Pandan Chiffon Cake

Chiffon cake is always my favorite but not my 2 girls, may be because I've been making it quite often at one time until they said...again! Hehehe!

It's been a while I didn't make this cake already and today I feel like making something, so here it comes....

This recipe is from Wendy Lau( a friend from Malaysia), she taught and showed me how to make this cake many years ago, thanks for her kind sharing.

Ingredients :

7 eggs yolk (cold from fridge)
160g self raising flour (I'm using plain flour +1tsp baking powder)
180 sugar (I'm using 160g brown sugar)
100ml coconut milk
25ml pandan juice
1/4 tsp salt

7 eggs white
1/4 tsp cream of tartar

Methods :

1) Whisk eggs yolk with half of the sugar until sugar dissolved then add coconut milk, pandan juice and mix it together later add in the flour(3 times) until everything well combined and set aside.
2). In another bowl whisk the eggs white with cream of tartar and gradually add in the other half of the sugar until soft peak form.
3). Fold 1/3 of the egg whites into flour batter by using spatula, gently fold and follow by the rest of the egg whites.
4). Pour into the prepared tube pan and knock on the table couple times to release the air bubble. Into the preheated oven 350°F for 41minutes (Temperature depend on individual oven).
5). Overturn the cake immediately out from the oven.

Topo Map Love Cake

When I first saw this cake, I was really attracted by the color combination and the line in between and I was wondering what's make up the line....! Oh! It's cocoa powder.

Recipe sauce from Table for 2 & Cass
(Thanks for their kind sharing)

Ingredients :

250gm butter
250gm sugar (I'm using 195g)
5 eggs
300g cake flour
1 tsp baking powder
125ml evaporated milk ( I'm using 100ml plain yogurt & 25ml milk)
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder enough to create topo line (about 3 tbsp)

Methods :

1. Cream butter and sugar until light and fluffy.
2. Beat in eggs, one at a time until incorporate well.
3. Sift half the flour into the butter mixture and beat on low speed until well
combined.
4. Mix in the evaporated milk (or yogurt mixture)until well combined.
5. Sift the other half of flour into the mixture and beat on low speed until well
combined.
6. Divide the batter into two portions. Mix vanilla extract to one portion and
pandan paste to another.
7.Spread 1/2 the pandan batter and level it.
8.Sift evenly a thin layer of cocoa powder on top.
9. Very gently pour half of the other color over and gently level it. Sift a thin
layer of cocoa powder on top again.
10. Repeat the same but no cocoa powder on top of the cake.
11. Put into preheated oven 350°F for 50 mins ( temperature depend on
Individual oven).

Steam Chocolate Cake

This Steam Chocolate Cake very popular on Facebook in this season, I guess it should be very good! So give a try on it.....really turned out extremely fantastic and my girls love it and of course me as well, yummy!

This is not a complicated cake indeed very simple and easy to make. Why don't you try to make it, I bet you and your family members will like it.@!

(A) Dry ingredients:

200g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
A pinch of salt
(sieve the above ingredients)

(B) Wet ingredients:

180g Evaporated milk
180g butter
135g brown sugar
2 eggs
(double boil the above until dissolved then add the eggs to combine it well)

(C) Chocolate ganache

20g cocoa powder
150g condense milk
2 tbsp oil
1-2 tbsp hot water
(double boil the above until the mixture turn thicker)

Method:

Pour the mixture (B) into (A) then use spatula to mix all the ingredients until well combined then put into the preheated steamer and steam for 45 mins. Lift up the cake immediately and over turn it. When the cake slightly cool down, pour the chocolate ganache on top of the cake slowly and put some decoration as your desired.

Wish You Very Happy Baking^_^!

Glutinous Rice with Sambal (sandwich)

I love to eat glutinous rice with Sambal especially the one wrap and grill with banana leaf, oh so yummy! I missed it so much since we moved to United States, it hardly can or even can't find something like this in my living place. So I guess I have to learn how to make it.

This recipe is from a recipe book I bought from Malaysia long time ago and didn't have much time to flip on it. The results of this sandwich I made wouldn't be so perfect but it was good as I enjoyed it very much..!

Ingredients (A)

500g glutinous rice, cleaned and soaked with 1 tsp of turmeric powder for overnight then drained.
100ml coconut milk, 1tbsp sugar & 1/2 tsp salt.

Filling (B)

5 shallots, peeled and thinly sliced
2 pips garlic
100g dried shrimps, soaked
2 dried chilies, soaked
1 stalk lemon grass, chopped
(put all the filling ingredients above into food processor)

Seasoning (C)

1 tsp of sugar
1 tsp of salt
1 tbsp curry powder

Method :

Steam (A) without coconut milk, sugar & salt for 20mins then only mix the coconut milk, sugar, salt & a little bit of water I suggested for another 30 mins. Remove it from the heat

Heat up 1 tbsp of oil, sauté all the filling ingredients until aromatic then add in the seasoning and stir fry until all combined.

Press half of the hot glutinous rice into 9" square pan, spread the fillings on top of the rice then press the other half of the glutinous rice on the Sambal and then cut into pieces and serve.

Char Siew Pau

I'm so tired of the Mexican foods taken from our vacation to Cancun last week and today I feel like eating Char Siew Pau!!! Super soft!

Recipe from Alice

Ingredient :

300g plain flour
6g yeast
50g sugar
3g shortening
120ml water

Method :

Mix all the ingredients above to become a smooth dough then set aside for first prove. Punch out the dough and divide it into 12 equal pieces then put in the filling individually. Set aside for final prove about 40 mins.

Steam at high heat for 7 mins and the Pau ready to go!

Pumpkin Mun Tau

Are they looking pretty, I guess so!

Recipe from Cass

Ingredients: 100g pumpkin purée, 4g yeast, 280g plain flour, 30g sugar,
10g oil, 100g warm water

Method : Combine pumpkin purée with all the dry ingredients first then slowly
add in water until a dough form later pour in the oil and knead it to
become a smooth and elastic dough then set aside for 15-20 mins.

Divide it into about 20 equal pieces.

4 pieces in a set and roll in a round shape and stack the pieces on
the side of each piece then use dough cutter to divide in the middle
of the pieces later roll it up to become a beautiful rose and let them
rise for about an hour.

Steam at high heat for about 8 mins and there you go, beautiful
golden roses appeared!