Saturday, May 2, 2009 Y 12:13 PM

Butter Cake

Ingredients A
Butter : 250g

Sugar : 100g

Egg yolk : 100g

Egg white : 200g

Sugar : 50g

Cake flour : 250g

Baking powder : 5g

Fresh milk : 70g



Ingredients B

Cocoa Powder : 20g

Hot water : 60g



Method:

1) Cream butter and sugar till well combined

2) Add in egg yolk, whisk till fluffy, place it aside

3) Whisk egg white with high speed till bubbles is form, add in sugar and beat till stiff peak form,

4) Reduce to medium speed, blend well with egg batter,

5) Fold in cake flour and baking powder at low speed, add in fresh milk, combine well

6) Dissolve cocoa powder with hot water

7) Divide mixture into two portions, mix cocoa mixture with one of the portionl

8) Pour mixture into a pre-greased 20cm baking tin (lined at the bottom) by alternation spoons of plain batter and cocoa batter.

8) Bake in a pre-heated oven at 180°C for 45 min till cooked

9) Transfer cake to a wire rack, leav to cool

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Saturday, April 25, 2009 Y 11:05 PM

Japanese Cheese Cake





















Ingredients A

Cream cheese : 250g
Milk : 100g
Fresh cream : 50g
Butter : 75g

Ingredients B

Corn flour : 25g
Milk : 50g

Ingredients C

Egg yolk : 140g

Ingredients D

Egg White : 150g
Sugar : 100g
Corn Flour : 10g
Lemon Juice : 5g


1) Melt Ingredients A, cool it aside
2) Combine Ingredient A , B and C well
3) Beat egg white at high speed till bubbles if formed, add in sugar and corn flour mixture and lenon juice, beat till soft peak form
4) Divide egg white mixture into few portions and gently fold in to batter, combine well
5) Pour batter into a pre-greased 20cm baking tin
4) Bake in a pre-heated oven at 170°C (hot bath) for 45 mins

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Wednesday, April 15, 2009 Y 8:28 PM

Red Beans Bun












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Tuesday, April 14, 2009 Y 11:45 AM

Red Bean Paste




Ingredients

Red Beans : 500g ― soaked overnight

Pandan Leave : 4 pcs

Sugar : 350g

Peanut oil : 200g

Maltose : 2 tbsp


Methods
1) Bring the beans and water to a boil, simmer for 1.1/2 - 2 hours until the bean have softened
2) Blend cooked red beans till smooth while it's still hot
3) Place blended red beans into a wok and fry it on medium-low heat until it's dry, slowly add in sugar and peanut oil, continuous to fry until it's dry

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Sunday, April 5, 2009 Y 7:40 AM

Ondeh-Ondeh


Skin:

200g sweet potatoes(any colour)

200g glutinous rice flour (sifted)

50g pandan juice

100g coconut milk


Filling:

200g gula melaka (chopped)

To Coat: (mixed, steam for 5 mins)

½ grated white coconut

½ tsp salt


Method:

1. Mix glutinous rice flour with pandan juice and coconut milk, set a side
2. Steam sweet potatoes with high heat until very solf, mash it while it's hot
3. Mix the hot mashed sweet potatoes into the dough, combine well and knead unit it form a soft dough
4. Form small balls with the dough and fill a little filling inside and seal up
5. Put into a pot of boiling water and boil until it floats up. Dish and drain. Coat with grated white coconut. Serve.


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Thursday, April 2, 2009 Y 7:43 PM

Pumpkin And Yam Cake



Ingredients A (grind together)

Cooking oil : 5 tbsp

Shallots : 5 nos.

Garlic : 5 nos.


Ingredients B

Dried shrimps : 60g

Mushrooms : 5 nos.

Skinned Pumpkin : 400g (shred)

Skinned Yam : 400g (shred)



Ingredients C (combine well)

Salt : 2 tsp

Pepper : ½ tsp

Water : 1700g

Rice flour : 500g

Tapioca flour : 75g


Method:

1) Combine Ingredients A well, let it stand for 15 mins.

2) Heat up 5 tbsp of oil over medium heat, stry fry shallots and garlic till fragrant and golden brown

2) In the order, stir fry Ingredients B till fragrant

3) Toss in pumpkin and yam, stir well, turn off heat

4) Bring flour mixture to boil over medium heat, continue stirring till half cooked

5) Pour in the pumpkim mixture, stir well

6) Pour mixture into a 22cm greased square tin

7) Steam over high heat for about 45min, Remove and leave to cool




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Monday, March 30, 2009 Y 5:57 AM

Rempah Udang





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