Wednesday, November 25, 2015

Sweet Potato Ondeh Ondeh [25 Nov 2015]

I just love "ondeh ondeh", be it the normal ones or those made with sweet potatoes.

If you had seen my previous Purple Sweet Potato Ondeh Ondeh, I had made these using the same recipe but with some modifications.
As I had used the normal Sweet Potatoes, the ondeh ondeh I made today was of a very light, pale yellow.
And they were definitely very "QQ" and as usual, with the oozing syrup, which was my very favorite part!!!

Sweet Potato Ondeh Ondeh
(Recipe as adapted and modified from my previous post)

(yields about 24 ondeh ondeh)

Sweet Potato Dough
140g mashed sweet potatoes
150g glutinous rice flour
120g cold water

90g gula Melaka, chopped into fine bits

150g fresh grated coconut
pinch of sea salt
3 pieces of pandan leaves, cut into pieces

Steam coconut with salt & pandan leaves over low heat for about 5~7 minutes. Set aside and let it cool.

1. Steam the steam potatoes for about 15 minutes. Remove and peel the skin of the sweet potatoes and mashed it.
2. Mix the mashed potatoes together with the flour and sugar, using your finger tips to rub till fine crumbs. Gradually add in the cold water and combine into a dough.
3. Divide the dough into a round ball of 15g each. Flatten and shaped it like a cup and put some fillings inside. Gently pinch and roll the dough into a round ball. Place the dough on a tray and cover it over a damp cloth while you repeat the process for the rest of the dough.
4. Drop the dough into a pot of boiling water and let them cook until the dough floats up. Allow the dough to cook for another 1 minute before removing out and place it into a bowl of ice water. Drain and place the dough into the grated coconut.

You can refer to my previous post for the diagrams.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Monday, November 23, 2015

Tea-Time Cake - Yogurt Pear Crumble Cake [23 Nov 2015]

This Yogurt Pear Crumble Cake is just perfect for tea-time!!!

Loved the soft and moist cake texture and, of course, the crispy crumbles. And this cake tasted very good when it's warm.
You could either just eat it on its own or served it with a scoop of yogurt and fruits. And both options were good choices... :)
I would definitely bake this lovely cake again soon.

Yogurt Pear Crumble Cake
(Recipe as adapted & modified from 糕點女王的聰明烘焙法:最想學會的100種幸福點心 by 李智惠)

50g unsalted butter
50g caster sugar
1 egg
1 egg yolk
100g top flour
20g almond powder
1/4 tsp baking powder
Pinch of salt
60g plain yogurt
20g unsalted butter
20g plain flour
20g almond powder
20g caster sugar
Dash of cinnamon powder
1/2 brown pear
Skinned & thinly sliced into 12 pieces

Mix all ingredients into a small mixing bowl, using your finger tips to rub the butter with the dry ingredients until you get coarse crumbles. Chill in the fridge before using.

Cake Batter
1. Using a mixer, beat the soften butter. Add in the sugar and continue beating till light & fluffy.
2. Add in the egg & egg yolk and mix until well blended.
3. Add in the flour, baking powder, almond powder and salt, continue to mix until well blended.
4. Add in the yogurt and mix well.
5. Pour the batter into a lined 5-inch square pan. Place the sliced pears onto of the batter. Sprinkle the crumbles onto the pears.

6. Bake in a preheated oven of 170°C for about 25~30 minutes. Remove from the oven and let it cool.

Best to serve warm.
You can use a 4-inch square pan.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #28 hosted by Joyce of Kitchen Flavours