Red Bean Paste Pancake

I bought this metal pan from Sun Lik. I thought it will be easier to make small pancake but the pan is a good conductor of heat and it brown the pancake to fast before it is cook. So I have to adjust the fire every minutes.:( I think a non-stick frying pan will do a better job than this.

Recipe

Ingredients
2 egg
50g sugar
70g cake flour
1/2tsp baking powder
30g milk
30g butter (melted)

red bean paste

Steps:
1. Shift the cake flour and baking powder together and leave it aside.
2. Use a cake mixer to whisk the eggs and sugar 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.)
3. Gently fold in flour, follow by milk.
4. Lastly fold in the melted butter until well combined.
5. Cover and rest in the fridge for 1/2hrs.
6. Heat up the pan and lightly grease the surface.
7. Pour some batter in the cavity of the pan.
8. Cook until bubbly on top and brown underneath, then put some red bean paste on the surface.
9. Cover it with another pancake and flip it over and cook for a while or until cook.
10.Remove and serve.

Note: If you are using a non-stick pan then no need to grease the pan.

Kek Pandan Bakar Mini

Recipe source from Aunty Yochana Blog.

Peanut Butter Light Cheesecake

I love cheesecake, either it is light or rich, baked or non-baked I also enjoy them. Unfortunately most people around me, include my family don't like cheesecake. They disliked the creamy taste and after taste of the cheese. So this is why I seldom bake cheesecake. Haha, after I borrowed a recipes book on cheesecake (The Ultimate Indulgence Cheesecake by Alan Kok) now I started to get crazy on cheesecake again.

This cheesecake is very soft and light.:) However there are cracks on the surface, I think it should be due to the long hour of steam-baking.:( Usually, baked cheesecake only required to steam-bake for 1 hour or slightly longer but this recipe used more liquid and required to steam-bake for around 2 hours.

Recipe

Ingredients
Base:
1 thin slice 8inches sponge cake

Cream cheese mixture:
200g milk
120g creamy peanut butter
200g cream cheese
40g cake flour (sift)
15g caster sugar
4 egg yolk

4 egg white
75g caster sugar

Steps:
1. Line the side and base of a 8" round springform baking tin with grease proof paper and place the sponge cake at the bottom.
2. Double-boil milk, peanut butter, cream cheese and sugar until cream cheese has melted completely.
3. Add in flour, stir and cook until mixture has thicken.
4. Remove from stove and set aside to cool.
5. Preheat oven to 170C. (Don't preheat the oven too early as the oven will be too hot.)
6. Whisk in egg yolk into the cream cheese mixture until well combined.
7. Strain the mixture into a bigger mixing bowl.
8. Use a cake mixer and whisk the egg whites till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
11.Then fold in the rest of the meringue lightly in 3 portions until well combined.
12.Pour batter into the prepared cake tin, wrap the base and surrounding of the tin with 2 layers of foil.
13.Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 140C and continue to steam-bake for 1hr and 45mins.
14.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
15.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the cake tin.)
16.Cut and serve the cheesecake.

Sesame Chicken Floss Cookies

Recipe

Ingredients
100g butter
75g icing sugar
1 egg yolk
1tsp vanilla essence
1tbsp milk
200g plain flour
1/2tsp baking soda
30g ground almond
80g chicken floss

1 egg white (beaten)
sesame seeds

Steps:
1. Preheat oven to 175C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg yolk, milk and vanilla essence until well combined.
4. Sift flour and baking soda together.
5. Beat in flour, ground almond and chicken floss 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. Dip in egg white and sesame seeds.
9. Arrange them on a greased tray.
10.Use a fork to flatten the balls.
11.Bake in a preheated oven for 20-25mins until firm.
11.Cool on wire rack and keep in an airtight containers.

Nonya Kuih Bingka Ubi Kaya

This is a tradition Nonya baked tapioca cake. Thanks to my sister-in-law(Irene姐), who shared this recipe with me. She was married to a Penarankan family and her mother-in-law had passed down to her their family tradition secret recipes. I will not post the recipe as I had made a promise to my sister-in-law.

This Bingka Ubi is difference from those I had tried. It is very soft in texture and at the same time you can even bite into fine strips of tapioca. The recipe didn't use egg or flour at all as my sister-in-law explained to me that egg and flour will cause the kueh to be hard.

Mini Cheese Cupcakes

Recipe

Ingredients
2 egg
65g caster sugar
90g cake flour
1/2tsp baking powder
10g grated Parmesan cheese
1tbsp milk
90g butter (melted)

Steps:
1. Preheat oven to 190C.
2. Sift flour and baking powder together and set aside.
3. Use a hand whisk, beat eggs and sugar until sugar dissolved.
4. Add in cheese, milk and flour, mix until smooth.
5. Lastly add in the melted butter and mix until well combined.
6. Pour batter into greased small cupcakes tray until 70% full.
7. Bake in a preheated oven for 15mins.
8. Remove from tray and cool on a wire rack.

Cream Cheese Chiffon Cake

Recipe

Ingredients
70g milk
65g cream cheese
30g butter
75g cake flour
1/4tsp baking powder
4 egg yolk
1/4tsp salt

4 egg white
1/4tsp cream of tartar
85g caster sugar

Steps:
1. Preheat oven to 175C.
2. Cook butter, cream cheese and milk together over double-boiler until thicken.
3. Strain and set aside to cool.
4. Sift flour and baking powder together and set aside.
5. Use a hand whisk mix egg yolk and salt together.
6. Add in cream cheese mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in 3 portions until well combined.
12.Pour batter into a 21cm tube pan.
13.Bake in a preheated oven for 40-45mins.
14.Remove from oven, invert cake onto table until completely cool.
15.Remove cake from pan and serve.

Steamed Mini Donut Cakes

Recipe

Ingredients
2 eggs
70g caster sugar
3/4tsp ovalette
80g cake flour
25g green peas flour
1/2tbsp custard powder
1tsp double action baking powder
pinch of salt
few drops of vanilla essence
75g water
55g corn oil

few drops of green food colouring

Steps:
1. Grease cup moulds and set aside.
2. Sift flour, green peas flour, custard powder, salt and baking powder together.
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, vanilla essence and water alternately until combined.
5. Lastly fold in corn oil until well combined.
6. Scoop out some batter and mix in the green colouring.
7. Spoon 1tsp of green batter into the moulds.
8. Spoon the plain batter over it until 3/4 full.
9. Steam in a preheated steamer at high heat for 10mins till done.
10.Remove cakes from moulds and cool it a wire rack.

Scorching Butter Chiffon Cake

Two months ago, I borrowed three recipes books from the library. So sad that most of the pages had been torn off.:( However I managed to copy down some of the recipes.
This recipe is from 'Chiffon Cake Book 44 recipes' by 福田淳子. Her recipe used lesser or no rising agent at all instead more egg whites is used to aid the cake rising process.

Recipe

Ingredients
50g butter
3 egg yolk
15g caster sugar
35g water
70g cake flour
1/4tsp baking powder
25g ground almond

4 egg white
65g caster sugar
pinch cream of tartar (optional)

Steps:
1. Preheat oven to 175C.
2. Melt butter over low fire until slightly brown and gives off a nutty aroma.
3. Strain and set aside to cool.
4. Sift flour, baking powder and almond together, set aside.
5. Use a hand whisk mix egg yolk and sugar together.
6. Add in melted butter and water whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in 3 portions until well combined.
12.Pour batter into a 21cm tube pan.
13.Bake in a preheated oven for 35-40mins.
14.Remove from oven, invert cake onto table until completely cool.
15.Remove cake from pan and serve.

Chocolate Custard Cream Cake

Recipe

Ingredients
Moist cake:
150g butter
280g light brown sugar/brown sugar
1/2tsp chocolate paste
2 egg
190g boiling water
45g cocoa powder
250g cake flour
1/2tsp baking soda
1tsp baking powder

Custard cream:
(A)
300g milk
90g sugar
1/4tsp salt
1tsp instant coffee powder

(B)
50g custard powder
2tbsp cocoa powder
1tsp chocolate paste
1 egg yolk
165g milk

(C)
10g butter

Steps:
Moist cake:
1. Preheat oven to 175C.
2. Sift flour, baking soda and baking powder together and set aside.
3. Cream butter and sugar until light and fluffy.
4. Slowly beat in egg and chocolate paste until well combined.(If batter curdle add in some flour.)
5. Mix cocoa powder and boiling water together.
6. Beat in flour and cocoa mixture alternately until well combined.
7. Pour batter into a lined 8inches round tin.
9. Bake for 40-45mins, if skewer comes out clean when inserted into cake then it done.
10.Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Custard Cream:
1. Mix (B) together until well combined and set aside.
2. Boil (A) together until sugar dissolved.
3. Pour (A) into premix (B).
4. Return to the stove and cook over low fire until mixture thicken. (Stir mixture all the time and remove pot from the fire every now and then to prevent mixture turn lumpy.)
5. Add (C) and stir until smooth.

Assemble cake:
1. Slice away the top crust and slice the cake horizontally into two pieces.
2. Sandwich the cakes with the chocolate custard cream.
3. Cover the whole cake with the chocolate custard cream and smooth the surface.
4. Press a palette knife lightly on the surface of the cake and slide it from side to side to create pattern on the cake.
5. Chill in the fridge.

Strawberry & Chocolate Lapis

Aiyo, this was the first time I made this time consuming cake. I only used half of the recipe and it took me 3 hours yet I can't complete the last chocolate layer, as I was rushing to fetch my son.:( The actual full recipe made 8 layers. I must said, once in a blue moon then I will make this cake again.:O
This cake may look heavy and moist but it was actually soft and moist.:)

Recipe

Ingredients
250g butter
50g sweet condensed milk
5 egg yolk
150g kaya
75g cake flour }sift
50g vanilla ice-cream powder }together

5 egg white
1/2tsp cream of tartar
50g caster sugar

1tsp strawberry paste
1tsp chocolate paste (or 1/2tbsp cocoa powder)

Steps:
1. Beat butter and condensed milk together until light and fluffy.
2. Add in egg yolk, follow by kaya and beat until well combined.
3. Fold in the sifted flour until combined.
4. Whisk egg white and cream of tartar until frothy, gradually add in the sugar and beat until stiff peak.
5. Fold the meringue into the butter batter in 4 portions until well combined. (If mixture curdled, add in 1tbsp of flour and use mixer to beat until smooth. Don't over beat.)
6. Divide batter into two portions, add in paste and mix well.
7. Use a ladle, scoop some chocolate batter and pour into a lined 6" square tin.
8. Smooth surface, cover with foil and steam in a preheated steamer for 15mins or until cooked.
9. Pour some strawberry batter over the chocolate layer and steam for 25mins or until cooked.
10.Alternate the batter and steam each layer for 25mins or until cooked.
11.Ensure each layer is cooked through before pouring in the next layer.
12.Steam the last layer for 30-35mins.
13.Remove and cool on a wire rack.

Gingerbread Gelato

Recipe

Ingredients
140g fresh milk
60g whipping cream (35% fat)
2tbsp sugar
10g Fruttosa (milk stabilize)
2tbsp molasses
pinch of ground ginger
pinch of ground cinnamon

Steps:
1. Stir milk, sugar and Fruttosa together until sugar dissolved.
2. Add in the cream, molasses and spices and stir until well combined.
3. Cover and chill in the fridge for about 1 hr.
4. Pour the chilled mixture into the Ice-cream Maker and mix until soft ice-cream is formed about 20-25mins.
5. Scoop soft ice-cream into a container and freeze in the freezer until it is set, about 4-5hrs.