Ang Ku Kuih with Peanuts

Trying a new flavour. I was back in Singapore for my father-in-laws' funeral last May & get a chance to try Ang Ku Kuih with peanut filling.

I have to get my hands to try to make them.  Love the peanuts !! 

I used the peanut filling's recipe from Guai Shu Shu's website. Link to recipe: 

https://kwgls.wordpress.com/2014/08/23/an-auspicious-chinese-steamed-cakered-tortoise-steamed-cake-angku-kuih-（红龟粿）/

Chin's notes : 

1. I replaced plain flour with corn flour. 

2. For the dough recipe I used Rasa Malaysia's recipe: 

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

Pandan Chiffon laced with Chocolate

Most of my friends in the cooking group are baking these & I joined in the fun.  Ain't they beautiful ... 

This was baked using a different chiffon recipe.  It is a keeper recipe! The chiffon is moist & light! 

Here is the link to the original recipe: 

http://www.ellenaguan.com/2015/01/recipes-pandan-chiffon-cake.html

For the chocolate lace, take a small amount of pandan batter (about 1/2 cup, after you have mixed the yolk & meringue). Mix with  1/2 tbsp of cocoa powder or slightly more if you prefer a darker colour of the chocolate flavour. 

Pour 1/2 of the pandan batter into the mould & gently spread the chocolate batter over the pandan. Lastly the remaining pandan batter over the batter. 

Pandan batter & chocolate batter

Added the remaining Pandan batter

You can also use a chopsticks to lightly swirl the mixed batter. I did not for this batch. 

Have fun!

Ang Ku Kuih (Red Tortoise Cake)

I used to eat these when I was living in Penang. I think it is more than 20 years since I last had one.

There is a request for Ang Ku Kuih, and I'd decided to take up the challenge & try to make them in Paris.  Fortunately I bought the mould from Penang last August. 

Thanks to my friend, SiewLoon who shared her yummy recipe!

Here is her recipe from Rasa Malaysia:

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

My first attempt was a success!!!  It has a chewy skin & yummy bean paste, just like how it should taste like.  They were well received at the Chap Goh Meh's lunch reception today. : ) 

Clafoutis aux Poires

A very yummy French pear pie ( Clafoutis ), that my friend, Caroline made on one of the gatherings. It is an easy recipe.  I tried to bake one today. :p

Traditionally it was made with black cherries. I will try to make one when cherries are in season. Won't be long!

Recipe shared by Caroline, original recipe: 

http://m.marmiton.org/recettes/recette_clafoutis-aux-poires-facile_11719.aspx

Clafoutis aux Poires 

Ingredients: 

4 pears halved & removed the core.  Original recipe asked for 3 pears. 

2 eggs 

15 g of sugar

25ml of milk 

60g of sugar 

40g of all purpose flour. 

1 ready made puff pastry. 

Preparation steps : 

1. Prepare the pastry puffs & lay it on the pie baking tray. 

2. Lay the cut pears neatly on the puff pastry. 

3. Mix all the other in a mixing bowl & pour over the pear. 

4. Bake in a preheated oven at 200 degree C for 35 mins. 

Voilà!

Lemon Drizzle

I had 4 pieces of this cake at a Year 7, coffee morning. One of the mom ( Sofia ) brought this cake. Been thinking about it since I came back & I sent a request to her to ask for the recipe. She is very kind to share her recipe :) 

It is one of my favourite cake! It is moist & the amount of sugar made it a yummy cake! Parfait, with a cup of tea/coffee! 

Here is the recipe: 

Recipe: 

http://www.maryberry.co.uk/recipes/baking/lemon-drizzle-traybake#.VqNRGAYktyg.email

Ingredients: 

225g butter 

225g sugar 

4 eggs 

4 tbsp milk

Zest from 2 lemons 

275g self raising flour + 2 tsp baking powder

Syrup: 

175g sugar 

Juice from 2 lemons

Bake in a preheat oven @ 160 degree C for 40mins for 8"x8" baking pan. 

Chin's notes: 

1. This cake has a lot of sugar, I tried to cut the amount of sugar & the cake turned sour. It needs the sugar to make it yummy! 

2. First, I creamed the butter & sugar. Then add eggs, milk, lemon zest & lastly the flour + baking powder. Just to combine all the infredients. 

3. Do not pour the lemon syrup immediately after baked.  Wait for the cake to be warm. Otherwise the syrup will be too wet at the bottom. 

4. Sofia's cake :p

Kuih Lapis

Buttery & eggy rich layer cake. One of my favourite cake. Usually bought them from the cake shop. It is an expensive cake because of the ingredients & the effort required to bake this cake.

I have been wanting to try to bake this cake for a long time. Took up the courage to bake one before the end of 2015. I halved the ingredients in recipe & reduced 100g of the sugar in A ( 50g ) & B (50g). 

Recipe from SHC: 

http://www.singaporehomecooks.com/2015/01/kuey-lapis-by-janet-liew.html?m=1

Chin's notes: 

My first layer was completely burnt in 2 mins. That was because my grill's default temperature is 300 degree C !!! 

Threw away & start all over again & changed the temperature to 220 degree C. Each layer takes about 3+ to get the nice browning on the top layer. 

Repeat these steps:

1. Spread the batter, thinly & evenly. 

2. Grill for 3 minutes or until each layer is nicely browned. 

3. Use a toothpick to remove the bubbles.

4. Flatten each layer with a cake presser. Gently pressed then cake. This will make your layers thinner. 

* Repeat step 1 - 4 until all the batter are used up. 

Pandan Chiffon

Pandan Chiffon's recipe shared by my youngest aunt. It is my daughter's favourite. According to her it is yummy!!! I baked for 55 minutes to get the slightly tanned edges. 

Video Tutorial for Earl Grey Chiffon: http://youtu.be/mHe7yolzhdI

Pandan Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g coconut milk 

1 tbsp pandan extract

Methods :

1. Separate egg white and egg yolk into separate mixing bowl respectively.

2. Add cream of tartar and sugar into egg white, beat until egg white stiff.

3. Add sugar, oil and flour into the egg yolk mixing bowl.  Mix well.

4. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

5. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

6. Bake at 160 degree C preheated oven for 55 minutes.

7. Perform toothpick test. It should come out clean when cake is completely cooked.

8. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

9. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.  I tried many times, if I'm in a hurry it won't turned out nice. 

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, the egg white won't turn stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution for the cracked top yet. Mine always cracked! 

6. You can adjust the sugar to your taste, I have tried 80g on white & 80g on yolk. Still taste as good ;)

Bon appétit

Pandan Chiffon - 18cm Baking Pan

Bought some small chiffon pans from Malaysia last August.  Decided to give it a try using the same recipe from my youngest aunt with reduced sugar.  This is an ideal size for me to give away as gifts. :)

18cm Pandan Chiffons

Pandan Chiffon Recipe

Ingredients:
Meringue -
6 egg whites
80g caster sugar
1/2 tsp cream of tartar

Yolk mixture -
6 egg yolks
80g caster sugar
100g all purpose flour (sifted)
50g vegetable oil
50g coconut milk
1 tbsp pandan essence/extract

Preparation steps:
1. Separate the egg whites from the egg yolks into separate bowls respectively.
2. Add cream of tartar to the egg white, whisk until you see some bubbles forming add the sugar.  Whisk until egg white is stiff peak. Set aside.
3. In the egg yolk bowl, add sugar, coconut milk, vegetable oil, pandan extract and mix well. Add in the flour, stir well until a smooth batter is achieved.
4. Transfer the meringue into the yolk batter, gently and slowly fold the meringue into the yolk batter. Once it is evenly mixed. Transfer mixture to a chiffon pan,  I halved the mixture and transferred to 2 chiffon pans (18cm). Note: do not grease the chiffon pan.
5. Drop the chiffon pan on the table a few times to remove trapped air bubbles.
6. Bake in a preheated oven at 160 degree C for 55 minutes.
7. Perform toothpick test, it should come out clean when the cake is completely cooked.
8. Remove from oven, immediately tilt the chiffon pan upside down and leave to cool completely.
9. Use a sharp knife to slice the edges to un-mould cake from pan.

Bon appétit !

Just out from the oven.

Upside down for cooling

Chin's note:
1. Ensure that there is no traces of egg yolk in the egg whites.  If there are traces of egg yolks the egg white will not be stiff peak.

Light Butter Cake

I love butter cake & today there is a craving for butter cake & decided to try a new recipe with my 8"x8" pan.  A recipe from Rasa Malaysia.  It turned quite good, light & not too oily with buttery taste. Yum!

And I have always wanted to make lines prints on my cake top.  Finally there is a reason to try it.  It was really easy, lightly rub cold butter on the cooling rack, carefully, place the cake top resting on the cooling rack. Let it cool completely before flipping over. Place a plate at the cake bottom & flip it gently. Voilà! The lines were printed on my cake!! 

Bon appétit !! 

Here is the link to the recipe:

http://rasamalaysia.com/recipe-butter-cake/2/

Chin's notes:

1. I used buttermilk instead of fresh milk / yoghurt. 

2. To make butter milk - 4tbsp of fresh milk + 1 tbsp of lemon juice, give a gentle stir & set aside for 10 minutes. 

3. For the lines print, need to rub butter on the cooling rack so the cake won't stick to the cooling rack. 

Spring - Almond Jelly with a Twist

Cherry blossom

Cherry blossom - This creation was inspired by Wagashi dessert ( Japanese dessert ). I'm truly amazed with the unlimited possibilities of the Japanese sweet desserts art.

With canned longan

There is no special mould required.. I only used freezer bags & red food colouring. 

Here is how I shaped them. Add your choice of colours & fruits. 

Twist the bag & seal

Leave them in the fridge, serve cold.

Bon appétit !  

Chin's notes: 

1. Do not pour into the bags when the liquid is hot. Leave it cool a little before you shape. 

2. The possibilities are unlimited! :) 

Red Velvet Mini Cupcakes

Tried this recipe from www.taste.com.au

The recipe, made delicious cake. It is moist & the icing is yum with a touch of raspberry.

I did not know some bakes uses white vinegar. Apparently it helps to make the bakes lighter. Link below explains why: 

http://bakingbites.com/2008/08/using-vinegar-in-baking/

Recipe from : 

http://www.taste.com.au/recipes/28927/red+velvet+cupcakes

Chin's notes: 

1. Baked in a preheated oven at 180degree C for 15 mins. 

2. Reduced sugar to 300g the cake & 160g icing sugar for the icing. 

3. I should have left the butter out instead of warming them in the microwave. Left it a bit too long, it became watery. They are still yum, love the cream cheese taste. I should have left the butter out instead of warming them in the microwave. Left it a bit too long, it became watery. They are still yum, love the cream cheese taste. 

Gold Fish Jelly

Saw many posting on koi fish jelly, wanted to try but I'm not near any shops in Singapore / Malaysia. I have kuih bahulu moulds & decided to give it a try with almond jelly pack.  Voilà !!

Chocolate Mouse with Video Tutorial

Made these for a get together at hubby's colleague's house. 

Special thanks to Joyce & XiuHui, who brought along a special gift that made my first independent video tutorial possible. 

Check out the video: 

http://youtu.be/C37PoVSVKqM

Recipe available here:

http://fromchinshome.blogspot.fr/2014/12/music-to-your-mouth-chocolate-mousse.html?m=0

Chin's notes: 

1. I made a mistake by putting the French meringue on the mouse & fridged them together. It the end the meringue was not crispy, they turned soft. Hence best to decorate them just before serving if you are using meringue / nuts or anything that will turned soggy / soft. 

Earl Grey Chiffon

Earl Grey Chiffon

I used Pandan Chiffon's recipe shared by my youngest aunt and changed to make Earl Grey Chiffon. This chiffon taste "yummy" according to my daughter.  I'm still working on improving the "appearance".  I prefer a more "tanned" chiffon so I baked for 55 minutes, originally was 45minutes.

Video Tutorial : http://youtu.be/mHe7yolzhdI

Un-moulded from chiffon pan

Cracked top

Earl Grey Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g hot water

1 Earl Grey tea bag

Methods :

1. Add Earl Grey tea leaves into a cup of hot water & leave to cool.

2. Separate egg white and egg yolk into separate mixing bowl respectively.

3. Add cream of tartar and sugar into egg white, beat until egg white stiff.

4. Add sugar, tea, oil and flour into the egg yolk mixing bowl.  Mix well.

5. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

6. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

7. Bake at 160 degree C preheated oven for 55 minutes.

8. Perform toothpick test. It should come out clean when cake is completely cooked.

9. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

10. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, egg white won't stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution on the cracked top yet. I'm still working on it.

Bon appétit

Chinese Egg Tarts

Chinese egg tarts are my kids favourite & I used to buy them.  Since we moved to Paris, I don't see anyone selling but Portuguese egg tarts are easily available. 

I started making these tarts in May 2014, and slowly made some changes to the initial recipe which I followed from Baking's Corner. 

Chinese Egg Tarts 
- adapted from Baking's Corner. 

Makes: 

18 tarts with 2.5" diameter aluminium mould

15 tarts with 3" diameter aluminium mould 

Ingredients for pastry :

260g plain flour

30g icing sugar

150g cold butter ( cut into cubes )

1 egg

Ingredients for filling :

1 cup / 210g fresh milk

3 cold eggs 

80g icing sugar

1 tbsp vanilla essence 

Methods : 

1. To make tart pastry, mix flour & sugar, rub butter into mixture to form crumbs. 

Cold butter cut into cubes on flour and sugar mixture

Crumbs texture

2. Add the egg & combine to form into a dough.  If the dough is too soft / wet, just leave them in the fridge covered for 30 minutes before shaping.

3. Weigh your pastry dough abt 30g for 3" diameter tart mould / 26g for 2.5" diameter.  Make into a ball.

Before shape and after shaped tart pastry

4. Then press pastry into the tart mould. Here is a video on how to shape the pastry into the tart mould.  Shaping tart pastry tutorial : http://youtu.be/lSsXxzuFK70

5. Leave the tart pastry in the fridge while waiting for the filling. 

6. Mix all the filling ingredients together. Sieve the egg mixture to remove impurity. I'll do double sieve. 

Egg impurities

7. Brush some filling mixture onto the pastry. This will give the pastry a little brown during the baking process.

8. Gently pour filling into pastry.  

9.  Bake at 180C for 10 mins then Bake at 160C for 15 - 20 minutes or till cook 

Chin's notes: 

1. If you see your filling ballooning (normally after 15mins of baking). Just open the oven door, until it subsides. I usually needs to open the oven's door 2 - 3 times during baking process. 

Ballooning egg filling during baking

2. To know if your tart is cooked, perform the toothpick test. It should stand tall!

Toothpick test

3. I did not poke on the pastry, I noticed whenever I poked the pastry, it gives lots of tiny bubbles around the egg filings during the baking process. 

4. It is not necessary to flour / grease the aluminium moulds. Just give a little tap on the back, the tart will pops out from the moulds easily. Here is a picture of my aluminium moulds. 

Aluminium moulds

Recipe adapted from

http://bakingscorner.blogspot.sg/2014/06/egg-tart-by-my-niece-alyssa-chng.html?m=1