Here is the recipe for the cake,the amount serves 10 people,and can be half if needed...approx 480g ripe mashed bananas,add in one tablespoon of lime/lemon juice455g butter3 tablespoon condensed milk450g sugar(can be reduced slightly to suit taste)9 eggs350g sifted self raising flourMethods:1.Cream butter,condensed milk and half of sugar for 5 minutes using wooden spoon.Add mashed bananas.2.In clean mixing bowl,whisk eggs with rest of sugar till creamy.3.Fold in one -third of egg mixture to creamed butter till well mixed.Add rest of egg mixture,mashed bananas and lastly the flour,stir as lightly as possible.4.Pour into greased tin,bake in oven at 150 degree celcius for 11/4 to 11/2 hours till skewer comes out clean.

Ducat Pudding150 calories per serving

ingredientsmakes 20 ducats 400 g (14 oz) plain flour40 g (1 1/2 oz) yeastpinch of sugar200 - 250 ml (7 - 8 fl oz) lukewarm milk40 g (1 1/2 oz) soft butter1 egg yolk plus 1 eggpinch of salt

for baking:250 ml (8 fl oz) milk65 g (2 1/2 oz) butter4 tablespoons sugarmethod1. Sift the flour into a mixing bowl. Crumble the yeast into the centre and stir with the sugar, a little of the milk and a little of the flour in the bowl.

2. Sprinkle the top with a little more flour and leave to stand for 20 minutes. Beat the butter with the egg yolk and whole egg until fluffy and add to the yeast mixture with the remaining milk and the salt.

3. Work in all the flour in the bowl and beat until the dough is light and airy and comes away from the sides of the bowl.

4. Cover and leave the dough to rise for 30-50 minutes, until it has doubled in volume. Knead the dough on a lightly floured board and

shape it into walnut-sized balls.

5. Grease a roasting tin with butter. Place the balls of dough close together in the tin, cover and leave to rise once more.

6. Warm the milk with the butter, pour the mixture over the dough, sprinkle with sugar and bake the ducat pudding in a moderately hot oven (200‚°C, 400‚°F, gas 6) for about 30 minutes, until golden brown.

7. Serve hot with custard, or cold with a beverage such as tea or coffee.

Kuih Kosui

I like Kuih Kosui to be steamed in a cake pan, then cut into pieces and coated with coconut. To me, if this kuih is steamed in tiny cups, then it would be 'Kuih Lompang'. While kuih lompang can come in other flavors like pandan or plain but of different colors, Kuih Kosui is not. It has to be made with 'gula melaka/palm sugar and caramelized sugar, so therefore it is brown.

Ingredients:(A)250 g gula Melaka about 1 big piece500ml water1 tbsp santan powder/coconut milk powder2 pandan leaves, cut into small pieces50 g sugar + 3 tbsp water(B)100g tapioca flour160g rice flour20g glutinous rice flour500ml water1 tsp alkaline water(kan sui)(C)1/2 freshly grated coconut1/2 tsp salt

Method:

1. Put sugar and water to caramelize. Add in the 500 ml water as soon as the sugar turned brown. Then add in the rest of the ingredients in (A ) and bring it to a boil to dissolve the gula melaka. . Strain for any lumps and leave aside to cool.

2. Mix everything in (B) together till a smooth batter is formed. Add in the gula melaka syrup and cook over low heat or in the microwave till the batter is slightly thickened. Stirring constantly.

3. Steam the freshly grated coconut for 5 minutes. Leave it aside for use later. Add salt before using.

4. Pour batter into a greased square cake pan. Steam over boiling hot water for about 40 minutes.

5. Cool the Kuih Kosui before you cut into pieces .

6. Coat them with the steamed coconut and serve

Kuih Lompang

This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.

Ingredients:

140 gm rice flour1 heaped tbsp tapioca flour285 gm coarse sugar1/2 tsp potassium carbonate & sodium bi-carbonate solution1/2 tsp pandan pastegreen coloring18 fl oz/485ml water455 gm coarsely grated coconut, mixed with a pinch of table salt

Method:

Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.

Boil sugar with 15 fl oz/425 ml water until sugar dissolves.

Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.

Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.

Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.

Fill cups with flour mixture and steam for 10 minutes.

Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.

Top the cake with the grated coconut.

Serimuka

Serimuka aka Kuih Sarlat has been one of the favorites of the nyonya kuihs. The egg custard layer will be green if pandan flavor is desired, otherwise it can be of a golden egg custard. There is a requisite for nyonya kuih, the height, the color, the sweetness and richness will all determine a good kuih. For Serimuka the rice layer has to be slightly higher and a tinge of saltiness to bring out the coconut flavor. The top layer has to be sweet enough and of a jade color.

Ingredients:

Rice Layer

300g glutinous rice, wash and soak in water for 4 hours, drain180ml coconut milk1 tsp salt1 tbsp sugar

Egg Custard Layer

3 large eggs4 tbsp flour4 tbsp rice flour350ml coconut milk150g castor sugar1/2 tsp pandan paste1/4 tsp saltGreen coloring

Method:

1. Drain rice and steam on 22cm tray for 20 minutes.

2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.

3. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.

4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar.

5 . Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.

6. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer)

7. Cut kueh into serving slices when cooled.

MONDAY, MAY 21, 2007

Mars Bars Cookies

For anonyomous who requested:

11/3 cup sieved plain flourapprox 1/3 cup sugar5 fun size mars bars,chopped into chunks1 beaten egg125 g butter1 tsp baking powder

Methods:1.Cream butter and sugar till fluffy.2.Add in egg.3.Fold in flour,baking powder and mars bars.4.Roll into bite sized cookies and bake at 180degree celcius for 15-20mins till golden brown.

This recipe can yield appprox 25 cookies

Kuih Lompang

This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.

Ingredients:

140 gm rice flour1 heaped tbsp tapioca flour285 gm coarse sugar1/2 tsp potassium carbonate & sodium bi-carbonate solution1/2 tsp pandan pastegreen coloring18 fl oz/485ml water455 gm coarsely grated coconut, mixed with a pinch of table salt

Method:

Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.

Boil sugar with 15 fl oz/425 ml water until sugar dissolves.

Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.

Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.

Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.

Fill cups with flour mixture and steam for 10 minutes.

Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.

Top the cake with the grated coconut.

"Injustice,I am no plain jane" Er...oh...oops,I supposed if these citrus egg tarts were given a voice,thats most likely what they will be yelling...I certainly need lots of practice on the asethetic aspect,even my lao gong had a hard time -deciding on the photograph so as not to potray a poor image on himself-the hard-core photograpy enthanastic...haha..Fortunately ,whats lacking in the looks department is more than make up for in the sensory aspect...The tarts shells were buttery,melt-in the mouth,with a tinge of orange with each bite,whereas the custard,though slightly overdone,provides a satisfying lemon scent...Nice,however,it is boring doing it alone,hence I think it will be a rather long time before I attempt tarts again...haha...Citrus Egg tarts recipe(yield about 15 egg tarts):(Adapted from AMC cookbook with modifications of my own)pastry shells125g cold cubed butter225g plain flour1/2 beaten egg1 tbsp sugarorange rinds of one orangeMethods:1.Sift flour,rub butter in flour till it resemble breadcrumbs,Add in beaten egg,orange rinds and shape into a dough.Pinch a ball from the dough and shape into tart mould.

2.As the dough may appear wet and hard to shape,freeze it when it becomes too soft and sticky for a short while before shaping into mould,bake empty shells into preheated oven at 180 degree celcius for about 10 minutes,I weighed down the shells with greaseproof paper and beans to prevent the shells from puffing up.

3.After 10 minutes or so,take out tray,remove the beans,and bake it blind again for 5 mins till centre of shell is dry too.Pour egg mixture into shells,bake for 10-15 minutes,centre should still be wobbly,which I made a mistake by overbaking till centre is completely firm.

Tart filling:70g sugar150ml milk/water2 tbsp lemon juice4 egg yolks,3 egg whitesMethods:1.Stir sugar into boiling water or milk till dissolved.Add in lemon juice,leave to cool.2.Beat in eggs,filter mixture using a sieve,pour into tarts shells to bake.

Woke up to a cold raining tuesday morning,what will you do on a day like this?Sleep in,do housework,or go shopping since it will definitely be less crowded?I was feeling lazy and while lazing around,I spied my chocolate recipe book lying on the bookshelf collecting dust...haha..Flipped through it and saw something that caught my eye.Chocolate scones,served warm and fluffy with a tbsp of jam or butter sounds good to me as breakfast.

Besides,its been two yrs since I last baked scones,and this is a good chance for me to used up the flour,butter and chocolate chips..Preparation is simple,a pair of cool,clean hands,avoid handling the dough too much and a very hot oven.Bingo,chocolate scones served with kiwi and two teaspoon of mango yoghurt...hmm...suddenly,my morning doesn't seem that cold anymore..haha...Oops,the yoghurt is oozing out,guess I better finish it fast... Do try it,cos if I can bake it,so can you...hehe..

Chocolate Scones(a good alternative to boing bread and butter breakfast)-makes 9225g sieved self-raising flour60g butter1 tbsp caster sugar50g chocolate chips(I use 100 g dark choco and chopped it)150ml milkmETHODS:1.Lined and greased cookie tray.Cut butter into cubes and rub into the flour till it resemble breadcrumbs.

2.Add in sugar,chocolate chips and mix well.Add in milk to form dough.

3.Roll out dough and cut into rounds using cookie cutter or can simply cut into squares if prefer.

4.Place scones 2 inches apart from each other and bake at preheated oven of 220 degree celcius for 10-12 mins.Serve warm with butter ,jam,yoghurt ,or on its own.

CORNFLAKES CHOCOLATE MACAROONS (my sis-in-law)

Bahan-Bahan225 gm corn flakes (atau almond flakes)180 gm choc renchoco/choc chips175 gm gula halus3 biji putih telur (saiz yg besar)1-2 sudu the esen vanilla

Cara-Cara:Pukul putih telur dgn esen vanilla dan masukkan gula sedikit demi sedikit. Pukul lagi hingga betul-betul pekat (stiff). Setelah itu, masukkan cornflakes dan renchoco/choc chips dan gaul rata-rata. Anda boleh juga masukkan kira-kira 50 gm kacang( srpti badam, walnut, hazelnut, etc). Setelah itu masukkan ke dalam acuan cupcakes yg kecil dan bakar hingga masak dan rangup dgn suhu ketuhar sekitar 140 darjah Celsius selama kira-kira 20-30 minit (tergantung kpd ketuhar anda).

Note:My wife omitted the choc chips. She just grated some chocolate over the mixture. Also since our children like it plain, we didn't put any nuts. It's worth trying. Tasted alittle bit like Kellogs cornflakes frosties. (cornflakes bersalut gula)

EGG TARTPastri:500g Tepung gandum125g Gula icing250g Butter (tips: butter sejuk dari petisejuk)2 biji telur gred B1 tsp esen vanila

Ayak tepung, campurkan gula icing. Masukkan butter dan gaul hingga jadi crumbs. Masukkan telur dan esen vanila dan gaulkan hingga rata. Bentukkan jadi sebiji bola. Sejukkan dalam peti sejuk sebelum digunakan.

Filling:250g Air125g Gula5 biji Telur gred B100g Susu cair (Evaporated milk)

Larutkan gula kedalam air. (buat air gula) Kalau guna air suam, biarkan sejuk dulu sebelum masukkan telur dan susu cair. Pukul semua 4 bahan hingga sebati kemudian tapiskan dan sedia untuk digunakan.cara: Isikan atau bentukkan pastry kedalam acuan. Bakar pada suhu 160 ke 180 C selama 15 minit atau sehingga kelihatan kering atau sedikit kekuningan. Keluarkan dari oven. Tuangkan filling tadi kemudian masukkan semula ke dalam oven. Bakar lagi pada suhu 180 C selama 15 minit atau sehingga telurnya masak. (tak cair)