Chinese Glutinious Rice Doughnut

Ok..ok, i admit making Chinese glutinious rice doughnut are tedious and lenghty process but i guarantee you, it's all worth it. Anyway, nothing comes easy right? This soft and spongy Chinese doughnut are my elder daughter's favourite for breakfast or as a tea time snack. With Chinese school education and surrounded by Chinese frienda who can blame her. Everytime we passed by Chinese "kuih" or deep fried snack stalls, this gorgeous doughnut is what she'll be looking for. Since MCO (Movement Control Order) due to Covid-19, we are forced to stay home like any other people worldwide thus, hoping for her favourite delicious doughnut is a big NO...not until i decided to make for her on my own. My first trial came out really well almost too good as what we used to buy from stalls. My girl was overhelmed and excited the moment i placed the whole plate happines and what's more the credit i got from her for the doughnut. Happy children makes happy mother 😁

Yeast Dough

1 tsp active yeast
100g all purpose flour
1 tsp sugar
150ml warm water, 107'c temp

Flour Mixture

2 2/3 cups all purpose flour
3/4 cup castor sugar
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp soda bicarbonate
150ml water
2 tbsp vegetable oil
1/4 tsp alkaline water

Glutinious Rice Filling

1 cup glutinious rice, washed and soak for atleast 4 hrs

2 tbsp granulated white sugar

1 tsp salt

Methods

Drain the glutinious rice. Combine glutinious rice,sugar and salt. Mix well and steam till the glutinious rice soft and done. Keep aside to cool. 

Once cooled, place the cooked glutinious rice on a cling film and shape into a long. Keep aside.

In a bowl combine ingredients listed under "Yeast Dough". Stir and cover with cling film to rest for 2 hours in a warm place.

In a large bowl add flour,castor sugar,baking powder,salt and soda bicarbonate. Stir. Add alkaline water,vegetable oil and water. Stir to combine.

Add the yeast dough to the flour mixture and knead well.

Transfer dough to a clean working surface dusted generously with flour. Knead dough well to form a soft and smooth dough. Add more flour as needed while kneading to form a non sticky dough. Approximately 1/2 cup additional flour. Roll the dough into a log and cover with clean kitchen towel to proof for another 30 minutes.

Using a rolling pin, roll dough into a rectangular about 1/2 inch thick. Make sure the rectangular dough is the same size of the glutinious rice log.

Remove the cling film and place the glutinious rice on the edge of the dough and start rolling into a log. Make sure to roll slightly tight so that the filling stays intact while frying. Trim both sides of the log's edges.

Using a sharp knife, cut into 3/4 to 1 inch thick and place it on a baking tray lined with parchment paper.

Heat oil in a pan over medium flame for deep frying. Deep fry till both sides turns golden. Transfer to a plate lined with kitchen towel to drain excess oil.

Pandan Palm Sugar Coconut Bun

I still remember my dad used to buy for us soft & fluffy coconut bun filled with palm sugar coconut filling from the famous Ceylon bakery. The coconut filling will ooze out from first bite till the end unlike, the stingy fillings we get nowadays. Bite & bite only at the end will have some stingy coconut filling. When i started to work, everyday by 10am the fragrance of bake goodiess will linger in the air from the bakery to my office (approximately 500m away). Till todate we are drooling over the coconut bun from Ceylon bakery unfortunately, they closed for business long ago 😥. Recreating palm sugar coconut bun for daddy dearest in my kitchen but, with 0pandan buns instead of regular & lots of coconut filling. Appa gave thumbs up 👍. Happy me 😁

Ingredients

3 cups all purpose flour
1 tbsp active dry yeast
1 tbsp granulated white sugar
1/2 tsp melted butter
1/2 tsp salt
1 1/4 cup warm milk (105'c temperature)

4 tbsp pandan juice

1 egg beaten

Dessicated coconut, for sprinkling

For The Coconut Filling

1/2 cup grated coconut flesh

1/3 cup palm sugar,grated

Pinch of salt

Splash of water

Methods

In a large bowl add flour,yeast and sugar. Stir to combine. Add salt and stir. 

Add the melted butter, milk and pandan juice. Knead for 10-15 minutes using a hand or stand mixer fitted with dough hook. 

Place the dough in a greased bowl and cover with clean kitchen towel. Let the dough to proof for 2 hours.

Meanwhile, prepare the coconut filling by adding palm sugar with a splash of water in a saucepan. Cook in medium heat till sugar completely dissolved. Add grated coconut and stir. Season lightly with salt.

Cook till mixture thickened. Transfer to a bowl to cool.

Punch down the dough and transfer the dough onto a clean working surface with flour. Knead lightly for 1-2 minutes. Divide the dough into equal sized balls.

Using your palm, flatten the dough and fill with 1 tbsp of the coconut filling. Seal the dough completely and shape it into ball. Do not over do the filling as it will hard to seal and it might leak while baking.

Place the dough in a baking tray lined with parchment paper. Repeat the process with remaining dough.

Cover the dough with clean kitchen towel and let it to rest for 30 minutes.

Brush with egg wash and sprinkle with dessicated coconut.

Bake in 180'c or 375'f oven for 20-25 minutes.

Transfer to a cool rack to cool completely.

Enjoy with a cuppa.

Sri Lankan Pumpkin Fry

A friend of mine bought for me Sri Lankan roasted curry powder sometimes ago. The moment i opened up the jar, a beautiful aromatic smell wafting the air. The delicious dry roasted ground assorted spices with sprinkling of roasted curry leaves gorgeously filled the jar. I used the curry powder in my chicken and mutton curry and it tastes awesome. For a different decided to add them to a vegetarian dish and pumpkin is my choice (simply being one of my favourite vegetable). I shall say it tastes divine. Lightly scented with roasted spices and which coats the sweet pumpkin, this is must try dish for vegetarians. The girls who are not a fan of pumpkin simply, love the crunchy texture of dry roasted coconut with thr hint of sweet pumpkin. Goes very well as a side dish with white rice and curry.

Ingredients

1/2 kg pumpkin, removed seeds & peeled
1 medium onion,chopped
1/2 cup thin coconut milk
1 sprig curry leaves
2 cloves garlic
1 tsp Sri Lankan roasted curry powder
1/4 tsp turmeric powder
1 red chilly,broken
2 red chillies,sliced
1/4 mustard seeds
1/4 tsp cumin seeds
3 tbsp thick coconut milk
Salt to taste
2 tbsp cooking oil

To Dry Roast

1/4 cup grated coconut
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds

Methods

Wash and cut the pumpkin into bite sized cubes

In a frying pan dry roast all the ingredients listed under "Dry roast" over a medium heat. Careful not to burn the mixture. Remove from heat and let it to cool.

Using a mortal and pesstle or dry grinder, grind the ingredients into coarse powder. Keep aside.

Heat oil in a pan and add mustard seeds and cumin seeds. Once mustard seeds splutters, add curry leaves and dried chilly.

Add onion and saute till soft and translucent. Add garlic and green chill, fry for 1 minute.

Add the cubed pumpkin,roasted curry powder and turmeric powder. Cook for 3-4 minutes.

Add the thin coconut milk and cook till the pumpkin turns soft and tender. Season with salt.

Ad the ground coconut mixture (reserve some for sprinkling) and thick coconut milk. Stir and cook for 2-3 minutes.

Off the heat and transfer to a serving plate.

Kuih Keria @ Sweet Potato Doughnuts

Kuih keria aka sweet potato doughnut is a sugar crusted kuih loved by many Malaysians. Kuih keria can be found in stalls selling kuih or traditional snacks. Easy to prepare and delicious to indulge. Soft interior and crusty exterior made the kuih stands out in it's own. Shaped into doughnut, it's my mom's favourite kuih. Orange sweet potato is used in the making of kuih keria and the crystalize sugar coating is the aunthentic signature.

Ingredients

500g sweet potatoes
5 tbsp all purpose flour
1 tsp salt

For The Glaze

6 tbsp granulated white sugar
6 tbsp water

Methods

Steam sweet potatoes till soft. Peel and mash using fork or potato masher.

Add flour and salt. Mix to combine. Lightly dust your hand with flour and divide the dough into equal sized balls. Shape each balls into a shape of doughnut.

Heat oil in a pan and fry till golden brown. Transfer to a plate lined with kitchen towel to absorp excess oil.

For The Glaze

In a pan add water and sugar. Boil till thick and bubbling. Turn off heat and add the doughnuts into the sugar syrup. Stir till the doughnuts are well coated with sugar syrup and the sugar crystalized.

Transer to a serving plate.

Kuih Kaswi

I can proudly say kuih kaswi is one of my favourite kuih or snack. Kuih refers to sweet or savoury breakfast or tea time snack in Malay. There are countless varieties of kuih can be found in Malaysia.  One of such, is the humble kuih kaswi which can be prepared with simple ingredients found in pantry. The method of preparation are easy to follow even for beginners. The only part need to be cautious is, the amount of limestone water which has a very strong flavour that could ruin the whole mixture when over dose. Limestone usually eaten with betel leaves and widely use in making traditional kuih. You may find limestone in Asian groceries. The kuih itself soft,full of flavor and the coconut topping enhance the taste of this black beauty. Goes very well with a cup of teh o or black tea.

Ingredients

2 cups all purpose flour
2 cups + 3 cups water
1/2 cup tapioca flour
1 cup dark brown sugar
3/4 cup granulated white sugar
3/4 tsp limestone diluted with 3 tbsp water

Methods

In a pan add 2 cups of water, brown sugar and white sugar. Cook till sugar dissolved. Strain the mixture to remove impurities.

In a large bowl, add the dissolved sugar mixture,remaining 3 cups water,all purpose flour and tapioca flour. Stir well without lumps.

Add the limestone water and stir well to combine.

Prepare steamer to steam the mixture. Cover the lid of the steamer with clean kitchen towel to prevent from the steaming water dripping to the mixture.

Pour the mixture into a greased baking tin and steam for 30-40 minutes or till done.

Remove from steamer and cool completely before slicing.

In a bowl, combine grated coconut and salt. Stir and gently coat the kaswi slices generously with the coconut mixture.

Rava Poori

The puffed up dough deep fry and serve with potato masala make an ideal breakfast. As my mom said a good poori shall be as puffy as a cheeck. Smooth,soft and puff up well. There are many recepis popping up in social media with baking soda and yeast used for making the poori puff up while frying. Adding yeast or rising agent like baking powder or soda will absorp oil during the frying process and tend to end up with soggy oil coated poori. The right measurement and technique are more than enough to make a good poori. My rava or semolina poori has thr right amount of crispiness thanks to the rava, the puffiness remained well after an hour of frying. The rava adds texture to the poori and beautiful golden colur as well. I served mine with left over lentils and freshly made mackerel curry.

Ingredients

2 cups whole wheat flour
1/2 cup rava/semolina
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying

Methods

In a large bow, add flour,salt,sugar,semolina and oil. Mix well.

Add little warm water at a time to knead the dough into a dough.

Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.

Knead the dough for 1 minute and roll the dough into equal sized balls.

Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.

Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori  from the sides of the pan to the hot oil.

Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.

Continue the process with remaining dough.

Serve with gravy of your choice.

Notes

The oil shall not be too hot or too cold.

The dough should not be too soft. It shall be slightly stiff.

Do not roll the poori too thin this will prevent from the poori puffing up while frying.

Horse Hoof Doughnut/ Ma Kiok

There's a small stall selling fried Chinese snack in my neighbourhood which, we often drop by to get our fry delicacies. Eversince, MCO been announced the stall are shut for business for quite sometimes. The endless long queeu is not a turn off for us to get our craving fix. The soft and spongy horse hoof,oil sticks,red bean and glutinious rice stuffed pastry are among our favourite. To satisfy our look out, i decided to make it in my humble kitchen. After a lenghty process and long wating time for yeast proofing, the final result are absolutely worth it.

It's soft,spongy and with the right amount of sweetness just like what we used to buy from the stall. The crunchiness from sesame seeds enhance the flavor of the horse hoof doughnut and good to go with a hot tea for an ideal tea time snack or breakfast.

Yeast Dough

1 tsp active yeast
100g all purpose flour
1 tsp sugar
150ml warm water, 107'c temp

Flour Mixture

2 2/3 cups all purpose flour
3/4 cup castor sugar
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp soda bicarbonate
150ml water
2 tbsp vegetable oil
1/4 tsp alkaline water

Sweet Paste

1 tbsp corn flour
1 tbsp all purpose flour
1/4 cup water
3 tbsp sugar
Sesame seeds as needed

Methods

In a bowl combine ingredients listed under "Yeast Dough". Stir and cover with cling film to rest for 2 hours in a warm place.

In a large bowl add flour,castor sugar,baking powder,salt and soda bicarbonate. Stir. Add alkaline water,vegetable oil and water. Stir to combine.

Add the yeast dough to the flour mixture and knead well.

Transfer dough to a clean working surface dusted generously with flour. Knead dough well to form a soft and smooth dough. Add more flour as needed while kneading to form a non sticky dough. Approximately 1/2 cup additional flour. Roll the dough into a log and cover with clean kitchen towel to proof for another 30 minutes.

Using a rolling pin, roll dough into a rectangular about 1/2 inch thick. Slice the dough into equal strips.

In a bowl, combine all the ingredients listed under "Sweet Paste" except sesame seeds.

Brush the strips evenly with prepared sweet paste. Dip each strips in the sesame seeds.

Bring both ends of the strips together and pinch to seal. Pinch and seal the other end too.

Place the strips on a greased baking tray.

Heat oil in a pan over medium flame for deep frying. Deep fry till both sides turns golden. Transfer to a plate lined with kitchen towel to drain excess oil.

Malaysian Spicy Chicken Rendang

Rendang is one of the favourite and popular Malaysian dish loved by many especially, during Hari Raya. Preparation of rendang varies from different state or region and can be cooked with beef,lamb,cockles,prawns,chicken and etc. It's a must during festive season and usually served with authentic Malay dishes like ketupat (boiled rice wrapped in coconut leaves) or lemang (sticky rice cooked in bamboo). Not only Malays, we Malaysian as whole despite, of races adore rendang to the core. I love the taste of kerisik or pound coconut in the gravy and coarse rich they rendered. Rendang tastes better the next day. This is due to the ample time given for the chicken pieces to absorp the ground spices and mellow the gravy. I alwalys cook my rendang ahead and savour it the next day with flavoured rice like nasi minyak or ghee rice.

Ingredients

1 1/2 kg chicken, cleaned & cut into large pieces
3 stalks lemongrass,bruised
2 kafir lime leaves,thinly sliced
2 kafir lime leaves,torn
1 turmeric leaf, torn
1 turmeric leaf,thinly sliced
1/2 cup kerisik
30g palm sugar,chopped
1 cup thick coconut milk
1 cup vegetable oil
2" inch galangal,peeled & crushed
1 tsp salt

For The Chilly Paste

15-17 dry chilly,seeded & soaked
4 red chilly,chopped

To Grind

2 stalks lemongras,chopped
2" inch galangal,peeled & chopped
18 shallots, peeled & chopped
4 candlenuts
4 cloves garlic,peeled
2"inch turmeric,peeled & chopped

Methods

Grind ingredients listed under "Chilly Paste" with little water and keep aside.

Grind ingredients listed under "
Grind with little water and keep aside.

Heat oil in a large wok and saute bruised lemongrass stalks and crushed galangal.

Add ground chilly paste and fry for a minute. Add ground shallots mixture and fry for another 5-7 minutes or till the raw smell leaves and oil separated.

Add chicken pieces and stir to coat the mixture. Cook for 2 minutes.

Add coconut milk, torn kafir lime leaves and torn turmeric leaves. Stir.

Add palm sugar and stir. Bring it to a boil by stirring occasionally. Lower the heat and simmer the gravy uncovered for 28-30 minutes. Stir occasionally.

Add the kerisik and stir well. Add sliced kafir lime leaves and turmeric leaves. Season with salt and stir.

Cook for another 10-12 minutes till the chicken are done.

Transfer to a serving bowl.

Notes

• Kerisik can be found in Asian shops or can be made at home by toasting coconut flakes till brown and pound till it releases oil.

Malaysian Roti Canai

Just like any other countries around the world, we Malaysian have our own authentic flatbread recepi to devour for. Fondly known as roti canai, this beautiful golden soft flatbread makes an ideal choice for breakfast on it's own or to go with dhal and spicy sambal. Found in most breakfast stalls and restaurant across Malaysia, the flaky crispy bread loved by many kids and adults alike. The buttery aroma while nicely toasting on a hot griddle will make anyone salivate. Since MCO implemented, i started to miss all the good Malaysian food like nasi lemak,roti canai,kuih muih to name it a few. This craving is what made me to try my hands on with the ever popular roti canai and tadaaaaa!!! I'm proud with the outcome eventhough, at first i'm a bit skeptical about it. The whole household love the delicious roti canai dipped in the left over thick mutton curry. The girls had them with a drizzle of condensed milk just the way they love it in mamak restaurants. On the positive side somehow, MCO has taught many to come up with their restaurant personal favourite at their comfort of their own kitchen and i'm one of them 🤗

Ingredients

4 cups all purpose flour
1 1/4 cup water
1 tbsp condensed milk
1 egg
3 tbsp unsalted butter
1 tsp salt

Methods

In a bowl, add flour,sugar,salt,melted butter,sugar and water. Using a hand/stand mixer attached with dough hook, knead for 15 minutes till soft and smooth dough formed.

Divide into equal sized balls and spread unsalted butter generously on each balls. Place the dough on the greased bowl  cover with cling film and refrigerate overnight.

On a clean working surface, spread unsalted butter and using your palm slightly flatten the ball. Using your heel of your palm stretch the dough thi with spread of unsalted butter to ease the process. As thin as the dough can be seen thru. Pull the edges to stretch the dough.

Scrape to push the upper edge to the middle and do the same with the lower edge forming a thin wrinkle dough. Bring one end of the dough to form a disc by tucking the other end inside. Continue the same with remaining dough. While working please cover the dough with clean kitchen towel to prevent the dough from drying.

Heat a griddle over a medium flame and spread ubsalted butter.  Flatten the rolled dough into 10-12 diameter and place it on the hot girddle. Cook on each sides till golden. Remove from pan and on a clean working surface, while the roti canai still hot, fluff it by bringging both end of the roti canai to the middle and squeeze it several times. Keep the roti canai covered with kitchen cloth. Continue with remaining dough.

Serve hot with dhal and sambal or drizzle with condensed milk or sugar or any of your favourite curry. Good to eat as it own too.

Pumpkin Red Bean Pastry

I ordered a pumpkin thru online and to my surprise, they delivered quite a large size of pumpkin to my doorstep. Been making use it for good for savoury and sweet dishes for the past few days yet, i still have a small portion to go. While cracking my head what to do next, my eyes caught red bean paste in my pantry. Decided to deep fry pumpkin stuffed with the paste. I want something sweet and chewy which reminds me of a Chinese kuih or snack which my dad ueed to get fot us from wet market during our childhood. I'm re-creating my chidhood memory in the form of evening snack. It's not too sweet as the pumpkin and ted bean paste came with natural sweetness. Chewy and soft with enhanced flavor and texture of the sesame seeds. 

Ingredients

350g pumpkin
100g glutinous rice flour
100g red bean paste
40g white sesame seeds
40g black sesame seeds
4 tbsp sugar
1/3 tsp salt
Oil for deep frying

Methods

Peel of the pumpkin skin and cut into pieces. Steam for 10 minutes or till soft and tender. Transfer to a plate and cool completely.

In a large bowl, mash the pumpkin till fine. Add glutinous rice flour,sugar and salt. Mix well to combine.

Divide into equal size balls and flatten the ball. Place the red bean ball and shape the dough into a ball to seal completely.

Flatten the dough for an inch thick and coat well with sesame seeds.

Repeat the process with remaining dough.

Heat oil in the pan, over a low flame. Deep fry the dough in batches for 3-4 minutes on each sides or till golden. Do not overcrowd the pan.

Transfer to a plate lined with kitchen towel to drain excess oil

Serve hot or warm

Kuih Seri Muka/Coconut Custard

Malaysia still under CMCO..Conditional Control Movement Order which obviously there's no Bazaar Ramadhan or Ramadhan night market. Here, Ramadhan night market are popular during fasting month for Muslim's to get their breaking fast delicacies. Not just Muslims since, Malaysia is a multi racial country, Indian and Chinese will flock the market to savour the delicious goodies displayed. Puasa month is,when you get to see all the sweet and savoury treats making it's way to the bazaar. Putu piring,roti john,laksa,spring rolls,fruit juices,cendol, varities of rice and colurful kuih. You name it and we got all. One of my favourite are seri muka which has a layer of steamed glutinous rice and rich coconut custard top. The namr of seri muka means glowing face in Malay probably, the eater will put up a huge grin after a bite just like me 😁. Vibrant green colur is the result of pandan or screwpine juice and a dash of green food coluring to enhance the colur. The glutinous rice are steamed for perfection and the coconut custard are soft and smooth to bite in. It's quite tricky to make this gorgeous lady, as a wrong method or measurement will end up with too soft custard or uncooked bottom layer. I love firm and not too soft custard with a spotless surface. That is the sign you'll taste a good well done kuih. The cut shall be clean and neat and not messy and to achieve all dis key point, the measurement,method and ingredients playing a major part. We don't want to end up with mushy seri muka aren't we? 

Ingredients

For Glutinous Rice Layer

2 cups glutinous rice, wash and soaked for 3 hrs
2 cups thin coconut milk
1 tsp salt
2 tsp cooking oil

For The Custard Layer

1 cup all purpose flour
2 cups thick coconut milk
1/2 tsp salt
1 cup granulated white sugar
1 1/2 tbsp corn starch
4 pcs pandan leaves
Few drops green food coloring
150ml water
1 egg

For The Glutinous Rice Layer

Line a 14×14"inch tray with plastic wrap.

Drain the glutinous rice and place it into the prepared pan. Apply oil on the sides of the pan.

Combine coconut milk and salt. Stir and pour into the glutinous rice. Stir and steam for 30 minutes.

Remove from heat and using a spatula, press down the cooked glutinous rice tight and packed in the pan. Keep aside.

For The Custard Layer

Grind the pandan leaves with 150ml water. Strain and discard excess. Keep aside.

In a large bowl, add flour,corn starch,salt,coconut milk,egg and sugar. Mix to combine. 

Add the pandan juice and green food coloring. Stir well without lumps. Strain the mixture and cook on medium low fire for 2 minutes by stirring continuosly.

Pour the custard mixture on the steamed glutinous rice and steam on low flame for 30-40 minutes or till a skewer inserted comes out clean.

Cover the steamer lid with aluminium foil or clean cloth to prevent from steaming water to drop on the custard.

Remove from steamer and cool completely before slicing. 

Slice using a plastic knife to get a clean cut.

Enjoy with a cuppa.

Rava/Semolina Gulab Jamun

What u'll do when a shock of cravings hit for sweet,rich sugar syrup soaked gulab jamun but no mava and paneer in your fridge. No worries, the hapoy news is you still be able to enjoy your gulab jamun but how? 🤔 Welcome to rava jamun..using rava or semolina, you can prepare mouth watering jamun. As rava absorps all the goodness of rich milk and the sweet sugar syrup you'll never compromise in the taste. Soft and smooth inside burst with flavoured sugar syrup this is a must try recepi. The syrup lighly scented with rose water and cardamom enhance the flavor of the jamun on every bite. Let it soak for atleast to hours. The moment the jamun became double in size it's ready to serve.

Ingredients

For Sugar Syrup

2 cups water
2 cups granulated white sugar
2 pods cardamom, crushed
Pinch of saffron strands
1 tsp rose water

For The Jamun

1 cup rava/semolina
3 cups whole milk
2 tbsp sugar
2 tbsp milk powder
1 tsp ghee/clarified ghee
Oil for deep frying
Chopped pistachio, for sprinkling

Methods

Boil sugar and water till slightly thick consistency approximately for 7-10 minutes. Turn off heat and add rose water,saffron strands & cadamom pods. Stir and cover with lid.

Heat a pan with ghee and fry the rava on medium low heat till lightly roasted for 2-3 minutes.

Turn flame to low and add milk,sugar,milk powder and stir continiously till no lumps. Cook the mixture it separates from the sides of the pan and form a mass lump.

Transfer to a bowl to cool slightly. Grease hand with ghee and knead the dough for 2 minutes till soft and smooth. Make small balls.

Heat oil for deep frying on medium low flame and fry the balls on batches till golden brown.

Transfer to a plate lined with parchment paper. Drop the jamuns into the warm sugar syrup. Cover with lid and soak the jamuns for 2 hours or till doubled the size.

Serve with sprinkle of chopped pistachio.

Asam Pedas Prawns

Asam pedas is a famous Peranakan recepi also known as Baba and Nyonya. Malacca is a historical state of melaka are home for asam pedas. It all comes to my mother's recipe which i believe, the best asam pedas i ever tasted.  U'll moticed the familiarity of the ingredients used in the recepi are a combo of Chinese and Malay and that's the beauty of Peranakan food. A mix of Malay and Chinese origin clan which inspired their food as well.

Asam pedas is a family favourite with it's spicy snd sour gravy. Particularly, it's my younger Dandelioins favourite. I tried asam pedas with fish and chicken before and this is my first take on prawns. Most of the ingredients can be found in local market ir Asian stores thus, there's no exxuse of not making this super delicious dish. The beautiful fragrance of gingertorch,lemon grass, lime leaves and Vietnamese mint are mind blogging.

Ingredients

500g prawns, deveined
1 large onion,sliced
2 tomatoes,sliced
2 stalks lemon grass,bruised
6-8 okra/ladies fingers
1 stalk bunga kantan/ginger torch,thinly sliced
2 sprigs daun kesum(Vietnamese mint)
3-4  cups water
5-6 tbsp vegetable/palm oil
1-2 tbsp palm sugar/brown sugar
2 pcs tamarind slice/asam keping
1 tbsp tamarind paste
3 pcs lime leaves
Salt to taste

For The Paste

4-6 dried chillles (soaked in warm water for 10-5 mins)
8-10 fresh red chillies
10-12 shallots
3 cloves garlic
2 inch fresh turmeric
1 inch galangal
1 tsp roasted shrimp paste

Methods

Heat oil in a pot over a medium heat. Saute the ground ingredients listed under "For The Paste" for 3-4 minutes or till fragrant.

Add water,lemon grass,ginger torch and Vietnamese mint. Stir. Add the onion,palm sugar,tamarind paste and season with salt. Stir well

Add the lady fingers. Cook for  7 minutes and add prawns. Cook for another 7-8 minutes. Remove from heat and transfer to a serving plate.

Serve hot with white rice.

Notes

• Adjust the sourness & spiciness according to your taste

Heavenly Japanese Milk Bun

May 7th 2020, have blessed Wesak day..celebrating the birth of Buddha. didn't know why i always postponing on my baking this white beauty known as Japanase milk bun or Japanese dinner rolls. They are fondly known for their milky taste and soft texture. Unlike other dinner rolls, Japanese milk bun stays white with very light golden top which hardly peeping through after baking. Credit goes to the dusting of cornflour which works magic in keeping them snowy white. In absence of corn flour, bread flour or all purpose flour will work well too for the "magic". Dandelions instantlt drawn to the bun for it's fluffiness. I shall admit, the temptation of feeling the smooth,soft fluffy bun within my fingers are at the peak while they are cooling on the pan. The buns goes very well with a slab of butter or fruit jam.

Ingredients

2 2/3 cups all purfpose flour
2 1/2 tsp active yeas
1 /4 cup unsalted butter
2 tbsp sugarc
3/4 cup + 1 tbsp warm milk
1/2 tsp salt

Methods

In a large bowl add flour,sugar and yeasr. Stir to combine. Add warm milk and mix well.

Add salt and stir. Using a stand or hand mixer attached with dough hook, knead for 10 minutes till the dough soft and smooth.

Gently flatten the dough and add butter. Knead the dough and make sure the butter are fold into the dough and well distributed.

Place the dough in a large greased bowl, cover with clean kitchen towel and let ti rise for 2 hours in a warm place.

Transfer the dough onto a clean working surface lightly dusted with flour. Knock the air out of the dough and divide the dough into equal sized balls.

Placr the balls onto a baking tray lined with parchment paper. Cover the tray with clean kitcheb towel and let it to rise in a warm place for 30 minutes.

After 30 minutes, dust the balls with corn flour. Bake in 180'C or 356'F preheated oven for 18-20 minutes.

Cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.

Instant Bread Dosa

Forgot to soak rice and white lentils for making dosa? Not much time to prepare one? No worries with my instant bread dosa, forget about the long hour of soaking and overnight fermentation. All you need is some white bread and few pantry essentials to get a crispy,spongy and golden dosa. Instant bread dosa are hassle free ans can be prepared in jiffy. You may use fresh or stale (day old bread) for the maximum result. This is the first time i'm making this golden beauty and happy it turns out really well. Dandelions don't even realized it's a bread dosa as the taste similar with regular dosa only with very minimal method. The dosa shall be made fresh to enjoy their full flavor. Serve hot and enjoy.

Ingredients

9 pieces white bread, torn
1/2 cup plain yogurt
1/2 cup semolina/rava
1/4 cup rice flour
1/4 tsp salt
2 tbsp ghee/clarified butter
1 cup + 1/4 cup water

Methods

In a large bowl, combine bread,semolina,yogurt,rice flour,salt and 1 cup water. Stir well.

Cover and let it rest for 30 minutes.

Add the mixture into a blender with 1/4 cup water and blend till smooth.

Heat a lightlt greased tawa and pour a ladleful of the batter. Spread into a circular motion to form a medium thin dosa.

Drizzle with 1/2 tsp ghee. Cook for 2 minutes till golden. Fold the dosa into two.

Serve with sambar or any gravy of your choice and chutney

Seeds And Nuts Dark Rye Bread

If you are looking for a healthy bread option, you have come to the right place. Seeds and nuts rye bread are loaded with assorted seeds and nuts for the power packed wholesome goodness. This beautiful dark beauty is absolutely gluten free and being someone who are venturing into millets, I'm more than happy to come up with one. Rye or known as ragi are rich with minerals and nutrients vital for body. The combination of rye,seeds and nuts in a loaf are simply irresistible. It will amaze everyone as much as it does to my two Dandelions (my kiddos).  The girls adore the loaf with sliced banana drizzled with honey and a sprinkle of chopped hazelnuts.

Ingredients

4 1/2 cups rye flour
1 cup flaxseeds
1/2 cup sesame seeds
1/2 cup pumpkin seeds⁷
1 cup sunflower seeds
1/2 cup chopped walnuts

2 tbsp granulated white sugar
2 1/2 tsp instant active yeast
2 cups buttermilk
2 cups lukewarm water
1 cup lukewarm milk
1 tbsp salt
Rolled oats for sprinkling

Methods

Combine sugar and yeast in lukewarm water. Stir and let it sit for 5-10 minutes till frothy.

In a stand mixer bowl, attached with dough hook, add rye flour,salt,chopped walnuts,sunflower seeds,pumpkin seeds,sesame seeds and flaxseeds. Stir to combine.

Add the yeast mixture into the dry ingredients. Add buttermilk and milk.
Knead for 10-12 minutes.

Transfer the dough into a large greased bowl amd cover with clean kitchen towel and let it to rise for 1 1/2 hours in a warm place.

Transfer the dough onto a clean working  surface dust lightly with flour. Punch the dough and shape it into loaf.

Transfer into a 9"inch greased loaf tin. Sprinkle with rolled oats and sunflower seeds. Cover with clean kitchen towel and let it to proof for another 30 minutes.

Bake in 170'C or 340'F preheated oven for 1 hour or till a skewer inserted in the center of the loaf comes out clean.

Cool on pan for 5 minutes before transferring to a cooling rack to cool completely.

Slice and enjoy.

Thekua

Thekua is a Bihari (a state in Northern India) traditional snack or sweets. Usually serve as prasadham or an offering to God. Do not put off with the dark colur as the colur contributed by the usage of jaggery.   Instead of sugar syrup soaked Indian dessert, Thekua is indeed a choice of healthy dessert with the mixture of atta,jaggery,semolina and spices. It's unusual to add fennel seeds to desserts but trust me it enhance the flavor of Thekua and you don't want to miss it. For healthier option you may bake them instead of deep frying. Bake at 180'C for 10-12 minutes ot till it turns dark brown. I made them for prasadham and it was worth trying.

Ingredients

2 cups atta flour
1/2 cup water
1/2 cup jaggery
1/4 cup semolina
1/4 freshly grated coconut
4 tbsp ghee
1/2 tbsp cardamom powder
1/4 tsp fennel seeds
1/4 tsp salt
Vegetable oil for deep frying

Methods

Heat water and add jaggery. Stir till jaggery completely dissolved. No any string consistency required. Strain the jaggery to discard any unwanted waste. Keep aside to cool.

In a large bowl, add atta,salt,semolina,cardamom powder,grated coconut and fennel seeds.Mix to combine.

Add ghee and mix. Add the jaggery syrup and mix well to form a soft dough. Rest the dough for 10 minutes.

Pinch a lemon sized ball and shape into a cylinder. Using a skewer, mark leaves pattern. Repeat with the remaining dough.

Heat oil for deep frying and fry one over a medium heat till it turns dark brown.

Transfer to a plate lined with kitchen towel to drain excess oil.

Serve with a cup of tea.

Dalgona Coffee

Another viral drink making around during MCO-Movement Control Order is Dalgona coffee. The popular Korean beverage and i do remember blogged about Indian cappucino few years ago which the preparation is almost the same except for cold coffee and Indian opt for hot beverage instead. You may use any instant coffee powder of your preferance and the mixture can be kept refrigerate up to 4-5 days in an airtight container. Simply scoop up desirable amount of the frothy mixture and enjoy your very own creamy,rich and frothy barista style Dalgona anytime and anyday.

Ingredients

2 tbsp instant coffee powder
2 tbsp sugar
2 tbsp hot water
1 cup cold milk
Few icu cubes
Pinch of instant coffee powder, for sprinkling

Methods

Using and hand mixer, beat in the instant coffee powder,sugar and hot water till pale and frothy approximately 2-4 minutes.

In a tall glass add the ice cube and cold milk.

Top with 2-3 tablespoon of the coffee mixture and level it.

Sprinkle with instant coffee powder and enjoy immediately.

Garlic Cilantro Naan

Happy Labour day everyone 🙂. We are bound at home for 2020 Labour day and there's another day of cooking and baking. Naan is one of famous Indian food which is loved by Indians and pupil all around the world. There are so many varities of naan available which made us spoil for choices. Butter naan,garlic naan,cheese naan,plain naan,Kashmiri naan and etc. I always love plain or garlic butter naan everytime we dine out in Indian restaurants but sometimes the naan happened to be hard and lack of taste. Frustrated, i made my own at the comfort of my home and i shall say, i love it the core. My easy peasy recepi yields soft,spongy and beautifully flavored naan. The generous brushing of garlic butter helps to retain the moistness of the naan and the fragrance of garlic is absolutely divine. What more, sprinkling of cilantro or chopped coriander leaves adds freshness and flavor to the ever favourite Indian flatbread.  Serve with hot or warm with your favourite gravy and enjoy.

Ingredients

2 cups all purpose flour
1 tbsp granulated white sugar
1 1/2 tsp active yeast
1/2 tsp salt
1/2 cup warm water
1/2 cup almond milk
2 tbsp butter,melted
1 clove garlic,chopped
2 tbsp chopped coriander/cilantro leaves

Methods

In a bowl, combine melted butter and chopped garlic. Keep aside.

In a large bowl combine flour,yeast and sugar. Stir.

Add the yeast and stir. Pour in the warm water and give a mix. Add the almond milk and knead to form a soft dough. Cover with a clean kitchen towel and rest the dough for 30 minutes.

Divide the dough into equal sized balls and using a rolling pin, roll the dough into a 1/4 inch" oval shape.

Heat tawa on medium flame lightly greased with butter.

Cook the naan for 1 till little bubbles formed. Flip to cook for another 1 minute on the other side.

Brush with garlic butter and sprinkle with chopped coriander leaves.

Serve warm or hot with gravy of your liking.

Notes

• You may opt for whole milk instead of almond milk

• Do use warm water to activate the yeast. The temperature of the water shall be 107' thermo or just a little above your body temperature