Sunday, February 14, 2016

Beetroot Pancakes


Happy Valentine's Day! 
Want to prepare a hearty breakfast for your love ones today ? Try this lovely pinky beetroot pancakes  :D 


They looked so thick & fluffy!

Oh my look at the fuchsia pancake batter!

To get even size pancakes, drop about 1/4 cup batter onto a lightly greased pan. Wait for the bubbles to appear on the surface and the sides started to set. Gently flip over and cook the other side briefly. Use low heat at all times to prevent over browning.*

How's the taste of this beetroot pancakes?  Either you like it or hate it ^0^ hahaha 'cos I know some of you may turn off by the muddy taste of the beets. But these pancakes tasted not too bad lah ^.^ Somehow the roasted beets tasted much sweeter compared to steam version and with raspberry jam added into the batter, it helps to reduce the muddy taste a lot!




Ingredient
  • 300gm beetroot
  • 120ml seedless raspberry jam
  • 250ml buttermilk
  • 2 large eggs
  • 1 tsp vanilla paste
  • 1/4 cup olive oil
  • 125gm plain flour
  • 90gm oat flour (grinded old fashioned rolled oats till fine)
  • 1 tbsp baking powder
  • 1/2 tsp salt

Method
  1. Scrub beets cleanly. Wrap beets in foil and roast in preheated oven at 200 deg cel for 50 mins until tender. Remove from oven and to cool completely. Cut off the end and remove the skins. Transfer the beets to a food processor and puree it until smooth. Measure out 3/4 cup of the beet puree.
  2. Combine jam, buttermilk, eggs, vanilla, olive oil and beet puree. 
  3. Whisk plain flour, oat flour, baking powder and salt in a large mixing bowl. Add in wet ingredient and stir until just combined.
  4. Heat up a non-stick pan over medium heat. Lightly coat the pan with oil. Spoon about 1/4 cup of batter into the pan. Cook over low heat for 3-4 mins for each side. *

Friday, February 12, 2016

Fried Nian Gao (炸年糕)

Seriously this is my first attempt of making fried Nian Gao! When my mother was around she would usually fried this for us during the festive period. That was a long time ago when I last tasted this snac, almost forgotten how it should taste like ^0^. So I bought a large sticky rice cake, weighing 800gm, for this Chinese Lunar New Year. With this large sticky rice cake, I managed to make two version of fried Nian Gao, one encased in spring roll and the other coated with egg batter. Which do you prefer?



Sticky Rice Cake, Taro & Purple Sweet Potato


Sticky rice cake sandwiched between slices of taro and sweet potato, this is to be coated with egg batter before deep frying.



Mashed taro & sweet potato spread onto spring roll wrapper and rolled up with a slice of sticky rice cake.





Spring Roll Nian Gao 
Ingredient
  • 300gm taro (wgt after peeling)
  • 200gm purple sweet potato (wgt after peeling)
  • 50gm fresh grated coconut
  • 2 tbsp sugar
  • 1/3 tsp salt
  • 300gm Nian Gao (sticky rice cake), cut into 2" long strips
  • Spring roll wrappers
  • cornstarch water to seal spring roll

Method
  1. Slice taro & sweet potato and steam them separately until soft.
  2. Mash taro & sweet potato while its still hot. 
  3. Add coconut, salt & sugar into the mashed taro and mix till well combined.
  4. Place wrapper onto a flat surface.
  5. Place a tbsp of taro filling and tsp of sweet potato onto wrapper, lightly spread it out.
  6. Place 1 piece of nian gao over and wrap.
  7. Brush edges with cornstarch water before rolling up.
  8. Fry the rolls over medium low heat until golden brown. Cool down slightly before serving.
Note : Unfinished portions can be stored in fridge. Grill in oven on high for 10 mins till crisp and serve!




Fried Nian Gao in Egg Batter
Ingredient
  • 200gm sliced taro (wgt after peeling)
  • 200gm sliced purple sweet potato (wgt after peeling)
  • 250gm Nian Gao, chilled overnight and sliced to fit btw the taro and sweet potato
Batter (mix well till free of lumps)
  • 4 tbsp plain flour
  • 1 tbsp cake flour
  • 1 tbsp rice flour
  • 1/2 tbsp tapioca flour
  • 1 egg, lightly beaten
  • 40ml to 50ml water
  • pinch of salt

Method
  1. Heat up some oil over medium low heat.
  2. Sandwich the nian gao with taro and sweet potato on each side.
  3. Coat the sandwich with batter and gently put into the oil and fry it over low fire until golden brown. Drain on paper towel and cool it down slightly before serving.
Note : Unfinished portions can be stored in fridge. Grill in oven on high for 10 mins till crisp and serve!

Recipe ref : Annielicious Food


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