How to make Pandan Malay Kuih/cupcake (Pandan Malai Kou)

The first ingredient that you need is... pandan (screwpine) leaves :p


Ingredients:
A) 5Tbsp Pandan leaves juice (Blend 4-5 pieces of pandan leaves with water, sieve)

     Few drops green colouring (which I omitted)
     200g Santan (Coconut milk)

B) 4 Eggs
     100g Pure Butter/Corn Oil (not butter spread/margarine)
     1/2 tsp Salt
     200-250g Sugar (depending on preference)

C) 400g Pain Flour (sifted)
     5tsp Baking Powder

Whip all ingredients in (B) until sugar is dissolved.
Add in ingredients in (A) & mix evenly.
Fold in ingredients in (C) bit-by-bit, until they are well combined.

Pour batter into cupcake mould until halfway. Put into steamer & steam for 15-20 minutes.

Let them cool, then serve.

I love the smell of santan in these Pandan Malay Kuih. Tasty.. Yumm.. :P

How to make Egg Tarts

 

I just love Egg Tarts. Even when I'm small, whenever there is egg tarts around, I'm contented. This is best when accompanied with hot coffee, hot chocolate or hot Milo.

Egg Tarts recipe (this recipe make about 18 egg tarts)

1) Tart Crust:
   - 300g Flour
   - 150g Butter (softened)
   - 1/2 tsp Salt
   - 1 Egg
Mix & knead all the ingredients evenly. Divide into 18 small balls.
Put each balls in to egg tart mould.
Pressing firmly on bottom and side but do not over stretch. You can trim away excess dough on the mould.

To pre-bake the crust:
Pre-heat the oven, temperature 230C, for 5 minutes.

2) Egg Filling:
   - 200ml Evaporated Milk (I use Ideal Milk)
   - 200ml Water
   - 80-100g Sugar (depending on the sweetness)
   - 4 Eggs
Beat the eggs, mix the rest of ingredients & sift into a jug. Pour the filling into the pre-baked crust about 80-90% full. For those with unsteady hands, like yours truly, You can use a soup spoon to transport the filling into the crust.

Bake at temperature 230C, for 18-20 minutes.

I love the smell of freshly-baked egg tarts.
Let the egg tarts to cool. After that, overturn the tart mould & give it a tap to remove the tart.
Serve.

I enjoy eating them while they are still warm. Simply delicious. Yumm.. :P

How to make Pandan Serai herbal drink

First, you will need Pandan leaves (Pandanus amaryllifolius) or screwpine leaves.  It is a must to add aroma to your herbal drinks, sweet beverages (thongsui) & even turn your plain rice into fragrant rice. 

The pandan leaves have a nice fragrance & can be used to mask odour. I usually leave some pandan leaves inside my car to act as a natural air freshener. Pandan leaves also have a repellent effect on cockroaches.

Secondly, you will need Serai (Cymbopogon) or lemongrass.

Serai, is a must when cooking curry as it adds a citrus flavor to the curry. Serai, usually planted in home gardens to ward off insect such as mosquitoes. It also helps to relieve cough and nasal congestion.

I use rock sugar as sweetener. You can use Honey sugar, brown sugar, white sugar etc. You can skip this if you want to avoid sugar.

Pandan leaves       15-20 stalks

Serai (smashed)    8-10 stalks

Rock sugar             (to taste)

Water                     1-1.5 liter

Ginger                    (optional 3-5 slices)

Boil for 30 minutes.

Serve hot or cold. I prefer to drink this piping hot.. :P

How to bake Banana cake

Ingredients
Butter   250 gm
Sugar   180 gm 
Eggs     5   
Bananas (mashed)    3 large & very ripe ones. The skin should be almost black.
Alternately, you can use 6-8 ripe Lady Finger banana (pisang mas) for extra banana taste & sweetness

Flour   300 gm 
Baking Powder     ½ tsp

Slowly beat butter & sugar until fluffy
Add eggs one by one & beat until even
Add baking powder
Sift flour
Add flour bit by bit (fold in)
Add mashed Bananas (fold evenly)

Grease and line baking tray
(Optional: just grease the non-stick pan)
Add cake batter to tray
Use spatula to even the batter in tray

Preheat oven 180C
Bake on Convection 180C for 45 minutes
(I'm using a big oven. If u r using smaller oven, u may need to lower the temperature & add more baking time)

Best eaten while warm.. Yumm.. :P

How to make Tiramisu

 

Ingredients

5           Egg yolks

150g     Sugar

1tsp      Vanilla Essence

250g     Mascarpone Cheese (Cream Cheese)

500g     Whip Cream

2g         Gelatin

10g       Water

½ packet  Sponge Finger

360g         Warm Water (For Alcoholic version, remove 60g Water & substitute with Kahlua)
7g             Coffee Powder

30g           Sugar

Cooking Method

Place Egg Yolks, Sugar, Vanilla Essence in Metal Bowl

Double Boil in a pot of Boiling water, keep whisking until Thick

Remove from heat, Mix in Mascarpone Cheese

Whip Cream to Soft Peak

Bloom Gelatin with Hot water

Mix into Egg Yolk mixture

Fold in the Cream into Egg Yolk mixture in 3 Batches

Dissolve Coffee powder, sugar using Hot Water

Dip in Sponge Finger into Coffee Mixture

Arrange in your mould

Add in Cream Mixture

Add in coffee Sponge Finger

Add in Cream Mixture

Put in fridge to Chill for at least 1 hour (Best if chilled overnight)

Before serving, sift in Cocoa Powder on top of mould

Serve

How to bake Butter Cake

Ingredients

Butter                          250g
Sugar                          180g (for less sweet, use 150g)
Egg                             5
Vanilla Essence           1 tsp
Baking Powder           ½ tsp
Flour                           250g
 
Slowly beat butter & sugar until fluffy
Add eggs one by one & beat until even
Add vanilla essence
Add baking powder
Sift flour
Add flour bit by bit (fold in)
 
Grease and line baking tray
(Optional: just grease the non-stick pan)
Add cake batter to tray
Use spatula to even the batter in tray

Preheat oven 180C
Bake on Convection 180C for 45 minutes
(I'm using a big oven. If u r using smaller oven, u may need to lower the temperature & add more baking time)

Best eaten while warm.. Yumm.. :P