无麸质香蕉蛋糕 Gluten Free Banana Cake.........Dedicated to our beloved Chihuahua Chloe

The month of August is the most eventual month for our household as both me and hubby as well as 2 of our fur babies celebrates each other's birthday. 

每年的八月份都是我俩夫妻和其中两位宠物宝宝们的生日。

At our age, we no longer celebrate each other's birthday nor expect any forms of gifts. Instead, we channel our attention to our four legged babies with each passing year since they have shorter lifespan then we do. Hence, we cherish every moment single moment with my three fur kids.

我们俩夫妻到了现在这把年纪后就不再把彼此的生日当一回事，各自也不再特别做任何生日庆祝或要求任何礼物。唯有在乎的是家中那三只宠物的安康，尤其是它们的寿命没我们般长，所以我们更是珍惜与它们相处的日子。

We just recently celebrated the youngest 4th birthday and now its the chihuahua's turn to blow her 6 candles and make her doggy wish. Happy birthday Lil' Chloe! May you be merry and healthy always!

我们在两个星期前才庆祝老么的四岁生日，现在即轮到老二吉娃娃吹它的生日蛋糕许它的狗狗愿了！愿可爱的小Chloe永远开心，身体健康哦！

无麸质香蕉蛋糕 
Gluten Free Banana Cake

Ingredients 材料

70g Mashed Bananas 香蕉泥
45g Grated Carrot 红萝卜丝
60g Tapioca Flour 木薯粉
20g Potato Flour 马铃薯粉
10g Corn Flour 玉米粉
1/4 Tsp Baking Powder 发酵粉
1 Grade A Egg 鸡蛋（大）
25g Olive Oil 橄榄有
5g Soft Brown Sugar 幼红糖
160g Purple Sweet Potatoes 紫薯 (mashed搅碎成泥)  


Method 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Line and grease a 5" round cake mould.

在5寸圆形蛋糕模底铺上烘焙纸后涂抹油脂。

Peel and wash purple sweet potato. Cut into cubes and steam for 20 min until softened. Immediately mashed it while hot. Transfer into piping bag and set aside.

紫薯去皮，洗净后切丁。大火蒸20分钟至软化。趁热时立刻搅成泥状后置入挤花袋备用。

Combine and sift tapioca flour, potato flour, corn flour and baking powder together into a bowl until evenly mixed. Set aside.
把全部的粉料（木薯粉，马铃薯粉，玉米粉和发酵粉）一起混匀，沥入盆里搁置备用。

In another mixing bowl, combine egg and sugar. Whisk until light and fluffy.

在另一个搅拌盆里，倒入全蛋和糖一起打至松发。

Add mashed bananas and grated carrot. Mix well.

继续加香蕉泥和红萝卜丝，混匀。

Stir in oil and mix till incorporated.

接着加橄榄油，搅匀。

Add sifted flour ingredients and fold to combine. 

再沥入粉料，拌匀。

Transfer cake batter into cake pan and bake in the center rack of the preheated oven at 175C degrees for 30-35 mins until cooked.

拌好的蛋糕糊转入烤模，送入已预热的烤箱的中层以175C度烘烤30-35分钟至熟透为止。

Place the baked cake to cool on cooling rack before unmoulding. 
蛋糕烤熟后搁置铁架待凉，脱模。

 Pipe the top with mashed sweet potatoes. Decorate with grated carrot.

蛋糕冷却后便在表层上采用紫薯泥及红萝卜丝装饰即可。

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

巧克力咖啡香面包 Chocolate Chips Coffee Buns

After taking 3 weeks of break from bread making, I am beginning to get rusty with idle hands. Just when both my housekeepers are busy kneading away working on their very first bread dough, I quickly gather my own set of ingredients to make this batch of yummy coffee buns.

停顿了三个星期没制做任何面包后，一旦要开始就感觉有少许生疏手忙脚乱地。看着家中的两位女庸正忙碌学习用手搓揉她们人生第一团面包团，我才提起劲快速地准备材料来制做这道香浓及可口的咖啡面包。

When the wonderful smell of sweet cinnamon starts to permeate the entire house during baking, everyone was so eager to get their hands on the bread the minute it comes out of the even。。。

当面团在进行烘烤时所发出的甜桂花香味填满了整个家的四周围时，大家都拨不期待的等待着面包出炉，想尽快品尝这道面包。。。。

巧克力咖啡香面包
Chocolate Chips Coffee Buns

(A) Tangzhong 汤种面团

50g Bread Flour 高筋面粉
125g Milk 鲜奶
125g Water 清水

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后即可加入主面团材料里混合。

(B) Coffee Mixture
3 Tbsp Instant Coffee Powder 速溶咖啡粉
1 Tsp Vanilla Extract 香草精
3 Tbsp Hot Water 滚水

(C) Main Dough 主面团
85g Tangzhong 汤种面糊
210g Bread Flour 高筋面粉
55g Cake Flour 蛋糕粉
6g Instant Yeast 速发干酵母
42g Castor Sugar 细糖
10g Milk Powder 奶粉
1/2 Tsp Salt 盐
1 Grade B Egg 鸡蛋（小）
70-80g Water 清水
Coffee Mixture (B)

(D)
22g Unsalted Butter 无盐牛油

(E)
40g Chocolate Chips 巧克力碎

(F) Topping 表面装饰
20g Unsalted Butter 无盐牛油, softened to room temp 温室回温
20g Castor Sugar 细糖
15g Egg 鸡蛋
20g Plain Flour 普通面粉

(G)
Cinnamon Sugar 肉桂砂糖 (Optional自选)


Method 做法

Combine instant coffee powder and hot water until dissolved (B). Add vanilla extract to combine. Allow to cool before using.
把材料(B)的咖啡粉和滚水混匀，再加香草精，搅匀后待凉备用。

In a mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated.

把温室回温的牛油及细砂糖(F)混入一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入，每加一茶匙又再继续搅拌均匀才加入下一部份的鸡蛋。 重复步骤直到完全混入即可。

Sift and fold plain flour (F) over the butter egg mixture (F) to combine. Add 1 Tbsp coffee mixture (B) and mix until incorporated. Transfer coffee cream into piping bag and refrigerate until needed.

沥入面粉(F)于鸡蛋牛油糊里，拌匀。再把一大汤匙的咖啡液(B)混入，拌匀后转入挤花袋送入冰箱冷藏备用。

In the bowl of the stand mixer fitted with dough attachment, add 85g tangzhong (A) together with the   balance of ingredients (B) and (C). Mix with lower speed until all ingredients are well combined.

首先将85g汤种面糊(A), 及其余的材料(B)和(C)混入搅拌器的钢盆中，以慢速度搅拌搓揉成一个不粘手的面团。

Add unsalted butter (D) and slowly increase the speed to medium and continue kneading for 10mins before adding in chocolate chips (E) to combine. Continue kneading for approx. 5-8 mins, until the dough becomes smooth and pass the window pane test.

加入无盐牛油(D)然后依照揉面标准程序继续以中速把面团搅拌10分钟，又加巧克力碎(E)混匀。继续搅拌大约5-8分钟，直到成撑得起薄膜的面团即可。

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2  hours or until it 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，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Punch down the dough. Divide the dough into 10 equal portions and mould it round. Let it rest for another 15 mins.
将面团用手压除气体，然后把面团平均分割成10等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.

Roll each dough round and place it on baking tray lined with parchment paper or non stick baking mat. Use the back handle of a metal spoon, lightly press the dough down to create two indent lines (as per picture).
将休克好的面团滚圆，排入已铺上烘焙纸的烤盘上。使用汤匙的手柄部份依据图片的做法轻轻的在每个面团上按下去创建两个缩进线。

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

将烤盤放入未开火的烤箱中，面团表面喷些水盖上烤箱门，再待发酵50-60分钟至两倍大即可。

Remove chilled cream topping (F) from fridge 10 mins prior to using to allow it to soften.
把冷却的面包奶油糊(F)从冰箱取出10分钟后便可使用。

Pipe topping (F) onto the buns (as per picture) and sprinkle some cinnamon sugar over the surface. Bake in a preheated oven at 180C degrees for 15-17 mins or until golden brown.
在面包的十字缩进线上，挤上少许装饰糊(F)。然后撒一层桂花砂糖粉在面包的面上， 送入已预热至180C度的烤箱内烘烤15-17分钟至面包烤熟及表面变金黄色即可。

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

泰式素黄梨炒饭 Thai Style Vegetarian Pineapple Fried Rice

Time flies and now its already the middle of August. Coincidentally, today is also the 15 day of the lunar calendar. A day when my hubby observes an entire day of vegetarian meals.

时间流逝，一转眼已进入八月中了。今天正好是农历七月十五，也是丈夫吃一整日的素食之日。

Just when I was pondering what to cook today, I remembered the fresh pineapples bought from the market yesterday. Ah yes, we shall cook vegetarian Thai style pineapple fried rice for lunch. This recipe is the adapted version from the compilation of various recipes from other bloggers. You may also  adapt to suit your preference accordingly.

正当我正苦恼着要煮什么午餐时，才想起厨房里存有昨天刚购买的黄梨，便决定尝试做个素食版的泰式黄梨炒饭吧。这道食谱是从众多的网络中参考然后修改成全素版本的。您可以再以您的口味及喜好来煮出自己最满意的泰式炒饭。

素黄梨炒饭
Thai Style Vegetarian 
Pineapple Fried Rice


Ingredients 材料
(A)
200g Fresh Pineapple 黄梨 (cubed切丁)
100g Cauliflower 包菜花 (small pieces 切小块)
110g Grated Carrot 红萝卜丝
90g   Frozen Peas 冷冻豌豆
90g   Green Capsicum 青灯笼椒 (cubed去种子切丁)
20g   Black Raisins 黑葡萄干
6 Cups Overnight Rice 隔夜米饭

(B)
30g Tofu Puffs 豆腐泡 (cut to thin strips切丝)
50g Toasted Cashew Nuts 烤腰豆

(C)
1 Tbsp Sesame Oil 麻油

2 Tbsp Cooking Oil 食油
1 Tsp Ground Coriander 香菜粉
1 Tsp chopped Ginger 姜（切碎）
2 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tsp Salt 盐
2 Tsp Vegetarian Curry Powder 素咖喱粉
1 Tbsp Mushroom Powder 香菇精
1 Tsp Ginger Powder 姜粉
2 Tsp Red Chilli Powder 红辣椒粉
2 Tbsp Soy Sauce 浆清
1 Tsp Sugar 糖 (Optional自选)
Black Pepper to taste 黑胡椒调味


Method 做法

Heat up 1 Tbsp of cooking oil (C) in frying pan. Lightly stir fry the toasted cashew nuts (B) and tofu strips (B) separately until aromatic. Dish up and set aside.

炒锅内入1汤匙食油(C)加热。用小火分隔把烤腰豆(B)及豆腐丝(B)爆香，取出备用。

Heat up 1 Tbsp sesame oil and cooking oil (C) each into the deep frying pan. Add chopped ginger and ground coriander and sauce till fragrant.

再次倒入1汤匙食油，麻油(C)炒锅烧热。加姜碎，香菜粉爆香。

Toss in cauliflower and frozen peas and stir fry under medium high heat for a minute. Add raisins and continue stir frying for 30 secs before adding pineapples and capsicum. Cook for another 1 min.

加入包菜花，冷冻豌豆用中火翻炒1分钟。接着又放入葡萄干，继续翻炒30秒钟才加入黄梨及灯笼椒，翻炒1分钟。

Add vegetarian oyster sauce. Stir fry to combine.

倒入素蚝油继续翻炒均匀。

Stir in grated carrots and overnight rice. Continue stir frying for another 1 minute before adding 1 Tsp Salt, 1 Tbsp of mushroom while stir frying continuously till mixed.

加入红萝卜丝，隔夜米饭，翻炒1分钟混合便加1茶匙盐和1汤匙香菇精炒匀。

Continue to add 2 Tsp curry powder, ginger powder and red chili powder. Continue stir frying the rice for another 2-3 mins to allow the seasoning to incorporate.

再加2茶匙素咖喱粉和红辣椒粉，又加1茶匙姜粉。继续翻炒2-3分钟直到粉料吸收为止。

Add cashew nuts and tofu puffs while tossing the rice another min to combine. Lastly seasoned with dash of black pepper.

加腰豆，豆腐泡丝又翻炒1分钟后便撒入少许黑胡椒粉调味即可。

Dish and serve.

取出，置入盤便可享用。

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

班兰烘糕 Kueh Bakar Pandan

After trying many recipe books, I still experience instances with failed outcomes despite strictly following everything as listed in the book. Generally, when one pays for published recipe books, it is expected to provide one with the failed proof results. From my experience by self taught through many store bought recipe books, not all the recipe works. 

虽然尝试采用了许多食谱参考书籍，而尽管我一一跟随着食谱里的步骤来做，我还是有遇到失败的时候。一般上，人们一旦出钱采购市上出版贩卖的食谱书籍，心中想必都会认定做出来的成品的成功率。我经过了数年从食谱书籍自学所领悟到的结论是，并不是本本书籍里的食谱都是零失败的。

Hence, whenever I pick up a recipe among my collection of books to try on, I would choose books from authors with reliable success rate. Here is one of the tested and proven recipe from Andrew Kow's "Malaysian Kuehs and Snacks".

因此，每当我要从众多的书籍里挑出新食谱尝试，一定会选择给予最高成功率作者的书籍来制做。这是一道简易即包成功的传统糕粿食谱取自于许孙祥的‘粿香满堂’。

班兰烘糕
Kueh Bakar Pandan

Ingredients 材料

(A)
200g Plain Flour 面粉 (Sifted 过沥)
120g Sugar 糖
4 Eggs 鸡蛋
125ml Thick Coconut Milk 椰浆
75ml Water 清水
1 Tsp Salt 盐

(B)
350ml Water 清水
6 Pcs Pandan Leaves 班兰叶 

(C)
White sesame 白芝麻

Method 做法

Wash and cut pandan leaves (B) into shorter length and blend it together with 350ml water (B).

班兰叶(B)洗净去掉泥沙，剪成小段与清水一起加入搅拌机倒入350ml清水(B)搅拌成泥。

Strain out the juice. Set aside.

搅好后把渣过沥掉取出班兰汁。搁置待用。

Preheat the oven to 180C degrees. Grease bottom and sides of an 8" square baking pan and heat it up in the oven for 10 min prior to using.

烤箱预热至180C度。准备一个已涂抹油脂的八寸方型烤模，烤模使用前需送入烤箱预热10分钟。

Combine thick coconut milk with 75ml water (A) together until mixed. Set side.

把材料(A)里的椰浆及75ml清水混合，搅匀搁置。

In a mixing bowl, combine eggs，sugar and salt. Beat to combine.

将鸡蛋，糖和盐一起混入一个大碗，搅匀。

Sift in flour, coconut milk water mixture (A) and pandan juice (B). Stir to combine.

沥入面粉，椰浆水(A)及班兰汁(B)一起混入鸡蛋液的碗内。 搅匀。

Transfer mixture into the preheated baking pan. Sprinkle white sesame over the top and bake at 180C degrees for 35 mins or until the surface turns golden brown.

把混合好的面糊倒入已预热的烤模。表面上撒些白芝麻后放入烤箱以180C度烘烤35分钟或至表层呈金黄色即可。

Allow to cool before unmoulding. Cut to serve.

待冷后才脱模，然后切块享用。

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

木薯椰丝煎堆 Fried Tapioca Balls with Grated Coconut

Apart from using sweet potatoes in cooking, tapioca is another popular tuberous root starch widely adopted here in Indonesia whereby its versatility makes it very suitable in making traditional kuehs and snacks.  

红薯和地瓜除了用在多种用途于烹饪上，木薯也是一项在印尼及受欢迎的塊莖淀粉，特别是它的多功能性质而非常适合用于制做传统糕粿及小吃。

When my ex maid visited us 2 weeks ago she gave us some tapioca freshly plucked from her neighbor's backyard, during then we were too engrossed in cooking something else that we forgotten about the tapioca until this morning. Luckily, we managed to save the neglected tapioca from ruin by trying this SUPER yummy recipe from Andrew Low's 'Malaysian Kuehs and Snacks'. 

两个星期我的前度女庸到访，从她家的邻居那里踩了一批新鲜的木薯送给我们，当时因为忙于制做其他的食品而忘了那批木薯。幸好在木薯还没发臭时及时被发现，便匆忙取出许孙祥的‘粿香满堂’里的这道食谱来尝试。

Devoid of wheat nor glutinous rice flour, this version of deep fried tapioca balls is completely made with steam mashed tapioca thus giving it a savory crispy outer layer but melting inner texture. When coupled with the aromatic and sweet grated coconut fillings, its truly yummy....

原来这版本全以蒸熟捣烂的木薯及无采用任何糯米粉及澄面粉的木薯煎堆更好吃。炸出来的木薯表皮酥脆而内蓬松溶化入口的口感。再配上那富有椰糖的椰丝内陷，一旦吃了就难以停口，太好吃了！

木薯椰丝煎堆
Fried Tapioca Balls with Grated Coconut

Ingredients 材料

(A) Fillings 内陷
350g Grated White Coconut 白椰丝
150g Palm Sugar 椰糖
1 Tbsp Sugar 糖
120g Oil 食油
3 Pieces Pandan Leaves 班兰叶 (knotted 打结)

(B) Skin 外皮
650g Steamed Tapioca 蒸熟木薯 (mashed 捣烂)
90g Sugar 糖
1 Tbsp Salted Butter 咸牛油 (soften to room temp 温室回温)
1 Tsp Salt 盐

(C) Coating 沾裹材料
Some Black & White Sesame 少许白及黑芝麻


Method 做法

Combine palm sugar, sugar, oil and pandan leaves (A) into a deep frying pan and cook until sugar dissolves.

将椰糖，糖，食油和班兰叶A一起混入炒锅煮至糖溶化。

Add grated coconut (A) and continue to stir fry until fully combined and the mixture dries up. Discard pandan leaves and set aside.

加白椰丝A翻炒至干身后，搁置待用。

In another mixing bowl combine all ingredients (B) till incorporated. Divide dough into 25-30g portions.

准备另一个碗盆，把材料B全部材料混合至面团。平均分成25-30克小份。

Scoop 2 tbsp of coconut fillings (A) and place onto the centre of each dough and seal. Shape into the size of ping pong balls. Evenly coat the balls with sesame.

取出两汤匙的馅料放置于每份皮的中间，把收口捏紧然后搓圆成兵乓球形。最后均匀裹上芝麻即可。

Heat up 1/2 pot  of cooking oil in a deep fryer. Deep fry the tapioca balls until golden brown. Remove and drain.

把1/2锅的食油烧热，以中小火将木薯煎堆炸至金黄色即可捞起， 沥油。

Allow to cool before serving.

待至稍凉后即可享用。

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