Home Recipe Bake Kuih Koci Recipe

 

Sarawak Laksa Recipe

A pack of Sarawak laksa paste was brought back from my Sarawak colleague since 1 year ago. It was kept in my kitchen cabinet over a year until it hits the expiry date. At first I was thinking to throw away the paste after few months of expiry but at the end I just cook it as do not want to waste this "imported" laksa paste. To cook Sarawak Laksa is easy but you need to prepare lots of stuffs. From cooking chicken soup until cutting vegetables and remove prawn shell, that was enough to occupy my one whole morning. But everything is so worth when I saw everyone is enjoying this imported and special Sarawak laksa that was cooked by Camus and myself.

 

Cha Dango 京の茶だんご | Japan

Dango is a Japanese dumpling made from mochiko, rice flour. There are many varieties of dango in Japan and normally three to four dango are often served on a skewer. The texture of the dango is very similar to chinese glutinous flour ball (tang yuan), especially the plain dango, not only the texture, the taste is almost close to tang yuan. On this post, I would like to share on the Cha Dango from Kyoto, Japan 京の茶だんご. It is a green tea flavour dango where only sells in Kyoto area. I have never see this brand of dango in Tokyo.

 

Temptation Chocolate Banana Cake Recipe

I am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago. Let me share the recipe of this chocolate banana cake with photos I have taken. RecipeIngredientsChocolate Sponge Cake260g sponge cake mix260g eggs70g hot water1tbsp chocolate powder80g melted butter Chocolate Ganache100g chocolate (cut to small pieces)50g fresh milk Filling400g whipped fresh cream150g chocolate ganache (you may add all or leave some for decoration)3tbsp coffee kahlua (optional)8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana) MethodFor chocolate sponge cake:1. Mix chocolate powder and hot water.2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes. 3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.4. Lastly, combine melted butter with sponge mixture.Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.6. When the cake is cool, slice to 3 pieces in horizontal. For chocolate Ganache:1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted. For filling:1. Mix whipped cream and chocolate ganache until combine = chocolate cream.2. Remove banana skin, slice half into horizontal. To assemble cake:1. Place a slice of chocolate sponge cake on cake board.2. Evenly pour a table spoon of coffee kahlua on sponge cake.3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.4. Arrange banana on top of chocolate cream.5. Spread another thin layer of chocolate cream to sandwich the banana.6. Sandwich cream and banana with second slice of chocolate cake.7. Repeat step 2~6 for second layer.8. For last layer, pour a table spoon of coffee kahlua on sponge cake.9. Decorate accordingly. Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy Everyday"!

 

Black and White Soy Milk

4. Add water.
Kuih Koci Recipe PDF Print E-mail
Written by Administrator   
Thursday, 27 October 2011 11:16
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KuihKoci_3This is my first time making kuih koci, one of my favourite kuih. It is easy to make but for wrapping filling part, I found it is a bit difficult as I can't really wrap coconut filling evenly. Here you go with the recipe. Recipe obtained from Agnes Chang:

Recipe
For Skin
300g glutinous rice flour
1tbsp cornflour
1tbsp caster sugar
1tbsp oil
2tbsp pandan juice
240ml coconut milk (obtain from 1/2 coconut)

120ml thick coconut milk (for brushing skin)
16pcs banana leaves (15cmx20cm), softened in boiling water

For Filling
200g grated white coconut
90g gula melaka, chopped
50g sugar
2tbsp water
1/2tsp salt
1tsp cornflour (mixed with 1tbsp water for thickening)

Method
For Filling
1. Cook gula melaka, sugar, water in a small pot until syrupy. Add grated coconut and cook until dry. Dish and leave to cool. Divide into 16 parts.
For Skin
2. Mix all the ingredients for skin together into a soft dough. Divide into 16 parts.
3. Wrap up 1 part of filling with 1 part of skin and form into a round ball.
4. Form a cone with softened banana leaf, put the round ball inside and brush with thick coconut milk. Wrap up and skewer.
5. Steam over high heat for 15 minutes. Remove and leave to cool before serving.

KuihKoci_2

KuihKoci

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.


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