Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Black Forest Cake

Black Forest Cake

Black Forest Cake

Indonesian Layer Cake ( Kueh Lapis)

This Layer Cake is my four thousand gold favorite snack. I know why, they love the peeling part of the cake while eating it. Somehow, i noticed this cake is nice to be eaten in small pieces. Not only them, perhaps I believe no one can refrain from the aromatic and rich in flavor dessert like this. It definitely stands for a very important part during tea time. It needs a lot of time and patience to do this therefore it is not a ordinary cake. This time i was a bit rush therefore I'm using 2 baking trays to make this instead of one, or else you would be able to see more layers. Tell you what this picture that you are seeing right now, actually the cake are all gone, my daughters gobbled all at the same day. They just can't stop eating it. Try it out yourself and you will know!


Indonesian Layer Cake ( Kueh Lapis)

   Ingredients    :

   220 g  castor sugar

   360 g  unsalted butter, soften

   110 g  all purpose flour, sifted 

   16       egg yolks

   6         egg whites

   2         teaspoon five spice powder

   2         teaspoon rum or brandy

   2         teaspoon condensed milk

   1         teaspoon vanilla essence

   1/2      teaspoon baking powder

   extra butter to grease the baking tray

    Method    :

    On high, beat egg whites, castor sugar and vanilla until soft / stiff peaks. 

    Add butter, condense milk and egg yolks in 3 - 4 separate batches until glossy and thick.

    Fold in five spice powder, flour, baking powder and rum/brandy 3 - 4 separate batches. Mix well.

    Scoop out about 1/2 cup of the cake batter and spread it on a grease baking tray evenly all over even

    the edge.

     Preheat oven and select to grill function and grill cake batter, layer by layer until cake batter is done.
     When the cake is ready, leave the cake in the oven at 330F for about 5 minutes.

     Enjoy!!! 

    

   

   

Indonesian Layer Cake ( Kueh Lapis)

Cupcakes with Chocolate Creme Oreo Icing

Cupcakes with Chocolate Creme Oreo Icing

Cupcakes with Chocolate Creme Oreo Icing

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Lemon Chiffon Cake

Lemon Chiffon Cake

I have been baking cakes very often recently, my kids favorite! My husband requested me to make this cake for his friend. I double up the ingredients and baked two cakes instead. One for us and one for hubby's friend. This cake is very soft and fluffy, i just love eating it anytime, anyday.

    Ingredients     :

    6          egg yolks

    110 g   cake flour

    1          teaspoon baking powder

    1/4       cup vegetable oil

    2          lemon skin, shredded 

    2          teaspoon lemon juice

    5          teaspoon fresh milk

    2          teaspoon vanilla extract

    6          egg whites

    110 g   sugar

    1          teaspoon cream of tartar

    Method     :

     Preheat oven to 340 degrees. In a mixing bowl, beat egg white with sugar on high speed until white 

     and light, add cream of tartar.

      In another mixing bowl, beat on low speed with the egg yolk, cake flour, baking powder,vegetable 

      oil, lemon skin, lemon juice, fresh milk and vanilla extract until light yellow.

      Add  the egg yolk mixture into the egg white mixture, mix well everything and use a spatula to

      pour cake batter in centre tube baking pan. Bake cake for an 45 minutes or insert a chopstick comes

      out clean means cake is cooked.

      Cool the cake before cut to serve.

      Enjoy!!!

Lemon Chiffon Cake

  

Soft Sponge Cake

This recipe actually is a gift to me, my family and i like this cake very much. This recipe was given from a good friend of mine from Hong Kong. I am very blessed with this recipe because it made a huge impact for my family. It's so healthy! It's great for the kids to take to school for lunch or to the park. They can basically eat it everyday. My second daughter, Jocelyn loves it the most! She is crazy about this! She can practically eat half of the WHOLE cake. And even her friends love it too. Everyday, her friend ask her, when are you bringing the sponge cake again. LOL. I guess everyone are sponge cake lovers.

Soft Sponge cake

    Ingredients     :

A    8       egg white

       1/2    cup sugar

       1       teaspoon cream of tartar

B    8       egg yolk

       1/2    cup sugar

       1/3    cup fresh milk

       1       cup cake flour

       1       teaspoon baking powder

       2       teaspoon vanilla extract

       1/2    cup vegetable oil

    Method    :

    Preheat oven to 355 degrees. In a mixing bowl beat A ingredients, egg white and sugar and cream 

    tartar on high speed till becomes light and white foamy.

    In a mixing bowl, beat all B ingredients on medium speed till light yellow and fluffy. Add B mixture 

    into A mixture, half portion at a time.

    Mix and combine everything with a spatula and gently pour cake batter into a grease 17 by 12-inches

    baking pan.

    Bake cake 25 minutes or inserted toothpick when comes out clean means cake is ready.

    Enjoy!!!

Soft Sponge Cake

Fluffy Banana Cupcakes

Fluffy Banana Cupcakes

Chocolate Cake

Trust me this is a very smooth and moist chocolate cake and one important thing is, this cake is not very sweet. This cake is so heavenly, it will just tempt you to eat more. After eating 3 pieces i'm feeling very satisfied now but at the same time i'm feeling guilty too.
I think i need to go for a 3 hours workout and that might make me feel better. This chocolate cake is very delicious and easy to make. Try bake it yourself today.

Chocolate Cake

   Ingredients   :

   2    ounces        unsweetened chocolate

   3/4 ounces        cocoa powder ( i use Ghirardelli brand)

   1    cup             all purpose flour 

   3/4 cup             sugar

   6    tablespoon  unsalted butter

   2    tablespoon  salted butter

   1/4 cup             water

   1/2 cup             fresh milk

   2                       large eggs plus 1 extra egg yolk

   1    teaspoon     vanilla extract

   1    teaspoon     baking soda

   1/2 teaspoon     baking powder

   Method    :

    Preheat oven at 350F, grease a 9-inches cake pan with butter. Heat up a small pot and add in water,

    cocoa powder, and chocolate. Set the heat on low and let it simmer until chocolate has melted and 

    everything is combined. It should be thick and glossy, removed from heat and set aside to cool.

    Sift flour and add baking powder and baking soda. Mix eggs and yolk in a mixing bowl on medium

    speed for a while, add in sugar, butter and mix the batter on high speed until fluffy and lighten in color
    roughly about 1 -2 minutes.

    Add in vanilla extract, fresh milk, chocolate mixture and flour continue to mix the batter for another

    1-2 on high speed. Scrap the batter on the grease cake pan and bake for 30 - 35 minutes or inserted 

    toothpick comes out clean.

   Leave the cake to cool before cutting. Sprinkle with icing powder if desired.

   Enjoy!!!

   

   

    

Chocolate Cake

Thai Fish Cakes

Thai Fish Cakes ( Tod Mun Pla)

    Ingredients    :

    1     pound or (453gm) fish paste
     ( Homemade fish paste recipe)

    1     egg

    3     tablespoon ice water

    3     ounces green bean, thinly slice

    1     teaspoon chili powder

    1/2  teaspoon curry powder

    2     stalk lemon grass, only use the white part, thinly slice

    2     cloves garlic, minced

    1     bulb shallot, minced

    2     teaspoon fish sauce

    1     teaspoon salt

    1/2  teaspoon sugar

    5     lemon leave skin, thinly slice

    2     slice of galangal, thinly slice

    Oil to fry the fish cake

    Method   :

    In a bowl, mix fish paste with egg, salt and ice water, combined everything and knead for 8 - 10

    minutes.

    Add in green bean, chili powder curry powder, lemon grass, garlic, shallot, fish sauce, salt,lemon

    leave skin, salt, sugar and galangal and continue kneading for another 3 minutes. Make sure the fish

    paste is fine and soft.

  

    When the fish paste is ready, wet both of your hands, grab an amount of fish paste and roll it into a

    small ball, then flatten it on your palm and turn it into a patty.

    Heat the pan medium to high heat, add 2 teaspoon oil and place the fish patty until golden brown.

    You may fry the rest of the fish patty or refrigerate it for another day.

    Garnish with slice cucumber, lemon and serve with chili sauce.

     Enjoy!!!

    

    

    

    

    

  

Butter Cake

   Ingredients   :

   11/4        cup all purpose flour

   1/2          teaspoon baking powder

   1/2          teaspoon salt

   1/2          cup milk

   1             cup sugar

   3             eggs

   1             teaspoon vanilla extract 

   5             ounces unsalted butter

    Method     :

    Preheat oven to 350 F. Melt butter and let it to cool. Grease a cake pan and line the bottom with 

    parchment paper. Combine sugar and butter in a stand mixer on medium speed or beat it manually by

    hand. Beat for about 1 minute until the it becomes fluffy, add all ingredients and beat for another 2 

    minutes on medium speed.

    Pour the cake batter into the grease pan and bake it for 30 minutes or inserted toothpick into the cake 

    and it comes out clean.

    Remove from oven and let it cool before cut.

    Enjoy!!!

Butter Cake

Whip Cream Fruit Cake

Whip Cream Fruit Cake

Whip Cream Fruit Cake

Orange Chiffon Cake

Orange Chiffon Cake

Steamed Rice Cake/ Fatt Koh

I would like to wish everyone a Happy Chinese New Year. Today i steamed Fatt Koh for the kids, i need to test on the "Chow Peang" that i've made and put in the fridge earlier. Luckily it is still good, so i will be able to have nice and rise high  Fatt Koh this year . When heard my friends mention Fatt or Fat, then reminds me of making this earlier just to make sure the yeast is still good........I've made 13 Fatt Koh today, the kids wacked 8 of it, will make some again on the Chinese New Year Eve. I like making Fatt Koh cause it is so fluffy and it is like smiling to me. "Fatt" means prosperity, once again i  want to wish everyone "Gong Xi Fa Chai"!!!

Fatt Koh/Huat Koh

   Preparation for the rice mixture  :

   250  gm cooked rice

   1      teaspoon wine biscuit

   11/2 teaspoon water, add 1 teaspoon sugar

   (mix all above ingredients and put into a air-tight glass container for 2 days, REMEMBER! must

    keep in a warm place( i put it in the garage), when is ready the mixture should be watery sometimes

    with bubbles

   

    Method   :

   Boil 2 rice bowl (300gm) water with 11/2 cup sugar. Leave it to cool, set aside.

   Use 14 ounces of rice flour to mix combine with the cold sugar water.

    Into a blender add in the mixture of 100gm cooked rice and sugar water and blend it on high speed, 

    add in 11/2 teaspoon Eno and food coloring. Mix well and steamed it for 25 minutes.

    Enjoy!!!

Fatt Koh / Huat Koh

Steamed Rice Cake

Turnip Cake/ Daikon Cake ( Loh Pak Koh)

Radish Cake ( Loh Pak Koh)

   Ingredients    :

   600      gm turnip (peeled and shredded)

   14        ounces of rice flour

   1/3       pounds chinese sausage (diced)

   60        gm dried shrimp (diced)

   5          cups of water

   1          can of chicken broth

   1/2       teaspoon of pepper powder

   1          teaspoon of salt

   1/2       teaspoon of sugar

   2          tablespoons of cooking oil

   Method   :

   Use a big mixing bowl to mix rice flour, water and chicken broth. Set aside.

   Heat cooking oil into a deep non-stick skillet and add sausage and dried shrimp then saute for

   1-2 minutes or until aromatic. Add shredded turnip and stir fry for another 1-2 minutes.

   Stir in the mix of rice flour mixture and reduce the heat to low, keep stirring for approximately 

   8-10 minutes until the batter becomes thick.

   Place the mixture in a 9-inch round greased cake pan and steam over high heat for 1 hr.

   Let it cool completely before cutting. I pan fried with one or two drops oil cooking oil.

   It is good to serve with chili sauce.

   Enjoy!!!

   

   

   

Steamed Marble Egg Cake

I can't believe Steamed Marble Egg Cake can actually turn out to be so beautiful and yummy, i seldom steam cake, usually bake. I think in the future i will try the steaming method more frequently. It is a very easy way for those who don't have an oven. I referred to Samm's Butter Cake Recipe :) and she is one my longest friend, Samantha. Please show some love to her blog too! The only changes I've made from her recipe by replacing the Toblerone Chocolate to Hershey Syrup because I didn't have any chocolates to begin with except Hershey Chocolate Syrup in my refrigerator. So I gave it a try and wow, I never thought it would turn out just as good and my four thousand golds loved it so much. I hope you will like it too.

Steamed Marble Egg Cake

Ingredients:

A)   280   gm unsalted butter

       240   gm sugar

B)   4       eggs

C)   300   gm flour ( Sieve)

       21/2  tablespoon double action baking powder

D)   5 teaspoons of hershey chocolate syrup (you can put more if desired)

Method:

1.Grease baking liner, beat A in a mixing bowl until it become light yellow.

2.Add B, cream and stir well between every egg. Add C, mix well until combined. 

3.Add D, but don't put everything in,only partial ( 2tsp of hershey chocolate syrup). Pour cake batter in greased baking liner and add the balance of D then take a spatula or fork to mix it a bit. This will make

the cake have a marble look.

4.Steam batter in a steamer at high heat for 60 minutes. Can be served warm or cold.

Banana Cake

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Tissue Cake

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