Paper Sponge Cake

Recipe

Ingredients
2 egg
2 egg yolk
95g caster suger
1/4tsp salt
1/2tsp vanilla essence
100g cake flour
1/4tsp baking powder
1 1/2tbsp milk
1 1/2tbsp corn oil

Steps:
1. Preheat oven to 190C.
2. Lined muffin cups with paper napkins and set aside.
3. Use a cake mixer to whisk the eggs, salt 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.)
4. Shift the cake flour and baking powder together into the cake batter in 3 portions and fold in.
5. Add in the vanilla paste, milk and oil and fold in lightly until well combined.
6. Pour batter into piping bag.
7. Pipe batter into prepared cups until to the rim of the cup.
8. Bake in preheated oven for 15-20mins.
9. Remove cakes from muffin cups and cool on a wire rack.

Nestum Cookies Crisp

Recipe

Ingredients
125g butter
65g sugar
175g plain flour
1/4tsp baking soda
1 1/2tbsp corn flour
1tbsp milk powder
1 1/2tbsp Milo
15g ground almond
25g Nestum

chocolate rice

Steps:
1. Preheat oven at 175C.
2. Cream butter and sugar until light and fluffy.
3. Shift flour, corn flour and baking soda together.
4. Beat in flour mixture, milk powder and Milo into Step 2.
5. Lastly add in almond and Nestum to form soft dough.
6. Wrap up the dough and rest in the fridge for 15mins.
7. Pinch some dough and shape into round ball.
8. Flatten the dough and place it on a greased tray.
9. Brush surface with some egg wash or milk and sprinkle with some chocolate rice.
10.Bake in a preheated oven for 15-20mins until firm.
11.Cool on wire rack and keep in an airtight containers.

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.