Made with tang zhong, these lovely buns remained soft for 3 days. No idea if they will remain soft for longer since all were polished off by then.
Peanut butter buns (adapted from Grace’s Kitchen Corner)
- 85 grams bread flour
- 85 grams water
- 0.5 grams instant yeast
- Mix everything together to form a sticky dough. Leave to proof for 1 hour before placing in the fridge for up to 12 hours. Take out from the fridge an hour before using.
- 125 grams water
- 25 grams bread flour
- Whisk well until combined. Over low heat, whisking constantly, cook until mixture reaches 65 degrees Celsius. If too lazy to dig out the cooking thermometer, cook until it just reaches a thickened state where you can see lines from the whisk.
- 125 grams bread flour
- 56 grams plain flour
- 20 grams milk powder
- 60 grams sugar
- 1/2 tsp salt
- 2.5 grams instant yeast
- 30 grams eggs
- 84 grams water roux
- All the preferment
- 22 grams butter
- organic unsweetened peanut butter
- 3-4 tbsp gula apong (palm sugar)
- 50 grams lightly toasted walnut bits
- Mix everything except butter in the mixer using dough hook.
- After 3 minutes, add in the butter and knead until dough reaches window pane stage.
- Place in a lightly oiled bowl and proof for 30 minutes.
- Lightly scrape out the dough and divide into 9 portions. Roll each portion into a long oblong shape. Smear peanut butter and gula apong over the dough, then scatter some walnut bits. Fold up lengthwise and roll out lightly to flatten. Cut into 3 strips about 1 cm from the top. Twist, then twine the dough strips together and place in muffin cups.
- Place in fridge overnight. Take out buns an hour before baking.
- Preheat oven to 180 C. Bake for 20-25 minutes until golden brown and inner temperature reaches 93 degrees Celsius.
If you wish to bake directly, proof buns until doubled in size, then bake. I prefer a long slow rise to improve flavor.
This salty-sweet kueh is my absolute favorite. You can find some for sale at shops making kuehs. The trouble with buying from shops is, they rarely use the correct ingredients to make them, but rather resort to short cuts to get the distinctive blackish-green color. The skin of this kueh is made using either fresh rami leaves or mugwort leaves. It is not easy to find either type of leaves in the local market my family frequents.
My mum went around the stalls for a week before finding a tiny bunch of mugwort leaves which she triumphantly produced to me on a Saturday morning. As fate would have it, there were no banana leaves for sale at the stalls when I tried to make this lovely kueh the next day. So I used non-stick parchment paper and made a terrible mistake of not oiling the parchment. It was non-stick! How would I know the kueh would stick? They should say non-stick except for kueh. Quite frustrating, all the effort and having the bottom of your lovely kueh stuck.
The taste, however, is absolutely spot on. Saltish sweet with good flavor from the fried spring onions and a light fragrance in the skin from the mugwort leaves. Phenomenally good, if I might say so myself. I enjoyed every bite. All credits go to the food blogger who unselfishly shared her recipe.
Orh ku kueh (adapted from Paula cooking fingers)
- 75 grams mugwort paste (I only managed 50 grams)
- 100 grams glutinous rice flour
- 10 grams rice flour
- 5 grams tapioca flour
- 35 grams sugar
- 100 grams water (I used reserved water from boiling mugwort)
- 1 tbsp olive oil
- 15 pcs banana leaves, cut round in shape and 8 cm in diameter (if unable to buy, use parchment paper but please brush oil on them)
- Boil mugwort leaves for 7 minutes. Let cool. Squeeze dry and chop to small bits.
- Dissolve rice flour and tapioca flour in 100 grams of water. Cook over low fire until thickened.
- Scrape into a bowl and add glutinous rice flour and mugwort paste. Let it cool for 5 minutes, then drizzle oil in.
- Use a dough scrapper and blend and knead into a soft dough. Cover and rest for a minimum of 1 hour. I rested mine for a day.
- Divide dough into 15 pieces. Cover with a damp towel.
- 100 grams split mung beans
- 125 grams water
- 50 grams sugar
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 2 tbsp olive oil
- 20 grams spring onions (use the bottom part, near to the roots, for better flavor)
- Rinse mung beans and soak in water for 4 hours.
- Drain and rinse well.
- Prepare a steamer with enough water to boil for an hour.
- Place mung beans on a steamer plate. Add water.
- Steam for 40 minutes.
- Mash mung beans while hot. Set aside.
- In a large saucepan, add in olive oil. Turn on to medium low heat.
- Add in spring onions and fry till lightly brown.
- Add in mashed mung beans and seasonings. Mix well to combine. Fry till semi-dry.
- Let cool completely before using.
- Prepare a steamer with enough water to boil for 20 minutes. Brush oil on each piece of banana leaf.
- Lightly flour dough balls with tapioca flour. Dust kueh mould with tapioca flour.
- Flatten a piece of dough and make it even and round, till about 6 cm in diameter.
- Place a tablespoon of filling in the middle of the dough. Seal up dough over filling and form a ball.
- Gently squash ball into the kueh mould. Tap hard on work surface to release the kueh from the mould.
- Place on a piece of oiled banana leaf or parchment paper.
- Steam on low heat for 8 minutes. Brush oil on surface of each kueh.
- Pour boiling water over banana leaves to make them pliable, before cutting down to size.
On a trip to Kuching, Sarawak, I lugged back some gula apong. This delicious sugar is made from the sap of palm trees and to me, it has a somewhat similar fragrance to gula melaka but with a smokier taste. I like it.
Vanilla swiss roll with gula pong custard
Swiss roll (from Miki’s Food Archives)
- 5 egg yolks
- 41 grams coconut oil
- 50 ml milk
- 3/4 tsp vanilla extract
- 84 grams cake flour
- 5 egg whites
- 85 grams caster sugar
- Line a 15′ x 13′ x 1′ pan, with 1′ overhang on the sides of the pan for easy lifting of the cake out of the pan. Preheat oven to 180 C.
- Mix egg yolks, coconut oil, milk and vanilla extract in a large bowl until combined. Sift in cake flour and mix until smooth. Set aside.
- Beat egg whites until frothy. Gradually add in sugar as you continue to beat, until meringue reaches firm peaks.
- Fold meringue into egg yolk batter in 3 batches. Scrape batter into prepared pan and level it as evenly as you can. It helps to use a plastic dough scrapper.
- Tap pan lightly on work surface 2-3 times. This gets rid of large air bubbles.
- Bake for 13-15 minutes.
- Remove from oven and tap lightly on work surface 2-3 times. This disperses the heat and supposedly reduces shrinkage.
- Remove cake from pan and flip over onto a clean parchment paper. Peel off the bottom parchment paper.
- Roll up cake. Let cool completely before filling.
Gula apong custard
- 300 ml milk
- 4 egg yolks
- 80 grams gula apong
- 15 grams all-purpose flour
- 12 grams corn flour
- Whisk egg yolks with gula apong until smooth.
- Add both types of flour and whisk until combined.
- Boil milk in a saucepan. Turn off heat and rest for 30 seconds.
- Gradually drizzle hot milk into the egg yolks mixture, whisking constantly.
- Pour custard mixture back into the saucepan and cook over a low fire, stirring constantly, until mixture thickens.
- Scrape into a bowl and cover with cling film, making sure the cling firm touches the surface of the custard. This will prevent a skin from forming on the custard.
- Chill in fridge for at least an hour before using.
- Unroll the swiss roll carefully.
- Spread custard evenly over the cake. If you want, you can also add whipped cream on top of the custard.
- Roll up carefully. Wrap with parchment paper, then with a layer of cling film. Chill in the fridge for a day, if you can.
- The amount of custard in the recipe above is double of what I made. I have never made a 15′ by 13′ swiss roll before so I did not know how much filling I needed. There was too little filling in my roll and I had to add whipped cream over the custard.
- The 5 egg recipe is a bit too little for a 15′ by 13′ pan. 6 egg recipe would be better.