baking soda Archives - Just Julie https://www.julieolive.co.uk/tag/baking-soda/ A Malaysian lost in Britain Tue, 17 Oct 2023 19:34:14 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Banana Muffins V Cekodok Pisang https://www.julieolive.co.uk/2023/10/16/banana-muffins-v-cekodok-pisang/ https://www.julieolive.co.uk/2023/10/16/banana-muffins-v-cekodok-pisang/#respond Mon, 16 Oct 2023 17:56:46 +0000 https://www.julieolive.co.uk/?p=6358 The weather in UK has suddenly dropped to a low single digit this morning. My area was just 3*C So I decided to turn the oven on. Kinda a frugal wife style of two birds one stone. As I was mixing up the ingredients, dry and wet it suddenly dawned on me that it is …

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Banana Muffins

Notes

Please refer to recipe in the post below as I am just lazy. Remember muffins are very forgiving. Just give it a go. 

The weather in UK has suddenly dropped to a low single digit this morning. My area was just 3*C So I decided to turn the oven on. Kinda a frugal wife style of two birds one stone.

As I was mixing up the ingredients, dry and wet it suddenly dawned on me that it is not that much different from making cekodok pisang! Being of a curious nature; I do know curiosity kills the cat, I spent a happy afternoon researching. I found some interesting read on who invented the muffin —-> here As for who and when was the first recorded jemput-jemput pisang or cekodok pisang, no one knows.

Normally when I make muffins I have only 1 rule. Separate the dry and wet ingredients! Then mix lightly with gentle touch and do not overmix them. Your muffins will turn out all right then. Needless to say if you are hankering for a cakey bite, muffins are the easiest to make. The batter will be slightly thicker than cekodok pisang.

If you do want to make a simple cekodok pisang there is a not too shabby recipe here

In this bake my Dry ingredients are 2 cups of cake flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon powder and generous pinch of salt.

My Wet ingredients are 3 – 4 large bananas meshed, 100g of melted butter, 100g of muscovado sugar, 1 tsp vanilla essence, 1 tsp vanilla bean, 1 large egg and 2 – 3 tbsp of milk.

Optional ingredients are of course, chocolate chips, dried fruits nuts but today I just top with a cross section slice of banana for non other reason than aesthetic only and maybe also because I like the taste.

TIP – Do not worry about how fine to mash you banana because it is rather nice to have a bite and finds some bits of banananananananana

Update – 17th October – I forgot to say bake in a 180C oven for 30 minutes. Do the skewer test please.

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]]> https://www.julieolive.co.uk/2023/10/16/banana-muffins-v-cekodok-pisang/feed/ 0 6358 Fried Chinese doughnut with glutinous rice – (Kap Chong) https://www.julieolive.co.uk/2020/07/15/fried-chinese-doughnut-with-glutinous-rice-kap-chong/ https://www.julieolive.co.uk/2020/07/15/fried-chinese-doughnut-with-glutinous-rice-kap-chong/#comments Wed, 15 Jul 2020 12:08:13 +0000 https://www.julieolive.co.uk/?p=2828 When I lived in Bercham Ipoh, there was a man who came sometimes to the market and he sells all manner of fried Chinese dough aka Chinese doughnuts but this is my favourite – Kap Chong. My husband was very happy with this and said no need to cook lunch, he can have these for …

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When I lived in Bercham Ipoh, there was a man who came sometimes to the market and he sells all manner of fried Chinese dough aka Chinese doughnuts but this is my favourite – Kap Chong.

My husband was very happy with this and said no need to cook lunch, he can have these for breakfast as well as lunch.

Luckily I can still make these because have not made them for like 10 years since I moved down from Devon to London’s as Chinatown is just half an hour train ride away.

I prefer my sticky rice to be “can see each grains” type. I fermented the dough overnight.

The second batch I made I used ley water and I have to say I did not like the taste! So I adjusted to my taste with amonia powder and after the 4th time (discounting the 2 times that went into the rubbish bin) I am happy to post this recipe. I have certainly made a little dent into the bread flours I bought before lockdown – kekekekekeke

I actually made Kap Chong with Chinese 5 spice and Kap Chong with fermented red beancurd because I forgot which taste I prefered more.

However the hubby and I found out that we much prefer the Chinese 5 spice taste more.

Why making these at home? Well you can adjust the amount of Chinese 5 spice to suit your taste, the amount of sugar, salt and dough. My husband requested for more glutinous rice and I can adjust that too. The taste is entirely up to you.

The next batch I make I will freeze half to see how well they freeze. I know dough when proofed can be frozen but I just do not like to handle them when defrosted. I will update when I have done so. I have already decided to freeze them individually with grease paper separation but at the moment I do not have freezer space spare.

It will be nice to be able to just put some to defrost overnight in the fridge and fry the next morning for breakfast.

My next project as I have kilos of glutinous rice left – kekekekekeeke (blame lockdown)!

TIP – I made the rice baton the night before.

TIP – I let my dough ferment overnight too.

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Fried Chinese doughnut with glutinous rice – (Kap Chong)

Course Breakfast
Cuisine Asian

Ingredients

Glutinous Rice

  • 200 g Glutinous rice
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Chinese 5 spice powder

Starter Dough

  • 200 g Self raising flour
  • 1 tbsp Sugar
  • 7 g Yeast
  • 200 ml Water (tepid)

Dough

  • 250 g Bread flour
  • 1 tsp Double action Baking Powder
  • 1 tsp Baking Soda
  • 70 g Sugar
  • 1 tbsp Oil
  • 100-120 ml Water
  • 2 tsp Salt
  • half tsp amonia powde

Extras

  • Sesame seeds
  • Water + brush
  • Bread flour for dusting
  • Oil for frying

Instructions

Glutinous Rice baton

  • After washing and soaking the rice for 2-3 hours steam with half cup of water for 25 to 30 minutes.
  • Once steamed add in the sugar and salt and 5 spice powder. Mix well and use cling film to roll into a baton. make sure your cling film is suitable for hot food.

Starter dough

  • Mix all the starter dough ingredients and let it rest for a good hour to 2 hours

Final dough

  • Add the rest of the dough mixture in and mix well. Let the dough rest for a good 6 to 8 hours before assembly. I let mine rest overnight.
  • Flour your worktop well and scrap your dough onto the flour as dough is a bit sticky. pat it our to a rectangular shape to match your rice baton. Please refer to pics.
  • Try shaping your kap chong into a reasonable round circle. Please refer to pic for tips.
  • to stick the sesame seeds just lightly brush the middle glutinous rice with some water and press. Please refer to pic.
  • Fry in oil. When you place it into oil they will sink and in less than a minute it will float up. Then wait a minute and flip over. Continue flipping a couple of times (checking) and it will be done. It's like fry doughnut. This is after all Chinese doughnuts 😀
  • Happy trying. Does take a good few tries to get the hang of it and once you do so it's easy. Took me a few tries but at the 4th and 5th time it's easier 😀
  • The rice baton I cooked ready the night before
  • OLYMPUS DIGITAL CAMERA
  • The batch with 5 spice
  • The batch with fermented red beancure juice
  • Par/roll your dough gently to a rectangle the length of your rice baton
  • Portioned and the extras sides
  • They look misshapen
  • Gently shape into a circle
  • Gently roll
  • The side end bits. Must not waste :p
  • All ready
  • Place your sesame seeds on a plate and brush the rice with a bit of water.
  • Lightly press and do the same for the flip side. Remove excess seeds and flour before frying by patting gently.
  • Frying with about 4 cm of oil
  • When kap chong float up wait for side to brown then flip
  • 5th batch

Updated 14th July 2021

  • Normal glutinous rice mix with black
  • TIP – I forgot to mention last time, use a rolling pin to flatten
  • Like so
  • TIP – Let them rest for 15 minutes at least before frying
  • Enjoy
  • OLYMPUS DIGITAL CAMERA
  • My kap-chong – Must be able to see the rice al dante, not mushed glutinous rice, the dough must be light and holey, the glutinous rice slightly sweeter than the slightly salty dough. Balance is everything. (Oh yes I am fussy and that goes without saying)

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