Friday, March 27, 2015

Kuih Lepat Pisang

Last week, hubby & I has been busy helping in our friend's funeral. Yes, our friend has finally past away on last Monday due to heart failure after the by passed operation 7 days before he left us. It was so sudden. No one has ever expected it. Hubby is very very sad and it will take some time for him to get over it. And somewhere last week, we went to our friend's orchard for harvesting. Since his son is busy with the funeral, we are just trying to lend him a helping hand. We sold most of the harvest, cempedak, pineapple & bananas. Durian is yet in season. I got myself some pisang tanduk (plantain bananas), lemongrass, a Sarawak pineapple, some calamansi & whole lot of bird eye chilies to bring home with me. And this is what I did with the pisang tanduk. Actually, deep frying is the best recipe for pisang tanduk but its not healthy to consume often then. So, I finally decided to make something out of steaming and here it is bananas folding in banana leaf. This is one of  the many tradition Malay food made out of steaming in coconut mixture which is so delicious. And suitable for all range of people.

And here's what I did.

Ingredients :
125gm   rice flour
70gm   tapioca flour
125gm  sugar
1/2tspn  salt
1 cup  thick coconut milk
2 cups  water
3 pandanus leaves
or a few drops of pandanus essence

*1 banana plantains (pisang tanduk), sliced into pieces
* 12 pieces banana leaves, soften it with hot water then wipe dry
* cooking oil for coating the leaves (optional)

Method :
(1) combine all ingredients and whisk till smooth.
(2) add in pandanus leaves and cook over medium heat till mixture became thick. Off the heat once the mixture starting to thicken and keep stirring till mixture turn into smooth thick paste. Discharge the pandanus leaves.

Place a tablespoon of thick paste onto banana leaf then in a slice of banana and cover it with another spoon of thick paste. Wrap banana leaf by folding one side to the other, then fold both end to secure leakage ,looking like a parcel. Finally, steamed parcel for 15 minutes and cool for 30 minutes before serving.

The parcel should be looking neat and nicely sealed in this way.

Thank goodness there's no leakage from the parcel after steamed. However, this kuih is best to serve after cooled cause the texture became more bouncy & springy then.

Hubby had never tried this kind of kuih before. He even asked where about I bought them ! haha.....  I, of course, gave him our home address and he gives me a look back." Yeap, I made them !"  haha.... Honestly, the combination of this kuih is absolutely perfect. The plantain banana turned out to be so delicious and not overly soft. It tastes a little bit between sweet & tangy. Very interesting indeed. I'm sure you guys will love it too.

Monday, March 16, 2015

Homemade Donimos Breadstick

In the coming week I'm going to slow down a little bit. One week off from work ! But the weekend is still pretty hectic cause one of our member had just gone through heart surgery a couple of days ago and has been told that he is extremely weak. His heart is unable to function properly. Hubby & I has been running up & down to visit him. And this afternoon, his son called up and telling us that his dad is in coma suddenly. Oh wow.... its getting critical ! Hubby don't have mood to eat. I make him some porridge and bake this scrumptious breadstick for his tea break. I know its going to be hard for hubby cause we're both very close to him. He is 68 this year and he is a cheeky guy. haha..... All I have to say here is LIFE IS SHORT and time is precious, don't simply waste it with nothing.

So, without wasting time please do allow me to show you the recipe.>o<

Ingredients for pizza dough :
1/2 cup   all purpose flour
1 tspn   yeast
1 TB  sugar
1 cup  warm water
(combine & let to rest for 30 minutes)

2 cups  all purpose flour
1 tspn  salt
4 TB  cooking oil

Ingredients for topping :
1/2 cup  monzerella cheese
1/2 cup  cheddar cheese
2 TB  parmesan cheese powder
1 TB  garlic powder (optional)
* 1/2 cup  semolina flour & extra salt for coating
*  2 TB  salted butter, softened

Method :
(1) mix together ingredients (A) & (B) to form a soft dough then let to rest for an hour or till double in size.
(2) punch & knead dough to release air bags then place dough to working table & divide into 2 portions.
(3) roll dough into oblong shape then fill in both monserella & cheddar cheese, flip the long side of dough over to form half moon shape.
(4) next, place the filled dough to baking tray lined with parchment paper with a sprinkle of semolina flour.
(5) then brush on some butter and top with some parmesan cheese & garlic powder & some semolina flour, again let to rest for 30 minutes.
(6) finally, bake at preheated oven 180'C for about 20 minutes or till brown.

The size is perfect.... not too large nor too small.

I love how the cheese oozing out from the bread. Smells terrific ! Lucky me that I'm still keeping the Dominos breadstick box with me. hehe....

The crust is absolutely addictive and love the garlic flavouring especially. Super yummm..... Bet you guys will love it too. Hey.... what can I say more !!!! Its DOMINOS & its homemade !

Enjoy & have a great week ahead everyone ! Blessings.

Thursday, March 12, 2015

Southern Coconut Cake

This coconut cake is very popular in the southern region of United States, which the cake is frosted with creamy white cream cheese frosting and cover with coconut flakes. And Completely Delicious has successfully inspired me to make one. I love how simple it is presented and I can even imagine the taste of the coconut flavour. Finally, made this on hubby's birthday eventhough we're celebrating it.

Ingredients for cake :
5 egg whites
1/2 cup  milk
1 TB  coconut essence

2-1/2 cup  all purpose flour
2 TB  corn flour
1-1/2 cup  sugar (actual 2-1/3 cups)
4 tspn  baking powder

1/2 tspn  salt
230gm  butter, softened at room temperature
1 cup  coconut milk

Method :
(1)  whisk egg white till foamy then beat in milk & coconut essence, set aside.
(2)  now, cream ingredients (C) till well mixed then fold in ingredients (B) mixture till well combined.
(3)  next beat in mixture (A) till well mixed.
(4)  pour batter to a 8" baking tray lined with parchment paper then bake at preheated oven 175'C for about an hour or till the cake set.
(5)  let cake cooled in tray for 10 minutes before removing it out on the rack.
(6) finally, divide the cake into half then frost the cake as desired and cover with coconut flakes.

Ingredients for cream cheese frosting :
250gm  cream cheese, at room temperature
125gm  butter, at room temperature
3 cups  icing sugar, sifted (actual 4 cups)
3 TB  coconut powder
1 tspn  coconut essence
1/2 cup  whipping cream (do not whipped)

*100gm  coconut flakes for coating

Method :
Combine everything into mixing bowl and beat till creamy white then keep refrigerated for an hour before used.    (Note :  this frosting recipe is perfect for 3 layers cake)

The cake is good overall very rich but a bit too sweet for me & hubby. Will try to work out the frosting again in future.Will definitely give it another try out.
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