Wednesday, November 10, 2010
I'm craving for kaya roll now. Kaya is a rich custard made of coconut milk, sugar and egg. It is very popular here and usually served in those coffee shops on top of white bread, or as a filling for bun or bao and also for topping of pulut serikaya, Malysian/Singapore dessert with glutinous rice.
What I have used here is the ready made kaya but you could also make your own. As requested by my son have also used red bean paste for few of the dough since that is his favorite filling.
300g all purpose flour
2 T sugar
1 tsp salt
2 1/2 T dry milk
1 1/2 tsp dry yeast
3 T softened butter
150 ml warm water
Kaya for the filling
Extra butter for glaze
* Place 1/4 cup water, 1 tablespoon sugar and yeast in a small bowl. Leave for 10 minutes until frothy.
* In a mixing bowl, place 1/2 of flour, remaining sugar, salt dry milk, butter, water and yeast mixture and beat to combine, gradually add the rest of the flour, forms into soft dough.
* Take out dough from the bowl, knead for 10 minutes by hand or your stand mixer.
* Leave to rise in covered and oiled bowl for 1 1/2-2 hours.
* Punch out air and divide into 12 balls. Flatten the dough and stuff with kaya. See the photo
Photo by Resepi Diana
* Cover and let rise for 60 minutes, brush top with butter, towards the end of rising time, preheat oven @ 190 C.
* Bake for 15-20 minutes until golden brown. Apply butter on top again.Remove and cool on rack.
Linking to Yeastspotting 11-12-10
Monday, November 8, 2010
Apple muffin, anyone? Since we had plenty of apples in the fridge and my son asking me to bake a muffin, I choose to make his favorite muffin. Not only it's so simple and easy but also ideal for lunch boxes, picnic or teatime treat.They are absolutely delicious and I bet you can't eat just one. The entire kitchen filled with amazing aroma when I'm baking them.
I'm adding only half a cup of sugar since using royal gala apples if not you can add a bit more depending on the tartness of the apple.
2 C all purpose flour
1/2 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 C milk
1/2 C melted butter
2 apples peeled and chopped
1 tsp vanilla essence
* Preheat oven @ 180 C. Line muffin pan with paper muffin cases.
* Sift together flour, baking powder and salt.
* Combine melted butter and milk, pour onto dry ingredients, mix until just moistened, fold in the apple and vanilla, lightly stir.
* Pour into muffin cases 3/4 full, bake 20-25 minutes or until a skewer inserted comes out clean. Leave on pan 5 minutes.
* Remove onto wire rack to cool.
Linking to Monthly Mingle With Fruits In Baking hosted by Deeba
Friday, November 5, 2010
One of the easiest snack you can prepare when your're really hungry. It barely takes a few minutes to whip up. It is great served for your late night or afternoon snack or even breakfast.
These bars are much healthier than what you can easily find in the store but the best part is you are able to choose what to add in as per your preference or according to what's currently available in your pantry.
This time chopped almonds are used but next time shall try sunflower seed, sesame seed, cashew or peanut instead. They also smell great while baking. If you prefer sweeter bars use 3/4 cup of sugar.
OATMEAL NUT SQUARES
1 C rolled oat
1/2 C sugar
1/4 C melted butter
1/2 C chopped nut
1/4 C milk
1/2 C all purpose flour
pinch of salt
oil to grease the pan
* Preheat oven @ 175 C, line 8 x 8 in baking sheet with parchment paper and coat with oil.
* In a mixing bowl, combine oat, sugar, salt, nut and flour.
* Gradually add milk and butter, stir well.
* Press evenly onto prepared pan , bake 20-25 minutes or until a skewer inserted comes out clean.
* Remove from oven and cut into squares while still warm.
* Cool completely on wire rack.
Wednesday, November 3, 2010
My new and innovative way to use leftover bread is not only simple to make but turns out great.. Adjust the sugar according to your preference.
If you want you can add raisin or other fruit to the batter, it 's so delicious and fragrant because of the coconut milk. My family really enjoyed having this with a cup of coffee.
Monday, November 1, 2010
I came across this recipe while hunting for perfect chocolate chip cookies. On going through the recipe I noticed it uses less oil and not too heavy dose of sugar so this is my ultimate choice for chocolate chip muffin. It's really quick and easy to prepare.
It turns out absolutely delightful with the right amount of sugar, moist and full chocolate flavor. These muffins aren't just for breakfast, they're good for anytime. I sprinkled with toasted chopped almond instead of chocolate chip and omit the egg but added 3 tablespoons yogurt. With these changes they still turn out great.