Good Morning Multigrain Bread Recipe

We miss our multigrain bread from uni days when we were in Melbourne. But nothing ever beats a good homemade bread. To make it packed with nutrients, we added Good Morning V18 grains powder which is full of colourful phytonutrients as stated in my previous post here.

Ingredients

310ml water

1 tablespoons/15g butter, softened

170g high protein flour

160g wholemeal flour

120g Good Morning V18 grains powder

1 tablespoons packed brown sugar

1 teaspoons salt

2 teaspoons instant yeast

Place the ingredients in that order into the bread pan. Be careful to separate yeast from sugar and liquid.

Choose preset 3 wholemeal bread, light crust and 750g loaf. Start the bread machine.

Make sure the dough is well mixed when the machine beeps.

Tada-- warm bread after 3.5 hours!

Healthy Mung Bean Korean Pancakes

Besides dessert, do u know that mung beans are also great for savoury dishes?

INGREDIENTS

For the Pancakes:

½ cup mung beans

1/2 cup evaporated milk

1 teaspoon salt

2 teaspoons sugar

½ cup (75g) rice flour

1 cup of chopped chives (scallions and leeks are good, too)

1 cup of corn

a couple Tablespoons oil for pan-frying (I used sunflower)

For the Dipping Sauce:

3 Tablespoons soy sauce

1 teaspoon sesame oil

¾ teaspoon sugar

¾ teaspoon gochugaru (Korean red pepper flakes) or ½ teaspoon common red pepper flakes

2 teaspoons toasted sesame seeds

INSTRUCTIONS

Soak mung beans in warm water for at least two hours or overnight in the refrigerator.

Drain the mung beans and add just enough water to cover and boil until soft.

Mix the pancake ingredients using food processor.

Heat a large nonstick skillet on medium-high heat for about a minute then add 2 teaspoons oil to the pan. 

Place 1 Tablespoon of the pancake batter in the center.

Swirl the pan gently to redistribute the oil and cook the pancakes until the edges look browned.

Flip and cook the other side.

Repeat into batter is finished.

Make the dipping sauce by mixing all the ingredients together. 

Enjoy! Serve with the pancakes while they are still hot.

NOTES

-This recipe makes about 20 mini pancakes.

Soy Bean Bread

We love to make fresh soy milk at home. But what to do with the leftover bean paste? Sometimes we add some rice flour and deep fry the dough made into small balls. But making them into bread loaves is probably much healthier.

Ingredients

Cooked Soy Bean Paste (wet)220g

High protein flour 250g

Instant yeast 2 tsp

Sugar 2 tbsp

Salt 1/2 tsp

Sunflower oil 15g

Place the ingredients in that order into the bread pan. Be careful to separate yeast from sugar and liquid.

Choose option 1 basic bread, light crust and 500g loaf. Start the bread machine. I love my Kenwood BM250.

Make sure the dough is well mixed when the machine beeps

Tada-- warm bread after 3.5 hours!

Lazy Keto Semolina Cake

Semolina is flour made of durum wheat which is commonly used to make pasta as it is high in gluten and protein content. Read more about semolina here.

Ingredients

110g melted unsalted butter

3 eggs

Suji - 1 cup (roasted)

Coconut- 1 cup (desiccated )

Oats- 1/4 cup

Yogurt- 1/2 cup

Milk- 1/2 cup 

Baking powder- 2 tsp

Dates- 8-10 pieces

Almonds -8-10 for garnishing

Cinnamon- 1 tsp

Roast suji.

Roast Oats for 2-3 mins.

Boil pitted dates with milk. Cool aside.

Whisk eggs with butter.

Whisk yoghurt.

Blend everything for 1min.

The batter should be just quite thick.

Pour the batter in a greased baking pan.

Refrigerate the batter for 30 minutes.

Preheat the oven for 10 mins at 180 degrees.

After half an hour, take out the batter and cut into shapes and place chopped almonds on each piece.

Bake the cake at 180 degrees for 30 mins.

If done, let the baking pan stay in the oven for 10 mins.

Let the cake cool down completely.  It's best eaten while warm.

Low Sugar Low Fat Baked Cassava Cake

I love posting recipes without too many descriptions. Let's get on to it!

Ingredients

1egg

0.5kg frozen peeled tapioca (cassava)

2.5 tablespoons tapioca flour 

1 tablespoon sunflower oil (extra for greasing)

25g caster sugar + 25g erythritol

260ml Ayam Brand super light coconut milk 

¼ teaspoon salt

5 fresh or frozen pandan leaves

Dessicated coconut

Instructions

Blend Pandan leaves with coconut milk. Sieve and set aside.

Peel and grate tapioca using food processor.

Remove any tough roots that may be present after shredding.

Using a large bowl, combine the tapioca, tapioca flour, extra virgin olive oil, sugar, egg, salt and pandan leave mixture, mix and stir thoroughly. 

Let the mixture infuse for about 30 minutes.

Grease a non-stick 8 inch square cake pan and pour the cake mixture into the pan.

Sprinkle dessicated coconut on top of the cake.

Preheat fan-forced oven to 160C.

Bake in the preheated oven for 80 minutes or until the top of the cake browns.

Remove from oven and let the cake cool completely before slicing with a greased knife.

Lazy Keto Bread Machine Pumpkin Bread

Ingredients

1 eggs add milk until 95ml liquid 

113g mashed pumpkin

144g bread flour

48g wholemeal flour

48g coconut flour

1 tablespoons vegetable oil

1 tablespoons sugar

1/2 teaspoons salt

1 1/2 teaspoons active dry yeast

500g loaf 

Use preset 3 wholemeal, light crust. Be sure to add the ingredients in according to the listed sequence. 

Be careful to separate yeast from all liquid and sugar in the beginning. 

Tips for using coconut flour

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.

Healthy Pandan Kaya (Sugar free version included)

Kaya is something we really crave for sometimes but it's so tedious to make. It's practically impossible to find a commercially prepared sugar free version. And We usually have to take turns to stir the coconut custard jam on the stove to avoid the bottom from burning. But with Kenwood breadmaker this is so easy! When consumed in moderation, coconut milk can be a great source of nutrition as it's free of cholesterol and rich in medium chain triglycerides.

Ingredients

4 medium/large eggs

300ml coconut milk 

1/2 cups sugar (12 tablets of coles sweetener+1/4cups of erythritol)

4 pieces of Pandan leaves

Methods

Cut and wash the pandan/screwpine leaves (mom planted 2 trees at home so it's organic! Yay)

Add pandan leaves to coconut milk and blend. We use cholesterol free Ayam Brand coconut milk. You can also choose skim coconut milk.

Add eggs to sugar.

Whisk gently to combine till sugar dissolves.

Sieve.

Pour into bread machine and chose jam mode (preset 10). I'm using Kenwood BM 250.

After an hour, done! If the jam turns out to be too stiff, simply add 50ml of coconut milk and spin it down using a food processor.

This jammy gooeiness is so good and versatile.

Kaya can be used to spread on bread, make into tarts, puffs and Pao fillings.

Oysters Chive Pancake Recipe

When my mother in law sent over some home grown chives, it means Oysters Chive Pancake time! This is a crowd pleaser and a foolproof recipe. All you need is a tad more oil to pan fry and remember do not squish your pancakes or they will become too dense.

Ingredients

225g miniature oysters

75g Chinese chives

2 eggs

2 tbsp tapioca starch

Seasoning

1/2 tsp Salt

pinch of fish sauce

pinch of pepper

Yields 2 pancakes 

Method

Wash the oysters. Mix with a little salt and corn flour and rinse thoroughly.

Pan Fry oysters for 1-2 mins then set aside.

Chop chives; beat the eggs in.

Add oysters, salt, then tapioca starch to make a batter.

Fry pancake over medium heat until golden, flip the pancake over and fry the other side.

Before removing the pancake, turn the heat up, the strong heat helps to 'drive out' some of the oil that has been absorbed by the cake. 

Sprinkle with pepper and serve with fish sauce or sweet chilli sauce.

No-wrap Healthy Glutinous Rice Dumpling

I belanja you No-wrap Glutinous Rice Dumpling this dragon boat festival! I have no skills to wrap it to be honest but we want a healthier homemade version so I improvise to create this No-wrap version using lean meat. All cooked within 45mins. Are glutinous rice dumplings too high in calories? Not entirely, refer this article how to enjoy it the healthy way.

Ingredients

For the rice:

160ml glutinous rice / sweet rice / sticky rice 

360ml water

5 shitake mushrooms 

160ml mung beans

6 chestnuts deshelled

Filling:

10 cloves garlic - finely minced

25 gr dried shrimp - soaked and drained off water

800 gr pork or boneless skinless chicken thighs - dice into small pieces

6 salted egg yolks - cut into 12 small pieces, optional

2 Tbsp cooking oil

1 Tbsp soy sauce

2 Tbsp oyster sauce

1/4 tsp white pepper powder

Marinade for meat:

1 Tbsp oyster sauce

1 Tbsp soy sauce

1/4 tsp white pepper powder

Others

6 bamboo leaves

Method

The night before:

Marinade the meat.

Soak bamboo leaves in water.

Weigh it down with a heavy bowl or pan so the leaves won't float. 

Discard the water the next day and rinse them clean.

Soak rice, mung beans, chestnuts and Shitake mushroom in water. Keep refrigerated until use.

Cook the filling:

Stir fry garlic for about 10 seconds and dried shrimp until fragrant. 

Add meat to caramelize.

Add mushrooms.

Add rice.

Add mung beans.

Season.

Use the soaking water for the rice (top up to 360ml if necessary), simmer until glutinous rice absorbs the liquid. That way we get all the umami taste of the mushrooms yum yum!

Line a small stainless steel bowl with bamboo leaves, overlapping to cover the base and the side. 

Add the fried ingredients.

Slot in salted egg yolk if used.

Gently pack it down with the back of the spoon.

Pour 2 cups of water into the pressure cooker.

Place the trivet in.

Arrange the bowls on the trivet.

Boil at high heat until the pressure cooker starts whistling then turn to medium heat and cook for 30mins.

Wait 30 minutes for it to cool down and then serve.