Kue Onde Onde or Sesame Seed Balls or Jin Dui

Kue maco, that's what I called them during my childhood  I remembered my neighbour  made this kue almost  everyday, their kue maco is very yummy..so crispy and chewy. I always nagged my mum to buy some for me after school, the way I  ate this  kue was to sandwich it between a piece of paper towel to get rid off all of the oil from them. How do you eat them?.

In my country, kue onde is made with glutinous rice flour and filled with mung bean paste .

These day I make my own, because I can't find them with mung bean filling in Sydney.They always have red bean filling in it. It's not because I don't like red bean, it's just my taste buds  are still not used to that flavour in this kue onde.

Here is the recipe that I learnt from my trial in my kitchen:

For the filling ( Mung bean paste)

200 gr skinless mung bean soaked in water for 2 hours or more (to reduce cooking time).You can skip this but you will have to cook them longer.

250 ml water

pandan leaf

enough sugar to taste

Boil them together until the mungbean is soft, take the pandan leaf out. Strain all of the water. You can fry the mung bean paste with a little bit of oil so the filling will be dry. Cool, and then form them to become a little ball.

For the skin

200gr glutinous rice flour

4 tbsp rice flour

40 gr sugar

warm water/ warm coconut milk less than 1 cup until it does not stick to your finger.

salt 1/2 tsp

little dash of vanilla essence

Mix all of them together.

for coating

sesame seeds.

to assemble them

form the skin dough into a long rod, and cut into equal parts, roll the pieces into balls and press flat, wrap a piece of mung bean paste in each and seal, roll them in sesame seed to coat. Deep fry them.

Note: Don't fry them using high heat, because will darken outside the skin easily and uncook inside.

 ======Enjoy======

Chicken Szechuan


Sudah lama sekali kepingin ikutan kegiatan online Ncc, tapi tidak punya blog. Baru sekarang ada kesempatan untuk bikin blog, dan kebetulan entry kali ini Chinese Food week.


Ini adalah kesukaan suami saya, Chicken szechuan.Setiap kita ke resto suami selalu minta chicken szechuan ini, lama kelamaan rasanya jadi ngga terlalu sip, kebanyakan minyak seperti masakan chinese yg lain.
Ini dia resepnya, semoga suka.


Bahan-bahan

4 ayam fillet
1 tbsp kecap asin
1 tbsp angciu
1  tbsp tepung maizena
1 bawang bombay iris
2 bawang putih iris
1 ruas jari jahe iris
cabe iris kalau suka pedas
daun bawang secukupnya  iris
2 tbsp Chili bean sauce (tauco dan cabe dicampur)
1 sendok teh rice vinegar
gula
garam
paprika kalau suka


Cara
ayam fillet diiris tipis, masukan di mangkok, beri kecap asin,angciu  dan tepung maizena diamkan sebentar.
Panaskan  minyak sedikit di wajan, masukan bawang bombay, jahe, bawang putih, cabe iris tumis sampai wangi.
Kemudian masukan ayam, aduk2 sampai matang,tambahkan chili bean sauce, rice vinegar, gula dan garam, terakhir masukan daun bawang dan paprikanya.Beri air sedikit kalau ingin sedikit kuah, Sajikan dengan nasi.

http://f00dtrials.blogspot.com/

So many attempts, so many trials and so much waste, until ...I learn how to do it propperly. Why is this cake so annoying? It came to my mind to give up on making them. Until one day I have them blooming beautifully... The cake called Bolu Kukus (Steam cupcake or others call it steam muffin).The texture is so light and the kids will love to eat them, the ingredients are easy to get, and cheap as well.


The Ingredients:
adapted from Fatmah Bahlawan's recipe


450 gr  sugar
500 gr  all purpose flour
1 teaspon baking powder double acting
4 eggs
300 ml sprite
1 tbsp emulsifier
1 sdt  chocolate paste

Direction:
Make sure you turn on your steamer before you start to mix the ingredients.

mix the sugar,eggs, and emulsifier until pale and thick (It take around 10 minutes, depend on your mixer). Add the dry ingredients, and the sprite alternately, while the mixer still running. Fill your Bolu kukus mould that has already been lined with the paper cup. Steam them around 10 minutes or more.

I want to share some of the tricks. I hope it will be useful for all of my friends who want to try to make this.
 

These are some of the notes from my experiments :
Step one:you have to creaming sugar and eggs until it's look like a meringue, and very white in colour. It will take around about 10 minutes or more, it depends on the strength of your machine.
 

step2: when you put the flour and liquid  into the egg mixture alternately , keep the mixer running on low speed. After all of them in, than beat in the high speed for just a couple of second.
 

Step3: is the most important one, make sure your steamer is really hot, the water in it has to be boiled vigorously, sometimes people put too much water in it, that will make the bolu kukus not bloom either.

Just put enough water in the steamer to steam a batch of them. Do not put too much in the steamer in one go, give some room for the steam to circulate, also make sure you cover the lid with some cloth so the water from the steam wouldn't go to your bolu kukus, it will cause the cake wouldn't bloom either.Keep the lid on at least for the first 5-10 minutes.

Have fun with your bolu kukus experiment.

Steam Chocolate Brownie Indonesian Style

After I made birthday cake for my friend, I end up with a lot of white eggs in the fridge... I need to do something about it and I wondered what to make. I was searching around for the recipe in the net and I couldn't decide what to make, I opened my book collections and  this time I decided to try one of  my recipe books " Variasi Brownie kukus written by Ny Liem". All of  my children love chocolate, and I wanted to get rid of my white eggs so the winner is Brownie kukus putih telur. Enjoy the recipe ....

A.
750 ml white eggs
375 gr caster sugar
20 gr cake emulsifier ( u can ommited if you cook them straight away)
B.
275 gr all purpose flour
75 gr chocolate powder
1 tea spoon baking powder
1/2 tea spoon vanilla powder

C. To be melted
200 gr dark cooking chocolate
250 ml canola oil

D. To be melted
150 gr Dark cooking chocolate

line and grease the baking tin 24x24x7.

1. whipped the white eggs until half peak, pour some of the caster sugar slowly while continuously whipping the white eggs, add emulsifier, continue whipping until it become thick.

2. Put all of the dry ingredients little bit of the time to the white egg, mix slowly until all combined together.

3. Pour all of the chocolate mixture(c) into the step 2 until all combine nicely.

4. Pour half of the mix into the baking tin 24x24x7. Steam them around about 20 minute until cook.Pour the (D) on the top, and then pour the rest of the ingredients. Steam again around about 25 minutes.