紫薯椰丝糯米球 Purple Sweet Potato Onde Onde

After the successful attempt on making pulut udang rempah, we went on to make the sweet potato version of onde-onde to further the mood of making traditional kuehs. This is one great recipe bookmarked from Mimi Bakery House which I been wanted to try out. Am glad to have finally done it as the texture of the glutinous rice ball is so tender and combine with the popping of sugar syrup is simply wonderful!

自从昨天顺利的制做干虾糯米卷后，我们又连续制做另一份传通糕粿来满足那忽然激起的糕粿热潮，而做了一道紫薯本版的糯米球糕。其实，我老早前在Mimi Bakery House 博客里看到她分享的这道食谱后，心里早已打算尝试，就是一直没机会。很开心终于有机会做上了这份好好吃的糯米球糕点，制做出来的糕点Q软即香甜，尤其是那糖浆爆发在嘴里的感觉真棒！

Will certainly make this again soon. Thank you Mimi Baker House.

我一定会再次尝试制做这道糕点。谢谢您 Mimi Bakery House。

紫薯椰丝糯米球
Purple Sweet Potato Onde Onde

Ingredients 材料
(A)
225g Purple Sweet Potato 紫薯 
225g Glutinous Rice Flour 糯米粉
15g Castor Sugar 细糖
110-125g Cold Water 冷水

(B)
120g Gula Aren / Palm Sugar 椰糖 (chopped切碎)

(C)
200g Fresh Grated Coconut 鲜嫩椰丝
1 Tsp Salt 盐
3 Pandan Leaves 香兰叶


Method 做法

Combine grated coconut and salt (C) into a steaming tray place with cut pandan leaves. Steam over low heat for 10 mins. Set aside.

椰丝加盐(C)一起混合后放入已铺上香兰叶的蒸盘上蒸10分钟。搁置待用。

Cut sweet potato into chunks and steam it under high heat for 25-30 mins until softened. Remove from heat and mashed.

紫薯切块送入蒸锅以大火蒸25-30分钟至熟为止。趁热马上把紫薯搅碎成泥状。

Transfer mashed sweet potato into a mixing bowl and add glutinous rice flour and sugar to mix. Gradually add in water while kneading the mixture into a soft dough. Cover the bowl with cling wrap.

把紫薯泥放入搅拌盆，再加糯米粉及椰糖一起用手混匀，慢慢加冷水继续把粉搓成团。用保鲜纸盖在盆上以免面团转干后难处理。

Scoop a teaspoon of dough and roll into small ball. Use the thumb and lightly press into the center of the ball to make a pouch. Place 1/2 tsp of gula aren in the center. Seal and gently roll it back into a ball.

取一小茶匙的面团，把面团搓成小球接着用大拇指在面团中间按个沟型。将1/2茶匙椰糖放入中间的凹部份，收口捏精后搓回圆球型。

Repeat the same process until all the dough has been used up.

从复同样的做法把全部的面团用完为止。

Bring a medium sized pot of water to boil.

准备一个装满水的烫锅把水煮至沸滚。

Cook the onde onde in the boiling water in batches.  When the onde-onde floats to the surface, continue cooking for another minute.

把糯米球分次的送入烧滚水的锅里煮熟。煮至糯米球浮上来后再多煮一分钟后即可。

Use a slotted spoon to remove the cooked onde-onde from the pot and immediately coat it with the steamed grated coconut.

用漏勺取出煮熟的糯米球便马上趁热时滚上椰丝。

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

干虾糯米卷 Rempah Udang

Today our ex maid came over to impart some cooking recipes which will come in handy whenever I am not around to cook for my husband.

今天我家的旧女佣过来叙叙旧，也顺便来与我家新聘请的两位女佣分享我家人爱吃的日常菜肴食谱，以备他俩能在我出外时可以顺利的准备我先生食物。

With her help, we set out to try out another popular recipe well love by many of them.  While preparing for this non vegetarian kueh for the staff, I also prepare a small portion of vegetarian grated coconut with gula melaka to wrap with the pulut rice.

有了她的帮助，我们一群女性即开开心心的尝试做起各自喜爱的菜肴。除了制做了这道非素食版的糯米卷，我私底下也弄了一小部份的素版椰丝椰糖内陷来用弄数卷自己吃的素椰丝糯米卷。

In this recipe, I am only listing the regular dried shrimp version but excluding out the vegetarian part. If you are keen, you may check out this post for the grated coconut fillings recipe to make the fillings for your preferred vegetarian version of Rempah Pulut.

在今天这项帖里我只贴上干虾米版本而将不会列出素版椰丝椰糖内陷的食谱。您若是有兴趣的话可以从我旧的帖上找到素版椰丝椰糖内陷的食谱来配合您的食物取向。

干虾糯米卷
Rempah Udang


Ingredients 材料

(A)
200g White Grated Coconut 白椰茸
80g Dried Prawns, pounded finely 虾干，舂碎
Pinch of Tumeric Powder 少许黄姜粉

(B)
50g Shallots 干葱
4 pcs Candlenuts 石栗
1 stalk Lemongrass 香茅
6 Tbsp Cooking Oil 食油
4 Tbsp Sugar 糖
1 Tbsp Ground Coriander 芫茜碎
2 Tsp Pepper 胡椒粉
1 Tsp Red Chilli Powder 辣椒粉

(C)
600g Glutinous Rice 糯米
250ml Coconut Milk 椰浆
100ml Water 清水
3 Pandan Leaves 班兰叶
Few Drops of Blue Food Coloring 蓝色食用色素少许
20 pcs Banana Leaves 香蕉叶
Pinch of Salt 少许盐


Directions 做法


Fillings 馅料

Heat up wok until hot. Turn to low heat and stir in grated coconut, dried prawns and turmeric powder. Stir fry until golden brown and crispy. Dish up and set aside.

烧热鑊后转小火，下椰茸，虾米干及黄姜粉，翻炒至金黄香脆，取出搁置待用。

Combine shallots, candlenuts and lemongrass (B) into a stone pestle and grind until evenly mix.

舂碎馅料B内的干葱，石栗和香茅。

Heat up oil in frying pan and fry the pounded shallots, candlenuts and lemongrass until fragrant and golden brown. Add sugar, ground coriander, pepper and chill powder. Fry for 5 mins further. Stir in the grated coconut and dried prawns to combine. Dish up and set aside to cool.

把平底鑊烧热，倒入油将舂碎的馅料爆香至微黄。再倒入糖，芫茜碎及胡椒粉，继续翻炒5分钟， 再放入已炒香的椰茸，炒匀。捞起搁置待凉备用。

Pulut 糯米料

Soak glutinous rice with sufficient water overnight. Drain.

糯米用水泡浸隔夜， 沥干。

Scald banana leaves in boiling water for 2 mins. Wipe dry.

蕉叶放入滚水烫2分钟， 抹干。

Combine coconut milk with 100ml water until evenly mix. Set aside.

把椰浆及100ml清水一起混入碗，混匀后搁置待用。

Add a pinch of salt into the glutinous rice and stir to combine. Transfer steamed rice together with pandan leaves onto a steamer tray and steam for 25 mins.

把少许盐混入糯米，搅匀。就把糯米和班兰叶一起放入蒸盤，蒸25分钟。

Remove from heat and discard pandan leaves. Add in coconut milk mixture. Mix well. Sprinkle a few drops of edible blue food coloring over the steamed rice.

离火取出班兰叶后便倒入椰浆，拌匀后便可撒上少许蓝色使用色素， 拌匀。

Transfer the rice back into the steamer and steam for a further 10-15 mins until thoroughly cooked. Set aside to cool.

再送入蒸锅续蒸10-15分钟至熟透即可，待凉。

To Wrap 糯米卷

Apply a think coat of cooking over over the banana leaves. Place 2 Tbsp of the cooked rice onto a piece of banana leaves and 1 Tsp of fillings in the center of the rice. Roll the banana leaf into cylindrical shape. Seal and secure both ends with tooth picks.

在蕉叶上涂抹薄薄的一层食油，糯米2汤匙内包入1茶匙馅料，放置蕉叶上，卷成长筒形，两边即用竹籤固定即成。

Repeat the same process until all ingredients are used up.

照着同样的做法继续完成剩余的材料。

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

肉桂面包布丁 Cinnamon Bread Pudding

Bread is always available in my home as it has been the main breakfast staple for my family all these days. But now, after having 3 live in staff who manage our household chores and gardening, the idea of eating bread for breakfast everyday doesn't seem to appeal to our new household addition.

一直以来家人都是以面包为主来当早餐，因此家里随时都会存有剩余的面包。如今自从家里多了3位留舍的新员工来打理家里的家务及花园后，他们就不以为然而不太能每早都吃面包。

Instead of ending up with lots of stale bread, I am always looking for ways to pique the interest of our staff. This is a super easy breakfast recipe I recently made for my housemaid and gardener for breakfast. They liked it so much that the pudding was snatched up almost instantly.

为了不想留着及浪费那些旧面包，我只好绞脑汁尝试不同的方式来提起员工对吃面包的劲。这是一道在网络找到的一道超简易即可口的早餐食谱， 烤出来的成品一下子就被扫光了。

肉桂面包布丁
Cinnamon Bread Pudding


Ingredients 材料

(A)
7 slice Day Old Bread 七片隔夜面包
40g Salted Butter 咸牛油 (melted 溶化)
80g Raisins 葡萄干
6 Grade A Eggs 鸡蛋 (大)
3 Cups UHT Fresh Milk 鲜奶
80g Dark Muscavado Sugar 有机红糖
1 Tsp Cinnamon Powder 肉桂粉
1 Tsp Pure Vanilla Extract 香草精

(B)
Almond Flakes 杏仁片 (toppings 表面装饰)


Directions 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Grease an 8 inch square baking pan. Set aside.

准备一个8寸四方形烤盘，模具里涂抹少许油脂。搁置待用。

Cut bread into small cubes and transfer into the prepared baking pan. Drizzle melted butter over the bread.

面包切成小块转入模具里。之后把溶化的咸牛油淋在面包块上。

Sprinkle the raisins over the bread.

接着又在面包撒上葡萄干。

Combine eggs, milk, sugar, cinnamon powder and vanilla extract into a mixing bowl and mix well. 

把鸡蛋，鲜奶，糖，肉桂粉和香草精一起混入一个搅拌碗中，搅匀即可。

Transfer mixture over the bread and into the pan. Use a fork to lightly push down the bread to evenly soak up the egg milk mixture.

将牛奶鸡蛋液倒在面包模具里，再用叉子轻轻把面包块按下去直到蛋奶液完全吸收混入即可。

Sprinkle almond flakes over the surface and bake in the centre rack of a preheated oven for 45 mins or until the top springs back when tapped.

在面包鸡蛋混合液上撒上杏仁片为装饰，然后送入已预热的烤箱的中层烤架烘烤45分钟，一旦触按面包而表层回弹时即可出炉。

Serve warm.

趁热食用最佳。

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

香草咖啡牛油蛋糕 Vanilla and Coffee Butter Cake

This is one of the best fail proof butter cake recipe I never get tired of using. It is so yummy and straight forward to make and if followed properly you will end up with a delicious and crack free cake. 
在我所制做的众多牛油蛋糕中，这是其中一道我最少失败而又不厌倦的食谱之一。不但如此，烤出来的蛋糕非常好吃。您只要一一跟随食谱的做法，相信你也可以做出一个美味即无裂痕的蛋糕。

咖啡香草奶油蛋糕 

Vanilla Coffee Butter Cake 

Recipe adapted from  Mrs NgSK's Butter Cake 

Ingredients 材料

(A)
345g Salted Butter 室温软化有盐奶油, softened at room temp

300g Eggs 鸡蛋, 蛋黄蛋白分隔 separate eggs yolks from whites

150g Castor Sugar 幼糖

300g Self Raising Flour 过筛自发粉, sifted

90ml Low Fat UHT Milk 低脂牛奶

2 Tsp Pure Vanilla Extract 香草种子

(B)
2 Tbsp Instant Coffee Granules 即溶咖啡
2 Tbsp Hot Water 滚水

(C)
50g Castor Sugar 幼糖 (for meringue)

Directions 做法

Preheat oven to 170C degrees.

烤箱预热至170℃度.

Line base and grease sides of an 8 inch round cake pan with parchment paper. 

在一个8寸圆形蛋糕模具的低及部及旁边抹少许食油然后在底部铺上烘焙纸。

Combine ingredients (B) and stir till dissolves. Set aside.
材料B的即溶咖啡与滚水一起加入搅匀。搁置待用。

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。

Cream butter with the castor sugar until pale and fluffy. 
把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。

Add vanilla extract and combine evenly.
再加入香草精混匀。

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。

Divide the batter into 2 equal portions. One batter to fold in with the coffee mixture while the other batter to remain.
将蛋糕糊平均分成2份。一份保持原味而另一份就把咖啡液B混入拌匀即可。

Transfer 1/2 of the vanilla cake batter into the cake pan and level with spatula. Add 1/2 of the coffee batter over the cake batter. Continue the same process for the balance vanilla and coffee cake batter until completed. 

将1/2的原味蛋糕糊倒入模具内，用橡皮抹刀抹平表面。这时就将1/2的咖啡蛋糕糊铺在原味的蛋糕层上，抹平。接着就采用同样的做法把剩余的两种蛋糕糊各自转入模具里至用完为止。

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

把模具送入已预热的烤箱的中下层，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。

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

鸳鸯粿 Kuih Talam.....Simply Melts in Your Mouth

After many attempts with various kuih talam recipes, this is the one I am most happy with. The texture is so smooth and tender that melts in the mouth before one gets to chew it. 

经过多次的试验，终于让我找到了这道全家人都爱吃及最满意的鸳鸯粿食谱。蒸出来的粿即润滑而一旦送入嘴里便溶化。

This wonderful recipe is taken from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. Hope you enjoy it as much as we did. Cheers !

这道食谱取自于Patricia Lee的‘娘惹风味糕点’，希望您也喜欢。

鸳鸯粿 
Kuih Talam

Ingredients 材料

(A)
130g Sugar 糖
500ml Water 清水
6-7 pcs Pandan Leaves 班兰叶
Few Drops of Green Pandan Essence 班兰精少许
150ml Water 清水
50g Rice Flour 粘米粉
120g Corn Flour 玉米粉
500ml Coconut Milk 椰浆

(B)
130g Sugar 糖
700ml Water 清水
1 Tsp Salt 盐
30g Mung Bean Flour 绿豆粉
100g Corn Flour 玉米粉
600ml Coconut Milk 椰浆


Directions 做法

Bottom Layer 底层 (A)

Combine sugar and 500ml Water into a saucepan and boil until dissolves. Allow to cool.

把糖及500ml的清水一起混入锅内烧热至糖溶化。搁置待凉。

Cut pandan leaves into smaller pieces and transfer together with 150ml water into a blender. Blend the mixture to get pandan extract. Sieve out 100ml of the pandan juice. Add a few drops of the green pandan essence to your preference.

将班兰叶切片，与150ml清水一起放入食物搅拌机搅碎。把100ml的班兰汁沥出再加入数滴的班兰精来加深粿的颜色。

Combine corn and rice flour into a bowl and mix evenly. Add 500ml coconut milk and mix well. Add pandan water mixture till combined. 

把玉米粉和粘米粉一起混入碗混匀。再倒入500ml椰浆混匀后又加入班兰汁，拌匀。

Transfer mixture into the saucepan of the sugar syrup and cook over low heat while stirring continuously until batter thickens slightly.

转入糖浆的锅里用小火煮至粉浆未稠即可。

Pour batter into an 8 inch square tray and steam at medium heat for 10 mins. Open steamer lid every 5 mins while steaming.

接着又把粉浆倒入一个8寸方形的模具，送入蒸锅以中火蒸10分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Top Layer 面层 (B)

Combine sugar and 700ml Water into a saucepan and boil until dissolves. Allow to cool.

把糖及700ml的清水一起混入锅内烧热至糖溶化。搁置待凉。

In another mixing bowl, combine coconut milk, corn flour, mung bean flour together and stir till incorporated. 

在另一个碗内，将椰浆和玉米粉及绿豆粉调匀。

Transfer mixture into the saucepan of the sugar syrup and cook over low heat while stirring continuously until batter thickens slightly.

转入糖浆的锅里用小火煮至粉浆未稠，期间须不停搅拌。

Pour batter over the steamed green layer and steam with medium high heat for 15 mins. Open steamer lid every 5 mins while steaming.

将粉浆倒在正蒸熟的班兰底层上，以中火蒸15分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Allow the kuih to cool completely before unmoulding.

蒸熟的糕粿在铁架待凉后脱模。

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