Sunday, November 25, 2007

Pandan Layer Cake

Pandan layer cake is a very time consuming cake to make.To make the filling,you need alot of patient.It needs 30 minutes to cook the filling till thicken.Pandan Leaf comes from the Screwpine tree and is a must in our Kuih-muih dessert.I can't find any pandan leaf here so I omit using it and just add the coconut milk.I think the taste would be better if I could add some pandan juice in it.
120gm Sugar
60gm Hoen kwee flour

2 Large eggs(slightly whisk)
1tsp green coloring
100ml Pandan Juice(optional)
300ml Coconut Milk(Add another 100ml if not using pandan juice)
800ml Water

1)Mix ingredients(A) and add in ingredients(B)and whisk till well mixed.
2)Add in ingredients(C) and continue whisk till well blended.
3)Put the mixture into a nonstick pan in low heat.
4)Keep stirring the mixture and cook for 30-40 min or till thicken.
6)Place a cake layer into a cake ring.
7)Pour in 1/3 fillings on top.Repeat the rest.
8)Cool the cake in the fridge.
9)Leave until the pandan layer is cool.Then decorate the coconut flakes on top.

Monday, November 19, 2007

Chocolate Fresh Cream Cake

Cocoa and chocolate are my primarily used in desserts.I can make it anytime I want it to.Today,my hand is a bit itchy.It's been quite sometime I didn't bake.I was craving for a chocolate with fresh cream.My daughter can't really to eat it.I need completely cool down the cake before Icing it.Everytime I make a cake I have to serve it immediately.As you can see my fresh cream is not spread evenly.Besides,I don't have a proper palette(patty)knives to use.Mission complete!
I made two 8inch round cake
Spread with fresh cream mix with a bit cocoa powder & Powder sugar
Sandwich the cake and decorate it with desire design

1/4tsp Salt
50g Cocoa powder
100g Flour
1/2Baking powder
1/4tspBaking soda
60g Castor Sugar
3 Large Eggs


50ml Canola Oil/vegetable Oil

60ml Warm Chocolate milk/Milk

300g Fresh Cream(mix with 2tbsp cocoa powder and 2 tbsp powder sugar)
20g Chocolate Rice

1)Mix ingredients(A)thoroughly and sifted.
2)Beat ingredients(B) and whisk till fluffy.
3)Slowly add in ingredients(C) alternately with ingredients(A)
4)Bake for 30-35minutes(180'c)
5)Cool the cake and sandwich with freshcream and decorate with chocolate rice.

Wednesday, November 14, 2007

Egg Tarts

Everyone in my family loves egg tart,so these quick version are a hit when I 'm short on time.Belinda saying that she wants to eat egg tart.She were begging me to bake some egg atrt for her the whole day.Luckily,I had kept some frozen tart shells in my freeze.If not won't be able to write my post for my blog.I ran out of milk,so in this recipe I had replace the milk to whipping cream.Not bad.Still managed to bake a dozen of egg tarts today!


2 cups all-purpose flour
1 pinch salt
1/2 cups butter, diced
1/4 cup confectioners' sugar
2 tablespoons cold water
1 tsp white vinegar
1/2 Egg

(1)In a large bowl, mix flour and salt together.
(2)Blend in butter until mixture resemble coarse crumbs.
(3)In a small bowl, beat the egg with the cold water.
(4)Stir the egg mixture into the flour mixture to form a soft dough.
(5)Wrap with plastic and refrigerate for 30 minutes.
(6)Press dough into lightly greased 3 inch tart pans.
(7)Bake for 5 minutes.

1 cup milk or evaporated milk (I use whipping cream)
2 eggs and 2 egg yolks
1 cup sugar
1 cup water
1 tbsp custard powder(I omit this)
1/2 tsp Vanilla

(1)Stir water and sugar until sugar dissolves in a saucepan and set aside to cool.
(2)In a large bowl, combine eggs, milk and vanilla.Beat until smooth.
(3)Strain into reserved syrup and mix well.
(4)Pour into prepared tart shells.(I baked the frozen tart shells for 3min before fill the filling)
(5)Bake in the preheated oven for 8-10 minutes,or until pastry is golden brown and filling is set.