Cendol Cake

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PANDAN COTTON CAKE
Ingredients:
85 g cake flour/plain flour
1/4 tsp salt
5 egg yolks
60 ml coconut oil or vegetable oil
45 ml fresh milk or coconut milk
45 ml homemade concentrated pandan juice (blend 18 pandan leaves with 150 ml water

Meringue

5 egg white
65 g caster sugar
1/2 tsp cream of tartar or 1 tsp lemon juice (optional)
Utensil : 7 inch square pan
Method:
  1. Line the bottom cake pan with parchment paper and grease the sides.
  2. Preheat oven to 160C (Top & bottom heat)
  3. Shift flour & salt. Set aside.
  4. Combine fresh milk and pandan paste in a bowl. Set aside.
  5. Heat the coconut oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well with a hand a whisk. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
  6. Using an electric mixer, whisk egg white and cream of tartar or lemon juice until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  7. Fold 1/3 meringue into the egg mixture gently until just combined, then fold in another 1/3 of meringue and finally add in the balance of meringue and fold until combine.
  8. Pour the mixture into the prepared cake pans and tap pan lightly to remove air bubbles.  Place the cake pan in a bigger pan filling with hot water until ¼ full.
  9. Baked in water bath at 160C for 70 minutes. If you see the cakes start to crack, reduce the temperature lower to 150C.  Remove water bath at the last 10 minutes so that the sides of the cake will not be too wet. If your cake still wet at the sides, leave cake inside with oven off and door closed for another 10 minutes.
  10. Remove cake from the oven and tap the pan on a table top a few times immediately. This will prevent cake from sinking.  Invert the cake to cool (turn the cake over upside down in the pan and prop it up so there is space at the bottom for the cake to cool).
  11. Unmold the cake after 30 minutes. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
COCONUT GULA MELAKA MOUSSE LAYER
Ingredients:
30 g gelatin powder
70 ml hot water
350 ml vegetable whipping cream
1 packet (200 g) chendol
75 g gula melaka (palm sugar), chopped
245 ml fresh coconut milk
3 pandan leaves, tied into a knot
1/4 tsp salt or to taste
Method:
  1. Dissolve the gelatin powder in hot water and stir until all dissolve.
  2. Drain chendol in a sift or strainer.
  3. In a sauce pan, add coconut milk, gula melaka, pandan leaves and salt.  Bring to boil over low heat and cook until all gula melaka is melted.  Stir in the gelatin powder mixture and mix until well combined.  Strain the mixture through a sieve into a jar.  Place the jar inside a big bowl of ice water to bring down to room temperature if the mixture is too hot.
  4. In a bowl of stand mixer, whisk the whipping cream until firm peaks.  Please do not over beat as the milk and butter will be separated.
  5. Slowly pour in the gelatin and coconut mixture into the whipping cream.  Mix until well combined.
ASSEMBLE THE CHENDOL CAKE
Method:
  1. Line the bottom and sides of the square pan with parchment paper. Line the sides of the pan for easier un molding.
  2. Trim off the dome/top of the cake.  Slice into 3 pieces.
  3. Divide the mouse mixture into 4 portions, about 240 g each.
  4. Pour 240 g mousse mixture into the cake pan and level it. Place the first slice of the cake on top of the mousse and slightly press the cake.
  5. Pour second layer of mousse (240 g) onto the cake and level it.  Place the second slice of the cake.
  6. Continue with 3rd layer of mousse and cake.  Then finish with 4th layer of mousse.
  7. Store in the refrigerator for at least 2 hours or overnight before cutting.
  8. To unmold the cake, invert the cake on non-stick baking paper on a board.  Peel off baking paper from the base and sides.  Re-invert onto a cake board or plate.  Trim off the sides of the cakes and cut into your desired size.

 

 

Ondeh Ondeh Cake

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Ingredients
Sponge Cake
3 egg yolks
42 ml water
35 ml corn oil
1 tsp pandan paste
15 g corn flour
55 g self raising flour
1/4 tsp salt
(sieve corn flour, self raising flour and salt 2 x)
Beat yolk, water, corn oil, pandan paste, flour mixture till creamy and no lumps)

Meringue
3 egg whites
1/4 tsp cream of tartar
60 g  castor sugar

In a clean mixing bowl, whisk egg whites till foamy, add in cream of tartar and beat till bubbly, gradually add in sugar and beat till stiff peak.
Add meringue to yolk mixture in 3 stages till well combined and no whites streaks.
Pour the mixture into 2  round greased pan (6 x 6″) lined the bottom with parchment paper.
Baked in pre heated oven 160 C  for 20-30 minutes, once skewer inserted comes out clean, remove from oven, let it cool down before slice into half.

Gula Melaka Syrup
350 shaved gula melaka
120 ml water
– cooked till thickened with pandan leaves for about 10-15 minutes (off heat when it becomes foamy) sieve and set aside.

Sugar Syrup
80 g castor sugar
50 ml water (boil till sugar dissovles)

Vegetable or butter cream
280 ml fresh vegetable cream (I use Ever Whip vegetable cream)
Whisk till soft peak – put in the fridge

To assemble
Brush some sugar syrup on top of a slice cake, pipe the whipped cream evenly the pandan cake, topped with some fresh shredded coconut or desiccated coconut, drizzle with some gula melaka syrup. Do the same to the rest of the slice pandan cake.
Add a thin layer of cream on top and sprinkle with desiccated coconut, decorate as desired.
Chill in fridge for at least 2 hours or overnight.
Using a sharp knife, trim the outside of the cake to reveal the layers built in.

 

Pandan Layer Cake

 
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Ingredients
Pandan Cake
4 egg yolks
60 g castor sugar
50 g corn oil
60 ml pandan juice
120 g cake flour
1 tsp baking powder

Meringue
4 egg whites
60 g castor sugar
1/4 tsp cream of tartar

Methods
1) Pre heat oven to 160 (add in a tray of water about 2 cups to increase the humidity, which help cake bake evenly)
2) Beat egg yolks and sugar until thick, add in corn oil, beat until combined, add in pandan juice, mix well.
3) Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until just combined.
4) In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed.
5) Add in cream of tartar, whisk until small bubbles are formed. Gradually add in sugar and whisk till stiff peak.
6) Add meringue to egg yolk mixture in 3 batches, mix gently using a plastic spatula. tap mixing bowl on counter top for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
7) Pour batter into baking pan (8″ round baking pan greased and lined the bottom with parchment paper).
8)  Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
9) Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).
10) Unmould and set aside on wire rack until completely cooled. Sliced into 3 layers.

Pandan Layer
450 ml pandan juice
450 ml thick coconut milk (fresh one)
450 g plain water
20 g custard powder
95 g green bean flour (hoon kwee powder)
160 g castor sugar
2 tsps agar agar powder
3/4 tsp salt

Method
1) Combine pandan juice, thick coconut milk, mung bean flour and custard powder, strain through a sieve into a  deep cooking pot.
2) In a sauce pan, combine plain water, sugar, salt and agar agar powder, bring to a boil, cook till agar agar powder has dissolved completely.
3) Add agar-agar mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened. Cover and dip the cooking pot in hot water (to prevent mixture from setting).
4 ) Rinse 8-inch round baking pan with water, drain-off excess water (to help in unmoulding)
5)  Pour 300 g of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, set aside for 3 minutes to allow pandan layer to slightly set. Repeat the same for 2nd and 3rd slice of cake.
6) Pour 300 g of mixture over 3rd slice of cake, set aside for 4-5 minutes. Pour the remaining mixture into the gap between the cake and baking pan, set aside until cooled.
7) Cover the baking pan, refreigerated for 4-5 hours overnight until completely set.
8) Unmould and cut into slice.

 

 

 

 

 

 

Banana Dates Sponge Cake

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Ingredients A

200 g banana (cut into smaller cubes)
160 g mashed dates (kurma)
50 ml fresh milk
(blend all the above)

100 ml corn oil

150 g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
(sieve 2 x)

3 egg yolks
80 gm brown sugar

3 egg whites
30 g castor sugar

Pre heat oven to 160 C.

1) In a mixing bowl, whisk egg yolk with brown sugar till sugar dissolve, add in oil, ingredients A, stir to mix till well blended. Sieve in flour mixture, mix again until well combined, set aside.
2) In a clean mixing bowl, whisk egg white till foamy, add the castor sugar gradually and beat till firm peaks foamed.
3) Mix 1/3 of the meringue with the yolk batter with a hand whisk, add another 1/3 and fold gently using a whisk. Pour in the balance of the meringue, fold gently using a spatula until no white streaks of meringue can be seen.
4) Pour batter into a prepared 7″ x 7″ square pan and tap pan lightly to remove air bubbles.
5) Bake for 40-45 minutes or until skewer inserted comes out clean.

Cempedak Butter Cake

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Ingredients

250 g Self Raising Flour
1/2 tsp salt
(combined and sieve together)

250 g Unsalted Butter
120 g Castor Sugar

4 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk

200 g cempedak flesh (cut into tiny pieces using a pair of scissor) Coat with a bit of Self raising flour

Meringue
4 egg whites
70 g  castor sugar

Method
1) Pre heat oven to 180 C.
2) In a mixing bowl, cream butter and sugar till light and creamy.  Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended, pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended. Gently add in the cempedak flesh and mix in softly till well mixed.
6) Divide it into two greased loaf pan and bake for 35-45 minutes or when a skewer inserted in the center and comes out clean.

Orange Pound Cake With Dried Cranberries

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Ingredients
120 g Cake Flour
20 g Cornflour
1 tsp baking powder
1/2 tsp salt
(combined and sieve together)
30 g almond powder
(Combined almond powder to the flour mixtures and mix well)

180 g Unsalted Butter
80 g Castor Sugar

5 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk

40 g Dried Cranberry
40 g Raisin
Rind of 2 Oranges
Icing sugar

Meringue
5 egg whites
60 g  castor sugar

Method
1) Pre heat oven to 170 C.
2) In a mixing bowl, cream butter and sugar till light and creamy.  Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Add in orange rind, stir till well combined before tossing in the cranberries. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended, pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended.
6) Divide it into two greased loaf pan and bake for 35-40 minutes or when a skewer inserted in the center and comes out clean.
7) Let the cake cool completely before sprinkle the top with icing sugar and some orange rinds.

Durian Butter Cake

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Durian Cake 1

Ingredients
Egg Yolk mixture
250 g unsalted butter
100 g sugar
4 egg yolks
1 tsp vanilla
1-2 tbsp fresh milk
200 g fresh durian pulp (blended)
250 g self raising flour

Meringue
4 egg whites
90 g castor sugar

Method
1) Cream butter and sugar till light and creamy. Add egg yolk one at a time and beat each time after each addition until well mixed and fluffy. Add in vanilla and stir to combine well.
2) Add in flour, durian pulp and milk alternatively until all ingredients are used up, fold till incorporated with the batter. Set a aside.
2) In a clean mixing bowl, add the egg whites and beat till frothy, gradually add the castor sugar and whisk till soft peak.
3) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended. Pour the batter back to the balance of the 2/3 meringue  and fold until mixture is well blended.
4) Pour the batter evenly onto a lined grease 7″ x 7 ” cake pan and baked in pre heated oven at 170 C  for about 40-45 mins or until a skewer inserted into the centre of cake came out clean. (If top browns after 30 minutes, cover with aluminium foil)
5) Cool cake in the pan for about 20 minutes before transferring to a cooling rack to cool completely.

 

Coffee Banana With Nutrimix Cereal Sponge Cake

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Ingredients
Egg Yolk mixture
100 g corn oil
100 g grated Gula Melaka
5 egg yolks
200 g mashed banana
1 tbsp Nutrimix Cereal powder
60 ml Nescafe coffee milk + 1 tsp coffee essence
150 g cake flour – sift together with 1/4 tsp bicarbonate soda, 1/2 tsp salt, 1 tsp baking powder and cereal powder
30 g brown sugar

Meringue
5egg whites
80 g castor sugar

Method
1) Cream egg yolk , gula melaka, brown sugar and oil till light and shiny, add in shifted flour and coffee mixtures in sequence (ie flour>coffee>flour >coffee) banana and fold till incorporated with the batter. Set aside.
2) In a clean mixing bowl, add the egg whites and beat till frothy, gradually add the castor sugar and whisk till soft peak.
3) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended. Pour the batter back to the balance of the 2/3 meringue  and fold until mixture is well blended.
4) Pour the batter evenly onto a lined grease 7 ” x 7 ” cake pan and baked in pre heated oven at 165 C  for about 40-45 minutes or until a skewer inserted into the centre of cake came out clean. (If top browns after 45 minutes, cover with aluminium foil)
5) Cool cake in the pan for about 20 minutes before transferring to a cooling rack to cool completely.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

 

Neapolitan Chiffon Cake

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Neapolita Chiffon

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Ingredients
Egg Yolks Ingredients
5 large egg yolks
30 g castor sugar
60 ml corn oil
80 ml unsweetened fresh soy milk
120 g cake flour
1/2 tsp baking powder

Meringue
5 egg whites
50 g castor sugar
1/2 tsp cream of tartar

Colours
11/2 tbsp milo powder (sieve) dissolved  1 tbsp warm water
1/2 tsp pandan paste
1 tbsp fresh pandan juice

Method
1) In a mixing bowl, whisk egg yolk and sugar till well combined. Add in oil and soy milk, mix till incorporated.
2) Add in the flour and whisk till well combined.
3) In another mixing bowl, whisk egg white till frothy, add in cream of tartar, 1/4 of the sugar and whisk till incorporate and gradually add in the rest of the sugar and whisk till hard peak.
4)  Fold in 1/3 of the meringue to the yolk mixture and gently fold till well incorporate.
5) Pour the mixed batter into the remaining egg whites and fold gently till well combined and no white stripe are seen.
6) Divide the batter into 3 equal portions, Mix pandan and milo paste respectively for green and milo flavours. Keep one portion plain.
7) Fill the 21 cm chiffon mould with green on one side, milo on one side and plain batter on one side. Tap lightly on table top a few times to release air bubbles.
8) Bake in pre heated oven 165 C  45 minutes, once cooked remove from oven and invert immediately and leave to cool.
9) Remove from mould when it is cold.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

 

 

Roselle Yuzu Chiffon Cake

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Ingredients

Yolk Mixtures
5 egg yolk (large)
30 g castor sugar
1 tbsp honey
120 g cake flour
1/4 tsp salt
1 tsp baking powder
(sieve flour with salt and baking powder 2-3 times)
70 ml corn oil

80 ml Yuzu juice (Blend with roselle petals)
4 pods roselle (remove the petals)
1 tsp rose essence

Meringue

1/2 tsp cream of tar tar
5 egg whites
60 c/sugar

Method
1) Whisk egg yolks and sugar till light and creamy, add oil and continue beating. Add in blended roselle Yuzu juice, rose essence, honey and mix evenly. Finally add in flour and just combine.
2) In a clean mixing bowl, whisk egg white till foamy, add in cream of tartar and whisk till soft peak, gradually add in sugar and whisk till stiff peak forms.
3) Mix 1/3 of the meringue to yolk mixture and fold it in. Gently fold in the remaining meringue into batter until well mixed and no white streaks remain.
4) Pour batter into 21cm tube pan (UNGREASED) and bake at 165 – 170 C for 40-45 minutes..
5) Invert and cool completely before removing the cake.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!