Kueh dadar with fresh pandan juice

Second time make kueh dadar. Bought some pandan leaves and blended them to get some pandan juice. Natural colour for the kueh. 

Gula Melaka coconut filling

• 250g grated coconut
• 150g chopped gula melaka
• 5 tbsp water
• pinch of salt
• 2 pandan leaves, rinsed and cut into small rectangular pieces

To cook the coconut filling, first dissolve chopped gula melaka into water together with salt and pandan leaves in a small saucepan over a medium-low flame.
As the gula melaka syrup thickens, add salt and stir until until all the grated coconut is uniformly coated with the dark treacle like syrup.
Continue to heat until the mixture there is no more excess moisture.
Take off heat and set aside to cool down.

Pandan pancake wrapper

• 200 g plain flour
• 10 pandan leaves + 150 ml water blend to make 150 ml pandan juice
• 250 ml thin santan 100 ml thick coconut milk + 150 ml water
• 1 large egg 70 g
• 1 tsp cooking oil
• 1/2 tsp salt

Steps:

1. Put 10 pandan leaves (cut into small pieces) into a blender
2. Pour in 150 ml water into blender
3. Blend pandan leaves into a fine pulp
4. Sieve out 150 ml pandan juice by squeezing the pandan pulp dry
5. Sieve 200 g plain flour into a mixing bowl
6. Add 1/2 tsp salt to the flour
7. Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into the bowl of sifted flour
8. Mix until flour and santan come together
9. Pour in the pandan juice and mix well
10. Add 1/2 tsp cooking oil
11. Add 1 large egg and mix well
12. Heat up a non-stick pan over low heat
13. Pour in a ladle of pandan batter
14. Swirl the batter around to distribute it evenly
15. Cook until the batter firms up
16. Shake the pan until the pancake comes loose
17. Flip it and check it is cooked
18. Put onto a flat surface to cool the wrapper. 
19. Scoop some coconut filling on the wrapper. fold the two sides and roll up the wrapper to form the kueh dadar.

Waffle

 Ingredients

• 1 egg separated
• 240g whole buttermilk
• 45ml vegetable oil
• 1/2 tsp vanilla essence
• 96g plain flour
• 32g cornstarch
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 28g caster sugar

Steps: 

• Separate the egg yolk and white.  Beat the egg yolk, buttermilk, vegetable oil, and vanilla essence to combine together.
• Whisk to combine the flour, cornstarch, baking powder, and salt. Set aside.
• Use a handheld mixer to beat the egg white with the sugar, and whip to stiff peak. 
• Stir the buttermilk liquid into the flour mixture (make sure the batter is still a little lumpy), then fold in the egg white, being careful not to deflate them.
• Pour the batter into a preheated waffle maker and cook for about 4 minutes till brown. 
  
  
  I can make 7 pieces of waffles with the above ingredients. 
  

  
  

  

  
  

  

  
  

  

  
  

  

Banana butter cake

2 eggs

50g cake flour

60g plain flour

1/2 tsp baking soda

1/2 tsp vanilla essence

2 tbsp milk 

125g lurpak salted butter

100g sugar (should reduce it)

3 bananas (mash)

1. Cream the butter and sugar.

2. Mix in eggs, vanilla essence and milk.

3. Add in mashed banana and mix well.

4. Sift in the flour and baking soda.

5. Mix well and transfer into baking pan.

6. Bake for about 40 min at temp 160 degree.

7. Cool the cake in the pan.

Butter Sugar Buns

I loves soft buns. Have to try making this

Ingredients

260g bread flour
55g caster sugar
4g instant dry yeast
30g salted butter
120ml fresh milk
1 egg

Topping:
1 egg for egg wash
butter cubes (cut from big piece of salted butter)
Sugar to sprinkle (cannot use caster sugar, will melt)

Steps
1. Place all ingredients except butter in a mixing bowl and mix at speed 1 for about 1 minute.
2. When a rough dough is formed, adjust speed to 3 for 6 minutes. Stop intermittently to scrape down sides and turn dough around. 
3. After 6 minutes, add in butter and mix at speed 1 for 1 minute. Adjust to speed 3 and knead for 8 minutes. Check for window pane. 

4. Use spatula to shape into smooth round dough. Cover and rest for 15 min.

5. Place dough on flat surface. Flatten and squeeze out air bubbles with palm. Divide into 9 portions (about 55g) and shape into balls. Do this by pulling down the sides of the dough, tucking it below and pinch to close the seams. Then roll on counter top to make it round. Place in lined baking tin.

6. Proof for 1 hour (with a cup of hot water in closed, SWITCHED OFF oven) till about 2 times in size. (I on the oven for a few minutes, then off it. Put dough inside while the oven is warm)

7. Take the baking tin out of the oven and pre-heat the oven to 170 deg C.

8. Egg wash the dough with beaten egg. Using a pair of scissors, make slits on top and insert butter. Lastly sprinkle generously with coarse sugar. Can add any toppings you like. I added mozzarella cheese. 

9. Bake in preheated oven of 170’C for 20 min till golden brown.

10. Remove from tin, remove baking paper and cool before eating.

Pandan cake with gula melaka

Ingredients:

4 egg yolks

74g gula melaka (sliced or crushed until very fine)

26ml coconut oil (I used canola oil)

1/4 teaspoon pandan paste (bake king brand)

53ml coconut milk

53g cake flour
A small pinch of salt

4 egg whites

16g caster sugar

1/4 teaspoon cream of tartar

Baking time is about 30 minutes. Bake initially at 150 degree then adjust to 160 degrees after 15 minutes. Adjust to 170 for last 5 minutes.
(Duration and temperature depend on individual oven)
Size: My tube pan is inner diameter 18 cm and height is 8.5 cm (7 inch tin) 

Steps:

1. Beat together egg yolks and gula melaka. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add oil and continue beating.
2. Once the oil has been incorporated, add coconut milk, pandan paste and a pinch of salt.

3. Add the sifted cake flour and mix until just combined. Set this aside.
4. In a clean mixing bowl, whisk the egg whites until foamy.
5. Add cream of tartar and continue whisking.
6. Gradually add sugar In 3 portion, whisking all the time until the egg whites form a stiff peak. When u lift up the mixing bowl upside down, the mixture won’t drip out.
7. Fold 1/3 of the meringue into the yolk mixture. Beat it in.
8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.
9. Transfer the cake into a tube pan and bake at 150°C for first 15 min, then adjust to 160°C for the remaining time. Use aluminium foil to cover over the cake so that the top of the cake wont be too brown (around last 15 minutes).

Note: If cake cracks, means initial temperature is too high.

Fried sweet potato balls

Miss Taiwan night street food.... have to ownself try making it at home. I bought the Vietnam yellow Sweet potato from Ntuc to make, so it is not orange one. This kind of sweet potato is very sweet and fragrant.

Ingredients:
250g sweet potato
40g sugar (depend on sweetness of the sweet potato used)
120g tapioca starch 
Warm water (depends)

Steps:

1. Cut the peeled sweet potato into slices and steam for 15 min to soften.

2. Press the sweet potato using spoon or fork to mash it while is still hot.

3. Add in the tapioca starch and some warm water to make a smooth dough. The amount of water to add depend on the kind of sweet potato you used. Some become more wet after steaming. 

4. Cut into small dough and roll into ball.

5. Heat up a pot of oil. Use low heat to fry the sweet potato balls. Keep pressing the balls down. When you press down, the ball will become bigger. 

6. After 10 min of frying in low heat, use high heat to brown the surface and is ready to serve. 

Curry Chicken

Curry chicken using toastbox premix

Ingredients:
Midwings 400g
5 potatoes
5 Bean curd puff
1 packet curry premix
Salt
Coconut milk 145 ml
Water 220 ml

Steps:
1. Marinate the chicken with curry premix. Put in fridge for at least 1 hour.
2. Add oil to heat up wok
3. Add chicken and stir fry for 5 minutes.
4. Add potatoes, fry with chicken for 5 minutes. Add some salt.
5. Add 220 ml water. Bring to boil and simmer to 20 minutes.
6. Add coconut milk and cook for 3 minutes.
7. Serve hot with white rice or baguette.