Classic Banana Bread | 香蕉蛋糕

The first thing I ever baked was a banana bread. That goes to show that making banana bread is about as easy as baking can get - so long as you have bananas that are so ripe and freckled they would have otherwise ended up in the reject pile at the supermarket.
While some people make banana bread only as a way to use up forgotten bananas, others like me routinely stake out at the quick sale corner hunting precisely for these often orphaned, blemished, and (heavily discounted) overripe bananas - for none other than to bake the most impossibly scrumptious and moist homemade banana bread. After all, banana bread is half the reason why bananas exist, right?

Over the years I have carried banana bread to the office at my first desk job; brought a slice or two to my hairdresser and bribed a security guard; shared with my fellow chirpy flight attendants during boot camp training as a new recruit; and on countless occasions served it at housewarmings, game nights, or simply as an afternoon treat. Over time, friends, neighbors, co-workers have fallen in love with this banana bread. Some even declared it a favorite.

Banana bread can be something rather ordinary, a usual suspect at coffee shops everywhere; it is so basic and so ubiquitous yet so universally loved it's almost uncanny. Abundant as they are, however, some banana bread may turn out dry, overly sweet or, worse yet, taste of artificial flavoring. What makes homemade ones extraordinary and sets it apart from commercial ones is its texture, the moist and soft crumb, the incredibly rich color and buttery aroma, and the unmistakable natural sweetness from ripe bananas.

Year after year I swear by this simple recipe, deviating only in experimentation with different combinations of sugars. I tend to gravitate towards using brown or even black sugar to imbue the cake with a rich, caramelly flavor and moisture, but also mixing in white sugar just to provide enough sweetness without overpowering the banana flavor. Using white sugar alone will produce a paler banana bread with a more single-noted flavor. The sugar amount is flexible. Most recipes call for one full cup of sugar, but I find 3/4 cup to be just perfect - or even less if you are using very, very ripe bananas or upping banana count to four.

As far as baking goes, banana bread is by far the most beginner-friendly. It is the simplest and most forgiving, especially for someone like me who detests precise measurements and flinch at the thought of baking an angel food cake. There may be plenty of ways to fancy up a good old banana bread; you can add walnuts, pecans, chocolate chips, dark rum, all of which I've tried - but some of my best bakes are the ones that were kept simple and classic. Sometimes simplicity is best (I am a bit of a purist when it comes to banana bread).

Ordinary as it may be, banana bread is surely well loved by all and oddly so it is also one of my most requested recipes from friends. This is my go-to favorite recipe for banana bread, one that I have written out on a loose piece of junk paper and which I have cherished over the years. Calling this the "best-ever" banana bread may be a bold statement, but I am here to admit it might just be the best banana bread you've ever had. It will surely make you go bananas!

Ingredients
1 1/2 cup (195 g) plain flour
1 teaspoon baking soda
1/2 teaspoon salt
3 large overripe bananas
1/2 cup (115 g) unsalted butter, softened
1/2 cup brown sugar
1/4 cup white sugar
2 eggs
1/2 teaspoon vanilla essence

Directions...

Preheat oven at 350F/180C. Cream together the butter and sugar. Crush bananas with a fork or a masher. Add eggs and vanilla essence and combine well with the butter and sugar mixture.

Sift together flour, baking soda, and salt. Fold into creamed mixture. Pour into greased loaf pan. Bake for 50-60 minutes or until toothpick comes out clean.

Do you like your banana bread plain or with nuts?
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 【 香蕉蛋糕 】

材料：
中筋麵粉               195 克
蘇打粉                   1 茶匙
幼鹽                        1/2 茶匙
無鹽牛油               115 克
紅糖                        110 克
砂糖                        50 克
熟透香蕉               3 條（大）
雞蛋                        2 隻
雲呢拿香油          1/2 茶匙

做法：
1. 預熱焗爐至 350F/180C。
2. 牛油放於室溫軟化，加入糖用攪拌器攪拌至均勻幼滑。
3. 香蕉放在碗裡用叉子壓成泥狀，可以保留一點顆粒口感。
4. 加入雞蛋和雲尼拿香油拌勻，然後跟牛油和糖拌勻。
5. 加入過篩後的麵粉、鹽和蘇打粉，輕輕攪拌均勻。
6. 把粉漿倒入已掃油的糕盤內，放入焗爐焗約 50-60 分鐘至金黃熟透即可。

Do you like your banana bread plain or with nuts?
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Som Tum Thai: Green Papaya Salad | 泰式青木瓜沙律

附中文食譜

Thai food lovers will most certainly be no stranger to som tum (ส้มตำ) - or green papaya salad - the salad that is at once impossibly fiery and refreshingly crunchy; intensely savory and insanely tangy - in short, it is a kaleidoscope of explosive sensation on a plate.  

Som tum originates in Isaan, the northeastern region of Thailand bordering Laos (some may argue that the dish originally came from Laos), though it is now widely consumed across the country with a multitude of variations which may include salted crab, fermented fish paste, or green mango in place of papaya. What most of us come to recognize as the typical som tum is actually called "som tum thai" (ส้มตำไทย) - a classic version that is perhaps most palatable internationally as it does not contain any of the more pungent ingredients.

The core ingredients of a som tum are shredded green papaya, tomatoes, green long beans, dried shrimp, and peanuts, pounded together with chilies, fresh garlic, palm sugar, fish sauce, and juicy limes, all of which combine to create a perfect balance of salty, sweet, spicy, and sour. Som tum is almost always prepared with a large clay or wooden mortar and pestle - a must have in any Thai kitchen really - which allows for easy pounding, crushing, and melding of ingredients and flavors. After all, the word tum in som tum is derived from the verb "to pound" (and "sour" for "som"). I have attempted making som tum before by simply tossing the ingredients without a mortar and pestle and, trust me, the salad was just that - a bland, soul-less, "deconstructed" salad. 

Now, what if you haven't got space for an unwieldy mortar and pestle at home? Well, join the club. I may not have one, but instead make use of the resources at home and retrieved a large glass mixing bowl, paired it with my wooden cocktail muddler bought from the Japanese dollar store, and together they just worked wonders.

When it comes to prepping the green papaya, I have at one point or another observed chefs and street cart vendors in Bangkok shredding the green papayas by vigorously slashing and paring away the surface of the fruit, a traditional method that yields an intentionally coarse and uneven shred for extra crunch. My knife skills may be questionable, and I am in no hurry of slashing a finger or two, so I resort to my trustee grater and alternate between the medium and large-sized holes for that effortlessly rustic, crunchy result. 

For the most authentic result, it is ideal to sweeten the dish with Thai palm sugar, available at most southeast Asian grocery shops; if unavailable, substitute with soft light brown sugar for a "same same but different" caramelized taste. With sourness being a dominant flavor in som tum - as the name suggests - the use of fresh lime is essential for a citrusy tang to balance off the sweetness of palm sugar and saltiness of fish sauce and dried shrimp. It is also not uncommon to use a bit of tamarind water in addition to lime juice for a more complex note of sweetness and tartness, so give that a try!
 

On a different note, around this time of year, people all across Thailand would normally be gearing up for the Thai New Year celebrations. Under the ongoing Covid-19 pandemic, however, numerous Songkran events are cancelled, families are urged to stay in, the young are asked to avoid visiting their elderly family members in order to protect the most vulnerable, and international travel continues to be severely restricted. What is usually the most festive national holiday, doused with globally renowned ritual water splashing that draws tens of thousands of visitors each year, may present an oddly quiet scene this year. As with the rest of the planet, I hope that this global crisis will soon come to an end, and that life can resume its track as soon as possible for all.

With that said, sawadee pee mai krub!

Ingredients
Half a green papaya (about 2-3 cups shredded)
Half a small carrot
6 string beans or 2 long beans
1-2 small tomatoes or 6 cherry tomatoes
1-3 red bird’s eye chilies 
2 garlic cloves

1 1/2 tablespoons Thai palm sugar

1 1/2 tablespoons fish sauce

Juice of 1-2 Thai limes

2 tablespoons peanuts

1 tablespoon dried shrimp (optional)
 

Directions

1. In a small, dry frying pan, toast the peanuts over medium heat until fragrant and golden brown. Remove and set aside.

2. Peel and shred green papaya and carrot with a julienne peeler or a regular cheese grater with medium to large sized holes. Trim ends and cut long beans into 2-inch segments. Slice tomatoes into wedges, or halve the cherry tomatoes if using.

3. Cut each garlic clove into three pieces. Coarsely smash garlic and whole chilies in a mortar and pestle. Add the palm sugar, beans and tomatoes. Lightly pound to bruise the beans and break up the tomatoes, and ensure that the palm sugar is fully dissolved. Squeeze in the lime juice and fish sauce and pound to combine.

4. Add the green papaya, carrot, dried shrimp (if using), and toasted peanuts. Lightly pound and toss to combine. Check seasoning. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. Plate up and enjoy fresh!

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【 泰式青木瓜沙律 】

Sawadee Pee Mai Krub！適逢泰國迎接新年，同大家分享地道前菜簡易食譜！青木瓜沙律 (ส้มตำ) 味道酸辣鮮甜又醒胃，往往叫人食得津津有味。就是使用街市常見用來煲湯的那種青木瓜，十元八塊就可以泡製爽脆新鮮的 Som Tum - 在家都能輕易造出正宗泰國風味！

材料：
青木瓜                 半個
甘筍                     半枝
長豆角                 2 條
小蕃茄                 1 個（或車厘茄 6 粒）
指天椒                 1 - 3 隻
蒜頭                     2 瓣
棕櫚糖                 1 1/2 湯匙
魚露                     1 1/2 湯匙
泰國青檸            1 - 2 個
花生                     2 湯匙
蝦米                     隨意
 
1. 花生用乾鍋烘香，備用。
2. 青木瓜和甘筍去皮刨絲，長角豆切段，番茄切件（車厘茄切半）。
3. 把蒜頭和指天椒摏碎。
4. 加長角豆、番茄和棕櫚糖輕輕摏碎至糖完全溶解。
5. 倒入魚露和新鮮青檸汁，拌勻來混合各種材料。
6. 加入青木瓜、甘筍絲、蝦米和花生，一邊繼續輕輕摏碎、一邊拌勻，令各樣材料更為入味。試味並再作適當調味，即成！

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Steamed White Sugar Sponge Cake | 傳統白糖糕

附中文食譜

The classic Chinese steamed white sugar sponge cake is a childhood favorite for many, and it is no exception for me growing up in 1990's Hong Kong. The sheer thought of this humble street snack brings back many sweet memories - of my mother always buying me a couple of slices every time she visited the wet market; and me always looking at her with puppy eyes whenever we passed by a shop selling the familiar triangular slices. It is a symbol of joy in its simplest form.

The steamed white sugar sponge cake (白糖糕, bak tong gou) is light and fluffy, glossy and slightly sticky to the touch, and moist and springy on the inside. It is sweet - but not tooth-achingly sweet, with a faint floral aroma that reminds of sweet rice wine and fermented glutinous rice that I adore (even as a child) and later come to recognize as yeast. Tearing into the cake would reveal an intricate honeycomb-like columnar structure that I always, to this day, find absolutely fascinating.

I may have since then left home for the United States for school for a number of years and not had bak tong gou for ages, but my affinity for this childhood favorite never weakened. Even upon my return to Hong Kong, I always made a stop at this old hawker who sold all kinds of traditional homemade confections from a little cart on Wellington Street, Central. This old hawker would have long gone by now. And with this old gentleman being quite possibly the very last hawker vending traditional sweets under the government's non-transferable itinerant hawker license, bak tong gou and the like will now be only found at handfuls of traditional bakeries, congee shops, and occasional dim sum lunches across town. The fond memories that many of us share of this childhood favorite, however, never fades.

Making the steamed white sugar sponge cake at home is really rather simple. With such a simple and inexpensive ingredient list, making this cake yourself and revisiting the memory lane might in fact be easier than finding this cake on the streets these days. As the name suggests, bak tong gou calls for granulated white sugar, giving the cake that pure white appearance that becomes slightly off-white only with the addition of yeast. Using brown sugar would create a sister version of the sponge cake, (黃糖糕) wong tong gou, or as Hong Kongers call it - steamed yellow sugar sponge cake. And like many traditional Chinese cakes, the sponge cake is steamed rather than baked.

The yeast gives the steamed sponge cake a distinct, honeycomb-like columnar texture and appearance

I have tried different methods and measurements for making the bak tong gou, and the one I share here by far trumps all others when it comes to effort and ease. Conventional approach will suggest cooking the rice flour mixture together with the sugar syrup over low heat on the stove top, which would require rigorous stirring and a greater attention span to prevent lumps from forming. I have also tried the double-boiler method which, while providing less direct heat, likewise requires continuous stirring. Instead, to make life and an already easy recipe a whole lot easier (who doesn't like the sound of that?), simply dissolve the sugar and yeast in warm water and add them to the rice flour mixture and give that a good stir, and the mixture is ready to rest.

Bak tong gou should taste sweet but not sour, which is a sign of over fermentation

By doing this, not only will you save loads of time from having to wait impatiently for the mixture to cool down before adding the yeast (lest you kill the yeast), you also spare a whole lot of elbow grease and the risk of ending up with undesirable lumps in the batter. Boom, an easy recipe just made even easier.

After putting together the batter, it is to be simply left covered for hours to allow the yeast to do its thing. The exact amount of time varies with ambient temperature, ranging anywhere from three hours in summer up to seven in colder months. Following the below technique will significantly cut the idle time, regardless the season.

I have long been known to detest precise measurements in the kitchen, relying almost too wholeheartedly on "the senses" and cups and tablespoons and only reluctantly pulling my kitchen scale out when converting recipes into metric units when called for. Most recipes online for the steamed sponge cake come in metric unit. Fortunately, the steamed sponge cake is very forgiving to minor mathematical errors. Out of convenience, here I provide both measurements in cups as well as grams or millimeters. From here on out, with this recipe finally consolidated and added to my collection, I am rejoicing that my kitchen scale can rest in peace inside the cabinet whenever I make bak tong gou. Perhaps I would be making this cake and walking down the memory lane more often from now on!

Ingredients...

1 cup warm water, divided
1 cup water
2 cups (280 g) rice flour
3/4 cup (150 g) white sugar, divided
2 teaspoons active dry yeast
1/4 teaspoon vegetable oil

Proofing the yeast & making the batter

1. Transfer 1/4 cup of the warm water into a cup or bowl. The water should be around or just slightly higher than body temperature (roughly 100°F/38°C) and not hot to the touch. Tip in the active dry yeast along with 1/2 teaspoon of the sugar, stir well and let rest for 10 minutes or until foamy.

2. In a large mixing bowl, combine the rice flour and 1 cup of water (room temperature). Stir until thick and smooth.

3. Add sugar to the remaining 3/4 cup of warm water and mix well until sugar dissolves. Check that the syrup is close to body temperature and not hot to the touch.

4. Add the yeast mixture and syrup to the flour mixture and stir well to combine. Cover with cling wrap and place inside a microwave or oven along with two cups of boiling water to generate heat. Close the door and let the batter rest for 2 hours or until large bubbles form on the surface of the batter. Refresh the boiling water to speed up the process if needed.

Steaming the cake

1. Grease a 9-inch round cake pan generously with oil. Once the batter is ready, remove from the oven, stir well, and transfer batter to a large measuring cup. Add vegetable oil and stir to combine.

2. For a smoother cake surface, pour batter over a strainer into the cake pan and discard the foam. Steam over high heat, covered with the lid wrapped with a tea towel, for 25 minutes.

3. Turn the heat off and allow the cake to rest in the steamer for 10 minutes with the lid off. Remove cake from the steamer and let cool for another 10 minutes on the counter. Slice and enjoy fresh at its best!

Note: Cover and store at room temperature for up to 24 hours. After that, refrigerate for up to 4 days. To reheat, steam gently.

Is Bak Tong Gou also your childhood favorite?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
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【 傳統白糖糕 】

自細對白糖糕就有著一種情意結。想當年媽媽知道我最愛白糖糕，每次落街市都會買來給我吃；人大了，白糖糕依然充滿著童年回憶。別看白糖糕外表平凡，一件好的白糖糕雪白晶瑩、味道清甜芳香而不酸、入口爽滑而稍韌，難怪令人難以抗拒。自家製白糖糕十分簡單，經過屢次改良，終於研製出以下最簡易、最省時、零失敗的食譜跟大家分享、一起懷緬童年！

材料：
溫水*                      240 毫升
清水                        240 毫升
粘米粉                    280 克
砂糖                        150 克
即溶酵母                2 茶匙
菜油                        1/4 茶匙

做法：
1. 先用 60 毫升溫水來開即溶酵母，加入半茶匙砂糖，拌勻備用約 10 分鐘。
2. 粘米粉及清水拌勻至輕微黏稠狀，備用。
3. 剩餘砂糖與溫水攪勻至完全溶解。
4. 將發好起泡的酵母和糖水加入粘米粉漿內拌勻。
5. 蓋上保鮮紙，連同 2 杯滾水放置在微波爐或焗爐裡面發酵 2 小時，直至粉漿出現大氣泡。滾水會製造蒸氣熱力，有助粉漿在受控的環境下迅速發酵。
6. 發酵好的粉漿加入菜油拌勻，隔篩（隔除過量氣泡，白糖糕表面會更加光滑）倒入已掃油的圓形不鏽鋼碟內，用大火蒸約25分鐘。
7.  熄火開蓋，待涼約 10 分鐘後把白糖糕取出再晾涼約 10 分鐘後切件即成！

備註：
1. *注意暖水溫度應接近或輕微高於體溫，不應燙手，不然會「殺死」酵母。
2. 家中如有蒸籠，可以用蒸籠去蒸，不然可以用毛巾包著煲蓋隔水蒸，有助防止倒汗水滴在糕面，影響製成品。
3. 正宗白糖糕其實不該帶有酸味，而酸味可能來自發酵過度。

Is Bak Tong Gou also your childhood favorite?
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Bircher Muesli: Overnight Oats | 什錦果麥早餐

附中文食譜

The first time I've ever tried Bircher muesli was actually on an inflight breakfast tray - the bowl of oats was creamy, delicious, and feels healthy - and after a second helping it also kept my belly happily and reasonably full. Bircher muesli took on the name of a Swiss physician named Maximilian Bircher-Benner, who in around 1900 encouraged his patients to have a diet rich with raw fruit and vegetables to cure their ailments, and developed a breakfast that is till today popular throughout Switzerland and Germany.

In a hurry in the morning? Pack the muesli in a container the night before and take it to go in the AM!

Unlike oatmeal porridge cooked on stove top (a common breakfast even in Hong Kong), Bircher muesli requires no cooking but rather soaking raw oats overnight, allowing the grains to absorb the liquid and soften enough to eat uncooked, hence the name overnight oats. The virtue of overnight oats is really in its ease of preparation - all it takes is just minutes to stir everything together the night before and there you have a nutritious breakfast always on standby for the rest of the week. It is perfect for early mornings or for breakfast on the go. And though Bircher muesli is called overnight oats, all you really need is several hours to let the oats soften sufficiently.

All it takes is just minutes to stir everything together the night before- brekkie is ready in the morning.

Packed with slow-release energy, protein, fruit and seeds, this easy overnight oats recipe is a complete breakfast to get your day started and keep you going until lunchtime. The recipe provides the base for countless variations - customize your Bircher muesli with any seeds and nuts, seasonal fruits, and choice of dairy or plant-based milk. The addition of chia seeds not only gives a major protein boost, it also gives the muesli a rich creaminess. Experiment with mixing in yoghurt, applesauce, or even nut butter. As far as toppings go, you can use just about anything your heart desires for fruit and nuts.

Bircher muesli is typically enjoyed chilled, making it perfect for warmer months

Ingredients
1 cup (100 g) whole rolled oats
1 1/2 tablespoon chia seeds
1 tablespoon pumpkin seeds
Small handful of dried cranberries, raisins, or goji berries
1 apple
1 1/2 cup milk of choice
A dash of pure vanilla extract, optional
A drizzle of maple syrup, optional

Directions
Peel and coarsely grate half the apple, reserving the other half for the morning. Combine all ingredients in a bowl and mix thoroughly. Cover and place in the fridge overnight or at least for 1 hour. When ready to serve, stir through the muesli and top up with a splash of milk if desired. Top with freshly grated apple, berries, nuts and seeds, granola or any toppings as desired or enjoy as it is!

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【 什錦果麥早餐 】  

材料：
燕麥片               100 克
奇亞籽               1 1/2 湯匙
南瓜籽               1 湯匙
各式乾果           適量（蔓越莓、提子乾、杞子）
蘋果                    1 個
牛奶或植物奶  350 毫升
純雲呢拿香精  數滴（可免）
純楓糖漿           隨喜好（可免）

做法：
將半個蘋果去皮，刨成絲，另一半留起備用。把所有材料放入碗內，拌勻。蓋好後放入雪櫃存放一整夜或最少一小時。可存放三天。翌日享用時，拌勻並隨喜好加上新鮮蘋果、香蕉、各式鮮莓和堅果。


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Peanut Butter, Date and Oat Bliss Balls | 椰棗燕麥能量球

If a granola bar and a chocolate peanut butter cookie dough had a love child, it would be this Peanut Butter, Date and Oat Bliss Ball. They are brown, shaped like meatballs, flecked with seeds, nuts, and specks of dried fruit, and are known interchangeably as energy balls. Typically found only behind display cases in those scarce health food-conscious cafes charging a whopping HKD30 a piece, these rather unadorned, ordinary-looking balls of joy may not immediately draw attention from Instagram-crazed foodies, much less do they receive the recognition they deserve. For those who have yet to be initiated into the world of energy balls, time to get onboard!

Bliss balls are not called "bliss" without a reason. Jam-packed with whole foods and super foods, bliss balls are chock full of nutrients with a satiating combination of proteins, good carbs, healthy fats, fiber - and flavor. They are a breeze to make, requiring no baking or cooking, can be made ahead in batches, and are fully portable - making them the perfect quick pre- or post-workout fuel, midday pick-me-up snack, or that perfect grab-and-go breakfast on those rushed mornings.

Two to three of these energy bites in the morning typically keep me full till lunch time so, in short, these babies are essentially the (almost entirely) guilt-free snack that can help keep hunger pangs at bay and conquer those sudden cravings for junk food which always, inevitably end with regret. Especially at 1am watching Will & Grace on Netflix.

This recipe takes advantage of dates as the natural sweetener and binder for the bliss balls and contains no added sugar or oil. And while dates, dried cranberries and raisins bring sweetness and tartness, dark chocolate and peanut butter rounds off every bite with an irresistible savoriness and familiar oompf. I like to use chunky peanut butter for added texture, but a smooth one will do as well. Bliss balls are fully customizable, so feel free to follow your heart's desire and experiment with your favorite ingredients! Switch peanut butter out for almond or other nut butters; toss in chopped nuts or chia seeds and hemp seeds for an extra boost of protein and essential fatty acids.

Need a quick snack on the go? These flavor-packed bliss balls are the perfect little boosts of energy!

What you'll need...

1 cup (200 g) pitted Medjool dates*
1 1/2 cup instant oats
1/3 cup peanut butter
2 teaspoon pure vanilla extract
1/4 cup warm water
1/3 cup sunflower seeds
2 tablespoons pumpkin seeds
1/4 cup dried cranberries
2 tablespoons raisins
2 tablespoons shredded coconut
35 g dark chocolate, chopped

Note: If the dates are dry, soak in warm water for 10 mins then drain well.

Directions...
1. In a food processor, pulse sunflower seeds and pumpkin seeds to break into smaller pieces. This is an important step to avoid whole seeds from jutting out or causing the energy bites to crumble. Set aside. Place the Medjool dates into the food processor and chop until small pieces remain or until a sticky mass forms.

2. In a small bowl, combine peanut butter, vanilla extract, and warm water until it reaches the consistency of honey. In a large mixing bowl, mix together all ingredients until well combined. Roll mixture into 1-inch balls and refrigerate for 1-2 hours or until firm. Store in an airtight container in the fridge for 3-4 days or freeze the balls. Enjoy on the go!

Tried this recipe?
Share with me or leave a comment! #alvinspenthousekitchen 
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

【 椰棗燕麥能量球 】

材料：
無核椰棗                200 克
即溶燕麥片            150 克
花生醬                    85 克
純雲尼拿香油         2 茶匙
溫水                        60 毫升
葵花籽                     5 湯匙
南瓜籽                     2 湯匙
蔓越莓乾                 4 湯匙
提子乾                     2 湯匙
椰絲                         2 湯匙
70% 巧克力             35 克

做法：
1. 葵花籽和南瓜籽用攪拌器輕輕打碎備用，有助減少能量球鬆散的機會。
2. 把椰棗放在攪拌器裡打碎至形成黏黏的一團。
3. 花生醬注入溫水和雲尼拿香油，拌勻。
4. 把所有材料拌勻，用手揉成球狀後冷藏 1-2 小時即可享用！

備註：若果椰棗感覺太乾，可先以溫水泡浸片刻。待軟化後瀝乾備用。

Tried this recipe?
Share with me or leave a comment! #alvinspenthousekitchen 
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

Trick or Treat, Heat or Sweet: Halloween Stuffed Pumpkin Duo | 萬聖「南」式生死戀

附中文食譜

Fall is finally here! My favorite season of the year brings cooler evenings, an end to ravaging typhoons, yellowing leaves, spiced apple cider, and loads and loads of pumpkins. Around the world this autumn staple pops up in menus from pastas, baked goods, your morning coffee and, soon, to all things Halloween. I realize all these years I haven't done much for Halloween, but that is all going to change!

My first ever hand-carved mini Jack-O'-Lanterns! Feed them a candle and watch as they come alive!

Several weeks ago KitchenAid Hong Kong got in touch with me regarding an exciting opportunity to collaborate in an upcoming campaign #CapturingTaste. They are to partner up with SONY and host a series of food photography and styling workshops, featuring creations by a talented team of local chefs handpicked by KitchenAid. Before I knew it, I've reached for an imaginary paper bag in case of hyperventilation upon receiving this extraordinary invitation. The event is slated to debut on October 30; and my assigned theme is Halloween - perfectly in time for the spooky celebration!

Flanked by a star-studded lineup of half a dozen accomplished chefs, entrepreneurs and cooking school founders, I couldn't help but feel intimidated. We were each assigned a theme and tasked to design and prepare one dish at the KitchenAid live kitchen to be the centerpiece of a professional photo shoot. Imagination is one's own limit, granted that healthful eating and sustainability is taken into account and that artificial food coloring is avoided at all cost. Sounds right up my alley!

In the weeks following, as fireworks began to set off in my brain, I delineated several routes I could take to bring Halloween to life. Do I want to go gory, gross, and scary? Nah. Spooky but cute? Maybe. Color themed with a touch of fall and fusion? Yes! Having seen crates upon crates of colorful, adorable (some adorably deformed and resembling a witch's wart-covered nose) pumpkins and squash in markets in Europe and the U.S., already I was certain that these would play a pivotal role in the presentation of my dish. All I needed was to inject creativity and a splash of orange and black.

While orange colors are rather easy to come by in the plant kingdom, black may not be as prevalent. Drawing inspirations from international cuisines and ingredients, I scoured my mind for all things naturally black in nature. Squid ink, charcoal powder, olives... and bam! Thai black glutinous rice came up in a conversation with a friend. My eyes lit up, sending sparkles throughout my brain. That is it. I am going to create a Halloween mini stuffed pumpkin duo drawing influences from Thai and other cuisines.

Black sticky rice and pumpkin are both traditional dessert ingredients ubiquitous across Thailand. I decided to steam rather than simmer the glutinous rice for a firmer and less runny consistency, and drizzle in a salty sweet coconut sauce exactly like what you'll find on sticky rice with mango desserts everywhere in Thailand. A knot of pandan leaf and just a tad of Thai palm sugar is added to the rice before steaming to infuse a hint of sweetness and that unmistakable, comforting fragrant note. Feel free to substitute the more delicate Thai palm sugar with gula melaka - the smokier, toffee-edged version of palm sugar, or brown sugar if neither is available.

Watch my mini "tutorial" on carving your own mini Jack-O'-Lanterns!
https://www.facebook.com/alvinspenthousekitchen/videos/165064507771986/

To counter the sweet treat, I made hummus - yes, I know, a little out of the blue it seems - but this is not your ordinary hummus, but a velvety smooth orange-hued pumpkin hummus with a Thai twist and unanticipated heat. A Thai red curry pumpkin hummus that you just can't stop dipping into. You can use canned pure pumpkin here, but why not make from scratch when it's so easy? Just chop, steam, and peel and in it goes into the processor. Makes a wonderful Halloween party snack, and both recipes are entirely gluten-free and vegan-friendly too! Now this is what I call a Halloween trick or treat!

Directions...

Mini pumpkins and squashes

1. Cut about a quarter to a third of the pumpkins to make a lid. Scoop out all the seeds and pulp and save for other use.

Black Sticky Rice Pudding with Pumpkin
3/4 cup Thai black glutinous rice
1/4 cup white glutinous rice
1 pandan leaf
2 teaspoons Thai palm sugar, chopped
1/4 teaspoon salt
Boiling water

Diced Pumpkin:
120 g butternut squash

Coconut Sauce:
1/2 cup coconut cream
1/2 tablespoon white sugar
1/4 teaspoon salt

Black Sticky Rice Pudding:
1. Combine the rice, wash and soak in water for at least 3 hours up to overnight. Drain and rinse, and place into a heatproof dish. Tie the pandan leaf into a knot and nestle into the glutinous rice. Scatter chopped palm sugar on top of the rice.

2. Add some boiling water to the dish, leaving a top layer or rice exposed. Steam for 25 minutes or until the rice is cooked but still retains a chewy and slightly crunchy texture.

3. Discard pandan leaf and stir in salt and three-quarters of the coconut sauce. Set aside and allow the rice to absorb the coconut sauce. If making ahead of time, do not mix in the coconut sauce until ready to eat. Scoop into prepared mini pumpkins, drizzle some more coconut sauce, and scatter diced pumpkin over the rice.

Diced Pumpkin:
Dice pumpkin into small cubes. Steam for 4 minutes, remove and plunge into an ice bath to stop the cooking. Drain and set aside.

Coconut Sauce:
Warm coconut cream in a small saucepan over low heat. Stir in sugar and salt until dissolved.

Thai Red Curry Pumpkin Hummus
1 can (425 g) chickpeas, rinsed and drained
420 g butternut squash
3 cloves garlic
1 teaspoon fresh grated ginger
2 tablespoons tahini (sesame seed paste)
1 1/2 tablespoon Thai red curry paste (adjust to taste)
1/4 cup coconut milk

Garnish (optional):
Paprika | Bird's eye chili, chopped | Cilantro, chopped

1. Rinse, scrape out all the seeds and pulp, and cut butternut squash into large chunks. Steam for 8-10 minutes until softened and easily pierced with a fork. Remove skin once cooled enough to handle.

2. Place chickpeas, cooked pumpkin, garlic, grated ginger, tahini, curry paste, and coconut milk in a food processor, blend, and check taste and consistency. Add more coconut milk if necessary to loosen. To increase heat, blend in half a bird's eye chili. Puree until smooth. Scoop into prepared mini pumpkins, and top with garnish.

【 萬聖「南」式生死戀 】

『椰汁黑糯米配南瓜粒』

材料：

泰國黑糯米           3/4 杯

泰國白糯米           1/4 杯

斑蘭葉                    1 片

泰國棕櫚糖            2 茶匙

幼鹽                         1/4 茶匙

滾水                         適量

南瓜粒：    

南瓜                         120 克

椰汁：

椰漿                         115 毫升

砂糖                         1/2 湯匙

幼鹽                         1/4 茶匙

做法：

1. 黑糯米和白糯米洗淨，用清水浸三小時或過夜。 

2. 南瓜切小粒， 隔水蒸四分鐘後撈起浸冰水。撈起備用。

3. 斑蘭葉打個小結，連同隔了水的糯米放在蒸盆內。棕櫚糖撒在面。注入滾水（隔水蒸 25-30 分鐘。

4. 椰漿用慢火煮開，加入鹽和糖，拌勻備用。

5. 糯米蒸好後把斑蘭葉拔出。拌入幼鹽和部分椰汁，靜置數分鐘，讓糯米吸收掉椰汁。

6. 食用前再淋上剩餘椰汁和撒上南瓜粒，即成！

『泰式咖哩南瓜鷹嘴豆泥醬』

罐裝鷹嘴豆              425 克

南瓜                           420 克

蒜頭                            3 瓣

薑蓉                            1 茶匙

純芝麻醬                   2 湯匙

泰國紅咖哩               1 1/2 湯匙

椰汁                            60 毫升

裝飾用：紅椒粉 | 指天椒（切粒）| 芫荽（切粒）

1. 南瓜去籽洗淨後切段，隔水蒸 8-10 分鐘至軟身。待涼後去皮。

2. 將所有材料放入攪拌器，高速攪打一分鐘後試味。如喜歡較辛辣的可加入半條指天椒。將混合物攪打至呈細緻泥狀。撒上裝飾，即成！