Chocolate Lembab Cake

I baked this cake together with D, to give M as her birthday cake. The cake is moist, exactly likes what the name describe it (lembab means moist). We love it and so do others that had commented here.

Pandan Butter Cake

The original recipe from Aunty Yochana, which here I chose the one without ovallete and omitted the kaya. I never expected the cake a bit dense, maybe it's due to over folding, as I could still see lots of tiny lump flour in the final batter. Eventhough the cake a bit compact, but still nice to eat :)

Custard Cream Puff

'NCC Soes Week' is just another event organized by NCC members club. This time I can only made the simple puff, however, there are more varieties puff recipes can be found here. :)

Choux Paste: ( yields 10 nos )
70 g Butter
170 g Water
85 g Plain flour
1 egg, lightly beaten

Method for choux paste:
- Boil water and butter.

- Add flour and stir using hand whisk to form a smooth dough.

- Let dough cool to lukewarm, then add egg slowly until the consistency is right (batter should be smooth and slow flowing).

- Fill the mixture into piping bag and pipe it onto greased baking tray.

- Bake at 200 deg C until golden brown, about 20-25 mins.

Custard Cream Filling:

50 g Fresh cream (beat until stiff)

15 g Instant custard powder

40 g Fresh milk

Method for cream:

- Beat Instant custard powder and fresh milk until thick.

- Pour the mixture into fresh cream, stir till well mixed.

How to assemble:

- Cut the cream puffs but not cut through.

- Pipe some custard cream filling into the puffs

- Serve