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Pandan and Coconut Cake (Screwpine Leaves)By Alex Goh




I adapted this recipe from my newly bought Alex Goh baking book "Creative making of Cakes".To my surprised we love this exotic flavor cake.This cake have a wonderful flavor of pandan and powerful taste of coconut.The texture of this cake is  dense and rich with nutty flaky flavor.If you're coconut and pandan (screwpine leaves) lovers,this cake is ideal for you to entertain friends and family for snack or party.







Ingredients:
(A)
270 gm unsalted butter, softened
230 gm sugar

(B)
5 eggs,room temperature
 60 ml coconut milk
2 tbsp fresh pandan extract or essence(screwpine leaves)

(C)
240 gm all purpose flour,sifted
25 gm custard powder
50 gm desiccated coconut flakes
1 tsp baking powder

(D)Topping
40 g butter
35 gm icing sugar
55 g desiccated coconut flakes







Method:


1:Preheat oven a 360 F or 175 C.Prepare 10 inch round mould or pan with parchment paper .Combined (A) in mixer ,beat at medium speed until light and fluffy.Or generously grease inside of pan with solid vegetable shortening or butter spray. Use pastry brush to spread shortening evenly, making sure all inside surfaces are well covered. Dust with flour, tap out excess.
2:Add (B) a little at one time and cream till smooth and light.Use spatula to scrape all the ingredients on the sides and bottom of the mixer into the center,beat well.
3:Combined (C) together in a separated mixing bowl .Fold in (C) and mix till incorporate.
4:Pour the well mix batter into the prepare pan,then sprinkle with The TOPPING(D) on top of the cake.
5:Bake at the middle or center rack of the oven for 50-55 minutes.Test with a tooth pick,if comes out clean,then it's ready.Cool cake in pan before remove cake from the pan to a wire rack .Cut and serve.






Note:


If you can't get the pandan leaves,just used pandan essence instead.Over creaming or beating (A) and (B) will cause the cake to sink and result in a rough texture.














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Strawberry Chocolate Fondue (Happy Valentine 2012)


Happy Belated Valentine!!I made fruits chocolate fondue for Valentine yesterday upon Mishu requested.At last minutes I have to rush to B.J's wholesale to get a box of strawberry and some blueberries and heavy cream before the store closed for the day.Actually making fondue chocolate is not really difficult or complicated..All we need is a double boil pot,good quality chocolate,heavy cream and fruits of your desire!! Taaa...dah!! there you goes....






Ingredients:



200gm or more semi sweet chocolate(60 % cocao)
1 cup heavy cream or whipped cream
1 dash of salt
1 punnet fresh strawberry,washed
1 nos pineapple or banana,peeled and cut

Method:
1:Prepare double boiler pot at high heat.When water rolling boil,add in crush chocolate,heavy cream and salt.Reduce heat to low.Stir constantly to let all the ingredients co-operate together about 10 minutes.
2:Hold strawberry green stem on the top,slowly dip the fruit into the warm chocolate mixture below the steam.Stir the chocolate mixture from time to time.
3:Place the coated chocolate strawberry on a plate to let it dry or eat right away.Repeat the same procedure.Shut off the heat after done.











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Koi Fish Jelly with Hazelnut Flavored

I made this batch of  Koi Fish Jelly during Lunar New Year..Yes I know Chinese New Year was over..Sorry for the late posting.I remember during last year Chinese New Year ,I saw Anncoojournal posted some beautiful Koi Jelly Fish , I was very impressed with the vibrated color..When I visited Malaysia during summer ,I keep remind myself I have to get some Koi Fish mold.My mom told me not to buy any since she have few unused mold.She gave me 2 different sizes of Koi Fish jelly mold but unfortunately the biggest mold can't fit into my overloaded luggage..Luckily I was able to bring 2 medium size molds back with me.I adapted this recipe from AnncooJournal. I always admired Ann's cooking and baking idea and creativity,not to said her amazing photography presented.If you don't believe me,just hop to her blog.







Ingredients:

500ml Water
100g Sugar
150ml Fresh milk (I used Hazelnut flavor creamer)
9g Agar agar powder (gelatin powder)
2-3 pandan leaves
2 Fish molds
12 Blackcurrant (I used Blueberry for the eyes)


Method:
Refer the tutorial here!!


1:Using scissors to cut black currants into half and roll into tiny nibs with your finger tips as fish eyes.(I selected the smallest blueberries) Tie pandan leaves into a small knot.
2:Boil water, sugar, agar agar powder and pandan leaves together, keep stirring water until boil at medium heat. Off heat and stir agar agar liquid for another 2-3 minutes. Discard pandan leaves.
3:Put agar agar liquid under double boiler or at low heat to prevent agar agar liquid set quickly. ~ stir occasionally.
Using a tweezers and dip black currant into agar agar liquid then place black currant on the fish mold eyes. It will sticks quickly.
4:Take 2 tsp of agar agar liquid into a sauce plate and add a drop of coloring into it (any color you prefer) and mix well. (I used 3 colors ~ red,lefty green and lemon yellow)
5:Using the back of the teaspoon(I used tiny brush),smear the colored liquid quickly on fish mold body ~ mix any color you like. (if the colored liquid has set, add a little hot agar agar liquid to dilute it),
6:After the colored liquid set on the fish mold, reboil the plain agar agar liquid. Off heat and pour fresh milk into it and stir for another 2-3 minutes and gently pour it into molds (cool down the liquid if it is too hot).
7:Chill agar agar Koi fish in fridge for at least 2-3 hours or overnight before removing from the fish mold.









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Melt To Mouth Marble German Cookies

I baked this Melt In Mouth German Cookies at last minutes on the eve of Chinese New Year.When I was blog hopping I found many blogger praised Melt In Mouth German Cookies.This cookies is not only a popular cookies to have for this special occasion but quite an extraordinary in term of texture and taste..I adapted this recipe from smallsmallbaker.I admired this talented blogger who always baked beautiful and delicious cake and cookies..





Ingredients (makes 60 pieces)

Adapted recipe from  here!!

125g butter ( I used unsalted butter)
40g icing sugar, sifted
125g potato starch
80g all purpose flour,sifted
1 tbsp cocoa powder or more




 


Method

1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Divide the dough into 2 equal portions, add 1 tbsp of cocoa powder to 1 portion and knead well.

4. Divide the plain dough into 60 pieces and the chocolate dough into 60 pieces.
(Or you can just pinch a bit of dough from both plain and chocolate dough. But make sure the combined dough are of roughly equal sizes.) Roll into small balls to form marble pattern.

5. Arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

6. Bake in preheated oven at 170 deg C/335F for 15 mins, upper rack (need not bake till cookies turn brown).



















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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.