Pandan Coconut Madeleins

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.


Recipe

Ingredients
60g butter (melted)
75g cake flour
1/4tsp baking powder
2tbsp dessicated coconut
2 egg
50g caster sugar
1/4tsp salt
1/2tbsp pandan juice
1tbsp milk

Steps:
1. Preheat oven to 180C.
2. Sift cake flour, salt and baking powder together, set aside.
3. With a cake mixer, whisk eggs and sugar till light and fluffy.
4. Fold in sifted flour and dessicated coconut till well blended.
5. Mix melted butter, milk and pandan juice together.
6. Spoon some egg batter into pandan mixture and mix well.
7. Pour pandan batter into plain batter and mix till well blended.
8. Grease and lightly flour madeleine mold.
9. Fill each madeleine well with batter till full.
10.Bake in preheated oven for 12-15mins till golden brown.
11.Immediately use a toothpick remove madeleines from mold and cool on a wire rack.

Pandan Castella Cake

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Recipe

Ingredients
3 egg
50g caster sugar
80g bread flour
1tbsp honey
1tbsp milk
1tbsp pandan juice
1/2tbsp mirin (sweet cooking rice wine)
1tbsp veg. oil

Steps:
1. Double lined a 18cm x 8cm base loaf pan and with excess grease proof paper dangling over the pan and set aside.
2. Preheat oven to 175C.
3. Sift bread flour and set aside.
4. Mix honey, mirin, milk, pandan juice and oil together and set aside.
5. With a hand whisk, whisk eggs and sugar till sugar dissolved.
6. Place mixing bowl over a pot of hot water.
7. Whisk at high speed till it increase in volume and turn pale yellow.
8. Reduce speed to low and continue to whisk till it thick and stable, where you pull out the whisk you can see a soft peak like hook at the tip.
9. Remove mixing bowl from pot of hot water.
10.Sift bread flour in 3 batches into egg batter and fold in till well blended.
11.Warm up pandan mixture. (I warmed up liquid mixture in microwave oven for 10sec and mix well.)
12.Spoon some egg batter into pandan mixture and mix well.
13.Pour pandan batter into plain batter and mix till well blended.
14.Pour batter into prepared pan.
15.Either tap pan on counter top or use a skewer to stir the batter around to burst any air bubbles.
16.Bake in preheated oven for 8mins then lower temperature to 150C and bake for another 25-30mins.
17.Once it out from the oven, remove cake from pan.
18.Fold in grease proof paper which is dangling over the pan to cover the cake.
19.Flip it over resting cake up-side-down on a flat hard board.
20.Put it in a big plastic bag and rest in fridge overnight.
21.Slice cake with sharp knife and serve.


-Place mixing bowl over a pot of hot water while whisking the egg batter.


-Egg batter at a thick and stable stage, a soft peak like hook at the tip of the egg batter.


-Wrap up cake and rest in fridge.

Nutella Chiffon Cake

Recipe

Ingredients
3 egg yolk
15g sugar
30g veg. oil
3tbsp nutella
50g milk (warm)
65g cake flour (sifted)

3 egg white
1/4tsp cream of tartar
50g sugar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil and nutella together, set aside.
3. Use a hand whisk, whisk egg yolk and sugar together.
4. Add in nutella mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 2 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake on table top until completely cool.
13.Remove cake from pan, slice and serve.

Purple Sweet Potato Ang Ku Kueh (紫蕃薯红龟糕)

Recipe

Ingredients
Dough:
300g glutinous rice flour
100g purple sweet potato (steamed and mashed)
280g water
1tbsp oil


Filling:
150g dried mung bean
75g sugar (suit individual taste, may add more or less)
1/2tsp salt
20g cooking oil

banana leaves (cut into 30 small pieces, must be bigger than the cavity of the mould.)

Steps:
Filling:
1. Soak mung bean overnight and steam for 35 to 40mins until soften.
2. Blend immediately with sugar, salt and oil till fine paste.
3. Set aside to cool.

Dough:
1. Mix all the dough ingredients together and knead to form a soft dough. (You may need more or less water, it depend on your sweet potato.)
2. Wrap dough up and rest it in the fridge for 1 to 2 hours. (May rest dough over night in fridge.)
3. Thaw, and knead the dough again before use. (If dough is dry add some water, if wet add some flour.)

Shaping the kueh:
1. Grab some dough weigh about 26g and roll it into a ball.
2. With your thumb, make a hollow in the dough and shape it into a bowl.
3. Grab filling about 18g, wrap in dough and seal opening.
4. Place kueh into a greased mould and press it to set the shape. (Must grease the mould every now and then.)
5. Knock out the kueh and place it on banana leaf.
6. Arrange kueh in a lined with banana leaf steamer tray, allow gap in between the kueh.

Steaming:
1. Heat up steamer, water must be boiling.
2. Place tray on the steamer, lower heat to medium-low and steam for 5mins. (Depend on individual stove.)
3. Open lid to let steam out for a while, wipe lid and cover it. (This allow the kueh to cool off a bit.)
4. Steam for another 6mins until kuehs changed colour and soft. (Kuehs will expand during steaming and shrunk when it cold. If kueh expand too much, it will be out of shape.)
5. Remove tray and brush surface of kuehs with oil. (This allow the skin to absorb the oil while it hot and will give a shine to it.)
6. Remove kuehs and cool on a wire rack. (The print will be obvious when oil has been absorbed into the skin when it cold.)

Coconut Gula Melaka Madaleines

Recipe

Ingredients
2 egg
30g caster sugar

1tbsp milk
60g unsalted butter
40g Gula Melaka (chopped)

95g cake flour
1/4tsp baking powder
1/4tsp salt
3tbsp desiccated coconut

Steps:
1. Preheat oven to 180C.
2. Grease and lightly floured Madeleine mould, set it aside.
3. Sift cake flour, salt and baking powder together.
4. Simmer butter, milk and chopped gula melaka together till butter and gula melaka melted.
5. Strain and set it aside.
6. With a cake mixer, whisk eggs and sugar together till thick and fluffy.
7. Fold in flour in 3 portions till well blended.
8. Pour some batter into syrup mixture and mix well.
9. Pour syrup batter into egg batter and mix well.
10.Lastly mix in desiccated coconut till well blended.
11.Fill each madeleine well with batter till 3/4 full.
12.Lightly tap madeleine tray on counter top to burst air bubbles.
13.Bake for 15-20mins till golden brown.
14.Immediately use a toothpick remove Madeleine from mould and cool it on wire rack.