Mama's Delicious Treats: August 2016

Pandan Coconut Ogura Sponge Cake

This is also one of my favourite cake. Love the spongy, soft & fluffy texture. Easy to prepare & nice to eat.

I can finish the whole cake, if nobody stops me (gosh really could spoil my diet). Since only 3 of us here in Hong Kong, so whenever I bake, my husband's office mates got to taste my bake. My youngest son is very picky about his food. He loves Indian foods & noodles only.

My first try on this Ogura Sponge cake was about 2 months ago. I baked Cream Cheese Ogura Sponge Cake. The recipe is adapted from Jeannie Tay's blog.

Pandan Coconut Ogura Songe Cake

Recipe source : Jeannie Tay

Ingredients A

6 egg yolks - Grade B which is about 60 gm each

70 gm corn oil (I used Virgin Coconut Oil)

50 gm pandan juice

50 gm coconut milk (I used Kara brand)

100 gm plain flour

Pinch of salt

Ingredients B

6 egg whites

100 gm castor sugar

Method

1. Prepare an 8" pan, line the bottom. Do not grease the sides.

2. Heat up oil in the saucepan over low fire until it starts simmering. If you have a thermometer, it should states 70C. Remove & immediately add in the flour & stir with a whisk until smooth.

3. Add in the coconut milk & panda juice & stir to combine. At this stage the batter will become thick & lumpy.

4. Add in egg yolks & whisk with hand whisk until batter is smooth & runny again. Set aside.

5. Prepare the meringue. Beat egg whites until foamy then gradually add sugar to beat until firm peaks foam.

6. Add 1/3 of the meringue into the egg yolk batter & using the hand whisk to mix until combined. Add the next 1/3 portion & whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop & fold up the batter to ensure all are well combined.

7. Pour into the prepared pan & bake in the water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when your lightly press the top or skewer comes out clean.

8. Remove from oven & leave it for a couple of minutes before unmoulding.

This cake also can be eaten with gula melaka. Yum yum yummy!

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, by Unknown

In cakes,

Hokkaido Cupcakes again!

Yesterday, again I baked this beautiful cuppies. It's so yummy & so easy to prepare. Actually was baking this to give to my husband office mates, as I know how they enjoyed all my bakes.

This time I am using the recipe from Sonia, Nasi Lemak Lover. There is just a slight different from the usual recipe I used by Kitchen Tigress, the amount of egg whites to prepare the meringue. And back in Hong Kong, it is very easy to get hold on the actual Hokkaido milk.

Hokkaido Cupcakes

(recipe source: adapted from Nasi Lemak Lover)

Cupcakes

3 egg yolks

20 gm castor sugar

35 gm corn oil

60 gm milk (Hokkaido milk)

70 gm cake flour

3 egg whites

25 gm castor sugar

Filling

60 gm dairy whipping cream

10 gm sugar

1 tsp instant custard powder

1 tsp vanilla essence

Snow powder, for dusting

Method

1. Preheat your oven to 170C

2. Prepare your cupcakes liners on the baking tray.

3. Hand whisk egg yolks & castor sugar until pale in colour.

4. Add in the corn oil & milk, mix well.

5. Then, sift in the cake flour, mix to combine. Set aside.

6. Preparing the meringue - In a different bowl, beat the egg whites until foamy, gradually add in castor sugar. Continue beating until soft peak foam.

7. Take 1/3 of the meringue & use a hand whisk to mix into the egg yolk batter.

8. Fold in the balance of the meringue with a spatula until it is well combined.

9. By using an ice-cream scoop, scoop the batter into the cupcakes liners about 3/4 full.

10. Then bake for about 20 - 25 minutes.

11. Preparing the filling - Beat the whipping cream & sugar till firm & stiff (over a bowl of iced water, or alternatively you can put your bowl & whisk into the fridge prior to using it).

12. Add in the instant custard powder & vanilla essence, mix well.

13. Once the cupcakes are cool, piped the custard cream into the cupcakes & decorate with strawberry or any other fruits you desired & dust with snow powder. Refrigerate it before consuming.

After trying 2 different recipes, I still prefer the one by Kitchen Tigress (well this is my opinion, my 2 cents....Sonia, no hard feeling okay), as for me the cake texture from Kitchen Tigress more fluffier & lighter.

Maybe you all can try, & tell me what is your choice.

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, by Unknown

In Local delicacies,

Homemade Apam Balik

We are back in Hong Kong after 1 month holiday in Malaysia. On 2/8/2016, Hong Kong was hits by Typhoon Nida. Low laying areas were affected by flood. There are also a lot of landslides reported. Public transportations were also suspended. Living on the 21st floor, really makes us feel a bit creepy whenever we heard the sound of the strong wind, but Alhamdulillah everything is back to normal although we still need to take extra precautions as the weather is unpredictable.

While we are advised to stay indoor & with the cold weather, our stomach start to make their own orchestra. So, I decided to dig in our small kitchen to look for things to bake or cook, finally decided to make apam balik.

Recipe

130 gm all purpose flour
2 tbsp castor sugar
1/2 tsp soda bicarbonate
1/2 tsp instant yeast
1 egg
160 ml water
1 tsp vanilla essence
A drop of yellow colouring

Garnish

Ground peanut
Creamy sweet corn
Sugar
Butter
Chocolate chips/chocolate rice

Method

All purpose flour + castor sugar + soda bicarbonate + instant yeast, mix together in a bowl. Then add in an egg, mix again. Gradually add in water. Mix well using only hand whisk. Add vanilla essence & yellow colouring. Mix. Sieve your mixture to get a smooth batter. Cover your mixture & let it rest for 45 minutes.

Heat your non-stick pan. Pour about 1-2 scope (ladle) depending on your desired thickness. While the batter is cook, spread some sugar, ground peanuts, creamy sweet corn & butter or any other filling you prefer, such as chocolate chips or chocolate rice.