Milky Rose (Bandung) Gula Melaka Ogura Cake

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Ingredients

Egg Yolk Mixtures
5 egg yolks
60 ml corn oil
70 g cake flour
1/4 tsp salt
1/2 tsp baking powder
20 g shave gula melaka
80 g condensed milk
1/2 tbsp milk powder
2 tbsp rose syrup

(Sieve flour, salt and baking powder)

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

Method

1) Warm up oil in a saucepan for 30 seconds.
2) In a mixing bowl, add gula melaka and egg yolks, whisk till well combine, add in oil, milk powder, condensed milk, flour mixture and rose syrup. Mix well and set aside.
3) Line baking sheet at the bottom and sides of an ungreased 7 inch square pan. Preheat oven to 150 C with a tray of boiling water on the most bottom rack.
4) Using an electric mixer, whisk egg white, cream of tartar until foamy. Gradually add in castor sugar and beat till peak form (not stiff).
5) Mix 1/3 of the meringue to the yolk mixture with a plastic spatula. Then pour in remaining meringue, fold gently to mix well/
6) Pour batter into pan and tap pan lightly to remove air bubbles.
7) Steam bake for 1 hour at 150 C, remove cake immediately after baked and invert cake on wire rack to cool.

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!

 

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Spongy Gula Melaka Banana Cake

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Ingredients
Egg Yolk mixture
100 g corn oil
100 g grated Gula Melaka
4 egg yolks
200 g mashed banana
150 g cake flour – sift together with 1/4 tsp bicarbonate soda, 1/2 tsp salt and 1 tsp baking powder
30 g brown sugar

Meringue
4 egg whites
80 g castor sugar

Method
1) Cream egg yolk , gula melaka, brown sugar and oil till light and shiny, add in shifted flour, 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!

Lychee Chiffon Cake

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Lychee Chiffon Cake 2

Lychee Chiffon Cake 3

Ingredients
For Egg Yolk Mixture
90 g cake flour
1/2 tsp baking powder

6 egg yolks
20 g castor sugar
1/4 tsp salt
60 ml canola oil
30 g Mixed finely lychee fresh
80 ml lychee syrup (canned lychee)

For Egg White Mixture
6 egg whites
80 g castor sugar
1/2 tsp cream of tartar
Method:
1. Sieve the cake flour and baking powder. Set aside.
2. Preheat oven to 160C.
3. In a large mixing bowl, beat egg yolks and sugar until mixture is light and creamy.
4. Add in the oil, salt, lychee minced fresh and syrup and continue to whisk till well combined.
5. Add in the flour mixture and mix till incorporated.
6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form
7. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.
8. Then fold in the rest of the meringue gently in 2 additions.
9. Pour batter into ungreased 9″ (23cm) chiffon pan.

10. Bake in preheated oven at 160C for 60 minutes or until cooked.
11. Remove pan from oven and cool it upside down completely before unmolding.

Soy Milk Pandan Chiffon Cake

Soy Milk Pandan Chiffon Cake

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Ingredients
For Egg Yolk Mixture
80 g cake flour
1/2 tsp baking powder

6 egg yolks
20 g castor sugar
1/4 tsp salt
60 ml canola oil
30 g soy milk powder
1 tbsp grated gula melaka

3 blades pandan leaves – cut into small piece
70 ml fresh soy milk (sugarless)
(Blend pandan leaves with soy milk and sieve it)

For Egg White Mixture
6 egg whites
80 g castor sugar
1/2 tsp cream of tartar
Method:
1. Sieve the cake flour and baking powder. Set aside.
2. Preheat oven to 160C.
3. Dissolve the soya milk powder, gula melaka to the pandan soya milk.  Sieve and Set aside.
4. In a large mixing bowl, beat egg yolks and sugar until mixture is light and creamy.
5. Add in the oil, salt, soya milk mixtures and continue to whisk till well combined.
6. Add in the flour mixture and mix till incorporated.
7. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form
8. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.
9. Then fold in the rest of the meringue gently in 2 additions.
10. Pour batter into ungreased 9″ (23cm) chiffon pan.

11. Bake in preheated oven at 160C for 65 minutes or until cooked.

12. Remove pan from oven and cool it upside down completely before unmolding.

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!

Crispy Thai Prawn Cake

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Thai Prawn Cake 1

Ingredients
500 g prawns – shelled and deveined (minced finely)
1 small potato – steamed and mashed
1/2 egg white
1 tsp corn flour

Coating Ingredients
1 cup bread crumbs
1/2 cup Nestum cereal
2 tbsp dessicated coconut

Seasoning Ingredients
2 tbsp minced finely cilantro stem
3 cloves garlic – minced finely
11/2 tbsp dessicated coconut
1 tsp white pepper
3 small shallots – minced
1/2 tbsp olive oil
1 tsp baking powder
Salt to taste

 Method
1) Add minced prawns in a big mixing bowl and slam on the sides a few times till a bit sticky (like making fish paste).
2) Add in seasoning ingredients, mashed potato, egg white and corn flour. Combine and mix together well with the prawn paste to form a smooth paste. Place in the fridge for 20 minutes.
3) Place coating ingredients in big plate. Shape prawn mixture into small disc (shape to your preference), flatten a  bit and roll each patty in bread crumbs mixture.
4) Gently place it into hot oil, do not overcrowd as the prawn cake will puff up. Fry till both sides are crisp and golden brown.
5) Drain well and serve hot with Thai Spicy Sweet sauce or Sambal Belacan.

 

Char Kueh Kak (Fried Carrot Cake)

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Ingredients
2 cups radish cake – cut into small cubes (pan fry till light brown on both sides)

5 cloves garlic –minced
20 gm sweet chai por – rinsed and drained
1 tbsp chilli paste
2 large eggs
50 gm beansprouts
50 gm chives– cut into 1 inch lengthwise

Seasoning Sauce

1 tbsp light soy sauce
1 tbsp water
1 ½ tbsp dark soy sauce
1  tbsp fish sauce
½ tbsp Woh Hup Vegetarian sauce (Shitake Mushroom less salt)
1/2 tsp sugar

Method

1) Heat oil in a non stick wok, saute garlic and char por till fragrant, add in eggs and scramble them lightly.
2) Add in the fried radish cake before the eggs set. Toss the ingredients and add in seasoning sauce. Adjust taste to your preference.
3) Add bean sprouts and chives , stir fry to mix until cooked through.
4) Dish out and serve immediately with sambal at the side (optional).

 

Milky Milo Moist Butter Cake

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Gula Melaka Millo Butter Cake 1

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milky butter cake 2

Ingredients
Yolk Mixture
200 g unsalted butter
70 g castor sugar
1 tsp vanilla essence

6 egg yolks

180 g Self Raising Flour
1/4 tsp Double Acting Baking powder
2 tbsp milo powder
3 tbsp milk powder
1/2 tsp salt
(sieve flour, milo powder, milk powder, salt and baking powder together 2 x)

80 ml fresh milk
21/2 tbsp gula melaka
(Heat fresh milk till hot and add in gula melaka, stir till melt completely and sieve  it)

Meringue
6 egg whites
70 g castor sugar

Method
1) Whisk butter and sugar till light and fluffy, add egg yolk one at a time and beat it in before adding the next.
2) Add in vanilla essence and fold in flour mixture and milk mixture in following sequence : flour >milk>flour>milk>flour till finish. Fold till just incorporated.
3) In a clean mixing bowl, whisk egg whites till foamy m add in sugar gradually and whisk till stiff peaks form.
4) Transfer 1/3 of the meringue into yolk mixture. Beat it in. Gently fold in the remaining meringue in 2 batches until mix with spatula till incorporated.
5) Pour mixture into a lined and greased 8x 8″ cake pan. Bake at 170 C for 45 minutes.
Cake is done (when skewer insert in the cake comes up clean, it is done), let cake rest for 5 minutes in the pan before transferring onto a wire rack to cool completely.

(Alternatively, you can scoop 1/4 of the mixture and mixed with milo powder and the zebra pattern ie plain>milo>plain>milo till finish)

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!

Black Current Mousse Jelly Cake

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Ingredients for Cake
A)
2 large eggs
60 g castor sugar
60 g plain flour
10 g corn flour
1/2 tsp baking powder
1/2 tsp ovalette/emulsifier

B)
50 ml corn oil

Method
1) Combine Ingredients A in a mixer and beat on high speed for 5 minutes till thick and creamy. Fold in Ingredient B and combine till well mixed. Pour batter into a greaseproof paper lined 8 inch round cake pan. Bake in pre heated oven at 180 C for 15-20 minutes. Cool cake on a wire rack.

Ingredients for middle layer A
2 tsps agar agar powder
40 g castor sugar
100 ml water
125 ml fresh milk
2 egg yolks
3 tbsp black current (canned)

Ingredients for middle layer B
100 ml heavy whipping cream
1 tbsp icing sugar/castor sugar
(whisked till stiff)

Method
1) Combine egg yolks and milk together. Strain through a siever into a pot.
2) Add in agar agar powder, sugar and water and keep on stirring till its comes to a boil. Remove from heat immediately. Add in black current, mix well and soak the pot in cool water to cool down before adding the whisked whipping cream.
3) Place the cooled cake on and 8 inch round ring with a cake board. Pour on (2). Leave it to set.

Ingredients for top layer
300 ml black current syrup (canned)
40 g castor sugar
11/2 tsp agar agar powder

Method
1) Combine ingredients for top layer in a pot. Bring to a boil, stirring at all times. Cool boiled solution before pouring onto mousse layer of no. (3). Chilled well.

Baked Oreo Cheese Cake

Baked Oreo Cheesecake

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Ingredients
Base Layer
150 g Oreo biscuit – crushed roughly
15 g castor sugar
75 g butter – soften at room temperature

Fillings
400 g cream cheese
130 castor sugar
50 g whipping cream
2 eggs
100 g Oreo biscuit – crushed roughly
1/2 tsp vanilla essence

Method
1) Lined a 7 inch round baking pan and greased with butter.
2) In a mixing bowl, mixed all ingredients for base evenly. Pour to line pan and smooth out evenly. Put in the fridge.
3) In a clean mixing bowl, whipped cream cheese and sugar till light and fluffy, add in egg one at a time and beat it in. Lastly add in whipping cream and crushed Oreo Biscuit and fold in evenly.
4) Remove the baking pan from the fridge and pour in the cream cheese mixture  and use a plastic spatula to spread evenly. Baked in pre heated oven 150 C for about 1 hour 30 minutes.
5) Remove from oven to baking rack to cool completely and refrigerate overnight.

Oreo Chocolate Milk Chiffon Cake

Oreo Cake 1
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Ingredients
Yolk Mixture
6 egg yolks
30 g castor sugar
90 ml corn oil
110 ml chocolate milk or fresh milk
2 tbsp  Honey
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp salt
155 g Cake flour
(Sieve flour, salt and baking powder 2 times)

Meringue
6 egg whites
70 g castor sugar
3/4 tsp cream of tartar

5-6 pieces of oreo biscuit  (remove cream) and crushed into pieces (not too fine)
7-8 whole cookies with peanut cream
23 cm tube pan

Method
1) In a large mixing bowl, stir well egg yolk, vanilla essence, sugar, honey with a hand whisk . Add in milk and corn oil, stir well again to combine. Add in flour mixture and stir to well mixed.
2) In a clean mixing bowl, whisk egg whites and cream of tartar till frothy with an electric hand mixer, gradually add in sugar and whisk till stiff peaks form.
3) Add 1/3 of the meringue into yolk mixture, fold well with a rubber spatula. Then fold in the rest of the meringue  till well combined till no white streaks remain. Lastly add in crushed cookies and gently fold the mixture well again.
4) Place peanut oreo cookies at the bottom of a 23 cm tube pan and gently pour the batter onto it. Bake at 170 C  pre heated oven for about 40 minutes.
5) Invert the cake pan immediately on a cooling rack to cool completely before remove it from the pan.