Homegrown Organic Bean Sprouts

Updated 8 Apr 21

After the 1st cultivation, I've been wondering what is the root looking for? Water?

Not really. I sprayed/wet them 4-5 times daily in my 2nd grow. Roots were still long. 

In my 3rd grow, plenty of water and a supportive bed was provided. Not only the roots were shorter, they grew faster hence longer too.

In a pale, soak a thick fabric with tap/warm water (used 39 x
45cm fold into 1/4). Do not squeeze. Transfer and line on a
container/pot. *Warm water can slightly expedite the grow.

Rinse beans, drain. Spread them evenly on the fabric (mine
is 15mm thick).                                           4 Apr 10.55am

I used 30g mung beans each. Top with paper towel. Spray/wet
the towel. *Add more water if you have more beans (do not
overcrowd though). It is ok to partly submerge the beans.

For experiment, I topped one with a plate, giving those beans
some weight. *Shall put more weight next round.

Close the lid. Leave a small gap for circulation. Place them
in a dark corner (mine in dark store room).

The one with a plate (giving some weight) grew slightly fatter.

Both grew beautifully without the hassle of daily watering.

Depending on room temperature and personal preference,
harvested mine on day 4.                             8 Apr 9.04am

More than 2" (room temperature 23C) 

Short rooted and fast growing bean sprouts. 

1 Apr 21

Rinse then soak beans (used 40g mung beans) in warm water
for a minimum of 8 hours, up to 24 hours.     28 Mar 6.32pm

Drain. Flush with clean water.                       29 Mar 8.50am

I used multifunction cooker, including the basket and pot.

Spread evenly on the paper towel lined on the basket.

Top with paper towel. Spray/wet the basket. Close the lid.
                                                                     29 Mar 8.59am

Spray/wet the basket twice a day.  Empty excess water from
the container/pot.                                           30 Mar 9.32am

                                                                     31 Mar 8.39pm

                                                                       1 Apr 4.30pm

Yield: 209g Bean Sprouts

about 1.75" (room temp: 24C)

Homegrown organic bean sprouts.

Alternatives

• Multifunction cooker - place a steamer basket on top of a container (to collect excess water from basket). To prevent light, cover them with black plastic bag or towel.  
• Paper towel - tissue papers or cheese cloth (breathable fabric).
• Steamer basket - plastic vege/fruit basket.

References:

https://youtu.be/lIVdAMJZ8uU 

https://www.youtube.com/watch?v=7JD6BT6a-wY&t=200s

and many more from youtube search : )

Recipe: 水糕, Rice Pudding

Updated 31 Mar 21

I've found it Grandpa! The taste of childhood., Our Sweet Memory!

Ingredients：

• A: Homemade ground rice*, 50g tapioca flour, 350g water 
• B: 500g boiling water, 1 tbsp oil and 10g lye water*
• C: 2.5 tbsp oil, 75g minced preserved sweet turnip, 20g minced garlic, 3 tsp sweet soy sauce (or 1/2 tsp black sauce + 1 tbsp sugar)
• D: 50g palm/coconut/brown sugar, 50g water, 1 tsp soy sauce

Method:

1. Mix A till well combined. 
2. Pour A into B whisk quickly, producing slightly gooey mixture. 
3. Pour the batter into a few small bowls or a single big container. High heat steam for 15-20 mins (depending on size), set aside to cool *Pudding tastes better after resting for 8-10 hours.
4. C (Turnip) Heat oil in wok, saute garlic until fragrant. Add in preserved turnip and continue frying until fragrant. Add in seasoning and mix well. Set aside.
5. D (Sauce) Heat up until sugar dissolved. Set aside.
6. Remove rice pudding from bowl. Top with 1 tsp turnip and 2-3 tbsp palm sugar sauce. Enjoy!

*Ground rice

May use 150g store bought rice flour, but nothing beats homemade ground rice. For this recipe,

1. Rinse and soak 300g rice (used Jasmine) for 1 hour. Drain.
2. Grind/blend till very fine (slightly coarser than rice flour). For ease of blending, do use water required in A.

*Alkaline water (or 10g lye water)

1. Into a pot, mix 500g water and 1/4 tsp baking soda.
2. Bring it to boil, simmer for 5 minutes. Off. Remove from heat, immediately add oil then add A.

Notes:

• Pudding with lye water has springy QQ texture.
• Filling is more than sufficient for 2-3 more portions of rice pudding. Do store the balance in the freezer for future consumption.
• For 1/2 portion of batter, I used 3 metal bowls (size: 12cmTop, 8cmBottom), steamed for 15 mins.
• The other 1/2 portion of batter, I used 1 bigger metal bowl (size: 17cmTop, 13cmBottom), steamed for 20 mins.
• May store pudding in the fridge for a few days. To reheat, steam for 3 minutes. Off heat, rest 3 minutes in the steamer. For me, the flavour further enhanced when it is completely cool.  

Rinse and soak 300g rice (used Jasmine) for 1 hour. Drain.

Grind/blend till very fine (slightly coarser than rice flour).
For ease of blending, do use water required in A.

Add tapioca starch. Mix well. Set aside.

Into a pot, mix 500g water and 1/4 tsp baking soda.

Bring it to boil, simmer for 5 minutes.

Off. Remove from heat, immediately add oil then add A.

Whisk quickly, producing slightly gooey mixture.

Pour the batter into a few small bowls or a single big container.
High heat steam for 15-20 mins (depending on size), set aside
to cool *Pudding tastes better after resting for 8-10 hours.

May store pudding in the fridge for a few days. To reheat,
steam for 3 minutes. Off heat, rest 3 minutes in the steamer. For
me, the flavour further enhanced when it is completely cool.

Remove (or scoop) rice pudding from bowl.

Top with 1 tsp turnip and 2-3 tbsp palm sugar sauce. Enjoy!

11 Mar 2013

I have been missing the childhood rice pudding that used to be sold by an old lady near my late grandpa's place. Perhaps it is the taste... perhaps it is the memory that I am searching for.

Grandpa used to bring us to 'triangle street' to eat roti canai (and now... I can't hold back my tears). He would bring an egg and can't wait to ask the 'a ne' to add it on and making it to roti telur. That's grandpa! Grandpa, I miss you! I have been missing you!!! ...tears rolling down...



The recipe is good but not perfect. It doesn't has 'that' taste. I won't give up grandpa. I'll keep searching, searching for our memories!

Ingredients：

• A: 150g rice flour, 20g tapioca flour, 25g wheat starch, 230ml water
• B: 625ml hot water, 1 tbsp oil
• C: 1 tbsp oil, 75g preserved sweet turnip, 1 tsp sugar, 1 tbsp minced garlic, 2 tsp sweet soy sauce, 1/2 tsp salt
• D: 100g palm sugar, 1 tbsp water, 1/2 tbsp sweet soy sauce
• Method:

Mix A and stir well. Set aside for 2 hours.

Pour in hot water in B and stir well. Add in oil and stir until well combined.

Pour the batter into small cups. Steam for 25 mins, set aside to cool.

Heat oil in wok, stir fry garlic until fragrant. Add in preserved turnip and continue frying until fragrant. Add in seasoning and stew under low heat for 5 mins. Set aside.

For sauce, heat up D until palm sugar is dissolved. Set aside.

Remove rice pudding from cup. Top up with some preserved turnip and palm sugar sauce. Serve.