For my Granny.
I made it my mission to grab as much ingredients on my trip to the Chinese supermarket yesterday as I could because I only go there once a month or less. I came home with a whole load of food and the cool Japanese rice cooker that I have been eyeing up on the Japan Centre web site which was £10 cheaper at See Woo.
Say Hello to my new toy the Sanyo ECJ-FS50UK Petit Gourmet Multi Function Slow Cooker *phew*....
Not only does it cooks all kinds of rice - white, brown, sticky, risotto but it can also be used for steaming, stewing, making soups and eerr making yogurt! Fingers cross that I don't get bored of this gadget as fast as I was with my bread maker.
Moving on, today I made a classic Chinese snack that will forever remind me of my Granny who's face would light up every time I bought them for her....Clay pot Pudding - Pud Jai Koh.
This was my second try (my first try came out under cooked, too hard and looking kind of grey instead of brown) at making these yummy sweet puddings. I got the recipe from shirayuuki but changed it just a tiny bit.
Clay pot Pudding (makes about 15)
INGREDIENTS
Part 1
80g Rice Flour
70g Plain Flour
1 tbsp glutinous flour
250ml water
Part 2
Brown sugar slab 200g
300ml Water
1 tsp vegetable oil
Part 1: Sift all three flours in a bowl and add the water in slowly while mixing to form a thick batter.
Part 2: Bring the water to a boil in a sauce pan and add the brown sugar slabs, stir until sugar dissolves.
Put the steamer on. Add part 2 in to part 1 and mix thoroughly then add in the oil, mix thoroughly once more. Pour in to clay pots or egg tart molds until 90% full. Steam on high heat for about 30 - 40 minutes. Cool for 5 minutes and unmold with a knife.
Say Hello to my new toy the Sanyo ECJ-FS50UK Petit Gourmet Multi Function Slow Cooker *phew*....
Not only does it cooks all kinds of rice - white, brown, sticky, risotto but it can also be used for steaming, stewing, making soups and eerr making yogurt! Fingers cross that I don't get bored of this gadget as fast as I was with my bread maker.
Moving on, today I made a classic Chinese snack that will forever remind me of my Granny who's face would light up every time I bought them for her....Clay pot Pudding - Pud Jai Koh.
This was my second try (my first try came out under cooked, too hard and looking kind of grey instead of brown) at making these yummy sweet puddings. I got the recipe from shirayuuki but changed it just a tiny bit.
Clay pot Pudding (makes about 15)
INGREDIENTS
Part 1
80g Rice Flour
70g Plain Flour
1 tbsp glutinous flour
250ml water
Part 2
Brown sugar slab 200g
300ml Water
1 tsp vegetable oil
Part 1: Sift all three flours in a bowl and add the water in slowly while mixing to form a thick batter.
Part 2: Bring the water to a boil in a sauce pan and add the brown sugar slabs, stir until sugar dissolves.
Put the steamer on. Add part 2 in to part 1 and mix thoroughly then add in the oil, mix thoroughly once more. Pour in to clay pots or egg tart molds until 90% full. Steam on high heat for about 30 - 40 minutes. Cool for 5 minutes and unmold with a knife.