Muffin Jambon-Fromage (Ham and Cheese Muffin)

Ham and Cheese Muffin

My daughter is a picky eater, and she loves the combination of ham and cheese, and she adores this ham and cheese muffin, recipe from Journal de Femme.

Ingredients for 6 muffins:
2 eggs
salt and pepper
100 gm all purpose flour
1 tsp baking powder
1 pot of natural yoghurt (125 gm)
3 tbsp oil
100 gm ham (in cubes or stripes)
75 gm grated emmental cheese

Method:
1.  Preheat the oven to 180°C.
2.  Whisk the egg until it becomes like omelette. Add salt and pepper, not too much because the ham and cheese is already salty. Then add the flour, baking powder, yoghurt and oil, whisk to combine.
3.  Add the ham and cheese, mix well.
4.  Fill the muffin mould up to 2/3 full ( butter the muffin mould, if using the silicone muffin mould no need to butter).  Bake for 20 minutes till it puffs up and brown.
It is possible to replace the ham with bacon and the emmental cheese with parmesan cheese.

Chu Chu Kueh (Kueh Bingka)

Chu chu kueh

My mom use to plant tapioca in our garden and when she harvests the tapioca, she would take them to the shop to grind them to make this mouth watering chu chu kueh (kueh bingka or tapioca kueh).  I looked through a lot of recipes till I found the one that was how my mom does it in Kuali.com.

Ingredients

• 1kg tapioca (cassava)
• 200gm sugar
• 400gm thick coconut milk
• 50gm water
• 3gm salt

Method

1.  Peel tapioca, split and remove the fibrous core in the middle (do remember to remove as it will cause bitterness in your kuih). Finely grate the tapioca. Squeeze off the juice from the grated tapioca as it will cause the texture to be slightly dense and wet. Combine grated tapioca, sugar, coconut milk, water and salt into a saucepan and cook over low heat until it thickens. Lazy cook buys frozen tapioca, ready peeled, then she cuts them into cubes and add coconut milk, water and places them in the blender.  The water added does not follow the above measurement, enough for the blender to work.  Then she places them in a saucepan with some salt, sugar, a few drops of yellow colouring and cook over low heat till thickens.



Frozen tapioca



Tapioca blended ready to cook over stove with blender at the side



Cooked tapioca ready for the cake pan



Cooked tapioca ready for the oven



2.  Then pour into greased 8in square cake pan and bake in a preheated 200 degrees Celcius oven for about 40 -45 minutes until golden brown.  Lazy cook bake in 190°C oven for 40 minutes.





Chu chu kueh

3  Cool thoroughly before cutting into slices.





Chu chu kueh ready to serve

Kueh Talam

Kueh Talam

I love kueh talam, and the recipe that I have uses green pea flour, searched high and low and still cannot find. Anyway, saw some blogs that uses green bean flour, so I made mine using green bean flour instead.

Ingredients:
Green Layer
80 gm rice flour
40 gm tapioca flour
30 gm green pea flour/green bean flour
230 gm sugar
700 ml pandan juice (from 20 pandan leaves)
1 tsp alkaline water
White Layer
40 gm rice flour
30 gm green pea flour/green bean flour
1 tbsp tapioca flour
500 ml thick coconut milk (from 2 grated coconuts)
1/2 tsp salt

Method:
1.  Combine the ingredients for the bottom green layer in a saucepan and cook over a low flame until batter thickens slightly. I use a tsp of pandan flavour and add some green colouring.

Green layer in greased tray

2.  Pour into a 20 cm(8") square, greased tray and steam for 10-20 minutes.  Open steamer every 5 minutes.

Cooked green layer  before putting the santan layer

3.  While steaming the bottom layer, cook the top layer.  Combine all the ingredients for the white layer in a saucepan and cook over the lowest flame until mixture slightly thickens slightly, stirring all the while. I use a can of 400 ml coconut milk and add 100 ml water.
4.  Pour the batter for the white layer over the green layer and steam covered for 20 minutes, open the steamer lid every 5 minutes.

White layer over cooked green layer ready for steamer

5.  Cool for 3-4 hours before cutting into diamond shapes.

Kueh talam