椰丝糯米饭 ~ Pulut Inti ( Glutinous Rice with Coconut Topping )

食谱取自 ：人生加油站

椰丝糯米饭

糯米饭材料：

300g 糯米 （浸4小时）
120ml  椰浆
50ml  水
1汤匙 幼糖
1/4 茶匙 盐
2片 班兰叶 （切成8小片）
香蕉叶 （剪成大约 15 x 20cm , 然后用滚水烫软 ）

做法：

1. 将全部材料倒入8寸盆内，稍微搅拌均匀，排班兰叶在上面，蒸15分钟。

2. 取出班兰叶，将饭轻轻搅匀（如太干的话，可以淋上2汤匙水）再蒸15分钟。

3. 将盆取出来，备用。

馅料材料：

200g 椰丝
2粒 椰糖
120g 糖 （我没放 ）
50g 水
3片 班兰叶  
20g  玉米粉 （加2汤匙水搅拌均匀）

做法：

1. 椰糖、糖、水和班兰叶煮至滚加入椰丝。

2. 炒至椰丝稍微干后加入玉米粉糊炒至干即可。

3. 取一片香蕉叶,滔入1汤匙糯米饭和1茶匙馅料。

 

Recipe source :  Annann
 

Pulut Inti ( Glutinous Rice with Coconut Topping )

Ingredients for glutinous rice :

300g glutinous rice  ( soaked at water for 4 hours )
120ml coconut milk
50ml water
1tbsp caster sugar
1/4tsp salt
2 pandan leaves ( cut into small piece )
banana leaves ( cut into 15 x 20cm , and blanch in boiling water until soft )

Method :

1. Mix all ingredients until well combined  and pour into 8” plate / baking tray . Arrange screwpine leaves on top of the rice mixture . Steam for 15 minutes .

2. Discard pandan leaves ,  using a spoon and mix evenly  ( if it is too dry , can add 2tbsp water ) . Continue to steam for another 15minutes .

3 . Remove from heat and set aside to cool .

For the coconut filling  :
200g fresh grated coconut
2 pieces gula Melaka
120g caster sugar ( I omit it )
50g water
3 pandan leaves
20g cornflour ( add 2tbsp water and mix well )

Method :

1. Bring gula melaka , caster sugar , water and pandan leaves to boil then add in fresh gated coconut .

2. Stir fry until slightly dry then add in cornflour mixture and fry until dry .

3. To assemble Pulut Inti , spoon 1tbsp rice , top with 1tsp coconut filling  .

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Mom and co-hosted by Joceline from Butter , Flour & Me.  

                                       

                                          

番薯饼 ~ Sweet Potato Crackers

番薯饼

材料：

600g 黄色番薯  （ 我的分量 ： 700g ）
350g 木薯粉  (  我的分量 ： 250g ）
1/2  小匙 胡椒粉
1小匙 盐
1小匙 糖

做法 ：

1．番薯削皮后洗净，切成片状，然后以大火蒸20分钟至熟及软化，盛起备用。

2．将番薯和其余的材料一起用搅拌机捣烂成泥至滑。

3．将番薯泥分成4等份（ 我分成2等份 ），各别揉成圆筒型，然后排在已涂抹食油的蒸盘上，盛入预热炉以大火蒸约45分钟。

4．让蒸好的番薯团待冷却，存放在冰箱2天至硬，然后取出切成薄片。再以猛烈太阳下晒干（约2天）（我用烤箱以100度烘9 ~ 10小时或至干 ）  。最后用热油 (小火)炸脆即可。

Sweet Potato Crackers

Ingredients :

600g yellow sweet potato （ My portion was 700g ）
350g tapioca flour ( My portion was 250g )
1/2tsp pepper
1tsp salt
1tsp sugar

Method :

1. Rinse and peel the sweet potatoes  , cut into thick slices . Steam over high heat for 20 minutes until cooked and soft . Remove and keep aside .

2. Pound the steamed sweet potatoes and the rest of ingredients into a fruit blender until finely paste and smooth .

3. Divide the sweet potatoes paste into 4 portions( mine was 2 portions only ) , knead and form into cylinder shapes separately , then put them on a greased heatproof platter . Steam in the pre-heated steamer over high heat for approximately 45 minutes . Remove .

4. Leave the steamed sweet potato dough to cool . Chill in the fridge for 2 days until harden . Remove , cut into thinly slices and basked dry under the hot sun for 2 days （ I basked dry by using oven at 100c for 9 ~ 10 hours or until dry ） . Lastly , deep-fry into hot oil at low heat until crispy . Serve  .

 

椰糖椰丝糕 ( II )~ Gula Melaka Kuih Kosui ( II )

食谱取自 : Alan ( Travelling Foodies ) / Helena / Jane

椰糖 Kuih Kosui

材料 ：

75g 粘米粉
35g 木薯粉
130g 椰糖 (剁粹)
2大匙糖 （我用1大匙）
100ml  清水 (在做法2里还另外需要加入清水)
1/2茶匙枧水
2-3片香兰叶（打结）

沾料：

50g 嫩椰丝
2片 香兰叶
少许盐

做法 ：

1. 把椰糖，100g清水和香兰叶小火煮至椰糖完全溶化。把椰糖浆过滤。

2. 再加入清水至拿到500ml 的椰糖浆。

3. 把粘米粉、木薯粉、枧水加入。将全部材料搅拌均匀，过路，放入锅中稍微煮至少许浓稠状。

4. 小杯子放入蒸锅里大火蒸五分钟。把糊浆倒入预热了的后的杯子里至8分满，以小火蒸大约15分钟或至熟。取出，备用。

5．把盐加入嫩椰丝内拌匀， 放入香兰叶，大火蒸5分钟。

6．冷却后，把糕拿出，配椰丝食用。

Recipe source : Alan ( Travelling Foodies ) / Helena / Jane

Kuih Kosui  Gula Melaka  (Kueh Ko Swee)

Ingredients :

75g rice flour
35g tapioca flour

130g gula melaka ( chopped )
2tbsp granulated sugar ( I put 1tbsp )
100ml water ( more water as needed ,see “Method 2 ”)

1tsp alkaline water (lye water)
2 - 3 pandan leaves （ rinsed and tied into a knot ）
More water as needed (see “Method”)

Coating :
50g fresh grated coconut
2 pandan leaves 
a pinch of salt
Method :
1. Add gula melaka, granulated sugar , knotted pandan leaves and 100ml water in a pot and heat until the gula melaka has melted. Turn off heat and set aside.

2. Sieve through the gula melaka syrup in a clean container and top up with more water to yield a final volume to 500ml of diluted syrup.

3. In another bowl , add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any lumps.Cook flour mixture on low fire till slightly thickened.

4. Steam the small cups at high heat for 5 minutes . Pour the mixture into cups until three-quartess full . Steam on low heat for 15 minutes or until  the batter turned a dark brown and has completely set .Remove from steamer immediately  and set aside to cool .

5. While waiting for the teacups to cool down , steam the grated coconut and pandan leaves with pinch of salt for 5 mins.

6. When the kuih kosui has cooled down, remove from teacup moulds by running the sides carefully with a small knife. Serve with fresh grated coconut .

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Mom  and co-hosted by Joceline from Butter , Flour & Me  

                                        

                                           

香蕉糯米糕 ~ Pulut Dakap / Pulut Pisang ( Glutinous Rice with Banana )

食谱取自 ：人生加油站

香蕉糯米糕

材料A：
300g 糯米（浸隔夜）
150g 椰浆
3汤匙 糖
1茶匙 盐

材料B：

6汤匙 粟米粒

材料C:

6 - 7条 香蕉（切半）

香蕉叶适量 （用烧水烫过）

做法：

1. 将全部材料A倒入8寸盆内，稍微搅拌均匀，蒸20分钟。

2. 将盆取出来加入粟米粒搅拌均匀。

3. 在一张香蕉叶上铺上1汤匙的糯米饭，放入半条香蕉，再铺上1汤匙糯米饭。

4. 把香蕉叶折好用绳子绑好。用大火蒸15分钟即可。

Recipe source :   Annann
 

Pulut Dakap / Pulut Pisang ( Glutinous Rice with Banana )

Ingredients A :

300g glutinous rice ( soaked overnight )
150g coconut milk
3tbsp sugar
1tsp salt

Ingredients B :

6tbsp sweet corn kernel

Ingredients C :

6 ~ 7 banana  ( halved )
some banana leaves ( blanch with boiling water )

Method :

1. Mix all ingredients A until well combined  and pour into 8” plate / baking tray  . Steam for 20 minutes .

2. Remove from steamer and add in sweet corn kernel .

3. To assemble pulut pisang  , spoon 1tbsp rice , top with banana and  for the last layer top with 1tbsp rice .

4. Wrap with string and steam at high heat for another 15 minutes .

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Momand co-hosted by Joceline from Butter , Flour & Me.

                                           

This post also linked to the event, Little Thumbs up organised by  Doreen from My Little Favourite DIYand  Zoe from Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy.
                                         
                                     

                                         

                                        

酸辣芥菜 / 菜尾 ~ Spicy Chinese Mustard Vegetables / “ Chai Buey “

酸辣芥菜 / 菜尾

材料：

1公斤 菜尾 （烧乳猪头, 烧肉，烧肉骨 ）
1公斤  芥菜 （切段）
3粒 番茄（切块状）
10片 亚参片
10条 辣椒干 ( 浸泡洗净，取出种子，沥干)
4片 姜
1大匙 蒜米
1.5 ~ 2公升 水

调味料：

盐适量
糖适量
黑酱油适量 ( 随意 )

做法：

1．烧热锅，加少许油，爆香蒜米和姜片。然后加入番茄，辣椒干和亚叁片拌炒。

2．倒入菜尾，芥菜和水。（ 水掩盖过材料即可）

3．大火煮至水沸后转小火，慢火焖30分钟或至菜完全变软及汤汁变浓。

4.  加入盐和糖调味，和少许的黑酱油调色，即可。

Spicy Chinese Mustard Vegetables / “ Chai Buey “

Ingredients :

1kg leftover meat ( roasted suckling pig's head , roasted pork  and roasted pork bones )
1 kg mustard green ( cut into pieces )
3 tomatoes ( cut into chunks )
10 pieces  assam gelugor
10 dried chillies ( soaked in water , deseeded  and drained )
4 slices ginger
1tbsp chopped garlic
1.5 ~  2 litre water

Seasoning :
salt
sugar
dark soy sauce ( optional )

Methods:

1.  Heat wok with some oil , sauté chopped garlic and sliced ginger . Then add in tomatoes , dried chillies and assam gelugor . Stir fry until fragrant .

2.  Add in leftover meat , mustard green  and water  .

3.  Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes or until the mustard green fully softened .

4.  Add in salt , sugar and dark soy sauce  . Serve hot with white rice .