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Tuesday, January 18, 2011

Malai Kwai

                 "A" - Starter dough

                 150 gm                  Tepung Gandung/All Purpose Flour, sieved
                   35 gm                   Castor Sugar
                 100 ml                     Water
                     2 level teasp       Instant Yeast

                "B"

                  40 gm                      Tepung Gandung/All Purpose Flour              ] sieved all these
                  40 gm                      Corn flour                                                    ] 3 together
                  20 gm                      Milk powder                                                ]

                120 gm                      Castor Sugar
                130 gm                      Brown Sugar
                   5 "A"                      Eggs
                170 ml                       Vegetable Oil
                   2 teasp                   Akaline Water

               "C"

                1 1/2 teasp                Double Action Baking Powder
                 3/4 teasp                  Sodium Bicarbonate

                Method
  1. In a large bowl mix sugar, tap water & instant yeast short while till yeast dissolves.  Let it rest for 5 - 10 minutes.  Then pour in the tepung gandung/all purpose flour & stir with a wooden spoon for 2 - 3 minutes then knead with your hands short while also then bang it against the bowl a couple of times.  At this juncture it is sticky.  Leave it, covered with cling film to rest for 12 hours at room temperature.  After 12 hours this starter dough is sour & holey.
  2. Beat the eggs manually.
  3. Put 2 teasp Akaline water, both sugars to the starter dough & use your hands to mix it well.  The sour smell should disappear when Akaline water is added :) then add in the beaten eggs gradually & pull the dough quite high & mix with your hands still.  Then add in the sieved flour mixture & stir around with your fingers & "pull it high" & stir round a couple of times.  Mix it well.  Leave it at room temperature covered with cling wrap for 3 - 4 hours.  After 3 - 4 hours it is very foamy and has alot of big and small bubbles.  For this time frame of  3 - 4 hours, you have to see through the cling film for this stage.
  4. Add in the Double Action Baking Powder & Sodium Bicarbonate on the femented dough & mix.  Then add in the oil & stir it to incorporate same & sieve it into another container. 
  5. Once you have done that pour the mixture into a ratan basket lined with grease proof paper, the height of the grease proof paper is higher than the basket & steam for 35 - 40 minutes on medium high fire.
  6. When you want to remove kueh, turn over the lid quickly and wipe droplets of water as you dont want the water to drop onto the kuih as it will "stain" the kueh.  [As a matter of interest another of the Chef I tutored under used to spray baking spray onto the lid to prevent water droplets.
                       Notes: Kuih is good and soft and if you do it well, you will have honey comb effect :)

                            Till my next post, xoxo, Ophelia
               
        

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