Monday, August 30, 2010

Cendol Jelly Mooncake

This is my first time making jelly mooncake. I've looked thru some recipes and finally found one which is not too complicated to make. But even so, it turned to be not as easy as i thought. I got not much problem making the jelly mooncake filling but not for the jelly mooncake skin. My 1st two attempts failed, either the solution too thick, too lumpy or too little and i hardly make jellies. I still have to make the jelly skin no matter what since i've already have the mooncake filling ready. Aunty Yochana came to the rescue, yeah i found she also had this cendol agar-agar mooncakes in her recipes. So the 3rd attempt was successful. It is a much simpler version and easy to make. Thank you, aunty yochana.

Here's the recipe:

Cendol agar-agar mooncake filling ( makes 6)
2tsps agar agar powder
1/2 tsp instant jelly
60 gm caster sugar
1/8 tsp salt
150ml water
70ml thick coconut milk
200gm chendol

1. Place the agar agar powder, instant jelly, sugar, salt and water in a pot and cook it in medium fire.
Bring it to a boil.
2. Then add in coconut milk and bring it to another boil. Add in the cendol and mix well. Pour the solution
into small cups. Let it set.

Cendol agar agar mooncake skin ( from aunty yochana )
4tsps agar agar powder
60gm gula melaka ( chopped small )
60gm caster sugar
400ml water
250 thick coconut milk

1. Pour everything into the pot and bring it boil.
2. Pour a little of this mixture in the mould and let it half set.
3.Put in the fillings that have already set earlier
4.Pour balance of the skin mixture into the mould till the brim
5.Let it set and chill cool.

Wednesday, August 25, 2010

Chilled Mooncakes

Below is a small recipe. This mooncake mould of mine carries about 85gms and yields about 7 mooncakes.
I actually made 2 batches. The 1st batch is wrapped with red dragon fruit filling and the 2nd batch is wrapped with black sesame filling with a bit of pandan juice. I wouldnt say that the result is excellent but acceptable.can give to it friends.I actually find that the skin is probably not soft know, this once-a-year thing.. kind of forget how should a soft dough be..

Ingredients for Pingpi skin:

50gm cooked glutinuous flour(sifted)
30gm shortening
60gm water
50gm icing sugar(sifted)
Drops of colouring can be added into water

For filling:
350gm red dragon fruit filling
15gm toasted melon seeds

1.Combine filling together, shape into rounds at 50gm each. Set aside
2.For skin,combine flour and sugar together, then add in shortening and water. Mix and work into soft dough. Weigh at 35gm each. Shape into rounds, flatten it and wrap in filling and place it in a dusted mould.
3.Knock out or press firmly depending on your moulds and chill.

Note: Depends on our mould, i work on the ratio of 40% skin weight and 60% filling weight.

Tuesday, August 24, 2010

A Poem ...for Malaysians

31st Aug 1957 a new nation was born
Malaysians have all come together
Celebrating a country they can call "our own"
And a place that they can also call home.

There were joy in their faces
Whether black, yellow, red or brown
It didnt really matter
Cos it was the freedom and unity that counts.

53 years have passed
Prosperity and harmony have come a long journey
Sad to see that 'racism' is also stepping in
Slowly hijacking the glory and peace of our country.

Some say that this word is dirty
That it pollutes our mind and body
To me, it's also like poison
 Gradually killing one country.

We might be yellow, brown, black or white
But we are all still the same
For it is the red blood that is flowing inside us
And that one heart that hold us all together.

So let's hold hands and love one another
For our children and a better future
Put an end to racism
And be as 1Forever.

Monday, August 23, 2010

Hummingbird Cake

this is a delicious cake with a combination of bananas, toasted pecan nuts and pineapple. The recipe that i followed actually asked for passionfruit pulp too to add to the tropical flavours  of the cake but i just couldnt find passionfruit anywhere at this time so i omitted the passionfruit. Wonder why they call it Hummingbird Cake? I made half of this recipe and baked into a 6 inch round tin.

Ingredients : ( recipe from Flavours Mag)
6 grade A eggs
180gm brown sugar
450 ripe bananas, chopped
150gm passionfruit pulp
150gm fresh ripe or canned pineapple, diced
120 gm pecans or walnuts, toasted and chopped
2 tablespoon dark rum ( optional)
180gm melted butter or vegetable oil
360gm raising flour, sifted
1/2 tsp soda bicarbonate, sifted
1/4 tsp fine salt, sifted

Cream cheese frosting

250gm cream cheese at room temperature, diced
80gm butter, softened
zest of 1 lemon
2 tsp lemon juice or 1 tablespoon passionfruit pulp
80gm icing sugar, sifted

1. Preheat oven at 180C and line a 25cm (10 inch) round cake pan
2.Whisk eggs and brown sugar in electric mixer on medium speed until pale and frothy
3. Mix in bananas, passionfruit, pineapple, pecans, rum and butter (or oil) on low speed
4.Add in combined sifted ingredients and mix well
5. Pour mixture into cake pan and bake for 50-60 mins.

To prepare cream cheese frosting
1. Beat cream cheese, butter, lemon zest and lemon juice (or passionfruit pulp) in the mixer until
light and fluffy.
2. Add in icing sugar, beat until creamy.
3. Refrigerate 30 mins before using

To assemble, cut the cake into 2 layers and spread with cream cheese frosting on one layer , top it up with
another layer of the cake and spread the frosting on the top and sides of the cake.
For garnishing ,  we can use chopped pistachios or passionfruit pulp or dust with cinnamon powder.

Note: Since i omitted the passionfuit pulp, i added about 100gm of pineapple in my halved recipe.
I've seen other recipes of this cake and some of it has ground cinnamon added to the cake ingredients.
If you prefer, you can add 1 1/2 tsp of ground cinnamon to the above recipe and add to the combined dry ingredients. For my garnishing, i've topped it up with pecan nuts.

Friday, August 20, 2010

Durian Muffin

( recipe from Oriental Cuisine )

Ingredients A: 

160 cake flour/plain flour (sifted)
1 1/2 tsp baking powder
1/2 tsp salt
90 gm butter
40gm margarine
100 gm castor sugar

Ingredients B:

1 egg (lightly beaten)
50ml evaporated milk
50ml  water
1tsp vanilla essence


250gm durian meat + 1/2 tbsp sugar

1. Preheat oven to 180C
2. Place all ingredients A into food processor, pulse it until it forms breadcrumbs
3. Pour in all the ingredients (B) and stir till just mixed. Do not worry if there are lumps as too much beating will casue the muffin to be hard.
4. Spoon a tablespoon of mixture into muffin cases or paper cups, top up with a tsp of durian filling and then top up with another tablespoon of batter.
5. Bake for 20-25 mins.

Note: I did not use margarine, 1 replaced it with melted butter. Results: Yummy! By the way, i'm not sure if my muffin cases are big, it only yields 5 muffins..not able to use up all the filling.

Thursday, August 19, 2010

Orange and Poppy Seed Cake

Ingredients ( recipe from Donna Hay )

1/3 cup poppy seeds
3/4 cup milk
7 oz butter
1 tbsp finely grated orange rind
3/4 cup sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup freshly squeezed orange juice

1. Preheat oven to 160C. Place the poppyseeds and milk in a bowl and stir to combine. Leave aside.
2. Beat the butter, sugar and orange rind in a mixer until light and creamy. Gradually add in the eggs.
3. Sift the flour and baking powder over the btter mixture and add in the orange juice and poppyseed and
    milk mixture. Stir to combine and spoon into 20cm baking tin lined with non stick baking paper.
4. Bake for 55-60 mins .

For the syrup:

1 cup sugar
1 cup freshly squeezed orange juice
1/2 cup grated orange rind

1. Place the sugar, orange juice and orange rind  in a saucepan over low fire and stir until sugar is dissloved.
2. Increase the heat and boil 5-6 mins or until syrupy.
3.Pour half of the hot syrup over the hot cake. To serve, cut the warm or cold cake into wedges and pour
   over the remaining syrup.

Note: For me, I find that the flavour of the orange in this cake is not strong enough but moist. you may add in more orange rind if you like. I didnt make the syrup for the cake, instead i spread it over with some cream cheese frosting.

Pullman Bread


 Ingredients ( recipe from Bread Magic )

330gm high protein flour
30gm caster sugar
1/2 tsp salt
1 1/2 tsp instant yeast
190ml fresh milk ( chilled )
25gm shortening

1. Combine flour, sugar, salt and yeast together in a mixer. Give it a mix before adding in chilled milk.
    Beat for 3-5 mins or till dough is formed. Adding in milk gives bread a better flavour and softer texture.
2. Add in shortening , beat for 5-7 mins till dough is smooth.
3. Leave dough in a big bowl, covered with damp cloth in a warm place, let it rise till double in bulk
4. Shape dough into a big ball redst for 10 mins before shaping. Flatten each piece and roll up tightly like 
    swiss roll. Place in a lightly greased 11cmx11cmx22cm loaf tin. Uncover, proof for 45 mins till it reaches
    more than halfway up the sides, then cover it.
5. Bake in a preheated oven at 210 C for 30-35 mins.

2nd proofing

Note: i'm sure we can replace the shortening with butter, it should taste better . I added 200ml of chilled milk  instead as i find that the dough is bit dry and for my first proofing , it took about an hour. This bread is easy to make and the texture is soft too.