Apam Berkuah (娘惹米糕)

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INTRODUCTION

Unlike savoury dishes, I have not much to write kuih backgrounds.. Many kuih recipes are very similar with a little twist here and there by different races. Even within the same race, there are many variants to suit individual taste buds and in my humble opinion, none shall claimed the originality of a recipe since we are living in the same region. Cross cultural preparation method is inevitable.

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One of them is this apam berkuah . Apam is basically yeast leavened type of rice flour cake. Berkuah basically means it goes with some type of thick gravy and in this recipe, the thick gravy that was served was pengat pisang (banana in thick coconut milk).

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Chinese have its “apam” recipe and one of the most common type is this Teochew Huat Kuih as in this post: Teochew Huat Kuih or Ka Kuih (潮州发糕,潮州酵糕,米糕, 松糕)

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Malay have another version called apam beras or apam nasi, which is also using the same ingredients but usually in different shapes. If you are interested, you can refer to this post: Apam Beras (马来蒸米糕·)

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The Peranakan have the same type of rice flour cake but it was prepared in a very specific mould. It was much thinner and usually served with thick coconut gravy.  I have ever tasted this kuih in one of the famous nonya kuih stores in Malacca and it was such a disappointment especially the pengat pisang which is not fresh..

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If you looked closely the texture, the three kuih has similar texture. It is fluffy, springy, slightly tangy (if over proofed) and full of rice aroma. Since I have already two  recipes on rice flour cake leavened by yeast, for this recipe, I have designed my own recipe and confident that it will work beautifully. In fact, it worked as intended. The only regret that I have is I do not have the mould and that make the kuih looked less authentic. It is thinner and the airy structure are not as constant possibly due to different heat circulation that affected the kuih.  Well, I also do not intend to invest in a mould just for a particular recipe.

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Unlike most other recipes, I do not use coconut water and my proofing time is rather short. All this while for this type rice batter, I will precook it until thick to improve the chances of success. It will then be proofed and usually for this stage, proofing time will be fast to get until double in size. If I found the batter is too thick, I will just dilute with some more warm water and i am ready to do the steaming or in this case, pan frying..

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Again, this may not be the authentic Peranakan recipe but what  I can assure you is that this is the texture that was sold in the kuih stalls. It is springy  with rice aroma.

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WHAT IS REQUIRED

Servings: About 30 Apam berkuah, depending on size

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Yeast starter

  • 6 grams of instant yeast
  • 50 grams of plain flour
  • 50 grams of lukewarm water

Rice Flour Batter

  • 250 grams of rice flour
  • 20 grams of glutinous rice flour
  • 200 grams or ml  of coconut milk
  • 250 grams of plain water
  • 50 grams of white sugar
  • 2 tablespoons of thick bunga telang concentrate

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Pengat Pisang

  • 2 medium size bananas
  • 80 grams of palm sugar (gula melaka or gula apong)
  • 200 grams or ml of thick coconut milk
  • 300 grams of plain water
  • 2 tablespoons of plain flour
  • 6 pandan leaves, bundled

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STEPS OF PREPARATION

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  • In  a bowl, mix all the ingredients of yeast starter (lukewarm water, yeast and plain flour). Stir until well mixed. Set aside at a warm place for proofing.

  • In pan, put in the rice flour, glutinous rice flour, coconut milk, sugar and water. Stir until well mix. Place on top of a stove, cook under low heat until the rice flour slightly thickens. Constant stirring is required and thickening of the batter can occur rather fast. Once it thickens, set aside for it to cool until 25-30 degrees or it would not hurt your hand when you touch the sticky batter. (Note: If your batter is too hot, it will kill the yeast)

  • By now, the yeast should be frothy with  a lot of bubbles. If not bubbles are noted, do not proceed as your yeast may be dead. You will need to get some new yeast and do the dough starter again.

  • Once the thicken rice flour solution is lukewarm, pour the starter dough into the rice flour solution. Stir until well combined. Divide into 3 portion, add your preferred colouring, stir until well combined.  Let it proof in a warm place until double in size and cover with a wet towel. (Note, you can also take a few tablespoons of the rice batter and add bunga telang juices at this stage)

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  • While the rice batter is proofing, prepare the pengat pisang. Put all the ingredients (pandan leaves, plain flour, palm sugar, coconut milk and water) in a pot and bring to boil. Constant stirring is required as it can get thicken rather fast. If it is too thick, add some more water . Once it boils, add the freshly cut banana, off the heat and set aside for cooling.

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  • Once the rice batter has been proofed, take 3-4 tablespoons of the proof rice batter, add the bunga telang juice and stir until well combined. Note that this step can be done before proofing too .

  • Heat up a non stick frying pan using medium heat, put 1-1.5 tablespoons of rice batter and slightly smear it to form a circle. Quickly put a small quantities of the blue coloured rice batter on top of the white batter. Pan fry under medium heat until the top dries up.

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Note:

  • When you pan fry the first cake, if there is no holes or bubbles, it means that the batter is not ready. Stop and wait for a while. You may need to try a few to get a reasonable look of your rice cake.  Don’t get disheartened by your first cake.

  • If you cannot smear, it means it is too thick. Add a few tablespoons of water to make it more liquid. If it flow out too fast, it means it is too watery and you have to add 1-2 tablespoon of ‘PLAIN FLOUR”  to salvage. In this case, you have to let it proof for another 15 minutes before proceeding again.

  • Put the batter as thin as possible. Too thick batter will have difficulty to cook the top and produce airy holes since we are not using the specific moulds.

  • Your first cake is your yardstick whether you should proceed further. Do not proceed it does not look like what you are expecting. Do necessary adjustments as stated above.

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CONCLUSION

Well, I knew my recipe is rather different from other Peranakan recipe and I never claimed that mine is authentic.. What I can assure readers is that the output or the final “apam” taste like what I have purchased in Melaka this June. I dare to issue this recipe because I am satisfied with this method of preparation and be it Malay kuih or Chinese rice flour huat kuih (without eno and baking powder), they can all be used the same method of preparation.. Possibly, they all come from the same source. I do hope that readers will give this recipe a try and let me know if this is what you are looking for.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

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You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Apam Beras (马来蒸米糕·)

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INTRODCUTION

Wait,  if you think this rice cake should have  a flowery shape, you can always refer to this post :: Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

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They are essentially the same type of rice flour kuih with different leavening agent. The picture above uses eno and baking powder whereas most Malay style apam beras uses yeast (both commercial or natural yeast (tapai))  and eno was recently added to have a flowery shape ..

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I have to be franked that I do not like eno flavoured huat kuih as it tends to change the taste of the this rice flour cake, therefore I have decided not to use eno as a leavening agent for this Malay apam beras. Well, for this recipe, whether it smile or not are not that critical . Chinese insists the flowering of rice cake to get an auspicious meaning. For our Malay brothers, there is no such believe and therefore , blooming of this kuih is not necessary and I do not want to add unnecessary agent to the cake to destroy the flavour.

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If you go pasar malam or night market, most are not “smiling” too. It was served with some shredded coconut which is very delicious. To complete my Malay and nonya kuih series, I must at least blog one of this apam recipes.

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This recipe is slightly different from other apam beras recipes:

  • This recipe uses commercial yeast and not tapai or wine yeast which can become rather sour if there is over proofing
  • This recipe does not really need very long hours of fermentation which most recipes called for at least 3-4 hours
  • This recipe does not used overnight rice. On the contrary it uses pre-cooked rice flour

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This is my own recipe and I am happy with the outcome. It tasted like what is sold in the night market though the preparation are much faster.

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WHAT IS REQUIRED

Servings: About 20-25 small praying cup size Apam beras

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Yeast starter

  • 6 grams of instant yeast
  • 50 grams of plain flour
  • 50 grams of lukewarm water

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Rice Flour Batter

  • 250 grams of rice flour
  • 80 grams of white sugar
  • 250 grams of plain water
  • Colouring of your choice

Steamed shredded coconut

  • 150 grams of grated coconut
  • Pinches of salt
  • 3-4 pandan leaves

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STEPS OF PREPARATION

  • Lightly greased your preferred steaming cups

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  • In  a bowl, mix all the ingredients of yeast starter (lukewarm water, yeast and plain flour). Stir until well mixed. Set aside at a warm place for proofing.

  • In pan, put in the rice flour, sugar and water. Stir until well mix. Place on top of a stove, cook under low heat until the rice flour slightly thickens. Constant stirring is required and thickening of the batter can occur rather fast. Once it thickens, set aside for it to cool until 25-30 degrees or it would not hurt your hand when you touch the sticky batter. (Note: If your batter is too hot, it will kill the yeast)

  • By now, the yeast should be frothy with  a lot of bubbles. If not bubbles are noted, do not proceed as your yeast may be dead. You will need to get some new yeast and do the dough starter again.

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  • Once the thicken rice flour solution is lukewarm, pour the starter dough into the rice flour solution. Stir until well combined. Divide into 3 portion, add your preferred colouring, stir until well combined. Transfer the batter to your greased steaming cups and fill until 50% full. Put the cups in the steaming tray and let it proof until it reaches at least 90% full.

  • Get ready a steamer capable of steaming at least 20 minutes and bring the water to boil. Transfer the proofed rice flour batter to the steamer and steam at high heat for at least 15 minutes or when a skewer inserts into the centre of the cake comes out clean. Steaming shall be at high heat throughout the whole duration. Timing will depend on size of your cups.

  • In a steamer, place the grated coconut, 1/4 teaspoon of salt and the pandan leaves. Steam in the steamer for about 10-15 minutes or until the pandan leaves are soft. Apam beras is best served with these shredded coconut .

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NOTE:

  • If you prefer the smiling Apam Beras, you will need to alter the procedures. Proof the three coloured batter separately, once it have been proofed until twice the volume and before sending for steaming, add 1/2 tablespoon of Eno fruit salt to each batter, stir until well combined, quickly transfer the batter to fill at least 90% of the steaming cups. Once done, steam at high heat for 15 minutes.

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CONCLUSION

This recipe is very fast as compare to the other recipe but the taste will not be much compromised.. Do give it a try and see if it suits your taste buds. Possibly in my next attempt, I will add some Eno to the cake to let it flower. Having said that, it is very difficult to flower for this small cup, i would have to change to possibly muffin cup size .

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chinese Shredded Radish Pancake (白萝卜丝煎饼)

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INTRODUCTION

If you reject roti prata or roti canai for health reasons, this recipe is not for you. Stop here! For the benefits of my non Singaporean and Malaysian readers, roti canai or roti prata (印度煎饼) is a type of Indian bread with many layers of flaky skin..

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If you like roti prata or roti canai, then you can consider preparing this traditional Chinese cake ….

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The reason I am saying this is because the dough preparation are very similar to roti canai or prata.. Don’t be shocked by the oil required. What amazed me is that this technique of crispy crust preparation is used in both Indian and Chinese traditional cakes.. Is it not all worldwide cuisines are inter related?

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There are a few reasons that  I am trying out this shredded radish pancake that is popular in Southern parts of China including Hong Kong and Taiwan. However, obviously , it was not common here as most of time, jicama or yam bean is used instead radish.. Since I have never blog any shredded radish type of cuisines, I thought I might introduce this cake to the readers here..

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This is a very nice cake and the crust resemble the roti prata .. it is supposed to be slightly crispy. As for the filling, besides radish, you can add in anything to you like like baby shrimps etc..

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WHAT IS REQUIRED

Recipe adapted from: 萝卜丝饼

Servings: about 10 shredded radish pancake

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Dough

  • 200 grams of bread flour or high protein flour
  • 30 grams of hot water
  • 80 grams of cold water
  • Some oil for soaking

Fillings

  • 300-350 grams of radish
  • 50-100 grams of minced meat
  • 50 grams of carrot
  • Few sprigs of spring onion or Chinese celery
  • Few mushrooms
  • Pinches of salt
  • Dashes of white pepper
  • Sugar to taste

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STEPS OF PREPARATION

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  • In a bowl, put the flour, make a well in the centre. Pour in the hot water, use a pair of chopstick to stir it until crumble is formed. Add in cold water gradually and knead the dough until smooth. I have used hand to knead and it took me about 8 minutes for such small dough. Wrap the dough in the clingy wrap and let it rest at room temperature for about 1/2 hour.

  • After 1/2 hour, take away the clingy wrap. You will see that the dough is much smoother and shall not stick to your hand as the gluten has been formed. Divide the dough into 1o equal dough and get ready a bowl with some cooking oil.

  • Take one dough, shape round, lightly flatten it and pull it thin. Let the dough submerge in the cooking oil. Perform the same for the other 9 dough. This is called second resting and let it rest for at least another 1/2 hour before proceeding to the wrapping.

Note:

  • The dough can be prepared well in advanced. Overnight preparation is also acceptable. The longer the resting, the better it is.

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  • While the dough is resting, chopped the spring onion or Chinese celery, cut the mushroom into small pieces and shred the carrots and radish.

  • In a frying pan, put two tablespoons of oil, add the mushroom and minced meat. Stir fried until fragrant and add the radishes. OFF THE HEAT, add sugar, salt and white pepper. Stir until well mixed. Transfer the filling to a sift and use a tablespoon to  press out all the juices secreted. Let it cool completely before divide into 10 portion and wrapping.

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  • Take a dough, drip away excess oil, use a roller pin to roll in a rectangular shape with about 4 cm width and roll it as long as possible. Take a portion of the filling, place at one end, wrap the filling and start rolling along the rectangular shape and tuck the end as the bottom. The dough shall be very elastic and you can easily pull to wrap into your desired shape. Shape round and pressed down lightly.

  • Transfer the dough to the flat frying pan (non stick preferred).. Pan fry under medium to low heat until both sides are crispy. You can use a leveller to lightly press down the dough. Best served when immediately prepared.

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CONCLUSON

This recipe shall be classified under traditional breakfast recipes series. It is rather refreshing to use radish as the fillings. What is more amazing is the crispy skin that is not common in the traditional cakes over here.. I hope readers will give it a try and see if this suits your taste bud.

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Hope you like the post today. Cheers and have a nice day.

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Chinese Sweet Pan Fried Bread (黑芝麻甜大饼)

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INTRODUCTION

If you like bread, there is no reason that you do not like this.. This is a Chinese traditional bread prepared using stove top instead of the oven. Most will know oven is not common in Asian countries until rather recently. However, you can still prepare using oven if you wish to.

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The ingredients are rather similar – yeast, flour and water. If you want, you can wrap in some fillings. However, for this recipe, I have adjust the sweetness such that you can eat it plain as it is.. You can also prepare savoury version by adding spring onion.

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My first exposure eating this type of bread is when I was stationed in Changchun , North Eastern part of China. It was even served as a substitute of rice in certain restaurants。  Shandong province is also very famous for its Shandong dabing (山东大饼) It can also be found in various market just like kuih muih being sold as breakfast item over here. People just grabbed a piece and eaten it as breakfast.

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I like this type of simple traditional bread or dabing (大饼)。 It is yeasted flavour, slightly chewy and definitely not oily. It goes well with soya bean milk or coffee or tea or any type of beverages. it is fulfilling and I would rate it as a healthy breakfast alternative.

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This recipe will benefit those who do not have any oven at home and can still get some freshly homemade bread .. Hmmm, in fact it is very similar to English muffins .. Is it not all worldwide cuisines are interrelated?

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WHAT IS REQUIRED

Servings: Prepare a 6-8 inches diameter pan fried bread

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  • 240 grams of plain flour
  • 120 grams of lukewarm water
  • 3 tablespoons of black sesame powder (optional)
  • 1 tablespoon of instant yeast
  • 30 grams of castor sugar
  • Adequate toasted sesame seeds for coating
  • Pinches of salt

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STEPS OF PREPARATION

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  • Put plain flour, instant yeast, black sesame powder, castor sugar and lukewarm water into the mixing bowl of a standing mixer. Knead for 15-20 minutes until the dough is smooth and leaves the side of the mixing bowl.

  • Transfer out to a lightly floured surface, lightly knead for a few minutes, shape round and let it proof until double in size. While proofing, cover with a wet towel or clingy wrap.

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  • After the first proofing, punch out the air and shape the dough into a long shape with about 15 inches long. Roll the dough inwards until the shape looks like a snail as in the picture. Use a rolling pin to roll it flat. Lightly brush the surface with some water and sprinkle adequate sesame seeds. Use a rolling pin to roll again and ensure the sesame seeds stick to the dough.. Turn the dough and perform the same for the other side.

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  • In a round frying pan, put a piece of baking paper. Transfer the round dough to the frying pan and let it proof until double in size. Once the second proofing is done, place the frying pan on top the stove, cover with a lid and cook over the stove under “LOWEST HEAT “ for about 15-20 minutes. Turnover and cook the other side for another 15-20 minutes until the sides are golden brown. Cut into small pieces before serving. Alternatively, you can also use oven to bake at 180 degree Celsius for about the same timing.

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CONCLUSION

If you do not have an oven at home, you can try to prepare this type of Chinese bread.. I like this bread very much and I hope this recipe will give you another choice of healthier breakfast items. In fact, modifications are many, you can always add chocolate or matcha or other flavouring that you like.. It is also rather common that spring onion was used to flavour the bread…Lastly, calling it as a Chinese bread is because I can’t find an equivalent terms in English..

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Hope you like the post today. Cheers and have a nice day

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food bloggers[4]

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  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chinese Red Bean Paste Pancake (tausa pancake or 豆沙锅饼)

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INTRODUCTION

Usually, I do not like to issue recipe on Saturday as readers statistics showed that very few people are reading blogs.. In addition, I was rushing out submission recipes for magazine submission..

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However, when I pre-posted my tausa or red bean crepe cake in a few Facebook Groups, likes are escalating and many people seems to wait for the recipe though I have told them I will share within two days time. 

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Seeing the huge number of Likes, I have decided to squeeze sometime now to issue this recipe to avoid members waiting.

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This is a very common dessert usually served in the Chinese restaurants especially in the Shanghai area. In most restaurant after an 8 course dinner, this sweet Chinese crepe cake is usually served. It is supposed to be crispy on the outside and soft and sweet in the middle. Usually, red bean paste is used though for home made, I will assume you can use any type of fillings.

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Preparation in not difficult at all.. It just need a bit of practise. The crepe cannot be too thick or too thin. Too thick there is a tendency to break and too thin, the dessert will be too sweet. If you have leftover mooncake fillings, you can always prepare this dessert for your family.

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This is a Chinese dessert originated from Shanghai and the neighbouring Yangzhou. It was once a dessert common served in Shanghainese restaurant but eventually it become a snack commonly served in most eating outlet. As Per Baike:

“上海和扬州一带的风味点心。最早始于扬州,20世纪20年代后盛行于上海。起初是酒席、点心宴的配套点心之一,现在已成为上海地区的特色点心。因用甜豆沙为馅制成,故称”豆沙锅饼”。目前上海各著名菜馆和点心店都在经营此点。” (Source: http://baike.baidu.com/view/192620.htm)

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WHAT IS REQUIRED

Servings: 4-6 adult servings

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  • 100 grams of bread flour
  • 200 grams or ml of plain water
  • 1 egg
  • 200 grams of red bean paste

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STEPS OF PREPARATION

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  • Put the flour in a bowl. crack the egg, and add 1/3 of water. Whisk until it forms a sticky dough. Add the other 2/3 of the water, stir until in become a liquid batter.

  • Heat up a flat non stick pan or skillet under medium heat. Put about 1/4  of the batter and swirl it round until the surface is fully covered with the batter. Let the batter dries up. The crepe is considered as cooked when it dries up,  the colour changes, air bubble starts to form at the bottom of the crepe and the sides of the crepe starts to curl up. Lightly lift up the side of the crepe and transfer to a plate. Let it cooled completely before proceeding the next step.

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  • Divide the red bean paste into 4 portion of 50 grams each. Put it on top of a clingy wrap and wrap it in a rectangular shape.  Use a rolling pin to roll it as flat as possible and to the size that fits your crepe. Transfer the rectangular red bean paste and put on the centre of the crepe. Wrap it out and ensure the red bean paste are fully covered. Prepare the remaining three portions.

  • In a flat frying pan, put 1-2 tablespoons of oil, pan fried the pancake until both sides are crispy and turn golden brown. Best served hot directly from the pan.

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CONCLUSION

Not a difficult assignment and a rather presentable dessert to serve your guest. Do give it a try and let me know if it suit your taste bud.

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

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pinterest[4]

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Red Bean Paste Rolled Cake (豆沙排饼)

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INTRODUCTION

Wow, this tausa cake really suit my taste bud.. I never knew it is so delicious and I kept munching it..Well, if you have any mooncake filling paste that is left over from the preparation of mooncake, you can try to prepare this..

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As I have told all of you during the mid autumn festival that I have prepared a very big mooncake weighing about 1.26 kg and with diameter of 7 inches.. The fillings itself weigh about 800 grams and of course I can’t finish such a big mooncake..

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After the festival, I dig out the fillings and used it for my intended recipes and one of them is this tausa rolled cake. This is a traditional cake that can still be seen in certain Singapore supermarkets. It has a rather soft crust and the filling is usually tausa or red bean paste. I have to admit that I do not have the urge to buy from the stores as it does not appeal to me..

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But while I goggled tausa recipe, I stumbled across this recipe and immediately I felt the urge to try doing it。。The recipe looked easy but I did it twice.. On the first attempt I have over mixed the dough resulting gluten developed and therefore the crust is hard as stone.. I knew something is not very right..

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I sit down and ponder the problem, looking at the ingredients and the outlook, obviously this should be the same recipe as the mooncake. The crust shall be soft .. I prepared another time using the approach that I have used for mooncake with extra soft handling. Yes, it is .. With that approach, the cake crust taste and just like the mooncake crust but much thicker. If you like Gongzai bing or doll mooncake, you will like this “mooncake” in another shape..

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WHAT IS REQUIRED

Recipe adapted from: 豆沙饼

Servings: About 8  depending on sizes

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  • 400 grams of tausa or red bean paste
  • 200 grams of top flour or cake flour
  • 50 grams of golden syrup
  • 30 grams of peanut oil
  • 30 grams of sugar
  • 2 grams of baking soda
  • 4 grams of alkaline water (optional)
  • 1 egg

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STEPS OF PREPARATION

  • Preheat the oven to 180 degree Celsius.

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  • Put the egg, golden syrup, alkaline water and peanut oil in a bowl, stir until well mixed.

  • Sift the flour and baking soda., add sugar and stir until well mixed. Make a well in the centre, gradually add the golden syrup solution. Use a tablespoon to fold it until it forms a dough. The folding shall be light to prevent gluten formation. If too dry, can add 1 tablespoon of peanut oil.Let it rest for 15 minutes before proceeding to the next step.

  • Transfer the dough to a lightly floured surface. Use a rolling pin to roll it lightly to a rectangle with about 3 mm thickness. Place the tausa on top of half of the dough.

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  • Fold the other half on top of the red bean paste and seal the edges. Carefully transfer the cake to a lightly greased baking tray. Egg wash and baked in the pre-heated oven of 180 degree Celsius for about 25 minutes or until golden brown. When cooled completely, cut into the desired sizes. Just like mooncake, the biscuit taste better in 1-2 days time.

  • For egg washing, crack one egg yolk plus one tablespoon of water plus drops of oil and drops of dark soya sauce. Stir until well combined, sift and apply.

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CONCLUSION

Not a difficult recipe except the handling need to be a bit careful. My cake still cracks a little but if you prefer no crack at all, you can omit the baking soda. I have to reaffirm once again I like this unique shape “mooncake” and i never regretted of preparing it.

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Hope you like the post today. Cheers and have a nice day.

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Sweet Potatoes Donuts aka Kuih Keria (甜薯圈)

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INTRODUCTION

Kuih keria is a type of local Malay snacks and I really do not have much things to write about this kuih commonly sold in Malay kuih stalls.

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I do not have the  literature to support the name , I do not know how it evolved and I only know that it is a type of sugar coated sweet potatoes donuts. It is aromatic, slightly denser than normal donuts and delicious.

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Since I have some sweet potatoes and I am trying to finish off as many kuih recipe as possible, I have decided to try out preparing it. Preparation is not difficult though the dough can be slightly sticky when doing the shaping. As for the sugar coating, you can either do the coating or you can dust with icing sugar just like the normal donuts..

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As per Wikipedia Bahasa Malaysia, it was written that:

“Kuih keria (atau kuih gelang) merupakan sejenis kuih tradisional Melayu. Berasaskan keledek dengan campuran tepung, gula dan garam. Ia dicanai dan dibentuk seperti cincin ataupun gelang tangan. Biasanya, kuih ini disaluti dengan gula mahupun cairan gula (gula cair). Kuih ini sering dijamah dan dihidang ketika sarapan dan waktu minum petang.” (Source: https://ms.wikipedia.org/wiki/Kuih_keria)

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WHAT IS REQUIRED

Servings: prepared 10-15 kuih keria depends on size

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  • 300 grams of sweet potatoes
  • 80 grams of self raising flour
  • 30 grams of rice flour
  • Pinches of salt

Sugar coating

  • 50 grams of castor sugar
  • 1 tablespoon of water

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STEPS OF PREPARATION

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  • Steam the sweet potatoes until soft. Put all the ingredients in a food processor, blend until fine.

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  • Lightly knead the dough and shape oblong. if it is too sticky, add more self raising flour until your hand can handle the stickiness.

  • Use a knife to cut dough of about 1-2 cm thickness. Shape round, lightly press down using the palm, use something round to make a hole in the centre. The hole shall not be too small as it will expand when deep frying hence closing the gap. If you have a donut cutter, you can use too. Alternatively before throwing into the hot oil, insert your fingers in the cavity and slightly pull the hole bigger.

  • Deep fry in a pot of hot oil under medium heat until the donut turns golden brown. Drained and set aside.

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  • Heat up the sugar and the water in a pot and bring to boil. Boil until it resembles a thick syrup. Take a tablespoon out and if it coated the tablespoon when touches cold air, the syrup is considered as ready. Put the donuts in and use a ladle to “stir fry” the donuts until it coats well.  Transfer out and cool completely before serving.

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CONCLUSION

Pardon me for this short post as i really do not have much to say about the kuih except that it is delicious kuih.. Remember that you can always dust with icing sugar and you will be able to adjust to the sweetness that you like.

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Hope you like the post today. Cheers and have a nice day.

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