Gula Melaka Banana Cake

Here another banana cake recipe! this time round with gula melaka. I used the same recipe of the 1st banana and tweek some of the ingredient

Recipe

240 self raising flour
1 tsp bicarbonate of soda
pinch of salt
75g golden churn butter + 75g anchor butter
45g castor sugar + 60g gula melaka (palm sugar)
3 large egg
2 ripe medium size banana, well mashed
45g chopped walnut/ almond( roast in butter or roast at slow fire 130c for 25 minutes)
3 tbsps milk
1 tbsp lemon juice

* i have added 2T of homemede vanila extract, i felt is too little, should have added more :-)

Handmade Milk Bun

Man cannot live on bread alone...true. I started baking with bread and not cake and till today i still love making bread. The process, kneading, proofing, deflating, shaping and watching it puff up and the aromas give me tremendous joy whenever i have making them. Is also a great stress releaser...

this recipe is slightly on the sticky dough but not too difficult to handle. Uses the overnight sponge dough. My first succesful bread was using this method, the texture is soft and can last you without turning hard for at least 3 days, you got to keep in fridge on the 4th day

I made 2 overnight sponge dough , one for the milk bun and the other for the charcoal bun.

Overnight spongh dough (12 hrs)

before proof

After double in size

defalting the dough

2nd proof

Fried Pork

My children has been asking for this fried pork for sometime,i made once and they simply love it! Is really simple to make, all you need is just pork, plain flour, add salt and pepper, egg and bread crumbs and oil for deep frying!

Preparaation

Pak Thong Kou II

since it's a long holiday, i am attempting this for the 2nd time, really hope this would be a succesful one ! i finally succeeded .
this time round i half the original recipe and used a wider and flatter tray ( initially i used 1 wider tray but the batter became shallow and dont have much depth , i decided to change to another smaller tray. I was worried because the batter would be bit oily because i have already rub the 1st tray with some oil. What to do?just continue with what i started lah. Take a look for your self, i love the hole texture it made.

8 hrs fermentation

mix pandan syrup to flour mixture (B)

after steaming high heat for 30 mins

bottom of cake

Simple Steam Cake

 Today i am making steam cake the first time, as for me cake must be baked not steam but i was surprised it tasted delicious and the texture was moist and soft, that really change my mind about steamed cakes. Both E & G love it!Guess this will be one of my regular soon!

What you 'll need (makes 4 cups cakes, i have tweaked the recipe )
1 medium egg
30g castor sugar
30g yogurt (original flavour)
30ml milk
15g melted butter (salted or not salted is fine)
100 g  Optima Flour  Low Protein Flour ( i sieved out the sugar because i earlier forgot this has sugar and i already add the egg with sugar. If you did not sieve the optima flour, please remember to remove the 30g sugar above or else it 'll be too sweet)
2 tsp of low protein flour (1 tsp for each bowl)
1/4 tsp or less of red food coloring
1/4 tsp or less of matcha powder food colouring

Method--batter
1. egg and sugar mix and stir til combine
2. add yogurt, milk and stir til combine
3. add optima flour, fold and add melted butter

Method- coloured batter (for the design)
1. take 2 small bowls and add 1 tsp of low protein flour to each bowl
2. take 4 tsp of batter and separate equally to (1)
3. add tiny drop red colour to 1 bowl and tiny drop green to the other bowl,blend well( i used a tooth pick)
4. Pour this to the cone shape paper( you can make your own) and set aside

Combining both
1.take a mold and put paper cups in it, pour the batter equally to all 4 cups(just quarter full), tap the mold 
   on the table to release trapped air
2. get ready the colored batter and pipe the design you like, i did some strawberry, heart and motives
3.put the cakes into the steamer with boiling water , cover and steam about 12-15mins in medium fire
4 The cake is ready when the skewer comes out clean, if not steam for another 1 -2 mins

ingredients to make 4 cup cakes

Before Steam

voila, end result!

Notes
* i used matcha colour, i like the smell and colour
* i used about 15mins from preparing the coloured batter to piping design on the cake, was worried that the main batter will be hard, thank God it didn't
* the cake is soft and moist, maybe because of the yogurt...not too sure
* do not pipe too many layers as when you steam, the design will sink to the bottom(as it is heavy), see the image above, 1 of the strawberry was missing :-)

Mangkuang Pau (vegatable pau)

i enjoy making pau a lot , is simple and fast to make, the more time consuming part to me is preparing the mangkuang(yam bean) fillings. The making of the skin til finish takes between 45-60mins depending how much you make, i normally make about 500g . Both of my daughters love this pau!

                                                         Vegatable Pau

Sayur Lodeh

Sayur Lodeh also known as Vegetable curry

wanted to try this recipe for quite sometime now and finally i have all the ingredients at hand.

Chocolate Cake

just returned from KL and actually i am having bad flu . However, i need to make something for breakfast tomorrow, so i found this recipe by Nigella, which uses olive oil(no butter)
 ingredient
150ml olive oil
50g good quality coco powder( i used valhorna)
125ml boiling water
2tsp vanila extract
125g plain flour
a pinch of salt
1/2 tsp baking soda
200g castor sugar( i reduced to 150g)
3 large eggs

Method-Preheat 170c, bake 45 mins
1) Sieve the cocoa powder and pour in the boiling water, stir til smooth
2)Sieve flour with baking soda, salt
3)Beat eggs, oil and sugar til it is pale and airated and add vanila extracrt , which at high speed for 3minutes,
4) Add 1 and then 2
5)Grease the pan with olive oil
5) pour the batter to a 8in mould and bake 45mins
6)leave cake in tin for 10 mins and remove with a knife and then put on wire rack to cool

* the cake is moist and soft

Lotus single yolk mooncake

i love making traditional mooncake and i love salted egg!

Snowskin Mooncake

For me, August is the time for mooncake making! i didn't do the snowskin mooncake last year so this year die die oso must do. My eldest daughter has been asking since last year!so i made pink and white Snowskin mooncake with kittycat mould. The pink colour i use the pulp of dragon fruit ( i added about half tbsp as i forgot to lessen out the water content) anyway thank god it turned out fine.

Ingredient:-( i used a mini mould , so i got about 10pcs)
Plain Flour 80g-- to sieve
Koh fun (cooked glutiniuos flour)  120g --- i tried sieving but the flour was too tiny and flew all over, next time i won do it )
Icing sugar 150g-- to sieve
Shortening 50g (i used Crisco)
Cold water 170ml
evaporated milk 1T

for white skin (1/2 portion)

for red skin (1/2 portion)
use 1/2 T -1T of dragon fruit juice ( i mash about 40g of dragon pulp, and sieve to get the juice, you may have more than you need, depend on how red you want your skin to be, as the amount i used was not much , i didn't lessen the amount of water above)
 

Filling
-400g white lotus paste  , add some toasted sunflower seed/kuaci (toast at 150c for 5 mins or less til you hear popping sound, means they are about to be remove), and knead together to incorporate the seed then divide to 40g each
- salted egg yolk (10nos) and steam for about 10 mins, inside must be cooked


Method
1. steam the plain flour for about 15 mins, remove and let it cool and sieve ( it is ok if some water gets into the flour)
2. Mix (1) and all the above , knead til a smooth dough, do and divide to  2 portions, one for white, the other for red. Divide them to 45g , make to round ball shape, set aside.
3. Flatten to skin to a disc shape and wrap the filling, shape it and press unto mould (apply some pressure when inserting to the mould) and unmould it and fridge in til the mooncake is firm and cold,takes less than 30mins)


* i keep it in the fridge for 1 week and the skin is still soft
* if you prefer more skin , then 50g skin, 30g lotus paste ( and if you want to add some yolk , just measure the yolk and remove the paste to equal as the yolk and wrap in)
* keep in fridge in a covered tupperware , please finish in a week time, or else the skin will be hard
* if you see that your skin is not smooth enough, just knead it further , if not maybe just add cold water bit by bit please)