Steamed Pandan Oatmeal cake 蒸香兰鸡蛋糕

You may want to view the demostration of this cake in video via this link:
http://www.youtube.com/watch?v=izpc7rxeVcM&feature=plcp

Yield : one 14cm round cake

Ingredients:
2 eggs
65g raw sugar

1 tsp condensed milk

60g low fat milk
2 tsp or 6g vegetable oil
10g oatmeal
1 pandan leaf

70g top flour
1/2 tsp baking powder

Directions:
1. Blend milk, oatmeal, olive oil and pandan leaf in a food processor for 10 seconds.

Blend milk, olive oil, oatmeal and pandan leaf
in a food processor.

2. Mix flour with baking powder using a hand whisk.

Add the baking powder to the flour and stir with
a whisk.

3. Warm up a pot of water (till you see light steam) for beating the eggs. (not boiling water!)

4. Add eggs to a heat resistant mixing bowl. Place the bowl over the pot of warm water. Start beating the eggs with an electric mixer at high speed for 2 minutes.

5. Add in the sugar and condensed milk. Continue to beat for 3 minutes at high speed.

Then reduce the speed to low, and beat for 2 minutes, or till the batter reach the ribbon stage.

6. Pour in the milk mixture from (1), and mix well using an electric mixer at low speed.

Pour in the milk mixture and blend well.

7. Sift in the top flour, in three batches, into the batter. Fold well using a hand whisk after each addition of flour.

8. Line a 14cm round cake tin with baking paper. Pour the batter in till about 3/4 of tin height.

Line the cake tin with baking paper

9. Steam at medium high heat for about 5 minutes, then reduce to medium low heat for another 15 minutes, or till cooked.

Steaming in high heat.

10. Cool the cake on a rack before cutting and serve :)

The cake after steaming, cooling on a rack.

Remove the baking paper from the side.

Homemade chili sauce

Ingredients:
1 red chili
1 garlic
1 spring onion
1 tsp vinegar
2 tsp sugar
1/4 tsp salt
Dash of seasoning powder
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds

Direction:
1. Toast the white and black sesame seeds in a toaster for about 7 min till fragrant.

2. Blend all items, except the sesame seeds, using a food processor.

3. When finish, add in the sesame seeds. Use as the sauce for dipping fried foods like 五香卷 :)

Pickled lettuce minced pork loaf 脆瓜猪肉饼

Ingredients:
250-270g minced pork
10 slices pickled lettuce, chopped
1 tsp low salt fish sauce
A few drops dark soya sauce to add colour
1.5 tsp potato starch
1 tbsp water

Direction:
1. Mix all ingredients together and shape it into 3 or 4 meat loaves.
2. Place the meat loaves in a bowl and steam together with your cooking rice. When the rice is cooked, so do the meat loaves.
3. Garnish the meat loaves with cut chili, spring onion and Chinese coriander. Serve warm with rice :)

Pandan Hokkaido Cupcake

(Recipe adapted from Nasi Lemak Lover)

Yield: 10 cupcakes (50x38cm)

Ingredients:
3 egg yolks
20g fine sugar
60g milk
35g rice bran oil or cooking oil
1 fresh pandan leaf
70g top or cake flour

3 egg whites
25g fine sugar

Custard cream fillings
80g whipping cream
15g icing sugar
1 tsp instant custard powder

Directions:

1. Preheat the oven to 170 degree C.

2. Whipped egg yokes and sugar till pale yellow using hand whisk. The process will take about 5 minutes.
3. Blend milk, rice bran oil and pandan leaf using a food processor. Add the blended mixture to the egg yoke mixture. Mix well.

4. Sift and fold the flour in using a hand whisk.

5. Beat the egg whites using an electric mixer, when foamy, add in the sugar.  Continue to beat till stiff peaks formed.

6. Add 1/3 of the egg white to (4) , mix well before adding the next two batches of egg whites.

7. Arrange 10 cupcake paper moulds on a baking tray.  Slowly fill them up with the batter. Fill up to about 3/4 of the cup height.

8. Bake the cupcakes in the oven for about 20 minutes.  Cool the cupcakes on a rack before filling them with whipped cream.

 9. Before whipping the cream, you need to place the bowl, the whisk and a damp cloth in the fridge for at least 20 minutes. If you are using an electric hand mixer, you only need to use one whisk.
Place the bowl on top of the cold damp cloth. Start whipping the cream at low speed then progress to medium speed. Soft peaks will form after about 2 minutes.  Add in the icing sugar, and continue to whip for about 40 sec or when hard peaks formed. Add in the instant custard powder and mix well.
Be careful not to over beat the cream, as it will disintegrate into butter and water.

10. Fill the cream into a whipping bag with a nozzle attached. Pipe the custard cream into the cupcake and chill before serving :)







To blend the milk, oil and pandan leaf in
a food processor.




Blended milk, oil and pandan leaf.



 

 

 

 

 

 

 

 

 

 





The egg yolk after whisking.



 

 

 

 

 

 

 

 

 

 

 



Whipped egg white with hard peaks.



 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the blended milk into the yolk mixture.



 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finished mixing the egg white to the batter.



Adding egg white to the batter.



 



Sift the flour into the batter, spoon by spoon.



Waiting to pour the batter into the cupcake mould.



 

Cupcakes finished baking.



Place all the eqipment in the fridge before
whipping the cream



Chilled a damp cloth in the fridge for whipping the
whipping cream later.

 

 

 

 

 

Pulot Serikaya糯米椰子糕

Ingredients for glutinous rice:
80g glutinous rice, soak for 4 hours
2 tsp trim coconut milk
50ml water
1/4 tsp salt

Ingredients for kaya:
1 egg
1/2 tbsp flour
30g sugar
1/4 tsp salt
1pandan leaf, about 30cm long
55g trim coconut cream

Direction:
1. Mix all the glutinous rice ingredients together, and add to a 11cm diameter silicon bake ware. Steam for 10min, then use a spoon to press the rice to make it compact. Continue to steam for another 10 min, or until the rice surface is dry.

2. While making the kaya, in a blending cup, add coconut cream, sugar and cut pandan leaf, then blend them using a food processor.
*if you are using artificial flavour and colouring, you can skip (2) and go to (3).

3. In a bowl, first add in flour, then follow by the mixture in (2), blend well. Then add an beaten egg and mix well. Strain the coconut egg mixture to give the kaya layer a smooth texture.

4. Pour the kaya mixture in (3) onto the steamed glutinous rice, and steam for 15 minutes or till the kaya harden.

5. Wait for the cake to cool down, then cut into slices to serve :)

Soak the glutinous rice for 4 h

After steaming for 10 min, use
a spoon to compact the rice

Add coconut cream, sugar,
pandan leaf and salt to a
blending cup.

after blending

Pour the coconut mixture to the flour

After added the egg, strain the mixture
to remove all the solids.

Strained mixture.

Pour the mixture onto the steamed
glutinous rice, and steamed for
15 minutes.

Steaming completed.