No fun...

My mom n hubby hand in hand complain that I don't do the things they like to eat, especially nine layer kueh.

Decide  to do today, recipe called for 9 inch but my steamer only accomodate 8 inch tin, decide to go ahead, planning to have some wastage, luckily no wastage but the layers are high.

Did not regret doing, it's a wonderful recipe.  

Extract from With love, from the LITTLE NYONYA by Baba Philip Chia

600g fine sugar

1 litre coconut milk

1 litre Water

1 tsp fine sea-salt

Few pieces of pandan leave

350g rice flour

350g tapioca flour

Mix sugar, coconut milk, water, salt, pandan leaves and bring to boil at low heat till sugar dissolved. Discard pandan leaves, turn off flame and allow to cool slightly

In a large mixing bowl, mix the rice flour and tapioca flour. Then add the covonut milk mixture, whisk slightly till well blended.

Divide batter into 9 portions (I divide into 3). Ready to steam layer by layer, by adding in desired colour into each layer such as white, green, yellow, pink, blue and the final top layer is red.

Note: can be steamed in a11" x 11" cake tin (abt 45 pcs)

pleating

Post by SST Station.

A gift

Sharon has given me a packet of bitter 60 percent chocolate chips quite some time ago, decided to do chocolate chip chiffon from a recipe book bought from Taiwan.

Feedback from collegues, it nice, for me, I like it.. Thanks Sharon for your chocolate chips..:)

Recipe:-

7 egg yolks

90 gm of oil

100 gm fresh milk

12o gm cake flour

Vanilla paste

7 egg white

90 gm sugar

A bit of cream of tartar

70 gm chocolate chips

Lightly beat egg yolkswith sone vanilla paste. Add in milk and oil and mix well. Add in sieved flour and mix till batter is smooth, leave aside.

Whisk egg whites till frothy, add in 1/3 og sugar and continue to whisk and continue to add sugar in 2 more additions,. Whisk till it's soft peak.

Scoop 1/3 of egg white into egg yolk batter and mix well. The rest of 2/3 egg white batter, fold in till 80 per cent, add in chocolate chips and continue folding.

Bake in a 21cm chiffon tin and bake at 170 deg for about 40 mins.

Missing pandan ..

I have been searching for pandan kaya cake, do not have most of the ingredients, settle for butter cake.

Search internet and decide to use Yochana's recipe and the recipe called for ovalette, I did not use and I use seperate eggs method to do the cake.

Quite like the taste.

Can be bake..

This time round, I baked my spiral yam mooncake instead of frying, it's much more healthier, and easier to handle, the taste is not so bad, but i still prefer deep fry version.

Few days ago, I did some walnut mooncakes and upon recommendation from my friend, I used blue diamond brand  walnut and It's goes very well with the pastry, crunchy and fragant. Now, I like the idea of using this, it's a bit more expensive but the walnuts inside won't be easily be rancid as those sell in packets.

redo

The previous post,  I have brown my macarons, instead of chewy is crunchy.  I follow my oven heat instead of the instructions of Jill Colonna, she uses 160 degrees with fan forced.

This time round, I use the oven heat that she recommended and for 12 mins, yes the macarons cames out of the oven beautifully and I have declared I will always use this method instead of Italian meringue.  Italian meringue is beautiful, it will gives u a glossy surface but I found that it's is a little bit troublesome to boil the sugar and et, no doubt, I did say is fool proof, it is indeed fool proof, few of my friends has problem in doing French method, but for Italian method, they are fine.

Macarons Again

Now, I am hot on making macarons, my niece has given me encourage to made more....  Yupee, especially when someone really appreciates your bakes and way to go.............

Surf the website and I loved the looks of the macarons  of this particular author, Jill Colonna, mades me wanted to follow her recipes and method and it works, no doubt my bake macarons is a little brown but the texture is good when tasted.  Have a try.