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Tuesday, March 25, 2008

Teochew Mor Hor Kuih

This is a kuih where the teochews place it on the altar as food offering...







Ingredients (A):
4 Tbsp. Plain flour or Hong Kong flour
1 tsp. Instant Yeast
1 Tbsp. caster sugar
200 ml. Water

Ingredients (B):3/4 tsp. Ammonia powder
20 ml hot water

Ingredients (C):
100 gm. sugar
1/2 tsp. alkaline water or air abu

Ingredients (D):
350 gm. Hong Kong flour or any kind of pau flour
1 tsp. Double-action baking powder
30 gm. shortening
1 tsp. ovalette or emulsifier
1/8 tsp. salt

Green and Red colouring

Method:

(1) Mix all the ingredients (A) in a bowl till yeast dissolved. Ferment for 30 mins.
(2) Mix all the ingredients (B) together then add in ingredients (A) and then ingredients (C). Mix to combine.
(3) Place all the ingredients (D) into a mixer , add in (2) dough and then knead to form a soft dough.
(4) Divide dough into 3 parts. Colour one part green, one part red and leave one part plain.
(5) Roll out each part flat and longish shape, place each part on top of one another. Roll it out into a rectagular shape and then roll up into a Swiss roll. Pinch or twist the dough (size of a golf ball) and place it on a piece of greaseproof paper. Place twisted end facing upwards and arrange on steaming tray.
(6) Proof for 30 mins.
(7) Steam over medium heat for about 15 mins.
(8) Cool on wire rack.

15 comments:

Anonymous said...

Hi Aunty Yochana

Such nice mor hor kuih. it reminded me of the time when i was very young back in M'sia. i used to eat this kuih during the 7th month festival.

It has been ages since i last have one!! Almost 30 years!

Do you mind to share the recipe?

regards

Anonymous said...

Dear Anunty Yochana,

Your Mor Hor Kuih looks wondeful.

Thanks for sharing your recipe.

Regards,


Anna

Anonymous said...

Hello Aunty Yochana

I love your blog. It always make me happy to see many beautiful sweets. I'd like to recommend that if you adopt recipes from magazines such as Y3K Recipes issue etc., you'll need to reference your source citing the issue number.

Sincerely,

post4tina@yahoo.com said...

Lucy

Kam siah!

Tina

post4tina@yahoo.com said...

Lucy

Kam siah!

Tina

Anonymous said...

Hi aunty yochana,
Thank you for sharing your recipe.


Madam Tan

yochana said...

Hi anonymous.

no problem...it's Y3K issue 39.

I didn't post the book ref. because post4tina is in London...

hahaha..have fun baking.

Rgds.

Penny said...

Hi Aunty Yochana,

Love all your recipes and your blog. Very mouth-watering =).

Could you tell me where you purchase ammonia powder and kan sui (in your other recipes)? I am living in New Orleans now and it is difficult to find these ingredients here.

Thank you very much!

yochana said...

Hi Penny,

Oh dear...NEW ORLEANS??? HELP... I really don't know where to buy. Try Chinatown...some provision shop. They should have. Can anyone out there help??

rgds

East Meets West Kitchen said...

Hi Aunty Yochana,
I can't wait to try this recipe for the kids when we get spring break here. Thanks so much for posting this recipe! :)

East Meets West Kitchen said...

Aunty Yochana,
With regards to your earlier question for Penny in New Orleans, she can purchase ammonia from http://www.amazon.com/s/?ie=UTF8&keywords=baking+ammonia&tag=googhydr-20&index=gourmet&ref=pd_sl_dd7bqi2mp_b and KAN SUI from local asian markets. Hope this helps!

iain said...

Can you perhaps explain what "ammonia powder" is exactly? I've seen you mention "ammonia" in recipe(s) before - to my Western ears it sounds unpleasant(!), like ammonia bleach we use to scrub kitchen sink - but it surely it's something more flavorful than a household cleaner?!

yochana said...

Oh Thanks East Meets West,

I hope Penny read this..

rgds

yochana said...

Hi East Meets West Kitchen,

I'm sure your lovely girls will enjoy doing it. Ain't they too young??? hahaha...

rgds

Anonymous said...

hi aunty i am a teochew and i never there is such a kuih in our tradition. thnks for sharing. how's the taste? does it taste like pao?