Bake Tapioca Cake (Bingku Ubi)

Here you are...the 2nd tapioca cake mentioned earlier..this recette is also simple...only thing is my grated tapioca was kept in freezer, and after defroze...it became heavier and moist up..therefore after baking, the cake texture gotten abit wet..otherwise is fine...cheers :)

Ingredients

500 g grated Tapioca
200 g sugar
250 ml Coconut milk
1 egg
75 g melted butter
1/2 tsp salt
1 tsp vanilla essence

Method

Put all the ingredients together and mixed well. Greased a baking tin and pour the mixture in and put to bake at 220 degrees till cooked.


P.S hub commented both my tapioca recettes not 'up to standard' and no more tapioca cake in the next 1-2 months...haha

Steam Tapioca Cake

Saw fresh tapiocca at supermarket one day, and thot it would great to get it since i wanted to try 2 recipes..today i make one steam and another bake..the grated coconut available here in the local stores are in dried form, hence it needs to be sprayed with some water and sprinkled with salt and put to steam to make it moist...for this recette, please refer to http://crystalbyblog.blogspot.com/2008/03/nonya-kueh-steamed-tapioca-kueh.html

Have fun trying out..it is very simple indeed :)

Poon Kuey

Yay..finally get to do poon kuey! bought the mould long time ago, but never have the chance to do it..firstly was, donno how the flour proportion supposed to be..however after i consulted a friend on the soon kuey..i decided to attempt poon kuey....only regret is the colour turn up to be abit dull instead of the usual dark pink..and i only had chinese mushroom, it will be better with peanuts which gives the crunchiness when bite..

Ingredients
(it makes abt 10-12 kueys)

200 g Rice flour
100 g Glutinous Rice flour
300 ml hot water
100 ml oil
red colouring (mixed together with oil)
poon kuey mould

Rice

1.5 cups of Glutinous rice (soaked at least 4 hours)
a handful of shredded mushrooms
light soya sauce (to taste)
generous dash of pepper
salt

Method

1. Put rice in cooker, add about 1 cup of water. Dash in pepper and salt.

2. Stir fry shredded mushroom, ginger and light soya sauce together.

3. Pour the mushroom in the cooker, and put to cook. Leave it to cool.

4. Meanwhile prepare the flour: put rice flour and glutinous flour in a mixing bowl. Slowly pour in hot water mixed with oil and colouring. Stir gently with a wooden spoon till the flour are well blended.

5. Let it stand for about 5 mins, then knead it. Roll them into individual balls.

6. Take a small ball, press onto the mould and spread out evenly to line the base. Scoop some rice and place on the mould.

7. Covering the rice with the dough and try to seal up nicely.

8. Drop the kuey out from the mould. Repeat till finished. Put to steam about 20 minutes. Serve hot or cold with dark sweet sauce and chilli.

Bread Sushi

Bread sushi?? yesss..as shown, i used wholemeal bread for a healthier eating habits instead of white..and transformed from the traditional rice to this new discovery...something not so heavy for a simple high tea party...receipe refer to http://crystalbyblog.blogspot.com/2008/07/bread-sushi.html


Cheers :)

(coming up - Tapiocca Cake (Bingku ubi) and Poon kuey, dont miss it)