Monday, April 27, 2015

Healthy Steamed Pumpkin Muffins

Here is another batch of my healthy steamed muffins. Its my first attempt using the pumpkin in my steamed muffins. However, the colour didn't turn out as I expected. I thought it should be in yellow instead of light brown colour. >o<  Anyway, the smiling muffin is good enough to make me happy cause they're all smiling at me like a sunshine.

Ingredients :
(A)
160gm  mashed pumpkin
1 egg
80gm  sugar
80ml  milk
50ml  melted butter

(B)
100gm   all purpose flour
100gm   rice flour
1/2 cup  raisins
2 tspn  baking powder
1/2 tspn  baking soda

Method :
(1) combined ingredients (A) into a bowl then beat till well mixed.
(2) stir together ingredients (B) into a big bowl then add in mixture (A) to form soft paste.
(3) then fill batter into muffin cups and steam for 15 minutes over preheated steamer.

The usage of flour mixture 50-50 between all purpose flour & rice flour should cut down the gluten in the muffins. And must be good for our tummy. Nevertheless, the muffins smell terrific just like a steamed whole pumpkin standing infront of me. haha.... Enjoy guys !

Friday, April 24, 2015

Pumpkin Kuih Koci With White Coconut Filling

Finally, my computer is back ! yay...... Oh well, its a good thing too when me without my computer. I actually managed to spend some time in making kuih. haha... I've been eyeing for this white coconut kuih since a long long time ago but I don't think its available around the southern part of Malaysia cause I have yet seen anything like this here so far. However, making them at home shouldn't be a problem.... so, here it is my homemade pumpkin koci with white coconut fillings.

Ingredients for koci skin :
250gm   glutinous rice flour
150gm   pumpkin, steamed & mashed
1 TB  sugar
pinch of salt
120ml  coconut milk
2 TB  cooking oil

*14 pcs  banana leaves,
(cut into 9cm diameter round then brush on some cooking for coating)

Method :
(1) combine flour, sugar & salt into a big bowl then add in mashed pumpkin, coconut milk & oil.
(2) stir mixture turn into soft dough & knead till smooth then divide into 14 portions (40gm each)or 15-16 portions (35gm each) for smaller size. Then round dough & set aside.


Ingredients for white coconut fillings :
3 cups  young grated coconut
6 TB  sugar
1tspn salt
2 TB  tapioca flour

Method :
(1) combine coconut with sugar & salt, stir well then steam for 15 minutes over preheated steamed
(2) leave to cool then stir in tapioca flour & mix well.
(3) finally, round them into 25gm each balls and its ready to use.

TO ASSEMBLE :
Now, flatten each koci dough and fill in the white coconut then wrap & nicely sealed. Round them if possible. Then set aside till everything is completed. Fold banana leaf into a cone shape then insert a koci ball into the cavity.

Next, fold the leaf by pressing the folded part of the leaf then follow by folding in from the other two sides.

The end of folding should be looking like this. Neat ! However, its best to stapler the bottom folding to make sure there's no leakage during the steaming process. Finally, steam the pumpkin koci for about 15-20 minutes. Leave to cool before serving.

WA...LA.... the colour of this kuih is simply amazing. I especially love the white coconut filling. Its tasty good and not overly sweet. A kind of different from the one they usually made with gula melaka or jaggery sugar. I really enjoy how natural it looks & taste ! Hope you guys will love it too !

Tuesday, April 21, 2015

Nyonya Kuih Pulut Tai Tai

My computer has been down for almost a week. Hopefully, they will send it back to me soon. And here am I sneaking out of my bed, using someone else computer. haha.... Boy, am I hungry or what.... watching all those food in the middle of the night like this ! And here am I introducing my nyonya kuih pulut tai tai @ pressed glutinous rice. Bunga telang (blue pea flower) is something that I've been looking forward to work out with since a long time ago and finally, here it is....in my rice ! Blue pea flower is often used in many nyonya food as well especially dessert. Its not easy to get the fresh blue pea flowers these days, so I've just planted a pot. I think it will take months to grow before I can collect the flowers. Emmm.... just be patient !

Ingredients :
400gm  glutinous rice, soaked for 4 hours
250ml   thick coconut milk
1 tspn  salt
2 TB   sugar
2 pandanus leaves
15 bunga telang @ blue pea flower

Method :
(1) combined coconut milk together with salt & sugar till everything well dissolved.
(2)  drained the glutinous rice then place it to a large tray and let to steam for 20 minutes (without any additional water) over preheated steamer.
(3) remove the tray from steamer then stir coconut milk mixture into steamed rice, add in pandanus leaves then again steam for 30 minutes over preheated steamer till the rice cooked thoroughly.


*Note : pound the flower then add in 3 TB of water to squeeze out the juices.

(4) once the rice is done, discharge the leaves then transfer the rice to a 7" greased tray lined with banana leaf then press to flatten the rice with another piece of banana leaf till the surface is smooth & nice. At this moment sprinkle some bunga telang juices onto the rice. The colour should turns up beautifully and not overly blue.

(5) now, lined a piece of banana leaf on then place in a flat plastic tray above the rice, finally let something as heavy as possible to sit on it. This is will definitely help the rice to became more compact. Let it stay till the rice completely cooled.

The more compact the rice the much easier for slicing job, and of course, it looks much presentable. I simply love & enjoy this kuih with kaya @ coconut custard jam but hubby would prefer to have it with the savory rendang. So, what is your favourite side dish to go along with it ?
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