PANDAN COTTONY CAKE [OGURA CAKE]

These days, I'm using my newly bought 8-inch hand-made square baking tin to bake Ogura cakes.  The cake turns out tall and well for this recipe.  I find that it is worthwhile to bake a bigger cottony cake than a small one cos' this cake stays good for at least 1-2 weeks chilled in the fridge.  You can also share them with friends and relatives if you think the yield is too much for your own consumption.  

Ingredients

[8-inch loose base square baking tin]

5 large egg yolks
1 egg

45-60 ml corn oil 

3 tbsp instant coconut milk powder

85 ml pandan juice [blend 6 blades pandan leaves with water and squeezed out juice]

65 gm cake flour  - sifted - set aside

1/2 tsp salt

5 egg whites

65 gm castor sugar
1/2 tsp cream of tartar

1. Line base of a 8" square tin with greased proof paper and lightly greased the sides  with corn oil.
2. Preheat oven to 160 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  
3. Dissolve coconut milk powder with pandan juice and set aside.
4. Whisk egg yolks and 1 whole egg until creamy then  add in sifted flour.  Whisk until smooth then gradually drizzle in the corn oil followed by coconut pandan juice [continue whisking while you add ingredients].    Whisk until well combined. Set aside.
5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined. 
7. Pour batter into prepared cake tin.   Shake the pan lightly and the batter will spread out itself].  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 
8. Place it over the baking rack to steam bake cake in a preheated oven at 160 degrees C for 10 minutes, then reduce temperature to 150 degrees C and bake for 50 minutes [by then the water bath would have dried up].   
9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking]. 
   
   
   
   
   

WISHING ALL MY RELATIVES, FRIENDS AND VISITORS OF THIS BLOG

"A VERY HAPPY, HEALTHY AND SAFE NEW YEAR 2016"

Updated photos of this cake baked on 20th April 2016 

 

 

 

 

 

 

 

PANDAN ABOK ABOK SAGO

There are so many ways of making Kuih Sago. It can be wrapped with banana leaves or place in small teacups or in a steaming tray, then steamed to cook.

The original recipe here uses banana leaves to wrap the sago mixture, then steamed to cook. This is a more tedious and laborious way, so I just made it easier by steaming it in a steaming tray.

The kuih is soft and chewy, not too sweet and has a very aromatic pandan flavor that always seems to blend well with palm sugar.  Tips - this kuih is only good for a day - best to prepare and serve immediately after completely cooled.

Recipe adapted from Ricky Ng’s book ‘In Love With Pandan’ - modified

Ingredients

[use 6 inch square tin lined with cling wrap or a piece of greased banana leave]

250 gm pearl sago

30 gm castor sugar

25 gm coconut milk powder *

250-260 ml water *

2 tbsp pandan paste

80-100 gm grated white coconut

¼ tsp salt

100 gm palm sugar [gula Melaka] – finely chopped

*can use 160 ml thick coconut milk with 100 ml water

1. Rinse sago quickly in a colander and drain off excess water [crucial step].
2. Mix sago with all the ingredients well [except palm sugar]. Set aside.
3. Prepare steaming tray. Scoop half the sago mixture into tray, spread out evenly. Spread chopped palm sugar all over mixture, then top up with balance sago mixture. Smooth batter.
4. Steam with boiling water over high heat for 30 minutes or until sago is cooked through [looks transparent and shiny].
5. Remove pan and leave to cool completely before slicing. Coat with extra grated coconut if preferred.
   
   
   
   
   
   

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

PANDAN COCONUT CAKE [PUTERI AYU] “香兰”椰丝糕

Recently made these kuihs because my MIL gave me some of the Puteri Ayu molds and my neighbor gave lots of pandan leaves she cut from her garden.

Frankly speaking, I have not really tasted this kuih, so I didn't know exactly how to describe whether these that I made is good.  But I believe this is an easy and good recipe to follow.  Probably, with practice I may get better looking kuihs and more skillful in removing the kuihs from the molds. [Updates-Please read Amelia's comment on this.  She has answered my doubts.  I will make another batch with this step].

These kuihs are very aromatic and the natural colour is from the pandan leaves.

Recipe adapted from Joceline lyn

Ingredients

[makes 16 pieces]

50 ml coconut milk [椰奶]

50 ml pandan juice [香兰汁]

2 eggs [蛋]

100 gm sugar [糖]

125 gm superfine flour [低粉]

120 gm fresh shredded coconut [嫩椰丝]

1. Mix well coconut milk with pandan juice, set aside.
2. Whisk eggs and sugar until thick, then sift in half the flour and gently mix well.   Repeat with the remaining flour.
3. Gradually drizzle in the coconut/pandan mixture and mix well.
4. Press shredded coconut into the greased molds. Then pour the batter into it.
5. Put into the steamer and steam for 15 minutes over high heat.
6. Remove and cool before unmolding kuih.
   
   
   
   
   
   
   
   
   

FRIED SHREDDED PORK WITH SWEET PASTE

This is a quick stir fry pork dish so easy to prepare yet it is so delicious with rice or porridge.  If you notice from the recipe, there is no water added to cook the meat yet the meat is so tender [no marinating is needed, too]. It is suitable as an accompaniment dish for Bento meals.   A dish suitable for the young and old.
Stir fried over high heat, the meat cooks fast and so aromatic with the fragrant spring onions. Remember to add as much spring onions as possible to bring out the sweetness of meat.  Simply awesome.

The red sweet sauce which I used is 'tian mian jiang', the kind of sauce use in wet popiah rolls.

Recipe adapted from Yum Yum Magazine No. 67

Ingredients

200 gm pork tenderloin - shredded 
1 tbsp oil
1/2 tbsp chopped garlic
3 stalks spring onions - cut 1 inch lengths
Seasoning
1/2 tbsp fermented soy bean paste [taucheong]
1 tbsp red sweet sauce [tian mian jiang]
1/2 tbsp light soy sauce
dash of sesame seed oil

1. Heat oil in a non-stick wok, saute garlic until aromatic.
2. Add in the shredded meat, stir fry until meat turns pale and the meat will release some juice.  
3. Add in the seasoning and continue to stir fry over high heat until the meat is almost dry.
4. Lastly add in the spring onions, stir to mix well.
5. Dish up to serve immediately. 
   
   
   
   
   

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

BAKED BBQ CHICKEN

This is a lovely BBQ chicken recipe. The original recipe uses 10 chicken wings but here I used 3 pieces chicken whole legs, roasted to serve with mashed potatoes and mayo flavoured salad.

These can be served as snack with home-made garlic chilli sauce. This recipe is a keeper and I will definitely use it for BBQ chicken wings next time for family and friends' gatherings.  The marinade is definitely suitable for barbecue.

The chicken meat is succulent, so so tasty and fragrant. Yummylicious!

Recipe adapted from Yum Yum Magazine [modified]

Ingredients

[serves 3]

3 pieces chicken whole legs [with or without skin] - fats removed

Marinade [combined]

3 tbsp oyster sauce

2 tbsp each of light soy sauce, sugar and lemon juice

1/4-1/2 tbsp dark soy sauce

1/2 tbsp 5 spice powder

1 tsp pepper

1. Mix marinade with chicken pieces and season for at least 2 hours or overnight.
2. Arrange chicken pieces on a baking tray lined with foil.  
3. Bake chicken in preheated oven at 200 degrees C for 20 minutes.  Switch oven to grill function and continue to bake for another 5-10 minutes or until chicken pieces are slightly charred and cooked through.
4. Remove from oven and serve with garlic chilli sauce.

Garlic Chilli Sauce for BBQ Chicken

[blended together all ingredients]

100 gm red chilli - cut small pieces

20 gm chilli padi - cut

20 gm garlic - peeled

80 ml rice vinegar

3 tbsp sugar

a pinch of salt

1. Blend all ingredients in a processor.
2. Serve with BBQ chicken whole legs/wings or any roasted/fried chicken.
   
   
   

How To Prepare Mashed Potatoes [Steaming Method]

600 gm potatoes - peeled and cubed

salt and pepper to taste

1 big onion - peeled and finely chopped

some chopped spring onions or coriander leaves

a dollop of butter

Steam potatoes until soft in an electric steamer [about 30 minutes].

Remove from steamer, mash potatoes while still hot.

Mix in all the remaining ingredients. 

Serve immediately with roasted chicken.

How To Prepare Mayo Cabbage Salad

Some shredded cabbage

Some shredded carrots

Some shredded green apple mixed with some lemon juice

3-4 tbsp mayonaise and 1 tbsp plain yoghurt

• Mix all the ingredients well and chill in the fridge until serving time.

Click here to see more Roast Meat Recipes

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours