Chinese Orh Kueh (Yam cake)

Was inspired to make these when a fren passed me her mum’s homemade orh kueh! I super love it that I immediately googled and try to find some recipes to follow. I mixed and match some of the recipes I saw and came up with this 2 attempts. 

Attempt #1: This version I was too kancheong and uses the wrong yam. Resulting in a weird texture for the yam. And the flour batter uses only rice flour which i find it a bit too soft. Seasoning wise I think it tastes ok so I told myself to attempt again with the correct yam and adjust the flour batter!

Attempt #2: I adjusted the flour batter and honestly I think it is slightly too firm? Perhaps I can lower the tapioca starch and use more rice flour. The correct yam definitely brings a whole new level to the whole texture. But then as the ‘kueh’ is slightly too firm, i find it a bit dry after panfrying. Taste wise still ok. 

You can review my both attempts and maybe adjust slightly for your own preference! I am so going for attempt #3 and will update here again for my own reference! Yums!!

Chinese Orh Kueh - Version #1 (with the wrong yam)
500g China baby yam, peeled, wash n cube
1 handful dried shrimps, soaked and chopped slightly
2 Lup cheong (美珍香), deskin and chopped

Flour batter:
150g rice flour
600g water
1/3 chicken stock cube (msg free)
1tsp fish sauce
Dash of pepper
Dash of salt

Seasoning:
2tsp Light soya sauce
Dash of pepper

Garnish:
Shallot, fried til browned

Chinese Orh Kueh - Version #2 (with the correct yam)
500g yam, peeled, wash n cube
1 handful dried shrimps, soaked and chopped slightly
2 Lup cheong, deskin and chopped

Flour batter:
130g rice flour
70g Tapioca starch
600g water
1/3 chicken stock cube (msg free)
1tsp fish sauce
Dash of pepper
Dash of salt

Seasoning:
2tsp Light soya sauce
Dash of pepper

Garnish:
Shallot, fried til browned


1) Prepare all ingredients one side and fry shallots til crispy and browned
2) Using shallot oil, stir fry dried shrimps til fragrant and add in lupcheong and gently stir them well
3) Put in yam cubes and add seasoning. Mix well and fry for 3-5mins and take out.
4) Using the same wok, add in flour batter and stir well before adding in the ingredients that was fry earlier. Keep stirring over med heat.
5) Once the batter turns stickier, turn to lowest heat n keep stirring til it becomes thick and sticky.
6) Pour onto a greased pan and steam for 45mins - 1hr until it is firm. Cool it completely before slicing

Lapis Sagu II - Trial 1

Today I am using a different recipe to try the difference between using 2 types of flour (Tapioca, rice flour) and 4 types of flour (Tapioca, Sago, Mung bean, Rice flour). Been very curious to see what the flour will affect the Lapis! 

Ok so my older recipe rhat I follow previously yield sticker texture but I am using only Ayam Brand Trim Coconut Milk and the coconut taste is stronger. Today I am using Alan’s recipe and based on his, he use a mix of coconut cream & coconut milk. I am using Kara coconut cream and JW coconut milk as shown below. To my disappointment, the coconut fragrance is not enough which I feel can be stronger. And I cut on the sugar as we prefer less sweet, I think its just nice today. Texturewise, it is ‘sturdier’ and less sticky, I can peel off layer easily as well. I think I will definitely stick to this recipe in future but I need work on my coconut ratio 💪🏻💪🏻

The colour turns out better but I still need to work on the layering. Took me about 1hr+ from start of steaming til end. Left it to cool for about 2-3hrs then slice them with an ‘oiled’ knife. Just in time for Tea today! ❤️❤️

Lapis Sagu (halve recipe, adapted from TravellingFoodies)

240g Tapioca Flour

75g Sago Flour

18g Mung Bean Flour

25g Rice Flour

Pinch of Salt

200g Coconut Milk

160g Coconut Cream

220g Sugar

500g Water

Reasonable amount of Pandan Leaves

*Add enough water after boiling to make 750ml water

1) Mix all the flour together and sift. Stir in coconut mixture bit by bit.

2) Bring water, pandan leaves and sugar to boil. Add enough water to make 750ml

3) Stir in hot mixture to flour, mix well.

4) Put steamer to boil. Grease rectangular pan. 

5) Scoop 3 spoonful of mixture (number lf scopp depends on the amount of mixture needed to fill 1 layer) Add drops of colourings and pour into pan. Steam for 5-7mins, til set. 

6) Always check layer is set before adding in next layer. Repeat (5) until all layers are done. 

7) Cool for at least 7-8 hrs as recommended by Alan, but I always cant wait so long. Slice with an ‘oiled’ knife. Seperate each slice with plastic wrap. 

Lapis Sagu - Revisit

Revisit this recipe, and sub 40g of Tapioca flour with Hoon kueh flour to try out the texture. I think its almost the same, cos I cant really remember the previous round, how was the texture! But if i trecall correctly, it is slightly chewier. Is that even right to describe it? Hahah I am bad at describing texture! Lol! But personally so long my family gives the PASS, I am aldy contented! 

The only failure is that I didnt manage to make more layers. I am bad at mixing colours, 😪😪 dun ask me why! So not artistic! And I spoil a layer with the GREEN + ORANGE! Take a closer look and you can the smudge there. 

Lapis Sagu

210g sugar

Knot of pandan leave

150g water

480ml Coconut milk

1/2 tsp oil

1/2tsp salt

140g tapioca flour

40g hoon kueh flour

50g rice flour

1) Bring to boil sgar, pandan leaves and water. 

2) Mix the coconut milk, salt, flour, oil well. Stir in hot sugar mixture and set aside

3) Grease a square tin, fits rectangular tin or a 6” tin. Bring steamer to boiling and put baking tin inside. 

4) Scoop 1 portion of mixture and col it. Lift up steamer and pour in batter. Steam for 1-3mins ad do the second layer. Repeat til mixture is finished.

*From 3rd layer, steam for approx 3-4mins and check if layer is set before adding the next.

Organic Corn Kueh aka Kueh Jagung

Lately we have some hype over eating and making nonya kueh. And since I saw some mung bean flour at NTUC the other day, I just grab it but I cant rem what I wanna make it with! LOL, tell me about mummy’s brain! 

Since my mama group made some Kueh Jagung and looks so appetising, and it is my kids favourite and I dont mind giving them some, I decided to make them nigjht before so i can chill and give them for snack tml afternoon! ❤️❤️

I didnt managed to get Banana leaf so I boiled the coconut mixture with a knot of Pandan leaves! Smell mmmmmmmm... NICE! The whole preparation was so fast and done in like 15mins! Left the kueh to cool down for about 1hr before putting in the fridge to chill! 

I put in a rectangular baking tray, lined with baking paper. Its easier so I can jus slice them into individual slices tml! I halve the recipe for approximately 8-9 slices of kueh! 😋😋

Apparently texture is good, but i think i can add 10-15g of sugar nxt round! Try and let me know! 

Kueh Jagung (adapted from here)

1/3 Corn Cob, cut out the corn kennels

4-5 Pandan leaves, washed and knot

100ml Coconut Milk

175ml Water

40g Sugar

40g Mung Bean Flour

5g Rice Flour (cos i ran out of Mung Bean flour)

100ml water

1) Mix flour + 100ml water well.

2) Take out corn kennels and leave aside.

3) Bring coconut milk, water, pandan leaves & sugar and heat til sugar dissolved.

4) Stir in mung bean mixture and corn kennels. Keep stirring til mixture thickens

5) Remove from heat and cool for an hour. Chill overnight preferably. 

Onde Onde.........

This has always been a childhood must-have when we had our afternoon snacks. I still remember when I was young, grandma always send me to the mini market near her place to buy some kueh kueh back. Usually she will ask for her green Onde onde, the Pandan flavour. Inside have some grated coconuts with brown sugar. Another is with just gula Melaka. 

This is 1 of my hubby's fav too. He likes to eat nice ones, slightly wet with the melted gula when you bite into it. The liquid will actually burst in your mouth. Sounds yummy huh! So when I saw Alan posting this in his blog, I so want to try them..

I know this is a favourite snacks, especially among the elderly in the family. I decided to make them and bring along to my uncle's son full month celebration as a treat. As well as to get feedbacks.. I prepare the dough and wrapped the filling nite before. Boil them on the morning before I went to the celebration. Fresh and not afraid of it turning bad..

Verdict: All have good feedback, the dough is not too hard like those you buy from outside. Filling is just nice, not too sweet. Very yummy! Even hubby and grandma gave Thumbs Up! Hurray..

After the celebration, we went for buffet at Kiseki, Orchard Central. Very worth the $$, but hate the service there. Yummy.. Some of the pics taken there...

Onde Onde (adapted from TravellingFoodies)

330g Sweet Potato

135g Glutinous Rice Flour

80ml Warm Water

150g Gula Melaka (I only used 75g, mix another 100g+75g palm sugar as filling)

50g Grated Coconut

2-3 Pandan Leaves

Pinch of Salt

1) Wash, peel and steam sweet potato for 20-30mins, or til soften. Cool and mash it.

2) Mix with flour and add water gradually. (Not necessary to use all water)

3) Steam grated coconuts with salt & Pandan leaves for 15mins. Meanwhile, weigh 15g dough + 5g Gula Melaka or 10g Coconut+palm sugar mix. 

4) Boil a pot of water, once boiling, add ready-rolled balls of Onde Onde into pot. Once float, dish out and strain. Roll into ready grated coconut. Serve immediately.

**I boil and cool them. Store in fridge and steam them for 5mins the next morning. Roll over steamed grated coconut and serve. 

Kueh Bolu Attempt II

Due to the weather and the occasional coughs, I didn't want my gal to have biscuits in Playgroup as snacks. Told her I will give her something. And since I am trying to 'perfect' the Kueh Bolu and is finding a chance to try a recipe without oil. So I went ahead and goggle. Anncoo Journal is my final call. 

After reading through, I realized that it is more of less about the same ingredients just that some proportions is  different and it ask for baking powder, vanilla essence and doesn't require oil. Just what I wanna try. And another attempt was I made them in silicone moulds. Yes, so that I don't have to grease or preheat them. Haha, lazy right?

The end results is better than yesterday's as this recipes is softer and fluffier than those I made yesterday. Guess this is the recipe I am looking for. 

Kueh Bolu (recipe from Anncoojournal)

3 eggs

90g sugar

90g cake flour *original recipe call for plain flour*

1tsp Vanilla Essence

3/4tsp Baking Powder

Beat eggs and sugar til fluffy and creamy (ribbon stage)

Add in vanilla essence and fold in flour

Scoop batter to moulds and fill 3/4

Bake at 200deg for about 20mins or til browned

Kueh Bolu

Bought 2 new recipe book from Popular this afternoon. Got me so inspired to make Kueh Bolu from the book - Egg Me On from Seashore publisher. Anyway I was pondering about no 'fresh' breakfast for the kids tml morning and I dont want to give them those ready swiss roll packs unless on a 'rainy' day. So there I go, my virgin attempt.

Overall, it is quite easy to make. Just need to beat egg and sugar to ribbon stage, fold in flour and oil. After making them, I did goggle a bit on what are the avail recipes. The one that intrigue me was those without using oil, I wonder what texture it yield. I am so gonna try that next. And another thing, I will be adding some vanilla essence as I prefer vanilla VS eggs!

This recipe gives a soft and not dry texture in my view. Outside, some are very dry that you seriously need to drink lots of water while eating them. But I have also encounter those that taste like little cakes. This is definetely not gonna stop at 1 attempt.



Kueh Bolu (adapted from Egg Me On by Seashore Publisher )
3 eggs
140g sugar (I used 120g and still find a bit sweet)
150g plain flour (I used cake flour)
1/2 cup oil (I use olive)

Beat egg and sugar til ribbon stage. (when batter falls back into batter with a trail)
Fold in flour and oil gently
Preheat oven and greased moulds
Preheat greased moulds for 5 mins
Drop batter into center of moulds, about 3/4 full
Bake at 200 deg til browned

New flavour bread & my virgin attempt at......

Had a few attempts with bread in varying the flavour, I tried making them into Burger buns, Mini Ham roll, Ham & Cheese Loaf and another recipe for Double Choc Chips bread & also Golden Oreo bread. I would say quite fun and it all turns out yummy. Here is the recipes:

I used Christine's Recipes for Hokkaido Milk Bread for the burger buns, mini ham loaf and ham & cheese loaf. Nvr amend anything from the recipe except that I only added milk, and replacing the whipped cream with milk as well. And an extra 2Tbsp of Whole-grain flour.

using Hokkaido Milk Bread Recipe - Variation 1

using Hokkaido Milk Bread Recipe - Variation 2

I made my own burger bun to go with home-made patty. Here is the recipe for the patty:

Meat Patty (makes 8 medium size patties)

1 plate minced beef

1/2 plate minced pork

1 egg

1 stalk chopped spring onions

1Tbsp Lt Soy Sauce

1Tbsp Sesame Oil

1tsp mixed herbs

Dash of pepper

Just mix all ingredients well and make into 8 round balls.

Flatten when u put into

 frying pan with spoon

Pan fried til both side browned, about 5mins each side.

I tried another recipe without Tangzhong as I was in a lazy mode when I chanced upon Angela's recipe of Cottony Soft bread. So I tried, result was good and I made my own version out of her original recipe.

Golden Oreo Choc Bread

Double Choc Chips Bread (i adapted from Angela's and made modifications)

Ingredients:
150g bread flour
150g plain flour

2Tbsp Coco Powder**

1Tsp Choc Essence**

2Tbsp Custard Powder**
2 tbsp milk powder
2 tbsp sugar**
½ tsp salt
1 ½ tbsp olive oil
1 tsp instant yeast
1 egg + cold water = 200g (lightly beaten)

Method:
1) Mix all dry ingredients in mixing bowl, add wet ingredients, mix into a dough.
2) Knead until the dough becomes smooth and elastic.
3) Cover with cling wrap, let it ferment for 60 mins.
4) Take out the dough and punch out the gas. Divide the dough into 3 equal portions and roll into ball. Let the dough rest for 20 mins.
5) On a lightly floured surface, flatten dough and roll out into longish shape. Roll up the dough like making a swiss-roll. Place the dough in a greased loaf pan, seams side down, let it proof for another 50 mins.
6) Bake in a preheated oven at 180C for about 25 mins. Remove bread from pan immediately and cool on wire rack.

**my modification to her recipe**

Kueh Lapis (From DeQueen)

(A)
210g sugar

150g water

6 pieces pandan leaves,tied into a knot

(B)

50g rice flour

180g tapioca flour

480g coconut milk

1/2 teaspoon salt

1/4 teaspoon vanilla oil (i used canola oil)

The Preparation & The Cooking:
Put dry ingredients in B in a mixing bowl and mix well. Slowly add coconut milk and oil, stirring at the same time to mix well,set aside.

1. Put ingredients in A in a saucepan and bring to a boil over moderate heat.
2. Pour 200ml of the hot sugar syrup into mixtur above and stir well to mix into a thin batter.
3. Start boiling water in a steamer and place the prepared tin inside the steamer to heat up (remember to grease lightly with cooking oil.)
4. Measure out 3 equal portions. Colour them with green,yellow and red.
5. When the steamer is at boiling point, turn down to moderately low.
6. Pour the green batter into the hot pan just enough to cover the pan and steam for 5 minutes, or until set. Repeat with yellow and red batter respectively. Repeat the whole process until the last layer,steam for 10 minutes.
7. Turn off heat and wait 5 minutes before removing lid of the steamer.(This is to let water droplets have time to slide off along down the inside of the lid and prevent water droplets falling onto the kuih when lid is removed.)
8. Remove tin from steamer and let cool completely before removing from the tin.
9. Cut into desired size and serve.

Steamed Moist Chocolate Cake (From BlessedHomemaker)

Try it as it is really moist and yummy but i extend steaming time for another 10mins.