Gula Melaka Ma Lai Ko (Steamed Sponge Cake) 椰糖馬来糕

My initial intention is not to make Ma Lai Ko, while I was shopping for the ingredients to make kuih, I suddenly think of Tim Ho Wan's Ma Lai Ko, I changed my mind immediately heeheehee...

I do not really fancy steamed cake except this steamed moist chocolate cake and steamed lapis bumi cake. There is another steamed cake which I do not mind eating at all, is Tim Ho Wan's Ma Lai Ko, so this is an opportunity for me to try it out. I didn't have time to do much google and I even forgot to google with Tim Ho Wan's name, I thought Ma Lai Ko is all about same taste :P.


Recipe adapted with modification from Butter Flour and Me & Alvina's Baking Journey

 Ingredients :
3 eggs
35g brown sugar
100g gula melaka (cut into small pieces and smash)
150 self raising flour
1/4 tsp baking soda
30g custard powder
75 evaporation milk
75g melted butter 

Method :
1. Line the cake pan with baking paper, wrap the outer cake pan with aluminum foil.
2. Whisk eggs until bubbles, slowly add in brown sugar and gula melaka and beat until ribbon stage.
3. Drizzle melted butter bit by bit into the batter, fold slowly and gently to mix well.
4.  Fold in sifted flour and custard powder and mix well slowly and gently.
5. Mix in evaporation milk to the batter in 3 additions.
6. Pour the batter into the cake pan, set aside to rest for 1.5 hours.
7. Boil the water and steam the cake in high heat for 30 mins or until skewer come out clean. (I steamed for 30 mins and skewer came out clean but the center bottom layer of the cake is still wet and sticky.

* I threw in raisins and drizzle dessicated coconut at 1/2 side of the cake batter.


Verdict?
Probably till to my bad folding skill, only the cake small top layer is super fluffy like Tim Ho Wan's texture, the rest is like butter cake texture. The cake sweetness can be increased, probably like another 10-20g sugar. As for the taste, I can smell but can't taste the gula melaka. The cake is overall taste like steam cake, which is not really my liking, dun taste like Tim Ho Wan's version. However, my colleagues think is nice, and one colleague even said she love it!





 I'm submitting this post to :

  Best Recipes for Everyone ～ March 2015

Event Theme: My Favourite Traditional Kueh

organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

Banana Hee Pan 香蕉喜粄

In order to have post to submit to Little ThumbsUp and Best Recipe for Everyone, and I am lazy to search for recipe, so I decide to make the banana hee pan modify from the purple sweet potato hee pan recipe.


Ingredients :  
250g plain flour, sifted  
250g glutinous rice flour, sifted  
120g castor sugar  
225g mashed ripe banana (instead of using only 150g, I used all the puree from 3 big banana so that do not need to keep the balance)
6g instant yeast (or 1 1/2 tsp)
150-200g water
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?
The dough is super soft and sticky, I didn't even press the shaped hee pan and it flatten itself :(. The color of the hee pan is so dull, not pretty to look at however the taste is still good, with hint of banana fragrance.



I'm submitting this post to :

  Best Recipes for Everyone ～ March 2015

Event Theme: My Favourite Traditional Kueh

organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

 

 

Little Thumbs Up ～ March 2015

Event Theme : Banana  

organized by Bake for Happy Kids and My Little Favourite DIY, and hosted by hosted by Bitter Sweet Spicy

hosted by Faeez from Bitter Sweet Spicy

hosted by Faeez from Bitter Sweet Spicy

hosted by Faeez from Bitter Sweet Spicy

hosted by Faeez from Bitter Sweet Spicy at this post. - See more at: http://www.bakeforhappykids.com/2015/03/chocolate-banana-chiffon-cupcakes.html#sthash.5nQHWehP.dpuf

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

Event Theme: My Favourite Traditional Kueh

organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

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

Event Theme: My Favourite Traditional Kueh

organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.