Wednesday, November 20, 2013

Garlic Rolls

For the love of garlic and bread. The person who reinvented garlic bread had the same chemistry as me. I was reading a fellow blogger Kak Ita from Masam Manis and her creation of this garlic bread was so pretty. I could not help but to make and indulge these bread.

This recipe is eggless so is vegan friendly. Just put a little more effort on kneading, these bread is going to shine on your table.Serve them anytime you want - Breakfast, lunch or dinner. Oh my, I can't stop. I have a relationship with garlic and bread.

For those 1st timers, do not be intimidated, i know. I was at first but I killed the fear and this was the result. Thank you Kak Azlita from JB and Suhaina from Singapore for this recipe. It's delicious and one of my all time favorite bread I made.

Garlic Rolls ( for recipe in Malay click here )
Ingredients: (makes 8 - 10 rolls)
  • 3 Cups  Plain Flour  ( I used bread flour )
  • 1 cup  Warm Water ( The quantity of water depends on the brand of flour used. I sometimes use less than a cup, sometimes more than a cup for the same 3 cups of flour.)
  • Yeast  1tbps  ( 1 tablespoon yeast was added for a quick rise. You can reduce the quantity of yeast {say 1tsp} and let it rise slowly too.)
  • 1 tsp Salt
  • 2 tbsp Sugar (I used caster)
  • 2-3 tbps Extra Virgin Olive Oil ( You can use vegetable oil too )

  • Mix everything together except oil with warm water and knead  until you get a smooth dough.
  • Add oil and knead until the dough springs back when you press with your finger.
  • Apply oil in a bowl and allow to rise for 40-45 minutes. By this time it will be double its initial size.
  • Make the garlic spread. (recipe below)
  • Knock down the air in the dough and divide the dough into two equal portions.
  • Grease a baking pan or loaf tin with butter.
  • Roll the dough using a rolling pin. Apply flour to prevent sticking.
  • The rolled out dough must be at least half inch thick.
  • Try to make it more like a rectangle. Apply one tablespoon of the garlic spread on it.
  • Roll it and cut it into two equal parts and further cut the two parts into two, so that you get 4 equal rolls.
  • Now place the rolls with the cut side up in the greased pan.
  • Repeat the same procedure for the remaining dough.
  • Apply the balance garlic spread on top and apply milk or egg wash which ever you prefer.
  • Sprinkle sesame seeds (optional)
  • Allow to proof for another 20 minutes.
  • In the mean time preheat the oven to 180 degree C.
  • Bake for 20-25 minutes until the house is filled with the aroma of roasted garlic and bread.  

Here is the recipe for the garlic spread. This recipe not only can be use on this bread but in any time you bought a loaf of french bread. Spread these and toast them. You will NEVER buy the instant garlic bread anymore. My dad in law will request for this spread for him to store from time to time.

  • 100 grams  Salted Butter
  • 5 cloves  Garlic -grated
  • 1 tablespoon Garlic - chopped ( I used the ready chopped ones bought at NTUC )
  • Coriander leaves -4 tbps (chopped)

Directions :

Bring butter to room temperature.
Mix everything together. 
Can be stored in the chill tray for up to one week.

25 minutes later.. Voila!!! Your room filled up with the aromatic garlic. Cool it for a while and sit back and enjoy. 


Baking a lil' magic,

Monday, November 11, 2013

Steam Rice Cake ( Apam Nasi/Beras )

This is another traditional Asian dessert entry. I would believe that in the old days, moms in the kitchen will look for ways and means to save up their left overs. And most probably, that was why they came up with this recipe using leftover rice. 

This dessert is light and moist and a little sticky. Best eaten with freshly grated coconut and a little red sugar. Just dunk them in and the coconut or sugar will stick. I've attached a photo of the red sugar in case you do not know how it is.

This can easily be found in our local supermarket but if you are international, I'm not so sure about it.

I had started loving to eat them since I was a little kid. A good substitute if your child have a hard time eating rice. And they will definitely love these just because it's a little sweet. No baking, no oil and just steaming.

And so I've been looking through so many FB pictures that my fellow cooking frinds are making these for their tea time and I thought, how hard could it be. :)

Indeed , it was so easy. I took a recipe for a fellow blogger which have taken the time to halved the original recipe. I did not do so many but these 1 batch was enough for a family of 6. 

I had these cute little plastic cups and use them as the mold. In cases you do not have this cups, you can use a cake pan (6 inch)  or make sure it's big enough for your steamer or a aluminium disposable molds. Be sure to grease it first, otherwise it would stick.

Steam Rice Cake (Apam Nasi/Beras)
Adapted from TiffinBiru (Recipe in Malay Language)
Makes about 30 small cups

1 cup Rice, cooked and cooled (I used Jasmine rice cause that is what I eat daily)
3/4 cup Caster sugar 
1 1/4 cup Water
1 cup Rice flour*
1 cup Plain flour*(*sifted together)
1 1/2 tsp instant yeast (I just used any dry active yeast)
Your own choice of coloring (I used green, orange, blue, pink and violet)
Grated coconut + a pinch of salt = Mix

Directions :
  1. Mix together the sifted flour and yeast in a separate bowl
  2. Using an electric blender, pour in the cooled rice, sugar and water. Blend till fine and you don't see bits of rice anymore. Pour in the flour mixture bit by bit till all are well blended. 
  3. Pour the mixture in a separate bowls and color them individually. Let it rest for 2-3 hours. The mixture will bubble up as the yeast rises. ( I do the coloring 1st as I do not want to disturb the risen bubbles later )
  4. Prepare to boil your steamer. Wrap the steamer cover with a tea towel for a more secure steaming. Grease all your plastic molds with a little bit of oil. I used vegetable oil as it does not have any flavor or smell. 
  5. Once the 3 hours is up, you can start spooning the mixture to the greased cup molds. Do all till finish. Before you start this process, you might want to steam your grated coconut for about 5-10mins so that it would last longer at room temperature.
  6. Steam the cakes with the highest heat for about 15 mins. Once cooked pull out the cakes from the mold. Served with coconut and red sugar (if you have) .

Kids love them on it's own.

Great for hi-tea too! Delicious and colorful.

Another easy peasy recipe. Trust me, it's worth the try.

Steamin' a lil magic,