snacks | Geraldine's decadent and savoury adventure

The other day, my eldest son told me he likes Steamed cakes, so with butternut squash sitting at my counter, I am granting his request. I am going to surprise him when he comes back home from school!

Ingredients

100g steamed and mashed butternut squash
100g sugar
110g hot water (you may use coconut milk for a richer taste, see note below)
250g self raising flour
3g baking powder
40g coconut oil + some for brushing

Note: if you use coconut milk, you have to add more than 110g, this is because coconut milk is thicker than water, add gradually until you reach the thick batter consistency like the picture below.

Method

Add in the sugar into the hot water, mix until all the sugar melted
Add in the mashed butternut squash into the sugar and water mixture, mix until well combined
Sift the flour and baking powder together, use the whisk to gently mix the two ingredients together, then add all of it into the butternut squash mixture. Mix until well combined
Add in the oil. Mix until well combined
Scoop the batter into a tin cup, brushed with coconut oil. Fill the cup with about 90 percent full
Using medium high heat, steam for about 15-18 minutes.

Curry Potato Muffin

Today I was thinking of making something for my kids’ snack. That was when I saw my potatoes sitting at my countertop. So I thought of making something out of it. I said to myself, “why not make them into curry potato muffins? My kids love potatoes and they love curry. This will be perfect for them! “

Ingredients

225g All Purpose Flour
14g Baking Powder
pinch of Salt
7g chicken powder
72g red curry paste
64g beaten egg
280g boiled peeled potato (see note below)*
30g minced shallots
25g minced yellow onion
55g olive oil
150g coconut milk

Method

Mash* the potatoes leaving some bits. This is my preference, as I would love to be able to chew on some bits of potatoes. Set aside
Sift all the dry ingredients together e.g. flour, baking powder, salt and chicken powder. This is to prevent lumps and ensures that the micro ingredients are well incorporated. Set aside
Add the shallots and yellow onion into your mashed potato. Followed by all the rest of the wet ingredients e.g. eggs, curry paste, olive oil and coconut milk. Stir well to combine.
Add in half of the dry ingredients, stir to combine, then add the rest of the dry ingredients. Stir all to combine. Avoid over mixing as this will result in tough muffins.
Scoop the thick batter into the muffin cup, about 3/4 full.
Baked for 20-23 minutes or insert a skewer at the center and see if it comes out dry.