Category Archives: Breads

Steamed Cakes

Hi dear Blog. It has been almost a year again since my last post so I suppose it’s time for an update. I will strive to maintain you a bit more than I have done. However, for some time now I’ve lacked the inclination to maintain blogging but that is no fault of yours. At any rate, it’s good to have my favourite recipes compiled together and I hope they will be useful for other people.

The recipe below is for Steamed Cakes and is one of my mother’s. For me, steamed cakes are one of those comfort foods that bring me back to childhood and one that I often make for family gatherings, especially for little kids’ birthday parties.

The seasons are changing now and as we leave behind bright sunny Summer and welcome the cold, drizzly Autumn, my craving for comfort food has returned.

I also bring some of our traditional dishes to work and I may bring a batch of these steamed cakes soon. I work for a charity organisation that supports people with disability. It is for me something I love. I’ve been doing volunteer work since I was in high school and have always wanted to work in the community sector. A job that allows me to do this which also focuses on promoting social inclusion and diversity is something I always dreamed of. However the sector is also changing with the introduction of a new, national insurance scheme for people with disability.

The fortunate thing for me is that I live at home so at the end of a long day, a most beloved and comforting sight is there to greet me (my mother) along with warm, comfort food which she has already cooked. I’m very blessed that for me cooking is something I do optionally and as a hobby (although this has resulted in you dear Blog becoming somewhat neglected). At any rate, on to her recipe for steamed cakes:

mayyoucookitricecakes

Ingredients

1/2 cup melted butter
3 cups self raising flour
1 1/2 cup white sugar
2 eggs
2 cups water
1/2 tsp baking powder

Instructions

Cream together the sugar and butter.
Add the eggs one at a time, mixing well after each addition.
Sift the flour and baking powder together.
Add the flour and water, beginning and ending with the flour. The batter should have the consistency of a pancake mixture.
Pour into individual moulds and steam for about 15 minutes or until a skewer inserted in the middle comes out clean.

Serve warm with butter or a little bit of cheese.

Note:

The recipe above is for basic steamed cakes to which you can add your preferred flavourings, eg. vanilla extract, lemon extract etc.

In the picture above, I had made buko-pandan, yam and strawberry steamed cakes.

To make this, just divide your batter into three separate bowls. Add buko-pandan extract to the first bowl, yam extract to the second bowl and strawberry essence in the third bowl before pouring them into the individual moulds and steaming.

Puto

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Puto is a traditional Filipino steamed bread which is generally served as an accompaniment to meat dishes although it can be eaten on its own. There are many variations of the basic puto ranging from savory to sweet flavors. The basic version can be made with all purpose or rice flour and has a slightly sweet taste with a wonderful crumbly, cake-like texture.

To make it, you’ll need:

About 1/2 cup melted butter
3 cups self raising flour
1 1/2 cup white sugar
2 eggs
Approx 2 cups water
1/2 tsp baking powder.

Instructions

Cream together the sugar and butter.
Add the eggs one at a time, mixing well after each addition.
Sift the flour and baking powder together.
Add the flour and water, beginning and ending with the flour. The batter should have the consistency of a pancake mixture.
Pour into individual molds and steam for about 15 minutes or until a skewer inserted in the middle comes out clean

Date Scones

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A scone is a British type of quick bread originating from Scotland. It was originally made in a round, flat form and baked in a griddle. After baking, it was divided into triangle quadrants. The whole, flat bread is called a bannock and the triangle segments called scones.* The introduction of baking powder to commercial and household kitchens led to the scone’s development into the leavened, oven-baked version commonly seen today. Scones are popular in the UK, New Zealand, Australia and other countries in the Commonwealth.

This scone recipe incorporates dates and is delicious served warm with a dollop of cream and jam. To make it you’ll need:

3 C self-raising flour
1 C milk at room temperature
1 tbs caster sugar
80g butter, cubed, at room temperature
1/2 C sliced dates
Extra flour for dusting.

Instructions

Preheat oven to 220 degrees celsius.
Mix the flour and sugar together. Rub the butter into the mixture using your fingertips. Continue until you achieve the consistency of breadcrumbs.
Add the milk and dates. Mix with a spatula using a cutting motion until the mixture begins to hold. The dough should become soft and a little sticky.
Transfer the dough onto a floured surface and knead gently for about 4 mins. (Do not over handle the dough as this will cause your scones to become tough and heavy).
Flatten the dough to a thickness of about 2cm and cut into rounds. Lightly dust the tops with flour
Place onto a greased sheet tray, spaced about 1 cm apart.
Bake for about 15-20 mins until golden.

Serve warm with clotted cream and jam.

Bruschetta

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Bruschetta is an appetizer originating from 15th century Italy and is one of my favorite things to eat. Bruschetta was developed out of necessity as a way to salvage bread that was going stale. It traditionally consists of bread rubbed with garlic, then sprinkled with extra virgin olive oil, salt and pepper. A variety of toppings have developed over the centuries and this recipe incorporates one of the more popular kinds outside of Italy. I loove to eat it as a snack and one of my favorite things to do is curl up with a good book, a plate of bruschetta and a cold drink. Yum!

Ingredients

Handful of fresh basil or parsely
Extra virgin olive oil
Several cloves of garlic
Handful of cherry tomatoes, chopped
1 red onion, finely chopped
Balsamic vinegar
Crusty bread cut into thick slices.

Instructions

Chop the basil or parsley, onion and tomato. Finely slice the garlic
Combine ingredients in a bowl and add approx 2 tbs balsamic vinegar and 2-3 tbs extra virgin olive oil. Set aside and allow the ingredients to marinate.
Brush the bread with extra virgin olive oil and rub with a garlic clove.
Sprinkle the bread slices liberally with salt and pepper.
Lightly toast the bread in the oven.
Add the topping onto the toasted bread and serve.

Sweet Cinnamon Rolls

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Sweet cinnamon rolls are delicious served warm, soft and straight out of the oven. They’re great for breakfast or brunch, especially when served with a hot cup of coffee. However, like other brioche types of breads and sticky buns, these rolls are a little high on the butter and sugar content. For that reason, it’s best to have them as an occasional treat rather than a regular breakfast item. But if you’re like me and prefer to have these delicious rolls more often than occasionally, then I suggest that the best way to enjoy them is to eat them slowly….savor each morsel of the soft, warm bread and the sweet, chewy caramel filling…have one roll…then two ….if you really must, have three….. then get on the treadmill and run for your life.

Ingredients

Dough:
1/2 cup butter
1 teaspoon salt
3 eggs
5-6 cups self raising flour
2/3 cup milk
3/4 cup water
1 cup brown sugar
2 tablespoons instant yeast
2 teaspoon cinnamon

Filling:
1 cup brown sugar
3/4 cup butter
2 Tbs ground cinnamon
Ground peanuts

Glaze:
1 cup powdered sugar
3 Tbs warm water
Vanilla essence

Instructions

Combine the butter and sugar in a large bowl. Mix until light and fluffy. Gradually add in the eggs.
Place the milk and water in a large saucepan. Heat over a low setting until it reaches about 37 degrees celcius.
Combine the milk and water mixture with the batter. Add the cinnamon, yeast and salt. Mix the ingredients well.
Gradually add in the flour, beating well.
Turn the dough out onto a floured surface and knead for about 10-15 minutes until well blended.
Place the dough into a well-oiled bowl and set aside to rest for about 1-1.5 hours.
Turn the dough out onto a floured surface and roll out into a 14 x 20 inch rectangle.
Using your fingers, gently cover the dough’s surface with the butter.
Combine the brown sugar, ground peanuts and cinnamon for the filling. Sprinkle the filling over the buttered dough.
Carefully roll the dough then pinch the seams, sealing it well.
Liberally cover a large sheet tray with butter and sprinkle the bottom with brown sugar.
Cut the dough into about 16 pieces and place onto the sheet tray.
Cover the dough with cling wrap and allow it to rise for about 1.5 hours.
Place in a preheated 175 degree (celcius) oven and bake for about half an hour.
When the rolls have finished baking, remove from the oven and allow it to rest about 5 minutes.
Combine the powdered sugar, water and vanilla essence to make the glaze. Turn the rolls out onto a serving platter and top with the

Bicho Bicho

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Bicho Bicho is a traditional Filipino doughnut so good they had to name it twice. It’s great for breakfast especially served with a hot cup of coffee. Even better, its great dipped in melted chocolate. The only draw back is that it can be a little time consuming to make, so it’s best to cook it when you have adequate time. It’s a favourite Filipino sweet bread and most Filipino bakeries make them. Unfortunately, if there are no Filipino bakeries in your area, then you have a problem that only time and a bit of baking can solve. Or you can eat a regular cinnamon doughnut and dip it in melted chocolate – if you squint hard enough and use your imagination, it’s almost like a bicho bicho. But not quite.

To make the real thing, first you have to wash your hands, roll up your sleeves and collect the following ingredients:

1 C lukewarm water
2 Tbs active dry yeast
1 tsp salt
2 C self raising flour

Combine the above ingredients in a large bowl and mix thoroughly. Cover and allow it to rise about 30 mins.

Add:

1/2 C melted butter.
2 eggs, beaten.
1 C sugar
2 C self raising flour

Beat the dough well. Cover and allow it to rise about 1.5 hours.

Punch the dough down. Turn out onto a floured surface and add more flour if the dough is too soft to handle.

Divide the dough into two portions.

Cover and allow it to rest for about 20 mins.

Roll out the dough to about 1/2 inch thickness. Cut into 8x 1 inch strips.

Cover and allow the dough to rise for about 1.5 hours.

Fry in hot oil until golden brown. Roll in caster sugar and serve warm.

Doughnuts

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It’s getting noticeably cooler these days as Summer begins to make way for Autumn. The hot, balmy mornings are gradually being replaced by cool, fresh ones. It’s just the right weather for waking up to a tall cup of coffee and warm freshly made doughnuts on lazy weekend mornings.

Most doughnut recipes take a long time to make and though its generally enjoyable to make traditional raised doughnuts, sometimes I just want to whip up a quick batch for breakfast. Thankfully, I’d come across a doughnut recipe in the past which I recently (and gratefully) dug out again. Its an uncomplicated recipe and great if you want to make doughnuts but do not have the time or inclination to make the traditional raised kind.

Ingredients

Doughnut
1 cup milk
4 tsp yeast
1/4 cup sugar
2 cups self raising flour
1/2 cup sugar
1/2 cup mashed potatoes
4 Tbs oil

Chocolate Glaze

1 cup icing sugar
2 Tbs hot water
2 Tbs melted butter
2 Tbs hot drinking chocolate

Cooking Instructions

Heat milk until warm. Add yeast and 1/4 cup sugar. Allow it to stand about 10 minutes.
In a large bowl, mix the flour, 1/2 cup sugar and mashed potatoes. Add the milk mixture and oil.
Mix the dough well.
Turn the dough out onto a floured surface and knead until the ingredients have combined well (about 8 minutes)
Roll the dough to about 1/2 inch thick.
Cut the doughnut shapes.
Set the dough aside and prepare the glaze.
Heat the oil then fry the doughnuts until golden (ensure your oil is about 375F to prevent the doughnuts becoming soggy).
Drain the doughnuts on kitchen paper.
Dip one side of the doughnut into the glaze and add sprinkles if desired.

Glaze

Mix the icing sugar, water and butter until well combined.2
Mix in the powdered chocolate. Add more or less to taste. If you prefer a thinner glaze, add a little more hot water to the mixture.
Cover one side of the cooked doughnuts in glaze. You can also sprinkle toppings on top of the glaze if you prefer.

Serve warm.

Cheese, Scallion and Tomato Bread

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Some of my most pleasant childhood memories involve the scent of bread. My mother studied bread making shortly after her marriage to my father. Although she was never a stay-at-home mom (she was a teacher and worked full time for as long as I can remember) she always baked for us whenever she had time. She generally baked during the weekends and it was so nice to smell the sweet cinnamon, sugary scents that drifted from the kitchen and filled the house.

As a child I’d always been more interested in eating bread than cooking it. Over the years I developed a love for baking as a hobby. These days I’m finding bread making a particularly soothing and relaxing aspect of baking. I love mixing and kneading the dough especially later in the evening when everyone is asleep and the kitchen is quiet. I can feel the stresses of the day start to fade away and I lose myself in the rhythm of kneading.

This recipe is particularly good to prepare in the evening so you can bake it first thing in the morning. It’s lovely to have for breakfast, fresh and warm from the oven. I got the bread dough recipe from an absolutelyfantastic site but changed the filling as well as fermentation and proving time to suit my preferences. The link above is a fantastic site written by a culinary arts graduate, so if you ever want to learn how to make bread that site is a terrific resource!

Ingredients

Dough

3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup liquid honey
1 large egg (beaten)
4 cups self raising flour
4 tsp instant dried yeast
1 1/4 tsp salt

Filling

1 cup grated fresh parmesan cheese
1 cup grated light cheddar cheese
2/3 cup chopped scallions
2/3 cup finely chopped sundried tomatoes

Cooking Instructions

Heat water, milk and butter in saucepan until butter has melted. Do not bring to a boil.
Pour mixture into a mixing bowl and allow to cool to lukewarm.
Add the honey and 1 1/2 cups of flour, mix until smooth.
Add in the lightly beaten egg and yeast, mix until smooth.
Allow to sit uncovered for about 15 minutes.
Mix salt and one cup of flour.
Pour mixture out onto a floured surface and slowly add the remaining flour just until the dough does not stick to the counter.
Knead for about 8-10 minutes.
Place the dough in a slightly oiled bowl. Spray the top with oil.
Cover with a plastic wrap. Set aside in a warm place and allow to rise for 3 hours.
After dough has risen, transfer onto a floured surface.
Punch down and roll out into a rectangle measuring about 12×24.
Sprinkle the cheddar and parmesan cheese, chopped tomatoes and scallion onto the dough.
Roll the dough so that it resembles a jelly roll.
Slice the dough into about 20 pieces
Place the dough onto a sheet tray covered with baking paper.
Cover with a plastic wrap and let it rise for about 3-4 hours.
Sprinkle the remaining cheese on top.
Bake in a preheated 350 degree oven for about 15-20 minutes.
Cool for about 5 minutes before removing the bread from the tray

Serve warm

Piaya

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Piaya is a Filipinio delicacy origating from the Negros provinces of the Philippines. It is a flat, unleavened bread which is traditionally filled with muscavado (raw) sugar. It’s one of the most popular products of the Negros region which is actually the sugar capital of the country.

The piaya bread is round, flaky and light. Great to eat as an afternoon snack (termed “merienda”), dessert or for breakfast with a hot cup of coffee.
Brown sugar can be substituted for muscavodo although the texture of the filling will turn out differently. I tend to use brown sugar as I have not been able to find muscavado in my region yet. I have to admit I like the “brown sugar piaya“almost as much as the traditional kind. But then again, I like most sweet things 🙂

Ingredients

Pastry
4 cups plain flour
18 Tbs oil
2/3 cup caster sugar

Filling
2 cups brown sugar
2 cups plain flour
9 Tbs water
9 Tbs oil

Cooking Instructions

In a large bowl, combine the flour, caster sugar and oil. Mix well until it forms a dough.
Divide the dough into 30 portions and set aside. Ensure you allow the dough to rest for at least 20 mins.
In another bowl, mix the brown sugar and water. Add the flour and oil and mix until the mixture forms a dough. Divide the dough into 30 portions and set aside.
Using a rolling pin, flatten out one portion of the pastry dough. Fill the pastry with the sugar dough and seal the edges. Roll out and flatten.
Continue with the remaining pastry dough and filling until you have 30 completed portions.
Preheat a heavy non stick pan on medium heat.
Place the piaya on the pan and cook until golden.