Lo Mai Chi (花生糯米糍 / Glutinous Balls stuffed with crushed peanuts)

Oh I really miss this back to my hometown (SABAH), used to have this a lot in secondary school
as breakfast or lunch.
Not sure where does this originate from, but I think everyone loves it isn't?
I usually will see this when I am buying breakfast in a store or stall.
This lo mai chi is similar to "mochi" in Taiwan or Japan, just that this is bigger in size and stuffs with peanuts.


I do looking for a simple and easy to make recipe, and of course no failure one!
Got this recipe from:
http://herfrozenwings.blogspot.com/search/label/Kuih


Feel free to visit :)


I will give out some tips here, this is my first time making and everything comes out perfect and tasty ^^

The glutinous batter is just simple made of glutinous flour + sugar +water + shortening.
I used vegetable shortening by the way, remember to have the shortening almost melted in order
to have it mixed properly in the batter.


The batter is of thick fluid form (just in case you are wondering why is it so runny).

I steam it in a silicon mould again, you can use a shallow stainless steel tray.
Over a high heat, I steam in for about 25 minutes.
The batter now becomes firmer and sticky.
Leave it there until it has cooled down completely.

The peanuts filling that I make by myself, I do pan fried the peanuts until
it turn brown a bit, this is how you get the peanuts so fragrant (no oil, just dry frying while stir constantly). You might have some peanuts burned which turns into black, in this case don't worry about it unless its too many then you pick some away. 
So, keep you eyes on the fire and keep stirring :D


I leave it to cool down before I add in sugar, for 250g of peanuts I think
around 5 tbsp of sugar is alright, depends how sweet do you want the filling to be.
There will be leftover filling, keep it in a tight container for next time use.

This is how the dough looks like, I would really recommend this recipe as it
wont sticks to your hand and easy to handle it.
I think this is because of the shortening makes it greasy and easy to play with it:)

I divide the dough into around 45g each, the recipe yields around a dozen.
Then I flatten the dough and wrap the peanut filling inside,
this time there will be very thin layer of glutinous dough and lots of peanut inside :)
For the extra flour to be coated on balls, I use glutinous flour but I pan fried it
on a pan over a medium heat for few minutes, you don't have to use oil for this.

It not very hard to wrap in the peanut filling as when the dough sticks to each other, it is secured perfectly and you don't have to worry its gonna leaks or burst.
And one more thing is that the dough is not sticky, so its easy to do it without having lots of mess.
I cant get it into a perfect round ball, but who care as long as it taste good XD

There you go, mu hubby has few of them hehehehehe and he likes it
It has the taste of the one I have in KK.

I really like this recipe and would definitely make it again!
Look at the peanuts filling and the chewy glutinous layer.

Steamed Malay Cake (马来糕)

My all time favourite in Dim Sum Restaurant - Malay Cake
I found this recipe in my favourite blog which I have just followed recently.
For the recipe, please visit :
http://happyflour.blogspot.com/2011/11/steamed-malay-cake.html

Spongy and moist texture, its different than what I had in the restaurant, its more like cake texture. Still it tastes good!

After I add few drops of yellow colouring, this is how the malay cake looks like!
It is a heavy and shinny batter, you mat find that it wont
stick to the plastic bowl once you add in the oil.

In the steamer.

It is cooked! It rises up a lot in the steamer

Once I unmould it, I find that the cake it a bit heavy like cake texture. It is not as fluffy as the one I have in restaurant, but if you serve while its hot it still taste pretty good like vanilla cake. It a very good recipe and for those who loves cake should really try this out!

If you want to reheat it, just simple pace it in a steamer for 5 minutes before serving,
it taste very good as a warm dessert and I am sure everyone will love it :)

Rojak Buah

One of my favourite food, ROJAK BUAH!
Used to have this a lot when I am back to KK, and
 I only order it with Sagot, pineapple, and cucumber!
In KK, there's lots of place selling nice rojak,
with additional of crunchy chinese doughnut and crushed peanuts,
it just makes everything extremely delicious and addictive! 

Today I am gonna make my version of rojak buah, I cant find any sagot in Melbourne,  so I will be using only apples, cucumber and pineapple.
I bought the ready rojak sauce from asian groceries store, and of course also crushed peanuts!

It taste quite good, but of course not as god as the one I have in Malaysia.
KK  one is more genuine and taste more "asli" hahaha

I wonder how does this sauce taste, gonna give it a try today weee

Crushed peanuts ia a very important ingredients in rojak,
with or without it will make a bug difference^^
I am using unsalted peanuts and crushed them by myself by using the rolling pin :)

I cut all the fruits, then mix it with in suitable amount of rojak sauce.
I think its better to have all the fruits juice drained off properly, as when you mix in the sauce its gonna be very liquid and you will have something "flooding".
Its best to serve it right away as the sauce is gonna become very watery after a period of time.

Pandan Chiffon Cake

My first chiffon cake with pandan flavour. Come out quite well with pandan aroma, soft and moist spongy centre.
I dust it with some icing sugar as well.
I am taking orders for this pandan chiffon cake as well,
so for those who is interested please do email me for more details :)
At the same time, I am also gonna try on more recipes for different flavour of
chiffon cake in order to expand the range in my menu hehehehehe

Freshly out from the oven, still warm! I am slicing them into thick slices,
and have them with my coffee yummmmmm

Yummm

Take a bite, very soft sponge-liked chiffon cake.

The meringue and pandan batter.

The ready to bake mixture.

Pour the batter into my silicon mould and ready to go into the oven ^^

Come out pretty good, I am sure the
mould would give my cake a nice looking.

Here it goes, it comes out pretty good from mould.
No sticking, tears or break at all!

Who would love to have some??? hehehehe

ONDE ONDE

Although this is not a huge order, but I am happy to make it for Jerome and David.
I expect them to be here within 30 minuted after everything is done,
because it the best to have them fresh and slightly warm!
Just reheat them in an oven, steam bake for 5-8 minutes,
you can taste the melting palm sugar and the soft and chewy glutinous ball.
The onde onde goes hard when you put them at room temperature,
so don't store them in the fridge ^^

Onde Onde (Pandan Glutinous Ball with Palm Sugar Filling)

Tonight I am making my hubby's favourite dessert again, well actually he asks for it hehe :)
The ONDE ONDE, which is glutinous ball with pandan flavour,
filled with palm sugar (gula melaka) and coated with desiccated coconut.

Look at the melting palm sugar in the centre.
This small treats is ideal for either summer or winter season,
great for afternoon tea, hang out party or after dinner dessert.
Chewy glutinous ball, the bursting palm sugar 
when you bite it is really
a nice treat for everyone, that's why my hubby can't resist it ^^

I am also taking order for this little dessert, feel free to contact me for more details if you are interested
in ordering this for you home catering/party or special event :)

Pandan Kuih Sago ^^

This is one of my favorite kuih, because its made of sago!
Simple but delicious kuih, chewy and with a taste of pandan and coconut.
A pinch of salt in the desiccated coconut would make this kuih to be more yummy and addictive!

<

Only 5 Ingredients : sago, sugar, coconut and pandan essence and coloring.

Drain any excess water after u soak the sago for 1 hour :)

Mix with the rest of the ingredients

Right into the steamer, I am using a giant cupcake mould though hehe
Try not to use this kind of mould, prefer square or 
rectangle pan as they will cook more Thoroughly.

When it starts to cook, it becomes transparent in color!

Almost cook, you can see the middle still translucent, means its still raw!

There you go, cool and cut it. Coat them with coconut! 
I definitely gonna use square tray which is shallower and the kuih will be cooked more evenly!

            

Remember to add a pinch of salt into your coconut, this will
make you kuih taste more yummy ^^

                            

Yummmm. Wanna have some??? hehehehehehe