Yam Mousse Cake

It is really awesome The mousse is so creamy and fragrant.  After the first bite you will definitely ask for more. Give it a try, I am very sure you will  love it if you are a yam lover.

Recipe:  

Ingredients:

A)  For a 10"Sponge cake:

      4 egg yolks

      50 ml concentrated coconut milk

      60 ml corn oil

      purple colouring

B)  110 g optima flour

      55 g softasilk flour

      12 teaspoon vanilla essence

       pinch of salt

      35 g grated yam (steamed)

C)  4 egg whites

      60 g sugar

      1/2 teaspoon  cream of tartar

Method:

1)  Mix all the A ingredients with B ingredients.

2)  In another clean and dry mixing bowl, beat C ingredients till peak form.

3)  Mix 1 and 2 together, mix well.

4)  Bake in preheated oven at 165 degree C for 25 - 30 minutes.

5)  When cooled, slice the cake horizontally into 2 layers.  Leave aside. 

Mousse:

250g  fresh cream, whipped

220 ml concentrated coconut milk

300g grated yam (steamed and mashed)

3 egg yolks

70g sugar

20g gelatine powder , mix with some hot water

2 tablespoon condensed milk

A few drops of purple colouring

Method:

1) Heat up concentrated coconut milk with grated yam. Blend the mixture until very smooth and free of lumps. (double boiling method)

2)  Add in sugar, cook till dissolved. Add in egg, mix well, remove from heat. Add in gelatine powder, mix well.

3)  Add condensed milk, mix well.

4) Mix the above mixture with whipped fresh cream.

5) Place a layer of sponge cake into the cake tin (spring form or removable base cake tin), spread 1/2 of the mousse mixture over the cake. Then place  the 2nd layer of sponge cake on top before spreading the remaining mousse mixture over the cake (alternate cake and mousse layers). Chill in the fridge until the mousse has set.

6)  Cut and serve. Enjoy!

Four Colour Tubers Kuih-四色薯泥层糕

I like the natural colours of the potatoes. They are  really beautiful. This kuih was made in yesterday afternoon. After that I went out the whole day with my friends.  By the time I reached home was already in the dark. Thought of taking the pictures and posting immediately, but my husband said taking pictures at night would not be a good idea.  So, I put the kuih in the fridge till this morning., I noticed the colour of the purple sweet potato has become dull and slightly faded, the colour was not as bright as yesterday before I put them in the fridge.

This recipe called for four types of potatoes, as I only had 3 types, so I omitted the Tapioca part, I replaced with  flour batter. If I had added green colouring, the kuih would look more attractive and beautiful.

Recipe: Adapted from"Old-Fashioned Kuih-Muih" by Wong Sip Moi

Ingredients:

For YAM layer A:

100g    yam (nett weight, steamed and mashed whilst hot)

40g      Rice flour

30g      Sago Flour

100ml  concentrated coconut milk

50ml     water

A drop of yam colouring  (optional)

For YAM layer B:

70g            caster sugar

125ml        water

1/8  teaspoon salt

2 pandan leaves (knotted)

Method:

1)  Combine all A ingredients.

2)  Cook B ingredients B till boiling point, discard pandan leaves, and pour into (1), mix well.  Strain and leave for use later.

For ORANGE  sweet potato layer C:

100g       orange sweet potatoes (nett weight, steamed and mashed)

40g          rice flour

30g         sago flour

100ml     concentrated coconut milk

50ml       water

For ORANGE potato layer D:

60g      caster sugar

100ml   water

1/8 tsp  salt

2 pandan leaves (knotted)

Method:

1)  Combine all C ingredients.

2)  Cook D ingredients till boiling, discard pandan leaves, and pour into (1), mix well.  Strain and leave for use later.

For TAPIOCA layer E:                                   OR  My FLOUR batter layer:

140g   grated tapioca (do not  need to steam)      30g    rice flour

30g    sago flour                                                  40g    tapioca flour

100ml  concentrated coconut milk                       75m  l pandan juice

50 ml   water                                                      100m  l thick coconut milk

For TAPIOCA layer F:                                     For Flour batter F:

70g        caster sugar                                         70g   sugar

100ml     water                                                 100ml   water

1/8 tsp.   salt                                                     1/8 tsp  salt

2     pandan leaves (knotted)                             2  pandan leaves 

                                                                       Green colouring

Method:                                                          (optional)

1)  Combine E ingredients together.

2)  Cook F till boiling, discard pandan leaves.  Pour mixture into (1), mix well.  Strain and leave for use later.

For PURPLE Sweet potato layer G:

100g      purple sweet potato   (nett weight, steamed and mashed)

40g        rice flour

30g        tapioca flour

100ml    concentrated coconut milk

50ml      water

For PURPLE Sweet potato layer H:

60g        caster sugar

100ml    water

1/8 tsp.  salt

2           pandan leaves (knotted)

Method: 

1)  Combine G ingredients together.

2)   Cook H ingredients till boiling, discard pandan leaves.  Pour mixture into (1),  mix well.  Strain and leave for use later.

Come to the final stage:

Method:

1) Grease and line a 7" x 7" square mould with plastic sheet.  Pour  YAM mixture into the mould and steam for 4 minutes and using your finger, test firm to the touch.

2) Pour in ORANGE Sweet potato mixture on top of  (1). Steam for 4 minutes and using your finger, test firm to the touch.

3)  Pour in Tapioca OR Flour Batter on top of (2), steam for 4 minutes and using your finger, test firm to the touch,

4)  Lastly pour in the PURPLE Sweet potato mixture on top of (3),  Steam  for 20 to 25 minutes.

5)  Leave to cool for at least 4 hours.  Cut into desired shapes with a plastic knife and serve.

Fried Prawns and Petai with instant Sambal Paste 香-炒叁巴臭豆虾

During my trip to Cameron Highlands, I bought one bunch of petai from the road side stall. They were very cheap! It cost me only RM10.00. I managed to get 300g of  beans after opening up the pods.  That is enough for me too cook 3 times. They are worth buying.

I am supposed to make my sambal chilli paste today but I am just too lazy to do it. So the lazy me,  got a small bottle of instant one from the market.  To my pleasant surprise,  the ABC brand Sambal Chilli paste is not bad at all!

Recipe:

Ingredients:
300g shelled medium prawns (deveined)
1 big onion, sliced
100g petai
2 lime leaves, shredded
1 tablespoon of tamerind juice (optional)
1 red chilli
2 to 3 tablespoons of ABC brand sambal chilli paste

Method:
1) Heat up wok with 2 tablespoon of oil, fry big onion till fragrant, add sambal paste and stir fry for 5 minutes.
2)  Pour in prawns and lime leaves and fry till cooked. Add in tamerind water, fry for few seconds. Dish up on a serving plate.
3)  Serve with plain rice. Enjoy.


Petai:
Parkia speciosa (bitter bean, twisted cluster bean, or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to natural gas.

For more information click here.

Peach in Cheese Muffin

Recipe :Adapted from here.

Ingredients: Makes 9 -10 muffins

125g salted butter
80g caster sugar
2 whole eggs
50g shredded cheddar cheese
110g plain flour
1 teaspoon baking powder
10 pieces of canned peaches in syrup (drained)

Method:
1) Beat butter and sugar till soft.
2) Add in one egg at a time. Beat well after each addition. Beat till fluffy.
3) Add in shredded cheddar cheese, mix well with a rubber spatula.
4)  Sieve flour and baking powder together.  Gently fold into (3), mix well.
5) Spoon batter into each paper cup till 3/4 full. Place a piece of peach on top.
6)  Bake in preheated oven at 170 degree C for 25 minutes till cooked.

Pandan Chiffon Cake - 香兰叶戚风蛋糕

Recipe:

Ingredients:

A) 6 egg whites

     1/4 tsp cream of tartar

     70g caster sugar

B) 114 ml. concentrated coconut milk

     114 ml corn oil

     5 egg yolks

     60 g caster sugar

     95g superfine flour

     1 teaspoon baking powder

     1 tablespoon pandan juice (extract from 6 pandan leaves)

     1/4 teaspoon edible green colouring (optional)

1 x  20cm  or 8" chiffon cake mould

Method: 

1) Preheat oven to 170 degree C.

2) Click  here .

3) Bake  for 40 -45 minutes.

.

Roast Pork - 脆皮烧腩肉（2）

自从把脆皮烧肉（1） 的食谱介绍给打太极柔力球朋友后，都得到他们的赞赏。好吃归好吃，但是要等上两天才有的吃，是否有点麻烦？

好吃的东西一定要和大家分享。在这里给大家介绍这个非常简易又快的食谱。今天我就跟着很久以前我从报章上剪下的食谱照做了半份。我还相当满意，因为做出来的成品和脆皮烧肉(1)一样的好吃。皮也是脆脆的。脆度的分别是前者的皮是松脆，后者是带点硬和脆。

食谱：

材料：猪腩肉 1 公斤，粗盐 1/4 杯，花椒1 汤匙

调味料：味椒盐 2 汤匙，糖，蒜茸，玫瑰露酒各1 茶匙，胡椒粉少许

蘸料：海鲜酱或糖少许

制法：

 1） 花椒与盐同炒至香，待冻后备用

 2）猪肉洗净刮去毛，放入沸滚水中烫 10 分钟，取出沥干水分，用叉在皮刺小孔。用粗盐和花椒擦外皮。 再以利刀在肚面每隔1 寸切一刀。

 3）把调味料捞均匀后，涂上肚面，腌30 分钟备用。

 4） 烤箱预热至 250  度，放入猪肉，肚向上。先烤 15 分钟，取出翻转， 即皮向上，涂上一层生油。

 5） 放入烤炉，皮向上，烤至猪皮呈膨胀松脆，即成，大约 20  - 25  分钟。

 6） 若皮不脆，再用上火烤  10  分钟左右。

注：我嫌麻烦我没用此食谱的调味料,只用了制法.（我用脆皮烧肉(1)食谱的腌料）。

作者的心得：多擦盐於猪皮上，可令猪皮红脆。用针在皮上刺孔可令猪皮烤成沙梨皮。

My roast pork recipe received loads of overwhelming response from my group of Rouli qiu friends. (太极柔力球). The trouble is that one has to wait for 2 days only then you can taste the delicious roast pork.

Today I am going to share with you an easy and instant method of preparing roast pork.  This recipe is retrieved from my newspaper cutting collection which dates back to donkey years ago.

Verdicts: It tastes as good as the Roast Pork (1), the skin is not  fluffy but still crispy.

Recipe:

Ingredients:

1 kg pork belly

1/4 cup coarse salt

1 tablespoon Pericarpium Zanthoxyli or commonly known as Chinese pricklyash (huajiao)

Seasoning:

 2 tablespoon  pepper and salt (mixed)

1 teaspoon diced garlic

1 teaspoon Chinese cooking wine (Rose wine)

dash of pepper

Dipping sauce:

Hoisin sauce also known as seafood sauce

some sugar

Method:

1) Stir-fry Chinese prickly pepper and salt together until aroma. Leave to cool for use later.

2) Wash pork belly, remove excess hair, blanch in hot boiling water for 10 minutes, drain and pat dry. 

Rub the pork skin with  (1). Slit the meat about 2-3cm depth every inch wide.

3)  Marinate the pork evenly with seasoning for 30 minutes.

4)  Preheat oven to 250 degree C. Place belly onto a rack, skin face downwards, roast for 15 minutes.

5)  Remove from oven.  Prick belly skin with a pork or a sharp object to introduce as many holes as possible (the more holes, the more crispy!). Return to oven, skin face upwards,  roast until the skin is crispy and the meat is cooked through.(about 20-25 minutes).

6) Grill the skin for further 5 -10 minutes if the skin is still not crispy after step (5).

Note: I did not use the seasoning of this recipe, I followed the method only.. I used the seasoning here.

Tia Maria Liqueur Mousse Cake

Last month my daughter visited her cousin in Seremban, West Malaysia.  Her cousin made her a cake called "Bailey Mousse Cake". She said  the cake tastes good and creamy, and asked whether I could make one similar cake for her. 

I followed  the recipe exactly, the only thing I changed to Tia Maria Liqueur instead Baileys Irish Cream.  I really like the cream so much. It is so rich and creamy. I would say it tastes  like Tiramisu.  If  I would do it again in my next attempt, I would prefer to sandwich them onto  2 to3 layer sponge cake.

Recipe:

Baking utensils : one 10" removable bottom round baking pan OR one 8" removable bottom round baking pan and a 6" removable heart shape baking pan.

                         

Ingredients:

Cake Base: 160g digestive biscuit, 60g melted butter, 1 tablespoon boiled cold water, 2 tablespoon chocolate chips.

Method: Crush the digestive biscuits, mix all ingredients together, press firmly onto the bottom of the baking pan.  Chill in the fridge for later use.

Cheese Filling:

250g cream cheese (room temperature)

55g Castor sugar

1 tablespoon instant coffee powder

2 tablespoon hot water

1 tablespoon gelatine powder

4 tablespoon water

5 tablespoon Tia Maria liqueur 

1 cup fresh cream ( whip till stiff)

Method:

1) Mix gelatine powder with water (4 tbsp). Heat over a pot of simmering water, stir until gelatine dissolves.

2) In a small bowl/cup, mix instant coffee powder with hot water (2 tbsp). Leave to cool.

3) In a big mixing bowl, beat cream cheese until smooth.  Add in sugar and beat again until fluffy and smooth. Add in coffee mixture and Tia Maria , beat well.  Stir in gelatine, mix well.  Lastly, fold in whipped cream, mix well.

4)  Take out the baking pan from the fridge.  Pour the cheese filling onto the prepared baking pan, spread evenly with the help of a rubber spatula.  Return the cake to the fridge until the cream is firmed.

5)  Remove the cake from baking mould, sieve cocoa powder on the top of the cake.  Cut into pieces and serve.

Yogurt Cheese Cream Cake

This cake looks ordinary and does not need decoration at all. The sponge cake is soft and light. The yogurt cheese cream is not sweet and it has a slight hint of sourness from the yogurt, it is really perfect to eat along with a cup of hot coffee.

Recipe:

Ingredients:

Sponge Cake: ( 10" round Springform baking pan)
A) 4 egg yolks
      100g optima flour (Optima Ready Mix)
       90g Hong Kong flour
       75 ml olive oil
       90ml milk
       1/4 teaspoon of bicarbonate of soda
       1/2 teaspoon vanilla essence

B)  4 egg whites
      100g sugar
       1/4 teaspoon cream of tartar

Method: (chiffon cake method)
1)  Preheat oven to 175° C.

2)  Place ingredients A in a mixing bowl, mix well.
3)  Beat ingredients B until peak form.
4) Add  mixture  2 into 3, mix well.  Pour batter into the greased baking pan, bake for 35 - 40 minutes.
5) When the cake is cool, slice the cake horizontally  into 2 equal layers.

For Yogurt cheese cream filling, you need:
~1 can peach of pineapple - drained
~ 6 pieces gelatine leaf
~ 50ml milk
~ 200 ml whipped cream
~ 60g sugar
~  25g water
~ 2 egg yolks (beaten)
~ 1 tablespoon fresh lemon juice
~180g cream cheese
~ 200g plain yogurt

Method:
1) Dissolve sugar in heated water (double boiling method) till sugar dissolves, add in beaten egg yolks.
2) Beat cheese, yogurt and lemon juice till smooth.
3) Melt gelatine in milk over a pot of simmering water  (double boil method).
4) Combine mixture 1,2 and 3 together, mix well.
5) Fold in whipped cream into mixture 4.
6) Place one piece of cake back into the Springform baking pan (or a cake base with cake ring), spread cream cheese filling over the cake evenly, arrange peaches on top, then place another layer of cake on top. Leave it to set in the fridge for more than one hour.
7) Serve.