Cook: Ondeh-ondeh

Ondeh-ondeh is this little tiny glutinous rice ball filled with palm sugar, coated in shredded coconut. I love eating this when I am back in Malaysia. I found some shredded coconut in Waitrose, Dubai Marina Mall and I brought some palm sugar back from my last visit back home in Malaysia, so decided to give it a try since the recipe looks pretty straightforward.

I love how the palm sugar came bursting into my mouth when I pop the ondeh-ondeh in.

INGREDIENTS (Makes 24 ondeh-ondeh):

1. 250g glutinous rice flour
2. 200ml water plus few drops of pandan extract or 200ml pandan juice (blend 10 pandan leaves with 220ml of water and squeeze the juice out)
3. 150g palm sugar (Gula Melaka), chopped into small pieces
4. 100g grated coconut
5. A pinch of sea salt

METHODS:

1. First, mix the shredded coconut with a pinch of salt.

2. Steam them for 2 minutes, then set aside to cool down.
3. Mix the glutinous rice flour with water until it becomes pliable dough, then add the pandan extract and mix well.
4. Take 40g of the dough and place them into boiling water.

5. When the dough float to the surface of the water, remove them and place them back into the remaining dough as shown.

6. Mix well and at this point, you can see that the texture of the dough changed into a more sticky version. 

7. Let the dough rest for 15 minutes.

8. Divide the dough into 24 little balls. Then flatten them and add the palm sugar pieces in the centre. Then roll them.

9. Place the balls into boiling water and remove them once they are cooked and float on the surface.

TIPS: Once you make the balls, put them into the boiling water within a few minutes, otherwise the palm sugar will start to seep out as shown in the photo. 

10. Roll the cooked ondeh-ondeh in shredded coconut and serve.

11. Enjoy!

Cook: Russian Honey Cake

Melt in your mouth honey cake

Have a piece :)

Honey cake is new to me. I was only recently introduced to them after moving to Dubai. They are really popular and sold widely from supermarket to bakery. Having a piece of them is really good, the sweetness of honey complemented the sour cream mixture that goes between the layers. You have to try it to know it. However, the honey cake sold in retail are really sweet and I usually could only eat half a piece at a time....

I was contemplating on making my own for the longest time because it is not really straightforward. I will need to first take the biscuit layers piece by piece and then assemble them with the cream and let it set in the fridge so that the cream moisture can be absorbed into the cookies, rendering them soft and melt in your mouth. 

Anyway, it was a long school holiday break and I decided why not go for it. The results was great although when I first assemble them, it looks so bad that I thought it was going to fail but after waiting for one night, I was surprised- a good surprise that is.... I receive many good feedbacks on them but I don't think I will be making it anytime soon. Too much work to do but nevertheless, it is a good recipe to keep.

INGREDIENTS:

For the biscuit layer

1. 4 tablespoon of honey

2. 1/3 cup of granulated sugar

3. 2 tablespoon of unsalted butter

4. 4 medium eggs, beaten using a fork

5. 1 teaspoon of baking soda

6. 3 cups of plain flour

For the cream layer

1. 800ml of sour cream

2. 1.5 cups of icing sugar

3. 200ml of heavy whipping cream

METHODS:

Preparing the biscuit layer

1. Add sugar, honey and butter into a saucepan.

2. Slowly melt them on low heat until the sugar dissolved. 

3. Once the sugar is dissolved, remove the saucepan from the heat and add in the beaten egg slowly. Whisk the eggs into the mixture promptly to prevent the egg from becoming scrambled egg. Do it in small batches, 1-2 teaspoon at a time. 

Add in the eggs slowly

4. Once all the eggs are in, add in the baking soda and mix well. 

5. Next fold in the flour until the dough does not stick to your hand. 

6. Roll the dough out while still warm and cut them into 8 equal parts.

Dough

7. Take one part and roll them into a round flat piece. 

8. Use a springform pan base as a mould and cut out using a pizza cutter or knife. 

9. Bake two to three pieces at a time (depending on the size of your oven) at 175 degree Celcius for 4-5 minutes until it turns golden. After baking all the pieces, bake the scraps (from the sides that we cut off earlier)

TIPS: Once the biscuit turned golden, take them out even if it's still soft. The biscuit will harden slightly once it cools down.

10. Set aside the biscuit and let them cool down.

11. After the crumbs has cooled down, crushed them and set aside. 

Preparing the cream layer

1. Beat the heavy whipping cream until stiff peak. Set aside.

2. In a separate bowl, whisk together the sour cream and icing sugar. Then fold in the whipped cream into the sour cream mixture and it is ready to use. 

Assembling the cake

1. Spread around 1/3 of cream frosting on each biscuit and layer them up. Press the layers down gently to avoid any air gaps. The biscuit needs to absorb the cream to be soft.

2. Spread the rest of the frosting at the top and sides.

3. Dust the top and the sides with the crumbs prepared earlier and cover the cake up so that it doesn't dry up in the fridge. 

4. Refrigerate overnight for the cake to absorb the cream and soften. 

5. Enjoy!

Add caption

Cook: No Bake Original Cheesecake

A piece of goodness

I have made a few versions of cheesecake- chocolate ones, Oreo etc etc......Decided to go back to basic and searched for recipe for an original cheesecake. I am surprise my first attempt was successful. I would suggest leaving the cheesecake at least 24 hours before consumption

so that the texture is more firm. 

INGREDIENTS (makes 9 inches cake)

1. 300g digestive biscuits (Crush into crumbs by placing them in a food processor or place them in a plastic bag and crush them using a rolling pin)

2. 90g butter, melted
3. 400g of cream cheese, at room temperature
4. 315g of whipping cream
5. 1 tablespoon of freshly squeezed lemon juice
6. 1/8 teaspoon of salt
7. 60g of sugar

METHODS:

Preparing cheesecake base
1. Place the digestive crumb into the springform pan and add in the melted butter.
2. Mix well, and press down the biscuit mixture using the back of a spoon.
3. Chill in fridge for at least 1 hour.

Preparing the cheesecake mixture
4. Whip the whipping cream using mixer until medium peak. Set aside.
TIPS: Use high speed for 3-5 minutes or until the cream thickens, then reduce to low speed until it reached medium peak. This is how it will looks like: Medium Peak Whipped Cream.
6. In a stand mixer, blend the cream cheese, lemon juice, salt and sugar until it is creamy. It should just take 1-2 minutes.
7. Add the whipped cream into the cream cheese mixture by batches and stir in using a spatula. Do not over mix.
8. Pour the mixture into the springform pan and smoothen the surface using a spatula.
9. Place the cheesecake into fridge and leave it overnight before serving.

TIPS: The texture might be a bit soft if just leaving it overnight, I would suggest chilling for at least 24 hours before serving.

Cook: No Bake Oreo Cheesecake

INGREDIENTS (Makes a 9 inches cheesecake)

1. 18 Original Flavour Oreo Biscuit and 10 digestive biscuit (Crush into crumbs by placing them in a food processor or place them in a plastic bag and crush them using a rolling pin ). Use 2/3 for the cheesecake base and set aside 1/3 to mix into the cheesecake.
2. 90g of butter, melted
3. 400g of cream cheese, soften to room temperature
4. 320g of whipping cream
5. 10 Oreo Biscuit (Remove cream in middle, and break into medium pieces)

METHODS:

Preparing cheesecake base
1. Place 2/3 of the Oreo/digestive crumb into the springform pan and add in the melted butter.
2. Mix well, and press down the biscuit mixture using the back of a spoon.
3. Chill in fridge for at least 1 hour.

Preparing the cheesecake mixture
4. Whip the whipping cream using mixer until medium peak. Set aside.
TIPS: Use high speed for 3-5 minutes or until the cream thickens, then reduce to low speed until it reached medium peak. This is how it will looks like: Medium Peak Whipped Cream.
6. In a stand mixer, blend the cream cheese until it is creamy. It should just take 1-2 minutes.
7. Add the whipped cream into the cream cheese mixture by batches and stir in using a spatula. Do not over mix.
8. Add in 1/3 of Oreo/digestive crumbs that we set aside earlier. Fold in until just combine.

9. Pour the mixture into the springform pan and smooth the top using a spatula.
10. Place the Oreo pieces on top of the cheesecake mixture.

Ready to chill overnight

11. Chill in fridge overnight or for at least 4 hours.
12. Serve chill.

Cook: Easy Thai Sticky Rice

I have never known it is so easy to make Thai sticky rice. Mango is in season now and mango is sold everywhere in supermarket. Time to make some sticky rice...

INGREDIENTS (serves 6)

1. 250g sticky rice

2. 200ml coconut milk

3. 30g sugar

4. 1/4 teaspoon salt

METHODS:

1. Rinse the sticky rice until the water is not cloudy. Then soak for 6 hours.

2. Drain the water and place the sticky rice into a steamer. Do cover the sticky rice so the water from the steam doesn't goes into the rice.

3. Steam for 15 minutes.

4. While the rice is in the steamer, heat up the coconut milk, sugar and salt in a saucepan.

5. Once the rice is cooked, remove from steamer and mix in the coconut milk mixture. \

6. Serve warm , topped with mango.

7. Enjoy! Best eat warm :)

Cook: Sticky Rice Cake with Red Bean Fillings

Sticky rice cake with red bean fillings

I have made some red bean paste and it serves as a good base for making different afternoon tea snack. Made some red bean bun previously and Dorayaki. Today I have made sticky rice cake that is filled with red bean paste, its served warm and tasted great.

How to make red bean paste: https://eatplaycook22.blogspot.com/2018/09/cook-red-bean-paste.html

Red bean paste is also available commercially but I find them too sweet at times. Its not hard to make the paste, it's just time consuming. 

INGREDIENTS (makes 6 pieces):

1. 125g glutinous rice flour

2. 1/3 to 1/2 cup of water

3. 3/4 cup of red bean paste

4. some sesame seed

METHODS:

1. Weight 125g of glutinous rice flour into a mixing bowl.

2. Slowly add water and knead to form a dough (will use between 1/3 to 1/2 cup of water). The dough formed should be easy to shape and does not break when it's shaped. 

Dough is ready 

3. Divide the dough into 6 equal portions, rolled into a sphere shape. 

4. Take each portion and flatten them as shown.

Flatten the dough

5. Add the red bean fillings in the middle and close it up.

Add fillings

Close up the edges

6. Flatten the sticky rice cake slightly on top of the sesame seeds.

Add sesame seeds

7. Add one tablespoon of oil into a non stick frying pan. Pan fried the sticky rice cake until it turns golden.

Pan fried

8. Serve warm. Enjoy!

Its ready...nice and warm

Cook: Red Bean Paste

Red bean paste is a great ingredient in many food. It can be used in making red bean bun, mooncake, and various kueh. It is time consuming, but easy to make at home. There are also commercially available red bean paste but making your own means you gets to control the amount of sugar inside it :)

INGREDIENTS (Makes around 330g of red bean paste):

1. 120g of red bean

2. 40g sugar

3. A pinch of salt

4. Water (as required)

METHODS:

1. Place the red bean in a container. Rinse a few times until the water is clear. Cover with water and soak overnight. 

Soaking red bean

After one night, the red bean absorbed most the water.

2. Place the red bean into a pot and cover with water. Let it boil and then simmer for an hour until it is soft. Watch the stove and add water as required. Do not add too much water, add water little by little just to cover the beans.

3. After an hour, remove from stove and let it cool down.

4. Blend the cooled red bean into mash. Then add sugar and salt.

5. Place the pot back onto the stove and keep stirring until the sugar melts and the paste is not watering.

6. Let it cool down and use it in making your favourite food. Otherwise keep in fridge for up to a week or freezer for up to a month.

I made bun :)

Cook: Easy hand mix Blueberries Apple Muffin

Have a blueberries apple muffin for afternoon tea...

Whipped up a quick and easy muffin for kiddy's snack when they get home. No hand blender is required and ingredients are readily available in my kitchen. Great recipe and definitely a keeper. Very yummy, moist in the centre with crunchy and pretty browned top.... I already had a piece and craving for more!

INGREDIENTS (Make 6 large or 8 medium-sized muffins):

1. 1 1/2 cup of plain flour

2. 1/8 cup of sugar plus a bit extra sugar for the muffin top

3. 1/2 teaspoon of salt

4. 2 teaspoon of baking powder

5. 1/3 cup of canola oil

6. 1 egg

7. 1/3 to 1/2 cup of milk 

8. 1 teaspoon of vanilla extract

9. 1/2 cup of blueberries

10. 1/2 cup of cut apple (cube size)

METHODS:

1. Place flour, sugar, salt and baking powder in a bowl.

2. Using one measuring cup, place oil and egg. Then add milk until 1 cup.

3. Then add the vanilla extract and give it a whisk.

4. Add the oil, egg, milk and vanilla extract mixture slowly into the dry bowl containing the flour, sugar, salt and baking powder.

5. Using a fork, combine the ingredients. The batter will be quick thick as shown. Do not overmix. 

6. Add the fruits and combine them.

Ready to go into muffin tray

7. Place the muffin into muffin tray and sprinkle the top with some sugar.

8. Bake in a preheated oven at 200 degree Celcius for 10-15 minutes until the top is golden brown. You can check if the inside is cooked by pricking with a wooden stick. If it comes out clean, then it is done.

Moist in middle and crunchy on top...

9. Enjoy! Best serve warm....

10. Once its cooled down, keep in airtight container and consume within 2-3 days.

Cook: Fried Banana Balls (aka Jemput Jemput Pisang aka Cekodok Pisang)

Fried Banana Balls

Fried banana balls or more commonly referred to as "Jemput Jemput Pisang" is one of my childhood favourite. My mum used to buy them off this Malay auntie stall for our afternoon tea. 

Since I moved over to Singapore, I haven't eaten it. 

As I had some overripe bananas, decided to make some for my hubby and kids. This is the first time my kids ate this, and brings back some memories for me as well.

INGREDIENTS (Makes 12 balls):

1. 8 small bananas (or 4 large ones)

2. one cup of plain flour

3. one tablespoon of salted butter, cooled down to room temperature

4. half a tablespoon of sugar

5. a pinch of salt

Ingredients required

METHODS:

1. Minced the bananas using a fork.

2. Add salt and sugar. Mix well.

3. Using hand, mix the butter into the flour

4. Add the flour/butter into the banana mixture.

5. Mix well using hand , pinching them.

Mixed and ready to deep fried

6. Heat up oil in a frying pan.

7. Using two spoons, one to scoop the mixture and one to slide them into the boiling oil.

8. Deep fried them until golden.

Turn over when it is golden

9. Served hot with a cup of coffee or tea.

Have a piece :)

Crispy outside, sweet inside