[Stir & Bake] Steamed Mixed Fruitcake 蒸杂果蛋糕

 

 

This is an easy, alcohol free steamed fruit cake. You can just make the cake with a hand whisk or simply a spoon. Cake is soft and moist, tasted the best from day 2 onwards.

Steamed Mixed Fruitcake

Ingredients:
(A)
150g water
100g butter
90g brown sugar

(B)
300g mixed fruits*
Orange zest from 1 orange
*I used 150g raisin, 80h dried apricot, 35g dried cranberries and 25g glace cherries.

(C)
3 eggs (lightly beaten)

(D)
200g plain flour
1½ tsp double action baking powder (normal baking powder is fine)
½ tsp baking soda
½ tsp cinnamon powder

(E)
120g chopped walnut (pre-roasted)

   Method:

1. Cook (A) at low heat until boiling. Add (B), mix well. Set aside to cool down completely.
2. Add (C), mix well. Meanwhile, prepare steamer and start to boil water.
3. Sieve in (D), mix till just incorporated.
4. Fold in (E), mix well.
5. Pour batter into greased and lined pan (I used 20cm round, you can use 23cm round or 20cm square). Steam on high heat for 90 mins (make sure there is enough water in the steamer, if need to add water must only use hot water).

Tips:

Wrap the cover with cloth to prevent water from dripping on the cake if you are not using bamboo steamer.

 

 

http://angelcookbakelove.blogspot.sg/2013/02/stir-bake-steamed-mixed-fruitcake.html

 

 

马铃薯粉蒸排骨

 

做法取自: 食在蒸美味 pg 28

材料
小排骨 2支
蒸肉粉 1包
马铃薯 2小粒 (也可改用芋头或地瓜)

调味
料理酒 1大匙
豆瓣酱 1小匙
甜面酱 1/2大匙 (我没加)
糖 1/2大匙 (我没加)
水 4大匙

做法
1. 将小排骨洗干净沥干, 加入所有调味料腌20分钟或更久. 之后加入蒸肉粉拌匀

2. 马铃薯去皮切成小块,铺在蒸盘垫底之后摆上排骨. 蒸约40分钟

 

 

http://abbymonster.blogspot.sg/2013/01/blog-post_11.html#

 

 

 

 

Garoupa with Fermented Black Bean

Ingredients:

• 300g Fish Fillet (I use Grouper here)
• 2 tablespoon Shredded Ginger
• 1 1/2 tablespoon Black Bean Paste (Please refer below)
  
• 1/2 tablespoon Oil

Black Bean Paste:

• 100g Chopped Fermented Black Beans
• 1 teaspoon Chopped Dried Tangerine Peel
• 1 tablespoon Chopped Garlic
• 1/2 tablespoon Sugar
• 1 tablespoon Oil

How to do it:

1. Heat oil in wok.
2. Add all ingredients except sugar and stir fry till fragrant.
3. Add sugar and stir fry further till ingredients well mixed and fragrant.
   
4. Dish and set aside.
5. Arrange ginger on a plate.
6. Place fish on top.
7. Spread black bean paste over fish.
8. Steam for 10 minutes or till cooked.
9. Sprinkle spring onions and chilli on fish.
10. Pour hot oil over fish.
11. Serve immediately.

Note:

• Salt is not included as fermented black bean is already salty.
• Add the fermented black bean paste according to your taste.

 

 

http://wokkingmum.blogspot.sg/2009/09/groupa-with-fermented-black-bean.html

 

 

When 'Nian Gao' Meets Sago

Ingredients :
300gm sago (white), soaked for 30mins
230gm sugar
50ml water
Pandan leaves/screw pine leaves
300gm grated young coconut (about half nut)
1/4 tspn salt
*some 'nian gao', cubed

Method :
(1) combine grated coconut with salt, mix well and steam for 10mins. Then leave cool completely.
(2) now, simmer sugar and water till dissolved with pandan leaves. Then discharge the leaves.
(3) add sugar mixture into sago and mix well. .
(4) pour sago mixture into a 9/10" tray with oil coating, then arrange 'nian gao' cubes into sago mixture.
(5) finally, steamed for 30mins over high heat.
(6) leave cool completely before cutting & coating them with steamed coconut.

http://kristygourmet.blogspot.sg/2012/02/when-nian-gao-meets-sago.html

 

 

 

 

Waterchestnut Jelly/ Ma Ti Gao

Ma Ti Gao

Ingredients
300 g* waterchestnut flour
700ml water
--mix until smooth

2 packets (about 0.9 kg) waterchestnuts, unpeeled
--peel, wash, smash and dice

700ml water
300 g rock sugar

*A packet of w/chestnut flour is 250g you can decrease the amount of water and sugar accordingly. Apparently waterchestnut flour is available in loose form, packed in plastic bags.

Method
1. Peel the waterchestnuts, smash lightly with a cleaver and dice into small chunks or finer bits if like. Boil the rock sugar and water until the sugar has melted, add the diced waterchestnuts and heat through i.e. until it starts to boil, switch off the heat, add the waterchestnut flour batter through a sieve and 1 T oil, stirring well. It is good to have an extra pair of hands in this step. The mixture will thicken and become slightly translucent, especially if mixture is very hot.

2. Grease a pan (size depending on the thickness you want), tip the batter in, level and steam at high heat for 30 to 40 minutes.

3. Let the gao cool before cutting. It's best to chill it first, preferably overnight.

The gao can be served chilled but usually it's cut into small pieces and pan-fried in a little oil and served hot or warm.


http://hungerhunger.blogspot.sg/2009/01/waterchestnut-jelly-ma-ti-gao.html

Nian Gao 传统年糕 (Chinese steamed New Year sticky cake)

Nian Gao (Chinese steamed New Year sticky cake)-makes 3 cakes
Ingredients
Glutinous Rice flour 500g
Water 500ml
Sugar 600g
Cooking oil 2tbsp
Banana leaves - soften it by blanched in hot water


Method
1. Line banana leaves on the steaming bowl.
2. Place the glutinous rice flour in a large bowl, mix in sugar (500g), oil and water. Stir the mixture till sugar dissolved.
3. In another pot, cook the balance sugar (100g) till became golden syrup.
4. Pour golden syrup into flour mixture, and the syrup will form into curd, don’t worry, continue stir until syrup dissolved in the mixture (Be careful when you pour the syrup, it will spill !)
5. Strain the mixture and pour the mixture in steaming bowl.
6. Steam cake over high flame for 1 hour, and turn to low flame for 4 hours. Make sure the water does not dry up, refill hot water from time to time.



传统年糕制法：

材料：
糯米粉 500 克（g）
水 500 毫升（ml）
糖 600 克（ 分开 500克 , 100克）
食油 2 汤匙
香蕉叶

方法：
1. 将香蕉叶垫在蒸的容器里。
2. 在糯米粉放进一个大碗内 ，然后加500 克的糖，食油和水搅拌均匀，直到所有糖溶解。
3. 把另外100克的糖放在另一个锅煮成金黄色的糖浆（syrup）。
4. 再将糖浆倒入第2项的面糊内搅动，当倒进糖浆时，糖浆将会凝固在面糊里成块状，我们必须一直将搅动，直到所有的糖浆和面糊混合成一体为止。
5. 把第4项的面糊用筛子过滤，然后倒进蒸碗内，再放进大锅里蒸熟。
6. 用大火蒸煮1个小时后，再改用小火，继续蒸4个小时。期间要不停加入热水。


http://nasilemaklover.blogspot.sg/2010/02/nian-gao-chinese-steamed-new-year.html

Chinese Steamed Herbal Chicken

Chinese Steamed Herbal Chicken(recipe source: by Sonia aka Nasi Lemak Lover)
Ingredients
850g free-range chicken (ayam kampung), chopped into small bite sizes

1 and 1/2tbsp Wolfberries (Kei Chi)
15pcs of red dates
6pcs of Tang Kuei slices
1tsp of grated ginger

1 and 1/2tbsp Shaoxing wine
2tsp salt or to taste
Spring onion to garnish

Method
1. Place a big piece of foil on a steaming plate. Mix together all ingredients and place on the foil. Cover and leave to marinate for at least 1 hr.

2. Steam on medium heat for about 30 mins or until tendered.

3. Sprinkle spring onion on top and serve hot. Enjoy!!

http://nasilemaklover.blogspot.sg/2011/12/chinese-steamed-herbal-chicken.html

Steamed spare ribs with preserved black beans

Steamed spare ribs with preserved black beans
(recipe source: adapted from Flavours lifestyle food magazine with minor changes)

550g spare ribs


Marinade
2tbsp sugar
1tsp salt
1 and 1/2tsp chicken stock powder
Pepper
1tsp sesame oil
1tbsp chopped garlic
1 Chinese salted plum, crushed
3tbsp potato flour

1 red chili, julienned
Pumpkin, sliced (optional)
1tbsp preserved salted black beans, soak with water for 5mins

Method
1. Cut the spare ribs into small and bite sized cubes. Soak with 1/2tsp baking soda with some water for 1/2hour, wash it and drain (this is to tenderizing the meat)
2. Combine the marinade ingredients in a mixing bowl, toss ribs in the marinade.
3. Add in potato flour and toss to coat the ribs well.
4. Cover the bowl with cling film and set aside for 1 hour in the refrigerator.
5. Place pumpkin slices on a steaming plate, top with marinated spare ribs, preserved black beans and chili, steam over rapidly boiling water for 10mins. Serve hot.

http://nasilemaklover.blogspot.sg/2012/05/steamed-spare-ribs-with-preserved-black.html

Sarawak Black Cake (Kek Serikaya or Kek Hitam) 砂劳越黑蛋糕

This is the gula hitam

 

Not sure why the batter became curdle..

After mixed with flour, the batter become smooth, but the colour still not look dark at this stage..

After steamed, cake colour changed to very dark. In order for this black cake look more attractive, i sprinkle with silver beads

 

Sarawak Black Cake (Kek Serikaya or Kek Hitam) 砂劳越黑蛋糕
(recipe source: adapted from My Little Favourite DIY who adapted from Mrs EG, with minor changes)
*makes a 7” square cake

Ingredients173g unsalted butter
60g sugar
110g plain flour
4 eggs (large)
50g condense milk
60g Horlick
50g dairy whipping cream / nestle cream (1/2can)
90g kaya
70g gula hitam
1 tbsp unsweetened cocoa powder

Method
1. Grease and lined parchment paper on a 7" square baking tray. Allow extra parchment paper or baking paper over hang on both side of the baking tray.
2. Beat butter and sugar till pale. Add in egg one at a time, beating till each combine well.
3. Beat in condensed milk, whipping cream and kaya till well combine. Then add in gula hitam.
4. Fold in Horlick, cocoa powder and flour and mixed well.
5. Pour mixture into the prepared baking tray. Cover the cake loose with a piece of aluminium foil to prevent (condensation) water from dripping into the cake.
6. Steam over medium high heat for 2 hours in a steamer or wok. Do check water level regularly and replenish when necessary.


http://nasilemaklover.blogspot.sg/2012/12/sarawak-black-cake-kek-serikaya-or-kek.html

砵仔糕 – Claypot Pudding

Ingredients: (makes about 10 bowls)
粘米粉 (rice flour) 80g
澄麵粉 (wheat starch) 70g
片糖 (brown slab sugar) 250g
清水 (water) 650ml

 

Method:
Sieve the rice flour and wheat starch into a mixing bowl.
Add 250ml water and mix evenly.

*Note* add the water slowly in small amounts, and mix after adding the water each time – if you add all the water at once the flour and starch will soak up the water very quickly, resulting in a very dry mixture and the need to add more water!! You should end up with a watery batter mixture like in the third picture below.




Heat 400ml of water in a saucepan, and once it boils add the slab sugar.
Once dissolved, add the batter and take it off the heat immediately.
At the same time, prepare the steamer with water, and heat the water until it boils.
Keep stirring the mixture until it has been mixed thoroughly (see second picture).It should be quite a watery mixture but a bit thicker than the batter in step 1.
Brush boils with oil, and divide the mixture into the bowls.


Place bowls into a steamer on high heat for about 15-20 minutes.


After steaming, remove bowls – I found that condensation from the metal steamer usually drip onto the bowls so tip the bowls to get rid of the excess water.

Leave to cool, and then unmould using a flat butter knife (or similar).

*Note* don’t unmould too quickly! Otherwise the puddings will stick to the knife.




http://helsberry.com/2008/04/%E7%A0%B5%E4%BB%94%E7%B3%95-claypot-pudding/


 

砵仔糕 Sticky puddings with red beans

材料及份量：

粘米粉100g
片糖110g
糯米粉1/2湯匙
紅豆3湯匙
澄麵50g
水2杯

製法：

紅豆用清水浸1小時（水的份量必需要浸過豆面），然後再用大火煲至腍為止，

瀝乾水份備用。

在預先準備好的碗或砵內塗上油備用。

用篩將全部粉類材料混合篩一次，以1/2杯水拌勻備用。

燒滾1 1/2水，加入片糖煮至全部溶解，趁熱撞入粉槳中，用木杓不停攪動拌勻。

將混合好的粉槳倒入碗內至九成滿，加入紅豆，猛火蒸約20分鐘即可。

 

小貼士：

若紅豆浸的時間越長，煲的時間便可以稍為縮短，但紅豆一定要煲得夠腍，否則便會不好吃。
煲紅豆時宜多放些水並用慢火煲，因為紅豆會吸收水份，很容易煲乾。

Ingredient and Portion:

rice flour 100g
glutinous rice flour 1/2tbsp
slab sugar 110g
red beans 3tbsp
tang flour 50g
water 2cups</ol>

Cooking Steps:

Wash red beans and soak in water for 1 hour. (Water must be enough to cover beans)
Boil beans in water until soft. Drain well and reserve for later use.
Grease several small cups/bowls or plastic containers.
Sift all the flours together, add in 1/2 cup of water and combine well to form smooth paste.
Bring 1 1/2 cup of water to the boil, add in sugar and cook until melted. Pour sugar mixture into flour mixture, stirring all the time until well combined.
Divide mixture into greased cups or containers, spoon in red beans, and steam over high heat for 20 minutes until set

:

Reduce cooking time of beans if you soak beans in water for a longer period of time.
Use more water when boiling red beans because they tend to soak up water easily.</ol>



http://www.openrice.com/english/recipe/detail.htm?recipeid=322

Steamed Savoury Pumpkin Cake (蒸南瓜糕）

 

 

 use this 7-inch baking tin for my mini pumpkin cake. A great size for small family.

 

Steamed savoury pumpkin cake

(recipe source: adapted from Sonia aka Nasi Lemak Lover with minor charges in purple colour)

Ingredients
130g pumpkin } small cubed

50g chicken breast }

125g rice flour

10g tapioca flour

240ml water

35g dried shrimps (soaked and chopped coarsely)
7 shallots, slices

Seasonings
1/2tsp salt or to taste
1/2tsp sugar
1/4tsp chicken stock powder
1/4tsp white pepper powder

Garnishing
Chopped spring onion
Chopped fresh red chilli

Method:
1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.
2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
3. Dish out half of the mixture and keep aside for later garnishing. Add in pumpkin and stir fry for 1min. Pour in the watery batter,chicken breast and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
4. Pour the paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
5. Remove the cake and allow it to cool thoroughly before cutting into slices.
6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
7. Serve with sweet chilli sambal (chilli sauce).

 

 

http://copycakekitchen.blogspot.sg/

 

 

 

Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

 

What you need:180 g butter
200 g caster sugar
200 g full cream evaporated milk
2 eggs, slightly beaten with fork
100 g plain flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp of rum (optional)

What to do!Combine caster sugar, evaporated milk, vanilla extract or essense and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny) ☻
Heat up the steamer.
Lined and greased a 8 or 9 inch round baking pan.
Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
Cover the steamer and steam over medium heat for 45 mins.
Cool the cake in pan before turning out for further decoration.

Chocolate Fudge Topping
200 g condense milk
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp corn oil
20 g cocoa powder, sifted
a pinch of salt

Combine the sifted cocoa powder, condense milk and oil.
Stir over low heat till thicken.
Add in salt and vanilla extract or essense.
Cool the chocolate topping a little before spreading on the cake.

Refrigerated before serve it.

Notes:

1. The sweetness of this cake are just nice, not too sweet and it's very chocolatey taste.
2. I did not line the cake pan, but i greased the pan generously with butter.
3. Boil a kettle of water as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up…(Optional, but useful…)

 

 

http://cookingcrave.blogspot.sg/2009/03/chocolate-moist-cake.html

 

 

 

 

 

蕃薯芋花生包（Peanut Pao)

Ingredients：

• (A) 80g steam sweet potato (mashed)
• (B) 250g plain flour, 3g instant yeast, 25g sugar
• (C) 120ml water
• (D) 1 cup roasted peanut, 1tbsp sesame seeds, 1tbsp sugar, 2tbsp peanut butter (mix well and set aside)

Method:

1. Mix all ingredients (A) and (B) together.
2. Add in (C) and knead into a smooth dough.
3. Cover with a piece of wet cloth and set aside for 15 minutes.
4. Divide dough into 12 portion; around 36g each.
5. wrap in fillings and seal it tightly. Place on a baking paper and arrange into steaming tray.
6. Prove for another 30 mins before steaming.
7. Steam at moderate high fire for 12 mins. Allow a small gaps by lifting the lid after steaming for 5 mins. Turn off heat and let it sit undisturbed for another 3-5 minutes. 

 

http://janechew.blogspot.sg/search/label/%E5%8C%85%E7%82%B9%2F%E6%B0%B4%E9%A5%BA%2F%E7%82%B9%E5%BF%83%20%EF%BC%88Pau%20%2F%20Dumpling%2FDimsum%29

 

 

 

 

 

Kueh Salat

Ingredients: (18cm round springform pan)

Rice Layer
200g glutinous rice (soak in water for 5 hours)
100ml coconut milk + 50ml water
2 pandan leaves
1/2 tsp salt

Egg Custard Layer
3 eggs
30g flour + 25g rice flour
350ml coconut milk
140g castor sugar
2 tbsp pandan juice
1/4 tsp pandan paste
1/4 tsp salt

Method:
1. Drain rice and steam on pandan leaves for 20 minutes.
2. Remove from heat, fluff up the rice with a pair of chopsticks and pour in the coconut milk + salt + water mixture . Mix well. Steam for a further 20 minutes or till cooked.
3. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan. I lined my pan with baking paper. You can line it with a sheet of banana leaf.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk with pandan juice, salt and sugar. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool.


http://wlteef.blogspot.sg/2005/10/kueh-salat.html#!/2005/10/kueh-salat.html

Steamed Chicken with Mushroom and Black Fungus

  

Ingredients:

Half of free range chicken – cut into bite pieces
1” ginger – julienned
4 dried shitake mushrooms – dehydrated, stalk removed and sliced
1 piece of black fungus, dehydrated and sliced thinly
2 tbsp dried wolfberries berries
6 red dates – removed seeds

 

Seasonings:

1 tbsp oyster sauce
2 tbsp of light soy sauce
3 tbsp Chinese cooking wine
1 tbsp of sesame oil
1 tsp cornstarch
Salt and pepper to taste

For garnish:
Some spring onions

 

Method:
1. Place chicken, mushroom, black fungus and ginger in a heat proof bowl. Add in all the seasonings and mix well. Allow it to marinate for half an hour.

2. Prepare the steamer and bring the water up to a rapid boil. Sprinkle the wolfberries and red dates on top. Steam the chicken over high heat for 15-20 minutes, making sure it is thoroughly cooked.

3. Remove from steamer and sprinkle on spring onions before serving.

 

 

http://www.mykitchensnippets.com/2012/04/steamed-chicken-with-mushroom-and-black.html

 

 

 

 

Steamed Cake with Wolfberry

Ingredients:
115g egg white (about 3 eggs)
85g caster sugar
140g self-raising flour
1g salt
35ml milk
10ml olive oil
80g dry wolfberry

Method:
1）Lightly grease a 9X5-inch baking pan with olive oil, then line the pan with baking paper. Soak wolfberry in a bowl of water for 3-5 minutes, dish out and then pat dry with paper towel.

2) In a medium bowl, whisk egg white with an electric mixer until foamy. Continue to whisk and at the same time, add sugar in 3 batches. Whip the egg white until stiff peak forms

3) Sift flour and salt over egg white mixture. Using a wide spatula, fold the mixture until just combined.

4) Mix milk, oil and 60g of wolfberry in a bowl, pour over egg white mixture. Fold the mixture until well combined.

5) Sprinkle remaining 20g of wolfberry on the cake. Pour the batter into the baking pan, steam in medium heat for 20 mins.


http://www.piggyscookingjournal.com/2009/05/steamed-cake-with-wolfberry.html

Steamed Fish With Garlic, Lime, and Chilies

Steamed Fish With Garlic, Lime, and Chilies

Ingredients
2 Barramundi Fillets (230-250 g)
3 Cloves Garlic, chopped
3 Tbsp Freshly Squeeze Lime Juice
5 to 8 Thai Bird’s Eye Chilies, chopped
¼ Cup Chicken Stock or Water
1 Tbsp Fish Sauce
1 tsp Sugar
Scallions, for garnish
Coriander, for garnish
Lime Slices, for garnish

Method
In a small bowl, mix the garlic, lime juice, chilies, stock or water, fish sauce, and sugar.

Arrange the fish in an oven or stovetop proof plate and pour the garlic mixture over the fish.

Steam the fish on high heat for about 8 to 10 minutes, or until the fish is fully cook.

Serve the fish immediately with the garnishes.

Serves 4


http://www.seasaltwithfood.com/2010/04/steamed-fish-with-garlic-lime-and.html

Mee Suah Kueh

面线糕 Mee Suah Kueh

材料：
面线 100g
猪绞肉 2汤匙（约50g)
虾米 1汤匙（洗净，用2汤匙水泡软）
炸小葱 1汤匙
小葱 1粒（或半粒大葱，切粒）
萝卜 1/3条（约50g，切丝）
蒜头 3瓣（剁碎）
鸡蛋 1粒（打散）
栗粉 2茶匙（随意，如果喜欢吃比较软的就不加）
食油 1茶匙

调味料:
胡椒粉 1茶匙
糖 ½茶匙
酱油 ½茶匙（随意，如果觉得面线已经够咸了就不需加）

做法：1）面线用清水洗净，边洗边用手抓去盐份，再用滚水烫过（这时可以试一下面线的味道，如果还很咸就浸泡在水里一下），挤干水份，剪成小段。

2）混合所有材料（包括浸泡虾米的水）和调味料，搅拌均匀，倒入模型里大火蒸约25分钟。

小小心得/建议：
1）基本上我是看家里冰箱有什么就放什么，可以随个人喜好加入其他材料，例如香菇、虾肉（下虾肉味道肯定更鲜美）、青葱等等。
2）也可以倒入小碗里蒸，做成‘碗糕’的样子。
3）我喜欢沾辣椒酱吃。

 

 

http://angelcookbakelove.blogspot.sg/2009/04/mee-suah-kueh.html