Red Bean Paste Chiffon Cake

Left over red bean paste is in good to use here. It turned out well, loved the flavour.  We find it best eaten after chilled, it is more moist somehow.

I ran out of the original Cake flour, this came in handy since it has stayed untouched in my pantry for awhile already.  I normally use 1 tablespoon of baking powder with 1/4 teaspoon salt if I use the cake flour.

You may decide whether you need to reduce the sugar if you are using the sweetened red bean paste like I did.  For mine, I did not reduce the sugar as my paste was not that sweet.

nice colour from the red bean paste

24cm Chiffon cake pan
Ingredients (yolk batter)
7 egg yolks
30g castor sugar
60g canola oil
120ml room tempreature milk
150g  white self-raising flour ( low protein)
250g red bean paste
1 tsp vanilla extract

Meringue 
7 egg whites
90g castor sugar
2 teaspoons lemon juice

Method 

 For the Yolk Batter (step 1)
Whisk in all ingredients (except the flour). When all well mixed,  fold in the flour.
Set aside.

For the Meringue (step 2)
Using your mixer, beat in  egg whites with lemon juice.
When it gets foamy, add in sugar in a few batches.
Continue to beat until it reaches just stiff peak.

(step 3)
Take 1/3 of the Meringue and mix in the yolk batter, this is to lighten the texture.
With the remainning 2 batches of Meringue, continue to fold into the yolk batter until all completely done, ensuring no lumps appears. Tap the cake tin against the kitchen counter twice to remove air bubbles.

(step4)
Pour into the prepared pan (ungreased) and bake at preheated oven of 160C for 55 minutes. Test by inserting a skewer deep down in the centre, if it comes out clean, it's done.

(step 5)
Invert the cake pan immediately and let it cool completely. To release the cake out from the tin, run a knife through all edges of the cake to loosen it.

Penang Tau Sar Piah

Great experience, it all took me 2 long sessions to complete the task ( nearly 70 pieces), but it was all worth it.

Red Bean Flower Bun

Italian Semolina Bread

Quite interesting bread as this is my first time using semolina flour here. It is the kind of durum wheat that is used for pasta.  Good texture, quite a dense loaf with a nice flavour.  

Chocolate Mayonnaise Cake

                                       A very moist cake with light chocolate taste.




Recipe from Women's weekly
Ingredients
300g self-raising flour
220g castor sugar
35g cocoa
250ml water
160ml bottled whole egg mayonnaise

Method
Grease deep 20cm round cake pan, cover base with baking paper.
Combine all ingredients, whisk until all ingredients are combined, smooth and changed in colour.
Pour mixture into prepared pan, bake in preheated oven of 160C for about 1 hour and 10 minutes.
Stand for a few minutes before turning onto wire rack to cool.

Honey Oatmeal bread ( whole wheat)

 A light, moist healthy bread.

Pan fry Pork Chop (Asian style)

Ingredients (12 pieces)
3 tbsp light soya sauce
3 tbsp rice wine
6 tsp sugar
1 and 1/2 tsp salt
1/2 + 1/4 tsp five spice powder
1 tbsp garlic mince
1/2 tsp ground black pepper
1 egg, lighten beaten
drizzle a bit of sesame oil
6 tbsp cornstarch

Sago Pudding (gula melaka and coconut milk)

                                                      Absolutely delicious dessert...

Banana Crumble Muffins ( whole wheat)

Recipe: Family Circle
Ingredients
2 cups wholemeal self-raising flour
1/3 cup raw sugar
1/2 teaspoon nutmeg
1 cup mashed bananas ( 2-3 medium bananas)
1 egg, lightly beaten
1/4 cup oil
1/2 cup yoghurt

Youtiao (Chinese crullers)

Moist inside, crispy outside.

Matcha cookies

Dessicated Coconut Buns

Very satisfying with such a lot of filling for all super sized buns here.

Swedish Coconut Cookie

                                         Thin, small and crispy Coconut cookies.

Custard buns

    These are  one of the popular sweet buns that sells in the Asian Bakery here.  

    Love the custard, and the soft fluffy bun!

Ginger cookies

   Our favourite cookies, crispy and very gingery.

Kuih Keria ( sweet potato)

Wait, this is not the doughnut that you normally eat.  The texture inside is moist as it is full of sweet potato, outside is sweet and crispy. Quick and easy to make, tasted not bad at all.

Recipe from allrecipes

Ingredients for the dough

600g sweet potato (any kind)

60g plain flour

60g tapioca flour

For glazing

120g castor sugar ( I used 100g granulated sugar)

3 tablespoons (45ml) water

Oil for deep frying

Mix flours with mashed sweet potato
knead to a firm dough

Roll into a log
divide into 12 portions

shape into round doughnuts

here we go!

ready to be coated with glazed sugar

water and sugar dissolving and thickening in a short moment

glazed.

Method (with alterations)
Peel off the skin of the sweet potato.  Cut them into chunk size.  Steam for 10 to 15 minutes until texture has become tender.  Let cool.
Add in both flours, together with the mashed potato, knead into a dough form.
Roll into a log, divide into 12 portions. Shape each into a round doughnut and make an indentation in the center.
Heat up the oil and deep dry the kuih. Drain on paper towel and set aside.
Dissolve sugar with 3 tablespoons of water.  When it has thickened into syrup ,  you then add the kuih to glaze them competely.
Remove and let cool.

Pig Trotters in Ginger and Sweetened Vinegar

Kibbled Wheat Bread (healthy version)

So far, I have baked kibbled wheats for kibbled wheat muffins, kibbled wheat mantou and now for my daily bread too.
Healthy, nutritious,  moist, soft bread.  Wonderful thing is, only whole wheat flour is used here.

Kuih Serimuka 1

A recipe from one of my favourites, Poh's Kitchen.  A quick and easy, no fuss method.  I noticed the recipe uses quite a bit of glutinous rice. Custard powder is used rather than eggs.



It has an interesting chewy texture for the base and goes so well with the beautiful custard at the top. Quite a different bite texture as to the usual Serimuka kuih.
We loved it and had it all in no time.



Ingredients
Base
2 cups glutinous rice
270ml coconut milk
1/2 tsp salt


Custard topping
2 tablespoons custard powder
2 tablespoons cornflour
2 teaspoon rice flour
1 cup full cream milk
3/4 cup sugar
1 teaspoon vanilla paste ( I used vanilla extract instead)
270ml coconut cream

ready to get it steamed (  I added pandan leaves)

make sure the custard is cooked to almost "set" texture
ready to get steamed now

Cooked 

Place a layer of cling wrap underneath, slice the kuih with a plastic knife.

Method
Wash and soak the rice for at least three hours or, overnight.
Drain and mix in coconut milk and salt.
Steam for 30 minutes.
Using a plastic wrap, press rice down to compress slightly and form the base.
Combine all custard topping ingredients except for coconut cream.
Stir over medium heat until very thick, whisking continuosly.
Add coconut milk and emulsify.
Spread custard topping onto compressed rice base. Steam for 15 minutes.
Cool and slice into diamonds.

Note: do not refrigerate unless you are willing to re-steam.

Purple sweet potato sandwich buns (large size)

 Moist and pale purple sweet potato buns.

Pandan Sago Kuih

Another soft, chewy sago kuih after the Gula Melaka Abok Abok Sago Kuih.
Quick and easy to make.



Ingredients
250g Sago / White tapioca pearls
120g castor sugar
2 or 3 drops of Pandan paste
1 tablespoon Corn flour


Coating ingredients
1/8 teaspoon Salt
80g to 100g dessicated coconut

Mix both ingredients well and get it steamed for 10 minutes. Set aside for later use.

Just mix well the pre-soaked Sago with other ingredients and get it steamed.

Slice them into square cubes and coat them with dessicated coconut

Method

Pre-soak the Sago for one hour, rinse well in running tap water. Drain well.

In a bowl, mix well all ingredients ( hand mixing is good).

Pour mixture into a greased cake tin, and steam for 30 minutes.

Transfer to cool on rack completely. Slice and coat each kuih with dessicated coconut.

.

Salami Ham Cheese Bacon Buns (pizza buns?)

Ham, cheese, salami, bacon and pineapple.