22 posts tagged “cakes”

Ma told me she love Ma Lai Koh (马来糕) so this is for her.

Recipe is from Delightful Snacks & Dim Sum by Agnes Chang.  It uses "lard" hence not that healthy :(  I also omitted the nuts & cherries.

Ingredients A :
120g high protein flour (sifted)
90g plain flour (sifted)
1 T custard powder (sifted)

Ingredients B :
240g castor sugar
60g butter (melted)
60g lard (melted)
3 eggs (mixed with 1 t vanilla) – beaten lightly
180ml milk

Ingredients C :
3 t double action powder
½ t dark soya sauce
Some olive nuts or red cherries as decoration

Method :
(1)   Mix A into a big mixing bowl.  Add in B & mix well until well-combined.  Add (C) & mix well.  Pour into a 22cm / 9” round tin
(2)   Sprinkle some olive nuts & red cherries on top as decoration.  Steam with high heat for 30 minutes until cooked.  Cut into pieces & serve

Note :
This is a very simple way of making Mah Lai Koh.  The result is very good- soft & tasty.  The thickness of the batter should not be more than 2 ½ cm before steaming, so that the Mah Lai Koh is more fluffy

Got 2 rolls of Oreo Cookies lying at the kitchen counter taking up space hence baked this :)  Recipe.

Second attempt at steaming this cake.  Outcome was better than the first cake.  Thought of making something healthier for Chris since he'll pop by later & can reserve the cake for tomorrow's dinner meet up at Angie's :)

Recipe

Wanted to test the Spar mixer SP-800's performance on whisking egg whites.  Had a little coconut milk & some gula Melaka in the fridge hence baked this early in the morning before Erin woke up.

Yielded 4 mini chiffon pans.  Gave one to Poh-Poh at Unit 335 & another one to Angie.

Leonard liked it as he said this is his first time eating Gula Melaka Chiffon & it's unique :)

Recipe is from Happy Flour's blog (adapted from Kevin Chai's Chiffon Is Done)

Baked some cupcakes for Erin's 2nd Birthday.

HAPPY BIRTHDAY, ERIN... MUMMY LOVES YOU A LOT !!!

Recipe is from Tempt – Cupcakes to Excite by Betty Saw

A savoury cheesecake that is refreshing treat at any time of the day

Ingredients :
100g self-raising flour
2 t baking powder
110g butter (diced small)
100g castor sugar
2 eggs (large, beaten with a fork)
50g cheddar cheese (finely grated)
1 dsp milk

Topping :
40g Parmesan cheese (grated)

Method :
(1)   Sift self-raising flour & baking powder together
(2)    Cream butter & sugar for 2 minutes.  Add eggs & sifted dry ingredients.  Turn electric mixer on medium speed for 2 minutes. Beat in grated cheese & milk
(3)    Using a medium-sized ice-cream scoop, place a scoop of batter in the centre of each of the paper cases
(4)    Sprinkle top with grated Parmesan cheese
(5)    Bake in preheated oven at 175ºC for 20 minutes or until topping is golden

Note :
Cheddar is a popular cheese with a unique “nutty” flavour.  To grate a small amount for use, cut the required amount of cheddar form the block into small cubes.  Place in a small chopper bowl & blend until crumbly like breadcrumbs.  You can also grate the whole block cut into cubes in a food processor.  Measure out the amount required & freeze the remainder for future use

Parmesan cheese has a strong flavour.  Buy in block & grate as required.  The flavour of fresh parmesan is far superior to the packaged pre-grated variety

Recipe by Anna Chan of SugarInc.

240g cake flour
2 tsp double-acting baking powder
150g unsalted butter, cubed and softened
150g light brown sugar
340g mixed dried fruit (raisins, sultanans, etc)
1 tsp mixed spice
1 tsp vanilla essence (optional)
200ml water
1 tsp baking soda
2 eggs, lightly beaten

(1) Preheat the oven to 180ºC
(2) Sift Flour and baking powder. Mix.
(3) Bring butter, sugar, fruit, spice, vanilla essence and water to boil on medium heat, stirring constantly. When mixture bubbles, lower heat and let it simmer for a minute. Remove from heat and stir in baking soda. Pour mixture into a large bowl and let it cool to room temperature
(4) Stir in eggs, followed by flour mixture. Mix well
(5) Pour into sturdy paper cases or a lined muffin pan till 3/4 full. Bake for 24 mins or till a toothpick inserted into a cupcake emerges moistened but clean. Allow to cool

Didn't get a chance to attend Aunty Yochana's class & chance upon something with the same name on Y3K cookbooks, Delicious Cakes by Amy Beh.

My 9" cake pan wasn't deep enough hence the batter flowed out to the water while I steam baked it.  Another mistake, left it too long in the pan which resulted in a soggy cake :(  FAILURE

Before beating the mix & eggs I already realised that this cake would fail as it was just too watery.  True enough it turned out coarse & dense.  Will definitely read up more on what went wrong & make this cake again.  If all else fail, I'll use the Basic Traditional Sponge Cake recipe instead of the Mix !!!  Urghhhhh .......

Recipe from Baking Made Easy from Agnes Chang.

Cake :
200g sponge mix
4 eggs
4T water
4T melted butter

Filling :
300g minced chicken meat
2T chopped garlic & shallots
3T oil

Seasoning for chicken :
3/4T soy sauce
1t concentrated chicken stock
1/2t Lea & Perrin sauce
A little dark sauce
1t oyster sauce
1/2t sesame oil
1T egg white
A dash of pepper

Method :
(1) Filling : Marinate minced chicken meat with seasoning for abt 15 min. Heat up oil, stir-fry chopped garlic & shallots till fragrant. Add chicken meat & stir fry till fragrant & cooked. Dish up
(2) Cake : Beat sponge mix & eggs till frothy. Add water & beat till fluffy again. Mix melted butter
(3) Line petitins with paper cups. Pour some cake mixture into the paper cups, add some filling in the centre & cover with more cake mixture
(4) Bake in a pre-heated oven at 180ºC for abt 15 – 20 mins till golden brown & cooked

My Mother-in-Law was in town so I baked 4 mini Orange Chiffon Cake for her to bring back to PJ for Leonard's Poh Poh.

Recipe's from Florence's blog.

Modified this recipe a little.  Did not weigh the eggs.  Did a calculation & I would require approximately 5 whites & 4 yolks.  Darn, I've only 4 eggs in the fridge !!!!  Anyway, it turned out ok.

Recipe courtesy of Aunty Yochana.