STEAMED COFFEE CAKE

surprise to know that cream cracker can  make into cake.when I saw the recipes,quite a easy one and
is a steamed one. get all ingredients ready to make this cake.nice cake less sweet.
 
STEAMED COFFEE CAKE
source; sypex kitchen

ingredients.
200g butter
70g castor sugar
5 egg yolk
50 g plain yogurt
250g cream cracker
1/2 tsp b.powder
1 packet 3 in 1 coffee ( use 20g )
4 egg white + 30g castor sugar
1/8 cream of tartar
 2 tbs milo or cocoa powder mix with 2 tbsp water to a paste
method.
1.cream cracker blend to a fine paste.
2.cream butter,sugar till light and fluffy.Add egg yolk one at a time.finally add in plain yogurt,add
in cream cracker powder,b.powder and coffee powder mix well,put aside.
3.in a clean mixing bowl whisk egg white,sugar,cream of tartar,whisk to a soft peak.fold egg white into the egg yolk ,fold all well combined.
4.divide batter into 3 portion take a portion,make a cocoa powder /milo.
5.line,greased the cake pan.pour in the light coffee batter,smooth the surface even,put to steam for 15
minutes,test with skewer to ensure it cook.pour the second layer,cocoa batter even smooth,put back
to steam for another 15 minutes, and last layer to steam till cook ,off heat.cool cake before cutting.
note; prepare steamer with water,bring to a boil before put the cake to steam

MAYONNAISE BANANA BREAD

I chance upon this recipe from chin deep blog.first time know that mayonanaise use in this recipes,curiousity Of me,to try this banana bread  since I have all the ingredients needed.wow,love this moist,sweet banana bread and is really nice.recipes for keep

MAYONNAISE BANANA BREAD

Ingredients;
3 to 4 ripe banana,mashed ,( 3 if they are big,4 if they;re smallish)
1 large egg,lightly beaten
1/2 cup + 2 tbsp mayonnaise
1 1/2 cup all purpose flour
1 cup castor sugar ( i use 1/2 cup)
1 tsp baking soda
1 tsp salt
 Method;
 Preheat oven to 180 degree C.sieve flour and b.soda together. In a large bowl,combine 1 egg lightly beaten
,add in mayonnaise whiskmix well,add in the mashed banana,whisk well mix,add in flour,sugar and mix everything until just combined.Don"t over mix.grease a loaf pan 9x5.pour batter into the prepared pan.smooth top and bake in 180 degree c oven for 55 to 65 minutes-just until a toothpick comes out with a few moist crumbs stuck to it when inserted into the center of loaf.cool loaf in pan  for 10 minutes.transfer to a wire rack to cool

MAGIC CUSTARD CAKE

Special about this cake is 1 batter during baking,separate into 3 layer,dense at the bottom,custard in the middle and sponge on top. I love this cake is not to sweet,soft texture.Still need room to improve baking this cake.Is a spanish cake.

MAGIC CUSTARD CAKE
source;kitchen tigress

75.icing sugar
45g egg yolk
85g unsalted butter,melt and cool
12g water
3/4 tsp vanilla essence
85g plain flour
360g full fat milk ,lukewarm
105g egg white
20g castor sugar

Method;
1.fully lined 1 pcs cake pan with parchment paper without cutting corner of paper.preheat oven to 160 degree c.use 18 x 18x5 cm
2.sift icing sugar into mixing bowl,add egg yolk.whisk till mixture is ivory pale.Add melted butter,water,vanilla.whisk till combined.sift plain flour into mixture,add salt whisk till just evenly mixed.
Add milk,whisk till evenly mixed.
3.separately whisk egg white on hogh speed till thick foam forms,add caster sugar.continue whisking at high
speed till egg white are at stiff peak stage i.ewhen whisk is lifted egg white form peak that;s straight,not hooked and bit of grainy.add to yolk ixture ,mix with whisk till fully combined.
scrape down with spatula and mix till even.
4.pour batter into cake pan.level top with spatula.Bake till golden brown and edges of cake don't squish when pressed gently 50 minutes.
5.Remove cake from oven unmould by lifting cake out of pan.

TRADITIONAL EGG SPONGE CAKE

Traditional egg sponge cake that used to make for the festive offering ,an oldies recipes that use bowl to measure ingredients .I love it eggy flavour.

TRADITIONAL EGG SPONGE CAKE

Ingredients;
1 rice bowl of flour
1 rice bowl of fresh egg
1 rice bowl of sugar ( i use 3/4 rice bowl)
1 tsp ovalett ( optional )

Method;
In a big mixing bowl,add in the egg and sugar,use an electric hand whisk to beat for a few minute,add in the ovalett and beat till fluffy,pale in colour ( triple the volumn).slowly add in the sieve the flour with a wooden spatula and mix well combine.Heat a steamer with water to a boiling point,put in to steam for an hour.
and mix well combined.Line a round tin with parchemant paper

KEK GULA HANGUS /HONEYCOMB CAKE

Kek gula hangus or in english honeycomb cake.It taste like sponge cake,light and bit of oily.I love this kek gula hangus and make this cake a few time.love by everyone in my family.when cooking the sugar,use the low heat and a high pot,so when the sugar is caramlized,add in water slowly,be careful it will splash and burnt your skin.Use long wooden spoon to stir or wear a oven glove when cooking the sugar..recipe is from internet,I remember the first time I make it,was a success.Is a nice cake.

KEK GULA HANGUS / HONEYCOMB CAKE

Ingredients;
250g butter
12 egg
1/2 cup condensed milk
4 cup of sugar ( use 3 1/4 cup)
2 cawan water
2 1/2 cup  plain flour     ]
4 tsp bicarbonate of soda   ] sieve together

Method;
1.Use a double boiler to melt the butter,put aside to cool  thoroughly.
2.Use a high  pot,make sure the pot is dry ,add in the sugar using low heat,stir fry till the sugar is caramalized ,don;t burnt the sugar.Slowly add in the water,keep stirring till all well combined
(the sugar might harder,don't worry,just continue stirring  and later on the harden sugar will start to dissolved).Put aside to cool.
3.break the egg in a big bowl,use a chopstick to stir the egg well mix,(don't beat the egg).Then add in the condensed milk,stir together and well combined.
4.Add the melted butter and Caramalized sugar syrup,flour ,mix well and add in the egg mixture till
incorporated together and seive .Just leave the batter and cover it for 4-5 hour.(so it will get a nice honeycomb ).
5.preheat your oven to 170 c
6.Greased a baking pan 7 "x 7 " and lined with baking paper.Pour in the batter into the lined cake pan.
7.Put the cake pan into the oven,lower to 160 using the low heat to bake for 35 minutes,after that
 adjust to upper and lower heat to bake for another 10 minute.Inserted a skewer,if comes out clean,
take out from the oven .let it cool on the rack before removing.
Note; if the top is slight brown,use a aluminum foil to cover the top. when baking, I slip a pieces of carboard or a pieces of paper fold into two and slip in between the oven door.

STEAMED CHOCOLATE CAKE

My aunty 's son,bought home from school a pieces of cake given by his class teacher  ,when my aunty taste the cake ,it was nice soft moist cake.she asked her son to get the recipes from the teacher.
his teacher gave him the recipes and she passed it to me.Is a steamed choclate cake,soft and moist.

STEAMED CHOCOLATE CAKE

Ingredients;
100g cocoa powder
360g butter
220g castor sugar
400g evaporated milk
4 big egg (grade A)
200g plain flour
1 tsp baking powder
3/4 tsp soda bicarbonate
1/2 tsp salt

Method;
1.bring sugar,evaporated milk,butter in a pot double boil till the sugar dissolved and leave it to cool.
2.lightly beat the egg,gradually add into the (milk,sugar,butter) batter.
3.sift the flour,cocoa powder,baking powder,salt,soda bicarbonate together.add into the cocoa batter,stir to mix well.
4.pour into 9' x 9; pan and steamed for 45 minutes.(line the cake pan with parchment paper) or till the skewer inserted comes out clean.

JAPANESE COTTON CHEESE CAKE

I have successed in making this japanese cotton cheesecake for the first time,At first I though it was so diffcult to make this cake,when my youngest son told me a slice of this cake is very expensive and this cake is really nice,motivated me to make this japanese cotton cheesecake.I read the recipes so many time and carefully follow the instrution.The recipes is from anncoo journal blog.Thanks.

JAPANESE COTTON CHEESECAKE

Ingredients;
265 ml low fat milk
85g butter
250g cream cheese
40g plain flour
35g corn flour
7 egg yolks
7 egg whites
3/4 tsp cream of tartar
125g sugar
2 tsp vanilla

Method;
1.sift both flour together and set aside.Boil milk and butter together at med low heat.Lower heat add in cream cheese,use handwhisk to stir cream cheese till smooth.
2.Add in sifted flour and mix well.
3.lastly  add in egg yolk,vanilla flavor,mix cream cheese mixture till thick and tranfer to a large bowl,leave to cool.
4.In a mixing bowl whisk egg whites,cream of tartar and sugar till peaks form 9that is the form peaks with tips stand straight when the beater are lifted.
5.Use a rubber spatula to fold egg whites in two batches to the cream cheese mixture.
6.pour cream cheese mixture to a lined 9" square cake tin and place the cake tin at the lowest rack in the oven.Pour the boiling water on the tray with 1 cm high and place the cake tin on top to bake.7.steam bake at preheated 150 C for about 1 hour and 15 minutes.
8.After about 30 minutes of baking or when you find the top of the cheesecake turned brown half way of baking,place a foil over loosely over the cake tin.
9.Cool down the cheesecake in room temperature and best to chilled in fridge before cutting.
Dip your knife in hot water,wipe dry and slice the cake.repeat every slice you cut.

STEAMED CHOCOLATE CAKE

I made this cake quite often , the recipe I got from sri rasa a malay monthly cook book.i don't buy it anymore Cos,most of the recipes is similarly to the previous book that I have.Its a moist and soft cake.

STEAMED CHOCOLATE CAKE

Ingredients;
1 cup cocoa powder
1 cup castor sugar
1 cup majerin
1 cup evoporated milk
1/2 cup condensed milk
1 1/4 cup plain flour
1 tsp baking powder
1 tsp soda bicarbonate
3 egg ( beat)

Method;
1. In a pot,add in cocoa powder,castor sugar,evaporated milk and majerin.
2. Heat the pot on a gas stove,using low heat to cook till the sugar and majerin dissolve,kept stirring,don't get burnt.put aside to cool completely.
 3.sift flour,baking powder and soda bicarbonate together.
4.Beat egg in another bowl and pour into the cool batter mix well and add in the condensed milk
5.finally fold in flour,blend the batter with a mixer at low speed for a while until even.
6.line a cake pan with parchment paper.pour the batter into it.and steam for 1 hour or until a skewer inseted come or clean.
Note; I use aluminue fold instead of parchement paper..  Bring the water to boil first before steaming.

BANANA CAKE

 

 

 Is a soft and moist banana cake.I double the recipes and is my first time using this recipes.

I make a square cake pan and another 6 muffin cup.That evening I gave two to my friend to taste.

The next day,she phone to ask me over to her house to teach her.She bought all the ingredients,

I gave her some muffin cup,when the banana cake came out from the oven,she was so happy .

And the cake pan banana cake ,I gave to my sister in law for offering to the ancestor.

BANANA CAKE

source;agnes chang cook book

Ingredients;

180g butter /margarine

180g castor sugar

2 eggs

4 ripe bananas,coarsely mashed to get 1 cup

1/8 banana essence,Optional

2 tbsp fresh milk mixed with 1 tbsp lemon juice

Ingredients;A

240g plain flour

1 tsp baking powder

1 tsp baking soda

Decoration; 2 ripe bananas sliced,1/2 lime juice /lemon juice

Method;

1.cream butter and castor sugar till light,add eggs one at a time,beating well after each addition.

2.mix in mashed bananas,bananas essence,sour milk and ingredients A till well combined.

3.pour into a greased and line 25cm x 15 cm /10" x 6" loaf tin or paper cups.

4.squeeze lime juice over bananas slice,arrange bananas slices on top of the cake decoration.

5.Bake in a preheated oven at 180C for about 20-25 min till cooked and golden brown.

6.remove cake from the oven and leave to cool before serving.

BANANA CAKE

My hubby 's brother have a few plant of banana tree,when the fruits is matured to cut,he will give away to friend,neighbour and sibling. I have the banana recipe,lazy to browse through the cook book.I search on the internet for this recipe from nasi lemak lover blog,there is a few recipe on banana cake.I decided this recipe.
my cake turn out different from her, when I put the cake  into the oven ,closed the oven ,turn my back to the dinning table and I was shocked to see the plate of cut banana was on the table.I took out the cake tray out from the oven  and the fast way mashed the banana and add in to the batter using a fork to stir evenly mix and put back to cook..

BANANA CAKE

Ingredients;
3 medium egg
130 g sugar
200g banana ,ripe and cut into small pieces
150 g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil
1/8 tsp vanilla
rum (omitted)
Method;
1.preheat oven to 160c.
2.grease and line a 8" round tin with baking paper
3.sieve flour,baking powder and baking soda toether,sieve twice and set aside.
4.beat eggs,sugar ,rum and banana at max speed in a mixer till stiff ?ribbon stage
5.fold in flour and mix well .add in corn oil and mix well till batter is shiny and flowing.
6.bake for 4o-45 mins by inserting a skewer into the centre of  the cake comes clean.

BLACK SESAME POUND CAKE

This cake may look not nice,but it melts in the mouth. I use black sesame seed toasted and grind into fine powder substitute for the black sesame paste or neri goma japanese brand.

150g unsalted butter
175g cake flour , sifted
3/4tsp baking powder
170g sugar
1/4tsp salt
3 eggs
120ml milk
1tsp vanilla extract
31/2tbsp black sesame paste

1.Preheat oven to 180'c.Grease and flour a 23-cm ring mould or chiffon cake tin
2.Let butter stand at room temperature for 15 minutes or unit soft but not oily.Sift flour and baking powder into a bowl and stir in sugar and salt.Beat eggs,milk and vanilla together an another bowl.
3.add butter,sesame paste and half of egg mixture to flour mixture and beat with a cake mixer on low speed just until no large'islands'of flour are left.Increase speed to medium and beat 30 seconds.Add remaining egg mixture in two batches,beating for 15 seconds after each addition.Beat 20 seconds more
 4.Pour batter into prepared tin and bake for 30-35 minutes.or until an inserted toothpick emerges moist but clean.Cool cake on a rack for 15 minutes.then unmounted and let cool.

Variation:Mix up two batches of batter,one with black sesame paste, the other(with tahini sesame paste).Marble them together in a deep 25-cm ring mould and bake for 45 minutes.

WHEAT FREE SPONGE CAKE

when i was surfing the internet ,came across this recipe from ancoo journal,is use three simple ingredients that I have,goes for it.

WHEAT FREE SPONGE CAKE
Ingredients;
3 gg (65g)
1/2 cup (110g) castor sugar
3/4 cup (110g ) cornflour,sifted twice
2tsp vanilla
Method;
preheat oven to 180c.grease with butter,20cm/8inches round cake pan;line base with baking paper.
Beat egg with 2 tsp vanilla at medium highe speed for about 10min or until thick and creamy.gradually add sugar,beating until dissolved between additions at medium speed.
Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula.
pour mixture into pan and spread evenly,bake for about 20 min or skewer inserted into the cake comes clean.Turn sponge cake onto a wire rack to cool.

ZEBRA SPONGE CAKE

This recipe was given to me by my younger sister.She got it from her face book that added to her blog.
It mentioned to use an electric cooker that can use to bake cake.She do not have one.Instead she use the normal electric cooker that cooked rice and porridge.She  made the cake  using the cooker key to press the porridge.It took about 45 minutes to cook,the result came out succeed.it was very soft.
I do not have the electric cooker that can cook rice and porridge.mine can only cook rice.So I use oven to bake. The recipe is pandan flavor, I use 1 tbsp of cocoa powder.

ZEBRA SPONGE CAKE

Ingredients:
400 g sponge cake flour
6 egg
160 g butter
90 ml milk
Pandan essence 1 tsp /1tbsp cocoa powder

method:
1.Preheat cooker or oven.Melt the butter and set aside.
2.Mix the sponge cake flour and eggs to beat until  fluffy  white.
3.Add in butter,milk and mix well combined.
4.Divide the batter into two potion,one add the pandan or cocoa powder,the other portion stay as the
   original flavor. Grease your cooker pot with some butter.Using the oven, line a 9 inches pan with the
   greasedproof paper and greased with some butter.
5.Put a spoonful of original flavor into the rice cooker or pan in the middle,then a spoonful of pandan or cocoa powder in the middle of the original flavor.keep doing it till all the batter are all used up.
6.Finally press the cooker key on the porridge and let it bake for 45 min or till cook.
7.If using the oven ,put the pan at the lower rack to bake for 45 min or till cooked.

MINT SPONGE CAKE

I use a pack of Andes mint chocolate is contain 28 small bar. the mint leaves about $ 1.50 a bundle.
Andes mint chocolate have to chopped not to fine.The mint leaves wash clean and let it to dry.Used only the leaves,sliced very thinly. Sometime when I make this cake,all the chocolate  will sunk to the bottom.I use a lot of method to put in the chocolate,some it work ,some time a failure.Try your own method to put in the chocolate, so it won't sunk to the bottom.This cake is created by my aunty using Alex goh recipe. The best if you can get the chocolate all is in mint flavour.

MINT SPONGE CAKE

Ingredients;A
250g sponge mix flour
4 eggs
 Ingredients;B
50 ml water / I used fresh milk
Ingredients;C
80 melted butter
Andes mint chocolate 1 whole pack (chopped)
A bundle of mint leaves,clean wash and let is dry(finely sliced thinly)
2 tsp mint essence

Method;
1.Pour (A) into a mixing bowl.
2.whip (A) till thick.
3.Add (B) and mix into the batter.
4.Whip the batter till light and fluffy.
5.preheat your oven first.
6.sprinkle some mint leaves into the batter give a stir,and sprinkle until all the leaves used up.
7.Add in the mint essence and mix well.
8.Lastly sprinkle mint chocolate give a slight stir,do not stir to the bottom,quickly pour into a 9' round mould.Bake at 180 c for 30 minutes or till cake is cook.

STEAMED RAINBOW CAKES

A few years back my youngest sister took baking class,this is one of the cake she learned to baked.I asked from her for the recipe,she gave to me.This nestum  layer cake I make by myself.

STEAMED RAINBOW CAKES

Ingredients;

Nestum flakes 100g

Almond powder 100g

Butter 300g

castor sugar 200g

Self raising flour 100g (sieve)

vanilla 1 tsp 

Condensed milk 1 tbsp

Red,yellow and green colouring

Method

1.Beat butter,sugar till soft and fluffy.

2.Add egg each slowly,eat till well mixed.After that add in condensed milk,vanilla,nestum,almond

powder.Stir well and lastly add in the flour to combine well mix

3.Divided the batter into three portion and coloured each portion.

4.Grease a 8inch tray and lined with a greaseproof paper.

5.prepare the steamer with water to boil.

6.Spoon 5 tbsp of batter into tin,level the first layer and put to steam for about 10 min or inserted a skewer in the middle it comes out clean.Then pour the second layer to steam and till all the batter use up.

7.the last layer for 20 mins,cool on a tray.

FINANCIERS

FINANCIERS
source; with a glass

Ingredients;
50 g.powdered almonds
70 g.sugar ( I use 60 g)
50 g. butter
2 egg whites
1 heaped tablespoon flour
A pinch of salt

Method :
1.Heat the butter in a pan on low heat and observe the milk solids, which will separated at the bottom.
 When they become light brown (hazelnut colour), put the pan aside.
2.Combine the eggs,the sugar,the almond powder,pinch of salt and the flour in a big bowl.
 Add gradually the butter,mixing with a spoon.
3. Pour the mixture into greased with butter forms-muffin forms ( or other small cakes forms)
    2/3 of their height.bake for about 15-20 mins until golden brown.Let them cool down before taking
    out of the forms.

Steam Lemon Egg Cake

               

      LEMON STEAMED  SPONGE CAKE

Ingredients ;  (adapt from meng laoshi)

250g egg

1 tsp lemon zest, 3 tbsp lemon juice

3 tbsp oil

180 castor sugar

190 cake flour

1/2 tsp baking powder + 1/4 tsp baking powder

Method;

1.Lines a 8 inches round pan with greaseproof paper.

2.Mix oil, lemon juice, lemon zest together  in a small bowl.

3.Beats eggs, sugar till pale  ,light and fluffy until ribbon stage.

4.Sift cake flour and baking powder together,add into the egg batter. Fold with handwhisk,then

    only fold with the spatula along the side. add in the lemon juice,oil,lemon zest ,mix well.

5.Pour into the round pan, leave in the room temperature for 10 min

6. When water is boiling ,put in the round pan with batter to steamed in medium flame for 20 to 25 min

 7.Insert a inserter in the middle of the cake, if come out clean,it mean the cake is cook,off the heat.

8.Lift the cake from the pan and cool on the wire -rack.