潮州饭桃粿

最近想吃饭桃粿，我家附近都买不到好吃的饭桃粿，就干脆自己做吧！买了材料弄了一整天才把粿做好，真是差劲儿！妈妈说小时候她也常帮外婆做这个粿，心血来潮想回味儿时的乐趣，便包了一个。妈妈还是宝刀未老，手艺还是行的，包的美美的。可惜我的手也在包粿，没法把她包的粿拍下来。

 

 

食谱参考这里

芋头桃粿

饭粿是潮州人的美食之一，我也很喜欢吃， 但今天做的是包芋头馅的。 印象中好像很久都买不到芋头馅的了。忽然间想念好久以前吃过的芋头馅桃粿，又买不到，就自己做吧! 也许味道比不上外头买的，但却很有满足感！

 

 

椰糖发糕

明天是初一，所以做了发糕拜拜。蒸发糕最紧张就是在掀起锅盖的时候。若看到的是绽放漂亮的笑容的发糕，心情就会很靓。但若看到不笑的发糕，自己脸上也不会有笑容。所以今天的发糕是让我笑笑的，呵呵。。。

食谱（食谱参考鲸鱼蓝蓝小窝居和Y3K）

A:面粉300G,梳打粉1TSP,浓椰浆125ML
B:椰糖300G,清水175ML,PANDAN叶2片

1。将材料B混合,煮至糖溶,过滤冷却。
2。材料A混合拌匀,加入B混合料拌匀。
3。倒入发糕模至8分满,大火蒸15-20分钟

天然酵母：红枣宝宝（第三篇）

上次用剩的天然酵母，我拿来做老面，就想试试拿来做发糕。结果，效果还不错哦！其实我一直担心做出来的发糕会有红枣味儿，不知道到会不会怪怪的。结果，一点儿都吃不出红枣的味道。看来天然酵母用途还真广哦！

芒果优格螺旋小面包 素五香 艾草粿

最近爱上做螺旋形状的面包，觉得很可爱。这次用了芒果口味的酸乳饮来做面包，还有淡淡的芒果味。。。

这素五香是我一直很想试作但都迟迟未动工的。 那天决定不再拖了，就买了芋头来做。味道还可以，只是嫌粉放得不够，太软了

再做艾草粿，这次不拿去搅烂，而是剁碎，反而觉得味道不够重。我还是觉得搅烂的比较好吃。

艾草粿

不是每个人都可以接受艾草的味道， 但我喜欢！

黑龟糕（咸豆沙馅）

上次做了红龟糕还剩下豆沙馅，就把它拿来做成咸豆沙馅。我很喜欢半甜咸的豆沙馅，有葱油香，吃了也没那么腻。不知为什么，今天的皮特别软湿，按入模型很难敲出来。所以，我搞了整个早上才把这几个黑龟糕做好。但是，味道还不错耶！

食谱

馅材料：
绿豆片 200g
糖 150g
盐 1/4 茶匙
油 30g

绿豆浸数小时，蒸熟，压烂。把绿豆沙放进锅，加入糖，油和盐，炒至干即可。

皮料：
糯米粉 200g
水 150g
糖 20g
油 2-3大匙
芝麻粉 1大匙

把所有材料混合揉成团，分粒。包上馅后，压入模子扣出在香蕉叶上，然后蒸10-15分钟。

红龟糕

我很喜欢吃糕, 举凡一般华人传统的糕粿象白糖糕，饭桃，红龟糕， 发糕，米发糕等，我都很爱吃。甚至马来人的kueh dada, kueh serimuka, kueh lopez, 我也爱。但因为家里人少，有时要做少分量很难，做太多有吃不完，所以有很多我都不敢尝试去做看。要吃的话，就去买一两块来吃算了。

今天心血来潮，想做红龟糕。这个还好，妈妈也特别爱吃，所以一定不会浪费的。这个食谱在很多网友的部落很普遍。今天用的是Jane的食谱。小小个的红龟糕，两口就吃进肚子了，哈哈！

Kueh Pisang

This is one of my favourite nonya kueh when I was a teenager. However, it is difficult to find this kueh nowadays. Even if you can find, most of those sold are not palatable, either the kueh is too hard or it is not fragrant enough. I have this recipe which I think makes the kueh to a perfect T, not too hard nor too soft. At least, to me, this is the most perfect recipe that I have gotten for this kueh. So I am sharing this recipe for those who would like to try. It is pretty easy. So do give it a try.

Ingredients:

(A)

200g Thick coconut milk

350g water

80g sugar

(B)

90g Hoon Kueh Flour

200g water

(C)

4pcs of bananas cut into slices

Banana leaves cut into 15cmx20cm

1. Mix (B) till smooth.
2. Boil (A) till sugar melts. Slowly pour in (1), stirring all the time with low heat.
3. When the mixture thickens, remove pan from heat.
4. Spoon about 2tbs of mixture onto banana leaves. Top with a slice of banana. Spoon another 2tbs of mixture on top of the banana.
5. Wrap the banana leaf up into a rectangle parcel.
6. Chill in the fridge till set. Enjoy!

      

Black Ku Kueh (with saltish bean paste)

As mentioned in my previous post, I love ang ku kueh with saltish bean paste. Normally, these kuehs come with black skin instead of the traditional red. I still have some bean paste left after making my previous batch of ang ku kuehs. So today, I decided to go for the saltish version. After mixing the skin dough, I was worried that the colour was too pale. Luckily, after steaming, the colour deepened and viola, I got the colour I wanted and the 'black ku kueh'.

Ang Ku Kueh

I like ang ku kuehs, the sweet or the saltish ones alike. The most tedious part in making ang ku kueh should be the preparation of the filling. You probably will need 2 days to prepare, one for soaking the mung beans and the other to fry the filling. After that, the actual process is actually quite a breeze and fun. I prefer homemade ones to those commercial ones as the latter are a tad too oily for me. So these are the ang ku kuehs I have made today.

A tray of blossoms....

One of the reasons why I like to make 'huat kueh' is the anticipation for the results before I unveil the cover. It's a mixture of excitement and anxiety (fearing they fail to blossom as expected). Luckily, today I got a tray of fully blossomed 'flowers'!

Yam Kueh

One of my favourites, yam kueh. I still remember there is one stall in Chinatown which sells fantastic steamed yam kueh and there was always a long queue whenever I patronise the stall. While what I made can't be compared to the uncle in Chinatown, I am satisfied with the taste.

HAPPY VESAK DAY

As usual, every 1st and 15th of the lunar year, I will make some huat kueh. Have been experimenting on the techniques and various ways to make the huat kueh really smile. So far, I have not found the right recipe to my liking which the huat kueh will really split on top.

My past food.....

This is a coaster/dolly which I crocheted last nite...



These are what I have baked and made in the past.....