PANDAN LAYER CAKE AND AWARDS

 

My Kak Queenie, this is for you, hehehe ENJOY! *hugs & muahhzz..*

Chiffon Cake

Ingredients (A)
4 egg yolks
60 mls corn oil
120gm cake flour /plain flour
1 tsp baking powder
60 gm castor sugar
4 tbsp milk
1 tsp pandan paste

Ingredients (B)
4 egg white
60 gm castor sugar
1/2 tsp cream of tartar

PANDAN CUSTARD

500 mls thick santan
150 gm sugar
4 tbsp hoen kwe powder
2 tsp agar agar powder
2 tsp instant jelly
1 tsp pandan paste
100 gm shredded coconut

My dear Sha, don't forget your tissues and bib & thank you for torturing me day and night with your bombastic cooking. hehehehe

My dear Elisabeth, one of the ingredients in this cake @ Pandan Paste, reminded me of the  UNFORGETTABLE GREEN CHRISTMAS, only you and I know the greenly story.LOL

Method
1. Line a 8 in cake pan with greaseproof paper
2. Pre heat oven at 180 deg c
3. Sift flour and baking powder
4. Mix all the (A) ingredients and cream until smooth, keep aside
5. Beat egg white with cream of tartar until frothy, add sugar and cream until stiff
6. Fold egg white mixture into egg yolk mixture lightly until well blend
7. Bake at 180 deg c for 40 to 45 mins
8. Cool completely and slice the cake into two

To cook the pandan custard

1. Mix coconut milk with instant jelly, agar agar powder, sugar, pandan paste. Mix well.
2. Mix hoen kwe powder with 2 tbsp water, mix well & keep aside
3. Cook the coconut mixture until boil then add the hoen kwe powder and cook till thicken.
4. Use immediately.

To assemble the cake

1. Put 1 part of the cake on a plate and use a cake ring or 8in cake pan
2. Spread half the pandan custard on the cake, let it set slightly, place the other piece of cake on top.
3. Spread the balance pandan custard on top the cake.
4. Chill in the fridge till set
5. Decorate the side and top with shredded coconut
6. Slice the cake and serve with ice coffee

Hoen Kwe flour

Cake Ring

To all my friends, have a beautiful Sunday.

Awards from my friends

I would like to thank Sheoh of Sheohyan for passing me the Happy Blogger award. Thank you for thinking of me. Hope to see you play more "masak-masak" in the kitchen.LOL * A big cyber hugs for you*




I would like to thank Anuja of simple-baking for passing me the Sunshine award and Versatile Blogger award. Thank you for thinking of me. I'm so glad to discover your blog with great recipes. You're truly a passionate baker/cook and writes a lovely food blog.* A big cyber hugs for you*

I'm passing all the 3 awards to our beautiful and lovely Novelist cum awarded Master Chef Cik Shahriah of The Writer's Cooking.  Our daily *hugs & muahhzzz...*


Have a great week ahead. Thank you for dropping by my blog.

MINI BURGER & FRENCH FRIES AND THANK YOU TO .........

First of all I would like to thank my new blogger friend a lovely & beautiful Malay lady who is a Malaysian Novelist cum Awarded Master Chef
Shahriah Abdullah a BIG THANK YOU TO YOU, MY DEAR.
It's really a big surprise to me, so gracious and kind of your complementing me in your humble blog. I love your posting, you put me in cloud nine, guess I might not be able to sleep tonight. LOL

Our lovely Shahriah is publishing her first cookbook, it'll be available in the bookstore very soon. She can bake and cook very well, her recipes are simple yet so mouth watering and tempting.

Above two pictures are her published Malay novels.

Cik Shahriah, this bouquet of beautiful roses for you, my compliments to you for being so kind and gracious of you to mention about my MAGIC BURGER in you posting. I'm very glad to meet you. For you my dear,

If friends were flowers,
I would not pick you!
I'll let you grow in the garden and activate you,
with love and care so that I can keep you
as a friend forever.

A big big cyber hugs from me.

Presenting my Mini Burger & French Fries... taa..da....

I skip the sesame seed on top the burger because my son does not like it.

Added some oats to resembles the sesame seeds

I'm submitting the following recipes for the April Fool Challenge in very Good Recipes. Closing date is 30th April 2012. The challenge is to prepare a dish with recipe that look like something but is actually made out of something completely different.
Actually this is my last minute decision to participate for the challenge. Hopefully it's presentable and appropriate for the challenge.

April Fool French Fries

Ingredients
2 slices of white bread (chilled in fridge till firmed)
Butter / margarine
Sugar

1. Cut the bread to the size of french fries.
2. Spread butter or margarine on both side of the bread.
3. Lay on greased tray, sprinkle with castor sugar.
4. Baked in pre heat oven 160 deg c for 20 mins until golden brown and crispy.
Don't forget to turn the french fries bread to get even color.
5. Leave to cool completely and store in air tight container.

 April Fool Burger Cake

Ingredients
210gm butter
210gm castor sugar
4 large eggs
300gm plain flour
3 tsp baking powder
1 tsp vanilla extract
4 tbsp milk
1 tbsp cocoa powder mix with 1.5tbsp hot water
1/2 tbsp apricot jam mixed with a little hot water to use as glue.

1. Mix the cocoa power with hot water into paste.
2. Sieved flour and baking powder twice.
3. Cream butter and sugar till light and creamy.
4. Add egg one at a time and beat till well blend but do not over beat.
5. Add vanilla extract.
6. Add flour alternate with milk and mix well.
7. Scoop out 1 small bowl of cake batter and mix with cocoa mixture, mixed well. Bake the chocolate batter separately. (For the burger meat)
8. Line the muffin cups with paper liners, scoop the cake batter into liners and bake at 160 deg c for 20 to 25 mins or until cook.
9. Leave to cool. Slice the vanilla cupcake into 2 pieces and the chocolate cupcake into 3 pieces. Glue the burger using apricot jam.
10.Assemble the burger using sugar paste as cheese, lettuce and chilli sauce.

I love the melting effect of the cheese

Yours truly took a bite of the burger...

April Fool Challenge

on Very Good Recipes

Wish me good luck!
Have a great week ahead to all my friends. Thank you for dropping by. Cheers!

THAI PUMPKIN DESSERT

Health benefits of pumpkin

Pumpkin contains lots of goodness like antioxidant, carotenoids, particularly alpha hydroxy-acids, beta-carotenes, it’s a good source of vitamins A, C, K, E and lots of minerals, including magnesium, potassium, zinc and iron.Pumpkin help to reduce the sign of aging.

Sangkaya

Sankaya or Thai pumpkin dessert is a Thai-style inside out pumpkin pie in which a lightly sweetened coconut milk and egg custard is steamed inside of a hollowed out pumpkin. A perfect balance of textures, the steamed egg custard inside shows the influence of the Portuguese on Thai cuisine, who introduced the idea of adding eggs to desserts in the 1600's. In Thailand, Sankaya is a popular street vendor sweet.

Palm sugar/Gula Melaka

Ingredients
1 pumpkin weight 1.5kg
3 large eggs
150 mls thick coconut milk
75 mls water
60 gm palm sugar/ gula melaka / (IF BROWN SUGAR USE 100GM)
(CAN USE BROWN SUGAR IF PALM SUGAR NOT AVAILABLE IN YOUR COUNTRY)
1 tbsp rice flour
1/4 tsp pandan paste (optional)
pinch of cinnamon
pinch of salt

1. Wash and scrub pumpkin, dry with towel.
2. Cut about 1/4 of the upper part pumpkin, keep aside.
3. Scoop out the pulp and seeds, put pumpkin aside.
4. Melt the palm sugar with 75mls water.
5. Mix coconut milk, rice flour, pandan paste, cinnamon, salt till well blend.
Add the palm sugar mixture.
6. Beat egg slightly, add into the coconut mixture, sieve 3 times.
7. Prepare steamer. ( Wait till water boil before put in the pumpkin.)
8. Pour the egg mixture into the pumpkin about 3/4 full, put the pumpkin on a stainless steel plate, put the pumpkin lid at the side, steam for 45 mins or till custard cook using high heat.
9. Cool completely and chill in the fridge before cutting.

I cut the pumpkin when it's still warm

Preferably to cut after chilled 8 hours in the fridge

Pumpkin Seed

The seeds are also worth latching on to. Pumpkin seeds, also called pepitas, are loaded with minerals, seem to have an anti-inflammatory effect, and may even help protect against prostate cancer and osteoporosis. A quarter cup has about 5 grams of effective carb and 1.5 grams of fiber.

Uncooked pumpkin seed.

1. Rinse pumpkin seeds under cold water and pick out the pulp. Dry the pumpkin seed with towel.

2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.

3. Sprinkle with salt and bake at 150 deg c until toasted, about 25 minutes, checking and stirring after 10 minutes.

4. Cool completely and store in air tight container.

Toasted pumpkin seed

Have a beautiful Sunday to all my friends.

Beautiful And Broken....

Presenting my Rilakkuma's Swiss roll.....

Do not fear mistake, everyone fails at something. I never give up.....

Free hand drawing by yours truly.
Oh.. beary bear, I left angry bird because of you and I just recovered from my egg-zosted experience so you better be a good boy &  behave yourself.

Line Swiss roll pan with greaseproof paper, put bear design underneath the greaseproof paper.

Put 1 to 2 tbsp dark brown cake batter in piping bag, pipe the outline. Bake for 1 min.

Filled the bear body with light brown cake batter, baked for 1.5 min. Turn over and remove the greaseproof paper slowly.

Ouch...ouch... oh beary bear, how could you be so heartless?
After all the things that I've been through,
After all the things I got into,
Can you see the pain in my eyes?
It hurts me so bad, you're breaking me.....

Time for transformation again with deco sauce/whip.
Looks like I'm very good in transformation...hahaha if there is an award for failure and disaster turn into opportunities, don't forget me ya! I shall be the first person in the queue for the award. LOL

I hate that no matter how hard I try, you are the only desire in my heart.
Oh...beary bear... this is the best I can rescue you...please bear with me.

Recipe courtesy from Veronica's Kitchen

Sponge cake:

A) 6 egg yolks
20 g fine caster sugar

B) 60 g fresh milk
45 g corn oil

C) 100 g plain flour
15 g corn flour

D) 5 egg whites
70 g fine caster sugar

For bear ingredient:
e) 20 g egg white
10 g fine caster sugar

chiffon cake method

1/ Place ingredients A into a mixing bowl, mix well. Add ingredients B & stir, mix until smooth.

2/ Add sifted flours (ingredient C) into egg yolk mixture until well blend.

Making bear design:

1/ Line greased proof paper/Glad Bake onto a swiss roll tray.

2/ Beat ingredients (e) until stiff but not dry.

3/ Take 30 g (about 2 tbsp) from the egg yolk mixture. Mix well with the egg white mixture from step (2). Take 1 tbsp of the cake batter mix with dark brown color for the outlined and balance lighter brown colour for the bear body.

4/ Pipe the outline of the design on the pre-prepared swiss roll tray. Bake in preheated oven for 1 minutes at   190 deg C. Remove from oven immediately when is done. Filled the bear body with light brown batter, bake for 1.5 mins at 190 deg C. Keep aside.

Back to the sponge cake:

1) Beat 5 1/2 egg whites ((about 210 g, the 1/2 egg white is from (e) until peak form but not dry.
2) Mix in the balance egg yolk mixture until mixture is well combined.

3) Pour into the swiss roll tray, use a spatula to level evenly. Bake for 12 - 13 minutes at 190 degree C.

4/ Remove from oven, turn over and remove the greaseproof paper slowly, then turn back again.

5) When cool, spread fresh cream and place strawberries, roll up and put in the fridge for about 20 -30 minutes.
**I used Raspberry jam and whipped cream for the Swiss roll filling.

5) Take out swiss roll, use a very fine brush to draw the bear eyes and mouth using melted chocolate or deco whip.

Oh.. beary bear, you look awful. Guess you must be wallowing in the mud??

Filling for the cake:
Whip 250 g fresh cream with 25 g sugar. Some fresh strawberries cut into 4 halves or into 2 halves.

Ok, despite the failed and ugly design, the Swiss roll is super cottony soft. The taste is awesome.
I'll give it another try until perfection. If I start something, I will finish it and do it well.

P/S  Just for a laugh, I'm perfectly okay, no emotional crushed! LOL
Simple Baking, I know you sure like my wackiness.

Have a nice week ahead. Thank you to all my friends who join me for the laughter.