Steamed Pandan Peanut Cupcakes

I have a busy weekend... I had been to SG Popular Book Fair at the Expo Hall on Saturday. But it didn't thrill me much as the cookbooks were as cheap as they were supposed to be... So yesterday, I headed down to JB and I decided to go to thier Popular Fair at Danga City Mall. I did not know where it was, but luckily the lady boss of the nail shop was kind enough to let me use her wifi to check the location. It was pretty easy to find the mall in the end. And of course I had grabbed at least 7 books which were so valued for money!!! Needless to say, my gals & my niece bought their loot as well...

Adding another steamed cupcake to the November Aspiring Baker's theme, this is a Steamed Cupcake I had gotten from Alex Goh's Steamed Cake.

These cupcakes had caught my attention as it was pandan flavor and they looked very pretty. But of course, Alex Goh put red bean filling whereas hubby suggested to use peanuts instead.

It was a little difficult to put the peanut fillings in the centre as "it" will "run" everywhere else in the cupcakes... So I had actually "dug" a hole in the centre and put in the peanut fillings, and fill them up with the remaining batter.

So, what do you think of them?

Recipe as adapted from Magic Steamed Cake by Alex Goh
(slight modifications)

Ingredients:

(A)

4 eggs

250g sugar

1/2 tsp salt

120ml canola oil

(B)

2 tsps pandan juice

few drops of green coloring

200g coconut milk

(I had used 2 tsp pandan paste instead of the pandan juice & green coloring)

(C)

400g flour

1 tsp baking soda

1 tsp baking powder

(I had omitted all and used self raising flour instead)

Method:

1. Whip A until sugar dissolves and slightly thicken. Add in B, mix until well blended.

2. Fold in sieved C, mix until well blended.

3. Pour the batter about 1/3 of the 7cm cupcake mould lined with paper cup. Steam for about 2-4mins.

4. Remove from heat and place the peanut fillings in the centre & press lightly.

5. Top with the remaining batter and steam for another 15-20mins over high heat.

Fillings can be omitted or changed to your preferred fillings like red bean paste, etc.

Have Fun:))

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Steamed Chocolate Cupcakes

Yes, Steam Cakes are indeed in trend this month in my home... And I am enjoying it very much. I had given alot of steamed cakes to my friend, and her hubby mentioned that I seemed to be enjoying doing so... So I told my friend, this month onwards my daughter will be starting her school vacations, plus my boss is not in SG, so taking all these time available to bake again...

I had bought this "Steamed Cakes" recipe book when I was in Penang last October, but I had never tried any of the recipes since I bought it till today.

From this book, I had selected the Steamed Chocolate Cupcakes as the ingredients were rather basic. Some of the other recipes required evaporated milk and condensed milk, which I wasn't too keen in them.

A full ingredients could actually fetch quite a number of cupcakes, depending on the size of your paper cups.

*Note: It is better to use those "paper" cupcake cases as compared to the other cupcake cases as the paper cups will "opened" up during steaming.

These steamed chocolate cupcakes were not too bad. I had modified some of the ingredients. Cutting down a huge amount of the icing sugar, using margarine instead of butter, and replacing the hot water with milk too. The cupcakes did turned out well, soft and moist, but a little not so sweet.. So perhaps I should increase a little more sugar...hehehehe...
The gals loved these cupcakes too. I was glad that they liked it. Mimi had 2 of them and she said it was yummy. My friend who tried the cupcakes said they were delicious as well.

Would you like to try one as well?

Recipe as adapted from the Steamed Cakes by Mdm Zubaidah Bte Chepa

Ingredients:

Yields about 16 medium size cups & 16 mini size cups

250g superfine flour (I use self raising flour)

1 tsp baking soda (omitted)

75g cocoa powder

350g icing sugar (I used 200g)

250g butter (I used margarine)

3 eggs

1 bowl of hot water (I used 250ml cold milk)

Method:

1. Beat butter & sugar until smooth.

2. Add in the egg one at a time, mix well at each addition.

3. Add in the flour+cocoa powder, alternating with the milk. Mix until well blended.

4. Pour batter into the paper cup cases and steam over high heat for about 10mins.

(If you are using my ingredients, you can fill the batter till full as the cupcakes will shrink a little after removing from heat)

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Eggless Passionfruit Cupcakes无蛋百香果蒸蛋糕

 Actually I am having so much fun with Aspiring Bakers theme this month. This "steaming" theme had made me digged for my recipes, of which some are "fun with colors", while the rest are healthy versions.

I had bought the recipe book in JB last weekend, and this book caught my attention, Eggless Cakes & Cookies,  无蛋糕饼, by Chef Jamie Jong. I flipped through the pages and found the recipes quite interesting... So "it" came back home with me...

 Sharing this wonderful recipe I had found inside, it was actually a Green Tea Steamed Cupcake, but I do not have green tea powder at the moment. So I had subsituted with Passionfruit and added a tsp of vanilla essence to enhance the cupcakes flavor.

 These steamed Passionfruit Cupcakes were excellent. No eggs used, plus margarine, it made these cupcakes so healthy... The cupcakes texture was very soft and spongey. Some of the top "huated" part almost dropped out when I was taking them out of the steamer... hehehehe...

 If you could see the fluffiness in this picture...

We all liked it very much.. mostly importantly, it is a healthy cupcake:-D

Recipe as adapted by Jamie Jong, 无蛋糕饼.

Ingredients:

320g self raising flour

1 tsp baking powder (can be omitted)

150g sugar

160ml water

130g margarine

1 passionfruit pulp, about 50g-100g

(1 tsp vanilla essence optional)

Method:

1. Combine sugar, water & margarine in a sauce pan, stir over simmering water till smooth. Set aside and let it cool.

2. Make a well in the centre of the sieved flour+baking powder, pour the liquid mixture slowly and mix till well blended.

3. Pour mixture into paper cups about 80%, steam for 12-15mins.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

Steamed Huat Kueh 蒸发糕

Not alot of people these days like to eat Huat Kueh. I know it will probably be the older folks whom will like this kueh. For me, I do quite like it. What about you? Well, in fact, I found out that some of my colleagues and friends actually do like this Huat Kueh as well. What a surprise...:))

I used to have an excellent recipe for Huat Kueh too, but I seemed to have misplaced it when I moved house couple of years back... So I was waiting to see if I will ever come across a similar recipe which I vividly remembered what are the ingredients that were being used. Browsing in FB in the Baking Wonderland, I finally saw this recipe, and I decided to give it a try...

Yes, this recipe was excellent. It has given the Huat Kueh a very smooth and moist texture. We all liked it very much. Homemade Huat Kueh, or rather should I say, homemades will always be the best:-D

Steamed Huat Kueh 蒸发糕
食谱来自黄薇瑜
250g 黑糖 palm sugar
400g 自发面粉 self raising flour
300ml 椰浆奶 coconut milk
100ml 水 water

Method:

1。将黑糖和面粉过筛混合 Sift the palm sugar and flour together。
2。把椰浆和水倒入混合。Mix coconut milk and water together。
3。把第2步骤加入第1步骤混合均匀。Pour coconut mixture into the flour mixture,mix until well combined。
4。把面糊倒入纸杯 80%满，切个＂X＂在面糊上，蒸15-20分钟。Pour batter into cupcake case, cut a "X" on the batter and steam for 15-20 mins。

For better fragrant, I think we can boiled the coconut milk, water & palm sugar over low heat to enhance the taste.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders. 

小叮当来咯 Doraemon is here...!!!

How about having Doraemon now???

Using the same recipe as the LadyBugs & Angry Bird Steamed Cupcakes, this time round I had "drawn" Doraemon on them. Still look OK?

And also, this time I had taken more pictures, so that it will or might be clearer or helpful to you.

^^

Below are the batter mixed in 3 colors, blue, black & red for the main colors need for Doraemon, plus the original batter. So total you will require 4 different colored batter.

This is the picture I gotten from the internet.

This is how I started the "drawing"... All in 4 easy sticks this time..:-p

Step 1: Filling the cupcake case about 70-80% full with the blue batter.

Step 2: You might wanna outline the eye & face area first before piping them with the original batter.

Step 3: Outline the eye area, mouth & whiskers with the black batter using a skewer stick.

Step 4: Lastly, for the nose, put a drop of red batter, using the skewer stick.

Step 5: Steam for about 15 mins.

Step 6: Remove from heat and set aside to cool.

Step 7: Let's enjoyed & EAT THEM!!!

Hope all these methods are cleared enough:-p

A closer view...

Nat was pretty excited with these Doraemon this time too. After the Angry Birds steamed cupcakes, she was very keen when she heard me mentioned about making Doraemon. She kept asking me if the cupcakes were ready as she wanted to try them. Even when I was photo-taking them, she asked if I'm done...
So I quickly snap-shots these cupcakes and gave one to her. She was enjoying them...

Mimi, on the other hand, told me she preferred 蜡笔小新. :-p

So should I or not attempt this challenge soon??? hahaha....

Aren't they adorable...???

For these Doraemon Steamed Cupcakes, I had used 2/3 of the original ingredients and they could fetch about 10 normal size cupcakes.

(Credit going back to MuiMui, from My Little Favourite DIY for her great steamed cupcakes recipe:))

Ingredients:

2 cold eggs

180g plain flour

2 tsp baking powder

100ml fresh milk

2/3 tsp ovalette

125g castor sugar

1 tsp vanilla essence

Method will be as stated in the above part.

So Doraemon fans, have fun!!! :)

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.

Beware of these birds!!! ANGRY BIRDS are back in town!!!!

How does the Angry Birds look to you? Angry enough? Fierce enough?

But I though the black ones looked like Penguins instead... hahaha...I think I forgotten about their eyebrows huh???

 The 1st couple of birds were still quite like Angry Birds but not till Mimi came by into the kitchen and started tugging my arms, my shorts... almost lost my patience with her cos she was "destroying" my "works", so I quickly finished up the balance...

 Passable as Angry Birds???

What say you???

 I had googled for some pictures and I saw this one, so I followed the pictures and piped the batter into angry birds... Preparing yellow, red, blue, orange, black and the original colors to be "drawn".

 These are the batter before steaming....

Hmmm, they do look better at this current state rather than being steamed isn't it??? :-p

Sorry, I hadn't had any step by step pictures but I hope the method mentioned below will be cleared.^^

 Let's take a closer look at them....

The Blue Bird.

 The Red Bird.

 The Yellow Bird.

 And my 2 "Penguins", if you can noticed them... hehehehee!!!!

 My noti Mimi, can't wait to set her hands on them... She has been pestering me since the moment I told her about making Angry Birds cupcakes....

So she grabbed the Blue Bird and told me she wanted to eat the orange beak...-_-"

After I peeled the orange part for her, she just threw the rest of the bird cupcake and ran away@_@"

 Nic and Nat, trying to take pictures of the Angr Birds... They both said the cupcakes looked so pretty...

Nic didn't dare to eat any of them though, whereas Nat ate the Black Bird and she said it was delicious.

 After that, we headed off for our dinner where Mimi was caught dozing off by the window...^^

I had used the same recipe as the LadyBird Cupcakes.

Ingredients:

3 cold eggs

275g plain flour

3 tsp baking powder

150ml fresh milk

1 tsp ovalette

220g castor sugar

1 tsp vanilla essence

Method:

1. Put all the ingredients in a mixing bowl and beat with medium high speed for 6 minutes.

2. Set aside colors into piping bags:

(*amount are estimated, and can make up to 12-14 Angry Birds of the normal cupcake size)
(*as too much coloring are not too good, I have piped only the top part, leaving the base part the original flavour.)

• Orange - 1 tbsp of batter - Beak
• Yellow - 3 tbsp of batter - Yellow Bird
• Blue - 3 tbsp of batter - Blue Bird
• Black - 3 tbsp of batter - Black Bird, Eyes, Brows
• Red of batter - 3 tbsp - Red Bird
• Original - 2 tbsp of batter - Eye, Tummy

1st: Color the body, shape out the eye and tummy area, using either red, black, blue or yellow batter.

2nd: Color the eye area & tummy area with the original batter.

3rd: Color the beak with orange batter.

4th: Color the eye and brows with black batter.

5th: Get ready to steam at medium high heat for about 15mins.



You may wish to use my picture below as a guide to "color" the Angry Birds.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.

Steam Banana & Walnut Cupcakes

It has been several months since I took part in the Aspiring Baker... And I decided to submit an entry before I leave for my trip to Taipei tomorrow.

I had Steamed Bread Recipe Book, and it had been left in my shelf for quite some time. Browsing through all the recipes, I saw this Steam Banana & Walnut Cupcakes... Why not try them, since I have bananas & walnuts, the usual ingredients that I always have at home. :-p 

I never had really fancied much of these steam cakes, except for the 鸡蛋糕or发糕.

The last time when I had tried a recipe from the same book, I didn't quite like them very much. So today, I actually did not pinned too much hope on these steam cupcakes as well.

But you know what....???
 I was wrong... This time round, these steamed cupcakes were delicious!!!

An unexpectable soft and nice texture. Combined with the banana chunks and walnuts, it made the cupcakes very appetising...., with the sweetness of the bananas, and the crunchiness of the toasted walnuts... What more could I have asked for...?

If you see the soft texture of the cupcakes & the banana chunks... Yummy I would say this time!!

And I had one myself:-p But I'm sure if my girls will like them... hahahaha:-D

Here, have a steamed cupcake with a cup of Earl Grey Tea.

Ingredients:

1 egg

40g sugar

60ml milk

100g cake flour

1 tsp baking powder

1 tbsp canola oil

80g banana, cut into chunks

20g toasted chopped walnuts

Method:

1. Whip the egg & sugar. Add in the milk and mix well.

2. Combined the flour & baking powder into the egg mixture. Mix untill well combined.

3. Add in the oil and mix well.

4. Fold in the chopped walnuts & banana chunks.

5. Pour batters into cupcake case and steamed over medium heat for about 12-15mins.

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.