Black Sesame Seeds Chiffon Cake

Chiffon Cakes..... so many flavours to try out.  So far I have tried out the Orange Poppy Seeds Chiffon Cake , Palm Sugar Chiffon Cake, Passion Fruit Chiffon Cake and Hazelnut Coffee Chiffon Cake.  

Today I'm posting another flavour of Black Sesame Seeds!  

BLACK SESAME SEEDS CHIFFON CAKE
Recipe sourced from Sonia of Nasi Lemak Lover
Using 8" diameter chiffon pan

Ingredients

4 egg yolks (large size)
15g caster sugar
60gm vegetable oil (corn oil/ canola oil)
60gm milk
70gm cake flour
20gm pure black sesame seeds powder


4 egg whites (large size)
70gm caster sugar


Method

Sift the cake flour and black sesame seeds powder together.  Set aside.

In a medium size bowl, add egg yolks and sugar;  whisk till the sugar dissolved and light.  Add in the corn oil and mix till combined.  Then add in the milk; stir till all combined.
Add in the flour mixture in and stir till all well blended together.  Set aside.

In another medium bowl, using your hand electric whisk, whisk the egg whites and sugar on high till stiff peak.  Spoon 1/3 of the merinque to the egg yolk batter and using your hand whisk, whisk till all combined.  Change to your spatula utensil and lightly fold in the rest of the merinque i.

Pour the batter into the chiffon pan (please bear in mind that chiffon pan should not be greased).  Lightly tap the chiffon pan on your counter top to release any air bubbles.

Bake at pre-heated oven at 170C for 40 minutes.

Remove the chiffon pan from oven and IMMEDIATELY invert the pan (usually I will use the bottom part of ramekin and place the invert pan on it).  Once cool, you can unmould the cake.  

Enjoy with your favourite beverage!

 

                                                           The cake is so cottony light and airy!  




 

Spotted Dick (English Steamed Pudding With Vanilla Custard)

Have you heard of this dessert "Spotted Dick"? I bet your instant response would be "spotted what??" Sounds funny isn't it? Hahahaha ... spotted dick!

Well anyway, Spotted Dick is a well known dessert to the British people.  It is usually made of suet (beef fat or mutton fat), with dried fruits and served with custard sauce.  For more info, you can google more in wikipedia.

SPOTTED DICK 
(Traditional English Steamed Sponge Pudding with custard Sauce)
Recipe sourced from Daring Gourmet

Ingredients

240g plain flour

2 tsp baking powder

¼ tsp salt

140g chilled butter, diced  (traditionally Suet was being used in this recipe)

120g caster sugar

1 cup dried currants (you may use raisins)

180ml milk

2 tsp vanilla paste

1 lemon zest

To Serve

English custard Sauce

Method

Place a steaming rack or a folded towel in the bottom of a large steaming pot to avoid the mould touching the bottom of the pot. Add water and bring to a boil.

Grease generously the mould.  Set aside.

Put the plain flour, sugar, baking powder, salt and butter in a food processor and pulse until the mixture resembles bread crumbs. (Alternatively you may use your fingers to work the mixture till it resembles to bread crumbs.)  Transfer the mixture to a large mixing bowl.

Add in the milk, lemon zest, vanilla extract and currants;  and using your spatula stir until well combined. Scoop the batter into the prepared grease mold and cover it with a grease proof paper thereafter another aluminium foil securing tightly.

Lower the mould into the boiling water making sure the water comes up to the halfway of the mould only. Reduce the heat to a simmer and simmer undisturbed for 1 ½ hour.  You may add in hot water when it comes to drying point.

Once done, remove the mould from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Cut into wedges and serve warm with English Custard sauce or your favourite custard sauce.

To Make Vanilla Custard Sauce

Ingredients

4 egg yolks

3 tbsp caster sugar 

1 ½ cup milk

½ tsp pure vanilla extract 

Method

In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.

In a heavy bottom medium saucepan, pour milk and vanilla extract in. In low medium heat, heat the milk till small bubbles appear. Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly.

Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally.

Sieve the custard into another bowl, cover, and refrigerate until serving. 

Yum and delicious!! 

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!  



 

Coconut Raisin Butter Cookies

Time pass real fast and I didn't realise my last post was in October 2016. 

Today I'm posting this Coconut Raisin Butter Cookies which is so good that I have to share it out with you!
This cookies are very similarly to the Danish butter cookies !  You really got to try this out and I know you will definitely love this!

COCONUT RAISINS BUTTER COOKIES
Recipe sourced from Victoria Bakes


Ingredients

150g butter
100g icing sugar, sifted 
40g egg yolk 
6g vanilla extract
200g cake flour 
20g potato starch 
40g coconut cream powder 
1 tsp baking powder 
40g freshly grated coconut 
60g raisins (Soaked with hot water for at least 5 mins, then pat dry. Using your kitchen scissors, snip into small pieces)

Method 

Sift the cake flour, potato starch, coconut cream powder and baking powder together.  Set aside.

Cream the butter and icing sugar till pale and fluffy.
Add in egg yolk and the vanilla paste and beat till well incorporated.
Add in the sifted mixture; roughly stir to combine.
Add in the grated coconut and raisins.  Fold in all well together.  Chill the dough at least 30 minutes.

Preheat your oven to 160C. 

Using a teaspoon, place small mounds of the mixture well apart on the baking trays.  (Or you may use your ice cream scoop to spoon out the batter and shape it round).

Place the baking trays in the centre rack of your oven and bake for 20 - 25 minutes. 
(I baked my cookies for 20 minutes and off the oven; I let the cookies in the oven for another 10 minutes.  This will make the cookies more crispy and crunchy).
(Feel free to adjust to your baking taste accordingly).

    

 

This cookies make a good gift for family and friends.