Monday, 5 March 2007

pandan chiffon cake 班蘭 雪芳蛋糕

I love this cake since i was a girl,i hope i can bake it when i grow up.Yes i did, and you can do it too.It is different with sponge cake cause sponge cake has no oil at all while chiffon cake has a bit-----that's why it taste better than sponge cake.

Source: Little Corner Of Mine,

1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste
6 egg whites
1/2 tsp. cream of tartar or white vinegar/lemon juice
3/4 cup sugar

1. Preheat oven to 175 degree celcious.
2. Combine flour, baking powder, salt and sugar. In a bowl, combine egg yolks, oil, coconut milk and pandan paste till well mixed, add in flour, baking powder, salt and sugar, beat till smooth.
3. Beat egg whites and cream of tartar until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently, pour into ungreased pan and bake for 1 hour or till done. Invert immediately after done. .

1. if you don't have cream of tartar,just add same amounts lemon juice or vinegar into egg whites.
2. the reason to add cream of tartar or vinegar or lemon juice into egg whites is to reduce the failure % to get a collapsing egg whites.

kuih bingka ubi 黃金糕

Kuih Bingka is a very common kuih that you can buy it at pasar (market). I think I didn't eat this kuih since long time ago cause I don't really like very sweet and oily food. But, today I baked it for my family in law and introduce it to my kids. Hahahaha...... my kids love it. It is quiet same with indesian's bika ambon which made by tapioca strach, eggs, coconut milk, sugar and yeast.

Source: Seadragon

500g grated cassava
250ml thick coconut milk
1 egg lightly beaten
250ml sweet condensed milk
60g melted butter
1/4 tsp salt
1tsp vanilla

1. Preheat oven 180'degree celcious.Grese 2ocm' mould.
2. Mix all ingredients till well mixed.Poue into the mould.
3. Bake 60-70 minutes or till golden yellow brown.

1. it is very easy and simple also buy frozen grated cassave to make this dessert.besides,you can steam this dessert over rapid boiling is very delicious too.

Banana Leaves Glutinous cake(Nian Gao) 椰汁年糕

A must have dessert during chinese new year. This is a malaysian version, cause we add coconut milk and palm sugar into batter while a real chinese will add only water and slap sugar or sugar into their nian gao. One more different is we use banana leaves to make this glutinous cake look prettier and taste better. For a softer, moister and chewy texture, I used some wheat starch.

Source: Jo's Deli And Bakery

200g palm sugar
100g suagr
250ml water
4 pandan leaves
200g sifted glutinous flour
100g sifted wheat starch(tung ming fun)
300ml coconut milk
1tbsp oil

1. Cook banana leaves till soft, dry it and grease with some oil. Lined on the mould. Set aside.
2. Cook palm sugar,sugar,water and pandan leaves till dissolved. Remove off heat let it cool completely.
3. Combine all ingredients and blend it till smooth batter.
4. Pour into banana leaves lined moulds and steam over rapid boiling water about 2 hours. Cool Completely before serve.

1. Remember cover the lid of steamer with a damp clothes to prevent water dripping.

Malaysia Palm sugar Fatt Koh 红糖發糕

This is a common snack in malaysia which you can see it anywhere. It is a very easy homemade cake for old and young, it is still very soft, moist and fragnant even after 3 days. Actually i'm a bit lazy cause i steamed it i a big mould while it supposse steam it in small cup or muffin moulds----you will get a very pretty nice laughing--open cake.

Source: Amy Beh

2 large eggs
80g soft brown sugar
130ml water
130g palm sugar
5 pandan leaves
130ml coconut cream
250g cake flour
1tbsp double action baking powder

1. Cook palm sugar with water and pandan leaves till dissolved. Leave to cool completely, then add in coconut milk and mix well..
2. Beat eggs and brown sugar till fluffly and lightly, add in sifted cake flour and baking powder and finally combine with coconut syrup.Blend till smooth.
4. Pour into paper lined mould or 14xmini cup .Steam it for 30 minutes in high heat.

1. It taste really nice with soft textures,moist and fragnant cake.
2. Store this cake in refrigrater during hot summer cause it contains coconut milk.
3. Remember sift cake flour and baking powder for at least 3 times.