Dapur Mami Stella

 

Rice Bak Chang

Ingredients (A) :

    * 2 tbs cooking oil
    * 1 tbs chopped garlic
    * 1 kg rice
    * 2 lt water, for cooking rice
    * 2 tsp salt
    * 3 tsp light soy sauce
    * bamboo leaves

Filling (B) :

    * 400 gr belly pork / chicken meat
    * 250 ml water, for boil
    * 7 tbs cooking oil
    * 2 tbs chopped shallot & garlic
    * 2 tbs light soy sauce
    * 1 tbs oyster sauce
    * 5 tbs dark soy sauce (sweet)
    * 2 tsp granulated sugar
    * 1 tsp pepper
    * 3 tsp sesame oil
    * 2 tbs dried shrimp

Method :

1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
2. Soak rice and drain. Heat oil in a wok. Sauté chopped garlic until fragrant. Add and fry over medium heat for a while. Season with all seasonings in (A). Cook until all water absorb. Dish out and set aside. 
3. Filling : Heat oil in a wok. Sauté chopped garlic and shallots until fragrant. Add dried shrimp and meat. Add all seasoning in (B).
4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp of filling. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.

 

This is one of my favourite Dessert. It’s sweet & very soft.

Egg Tart

Ingredients for Pastry : 

• 150 gr flour
• 2 tbs corn flour
• 1 1/2 tbs icing sugar
• 1/4 tsp salt
• 1 egg yolk
• butter

Ingredients for Custard :

• 2 eggs
• 1 tbs condensed milk
• pinch salt
• 100 ml evaporated milk
• 200 ml water
• 2 tbs granulated sugar
• 1/2 tsp vanilla essence

Method :

1. Mixed all pastry ingredients and refrigerated for 1-2 hours.
2. Divide dough & prick with fork at tart mould
3. Beat egg, condensed milk and sugar.
4. Heat evaporated milk, water, sugar. Set aside to cool.
5. Pour egg mixture into milk mixture
6. Add vanilla essence.
7. Fill tart mould with egg mixture.
8. Bake for 25 minutes at 360ºF

 

 

Yu Char Kway

Ingredients

• 550 gr high protein flour
• 150 ml water
• 1 1/2 tsp salt
• 1 1/2 tsp baking ammonia
• 200 ml water
• 3 tsp baking powder
• 1 tsp baking soda

Method:

• Mix all ingredients.
• Knead until smooth.
• Rest dough for 4 hours.
• Shape & Fry 

 

I have been searching over webs about six month for fluffy steam bun recipe.
After tested and modified some steam bun dough recipe, finally I’ve been found a suitable recipe for me.

Steam Bun Dough
(modified by Stella) 

Sponge Dough :

• 250 gr low protein flour
• 10 gr dry yeast instant
• 150 cc warm water

 
Main Dough :

• 90 gr low protein flour
• 60 gr wheat starch (can be replace by low protein flour )
• 70 gr sugar castor
• 1 tbs baking powder
• 1/4 tsp ammonia bicarbonate (can be not used)
• 3 tbs water
• 50 gr lard or shortening

Step :

• Mixed ingredients for sponge dough until not stick in your hands (around 7-10 minutes).
• Proof for 1 hour until dough is double in volume.
• Mixed ingredients for main dough to sponge dough . Knead until well
• Divide dough for 20-25gr. Flatten the dough, fill the dough, and make the bun.
• Steam bun for 15 minutes

 
Filling material : as you wish.

Happy Baking!!!