Ultraman kikaku 14/12/2017

Ultraman Blue Pea Flower Kikaku

Ingredients：
Blue part

Glutinous Flour 75g

All purpose flour 75g

Sugar 30g 

Instant dry yeast 1/2 tsp

Grape seed oil / any plain vege oil 1 tbsp

blue pea flower water 100-120g (no need to put all first)

Yellow part

Glutinous Flour 25g

All purpose flour 25g

Sugar 10g 

Instant dry yeast 1/8 tsp

Grape seed oil / any plain vege oil 1/4 tbsp
pumpkin powder 2 tsp

water 25-30g (no need to put all first)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1）mix all ingredients till well combined. same procedure for blue and yellow dough.
2）Blue dough - 30g dough for face, 5-8g dough for ear, mouth and top.
Yellow dough - 2g each for 1 eye.

3）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5) brush some grape seed oil on the surface of kikaku to prevent skin dry.

超人力霸王喜板

蓝色的部分
普通麵粉75g
糯米粉75g
糖30g
兰花煮出来的水120-150g
酵母 1/2茶匙

油 1 湯匙

黃色的部分
普通麵粉25g
糯米粉25g
南瓜粉60g
糖10g
水40-50g
酵母 1/8茶匙
油 1/4湯匙

做法：
1）蓝色麵團：把酵母放進1湯匙的水里溶解，然後把麵粉、糯米粉、糖、油和溶解酵母一起攪拌，慢慢把兰花煮出来的蓝色水加入揉至麵團光滑。

2）黃色麵團：把酵母放進1湯匙的水里溶解，然後把麵粉、糯米粉、南瓜粉、糖、油和溶解酵母一起攪拌均勻，水分最後慢慢加，揉至麵團光滑。

 - 把蓝色麵團分成8份，每份：30克- 脸， 5-8克 - 耳，嘴和头顶。
 - 把黃色麵團分成 2克作1个眼睛，搓成椭圆形狀。

3）把做好的蜜蜂造型後，擺放在香蕉葉/ Parchment Paper上。
4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（10-15分鐘 ) 至表面光滑。 (切記不能發酵過久，表面會變成一洞一洞，不美了）
5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

第一次蒸好，造型不像的。

first steamed image, not satisfied and modified lastly

还没有蒸之前

before steaming

30/3/2017 (Thursday) Wakame Seaweed Salad

Happy Thursday dear all mommies!

This morning I spent quite lot of time to cook for my gal and extra food for my late dad.

Breakfast: soft boiled egg, wholemeal bread and fresh milk

Lunch Bento: stir fry 10grains noodle, wakame salad, minced meat omelette, kiwi berry and cherry tomatoes

Teatime: spinach or purple sweet potato kikaku

早餐：半熟雞蛋，全麥麵包和鮮奶

午餐：拌炒十谷面，凉拌海带芽，碎肉煎蛋，樱桃獼猴桃果和櫻桃小番茄

下午茶：菠菜或紫薯 喜板

素炒十谷麵

材料 ：

有機十谷麵 1份 

胡蘿蔔片 适量

萵苣 1片

液氨基酱油 1/2茶匙 

胡椒粉 适量

蒜米（切片）1瓣 

1/4杯 高湯/水

做法：

1）根據包裝說明烹煮麵條。通常我在沸水中煮2-3分鐘。

2）用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色。

3）加入胡蘿蔔片，攪拌一下。

4）加入高湯燜煮一分鐘。

5）加入煮好的十谷麵翻炒均勻後加適量的胡椒粉和天然醬油

7.翻炒均勻就可上碟享用啦~

Stir Fried Noodle

Ingredients :

1 pc of organic 10grains noodle

Some carrot slices

1 slice lettuce

1/2 tsp liquid Amino

Dash of pepper powder

1 clove garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. Usually I cook in boiling water for 2-3mins only.

2) heat pan with some rice bran oil and sauté garlic till fragrant

3) add in the carrot slices and stir fry for a while.

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

涼拌海帶芽

材料：

（2小孩份）

5g 乾的海帶芽

1/2茶匙 蘋果醋（無調味）

1/2茶匙 液體氨基/淡醬油

1/2茶匙 芝麻油

1/2茶匙 有機蔗糖

1/4茶匙 切碎的薑或幾滴薑汁

1/4茶匙 烤香的芝麻

做法：

1）將海帶芽浸泡在水中10分鐘。

2）瀝乾，沖洗，然後在沸水中煮1分鐘。瀝乾待用。

3）在碗中加入醋，液體氨基/醬油，芝麻油，糖和姜，拌勻。

4）加入海帶芽，拌勻，撒上芝麻即可。

Wakame Seaweed Salad

Ingredients:

(2 toddler serving)

5g dried wakame seaweed

1/2 tsp apple cider vinegar (not seasoned)

1/2 tsp liquid amino / light soy sauce

1/2 tsp sesame oil

1/2 tsp cane sugar

1/4 tsp shredded ginger or few drops of ginger juice

1/4 tsp sesame seeds, toasted

Steps:

1) Soak seaweed in water for 10 minutes. 

2) Drain, rinse then cook in boiling water for 1 minute. Drain and set aside.

3) in a bowl, add in vinegar, liquid amino / soy sauce, sesame oil, sugar and ginger, mix well. 

4) Add the seaweed, tossing to combine well. Sprinkle salad with sesame seeds.

dried wakame seaweed

乾的海帶芽

just add in water

加入水浸泡

after 10 minutes soaking

浸泡10 分鐘了

肉碎煎蛋

材料：

1個 雞蛋

30克 肉碎

鹽 少許

辣椒粉 少許

做法：

1）煎鍋中加入少量油，加熱。

2）將雞蛋，鹽，胡椒粉和肉碎放入碗裡，攪拌。

3）油熱時，倒入肉碎蛋液， 煎至兩面金黃色的。

Minced meat omelette

Ingredients:

1 egg

30g minced meat

pinch of salt

dash of pepper powder

Steps:

1) Heat oil in a frying pan over medium heat. 

2) In a medium bowl, whisk together eggs, salt, pepper and minced pork. 

3) When oil is hot, pour in egg mixture. Fry until fully cooked and golden on both sides.

Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. At over 400 mg/(100 kcal) or almost 1 mg/kJ, it has one of the higher nutrient-to-energy ratios for this nutrient, and among the very highest for a vegetarian source. A typical 10–20 g (1–2 tablespoon) serving of wakame contains roughly 16 to 31 kJ (3.75 to 7.5 kcal) and provides 15–30 mg of omega-3 fatty acids.

食谱请按以下连接/for recipe, please click link below

客家茶果 （喜板）KIKAKU

20/10/2016 (THU)

Goji Berries Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 25g

Instant dry yeast 1/2 tsp

Rice Bran oil / any plain vege oil 15g/ 1tbsp

water 80-90g

goji berries 15g + 40g warm water (blend till smooth)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 10 portions (about 30g each).

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

枸杞喜板

材料：

普通麵粉100g

糯米粉50g

糖25g

水80-90g

酵母 1/2茶匙

油 1 湯匙

15克枸杞+40克温水，打成枸杞汁

做法：

1）把所有材料放进一个大碗攪拌均勻，水分先倒一半，然后慢慢加，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。(切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和

食谱请按 please click for recipe 》》》mushroom sauce 蘑菇酱

Steam Egg

Ingredients:

1 egg (58g without shell)

1/4 cup water

Enoki mushroom

baby spinach

1/2 tsp liquid amino

dash of pepper powder

Steps:

1) cut mushroom and baby spinach into small bite size and place in a casserole bowl

2) beat 1 egg in a separate bowl and add in water, use a fork to whisk for a while

3) sieve the egg mixture through a coffee strainer into the casserole bowl

4) add in liquid amino and dash in pepper powder

5) cover the casserole bowl with cling wrap or by a plate

6) steam in a steamer with medium heat for 10mins

蒸蛋

材料：

雞蛋1個（ 58克無殼）

1/4杯水

鴻喜菇 適量

菠菜苗 適量

1/2 茶匙 有機醬油

胡椒粉 適量

做法：

1 ）把菜和菇切一切，然後放入一個蒸碗/砂鍋碗

2 ）在另外一個碗裡打入雞蛋，加入水，用叉子攪拌均勻

3 ）把蛋液用濾網過篩入蒸碗/砂鍋碗裡

4 ）最後加入醬油和胡椒粉

5 ）用保鮮紙或碟子蓋著蒸碗/砂鍋碗

6 ）用中火蒸10分鐘即可

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

35克太白粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。

20/5/2016 (Fri)

Breakfast: Dragon fruit kikaku and fresh milk

Lunch and dinner: steamed cheesy tomato meat rice

Teatime: Dragon fruit yogurt drink and cheesy smiley cookies

Dragon Fruit Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar ( i put 25g only, sweetness Okay)

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

150ml water + dragon fruit (sieve away seeds)

1/2 tsp chiaseed

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 6 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

VIDEO ~ making of  kikaku

Steam cheesy tomato meat rice

Ingredients:

5 tbsp basmathi rice (pre-soak overnight)

1/4 zuchinni

30g minced meat

10 pcs cherry tomatoes (blended and sieved)

3-4 cloves garlic

25g cheddar cheese

Steps:

1) heat pan, add in oil and sautee the garlic till fragrant.

2) add in minced meat and zuchinni, stir fry for a while

3) add in the tomato juice and shimmer for 2 mins

4) dash in some pepper powder and off fire

5) pour the soaked rice into 2 casseroles, add in 4-5 tbsp water/soup stock into each bowl. Then shred the cheese as topping, steam at medium heat for 20-30 mins.

Roasted drumstick

Ingredient:

1 chicken drumstick ( i use kampung chicken drumstick)

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

a little bit VCO 

some dried parsley

Steps:

1) Marinate the drumstick with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray

4) Bake for 20 minutes 

烤雞腿

材料：

1只雞腿（用叉子在肉上戳孔）

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

一些 蒜泥

幾滴 初榨椰子油

做法：

1）把蒜泥和雞腿一起放入一個碟子裡，倒入醬油，胡椒粉和椰子油，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上。

4）烘烤20分鐘。

Cheesy Smiley Cookies

Ingredients:

50g Cake flour ( I used superfine flour) 

15g Cold Butter, cubed

1 tsp castor sugar

15g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold fresh milk / Water

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add in sugar and grated cheese and a tbsp of milk/water at a time kneading by hand to form a nice soft dough. 

3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. Cut with 45mm dia. round cutter. Use straw to cut out 2 holes for the eyes and use a spoon to cut the smiling mouth.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 15-18 minutes or until lightly golden.

如何壓出笑臉視頻

click the link for video of making smiley

奶酪笑臉餅

材料：

50克 低筋麵粉

15克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

15克 刨碎車達干酪

1-2湯匙 冷鮮奶/冷水

做法：

1）把麵粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的車達干酪，拌匀。再把鮮奶一湯匙慢慢加，一邊稍微揉均勻成團狀。

3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

4) 用擀麵棍按壓成2-3厘米的厚度，用45mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上，用吸水管壓出2個小圈圈作眼睛，用小湯匙壓出笑的嘴型。

5） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

16/11/2015 Monday~

I am back to work after few days rest at home.

This morning, I woke up at 4.30am but lo cried for me around 5am. After comforting her, I could only start preparing foods at 5.45am. Further, there is no water supply today and I just cooked simple foods for my 27.5mo lo.

Breakfast : quail eggs, sweet potato kikaku, almond & cashew nuts

Lunch and dinner : Shimeji mushroom pork porridge 

Teatime : Lo Han Guo Sea coconut dessert

Please take note: For lo above 1 year old, max of quail egg for daily consuming is 2 pieces only.

Sweet Potato Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 30g ( i put 25g only, sweetness Okay)

Instant dry yeast 1/2 tsp

Rice Bran oil / any plain vege oil 15g

sweet potato puree 60g

water 60g

p/s: for finer texture, blend the water with the puree till smooth before use.

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 12 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some rice bran oil on the surface of kikaku to prevent skin dry.

Shimeji mushroom pork porridge 

Ingredients:

50g Pork Tenderloin

1/3 pack shimeji Mushroom

1/2 cup white rice

some scallion

pinch of sea salt

dash of pepper powder

Cook rice with water till porridge is almost formed, then add in other ingredients and cook for another 5 mins and off fire.

LohanGuo Sea Coconut Dessert

Ingredients:

1 pack of sea coconut

1 organic Lo Han Guo

Some Natural Brown crystal sugar

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

6/Nov/2015 (五)鮮蝦圈圈

Finally it is Friday again.... Time flies really. I have been cooking for my 27mo lo every morning since she started solid foods at the age of 6mo.  just can say to myself, this is a nice thing that I can do for her and I really appreciated that I have such stamina and efforts to do so everyday with a happy heart. All parents are same, they will be happy and grateful to see their children grow... so do I.

Breakfast: Special sweet potato Kikaku, fruits and fresh milk

Lunch and Dinner: Rice/Noodle with Pumpkin Apple chicken soup

Teatime: Prawn Rings and Mango Yogurt

Just a simple note here that the prawn rings are extremely yummy as the taste is very similar like the prawn snack (double decker) but with all natural ingredients and NO MSG....hahahaha... Must try it mummies if your lo is not allergic to prawn and egg.... Happy Baking and Happy Friday.

寶寶喜板~漩渦圖案喜板

（這個分量可以做出4 粒的喜板。）

材料：

普通麵粉50g

在來米粉/沾米粉25g

糖10g

酵母 1/4茶匙

油 1 茶匙

番薯泥50g

水40g

漩渦圖案：

1茶匙紫色薯粉/黑芝麻粉

做法：

1）把乾的材料（首四種）放進一個大碗，攪拌幾下。然後加入其它濕的材料，攪拌均勻成軟麵團。拿一些麵團出來並加入1茶匙紫色薯粉/黑芝麻粉，搓均勻。把原色和紫色麵團個別分成4份。

2）手沾些油，把原色麵團搓成圓粒狀擺放在香蕉葉/ Parchment Paper上，稍微壓扁一點。把紫色麵團搓成條狀（大約25公分），然後環繞擺放在原色麵團上面。

3）蒸鍋裡放了水，開大火煮20秒後關火，切記不能把水煮滾。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。 (切記不能發酵過久，表面會變成一洞一洞，不美了）

4）開大火蒸10分鐘。蒸好後馬上開蓋出鍋咯。 。

製作視頻連接，請按：漩渦圖案喜板製作視頻

A new invention of kikaku that is not using Glutinous flour as it might cause indigestion to certain weak tummy of little ones.

Special Swirl Kikaku

Ingredients:

50g all purpose flour

25g rice flour

1/4 tsp instant dry yeast

1 tsp organic cane sugar

1 tsp rice bran oil

50g mashed swet potato

40g water

optional: 1 tsp purple sweet potato powder

~just omit if you don't have it or replace by black sesame powder/cocoa powder (3yo above) for the swirl pattern.

Steps:

1) In a big bowl, add in the first 4 ingredients, mix well. Then add in the wet ingredients, mix till well combined. Scoop out a portion of the dough (about 30g) and add 1 tsp purple sweet potato powder/ black sesame powder into the small dough, knead till well combine. Divide the plain dough and purple dough into 4 portions each. 

2) rub your hands with some oil, then roll each plain dough into round, put on cleaned banana leave / pao paper, then press slightly. Roll the mini dough into rope (roughly 25cm) and place swirling on the plain dough. then place on steaming rack laid with parchment paper/banana leaves.

Video DEMO of kikaku making

3) In the steamer, add in water and on the fire for 20 seconds. off fire. Place the steaming rack in the steamer then close lid to proof for 15-20 mins.

4) Turn on fire and steam for 10 mins then remove the kikaku from steamer immediately.

Apple Pumpkin Chicken Soup

Ingredients:

1 chicken tight (kampung chicken)

1 organic red apple

roughly 1 bowl of cubed pumpkin 

some goji berries

dash of pepper

5-6 bowls of water

Steps:

1) blanch the chicken tights

2) cut all ingredients into cube size

3) Cook in a big pot of water in high heat for 10 mins, then 1.5 hours in small fire.

鮮蝦圈圈（台灣稱蝦味鮮）

材料：

蝦仁50克

太白粉/馬鈴薯粉 40克

蛋黃 1個

水 2湯匙

海鹽 1咪咪

白胡椒粉適量

糖1/2 茶匙

做法：

1. 把所有材料放入果汁機或攪拌器，打成黏稠的泥狀。

2. 然後把蝦泥裝入塑膠袋，綁好後塑膠袋角處剪一個小洞（4-5毫米）。

4. 預熱烤箱180度。

5. 把不粘烤布/紙鋪在烤盤上，然後擠出圈圈。（我的烤箱是33公升的容量，剛好擠到一盤。）

6. 送進已經預熱的烤箱，烤約10分鐘後，轉換盤的方向，下調溫度160烤10分鐘或至表面有一些上色了，即可關掉電源。繼續悶5-10分鐘後取出。完成啦~

"Double Decker, Double Decker, ~~~ ~~~ ~~~".....LOL

Prawn rings 

Ingredients: 

50g Prawn

40g potato starch

1 egg yolk

2 tablespoons water

Pinch of Sea salt

dash of pepper

1/2 tsp cane sugar

Steps:

1) put all ingredients in the blender, blend till smooth. 

2) pour the mixture into a plastic bag then cut a small hole (4-5mm) at the edge of the plastic bag. 

3) preheat oven at 180'C.

4) squeeze out rings on the non-stick baking sheet laid on the baking tray. 

5) bake at preheated oven of 180'c for 10 mins, turn baking tray in side out, reduce temperature to 160'C, continue baking for 10 mins or till lightly golden brown. Off oven. let the tray stay inside the oven for another 5-10mins. DONE~

南瓜喜板Pumpkin Kikaku

Pumpkin Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 30g ( i put 25g only, sweetness Okay)

Instant dry yeast 1/2 tsp

Grape seed oil / any plain vege oil 15g/ 1tbsp

water 80-90g

pumpkin puree 60g

p/s: for finer texture, blend the water with the puree till smooth before use.

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 10 portions (about 30g each).

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

南瓜喜板

（这个分量我可以做出10 粒30g 的喜板。）

材料：

普通麵粉100g

糯米粉50g

南瓜泥60g

糖25g

水80-90g

酵母 1/2茶匙

油 1 湯匙

做法：

1）把酵母放進水里溶解。

2）然後把麵粉、糯米粉、南瓜泥、糖、油（適量）和溶解酵母一起攪拌均勻，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。(切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

製作視頻連接，請按：

喜板製作視頻

搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

蒸好後的喜板

11/Sep/2015 Friday 紅豆喜板

Happy Friday~ Wish you all having a great weekend ahead~ (happy'ing~ happy'ing~)

As usual, wake up early and check on some recipe books.. check what do I have in the fridge.. think some easier food so that I can leave home without too much delays.....hahaha..

Breakfast: Edamame, Hard boiled egg and fresh milk

(my lo took half of the edamame, half bread baked yesterday and milk)

Lunch and Dinner: Mix Grains Rice, stir fry milky cucumber and sweet corn and Baby Lobak

Teatime: Red Bean Kikaku (红豆僖板）and red bean dessert

Edamame and Hard boiled egg

Baby Spring Roll/ Lobak

Ingredients:

1 pc Bean Curd Skin ( i bought in NSK selayang)

1/3 carrot

40g chicken breast

4 medium prawns

1 dried mushroom

1/2 tsp liquid amino / pinch of salt

1/2 tsp corn flour

dash of pepper powder

1/2 tsp sesame oil

Steps:

1) wash and soak the dried mushroom in hot water till tender

2) cut prawn and chicken into tiny size or mince them, then add liquid amino, pepper and corn flour, marinate for 10minutes

3) shred the carrot, cut the mushroom into tiny size too

4) mix shredded carrot, diced mushroom and the meat, divide into 3 portions

5) cut the bean curd skin into 3 pieces, about 20cm x 15cm size each slice

6) place the meat mixture onto the bean curd skin, wrap and roll into spring roll

7) pan fry or deep fry till golden brown 

Stir fry milky cucumber and sweet corn

Ingredients:

1 japanese cucumber (diced)

50g fresh sweet corn

1 clove garlic

1/4 cup fullcream milk / fresh milk

pinch of salt and pepper

Steps:

1) heat pan, add some rice bran oil, sauteed the garlic till fragrant

2) add in cucumber, stir fry for 1 min

3) add in sweet corn and stir fry for a while

4) add in salt, pepper and milk

5) stir fry for another 1 min and off fire

Red Bean Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar 

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

100g pre-cooked red bean (please refer fast cook red bean/mung bean)

130ml water 

**preparation: blend the red bean and water till smooth by using hand blender or blender

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 9 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave, then press slightly.

3.）Place the kikaku on the rack and put inside the warmed steamer then close lid to proof for 15-20 mins. ( I put in the wok with warm water underneath)

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

紅豆喜板

材料：

普通麵粉100g

糯米粉50g

紅豆泥100g

糖30g

水130g

酵母 1/2茶匙

油 1 湯匙

做法：

1）把酵母放進水里溶解。

2）然後把麵粉、糯米粉、紅豆泥、糖、油（適量）和溶解酵母一起攪拌均勻，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。 (切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

FAST WAY OF COOKING RED BEAN

For Reference~~~   Please Click-->  Fast Way Of Cooking Mung Bean

1) soak overnight 250g red beans with warm water

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

Soak red bean in the warm water...leave it overnight

after 1 day.... the red bean seems a bit sprouting, throw away the soak water and rinse few times

put the soaked red bean in a zip lock bag

put the red bean in the freezer at least overnight