Nine Layer Kueh

Kueh Kueh oh la la.

This round My nine layers doesn’t look like a nice layers cake. But the taste and the texture is there. The only thing happening is I do not have the 100% time and attention while my girl was messing her fingers with the coloring.

A good lesson to learn.

Never invite anyone while you are doing layers and layer of works. Just Joking!

200g Tapioca Flour (Sifted)

100g Rice Flour (Sifted)

600ml Coconut Milk

200ml Water

220g Sugar (i already lessen the sugar)

3 Pandan Leaves

Various Colouring

Prep and Cooking Instructions

1. Dissolve sugar in water to make a syrup and boil with pandan leaves. Leave to cool for about 10-15 mins.

2. Combine Tapioca & Rice Flour with Coconut Milk.

3. Pour (2) into (1) and mix well.

4. Sift mixture to remove any lump & air bubbles.

5. Divide mixture into 9 portions (about 110-120ml each) and add in desire color. (Base layer to be original color & top layer to be red).

6. Grease a smooth based tin (a tin that can hold at least 1l of water / 10″ diameter tin).

7. Preheat grease tin in steamer.

8. Pour original color layer into tin and steam for 3-4 mins.

9. Alternate with each color layer and steam each layer for 2-3min until 9 layers had been created.

10. After the final layer is set, steam the kueh for another 15-20mins. (Uncover the steamer during the last few mins for the kueh surface to dry up).

11. Coat a the top layer with a thin layer of oil and let cool for 2-3 hours before cutting.

Vanilla Cupcake ( Butter)

This is a simple and yet hot favourite among us to eat and bite whenever we want.

The basic recipes can be transformed to chocolate, raisin, cransberry or other favours cakes you love to eat.

Ingredients

250 g Butter

200-250 castor sugar

4 Eggs

1 tsp vanilla essence

250g self-raising flour

4 tbsp milk

Method:

Mix sugar and butter in a mixing bowl and mix well

Add in the eggs ( 1 by 1) using medium speed.

Beat well after each addition of the eggs till the mixture become creamy

Scarp down the sides for even mixing.

Add in Vanilla and mix well.

Divide the flour into 3 portions and slowly add by portion into the mixture.

Finally add in the milk and mix well.

Pour into a non-stick baking pan and bake for 15 mins at 160c 

Eggless Vegetarian Apple Carrot Cale

Good for those who are allergic to Eggs but this consist of diary products such like butter.

Perhap Vegetarian will take a liking to this cake instead!

Ingredient A

180G Margarine or butter

1Tbsp of golden syrup

100g sugar

Ingredient B

150G Green apple Sliced mixed with 100g sliced carrot and ½ cup water cooked till soft and blended finely.

Ingredient C

200g self raising Flour

¼ tsp mixed spice

40g ground almond

100g Raisin, chopped

1tsp grated lemon peel

Method

Beat A till light and fluffy. Add in B and mix well. Lastly add in C and mix well

Pour into well greased or non stick baking pan and baked for 30-4 mins. Remove from oven and leave to cool and cut into pieces

Beary Steam Cake

Here we go as we google for more cute baking, we ended up steaming the cake.
Is cute and innovative for such a cute beary face on the steam cup, but honestly I have to admit that steam cake is not our cup of tea either.
Nevertheless after viewing most of the Facebook users doing this, I decide to go ahead.

This is incorporated by one of the blogger,Angela Chia.
http://chiaangela.blogspot.sg/2013/08/cute-ladybug-steamed-egg-cakes.html

 Ingredients:...- 180g plain flour- 180g fine sugar- 6 eggs (room temperature)- brown coloring- red coloring

1) Beat eggs n sugar till light and fluffy. Add in the sifted flour.
2) Scoop 1 tbs of the batter into a piping bag. Snip a small hole and set aside.
3) Scoop 8 tbs of the batter into another piping bag, add in the brown coloring to achieve the desired shade and mix well. Snip a small hole and set aside.
4) Add red coloring to the rest of the batter and mix well.
5) Line paper cups in the muffin tray. Fill the cups 3/4 full with the pink batter. Using the brown batter, draw a 'T' starting from the middle. Fill the top half with the brown batter and draw dots on the bottom. Using the white batter, make two dots on the upper brown portion. Lastly, make a dot in the white dot using brown batter.
6) Bring water to boil and lower cakes into pot or pan. Steam under medium heat for 15 minutes.

I tried making the ladybugs and also the Beary cupcake.

To me, is really cute but with the recipes, maybe because I have sweet tooths, the steam cake don't taste nice like our Huat Kueh which you can buy in the market.

Probably because the Huat Kueh consist brown sugar?

Anyway, I take it as a lesson to play some crafts on deco with my girl.

Look Cute isnt it... If I know, the next round I prefer to do by adding flavour such as Vanilla and coffee. 
Let's see again since only 2 were ate and I verdicted the favours are just not there.

Buttery Cornflakes

This is one of my favourite to munch whenever I need to take a quick grab mouth from the kitchen.

Cornflakes, full of vitamins and fibres and all times amercian breakfast you can seen in hotel buffet spreadout too!

This is a simple recipes which I have done up. Best go with coffee break! Yummy with the cornflakes so crunchy! For those who love chocolate, you may want to try to add some chocolate chips too.

Cornflake Cookies Recipe

Ingredients:

200 g butter

150g sugar

2 eggs

300g all-purpose flour

60g bran or any cereal (coarsely crushed)

1 tsp vanilla essense

30g corn flour/corn starch

Method:

Beat butter and sugar till pale and creamy. Add vanilla essence. Stir in the lightly beaten eggs. Fold in the flour mixture including corn flour. (Mixture must not stick to our hands when touched.) Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes.

Transfer them to a baking tray lined with parchment paper and bake for 25 minutes at 350 degree F or till golden brown.

Watermelon Cookies

Having birth to my toddler girl who loved to bake and eat, of course, I have to come out to search for cute baking ideas. Yes, cute instead of creative because she love to explore and do her own visual cookies.

This recipe was incorporated by Kawaiisweetworld. Wow ! My girl and I fall in love with all the youtube video and we have more in mind in our next project. The video can be view with the link provided. Her recipe is originated from Tastehome

Http://www.youtube.com/watch?v=g3mObv2EwT4

Ingredients:

3/4 cup butter

3/4 cup sugar

1 egg1/2 tsp.

vanilla extract

2 cups all-purpose flour

1/4 tsp. baking soda

Pinch of salt

Red and green gel food coloring

1/4 cup mini chocolate chips

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

2. Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 6 in. log; wrap in plastic wrap and refrigerate until firm, about 2 hours.

3. Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic wrap; chill until firm, about 1 hour.

4. On a lightly floured surface, roll white dough into a 6 in. by 6.5 in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside.

5. On a lightly floured surface, roll the green dough into a 6 in by 6.75 in. rectangle. Place log of red and white dough along the short end of green dough. Roll up with green dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or until firm

6. Unwrap dough and cut into 1/4 to 1/8 in. slices, and cut slices in half again into semicircles. Press mini chocolate chips face down into cookies. Place on baking sheets lined with parchment paper.

7. Bake at 350° for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to cool.

Kueh So Hwee

I am not in particular about making kueh as you can see from all my posts in this blog.
Somehow because my dearest Mummy requested and nagged about how sweet are most kuehs sold in the markets, that I decided to do up one just to ease her craving of course.

Incorporated from one of the Kueh crazy Fans.
Ingredients:

150 g rice flour180 g tapioca flour340 g gula melaka/brown sugar100 g caster sugar900 ml plain water1/2 teaspoon alkaline water1/2 coconut - skinned and grated (add 1/2 teaspoon salt and steam for 10 minutes)few pandan leaves


Method:1) Mix rice flour, tapioca flour with 500 ml water.
2) Bring the remaining 400 ml water to a boil with gula melaka , caster sugar and pandan leaves until sugar dissolves. Strain the mixture into the flour mixture, stir well and add alkaline water. Slightly thicken the mixture by stirring instantly over low heat.3) Greased the small cups. spoon batter into cups and steam for 15 - 20 minutes.4) When cool, remove from the cups. Serve with grated coconut.

Verdict: Because I have to reduce the amount of the sugar intake as My mum has diabetes,
so I have to use only 40 g of sugar. But she love it and finally for someone who is always fussy about kuehs, she passed compliments with my dad that this kueh can sell !