Thank you Jane Lee who posted this:
As the recipe is just way too long, I break them down into two parts. Here I am sharing the detail recipe of Part 1:
Part 1 – Glutinous Rice Fillings for 12 Png Kueh
1. 300g glutinous rice, rinse & soak 4 hrs
2. 50g peanuts, rinse & soak 4 hrs
3. 4 dried mushrooms, rinse, soak in hot water for 1 hr
4. ½ Chinese sausage, take out skin & chop into small pieces
5. 40g dried shrimp, rinse & soak for 30 mins
6. 40g shallot, slice
7. 6 tbsp hot boiling water
8. 1 tbsp oyster sauce
9. 1 tsp fish sauce
10. 2½ tsp salt
11. 1 tbsp white pepper
12. ½ tsp 5 spice powder
13. ½ tsp black soya sauce (for color only)
14. Chopped parsley
15. 4 tbsp peanut oil
Braising the Peanuts
1. Add peanuts with soaking water into a small pot
2. Add 1 tsp of salt & bring it to a boil
3. Lower fire & simmer for 30 mins
4. Drain water & set aside
Steaming the Glutinous Rice
1. Place steaming rack in a wok & bring water to a boil (sufficient water for 30 mins steaming)
2. Lower fire, spread muslin cloth over rack (make sure cloth do not touch the sides of the wok to prevent burning the cloth)
3. Drain water from rice, add 1 tsp salt & mix well
4. Add & spread rice on muslin cloth
5. Steam rice for 15 mins over high fire
6. Lower fire, uncover & sprinkle 6 tbsp hot boiling water all over the rice
7. Cover & steam for 25 mins over high fire
8. Off fire & transfer rice to a plate & set aside
Cooking the Fillings
1. While rice is steaming, chop mushrooms, sausage, dried shrimp & shallot (retain & mix soaking water from mushrooms & dried shrimp)
2. Heat oil in wok to sauté shallot till fragrant & golden brown. Set aside
3. Off fire & add dried shrimp to sauté till fragrant & slightly crisp (fire is off to prevent oil splatters) On fire again if there is no more heat.
4. Add & mix mushrooms, sausages, peanuts & cook for a min.
5. Add glutinous rice & mix with two spatulas over low fire. Monitor the fire. If too hot, off fire to continue mixing.
6. Add ½ tsp of salt, oyster sauce, fish sauce, pepper, 5 spice, black soya sauce & mix until evenly incorporated.
7. Do a taste test & add more seasoning if preferred.
8. Off fire, add shallot & parsley & mix well (parsley last to add without fire to prevent bitterness).
9. The glutinous rice can now be eaten with sambal chilli.
10. If it is to be used as the fillings for png kueh, transfer to a bowl & set aside for wrapping.
#autumnjanekitchen
Part 1 recipe link: https://www.instagram.com/p/CcAWIj7Pg1T/
Part 2 recipe link: https://www.instagram.com/p/CcFFdSMJZnF/
My favourite is probably Chocolate Moose. Cacao powder, banana, avocado, milk substitute. Never tried adding mint, just a thought.
Also the ice creams we’ve all heard about. Blended Frozen Strawberry/Cacao with frozen bananas and milk substitute.
We also have banana fritters.
Banana, cacao and oat cookies.
I guess anything bananas.
My sister makes her desserts with dates. I meant the fruit, not the guys. She married.
Her lemingtons are a hit with my kids. Mushed dates coated with desiccated coconut. A little too sweet for me. I think I’ll add in some oat flour and bake it into a cookie.
Summer desserts would mean ice shavings of whatever juice or smoothie you have turned into ice. Can be pretty colorful.
Truffles - peanut butter coated in cacao powder. Or peanut butter and cacao coated in cacao.
I guess this was the long awaited post on the Chinese New Year and Valentines Day Cheesecakes! More posts to come.. no worries ^^
So far we only have Original Flavour which is lemony ^^ Hope you all like it!
Nevertheless.. there are two types of textures available - the Solid(which is the usual cheesecake material) and the Melting(which is invented here). The Melting one is like Ice Cream and has to be kept in the fridge most of the time. Price is the same, though, so just choose at your own convenience =)
Then comes the CRUST.. you can choose between the Original Crust (salty side) or the Oreo Crust (sweet side).. your choice, really ^^
So far, I don't have any deco in mind, but if you have any suggestions, I'm open to it, just that I have to consider the TIME.. lol..
So, to make things easier.. There are two types of Cheesecakes available,
both available in
Solid and
Melting ^^
The Olde Cottage Cheesecake
Original lemon flavoured cheesecake with the familiar salty biscuit crust. Nostalgic for those who prefer the taste of the good olde days and a new experience for those who wish to learn what good olde cheesecake tastes like ^^
The Neoclassical Cheesecake
The original taste of lemon flavoured cheesecake with a smooth oreo crust to compliment it. Delicious for those who want to try something current without swaying too much from the classic taste of cheesecake ^^
Coming soon.. Rocky Road, Double'O Quardrant, Oreo's New Sinx, Double'O Sinx
Weight: approximately 1kg.. I haven't actually weighed it.
Texture: All flavours are available in Solid or Melting form ^^
Fixed Prices: Only RM50 (both Solid and Melting)
Collection to be arranged with me
personally at annire333@yahoo.com . You may collect at the following areas on
certain dates only.
Section 12(preferably! -it also depends on who you are), 14, 17, Jaya One.
Note: Cannot bring to church!
PS: Just keep in mind that when ordering the Melting Cheesecake, your house isn't too far away ;) Hopefully within PJ area, as it's like buying a box of ice cream from the local supermarket - don't keep it in the car too long, ya? The most it can probably go is Kepong, Cheras, Puchong or Subang but you can always refreeze it again. So far it doesn't affect the taste if it melts - I'm just taking precautions. Don't la go and take it to Johore, KB or Malacca.. ><
Summary:
Preparation Time | 10 min | Cooking Time | 45 min | Health Index | Occasional Eat | Difficulity Level | Easy | Serving | 4 | Course | Desserts | Cuisine | Indian | Main Ingredient | Milk Product | Speciality | Party | | |
Recipe Description
Sweetened Milk with grated Carrots, almonds, pistachios and raisins.Ingredients:
1 large carrot- shredded
5 cups Milk,
1 cup Sugar (or less, if you like).
1 Tbsp Custard powder-dissolved in Milk
1 tbsp Cardamom Powder,
1/2 tbsp- Nutmeg powder
Toasted Almonds, Pistachios
Golden Raisins
1 tbsp Ghee - Clarified Butter
Directions:
Shred the carrots and set aside.
In a deep pan, heat the ghee. Add the cardamom powder and the carrots, stir for around 5 minutes. Now add the milk and sugar. Bring to a boil. Add the custard powder that has been dissolved in milk along with the nutmeg powder. Simmer on low heat till the carrots are soft and the milk has thickened to the consistency you like. Garnish with toasted almonds and pistachios and raisins. Chill in the refrigerator before serving. Best Served Cold...
Taken from http://www.ifood.tv/node/1313/