It’s the time of the year – Mid-Autumn Festival soon!
This year falls on 27 Sep, 2015 (Sunday).
Have got lesser time baking nowadays and neglect this little space. But I know I can’t miss this festival. And what is even more exciting that there are new moulds to play with this year!
These are from the 3D mooncake moulds.
I love how deep the cuts are giving clear imprints.
And the oval ones too!
This is Banana Snowskin with Latte Lotus Paste wrap in White Lotus Paste.
Check out www.facebook.com/ShopnBake for orders and existing stock!
I’m sure everyone could feel the heat nowadays. So what is better than some cooling dessert?
6g agar agar powder
125ml fresh coconut milk
Pinch of salt
15g corn flour
300g cendol (drained)
*1 box sold at supermarket will be just nice. 300g shown on the box is inclusive of the water package inside
1. Part A – Mix agar agar powder with 125ml water and set aside.
2. Part B – Mix corn flour, salt and coconut milk together and set aside.
3. Part C – Pour 250ml water and sugar in a pot and boil. When mixture has come to a boil, pour in agar mixture.
4. Bring to a boil again, lower heat and pour in corn flour mixture slowly and keep stirring.
5. Increase heat to bring back to a boil. Remove from heat and put in drained cendol. Mix well.
6. Pour into molds or cake pan.
While the cendol layer is cooling down, do the gula melaka layer.
Gula Melaka Layer
100gm Gula Melaka
6g agar agar powder
125ml coconut milk
Small pinch of salt
1. Part A – Bring 250ml water and palm sugar to a boil and simmer until palm sugar has totally dissolved.
2. Part B – Mix agar agar powder with 125ml water and pour into the pot. Bring to a boil again.
3. Lower heat and pour in coconut milk(with salt mix in) stirring all the while.
4. Test cendol layer by touching surface. It should have slightly cooled and developed a film on top that does not stick to ur fingers, but should be wobbly. Pour in Gula Melaka layer slowly and let it set and cool down before storing in refrigerator.
I love making chiffon cakes! No greasy utensils to wash and not so many too! It’s usually a big mixing bowl, a measuring jug which I put the egg yolks, sugar, flour etc in, a whisk, another clean bowl for the sugar that goes into the egg white, a spatula for the final folding.
The room is filled with oreo aroma during baking and the milk taste is quite visible when you bite into it. However I find the texture slightly on the coarse side, probably becos of the oreo, I will attempt to reduce the flour next time!
Recipe adapted from The Domestic Goddess
I’m using a 17cm mould and have reduce the proportion by half.
3 egg yolks, at room temperature
35g caster sugar
45g oil – I used canola oil
1/8 teaspoon salt
78g cake flour
1/2 + 1/4 teaspoons baking powder
55g milk, at room temperature
1/2 teaspoon vanilla extract
4 egg whites. at room temperature
35g caster sugar
1/4 + 1/8 teaspoon cream of tartar
5 oreo cookies, filling removed, crushed
1. In a mixing bowl, beat the egg yolks and sugar until the mixture turns light and fluffy.
2. Add oil and continue mixing.
3. Once the oil has been incorporated, add the milk and vanilla extract. Mix.
4. Add the sifted flour/baking powder/salt, followed by the crushed oreos and mix until combined. Set this aside.
5. In a clean bowl. whisk the egg whites until foamy. Add cream of tartar and continue whisking.
6. Gradually add the sugar and whisk until stiff peaks form.
7. Fold about 1/3 of the egg whites into the egg yolk mixture. Stir it in. There is no need to be gentle at this stage.
8. Gently fold the remaining egg white mixture into the egg yolk mixture in 2 batches until they have been fully incorporated and there are no streaks.
9. Pour the batter into an ungreased 17cm chiffon pan.
10. Lift and drop the pan from a height of about 10cm for 3-4 times to remove the air bubbles.
11. Bake at 170°C for 35 minutes.
12. Once baked, invert the pan immediately and allow the cake to cool completely before removing from the mold.
Wishing all readers a Happy New Year! Gong Hei Fatt Chai!