Monday, November 30, 2015

椰糖椰丝芒果包 Steamed Mango Buns with Coconut Filling



















椰糖椰丝芒果包 

包子皮材料:

包粉  250g
芒果泥  60g
即溶酵母  3g
清水  90g
细砂糖  20g
粟米油  10g


做法:
 
1. 将全部材料混合成团。
2. 用搅拌机拌打至光滑面团,让面团松弛5分钟。
3. 把面团排气,分割小面团,每份60g,搓圆。
4. 取一份小面团,杆成圆形,包入馅料,放在蜡纸上。
5. 放入蒸笼里,盖上蒸盖,进行最后发酵15分钟。
6. 面团发酵后,用中大火蒸约15分钟。
7. 熄火后,不要立刻打开锅盖,蒸锅开个小缝,待5分钟后才完全把锅盖打开。 


椰糖椰丝馅

材料

新鲜椰丝  150g
椰糖  75g (切碎)

清水  75g
班兰叶  数片(打结) 

玉米粉 1tbsp + 清水 2tbsp 


馅料做法:

把椰糖加清水煮至溶解, 加班兰叶及椰丝,小火炒干。最后加入芡水炒匀即可。

 


Steamed Mango Buns with Coconut Filling

Dough ingredients

250g pau flour

60g mango puree
3g instant yeast
90g water
20g caster sugar
10g corn oil 


Method
 
1. Mix all the ingredients in the mixing bowl and mix well.
2. Knead into a smooth and elastic doughrest for 5mins.
3. Divide dough into 60gm eachshaft a round shape and wrap in filling,  seal up.
4. Place the buns in a steamer and proof for 15mins.
5. Steam on high heat for 15mins. Wait for 5mins then only open the lid and remove from the steamer.



Coconut filling

Ingredient

150g shredded coconut 
75g gula melaka, chopped
75g water
pandan leaves (knotted)

1tbsp cornstarch + 2tbsp water


Method :

Mix gula melaka and water in a potcook until sugar dissolved.  Add pandan leave and shredded coconut stir fry until slightly dry. Lastly, thicken with cornstarch slurry, stir well and set aside. 



















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Sunday, November 29, 2015

芒果虾球 Shrimp with Mango














果虾球

材料:


虾仁  300g (去壳,去肠泥)
洋葱  2颗 (切片)

芒果  1个 (切丁)
红色甜椒  1个 (切小块) 
青色甜椒  1个 (切小块)
指天椒  3条 (去籽)


调味料 : 盐,胡椒粉 

粟粉 1tbsp + 水 2tbsp(勾芡) 


做法 : 

1. 将清洗干净的虾仁,用少许盐和胡椒粉腌制。
2. 热油锅,爆香洋葱。加入红、青甜椒和指天椒翻炒。

3. 放入虾仁和芒果丁拌炒,加入盐,炒勻。
4. 最后倒入芡汁勾芡,略炒几下即可,趁热享用。 



Shrimp with Mango 

Ingredients : 

300g prawns (deveined and shelled)
2 onion   (sliced)
1 mango (diced)
1 red capsicum  (cut into small pieces)
1 green capsicum  (cut into small pieces)
3 bird's eye chilies 

Seasonings : salt,pepper 

For thickening 1tbsp cornstarch + 2tbsp water 


Method :

1. Rinse prawn and mix with seasonings,marinate for a while.
2. Heat cooking oil,saute onion until fragrant. Add in red,green capsicum and chilies,stir fry.
3. Add the prawn,mango and salt mix well. 
4. Lastly,pour in the cornstarch slurry,stir well and cook until the sauce is thicken. Dish up and serve.








 This post is linked to the event Little Thumbs Up (November 2015 Event: Mango)












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Saturday, November 28, 2015

椰汁芒果西米糕 Mango Coconut Sago Kuih

















 
椰汁芒果西米糕

芒果西米层材料 :
 
新鲜芒果泥  800g 
清水  600g
燕菜丝  17g
  60g
柠檬汁  1个
西米  2tbsp
 
 
椰汁层材料 :
 
椰奶  500g
砂糖  30g
燕菜丝  15g
 
 
做法 :
 
1. 西米略浸,用水煮至半透明,捞起浸冷开水备用。
2. 燕菜丝用水稍冲洗,加入糖和清水煮滚至燕菜完全溶化。
3. 加入芒果泥和西米拌勻。
4. 将芒果燕菜液倒入模子里,待涼。
5. 把椰奶倒入锅里,加入砂糖及燕菜以中火煮至燕菜丝
6.稍凉后倒在芒果西米糕上,冷却后放入冰箱冷藏。取出切件即成。
 
 
 
 
Mango Coconut Sago Kuih
 
Mango layer ingredients :
 
800g fresh mango puree
600g water 
17g agar-agar strip 
60g caster sugar 
lemon juice from 1 lemon
2tbsp sago
 
 
Coconut layer ingredients :
 
500g coconut milk
30g caster
15g agar-agar strip
 
 
Method :
 
1. Soaked sago,cook with water until sago becomes translucent,rinse the cooked sago with running water, drain and set aside.
2. Rinse the agar-agar strip,add sugar and water cook until agar-agar strip fully dissolved.  
3. Add mango puree and sago and mix well.
4. Pour the mango mixture into the mould, leave it to set slightly.
5. In a pot, place coconut milk,sugar and agar-agar strip medium heat and cook until agar-agar strip fully dissolved.
6. Leave it to cool slightly,pour the coconut mixture on top of mango layer. Let cool and keep chilled. 
 
 
 
 










 
 
 
 
 
 
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Friday, November 27, 2015

芒果核桃蛋糕 Mango Walnut Cake




















芒果核桃蛋糕

材料 :


牛油  100g
细砂糖  100g
全蛋  1
新鲜芒果泥  100g
低筋面粉  250g
发粉  1tsp
苏打粉  1/2tsp
肉桂粉  1/2tsp
核桃  100g (切碎)

表面装饰 : 杏仁碎  适量



做法 :


1.
烤模铺上油纸,所有粉类混合,过筛备用。

2. 牛油加糖拌打至松软,加入全蛋打至松发。
3. 拌入芒果泥,粉类分次加入,拌匀。
4. 最后加入核桃碎。
5. 将面糊倒入模型里,洒上杏仁碎。
6. 放入预热烤箱以180度烤50分钟。
7. 取出,待冷即可脱模切片。



Mango Walnut Cake


Ingredients


100g butter
100g caster sugar
1 egg
100g fresh mango puree
250g low-gluten flour
1tsp baking powder
1/2tsp baking soda
1/2tsp cinnamon powder
100g walnutchopped

some almond nibs for decoration

 
Method

1. Line a loaf tin with greaseproof paper. Sift flour togetherset aside.
2. Cream butter and sugar until smooth. Add in egg and beat until fluffy.
3. Add in mango pureedry flour and stir well.
4. Lastly mix in chopped walnut.
5. Pour batter into prepared tin and sprinkle almond nibs on top.
6. Bake in preheated oven at 180°C for 50mins.
7. Remove and leave to cool. Unmould and cut into serving pieces.


Recipe adapted from [baking with natural ingredients] with minor adjustment.




















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Thursday, November 26, 2015

芒果玫瑰馒头 Mango Rose Buns




新鲜芒果泥做成的馒头,是很柔软的,
还带有芒果香味是很不错的新尝试。













芒果玫瑰馒头

材料:

包粉  250g
芒果泥  80g
清水  100-110g
即溶酵母  3g
细砂糖  20g
玉米油  10g


做法:

1. 将所有材料混合,搓揉成光滑有弹性面团,松弛5分钟。
2. 把面团分割成每份100g,揉圆。再把小面团分割成5份,搓圆。
3. 杆成圆形薄片,叠成一排,由下往上卷起并切半就形成二朵玫瑰花。
4. 放在包纸上,放进蒸炉内,进行最后发酵约20-30分钟。
5. 待水滚后,用大火蒸约15分钟即可,熄火。让馒头在锅里静置5分钟才掀开锅盖,取出。




Mango Rose Buns

Ingredients : 

250g pau flour
80g mango puree
100-110g water
3g instant yeast
20g caster sugar
10g corn oil


Method:

1. Add all ingredients in a mixing bowl mix well and knead till smooth. Set aside to rest for 5mins. 
2. Divide dough into 20gm each, roll out into a round and flat piece. 
3. Stack 5 pieces of flattened dough, overlapping one another. Start rolling from the first piece on the bottom and then halve the dough using a knife.
4. Place rose shaped buns upright on a piece of paper. 
5. Put the buns in a steamer and proof for 20-30mins.

6. Steam on high heat for 15 mins. Wait for 5mins then only open the lid and remove from the steamer.







蒸前,浅浅的黄色

































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Wednesday, November 25, 2015

芒果椰香布丁 Mango Coconut Pudding















芒果椰香布丁

材料:
 

芒果  200g
椰奶  300g + 清水  200g
吉利丁粉  10g
清水  100g
细砂糖  20g


做法: 

1. 芒果放入搅拌机里打成泥。
2. 吉利丁粉 + 100g清水泡软备用。
3. 椰奶 + 砂糖倒入锅里,小火加热,搅拌至糖溶化。
4. 离火加入吉利丁液搅拌均匀。
5. 将芒果泥加入拌匀,倒入模具冷藏至凝固。
 



Mango Coconut Pudding

Ingredients : 

200g mango puree
300g coconut milk + 200g water
10g gelatin powder
100g water
20g caster sugar
 

Method :

1. Combine gelatin powder with 100g water.
2. Heat the coconut milk and sugar and stir over low heat until the sugar dissolve. 
3. Remove from heat, add gelatin mixture and mix well.
4. Add in the mango puree and stir until combined.
5. Pour the mango mixture in moulds,chill in the fridge and serve.
























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