Dessert

Marble butter cake with rice cooker

I just love cooking my cake in rice cooker. The texture of the cake is super soft and very moist. Furthermore is so easy and I do not need to monitor it at all. Best part the cake will never crack. I love it. I love it. I put it in my rice cooker, press bake and it will be done in 45 mins. So easy.

Ingredients A
230gm butter ( room temperature )
130gm castor sugar
1 tsp vanilla essence
4 egg yolk
60ml milk
200gm cake flour
1 1/2 tsp baking powder
75gm chocolate (melted)
A pinch of salt

Ingredients B
4 eggs white
50gm castor sugar

1. Sift the cake flour, salt and baking powder . Set aside.
2. Melt chocolate in a double boiler and set aside. I’m using dark chocolate.

3. Cream the butter and castor sugar till light and fluffy with a mixer on medium. Then on low for a minute to set the texture.Add 1tsp vanilla essence and mix well.
4. Mix in egg yolk one at a time , beating well after each addition
5. Fold in half the sifted flour, followed by milk in 2 additions, then mix in balance flour.
6. Divide the mixture into 2 portions(2/3, 1/3)add cocoa powder to the lesser portion and mix well. Set both aside.

7. In another container, beat egg whites until soft peaks in low speed.gradually add 50g sugar and beat until stiff on high speed.
8. Divide the egg whites into 2 portions. Add 1 portion to the original batter and 1 portion to the cocoa batter. (For each portion, add in egg whites in 2 separate additions, mix in half first, then fold in the rest.)

9. Grease the rice pot with some butter.
10..Using a ladle , put half of the original batter into the rice pot. Making sure batter cover the whole bottom of the rice pot .Then 1/2 of the cocoa batter on top of the original batter. Swirl the top to create a spiral effect . Put the rest of the original batter in and next the chocolate and swirl it to create a spiral effect again.

11. Put the pot back to the rice cooker and press bake. In less than an hour, I’ve a beautiful marble butter cake.
12. When the cooker beeped. Remove the pot from the cooker. Let it cool for awhile before inverting the cake.

***Remember to grease the rice pot. The cake will slip out of the pot in a split second when you invert it. Use a plate to cover the top of the pot before you invert the cake. Do not use a knife to loosen the cake as you will risk damaging the non-stick surface of the rice pot.
***When the cake is steaming in the rice cooker, do not open and peep. Wait till the rice cooker beeped.
*** I should have tap the pot on a surface once or twice to release the big bubbles on my cake.

2015/01/img_8086-0.jpg

2015/01/img_8087-0.jpg

2015/01/img_1468.jpgSago gula Melaka.

Sago gula melaka is a Malaysian desserts. The pearl sago texture are chewy and it is drenched in combination of palm sugar ( gula Melaka) and coconut milk. It is best served chilled. Personally I like it without the coconut milk. Is lower in fats and it tastes great.It is very simple and easy to make. All we need are four main ingredients: sago, palm sugar/gula melaka, coconut milk and pandan leaves. Ingredients: Pearl sago 200g Coconut milk 1box. Water 5cups Pandan leaves, cleaned and knotted 2 Palm sugar 200g Salt Method : 1. Soak pearl sago in water and drain. 2. Bring 5 cups of water to boil in a large pot. Add pearl sago and keep stirring till sago turns transparent . 3. Pour into a strainer and rinse under a running tap till cool. 4. Drain excess water and pour into a bowl. Add a pinch of salt. Mix well and scoop into individual moulds to set. Chill in refrigerator. 5.Dissolve palm sugar with 5tbsp of hot water with the knotted pandan leaves. Chill in refrigerator. 6.To serve, spoon the palm sugar syrup and coconut milk over the chilled sago. 

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2015/01/img_1433.jpg

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2015/01/img_1432.jpg

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2015/01/img_7773.jpg

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2015/01/img_7775.jpg

Banana walnut cake in a rice cooker.IMG_7152.JPG

Yesterday was my son birthday. I’ve not much time to make him a homemade cake. I was searching for an easy and fast recipe when I came across this ” rice cooker cake” . In no time, I’ve a cake for my son. The cake is very easy to make and it’s super moist. My cooker have the cake function and it takes me 45mins to have a cake. Preparation is less than 10mins and all you need is to hand mix everything. Awesome!!!

Ingredients
110g unsalted butter/vegetable oil (personally I preferred butter)
110 castor sugar
3 large egg
160g plain flour (I used cake flour, 180g)
3/4 tsp baking powder
3/4 tsp baking soda
Some chopped walnuts
200g very ripe bananas (300g of bananas… We are nuts about bananas)
I also add a teaspoon of pure vanilla essence.
IMG_6113.JPG

Melt the butter and sugar in a sauce pan and let it cool . Next, sift all the dry ingredients in a big bowl. Then, mash the bananas with a fork and set aside.
Beat the eggs and add it to the melted butter. Follow with the mashed bananas and mix well with a spatula. Lastly fold in the sifted ingredients and chopped walnut.
Pour the cake batter into the greased rice cooker bowl. Press “COOK” and allow it to cook for at least 1 hour. (In my case, I pressed “Cake function, 45mins). When it is ready let it cool before turning it over. Mine turn out fabulous, is so moist…And yummy!!!
IMG_6037.JPG


Double chocolate moist cake in rice cooker.
IMG_7414.JPG

The rice cooker cake is so easy and this time around I’m going to use chocolate as requested by my boy…. The verdict, it is very moist and yummy…he loves it!!

150g of unsalted melted butter or corn oil
170g of castor sugar
1/2 can evaporated milk, about 200ml
2eggs, lightly beaten
1 cup of flour(125g)
60g cocoa powder
30-40g of chocolate chips
1/2 tsp baking powder
1/2 tsp soda bicarbonate
1tsp vanilla essence

Combine castor sugar, evaporated milk,vanilla essence and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
Add the beaten eggs into the slightly cooled evaporated milk mixture and stir till well-mixed.Sift the flour, cocoa powder, baking powder and baking soda into a large bowl. Fold in the flour until everything incorporated and achieve a lump-free texture. Add chocolate chips.
*[Over-mixing can cause the gluten in the flour to overdevelop and give the cake a coarse grain.]
Grease the base and the sides of the rice cooker lightly with butter.Pour the batter into the cooker and cook for an hour or when skewer comes out clean when inserted into the middle of the cake.
For cooker without baking function; Press “COOK” and allow it to cook for at least 1 hour. ( pressed “COOK” 3 times. Each time the rice cooker has finished cooking, it will beep and automatically switch to “KEEP WARM” mode, press “CANCEL” and press “COOK” again. It should be about an hour . Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. ) If your cooker have cake function, press the button and you will have your cake in no time at all.
Cool the cake before turning out for further decoration.
IMG_1251.PNG
 

Yacon Tong Sui (sweet dessert.)

 Yacon is a sweet-tasting and crunchy roots that can be eaten raw or cook. It can be eaten as it is, in salad, in soup and in dessert. It is also very high in fiber and low in calories which makes it healthy and nutritious. Yacon has also been known to improve digestion by promoting the growth of beneficial bacteria in the intestine.

This Yacon sweet soup taste refreshing with a light and sweet fragrant . It is good for cooling the body and quenching thirst . It can be consume hot or cold. Below is the recipe for this tong Sui.

Ingredients

1 big Yacon root (shreadded )
1 cup of dried longan
8 red dates( remove seed)
2tbsp rock sugar
2.5liter water

Method

Place water in a pot and add all the herbs, sugar and yacon.
Simmer over low heat for about 1 hour or you can put it in a slow cooker, auto heat for 2.5-3 hours.
Ladle into dessert soup bowls and serve. It can be chilled and serve cold.
Enjoy!
IMG_7874.JPG

IMG_7887.JPG   

Longan red date ginger soup with egg . (Tong Sui/ sweet dessert)
IMG_1373.JPG
This recipe was taught by my late mother in law after my first pregnancy.
This soup is good to purify blood, improve blood circulation, expelling wind and to warm ourself during winter or a cold rainy day. It is also good for nourishing Qi and replenishing blood after birth. Is really simply, beneficial to our body and delicious too.

Longan Red Date Tea

10red dates (without seed)
1 rice bowl of dried longan (rinsed)
1 inch of ginger, sliced
2-3tbsp rock sugar (plus more to your preference)
2pcs of pandan leaves, tied to a knot
1500ml of water

A few hard boiled eggs

Wash and drain longans, red dates and ginger.
In a pot, bring water to a boil. Add the red dates, longans, ginger,sugar and pandan leaves to the boiling water and simmer for 30 minutes. Add boiled eggs and simmer for another 8-10mins. Adjust sweetness to taste and serve hot. It is really sweet and warm and it will gives you a very warm feeling. A loving feeling that I miss right now…
London is always wet during the winter. Is so cold and wet right now that I wished for one…..

IMG_1368.JPG


Chocolate lava cake .IMG_1369.JPG

My work has given me the opportunity to attend a cooking course that I’ve enjoyed tremendously. Is was so fun and the guidance given were easy to follow .
One of the project was this recipe.

Chocolate lava cake.

Dusting mixture:butter and sugar with cocoa powder

Pudding
120g chopped chocolate
80g unsalted butter
2eggs
1egg yolk
1/4 tsp vanilla essence
50-60g sugar
30g sifted superfine flour

Preheat oven at 200*c. Melt the chocolate and butter in a medium heat-proof bowl set over a pot of simmering water, stir until melted and smooth. Let it cool.
Next brush ramekins with dusting mixture. Whisk eggs, yolk, vanilla and sugar until thick and slightly foamy ( do not over beat) with a balloon whisk. Fold in warm chocolate until combine . Lastly, fold in flour.
Pour in ramekins till3/4full. Bake at 200*c for 8 to10 minutes. The top should be cooked(set) but soft.
Rest cake outside for a few mins before loosening it with a knife and turn it over.
Serve with ice cream or fruit purée.

**the trick is never to tell your guest what’s for dessert. If you over cook the cake, it will be a rich chocolate cake. Still yummy…

IMG_1375.JPG
IMG_0070.JPG


Dongzhi, tang yuen. 

The shortest day of the year – the winter solstice – is called Dōng Zhì (冬至) in Mandarin. Dong Zhi means winter arrival. It marks the end of harvest and symbolizes family reunions. It is celebrated between Dec 21 and 23.

During Dōng Zhi, families will get together and eat tāng yuan , a sweet soup made of glutinous rice balls. It is also the day when everyone becomes one year older.

Tangyuan are multicoloured glutinous rice balls that would be served at the reunion table.
The rice balls, made from rolled glutinous rice dough, were prepared in several colours and came in different sizes.
Some had peanuts, some had red bean paste or black sesame fillings.

This year around I have two wonderful little helpers to help me. They love doing it and I love having them helping me. The result was awesome. Their tiny hands can make beautiful small balls that I can’t.
/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2014/12/img_8834.jpg

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2014/12/img_8835.jpg
Glutinous rice flour
Water
2tbsp sugar

Soup
1 inch of ginger, smashed
Brown or white sugar(your preference)
Pine screw leaf(pandan leaf)
Water

In a large mixing bowl, add glutinous rice flour and sugar.
Gradually add water and knead the dough until soft, smooth, easily kneadable yet not sticky to the fingers (too wet), nor crumbling (too dry). The amount of flour and water is very forgiving and adaptable – If the dough is too dry, add a bit more water. If the dough is too wet, add a bit more flour.
Divide the dough depending on the number of different colours you intend to have. Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Note: I am using red dye for pink, pumpkin purée for yellow and I mix red and yellow for orange.
Shape the dough to even-sized balls.
Tip: Anytime the dough feels dry, dip your fingers in water before shaping .

Bring a pot of water (enough water to submerge the dumplings completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water to cool down. This prevents the tang yuan from sticking to one another or discolour the soup.
Add ingredients for sweet soup in a pot. Bring to a boil and reduce heat to a simmer until the sugar is fully melted. Add the tang yuen into the pot.To serve, ladle the tang yuen to a serving bowl and enjoy!!!

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2014/12/img_7788.jpg

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2014/12/img_7787.jpg

/home/wpcom/public_html/wp-content/blogs.dir/dcb/73738519/files/2014/12/img_7789.jpg

 

Steam palm sugar fatt koh.(Gula Melaka ).IMG_6702.JPG
IMG_6492.JPG

This is one of my favorite kuih…it is yummy and beautiful to look at. It’s one of my children’s favourites too . First of all you will need a big steaming pot filled with water ,put it on high heat. You will need

180g palm sugar
100ml water
Boil the sugar with water over medium heat until the sugar dissolves. Turn of heat, strain and leave to cool .

250g flour
2teaspoon double action powder
1egg
1box of santan

Meantime, sift the flour with the double action powder. Next pour in the sugar and mix evenly. Follow with the egg and santan. Pour into mold or cups till almost to the brim.
Steam over high heat for 10mins for small,15mins for medium and
20-mins for Large

**Steam on high heat, eggs must be fresh, santan room temperature , no double stacking as water will drop down and it will not rise.

IMG_6493.JPG

IMG_6490.JPG

IMG_1174.JPG

 

Kwai fah(Osmanthus flower ).

konnyaku jelly

1 pkt of konnyaku jelly
1 1/2 tbsp of goji berries
1 1/2 tbsp of Osmanthus flower
150gm of fine sugar
1000ml of water

Mix konnyaku jelly with 150gm of sugar.
Boil water with Kwai fah ( Osmanthus flower )and goji berries until it is boiling hot, then turn down the heat and shimmer for another 5mins.
Then pour the boiling ingredients to the konnyaku jelly and stir till everything dissolved. Pour it out into a container or any silicone mold and let it cool.
Once it is cool, you can put it into the fridge and chill for an hour. Cut it into desire shapes. Now it is ready to be served. This dessert is cooling and have anti-ageing propriety. Osmanthus flower also helps to suppress cough and phlegm. I hope you will enjoy this dessert.
IMG_5372.JPG

IMG_4748.JPG

IMG_6393.JPG

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s