Saturday, 24 March 2012
Ah Ngoh's Food Ideas: Steamed Pumpkin-Yam Kuih (Amy Beh's)
Ah Ngoh's Food Ideas: Steamed Pumpkin-Yam Kuih (Amy Beh's): 300g rice flour 25g sago flour/tapioca flour/corn flour 950ml water 4-5 tbsp sesame oil 2 tbsp dried shrimps, soaked and chopped 50g be...
Wednesday, 21 March 2012
Steamed Pumpkin-Yam Kuih (Amy Beh's)
300g rice flour
25g sago flour/tapioca flour/corn flour
950ml water
4-5 tbsp sesame oil
2 tbsp dried shrimps, soaked and chopped
50g belly pork, diced
50g diced Chinese sausage
2 dried Chinese mushroom, soaked and diced
250g yam, diced
250g pumpkin, diced
Seasoning : half tsp salt/ half tsp pepper/ half tsp chicken stock granules
Garnish: 1 tbsp chopped spring onions
and red chiilies
Some fried shallot crisps
1 tbsp fried dried shrimps
Combine rice flour, sago flour(or tapioca or corn) and water in a mixing bowl. Stir well then leave aside
to soak for 20 minutes.
Heat sesame oil and fry dried shrimps, belly pork, mushrooms and sausage until aromatic. Add yam and continue to fry well.
Mix in rice batter and seasoning. Lastly, put in the pumpkin and fry vigorously until mixture starts to thicken.
Transfer semi-cooked mixture to a 23cm greased container. Steam for 40-45 minutes or until kuih is cooked through.
Sprinkle with garnishing and cut into serving sizes.
25g sago flour/tapioca flour/corn flour
950ml water
4-5 tbsp sesame oil
2 tbsp dried shrimps, soaked and chopped
50g belly pork, diced
50g diced Chinese sausage
2 dried Chinese mushroom, soaked and diced
250g yam, diced
250g pumpkin, diced
Seasoning : half tsp salt/ half tsp pepper/ half tsp chicken stock granules
Garnish: 1 tbsp chopped spring onions
and red chiilies
Some fried shallot crisps
1 tbsp fried dried shrimps
Combine rice flour, sago flour(or tapioca or corn) and water in a mixing bowl. Stir well then leave aside
to soak for 20 minutes.
Heat sesame oil and fry dried shrimps, belly pork, mushrooms and sausage until aromatic. Add yam and continue to fry well.
Mix in rice batter and seasoning. Lastly, put in the pumpkin and fry vigorously until mixture starts to thicken.
Transfer semi-cooked mixture to a 23cm greased container. Steam for 40-45 minutes or until kuih is cooked through.
Sprinkle with garnishing and cut into serving sizes.
Tapioca and Sweet Potato Kuih (Amy Beh's)
A good treat for tea. Sweetness to be adjusted according to preference.
335g grated tapioca
75g grated sweet potato, rinsed
and well drained.
100g sago
150ml thick coconut milk
165g castor sugar
10g custard powder
Topping : 125g grated coconut/ a quarter teaspoon salt
Prepare the topping first. Mix grated coconut with salt and steam for 10 minutes. Leave aside to cool.
Soak sago for 10 minutes , then drain well. Combine sago, tapioca and sweet potato in a large mixing bowl.
Add sugar, custard powder and coconut milk and stir well to mix.
Transfer the combined mixture to a 15cm square tray. Level the surface evenly.
Steam over high heat for 30-35 minutes or until cooked through.
Leave the kuih to cool then cut into slices and coat with the prepared grated coconut.
335g grated tapioca
75g grated sweet potato, rinsed
and well drained.
100g sago
150ml thick coconut milk
165g castor sugar
10g custard powder
Topping : 125g grated coconut/ a quarter teaspoon salt
Prepare the topping first. Mix grated coconut with salt and steam for 10 minutes. Leave aside to cool.
Soak sago for 10 minutes , then drain well. Combine sago, tapioca and sweet potato in a large mixing bowl.
Add sugar, custard powder and coconut milk and stir well to mix.
Transfer the combined mixture to a 15cm square tray. Level the surface evenly.
Steam over high heat for 30-35 minutes or until cooked through.
Leave the kuih to cool then cut into slices and coat with the prepared grated coconut.
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