Kueh Bulo

My MIL loves Kueh Bulo and she is complaining that she couldnt find nice Kueh Bulo now. I hope to try out this and hopefully I can give this to her as CNY goody.

The Recipe was extracted from Aunty Yochana's Blog and shis adapting from Anna Phua's book.

Ingredients:
320 gm. Beaten eggs

• 330 gm. sugar
• 225 gm. Plain
• 1/2 tsp. Vanilla essence
• some chocolate rice

Method:
(1) Dry-fry flour over low heat till light. Leave to cool.
(2) Brush a copper mould with oil and heat in a preheated oven at 180C till hot.
(3) Beat eggs and sugar till thick and fluffy and then add in vanilla essence and mix till well mixed.
(4) Mix 35 gm of fried flour with 110 gm. of egg mixture. Sprinkle some chocolate rice over the batter and lightly spoon mixture into kueh bolu mould. Repeat till mixture finishes.
(5) Unmould kueh bolu and let it cool. Store in an airtight container.

Note: I tried making it and the 1st two batch turn out beautifully but the rest of the batch turned out really ugly. May be the copper mould was not hot enough and i didnt brush it well with oil. There are room for improvement as the taste was great but the texture of the mini-cake was a bit rough.

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Oneh Oneh

Oneh Oneh

Filling:
3 blocks gula melaka (crushed)
Grated Coconut

Option 2 for the filling
Half pack of grated coconut - steamed it for 5 min with pandan leave.
3/4 block of gula melaka (crushed)- increase or reduce depend on the sweetness u prefer.

Method
1) Heat a saucepan. Add a bit of water then the gula melaka. Wait for the gula melaka to melt then add in grated coconut. Mixed well then take out to cool. 2) Use it as a filling.

Coating
1 grated skinless coconut
pinch of salt
pandan leaves

Coating
1) steam all the coating ingredient for 3 mins then leave to cool

Ingredients:
2 Large sweet potatoes - steamed peeled & mashed
250gm glutinous rice flour (Erawan brand cos more chewy)
150ml warm water
few drops of green colouring if you want

Method
1) Mix well mashed sweet potato, rice flour & food colouring (if needed).
2) add water gradually till a fairly stiff dough is obtained.
3) Knead well, divide dough into small equal portions, form into balls.
4) Make a well in the centre, spoon in the fillings. Seal the hole and reshape the balls.
5) Put a few balls at a into boiling water with pandan leaves. When balls float to surface, remove & roll in coating.

Afternote: This recipe is given to me by a very nice forum mummy when I told her I need to cook something for a gathering. So it is not totally my work but i would like to share with pple who visit my blog.

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Steamed White Bean Cake

Steamed White Bean Cake

Ingredients
(A)
300g rice flour
80g tapioca flour
1.1ltr water
1/2 tsp alkaline water

(B)
300g white beans, cook until soft
100g dried shrimps, soaked & pound
1 tbsp minced garlic
Salt, pepper, concentrated chicken powder

Method
1) Mix well rice flour and tapica flour with water and then sieved. Then add in other ingredients A, Mix well and set aside for further usage.
2) Heat the wok with some oil, then stir-fry dried shrimps and minced garlic until fragrant. Add in white beans and mix well, then pour in (A).
3) Cook the mixture over the low heat until become thick. Then pout into the greased tray and steam at the preheat steamer for 45 mins.
4) Then remove and leave it to cool before cut into small pieces. Garnish with fried shallots and serve.

Before Steaming


Final product

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