Thursday, February 25, 2016

Radish Cake

Bottom left: steamed radish cake
Bottom right: pan fried radish cake

I always want to make radish cake from the scratch, using rice. This is my first attempt and it is very nice. I am satisfied with the result.

Long grain rice 400g
Water 400g
Radish 800g
some dried mushroom
Sea salt

1. Wash the rice, soak in 400g water overnight.
2. Drain the rice, put in 400g water, blend with high speed blender. 
3. Wash mushroom, soak it for 15 minutes, cut into thin slices.
4. Cut radish into thin stripes. (You can use a grater too)
5. Heat up some oil in a pan, stir fry mushroom and radish for a while.
6. Close the lid for 2 minutes at medium heat.
7. Season with some salt and pepper.
8. Brush a tray with oil.
9. Pour the mushroom and radish in the tray, follow by the rice milk.
10. Stir well.
11. Steam for 40 minutes.
12. Put aside until it is completely cold then only remove the radish cake from the pan.


Purple Sweet Potato Sago Dessert

Recently the weather is so hot, so I made chilled purple sweet potato sago dessert for afternoon tea. Since I have bought few pack of sweet potato, I steamed sweet potato buns too. Ta-dah. Purple bun and purple dessert for tea.

Purple sweet potato 300g(or you can use taro)
Coconut milk 400ml
Sago 100g
Sugar 60g
Water 50ml

1. Cut sweet potato into small cubes. Steam until cooked and soft.
2. Keep one third of the sweet potato and mash the remaining sweet potato.
3. Bring the coconut milk and water to boil.
4. Add in the sweet potato puree and stir about 5 minutes until low heat.
5. Add in sugar, stir until melt.
6. Keep in refrigerator when it has cooled down.
7. Bring a big pot of water to boil.
8. Add in sago, stir well. Cook until medium heat for 10 minutes.
9. Turn to low heat and close the lid for another 20 minutes or until the sago has turned transparent in color.
10. Rinse the sago with iced water.
11. Add the sago and sweet potato cubes into the #6.
12. Keep in refrigerator until serve.

Thursday, February 18, 2016

Oatmeal cookies

I like this recipe very much. Simple, healthy and delicious. Definitely a keeper!

**This recipe makes about 18 pieces cookies**
Instant oat 50g
Low protein/cake flour 100g(sifted)
Baking powder 2g
Blackstrap Molasses 20g
Honey 1tbsp
Unsalted Butter 35g(room temperature)
Milk 30ml
White sesame

1. Mix oat, flour, baking powder in a bowl.
2. Add in molasses, honey, milk and butter, mix well. Do not over knead.
3. Close with cling wrap and place in refrigerator for about 30 minutes.
4. Use a tablespoon to scoop, then form into a ball, place on the baking tray, then use the back of the spoon to press on it genlty.
5. Repeat until the dough is used up.
6. Bake in preheated oven at 170 degree for about 25 minutes.
7. Once cool down, store in an airtight container.

Milk Stick

This is a very nice milk stick with mild cheese taste recipe, good as teething stick too.

Low protein/cake flour 300g(sifted)
Milk 80g
Sugar 50g
Butter 120g
Parmesan/Cheddar cheese 10g

1. Mix flour and sugar in a bowl.
2. Melt butter, milk and cheese over low heat.
3. Pour #2 into #1 and knead into a dough.
4. Put into a large ziplock bag, flatten it. The thickness should be around 1cm.
5. Cut into 5cmx1cm stick.
6. Keep it as it is for original flavour or you can brush a layer of honey or egg yolk, sprinkle some white sesame on top.
7. Bake in a preheated oven at about 160 degree for about 25 minutes.
8. After cool down, store in an airtight container.