Friday, January 20, 2017

Yam Paste in Organic Coconut Oil



One of my favourite Teochew dessert is definitely the traditional Orh Nee i.e.. Yam Paste. This recipe I'm sharing today is not the traditional way of making, like frying the paste in shallot oil or lard nor drizzle with coconut cream to serve. Instead organic coconut oil is used to fry the paste till fragrant and rock sugar syrup to sweeten the paste. A healthier way to enjoy this sweet creamy dessert! 


Ingredient
  • 400gm taro (wgt after peeled)
  • 55gm rock sugar
  • 250ml water
  • 15 gingko nuts, shelled & skinned
  • 3 tbsp organic coconut oil


Method
  1. Cut peeled taro into small cubes. Steam taro cubes in preheated steamer for about 25 mins or until fork tender. Mash with a fork till smooth. Set aside.
  2. In a non-stick pan, heat 1 tbsp coconut oil. Add in gingko nuts and saute for 1 minute till fragrant. Add in rock sugar and 2/3 cup water. Bring to a simmer and cook over low heat for 5 mins till rock sugar is dissolved and gingko nuts are cooked through. Spoon out gingko nuts with some of the syrup. Set aside.
  3. With remaining sugar syrup in pan, add in mashed yam and coconut oil. Stir the mixture constantly over low heat. Add the remaining water gradually and fry the paste till smooth and soft. 
  4. Remove from heat. Scoop yam paste into small ramekins and garnish with gingko nuts.
Recipe ref : tastehongkong.com


Wednesday, January 18, 2017

Marble Rainbow Cupcakes

Take a break from baking Chinese New Year cookies and bake a simple sweet cupcake for my little girl 7th birthday! With plenty of leftover egg whites after baking cookies, this white cake base recipe from Baking Taitai  comes in handy! Instead of using vibrant rainbow colours, I chosen pastel shades for this marble rainbow cupcakes. It turned out so sweet and pretty, perfect for my sweet little gal!!! ^0^


closer look....ooh loving the swirl of smooth and silky buttercream sitting on the pretty marble cupcake ^0^

Marble Rainbow Cupcakes
Ingredients (10 cupcakes)
  • 150gm unsalted butter
  • 200gm fine sugar
  • 90gm egg whites
  • 1.5 tsp pure vanilla extracts
  • 280gm cake flour
  • 2.5 tsp baking powder
  • 240ml milk
  • wilton food colouring gel (pink, yellow, blue, green)
  • basic American buttercream for frosting
  • rainbow sprinkles for decoration





Like the simple and effortless of marbling the cuppies. Just scoop in teaspoon of tinted cake batter randomly into lined cup cases. No need swirling, just gently tap the cases to remove air bubbles before popping them into the oven. 


Method
  1. Sift flour and salt. Set aside.
  2. Using a electric whisk, cream butter and sugar until light and fluffy.
  3. Beat in egg whites gradually until well combined. Mix in vanilla extract.
  4. Add in 1/3 of the flour and beat briefly, alternate with 1/3 milk. Repeat with flour and milk mixture until a smooth batter is form. Do not overmix.
  5. Divide mixture into 4 equal portions, approx 240gm each.
  6. Add 3 drops food colouring into each bowl and mix well. 
  7. Scoop tsp of each coloured batter into lined baking cups (3/4 cup full)
  8. Bake in preheated oven at 160 deg cel for 25 mins or until a skewer inserted comes out clean.
  9. Cool completely before frosting.
After baking....nicely puffed up to the rim! Looks pretty even without frosting! 

Basic American Buttercream
Ingredient
  • 125gm unsalted butter, room temperature
  • 250gm icing sugar
  • pinch of salt
  • 2 tsp raspberry extract (or use vanilla extract)
  • 3 tbsp milk

Method
  1. Using a electric whisk, beat butter till fluffy.
  2. Beat in icing sugar, in batches, together with salt, raspberry extract and milk. Beat on high speed for 5 mins till mixture is pale and fluffy.
  3. Use immediately or store in fridge for 2 weeks in an air-tight container. Re-whip before using.
* After frosting the cupcakes, store in fridge if not consume immediately. To serve just thaw in room temperature for about 15 mins. 








Related Posts with Thumbnails