CHOCOLATE SPONGE CAKE
Chocolate Sponge cake
Ingredients:-
6 eggs yolks – I used grade B eggs which is about 60g
70 g corn oil
80 g plain flour
20 g cocoa powder
Pinch of salt
100 g milk or water
Ingredients:-
6 eggs yolks – I used grade B eggs which is about 60g
70 g corn oil
80 g plain flour
20 g cocoa powder
Pinch of salt
100 g milk or water
6 eggs whites
100g sugar
100g sugar
Line the base of an 8″ round pan. Do not grease the sides.
Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and cocoa powder (sift both together before adding) and stir with a whisk until smooth.
2. Add in the milk or water and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before you proceed to frost the cake.
2. Add in the milk or water and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before you proceed to frost the cake.
PANDAN KUIH KOSUI
http://www.storm.sg/pandan-kuih-kosui
It is an amazing joy to have my Pandan Kuih Kosui publish in STORM magazine award winning digital publication and published by E - Quill Media, winner of WAN - IFRA, Apex and ICMA Awards, thanks to Evonne Lyn Lee, today the recipe goes live!!👍
This simple and much-loved kuih is particularly popular among Peranakan and Malay communities in Singapore and Malaysia. The abundance of pandan fragrant as a natural flavouring agent, crowned with coconut topping – freshly grated, is truely nyonya peranakan taste of home!
For recipe check out below link attached
For recipe check out below link attached
CRINKLE POTATOES IN BASIL HERBS
Ingredient
4 Russet potatoes
(Cut crinkle shape, wash and drain
In a hot boiling saucepan add a pinch of salt, bring to boil till 70-80 % cook.
Drain excessive hot water away , pat pat crinkle potatoes and set aside till dry. )
Ingredient A
40 g rice flour
20 g tapioca flour.
50-60 ml water
Seasoning
1 tbsp basil
1/4 tsp mixed herbs (optional : this will enhance the herbs fragant more 1/4 tsp salt.
1 tsp chicken stock.
1 tsp pepper.
Direction
Mixed ingredient A and seasoning with becomes a thick running paste.
Pour in batter in crinkle potatoes and combine well and set aside for marinating at least 2 hours or more or even the next day.
Then they are ready to deep fried.
That's all
Tips
You can change this recipe into …whatever herbs and spices like paprika mixed herbs.garlic etc as per your own preference.
Do not over boil your potatoes otherwise they tend to break easily.
There are crispy outside coating but when cool they do turn soggy exactly like any wedges..
Recommended potatoes is using russet potatoes.
ORANGE SWEET POTATO ANGKU KUEH
ORANGE SWEET POTATO ANGKU
Ingredients:
For the base:
banana leaves
some cooking oil
For the fillings:
200 g mung beans
100 g castor sugar
2 - 3 pandan leaves
100 ml water
4 - 5 tbsp shallot oil
For the dough:
300 g orange sweet potatoes
250 g glutinous rice flour
1 tbsp rice flour (15-17 g)
150 - 160 ml hot water
Method:
For the base:
Cut the banana leaves according to the size of your mould.
Wash the cut banana leaves and wipe them dry.
Grease the banana leaves with cooking oil so that the dough doesn't stick onto the leaves.
For the fillings:
Wash and soak mung beans for about 4 hours.
Put the mung beans into a metal plate.
Wash and cut the pandan leaves into 2-3 inches length.
Place the pandan leaves in between the mung beans.
Bring water to boil in a steamer.
Place the metal plate in a steamer and steam the mung beans for an hour or until the beans are soft.
Once the beans are soft, transfer them into the food processor.
Blend the beans with water, sugar and shallot oil until the beans are fine.
Pour the beans mixture into a non-stick pan and fry them until it becomes a thick paste which can be rolled into a ball.
Remove from the heat allow the mixture to cool down
Once the mixture has cool down, shape them into balls. The weight of your fillings depends on the size of your mould. With my 4.5 cm size mould, I made the filling into 14 g so that when it is wrapped inside the dough, the whole dough ball with the filling will fit nicely into the mould. So, you have to experiment a bit before deciding on the weight of your filling.
Once the fillings have been shaped into balls of the size that you want, cover them with a damp towel and set them aside until you need to use them.
For the dough:
Wash and cut the sweet potatoes.
Place them into a metal plate.
Bring water to boil in a steamer.
Once the water has boiled, place the metal plate of sweet potatoes into the steamer.
Steam until the sweet potatoes are soft.
Remove the sweet potatoes from the steamer and mash them while they are hot.
Put the glutinous rice flour and the rice flour into a mixing bowl.
Put the mash sweet potatoes into the mixing bowl.
Use a spoon and mix the sweet potatoes and the flours until well combined.
Add in the oil. Mix well.
Add in hot water, bit by bit, until they can be shaped into balls. To fit my mould, the weight of my dough ball is 17 g. So, you have to experiment to get the weight which can fit into (with the filling wrapped inside) the mould nicely.
Assembly:
Take a piece of dough ball, flatten it and put the filling onto it. Slowly bring the flattened dough to cover the filling and roll it back into a ball.
Dust the mould with glutinous flour.
Place the ball into the mould and press it down to cover the mould nicely.
Knock the wooden block of the mould on a table. The dough will easily drop off if you have dusted the mould well.
Place the moulded dough onto the steamer rack layer with banana leaves.
Repeat this until all the dough balls and filling balls are finished.
Bring the water in the steamer to boil.
Once it has boiled, place steamer tray onto the steamer rack.
Steam the moulded dough over high heat for 4 he minutes.
Open the steamer cover, quickly brush the dough with some cooking oil. Once completed, cover the steamer and continue to steam the dough at high heat for another 4 minutes. This process will help to maintain the design of the kuih.
Remove the kueh from steamer and let them cool down completely.
Remove the kueh from the banana leaves and place them onto fresh ones.
The angkoo kueh are ready to be served.
This recipe is adapted from the AL's Kitchen
https://al-luckylady.blogspot.com/search?q=orange+sweet+potato+angkoo+
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