Steamed Mini Pandan Cake

Recipe

Ingredients
2 eggs
75g caster sugar
1tsp ovalette
100g cake flour
1tsp double action baking powder
65g thick coconut milk
1tbsp pandan juice
1/2tsp pandan essence
few drops of green food colouring
raisins (optional)

Steps:
1. Grease cup moulds, place some raisins in it and set aside.
2. Sift flour and baking powder together, set aside.
3. Whisk eggs, sugar and ovalette together until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
4. Fold in the flour, coconut milk and the remaining ingredients, mix well.
5. Spoon batter into moulds till 90% full.
6. Steam in a preheated steamer at high heat for 10mins till done.
7. Remove from moulds and cool on a wire rack.

Pandan Kaya Swiss Roll

I learned this from a baking class. The swiss roll is very soft and spongy, just like chiffon cake and as for the kaya it is homemade. Satisfy :)

祝大家中秋节快乐

Butter Skin with Custard Paste Mooncake

This is a good combination. :) The custard filling will not cause the pastry to be soft non soggy. I adapted Aunty Yochana's homemade custard filling from recipe 'Bird's Nest Custard Filling Snow Skin Mooncake'.

My custard filling seem to be dry. I suspect the problem could be lie on the egg as nowadays I paid the price of large egg but I get the size of a medium egg. 'Prices up, quantity shrink'. :(

So what I did with the custard, I blended them with some milk until soft bread crumb. The mixture must be soft to press together and shape into balls. As usual I prepared the filling a day ahead.


Recipe

Ingredients
Pastry
70g butter
20g shortening
60g icing sugar
40g egg
145g plain flour
20g custard powder
1/4tsp baking powder

Filling
360g custard paste

Steps:
Pastry:
1. Cream butter, shortening and sugar together until light and fluffy.
2. Beat in the egg until well combined.
3. Sift flour, custard powder and baking powder together.
4. Fold in the flour mixture into the creamed butter to form a soft dough.
5. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
6. Wrap the dough up and let it rest in the fridge for 20mins.

Filling:
1. Divide the custard paste into 9 portions of 40g each.
2. Shape them into balls.

Shaping:
1. Divide dough into 9 portions of 37g each.
2. Dust the surface, rolling pin and mould lightly with flour.
3. Roll out the dough, leave the centre slightly thicker than the edge.
4. Wrap the dough with the custard paste and seal the edges.
5. Press into the mould and plunge it out slowly.
6. Place it on a greased tray.
7. Brush with egg yolk and bake in a preheated oven 175C for 20-25mins. (1 egg yolk mix with 1tsp of water)
8. Leave to cool on a wire rack.

Sweet Potato Kueh

Recipe

Ingredients
Sweet potato layer
23og sweet potato (steamed)
145g sugar
1/4tsp salt
110g tapioca flour
225g coconut milk

Coconut layer
50g tapioca flour
25g rice flour
1/3tsp salt
230g coconut milk

Steps:
Sweet potato layer:
1. Put steamed sweet potato, sugar and salt into a blender and blend until puree.
2. Add in tapioca flour and coconut milk and blend until well combined.
3. Pour mixture into a greased 6" square tin and steam at high heat for 15-20mins.

Coconut layer:
1. Use a spoon and mix all the ingredients together. (Stir slowly, do not whisk.)
2. Strain and set aside.

Assemble kueh:
1. Pour the coconut mixture over the steamed sweet potato layer and steam for another 10-15mins.
2. Quickly lift away the lid, so that water droplets won't drop onto the kueh causing a wet and sticky surface.
3. Leave to cool on a wire rack.
4. Remove kueh from tin and slice.
5. Serve.

Ice-cream Mooncake

This is a gift from my hubby's friend.:) Bought this from 'Swensens' and it come with a very nice packing. The brown one is chocolate ice-cream filling whereas the pink one is strawberry ice-cream filling. The skin taste more like chill unbake pastry skin.

Nutty Cookies

Recipe

Ingredients
75g butter
50g fine sugar
1 egg yolk
1/2tsp vanilla essence
100g plain flour
1tbsp milk powder
1/4tsp baking soda
40g hazelnut (chopped)
40g pistachio nut (chopped)
pinch of salt

Steps:
1. Preheat oven at 175C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg yolk and vanilla essence until well combined.
4. Sift the flour, milk powder, baking soda and salt together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
7. Pinch some dough and shape into round ball.
8. Arrange them on a greased tray.
9. Use a fork to press the balls flat to create pattern on it.
10.Bake in a preheated oven for 20-25mins until firm.
11.Cool on wire rack and keep in an airtight containers.