Kuih Makmur

           Sift 500gm plain flour and cook on medium fire for 3-4 minute and set aside.

Prepared the filling - Cook the 200gm peanut in medium fire for 5-8 minute and set aside to cool it.

Remove all the skin

Pound the peanut

Combine the 200gm peanut with 70g castor sugar in a small bowl and set aside.

Ready 200gm ghee or butter

Combine ghee with cook plain flour and kead well

Make a small dough and make a hold in the centre to refill the peanut filling.

Firmly roll into a ball.

Place kuih makmur on a greased papper/tray and bake for 15 minute (Preaheat oven for 150C)

Remove from oven and let it cool (5minute)

Roll them in milk powder (Mixed 50gm icing sugar with 100 gm milk powder)

 

 

Store cooled kuih makmur in an air tight container. Enjoy!

STEAMED YAM CAKE

Recipe adapted from Rose's Kitchen

Ingredients: - Modified

400g yam (skinned, diced)

400g rice flour
2 tbsp tapioca flour
1600ml water

5-8 dried mushrooms (soaked & diced)

2 chinese sausages (diced)

150g dried prawns (soaked, chopped)

100g shallots (sliced)

4-6 Tbsp cooking oil

Seasoning:
1 tsp sesame oil

1 tsp pepper
1 tsp sugar

1 tsp five-spice powder

Garnishing:

2 stalks spring onions (diced)

2 fresh red chillies (diced)

Fried shallot crisps

Method:

1. Mix rice flour and tapioca flour with 800ml water. Strain mixture and set aside.

2. Heat oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried prawns and sausages until aromatic. Remove half of it for garnishing.(optional)
4. Add mushrooms and stir-fry for a while. Add in the yam cubes, seasoning and some water and let simmer for a while.

5. Boil the remaining 800ml of water with 1 tsp salt. When water is boiling, turn off heat immediately. Add in the mixture from (4) and (1) keep on stirring till mixture becomes thick. Pour batter into a greased 23cm steaming tray.

6. Steam mixture over high heat for 45 minutes or until cooked.

7. When cold, garnish with chopped spring onions, chillies and fried shallot crisps. Cut into serving pieces and serve with chilli sauce.

Onde Onde (Sweet Potato with Coconut)

Ingredients - 250g sweet potato, 280g glutinuos rice flour, fresh grated coconut + pinch of salt, gula melaka (palm sugar) Break up the gula melaka into small pices

Peel cook (steamed for 10 min) and mash sweet potato

Mix well (sweet potato with glutinuos rice flour + 2 thsp water) and knead into a dough

Form dough into small balls. Make a hole in the centre of the ball and fill with a small pices of gula melaka. Roll again and make into small balls. Repeat till all dough finish.

Pepared a pot of water to boil and place the balls into the boiling water.Wait till they float to the surface of the water. ( means cook)

Remove and roll over the fresh grated coconut and mix well.

Best served warm.

Steamed Sweet Potato Kuih

Ingredients:

300g orange sweet potatoes

150g tapioca flour

100g sugar

300 ml tick coconut milk

1/2 tsp salt

some small chinese tea cup or aluminium tray

Coating:

1/2 grated coconut, white parts only

1/2 tsp salt

METHOD

1. Peel, wash and cut sweet potatoes into chunks. Steam with high heat for 15 - 20 minutes until very soft.

2.Smash sweet potatoes and pput into a cake mixer, add tapioca flour, sugar and beat until very smooth and fine. Slowly pour in thick coconut milk, salt and mix into very smooth thick batter.

3. Strainer the batter and pour batter into small chinese cups or tray and steam with high heat for 15 mins until cooked.

4. Leave to cool before removing them from tea cups or cut into small pices and coating with coconut (Mix white grated coconut with salt).

Radish Dumpling

Ingredients
300 gm glutinous rice flour
50 gm rice flour
60 mil oil
320 ml boiling water
some banana leaves for steaming

Method
1. Mix glutinous flour and rice flour together.
2. Add in oil and boiling water and mix well.
3. Then knead with your hands until will combined.
4. Divide dough into 40 gm each and wrap with filling.
5. Steam with banana leaves as base (banana leaves grease with oil) for 10-15 minutes.
6.Brush with oil immediately before serving.

Filling
300 gm radish (grated)
50 gm dried prawn (chopped)
5 pieces dry mushroom (soak & slice)
3 tbsp oil
3 shallots (chopped)
1/4 tsp salt
1 tsp sugar
pepper to taste

1. Fry shallots and dry shrimps until fragrant.
2. Then add in radish , salt, sugar and pepper.
3. Cook until dry.

Steam Banana

RECIPE
Ingredients: A
400g Banana (mashed)
1 cup thick coconut milk
1 cup flour

2 cup custard flour
1 cup brown Sugar

Some Banana leave

Method:-
1. Cut banana leave and boil for 5 minutes to soften the leave.

2. Mix all ingredients A well.
3. Place 2 tbs spoon full on banana leave and fold .
4. Steam for 10-15 minutes.