May 9, 2017

Pulut Mangga (Mango Sticky Rice)

Makanan yang sangat femes di Thailand, kat Kuching susah nak cari, kalau ada pun mahal, paling murah RM10 per serving.  Asyik-asyik alasan mango takde stok.  Susah-susah beli jer mango sendiri, buat kat rumah, simple je pun.  If possible get a Thai Mango, sweet, soft and silky texture.  Saya beli di Choice Premier 101.

Bahan-bahan (untuk 4-6 orang)

  • 1 cawan pulut
  • 1 kotak santan
  • 2 cubit garam
  • Sesudu gula
  • Daun pandan
  • 2-3 biji mangga
  • Yellow mung beans - dry fry (optional)

Cara-cara (caranya agak sama dengan Pulut Durian)
  • Untuk Pulut - kalau nak kukus kena rendam 3 jam atau semalam terlebih dahulu. Saya guna pulut Bario (pulut lembut) jadi saya masak seperti beras biasa dengan air, sedikit santan, garam, gula dan daun pandan.
  • Kacau pulut tu masa dah nak masak untuk memastikan santan benar-benar bercampur, kalau pulut agak kering, boleh tambah sedikit air lagi.
  • Untuk pengat/kuah santan - masukkan sedikit air ke dalam periuk kecil bersama gula, daun pandan dan secubit garam, kalau dah mendidih boleh la masukkan santan.
  • To serve - letak pulut dalam pinggan bersama potongan mangga, siramkan dengan kuah santan tadi, dan tabur yellow mung beans yang dah digoreng kering.

March 31, 2017

Moist Carrot Cake

Ingredients

  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
  • 1 cup (100 grams) coarsely chopped pecans
  • 1/2 cup (65 grams) raisins

Frosting

  • 8 ounces (225 grams) cream cheese, at room temperature
  • 1 1/4 cups (140 grams) powdered sugar
  • 1/3 cup (80 ml) heavy cream

Directions 

Make Batter

    Heat the oven to 350ยบ F. Grease cake pans and line the bottom with parchment paper then grease the top of the paper.
    In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
    Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.


Bake Cake

      Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
      Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.