Chai Kuih 菜粿

This is the 1st time i do "Chai Kuih" (steamed vegetable dumplings). Yes, i like chai kuih . In my mind i feel it is 'difficult' to do and a lot work, need to cut the turnip or jicama (Hokkien called it Bang kuang), stir fried it then the skin part need to wrap then steam it....BUT since  my favorite i need to try it out! Still search the recipe from wed , blog. The filling i cooked it very simple just bang kuang and carrot with some seasoning. The skin part even the TangMein flour packing can get the recipe. I like spicy food , so i eat chai kuih must with chilies sauce, i will share out my homemade chilies next post!

Filling
**1 yam bean (bang kuang) , sherdded
**1 small size carrot , sherdded
**2 slice garlic chopped
Method
1. Heat oil in a wok, put in garlic toast till fragrant
2. Add in yam bean (bang kuang) and carrot, stir fried it  for 15mins or till dry.
3. Add in seasonings  salt, and pepper, mix well. Leave aside to cool.

Skin
**100g Tang Mein four
**60g tapioca flour
**1/4tsp salt
**1Tbsp cooking oil
**220g hot boiling water
Method
1. Combine Tang Mein Flour ,Tapioca flour and salt in a big bowl.
2. Add hot boiling water into the bowl, stir with chopstick till combine, add in cooking oil, mix well till form a dough.
3. Cover the dough and leave aside let it cool.

To make the chai kuih
1. I weight each dough 20gm, flatten it , i use a 3" round cap cut out a round shape.
2. Put the filling on it then seal up the skin.
3. Brush some cooking oil on the steaming plate, steam for 10mins.
4. After steamed transfer the 'chai kuih' in plate and brush some oil on it to prevent all stick together.

~Happy Birthday Cupcakes~

This Happy B'day Cuppies nice rite? Made this cuppies for a friend just to wish her have a "Happy Birthday" BUT this is 2 months ago, i think she is waiting me blog this cuppies!! Just 'dig out' the photo edit and blog!!
Just a simple cake with whipped cream and deco with some Chocolate rice.Print some 'Happy Birthday' tag stick on a toothpick ..Done....

Simple butter cake recipe (10 small cupcakes)
Ingredients:-

**90gm butter

**65gm castor sugar

** 2 eggs 

** 1tsp Vanilla Extract
**45ml milk

**120gm cake flour / self rising flour (sifted)

Method:-
1. Beat butter with sugar till fluffy.
2. Add in egg one at a time till well combined.
3. Add in vanilla extract and milk.
4. Add in flour mix well.
5. Scope in paper cups.
6. Baked at pre-heat oven 180C for 25mins
7. Cool the cake on wire rack.
8. Deco with whipped cream or any topping you LIKE.

Red Velvet Cupcake

I totally forgot i bake this "Red Velvet" before when last week my cousin ask me why i didn't update my blog i just remember i not yet blog this "Red Velvet Cupcake".I know this Red velvet cupcake from my cousin, she keep on tell me "jie,,,u go find this red velvet recipe lar, this cake very nice". I just keep in mind , also don't know how the cake looks like until one day i 'surf' and found a blogger Nasi lemak Lover (i love her blog ) share it. I read the recipe...OMG red coloring .which i don't like.I just keep quite and go search for natural red color substitute. On the web they say use beet powder i ask around none, so i use another substitute "Red yeast Powder". Since i got the red yeast powder ,i can start to bake this cake. the color of the cake  not really 'Red' due to not using 'Coloring'...to me the important thing is the taste not the color...hahahaha...
Finally, i bake it and the taste i really like it....especially my little nephew! Cake soft BUT the cheeses topping i beat not hard enough!!

Recipe from "Nasi Lemak Lover" blogger
Red Velvet Cupcakes with cream cheese topping
Ingredients:-
**Cake flour 150g
**Baking powder 1/2 tsp
**Salt 1/4 tsp
**Cocoa powder 1 tbsp
**unsalted butter 80g  (at room temperature)
**Caster sugar 120g
**1 large egg
**Vanilla extract 1/2tsp
**1/2 cup buttermilk, at room temperature
 (Buttermilk substitute 1/2cup milk +1/2tbsp lemon juice, set aside for 5mins)
**1 tbsp liquid red food coloring (I use 2tbsp red yeast powder)
**1/2 tsp white distilled vinegar ( I use white rice vinegar)
**1/2 tsp baking soda
Method
1. Preheat oven to 180C. Place cup cake liners on a baking pan.
2. Sift flour, baking powder, salt and cocoa together in a bowl. In a jug, stir the red colouring      into the buttermilk. Set aside.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract until the mixture is smooth.
4. With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour. Mix until evenly combined.
5. Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.
6. Pour into the prepared cupcake liners and bake in the oven on the middle rack for 25mins or until a skewer inserted comes out clean.
7. Remove from oven and let it cool a wire rack.
8. Apply cream cheese for topping and serve. (But i prefer after chilled it)

Cream Cheese Topping
**150g     cream cheese( at room temperature)
**40g       butter (at room temperature)
**70g       icing sugar (sifted)
**1Tbsp   lemon juices
**Finely grated lemon zest from 1 lemon
Method
1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.
4. Store in fridge for later use.

Cake texture , taste and the cream cheese topping ......I LIKE It!!

~Tiramisu~ ( Simple Version)

After Mid -Autumn festival i rest ....stop baking !! my cousin ask me "jie, why u no update you blog?"I say...need a REST....hahahaha .excuses !!

Last week i borrow a Rasa magazine from Library.saw this Tiramisu quite simple no need Kahlua since i have a packet of "finger Biscuit; so try it out! I scan out the recipe but is in Malay ..i will write down my 'English Version' coz i do half of the recipe.

My Version below are:

**I use normal Philadelphia cream cheese since the chef say can use other cheese**

-150gm cream cheese

-100gm whipping cream

-10pcs finger biscuit

-4 TBSP icing sugar

-2 tsp Nescafe

-130ml Hot water

-some chocolate powder

*Pour the hot water in a small bowl add in 1Tbsp icing sugar and 2tsp nescafe stir it well

*Dip the finger biscuit into the nescafe let the biscuit absorb the nescafe put aside

*Put cream cheese and 2Tbsp icing sugar in mixer beat it in high speed till fluffy and add in

 whipping cream beat till soft and peak.

*Now can 'assemble' the cake...

  I use a square container (can assemble it into a glass as shown above) put the finger biscuit then follow by a layer of cheese mixture then finger biscuit again and cheese mixture ..my cake is 2 layer biscuit and 2 layer of cheese. the top layer must be cheese mixture and put some chocolate powder on top or some fruits for decoration. Chilled it before serving! 

~Coffee N Cake~