Hidden Pandan Swiss Roll

Tested recipe by Tabloid Saji (Bolu Gulung Pandan Sembunyi)

Ingredients:

6 egg yolks

3 egg white

80 g sugar

1/2 tbsp ovalette ( I put only 1/2 tsp )

40 g plain flour

10 g milk powder

10 g corn flour

75 g butter, melted

2 drops green colour ( I used pandan essense )

50 g butter cream for spread

shredded cheese & chocolate rice ( optional )

Method:

- Preheat oven 190 degree celcius

- Whisk eggs, sugar and ovalette together till batter is thick.- Fold into plain flour, milk powder and corn flour until mixed well

- Pour in melted butter little by little and mix till well mixed.- Take one big scope batter and add green colour

- Pour the green colour batter at the end corner grease pan 24x24x4 cm, then pour the rest batter to the full pan

- Bake for 20-25 mins or until baked

- Remove from oven, leave to cool before spread the butter cream

- Roll and serve.

Yields : 10 pcs

PS : Original recipe with the skin, however, mine - the skin stuck into the paper Hahahaha ....

Strawberry Cake

Colourful Jelly Pudding

Last weekend, I had gathering with some friends and made this pudding, which I got the idea from Happyflour. I used Red Man's Konnyanku - Jelly Powder for the Jelly with Agar-agar for the final touch.

Ingredients pictures:

Other pictures:

Beside pudding, I also made Ondeh-ondeh, the recipe you can find here.

Crumb Muffins

Using this recipe to make cupcake and spread the tart crumb on top.

Chilled Mango Cheesecake

Tested recipe by : Florence

Ingredients: (18cm square pan)
Base:50 gr Digestive biscuit crumbs
50 gr Oreo biscuit crumbs
40 gr Melted butter

Filling:
200 gr Cream cheese
1 tbsp Rum
1 tbsp Lemon juice
55 gr Sugar

200 gr Mango puree
1 tbsp Gelatin
3 tbsp Boiling water

200 ml Whipping cream (whipped)
2 tbsp Icing sugar

1 mango (cubed)

Mango Puree Topping:100 gr Mango puree
2 tsp Gelatin
3 tbsp Boiling water

Method:- Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
- Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
- Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
- Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
- Add the warm gelatin solution to mango puree and blend well.
- Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
- Pour cheese mixture onto cake base and chill for at least an hour.
- Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.

Note:To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.

Pandan Chiffon

Baking Chiffon cake can be addicted, and now I’m into the Chiffon craze. And seems Chiffon is favorites in my family. I would love to bake this cake again sometime soon, as I think this is fail proof recipe. Why ???

As you can see from the above picture, if you compare it, the high of the cake was never raise. Why? Just before I put in to the oven, why there is still got flour on my table, then I realize that I forgot to add the flour into the egg yolk and egg white mixture. Hahahaha ….. silly me. So I had to dig the batter out again from the tin and mixed with the flour. End up the batter a bit deflate. I was just thinking maybe the result will turn to Pandan Cake instead of Pandan Chiffon.
Unexpectedly, I was so happy, the cake still got the right texture, soft and fluffy. That’s why I said maybe this could be a fail-proof recipe. :) And maybe if I do it properly, I could get a higher Chiffon.

Tested recipe by : CookingMomster

Ingredients :

A :

3 egg yolks

40 g castor sugar

75 g self raising flour, sifted

1 tbsp olive oil ( I used soya oil )

100 ml coconut milk ( I used 3 tbsp of coconut powder mixed with water )

3-4 pandan leaves pounded with 4 tbsp water to get the pandan juice + 1 tsp pandan paste

B :

3 egg white

40 g sugar

1/2 tsp cream of tartar

Method :

- Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.

- Whisk egg white with sugar and cream of tartar till stiff.

- Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 17 cm pan )

- Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely.

Until now I think I still need to improve on:
- top part of cake should not crack
- if possible to see the brown crust form outside the cake
- if possible to see mini air pockets, instead uneven air pockets.
So, you maybe see me bake Chiffon again. :)

Cheese Chiffon

I think for every beginner like me always wish for trying out or experiment baking "sponge cake" or "chiffon cake", which is kind of basic cakes to do. Going through lots of recipes from internet, I found few recipes in Florence blog. I think hers is simple, clear method and the size is just right for my family size. Since I still left a bit cream cheese in my fridge, I baked Cheese chiffon as my first experiment. I am quite happy with the result, I think my chiffon can be considered pass, eventhough there is no skin and got big cracked on the top, however, the taste of this cake quite tasty and shows the softness and fluffiness.

Recipe tested by Florence

Ingredients:

90g cream cheese

30g sugar

1/4 tsp vanilla paste/essence (I omitted)

3 egg yolks

60ml milk

40g corn oil

2 tsp lemon juice

1/2 tsp lemon zest

80g cake flour + pinch of baking powder

20g grated cheddar cheese (optional)

4 egg whites

1/4 tsp cream of tartar

40g sugar

Method:

- Preheat oven at 170C

- Sieve cake flour and baking powder together. Mix in the grated cheddar cheese.

- Cream cheese with sugar and vanilla till smooth. Add in egg yolks and cream till well blended.- Add in the milk, oil, lemon juice and zest, mix till well-combined.

- Add in the flour mixture and mix till batter is homogenous.

- Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 40g sugar (a little at a time) and beat till stiff perks formed.

- Pour 1/2 egg white into egg yolk-flour mixture and blend well.

- Pour flour mixture into the rest of the egg white and fold till just blended.

- Pour the batter into ungreased 17cm tube pan. Bake at 170C for 35 - 45 minutes or till cooked.

- Invert the cooked cake during cooling process.

Remarks : As I noticed that my oven quite hot, I gradually reduced it to 160C, but still huge cracked on top chiffon.