Sweet Potato Loaf (& Donuts)



 

Okay, after all those Korean food posts, let's move on LOL

This time I'm sharing one of the bread I recently made. I had some sweet potatoes, those with orange flesh so I decided to use some for this bread

I made half of the dough into donuts and the rest I shaped into loaf

Nice and sweet taste and aroma, soft and fluffy with slight chewiness, and little bits of sweet potatoes here and there

 

 

 

 

Recipe is from My Mind Patch

(she used purple sweet potato)

 

What you need:

 

115g fresh milk (you may add up to additional of 25g depending on the water content of the sweet potato)

25g beaten egg

30g caster sugar

1/4 tsp salt

20g coconut oil

100g mashed steamed sweet potato

225g bread flour

3/4 tsp instant yeast

some beaten egg

 

Method:

1. Using bread maker to knead the dough: Pour in the wet ingredients first into the pan: milk, egg, sweet potato and oil. Followed by the dry ingredients: sugar, salt, flour and lastly yeast (make sure salt and yeast are separated). Press 'dough' function and let the machine start the kneading. After 5mins, check whether the dough is too dry. If it is, add more milk up to 25g)
2. Let the machine does continue its work (about 1hour 30mins with the first proofing)
3. After its done, remove the dough from the pan and transfer to a lightly floured surface. Flatten it to release some trapped air bubble
4. Divide the dough into 2 equal portions. Roll up each dough and pull down the sides a few times to stretch it out and seal at the bottom
5. Place them in a covered container and let it rest for 10mins
6. Roll out each dough using rolling pin, flip it over so the smoother side will face outside after rolling up
7. You may place small bits of sweet potatoes if you have (optional, I skipped)
8. Roll up the dough from one of the shorter end, pinch to seal
9. Place the dough into pan of your choice (I used loaf pan), spray some water and cover with damp cloth, let it proof til doubled in size (about 1hour in a warm oven/microwave)
10. Preheat oven to 180degC 15mins before proofing time ends. Brush the top of the dough with beaten egg and bake for about 25 to 30mins (when you knock the top there's a hollow sound and it's nicely browned)
11. Remove from oven and brush the top with melted butter, transfer to a cooling rack and let cool before you cut it into slices
12. Keep in an airtight container

 

 

 

 

I used about a third of the dough to make donuts, it turned out well, too

1. Flatten the dough using a rolling pin. Use donut cutter to shape
2. Prepare a wok with some cooking oil and preheat. Once oil is hot, reduce the fire to low. Wait for about a minute and start frying the donut, not too many at one time, til browned on both sides
3. Remove from heat and put them on a strainer
4. When it's slightly cooled, transfer to a cooling rack and let it cool completely
5. Decorate as you prefer. I used Nutella to 'glue' the chocolate sprinkles

 

Obviously, the kids prefers the donuts LOL

Sweet Potato Balls In Coconut Sauce (Kolak Biji Salak)

This sweet treat is popular in Indonesia, usually eaten warm as dessert
I myself like eating it both warm or cold, as dessert or simply as a snack

The name is widely known as 'Kolak Biji Salak' which I assume based on the resemblance from the shape of the little balls
Salak is one popular tropical fruit 'Salacca' and Biji is 'Seed'
Kolak is a term for desserts using sauce made of mainly coconut milk & palm sugar

 

 

Recipe is from Hesti's Kitchen

 

What you need:

 

For the sweet potato balls:

500g yellow flesh sweet potatoes - steamed and mashed while hot til smooth

100g tapioca starch

1/2 tsp salt

 

For the palm sugar sauce:

250g palm sugar

1/2 tsp salt

600ml water

2 pcs of pandan leaves

2 tbsp tapioca starch / sago flour, dilute with 2 tbsp water

 

For the coconut sauce:

(mix everything together and bring to boil while stirring occasionally)

250ml coconut milk

1/2 tsp salt

2 pcs of pandan leaves

 

Method:

1. Making the sweet potato balls: Mix evenly mashed sweet potato, tapioca starch and salt. Shape into little oblong shaped balls. Bring a pot of water to boil. Put in all the balls in it and let cook til all float. Drain and set aside
2. Making the palm sugar sauce: In a pot, mix in palm sugar, salt, water and pandan leaves. Bring to boil and then strain. Over medium fire, add in tapioca starch mixture and cook again til boiling and thickened
3. Add in sweet potato balls into the palm sugar sauce, let it boil for awhile and remove from heat
4. Just before serving, drizzle coconut sauce on top in each serving bowl

 

After drizzling with coconut sauce, stir everything in

 

 

 

Ready to eat! Mine was not so oblong nor round LOL

 

 

This post is for Best Recipes for Everyone Mar2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour & Me

 

 

 

AFF Philippines - Banana-que & Kamote-que

Are you surprised when I tell you that I NEVER eat Philippines food AT ALL? Not even the snack, let alone the dishes! That is despite many remarks I got that I look like Philippino hahahaha...

So, I was pretty surprised when I saw many of their food is actually similar to Chinese or even Indonesian!
Now, I have a new category in my ever long to do list - Pinoy food! :)

Okay, let me start with the easiest street snacks
I first saw it in a site called Overseas Pinoy Cooking and I was eager to try
It's actually a simple deep fry banana and sweet potato cuts, coated with brown sugar
What makes it interesting is, the sugar coating was done during the frying instead of rolling the fried banana and/or sweet potato cuts in brown sugar

Sounds calorific? Well, most snacks do. But giving a try is always harmless, agree? We do not eat this everyday, anyway
It's in fact good to broaden our knowledge - in this case, food. And to know is not complete if we have not tried it ourselves, IMHO :)

So, here they are... banana-que & kamote-que (I discovered that some wrote it as 'que', some 'cue' - I'm not sure which one is correct, anybody can help?)

Recipe is from HERE (for banana-que) and HERE (for kamote-que)

What you need:
(half recipe below)

8 pcs ripe saba bananas / 250g sweet potato (kamote)
1/4 cup brown sugar, divided into two (one part for banana, the other is for sweet potato)
vegetable oil for deep frying
bamboo skewer

For banana-que:

• Trim both ends of each banana and peel off skin
• In a large wok at high flame heat cooking oil put all the bananas in the wok and deep fry for 3-5 mins or until colour change to golden brown
• Sprinkle brown sugar over the bananas and continue to fry and stirring occasionally for 2-3 mins or until sugar has melted and have infused to the bananas
• Do not overcook, remove bananas from wok and drain excess oil
• Push bamboo skewer into each fried banana

For kamote-que:

• Using a small knife remove skin of each sweet potato and slice crosswise about 1/2 inch thick
• In a large wok at high flame heat cooking oil. Put the sliced sweet potato in the wok and deep fry for 8-10 mins or until color change to light brown (mine was less than 5 mins cos I sliced thinner)
• Sprinkle brown sugar over the sweet potato and continue to fry and stirring occasionally for 3-5 mins or until sugar has melted and have infused to the sweet potato
• Remove sweet potato from wok and drain excess oil
• Using large bamboo skewer string 3 slices of sweet potato together (I didn't do this step)

If you notice, mine were not fully coated by brown sugar
Well, I just could not bear to add sugar that much I sprinkled less than half the amount stated. And actually, I found the sweetness was just right - suitable to my liking
It still gave me a crisp exterior from the brown sugar, but it couldn't last long. It turned soggy pretty fast, and when it's soggy, it's real oily! So the best is to consume right after frying

All in all, this is a yummy snack :)

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

Kelantan Cek Mek Molek

I love sweet potatoes. So when I saw Wendy made this, I immediately jotted down this recipe in my to do list for Malaysian Food Fest - Kelantan month
So I finally did this morning, and I really enjoyed it, so was my family, except the kids :P
It's really delicious and addictive, a little too sweet to my liking, though. I'd reduce the sugar filling the next time I make this again :)

What you need:

500g sweet potatoes (weight after steamed and mashed)
100g plain flour
sugar for filling
oil for frying

Method:

1. Mix sweet potatoes while still hot with flour til well blended
2. Weigh into 30g dough each and shape into balls
3. With hands lightly floured, flatten each ball and spoon 1 tsp of sugar into the centre of the dough and seal it up, shape like an oblong with pointy ends
4. Heat oil in frying pan and fry over medium heat til a crust forms on the outside
5. Drain and let cool before serving

Note:
*Do not fry over high heat as it will take shorter time to cook and the sugar filling inside won't melt
*Fry soon after forming the dough. Don't wait too long cos sugar will melt upon contact with moisture from the dough


I'm submitting this post to Malaysian Food Fest - Kelantan month, hosted by Gert from My Kitchen Snippets