Mini Coconut Pandan Cup Kuih 香兰椰子小砵子糕

这是一道马来及娘惹（Nonya）糕点。味道香浓芬芳，尝一口,芬香盈绕，诱人垂涎。想不想吃？想 吃就要自己动手囖！

食谱：

材料：

糖水：140克白糖
150 毫升清水
2片香兰叶也称班籣葉

米浆： 70克粘米粉
30克木薯粉
120毫升椰漿（取自1/2粒椰子）
100毫升班籣葉汁（5-6片叶子加50毫升水用搅拌器打烂挤出，过滤）
¼小匙碱水
配料：
½粒刨碎嫩椰丝（去掉外層褐色的皮）
¼茶匙盐

做法：（准备 30个小茶杯）
~1）把糖水材料煮至糖溶解后香兰葉取出，糖水放置一旁待冷备用。
~2）将米浆材料拌均，然后倒入冷却后的糖水搅拌均匀过滤
~3）把所有小杯放入蒸笼蒸熱5分钟，然后将过滤的米浆分别倒入杯子内，再以大火蒸15分钟。
~4）将椰丝与盐拌均匀，蒸2-3分钟，取出待冷后把蒸熟的米糕充份沾上椰丝即可食用。

註：外国的朋友若买不到新鲜的班兰叶可用(Pandan Paste)香兰叶香精取代，一般的超市能买到。


Recipe:

Ingredients: (prepare about 30 small Chinese tea cups)

(A) Syrup:
140 g sugar
150 ml plain water
2 pieces pandan leaves

(B) Batter:
70g rice flour
30g tapioca flour
120 ml coconut milk (from ½ coconut)
100 ml pandan juice (put 5-6 pandan leaves + 50 ml water into blender, extract juice and drain)
¼ teaspoon alkaline water

Garnishing:
½ grated young white coconut (request to scrape away the brown outer skin of the coconut)
¼ teaspoon salt

Method:

~1) Boil Syrup ingredients till sugar dissolves. Discard pandan leaves, leave aside to cool for later use.
~2) Place all ingredients B into a mixing bowl, pour in syrup mixture and mix well, drain before use.
~3) Place small cups onto the steamer and steam for 5 minutes, then pour the batter into small cups. Steam with high heat for 15 minutes.
~4) Mix grated coconut and salt, steam for 5 minutes. Remould cup cakes, coat small cakes generously with grated coconut. Serve.

Golden Pillow 金枕头

Do not get confused. My recipe today is not about MediaCorp’s drama series that cast Zoe Tay, Fann Wong, and Hong Kong actor 万梓良. It is just an ordinary bread that wows you with the aroma and colour of the chicken curry wrapped inside.

In Singapore there is one very popular shop 933 Golden Pillow, which I used to frequent many years ago. I stopped ordering from them after I learnt how to make this bread from my friend.

Today I made this for my family’s dinner. They enjoyed, especially my youngest son who said he likes the bread more than the chicken curry.

Recipe:

Curry Ingredients: (you may use your own favourite curry recipe)
~500 g chicken meat – cut into big bite size (boneless)
~200 g potatoes –peeled and cut into big bite size, deep fried until golden brown.
~125 g coconut milk (from ½ packet)
~50 g Almond powder
~2 tablespoon meat curry powder
~ 100 ml cooking oil

Ingredients need to be blended:
~50 g shallots
~1 inch fresh turmeric
~1 inch lengkuas
~10 g dried chillies (soak in warm water and drain)
~1 inch ginger
~1 stalk lemon grass (serai)

Method:

~1) Marinate chicken with curry powder for 1 hour.
~2) Heat up oil and stir fry the blended ingredients until fragrant. Add chicken and continue to stir fry for 10 minutes.
~3) Add potatoes and the remaining ingredient except coconut milk, stir fry for few minutes.
~4) Cover with lid, simmer at low flame. stir occasionally. If the curry is too thick, may add in little more water.
~5) When potatoes and chicken are cooked, add coconut milk and cook for few minutes, add salt to taste.

BREAD INGREDIENTS:

~400 g bread flour
~150 ml water
~10 g instant dry yeast
~1 whole egg
~60 g soft butter (at room temperature)
~50 g Castor sugar
~1 teaspoon salt
~ 1 piece of aluminium foil and 1 piece of parchment paper

Method:

~1) Place all the ingredients except butter in a mixing bowl, use Kenwood hook at slow speed to form a dough, add butter to beat until forms a smooth and elastic dough. Cover dough with cling-wrap, leave to rest for 30 minutes or until the dough doubles in size.
~2) Pace dough on flat surface and use fist to press/ punch out air from dough. Roll into balls and rest for 10 – 15 minutes.
~3) Use roller pin to roll into rectangle shape, just big enough to wrap the curry chicken which is placed in aluminium foil. Cover with cling-wrap and rest for 30 minutes.
~4) Preheat oven to 200 degree C.
~5) Spray water on the surface of the dough and put in oven. Bake for 25 minutes.
~6) Remove from oven, brush with melted butter.

ENJOY!

Pour curry chicken onto aluminium paper.
Wrap up
Roll the dough into rectangle shape.
Open end face to face upwards.

Rest for 30 minutes.
Spray water and put in the oven and bake.
When bread is done, brush with melted butter.

Baking tips:

It is not wise to apply egg wash on the bread, because it easily gets burnt on the top. From this experience, i would advise you to spray water. When the bread is done , remove from the oven, brush with melted butter.

Chocolate Molten Lava Cake 岩浆巧克力蛋糕

I am speechless. It tastes so heavenly – so good, so yumm………..y. everyone in the family enjoyed it. It is just like a river of chocolate running inside your mouth when this cake is served hot. You definitely cannot resist it, because it is simply too tempting, like a sexy girl is seducing you or I should say the brand new iPhone 5?

For chocolate lovers, can you not trying out this recipe? I bet you can’t .hahaha…lol…

The sinful recipe here it goes. This original recipe is here.

Ingredients: ( 4 ramekins)

~ 170 g 70% dark chocolate (or bitter sweet chocolate)
~ 170 g unsalted butter (diced room temperature)
~ 3 large whole eggs
~ ½ cup caster sugar
~ 1/3 cup plain flour
~ Butter for ramekins

Method:

~1) Preheat oven to 350 degree F/ 180 degree C.

~2) Melt chocolate on low flame in a bain-marie (double boiler). When melted, remove from heat. Stir in diced butter until it melts.

~3) In another mixing bowl, beat eggs and sugar with an electric beater, until the mixture turns light in colour and fluffy.

~4) Stir in melted chocolate mixture and the sifted flour.

~5) Grease (butter) 4 individual ramekins generously, and pour in chocolate batter.
(As I do not have ramekins, I used 44mm soufflé case cups and makes 8 cups).

~6) Bake for about 12-15 minutes. Temperature may vary depending on brand of oven. Check your oven occasionally.

~7) Tip ramekins upside down onto dessert plates and serve.

VOILA – ENJOY!

材料：
~ 170克黑巧克力
~ 170克无盐奶油 （切成小块）
~ 3 个大蛋
~ 1/2 杯细砂糖
~ 1/3 普通面粉
~ 一些奶油`用来涂抹耐热小烤杯(ramekins)

做法：
~1）预热烤箱350F /180 C
~2）将黑巧克力放在容器内，以隔水加热方式搅拌融化至无颗粒状。
~3）离开热水，加入奶油继续搅拌成光滑无可粒的液体。
~4）在另外一个干净的容器内，将蛋和糖用电动搅拌机搅打成乳白色。
~5）搅进溶化的巧克力奶油，再加入面粉 用打蛋器充分搅拌均匀即可。
~6）用奶油充分涂抹上小烤杯内。倒入巧克力糊至7分满。
~7）放入烤箱中间，烘10- 12 分钟。每个烤箱因不同制造商，温度有异。记住烘烤时间只是参考而已。
~8）从烤箱取出，将蛋糕移至网架上散热2分钟，碟子放ramekin翻转倒扣脱模享用。

Baked Soft Beancurd Cheese Cake-嫩豆腐乳酪蛋糕

When Eastern cooking ingredient meets the Western Cheese, what is the chemical reaction? I am not going to tell you, you go and find out. Is it interesting? Ya, this is something very special and is a must try combination. I would say the cake tastes good, however, it will not be your cup of tea, so is up to you to decide.

当东方食材遇见西方的乳酪时会有什么火花？我先在这就卖个关子不告诉你，你自己去找答案了。这是一个很特别的组合，我喜欢你未必会喜欢，见人见智，但是不妨试一试。

Recipe:

Ingredients:

160 g cream cheese
40 g caster sugar
80 g soft bean curd (Chinese bean curd or doufu in Chinese pronunciation)
30 g concentrated passion fruit cider vinegar (I used diluted apple cider vinegar)
10 g corn flour
90 g egg white

For glazing:

Jel fix 20 g + 5 g passion fruit cider vinegar mix well; brush on top of the cake surface ( when the cake is cooled).

You need one 14.5 cm x 14.5 cm square frame or a spring form cake pan. Grease and line with greased-proof paper.

Method:

1) Use aluminium foil to wrap up the cake tin as picture shown.

2) Place soft (at room temperature) cream cheese and caster sugar into a small mixing bowl, over a pot of hot water, beat and stir until the mixture becomes smooth and creamy.

3)Use a sieve to grate bean curd (doufu) into cheese mixture (method step 2). Keep stirring until mixture becomes smooth and fine, take of flame and...

4) Add in vinegar continues to beat (hand whisk) until all well mixed.

5) Add in corn flour and egg white , use hand whisk to beat and mix until mixture are well combined.

6) Use rubber spatula to scrap them into the prepared mould.

7) Put it in the preheated oven and water bath (steam-baked) at 180 Degree C for 30 minutes.

8) Brush cake surface with jel fix. Chill cake in the fridge.

ENJOY!

食谱：取自孟老师的100道小蛋糕

材料：
~ 嫩豆腐 80克
~奶油乳酪160克
~细砂糖40克
~百香果浓缩醋30克
~玉米粉10克
~蛋白90克

装饰：镜面果胶20克，百香果浓缩醋5克

做法：（准备一个14. 5cm x 14.5 cm 正方形慕斯框）

1）在慕斯框底部分别包上蛋糕纸及铝箔纸备用。
2）奶油乳酪在室温软化后，加细砂糖用隔水加热方式，用打蛋器搅拌至奶油乳酪呈无颗粒的光滑状。
3）用网筛将嫩豆腐筛入，继续加热并用打蛋器搅拌均匀。
4）离开热水，加入百香果浓缩醋，并用打蛋器搅拌均匀。
5）分别加入玉米粉及蛋白，用打蛋器搅拌呈均匀的乳酪糊。
6）用橡皮刮刀将乳酪糊刮入模型内。
7）烤箱预热后，在烤盘上倒入热水，以上下火180度C隔热水烘烤约30~35分钟左右。
8）装饰：镜面果胶用汤匙搅成流质状，再与百香果浓缩醋混合搅匀，均匀的抹在蛋糕表面。

Ham and Cheese Roll

What for breakfast today? Is ham and cheese roll. mmm..taste not bad at all and it is very filling. I can only finish up half roll at a time. The other half I keep for afternoon tea break.

Recipe:

Ingredients:

A)

200g bread flour

10 g wholemeal bread flour

15 g fine sugar

1/4 teaspoon salt

2 g (1/2 tsp) instant dry yeast

10 g milk powder

30 g whole egg

100g plain water

B) 15 g unsalted butter

C) Filling:

80 g high melting point cheddar cheese

4 pieces of ham

D) Black sesame seeds for decoration

Method:

1) Place ingredients A into a mixing bowl, beat at slow speed until form a smooth dough.

2) Add in unsalted butter, beat at medium speed till form a smooth and elastic dough.

3) Place dough in a big bowl, cover with cling-wrap or damp cloth. Leave them in a warm place and proof dough for 80 minutes.

4) Prepare filling: one piece of ham wrap in one piece of cheddar cheese.

5) Divide dough into 4 equal parts. roll into small balls, cover and leave to rest for 10-15 minutes.

6) Shape them to 18 cm x9 cm rectangle .

7) Place one ham and cheese filling on top, roll them into cuboid shape.

8) Cover with cling-wrap and rest for 30 minutes.

9) Brush with egg wash and sprinkle sesame seeds on top.

10) Put in preheated oven and bake for 18 minutes at 190 degree C.

Recipe adapted from 孟老师的100道面包

Mango Mousse Crepe

While my husband was driving me home from Ang Mo Kio. I tuned to FM 97.2 -.” 我爱厨房”. DJ Ms Violet Tan Feng Ying was reading out the recipe of “Mango Mousse Crepe”. The ingredients are easy to get and the method is also very easy to follow. So I gathered all the ingredients on the way home and started making the crepe as soon as I reached home.

I quite like this mango mousse crepe. It is not very sweet and has a strong fragrant of mango. It is an ideal dessert after meal. Yes of course, perfect with a cup of cappuccino or red tea.


Recipe for crepe

Ingredients: (As I wanted to make my own crepes, I don’t buy ready make crepes)

½ cup plain flour
1 tablespoon butter (melted)
1½ cups milk
1 whole egg
½ teaspoon vanilla essence (optional)

Method:
1) Mix all the ingredients till well mix.

2) Lightly grease a non-stick frying pan, Spoon enough batter to fry with low heat (the crepe should be slightly bigger than 18 cm in diameter).After each crepe, grease the pan again before making the next crepe. Keep crepes for use later.

3) If you do not want to make your own crepe, ready made crepes are available at any Super-Markets. Cut the crepes into 18 cm round pieces.


Ingredients for mousse:

A)
75 g fresh milk
75 g sugar

B)
2 yolks (lightly beaten)

C)
10 g gelatine leaves –(soak in water until soften)
40 g water

D)
300 g Mango cubes

E)
300 g fresh cream

F)
5 pieces Crepe (available at any Super-Markets)

Method:
1) Prepare a 18 cm spring form pan.

2) Beat fresh cream. Leave in the fridge for later use.

3) Place fresh milk and sugar into a small pot, stir at low heat until sugar dissolves (do not boil).

4) Remove from stove and add in egg yolks. Whisk with egg beater until the mixture becomes thick. Put the pot to the boil (low heat) again, stir for few minutes and add soften gelatine leaves, stir and make sure the gelatine has thoroughly dissolved.

5) Remove the pot from heat ,add mango cubes into (4). Mix well.

6) When the mixture becomes cool, add whipped fresh cream combine well. Divide the mousse into 4 portions. Each portion is about 200 g (200g x 4).

7) Place a piece of crepe into the base of cake tin, pour 200 g mousse over the crepe and level it, place 2nd piece crepe over the mousse, and pour another mousse mixture on top, repeat the same until you have finished all the mixture.

8) Chill in the fridge till it is totally set..


ENJOY! Even More Heavenly If mango is replaced with Durian. 2 scoops of ice cream as well, I hear someone is saying ………………..

Pumpkin Muffins

This is another cake make from pumpkin. Pumpkin is a healthy food and loaded with antioxidant, I would like to share with you this healthy recipe again.

Here goes the recipe.

Ingredients:

100 g pumpkin puree (discard skin, deseed, steam till soft and mash into puree)
50 g brown sugar
50 g unsalted butter (let it soften at room temperature)
1 whole egg (lightly beaten)
100 g low protein flour
3 g baking powder
150 g pumpkin cubes (steam till just soft)
15 g white sesame seed

Method:

1) In a mixing bowl, beat unsalted butter and sugar till creamy and light.

2) Add pumpkin puree (cool) into butter mixture, beat well. Gradually add in eggs and beat till well blended.

3) Fold in sifted flour with baking powder, mix well. Add in pumpkin cubes and sesame seed.

4) Spoon mixture into muffin cups and bake at preheated oven at 170 degree for 25 minutes and until cook.

Pumpkin Chiffon Cake

I like the yellow of this chiffon cake. It is natural and beautiful. The natural colour comes from the pumpkin. Pumpkin is loaded with an important antioxidant beta-carotene. Beta-carotene is one of the plant carotenoids converted to Vitamin A in the body. In the conversion to vitamin A, beta-carotene performs many important functions in overall health.

I like the texture of this cake. It is soft and moist. I would recommend to the elderly and the young children because is easy to eat and digest.



Recipe: ( adapted from 超Q 润戚风)

Ingredients:
(A)
2 egg yolks (about 40 g)
40 g caster sugar
40 c.c. corn oil/salad oil
30 c.c. water
80g low protein flour
1/8 teaspoon salt

80 g pumpkin (discard skin and deseed, steam till soft, mash into puree)
½ teaspoon vanilla essence

(B)
160 g (about 4 nos) egg whites
30 g caster sugar

Method: (chiffon cake method)

!) Mix ingredients till well blended.

2) In a different bowl, beat ingredients B till peak form but not dry.

3) Mix 1) and 2) till well combined. Pour into a 17 cm chiffon cake tin, bake at 170 degree C for 40 minutes.

4) Remove the cake from the oven and invert the cake tin immediately. Unmould the cake when the cake is cool.