Sunday, 15 May 2022

Pandan Kaya Cupcake



Pandan, coconut and kaya sponge cupcake. Although the cakes were more on a sweet side, they were fragrant, soft and very yummy ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

Yield: 7 cupcakes
Paper cup size: 5Dx4H cm
Baking temperature: Preheated oven at 180℃ for 10 minutes. Reduce temperature to 150℃ after closing the oven door, and bake for 27 minutes, or till top turns golden. Bake in the middle rack of the oven.

Ingredients
All ingredients at room temperature
Using 58g eggs

A
2 egg whites
25g fine sugar
20g raw cane sugar/fine sugar
pinch of salt

B
2 egg yolks

C
60g top/cake flour
3g corn starch
1g baking powder

D
11g less-sugar kaya
23g fresh pandan puree*
12g organic coconut oil
3g honey

* Blend 20g fresh pandan leaves with 50g of water till it resembles puree. Collect 23g without straining. 

Directions

1. In a clean, dry and oil-free mixing bowl, beat Ingredient A, egg whites with salt, fine sugar, and raw cane sugar, till reaching firm peak stage.
Mix in Ingredient B, egg yolk, one at a time.


Beat the egg batter till reaching ribbon stage.

2. Mix Ingredient C. Sieve in 1/3 of the Ingredient C mixture. Mix briefly using the whisks manually. 

Mix Ingredient D in a small glass. 

Fold in 1/2 of the Ingredient D mixture.
Fold in the remaining Ingredient C mixture and Ingredient D mixture in alternate sequence. End with Ingredient C mixture.


Fold the batter till smooth.

5. Distribute the batter evenly among 7 paper cake cups.  Place over a baking tray.


6. Preheated oven at 180℃ for 10 minutes. Reduce temperature to 150℃ after closing the oven door, and bake for 27 minutes, or till top turns golden. Bake in the middle rack of the oven.

7. Remove from oven and cool over a wire rack.











Fruit & Milk Jelly Cups

The weather has been scorching hot recently. Craving for something light and cold? ๐Ÿฆ๐Ÿง๐Ÿจ๐ŸนI think this agar-agar jelly with some fresh fruit chunks is an ideal cool dessert that would not add many calories to your diet. The milk layer at the bottom were so smooth and delicious ๐Ÿ˜‹๐Ÿ˜‹
I bought the fresh fruits from a cut fruit stall, so I saved the time for having to wash and cut the fruits. And the quantities were just nice for making 4 x 200ml cups of fresh fruit jelly, no leftover๐Ÿ“๐Ÿ’๐Ÿ‘๐ŸŽ๐Ÿจ

Ingredients for jelly water
300g water
1 blade pandan leaf

5g agar-agar powder, slightly less than 1.5 tsp
60g fine sugar
20g raw sugar
40g water

Fruits
100g Thai rainbow mango chunks
100g dragon fruit chunks

Quantities for the following ingredients will be listed in the Steps below.
milk
whipping cream
drinking water


Directions
1. Rinse and dry 4 x 200ml pudding glasses. Arrange them over a metal tray and keep in the refrigerator till needed.

2. Cut the mango flesh and dragon fruit flesh into cubes or chunks. Keep in the fridge till needed.


3. Start to boil 300g of water and 1 blade of pandan leaf in a pot. Always cover the pot with a lid to minimize water loss through evaporation in this recipe.

4. Mix agar-agar powder, fine sugar and raw sugar in a small bowl.


Pour 40g of water into the mixture to form a paste.

Let the mixture stand for about 5 minutes before adding to the boiling pandan water.

5. When the pandan water starts to boil,

stir in the agar-agar mixture paste from Step 4. Stir constantly till all the sugars and agar-agar granules have well dissolved. Cover the pot with a lid, and let the agar-agar water simmer at low heat.

6. Pour 85g cold milk and 15g whipping cream into a bowl.


Add 60g of warm agar-agar water from Step 6 to the milk mixture. Stir to mix immediately.


Pour the milk mixture into the cold pudding cups. Keep the whole set in the fridge. 
 
7. When the milk layer has hardened, add the cold cut fruits to the cups.


8. Mix 220g of drinking water to the remaining warm agar-agar water in the pot.
and pour the agar-agar mixture to fill up the 4 cups.

When the agar-agar has thickened, but still in liquid form, push some floating fruits down to create a "suspended" form.

9. Seal the cups with cling wrap and refrigerate for about 1 hour before serving. If the jellies have been refrigerated overnight, let the jellies thaw for about 15 minutes in room temperature before serving ๐Ÿ˜‹





Sunday, 8 May 2022

Mango Milk Jelly Cup


When mangoes were in season, the supermarkets would be loaded with cheap, juicy and honey sweet mangoes. I bought 3 Thai Rainbow mangoes for only S$2.95 - a deal that I won't want to miss. 

I took one mango and turned it into 4 mango milk jelly cups for my family. And they just loved them especially during the prevailing hot weather. The custard-like mango milk and milk layer were the most liked layers ๐Ÿ˜๐Ÿ˜

In order to create the floating floral mango cut-out in the top clear jelly layer, more steps are required in making these mango milk jelly cups ๐Ÿฎ๐Ÿฎ๐Ÿฎ๐Ÿฎ

Update: 15 May 2022
I have done a quicker method by cutting the mango into chunks instead of in floral form; and added the clear agar-agar mixture in one shot instead of by layers to the jelly cups. The steps are basically the same except at Step 10. The alternative steps are highlighted in pink.



Ingredients for jelly water
300g water
1 blade pandan leaf

5g agar-agar powder, slightly less than 1.5 tsp
60g fine sugar
20g raw sugar
40g water

1 Thai rainbow mango, about 269g

Quantities for the following ingredients will be listed in the Steps below.
milk
whipping cream
drinking water

Directions
1. Rinse and dry 4 x 200ml pudding glasses. Arrange them over a metal tray and keep in the refrigerator till needed.

2. Wash and peel away the mango skin using a vegetable peeler. Slice the mango flesh to a thickness of about 5mm. Use a cookie cutter to cut out the mango slices into floral shapes. 
You can also cut the mango flesh into cubes or chunk forms.

I collect about 55g of floral shape mango cut-out.  Set them aside.

3. Chop the remaining mango flesh into pulp.

I collected about 90g of mango pulp. Set it aside.

4. Start to boil 300g of water and 1 blade of pandan leaf in a pot. Always cover the pot with a lid to minimize water loss through evaporation in this recipe.

5. Mix agar-agar powder, fine sugar and raw sugar in a small bowl.


Pour 40g of water into the mixture to form a paste.

Let the mixture stand for about 5 minutes before adding to the boiling pandan water.

6. When the pandan water starts to boil,

stir in the agar-agar mixture paste from Step 5. Stir constantly till all the sugars and agar-agar granules have well dissolved. Cover the pot with a lid, and let the agar-agar water simmer at low heat.

7. Pour 85g cold milk and 15g whipping cream into a bowl.


Add 60g of warm agar-agar water from Step 6 to the milk mixture. Stir to mix immediately.


Pour the milk mixture into the cold pudding cups. Keep the whole set in the fridge. 
 
8. Pour 40g of cold milk to 90g of mango pulp from Step 3, and 60g of agar-agar water from Step 6.

Mix immediately and 

pour into 4 pudding cups. Refrigerate the whole set.

9. Mix 40g of agar-agar water from Step 6 to 60g of drinking water.

Pour into 4 pudding cups. Refrigerate the whole set.

10. Mix 40g of agar-agar water from Step 6 to 60g of drinking water.
For a quicker alternative, add 180g of drinking water to the remaining agar-agar water in the pot.

Arrange mango cut-out over the solidified agar-agar layer,
Add all the mango cut-out to the 4 cups,

and pour the agar-agar mixture over.

and pour the agar-agar mixture to fill up the 4 cups.


Repeat this step for a second layer of mango cut-out and clear agar-agar jelly.

11. Add about 20g of drinking water to the remaining agar-agar water in the pot (about 85g). Pour into the pudding cups to form the final layer.

Let the jelly cool to room temperature. Seal each cup with cling wrap and refrigerate for about 2 hours.
Let the jelly thaw for about 15 minutes before serving ๐Ÿ˜‹๐Ÿฎ๐Ÿฎ๐Ÿ˜‹