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Monday 25 August 2014

Pak Thong Koh (Steamed White Sugar Cake)

This is my second round of making this Pak Thong Koh.  The "traditional way" of Pak Thong Koh would take days (I think 4-5 days) but I'm not that kind of patient to wait for the dough to ferment that long.  I found this fast way recipe that just took 2-3 hours to ferment the batter and the result is unbelievable good! 

Recipe adapted from My Kitchen Snippets 

280 grms rice flour
280 grm sugar ( I used only 220 grm)
600 ml water
1 tsp dried yeast + 3 tbsp of lukewarm water
3 pandan leaves – knotted
½ tsp salt
½ tbsp cooking oil 


In a mixing bowl add in rice flour and 300 ml water. Mix well and set it aside.

In a small saucepan, boil the balance 300 ml water, sugar, salt, and pandan leaves. Once boil remove the pandan leaves. Pour the syrup right away inside the rice flour mixture and leave it aside to cool.

Dissolve the yeast in the lukewarm water and pour it into the cool rice flour mixture. Stir well and cover and let it ferment for 1 ½ or 2 hours or until small and tiny bubbles appears on top of the batter.

Prepare the steamer; bring the water to rapid boil. Grease and pre-heat an 8” baking round or square tray.

Add in ½ tbsp of vegetable oil to the mixture, stir well and pour into the heated tray and steam for 20-25 minutes or until skewer comes out clean when tested.

Cut and serve once it is cool.

Just make sure that after the 2 hours fermentation of the rice batter that has small bubbles surface on top.  If you don't see any that's mean your yeast might have expired or your water might be too hot when you dissolve the yeast in.

I think this steamed cake is so easy to make; mix everything and let it sit to ferment and then steam and you can have your "Pak Thong Koh" to enjoy!

Tuesday 12 August 2014

Strawberry Yoghurt Bavarois

When my sister whatsapps and showed me the picture of her Strawberry Yoghurt Bavarois, it just tempted me to try it immediately as I am sure it it really delicious!!

Strawberry Yoghurt Bavarois 
Recipe adapted from Sandy's of My Happy Apron
Serves 8 

15g gelatin powder
6 tbsp water
300g strawberries
1 tsp lemon juice
180ml milk
150g sugar
180ml heavy cream
240ml plain yoghurt

Soak the gelatin in the water.
Wash and hull the strawberries, then drain.  In a bowl, mash the strawberries with a fork and sprinkle with the lemon juice.  (Alternatively, you can lightly blend the strawberries in your blender).

In a small saucepan, scald the milk and add the sugar and the gelatin-water mixture.  Stir gently until the sugar and gelatin dissolves.  Let cool.

In a bowl, beat the heavy cream till soft peaks form.   Add the mashed strawberries and stir well. Add the yoghurt and gently stir.  Add the milk, sugar and gelatin mixture.

Pour into a large mould or several small individual moulds.

Chill in the refrigerator until set .  Serve with strawberry and whipped cream.

                                              I made half of the recipe only.



Monday 4 August 2014

Walnut Butter Cake

I had wanted to bake a simple cake for the past few days and when I saw Sonia posted her Walnut Butter Cake  and immediately I felt in love with that cake.  

Whenever I want to bake a simple cake, Walnut Butter Cake always come to my mind  but the recipe which I have been using previously yields lots of eggs in the ingredients.  And when I saw Sonia's ingredients have only 2 eggs, I just got to try it out.  Nowadays I try to cut down eggs consumption in my bakes if I could.

Recipe sourced from Sonia of NasiLemakLover

*makes a 6” round cake 

125g butter (salted), room temp.
80g caster sugar
2 eggs (A size)
1tsp vanilla extract
2tbsp milk
110g cake flour
1tsp baking powder
60g walnut, process in a food processor till fine 


Line paper on the bottom of the cake pan. Sift cake flour and baking powder, set aside
Cream butter, vanilla extract and sugar till fluffy and pale (take about 4mins using hand electric mixer at speed 2).
Add in egg one at a time, mix well with each addition.
Add in flour, walnut and milk, combine well. Sprinkle walnuts on top.
Bake at a pre-heated oven at 170C for 40-45mins or 180C for 30-35mins.

If you want to have some bite of crunch in the cake, just put the walnuts in a plastic bag and pound it with your rolling pin.  No need to process till fine.  Believe me, the cake taste good biting into the walnut bits.  

Indeed, this cake is not that greasy and the sweetness is just right for me too!  But to those who like a little more sweet, you can add extra sugar.

Thank you Sonia!  Love this cake alot!  I will be using this recipe from now on.....