on low speed till combined.

把一半已过筛的发粉加入以上的奶油蛋黄糊里，以慢速搅拌混合。再将牛奶倒入混合，之后把剩余的发粉混入继续以慢速搅拌至均匀。

Transfer half of the egg whites mixture into the batter and continue mixing on low speed until incorporated. Fold in the balance egg whites to the batter.

最后把一半的蛋白霜加入面糊继续以慢速度混合均匀，其后将剩余的蛋白霜用橡皮刮刀轻轻翻拌均匀（从低部往上翻拌，不要划圈搅拌以免蛋白消泡。

Transfer and level cake batter into cake pan.

将混合好的蛋糕糊倒入模具，抹平。

Bake in preheated oven at 170C degrees for 30mins and another 15 mins on 150C degrees, or until skewer inserted comes out clean.

放进预热烤箱以170℃度烘烤30分钟，再把烤箱温度调低至150℃度烘烤15分钟，直到蛋糕完全熟透为至。

Unmould cake from pan and leave to cool on cooling rack.

烤好后的蛋糕从烤箱取出，脱模放在冷却架上待凉。

双色地瓜土司 Duo Tone Sweet Potato Loaf

Last week I posted the recipe on potato buns which received a lot of positive feedback hence this week I decided to continue with using potatoes for creating a two tone bread. Potatoes, sweet potatoes and pumpkins are nearly almost available in my household. 

上周我在博客发布的马鈴薯面包得到许多好评，所以这个星期还是以薯类来制造面包。由于家里随时都有购买到各种地瓜，马鈴薯和金瓜，便决定来个双色地瓜面包土司吧！

My oldest pooch, Coco was born with hereditary allergies at birth, a condition we suspected to come from the rampant breeding from puppy mills. We bought her from the neighborhood pet shop and we were painted a beautiful picture of the puppy's origin when the pet shop owner insisted that the puppy with AKA certification are all good to go. Since the day Coco came into the household she has had a year of numerous incidents of uncontrollable fits, severe skin conditions, chronic ear infections and we practically tried all methods to relief her suffering.

我的大女犬可可天生就多病痛，即始是从宠物商店购买回来再加上狗狗还附带纯种狗证书，都不能确保狗儿的身体壮态。可可幼小就时常进医院治疗多次发作的病态，非常可怜。

It's only after a year of putting her through countless therapy, immunology treatments, steroids that we decided to call its quits. Her regular vet proposed to conduct a blood test to determine the type of food or external factors that we could avoid and to lessen her contact from.  During that time such test wasn't available in Malaysia so her blood samples had to be sent over to the laboratory in USA. It took almost one month for the laboratory to conclude the test outcome.

经过了一整年的漫长医治及踩用许多的药物来控制，兽医终于提议把可可的血送去美国的专业测试实验室进行检验试看可否找出病因而加以预防或是帮减少爱犬的痛苦。之后还等了一整个月才拿到检验报告。

The report listed a long list of items ranging from sensitivity level, and the most allergic food which we had been continuously feeding her was lamb and rice formula dog food. If you have dogs with sensitive skin conditions, usually, most commercial brands of dog food would normally strongly promote lamb meat against other kinds of meat. Since Coco's problems was so severe that she is allergic to almost anything, e.g. lamb, beef, rice, peas, yeast, cats, dust, dust mites, grass, mangoes, just to name a few. With such conditions, we were forced to prepare home cooked meals for her until today. Potatoes and pumpkins are her constant carbs to replace flour, rice and peas. 

结果才明白原来那一整年里不断地购买不同品牌的羊肉，米，面粉之类的狗粮都是它极之过敏的食品。特别是大多数商业品牌的狗粮通常会强烈推擴羊肉类似的狗粮来刻服皮肤敏感问题。处此以外，可可对于一切米粮，酵母，碗豆，猫，灰尘，许多种草类，芒果等都非常过敏。自从那时开始我就亲自下厨特别准备给予爱犬吃。

Anyway, such is why I have ample supply of potatoes and pumpkins at home at all times.  

就以以上原因何为家里随时都存有不同的地瓜及薯类的蔬菜。

双色地瓜土司 
Duo Tone Sweet Potato Loaf
Recipe inspired from Egg Plant Blogspot


Yellow Potato Dough 黄薯面包团 (A)
85g Warm Water 温水
30g Golden Castor Sugar 金幼糖
1/2 Tsp Instant Yeast 速发干酵母
120g Mashed Yellow Sweet Potatoes 捣碎黄薯泥
255g Bread Flour 高筋面粉
30 Sweet Potato Flour 地瓜粉
1/4 Tsp Salt 盐
30g Corn Oil 玉米油
1 Grade B Egg 鸡蛋


Purple Potato Dough 紫薯面包团(B)
100g Warm Water 温水
30g Castor Sugar 幼糖
1/2 Tsp Instant Yeast 速发干酵母
120g Mashed Purple Potatoes 捣碎紫薯泥
255 Bread Flour 高筋面粉
30 Cake Flour 低筋面粉
1/4 Tsp Salt 盐

(C)
30g Unsalted Butter 无盐奶油


Method

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Increase the mixer speed to  medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
再将搅拌器的速度调快一格于中速， 依照片揉面标准程序继续以把面团搅拌成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.

将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Combine all ingredients (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.
将所有材料(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add (C) butter and slowly increase the speed to medium for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.

再将切成小块的奶油(C), 加入面团中搅拌搓揉到完全融合. 依照片揉面标准程序继续以中速把面团搅拌成为撑得起薄膜的话面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of both doughs with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.

第一次发酵时间到达后, 用手指沾上低筋面粉, 然后直接戳入两种面团的中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down both doughs. Divide each colored dough into 8 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的两种面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把两种面团各自平均分割成8等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

In a greased close lid loaf pan 20cmx12cmx11.5cmD, alternately arrange 4 pcs of yellow with another 4 pcs of purple sweet potato dough balls into the loaf pan. Repeat the same alternate arrangement for the 2 second layer.
在一个有盖的面包模具内抹上一层油，交替安排4颗黄薯面团与4颗紫薯面团放入面包模具里。再重复同样的排面作法排上的剩余8份面团。

Spray some water over the loaf with a fine mist nozzle. Final proof the loaf in a unheated oven for another 50-60 mins.

将整盒的面团放入烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 210C degrees.
发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至210C度.

Close the loaf lid and bake the loaf in the middle lower level of a preheated oven at 210C degrees for 38-40 mins.
把面包烤盘模的盖子盖上，放进已经预热至210C度的烤箱中下层愤烘烤38-40分钟, 至表面呈现金黄色即可.