Green Bean Paste

Butter Cream Frosting

Recipe(Best for cupcake)
Ingredients

2 Tbps Butter (softened)
2 Tbps Milk
1 cup Icing sugar(sifted)
1/2 teaspoon vanilla extract

Method
(1)Beat all ingredients at medium speed with an electric mixer until smooth.

Recipe(2)
Ingredients

1 Cup Shortening
1 Cup Krimwell/ marvello/supertact
(Specially formulated vegetable shortening for making buttercream)
4 Cup Icing Sugar(Sifted)
1 Tsp Vanilla essence
1 Tsp Almond essence
4 Tbsp UHT Milk

Method
(1)Beat shortening and Krimwell light and fluffy.
(2)Add the essence and beat again.
(3)Add in Icing Sugar beat by beat and lastly add the milk till creamy and fluffy.

Chocolate Filling

Recipe (For cupcake topping)
Ingredients

300gm Whipping Cream
400gm Cooking Chocolate
1tsp Butter

Method
(1)Boil Whipping cream in a saucepan in medium heat.
(2)Add in chocolate(cut into pieces).
(3)Then stir till into paste.
(4)Chilled the choclate paste in the fridge at least 2 hour or overnite.

Pandan Layer Filling

Pandan leaf also known as Pandanus leaf.Almost every kitchen garden in Malaysia boasts a pandanus plant,the leaves are pounded and strained to yield flavour and colour for cakes and kuih-muih(malay pastry).I used to eat Pandan cake when I was little.I remembered the wonderful aroma of pandan fills the house when my mun baked Pandan cake as an afternoon tea.As soon as my mum took the cake out of the oven,I couldn't wait to eat the it.Today various kinds of dessert can be created using Pandan leaf as flavour.This is one of the popular cake in Malaysia bakery.

Recipe
Ingredients

(A)
110gm Sugar
1/2 Salt
40gm Hoen kwee flour/Green bean flour

(B)
2 Large eggs
1 Tsp Pandan paste

(C)
700ml Water
200ml Thick coconut milk

Method
(1)Combine (A) add in (B) and (C) cook using a double boiler and stir non stop till
comes to a paste or thickened.

(For layer a sponge cake as filling.)

Coconut filling

Coconut filling(For Coconut Bun)

Recipe(Ingredients)
50gm Dessicatted coconut(or freshly grated coconut)
50gm Sugar(or gula melaka)
15gm Butter

Method
(1)Put 2 tbsp water in a saucepan.
(2)Add sugar,butter till dissolved.
(3)Add in dessicated coconute till moist and dry.

Peanut filling

Peanut filling(For peanut bun)

Recipe
Ingredients
50gm Ground peanut(finely blended)
40gm Icing sugar
40gm Butter

Method
(1)Beat butter and icing sugar till smooth.
(2)Add in ground peanut and mix well.

Custard cream

Recipe 1
Ingredients

A)
100g Sugar
15g Corn flour
15g Cake flour

B)
300g Milk
4 Egg yolks
1tbsp Vanilla
15g Butter

Method
Mix(A)Sugar,Cornflour and Cake flour Well.
Add milk,egg yolks and vanilla into(A)till paste.
Add butter and blend untill smooth.

Recipe 2
500ml Fresh milk
100g Castor sugar
80g Custard Powder

Method
(1)Boil milk and sugar in a saucepan using medium heat.
(2)Then add in custard powder and stir well till thicken.
(3)Set aside to cool.

Butter milk filling

Recipe

Ingredients

50gm Milk powder

40gm Icing Sugar

50gm Butter

Method

(1)Cream all the ingredient till paste.

Glaze Icing

Recipe

Ingredients

120g Icing sugar

1 1/2 tbsps water

Method

For orange or lemon glaze icing,add 1 orange or lemon zest and 1 1/2 tbsp juice.

Royal Icing

Recipe
Ingredients

180g Icing sugar
1 Egg white

Method
Mix Icing sugar and egg white till smooth and spreading consistency.

Ganache/Chocolate Fudge

Ingredients
A)
50gm Glucose syrup
500gm Dairy Whipping cream
50 Butter

B)
500gm Cooking chocolate

Double boil(A)till melted.
Add(B) and mix till well blended.
Leave it at room temperature for over night.

Cream cheese

Recipe
Ingredients

500g Cream cheese
125g Butter
300g Icing Sugar
1tbsp Lemon Juice

Method
(1)Cream butter and cream cheese till well blended.
(2)Then add in the Icing sugar and lemon juice.
(3)Cream till light and smooth.

Lemon Cream

Ingredients
150g Icing Sugar
40g Butter
1/2 tbsp Lemon Juice
1/2 tsp Lemon essence/zest


Mix icing sugar and soft butter till well blended.
then add in the lemon juice and essence.Mix till well blended.

For a coffee flavoured variation,mix 1 tsp of coffee powder with 1tbsp of water.