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 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. 

Roasted Pandan Chicken

It had been quite a fruitful long weekend for me... I had been trying out new recipes and cooking, and visiting the wet markets in the morning. And I love going to the wet market in the morning because there are so much things to see, and BUY of course. Besides the food, there are also stalls selling plentiful stuffs like kids wear, adult wear, utensils, pots, mop, etc, etc.... Sometime I find myself getting good deals in the wet market... Do you too?

Today I have here a Roasted Pandan Chicken.

These days I find myself wanting to go to Johor Bahru for early breakfast & head off to Giant to buy some groceries, especially our ice-creams!!! So last Sunday, I came across this "Yum Yum" magazine & I decided to buy a copy. I was surprised, they have lots of yummy recipes indeed. This Roasted Pandan Chicken was one of them.

The marinating ingredients were rather simple, such as chilli boh, curry powder & coconut milk.

And the whole chicken was marinated and would be ready to be roasted in 1hrs time.

I have roasted the chicken for about 1 hour, and do make sure to turn sides so that the chicken will be fully roasted in the inner parts.

The smell of this Roasted Pandan Chicken was great...

But I did find it abit bland. Hubby on the other hand said that the roasted chicken was very tender and the taste & frangrant of the chicken was there.

But overall, with a twsit of the lemon juice, it compliment the whole roasted pandan chicken, making it very tasty & refreshing.

Perhaps you will like this dish as much as my hubby did??

A very quick & simple dish to prepare with no fuss.

Here is the actual recipe as adapted from the Yum Yum magazine, Issue 79, pg 13.

Roasted Pandan Chicken

Ingredients

1 chicken (about 1.5kg)

1/2 tsp salt

1 tsp curry powder

1 bamboo skewer

Marinade (mixed well)

2 tsp salt

1 tbsp chilli boh ( I use belacan)

1 tbsp curry powder

3 tbsp thick coconut milk

10 pandan leaves

Method:

1. Spoon the marinade into the chicken cavity and place pandan leaves inside.

2. Rub the salt & curry powder over the chicken and marinate for 1 hour.

3. Bake in a preheated oven at 200C for about 45 mins. Remove chicken from the oven and cut into pieces. Serve.