Black glutinous rice with coconut milk

Ingredients
Black Glutinous rice
Sago pearls
Honey Rock sugar
Palm sugar
Pandan leaves
Coconut milk
Pinch of salt

Direction
1. Soak black glutinous rice in water for two hours.
2. In a separate bowl soak the sago pearls.
3. Discard the water and boil the black glutinous rice in a fresh pot of water with pandan leaves for about 1 and a half hour.
4. Add honey rock sugar and palm sugar to taste. Pour in the sago pearls and cook for about 3 minutes.
5. Serve warm with coconut milk :)

Pandan Sponge Cake (18cm)

Ingredient A
3 egg yolks
2 tsp pandan juice
30g top flour
10g corn flour
5 tsp trim coconut milk
1 drop of green food colour (optional)
Ingredient B
3 egg white
1/8 tsp cream of tartar
65g caster sugar

Directions
1. Preheat the 18 cm ceramic pot in low flame.
2 Mix all the ingredient A together and set aside.
3. In a clean dry bowl whip the 4 egg whites until frothy. Add in cream of tartar and caster sugar, continue to whip till soft peak formed.



4. Pour ingredient A into ingredient B and blend well. Stop mixing when no egg white can be seen.


5. Place a small piece of baking paper in the 18 cm ceramic pot. Pour in the batter and baked at medium low flame for about 10 minutes. Continue to bake at low flame for another 10 - 15 minutes, or until the top of the cake is cooked.


6. Place a baking sheet and a cooling rack over the top, and invert the pot.


If the cake does not slip out of the pot, just let the cake keep in this suspend position for awhile. This will help to preserve the height of the cake. After about 5 minutes, you can remove the cake from the pot. This time returns the cake to the pot with the top sitting at the bottom to brown it under medium low flame for another 5 minutes.
Cool the cake on a rack before cutting. Time to savour your Pandan Sponge Cake :)

 

 

Raspberry Vanilla Yoggy

Steam-baked egg cake 鸡蛋糕

Ingredient
2 eggs (about 110g)
80g caster sugar
50ml milk
15ml oil
1/2 tsp vanilla essence
110g top/cake flour
1/2 tsp baking powder

Direction
1. Whisk eggs till frothy then add in sugar little by little.
2. Add vanilla essence and oil, and continue to whisk.
3. Fold in flour in three lots, alternating between flour and milk, end with flour.
4. Pour batter into chicken pie mould line with cupcake paper, till 2/3 full.
5. Steam over medium heat for about 12 minutes.
6. Cool down before serving 😊