无麸质南瓜狗狗蛋糕 Gluten Free Pumpkin Doggy Cake

Every year I look forward to celebrating my fur babies birthdays with some self concocted gluten free  doggy food.  The month of August is the most eventful for the trios as they get to eat mommy's home made birthday cake twice in a month. This is because two furry kids were born under the same month hence they get to eat special food twice in that month.

每一年我们都很期待着家里宠物生日的到来，只有庆祝它们的生日时才会刻意为它们特制一些无麸质的蛋糕。对于它们三只宝贝来说，每年八月份因该会是最开心的月份，它们不但有蛋糕吃而且还能在那个月里能吃到到两次妈妈制做的蛋糕。

Considering the eldest dog's chronic allergies and minus some of the items from the approved list of general healthy food for dogs, I am practically left with little choice but to repeat the usage of certain vegetables or food to produce their cake.

由于爱犬老大至小就患上严重性的食物及皮肤的过敏，在食品选择上极之有限唯有采用同样的材料来制做它们的生日蛋糕。

无麸质南瓜狗狗蛋糕
Gluten Free Pumpkin Doggy Cake

Ingredients 材料 

(A)

40g  Carrot 红萝卜(tiny cubed 切成小丁）

150g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)

15g Brown Sugar 红糖

60g Coconut Milk 椰浆

50g Corn Oil 玉米油

2 Large Eggs 大号的鸡蛋

(B)

50g Tapioca Flour 木薯分

90g Potato Flour 马铃薯粉

1/2 Tsp Baking Powder 发酵粉

(C) Topping 表面装饰

1 Red Tomatoes 红番茄 (sliced 切片)

1 Purple Mashed Sweet Potatoes 紫色地瓜泥 (Optional 自选)

Method 做法

Combine and sieve the flour ingredients (B) together. Set aside.

将粉料B过筛在一起。搁置备用。

Steam pumpkin cubes for 15-20 mins until tender. Mashed while it is hot.

将南瓜丁用大火蒸15-20分钟至熟软即可立刻搅碎成泥状。

Preheat oven at 180C degrees.

烤箱预热至180℃度。

Combine eggs and sugar (A) into a mixing bowl and whisk to combine. Add mashed pumpkin to incorporate. Add oil and whisk to combine. Then follow by sifted flours (B) and coconut milk and mix until evenly mixed. 
把材料A里的鸡蛋，砂糖一起混人盆里搅匀。接着加金瓜泥混匀，再加玉米油搅匀后又加沥好的粉料(B)，椰浆(A)混匀。

Add carrot cubes to incorporate.
最后把红萝卜丁混入。

Transfer batter into a 6 inch cake pan. Decorate the top with tomato slices.
将混好的面糊置入个6寸蛋糕模具。表层上摆上红番茄片为装饰。

Bake in the centre rack of the preheated oven for 28-30 mins.
然后转入已预热烤箱的中层烘烤28至30分钟即可。

Pipe mashed sweet potatoes (if needed) to decorate. Allow cake to cool completely before serving.蛋糕出炉后可以用挤花袋在表面挤适量的紫色地瓜泥为装饰。待蛋糕冷却便可让爱犬享用。

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

无麸质狗狗天使蛋糕 Furry Angel Cupcakes.....for my Chihuahua Lil Chloe

Wondering what to make for your four legged babies' birthday? 

您是否正烦恼着如何为家中的爱犬庆祝生日吗？

This is a very light and healthy cake recipe to indulge your love pooch. I made it for my 2nd baby Li' Chloe's 7th birthday last month. All of my three furry babies love it very much.

这是一道轻盈即健康的蛋糕食谱给予您的爱犬。我正好上个月庆祝老二Chloe的七岁生日而制做了这项蛋糕，结果它们三只宝贝们都很喜欢吃呢！

无麸质狗狗天使蛋糕
Gluten Free Furry Angel Cupcakes


Ingredients 材料

(A)
70g Potato Flour 马铃薯粉
2 Tbsp Dry Dog biscuits 任何干狗粮 (blended 搅碎)
1 Banana 香蕉一条 (mashed 搅碎成泥)

(B)
5 Egg Whites 蛋清
30g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

(C)
Banana 香蕉 (sliced 切片)
Some Green Peas 绿豆


Directions 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

In a clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar and castor sugar gradually until stiff peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白B打出一些泡沫接着分次加入塔塔粉，砂糖，打成尾端挺立的蛋白霜即可。

Sift in potato flour (A) and fold to incorporate.  Add blended dog biscuits and mashed banana (A) and fold until mixed.

沥入马铃薯粉A轻轻的拌入混匀，然后再把A里的干狗粮碎，香蕉泥拌入混匀即可。

Transfer batter into muffin cups and decorate the top with banana slice and peas (C).

把混好的蛋糕糊盛入松饼纸杯，面糊上摆设些香蕉片及绿豆为装饰。

Bake in the center rack of the preheated oven for 20-22 mins.

置入已预热的烤箱的中层烘烤20-22分钟即可。

Allow cupcakes to cool on cooling rack completely serving your furry babies.

烤熟的蛋糕摆在凉架上待凉后才让爱犬们品尝。

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

椰丝糯米糕 Kuih Lopis

Kuih Lopis is a traditional dessert commonly found in Singapore, Malaysia and Indonesia. It is made from steamed glutinous rice served with grated coconut and brown sugar syrup. It is relatively simple to make and you put as much sugar syrup as you like to suit your liking.

椰丝糯米糕是一道普及于新加坡，马来西亚及印尼的传统糕点。制做方法也相当容易，主要的材料是蒸糯米配上椰丝然后再淋上红糖浆就这样子吃了。您可以随自己的喜好尽可添加糖浆来增加口味。

椰丝糯米糕
Kuih Lopis



Ingredients 材料

(A)
525g Glutinous Rice 糯米 (soak for 2-3 hours 泡浸2至3小时)
30 pcs Pandan Leaves 班兰叶
700ml Water 清水
6 pcs Fresh Banana Leaves 新鲜香蕉叶
Raffia String 绳子

(B)
1 cup Gula Melaka 椰糖 (chopped 切碎)
1/4 cup Water 清水

(C)
1 cup Fresh Grated Coconut 嫩椰丝
1/2 Tsp Salt 盐



Directions 做法

Cut (A) pandan leaves into 2cm strips and blend together with 700ml water until pulverized. Strain out 600ml of juice and discard the pulp.

把A的班兰叶剪成二公分小段，配合700毫升清水一起倒入食物加工器把班兰叶搅碎。沥掉叶渣挤出600毫升的班兰汁。

Combine the extracted pandan juice and glutinous rice together into a pot and cook over low heat. Stir continuously until the pandan juice is fully absorbed into the semi-cooked glutinous rice. Remove from heat and set aside.

然后便把班兰汁和糯米A一起倒入锅里一边搅拌一边用小火煮到班兰汁完全被糯米吸收后即可离火搁置。

Clean and wipe dry banana leaves. Cut leaves into 25x25cm squares. Place sufficient amount of the pandan glutinous rice onto the prepared banana leaves and roll up tightly into a bolster. Tie both ends securely with raffia strings.

香蕉叶洗净，抹干后剪成25x25cm的方型状。接着取出半熟的糯米铺在香蕉叶上，卷成个抱枕状用绳子牢固两边尾端。

Boil glutinous rice rolls in a pot filled with sufficient boiling water to completely cover over the rice. Cook over medium high heat for an hour before draining out the water and allow the rice rolls to cool before serving.

最后把卷好的糯米饭卷置入已装满沸水的锅里，锅里的水必须足够完全覆盖米卷。用中火煮一小时后即可取出米饭待凉。

Combine (B) together in a saucepan and bring to boil. Reduce heat to low and continue to simmer the syrup for another 10-13 mins until thickens. Set aside to cool.

将材料B倒入小锅煮滚，转小火继续煮十至十三分钟把糖浆煮至浓稠即可离火搁置。

Combine and mix (C) thoroughly into a steaming tray and steam over medium heat for 8-10 mins. Set aside.

把C一起混匀，转入蒸盘用中火蒸八至十分钟即可离火搁置。

Unwrap and remove the banana leaves. Slice the cooled glutinous into 1-2cm thick disc and roll it over the grated coconut (C) to coat evenly.

取掉香蕉叶，把冷却的糯米卷切成1至2公分的厚块，放入椰丝里平均的塗覆即可。

Pour gula melaka syrup (B) over the coated glutinous rice and serve.

将椰糖浆B淋在糯米饭卷后即可品尝。

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

无麸质健康南瓜狗饼 Healthy Pumpkin Dog Treats

I love my furkids very much and treat them like my own offsprings. They are like children who are forever in childlike state, constantly looking up to us for attention and emotional support.

我非常爱护家里的三只爱犬，对待它们有如自己亲生骨肉一般的爱着。在我的眼里它们就像永远长不大的小孩，时时刻刻都在依赖着我们，需要我们不停给予照顾及精神上的安慰。

Among my 3 lovely fur babies, the eldest one is born with severe chronic allergies to most food and preparing custom home cooked food for her is a daily routine. We tried out best to keep them in good shape by giving food which corresponds to their health and growth stage.

在这三只宝贝爱犬当中，老大自小就患上先天性的食物和环境过敏症一旦接触到不适的食品就会癫痫发作，受尽了多年的痛楚。因此这些年来对于它们的生活饮食我都是依各自的身体健康需求而亲自下厨为它准备一切的饮食，希望能帮助它们的健康成长。

Despite the endless bouts of health issues and challenges all these years, my eldest baby Coco who has gone deaf and blind, managed to sustain till a ripe 15 years of age and still counting. Recently, a mass bout of malignant tumor started to invade her pelvis area and within a short period of 3 months the tumor has grown into 6 times the original size. Given her advanced age, the vet discouraged performing surgery to remove the lump citing that the removal would put our baby into more risk than good.

仅可老大忍受了多年的病痛而后来恶化至双眼变盲，耳朵也完全聋去，它还是努力的活着一直撑到15年。很不幸的，它的身上最近长出一块恶性肿瘤而在短短的三个月内扩大六倍极之可怜。由于它年寿太高，兽医不鼓励动手术来切除肿瘤怕爱犬承受不起麻醉药而死去。

We are saddened to learn that her days are numbered and soon she will have to leave us. Hence I set out to make her a batch of home made treats and indulge her when she is still able to enjoy her food.

如今获知它不久后将要离开，我便做了这批南瓜饼给它还能吃的情况下品尝。

Here is a simple yet healthy doggie treat for you love pooch.

这道健康狗饼您也可以尝试试做来给您的爱犬品尝。

无麸质健康南瓜狗饼
Healthy Pumpkin Dog Treats


Ingredients 材料

400g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)
3 Tbsp Organic Flaxseeds 有机亚麻籽
500g Tapioca Flour 木薯粉
250g Potato Flour 马铃薯粉
1 Tsp Baking Soda 小苏打粉
3 Eggs 鸡蛋
150ml Cold Water 冷水


Directions 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Combine sifted tapioca flour, potato flour, baking soda and flaxseeds into a mixing bowl. Set aside.

先把过沥好的木薯粉，马铃薯粉，苏打粉和亚麻籽混入，混匀搁置。

In another bowl, combine eggs and pumpkin puree together until incorporated. Then transfer into the flour mixture and stir to combine. Gradually add water (as needed) and use hands to knead the dough together.

将鸡蛋，南瓜泥一起混入另一个小碗，混匀后转入粉料里搅匀。接着倒入适量的冷水，用手搓揉将面糊混合成团。

Place dough between 2 plastic sheets and roll into 3-4mm thick sheet. Remove the top layer of the plastic sheet and flip dough onto the tabletop sprinkled with potato flour then remove the plastic sheet.

再把面团置入两片塑料纸之中，用杆面棒杆成3-4mm厚度即可取出上层塑料纸，然后把面团倒入已撒上少许马铃薯粉的桌面上，再取掉第二片塑料纸。

Use cookie cutter to cut dough to desired shapes. Place cookies on baking pan lined with slightly greased parchment paper. 

使用饼干切割模把面团切成喜欢的形状，排在已涂上少许食油烘焙纸上置入烤盘。

Bake for 22-25 mins until the top has browned and dried out completely. Allow cookies to cool on wire rack completely before storing in air tight container.

把面团烘烤22-25分钟直到表面上色及完全干透即可。将烤熟的饼干摆在凉架待凉后才置入密封的罐子收藏。

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

巴西起司面包球 Brazilian Cheese Buns

Brazilian Cheese Bread, also known as Pão de queijo and according to wikipedia, is a popular and widely sold cheese snack in Brazil. I stumbled across this recipe while looking for something non gluten and easy to make for a lazy Sunday when I actually planned to stay away from the oven, camera and computer.
巴西起司面包球是一道非常普及的巴西早餐粮食。上个星期天我原本想好好的懒一下不做任何烘焙，摄影或上网，最后却给我遇上了这道简易又无麸质的面包食谱。

As it turn out, this recipe is a sure keeper as it extremely easy to make, for anyone!  The buns are so chewy with mild taste of cheese and it will go well with most beverages. These buns are at its crispiest when its freshly baked from the oven. The leftover buns can be stored in a air tight container and reheat in the oven upon consumption.
制做出来的面包带有淡淡的起司香味而且还很有Q爵的口感，配上任何饮料都适合。这种面包出炉后很松脆最适当马上吃， 剩余的面包球可以收藏于气密容器内等待要品尝是可以放入烤箱烘热即可。

Brazilian Cheese Buns 

1 Cup Tapioca Flour 木薯粉
1 Tsp Baking Powder 发粉
2 Cups Cheddar Cheese 切达乳酪           
2 Eggs 鸡蛋 (slightly beaten 稍微打散)


Directions 做法

Preheat oven to 175C degrees. Line a baking tray with parchment paper. 
烤箱预热至175C度。烤盘铺上一层烘焙纸。

Grate cheddar cheese
切达乳酪切丝搁置备用。

In a mixing bowl, whisk together tapioca flour and baking powder.
把木薯粉及发粉一起沥入搅拌盆，混匀。

Stir in grated cheese and eggs. 
加入切达乳酪丝和鸡蛋。

Mix together all ingredients and knead ( I did it with my kitchenmaid stand mixer) until a dough forms. This is an extremely wet and sticky dough mixture.
把全部材料一起混合用手或是用搅拌机搓揉成团。混匀好的面团稍微湿黏如糊状。

Use a spoon or ice cream scoop to scoop up the sticky dough mixture and arrange on the baking tray. 
用勺子或冰淇淋勺捞出湿黏的面糊排在烤盘上。

Bake for 13-15 mins or until done, but not browned (as you would still want it to be soft and tenderly chewy).
送入已预热的烤箱烘烤13至15分钟熟透稍微上色即可。勿需烘烤到金褐色，否则烤出的面包球就缺Q软口感而带干硬。

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

烤切达乳酪马铃薯球 Baked Potato Cheddar Cheese Balls

Here is one yummy savory tea time dessert with minimal preparation specially for the potatoes and cheese lovers.

这是送给马铃薯及芝士乳酪爱好者的一道超容易即好吃的下午茶点。

烤切达乳酪马铃薯球
Baked Potato Cheddar Cheese Balls

(A)
1 kg Potatoes 马铃薯
100g Castor Sugar 细砂糖
100g Cheddar Cheese 切达乳酪
80g Egg 鸡蛋

(B)
Desiccated Coconut 椰丝


Method 做法

Dice cheddar cheese (A) into small cubes. Set aside.

把切达乳酪A切丁，搁置备用。

Wash and peel potatoes (A). Cut into cubes and steam for 30 mins until tender.

马铃薯A洗净去皮后切丁，然后以大火蒸30分钟至熟透。

Immediately transfer into food processor together with icing sugar (A) and blend into mush.

马上将马铃薯倒入食物搅拌器一起和糖分A搅碎成泥。

Allow the mixture to cool and dry up a little for easy handling. If the mixture is still too mushy and wet, refrigerate for an hour before shaping.

搅碎的马铃薯泥转入碗盆放凉待稍微干燥后才容易做造型。若是马铃薯泥还是带湿的话便送入冰箱冷藏1小时后才取出。

Lightly dust palms with rice flour, scoop two heaping tablespoon of the potato mixture onto the palm. Flatten into a disc. Place a cube of cheddar cheese into the center and wrap into a ping pong ball.

手掌擦上少许粘米粉, 舀入两大汤匙的马铃薯泥置入手掌中后再压扁，把一块切达乳酪丁包入包裹成兵乓球状。

Drop the potato ball into a bowl of beaten eggs (A) to evenly coat the surface and dish up.

把完成的马铃薯球放入已搅拌的蛋液A，让表面平均的涂上蛋液即可捞起。

Roll the egg coated potato balls over a plate of desiccated coconut and coat evenly.

立刻把蛋湿的马铃薯球滚入椰丝盘将整个表面都沾上了椰丝。

Arrange the coated balls on a baking tray and bake in the centre rack of a preheated oven at 190C degrees for 25 mins or until the surface become slightly brown and crusty.

把已沾满椰丝的马铃薯球排入烤盘，送入已预热至190C度的烤箱的中层烘烤25分钟，至表面上色即香脆即可。

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

烤木薯糕 Baked Tapioca Cake

I have tried many versions of kueh bengka ubi (baked tapioca cake) and this is the most satisfying recipe which you can easily retrieve from Kitchen Tigress. Her recipes are all very very good and fail proof.

经过多次的尝试，这道烤木薯糕的食谱是我最满意以及容易从Kitchen Tigress 的博客上找到的好食谱。她的所有食谱都非常有效而且成功效率高，很受好评。

For this recipe, I have reduced the sugar from the original 300g to 200g and still think that the sweetness could be further reduced another 20g as the baked cake is still too sweet for my palette. 

我从她这道食谱里提议300克砂糖份量缩减至200克，结果尝试后便觉得糖份还可以再缩减多20克。

With the sugar reduction in this recipe, the top didn't come out as golden brown as her recipe. I reckon the browning of the top relies on the high sugar content to create a caramelize effect. Nevertheless, I am extremely pleased with the aromatic cake with its 'melt in the mouth' texture.

由于糖份大量的减少，烧烤出来的木薯糕的表层并没原著般的焦金黄色。尽管如此，烧烤出来的木薯糕味道香浓，一旦送入口里即溶化，超好吃！

烤木薯糕 
Baked Tapioca Cake  

Recipe adapted from Kitchen Tigress
(Recipe for a 22 cm square baking pan)

Ingredients 材料

2 Large Eggs 鸡蛋(大)

200g Sugar 砂糖

1 Tsp Sea Salt 海盐

950g Tapioca 木薯 (grated搅碎)

5 pandan leaves 班兰叶

300ml Thick Coconut milk 浓椰浆

190 ml water 清水

Method 做法

Preheat oven to 170°C.

烤箱预热至170C度。

Line the base and sides of a 22cm square baking pan with parchment paper.

准备一个22cm方形烤模，烤模的底部及侧偏铺上已涂抹少许食油的烘焙纸。

Rinse and drain pandan leaves. Set aside.

班兰叶洗净沥干后搁置待用。

In a food processor, blend tapioca into fine coarse bits. Set aside.

把木薯切块送入食物搅拌器搅碎。搁置待用。

Combine thick coconut milk and water till incorporated. Set aside.

将浓椰浆及清水一起混合，搁置待用。

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

把鸡蛋，砂糖和海盐一起混入搅拌盆，混匀。

Add grated tapioca and mix till combined.

再加木薯碎，搅匀。

Add pandan leaves into the tapioca mixture. Use hand to knead and crush in the pandan leaves into the mixture.

又加班兰叶，然后用手将班兰叶搓入木薯混合糊内直到班兰汁融入木薯糊。

Discard pandan leaves.  Stir in coconut milk and water mixture till incorporated.

取出班兰叶然后丢掉。倒入椰浆水，拌匀。

Transfer tapioca coconut milk mixture into prepared baking pan.

把拌好的木薯糕糊转入模具。

Bake in a preheated oven at 170C degrees for 75 mins until fully cooked and the top turns golden brown.

送入已预热至170C度的烤箱烘烤75分钟，直到熟透及表层呈现金黄色即可。

Allow the cake to cool on cooling rack for 40 mins before removing the pan.

将烤熟的木薯糕连模一起摆上铁架待凉40分钟后才脱模。

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