Thursday, April 2, 2015

Purple Tortoise Kuih / Purple Sweet Potato Ang Ku Kuih





Before steaming



Ang Ku Kuih literally means Red Tortoise Kuih/Cake.  What do you call the purple tortoise cake?  


[Makes 27 mini angku kuih]

Fillings:

90g split yellow mung beans, washed and drained
50g caster sugar
1/4 tsp salt
1 tbsp oil
2 pandan leaves

  • Steam mung beans with pandan leaves over high fire for about 20 minutes or until soft.
  • Immediately place the cooked mung beans into a food processor together with sugar and oil.  Blitz until fine.
  • Press the mashed mung beans through a sieve to get a smoother texture (however, you can omit this step if you wish).  Set aside to cool.
  • When filling is cool enough to handle, roll into balls of 9g each.  (Adjust weight to suit the size of your mould).

Dough:

150g purple sweet potato
120g glutinous rice flour
2g rice flour
1 tbsp caster sugar
1.5 tbsp oil
40g hot water, or adjust accordingly

  • Steam sweet potatoes until soft and press through a sieve. 
  • In a mixing bowl, combined mashed sweet potatoes, glutinous rice flour, rice flour, sugar and oil.  Gradually add in hot water and knead into a soft dough.  Cover the dough and let rest for 10 minutes.
  • Divide the dough into balls of 14g each.  Cover.

To shape Ang Ku Kuih:
  • Dust the mould with glutinous rice flour and knock out excess flour.
  • Flatten a ball of dough and place filling in the middle and seal the dough. Roll gently into a round ball and place into the mould. Press gently to flatten.  Then knock out the kuih from the mould and place on a square of bamboo leaf (since I don't have banana leaf).
  • Steam kuih over medium-low fire for 5 minutes.
  • Remove kuih from steamer and lightly brush oil over.  





Monday, March 30, 2015

Wholemeal Loaf

Wholemeal  Bread

Wholemeal  Bread

Recipe taken from Carol Easy Life using straight dough method.

Ingredients:

170g bread/high protein flour
170g organic wholemeal bread flour
1 egg (about 40g)
3/4 tsp instant yeast
10g milk powder
3/4 tsp salt
1.5 tsp caster sugar
160g cold water

30g olive oil

  • Place everything except olive oil into a mixer bowl fitted with a dough hook. Knead until well combined.  
  • Gradually add in olive oil and continue to knead until dough is smooth and elastic and passed the window pane test.
  • Place dough in a lightly greased bowl, cover with cling wrap and let it rise until doubled in volume.
  • Punch down to release trapped air.  Divide dough into three equal portions and rest for 10 minutes.
  • Flatten the dough into rectangular shape and roll them up like swiss rolls, then place them into a greased loaf pan (20 x 10 x 10 cm).  Cover and let it proof again until almost doubled.
  • Bake in a preheated oven of 180 deg C for about 35 minutes or until golden brown.
  • Remove bread from the pan immediately and let it cool on a wire rack.


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