Gula Melaka Huat Kueh 椰糖发糕 by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/653229598216970/?type=3&theater

Ingredients -
250g self raising flour
140g gula melaka, slice thinly
2 tsp oil
250ml water

Steps - 
1. Slice the gula melaka into thin pieces, pour the water in and mix well. Ensure gula melaka dissolve.
2. Combine and whisk all ingredients together. Pour into container.
3. In hot boiling water, steam the kueh for 20-25 minutes in high heat.

Note -
1. I ran out of self raising flour, so I used plain flour and added 2 tsp baking powder and sifted twice. 
2. Note to myself, i would add 20g more gula melaka to this recipe.

Recipe origin: https://simmami.wordpress.com/2015/09/26/black-sugar-huat-kueh-reduced-sugar/

Steamed Sago Kueh (Kuih Sago) by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/566843463522251/?type=3&theater

Ingredients - 450g sago
350g gula melaka
120ml water
1 stalk of pandan leaves
oil
steaming tray
grated coconut / desiccated coconut


Steps -
1. Soak the sago in cold water for 25 minutes. Then drain and set aside.

2. Cut the gula melaka sugar into slices. 

3. In a small sauce pot, add the water, gula melaka and pandan leaves in. Cook until gula melaka/sugar melt. Sieve it and set aside.

4. Mix the soaked sago and sugar together.

5. Brush your steaming tray with some oil, pour the above point 4 in and put to steam in boiling water for 20-25 minutes.

6. Remove and set aside to cool. Cut into bite size cube and coat with grated or desiccated coconut. Serve! 

Notes -
1. I used a 23cm disposal aluminium tray to steam this.
2. This recipe serves 4-6 pax, quite a big portion, you may wish to half the recipe.

Kueh Salat by Angela Seah Thulin

What is Kueh Salat? It is a two-layered dessert with steamed glutinous rice forming the bottom half, and a green custard layer made with pandan juice (hence the green colour) on top. https://en.wikipedia.org/wiki/Seri_Muka

This is one of my favorite Kueh and I always buy this whenever I am in Singapore. Today I got so inspired by Flora's post in Facebook Plate and Palate food group that I just had to give it a try. I know this will not go to waste because both my husband and I are coconut and kaya lovers. Looking at Flora's recipe again, here i go! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469369326602999.1073741845.233664896840111/527531304120134/?type=3&theater

This is my first attempt. I must say it is not as complicated as i thought it would be, but it is not that easy to make either.

Ingredients A (bottom layer)
400g glutinous rice
1 tsp salt
250ml + 20ml thick coconut milk
2 stalks of pandan leaves, cut into 3

Ingredients B (custard layer)
200ml fresh pandan juice 
60g corn flour, sifted
40g plain flour, sifted
4 eggs
400ml thick coconut milk
310g sugar

Steps - 

Bottom layer :
1. Rinse the glutinous rice and soak with water for 2hrs. Then drain away the water, add the salt in and mix well.
2. Spread some of the rice on a bowl topped with pandan leaves and then remaining rice on top and steam for 20 minutes in high heat.
3. Discard the pandan leaves, fluff the rice and add coconut milk in mix well. Steam for another 10 minutes in high heat. Transfer the rice into a baking tray (I used my brownie tray). Using a wet spoon, press down the rice to an even layer. I drizzled another 20ml coconut milk in. Steam for another 5 minutes.

Custard layer:
1.  Mix the sifted flour in a big bowl and set aside.
2. Using a balloon whisker, whisk the eggs and sugar together gently. Follow by adding the thick coconut milk and pandan juice in. Pour this mixture to above point one. Stir to mix well. Ensure no lumps.
3. Cook the above mixture over low heat until it thickens slightly. Strain the mixture.
4. Pour the cooked mixture over the glutinous rice (3/4 full) and cover it with a cloth. Steam over medium heat for 20 minutes. Set it aside to cool completely before cutting.

Notes - 
1. The coconut milk I used is from the brand "Kara" and was in a 200ml packaging (Tetra Pak)
2. I used 12 stalks of pandan leaves blended with 220ml water for the fresh pandan juice. 
3. I could have gotten a smooth custard top but i filled up the baking tray too much and it turned ugly when it rose and touched the cloth.
4. This recipe to me is for 5-6 pax.

Recipe origin: FloraKuehSalat

Nian Gao 年糕 by Angela Seah Thulin

A traditional steamed Chinese New Year cake in Singapore. So what is Nian Gao?
 https://en.wikipedia.org/wiki/Nian_gao

The direct translation of nian gao (年高) means 'year high' which symbolizes higher position, growth of children... Generally, a better year...

Ingredients -

620g hot boiling water

400g glutinous rice flour, sifted

400g granulated sugar

Optional - Few pieces of banana leaves

Steps -

1. Optional - Rinse and then wipe dry your banana leaves with a cloth. Lay them on your mould. More fragrant if using banana leaves.

2. In a pot, melt the sugar with low heat. After it turns brown, add in the hot boiling water slowly. Stir till all sugar melt. Set it aside and let it cool completely.

3. In a big bowl, add in the sifted glutinous rice flour and stir to mix well. Then sieve the liquid to remove lumps.

4. In a pot, pour the above liquid in with low heat and cook that liquid till it turns alittle thick. Then sieve it again to remove lumps.

5. Steam your mould for 5 minutes.

6. Pour the ready liquid into moulds and steam for 60 minutes.

Notes -

1. I steamed my nian gao for 1.5 hours.

2. There shouldn't be any lumps so remember to sieve your liquid. 

3. Do not skip point 4 and note to cook it with low heat and stir well.

4. Point 2, i cooked the sugar to slightly dark brown.

5. After resting this nian gao for 21days, i find there is no sweetness at all after steaming it, i would probably add another 30g sugar the next time.

Thanks Cindy for sharing the recipe to me :)

Steamed Yam cake by Angela Seah Thulin

I like to pan fried my yam kueh. The crispiness at the edges, mmm .. along with the sweet soya sauce and chilli .. Its like having dim sum too :)

Recipe adapted from Susan Kwek - https://plus.google.com/108854154044884708244/posts/FwLe39pCdTZ

Ingredients:
300g yam, diced into 2cm cubes
600g rice flour
200g dried prawns (pounded roughly)
8 pcs dried mushrooms (soaked and diced into cubes)
3 pcs lup cheong (Chinese sausage) (diced into cubes)
10 shallots (slice thinly)
2 litres of water (to be divided into 2)
Salt and pepper to taste

Method:-

(1). Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. Add lup cheong and cubed mushrooms and stir fry until fragrant. Add in cubed yam and continue to stir fry for about 3 miniutes. Then add 1 litre of water and mix well and bring it to a boil.

(2). In a separate bowl, mix the rice flour with the balance 1 litre of water and stir until it forms a smooth paste. Make sure there are no lumps in the mixture.

(3). Add the flour mixture into (1) slowly, and stir until everything forms a thick paste.

(4). Add salt, sugar and pepper to taste and mix well.

(5). Pour the mixture into a tray and steam over high heat for 40 minutes, or until cooked.

P.S. We like to cut it into square pieces and pan fry and then serve or you can also sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp.

Traditional Steam Egg Cake by Sharon Foo

Facebook link: https://www.facebook.com/photo.php?fbid=10204561316407412&set=gm.794043960649906&type=1&theater

Recipe: https://kwgls.wordpress.com/2014/02/08/back-to-traditional-recipe-of-1egg%EF%BC%9A1sugar%EF%BC%9A1flour-traditional-steamed-sponge-cake-%E5%8F%A4%E6%97%A9%E5%91%B3%E9%B8%A1%E8%9B%8B%E7%B3%95%EF%BC%89/

三层木薯糕 / 3 layers Tapioca Kueh by Angela Seah Thulin

木薯糕

材料A
木薯刨丝 550公克
椰汁 70毫升
水 180毫升
糖 9大匙（1大匙=15公克）
少许盐
*可选择性 - 1 滴黄色素或其他色素

材料B
1粒新鲜白色椰丝
少许盐
1-2 片斑兰香叶

作法
1）取一深盘将材料A 一起混合搅拌均匀成糊状混合物有些许浓，如喜爱较柔软的可加少许水。
2）试味，甜味可依个人喜好加以加减。
3） 在方形或圆形蒸盘周围和底面抹上少许油，或铺上烘焙纸。倒入混合糊！
4）以大火蒸45分钟，取出誏其冷却。
*切记需待冷却方可切块！刀面抹上少许油以防黏刀。
5）将材料B放入蒸笼蒸5-10分钟即可。
6）将切块的木薯糕加入蒸好的椰丝，即可享用。

Ingredients -
Part (A)
550g tapioca, after grated...
70 ml coconut milk
180 ml water
9 tbsp sugar
Pinch of salt to be added to the above

Part (B)
S$1 Fresh shredded coconut
Pinch of salt
1-2 pandan leaves

*Food coloring (I use wilton)

Steps -
1. Grate your tapioca
2. In a big bowl, mix all the Part (A) together. Mixture should be slightly packed/thick. Adjust by adding more water if you want it more soft like 興興
3. Taste the mixture on sweetness. It should taste slightly sweeter.
4. Divide the batter into 3 portions/colors. Fex. Yellow, pink and purple.
*Pre-boil water for steaming
5. Pour the first color mixture in a round or square pan. Grease the bottom and sides of the pan or line with parchment paper.
6. Steam the first color mixture for 9 minutes over rapid boiling water.
7. Then second layer for 11mins over rapid boiling water.
8. Last layer for 30mins over rapid boiling water.
9. Remove and let it COOL completely.
*When hot, it's difficult to cut/slice. When cool, it will taste sweeter.
10. Steam part (B) - shredded coconut with few pieces of pandan leaves on it. Sprinkle pinch of salt on it. Steam in boiling hot water for 5-10 mins.
11. Cut your Kueh in any sizes you like and roll them with the shredded coconut.

Done!