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







Tuesday, 26 August 2014

Cempedek Ice cream

While waiting for my friend, I walked around that neighbourhood and was attracted by this sweet smelling fruit, Cempedak!  At S$9/kg, I thought it might be a good price.  Is this?

My last bite on this sweet fruit was during my June holiday in KL.  KC bought my favourite Goreng Cempedak and I actually had so much that we couldn't finish it up.  I love this snack so much.

Cempedak has a close resemble to Jackfruit.  While the texture of Jackfruit is more crunchy, Cempedak is more fibrous and also soft.   The seeds is also smaller than a jackfruit's.

To choose a good cempedak, a Malay lady taught me to look out for brown spots on the skin.  The best is all evenly browned.  The skin texture when pressed against is supposedly to be soft when ripe.

To remove the fruit from the skin, you need to use a sharp knife and slit open.  Next, oil your hand and pluck out the individual fruit.  If you don't oil your hand, the sap from the fruit will transfer onto your hand, and it will leave a sticky mess.

The seeds also can be eaten and has a nutty taste.

I missed those cempedak potong stick so I have to create Cempedak Ice Cream instead.


Finding: This taste so good.  The flavour comes out just right for us.

What you need:

1½ cup milk
A pinch of salt
50g sugar (reduced)
4 egg yolks
1½ cup heavy cream (dairy cream)
A few drops of vanilla extract
2 cup Chempedak flesh, puree 

Method: 

In a pot, warm the milk and cream.

Whisk the egg yolks, salt and sugar until pale and smooth.

Gradually pour the hot milk into the yolk mixture, whisking constantly.

Pour the warmed mixture back into the pot.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.

Add vanilla extract and mix well. Strain and let it cool. 

Place in refrigerator for 4 hours and allow ice cream to chill before churning in the ice cream machine.

When the ice cream is ready, add the chempedak and blend until well.

Chill it in the freezer for at least 3 hours or a day. Then serve.




Monday, 25 August 2014

Taupok Goreng 扇子豆卜

I lost one of my mooncake recipe book and that prompted me to look into my "little library" space.   Decided to clear out all my cooking magazines as they take up too much space.

So from now now, I will be attempting recipes inspired from the stash.

Saw this cute little dish Taupok Goreng 扇子豆卜 that I wanted to serve to my family.


What you need:

10 mini taupok, cut an opening

Fillings:

100g cooked prawns, cubed
15g carrot, chopped and blanched
20g minced cooked pork
10g soaked black fungus, chopped finely
a small stalk of celery, cut finely
1 stalk of coriander


1 clove minced garlic

Seasoning

¼ tsp salt
½ tsp sesame oil
½ tsp light soya sauce
pepper
½ tsp corn starch


Batter

1½ tbsp rice flour
1 tbsp tapioca flour
2 tbsp plain flour
½ tsp baking powder
60ml water
½ tsp salt
½ tsp minced garlic
a dash of pepper

Method:

Heat wok with a little oil and sautee minced garlic until fragrant.

Add prawn, carrot, minced pork, celery, black fungus and give it a good stir.

Add in seasonings and stir until combined.  Remove.

Stuff mixture into taupok.

Dip taupok into batter.

Deep fry taupok until golden brown.  Remove and drain.

Serve with sweet chilli sauce


Did you have a good Monday?