Cheese Baked Rice on Pressure Cooker

Someone recently asked in the pressure cooker group in FB if anyone has cooked cheese baked rice on the machine and someone at home mentioned it too... so I decided to try out the machine (since I only used the bake mode once to bake salted chicken).

It works though the rice has slightly burnt crust at the bottom, the cheese melted quite nicely but not those grilled effect like you get from the air fryer or the oven.

Ingredients:

• 1/2 onion, chopped coarsely
• 2 cloves of garlic, chopped finely
• 1 chorizo sliced thinly, air fried for 4-5mins to rendered the fat and make it crispy
• 2 cups of cauliflower floret
• 2 tbsp oil
• 2 cups rice, soaked and washed (soaking to remove pytic acid)
• 2 tbsp chopped spring onion
• 1 cup milk
• 1 cup chicken stock
• 1.5 cup pizza/risotto mix cheese

Steps:

1. Using high saute mode, heat up the oil and saute the onion till soft. 
2. Add in the garlic and cauliflower and stir till slightly golden.
3. Pour in the rice, stock and milk. Then stir in 1/2 cup of cheese.
4. Use risotto mode (or manual KPT 14mins).
5. Once done, manual release vent and sprinkle the spring onion, chorizo and cheese on top. Use bake mode (knob at bake) for 8-9mins

Pana Cotta

According to the wikipedia, Pana Cotta is and italian dessert of sweetened cream thickened with gelatine and moulded. Based on the description by one of the judges in My Kitchen Rule, after removing from the mould, it should be wobbly and be able to shake shake shake.

And I'm so happy, each time I made it, I successfully have it wobbly.

To those who are interested, here is the sure success recipe:

Ingredients:

• 1.5 cups of milk
• 3 tsp powdered gelatin
• 1/3 cup sugar
• 1.5 cups cream
• 1 tsp vanilla extract
• pinch salt
• Cooking spray

Steps

1. Pour the milk in a saucepan and sprinkle the powdered gelatine on it. Let the gelatin soften and looks a bit wrinkle.
2. While waiting for the gelatine to soften, which takes roughly 1 to 2mins, grease the ramekin with the cooking spray.
3. Set the saucepan over low heat and warm the milk, stirring it frequently. Make sure the milk does not come to a boil, it should be just warm. 
4. Once the gelatine dissolve, add in the sugar and continuously stir the mixture. Again, the milk should not be too hot or come to a boiling stage. It must just be warm enough that you can dip your finger in it for at least 3-4 seconds without burning.
5. Once the sugar is dissolved, remove the pan from the heat and which in the cream, vanilla and salt. 
6. Once mixture is even,  pour into the ramekins and chill for at least 3 hours. To unmould, run a knife at the side of the ramekin and place a plate over it. Flip and let the pana cotta slide down. Serve with your favourite sauce, nuteella or jam.

Chocolate Lava Cake

Had been wanting to bake this chocolate lava cake for quite sometime but just too lazy and then when I'm in the mood, then I realised that the air fryer is in the dishwasher.

Finally, yesterday the MKR contestants bake this for their dessert and ok, I'm making it today.

Do note, I spent less than 20mins for the entire thing (taking out ingredients to the point of popping them into the mouth).

Ingredients

• 100g dark chocolate
• 100g butter
• 50g castor sugar (can reduce if you don't like it that sweet though this is just right I think)
• 19g plain flour
• 1g baking powder
• 2 eggs

Steps:

1. Place the chocolate and butter in microwave safe bowl and melt them in the microwave on medium temp for bout 1.5mins
2. While the butter is melting, whisk the eggs and castor sugar till it is pale and frothy.
3. Stir the chocolate and butter till it is even and add in to the egg mixture. Then sift in the flour and baking powder.
4. Gently mix the mixture with a spatula till mixture is even and the flour is well mix.
5. Preheat the air fryer for 2mins at 180c
6. Grease the ramekin with butter. Pour the mixture to the ramekin till is it 3/4 full.
7. Bake at 180c for 8mins.

* Note: I have not tested it on the oven and hence no idea how long time it is required but I suspect it may need maybe a min more.

Look at the lava that's oozing out

Flaky Curry Puff

This is not the first time I made curry puff, but this is the first time I attempted the so called karipap pusing style of puff, the pastry is so flakey and crispy.

As usual, I'll attempt both the oil fried version as well as air fried version.

This is the  oil fried version.

This is the air fried version

And since we ran out of potato to make a big batch of filling, we had baked beans cheese filling and tuna cheese filling for a twist.

Since I had posted the basic karipap recipe earlier, I'll just skip the filling recipe here and go straight to the pastry only.

For the filling recipe, refer here.

Ingredients:

• Water dough
• 360g plain flour
• 150g cake flour/low protein flour
• 1tbsp caster sugar
• 2tsp salt
• 150g butter, cubed
• 200ml water
• Butter dough
• 250g cake flour/low protein flour
• 150g butter

Steps:

1. First, put all the ingredients (except water) for the water dough in the food processor and whizz them up. Slowly add in the water. It will looks a little like bread crumb texture once everything is well mix. Pour them out and knead into a dough. That should take roughly 2mins. Set aside
2. Next, put in the ingredients for the butter dough in the food processor and do a quick whizz to let the butter mix with the flour. It will be very very crumbly texture. Pour them out and knead into a sticky dough. That will take about 10-15mins. Set aside along with the water dough in the fridge for about 10-15mins, covered.
3. Take the dough out and roll the water dough out till large rectangle and sprinkle generously with flour. I rolled mine to roughly the size of 8cm by 16cm.
4. Then roll the butter dough out to roughly half the size of the water dough. Place it on top of the water dough. Fold the water dough over and cover the butter dough.
5. Then roll the dough out again and fold over again. Do this another time before rolling out the dough into a long roll.
6. Cut it into small sizes (I think I cut up to 20pcs).
7. Roll out the small pieces into round flat pieces, fill up with the fillings that you had prepared and cool down and shape as per your preference.

*You may either fry in oil or the air fryer for 15mins at 180c.

* You can also store in freezer in pieces to maintain the shape for 10mins before transferring into the bag for storing.

Cheese Mochi aka pão de queijo

I had baked this 2yrs back with the air fryer and decided to do it this time with the oven instead.

It is a nice yummy snack for both adults and kids, very little ingredients required and easy to make. It has a crunchy outer texture and soft fluffy internal texture.

Ingredients:

• 2 large eggs
• 2/3 cup olive oil
• 1 + 1/3 cup milk
• 340g tapioca starch
• 200g cheese (any shredded cheese either parmesan, cheddar, mozzarella, or a mixture of them)
• original recipe asked for 2tsp salt which i omitted

Steps:

1. Preheat oven at 200c (if fan forced, 180c). 
2. Place all ingredients in the blender and blend till it is well mix.
3. Scoop the mixture into oiled muffin tray (if silicon type, can omit the oiling part). For air fryer, I used muffin cup.
4. Bake at for 20mins (for air fryer, bake at 180c for 9mins).