Apam Kampung Kukus Part 2

Ingredients

400g all purpose flour

30g sugar

80g gula melaka

460ml water

4g instant yeast + 4 tbsp water

1 egg (whisked)

Directions

• mix together 2 type of sugar and water and whisk till all dissolved
• add in the yeast mixture
• add all ingredients including whisked egg into flour
• whisk to smooth batter
• cover the bowl and rest for 1 1/2 hour till bubbly
• evenly oil the cake mould and pre-heat in steamer
• pour bubbly mixture into the mould and steam for 30min
• cool down the cake before cutting and consuming

Foodnote: It is one of those days that I randomly feel like making a steam apam using another simple recipe that include an egg. Surprisingly it turns out nice and not sweet at all. I like this recipe too. I can eat it with brown/red sugar. Yummy and happy that I try this out.

Apam Kampung

Ingredients

1 cup dark brown sugar

2 cups warm water (or coconut water)

3 cups wheat flour

11g instant yeast

Topping: steamed grated coconut

Directions

• mix brown sugar with water till all sugar is dissolved
• add flour and mix
• finally whisk in yeast
• rest for 1hr
• grease container and pour in the batter (don't mix)
• steam for 30-45min on medium high heat

Foodnote: I love steamed cake. Found out my eldest nephew likes apam kampung. Search youtube and come across this simple recipe and of course I must try it since I have all the ingredients on hand... except for grated coconut. Quickly got it from the supermarket and tadaaaa... made myself apam kampung. Will make this for my nephew next time yum yum... 

14 July update: Just learnt from a good friend that I can substitute the water with fresh coconut water for a more traditional tasting apam. Will be trying that next time at half the recipe first!

Thai Steamed Seabass

Ingredients

seabass

garlic

chilli padi

lime juice

coriander roots

sugar

fish sauce

kafir lime leaves

Directions

• blend above ingredients
• scoop over fish (leave some to drizzle after steaming)
• steam 10-15 min over medium heat
• garnish with coriander leaves

Foodnote: 3rd brother went fishing can gave me seabass. I cut into 2 and decided to make simple steamed fish ala thai style. I have some pink cabbage so I just leave it under the fish and that is why I got the purple soup lol. Very yummy and I just ate it without rice.

Putri Salat Durian

Ingredients

bottom layer

550g glutinous rice (soak 45min and strain)

100g white coconut (optional)

420ml coconut milk (150ml Kara coconut cream + 270ml water)

2 tsp salt

Directions

• prepare 10x10 tray generously oiled and base lined with 1/2 aluminium foil
• mix coconut milk, salt and glutinous rice
• steam for 30min or till cooked
• press down the glutinous rice to slightly compact it (can use parchment paper or flat base of mug)

custard topping/serikaya

240g sugar

600ml coconut milk (350ml Kara coconut cream + 250ml water)

60g flour

7 eggs

salt

vanilla

yellow coloring

200g durian pulp

Directions

• mix all ingredients in a blender and whisk only for a while till all ingredients mix well
• cook on very low heat till warm/steaming
• add in blended durian pulp and cook till slightly thick in consistency (not too long or it will start to curdle)
• pour custard over the glutinous rice and steam for 45min
• remove from steamer and let it cool down till any moisture on the custard evaporate on its own

• once kueh is fully cooled (the sides start to detach from the tray) using a plastic knife loosen the sides
• place a bigger tray over the top and swiftly turn the tray upside down so that the glutinous rice side is above
• remove the aluminium foil and place a plastic sheet over it
• using the bigger tray, use the same technique to flip over the kueh
• cut the kueh using plastic baking knife

Foodnote: From potluck session, ended up learning to make this durian putri salat which are really awesomeness. Same recipe can be used to make the common putri salad... just replace the green coloring with pandan juice/paste. Will try that soon. Love the soft glutinuous rice and the custard is just so smooth and yummy. The recipe is also straightforward and easy. Thanks to the good chef for all the great tips.

Steamed Moist Chocolate Cake

Ingredients
1 cup cocoa powder

1.5 cups all-purpose flour

1 cup sugar

1.5 tsp baking powder

1.5 tsp bicarbonate soda

(combine the above dry mixture)

2 eggs

1 can evaporated milk

1 cup melted butter

Directions

• prepare and pre-heat steamer
• beat eggs till light
• add milk and melted butter
• mix together dry ingredients until batter is smooth
• pour into baking cake tray that have been greased earlier
• cover lightly with aluminium foil
• steam for about 45mins till stick comes out clean
• let cool before serving or topping with fudge

Chocolate Fudge Topping

200g condensed milk

0.5 tsp vanilla essence

2 tbsp coconut oil

20g cocoa powder

a pinch of salt

Directions for Fudge

• combine and cook the above in slow fire until thicken
• let it cool before scooping the fudge over the cake (just covering the top and let the fudge drip to the sides)
• other decorations may be added (eg. sprinkles, shave chocolate, cocoa powder, m&m etc)

Foodnote

(Sun, May 10, 2015) I don't usually bake cake but this is just too simple to make and yummy too. Also since I'm already using the steamer to make apam beras, might as well just continue while I'm still in the mood. Also to celebrate mother's day lah for mum, her super assistant bibik and my 2nd sister in law as she is coming later. Love this cake on its own.... not sweet, so moist, soft and delicious. It is actually bitter sweet... just like our life and memories aaaawwww...

Made this again on Fri, Dec 10, 2021 for my friend's birthday. This time I use Valrhona cocoa powder just to clear the stock. Love the decadent bitter sweet taste of it. Brought out memories of the last time I made it for my mum. Will continue making it for special occasions as it is easy to make and delicious. Super glad everyone loves it.

Wajik Pulut

Ingredients

500g glutinuous rice

300ml water

250g palm sugar/gula melaka

500ml coconut milk

1 tsp salt

2 pandan leaves

Directions

• wash and clean glutinous rice
• cook with water until half cook
• transfer to steamer and steam on high heat till soft
• using a wok, cook coconut milk, palm sugar, salt and knotted pandan leaves till all sugar dissolved
• sieve if necessary to clear any impurities
• cook again till bubbly and slightly thicken then add in the cooked glutinous rice
• stir together till glutinous rice is evenly coated and continue to cook till it it dried and feel heavy
• transfer to a container and use a spatula to compact the wajik and also to smooth the surface
• once cooled, cut to size and ready to serve

Foodnote: Bought pulut susu the other day to make pulut kuning and realised the rice have some weevils ggrrr. Cooked half and not feeling good about keeping the balance 500g for too long, I decided to try and make wajik. Following the recipe from here since I have exactly 500g glutinous rice. I only have palm sugar so it looks very pale and I added a bit of brown colorings. It tasted good and pulut is soft (not hard and chewy like some that I have eaten before) and taste similar to bubur merah bubur putih lol. I'm a bit impatient (cook after breaking fast lah) and that is why my cutting is anyhow in the picture above. Definitely will cook again with gula melaka and update the picture. The above is taken right out of the fridge the next day heee... 

Steamed Yam Cake

Ingredients
(makes 3 portions)
600g yam cube (1cm) best to use Pahang yam
50g washed and chopped dried prawns
300g rice flour
500ml water
15g salt
13g sugar
3g 5 spice
1g pepper
800ml water
4 tbsp fragrant oil for frying prawns
100g washed, soak and chopped mushroom

Garnishings
sliced spring onions
sliced red chilles
crispy fried sliced shallots
toasted white sesame etc.

Directions

• in a bowl, mix rice flour with 500g water and put aside
• in a saucepan, mix oil and dried prawns
• turn on the heat at high and fry till prawn is crispy and fragrant
• add yam followed by other ingredients such as salt, sugar, spice, pepper and 800g of water and cook till yam is soft
• to add mushroom, sautee the mushroom first; put aside and add it later with other ingredients after dried prawns
• add rice flour mixture and keep stirring until it thickens and form a paste (wooden spoon can stand)
• transfer paste into a greased tray or metal cups
• smooth the top of the cake using a spatula
• brush fragrant oil generously on yam paste
• steam for 1 hour till set (make sure steamer is covered with kitchen towel to prevent water from dripping into yam cake
• add garnishings before servings

Steamed Carrot Cake (Lo Bak Go)

600g shredded turnip (white carrot)

remove 5 spice

reduce water in 2nd part to 700ml

Steamed Pumpkin Cake

600g cubed pumpkin (1cm)

remove 5 spice

reduce water in 2nd part to 700ml

• only use pumpkin raw ie. cook the rest of the ingredients first and once cooked, add in the pumpkin, stir and proceed to steaming

Foodnote: I love this yam cake. Love the savoury taste and the fragrant oil added to the cake. This can also be steamed in a cake tin and fried the next day. I love it just like it is with lots of yummy garnishings. One of the chef in the school make homemade Lao Gan Mo to eat with the yam cake. It is very yummy nom nom nom

Steamed Sponge Cake

Ingredients
(makes 2 portions)
160g cake flour
40g instant custard
4g baking soda
8g baking powder
200g brown sugar
4 eggs
16g gel (ovalette)
100g melted butter

200g lotus or red bean paste
4 salted egg yolk
chopped parsley as garnishing

Directions

• sieve together cake flour, instant custard, baking soda and baking powder
• add brown sugar to sifted mixture and combine well
• add eggs and gel... whisk or use mixer to beat till batter turns pale
• fold in melted butter until well mixed
• place flatten ball of lotus paste or red bean paste (10g each) at the bottom of paper cup
• add batter about 3/4 full and topped with chopped salted egg yolks and parsley (optional)
• steam for approximately 12min until steamer produces a nice steam cake smell

Foodnote: I love steam cake. This steam cake is yummy but I might omit the lotus/red bean paste. We also didn't add salted egg yolk and parsley during our lesson hhhmmm. I think it will be a bit savory with those toppings? Perhaps I should try some and see how it is like when I practice to make this at home. I can't stop eating the steam cake... very sweet though

Siew Mai & Phoenix's Eye Dumpling (Fong Ngan Har Gow)

Ingredients
Wonton Skin (refer here)
200g plain flour (100%)
2g salt (1%)
1g alkali water (0.5%)
70g water (35%-40%)

Filling
300g minced chicken
300g fish paste
6g salt
18g caster sugar
20g sesame oil
other ingredients
30g chopped mushrooms
100g water chestnut
3g ground white pepper
30ml fragrant oil (refer to here)
can also add chopped spring onion, chillies etc.
Basic for fillings: 100g meat + 1g salt + 3g sugar + 1-3g sesame oil)

Siew Mai additions
10g shredded carrots
20g crab roe

Phoenix's Eye additions
5g chopped spring onions
30g green peas


Directions
fillings

• mix all ingredients together but put the oil LAST!
• the final paste should be a sticky bouncy consistency
• place fillings in a tray and spread about 1cm thickness
• cover in clingwrap and best to keep it in the chiller overnight before use

preparation

• place fillings on wonton skin
• wrap the skin to form a basket for siew mai or pinch both ends of wonton skin to form phoenix's eye like the picture above
• decorate siew mai with shredded carrot and crab roe
• decorate phoenix's eye with spring onion and green peas
• arrange siew mai on a greased tray and steam on high heat for about 6-10min till fragrant
• once out of the steamer, quickly brush the steamed siew mai with fragrant oil generously
• garnish with anything of fancy such as crispy garlic+shallots+ginger, sliced onions, chillies, chopped spring onions etc.

Foodnote: Finally started the Intermediate Dim Sum class and we started off with making siew mai. Wished the school have crab roe ggrrrr so that my siew mai don't look so bland. Lucky got garnishes lah. Always looking forward to class and learning new kills and tips on making food yummy. 

Steamed Condensed Milk Cake

Ingredients
3 eggs (separate yolk and whites)
300g or 1 cup condense milk
50g or 1/4 cup soften/melted butter (omit salt if using salted)
5g or 1 tsp vanilla
125g or 1 cup plain or cake flour
25g or 3 tbsp cornstarch
10g or 2 tsp baking powder
3g or 1/2 tsp salt

Directions

• in a bowl, whisk egg yolks and condense milk followed by vanilla and butter and whisk till smooth
• add flour, corn starch, baking powder and salt and just mix till fully combined
• in a separate bowl whisk egg whites till soft peak
• fold in the batter in batches
• fill in a pan that have been lined with parchment paper and cover with aluminium foil
• steam for 45 minutes till skewer comes clean
• can also be baked at 170°C for 25-30 minutes

Foodnote: I actually love this... because I love condense milk hehe. I sometimes ate condense milk with prata lalalalala. Definitely not going to be the last I make this. Yummy... 

Pulut Kuning / Yellow Glutinous Rice

Ingredients
500g glutinous rice
1pc asam keping
1/2 tbsp tumeric juice
a bit of oil
1/2 tsp yellow coloring
200ml coconut milk (I use Ayam Brand Coconut Milk)
1/2 tbsp sugar
1 tsp salt
banana + pandan leaves (optional but good to have)

Directions

• wash glutinous rice and strain
• add tumeric powder, asam keping, oil and water... soak for 2 hours
• keep stirring so that the color is evenly distributed
• heat steamer till boiling and strain the glutinous rice
• put in a pan laced with banana leaf and top with cut pandan leaves
• steam for 20-25min stirring only once while steaming
• once cooked, remove from pan into a bowl, add coconut milk and salt... and mix thoroughly
• leave for 5min so that coconut milk get soaked in the glutinous rice
• put back into steamer and steam for another 30min or till fully cooked
• finally add sugar and mix again... no more steaming and ready to eat

Foodnote: Since I have lots of time on hand, decided to try and make this to eat with rendang. So yummy. Good to eat with rendang, serunding kelapa, chicken curry, ayam masak merah etc. 

Kueh Lapis

Ingredients

2 cups rice flour

1 cup all-purpose flour

1 cup caster sugar

4 cups of coconut fresh milk from 1 coconut (or 500ml Kara coconut cream + 2 cups water)

a pinch of salt
2 cups of water (please adjust consistency)

4 pandan leaves knotted and dropped into water in steamer

Directions

• grease tray and heat steamer till boiling hot (wrap steamer cover with cloth to prevent steam from escaping)
• whisk the rest of ingredients till combined... adding water slowly to make sure batter is not too thick. It should be a bit watery so that kueh is soft after steaming. See below tips
• sift to remove lumps and separate into 2 portions... one white and another with red coloring
• pour each layer to cover base of tray thinly and steam each layer for about 3-5 minutes till firm
• steam last layer for 20 minutes and 5 more minutes without steamer cover to ensure any water on kueh will evaporate off
• leave kueh lapis to cool before cutting to serve

Tips

best to not start coloring first. Steam first layer and check... if it is too soft, add a bit more flour. If it is too firm, add more water. Ensure each layer is the same amount so layers will be even (except for last layer). Make sure kueh is properly cooled before cutting.

Foodnote: Got this recipe from mum. She's trying hard to remember the ingredients. First time I tried (7th June 2015), it doesn't turn out well. So I tried again today... just half the portion this time (using 200ml Kara coconut cream) since it is only for me and my niece. Turns out very nice and soft yippeeee. I'm a bit impatient though and have different scoop for each layer so the thickness is not consistent. But still I am super happy and feel more confident to make this again. Just need to get a proper steamer now woohoo.

Soon Kueh

Ingredients
Soon Kueh Skin
100g wheat starch
25g tapioca starch
150g water (100°C)
15g oil
1g salt

Fillings
TBA

Garnishes
crispy fried shallots
chopped spring onion
chopped coriander leaves or spring onion
sambal
sweet soya sauce

Directions
Filling

• TBA

Dumplings

• put both flour together in a bowl
• combine water, oil and salt in a pan and cover the top with stainless steel bowl (to prevent evaporation) and bring to a boil
• once the water get into rolling boil, add the flour and quickly keep stirring using a wooden spatula till all floor absorbed the water evenly
• remove the dough to a working surface and keep kneading till dough is even, smooth and springy
• put the dough under a covered bowl to prevent drying
• prepare a plate and glaze it with oil (preferably onion+garlic+ginger oil)
• take a small piece of dough and use a rolling pin to roll thin
• use a round cutter (I just use a small bowl) to cut round shape, fill with fillings, fold over and pinch the edges together to form half circle
• place on the prepared plate and steam for 10-12min ... you should be able to smell the fragrant of the dumpling when it is ready (do not open the steamer cover too early to check)
• immediately after removed from the steamer, glaze each soon kueh with oil
• add garnishes and eat with sambal and dark sweet sauce... yummm

Foodnote: Actually this recipe is similar to the dumpling but with slightly more oil. Texture is nice, soft and chewy. It is quite easy to make so will definitely be making this again from time to time.

To freeze: keep raw soon kueh uncovered in the fridge on a tray for 1-2hr. Transfer to a covered container. When it is ready to be consumed, steam from frozen.

Hong Kong Style Crystal Dumpling / Har Gow

Ingredients
Dumpling Skin
100g wheat starch
25g tapioca starch
150g water (100°C)
5g oil
1g salt

Meat Fillings
600g meat (chicken + prawn or fish paste)
3-6g salt (3g for sweet, 6g for savory)
18g sugar
1-2g white pepper powder
10g sesame oil
optional ingredients: chopped waterchestnut (soaked in sugar water for 10min), shallot, garlic, mushrooms, spring onion or mushroom seasoning (MSG)

Garnishes
chopped shallots
sliced garlic + light soya sauce
crispy fried shallots
fried peanut and crispy anchovies
chopped spring onion
chopped coriander leaves
potato chips (yes... potato chips)
chopped red chillies (to add last so that the color will stands out

Green Tea Skin: add 5g matcha powder to the flour
Charcoal Skin: add 2g charcoal powder to the flour
Other colors: add the liquid colourings to the boiling water
Soon Kueh: the skin can also be used for soon kueh. Increase the oil to 15g

Directions
Meat Filling

• chop meat into very small pieces
• add all other ingredients together (best to use a mixer), spread on a tray and keep in the fridge until ready to use
• proportions of ingredients can be adjusted to taste (yes taste the raw ingredients... won't die one)

Dumplings

• put both flour together in a bowl
• combine water, oil and salt in a pan and cover the top with stainless steel bowl (to prevent evaporation) and bring to a boil
• once the water get into rolling boil, add the flour and quickly keep stirring using a wooden spatula till all floor absorbed the water evenly
• remove the dough to a working surface and keep kneading till dough is even, smooth and springy
• put the dough under a covered bowl to prevent drying
• prepare a plate and glaze it with oil (preferably onion+garlic+ginger oil)
• take a small piece of dough and use a rolling pin to roll thin
• use a round cutter (I use a small bowl) to cut round shape, fill with meat fillings and pinch the edges together to form hargow dumpling (refer to here @ 6.5min on how to pinch the edges of the har gow)
• place on the prepared plate and steam for 10-12min ... you should be able to smell the fragrant of the dumpling when it is ready (do not open the steamer cover too early to check)
• immediately after removed from the steamer, glaze each dumpling with oil
• add garnishes for presentation and to enhance the taste

Foodnote: I love dim sum and am glad to have the opportunity to learn how to make this myself. The taste is really awesome and the garnishes together with the dim sum really makes the taste super awesome. Looking forward to the next baked dim sum class (Basic). Hopefully after Hari Raya, I will definitely want to continue with the intermediate class and learn more dim sum dishes.

To freeze: keep raw dumplings uncovered in the fridge on a tray for 1-2hr. Transfer to a covered container. When it is ready to be consumed, steam from frozen.

Mantou Bun & Basic Pao

Ingredients
Sponge (starter)
230g medium protein flour (Prima blue plain flour)
5g high sugar yeast (Bruggeman brown packet)
130ml cold water (5°C)

Pao Dough
fermented starter dough
150g medium protein flour
10g baking powder (Rumford brand)
80g sugar
10g shortening (put in flour dusted small bowl for easy transfer)
40ml cold water (5°C)
1g yeast (optional but can add to speed up proofing)

Directions

• prepare the starter dough by mixing yeast to the flour
• in a mixer with K-beater attachment, add water to yeast and flour mixture and knead on low speed for 4min
• cover the bowl with the starter with cloth and let it rest for 30min
• separately, prepare ingredients for pao dough
• in a bowl mix flour with baking powder and set aside shortening and sugar separately
• after 30min of resting the starter, weigh in the ice cold water and add in to the starter followed by sugar and shortening (add optional 1g yeast here)
• knead on low speed for 2min and after that add in half of the flour to knead for about 30s and pour the rest and continue kneading for 4-5min till dough is soft and smooth
• weigh and divide into 2 portions of dough
• shape the dough (mantou or with filling), place in cupcake paper and let it proof for about 40min
• steam under high pressure for 12min or till you get a whiff of sweet smelling buns

Mantou

• roll out the dough (1st roll must be as thin as possible to remove air bubbles) about 4mm (longish rectangular shape) and fold into 2... continue this for 6 folds
• after 6 folds, roll the dough like swiss roll (from the long side)
• using a sharp knife, cut into about 6-8 pieces, proof and steam
• can also deep fry

Longevity Bun (with red bean filling)

• measure 20g of red bean paste, round into balls and put aside
• roll each dough out about 4mm and fold into 2... continue this for 6 folds
• after 6 folds, roll the dough like swiss roll (from the long side)
• using a sharp knife, cut into about 6 pieces
• round the dough with a rolling pin flatten it
• wrap the red bean paste in the dough and using both palms, shape it with a pointed top
• using a scraper, create a line vertically
• take some flour, add water and green coloring to form a dough
• roll flat and cut to create 2 long leaves
• use water to stick leaves to the dough
• using a air brush (can also use spray bottle) spray to add red coloring
• proof and steam 

Brown Sugar Pao

• replace the sugar with brown sugar for the pao dough

Green Tea Pao

• add 10g of matcha powder to the flour of pao dough

Charcoal Pao

• add 3g of baking charcoal powder to the flour of pao dough
• add additional 10g water

Pandan or Coffee Pao

• add 10g of essence (paste) and reduce the water to 30g instead of 40g

Tao Sar Pao

• fill the dough with red bean paste (25g)

Char Siew Roast Chicken

• fill the dough with char siew chicken (25g). See here for recipe.

Foodnote: I have always wanted to learn to make steamed pao and finally had the opportunity to learn to make it myself. The best part is this recipe does not use any chemical and the buns are so nice and soft. The actual recipe when we tried in school is using Prima Ivory White flour but that can only be bought in big 25kg. Advice from the chef is that the best alternative is Prima plain flour in blue packaging. The yeast and baking powder... also must use the recommended ones eerr ok ok.

Anyway we made 3 types of pao: plain mantou, longevity bun and brown sugar pao. Shaping the longevity bun is quite challenging and the final shape just look like butt ahahaha. The brown sugar pao was made by just replacing the sugar. 1g of yeast was added to speed up proofing. It tasted... ok lah. Can't really taste the brown sugar hhmmm... 

Okie dokie... can't wait to practice it myself and make varieties of fillings like red bean or curry potato or dry sambal ikan bilis yum yum.

Kueh Keria Keledek

Ingredients
sweet potato (red or white... potato also can. I use indonesian sweet potato... very sweet)
plain flour
a pinch of salt
oil for frying
sugar or gula melaka

Directions

• steam or boil sweet potato till soft
• once cooled, remove skin and mash it lightly
• add a pinch of salt and fold in flour gradually till dough is formed (it's ok if dough is a bit sticky as long it can be formed into shape)
• take about a handful of dough round and create donut shape
• deep fry the kueh till a bit golden
• cool on a kitchen towel and put aside
• in a wok, cook sugar with a bit of water
• once sugar dissolved and syrup is bubbling add in the kueh and stir till fully coated
• switch off the flame and keep stirring till the sugar crystallized (all water have evaporated)
• if you don't like too sweet... the kueh can also be coated with icing or fine sugar while it is warm

Foodnote
Aaahh... another of my favorite very sweet comfort food besides ondeh-ondeh. I am such a sucker for sweet potato. Give me kueh keria over doughnut anytime. Ooohh... so yumm!

Apam Wa Koh Kueh

Ingredients
tapai
240g cold rice
1.5 tbsp ragi (pounded to a fine powder)
1 tbsp caster sugar
1 tbsp water

syrup
140g caster sugar
400ml water
2 pandan leaves

300g rice flour
0.5 tbsp eno
colorings (optional)

optional
steamed grated coconut
red sugar

Directions

• prepare the tapai by mixing the ingredients together in a clean container. Cover the container and let it ferment for 3 days in a cool area
• when tapai is ready, put aside 80g of it to use and keep the rest to make another batch later (if no plan to make more... just make half portion of the tapai)
• prepare syrup by boiling ingreidents together till all sugar is dissolved, sieve if necessary and put aside to cool
• once syrup is cooled, pour it into rice flour and combine together till batter is smooth and not lumpy
• stir in tapai together, strain and leave for another 12 hours of fermentation in a covered bowl
• prepare the steamer till water boils
• add eno to the batter and divide to add different colorings if desired
• scoop into papercups or any moulds and steam under high heat for 15mins
• serve on its own or with grated coconut and red sugar

Foodnote
Been dying to make this.Just reminds me of childhood and pasar malam. Last time we thought it is called "ma ko keh". Looked around the internet for ages and finally found out it is called Wa Koh Kuih. Got this recipe here. This recipe is very traditional and takes few days to prepare.

By the way I bought the ragi (wine yeast) from Geylang market. I understand from a friend that you can also get it from an Indian shop.

Recipe is foolproof and the kueh is really yummy. Love the "Fatt Koh" which is the cracking on it. Will not shy away from putting more batter in the cup so that the crack will be more! My days of waiting is so worth it. Will make some more since I still have the tapai.

By the way, the tapai portion is enough for another 2 portion of kuih. If there are no plans of making this kueh again... just make half portion of the tapai is enough. I kept the balance in the fridge (almost exactly 160g) and make another batch few days later because just one portion is really not enough to share :)

Oh and also... fill the cup almost full so that the "explode" effect will be better!

DO NOT put extra eno... it will only harden the kueh instead of making it fluffier (learn my mistake hehe)

Oops ok one last tip... I added pandan leaves in the steamer so that the sweet smell of the kueh filled my kitchen. So nice...

Koci Labu

Ingredients

ripe pumpkin

glutinous rice flour

pinch of salt

coconut oul

banana leaves

fillings

fresh grated coconut

chopped gula melaka

pinch of salt

2-3 pandan leaves

Directions

• prepare fillings first by cooking the ingredients under slow fire and put it aside
• boil or steam pumpkin till soft
• mashed and add a bit of salt
• add glutinous rice flour bit by bit till dough is firm enough to shape
• scoop about a tablespoon of pumpkin dough and shape into a bowl 
• fill with coconut fillings and form into balls
• wotk till finish and place into a tray
• once done dip the pumpkin balls into coconut oil and wrap in banana leaf
• steam for 20-30 mins

Foodnote

A primary school friend always make kueh koci to sell. While surfing the net for recipe I came across kuih koci with pumpkin. Get so curious that I wanted to make it so badly hehe.. 

Usually kueh koci is covered in either vegetable oil or covered with coconut milk before wrapping. I just substitute with coconut oil because I feel like it hehe. Tasted good, soft and yummy. 

Steamed Sweet Corn Cake

Ingredients
4 eggs
150g sugar
250g cream of corn
250g fine flour (I use top flour)
1 tbsp baking powder
80g melted butter

Directions

• whip egg at high speed till frothy
• add in sugar in stages and whip for about 15min till light and fluffy
• add cream of corn and fold in flour that have been sifted with baking powder
• finally fold in melted butter
• pour mixture into greased cupcake mold and steam for at least 30mins or till skewer or stick comes out clean

Foodnote
I am a fan of steam kueh/cake and this recipe is shared by my good friend Teri (she probably got it off the net somewhere). Half way while beating the eggs and sugar, my cake mixer finally broke down complete with a teeny explosion, black smoke and burnt smell haaiizzz. So sad because this mixer belongs to my late mum and there is a date statung it was bought in September 1978. Time to get a new one soon or I have to use the handheld beater for my next cake. 

I used the traditional bamboo steam basket lined with baking paper. I personally think my cake looks cool. I tested the floral stamp that I got too heehe. My steam cake is yummy though i wished the top is smooth. Really yummm...

This will also work in papercup. Saw my friend did another batch which she put the stamp nicely in the middle of the kueh. Awesome!

Steamed Fruit Cake

Ingredients

500g dried mixed fruits
454g Golden Churn butter (1 medium can)
350g dark brown sugar
500g flour
220g Lyle's Golden Syrup (half tin)
1 tsp baking soda
1 tsp cream of tartar
5 eggs
1 tsp cinnamon powder (optional)

2 cups chopped dates (optional)

Directions

• mixed dried fruits with flour and put aside (leave a handful of dried fruits aside)
• beat sugar and butter till smooth
• add eggs one at a time followed by baking soda, cream of tartar and dried fruits mixture
• finally add in the golden syrup
• pour into baking tin and sprinkle remaining dried fruits on top
• cover baking tin securely with aluminium foil and steam with hot boiling water for 4 hours
• top up water occasionally with boiling hot water
• best stored in fridge and can last for quite long (good to eat the longer we keep... don't ask me why)

Tips
No big steamer? No problem. Follow my mum style. Steam in a big pot... just prop the cake pan on top of a round cake pan (remove the detachable base). Tadaaaaa....

Foodnote
Got my mum's recipe from my sister-in-law. When she was staying with us loooong time ago, she helped my mum to make the steamed fruit cake and managed to scribble down the recipe. When I know that she had the recipe... I practically beg her and roll over asking her for it (bedek je). Well the recipes are quite vague using measuring units like kotak, kati, tin etc *gasp* so I have to slowly try to convert it to grams ~phewwww. Of course we used to steam the cake over an old charcoal pot after we finished boiling lontong lah. Now I have to steam it on a stove :)