Kuih Bengka Ubi Kayu

February 28, 2016

kuihbengkaubikayu

“Kuih” is malay for cake, “bengka” means lard, in this case due to the appearance (kuihs are v dense, often chewy/ soft as tapioca/ glutinous rice/ rice flours are used); ubi kayu stands for tapioca.

In Malaysia, this would be made with fresh, grated tapioca, and cooked on a charcoal grill/ oven, so the top would be much more browned.

This kuih is one of the easiest to attempt outside of SE Asia if you have an oven, all ingredients are widely available from Asian/Chinese supermarkets.

Recipe adapted from this book; an incredible, compendium of Nonya recipes, thoroughly tried and tested by Straits Times food editors for modern and most Western kitchens.

Ingredients

500g grated tapioca (frozen pre grated is okay)
2tbsp tapioca flour
150 ml thick coconut milk
50-100g/ 1/4-1/2 cup sugar
1/2 tsp pandan essence (if you use extract, the colour will be a very (**ahem**) “vibrant”, likely radioactive, green

Method
Preheat oven to 180C/ Gasmark 5.

Mix all ingredients in a bowl. It will be quite gloopy and liquidy, so just stir until evenly mixed.

kuihbengkaubikayu-ingredients.

Immediately, pour into a banana leaf/ grease proof paper lined 7″ baking tin (use a smaller/ bigger tin if you prefer a taller/ shorter kuih)

Bake for 40 minutes

kuihbengkaubikayu-prebaked

Remove kuih from oven, and turn heat to 250C.

When preheated, bake for a further 10 minutes or until the top turns darker brown/ slightly crisp.

Don’t bake too long, or the kuih body will be tough.

kuihbengkaubikayu-baked

Cool completely, then cut into small pieces approximately 1-2 inches in size, and serve.

Will keep for a couple of days, after that it becomes hard and cardboardy.

Bukkumi – Korean sticky rice flour pancake (red bean)

February 16, 2016

bukkumi

I used Maangchi’s recipe for bukkumi, which is ridiculously easy. In the video she says these can be made in 10 minutes; as this was my first attempt, I ran over slightly but only just.

I used Just Hungry’s red bean paste recipe.

And also tried a green bean/ mung bean filling using Maangchi’s recipe again.

Adding black sesame seeds for nuttiness and a lil crunch.

The bukkumi are fried but not particularly unhealthy as only a small amount of oil is used, a tsp or so, just enough to grease the pan.

bukkumi_raw

Place on a baking tray lined with cling film or plastic as they’re ready. No touching or they’ll stick together. Freeze them as is, bagging when frozen solid. They keep for up to a month or so, cook straight from frozen.

NoT Halloween – Squash/Pumpkin pancakes – nán guā bǐng 南瓜饼

October 30, 2015

squash bing

I ate a lot of these in Beijing…

Chewy little pancakes, slightly crisp and nutty on the outside and chewy on the inside. Rolling in sesame seeds before frying adds nuttiness.

There are no exact measurements for this recipe, quantities vary according to the size and water content of the pumpkin.

Use roughly between 1:1 and 1:2; pumpkin: glutinous rice/ mochi flour.

Eat as they are, or with fruit and honey/condensed milk/ gula melaka syrup/ ice cream.. .

Ingredients

200g roasted pumpkin/ squash (roughly 1/2 squash)
200-300g glutinous rice flour/ mochi flour
sesame seeds (optional)
vegetable oil (for frying)

Method

Cut the pumpkin/ squash into large sections, remove seeds and roast for 30 minutes (or until soft) at 200C/390F.
Scoop the flesh out from the skins and mash, removing as many lumps as possible.
Weigh the squash (mass/ volume) and add equal amounts of glutinous rice flour.
Mix until a smooth dough is formed, adding more flour if necessary. It should be a bit like play-dough, will form a ball, not sticky.
If dough is too dry, sprinkle a teaspoon of water, gradually adding until the right consistency is formed.
Divide dough into balls about an inch or so in diameter (or however big you like ’em).
Roll in sesame seeds (if required).
If you have big balls (!) you can boil the bing first, to speed up the cooking time.
To boil: add the balls to a pan of boiling water, cook until they float to the top, then drain.
Heat a teaspoon or so of oil in a non-stick frying pan, and fry the balls until they’re golden brown on the outside.
If they seem to stick to the pan, they’re merely not done yet, so give them a little while longer.
Serve immediately and EAT with anything you like :)

Cocoa Raisin Mochi

December 15, 2014
cocoa-mochi.v2

cocoa-mochi

Based on THIS recipe.
minor adjustments:
less sugar and more cocoa -> less sweet, more chocolate-y
no baking powder (to make the texture more mochi and less cake-y)
no coffee/ coconut/vanilla (I didn’t have any)
added raisins
substitute peanut butter for butter this also works (if you’ve, for example, run out of butter and can’t be bothered to put on outside clothes and go to the shop)

Recipe scaled down to 1/4 size as sticky rice concoctions don’t keep for long; about 2-3 days, after which they get kinda hard n nasty.
DO NOT REFRIGERATE!(see above – hard and nasty…)

Tastes like a chocolatey version of Soreen.

Makes a 7-inch round “cake”

1 cup/ 100g/ 4oz mochiko/ glutinous rice flour
1/2 cup/ 100g/ 4oz sugar (I used granulated, brown would give a deeper caramel flavour)
1/3 cup cocoa
1.5 TBsp melted butter
100 ml coconut milk
1 egg

Preheat oven to 170 C/ 350F
Grease and line a 7″ round cake tin

Mix the dry ingredients together
Beat the wet ingredients together
Then incorporate the wet into the dry bit by bit (to avoid it going lumpy)

Pour into the prepared tin and bake for 45 minutes

Cool completely before cutting into squares (which makes it easier to cut)
Or eat it from the tin. Whichever you prefer.

Super Easy Rum and Raisin Ice Cream

August 8, 2012
Rum and Raisin Ice Cream

Adapted from this Masterchef (1995) winning recipe

Firstly, soak a couple of handfuls (approx. 100g) raisins in rum over night. I use plenty.

300 ml double cream
60 ml rum
60 ml liquid honey
4 large egg yolks

Whip the cream until thick, adding the rum gradually. It will be at about the soft peaks stage.
Heat the honey in a small saucepan.
At the same time beat the egg yolks.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it’s pale and thick. This takes a couple of minutes
Gently fold in the cream/rum mixture.
Put the mixture in a freezerproof container, drain and add the rum-soaked raisins and freeze for three hours minimum.