Apam Snow White

Salam to all,

Ever since I bought the little $4 steamer I've been wanting to make more Malay kuihs that requires to be steamed.  I cant fit a baking tin into the steamer but it fits 8 pieces of the tiny red cups ;)  I've always wanted to make these apam snow white and purposely leave some cooked rice that is required for this recipe.  Jannah was so excited when I told her that I was gonna make apams today but when she saw these apams instead she asked how come they dont look like the ladybug apams.  Cheett!!

As I was asked repeatedly how come these apams doesnt look like the ladybug apam, I explained to Jannah its bcos they are called apam snow white.  She replied "Huh??  Snow white??  Mana atok2 -referring to the dwarfs dia arh?"  She kept on saying that she doesnt want this apam cos they dont look anything like snow white.  Adeehhh *scratch head*  I asked her if she wanted to try one and she said she wanted the pink one.......after 1 bite, she said she wanted the purple one and she said they were yucky and she wanted to try the white one next.  She gave me 1 million reasons not to finish them like.........(although there wasnt really a millon cos I've forgotten what else she said hehehez.)

- Jannah tak nak apam ni.....nak yang ladybug aja, yang dalam ada coklat.
- Bau apa ni?  Asal apam ni ada bau arh mama?
- Apasal bau macam nasi busuk aja....
- Apasal dalam takde apa2.
- Apasal apam ni tak best aja.
- Apasal mama tak buat apam ladybug aja.
- Jannah tak nak lah apam yang ni, tak cantik aja.
- Apasal apasal apasal apasal.

Haizzz she likes to ends her sentences with aja.  Bodoh aja, pandai aja, cantik aja, memang banyak cakap lah ini budak.  Anyway, she did have 2 whole pieces of apam after I forced her to eat them hehehez.  She then asked for more, I asked how many she said 2.  Ok and so, I gave them to her.  She went into her room and was very quiet.  The next moment, she went into the kitchen....took 2 cups and 2 plates.  I thought she ate the 2 apams but instead she held a tea party for her 2 care bears.  Haiiizzzz she said the care bears wanted the apams and they like them hmmmmmzz.  Anyway, I luv them and luckily I only made half of the recipe, otherwise confirmed arhhhh I will be bloated like an apam wahahahaz

Source :  Rima @ Bisousatoi
Ingredients
3 cups rice flour
1 cup flour
2 cups granulated sugar
1 package baker's yeast mauripan @ (11gm)
2 cups cooked rice
3 cups water
1/2 grated coconut steamed and a pinch of salt

Method
- Put all above ingredients except the cooked rice and water into the container. Mix well and set aside briefly
- Grind cooked rice with water until smooth.
- Pour rice and water mixture into flour mixture and stir till combined.
- Let it set for an hour. (use clingwrap to cover the top of ur container)
- Meanwhile.. heat ur steamer. Lightly oil the molds.
- Pipe in batter into each mold.. steamed it for abt 15 mins over medium heat.

First pic : The different sizes.  One was filled slightly more than the other.

Second pic : This is what happened when u fill mixture to the brim.

Third pic : When u leave steamer unattended with slightly high heat.

Photos of the one and only skinny persimmon tree along our driveway.  Looks like they gonna be ready soon.  Have to pick them before the birds eat them.  TTFN folks ;)

Pandan Raisin Buns

Salam to all,

It was 9.30pm when I composed this entry.  Current temperature abt 10 deg celcius.  Its getting a little cold at night and in the early morning.  Really love the day part these past few days, blue skies with bright sunshine.  I have to turn on the fan in the afternoon though as it does get scorching hot in this house.

Lights were off a little early today....abt 8.15pm as hb starts work at 7am tomorrow.  As for Jannah, she must be tired today.  She fell asleep quite easily and must have dozed off at abt 8.30pm just now, I can hear her snores hehehez.  She had  a fall on the pebble foot path and bruised her knee earlier, trying to chase me bcos she thought that I was gonna leave her behind when I wanted to go to the supermarket haiiizzz.

Anyway, made this buns today.  Second attempt at using the water roux method.  I know how to make the water roux now without over cooking it hehehez.  I added raisins to the original recipe of these buns.  Have to agree with Yat that the buns turned out so soft & fluffy and the pandan aroma makes me want to eat these buns non stop ahakkkss.  They are only for me and Jannah as hb wont even touch anything that comes out of the oven green @_@

Source : Yat @ Easybakes
Adapted From : CMG @ Dapur Tanpa Sempadan


BAHAN-BAHANNYA (Ingredients)
190 gram tepung roti ( 190 gm high protein flour)
70 gram gula halus (70gm fine sugar)
1/4 camca teh garam (1/4 tsp salt)
6 gram instat yeast (6gm instant yeast)
1/2 camca teh bread improver (1/2 tsp bread improver - I omit)
1 kuning telur ( 1 egg yolk)
50 gram santan kelapa (boleh letak susu segar) (50gm coconut milk - I used fresh milk)
1/2 camca teh pes pandan (1/2 tsp pandan paste)
80 gram water roux (80gm water roux - recipe below)
30 gram mentega (30gm butter - room temp)
Kelapa kering secukupnya (desiccated coconut for topping)
50g kismis (50g raisins) - I added.

CARA MEMBUATNYA : (Method)
Satukan semua bahan di atas kecuali kelapa kering, dalam breadmaker. Pilih setting untuk DOH dan tekan ON, tunggu hingga siap. (Mix all ingredients in a bread maker except dessicated coconut & choose the dough setting. Wait 1.5 hours for the dough to be ready) - I added the raisins when the breadmaker beeps, indicating to add the dry ingredients.

Keluarkan doh, tumbuk untuk membuang udara. Bahagikan kepada 9 bahagian sama besar, kurang lebih 50 gram setiap satu. (When dough is readsy, remove it from the BM & punch out air. Divide dough into 9 equal portion abt 50gm each)

Bulat2kan dan susun dalam tin yang telah disapu mentega (mat guna tin 8 inci x 8 inci x 2 inci).(Round each dough &place into a greased square pan)

Biar naik sekali ganda, kurang lebih 50 minit. Sapu permukaan doh dengan putih telur dan tabur dengan kelapa kering rata. Bakar dalam oven yang telah dipanaskan pada suhu 180c selama 25 minit atau hingga kuning keemasan.Sejukkan sebelum dihidangkan. (Let the dough rise for abt 50 minutes, glaze the top with egg white & sprinkle dessicated coconut on top. Bake for abt 25 minutes in a 185C preheated oven. Cool & serve.

Water roux
50 gram tepung gandum(50gm multi purpose flour)
250 ml air (250ml water)

Method
Satukan air dan tepung gandum, kacau rata dan masak dengan api kecil sambil dikacau hingga pekat, matikan api, sejukkan. Boleh digunakan, simpan baki dalam peti sejuk, boleh tahan selama 3 hari.

(Mix water & flour in a saucepan, stir well & cook over small flame until it thickens and then let cool before using) (Leftover can be kept in a fridge for abt 3 days)

 Nothing much going on here today......same old same old.  Gonna continue sitting at my dark,dinghy corner and surf the net until I get tired and goes to sleep I reckon.....hehehez.  Have a great week ahead ;)  TTFN.........

Feijoa

Salam to all,

The Feijoa (Feijoa sellowiana, synonym Acca sellowiana), also known as Pineapple Guava or Guavasteen, is an evergreen shrub or small tree, 1-7 m in height. It comes from the highlands of southern Brazil, parts of Colombia, Uruguay, Paraguay and northern Argentina. They are also grown throughout New Zealand.

Description of fruit and plant
The fruit matures in autumn and is green, chicken-egg-sized, and ellipsoid-shaped. It has a sweet, aromatic flavour. The flesh is juicy. The fruit drops when ripe, but can be picked from the tree before to prevent bruising. Feijoa fruit have a distinctive smell. The ester methyl benzoate smells strongly of feijoas and the aroma of the fruit is caused mostly by this and other closely related esters.
Source : Wikipedia

This is how it's eaten.....cut into half and scoop it with a spoon.  You can see the tiny seeds and the 'jelly' like centre, this indicate the fruit is ripe.  The seed has the same texture like a guava.

When hb first introduced this fruit to me, I really didnt like it.  The smell was kinda strong when I first had it.  It was as if I was eating perfume.  Texture wise reminds me of the pink guava and they taste sweet and sourish at the same time.  I sort of can accept the fruit right now but am not really a big fan of it.  I know to choose the ones that has just ripen as these ones doesnt smell too 'perfumey' hehehez and the texture is just right for me too.  The overly ripen ones.....are good for baking.  Just like bananas....the riper they are the better they will be for baking.

The fruit trees.

These trees are located just beside my neighbour's house it belongs to them of course.  We were told to help ourselves to the fruits bcos feijoas have a short season and doesnt have long shelf life.  Once matured, they will fall off the trees or u can pick them from the trees if u think they are ripe.  Once picked they will last abt a week in a fruit basket.  It's in season right now and cost abt $8 a kg at the supermarkets and abt $6 a kg at the fruit shops.

The fruits.

Sometimes hb's work mates will share bags of feijoas with us.  They are yummy when baked into cupcakes, cakes, crumbles or muffins.  I usually used a banana cake/muffin recipe and substitute the bananas with feijoas.  They are yummy as fruit juice and chutneys too.  Most kiwi's home have these fruit trees in their garden.

Have a great weekend.....TTFN ;)