Thursday, March 26, 2015

Steamed Cocoa Coffee Lapis Bumi Cake 蒸咖啡可可千层蛋糕

  








Sometimes, I really think that too free is not really a good thing for some old folks. Once they are too free at home, they will try all means to get themselves occupied, one negative way is to quarrel or unhappy with others. They do not know when they pointing finger at others, the other 4  fingers are actually pointing at themselves. I hope I won't be like that when I am old, giving so much troubles and headaches to the children, my husband and I told each other must keep remind ourselves in future...

I do not know what else I can make for Joceline event, so I browse through the submissions to Best Recipes For Everyone - My Favourite Traditional Kueh. When I spotted this recipe from Mui Mui and Aunty Young, it looks nice so I decided I should give it a try.

I hope I am able to make some more submission before the event ends, wait for me ya Joceline!




Ingredients: (for 7" square pan)
135g all purpose flour, sifted
1/4 cup Horlick (I used 3 in 1)
5 eggs (grade A - without shell weight about 55g)
225g butter
4 tbsp kaya
1/2 cup sugar (I used 85g)
1/4 cup condensed milk
1/2 tsp cocoa powder
1 tsp vanilla paste (I used homemade vanilla extract)
1 1/2 tbsp instant coffee powder (nescafe) mix with 1 tsp cocoa powder, dilluted with 1 tbsp of hot water.
Some green and yellow food colouring (I used Koepoe brand Pandan extract for the green coloring, and I omit the yellow coloring)


Method :
1. Prepared a wok or a steamer, add enough water and heat it up, line the cake pan bottom with baking paper and the side, grease with butter.
 
2. Sift all purpose flour and horlick together, set aside.
 
3. In a mixing bowl, beat butter and sugar till light and pale,
 
4. Add in eggs, one at a time, beating with low speed. Add in vanilla paste or extract.
 
5. Beat in Kaya then condensed milk mix well.
 
6. Add in flour and mixed to combine.
 
7. Divide batter into 3 portions (each about 300g : mix 1 portion with nescafe mixture, 1 portion with yellow food coloring (I keep it the original color) and 1 portion with green food coloring (I used Pandan extract).Then divide each portion into 2 parts into small bowls each. (total of 6 parts : 2 nescafe, 2 yellow and 2 green parts)
 
8. Pour 1 part of green color batter into cake tin, loosely cover with a piece of aluminium foil and steam for  5 to 8 minutes or until the surface is not sticky when touches it. (Pls ensure that the layer is firmed enough to pour the next layer in. I didn't steam one of the layer firm enough so the next layer actually sank in a bit)
 
9.  Follow with the yellow color batter, repeat the same process for steaming. Then follow with the nescafe batter. Repeat the same from green batter to yellow batter then final layer is the nescafe batter.

10. Complete with another 30 minutes steaming to further cook the cake. Remove the cake from the steamer to cool for 15 minutes before removing from the cake tin
 
11. Cool the cake before slicing.



Verdict?
The cake is like what Aunty Young mentioned, it is delicious, although a little bit too sweet for me but which kuih lapis not sweet heeheehee... The cake full of mocha, pandan, kaya, horlick flavor, you can have many flavors in one bite, yum yum! A thumb up!









I'm submitting this post to Best Recipes for Everyone ~ March 2015













Monday, March 23, 2015

Purple Sweet Potato Hee Pan 紫薯喜粄




 

It is just like a blink of eyes but I have MIA from blogosphere for a month, not able to pay a visit and drop any comment at my baking buddies' blog even longer period. I miss those days that I can steal sometimes for one of the favouritie hobby which is blog hopping but now, I dun have the leisure any more. I dun even have times for my children except for weekends, which actually what I need most is to rest, my energy always use up during the working days :p.

Anyway I had promised Joceline that I will give her event a support, so even how tire and busy am I, I must keep my promise heeheehee...

I am always a more "westernize" person when come to baking, see most of my bakes are more towards "ang mo" style. Thus, I have no confidence on making kuih, although I am very keen to learn and explore but I would prefer to do more "effortless" recipes for now so I do not need to "squeeze" my brain juice, my brain juice always dry out during weekend after 5 days of maximum squeezing :p.

When I know that hee pan is considered as the Traditional Kuih, I am so happy cos it is a easy recipe for me and I had made a few times before. This time round, I decided to try purple sweet potato version.

Recipe adapted from Cass.


Ingredients :
250g plain flour, sifted
250g glutinous rice flour, sifted
150g castor sugar (I reduced to 135g)
150g purple sweet potato puree
6g instant yeast (or 1 1/2 tsp)
310g water (I replaced 200g water with sprite)
30g sunflower oil
banana leaves (cut, washed and steamed)



Method :
1. Dissolve the instant yeast in 50g sprite, mix well.
2. Mix plain flour, glutinous rice flour, sugar, sweet potato puree, yeast water and knead into dough, add in the balance sprite and water slowly and knead till dough is smooth.
3. Add in oil bit by bit, mix well with the dough. If dough is too sticky, use the plastic spatula to scrape. (I used my KA mixer to do the job)
4. Divide dough into 50g portions (do not need to proof), brush some oil on palm and roll into balls.
5. Place the ball onto the greased banana leaves or parchment paper and flatten it using palm.
6. Let the shaped hee pan proof for 25-30 mins.
7. Use finger to press the hee pan, fermented hee pan will be spongy, once ready can start to boil water in the steamer.
8. Once water is boiled, steam the hee pan for 12 mins at medium low heat. Turn off the fire immediately. 

9. Do not remove the hee pan from the steamer.
10. Open the steamer lid a bit for 5 mins, then remove the lid carefully not to let water drip on the hee pan.
11. Remove the hee pan and cool on the rack.


Verdict?
This purple sweet potato flavor is as yummy as pumpkin and pandan version, and the purple color of the hee pan is so beautiful. Thumbs up!






I'm submitting this post to Best Recipes for Everyone ~ March 2015


Tuesday, February 24, 2015

Crispy Coconut Cookies香酥椰丝饼










Apologise for MIA for so long, I have been super duper extremely busy with my work, not changing new job but new boss on board instead. Guess he is not satisfied with our previous management, thus restructuring everything, even including office look, we are not allowed to display any personal stuff on the desk e..g. photos or doll. Well, what to do, 新官上任三把火:P.

I have not been baking and cooking recently, since early Dec. I even gave it a pass of baking cupcakes give-away to my colleagues during Christmas which I do it every year. One of my colleague told me she even skip her breakfast just to keep her stomach empty for my cakes but end up I didn't bake anything, so paisei lol.

I did not intend to bake CNY cookies too, but I decided to bake some last min, as too many people asking, and also to support Fion's event. I mean last min, is really last min. I baked it on last Monday night as our office closure started from Wednesday, I have to pass the CNY cookies to some of my closed colleagues by Tuesday. The baking started from 10pm+ after I tucked dear son to sleep, until 4am next day. I slept for 2 hours and had to wake up to prepare my children to school and myself to work. Normally I will take a 15-20 mins powder nap during lunch time if I didn't have a good or sufficient sleep during previous night. However I can't nap that day as my ex colleague is back to Singapore so we have to meet him for lunch, so can imagine, most of the times in that day, I was like a zombie hahaha...

I have baked some CNY cookies using old recipes that I had shared in my blog before. However I would like to try new recipe, thus I did a quick ran through at my baking buddies' blogs. Immediately this cookies caught my eyes, I can  never resist coconut heeheehee...

Recipe adapted from 最爱的..and 新之味第27期(1/2月号)、Pg81


Ingredients A :
125g butter (soften at room temperature)
1 tbsp coconut oil
100g gula melaka (chopped in small pieces)
1 egg yolk

Ingredients B :
30g dessicated coconut
25g coconut powder

Ingredients C :
200g plain flour
50g potato starch
1 tsp baking powder
1/2 tsp baking soda

Method :
1. Beat the A to white and fluffy, add in B to mix well, then pour in C, mix well into soft dough.
2 Roll dough into balls of about 5g each. 
3. Place balls onto lined baking sheet about 5cm apart, then flatten each ball lightly with a fork.
4. Bake at pre-heated oven at 150C for about 20 minutes.
5. Cool the cookies on the wire rack and store in air-tight container.

Verdict?
These cookies are so fragrance while still baking in the oven, guess my neighbour still will be able to smell it even in dreamland lol. The cookies are full of gula melaka flavour, when munching the cookies, the dessicated coconut give a different dimension. Some tasted doesn't know is gula melaka but all given good comments especially the bites of the dessicated coconuts. I like these cookies a lot, same as my friends that love coconut, a keeper too :D



羊年到,祝大家 :
三羊开泰,喜气羊羊, 羊年财源滚滚,生意兴隆,工作顺利!






I am submitting this post to Best Recipes for Every one Jan & Feb Event:

My Homemade Cookies

Organized by Xuan Hom’s Mum Kitchen Diary and Co-Hosted by Victoria from Baking Into Ether




This post is linked to Cook and Celebrate: CNY 2015





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