Kue Pukis Kacang Hijau

Some days ago, I bought a small packet (about 250 gr) of skin-removed mung bean without knowing exactly what will I do with them. I just followed my feeling to buy it. Then, at home, I washed them and soaked them in hot water for about, maybe, 3 hours or so. After that, I steamed them. When they are cooked, they became 600 gr. I stored them in an airtight container and put them in the fridge for later usage.

Then, I found this kue pukis recipe in Sajian Sedap website. Though I do not have kue pukis molds, I just wanted to try it. Since my daughter really love kue pukis, I thought it would be good to sneak mung bean in her favorite snack, right? Let's use mini kue lumpur molds. Hope it works.

It turned out so good. The texture was just like regular kue pukis, soft and fluffy, menul-menul in javanese. But the taste of the mung bean was so strong. Despite, my daughter gobbled them up without complaining. That's relieved me. Now, I am really thinking of buying kue pukis molds. 

Brownies Kukus Kacang Hijau Mocaf

I was really very happy with this steamed brownies. It just looked like any other steamed cake, I knew, but it was really a special one to me. Why, this was my first experience using mocaf flour as wheat flour substitute. Mocaf or modified cassava flour is flour made of cassava that are already modified using biological process. Many experiments showed that mocaf can replace the use of wheat flour until 100% in brownies, steamed cake and sponge cake. My blogger friends had already tried using this flour and they said that the cake using mocaf flour is as good as one with wheat flour. So, better late than never, right? I decided to buy mocaf flour and had it a go.  

Roti Kacang Hijau Isi Coklat (Mung bean Bread with Chocolate Filings)

I remember eating a lot of mung bean porridge whenever I was pregnant. Then I fed my children mashed mung bean porridge during their babies and toddler years. But why, in her 10 now, my daughter, Rachel, doesn't want it anymore. 

Because mung beans are a wonderful source of fiber, plant protein, carbohydrate, iron, vitamins and minerals, then I have to think a way to add them in her meal. I have to sneak them in her favourite food. How about in a bread?

Kue ku labu kuning (Pumpkin ku kuih)

Finally, I made kue ku (or ku kuih), a traditional kue in tortoise shell shape that made of glutinous rice flour and sweet mung bean paste filling. I already have the plastic kue ku mold for so long but never have time to use it because I do not have the food red colouring. After succesfully colouring the klepon labu kuning yellow with the pumpkin, thought in my mind to make yellow kue ku as well ...^^

Pineapple pie with mung bean crust

Who doen't like mini pie? It is sweet and fun to eat. Ground mung bean adds an extra crunchiness to this firm but crumbly pie crust.

Ingredients

For pie crust:

75 gr margarine

25 gr caster sugar

1/8 tsp salt

50 gr peeled mung bean, toasted and finely ground

1/4 tsp baking powder

1 egg yolk

125 gr all purpose flours

For filling:

250 ml milk

40 gr corn flour

30 gr sugar

1/4 tsp salt

75 gr pineapple, grated

75 gr pineapple, cubed 
2 drops yellow food colouring (skipped)

cherries

Methods

For filling: Combine corn flour, sugar, salt, and milk. Mix well. Cook on a low heat, stir constantly until thicken and cooked. Add pineapple. Mix well and stir it until bubbling. Set aside.

To make the crust: Sift the flour, baking powder and salt into a large bowl. 

Add the margarine, sugar, mung bean, and egg. 

Gather the mixture together into a dough. Take a bit of the dough and press it into the greased mini pie pan. 

Prick the bottom of the pie with a fork. Bake until golden brown.

Remove from the oven, set aside to cool. Once completely cool, 

remove the pie from the pan.

Spoon the filling onto the pie. Decorate with red cherries.

Source:

http://www.sajiansedap.com/recipe/detail/8897/pai-kacang-hijau-isi-tape

http://www.sajiansedap.com/recipe/detail/9823/pai-cokelat-nanas-ceri

Onde - onde kentang

I remembered when I lived in Perth I often came to canningvale to buy groceries. There, in Jakarta Asian store, we could find many Indonesian foods, but my eyes always came to this onde-onde. I don't know why, it was sooo tempting to me. At that time, it reminded me of my childhood, my hometown. It's nostalgic. And now, when I am already here, in my hometown, again this onde-onde reminds me of that canningvale market, of Perth. To me, onde-onde is really nostalgic!

Ingredients

The crust:

250 gr glutinous rice flour

50 gr potatoes, steamed and mashed

65 gr caster sugar

1/2 tsp salt

150 ml warm water

oil for frying

sesame seed for coating

The fillings:

150 gr mung bean, soaked overnight, steamed and mashed

125 ml coconut milk

1/2 tsp salt

130 gr sugar

2 pandan leaves

Methods

For the fillings: 

Cook all the ingredients on a low heat. Stir it constantly until it thickens and smooth.
Set aside. Remove the pandan leaves.

For the crust:

Combine the flour, potato, salt, and sugar. Mix well. Gradually pour the water, knead until the dough is smooth and elastic.

Divide the dough 20 gr each. Shape it into a ball.

Flatten the dough. Put enough filling in the centre. Roll it again.

Dip it quickly in water. Coat with sesame seeds.

Fry on slow heat until golden brown.

Source: Tabloid Saji