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Monday 25 September 2017

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!  

Recipe sourced from Sonia of Nasi Lemak Lover
Using 8" diameter chiffon pan


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


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!  


Monday 4 September 2017

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.

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

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

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
4 egg yolks
3 tbsp caster sugar 
1 ½ cup milk
½ tsp pure vanilla extract 


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!!