Thursday, August 11, 2016

3-flavor Chiffon Cake by Angela Seah Thulin

I love this combination! Can you tell it is very soft too??

So soft and fluffy!

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Ingredients - 

Part (A)
4 eggs yolks
2.5 tbsp granulated sugar
80ml water
60ml vegetable oil
1.5 tsp vanilla essence
80g cake flour, sieve

Part (B)
4 egg whites
2.5 tbsp granulated sugar
1/4 tsp corn flour

Part (C)
1 tsp dark cocoa powder (I used Hershey's dark cocoa)
1 tsp cocoa powder
1 tsp fresh pandan juice (concentrated part)

Steps -
1. In a clean metal bowl, Part A - whisk the egg yolks and sugar until pale and fluffy (for about 8 minutes). Then add water, vegetable oil, vanilla essence in and whisk till mixed. Add sifted cake flour and whisk till well-combined (batter will look runny). Set aside.
2. In another clean metal bowl, Part B - whisk the egg white till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.
3. Fold part B into part A gently using a balloon whisker.
4. Divide the batter evenly among 3 bowls. From part C - add 1 tsp to each bowl. Fold in the powder gently and mix well.

5. Then scoop/design as you like into an ungreased 18cm tube pan.
6. Bake at preheated oven 160 degrees celsius for 30 - 40 minutes or until toothpick inserted center comes out clean. Invert the pan and let it cool completely.

Notes - 
1. Every oven's temperature varies. I baked 150 degrees celsius for 40 minutes with aluminum foil covered when the top has turned brown. 

Wednesday, August 10, 2016

Steamed Sago Kueh (Kuih Sago) by Angela Seah Thulin

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Ingredients - 450g sago
350g gula melaka
120ml water
1 stalk of pandan leaves
steaming tray
grated coconut / desiccated coconut

Steps -
1. Soak the sago in cold water for 25 minutes. Then drain and set aside.

2. Cut the gula melaka sugar into slices. 

3. In a small sauce pot, add the water, gula melaka and pandan leaves in. Cook until gula melaka/sugar melt. Sieve it and set aside.

4. Mix the soaked sago and sugar together.

5. Brush your steaming tray with some oil, pour the above point 4 in and put to steam in boiling water for 20-25 minutes.

6. Remove and set aside to cool. Cut into bite size cube and coat with grated or desiccated coconut. Serve! 

Notes -
1. I used a 23cm disposal aluminium tray to steam this.
2. This recipe serves 4-6 pax, quite a big portion, you may wish to half the recipe.

Saturday, August 06, 2016

Peppermint Meringue by Angela Seah Thulin

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Ingredients -
3 egg whites (100g)
100g granulated white sugar/caster sugar
1/4 tsp cream of tartar
1/4 tsp peppermint essence
Opt - food coloring

Steps -
1. In a clean metal bowl with mixer, beat the egg whites on low-medium speed until foamy. Then add the cream of tartar and continue beating until soft peaks.
2. Add the sugar gradually and continue beating in medium speed until it forms stiff peaks. Add the peppermint essence (and food coloring if desired) and quick whisk. Fold in chocolate chips if desired.
3. Transfer the meringue into pastry bag and pipe on baking paper. Alternatively, you may wish to use two spoons (if you add chocolate chips) onto the baking paper.
4. Bake at preheated oven 95degrees celsius for 1 1/2 hours or more. Turn off the oven, open the door ajar (I used my baking glove and placed it at the oven door) and leave it to dry for hours.

Notes -
1. I baked them for 1 3/4 hours rotating the tray after half time.