Green Tea Chinese Steamed Sponge Cake (Kai Dan Gao)

Green Tea Chinese Steamed

Sponge Cake (Kai Dan Gao) 

 There are a few bloggers out there who have successfully steamed
Matcha Mushipan (Japanese Steamed Cup Breads) but for me, it's

a failure even though my colleagues said the texture and taste are great.

It is just does not pass my text.  Well, with all the frustrations I had, I told

my colleagues that maybe I should use my trusted Chinese Steamed Sponge

Cake recipe (click here for the recipe) that I posted many years ago.
But, this time, I'll just add the Green Tea Powder only.

One of my closed colleagues said "Yeap! you should do that!".  And without

any hesitation, I did it on the same weekend and the result is wonderful.

150g Castor Sugar / 180g Self Raising Flour / 4 Eggs

1tbsp Matcha Powder (Green Tea Powder) / 50ml Sprite or 7 Ups

1/2 tbsp Vanilla Extract (original is 1 tbsp)

Beat all the eggs until frosty.

Add in the Castor Sugar and beat until creamy and thick.

Add in Vanilla Extract and beat until well combined.

Divide the combined Self Raising Flour with the Matcha Powder

into two batches.  Beat in the 1st batch of the flour and alternate with 

Sprite or 7 Ups and ending with the 2nd batch of the flour 

until well combined.

The batter is ready to be poured into moulds.

Make sure the water to steam the cakes are boiling before you pour

the batter into the mould.

Lay a tea cloth (like the picture above) to avoid dripping water drop 

onto the cakes, if not, your cakes will be mushy.  

Steamed for less than 15 minutes.  Do check after 10 minutes.

It is cooked when the skewer comes out clean.

Too happy with the result until I have forgotten to take picture of the

texture of the cakes.....heizzzzzz!

Have a nice weekend.

Red Bean Dessert (Tong Sui)

Red Bean Dessert (Tong Sui)

 

The weather is so hot that my husband's butt can sweat! Hahaha!
With our hot weather these past weeks, it is good to drink some

tong sui (dessert).  Early in the morning, I cooked this dessert

so that my family can scoop it up anytime of the day.

If you want to drink it cold, just place it in the fridge.

Bon Appetit! :)

 

Saw these cook books? :)
Yesterday while I was having my vegetarian lunch with my
lovely colleagues, my son called me asking me what kind of cook
book that I want? Told him none cause his question was
so random.  And then suddenly he said that it is ok,
I know what you wanted!  When I reach home after my work,
saw a hard copy cook book "Delia Smith's Cakes" on top
of the coffee table and my mouth wide open with surprise.
Ask my son "You bought it for Mummy?" "Why?"
His reply "Because I Love Mummy and Yun (his sister)",
he also bought for her an enrichment book.
What a lovely gift from him for us especially for my collection
of cook books from famous chefs.  
Delia Smith was introduced by Zoe for Bake For Happy Kids
and my son saw me loading Delia Smith
website couple of times from my ipad.  How thoughful of him.
Love him very much from Mummy and Sis.
Back to my recipe:

Red Bean 240g (wash a few times)
Screwpine Leaves 6 pieces (wash and clean)
Water 3750 liter

Place the Red Beans and Screwpine Leaves inside a cooking pot.

Pour in all the water into the cooking pot.

Boil for 30 minutes with high fire and then lower to medium fire.
While it was boiling, my whole kitchen smell of screw pines
leaves and red beans.  What a nice smell.  I just love it.

Cook another 1 hour or more or until the red beans have soften.
Pour some caster sugar or sugar cane sugar into the cooking pot.
Check for the sweetness before you turn off the fire.
Let it cool before eating or placing into the fridge if you wanted it cold.
The choice is yours.

I just love to drink red beans dessert.  Don't you?
:)

Chinese Chives Pancake (Thin)

Chinese Chives Pancake (Thin)

Earlier post, I made another thicker version [Chinese Chives Pancake (Thick)] 

but with dried shrimps.  This one is thinner version.  I like both recipes.

I made this for my lunch. No mood to cook anything else.

At least I am in happy mood while preparing and cooking this pancake.

70g Plain Flour / 20g Tapioca Flour / 2 tbsp Rice Flour / 2 tsp Corn Flour

1/2 tsp Chicken Stock Granules / 1/4 tsp Salt / 1/4 tsp Pepper

50g Chives (wash and cut) / 225 ml Pipe Water

Mix in all the dried ingredients (except for water).

Mix the dried ingredients slowly with water until well combined.

Pour in the cut Chives.

Mix thoroughly.

Grease slightly the non stock pan with cooking oil.  Heat up with high fire.

Before you pour in the batter, lower down the fire to medium and

then pour in one ladle of the batter into the pan.

Once you notice some bubble surface, then turn over to the other side

and cook further until both side slightly brown.

This batter yield for 5 pieces only.  If you wanted more pieces, then

increase the quantity to double or triple.

Yummy.....I finished it all by myself...hehehe

Happy Cooking.

Vegetarian Fried Chives Fritters

Vegetarian Fried Chives Fritters

This is one of my favourite snacks.

Crispy outside and soft inside.

I must be crazy in love with chives, recently I have blogged another

recipe with Chives also....well, as long as it is delicious, why not?

It will be best in the world, if you are eating it with thai chilli sauce

....see  my happy face    :)

I am submitting this Vegetarian Fried Chives Fritters to

Aspiring Bakers #19: Dim Sum Affairs (May 2012) hosted by SSB of Small Small Baker.

1 Egg.

50g Chives (cut into 1 inch length).

300g Flour.

1 tsp five Spice Powder.

1 tsp Salt.

1tbsp rice Flour.

300 ml to 350 ml Water.

 Pour all the above ingredients into a bowl

(except for the Chives).

 Mix thoroughly until combined.

 Lastly, pour in the Chives.

 And mix thoroughly until well combined.

If you noticed that the batter is thick, please pour in more water.

The batter should be runny but not too runny.

If the batter is thick, then the fritter will be hard.

My first three fritters was edible but hard, that is why I pour in more water.

 Once your batter is ready, put at one side.

With a pot with cooking oil, heat up the cooking oil with the ladle inside.

You need to heat up the ladle, if not your batter will stick to the ladle.

 DO NOT SUBMERGE the ladle into the batter.

With a spoon, pour the batter into the ladle until 3/4 full.

 With the batter inside the ladle, put in slowly into the boiling cooking oil.

 A short while, with a chop stick, push the fritter out from the ladle.

 Fry further until both side golden brown, on and off turning both side.

Dish and drain on top of a wire rack.

My mother told me by doing this step, the fritters won't be too oily.

While I was frying these fritters, my family said the weather outside

is so humid and hot, scare after eating it, they will have sore throat.

He he he....they say only....after 1 hour, all gone from the plate.

I manage to eat two pieces only.  Who are the one finished it?

You know I know lah.........

Enjoy it!

Chinese Chives Pancake (Thick)

Chinese Chives Pancake (Thick)

Today, I am home all alone.

Son and daughter went to college library to self study 

for coming exam.

Husband went to Kuala Terengganu to fetch his workers.

I cooked this before all of them went out and they said

the taste is great eventhough it is something different from shop.

In fact, this Chinese Chives Pancake is one of my favourite

snacks which my mother cook for my bother and I.

Adapted this recipe from Amy Beh.

If you wanted a thin version, please click here for the recipe.

70g Plain Flour

20g Tapioca Flour
2 tbsp Rice Flour

2 tsp Corn Flour

130 ml Water (room temperature)

50g Chives

1/2 tsp Chicken Stock Granules

1/4 tsp Salt

1/4 tsp Pepper

1/4 tsp Sugar

70g Dried Prawn

Chop the Chives.

Wash the Dried Prawns three times and chop finely.

In a non stick pan, pour little bit of oil and heat it up.

Pour in the chopped Dried Prawns and stir fried until 

cooked like the picture below.

Cooked Dried Prawns and keep at one side.

Mix all the dried ingredients until well combined. 

(except for Water, Chives And cooked Dried Prawns)

Pour in the Water slowly and stir with a fork.

Stir until well combined.

Lastly pour in the Chives and cooked Dried Prawns.

Stir until well combined.

(Note  :  I was greedy with the Chives.  I should have

follow the instructions to put only 50g of Chives and

since I do not want to waste the balance of 40g of Chives,

I put all in and it make the batter dry up. But no worry,

the taste is still there.  Next try, will follow exactly 50g of Chives.)

Heat up the non stick pan with little bit of oil and

pour in one ladleful of the batter into the non stick pan.

Once the pancake can be moved, it means you can flip over.

Once you have flipped over, pan fried further until done.

Once done, keep at one side and cook the rest of the batter.

The batter can make 4 pieces of palm size of the 

Chinese Chives Package and if you have more people

to eat, you just need to double the ingredients.

I definitely will make again next week...of course will follow

the recipe exactly ....he he he  :)

I am submitting this Chinese Chives Pancake to Aspiring Bakers #19 :

 Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.