It’s indeed been a long long while. While baking have really slow down and it’s always the usual aka family’s favourite like butter cake, fruit cakes etc so that somehow does not call for a blog post.
Nevertheless, I’ve finally made some kaya! absence of the real Pandan leaves thou cos it’s in the evening I decided to prepare for the next day breakfast.
100g gula melaka
100g caster sugar
350ml coconut milk
1tsp Pandan Paste
- Chop up the Gula Melaka and together with caster sugar, whisk them into the eggs till sugar melts.
- Add in coconut milk and mix well.
- Double boil the mixture over another pot of hot water and use a whisk to stir throughout 1 hr.
- The kaya will gradually thicken up, reduce to 1/3.
- Cool till slightly warm and use a handheld blender to achieve a smooth texture.
This will give you a medium size tub of Kaya. I usually separate the Kaya into small containers so you can keep them longer.
Wishing everyone a prosperous new year!
Finally gotten the heavy metal Kuih Bahulu mould.
2 large egg
1/2 tsp vanilla extract
60gm plain flour
1/4 tsp baking powder
1. Place a greased kuih balu mould into a preheated 190C oven.
2. Whisk egg at full speed for 1-2 minute until light, pale and frothy.
3. Add sugar and vanilla extract and beat at full speed for another 1-2 minute until thick and creamy.
4. In another bowl, sift together the flour and baking powder. Fold lightly into the above mixture.
5. Scoop batter into the heated greased mould. Fill to the top of the mould.
6. Bake at 190C for 10 minutes or until the top is golden brown.
7. Remove kuih bahlu from mould with the aid of a skewer and leave to cool on a wire rack. Continue with the the rest of the batter (step 5-7).
8. Store in an airtight container
Makes 48 pcs
It’s the time of the year for her appearance again! Pineapple Tarts.
There are just too many recipes for Pineapple Tarts, some using Plain Flour, Top Flour, Cake Flour.
– Depending on your preference, some goes for melt in the mouth but personally I prefer the crust to be slightly crispy so my preference is a mixture of plain flour and top flour. For a more melt in the mouth texture, use cake flour + plain flour.
– Use good butter and my favourite none other is Lurpak.
– For better color, add a few drops of egg yellow coloring to the egg yolk.
– Add milk powder if you like the milk taste. I keep my tarts simple because it should taste simple – good butter and the pineapple paste.
As all known, making these tarts arent easy. There are some work you could do beforehand!
– Prepare the dough the night before and let it rest in the fridge, I will bring out 30-45 mins before starting to bake.
– Roll your pineapple paste into small balls and keep them in the fridge, you could do these a few days ahead however I sandwich them row by row between plastic sheets, this will avoid them sticking together making it difficult to remove or end up rolling them again.
– Use your table top mixer to prepare the dough, sift all dry ingredients, use the machine flat beater to give it a good mix, add in cubed butter and leave it to mix, do not overmix – stop once the butter are blend in. Add in egg yolks and stop as long as it forms a dough.
I’ve covered some other tips here
Learn how to do a Rose Pineapple Tarts here
Wishing everyone a Happy Mid-Autumn Festival!