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Sunday 7 October 2012

Puteri Ayu & Apam Balik







Ward送旧迎新, 上任,代理卸下重任,回来和我一起打拼。同事安排了早茶聚会,大家都必需食物赴会。想来想去,做什么好呢?早茶一定会出很多西式蛋糕,所以就决定做一些 traditional kuih以免撞糕。原本想,不知道同事会不会欣赏这类的糕点,但是想不到kiuh  muih收到大众迎。Puteri ayu我只吃到一个,所以很快的我就做了第二次。所以今天的子上了两个朋友的食

Apam balik是一个我自己很吃的nyonya kuih。七月回大马时又再买多一个模子,一次过可以煎八个糕,可以快点收工。这个食早期也上了(这里),再次和大家分享个好吃的糕点。

Ingredients:
2 eggs
100g caster sugar
150g self raising flour
1 tsp ovalette
120ml coconut milk (blend 4pcs pandan leaves with coconut milk)
1/2tsp salt
A drop of green food colouring, optional

Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour

Method
1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut.
3. Stack 2 mold together and press till shredded coconut is firmed.
4. Sift flour and baking powder.
5. Beat sugar, eggs and ovalette until fluffy.
6. Add coconut milk and mix well.
7. Slowly add in flour and mix till well combine, add in colouring.
8. Fill the sponge cake mold with batter till full.
9. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 -15mins.
10. When cake turned slightly cool, remove the cake from the mold.

Recipe refer to : Nasi Lemak Lover

Ingredients:
2 eggs
100g caster sugar
100g self raising flour
100ml coconut milk
1 tsp ovalette
1/2tsp salt
½ tsp pandan paste

Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour

Method
1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut. Press until firm.
3. Beat sugar, eggs and ovalette until fluffy.
4. Add flour, coconut milk and pandan paste mix well.
5. Fill the sponge cake mold with batter till full.
6. Prepare steamer, when water boil put in the mini sponge cake, steam for 7mins.
7. When cake turned slightly cool, remove the cake from the mold.

Recipe refer to : 袅袅烘培香

Nyonya Apam Balik

材料:
A200克椰糖切小 200克水, 4
B300克面粉,1茶匙粉,1/2 茶匙 过筛
C1个蛋
D250ml 150ml (拌匀)

做法:
1. 将(A)以中火煮沸至椰糖完全溶解,过滤,待凉。
2. 把放凉后的(1)慢慢倒入(B),匀至无粒状。
3. 加入(C)拌匀。
4. 4次加D拌匀至表面有气泡。
5. 置一旁30
6. 以小火烧热锅饼4,用一小布沾少油,抹在模上。
7. 倒入面糊,以小火煮至糕表面出气孔,上盖3或至锅饼变金黄色。
8. 取出再褶成半月形即成。

Ingredients:

(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)
(C) 1 egg
(D) 250ml thick coconut milk, 150ml water
 Ingredients:

(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)
(C) 1 egg
(D) 250ml thick coconut milk, 150ml water

Method:
1.  Combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2. Sift plain flour, salt and baking powder into a mixing bowl.
3. Gradually pour the syrup into flour mixture and blend with a hand whisk.
4. Add egg and continue mixing. Stir in (D) .Blend to a smooth consistency.
5. Rest the batter for 30 minutes.
6. Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7. Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.

Recipe refer to : Jane's Corner