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.

Recipe: Copycat Famous Amos Chocolate Chip Cookies with Rolled Oats or Macadamia Nuts

Yummy! We love it!

We've been baking the cookies quite frequently, adjusting the ingredients each round to suit our liking.

Will normally bake the 1st batch after 24 hours.  Then, the 2nd batch on the following day and so on. This way, we get to enjoy freshly baked cookies 3 days in a row. Yum!

Recipe adapted from http://www.bakeforhappykids.com/2018/10/best-copycat-famous-amos-chocolate-chip-cookies.html?m=1 and https://youtu.be/2XSZKM0XMX8. Thanks ladies!

Yield: 108 pcs cookies (8g dough each)

• 152g salted butter, softened at room temperature (or 150g unsalted butter + 1g salt)
• 30g Crisco vegetable shortening *used Solite, tasted good with Copha too.
• 180g dark brown sugar
• 35g caster sugar
• 4g salt (1/2 tsp + 1/8 tsp)
• 1/4 tsp cinnamon powder *optional
• 3 tsp malted milk powder *optional
• 30g egg
• 2 tsp vanilla extract (8.4g)
• 194g plain flour *10% protein
• 112g self raising flour (or 106g plain flour + 1 1/2 tsp baking powder )
• 100g chocolate chips *used Cadbury Dark Chocolate Chips with 45% cocoa solids
• 70g rolled oats or macadamia nuts, roughly chopped

Children's preference:
Tong - choc chips only, NO nuts

Sean - choc chips + nuts *updated 14.4.24 nuts only
Nee -  NO choc chips, nuts only

Steps:

1. Into a mixing bowl, add butter, shortening, sugar, salt, malted milk powder and cinnamon powder.
2. Mix with paddle attachment for 4 minutes (KA speed 4).
3. Gradually add egg and vanilla extract. Mix for another minute.
4. Add self raising flour, low speed mix for 20 seconds, med speed 20 seconds.
5. Add plain flour in 2 batches. Low speed 20 seconds, med speed mix till combined.
6. Remove about 1/4 dough (I removed 225g) to a container. Add 40g rolled oats or macadamia nuts to it. Cover, store in the fridge.
7. Add 100g chocolate chips to balance 3/4 dough. Mix well.
8. Remove about 1/2 dough (I removed 310g) to a container. Cover, store in the fridge.
9. Add 30g rolled oats or macadamia nuts to the balance. Cover, rest in the fridge for a minimum of 3 hours.
10. Scoop 8g dough and lightly squeeze with palm 2-3 times. 
11. Place them 1" apart on a lined baking tray. 
12. Lightly press, adjusting the thickness to about 15mm.
13. Bake in a preheated oven 170C for 15 minutes, 16 minutes for cookies with rolled oats or macadamia nuts*
14. Remove from oven, set aside to cool for 7 minutes (in summer and early autumn).
15. Transfer to wire rack till completely cool, about 7 minutes (or leave it on the tray for another 9 minutes)
16. Store in a airtight container.

*Children have different preference for the cookies.  Hence baking combination of flavours in the same tray. Though cookies with macadamia nuts need an extra minute, I'll still bake them for 15 minutes but placing them close to the right side of the oven as it's hotter there.

Into a mixing bowl, add butter, shortening, sugar, salt, malted
 milk powder and cinnamon powder. Mix with paddle
attachment for 4 minutes (KA speed 4).

Gradually add egg and vanilla extract. Mix for another minute.

Add self raising flour, low speed mix 20 sec, med speed 20 sec. 

Add plain flour in 2 batches. Low speed 20 seconds,
med speed mix till combined.

Remove about 1/4 dough (I removed 225g) to a container.
Add 40g macadamia nuts to it. Cover, store in the fridge.

Add 100g chocolate chips to balance 3/4 dough. Mix well.

Remove about 1/2 dough (I removed 310g) to a container.
Cover, store in the fridge.

Add 30g macadamia nuts to the balance.

Cover, rest in the fridge for a minimum of 3 hours.

Scoop 8g dough and lightly squeeze with palm 2-3 times.

Place them 1" apart on a lined baking tray. Lightly press,
adjusting the thickness to +/- 15mm. Bake in a preheated
oven 170C for 15 minutes, 16 minutes for cookies
with rolled oats or macadamia nuts. 

Remove from oven, set aside to cool for 7 minutes. Transfer to
wire rack till completely cool, about 7 minutes (or leave it on
the tray for another 9 minutes). Store in a airtight container.

Enjoy!