FOOD PREPARATION SERIES INDEX

 

 

The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:
Aloe Vera	Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!
Barley Peanut Soup	Easy Peasy Barley Bean Curd Sheets Sweet Soup （腐竹薏米甜汤）
Black Glutinous Rice	What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge
Sweet Potato Soup	Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert
Barley/Black Glutinous Rice	X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥）
Honey Dew Granita	C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰
Poached Bosc Pears & Dragon Fruits	X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖）
Bubur Cha Cha	X5 – Bubur Cha Cha (摩摩喳喳）
Drinks:
Chrysanthemum Tea	Come and have a cup of Chrysanthemum Tea (菊花茶）
Hawthorn Ume Tea	Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!
Roselle Tea	Game To Try Some “Wild Hibiscus” Tea………….?（洛神花茶）
Rhoeo Tricolor Tea	Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea （如意兰茶，蚌兰花茶，红竹叶茶）
Hedyotis Diffusa	Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶
Breads
Sarawak Style Butter Buns	Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..
Roast Meat Buns	P1 – Roast Meat Bun (烧肉包）
Cakes/Muffins/Scones
Banana Cake	P2 – Banana Cake (香蕉蛋糕）
Butter Cake/Pound Cake	1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version
Butter Cake/Pound Cake	Hey, My Chick Want To Eat My Zebra Pound Cake !
Chinese Steamed Sponge Cake	The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…
Chinese Steamed Sponge Cake	My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）
Steamed Sugar Cake	P3-Steamed Sugar Cake (白糖糕）
Microwave Mug Cake	Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…
Sarawak Midnight Cake	Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..
Grapefruit Chiffon Cake	Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?
Carrot Muffins	Simple Carrot Muffins for Your Love Ones…
Scones	Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…
Tapioca Cake	CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi
Cake Decoration Ideas	From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes
Cheese Cakes
Ferraro Rocher Ice Cream	Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake
Durian Cheese Cake	King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?
Cookies
Pineapple Tarts	What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts
Puddings
Bread Puddings	Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”
Cake Puddings	P4 – Cake Puddings (蛋糕布丁）
Cookie Puddings	Creative Food Series – Cookie Puddings 1
Cookie Puddings	Cookie Puddings – 2
Snacks
Nonya Chang	Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)
Nonya Chang	Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)
Popiah	Malaysian Singaporean Chinese Food–Popiah Sarawak Style
Kueh Pie Tee	Malaysian Singaporean Chinese Food -Kueh Pie Tee
Roasted Peanuts	C2 – Spiced Roasted Peanut (香脆花生）
Rice and Porridges
Chicken Rice	Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?
Nasi Goreng Aruk	Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice
Fried Rice	N1 – Nameless Fried Rice (无名炒饭）
White Gourd Braised Rice	N2 – White Gourd Braised Rice （白莆焖饭）
Pork Porridge	N3- Pork Porridge (肉粥）
Noodles and Pasta Dishes
Kolo Beehoon	Food Preparation Series–Kolo Beehoon
Sarawak Laksa	Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)
Sarawak Laksa	Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)
Sarawak Laksa	Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)
Singapore Prawn Noodles	Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面）
Tom Yam Noodles	Bachelor’s Tomyam Noodles–Quick And Nice…
Tomato Yimin Noodles	What I cooked today (家常便饭系列）– 13-7-2013–Tomato Yimin Noodles (茄汁伊面）
Pasta Sauce	Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….
Meat and Savoury Dishes
Korma Chicken	Special – What I cooked today (家常便饭系列）– 22-7-2013–Korma Chicken (科尔马鸡肉）
Grilled Chicken	M1- Chinese Style Grilled Chicken (中式烤鸡）
Ginger Chicken	M2 – Ginger Chicken (姜丝鸡）
Soya Sauce Chicken	M4- Braised Chicken with Soya Sauce (酱油鸡)
Minced Pork with Taukwa	Creative Food Series–Minced Pork Belly with Taukwa
Miso Pork Belly	M3 – Miso Pork Belly （味增五花）
Meat Rolls	Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang
Vegetarian Dishes
Tempeh	Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh
Vegetable fritters	Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran
Vegetables	Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴
Chinese Lettuce	V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆）- Vegetarian
Bitter Gourd & Chinese Mustard	V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)
Shark Fin Melon Soup	S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹）
Vegetable Dishes
Luffa	D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜
Preserved Mustard	D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎）
Winged Beans	D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆）
Kailan with Prawns	V1 – Blanched Kailan With Prawn (芥兰虾球）
Romaine Lettuce Miso	V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)
Tofu and Egg Dishes
Minced Taukwa Omelete	D2 – Minced Taukwa Omelete （豆干蛋饼）
Braised Egg & Tofu	D3 – Braised Eggs and Bean Curd (豆干卤蛋）
Bean Curd Omelete	D5-Beancurd Omelet (豆干蛋饼）
Celery Omelete	D6- Celery Omelete (西芹蛋饼）
Steamed Tofu	D8-Steamed Tofu With Eggs (豆腐蒸蛋）
Salted Turnip Omelete	D9 – Salted Turnip Omelete (菜脯蛋饼）素
Devilled Eggs	Devilled Egg- Simplicity Rules…
Soup Dishes
Sweet Corn Soup	S1 – Sweet Corn Pork Rib Soup （ 玉米排骨汤)
Carrot Soup	S2 – White Carrot Pork Rib Soup (白萝卜排骨汤）
Double Mushroom Soup	S3 – Double Mushroom Chicken Soup (双菇鸡汤）
Bitter Gourd Pineapple Soup	S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤）
Chinese Napa Soup	S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)
Salted Vegetable Duck Soup	Salted Vegetable Duck Soup (咸菜鸭）– A Quick and Easy Way to Prepare This Traditional Soup Dish
Interesting Cooking Ingredients
Chilli	Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce
Belachan	Can You Stand The Smell of Belachan (Shrimp Paste)?
Belachan	Z1 – Belachan (Shrimp Paste) – Roasting Belachan

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

INTRODUCTION

Tapioca or cassava is a staple root widely consumed in regions like Africa, Asia, Oceania and etc. It is easily propagated and commonly found in South East Asian countries. Thailand, Vietnam and Indonesia are the top three exporter of tapioca in the world.

Tapioca or cassava cake is a very common household cake of any races (be in Chinese, Malay, Indian or other races) in Singapore and Malaysia. However, in the Peranakan cooking, Kueh Bengka Ubi is one the most famous items in its cuisines.

There are generally two methods of making cassava cake, by steaming or baking. Chinese preferred to have its cassava cake steamed, as soft as possible and served with shredded coconut (at times this is needed as the cake are so soft and smooth that it is shapeless). On the other hand, the Nonya preferred to bake the cake using charcoal stoves or ovens. Usually, the baked cassava cake have a slightly burnt crusty top and the body is yellowish in colour and texture is rather “elastic”. It is very aromatic with a mixture of fragrances from pandanus leaves, coconut milks and eggs.

 

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CHEESEY CASSAVA CAKE

This recipe is my own without making reference to any recipes in the internet. As usual, I have prepared based on what I think is workable, memories on the cake that I have tasted before and one or two attempts a few months back.

This cake is different in its texture and its taste. Besides the normal fragrance of the traditional cassava cake, the  cake have a rich and cheesy fragrance. In addition, as you can infer from the pictures above, the texture is moist but not soggy or sticky. In fact, you can cut it into any shape that you want.

The incorporation of cream cheese had made the cassava cake smoother and creamier. It helps to heighten the flavour of the eggs, coconut milk, butter and the cassava original flavour.

I have used small sago balls to enhance the texture. Grated cassava, under high heat can turn very sticky and subsequently become very chewy. The additions of sago balls somehow will help to sooth the texture making it even smoother.

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WHAT IS REQUIRED

• 100 g of sago balls – soaked in water (Volume of water should be about 2 times of the sago ball and note that the balls will expand)

• 150 g of butter

• 200 g of cream cheese

• 250 g of granulated sugar

• 4 eggs

• 200 ml of thick coconut milks

• 1 kg of finely grated tapioca or cassava. You can buy in the market and grate it yourself. If you want to grate it yourself, you will have to use the food processor to chop it as finely as possible, and then you can proceed to use  a blender (instead of an cake mixer) to perform the following steps. You will need to put in your chopped cassavas, eggs, coconut milks and blend it to as smooth as possible).

• Red and green (pandanus) colouring (optional) – I have resorted to the use of red and green colouring this illustration as I find that the traditional cake are rather dull in colour and I want my cake to look more colourful and appetizing.

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STEPS OF PREPARATION

• Pre-heat your oven to 180 degree Celsius.

• Get ready a 8 inch x 8 inch baking tin. Slightly grease the tin with either butter or cooking oil. Dust some wheat flour if necessary.

• In the mixing bowl, beat your butter, cream cheese and sugar using medium speed until evenly mixed. Note that the purpose of this step is not to let you have a fluffy cake like other cake recipes. The beating here is mainly a mixing step, a step to ensure that the butter and cream cheese are evenly mixed.

• Once well mixed, add in your eggs one at a time and followed by the coconut milk. You should only use low speed for this simple mixing purpose. Scrap out the bottom and sides of the mixing bowl to ensure that there are not cheeses sticking to the bowl.

• At this stage, you will notice that the mixture become more and more watery which is normal and hence SPEED SHOULD BE LOW as long as mixing can be performed.

• Add in the grated cassava and soaked sago balls. “Beat” at the lowest speed possible. You will see that after 1-2 minutes of slow mixing, the liquid start to disappear as it was further absorbed by the sago balls.

• Separate into approximately 4 equal portions. One portion with red colouring, one portion with green colouring and the other two portions maintain the original colour.

• Pour the uncoloured portion of the batter to the tin, followed by green and red portion. It is entirely up to readers as to what design you want your cake to cook like. For me , I have opted to have some simple big stripes design. As the batter is not very watery, it is rather easy for you to design your pattern.

• Baked using 190 degree Celsius for about 30-45 minutes or until set. Until set means when you push the baking tin, the centre of the cake does not “vibrate”. Another test is that you insert a skewer in the centre of the cake, the skewer come out clean. However, as this is a cassava cake, cassava when hot can be slightly slimy and as long as you taste it is not raw, the cake is consider as cooked.

• Leave the cake in the tin for about 10 minutes before turning out onto a wire rack to cool completely.

• Cutting of cake is  best done 3-4 hours after baking to ensure that centre of the cake is completely cool. As long as when you cut the cake, there are some cake stick to the knife, your cake is considered as not cool completely.

• Serving suggestions – you can serve with shredded coconut with white sugar and hot tea or coffee.

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CONCLUSIONS

• This is a modified recipe by incorporating cream cheese and sago balls to the traditional cassava cake. The main aim is to smoothen the cake texture and make the cake creamier along with the fragrance of eggs, coconut milk and cassava.

• Resulting from the modification, this will be totally different from the traditional cassava cake that you may have tried. It is soft, slightly springy and with cheesy coconut fragrance.  The shredded sugar coconut with heighten the palate and reach another higher dimensions.

• It is easy to cut into your desired sizes and looks presentable in tea party as a snack items.

• If you think that you are a professional Nonya cake baker, you should try and tell me what is your opinion. If you are new to pastry making, this is one item that will not ruin your confidence.

Hope you LIKE it and have a nice day. Cheers

 

 

 

 

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