Turmeric Rice (Nasi Kunyit)

My baby turned one month old yesterday. In Malaysia we celebrate the occasion as “Full Moon”, where usually a party is held and friends and relatives come to be introduced to the newcomer and visit the new mother (since traditionally the mother and baby are not to leave the house for a whole month!)

Nasi Kunyit or turmeric glutinous rice is usually served at one of these parties, or gets packed in boxes to be distributed to friends and relatives. It symbolises wealth (gold) to finance the child’s upbringing. It accompanies the “Red Eggs” which are just hard boiled eggs with the shells dyed red to symbolise fertility. (Even numbers for girl babies, odd numbers for boy babies). Throw in a nice chicken curry it makes a hearty meal.

Ingredients

3 cups of glutinous rice

2 tbsp turmeric powder

1 piece of dried tamarind (or use 1 tbsp of tamarind paste)

5 cloves

5 cardamom pods

400ml of coconut milk

Salt

Water

Method

1.          Wash the starch off the rice.

2.          Soak the rice in 3 cups of water, add in the turmeric powder and tamarind.

3.          Preferably soak the rice overnight or at least 4 hours.

4.          Wash off the residues, the rice should be nice and yellow by now.

5.          Add in the spices and spread the rice in a flat tray.

6.          Add the coconut milk and salt and steam the rice on high for 20-30 minutes.

Here's a baby photo.

Nutty Anzac Biscuits

Not wanting to miss out on the patriotism, and besides I needed something to give my guests this afternoon as DH has just finished the whole packet of the “guests’ biscuits” I have in the pantry. What better day to make Anzac biscuits? I love the sweet oaty crunch, and decided to add some nuts to enhance the flavour and the crunch after reading NQN’s post. I adapted my recipe from Good Taste.

Ingredients

½ cup chopped nuts (I found some almonds and brazil nuts today)

¾ cup plain flour

1 cup rolled oats

½ cup desiccated coconut

¾ cup castor sugar

1 tsp ground ginger (I used ½ ginger ½ all spice)

2 tbsp boiling water

2 tbsp golden syrup/honey/treacle

125g melted butter

1 tsp bicarbonate of soda

Method

1.          Preheat oven to 160C.

2.          Mix all dry ingredients in a large bowl.

3.          Stir the golden syrup into the hot water and the bicarb until foamy.

4.          Add in the butter.

5.          Add the wet ingredients to the dry.

6.          Mix well.

7.          Line cookie trays with greaseproof paper.

8.          Shape the biscuits with spoon or use your hands to make little balls.

9.          Flatten it with the back of a spoon and place them well spaced on the baking tray.

10.      Bake for about 15 minutes in the oven.

Chocolate Buttermilk Cupcakes

I’m in the process of baking and freezing some snacks and meals for the imminent post baby era. These cupcakes are just so divine and rich and I think will freeze well as they are very moist. The original recipe was for a cake from Australian Women Weekly, but I tweaked it a little.

Ingredients (makes 15 large cupcakes)

200g dark chocolate, broken into small pieces

125g unsalted butter

1 cup castor sugar

3 eggs, lightly beaten

1 cup buttermilk

1 cup plain flour

1 cup self raising flour

1 tsp baking powder

2 tbsp cocoa powder

Method

1.          Preheat oven to 170C.

2.          Melt chocolate and butter in a bowl on top of a water bath, making sure the water doesn’t touch the bottom of the bowl.

3.          Gently stir till all the chocolate is melted. Add the sugar, then let it cool.

4.          Mix the eggs with buttermilk and add into the chocolate mixture alternating with the sifted flour  cocoa and baking powder.

5.          Spoon into muffin pans and bake for 18 minutes in 170C fan forced oven. If you bake it in a cake tin, you might need a longer baking time.