my little favourite DIY

Another version of this 'peach kueh'~ 'tao gao'. Tao means peach, the mould of this kueh look like a peach and 'gao' means cake. Basically the normal peach kueh will have peanut filling but today this one will have glutinous rice with dried prawn, shitake mushroom. The taste of the glutinous rice is almost like 'loh mai kai' that is the glutinous rice cook with chicken...yum yum 另一种桃粿, 是把糯米包入粘米糊皮里.  糯米馅 味道咸香是用蒜米,虾米和香菇炒香而粘米皮柔软带少弹牙..可好吃呢...吃起来像是糯米鸡....(",) ~This is the mould of the Peach kueh....做桃粿的模印 ~ 米包米...Peach Kueh Ingredients for the filling...馅材料： a）2 cups glutinous rice...  2 杯  糯米 soaked for 2 hours........浸泡2个小时 b) 5 pieces dried mushroom 5朵 香菇~切丁     30克 虾米~切碎      1大匙 蒜米~切碎     半小匙 盐     1小匙 鸡粉     3大匙 炸红葱 做法： 1）把糯米浸2个小时。蒸20分钟，洒水在上面再蒸10分钟。 2）把4大匙油烧热，爆香虾米和蒜米。加入调味拌炒均匀才把蒸熟的糯米倒入拌均。待冷后再做成一粒粒糯米饭团。大开30-35克，因您的模子大小，备用。 皮材料： 300克 粘米粉 40克 大署粉 600ml 水 2大匙 食油 少许粉红色素 ...

Every type of food have its own colour.Taking food that content its own natural colour will benefit our health. Show the natural colour of fruits and vegetable...beetroot is purple red, carrot is orange, pumpkin is orangey yellow and today I am using purple sweet potatoes to make my angkoo kueh. No artificial colouring, it is natural...^^ 天然的颜色很美, 食物如蔬果类的天然颜色更加美对我们的健康又有益. 蔬菜如甜菜根-紫红色, 胡罗卜-橙色, 南瓜-橙黄色, 那今天跟大家分享紫薯-紫龟粿(茶粿). 每人造色素,多好,它是天然的....;) ~The purple colour is so beautiful...多美的紫色~ Ingredients for skin...皮料: 200g glutinous rice flour...糯米粉 2 tbsp oil...大匙食油 100g steamed purple sweet potatoes...蒸熟的紫薯 1 tbsp sugar...大匙糖 +-150ml water...水 filling...馅料: 150g split green bean ,soaked overnight... 绿豆片,浸隔夜 2 tbsp oil... 大匙食油 80g sugar...糖 ~Mixing the wet ingredients into the dry ingredients...把湿的材料加入干的材料~ To do: 1) Combine all ingredients  and mix into a pilable dough. Cover with a piece of damp cloth and rest for 10 minutes. 2) filling: Steam the split green bean...

If you know this 'kueh' then you may know that this always comes in bright red colour. Nowadays people are going for healthy choices, which means food that have no colouring, no flavouring, no preservative is better. I agree, I make this pumpkin angkoo instead of the red one....But I sometime don't mind taking the red angkoo...:p. 你喜欢吃这种红菇粿 吗? 通常在市面看到的都是大红色的所以叫 红菇粿....呵呵..那就来个改变做黄色的. 叫金菇粿是用南瓜做的. 天然的色素,大家都强调健康不要色素, 不要 添加剂, 不要防腐 剂. 我认同但时候还是喜欢红菇粿. 红代表吉祥如意嘛. ~pumpkin angkoo......南瓜 菇粿~ Ingredients for skin...皮料: 200g glutinous rice flour...糯米粉 2 tbsp oil...大匙食油 100g steamed pumpkin...蒸熟的南瓜 1 tbsp sugar...大匙糖 100ml water...水 filling...馅料: 150g split green bean ,soaked overnight... 绿豆片,浸隔夜 2 tbsp oil... 大匙食油 80g sugar...糖 To do: 1) Combine all ingredients  and mix into a pilable dough. Cover with a piece of damp cloth and rest for 10 minutes. 2) filling: Steam the split green beans until soft. Remove and mash into paste while still hot. Add in remai...

~Ord (means black in Hokkien) koo kueh.....黑菇粿~ If you like to eat kueh muih then you may know there is a kind of kueh like this one here but it is red in colour. The red one is called Angkoo kueh (Ang means red). This black koo kueh is made of Argy wormwood leaf (mugwort leaf-ai ye) . This plant is a kind of herb, it has a lot of usage for health of a women.   黑/呜菇粿很好吃...你有看过红菇粿黑菇粿可能比较少看到.也有人用粗叶来做这种黑菇不过我要跟分享的是我妈妈教我的是用艾草/叶做的. 艾叶 是一种草药,功用可大了. ~Haha..that is the special part of this herb but I am using it to make this delicious kueh Ord Koo Kueh...先不讲他有什么功用,先来做~ Ingredients for skin...皮料: 50g rice flour, mixed with 210ml water and 3 1/2 tbsp oil, stirred and boiled, cooled 粘米粉,油和水混合拌煮成浆,待冷. 300g glutinous rice flour..糯米粉 a little bright red colouring...红色素 enough water to mix into dough...适量水 (I used approximately 180-200ml of water add in 1 cup compressed mugwort leaves and blend into watery paste ... 我用了大概180-200毫升的水加入1杯艾草/叶,用搅拌机搅拌,备用) Ingredients for Filling....馅料: 150g mun...

This is a Hakka favourite kueh, 'Choi Ban' Choi means vegetable and Ban means cake or kueh in Hakka. The skin is made of rice flour and filling is stir fry of bang kuang and dried shrimp savoury taste. The filling can be a variety of salted vegetable with yellow bean curd, chives with yellow bean curd and leek with yellow bean curd all are in stir fry style. 客家菜板,是客家人的最爱,用粘米粉做皮而馅料是沙渇和虾皮,咸香味道很好. 也有咸 菜炒黄豆干或韭菜炒黄豆干或 ...黄豆干...炒 蒜. '菜板' 是客家话意思是'菜糕' 馅料都有菜类的搭配. ~ this is the ready warpped Choi Ban, arranged neatly in a tray ... 这是包好了的菜板还没送去蒸~ Choi Ban filling....菜板馅: 400g sengkuang~peeled and shredded...豆署去皮切丝 2 tbsp fish sauce...大匙鱼露 1 big onion..大粒洋葱 2 tbsp dried shrimp..大匙虾皮/米 1/2 tsp salt...小匙盐 dashes of pepper..少许胡椒粉 To do: 1) In a wok add in some cooking oil saute big onion, dried shrimp till it is fragrance. 2) Add in sengkuang, stir fried till it is soften, add in fish sauce, pepper and salt. Dish up and set aside for later use. 做法: 1) 在锅里放入少许的食油,炒香洋葱和虾米. 2...

Angkoo is a kind of Nyonya kueh (sweet dessert) and its local hawker's delight. It is made from glutinous rice flour with sweet  smooth and soft mung bean paste as filling. Then it is pressed in a mould looks like a tortoise and  place on a piece of shaped banana leaf and steam for 10-15 minutes. They believe the tortoise is a symbol of long life and prosperity.  Poeple use it as one of the return gifts to friends on Baby's Full Moon.  The taste is wonderful the skin is soft, sweet, sticky and the filling is smooth, sweetmade of mung bean or green bean paste. My boys love this kueh very much. ~ Kueh Angkoo ...红菇糕~ Ingredients for skin...皮料: 50g rice flour, mixed with 210ml water and 3 1/2 tbsp oil, stirred and boiled, cooled 粘米粉,油和水混合拌煮成浆,待冷. 300g glutinous rice flour..糯米粉 a little bright red colouring...红色素 enough water to mix into dough...适量水 (I used approximately 180-200ml of water...我用了大概180-200毫升的水) Ingredients for Filling....馅料: 150g mung bean split...

  My mum use to make this Peanut sesame balls and Savoury dumpling for sell. Lot of her customers love her signature 'kuih'. They will come back for more or even order from her in advance. When we(my sisters and I) were little, we always help up with the house chores and also doing all the 'kuih' for sell. Now we are all married and have our own family but still we can always go home to get a taste of this 'kuih'. I love all the variety of 'kuih' my mum make and I want to preserved the recipes so that I can make them for my kids, friends and may next time to my grand children .....:p Going to share this two types of 'kuih' The Peanut sesame balls and Cantonese Savoury dumpling. There are three types of fillings and they can be recognise by their shape.  The round one is with peanut, the oval one is with red bean paste and the one shape like a olive seed is savoury that is 'sengkuang' fillings. So which one do you like....~~ ~ These ...