Ang Ku Kueh

I make this kuih at the very last minute for my mum who needed it to do some praying. She couldn't get it in the market as they were all sold out. I am using the same recipe from my previous post here but this time I added more oil and 50g more sweet potato for the skin. For the skin, mine is based on estimation when I do the kneading of the dough.

Blueberry Lemon Honey Jam

I love Blueberry Jam and since there is an offer for Blueberry at the supermarket today which is selling at 2 bunnet for $4.85, so I decided to buy some and make my own. With added lemon and honey, the taste is even much better. 

Ingredients:

750g Blueberries

1 cup Castor Sugar ( depend on the sweetness of the blueberries)

Grated Zests of 1 lemon

1/2 lemon juice

1/3 cups honey

Methods:

- Place blueburries, sugar, lemon zest and juice, and honey in a large pot.

- Bring it to a boil over medium high heat.

- Reduce heat and simmer gently for about 45 mins or till jam looks thick and glossy.

- Stirring often to prevent scorching.

Strawberry Cupcakes

These fresh strawberry cupcakes are moist and exploding with strawberry flavour.  Top them with strawberry whipped cream and it taste awesome. These are made purely from scratch with real strawberries and the taste is so good. This time I am using strawberry from USA and I find them abit more sour compared to those from Korea. Thank you Jessie for sharing this great recipe.

Recipe Source:   Jessie         

Ingredients:

120g Strawberry Puree
1/4 cup coarsely chopped Strawberry
150g Cake Flour, sifted
1 tsp Baking Powder
85ml Milk
75g Unsalted Butter
130-140g Caster Sugar ( I used 180g cos the strawberry I bought is slightly more sour)
1 tsp Vanilla Sugar
1 egg

Methods:

1. Preheat oven at 170 degrees

2. In a mixing bowl, combine cake flour and baking powder.

3. In another bowl, combine strawberry puree and milk.

4. Beat the butter, caster sugar and vanilla sugar till light and fluffy.

    Add in the egg and beat till well combined.

5. Alternate add in the flour and strawberry puree.

6. Add in the chopped strawberry and combine well. (do not beat)

7. Fill in the batter to 80 % full into the the paper cups.

8. Bake for about 20 minutes for till the cupcakes are cooked.

9. When the cupcakes are done, remove from the oven and let them to cool down         completely on a wire rack.

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Mee Siam

Mee Siam is a dish that is very popular and I love the sweet and sour of the gravy. I have nevery tried cooking this before so here is my first attempt cooking this and I liked it very much. Is the taste that I was looking for and mum gave thumbs up for this dish too.

Recipe Source: singaporeshiok

Ingredients:

Spice Paste

15 shallots, peeled
8 cloves garlic, peeled
25g dried chillies, seeded, soaked until soft, drained and squeezed dry
5 tbsp tau cheo (fermentd soy bean paste)
40g (1/2 cup) small dried prawns, rinsed, soaked until softened and squeezed dry
6 buah keras (candlednuts) toasted and crushed

1 tbsp belacan, crumbled
400g Bee Hoon (dry rice vermicelli), soaked in cold water until softened then drained
250g Mung Bean Sprouts, cleaned, washed and thoroughly drained
1 pcs Yellow Tau Kwa (opptioal) - pan fried
1.5 litres water or prawn stock
1 1/2 tbsp sugar
1 2/3 - 2 tsp salted ( taste seasoning as adjust according to salt level in the dried prawns and tau cheo)
5 tamarind slices
10 small tau pok (deep fried tofu puffs), rinsed, squeezed dry, toasted until crisp and cut into cubes
6 hard boiled eggs, peeled and halved
1 handful flat chinese chives, thoroughly washed, drained and cut into 1 cm length
Prawns - shelled and cooked
Lime halved

Methods:

Combine spice paste ingredients and process to a paste.

Heat about half a cup of oil and fry the belachan until golden & crisp.
Add the chilli paste and fry, stirring occassionally until fragrant and oil separtates from mixture.
Transfer 1/3 of spice mix to another pot, leaving 2/3 behind.

Add the well drained Mee Hoon to the pot with the 2/3 spice mix and stir well over moderated heat until thoroughly coated with the spices and softened. Add a little water if the Mee Hoon sticks to the pot.
Add bean sprouts, chives and bean curd and stir through until sprouts are just heated through.

Add the water or stock to the reserved 1/3 of the spice mix and bring to the boil.
Add the sugar, salt and tamarind and stir well. Add the Tau Pok .Taste and adjust seasoning if necessary.
* I added the Tau Pok to the sauce instead of deep fried *

To serve, put some Mee Hoon in each plate and ladle over desired amount of gravy. Garnish with hard boiled eggs, prawns and lime.

Blueberry Oreo Chiffon

I am a big fan of Blueberry and Oreo and when I came across this recipe from Rima, I told myself I have to give it a try. This combination was indeed very good and I love the taste of this soft and fluffy with bits of oreo and blueberry chiffon.

Recipe Source:  Rima

Ingredients

6 Egg Yolks
100g Blueberry Yogurt
150g Cake Flour
4g Baking Powder
100g Caster Sugar
3g Salt
100g Vegetable Oil - I used Corn Oil instead of Canola Oil


6 Egg whites
1g Cream of tar tar
100g sugar
50g Blueberry oreo - cut into tiny bits
enough blubeberry paste or purple colour  - I omit this.

Method

- Preheat oven 150 degrees
- Whisk egg yolks with sugar till pale in colour, add in yogurt and also oil
  Add in sifted flour, baking powder and also salt..
- Set aside
- In another bowl, whisk egg white with cream of tar tar till foamy, slowly add in sugar a little at a time    and whisk till soft peak.
- Scoop 1/3 white meringue and add to egg yolk mixture...fold in gently. Once combined, pour your        egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour half of        your mixture into a 22 cm tube pan..sprinkle half of your oreo blueberry..pour ther rest of your            mixture and lastly throw in the rest of your oreo blueberry.
- Bake for 50 minutes..once baked..turn your chiffon pan and once it's cool..take it our of your pan.

 

Mango Chiffon

I have finally cleared all the Mangoes. Here am baking my final Mango Bake. 

Recipe Source: happyflour

Ingredients (A)
3 egg yolk
20g sugar
1/2tsp mango essence ( I omit this)
35g corn oil
90g mango puree
20g water
few drop of yellow colouring ( I omit this)

Ingredients (B)
90g top/cake flour
1/8tsp baking powder

Ingredients (C)
3 egg whites
40g sugar
1/4tsp cream of tartar

Methods:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till stiff peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue lightly until well combined.
9.Pour batter into a 17cm tube pan.
10.Put into a preheated oven and bake for 30-35mins.
11.Remove from oven, invert cake onto table until completely cool.
12.Remove from pan and serve.

Asparagus Soup

There are 2 types of soups that I liked. One is Mushroom Soup and the other is the Asparagus Soup. Most of the time I cooked Mushroom Soup for my family but today I decided to cooked this simple elegant Asparagus soup instead. This soup was pureed till silky smooth and goes well with garlic bread sticks.

Ingredients:

100g Unsalted Butter
400g Asparagus, woody ends removed
1 medium onions, peeled and chopped
1 stick celery, trimmed and chopped
1 leek, trimmed and chopped
1 litres chicken stock
Salt
Ground Black Pepper
Cooking Cream to taste

Methods:

Melt butter & oil in a large suacespan over medium heat.

Add onion and saute for about 5 minutes

Add Asparagus, Celery and Leek and saute for about 5 minutes.

Season with salt and pepper.

Add the chicken stock and bring it to a boil.

Reduce heat and simmer for about 30 minutes until asparagus is very tender.

Carefully transfer to a blender and puree until smooth.

Return to saucepand and stir in Cooking Cream and season with salt and pepper to taste.

Mango Sticky Rice

Mango Sticky Rice is a very popular dish in Thailand. I love this simply thai exotic dessert.I have extra mangoes so this dish came to my mind .The sweetness of the mangoes goes very well with the sticky rice and coconut cream. 

Recipe Source: rasamalaysia

Ingredients:

1 cup (200g/7oz) glutinous rice
2-3 Pandan (screwpine) leaves, cut into 2-inch length
2-3 Asian mangoes, cut into small cubes
1 cup (250ml) coconut milk
1/2 teaspoon salt
1/4 cup (55g/2oz) sugar
1 tablespoon toasted sesame seeds, optional

Optional:
Banana leaf for steaming

Method:

Soak the glutinous rice for at least 8 hours or overnight.

Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.

While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.

In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.

Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.

Mango Chiffon Cupcakes

As this is the Mangoes season, my mum has been carting loads of mangoes back from the market. So I have been cracking my head what am I going to do with all these mangoes. I have already done a Mango Mousse Cake 2 days ago and a Mango Swiss Roll for mum so I thought mine as well bake some Mango Chiffon Cupcakes for my nieces and nephews too.

Since I have some  mango puree left, so I make a mango sauce too to drizzle on top of the whipping cream and added some chocolate topping. 

Recipe Source:  Happy Home Baker

Mango Chiffon Cupcakes

Ingredients:
(makes 10 cupcakes)

for the chiffon cupcakes:
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
100g fresh mangoes (use sweet, well ripened mangoes)
1 teaspoon lemon juice
80g cake flour

4 egg whites (use large eggs)
55g caster sugar

Method:

to make the cupcakes:

• Blend 100g mangoe flesh till smooth. Set aside.
• Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the mango puree, lemon juice, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
• In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
• Spoon batter into paper cups till it reaches the rim. Place paper cups onto baking tray and bake in pre-heated oven at 180 degC for 12~15 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: the cupcakes will rise well above the rim during baking, but will shrink upon cooling.)

To make the frosting:

- Whipping Cream

- Mango Sauce ( Mango puree + water + sugar + corn starch - boil and sieved )

- Chocolate

Mango Mousse Cake

The month of May is a busy month as there are many birthdays fall on this month. I baked this Mango Mousse Cake for my nephew birthday which fall on Vesak Day. We shared the same chinese birthday which we already celebrated together as our mum ccoked the Longetivity Noodles for us to eat.

Recipe Source:Bisousatoi

Cotton Cake
140g cake flour
15g corn flour
1 egg
5 egg yolks - whisk lightly with a fork
150g unsaltd butter
65g fresh milk

5 egg white
100g castor sugar
1/5 tsp salt

Mango Mousse
16g gelatin powder
50g hot water
300g whipping cream
3 tbsp icing sugar
400g mango puree
140g diced mango

Mango Glaze
100g Mango Puree
3g gelatin powder
3 tbsp hot water

Method:
Cotton Cake
- Preheat oven 150 degrees and line 7 inches baking pan, wrap bottom of baking pan with aluminium foil.
- Heat butter and milk till warmish, do not let it boil, switch off heat and add in sifted flour and corn flour,
   mix using wooden spatula.
- Transfer to a bigger bowl and add in egg to mix till smooth
- In another bowl, whisk egg white mixture till frothy, add in salt and sugar in 3 addition...whisk till soft peak.
- Pour 1/3 of egg white mixtures into your egg/butter mixture..fold in gently, pour the rest and continue to mix    gently.
- Pour batter into baking pan and bake it au bain marie method for abt 45 mins.
- Let the cake cool and slice horizontally 2 slices and trim them into 6x6 inch square.

Mango Mousse
- In a mixing bowl, whip whipping cream with icing sugar to soft peak. Refrigerate to chill.
- In a small bowl. dissolve gelatine in hot water. When the gelatin is fully dissolved, add to mango puree.
   Mix well.
- Add the mango mixture to whipped cream. Mix well until incorporated.
- Use a 7 inch cake ring, place a layer of cake and pour in mango mousse. Do take note of the corners.
  Add mango cubes and cover them with some mousse. Let it slightly set for about 10 mins in the fridge.
- Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 mins in the fridge.

Mango Glaze
- Dissolve gelatine in hot water. Mix in mango puree.
- Wait till the mousse is set and the topping is cooled, arrange sliced fruits, pour in the topping carefully.
- Let the cake chill for at least 3 hours before removing the cake ring.

* I did not pour the whole mango glaze to the mousse and just drizzled only.


I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Mother's Day Cake

This cake was done for my mum for Mother's Day. And this year is special as my birthday also fall on the same day. This is actually a very simple Mango Swiss Roll which I piled it up and decorate it with various kind of fruits and added some passionfruit sauce too. Overall I am pleased with how it turn out.

Happy Mother's Day to all amazing mums who give her love unconditionally, protects and nutures her kids since the day he/she was born. Mothers are the greatest gift of God. 

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Pavlova with Passionfruit Sauce

Pavlova is a meringue cake that has a light and delivate crisp and a soft sweet marshmallow center.This lovely dessert is mostly served with whipped cream and fresh fruits.I liked this combination of various fruits with passionfruit sauce as the sweetness and sourness is just nice.

Lovely spread of various fruits - rasphberries, blackberries, gooseberry & passionfruits.

Passionfruits

Recipe Source: Donna Hay

Passionfruit Sauce

150g passion fruit flesh

50g suagar

20g water

2g cornflour

Methods:

1. Place the passionfruit flesh, water, sugar and cornflour in small saucepan.

2. Cook over a low hear till sugar dissolve.

3. Bring the sauce to a boil, stirring occassionall,

4. Sieved, Cool and Chill

Pavlova

4 egg whits

220g castor sugar

2 tbsp corn flour sifted

2 tsp white vinegar

1/2 tsp vanila

Deco:

1 cup of whipping cream

Fruits ( rasphberries, gooseberry, blackberry,mangoes)

Method:

1. Preheat oven to 150 degrees.

2. Whisk the egg white till stiff peak. Slowly add the sugar till the mixture is stiff and glossy.

3. Add the corn flour and vinegar and whisk till combined.

4. Shape the mixture into an 18cm  round on a baking tray.

5. Reduced temp to 120 degrees and bake for 1 hour 20 mins. 

6. Turn the oven off and leave it to cool completely in the oven.

7. Whisk the cream till soft peaks form.

8. Spread over the Pavlova, top with passionfruit sauce and fruits.

Notes:

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.