16 April 2015

Kuih Dadar / Kuih Ketayap (Sweet Coconut Crepe Roll with Grated Coconut Filling)

So many thing happened during this Easter Holiday, we have experienced our first massive sandstorm ever happened in Qatar which is the one worth record down here. The aftermath sandstorm was bad enough to make many flights delayed, and most of the friends I know have to wash and clean their house for hours! The sad news for the aftermath sandstorm is summer is official here and most of my vegetables in the garden is dying...the only plant that able to survive is the Desert Roses. 

Try out a few new recipes this week, making a few unsuccessful cakes as well. But I am happy to share this successful soft and sweet coconut crepe roll with grated coconut filling in brown sugar with you. Its traditional name is Kuih Dadar (or some call it Kuih Ketayap). I think this is the first snack which I didn't eat when I was young. My parent didn't eat this Kuih Dadar, they have not serve it to us and I come to like this snack because of a lot of food blogger has made it. And one of my friend here made a good Kuih Dadar, I tried and come to like it as well. 

When I search for Kuih Dadar recipe, I found it has some differences, some add glutinous rice flour and oil in the grated coconut filling, I chose not to add glutinous rice flour base on my personal expectation for the taste of the filling. I want to be able to munch on the sweet grated coconut. Just purely the taste of sweet brown sugar and grated coconut is enough to make you like this Asian snack. As for the crepe, I'm making it without using lye water. This recipe produces a nice springy soft and smooth crepe as it has the tapioca flour in it too.  

Recipe adapted from Growing Up in a Nonya Kitchen by Sharon Wee cookbook, p280 with minor changes

Ingredients for filling:
300g gula melaka (Used dark brown muscovado, cane sugar)
2 tbsp white sugar
3 tbsp water
6 pandan leaves, tied into a knot
600g grated coconut

Ingredients for crepe:
230g plain flour
1 tbsp tapioca flour
1 tsp salt
4 eggs, beaten (used 3 eggs)
a few drops pandan essence (screwpine essence)
625g coconut milk (I used about 400g coconut powder, diluted with 350g warm water)
a few drops green food colouring

1. For Filling: place the brown sugar, white sugar, water and knotted pandan leaves in a pot. Bring to boil for 5 mins, let the sugar dissolve. Turn off the heat, add the grated coconut. Toss and coat the sugar mixture until the coconut absorbed all the sugar mixture. Let it cool, remove the pandan leaves.

2. For Crepe: Combine the plain flour, tapioca flour and salt in a bowl. In another bowl, place the eggs and whisk until it is a bit pale, add the pandan essence, stir well. Add the flour mixture, add the coconut milk. Strain to remove any lumps, whisk well until you get a smooth batter.

3. Set aside batter for 30 mins before frying.

4. For Assemble: Heat a nonstick small frying pan under medium heat, grease with a little cooking oil, and wipe clean with a kitchen tissue. Pour a ladle full of batter and spread across the pan (the batter should not be too much or else the end result will be a thick pancake). Wait until the side of the pancake show a little detaches from the pan, use a butter knife to help flip the pancake over, let the pancake heat up for a second, remove the pancake and set aside. Repeat the process with the remaining batter.

5. Scoop a tablespoon of filling and put it in the middle of a crepe, roll and fold it like making spring roll.  

01 April 2015

You Tiao (Chinese Cruller 油条) (No Alum Version)

油条,一道儿子喜欢的食物这里是没卖的。我对它是又爱又怕,不想让孩子吃化学物的我尝试了好多不同的食谱,加米粉版啦,加泡打粉版,加苏打粉版都一一弄过。。。就是不想用Alum 明矾。出来的成品不是像外头卖的那样轻脆,而是有重量,外带脆内空的。这一个食谱的成品是我还可以接受的 没明矾版食谱。不是轻脆的成品,但好吃,安心。

One of my son favourite snack is Chinese Cruller (You Tiao), I have been trying many recipes to replicate the You Tiao we can get like selling outside, the light crispy texture with the hollows inner. But unfortunately, it can not be achieved without the alum powder. A chemical I'm not using. This recipe I'm going to share produce a heavy texture, hollow inner, and a bit crisp outer when it is still hot. This is a no alum version of You Tiao.

I'm referring my recipe on Helen's video recipe with changes.

250g bread flour
250g plain flour
300ml water
10g baking soda
5g baking powder
1.5 tsp salt
1 tbsp sugar
1 tbsp corn oil
1 litre of Cooking oil

1. Place all ingredients (except oil) in a mixing bowl, hand mix all to form a rough dough. Add oil and continue knead a bit to form a smoother dough. Cover the dough and let it rest for 20 mins.
2. Knead the dough for a few mins, cover the dough and let it rest for another 20 mins.
3. Knead the dough for a few mins again, cover the dough and let it rest for another 20 mins.
4. Flatten the dough and divide it into 2 long rectangle portions. Cover the dough and let it rest for 4 hours.
5. Heat up a wok of cooking oil. Slice the dough into small strips, use bamboo skewer with water to press lightly on each dough and stack on the dough to form pairs. Gently stretch the dough a bit before slide it into the hot oil. Use chopstick to keep turning the dough so it can expand, take out the you tiao when it turns golden brown.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kuehorganized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour &Me

Kuih Seri Muka 士丽拇卡蓝花糯米糕

These two weeks has been very tough for many Singaporean. Most of us (Including me a Singapore PR) were sadden by the passing of Singapore's Founding Father the late Mr. Lee Kuan Yew. This great and visionary leader has contributed greatly on the peace of Southeast Asia and help shape the dynamic economic growth in the region, he has leave behind a legacy for Singaporean. Thank you Mr. Lee for everything you have prepared for us, you are and still will be the giant in my life as you have gave us hope and vision to work hard for our future on a fair ground, now, my son will be proud to call himself a Singaporean... Thank you Mr. Lee! ...Farewell, Rest in Peace. 

Few days ago saw Joceline posted her beautiful Seri Muka and I discovered her recipe is using a portion of tapioca flour which is different from the recipe I used previously. Since I have all ingredients in my pantry I swing into action to make Kuih Seri Muka this morning, clearing some ingredients before I go on my Easter Holiday. 

This is indeed a beautiful recipe as my hubby and son also thumbs up for the springy texture of the top green layer. 

李光耀老先生的过世,好多人都感到愁障伤心。李老先生把他的一生都供献给了新加坡,他对东南亚一带的和平,经济供献大家都有目共睹的。他对家庭,晚妻的爱和照护更是一个让好多人学习的榜样。你是我生命中的巨人,你给了我们一个公平的机会去创建我们的将来,谢谢你! 我的孩子可以骄傲的说他是新加坡人。。。告别了老先生,请安息!


Yield 7 inch square mould

Ingredients for bottom layer:
400g glutinous rice (soak overnight)
120g coconut milk
1/2 tsp salt
a few pieces of pandan leaves, tie into knot
~80ml water
50g dried blue pea flowers, soak in warm water, crush it to extract the blue colour

Ingredients for top layer:
300g coconut milk
2 eggs
100g pandan juice (Homemade, extract from 20 pandan leaves with 300ml water)
80g sugar
2 tbsp tapioca flour
90g plain flour
a pinch of salt

1. Line the 7"square pan with grease banana leaves.
2. Divide the glutinous rice into two portions, soak one portion with the extract from blue pea flowers. (100g for blue colour, 300g for white glutinous rice)
3. Place the glutinous rice with salt, water and tie pandan leave knots in a metal plate and steam for 15~20 mins or until the rice is cooked. 
4. Mixed the white and blue glutinous rice together, add coconut milk. Place the rice into the lined square pan, press the rice firmly before steam again for another 10 mins.
5. In a bowl, whisk the sugar and eggs. Add in coconut milk, pandan juice and salt.
6. Sift flour and tapioca flour into the bowl, mix well. Sift the mixture.
7. In a saucepan, boil the mixture with low heat, stir continuously until batter just thicken. Sift the batter.
8. Pour the mixture on top of the glutinous rice, steam for 20 mins with medium-low heat until the top layer harden

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kuehorganized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour &Me