炸南瓜年糕球 ~ Fried Nian Gao in Pumpkin Balls

食谱取自 :  婉婉午茶

炸南瓜年糕球

材料 :

200g 南瓜泥
20g  细砂糖
100g 糯米粉
1大匙 粘米粉
年糕切丁适量

做法 :

1. 把去皮的南瓜切片，放入锅中蒸熟。

2. 趁热取出已蒸熟的南瓜，压成泥。

3. 把细砂糖倒入南瓜泥中，快速拌匀。

4. 然后把糯米粉慢慢拌入，搓揉至不黏手，合成团即可。

5. 把揉好的南瓜糯米团依个人喜好分割成小团 ,搓圆。再用手压扁成圆片状后，包入切丁年糕一起揉成圆形。

6. 热油锅，以中小火炸至表面金黃色，捞起沥干油即可。

Recipe source : Wan Wan Tea

Fried Nian Gao in Pumpkin Balls

Ingredients :

200g mashed pumpkin
20g caster sugar
100g glutinous rice flour
1tbsp rice flour
some Nian Gao , cut into small cube

Method :

1. Skinned pumpkin and cut into slices . Steam pumpkin until soft .

2. In a big bowl , mash the pumpkin .

3. Add in caster sugar , mix till well combine .

4. Then add in glutinous rice flour , knead lightly to form a smooth dough .

5. Pinch a small piece of dough and roll to form a ball. Flatten the dough and wrap a piece of nian gao in the centre. Lightly roll into a ball.

6. Heat up oil in a wok, with low fire . Put the balls into the wok ,slowly fry until it turned golden brown . Remove and drain excess oil .

香炸饭团糕 ~ Fried Rice Balls

食谱取自 : 爱上糕粿

香炸饭团糕

糕皮 :

300g 白饭
80g 糯米粉
50g 木薯粉
1茶匙 盐
2汤匙 食油
200ml 沸水

馅料 :

100g 咸菜 ( 剁碎 ) 
50g 甜菜脯 (剁碎 )  
50g 虾米 (剁碎 )
50g 肉碎
1汤匙 蒜茸
1粒 红葱头 ( 切碎 )
1茶匙 糖

做法 :

1. 馅料 : 烧热油，爆香蒜茸和红葱头碎。加入虾米碎，肉碎，甜菜脯碎和咸菜炒香，最后加入糖，盛起放旁。

2. 糕皮 : 将全部材料 ( 沸水除外 ) 加在一起，把沸水冲下去拌匀，搓成饭团 。

3. 把饭团搓成一小粒圆球，包进馅料 。

4. 把饭团放入热油中炸至金黄色即可。

Recipe source : In love with Kuehs

Fried Rice Balls

Dough :

300g cooked rice
80g glutinous rice flour
50g tapioca flour
1tsp salt
2tbsp oil
200ml boiling water

Filling :

100g salted vegetable ( chopped )
50g sweet preserved radish ( chopped )
50g dried prawn ( chopped )
50g minced meat
1tbsp chopped garlic
1 shallot ( chopped )
1tsp sugar

Method :

1. Filling : Heat oil, saute chopped garlic and chopped shallot until fragrant . Add in dried prawn , minced meat , sweet preserved radish and salted vegetable to stir-fry until fragrant . Add in sugar , remove and set aside .

2. Dough : Mix all ingredients ( except boiling water ) until well combined . Pour in boiling water and mix until well combined . Rub into rice mixture .

3. Roll the rice mixture into balls , wrap in filling .

4. Deep-fry the rice balls in heated oil until golden brown.

煎韭菜糕 ~ Chive Pancake

食谱取自 : 舌头上的梹城

煎韭菜糕

材料 :

200g 韭菜 ( 洗净，切粒 )
50g 虾米 ( 洗净 ，切小粒 )
1茶匙 蒜蓉
2粒 鸡蛋 ( 打散 )

面糊 ( 拌匀 ) :

300g 面粉
450ml 水
1/2茶匙 盐
胡椒粉少许

做法：

1. 锅中烧热2汤匙油，爆香虾米。

2. 将虾米加入面糊中，然后加入鸡蛋和韭菜拌匀。如果面糊太浓稠可以加入少许水调稀。

3. 浅锅中烧热少许油，舀入一勺面糊，压平。煎至两面呈金黄色即可。重复此步骤至用完所有面糊为止。可配搭辣椒酱食用。

Recipe source : The Best of Penang Street Food by Koh Sai Ngo

Chive Pancake

Ingredients :

200g chives ( rinsed and diced )
50g dried shrimps ( rinsed and finely diced )
1tsp chopped garlic
2 eggs ( beaten )

Batter ( mixed well ) :

300g plain flour
450ml water
1/2tsp salt
a pinch of pepper

Method :

1. Heat up 2 tbsp of oil ,stir-fry dried shrimps until fragrant .

2. Place dried shrimps into batter  . Add eggs and chives , mix well . Add some water if the batter is too thick .

3. Heat up some oil in a pan , scoop in a ladle of batter  , slightly flatten it . Pan-fry until both sides turn golden brown . Repeat the steps until all batter is used up  . Serve with chilli sauce .

  

蓝花九层糕 ~ Blue Pea Flowers Kuih Lapis ( Steamed 9 Layer Cake )

 

食谱取自 ： PL Teoh

 

蓝花九层糕

 

蓝色层材料 ：

125g 粘米粉

100g 木薯粉

140g 幼糖 （ 我放110g ）

120g 浓椰浆

150ml 蓝花汁

150ml 清水

白色层材料 ：

100g 粘米粉

80g 木薯粉

100g 幼糖 （ 我放80g ）

100g 浓椰浆

150ml 清水

 

 

做法 ：

1. 将上述材料分别放入2个大碗中搅拌均允，过筛。蓝色粉浆分成5等份，白色粉浆分成4等份。

2. 取一7寸四方蛋糕模，铺上锡纸，放入蒸笼里蒸3分钟 ( 原食谱用8“圆模 ) 。

3. 将一份蓝色浆倒入盘里，用大火蒸4分钟。再倒入白色粉浆，蒸4分钟。

4. 如此重复将全部粉浆蒸完，最后一层蒸10分钟。（ 每次舀面糊前必须先搅匀 ）

5. 取出，待完全冷却后，便可切块享用。

 

 

Blue Pea Flowers Kuih Lapis ( Steamed 9 Layers Cake )

 

Ingredients :

For the blue layer

125g rice flour

100g tapioca flour

140g caster sugar ( I put 110g )

120g thick coconut milk

150ml  blue pea flower juice

150ml water

For the white layer :

100g  rice flour

80g tapioca flour

100g caster sugar ( I put 80g )

100g thick coconut milk

150ml water

Method :

1. In 2 big bowls , mix all white and blue layer ingredients separately and sieve the mixture . Divide the blue mixture into 5 portion and white mixture into 4 portions .

2. Bring steamer to boil , line a 7” square pan with aluminium foil . Heat the pan in steamer till hot . ( original recipe use 8” round tin ) 。

3. Pour 1^st layer with blue batter into the heated tin , steam at high heat for 4 minutes or until batter is cooked . Then pour in 2^nd layer with white batter and steam for another 4 minutes .

4. Repeat the procedure , alternating blue and white batter until all the batter is used up . For the 9tht layer , steam for 10 minutes . ( Remember to stir the batter each time before pouring into the steaming pan ) .

5. Remove from the steamer and let cool completely .Then cut the kuih into desire shapes and sizes.

 

三色番薯糕 ~ Tri-colours Sweet Potato Cake

食谱取自 ：千层蛋糕 ：铺陈幸福的感觉

三色番薯糕

材料：

底层
200g  黄肉番薯
100g  木薯粉
120g  糖
60ml  浓椰浆
150ml  水
1/2茶匙 盐

中层 ：

200g  紫肉番薯
100g  木薯粉
120g  糖
60ml  浓椰浆
150ml  水
1/2茶匙  盐

上层 ：

200g  橙肉番薯
100g  木薯粉
120g  糖
60ml  浓椰浆
150ml  水
1/2茶匙  盐

做法 ：

1. 底层 ：将所有材料放入搅拌器里，以高速搅拌至柔滑细腻。

2. 取一7寸四方蛋糕模，铺上锡纸，放入蒸笼里蒸3分钟。

3. 将混合料筛入已蒸热的蛋糕模内，以中火蒸15分钟。

4. 中层 ：将所有材料放入搅拌器里，以高速搅拌至柔滑细腻。将混合料筛入碗中，然后倒在蒸好的黄色层上。以中火蒸15分钟。

5. 上层 ：将所有材料放入搅拌器里，以高速搅拌至柔滑细腻。将混合料筛入碗中，然后倒在蒸好的紫色层上。以中火蒸25分钟。

6. 搁置待凉2小时后即可切块.

Recipe source : Layer Cake : Baking with Love  

Tri-colours Sweet Potato Cake

Ingredients :

Bottom Layer ( Yellow layer ) :
200g yellow-fleshed sweet potato
100g tapioca flour
120g sugar
60ml thick coconut milk
150ml water
1/2tsp salt

Middle Layer ( Purple layer ) ：

200g purple-fleshed sweet potato
100g tapioca flour
120g sugar
60ml thick coconut milk
150ml water
1/2tsp salt

Top Layer ( Orange layer ) ：

200g orange-fleshed sweet potato
100g tapioca flour
120g sugar
60ml thick coconut milk
150ml water
1/2tsp salt

Method :

1. Bottom layer : Combine all ingredients in a blender . Blend on high speed until smooth and creamy .

2. Line a 7-inch square cake tin with plastic sheet / aluminium foil . Heat the tin in steamer for 3 minutes .

3. Sift the mixture into the heated tin and steam over medium heat for 15 minutes .

4. Middle layer : Combine all ingredients in a blender . Blend on high speed until smooth and creamy . Pour the mixture through a sieve and add it to the steamed yellow layer . Steam over medium heat for another 15 minutes .

5. Top layer : Combine all ingredients in a blender . Blend on high speed until smooth and creamy . Pour the mixture through a sieve and add it to the steamed purple layer  . Steam over medium heat for another 25 minutes .

6. Leave to cool for 2 hours before cutting .


 

This post is linked to Cook-Your-Book #29 , hosted by Joyce from Kitchen Flavours.

 

                                 

芒果达兰糕 ~ Talam Mango ( Kuih Talam Mangga )

食谱取自 ：nurniezza

芒果达兰糕

底层材料：
1杯 芒果泥
1/2杯 白砂糖
1杯 粘米粉
2大匙 蛋黄粉
2杯 稀椰浆
1撮 盐

上层材料：

1杯 粘米粉
3杯 浓椰浆
2大匙 玉米粉
1小匙 盐

做法 ：

底层
1. 8寸模涂上一层薄薄的油。

2. 将全部材料搅拌均匀，过滤。

3. 倒入已涂油的模子里。将模子移到蒸锅里，大火蒸30分钟或完全凝固。

4.在表面用叉轻轻的划一划。

上层

1.将上层材料倒入碗里，搅拌均匀至无颗粒。

2.用筛子过滤入另一个锅后，以小火煮至浓稠 ( 边煮边搅拌) ，熄火。

3.将（2 )倒在底层糕上，放回蒸锅，蒸20 ~ 30分钟即可。

4.取出，待完全冷却后即可切块享用。

Recipe source : nurniezza

Talam Mango ( Kuih Talam Mangga )

Ingredients for the bottom layer :

1 cup mango puree
1/2 cup caster sugar
1 cup rice flour
2tbsp custard powder
2cups coconut milk
a pinch of salt

Ingredients for top white layer :

1cup rice flour
3cups thick coconut milk
2tbsp cornflour
1tsp salt

Method :

For the bottom layer :
1. Greased 8” tray with some oil .

2. Combine all bottom layer ingredients together , mix till well combined  and strain the mixture .

3. Pour into a greased tray and steam for about 20 ~ 30 minutes till it sets.

4.When the bottom layer has totally hardened , scar surface with a fork .

For the top layer :

1. Combine all ingredients in a big bowl , mix till well combined  .

2. Strain the mixture into another pot . On low heat, cook and stir batter constantly until it become fairly thick .

3. Pour the hot batter over the cooked mango layer and steam for a further 20 ~ 30 minutes .

4. Remove from steamer and cool the kuih completely and serve.

This post is linked to the event Little Thumbs Up ( November 2015 : Mango ) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY , and hosted by Jozelyn from Spice Up My Kitchen .