Tuesday, July 31, 2018

Puteri Ayu 蒸班兰小蛋糕

























蒸班兰小蛋糕

材料 :15个

蛋  2个
细砂糖  100克

盐  1/2茶匙
斑兰精华  40克

椰浆  80克
低筋面粉  150克
发粉  1/2茶匙



表层椰丝 :

新鲜嫩椰丝  100克

盐  少许
粟米粉  1茶匙

所有表层材料混合均匀,备用


做法:

1. 模具涂上少许油舀入椰丝压紧。
2. 蛋、糖、盐一起打发。
3. 加入斑兰精华和椰浆搅拌均匀。

4. 筛入低粉和发粉拌均匀。
5. 面糊舀入模内至满。
6. 水滚后放入蛋糕,大火蒸15分钟。

7. 待蛋糕稍冷即可脱模。


Puteri Ayu

Ingredients : Makes around 15 cakes

2 eggs
100g caster sugar
1/2tsp salt
40g pandan juice
80g coconut milk
150g plain flour
1/2tsp baking powder


Topping :

100g fresh shredded coconut
a pinch of salt
1tsp corn flour

~Mix the topping ingredients together and keep aside.


Method :

1. Brush the mold with some oilfill bottom of the mold with shredded coconut.
2. Beat sugareggs and salt until fluffy.
3. Add in pandan juice and coconut milkmix well.
4. Shift in flour and baking powder mix till well combine.
5. Fill the cake mold with batter till full.
6. When water boil put in the mini sponge cakesteam for 15 mins.
7. When cake turned slightly coolremove the cake from the mold. 

(Recipe adapted from Nasi Lemak Lover)















Monday, July 23, 2018

班兰千层蛋糕 Pandan Layer Cake





















班兰千层蛋糕

戚风蛋糕体材料 :  8寸脱底圆模 

蛋黄  4
细砂糖  20
玉米油  40
班兰精华 / 牛奶  60
低筋面粉  70

蛋白  4
细砂糖  40


做法  

1. 蛋黄加入糖拌匀,再加入油、班兰精华搅拌均匀。
2. 筛入低粉,搅拌成均匀的蛋黄面糊。
3.
蛋白分次加入细砂糖打发(湿性蛋白霜)。
4. 将蛋白霜分3次拌入蛋黄面糊里,搅拌均匀。
5. 将面糊倒入模子里,轻轻把气泡敲出。
6.
放入预热后的烤箱,170烘烤约35-40分钟。
7.
蛋糕烘好后,立刻取出烤箱倒扣,待凉后脱模切成3片备用。



班兰咖椰层材料 :

(A)
绿豆粉 ( 绿色 )  85
细砂糖  90
燕菜粉  10

(B)
班兰汁  480
浓椰浆  400


做法 :

1. 材料(A)混合均匀,加入材料(B)
2. 用小火边搅拌边煮至浓稠即可。
3. 把班兰咖椰分成4等分。


组合:

1.将1/3班兰咖椰倒入蛋糕模,然后放入一片蛋糕,两样材料交替放入至最后一层是班兰咖椰。
2.待冷却后把蛋糕放入冰箱冷藏最少4小时,凝固后就可把蛋糕倒扣,然后加上装饰即可。



Pandan Layer Cake

Chiffon cake base

Ingredients : 8 inch mould 

4 egg yolks
20g castor sugar
40g corn oil
60g pandan juice / milk
70g cake flour

4 egg whites
40g castor sugar 



Method 

1. Combine egg yolkscastor sugarcorn oil and pandan juice in a mixing bowl.
2. Sift in cake flourmix wellset aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
7. Bake in preheated oven at 170C for 35-40 minutes or until cooked.
8. Remove from oveninvert cake onto table until completely cooledcutting into 3 pieces. 



Pandan kaya layer

(A)
85g Hoen kwe flour ( green )  
90g castor sugar
10g agar-agar powder

(B)
480g pandan juice
400g coconut milk


Method :

1. Mix ingredients (A) togetheradd in ingredients (B)combine well.
2. Cook with low heat until the mixture slightly turned thick.
3. Divide pandan kaya into 4 equal portions


To assemble cake : 

1. Pour one portion of pandan kaya into cake moldplace a piece of chiffon cake on top. Repeat the same method until finished.
2. Chill in the fridge at least 4 hours till set. 











Sunday, July 22, 2018

木瓜雪耳桃胶糖水 White Fungus & Papaya with Peach Gum Dessert























在这炎热的天气都会煲糖水滋润解热

木瓜雪耳桃胶糖水

材料 : 桃胶雪耳木瓜,红枣冰糖

Ingredients : Peach Gum,White Fungus,Papaya,Red dates,Rock Sugar












Monday, July 16, 2018

炒粿角 Fried Cubic Noodle (Char Kuih Kak)







有时候会特别的想念
所以今天餐桌上出现了这道炒粿角















炒粿角

材料 :

粘米粉  110克
木薯粉 / 玉米粉  2汤匙
澄粉  1汤匙
冰水  120毫升
食油  1汤匙
盐  1茶匙
沸水  300毫升


做法 :


1. 把所有粉类混合,再把盐及冰水倒入混拌均匀。
2. 将食油加入,搅拌。
3. 将沸水倒入,搅拌成无粒状的面糊。
4. 倒入6寸圆模,以中大火蒸25分钟或至熟。
5. 待完全冷却后,才切片。


炒粿角材料 :

咸菜脯  3汤匙
蒜米  3瓣(剁碎)

蛋  3个
适量 豆芽,葱花

调味料 : 生抽,黑酱油,白糖,盐,胡椒粉


做法 :


1. 烧热锅,倒入2tbsp食油,把粿角炒熟,盛起备用。
2. 锅里放入少许油,炒香菜脯及蒜米,倒入粿角翻炒。
3. 把粿角推一边,放入适量食油,把蛋打入,搅散,再把粿角炒匀。
4. 加入调味料,继续翻炒片刻。
5. 最后加入豆芽拌抄,撒上葱花即可。




Fried Cubic Noodle (Char Kuih Kak)

Ingredients :

110g rice flour
2 tbsp tapioca flour (or cornflour)
1 tbsp wheat starch
120ml cold water
1 tbsp oil
1 tsp salt
300ml boiling water


Method 

1. In a mixing bowl combine rice flour, tapioca flour, wheat starch, salt and cold water together.  
2. Add in oil,stir well. 
3. Pour boiling water into the batter and stir until batter is smooth.
4. Pour into a 6" pan and steam over boiling water for about 25 minutes or until cooked.  
5. Cool the rice cake thoroughly before cutting into cubes.  



Ingredients for frying cubic noodles :

3 tbsp chopped pickled radish (chai poh)
3 cloves garlic, minced
3 eggs
some sprigs onion,beansprouts

Seasoning : light soy sauce,dark soy sauce,sugar,salt,pepper


Method :

1. With about 2 tbsp of oil, pan fry the cubic noodles until golden brown.  Transfer to a plate and set aside.
2. Stir fry the pickled radish and garlic until aromatic. Return the cubic noodles to the wok.
3. Push the cubic noodles to the side of the wok then crack eggs into the centre and scramble until egg is just set.
4. Add in seasoning. Toss well to combine.
5. Finally add in beansprouts.  Toss until well combined and heated through. Garnish with spring onion and serve hot.

(Recipe from here & here)










Wednesday, July 4, 2018

班兰椰香棉花蛋糕 Pandan Coconut Cotton Cake







搅了一大把的班兰叶,烤了已经好久没做的棉花蛋糕
天然的绿色和班兰香, 实在是太喜欢了













班兰椰香棉花蛋糕

材料 :6寸圆形脱底模

玉米油  35克
低筋面粉  50克

蛋黄  3个
全蛋  1个
班兰精华  25克
椰浆  25克 


蛋白  3个 
细砂糖  30克
 

做法 :

1. 玉米油用小火加热至看到纹路,熄火。倒入过筛的低粉,搅拌成烫面糊。
2. 加入班兰汁和椰浆混合均匀,接着加入蛋黄和全蛋拌成顺滑的班兰蛋黄面糊。

3. 蛋白打至粗泡,分次加入细砂糖,打至中性发泡。
4. 取1/3打发的蛋白霜,加入
班兰面糊中,用打蛋器由底往上翻拌均匀。
5. 倒入剩余的2/3蛋白糊中,以刮刀切拌均匀。
6. 将面糊倒入模具里,抹平表面轻顿数下。
7. 蒸烘法,以160度,单单上火,中下层,烤30分钟,转130度,上下火,中下层,烤40分钟。

(时间与温度依自家的烤箱而做调整)





Pandan Coconut Cotton Cake

Ingredients:  6” round pan with removable base

35g corn oil
50g cake flour
3 egg yolks
1 whole egg
25g pandan juice
25g coconut milk


3 egg whites
30g fine sugar


Method :

1. Heat oil over low heat till you see small bubbles. Fold in sifted flour and mix well.
2. Add in pandan juice and coconut milk mix well. Then add in egg yolks, whole egg beat until  well blended.
3. Beat egg white till frothy and add in the sugar, in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white meringue into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg  white meringue and fold into a smooth batter.
6. Pour the batter into the 6" round cake mould and level surface of batter, tap pan on table a few times to remove additional bubbles.
7. Bake cake using water bath method on second lowest rack of preheated oven with upper heat only at 160 degrees for 30 mins, then 130 degrees, top and bottom heat for 40 mins.
8. Remove the cake pan from oven, drop it from high side and immediately invert cake until completely cooled.