Monday 31 March 2014

Steamed Pandan Gula Melaka Cake 蒸香兰椰糖蛋糕

  A soft, sweet cake with the perfect aroma combination of pandan, coconut and palm sugar.

Yield: one 14cm round cake


50g water*
8~10g pandan leaves*
10g coconut powder*
10g condensed milk
10g coconut/vegetable oil

35g palm sugar/gula melaka
1 tsp hot water

2 egg whites, room temperature
1/4 tsp lemon juice 
50g fine sugar
2 egg yolks, room temperature

75g top flour
1/4 tsp baking powder 

50g 水*
8~10g 香兰叶*
10g 椰子粉*
10g 炼乳
10g 椰油/植物油

35g 椰糖碎
1 tsp 热水

2粒 蛋白,室温
1/4 tsp 柠檬汁
50g 细糖
2粒 蛋黄

75g 低筋面粉
1/4 tsp 泡打粉

*may be replaced by 20g concentrated pandan juice & 40g coconut cream.
*可由20g 浓香兰汁和 50g 的浓椰浆取代。

1. Line a 14cm cake tin with parchment paper. Set aside.

2. Grind pandan leaves with 50g of water using a food processor.

3. Add condensed milk,coconut powder and coconut oil to (1) and stir to mix. Place in a rice cooker and keep warm for 10 minutes. Turn off the "keep warm" mode and allow the mixture to sit in the rice cooker for another 10 minutes.

4. To melt gula melaka, mix gula melaka with 1 tsp of hot water and place in a rice cooker to keep warm together with the mixture in (2).

5. Pour the melted gula melaka into the cake tin to form an even coat at the base. Set aside.
You can refrigerate the cake tin with the gula melaka for 5 minutes, just before pouring in the batter. This helps the gula melaka to stay in place during pouring in of batter.

6. Mix top flour together with baking powder and set aside.

7. Beat egg whites and lemon juice in a clean, dry and grease-free mixing bowl, using an electric mixer at high speed for about 1/2 minutes, or till the egg whites become frothy.

8. Reduce the mixer speed to low, and add in the sugar gradually. Return the speed to high, and beat till soft peaks formed. The tips of the egg white slightly bent after the mixer has been lifted out. This process takes about 1 to 2 minutes.

9. Add in the egg yolk, one at a time, to the beaten egg white.

10. Sieve in 1/3 of the flour mixture from (4), iand stir to mix. Avoid over-mixing which will result in a harder cake.

11. Add 1/2 of the pandan milk mixture from (3) to the batter and mix well using a spatula.

Repeat step 10 and 11, in the sequence of
Flour > milk > flour > mlk > flour
till finish these 2 ingredients.

12. Pour the pandan batter into the lined cake tin over the gula melaka syrup.

13. Tap the cake tin a few times to get rid of trapped air. In the meantime, heat up a pot with some water till boil.

14. Place a steamer stand in the pot and lower the cake tin into it. Cover the pot and allow the cake to steam at high heat for about 8 to 10 minutes. Lower the heat to medium high, and continue to steam for another 9 to 10 minutes till cooked.

15. Lift the cake out of the pot and drop the cake with the tin from a height of 10 cm for three times. This helps to prevent the cake from excessive shrinking when cool.

16. Allow the cake to cool in the tin for 5 minutes before lifting out to cool on a wire rack.

17. When the cake has cooled down, cut and serve :)
等蛋糕凉后,切片享用 :)

Sunday 30 March 2014

Okara Pandan Sweet Bun

A sweet aromatic soft buns which salvage the soya pulp after brewing of soya milk. Using fresh pandan leaves(screwpine) gives this bread its unique sweet aroma which lingers in the kitchen for hours.

Yield: 16 mini buns in a 20x20cm tray

70g okara/soya bean pulp
270g bread flour
30g top flour
3/4 tsp instant dry yeast
40g fine sugar
1/4 tsp salt 
30g coconut/vegetable oil
10g pandan leaves
160g milk 

1. Blend milk and pandan leaves in a food processor. 

2. Place all the ingredients, except the pandan milk mixture, in a mixing bowl.

3. Slowly pour in the pandan milk mixture, leaving about 30g to be added during kneading. Mix all the ingredients into a lump.

4. Transfer the dough to a work top to begin kneading. Pour in the remaining pandan milk mixture in a few intervals during kneading.

5. After about 25 to 30 minutes of kneading and slamming by hands, the dough should become smooth and elastic.
Place in a lightly greased bowl, sprinkle a few pumps of water, cover with a lid, and allow the dough to proof for about 1 hour, or till the size doubles.

6. To test whether the proofing is done, poke a flour-coated finger to the centre of the dough. If the gap does not close, the proofing is done. Otherwise, allow the dough to proof for another 10 minutes, and check again.

7. Flatten the dough to release all the trapped air.

8. Divide the dough into 16 equal portions.

9. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.

10. Coat the bottom of the dough with some flour and place it into a 20x20cm baking tray lined with parchment paper and lightly greased at the sides.

11. Give the doughs a few pumps of water and transfer to the oven to undergo second proofing for about 50 to 60 minutes.

12. Remove the dough from the oven and start pre-heating the oven to 190 degree Celsius.
Apply fresh milk over the top of the dough.

13. Bake the dough in the oven at 190 degree Celsius for about 18 to 20 minutes or till the top becomes golden.

14. After the baking cycle, transfer the bread to a cooling rack immediately.

15. Allow the bread to cool down before serving :)