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Tau sah Bao


Tau sah Bao

Ingredients for the skin:

300g bao flour
1/2 tsp baking powder
1/2 tsp yeast
1/4 tsp salt
170 ml water
30g sugar
15g shortening

390g of red bean paste (divided into 30g x 13 portions)

13 pieces of parchment paper (9 x 9 cm) Read the rest of this entry »


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Kuih Lapis (9-layers kuih)



Kuih Lapis


150g of rice flour
150g of tapioca flour

100g pandan juice
100g water
100g bluepea juice

450g coconut milk (I used the packet ones, buy fresh if you can)
200g sugar (can add more if prefer sweeter)
1/2 tsp salt
pandan leaves (knotted)

2 drops of blue for the final top layer


1.Divide flours into 3 (100g each)

2.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then divide into three portions (about 200g each)

3.Mix each bowl of flour with pandan juice, water and bluepea juice respectively.

4.Add one portion of coconut milk/sugar into each bowl. Stir well. Divide each flavors into 3 bowls each (combined total of 9 bowls – each bowl about 130g). Remember to stir well before adding each bowl into the pan to steam as tapioca and rice flour tend to sink to the bottom when resting.

5.Grease a 7″ square pan and steam in the steamer for a few minutes then pour in the first white layer and steam for 3 minutes with medium heat. Add a portion of green on top of the white layer and steam another 3 minutes. Add a portion of blue on top of the green layer and steam another 3 minutes.

6.Repeat with all the remaining 6 bowls and steam for 7-8 minutes each (as the kuih gets thicker with each layer, you’ll need to steam it longer in order to cook it). Add the blue colouring for the final blue layer for a more aesthetic look; otherwise, omit it.

7. Remove from steamer and cool completely before slicing with a plastic knife.

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Steamed Yam Cake (orr kuih)


Steamed Yam Cake (orr kuih)


350g yam, cut into small cubes
200g rice flour
20g tapioca flour
700ml water (use the water from soaking the dried shrimps and chinese mushrooms – top up to the required amount)
100g dried shrimps, soaked and chopped coarsely
30g dried chinese mushrooms, soaked and chopped into small cubes, squeezed dry
2 cloves garlic, finely chopped


1 tsp salt or to taste
1 tsp five spice powder
1 tsp chicken stock powder
1 tsp white pepper powder
Enough oil for frying


Chopped spring onion & chinese celery & chillies
Some fried shallots and dried shrimps


Just out from the steamer, allow the surface to dry up a bit before garnishing


1. Prepare the steamer. Bring water to boil when you are half way done preparing the batter. Grease an 8” x 8” square steaming tray. Line the tray with baking paper for easy unmoulding if you wish.
2. In a mixing bowl, combined the flours and water. Mix well until smooth. Set it aside.
3. Heat about 5 tablespoons of oil in a frying pan, fry the shallots till golden brown, then remove. In the same frying pan, add in dried shrimps and stir fry till fragrant. Remove and set aside about 3 tablespoons for garnishing before adding the chinese mushroom to fry until fragrant before dishing out. You should start boiling the water for the steamer now.
4. Next to fry the yam, heat up 2 tablespoon of oil in a frying pan, then add garlic to fry till fragrant before adding the yam. Stir fry until soft then add the seasoning. Stir fry until combined; add the shrimp/mushrooms and stir again to combine. Next add the prepared flour batter and cook mixture over low heat, stirring all the time, until the mixture thickens.
5. Transfer the mixture into the prepared steaming tray; smooth out the surface with a spatula and steam over high heat for 45 minutes.
6. Remove it from the steamer and allow to cool a bit before garnishing with the fried shallots and shrimps, spring onions and celery.
7. Let it cool completely before cutting.


Could do with some chopped chillies but I had none!


Packed to be given away; I sliced it before it was really cooled hence the untidy cut


Ahh…much better with the chillies:D



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Steamed Moist Chocolate Cake


Steamed Moist Chocolate Cake

120g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs lightly beaten
200g fine granulated sugar
187g butter, melted or you can use corn oil
200 ml evaporated milk
1/2 tsp vanilla extract Read the rest of this entry »

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Pumpkin Angku Kuih



for the dough:-
400 g glutinous rice flour
4 tbsp oil
200 g steamed pumpkin
2 tbsp sugar
200 ml thick coconut milk

Ingredients for the filling:
300 g split green beans (mung beans), soaked overnight or at least 4 hours
100 g castor sugar
1 tsp salt
6 tbsp corn oil

To prepare the filling, soak the beans at least 4 hours then steam on high heat until soft.  Use a food processor to blend until fine. Can use fork if do not have food processor.
Cook the blended beans with the rest of the ingredients until a soft paste forms. Cool and roll into tiny balls of about 8-10g each.


Before steaming

Method to prepare the angku dough and shaping:

Mix all the ingredients together until you get a smooth dough. Divide dough into two portion and add a few drops of red colouring into one portion and knead until smooth. Pinch about 15g of dough (or depending on the size of your mould), flatten it with your palm, add a ball of mung beans filling and wrap it up.  Insert wrapped dough into well floured mould, and knocked it out and place on a piece of oiled banana leaf.
Repeat until all the dough and filling is used up.
Steam in medium fire for 10 minutes, brush with oil to prevent sticking.
Served warm or at room temperature.


After steaming

Variation with Coconut filling:

150g shredded coconut, grind a few seconds to make it fine
50g palm sugar
10g brown sugar
3 tablespoon water

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Steamed angku (red tortoise) with mungbean filling

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Tangerine Huat Kueh – Take 2

Well, now I know which one to make next time if I have extra tangerines or even oranges!Mandarin orange Huat Kueh using baking powder as leavener

Ingredients for different volumes

125g/250g/375g self raising flour (SRF)

1/2 tsp/1tsp/1.5 tsp baking powder

50g/100g /160g sugar

25g/50g /70g canola oil or other cooking oil (don’t use peanut oil)

115g/230g/400g mandarin orange juice (if you want stronger orange taste, can mix with the juice from one sunkist orange, optional)

Instructions :

Heat up your steamer, making sure you have enough water to steam for 20 minutes.

1. Sift in SRF and baking powder together in a large mixing bowl.

2. Mix orange juice, sugar and oil in another bowl until sugar is dissolved.

3. Pour (2) into (1) and mix until well combined.

4. Scoop the batter into small cups lined with paper liners until 90% full.  Place into steamer and steam with high heat for 15-20 minutes depending on size of cups.

Note: I used double layers of paper cupcakes liners inserted into silicon cupcakes moulds for support.


Even from the photos, the one with starter dough looks better, don’t you think?


Curiosity satisfied 😀

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