Tuesday, 2 September 2014

Snow cake 雪花糕

Some time back, I saw a FB group member posted this Snow Cake 雪花糕.  I was intrigued by the name as it sounded so light and melt in the mouth.  I bookmarked it.

Been having this problem that I bookmarked so many recipes to attempt but yet to find the motivation or the time.  These days, I guess I am getting lazier by the day.

Guess it will be better when this PSLE exam is over and then I can focus more on cooking and baking for the family.




Findings: It didn't indicate how long to cook and mine didn't thicken as what recipe indicated.  Was afraid that the cream will split if I cook any much further.  Thus mine didn't thicken.  The smell of gelatine was pretty strong so I added in some vanilla.


I tasted mine without coconut and it was really yummy.  More like a jello rather than cake.

Shall let my family taste this tonight.

Source: FB Group by Jasmine Yong

What you need:

90g fresh milk
150g coconut milk
150g fresh cream
30g castor sugar
12g gelatine

Method:

In a small pot, add in fresh cream and bring to warm. 

Add in sugar and gelatine.  Stir until it dissolved.

Add in coconut milk and fresh milk.  Stirring in the same direction using low heat.

Remove from heat once it thickens and set aside to cool a little.

Using cling wrap, lay a layer onto the tray to remove easy removal.

Pour milk mixture into tray.  Set aside to cool.

Place inside fridge for 1 - 2 hours.

Remove and cut into pieces.

Roll them over desiccated coconut.





Monday, 1 September 2014

Steam milk 燉奶

I have many egg whites in the freezer and wanted to clear off some.   

My first attempt in creating this Steam milk 燉奶 that I love whenever I visit Hong Kong.  

I always thought that this is difficult to made but now I know it isn't.

Do you like this as well?  Next attempt will be steam egg which is another hot favourite of mine.

I like mine cold, what about you?




Findings: This is super delicious.  It is silky and soft.  Next round, I will remove the cling wrap immediately after steamed to avoid water droplets dropping onto the milk.

What you need:
Serve 2

250ml fresh milk
2 tbsp sugar
66g egg whites

½ tsp of vanilla 

Method

Warm milk.  DO NOT BOIL.

Add in sugar and stir until dissolved.  Taste accordingly.
Beat egg white with chopstick to break down the albumen.   Sieve twice.

Pour egg white into the milk and stir slowly to combine.

Pour into steaming vessel.   Remove any bubbles if any.

Cover the bowl with either cling wrap or a lid. 

Once water is boiling in the steamer, place covered bowls in it and steam over medium heat for 15 mins.  Once set, turn off heat and let it sit for another 5 mins. 

Remove.  Either serve hot or cold.


Suffering from Monday Blues?



Wednesday, 27 August 2014

Snowskin Moooncake (cook dough method)

My first exposure to snow skin moon cake was an extremely easy to assemble recipe.  It doesn't involved cooking at all!

Was it the Singaporean's fast moving lifestyle that makes our snow skin moon cake like a premixed box?

As I went through you tubers' attempts, I realized that there are also the Snow skin Moon cake using the cooked dough method.  

This will be great especially if Kao Fen 糕粉 is not easily available in some countries or even supermarket here.   I am also thinking about my kids who like moon cakes, that should there be one day that they craved for it, they can still do it without this flour.

I was curious and wanted to find out whether this Snow skin Moon cake (cooked dough) method will yield a different texture.

This method is good for those who can't get hold of Kao Fen 糕粉 which is actually cooked glutinous rice flour.  To achieve cook glutinous rice flour, you need to dry fry your flour until it is slightly browned.  Another method is to bake it in the oven at lower temperature and you need to toss the flour every now and then to ensure even heat distribution.



Findings: The skin is soft and has a a little chewiness to it.  Even straight from the fridge, it is still soft which is one of the characteristic of a good snow skin.

Definitely a keeper for this one. 
Source: Siu Kitchen

What you need:

70g glutinous rice flour
50g rice flour
20g plain flour
250g fresh milk
50g icing sugar
40g condensed milk
10g vegetable oil


Method:

Set steamer with water and slowly bring to a boil.

Sift flours and icing sugar together.

Add in milk and stir until lump free.

Add in condensed milk and oil.  Stir until combined.

Strain into a plate.

Put onto a plate and steam for 30 mins at high heat.  Set aside to cool.

Knead until it is smooth.

Divide dough into 24 pcs.


Wrap dough with fillings of your choice.



I'm joining Best Recipes for Everyone : (August 2014 Event: Mooncake) hosted by XuanHom's Mon Kitchen Diary