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PappaRich is practically everywhere in Melbourne, and interestingly their Doncaster outlet is located in a separate building and not part of a shopping centre or shopping strip. It’s a spacious area but bustling during the weekends. If you had never been to a PappaRich before, they basically offer a wide selection of Malaysian rice, noodle and roti dishes along with a an almost innumerable amount of drinks to choose from.

PappaRich’s Chicken Curry Laksa is one of the better laksa’s around town, but still the ones to beat are Chef Lagenda and Laksa King. It’s just creamy enough, with the right amount of chilli and spices. With a hint of mint to freshen it up.

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Their Red Chicken Briyani with Fried Eggplant is a dish you wouldn’t often come across as it leans towards the more Indian/Malaysian style of cooking unlike most Malaysian restaurants which are more Chinese influenced.

I love Briyani and the rice here has that lovely spices infused into the rice, but I detest sultanas in dishes so I very rarely (read: never) order this. Comes with a crispy thin pappadam too!

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Their drinks are usually quite good, I opt for the Soy Bean Milk with Grass Jelly on many occasions because it’s not too sweet and getting it with jelly is always enjoyable.

Last words

Doncaster outlet doesn’t stray too far from the standard set by Chadstone or Glen Waverley so it’s nice to have one on the eastern side of town.

PappaRich Menu, Reviews, Photos, Location and Info - Zomato

PappaRich Doncaster
540 Doncaster Road
Doncaster VIC 3108

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If you have been to Killiney Kopitiam‘s Lygon St or Bourke St stores you know what to expect from the Richmond outlet. Killiney Kopitiam serve Singaporean cuisine, the word Kopitiam in Malay means coffee shop and as expected they offer an array of drinks and of course a decent selection of rice, noodle and roti dishes. There are a few Malaysian/Singaporean staples such as Laksa, Nasi Lemak, Mee Goreng but there are also some interesting dishes like Mee Rebus and Mee Siam and Durian Pancakes for dessert.

Killiney’s Curry Laksa hits all the right notes for a great Laksa. Just the right amount of creaminess, spice and just the subtle flavour of mint.

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Their Char Kway Teow has that required “wok flavour” but I found they added too much bean sprouts and the choice of thin noodles isn’t to my liking. However, taste wise it’s pretty good.

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The Richmond store have an all-day everyday $15 menu with a choice of a few entrees such as these Fishball Satay Sticks or Kaya Toast, and with a selection of main dishes like the Laksa, Char Kway Teow and Mee Rebus and a choice of drinks such as Soya Milk and Tea.

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A cold glass of Soya Milk hits the spot. Not too sweet and lovely soya bean flavour.

Last words

Killiney Kopitiam enter the Richmond food scene without much competition. There isn’t many Singaporean or Malaysian eateries around these parts so it is much welcomed, and luckily the food is pretty good too.

Killiney Kopitiam Menu, Reviews, Photos, Location and Info - Zomato

Killiney Kopitiam Richmond
Shop 3, 409 Victoria Street
Richmond VIC 3121

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I purchased a Mochi recipe book a few years back and finally got around to trialling one of them. The recipe book is called Mochi, Fresh Handmade Mochi by Fiona Fong and has quite a number of interesting Mochi recipes. This recipe caught my eye because it was one of the simpler recipes and I the ingredients were easily obtainable, plus I do like Soya Bean milk. Win-win!

Soya Bean Mochi (adapted from Mochi by Fiona Fong)

Makes: ~8
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Passive Time: 150 minutes (Cooling Time)

Ingredients
Assembly
Japanese cornstarch, dusting
50ml Whipping cream, whipped

Tofu Dough
15g plain flour
30g glutinous rice flour
30g caster sugar
135g soya bean milk (unsweetened)
2 tbsp butter/shortening
2 tbsp condensed milk

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Soya Bean Cheese Filling
50g soya bean milk (unsweetened)
50g cream cheese
40g caster sugar
1 egg yolk
100g whipping cream, whipped
4g gelatine powder
20g icy water

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Method
Tofu Dough
1. Mix all ingredients in a mixing bowl well. Pour in a container and place in a steamer to steam for 5-10 minutes over high heat until solid.

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2. Take out the dough and let cool. Then transfer it to the fridge to chill for 1-2 hours.

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3. Knead to smooth and elastic dough

Tofu Cheese Filling
1. Place cream cheese in room temperature to soften. Whip the soft cheese and caster sugar with a whisk to stir well. Add in soya bean milk and egg yolk to mix until smooth and combined.

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2. Mix gelatine powder and icy water in a bowl and combine. Sit in a hot water bath (double boil) and stir until gelatine dissolved.

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3. Fold in the whipped cream and gelatine solution in the cheese mixture. Place in fridge to chill for 20-25 minutes.

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Assembly
1. Roll 30g of the dough with a rolling pin. Place in dusted cornstarch in an ice cream scoop.

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2. Put 5g of the filling, whipped cream and 20g of the filling inside the dough. Seal the opening

3. Place the opening at the bottom. Transfer to fridge to chill for 20-30 minutes. Take out the mochi 5-10 minutes before serving to soften again (if preferred)

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Soya Bean Mochi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Soya Bean Mochi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Servings Prep Time
8Pieces 20Minutes
Cook Time Passive Time
30Minutes 150Minutes
Ingredients
Tofu Dough
  • 15g Plain FlourSifted
  • 30g Glutinous Rice FlourSifted
  • 30g Caster Sugar
  • 135g Soya Bean MilkUnsweetened
  • 2tbsp Butter
  • 2tbsp Condensed Milk
Soya Bean Cheese Filling
  • 50g Soya Bean MilkUnsweetened
  • 50g Cream CheeseSoftened
  • 40g Caster Sugar
  • 1 Egg Yolk
  • 100g Whipping CreamWhipped
  • 4g Gelatine Powder
  • 20g WaterCold
Assembly
  • 1/4cup CornstarchDusting
  • 50ml Whipping CreamWhipped
Servings: Pieces
Units:
Instructions
Tofu Dough
  1. Mix all ingredients in a mixing bowl well. Pour in a container and place in a steamer to steam for 5-10 minutes over high heat until solid.
  1. Take out the dough and let cool. Then transfer it to the fridge to chill for 1-2 hours.
  2. Knead to smooth and elastic dough
Tofu Cheese Filling
  1. Place cream cheese in room temperature to soften. Whip the soft cheese and caster sugar with a whisk to stir well. Add in soya bean milk and egg yolk to mix until smooth and combined.
  2. Mix gelatine powder and icy water in a bowl and combine. Sit in a hot water bath (double boil) and stir until gelatine dissolved.
  3. Fold in the whipped cream and gelatine solution in the cheese mixture. Place in fridge to chill for 20-25 minutes.
Assembly
  1. Roll 30g of the dough with a rolling pin. Place in dusted cornstarch in an ice cream scoop, or place the dough on the palm of your hand and cup the dough.
  2. Put 5g of the filling, whipped cream and 20g of the filling inside the dough. Pinch carefully to seal.
  3. Place the opening at the bottom. Transfer to fridge to chill for 20-30 minutes. Take out the mochi 5-10 minutes before serving to soften again (if preferred)
Recipe Notes

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  • Make the filling ahead of time to avoid waiting for the Mochi dough
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PappaRich fever has hit Australia. It seems like it’s the sister franchise to PappaRoti (Update: I’ve been informed they are completely separate entities). With its first franchise opening up in QV where Old Town Kopitiam Mamak was, earlier this year. They have quickly opened up two more stores, one in Doncaster and the latest one in Chadstone Shopping Centre (Outside but close to Aldi) with probably more to come. If you haven’t guessed already, they serve Malaysian food and quite a good variety of food at that.

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We ordered Nasi Briyani with Eggplant, Curry Prawns and Fried Chicken and Pappadam. I don’t think very many places serve Nasi Briyani, so it was a pleasant surprise to see it on the menu. The Briyani was fantastic, it had a very strong but not overpowering flavour, nicely cooked with all the spices. I’m not a big fan of sultanas in Briyani though, but it is a staple for most.

The Curry Prawns aren’t overly spicy, it’s mostly sweet actually and these prawns are the bite sized kind. I prefer the King Prawns but these little prawns suffice. The eggplant adds a nice spicy flavour to it to. Overall, it’s definitely a good meal, with a wide variety of flavours that all work well together. A must for Briyani lovers.

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Their Curry Laksa is very different to the popular Laksa’s around. It tastes very home-made and it also lacks that huge punch of coconut milk/cream. Which is a good thing in my book! Sometimes I prefer a milder, less rich Laksa and this hits the sweet spot. There are a couple of Laksa varieties of the menu, Chicken, Vegetarian, and Seafood. I chose the Chicken version and it is served with chicken (of course),  fried bean curd, bean curd, eggplant and a hint of mint. It also only has Hokkien Mee (no Bee Hoon as some Laksa’s have) so it really depends on your preferences. There is a lot to like with PappaRich’s Laksa as mentioned above, the curry soup is delicious as it retains a nice curry flavour but also adds a kick of spice. Overall, I’m pretty happy with this dish it is a definite change of pace.

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You can’t go to a Malaysian restaurant and not see Nasi Lemak, here we ordered the Nasi Lemak with Curry Chicken and Sambal. I’ve got to say that Sambal is superb. It’s sweet, and my golly does it have a huge hit of heat. I’m in love, best Sambal I’ve had in a while. The Curry Chicken is slightly sweet, but it’s nice. I’d order this dish just for the Sambal to be honest.

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Their Drinks menu is quite large too, here we ordered the Soya Bean with Grass Jelly. I liked this because it has a strong soya flavour but also it isn’t too sweet so for those that would like a nice refreshing drink but not overly sweet. Here it is!

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PappaRich’s Teh Tarik is pretty good too, has a nice tea flavour but not overwhelming. Same with the sweetness, although I still prefer Chilli Padi Mamak‘s Teh Tarik. It’s also a tad smaller then what you’d get elsewhere, so there is a bit of a trade off.

Impressions

PappaRich has definitely made an impression on me. It’s menu is full of things to try, from their Roti’s and snacks, to Noodles and Rice dishes and a great selection of desserts and drinks. Although their ABC Ice Kacang is definitely the most expensively priced item I’ve seen, priced at roughly $7  I didn’t even try it. I’m a bit wary of the portion size but also if it leads to disappointment as I think it would.

I do have to warn you for first timers that you order by writing down your selection on the pads found on the side and once you’re down you wave down one of the staff to take your paper. They then give you your receipt which you pay at the end of your meal at the receipt counter. I don’t think some of the staff do tell you that so best be warned before sitting there for minutes waiting for service.

Other than that, the service was surprisingly good. We had to wait roughly 10 minutes to get seats as PappaRich still is affected by the “new/curious” diners (like me) but once we ordered, food came within another 5/10 minutes. Pretty good actually for a full house.

Overall, I would dine again just to try their other items and it means there is actually some good Malaysian food in Chadstone, apart from Chadstone Shopping Centre’s Chilli Mama (Located in the Food Court) and Nudle (Near Nandos/Cinemas). It actually makes me want to go to Chadstone more often!

PappaRich (Chadstone Shopping Centre) on Urbanspoon

PappaRich Chadstone
Shop F029
Chadstone Shopping Centre
Chadstone VIC 3148

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