Hello assalamualaikum everyone! I am not sure what’ve got into me recently. Probably I am out of ideas on what to cook or bake since we all are going through a bloody circuit breaker. And Ramadan is ending soon (so sad but we will meet again next year, insyaAllah).
I made lazy doughnuts today.
Why do I call these mini doughnuts lazy doughnuts? Cause I only use three ingredients! And I’m not using any yeast so I don’t have to wait for hours, waiting for the dough to rise *inserts laughing emoji*.
INGREDIENTS 1 cup of raising flour 1 cup of plain yoghurt (not 1 cup full, like 80% of it) (alternately, you can use soy yoghurt) 1tbsp of baking powder (can use baking soda too)
METHODS 1. Mix all ingredients into one bowl. Mix gradually by using a spatula. Your dough will be quite sticky so if you’re not comfortable with it, don’t use hands. 2. Replace dough into a piping pipe. Give a small cut on the edge. 3. Add in some oil in the saute pan, medium heat. Once the oil is hot, squeeze the dough in the piping pipe and cut it into small pieces or circle. 4. Once the doughnuts have changed color to golden brown (below), toss out and let it cool for an hour before you pour your glaze.
Now… for the sugar glaze, I only use 5tbsp of cane sugar and 4tbsp of water.
On a skillet, put both ingredients and simmer slowly with low heat. This will take time. At first the sugar + water will look kinda watery but as you continue simmering, it will become thicker and the sugar will start to boil too. At this point, turn off the heat, toss in your doughnuts and coat the doughnuts until the sugar has dry. Like this (below photo).
You can also coat your doughnuts with melted chocolate or buttered color rice too. I had mine with sugar glaze and kaya jam.
Simple and easy right? Hope you enjoy and try it out at home with your kids!
Initially I wanted to bake cornflakes cookies but I couldn’t find any flour around my area. Even online grocery sites are out of stock too. I ended up making spicy crunchy cornflakes or in Malay, we call it kudapan cornflakes. Some might call it cornflakes bercili (cili is chili).
I don’t really measure my ingredients when I cook. I agak-agak (estimate).
INGREDIENTS 1 box of cornflakes (i used medium size, 250g) curry leaves (the more the better) 6-7tsp curry powder (you can use either chicken or fish curry powder. i use baba’s chicken curry powder) 1tbsp of sugar 1/2 tsp of salt roasted peanut (optional) sliced garlics (optional) 6-8 dried chilies (cut slanting) olive oil (or any type of oil)
METHODS 1. Put 2tbsp of oil into your hot wok and fry your cornflakes batch by batch (this step is to make sure your cornflakes be extra crunchy & crispy). Fry for about a minute for each batch and put aside. 2. Fry the sliced garlics, dried chilies and curry leaves together, medium heat. Once fried, put aside. 3. Sangai (a method of cooking whereby spices are fried without using oil) curry powder, sugar and salt at the same time in a very low heat. Once the color changes, add in cornflakes, curry leaves, dried chilies and sliced garlic. 4. Turn off the stove, and let it cool at a bowl.
This is my spicy crunchy cornflakes, approved by my aunt, sister-in-law and dad. Hope you guys try it at home!
Assalamualaikum everyone! As you know today is Mother’s Day and of course as a child, you would want to shower your mom with unconditional love and gift her a bouquet of flowers, or chocolates or perhaps a Pandora bangle & etc. And since we are under quarantine aka circuit breaker, all confectionery stores are closed until further notice.
Even Starbucks and Coffee Bean are not selling cakes at the moment. I thought of getting a bag for mom (i always shop at shopbop.com) but I don’t wanna go through the risk of waiting and then my moods go off (pandemic moment, so oversea shipping might be delayed).
So I baked her a cake – apple cinnamon cake.
Now here’s the thing – my initial plan was to bake orange cake but I couldn’t get all ingredients at two different supermarkets. Baking needs and ware are out of stock (literally everywhere around my area). And since I have leftover stocks of wheat flour, why not improvise a little bit. I used whatever ingredients I have at home.
INGREDIENTS 250g (2 3/4 cups) wheat flour – sieved/sifted 1 cup of castor sugar 3/4 cup of unsalted butter (softened) 2 large eggs (3 eggs if you use small eggs) a pinch of salt 1 tsp of ground cinnamon 1tsp of vanilla extract 2 tsp of baking powder 1 cup of plain yoghurt (i used organic yoghurt) 3 cherry apples
METHODS 1. Peel one apple and chop into small pieces (not too small, in cube). The remaining two apples, cut them into thin slices (throw the core away & do not peel the skin). To prevent your apple from turning brow, dip into lemon juice or soak in salt water. 2. Beat butter and sugar until fluffy. Then, add egg one by one and vanilla extract. Continue beating. 3. Add in flour, salt, baking powder and ground cinnamon. Stir well. 4. Slowly add in chopped apple and yoghurt. Give them a good stir. 5. Preheat oven for 10 minutes, 170 degree celsius. 6. Place baking sheet on your tray (i used 7″ square tray) and grease it with a little bit of olive oil. 7. Pour the mixture in the tray and be sure the top is level. Then, arrange the slices apple on top and sprinkle the remaining ground cinnamon and castor sugar (mix them well) on top of the apple slices. 8. Bake for 50 minutes or least 45 minutes. Use a skewer to check if the cake is already bake. If it’s cleaned, you may take your cake out. 9. Let the cake cool down before cutting or transfer it on your cake rack.
I recently made youtiao (we call it cakoi in Malay) and I swear… the hardest part (for me) is waiting for the yeast to expand. You have to get the accurate lukewarm water. No more, no less. Or else you will kill the yeast.
I had to redo four times in order to get it right.
Almost there! Anyway, here’s the recipe to make simple and easy youtiao.
INGREDIENTS 2 cups of wheat flour 1tsp of yeast 1 1/2 tbsp of olive/canola oil 2 tbsp of sugar (i use cane sugar) 1/2 tsp salt 3/4 of lukewarm water
METHODS 1. In a bowl, add in lukewarm water together with sugar and yeast. Mix well and let it rest for 20 minutes, in room temperature. (i covered the bowl with cling wrap, easy & faster) 2. In another bowl, add in flour, salt and oil. Once the yeast has expanded (like above photo), add it in. Mix well till it becomes a dough. It’s okay if it’s a little bit sticky. 3. Let it rest for 60 minutes in a room temperature. 4. On a board, gently sprinkle some flour and roll the dough. Flatten it with a roller till you get an oblong shape. 5. Cut the dough to small pieces. Dip a wood skewer into water and mark a straight line in between 2 youtiao pieces and then glue them together. They will look like the picture below. 6. Next, heat up your wok with oil in medium heat. 7. Pull the youtiao a little longer from its original shape to let the air out. Fry till golden brown.
Your youtiao will look like these. Best eat with hot soya or hot coffee or melted kaya spread. Enjoy!
Circuit breaker has turned me into a diligent person lately.
And so I made ondeh-ondeh keledek (sweet potato). My first attempt by the way. I wanted to make two flavors – keledek and pandan but you know lah some Singaporeans unleashed their kiasi and kiasu attitude – they hoard almost everything they could.
I managed to get a pack of sweet potatoes (last few) and yesterday, with no skills, nothing, I ventured in making one. These are the things I used for my ondeh-ondeh:
Ingredients: 2 sweet potatoes (peel off skin) 150g glutinous rice flour 1 tbsp wheat starch 120ml water 6pcs mini gula melaka (palm sugar) 200g desiccated coconut (you can use kelapa parut too) a pinch of salt
Methods: 1. Peel the (sweet potatoes/keledek) skins off before boiling. Boil them till they are lembik (soft) 2. Steam the desiccated coconut for about 15-20min 3. While waiting for keledek and desiccated to settle down, cut gula melaka into small pieces or smash them 4. Squash/smash the keledek and mix well with the glutinous rice flour & wheat starch till it becomes a dough 5. Take a small amount of the dough and make a ball out of it. Press with your thumb into the ball till it becomes a little flatten and put in 1/2 teaspoon of gula melaka in it. Then, re-ball it again. 6. Boil them into a hot pot. Once float, cool them off before coating them with smooth desiccated coconut.
There! That’s my ondeh-ondeh keledek. Easy to prep and cook/make. Attached below is a video I made for fun so that everyone in my reading list can enjoy watching… even though I am still quite amateur in video editing.