I enjoy browsing through Chinese recipe books as much as the English.
Personally I find that the Chinese ones offer more variety than others. Unfortunately most terminology is like alien to me.
Flour alone, I am already confused despite friends translating it for me some time back. I just failed to remember them. Hopeless right?
Okay now I know 高筋面粉 is bread flour, 中筋面粉 is plain flour, what about 底筋面粉? It is cake flour？ Thanks to my friend G, clarification done. 高筋面粉 is bread flour, 中筋面粉 is plain flour and 底筋面粉 is cake flour.
During a visit to the library as a weekly routine these days to hid away from the sun while waiting for my girl to complete her tuition. I enjoy sitting by the chinese book section and browsing through all those beautiful pictures.
When I couldn't resist, I will usually loan it but attempting these recipes are only 1%.
Thus for this particular book that I loaned, the pictures are just too awesome to resist.
One such is mizu manjzu. I think this is the Japanese version of our 糕点 (kueh kueh).
It looks so much like our 水晶饱！
But I couldn’t get to work immediately as the main ingredient and some other ingredients that I don’t even know what they are! So I set out to do my search on the net.
Finally, I found the translation and then set out to find the ingredient as it is not commonly available at the supermarket.
Thanks to my new friend LT, she managed to find for me arrowroot powder at a smaller packing. After she bought that for me, I was able to locate it at Tanglin Supermarket as well as the Cold Storage in town! When you need it, you just don't seems to find it. Once you get it, it looks like it is available everywhere! arrrgh.
Now let me present to you Mizu Manjyu aka 水馒头.
I have never used arrowroot flour before, so I was surprised by the texture. It brought back memories when my mom will make a batch of starch to starch our clothes when we were very young. Of course, gone are the days we starched our clothes.
The sticky and transparent texture is a little hard to handle. Luckily I was able to fix a mistake that I nearly commit. I mistaken 薯米糖 as glucose, I think the correct one should be corn syrup. Correct?
Didn't have time to make red bean paste so I actually used store brought.
Seriously, I failed to make them pretty as in the book. Taste wise, it is definitely something new. Next time, I will change the corn syrup to sugar instead to make it sweeter.
Don't know whether this will consider a traditional kueh kueh as a Japanese version.
Nevertheless, I am pleased to submit this post to this month's AB event, Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Source: Chilled dessert
What you need:
1 tsp agar agar powder 寒天粉
30g arrowroot powder 葛粉
2 tsp corn syrup? 粟米糖 (will replaced this with castor sugar)
green bean paste or pumpkin paste or red bean paste
Stir a little water from (200ml) into arrowroot to form a paste. Slowly add the remaining water and blend well. Sieve.
Add agar agar powder, corn syrup to the arrowroot solution and bring to a boil. Stirring continuously till it starts to thicken and become transparent.
Fill half the mould with the arrowroot mixture and fill two tsp of green bean paste and top off with arrowroot mixture. Set aside to cool before chilling it.
Serve cold with maple syrup.