Pandan Kuih Kosui

This is one of my son's favourite kueh. Made this using pure pandan juice

Loves the color....

Recipe from Bernice's kitchen

Ingredients :-

Rice Flour 125 gm
Tapioca flour 25 gm
Caster sugar  110 gm
Pandan Juice 500 gm
Alkaline water 1/2 tsp

Prepare the steaming bowl by greasing it.
Mix all ingredients in a big bowl, strained it.
Preheat steaming wok , put in steaming bowl and steamed for 3 mins
Then add in the batter, steamed at high heat for 25 mins
Let cool completely before unmoulding

Taiwan Trip 2014

Times flies ... and its just days before new year 2015
Taking this chance to upload some of my recent taiwan trip photos

Wu Chun Pao Champion Toast

It has been a long delayed to do this post ...
This is the wu chun pao champion toast , direct dough method but yields fluffy & soft bread

Recipe :
198 gm fresh milk
300 gm bread flour
24 gm sugar
1 tsp salt
1 tsp instant yeast
14 gm unsalted butter

Steps :-

Place all ingredients into KA mixer, knead at speed 2 , alternating with speed 4  for about 15 mins
or till you reached the membrane stage. Covered & 1st prove till double .
Punch out air and covered , let rest 15 mins.
Continue to shape as desired , you may shape into loaf or buns
Second prove till double
Baked 180 Deg for 35 mins (for loaf)

Pandan Chiffon Cake

I am happy ...yeah! i managed to get a tall and fluffy chiffon cake. Pandan flavour has been a popular choice when comes to chiffon cake...the aroma fills my house ...yumm...

Thanks to nasi lemak lover for sharing this wonderful recipe


Recipe : (makes one 21cm chiffon pan)

5 egg yolks
20g sugar
60g water + 20g homemade pandan paste
80g corn oil
125g cake flour

5 egg whites
90g sugar
1/2tsp lemon juices or 1/2tsp cream of Tartar

Method
1. Lightly whisk egg yolks and sugar till combined.
2. Add in water, homemade pandan paste and corn oil, mix well.
3. Add in cake flour, stir and fold till well combine.
4. Whisk egg whites and lemon juices till foamy, slowly add in sugar and continue beat until soft peak formed.
5. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
6. Fold in 2/3 or meringue and use a spatula, fold with egg yolk batter till combined.
7. Pour into chiffon tins, bake at pre-heated oven at 160c (fan-forced) for 40-45mins.
8. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Magic Cake

This is really a magically cake. When i spotted this cake from Bakingtaitai, i got curious ...how a cake can separate into 3 layers of sponge cake, pudding/custard layer and a kueh like layer ?

I am very glad that i try out this recipe. No cracks as i baked on low temperature 150C

See the below picture for the cut out of the cake ... amazing !!

 Top Layer is fluffy sponge cake, middle layer is pudding like layer and the bottom layer is the kueh like layer.

Recipe from baking tai tai

Ingredients ( Makes a 7" x 7" square pan)

113 gm Butter unsalted
480gm fresh milk
1 T water
4 eggs, separated
115gm Plain Flour
145gm icing sugar ( I used 100gm brown sugar)
28 gm caster sugar ( 1 used 25gm brown sugar)
1tsp vanilla paste ( i used homemade vanilla essence)


1) Lightly grease and lined baking pan
2) Preheat oven 150 C
3) Melt the butter, set aside
4) Warm milk, set aside
5) Sieved plain flour , set aside
6) Beat 4 whites with caster sugar till stiff peak
7) Beat 4 yolks with icing sugar till pale and fluffy, then add in melted butter & 1 T water
8) Mix well
9) Add the sieved flour, mix well
10) add in fresh milk with vanilla paste , mix using a whisk till well combined
11) Add in stiff whites and mix with a spatula (the batter will appear curdy, just fold in till no big curds are seen)
12) Pour batter into pan and bake at 150 C for 50-55 mins or till top is golden, test with a skewer which comes out clean, then the cake is done
13) Remove from mould and cool completely before cutting


This cake is delicious and save time, cos we do not need to do extra steps to make the pudding layer!

Sarawak Steamed Coffee Layer Cake

This was a MUST cake for Chinese New Year when we go back to Sibu , Sarawak for Chinese New Year

Recipe from my Mother in Law :-


10 eggs
14 ounce Butter
4 Oz Icing Sugar
6 Oz plain Flour
340gm Kaya
1 small tin Condensed milk
4T Coffee (nescafe)
2 T cocoa Powder
1tsp Baking Powder

~ Beat Butter with icing sugar till pale & fluffy
~ Beat in egg one at a time
~ Add in flour, Baking Powder ,  kaya & condensed milk
~ Mix till smooth
~ Separate into 2 portion with one portion plain , the other portion add in nescafe & cocoa Powder
~@@ we making 4 layers of coffee & 3 layers of plain
~Prepare steamer , when water is boiling, put in the first coffee layer, covered & steamed at low heat for 6-7 mins
~Repeat with the next layer till finished up to 7th layer
~ steamed extra 20 mins

Our chinese New year Decoration at Sibu

Dinner Roll - TangZhong Method

Happy Chinese New Year 2014 Year of the Horse !!

I have be lagging lately, really lazy to update my blog...

Here is another recipe for soft bouncy bun

Before Going into Oven 

 Spread with kaya & Cold Butter !!

Recipe : (Makes 5 Buns @ 80 gm each)


Tang Zhong dough :-

40 gm Bread Flour
40 gm Hot water

Main Dough :-

200 gm Bread Flour
20 gm sugar
30gm egg
100 gm milk
40 gm tang zhong
3 gm yeast
20 gm butter
3gm salt

*Mix Tang Zhong dough and set aside to cold.

~ Mix All Main Dough Ingredients.
~First Prove ~ 1 hour or till double
~Shape & prove again till double
~ Bake at 180 C for 15 mins