Steam Pumpkin Huat Kueh Recipe

Even though covid 19 cases are dwindling, we still need to be cautious. So we tend to buy groceries only once a week to avoid the crowd, especially during this festive season. Pumpkin is a great and versatile ingredient that can last a few weeks without refrigeration. Once cut, it can be steamed, mashed and frozen until used.

Ingredients:

(A) Starter

50g all-purpose flour

50ml warm water

1 teaspoon instant yeast

(B)

250g blended rice flour

2 teaspoon baking powder

(C)

300g pumpkin puree (steamed and mashed)

150 ml evaporated milk

1 tbsp sugar

1 egg

Yields 12 muffins

Methods:

Mix all the starter ingredients and set aside for ½ hour to rest.

In a mixer, put in pumpkin puree, evaporated milk and egg. Mix till well combine. Set aside.

In a big bowl, sift in all-purpose flour and baking powder. Make a well in the center.

Pour in mixture from step 3 together with starter. Fold till well incorporated.

Pour batter into aluminum cups till full. 

Bring water to rapid boil. Place the cups into steamer and steam at high heat for 30 minutes. 

Only fill up the cups as many as you can steam. Do not fill them up and wait to be steamed.

Serve with some melted Gula Kabung!

Healthy Fruity Frozen Oreo Cheesecake Bites Recipe

When mom's backyard yield mulberries, it calls for some frozen treats! This cheese cake is foolproof and easy to make. And make a great teatime. 

Ingredients

Crust

1 1/2 cup Oreo cookies

Filling

220g cream cheese, softened

4 medium ripe mashed bananas

1/2 cup plain homemade yogurt

1 1/2 tablespoons honey (optional)

Pinch of salt

Mulberries toppings

Throw all the berries in a container with 1/4 cup of sugar overnight to let them macerate turning them into a fruity syrup. I do this as mulberries can have a lot of tartness. 

Methods

Spray freezer safe containers with cooking spray and set aside.

Crumb Oreo Cookies using a blender.

Press the crumb down using a small bottle. 

Put the container in the freezer to firm up the crust.

Use a electric mixer to make creamy and smooth filling.

I microwaved the cream cheese and my frozen bananas for about 10-20sec until soft before mixing.

Fill the containers.

Top with mulberries with the sugary syrup. Freshly picked from the garden!

Cover the containers and return to the freezer for at least 4 hours before serving.

Healthy Purple Sweet Potato Boba Latte Recipe

Taiwanese Boba Teas are everywhere in Malaysia. They are so tempting. But most of them are loaded with calories, refined sugar and artificial flavouring.

To satisfy our craving, we created a healthy version of Healthy Purple Sweet Potato Boba Latte! Just get some quick cook Boba pearls from Shoppee and we are good to go!

Ingredients

1/2 cup quick cook Boba pearls
6 cups of water
4 screwpine leaves
1 medium purple sweet potato, peeled
1L fresh milk, chilled

Method

Measure 4 cups of water for every 1/2 cup of boba. Bring the water to a boil.

Boil the boba pearls and stir constantly until they begin to float.

Turn the heat to medium and cook the boba covered for 12-15 minutes.

Turn off the stove. Let the pearls sit covered for another 12-15 minutes.

At the same time, boil 2 cups of water with screwpine leaves in another pot.

Cut sweet potato into similar size to the boba.

Simmer until sweet potato is soft and the liquid is just enough to cover the sweet potatoes. Remove screwpine leaves.

Assemble the latte.

Place 2 tbsp of boba at the bottom.

Layer with 1/3 cup of sweet potato soup.

Top with fresh milk.

Enjoy it cold!

Healthy Cauliflower and Potato Gratin Recipe

When I just realised that we have a week old cauliflower and potatoes in the pantry I wanted to cook curry. But what to do when my children do not take spicy food? That calls for aloo gobi for the adults but gratin for the children using the same core ingredients. 

Ingredients

1 (3-pound) head cauliflower, cut into large florets

4 potatoes, cut into slices

salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups milk/evaporated milk

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Mozarella

3/4 cup freshly grated Parmesan

1 cup macaroni

Methods

Bring a large pot of water to a boil. Add 1 teaspoon of salt, cauliflower florets and potatoes and cook on a medium heat for 7 minutes. Drain.

Blanch macaroni until al dente. Drain.

Melt 2 tablespoons of butter, add flour, milk and whisk to combine until no lumps remain.

Remove pan from the heat. Whisk in the remaining 1/4 teaspoon of salt, pepper, 1/4 cup of Parmesan cheese.

Transfer cooked macaroni, cauliflower and potatoes into the 8 by 11 inches baking dish. Cover with a white sauce and carefully mix to combine the ingredients.

Drizzle with the remaining 2 tablespoon of melted butter and sprinkle mozarella on top.

Air fry at 180C for 10 minutes until vegetables are tender.

Serve warm!

Healthy Aloo Gobi Recipe

When I just realised that we have a week old cauliflower and potatoes in the pantry I wanted to cook curry. But what to do when my children do not take spicy food? That calls for aloo gobi for the adults but gratin for the children using the same core ingredients. 

Ingredients

3 potatoes

1/2 cauliflower

2 tomatoes, sliced

2 tsp salt

1 brown onion

Sunflower oil

1 tbsp Garam Masala

1 tbsp curry powder

500g chicken chunks 

1/2 cup evaporated milk

4 tbsp Honey Hub honey with curcumin

Methods

Marinate chicken in Honey Hub and 1 tsp salt for at least 30mins.

Cut cauliflower into florets. Cut potatoes into small cubes about the same size.

Blanch both in boiling water for 5 minutes until cooked. Strain and set aside.

Slice brown onion then sautee in wok until caramelized.

Add garam masala and curry powder. Fry until fragrant.

Caramelize chicken. 

Add milk.

Add cauliflower, tomatoes. Simmer 10-15minutes over low heat.

Serve with Mission Wrap or Basmathi Rice and plain yogurt!

Salted Egg Prawns Recipe

I love prawns! But I can't get my children to love them enough. So this is a recipe that my boys will definitely disprove because they hate chillies. How do you make your children take spicy food?

Ingredients

7 medium prawns shelled and deveined

2 tbsp Ginger juice

a dash of Salt

a dash of White pepper

1 Egg yolk 

2 tbsp All Purpose Flour

1 tbsp Rice flour

150 ml Oil (for deep-frying)

Sauce:

1 salted egg yolks 

2 tbsp Knorr Salted Egg Powder

4 tbsp Oil

2 tbsp Garlic

1 tbsp Sugar

1 Red Chilli (chopped)

¼ cup Curry Leaves

Methods

Steam salted egg yolk for 5mins.

Marinate prawns with ginger juice, salt, pepper and egg yolk for 15 mins. Coat with flour evenly.

Deep fry until prawn is about 80% cooked. Remove from oil and let it rest for 5 minutes.

Meanwhile, sauté garlic and sugar until sugar is lightly caramelized. 

Add red chilli and curry leaves. 

When curry leaves are slightly crisp, lower heat and add Salted Egg Powder. 

Keep frying until fragrant.

Toss prawns into salted egg mixture until evenly coated.

Serve hot.

Healthy Pan Fry Purple Sweet Potato Mochi Recipe

Thank you for reading our homemade recipes! My children and I really enjoy preparing for food together. Not only is it delicious freshly cooked, but we definitely know what goes inside- there's very minimal sugar, full of nutritious ingredients with no artificial coloring and flavouring. 

Ingredients

450 gr mashed purple sweet potato

120 gr glutinous rice flour or more as needed

Hot water as needed

Cooking oil

150 gr peanuts

90 gr honey for drizzling

Peel about 450 gr of sweet potato. Cut into 1-inch slices and steam for 15 minutes until soft and mashable. 

Use the back of the fork to mash the sweet potato while it's hot, until smooth.

Add glutinous rice flour and use a spoon to mix. While the sweet potato is cool enough to handle, use your clean hands to mix the flour and the sweet potato to form a smooth dough. 

Purple sweet potato is usually quite dry.

So add hot water teaspoon by teaspoon until the dough is no longer crumbly. 

 

Cover with a plastic wrap and rest the dough for 15 minutes.

Lightly dust your both hands with some glutinous flour. 

Shape 2-inch ball shaped dough. 

Flatten the dough with palm of the hand and then gently stretch it into about 4-inch diameter. 

Scoop about 1 to 1 1/2 tsp of the sweet peanut fillings and place on the middle of the dough and then wrap. 

Roll again to smooth into a ball and then slightly flatten with your palm.

Preheat about 1 Tbsp of oil.

Pan fry mochi for about 2-3 minutes on each side until golden brown. 

Leftover can be chilled up to 3 days. They can be reheated in the microwave, air fryer (180C for 5 minutes), or in the oven at 180C for 5-8 minutes.