Monday 25 November 2013

Sweet Potato Onde Onde 甜薯椰糖球

A soft and slightly chewy sweet potato and glutinuos dough wrapped with melted palm sugar that may burst on your first bite ^^

Yield : about 24 pcs of 3cm balls

100g mashed sweet potato 
90~95g glutinous rice flour
10g tapioca powder 
60~90g hot water
50g palm sugar, cut into fine bits 

80g fresh or frozen grated coconut
1 pandan leaf, cut into 2cm length
1/4 tsp salt
2 tsp water

Mix the grated coconut, pandan leaf, salt and water together. Steam them for about 5~10 minutes.

1. Take about 120g of peeled raw sweet potato chunks, and steam them in high heat for about 12 to 15 minutes, or till soft.

2. When the sweet potato is cooked, use a spoon or fork to mash it into paste.

3. In a mixing bowl, combine the hot sweet potato paste, glutinous rice powder, tapioca powder and hot water into a soft pliable dough. The exact amount of water to be added, depends on the water content of the sweet potato. To avoid over adding, pour the water in several portions.
Orange sweet potato needs less water than purple sweet potato.

4. Knead the dough by pressing the dough using the ball of your palm. Continue to knead for about 10 to 15 minutes till the dough becomes smooth.
If the dough becomes dry during kneading, add spoonful of water to it.

5. Start boiling a pot of water to blanch the sweet potato rice balls later.

6. Take a teaspoonful of dough, about 12 ~ 13g, and roll it into a ball. Place the dough balls on a plate.

7. Select a dough ball and shape it into a bowl and place 1/4 tsp of palm sugar in it. Wrap up the dough, and give it a light squeeze by closing up your palm. This is to ensure there will be no point of weakness where the melted palm sugar could leak out.
Then shape it into a ball by rolling between two palms.
If the dough is too dry, it will crack. Try to wet it with a bit of water to make it smoother and pliable, if require.

8. When the water starts to boil, throw the dough balls in and stir the water. This is to avoid the dough balls from sticking to the pot and burnt.

Stir once every 1 to 2 minutes.

Cook in medium heat. Too strong heat may cause the balls to rupture.

9. When the dough balls are cooked, they will float. Scoop out the balls and place them on a rack to dry.

10. When the balls have dried up slightly, roll them over a plate of steamed grated coconut.

11. Serve the ondeh-ondeh fresh after cooling down. It's best to refrigerate the onde-Onde once they have cool down :)

Refrigerated onde-onde taste better - more chewy :)

Tips on keeping your fresh grated coconut

Keep your fresh grated coconut in small freezer bags. Squeeze out as much air as  possible. Label the bag with the date of purchase. Keep the bags flat in the freezer. 

Friday 22 November 2013

Happycall Pan Grilled Chicken Thighs

Yield: 4 thighs

4 chicken thighs

1/4 tsp salt
1/2 tsp sugar
1/8 tsp black pepper
1/8 tsp chilli powder, optional
1/4 tsp dark soya sauce, to add colour
1 tsp chopped garlic

1 tbsp golden syrup or honey
1 tsp sweet chilli sauce
1 tsp lemon juice 

1. Clean chicken thighs and trim away excess fat. Pat dry.

2. Add marinade to the thighs and mix well. Cover and set aside for at least 1 hour.

3. Place a sheet of parchment paper and a 15 cm square gridiron in the Happycall pan. You can purchase the gridiron from Daiso.

4. Heat up the HCP in medium low heat. Place the marinated thighs onto the gridiron with the skin facing down.
Close the lid, but not locking. Flip the thighs at interval of every 5 to 10 minutes till the meat is cooked.

5. Towards the end of the grilling, brush the glaze onto the thighs a few rounds at interval of 1~2 minutes.

6. Serve hot with rice.

Allow the dirty gridiron to sit in the hot water for easy cleaning.

Thursday 21 November 2013

电子锅白糖糕 Rice Cooker Steamed Sweet Rice Cake

Yield: 14cm round cake 圆形米糕,or或
       2x12cm round cakes, or或
       20x12cm rectangle mould长型米糕

70g rice flour 粘米粉
60g water 水

100g water 水
45g fine sugar 细白糖
1 pandan leaf, optional 香兰叶,可不加

1/4 tsp instant dry yeast 速发干酵母
1 tsp water 水

1. Line a 14 cm cake tin , or two 12cm plates, with parchment paper. 
将14cm圆模, 或两个12cm圆盘铺上不沾粘烘烤纸

2. Mix rice flour and 60g of water in a mixing bowl into a paste. Set aside.

3. Heat up 100g water with sugar in a pot till rolling boil. You may add the pandan leaf for added aroma.

4. Pour the boiling sugar water to the rice paste in (2) and stir well. Partially cover and let the batter cool down for about 10~15 minutes.

5. When the batter cools to around 35 degree Celsius, pour the yeast premixed with 1 tsp of water into the batter. Blend well.

6. Cover the batter with a lid and let it proofs for 2 to 3 hours. At the end of the proofing, small bubbles will float at the surface of the batter.

7. Give the batter a good stir before pouring into the lined cake tin. 

A. Using a rice cooker to steam

8. Pour about 400 ml of water into a rice cooker and place a steamer stand in it. 
Select 'Steam' function and set the cooking time to 
A) 5 minutes if steam in two separate plates, or 
B) 7 minutes if steam in one cake tin
and start steaming the batter in the rice cooker till cooked.
A) 5分钟,如果分两盘,或
B) 7分钟,如果用一个蛋糕模,

9. Let the cake cool down before cutting it :)
让白糖糕冷却后才切片食用 :)

B. Using a pot over stove to steam

You can also steam the batter in a covered  pan or pot for 15 to 20 minutes in medium heat.

P.S. A thicker cake, like the one in a round cake mould, will need longer steaming time, and vice versa. A thinner cake in a bigger plate is recommended :)
较厚的白糖糕需较长的蒸煮时间,反之则较短。薄片较好吃 :)

C. Using a mini electric steamer
In 2 small trays
Grease the two small trays before pouring in the batter.

Turn the timer to 15 minutes, and steam from cold water. Allow the cake to stay in the steamer for about 5 minutes.

Wrap the cake with cling wrap for easy dispensing of the cake :)