Maple Dates Muffin

Maple Dates Muffins

There are still a few boxes of dates at home and since I feel like baking something … I decided to bake this Maple Dates Muffin … a recipe I had from Chef Siti’s recipe book.

It’s simple enough to make and I like the taste of it … not so sweet even with the maple syrup. My youngest said “not bad” after first tasting it and then she ends up eating 4 of it hahahaa…. ๐Ÿ™‚


Maple Dates Muffin

Ingredient A:
180 g of plain flour
50 g of instant oats
2 tbsp baking powder
50 g corn flour
1/4 tsp of bicarbonate soda
1/4 tsp salt

Ingredient B:
125 g butter
60 g sugar

Ingredient C:
2 eggs

Ingredient D:
100 g maple syrup
225 ml natural plain yogurt

Ingredient E:
80 g diced dates
20 g diced almonds

Method:
– In a mixing bowl, beat Ingredient B till light.
– Gradually add in Ingredient C, beat for about another 4 mins.
– Add in Ingredient A and D … bit by bit and mix well.
– Scoop batter into muffin cups.
– Sprinkle Ingredient E over the top.
– Baked at 180 degree C for 15-20 mins or till muffins are golden brown.

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Apple Pie Masayu


Finally the baking mood strikes after a long hiatus and today I was in the mood to bake Apple Pie ๐Ÿ™‚

This recipe was shared by a friend of mine and this is the first time I’m trying out her recipe but I did not use brown sugar since it was not available at home and so I replace it with red sugar instead and I did not make it in a 9-inch pie pan but into 4 small pie pan and 1 rectangular pie dish. Also the original recipe used kuih lapis powder, since again I do not have it, I substitute it with mixed spices powder instead.

Apple Pie Masayu

Ingredients:

For the crust (makes two 9-inch pie crusts)

260 gm plain flour
1/2 tsp salt
225 gm butter, chilled and cut into cubes
1/2 cup of cold water (I used about 1/4 only)

Method:
– Combine flour and salt in a mixing bowl. Rub in the butter until the mixture becomes coarse bread crumbs.
– Stir in the cold, a little at a time, kneading it until the crust mixture forms a ball.
– Wrap dough in plastic wrap and refrigerate for 1 hour in the freezer.
– Sprinkle flour onto rolling surface. Roll dough out, then divide in half.
– Roll each half to fit a 9-inch pie pan. Place crust in pie plate, pressing evenly into the bottom and sides.

Filling:
8 apples peeled and sliced – (I used 6 apples)
Lemon juice from 1 lemon
1 tbsp white sugar
1 cup of brown sugar
2 heaped tbsp flour
1/2 tsp cinnamon powder or mixed spice powder
2 tbsp butter
1 egg yolk
1 tbsp milk

Method:
– In a large bowl, toss the sliced apples with lemon juice.
– Combine sugars, flour, cinnamon or mix spice powder. Add to the apples and toss well to coat.
– Fill pastry lined 9-inch pie pan with apple mixture.
– Drop blobs of butter and place second crust on top of the filling, cut slits on top of crust to vent. Seal the edges of the crust with a fork or by hand.
– In a small bowl, beat the egg yolk and milk. Brush the mixture over the top crust.
– Bake at 200 degree C for 15 mins. Reduce heat to 180 degree C and bake for about 40-45 mins or until crust is golden brown and filling is bubbly,
– Cool for an hour before serving.

Abuk-abuk Sago

This is an old skool kueh … Our Malay community loves this traditional dessert. A favourite of my late mother. ย She used to cook this for us during our childhood days.

Today, my 3rd sis and her family came by and we had another ‘makan’ session together. For tea time, we made this Abuk-abuk Sago, satisfying my sister’s craving ๐Ÿ˜‰

Ingredients :
300 g of sago pearls – washed and strained
2 pc of pandan leaves (pinescrew) – cut into small pieces
100 g grated white coconut (without the skin)
1 tsp salt
100 g coconut palm sugar (gula melaka)
10-12 pcs of banana leaves (cut into rectangles of 10 cm x 30 cm)

Method :
1) Boil water inside the steamer.
2) Put the pandan leaves inside the boiling water to give a fragrant smell.
3) Steam the grated coconut mix with some small pieces of the pandan leaves for about 10 minutes.
4) Then add and mix the sago pearls thoroughly with the steamed coconut and salt.
5) Fold the banana leaves into cone shape. Add one spoonful of the sago pearls mixture, followed by 1 tsp of gula melaka.
6) Then cover it again with another half spoonful of the sago pearls mixture.
7) Cover the cone and clip it closed by using a short bamboo stick. Do the same process until the mixture finish.

Steam all of it for about 10-15 minutes or until cook and ready to serve.

Hoon Kwe Jagung

Hoon Kwee Jagung … a type of dessert that used Hoon Kwe flour (mung bean flour) and corns. Traditionally in the Malay society we used to make using rice flour and we called it Nagasari … can either add banana or corn to it but now more people prefer to use the Hoon Kwe flour cos it tasted better and smoother in texture.

I made these few days ago since there was a balance of the Hoon Kwe flour in the house.

This dessert is easy and quick to cook.

Hoon Kwe Jagung

Ingredients A:
1 can of corn (whole kernel) – drained and rinse, put aside
250 ml coconut milk (I used Santan Kara and add a bit of water to make it to 250 ml)

Ingredients B:
450 ml water
175 gm of sugar
1 pandan leaf (screwpine leaf)
Boil these 3 ingredients and once sugar dissolved, off the fire and cool it.

Ingredients C:
200 ml water
120 g Hoon Kwe flour
Mix both together till flour dissolved.

Method:
In a pot, add the ingredient C. Then add ingredient B and the 250 ml coconut milk. Keep stirring and make sure to use a small fire. After 5 mins, add the corns.
Continue to stir till mixture has thickens. Off the fire and pour the mixture into either small bowls, jelly moulds, cut banana leaves or plastic. Cool and chill in the fridge before serving.

Note: if using banana leaves and plastic, cut into squares (dimension up to you) and pour the mixture before folding them nicely.

Serimuka Durian

I had a craving to eat this traditional Malay kueh last Saturday. Some called it Serimuka Durian and others with the name Puteri Salad Durian …. well whatever name they called it, most important, it is one of the tastiest kueh ever!

With luck, I saw durians on my way back home from work and so without delay I bought some and within 2 hours, this kueh (cake) was cooked and I was able to feast on it in the evening ๐Ÿ˜‰

I cheated a bit, instead of using the normal glutinous rice, I used the balance of the Japanese rice which I used to make my kimbap. I did not want to waste it and luckily it turns out well. My husband even commented that he felt the rice tasted way better than the traditional glutinous rice.

Anyway, here’s the recipe ๐Ÿ™‚

Ingredients for the bottom layer:
400 gm glutinous rice, wash and pour into a container suitable for steaming (best to use cake tin with size 9โ€ or 10โ€)
Pour enough diluted coconut milk into the container with glutinous rice (coconut milk must be level as the glutinous rice)
A pinch of salt
1-2 pcs of screwpine leaves (tie in a knot)

Preparing the bottom layer:
Mix all these ingredients and steam for about 30 mins or till the glutinous rice is cooked.
Prepare another cake tin and grease it all over with a little oil.
Scoop the glutinous rice into the greased cake tin and pat down firmly (either using a spatula or towel with your hand) till the glutinous rice becomes compact.
Then pour the top layer over it and steam for about 40-45 mins or till cook.

Ingredients for the top layer:
2 cups of concentrated coconut milk (I just used KARA brand coconut milk)
1 cup of sugar
4 eggs (beat lightly)
4-5 pieces of durians (scoop out the pulps only)
3 tbsp full of plain flour
A pinch of salt

All these blend together and when the bottom layer is ready, pour the top layer and continue to steam for about 4-45 mins or till cook.

Bingka Durian

There was plenty of durians left at home and so today I made Bingka Durian, a Malay type of cake. Instead of baking it in a cake tin, I used the muffin tray but sadly as I was multi-tasking I overlook the time and the Bingka Durian were a bit burnt at the top …. still taste wise it turns out still delicious and so that’s a relief.

Phew!! ๐Ÿ™‚

Bingka Durian

Ingredients :ย 

2 cups of flour
3/4 cup of sugar
3 eggs
1 cup of concentrated coconut milk
2 1/4 cup of water
1/2 tsp of salt
2 tbsp of butter
1 1/2 cup ofย fresh durian pulp
A bit of yellow colouring
A bit of sesame seeds (optional)

Method:

– Heat the oven at 190 degree C.
– Blend all the ingredients except for the sesame seeds.
– Pour the blended mixture into a cake tin (do make sure to grease the tin with a bit of butter first)
– Add more durian pulp on top of the mixture (this is optional but I like to do this)
– Sprinkle some sesame seeds.
– Bake for about an hour or till the top is golden brown (how long really depends on your oven).

Note : Make sure the bingka is really cool before cutting it. Good to serve the bingka as desserts or for tea time with a good cup of tea.

Pandan Choc Chips Bread Pudding

I miss tinkering in my kitchen and so just now went about making this simple but delicious and fragrant bread pudding using screwpine paste (Pandan) and chocolate chips.



Ingredients:

8 pcs of bread
Butter (use to spread on the breads)
2 cups of milk
3/4 cup of sugar
2 eggs
A pinch of salt
1 tbsp of pandan paste or you can grind a few pieces of screwpine with a bit of water and use the juice
Enough chocolate chips

Method:

– Whisk together the milk, sugar, salt, eggs and pandan paste.

– cut the breads into quarters and arrange into a baking pan.

– pour the liquid mixture over the bread.

– sprinkle enough chocolate chips all over it. Leave it aside for 15 mins.

– after 15 mins, bake it in the oven at 170 degree C., for about 20 mins or until it becomes golden brown on top.

– cool it and can serve with ice-cream at the sides

 

Bread Pudding with Almonds and Choc Chips

Bread Pudding wif Almonds and Chocolate Chips

This recipe, is not only good but simple to make. A keeper indeed! Thanks to Sis M for sharing the recipe sometime back ago ๐Ÿ™‚

You can serve the pudding with a side of ice-cream or just eat it as it is … really yummylicious! I like it!

Ingredients :
6 pieces of bread
3 tbsp sugar
2 eggs
600 ml of fresh milk
1/2 tsp of vanilla essence
1/2 tsp of cinnamon powder (i opt out using this cos I do not like it)
sufficient sliced almonds, raisins and chococlate chips

Method :
– spread butter on both sides of the breads and then cut into 4 triangles, arrange half the bread pieces into a small baking dish. I used a round aluminium tray.

– Beat eggs, sugar, milk, vanilla essence and cinnamon powder togther in a mixing bowl. After which, add the raisins and stir.

– Pour half of the milk mixture into the baking tray with the bread pieces, then add the rest of the bread pieces before pouring the rest of the milk mixture over it.

– Leave it aside for about 10-15 mins.

–ย Next, sprinkle generously the sliced almonds and chocolate chips on top.

– Put into the oven. Baked in a preheat oven at 180 degree C., for about 25 mins or till its golden brown.

– Cool and serve it with ice-cream or just as it is.

 

Semolina Pudding (Suji)

Suji (Semolina Pudding) with pistachios, almonds and raisins

My first attempt at making Suji (Semolina Pudding) and alhamdulillah its turn out good ๐Ÿ˜Š ย This pudding is originated from India and it has become a favourite among the Arabs and the Malays as well.

My youngest gal was the most happiest about it cos its one of her favourite ๐Ÿ˜‰ She practically devoured almost all of them hahaa… ๐Ÿ˜‰

Semolina Pudding

Ingredient A:
– 2000 ml water
– 300ย gm sugar
– 4 cardamons
– 2 screwpine leaves (wash and tie to a knot)

Ingredient B:
– 250 gm semolina
– 250 ml evaporated milk
– 1 tbsp rose water (optional, I did not use it)
– 100 gm raisins
– 50 gm sliced almonds (I did not have sliced almonds so instead use diced almonds which I roasted in the oven for a while)
– enough pistachios (optional, can also just use sliced almonds)
– a few strands of saffron (I used yellow colouring instead)

Method:
– Boil ingredient A after which you add in the ingredient B (medium heat)
– Stir constantly till mixture becomes thick, off the fire.
– Pour into pudding moulds, topped with the raisins, almonds and pistachios. Can serve warm or cold.

Kuih Kaswi Pandan

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Kuih Kaswi Pandan is the modern version of a traditional Malay kuih (steam cake). The original and tradisional version do not use pandan (screwpine juice) but use palm sugar instead. The colour is dark brown, while this Kaswi Pandan I made is green in colour thanks to the screwpine.

This Kuih Kaswi is usually taken during breakfast, afternoon teas and as desserts after a gathering. Its soft and a bit chewy. A favourite among the Malays.

Kuih Kaswi Pandan

Ingredients:
2/3 cup of sugar – cook over a small fire with 2 cups of water. Off the fire once the sugar has dissolved.
1/2 cup of flour
1/2 cup of rice flour
3/4 cup of Pandan juice (screwpine juice)
A pinch of salt
1 tsp of air kapur (limewater) – optional
A bit of green colouring – I used 1 tsp of pandan paste instead

Method:
In a pot, mix all ingredients including the dissolve sugar. Mix well till the batter is smooth. Cook over a small fire till the mixture thickens slightly. Pour into the baking pan and steam for half an hour. Let it cool totally before cutting.

To serve:ย 
Cut the Kaswi and sprinkle grated coconut on top.

Note : Steam the grated coconut in a few small pieces of pandan leaves beforehand. This will ensure the grated coconut stays fresh for a longer period. Can also mix the grated coconut with a pinch of salt for a better taste to it.

 

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