New Youtube Channel
Now that my home's internet speed is upgraded, I can make more videos!
This is my new channel https://www.youtube.com/channel/UCgW4rIH3Gg6Lc8v4G0QlqgA
Monday, May 31, 2010
Looked pretty from the top?
Please don't look at the sides. Hedious!!! Absolutely hedious!! Cos I did this in a regular pan and forgot to grease the sides. I tried to release the sides with a knife when it was fresh out from the oven to avoid cracking whilst cooling and I mutilated the cake's side.
This is not a first time baking with mangoes. My 2nd infact. My 1st experience was a birthday cake for Mike, a Baked Mango Cheesecake. He asked me to discard the whole cake. That's how bad it was.
Reason: The whole cake tasted and smelt green, green like grass. The colour was a dirty yellow, like clay in yellow ochre.
Why did this happen?
Because I used Chok Anan mangoes to do it.
Sure or not it's the mangoes fault??? Sure la.... Even the decorative top turned dirty yellow in just 3 hours.
The blog where I got this recipe from said her cake was ok, but she could not recall the type of mango she used, even when I sent her pictures. But she said, it was a Thai mango.
I've got a friend who tried my Orange Yogurt Muffin Cake, and she ran out of plain yogurt and used her cup of mango yogurt instead. She told me the cake turned into a dirty looking cake with a grassy smell. See... It's not me blaming it all on the mango. Chok Anans are one of the most common mangoes for sale here. And it's one of the cheapest too, so I'm not surprised that manufacturers will use this mango for their "real fruit yogurt".
So, it seemed that it's the type of mango used that will affect the cake, not any mango can be used for baking. So which type? I had to experiment.
This time, I used Golden Lily mango, another common Thai mango. And the result was better.
Oh why did I do a cotton cheesecake to try out the mango??
Cotton cheesecakes are easier to eat and finish off compared to regular creamy cheesecakes and the main reason is that it uses less cream cheese :)
I just want to know the outcome of baking with Golden Lily mango.
Mango Cotton Cheesecake
125gm cream cheese, room temperature
3 egg yolks
20gm corn starch
125ml mango puree
3 egg whites
Pinch of cream of tartar
1. Preheat oven to 150/160C. Line the base of a 7 or 8 inch round pan, grease the sides
2. With a whisk or mixer, beat cream cheese until smooth.
3. Add in egg yolk one by one, beating smooth after each addition.
4. Mix in both flours until smooth.
5. Combine mango puree until everything is smooth. Set aside.
6. In a clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks.
7. Add in sugar gradually and beat until stiff.
8. Fold 1/3 of egg whites into cheese mixture.
9. Pour cheese mixture into remaining egg whites and fold until well combined.
10. Pour batter into prepared pan. Put pan into another slightly bigger pan filled halfway with boiling water.
11. Bake for 45 minutes. Cool cake thoroughly before decorating with mango slices. Chill in fridge until time of use.
Mango Crown Topping
1 Tbsp Instant jelly powder
1 Tbsp sugar
1. Arrange mango slices on cooled cake. Put cake in freezer while you do the jelly glaze.
2. Mix instant jelly powder, sugar and water in a saucepan.
3. On medium heat, bring to a boil and let it simmer for 2-3 minutes. Turn off heat. No need to cool down.
4. Remove cake from freezer and brush glaze onto mango slices. The jelly will harden upon contact with cold mango.
Although not very,very good, but better. The decorative top lasted 18 hours before turning brown and the interior of the cake was orangy brownish, but definately not dirty looking. Taste wise, ok, but it doesn't taste exceptionally mangoey on its own. The mango topping is a must.
I wonder what sort of mango will give bakes a lovely mango flavour. Maybe Thai mangoes don't work, because they have a faint fragrance, as I read somewhere on the internet that mango flavour and fragrance diminishes upon baking or cooking, and only certain mangoes are suitable, but what sort of mango??? There are hundreds of mango varieties in the world. Will Indian mangoes work? Alphonso or Wira? They certainly taste and smell much much stronger than Thai mangoes. I can't get Philipines Mango here... so I don't know about them.
Anyone that had success baking with mangoes, please share with me your experience. I am desperate to know. I hope to don't need to buy every mango in the market and test each one out.
Saturday, May 29, 2010
I've forgotten where I got this recipe. I copied the wrong link when I typed out the basic recipe into my MS word. And thank you Quinn for highlighting to me that these are not Macarons, but Macaroons. One "o" different but it made a hell of a difference, as Macarons are those round cute things like a sweet burger that Tartelette is famous for and macaroons are these.
I had some balance from my DDL cake and made this macaroons. They smell so lovely when fresh from the oven, smell like those CNY egg rolls (kuih kapit) and crunchy. But one thing, they soften and gets really chewy quite easily when exposed to the air, so please store them into an air tight container.
If they do soften, just reheat them in the oven :)
I found that the egg white content was a bit too little. All went deflated when I folded in with the coconut. Maybe you would like another egg white to it.
And another DDL cake that neighbour Maria ordered..... remember I said that she did after tasting my 1st DDL cake???
Thursday, May 27, 2010
Never thought that I'd eat such healthy stuff right???
Actually I pretty much like oatmeal...... cooked my way.
When I was pretty much younger, in my early teens, I tried cooking according to the instructions on the packet, and I pretty much hated it. It was too too milky, so thick and yucky. The oatmeal was cloying and overloading for me.
But when I grew up later in my teens, my brother taught me to cook it in a much diluted method, then sweetened with condensed milk. Wow.. that was an eye opener. Truly different. It tasted much like wheat porridge, what we call in Cantonese as Mak Chuk, or in Malay Bubur Gandum/Terigu.
Then when I went into Teacher's Training in JB, I ate breakfast daily because break time was much later and I'll be so so hungry by then, so I made breakfast. It's almost oatmeal daily. Oh if you want to know whether I lose weight by eating oatmeal daily.. hahaha, no I didn't. And I will always try to put in fresh fruits to make it even nicer, strawberries, and bananas usually, because I could buy more and store. But I didn't use condensed milk anymore simply because condensed milk ain't the same stuff that it was when I was a kid, it became condensed filled milk or creamers and they tasted inferior. So I used fresh milk with a bit of sugar.
After the training ended, I was posted to rural oil palm estate where the nearest town was 68km away with nothing insight except oil palms all the way. So, keeping oatmeal in the pantry was a must. And whenever I get back to the estate from KL, I always pass by a large fruit stall. My friends and I always make a point to stop and buy fruits. I think I ate the most fruits during these 2 years I was working there. Mangoes were always the choice fruit to buy when it was in season. Simply because it could keep without referigeration and I definately prefer this than apples or oranges. It was during this time that eating oatmeal with mangoes started. My housemate who doesn't eat oatmeal, was converted after I made this for her. She totally changed her perspective about oatmeal and said it was so good, just like eating sweet soups.
So, here, maybe you'd like to try my way to convert your man or your child into eating oatmeal.
My 2 kids finished these 2 bowls.
1/2 cup fresh milk (if you are making this for your kid, you can use your child's milk formula, dissolved with some water)
1 Tbsp sugar
1/2 cup diced mangoes or more
Put water and oats into a saucepan. Bring to a boil. Lower heat to medium low, lid off and simmer for 5 minutes. Put in milk and sugar. Turn off heat and put into serving bowls. Top with diced mangoes.
I used much lesser milk than traditional oatmeals and I find this just nice. Enough to make it creamy but not too much to make it cloying.
*Please note that the simmering time will affect the texture of the oatmeal. The longer you simmer it, the smoother it becomes and thicker it will be. And it thickens further when it cools down. So better gauge your consistency preference. The amount of liquids I use here is just right for me.
You may use strawberries, but it may be tart, so feel free to add in more sugar. Bananas are nice to go with this, and it is sweet and fragrant. Blueberries will be nice and slightly cooking it will bring out a nice colour from the skin.
To non oatmeal eaters, I dare you to try this.
Tuesday, May 25, 2010
So, whatcha gonna do with those leftover starter(fermented rice) and kuih starter dough from Aunty Yochana’s Pak Thong Koh? Make them into apam beras eno.
Do you believe that I only knew these were also called Fatt Koh after I made them. My MIL took a bite and said, eh this is Fatt Koh la. I scratched my head, but these were made with rice flour .. are these Fatt Koh? She said, yup, some Fatt Kohs are made with rice flour. To me, fatt kohs are made with wheat flour, not rice flour.. I’m still scratching my head now.
Fatt Kohs are something that is not common at my home. Actually never found at home at all. I only ate this once when I was a kid at my maternal uncle’s house. They bought lots of it for my maternal grandpa’s funeral. They looked really lovely in pastel pink and yellow. One bite and I wanted to puke it out, so yucky and dry. I thought all fatt kohs are like that. So it never came to mind that the wonderful soft rice cakes that I always buy from Malay kuih hawkers are in actual fact, fatt koh.
Apam Beras Eno is very popular among our Malay friends. During my uni days, there was this pakcik(uncle in Malay) that sells lovely apam beras at the night market in Serdang. I love it with lots of shredded coconut. The smile effect was not emphasized by the Malays, only the Chinese likes it to smile smile smile. Actually I like this roundly bald, like those sold by the pakcik, as long as it is moist, soft and fluffy.
I found this site to have the type of apam I’m looking for.
Although the original recipe called for only fermented rice, I put in the kuih starter dough as well, which consist of rice flour and some starter, already fermented. Why waste it right?
But priority will be the fermented rice. If you have 80gm leftover, then bulk up with 20gm of kuih starter dough. I f you have only 60gm of fermented rice left, then bulk up with 40gm of the kuih starter dough. If you did not make Aunty Yochana’s Pak Thong Koh, but want to try only this, follow the instructions in my last Pak Thong Koh recipe to make the fermented rice.
I only did half the portion, because I only have 125gm of both starters left. And I did get quite a lot..
So, here goes.
100gm of fermented rice +kuih starter dough (all leftovers from making Pak Tong Gou)
125gm rice flour
50gm sugar (this amount is just nice, just sweet enough for it not to be bland)
1/2 tsp plain Eno (blue packing)
Some food colouring (the colour intensifies with the steaming, so make it few shades lighter than what u hope it to be, mine became too pink)
1. Blitz everything together except the Eno and food colouring in the blender.
2. Pour into a bowl (should be less than 40% full, so make sure the bowl is big) and let it ferment for 3-4 hours.
3. Grease the steaming cups with some oil.
4. Prepare your steamer, put in water and let it come to a boil.
5. While waiting, mix Eno into batter and stir (it’ll look like a chiffon cake batter now). Divide them into 2 or 3 bowls and add preferred food colouring.
6. Pour batter into greased cups until 95% full (1 or 2 mm from the rim) and steam on high heat for 10 minutes.
7. Let the cakes cool down and remove from cups. Serve with some fresh shredded coconut.
Reviews from some tasters:
1. Bouncy, QQ
2. Doesn’t stick to the teeth
4. Very soft and fluffy
What I find from using different molds
1. Greased aluminium mini tart tins – very soft and fluffy, actually the fluffiest, but, almost no smiles.
3. Silicon mould- Bundt shape- Smiled, soft and fluffy but as good as those in aluminium tart tins.
Monday, May 24, 2010
Yeah, I'm making them again. But this time, I made them into egg tart pans!!! A first for me.
Another first for me... I started submitting to food sites like Foodgawker and my 3rd Pak Thong Koh was accepted.
And Tastespotting also accepted this post :)
Ok, before I talk more about these, I want to apologize for not posting what I said I will in the previous post, Pak Thong Koh Version 3, save that for tomorrow. I made these yesterday and want to show you what I did while still hot from the oven :)
Actually this is not the second time I made these (I mean since I started blogging), I do make these every often, just that I never blog about them because they were always for orders. This time, I made some for own consumption as well, in tart pans :)
I used to shrug at the idea of using these tart pans because of the fear of the tarts not coming out of them so I always use disposable aluminium tart pans instead. And I dread at the idea of greasing all the tarts pans. Imagine trying to grease every nook and cranny of the tart pan. Tart pans are not smooth and they are all fluted. It's really a chore and all the butter used in greasing!!! Gosh, please no.
There are 2 types of tart pans available for sale here. They look similiar but the price is different. One type is aluminium and the other type, I suspect is tinned steel. Aluminium pans cost double of tinned steel ones. Old recipes always call for greasing the tart pan, and maybe during those times, only tinned steel pans are available. And aluminium pans, good news... need not be greased. Just use them clean. And indeed they came off clean from the pan. I am a believer now... yes, I am.
How to dislodge the tart from the pan??? Overturn the tart on your palm and with another hand, prick the side of the tart with a toothpick and gently pull the toothpick down. The tart will just off off the pan!!!! Easy peasy.
I'm so glad they all came out pretty.
And if you wonder why does some of your tarts come off nicely and some got stuck to the pan??? Surely it's not the pan's fault if some of it can come off easily. The main reason for getting stuck is that the tart leaked. The crust is not well pressed into the pan and leaks can easily occur.
To avoid leakage, always roll out the dough, cut with a round cutter and transfer that cut out to your pan. Then gently press it into shape. Remember to smooth it out by rubbing the dough as if you are applying lotion or ointment. And I do find that if you roll and cut the dough, the crust is more uniform and it's a lot lot faster than pressing a ball of dough into shape. Once, my cousin, my sister in law and I made 250 crust in just 4 hours, inclusive of baking. If it's not because of this method, we will be working for a very much longer time.
Well, do you like your egg tarts dressed or bare?
I like it bare. Then I can look at those fluted sides, so pretty.
But to serve, it's always best with a paper liner, so that others can use the liner as a "bowl' to catch crumbs.
My tarts are really flaky, always eat with caution of falling crumbs :)
Would you want a bite???
Then please make some... recipe is here
That is my old recipe, and what I'm using here is slightly modified to make things easier for me to finish up 1 block of butter. It is not much different. Taste just as great.
And these are for my customer. Minimum order 24 pcs :)
Saturday, May 22, 2010
Seeeeeeeeeeeeeeeee!!!!! Seeee the picture. What do you see? I’ve got double decker honeycombs!!!!!!!
I was so so happy when I cut through the kuih.
Oh please be happy for me.
I didn’t expect this recipe to yield me my dream result, double decker honeycombs as seen from this pic.
I’ve never seen any blogger having double decker honeycombs with any recipe, or is there any out there, let me know. I wonder if it’s due to the yeast or me chilling the batter during the last stage of fermentation, or due to me using wheat starch instead of tapioca starch. I don’t know, I just don’t but I’m darn happy!!!!! Wooohooo!!!!
This recipe is so tasty!!! Really!! It’s bouncy, crunchy, doesn’t stick to teeth at all, almost like a fishball. You get what I mean? But not those super super bouncy fishball ah, regular real fish fishballs. It doesn’t taste grainy like my 2nd version. The sweetness is just nice. Slightly sweeter than my 1st version, but definitely not too sweet. It smells sweet, yeastily sweet, not a tinge of sourness detected.
One thing about this though, I find this to be too thick if steamed on a 10 inch round pan as said in the original recipe. I used a 11 inch round pan and I got a 2 inch high cake (at the center). You can split the batter into two 8 or 9 inch pans to get a thinner cake.
Thank you so much Aunty Yochana for sharing this recipe. Indeed very very good. But needs advanced time planning to do this. But don’t worry, you can use the fridge to manipulate your time, just like I did
See them again........ and I shall talk about the recipe
Starter dough (Tuesday Day 1 : time: 12pm)
100gm cooled, cooked rice
½ Tbsp Chinese Wine Yeast ( 甜酒饼，Ragi, sweet type)
1 tsp sugar
½ Tbsp water
Mix everything together, keep in a covered container (not air tight, best is use those disposable Microwave safe containers that comes with your take-away sweet desserts).
Leave it somewhere dark (Aunty Yochana use the cupboard) to ferment for 48 hours. (I open it once every 12 hours to let it have some fresh air)
After 48 hours, weight out 60gms (balance keep in fridge for the next recipe) and see instructions below.
Kuih Starter dough (Thursday Day 3: Time 12pm)
60gm starter dough
100gm rice flour
Some plain water (Now, only if it’s too dry. Add some just to moisten)
Mix everything together in another container. Leave to ferment for 16-18 hours
Weigh out 80gm of this. (keep balance in fridge for the next recipe)
Friday Day 4 : Time 10am
220 gm. pure rice flour (Cap Teratai, Cap Gajah are blended rice flours, and if you choose to use these 2 brands, omit the starch below and subsitute the amount with more blended rice flour)
30 gm. tapioca starch (I used wheat starch)
280 gm. water
200 gm. castor sugar
400 ml. water
3 blades of pandan leaves (tied into a knot)
80 gm. of the fermented kuih starter dough
(1) Combine ingredients (A) together in a big mixing bowl. Set aside.
(2) Bring ingredients (B) to a boil, then discard pandan leaves. Pour half portion into no. (1) and mix well. Cool the remaining half portion for about 2 mins. before pouring into the rice flour mixture in the mixing bowl. Mix well, leave mixture to cool.
(3) Add the 80 gm. of fermented kuih starter dough and sieve it. Let it ferment again for about 12 - 14 hours.
Due to sudden thought of going to KL, I shoved the fermenting batter into the fridge after 4 hours to temporary stop the fermentation. But the KL plan was canceled and I took the batter out from the fridge at 8pm to ferment until 2am. Then I put it back into the fridge. Took it out at 12pm the next day to let it come to room temp. Steamed at 2pm. (Total hours at room temp:12 hours)
Saturday, Day 5: 2pm
1/4 tsp. Alkaline water/ lye water or air abu (or dissolve ¼ tsp baking soda in 1 tsp water, and use ¼ tsp of that solution)
1 tsp. cooking oil
(1) Add oil into the fermented mixture (no.3). Add alkaline water and mix well before pouring into a greased 10" round steaming tray. Steam for about 15 - 20 mins over medium heat. Test with a skewer before removing from the steamer.
(2) You can glaze the pak thong koh with some oil whilst still hot and cool well before cutting kuih into pieces. (it's oily enough from that 1 tsp oil added before steaming) BE PATIENT AND WAIT FOR IT TO BE TOTALLY COOL TO TOUCH BEFORE CUTTING, if not the surface will be sticky and kuih will be soft and not crunchy.
I can't wait for it to cool down, so when it's not too hot, I put the whole thing into the freezer for about 10 minutes and it was cool enough to be cut by then.
And see those pretty honeycombs again... see seee....
I suggest you use this timetable, or adjust your own time
Day 1 : 11pm, ferment rice
Day 3: 11pm, make kuih starter dough
Day 4: 1-3pm, prepare final batter
Day 4 :11pm, put batter into the fridge to chill
Day 5: take batter out from fridge 2-3 hours in advance before steaming time(whenever you wish :)
if you are an early riser that needs to work....
Day 1 :7am start rice fermentation (48 hrs)
Day 3: 7am start kuih starter dough fermentation(16 hrs)
Day 3 :7pm start prepare the final batter, needs time to cool down after boiling.
Day 3: 11pm put kuih starter dough into the final batter
Day 4: Wake up and put the whole batter into fridge and chill until you come back from work to steam. (overall calculate 12 hours in room temperature for final batter)
A gist of the fermentation time
1. Starter dough(Rice fermentation) : 48 hours
2. Kuih Starter dough : 16-18 hours
3. Final batter: 12-14 hours
No matter that time you do it, as long as it stays in room temperature for this period , it'll be fine.
Shove it into the fridge anywhere anytime if you are not free or the hours are awkward for you.
Oh yes, one more thing if you want to know what brand of rice flour I’m using all along, I used Erawan brand, imported from Thailand. It has a decorative elephant as its logo. Becareful that there is another rice flour, Cap Gajah., also with an elephant logo, but it’s a plain elephant. So be careful of which brand you’re buying. Cap Gajah is a blended rice flour, means it’s not pure rice flour and it contains added starch as said on it’s packaging. The difference in price? 10sen only. I bought Erawan at RM3.00 and Cap Gajah sells at RM2.90. Cap Teratai is also a blended rice flour.
And see my honeycombs again.......
Now, before you go, remember there are leftover fermented rice and kuih starter dough? What to do with them???? I’ll show you in my next post.
One more... one more pic :) The last one, I promise.
You may go now :)
Update : 6/6/2012:
I made more of this cake again, twice and it wasn't as crunchy as before, nor was it as crunchy as Version 4.
Thinking back, version 3 and 4 were made using the same pack of rice flour that was almost expiring. The Indian grocery store nearby sold my husband a pack of rice flour with only 2 more months to expiry. Rice flours have a long shelf life, due to it's lack of gluten. So, this pack of almost expiring rice flour is definitely more than 2 years old.
Like how noodle makers will prefer using old rice (my friend who owned a noodle factory told me this), so that it will give a less sticky texture, so does this cake. It needs an old old pack of rice flour to give it that crunch. New rice flours will be more sticky and soft.
Think of your rice. If the pack of rice bought is a new harvest, or freshly opened pack... it surely does taste softer, stickier, has less water absorbency qualities than old rice right?
I think I need to stock up my rice flour and keep it for a year before I make another attempt. LOL
Friday, May 21, 2010
That clock tower is the major landmark in town. It shows you, there's you've reached town!!! It's in the middle of a roundabout. When you reach this roundabout from the mainroad from the highway, 9o'clock is where I am, 12 and you'll go towards the Perak Royal Grounds, and 3 o'clock is the other half of the town.
pumpkin buns. I made them again, this time, plain, with no filling.
When Lydia saw them, she was ecstatic. But when she cracked the bun open, she said "No jam". Hahaha, she was really looking forward to the pumpkin filling. Anyway, both my kids loved this. Good to bring along when you need to travel, near or far. They are soft and don't spoil easily. Best is kids can eat them w/o a mess.
She has finished her share of the bun and Lydia looks bored in the car while waiting for Papa to do some stuff....
Wednesday, May 19, 2010
Pine nuts. First time tasting this and it is so so good. My MIL got me a small pack of pinenuts when she came back 6 months ago. It's pretty pricey here. I don't think I'll buy it here, because it's really expensive.. but come to think of it, it's almost like the price of blueberries.. oh... I don't know. Maybe I will, maybe I won't buy. I don't know yet.
This cake is very very light and yummy. For pumpkin lovers, this is a must try. For no pumpkin lovers also must try. My husband who doesn't fancy pumpkins was cheated into eating this. My brother who is watching his cholesterol levels, didn't know that it's pumpkin in it, and thought it was egg yolks, still ate it cos it is so good. And when he knew it's pumpkin, he gave a sigh of relief and ate even more. There might not be any pumpkin smell or taste in this cake, but the texture is marvelous. And the pinenuts added a wonderful aroma to the cake. Feel free to subtitute with flaked almonds or almond nibs if you don't want to use pinenuts.
80gm cake flour
Handful of pinenuts
Buttercream for filling
1. Preheat oven to 140(fan)/160C
2. Combine pumpkin puree with milk. Then add in egg yolks and oil. Mix till well blended and put in flour ad mix til smooth.
3. Put egg whites into another bowl and beat until frothy. Put in vinegar and continue to beat until soft peaks. Put in sugar and beat until stiff (pointy stiff)
4. Fold 1/3 of egg whites into (B) . Pour (B) into remaining egg whites and fold.
5. Pour into a 10 inch lined square pan, level the batter.
6. Sprinkle some pine nuts over cake and bake for 25 minutes.
7. When cake is done, remove from oven. Let it sit in the pan for 5 minutes, remove from pan (be gentle) and tear down the side liners. Let cake cool down totally.
8. Overturn cake and peel off lining paper and cut into half. Spread one side with butter cream and top with another side of the cake. To make slicing nicer chill cake for 30 minutes before slicing to serve.