Instead of water, I used Pomegranate juice to make the snowskin. I was so happy to be able to get the cocoa truffle shells, which I just filled it with chocolate ganache.
Raisins and Melon Seeds Cupcakes
When I saw this recipe at Happy Flour blog, I knew sooner or later, I was going to try this as I have all the ingredients on hand. The taste is good and the best part is very easy to do this.
Chocolate Pandan Chiffon
I have extra coconut left from the lapis sagu, then I made this chocolate pandan chiffon.
Lapis Sagu
Ingredients:
A
650g coconut milk
210g sugar
6-8 pcs pandan leaves
B
180g tapioca flour
50g rice flour
Methods:
- Bring ingredients A to boil
- Pour into B and mixed well, then strain
- Take 50g, keep for the red colour for top layer, then divide the rest batter into 2 equal parts for colouring (or it depend on how many colours you prefer)
- Heat up the steaming tray, pour 50g of white colour into the baking mould, steam for 5 minutes, then pour the next 50g on top of the white layer, then steam for 5 minutes (here what I did, made 2 layers for each colour)
- Repeat until the last layer, steam for 15 minutes
- Remove, leave to cool completely before cutting into pieces
Baking mould : Oval (8x4inch)
Yields : 14 layers
Notes :
- Try to use darker colour so you will have nice colour layers (as my green so light, therefore hardly see the separated layers)
- Wait until completely cool (at least 3 hrs) before cutting into pieces
- Use plastic to cover the knife to cut the lapis into pieces, then you will have beautiful cutting lapis
- Try wrap asap into plastic after cutting (as I found the lapis sagu was sticky)
This is how the look of the knife wrapped in the plastic bag. Just straight use it to slice the lapis sagu. (updated 01/09/2010)
Moist Chocolate Cake
The taste of this cake is heavenly chocolate, delicious and moist. Especially, best serve it the next day. I baked into cupcakes. The original tested recipe can be found at My Kitchen.
Ingredients (5" x 8" loaf pan):
1 cup cake flour
1 tsp baking powder
1 cup caster sugar
2 large eggs
125g unsalted butter
1 tsp vanilla essence
Chocolate Paste:½ cup cocoa powder
½ tsp instant coffee
¼ cup sugar
½ cup hot water
¼ cup evaporated/fresh milk
Pinch of salt
Methods:- Preheat the oven to 180 degree C. Grease the loaf pan and line the bottom with baking paper.
- Chocolate Paste: Combine cocoa powder, instant coffee, sugar, hot water and salt in a medium mixing bowl. Whisk the mixture until the sugar is melted, then add in milk and mix well. Set aside for later use.
- Sift together flour with baking powder for 2-3 times. Set aside.
- In a large mixing bowl, beat butter together with sugar until creamy. Add in vanilla essence, and eggs one at a time. Beat until light and fluffy.
- Fold in sifted flour in batches, alternate with chocolate paste. Start with flour and end with flour.
- Bake for 45-50 minutes (I baked the cupcakes around 25-30 minutes).
125g unsalted butter
1 tsp vanilla essence
Chocolate Paste:½ cup cocoa powder
½ tsp instant coffee
¼ cup sugar
½ cup hot water
¼ cup evaporated/fresh milk
Pinch of salt
Methods:- Preheat the oven to 180 degree C. Grease the loaf pan and line the bottom with baking paper.
- Chocolate Paste: Combine cocoa powder, instant coffee, sugar, hot water and salt in a medium mixing bowl. Whisk the mixture until the sugar is melted, then add in milk and mix well. Set aside for later use.
- Sift together flour with baking powder for 2-3 times. Set aside.
- In a large mixing bowl, beat butter together with sugar until creamy. Add in vanilla essence, and eggs one at a time. Beat until light and fluffy.
- Fold in sifted flour in batches, alternate with chocolate paste. Start with flour and end with flour.
- Bake for 45-50 minutes (I baked the cupcakes around 25-30 minutes).
Yields : 8 pcs
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