Sunday, 26 April 2015

Malaysian and Singaporean Food Fest, April 24th, 2015

A very successful event indeed. 

Thank you to my beautiful hardworking friends, for contributing their energies, times and money. 

No words can express my gratitude to you all...

Thank you, from the bottom of my heart

Saturday, 4 April 2015

Salted Caramel Popcorn

Another birthday party then I'm done..for the next 8 yrs, i hope.

This time he will celebrate it with a couple of friends in the bowling center. Still, i have to prepare 3 different cakes. One for the class, one for us and last but not least for the party today. The theme is Minecraft. I did the basic stuff, stickers on the chocolate wrappers, popcorn and bottles.


Salted Caramel Popcorn  

Ingredients:
2 quart pop popcorns
salt
4 tbsp butter
1 1/2 cup brown sugar
1/3 cup water
1/2 tsp baking soda
1 tbsp vanilla extract

Pop popcorn and lightly salt. Mel butter in a saucepan. Add brown sugar and stir until mixed. Add water, stirring constantly bring to boil. It will take at least 5-10 minutes.

Remove from heat and add baking soda and vanilla extract.

Drizzle over popcorn and stir.

Preheat oven at 100 deg C.

Lined baking dish with parchment paper and spread the popcorn. Bake for at least 3 minutes to dry out the caramel.

Store tightly in a container


Do take this away from me ASAP..I can't stop eating!!!



Original Recipe : Caramel Popcorn

Friday, 3 April 2015

Charlotte Royal with Strawberry Mousse

Making not one but 3 cakes in one day starting to taking a toll on my body! I have to admit I am no longer 20 yrs old..well when I was that age, I don't know how to cook, let alone baking.

I asked the birthday boy what he wanted to eat for his birthday cake. He wants so many things that I end up proposed to his this cake. Never did this before and why not give it a try.

Charlotte Royale with Strawberry Mousse


For the Swiss Roll (Sponge cake)
4 eggs, room temp
150 g icing sugar
1 tsp vanilla extract
150 g all purpose flour
1/2 tsp baking powder
Pinch of salt
25 g butter, melted
Strawberry jam 

Preheat oven at 180 deg C

Grease and line swiss roll tin with baking paper.

In a bowl, whisk together eggs, sugar and salt until thick and pale. Sift the flour and baking powder over the mixture and gently fold in. Add in the butter. Fold again the mixture.

Pour the batter into the prepared tin and bake for 15 mins

Sprinkle a large piece of baking paper with sugar, turn the sponge on this paper. Spread the strawberry jam and carefully roll up tightly. Keep aside

Strawberry Coulis
400 g strawberry
1 packet of agar agar powder

In a saucepan, bring to a boil over a medium heat for 10 minutes. 
Transfer to blender and puree until fine.

In a small bowl, take 50 g of the coulis, sprinkle the agar agar powder over the coulis and mix well. Add the agar agar mixture into the puree and heat it for about 5 minutes. Set aside to cool

Bavarian Cream
200 ml sweetened whipped cream
2 egg whites, room temp
40 g sugar

Whipped the cream and set aside. 

In a clean bowl, whipped egg white until fluffy, slowly add sugar, continue beating for few more minutes. Set aside

To assemble the cream:
Fold in slowly the puree into the whipped cream, Fold in now the whipped egg white, gently fold everything in.

To assemble the cake:
Cover the serving bowl with cling film and line with the swiss roll slices, pressing gently.

Pour the mousse into the mold and cover the mousse with the remaining swiss roll slices.

Refrigerate at least 4 hrs before serving.

To serve: 
put a serving dish on top of the mold and invert. Remove the cling film, 

The cake is best serve chill with some fresh fruits




Rayan is 10!


Thursday, 26 March 2015

Bingka Ubi Kayu

One of my favourite kuih. Been wanting to make this for ages but never really got the courage to do it. Or maybe because I'm scared that I will eat the whole thing without sharing with anybody else.

Bingka ubi kayu or Tapioca Cake, as the name indicate, made from grated tapioca, coconut milk, sugar and bit of salt. It's gluten free and wasn't that difficult to do it (i thought it was until i saw the recipe...duhhh)


Bingka Ubi Kayu (Cassava Cake)

1 kg peeled and grated tapioca tubers
300 g fine sugar
400 ml thick coconut milk
40 g melted butter
1/4 tsp salt

Peel and chop the tapioca tubers, you can grate it or use blender (i used this method, which is much easier and safer for my little fingers). Weigh the grated/blended tapioca.

Place the tapioca in a strainer set over a bowl. Leave for at least 30 minutes to allow juices to drain. Discard the juices, Reserve the tapioca starch.

 In a big mixing bowl, add all the ingredients and stir well.

Preheat oven at 170C.

Pour into a greased baking tin and bake for at least 1 hour or until the top is well-browned.

Cool completely before cutting.



N.B: I have no idea how should I credit the recipe to the owner, as no one really owns. It can varies from each person/family.

Please accept my humble apologies if anybody out there think that I took/copy their recipe.

Wednesday, 18 March 2015

Flourless Lemon and Almond Loaf

It was his birthday on Monday and he asked me during the weekend if I could make him something nice but guilt free cake, Since both of us in the middle of our diet, I told him happily not to worry about it. Everything under control.

Well, I lied!!! On Monday morning I'm still sitting in front of the lappy looking on Pinterest hi and lo for the guilt free cake..Ah-ah!!! I shouldn't lie!!

Luckily, within an hour, I found the recipe and rush to the nearest shop and get all the stuff. I took the "Last Minute" thing literally I guess.

I can't say how much Pinterest save me..Hey, I got a reputation you know :P

Verdict: The loaf is a quite dense because of the almond flour, bit zesty but not too sharp. Maybe if I could really find Meyer lemon, the taste will be different. Or maybe I could use Yuzu lemon when it's in the season. In all, he's happy man on his birthday.

Flourless Lemon and Almond Loaf (Gluten Free)
(Original Recipe from Simply Recipes)


4 large eggs, separated to 4 yolks and 4 egg whites - room temp
2 lemon, zest
100 g sugar (2 tbsp for egg whites)
170 g almond flour
1 tsp baking powder
1 tsp white vinegar
Pinch of salt

Almond flakes
Icing sugar for sprinkling



Preheat oven at 175 C deg. Grease the loaf pan.

In a large bowl, beat together egg yolks, lemon zest, and half of the sugar until smooth.

In a separate bowl, whisk together almond flour and baking powder. Add the flour mixture to the yolk mixture and beat until smooth.

With an electric mixer, beat egg whites, starting on low speed and gradually increasing the speed. Add pinch of salt and vinegar. As the egg whites increase in volume, add loosely the remaining sugar, a little at a time. Continue beat the egg whites until soft peaks form.

Fold the beaten egg whites into the almond mixture little at a time. Gently fold in the rest of the whites. 

Pour the batter into a prepared pan and place in the oven. Sprinkle with almond slices and bake for 40 minutes (or until toothpick inserted in the center comes out clean) .

Remove from oven and let it cool. Dust icing sugar and serve