Anzac Biscuits

ANZAC BISCUITS; probably you might have heard of this Anzac biscuits... which is popular in Australia and New Zealand.  Anzac biscuits have been long associated with the Australian and New Zealand Army Corps established in the World War I.

These biscuits were made by the wives and women sent to the soldiers' abroad and with those easy ingredients being used are able to well kept during the transportation.

And today I made this Oats biscuits is because my dear ex-boss have asked if I could baked or make few recipes using oats.  

ANZAC BISCUITS

INGREDIENTS

180g rolled oats
150g all-purpose flour
120g caster sugar 

60g desiccated coconut
115g golden syrup
125g unsalted butter
1 tsp bicarbonate soda

2 tablespoons hot water

METHOD

Preheat oven to 160°C (325°F). 

Place the rolled oats, flour, sugar and coconut in a medium bowl and mix to combine. 

Place the butter and golden syrup in a saucepan and cook over low heat, stirring till melted. Combine the bicarbonate of soda with the 2 tbsp hot water and add to the butter mixture. Pour into the oat mixture and mix till combine. 

Place tablespoonfuls of the mixture onto lined baking trays and slightly flatten rounds, with few centimeters apart.

Bake for 8 to10 minutes or until golden brown. 

Allow biscuits to cool on baking trays for few minutes before transferring to wire racks to cool completely. 

Recipe was sourced from Donna Hay with slight adjustment

Steamed Caramel Coconut Cakes

When my sister's friend gifted us a box of steamed cakes last month, she told us that this steamed cakes (she called it "ma lai koh") is very delicious and told us we must try it.   

So when I return home, I message her if she could let me have the recipe eventhough I knew the cakes were bought and order from her friend.  And she told me she will try to get the recipe from her other friend.... and am I glad to have gotten this recipe from her!


I have adjusted the ingredients to make the cakes more dense and moist. 

STEAMED CARAMEL COCONUT CAKES

Ingredients

(A)
80g granulated sugar or caster sugar
200ml coconut milk
1 tbsp vegetable oil

(B)
3 large eggs
80g granulated sugar or caster sugar

(C)
150g self raising flour
1 tsp bicarbonate soda
1/2 tsp salt


Method

Add the 80g caster sugar in a small saucepan. Place the saucepan over a medium heat, and leave it just like that; but keep a watchful eye on it until the sugar begins to melt and turn into liquid. This will take 4 to 6 minutes, do not stir it and just leave it be.
When it starts to melt all round the edges, give the pan a swirl, and leave it on the heat until it turn medium dark amber colour.
Remove from heat and slowly and carefully pour in the coconut milk.  Place the saucepan back to heat and heat up the caramel coconut milk.  Do not let it boil.
Remove and add in the 1 tbsp vegetable oil, stir to mix all up.  Set aside to cool.

Place the eggs and sugar in a medium size bowl and using your hand mixer on high speed beat the mixture till becomes thick, pale and fluffy.   
On slow speed, add in the flour mixture.
Using your spatula, add in the cool caramel coconut mixture in.  Mix till all combined.

Lightly greased your small mold and pour in the batter till full to the edges.
Steamed the cakes 15 minutes on high heat!

(Note: I feel letting the batter to rest for 15 minutes resulting better in texture.... but feel free to go ahead to steam it immediately).

Yummy delicious!