无麸质南瓜狗狗蛋糕 Gluten Free Pumpkin Doggy Cake

Every year I look forward to celebrating my fur babies birthdays with some self concocted gluten free  doggy food.  The month of August is the most eventful for the trios as they get to eat mommy's home made birthday cake twice in a month. This is because two furry kids were born under the same month hence they get to eat special food twice in that month.

每一年我们都很期待着家里宠物生日的到来，只有庆祝它们的生日时才会刻意为它们特制一些无麸质的蛋糕。对于它们三只宝贝来说，每年八月份因该会是最开心的月份，它们不但有蛋糕吃而且还能在那个月里能吃到到两次妈妈制做的蛋糕。

Considering the eldest dog's chronic allergies and minus some of the items from the approved list of general healthy food for dogs, I am practically left with little choice but to repeat the usage of certain vegetables or food to produce their cake.

由于爱犬老大至小就患上严重性的食物及皮肤的过敏，在食品选择上极之有限唯有采用同样的材料来制做它们的生日蛋糕。

无麸质南瓜狗狗蛋糕
Gluten Free Pumpkin Doggy Cake

Ingredients 材料 

(A)

40g  Carrot 红萝卜(tiny cubed 切成小丁）

150g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)

15g Brown Sugar 红糖

60g Coconut Milk 椰浆

50g Corn Oil 玉米油

2 Large Eggs 大号的鸡蛋

(B)

50g Tapioca Flour 木薯分

90g Potato Flour 马铃薯粉

1/2 Tsp Baking Powder 发酵粉

(C) Topping 表面装饰

1 Red Tomatoes 红番茄 (sliced 切片)

1 Purple Mashed Sweet Potatoes 紫色地瓜泥 (Optional 自选)

Method 做法

Combine and sieve the flour ingredients (B) together. Set aside.

将粉料B过筛在一起。搁置备用。

Steam pumpkin cubes for 15-20 mins until tender. Mashed while it is hot.

将南瓜丁用大火蒸15-20分钟至熟软即可立刻搅碎成泥状。

Preheat oven at 180C degrees.

烤箱预热至180℃度。

Combine eggs and sugar (A) into a mixing bowl and whisk to combine. Add mashed pumpkin to incorporate. Add oil and whisk to combine. Then follow by sifted flours (B) and coconut milk and mix until evenly mixed. 
把材料A里的鸡蛋，砂糖一起混人盆里搅匀。接着加金瓜泥混匀，再加玉米油搅匀后又加沥好的粉料(B)，椰浆(A)混匀。

Add carrot cubes to incorporate.
最后把红萝卜丁混入。

Transfer batter into a 6 inch cake pan. Decorate the top with tomato slices.
将混好的面糊置入个6寸蛋糕模具。表层上摆上红番茄片为装饰。

Bake in the centre rack of the preheated oven for 28-30 mins.
然后转入已预热烤箱的中层烘烤28至30分钟即可。

Pipe mashed sweet potatoes (if needed) to decorate. Allow cake to cool completely before serving.蛋糕出炉后可以用挤花袋在表面挤适量的紫色地瓜泥为装饰。待蛋糕冷却便可让爱犬享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

无麸质健康南瓜狗饼 Healthy Pumpkin Dog Treats

I love my furkids very much and treat them like my own offsprings. They are like children who are forever in childlike state, constantly looking up to us for attention and emotional support.

我非常爱护家里的三只爱犬，对待它们有如自己亲生骨肉一般的爱着。在我的眼里它们就像永远长不大的小孩，时时刻刻都在依赖着我们，需要我们不停给予照顾及精神上的安慰。

Among my 3 lovely fur babies, the eldest one is born with severe chronic allergies to most food and preparing custom home cooked food for her is a daily routine. We tried out best to keep them in good shape by giving food which corresponds to their health and growth stage.

在这三只宝贝爱犬当中，老大自小就患上先天性的食物和环境过敏症一旦接触到不适的食品就会癫痫发作，受尽了多年的痛楚。因此这些年来对于它们的生活饮食我都是依各自的身体健康需求而亲自下厨为它准备一切的饮食，希望能帮助它们的健康成长。

Despite the endless bouts of health issues and challenges all these years, my eldest baby Coco who has gone deaf and blind, managed to sustain till a ripe 15 years of age and still counting. Recently, a mass bout of malignant tumor started to invade her pelvis area and within a short period of 3 months the tumor has grown into 6 times the original size. Given her advanced age, the vet discouraged performing surgery to remove the lump citing that the removal would put our baby into more risk than good.

仅可老大忍受了多年的病痛而后来恶化至双眼变盲，耳朵也完全聋去，它还是努力的活着一直撑到15年。很不幸的，它的身上最近长出一块恶性肿瘤而在短短的三个月内扩大六倍极之可怜。由于它年寿太高，兽医不鼓励动手术来切除肿瘤怕爱犬承受不起麻醉药而死去。

We are saddened to learn that her days are numbered and soon she will have to leave us. Hence I set out to make her a batch of home made treats and indulge her when she is still able to enjoy her food.

如今获知它不久后将要离开，我便做了这批南瓜饼给它还能吃的情况下品尝。

Here is a simple yet healthy doggie treat for you love pooch.

这道健康狗饼您也可以尝试试做来给您的爱犬品尝。

无麸质健康南瓜狗饼
Healthy Pumpkin Dog Treats


Ingredients 材料

400g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)
3 Tbsp Organic Flaxseeds 有机亚麻籽
500g Tapioca Flour 木薯粉
250g Potato Flour 马铃薯粉
1 Tsp Baking Soda 小苏打粉
3 Eggs 鸡蛋
150ml Cold Water 冷水


Directions 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Combine sifted tapioca flour, potato flour, baking soda and flaxseeds into a mixing bowl. Set aside.

先把过沥好的木薯粉，马铃薯粉，苏打粉和亚麻籽混入，混匀搁置。

In another bowl, combine eggs and pumpkin puree together until incorporated. Then transfer into the flour mixture and stir to combine. Gradually add water (as needed) and use hands to knead the dough together.

将鸡蛋，南瓜泥一起混入另一个小碗，混匀后转入粉料里搅匀。接着倒入适量的冷水，用手搓揉将面糊混合成团。

Place dough between 2 plastic sheets and roll into 3-4mm thick sheet. Remove the top layer of the plastic sheet and flip dough onto the tabletop sprinkled with potato flour then remove the plastic sheet.

再把面团置入两片塑料纸之中，用杆面棒杆成3-4mm厚度即可取出上层塑料纸，然后把面团倒入已撒上少许马铃薯粉的桌面上，再取掉第二片塑料纸。

Use cookie cutter to cut dough to desired shapes. Place cookies on baking pan lined with slightly greased parchment paper. 

使用饼干切割模把面团切成喜欢的形状，排在已涂上少许食油烘焙纸上置入烤盘。

Bake for 22-25 mins until the top has browned and dried out completely. Allow cookies to cool on wire rack completely before storing in air tight container.

把面团烘烤22-25分钟直到表面上色及完全干透即可。将烤熟的饼干摆在凉架待凉后才置入密封的罐子收藏。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

南瓜戚风蛋糕 Sweet Pumpkin Chiffon Cake

Hello everyone, I guess you must be wondering why I haven't been posting any recipes for the past one month.  I even received a message from an avid blog supporter showing her concern over my missing in action.

大家好，我整整一个月没在博客里出现而相信您可能也会注意到。近期我还收到一个热心网友的留言关注着我的状况。

Truth is, I have been extremely occupied traveling to and fro between Malaysia and Indonesia the past few months due to family matters. From the look and progress of the issue, I will be tied up with and left with little time to indulge in my recipes ventures.

我这几个月里因为忙于家里的事务而得每个月分部飞往马来西亚及印尼之间，非常忙碌。看来接下里的月份我还是会继续繁忙着，因该不会有以往般的时间享受烹饪乐。

Meanwhile, thank you for staying with my blog. I will try to share as much recipes whenever my schedule permits.

同时，我很感谢您一直以来的支持，以后只要我的行程充许的话，一定会继续尝试不同美味的食谱与你分享。

南瓜戚风蛋糕
Sweet Pumpkin Chiffon Cake

Ingredients 材料

(A)
105g Pumpkin 南瓜 (steamed and mashed 蒸熟搅成泥)
35g Milk 牛奶
35g Olive Oil 橄榄油
8g Grand Marnier 柑曼怡酒
105g Cake Flour 蛋糕粉
6 Egg Yolks 蛋黄
1/4 Tsp Salt 盐

(B)
6 Egg Whites 蛋清
105g Golden Castor Sugar 金砂糖

(C)
50g Sunflower Seeds 葵花籽


Directions 做法

Preheat oven to 180C degrees.

烤箱预热至180C度。

Combine mashed pumpkin, salt, milk, grand marnier and olive oil (A) into a mixing bowl and whisk until combined.

将南瓜泥，盐，牛奶，柑曼怡酒及橄榄油A混入盆中用打蛋器搅拌均匀。

Sift in cake flour (A) in 2 batches. Add egg yolks to combine. Whisk to mix until smooth with no visible lumps. Set aside.
再把蛋糕粉料A分两次混入南瓜蛋糊里搅拌均匀，成为无粉粒的面糊。搁置待用。

In another dry and grease free mixing bowl, beat the egg whites (B) until frothy. Add in castor sugar in 2 batches and continue beating until stiff peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白B打出一些泡沫，然后分次加入砂糖，打成尾端挺立的蛋白霜即可。

Transfer 1/3 of the egg white meringue into the cake batter and carefully whisk to combine.

取1/3蛋白到蛋糕糊中，用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌，不要划圈搅拌，以免蛋白消泡)。

Transfer the cake batter mixture back into the meringue bowl and fold until evenly mixed.

然后把蛋糕糊转入蛋白霜的盆中，用同样的手法翻拌均匀，直到蛋白和蛋糕糊充分混合。

Fold in sunflower seeds (C) to combine.
最后把葵花籽拌入。

Transfer the final cake batter into an 8 inch chiffon cake pan. Lightly tap the pan on the tabletop twice to release the big bubbles.

将混合好的蛋糕糊倒入8寸戚风蛋糕模具，抹平，用手端住模具在桌上用力震两下，把内部的大气泡震出来。

Bake in the middle rack of a preheat oven at 180C degrees for 10mins then lower temp to 150C degrees and bake for another 30-35 mins.

烤模送入已预热好至160C度的烤箱中层，烘烤约50分钟直到蛋糕熟透即可。

Once the cake is out of the oven, invert the baking mould over a glass bottle to allow to cool completely before unmoulding.

蛋糕出炉后，马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

南瓜糯米糕 Pumpkin Seri Muka

Another sweet dessert made for my staff for the breaking of their fasting yesterday evening. The kueh came out moist and tender that melts in the mouth, very yummy!

昨晚我又作了一道甜品给予女佣们的开斋点，蒸出来的糕粿湿嫩香浓，一旦放入口里即立刻融化超好吃。

This is a reduced sugar version and if your are into sweet desserts, I suggest you to add another 10-15% of sugar into the recipe. 

这道食谱是少糖份的，你若爱吃甜的话，我建议多加10至15八仙的糖入第二个步骤的鸡蛋糊里。

南瓜糯米糕
Pumpkin Seri Muka

Ingredients 材料

(Pumpkin Layer 南瓜层）
2 Medium Eggs 中号鸡蛋
280g Pumpkin 南瓜 (steam and mash 蒸熟搅成泥)

85g Cake Flour 蛋糕粉

35g Hun Kwe Flour 印尼布丁甸粉

3-1/2 Tbsp Rice Flour 粘米粉

80g Sugar 砂糖

260g Coconut Milk 椰浆

2g Salt 盐

(Top Layer 上层)
70g Sugar 砂糖
400ml Water 清水
1 Tsp Salt 盐
17g Mung Bean Flour 绿豆粉
60g Corn Flour 玉米粉
300ml Coconut Milk 椰浆

Method 做法

(Pumpkin Layer 南瓜层)

Combine all ingredients from the pumpkin layer into a mixing bowl until incorporated. Strain mixture into a saucepan and cook over low heat while stirring continuously until the mixture turn slightly thickened. 

把南瓜层所有材料混入大碗里，搅匀。再把混合糊过沥入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。

Immediately remove from heat and transfer the pumpkin mixture into a greased 8 inch square steaming pan. Steam under medium heat for 20 mins. Open steamer lid every 5 mins while steaming. 离火后把南瓜糊转入个已涂抹上食油的8寸方型模具，以中火蒸20分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

(Top Layer 上层)

Combine all ingredients from the top layer into a mixing bowl until incorporated.
接着把上层所有材料混入大碗里，搅匀。

Cook mixture over low heat while stirring continuously until the mixture turn slightly thickened. 
转入锅用小火一边不停地搅拌一边煮至稍微浓稠即可。

Immediately after the pumpkin layer is steamed, pour the batter over er the pumpkin layer and steam under medium high heat for 15 mins. Open steamer lid every 5 mins while steaming.

将粉浆倒在正蒸熟的南瓜底层上，以中火蒸15分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Allow the kuih to cool completely before unmoulding.
蒸熟的糕粿在铁架待凉后脱模。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Vegetarian Pumpkin Noodle

Another simple and easy to prepare meal with minimal fuss. 

This morning I found a packet of dried pumpkin noodles which I don't remember how and when it was bought. Luckily, there is quite awhile before the expiry, plus, I was curious as to how this egg free vegetarian pumpkin noodle would taste, I fumbled through the fridge for more 'uncovered' goodies.

And yes, a packet of 'vegetarian' chicken found! Checked, confirmed 'safe' for consumption and made from mushroom, I happily launched into preparation mode for cooking vegetarian fried noodles. 

Being a full time vegetarian, I tend to add LOTs of vegetables as compared  to the proportion of noodles used. Apart from loving the crunchy feel of biting into the fibre rich vegetables, I am also cutting down my consumption of starch and carbohydrates.  

I was mildly disappointed that the cooked noodles  did not have the slightest taste of pumpkin. But, it was tasty enough for me to go for 3 servings as the noodle texture was as smooth as of that of kway teow (rice noodles). Just the right texture without the hard and starchy after taste, which, I attributed from the pumpkin.  

Ingredients
500g Dried Pumpkin Noodles
100g Oyster Mushroom
200g Carrot (julienne)
200g Cabbage (cut into thin strips)
100g Vegetarian Chicken (cut into strips)
200g Tau Geh (trimmed)
2 Tsp Ginger (chopped)
2 Red Chilis (julienne)

2-3 Tbsp Sesame Oil (cooking)
1 Tsp Salt

Seasoning (Mix together and set aside)
2 Tbsp Soy Sauce
1 Tbsp Tomato Ketchup
2 Tbsp Vegetarian Chilli Sauce / Sambal
1 Tbsp Vegetarian Mushroom Sauce


Cut Red Chili (for garnishing)

Directions:

Rinse the pumpkin noodles with cold water and cook it in boiling water for 2 -3 mins. Drain and set aside.

Heat oil in pan over medium heat. Stir in the chopped ginger and saute for 30 seconds or until fragrant. Add salt and cabbage, continue stir frying for 30 secs before adding carrots and continue cooking for another minute until heated through.

Toss in the mushroom, vegetarian chicken and continue stirring for a minute. 

Add in the drained noodles, follow by the seasoning and continue stirring back and forth and toss the noodles thoroughly under medium heat for a few more minutes. 

Add bean sprouts and chili. Stir to combine well. Add salt (if needed) and pepper to taste.

Garnish with sliced red chilis if desired. 

Enjoy!

Pumpkin Pau 南瓜蒸包

Following my recent posting on pumpkin bread, I decided to adopt this ingredient into steam buns for its rich golden color and also the nutritional value it carry. Try choosing pumpkins with brighter orange color, the stronger color tends to be riper and sweeter in taste. And also, the concentration level of the pumpkin puree may differ, so do pay extra attention to the amount of water added to the dough. You may need to adjust the amount of water to be added to the dough accordingly.  For pau making, it is not required to knead the dough until it passes the membrane test. Once the kneaded dough becomes manageably soft and shiny, it's ready for proofing. 

I have studied many recipes on Pumpkin steam pau and not all of them propose the same cooking / steaming time. To be on the safe side, I opt to apply the steaming time based on previous pau recipes I had successfully experimented. 

Pumpkin Pau 南瓜蒸包

To Make Pau Skin (A)
1 Tsp Instant Yeast
160ml Water

120g Pumpkin Puree 

330g Pau Flour (sieved)
50g Caster Sugar
1 Tsp / 5g Double Action Baking Powder
25g Rice Bran Oil / Salad Oil

For Fillings (B)
Any store bought lotus fillings

(if you make your own) (C)
150g Fresh Grated Coconut
35ml Water
40g Caster Sugar



Method

To make pumpkin puree, remove skin and cut into small cubes. Steam till softened. Discard water and mash it immediately while it is hot. Leave to cool.

Place enough water in a steamer pot and bring water to boil. Place a steaming rack which has cloth laid on it.

To prepare the fillings, cook ingredients (C) while stirring till it turns to pale yellow color.  Dish up and cool. I use store bought fillings. 

To prepare pau skin, mix yeast with 1/2 portion of the water well and set aside. In another big mixing bowl, combine all ingredients from (A) as well as the yeast water mixture. Add the remaining water to the dough and adjust based on the concentration of the pumpkin puree. You may stop adding water once a rough dough is formed. Transfer the dough to a slightly floured work table and knead for approx 20 mins or more till the dough becomes shiny and soft. I did mine in a stand mixer for the first 15 minutes before kneading by hand.

Place dough in a slightly oiled bowl and wrap with clingfilm and proof for 30 mins.

Lightly dust the work table with flour. Gently punch down the dough to deflate the air and knead for 1-2 minutes.

Divide dough into 16 portions. Roll each portion into a ball and then flatten. Place a spoonful of filling into the centre. gather the edges, seal the opening and lay each dough ball downwards on a parchment paper or muffin liners.

Repeat the process for remaining 15 portions.

Cover the pau with clingfilm and proof for 30 mins until double in size.

Arrange the pau on the steamer rack and steam over medium high heat for aproximately 15-20 mins (depending on size of the pau) or till cooked.  Turn of the heat.

Open the steamer lid slightly to release the heat and let it stand for another 3-5 minutes before removing the lid. This is to prevent the pau from shrinking after cooling.