I found myself in excess of steel-cut oats and rolled oats. 10 kg in excess, to be exact. How did that happen? I had grand plans to eat oats everyday. But it didn’t take off. Hence the 10 kg still sitting in my larder, taking up space. A lot of space. Lately, I decided that I should really clear them but nobody was keen. Coz it takes too long to cook, they say. That was when I figured that if I grind them into powder in my powerful blender, that would give them more surface area and hence cut down the cooking time tremendously! Not only that, suddenly it has become so versatile! I am using it to make oat milk, oat bread, oat pancake and even for coating my chicken fingers!
Oat Milk (serves 1)
1 Tbsp oat powder
A bit of cold milk
Stir in a bit of cold milk to the oat powder. This is to prevent lumps, which will happen if you just pour in hot water into the oat powder. Sweeten as desired and drink it warm. It tastes mild and thickish. Sort of gives a comforting feel in my tummy.
Oat Pancakes (serves 2)
1/2 cup oat powder
1/2 cup plain flour
1/2 Tbsp sugar
1 tsp baking powder
pinch of salt
1/2 cup yogurt
1/2 cup milk
2 Tbsp oil
Combine everything together and let it stand about 10 min. Cook as you would regular pancakes.
You can taste the oat flavor but it’s not pronounced.
I am happy to report that after about a week or so, I am now down to 7.5 kg of oats in my larder. lol.
Be careful when you eat this. Firstly, when you bite into it, it may squirt sugar syrup at others. Secondly, you can never stop at one. We all love it. It’s like mochi, covered with grated coconut on the outside and stuffed with coconuty brown sugar. SO good! They are made smaller than a ping pong ball because they need to be bite-size. So that you can pop the whole thing into your mouth.
1/2 fresh,skinned coconut, grated
pinch of salt
Mix salt into the grated coconut and steamed on a plate for about 5 min. Put aside.
Ondeh Ondeh (makes about 26)
80 g boiled sweet potato
80 g glutinous rice flour
50 g water (adjust accordingly)
1/2 blk gula melaka (cut into small chunks).
Mash sweet potato and then mix the flour in. The amount of water given is just an estimate. Just add in enough to form like play dough consistency.
Divide into 26 pieces. Flatten and fill with gula melaka. Close and roll into balls.
Prepare a pot of boiling water. Put in the ondeh ondeh. They are done when they float. Then just fish up the floaters and put them straight onto the plate of grated coconut.
Best to let them cool before eating.
Lemme just say this at the start. There are no sago in this sago gula melaka pudding. All pure chia seeds.
Whenever I add chia seeds into the water, everyone gives me a face. And some how manage to sieve out the chia seeds when they drink it. 8( So I gave up trying to give my family good food. Being stuck with A LOT of chia seeds, I had to come up with ways to consume them. Decided to finally give chia seed pudding a go. It was really good. I had soaked them overnight in milk and I had it with maple syrup. Major Mmmm moment. That was when I had a light bulb moment as well! Coz they look like sago, kinda taste like sago (well actually sago has no taste, just like Chia), perhaps I can pull a fast one on my family! A fake sago gula melaka pudding, but no sago!
Well, they were suspicious coz of the color. So I had to confess. But they tried it anyhow coz of the gula melaka (we really love our gula melaka) and it received all 6 thumbs up!! This is major YAY! Coz chia sago gula melaka doesn’t need any cooking AT ALL! *clap hands
Chia “Sago” Gula Melaka (serves 1)
1/8 cup chia seeds
1/4 cup water
1/4 cup coconut milk
About 1 tsp gula melaka
Soak the chia seeds in water and coconut milk over night. Serve with gula melaka. If you can’t get that, brown sugar, maple syrup or honey will do too.