Lapis Egg White


After Lapis Legit that I baked for CNY, I was trying to get rid of the left over egg whites in the freezer. Search thru internet, got quite few recipes on egg whites. But finally I decided to bake another lapis cake, but this time another good choice of healthy lapis cake. As the cake main ingredient is from egg white, the cake texture is a bit dry, not as moist as the original lapis legit. However, it still taste nice and not too sweet.

Recipe from Tabloid Saji ( shared by whattoeat )

Ingredients:
A.
270 gr Butter
1,5 tsp Condensed Milk ( I put 2 tbsp )

B.
450 gr Egg whites
1/4 tsp salt
2 tsp Emulsifier/Ovalette ( I omit it )
180 gr Caster sugar ( I put 150 gr )

C.
115 gr Cake flour ( I used 120 gr )
25 gr Milk Powder ( I used 20 gr )

Optional:
1/2 tsp chocolate paste ( I used 2 tsp choco powder)
few drops of pandan paste

Method:
- Preheat 200C
- Cream butter till creamy and pale in colour. Add in condense milk, mix well.
- Whisk ‘B’ until soft peak, then add ‘A’, whisk until mix well.
- Fold in ‘C’, mix well using spatula.
- Divide into 2 portion, one mixed with choco powder and the other with pandan paste
- Prepare 8" tray, lined at the bottom.
- Bake the first layer with top-bottom heat.
- Then bake the next layer until the last layer using top heat (I switched to 220C for my oven). Try to bake it each layer not more than 5 minutes or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter into the tray.
- When finish the last layer, cover with aluminium foil, using top bottom heat bake the cake at 180C for about 5-10 mins.

NOTE:
- I divided all the ingredients into 2 times beating (except for ‘A’), means that I whisked the egg white into two times and also for flour mixing. Once the first half recipe batter was used up, then continue beat for the other half recipe. This is because of white egg batter is easily melted, which can cause the cake turn deflate/hard.
- And for ‘A’ (butter & condensed milk), I did at one go, once ready, just divided into two portion
- To get higher cake layers, I suggested use 6 inch square or 24x10x7cm.

Lapis Legit



If I still have some spare time, I will always bake kueh lapis just for new year. Maybe of this recipe use lots of egg yolks, I found there were more wave in this lapis, therefore the line not as neat as I did last year. Or maybe I should practice more :) And I found out that this lapis even nicer if you eat on the second day, are you thinking the same way too?

Ingredients:
A.
200 gr Butter
150 gr Margarine
2 tbsp Condense milk
2 tbsp Rum

B.
25 Egg yolks
3 Egg white
170 gm. Caster sugar

C.
50 gr Plain flour
10 gr Milk powder
1 tsp Mixed spice

Method:
- Preheat 200C
- Cream butter till creamy and pale in colour. Add in condense milk and rum, mix well.
- Whisk ‘B’ until thick & double in volume, then add ‘A’, whisk until mix well.
- Fold in ‘C’, mix well using spatula.
- Prepare 8" tray, lined at the bottom.
- Bake the first layer with top-bottom heat.
- Then bake the next layer until the last layer using top heat. Try to bake it each layer not more than 5 minutes or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter into the tray.
- When finish the last layer, cover with aluminium foil, using top bottom heat bake the cake at 180C for about 10 mins.

Emping Cookies


Emping crackers is quite common in Indonesia, however, you can also buy this type of raw crackers in the Singapore wet market or ready fried packet at supermarket. My friend 'A' sharing her recipe with me, and I have modified the recipe slightly into small portion.

Ingredients:
90 gr butter
60 gr icing sugar
1 egg yolk
100 gr plain flour
pinch of salt
50 gr fried melinjo crackers, crushed

some egg yolk for glaze

Method:
- Preheat oven at 180C
- Cream butter and sugar until fluffy.
- Add egg yolk, mix well.
- Add flour and salt, mix well.
- Add melinjo crackers, mix well.
- Make into small balls and press the top with fork.
- Arrange on a greased tray and glaze the surface with egg yolk
- Bake for about 20 minutes.
- Remove from oven and cool on a wire rack.

Cheese Sago Cookies


Finally I got chance to bake this recipe that found at Enjoyable Baking. I didn’t manage to pipe it nicely as hers, then I decided pipe into small O ring. These cookies are just melt-in your mouth, with the taste of butter and cheese.

Original recipe source : 52 Kue Popular Sedap

Ingredients:
220 gr Sago Flour, Fried 10 minutes, and shift weigh for 180 gr, let it cold
100 gr Margarine ( I put 50 gr Margarine & 50 gr Butter)
100 gr Icing Sugar ( I used 80gr )
1 Egg yolk
75 gr Cheddar Cheese, shredded
35 ml Instant coconut milk

Method:
- Preheat 150C (My oven preheated using 180C)
- Whisk margarine, butter and icing sugar around 40 seconds, add egg yolk, mixed well.
- Add Sago Flour, mixed well. Add shredded cheese, mixed well.
- Add coconut milk and milk (optional), mixed well.
- Using a piping bag and a tip, pipe out the cookie into desired shape on grease paper. If
the batter is too stiff for piping, add in a little milk at a time to a more manageable batter.
- Bake in 15 mins till lightly brown

Flaked Almond Biscuits


Another good egg white's recipe, please click here

Notes :
- Anncoo's tips: when spreading the batter, spread the centre thinner than the outer side.
- I baked in 200C around 7-10mins

Arrowhead Chips



If you are interested to fry this. I will suggest you can just visit Wendy, that she provides all the information and gives very clear instruction. :)

Passion Fruit Chiffon Cake

I saw ripe passion fruits selling cheap ($3 per kg) in the market. Don't be fool by the appearance of the skin in wrinkle, actually you will find more juice in this fruit, cause it already riped. Finally, I made passion fruit syrup on my own (of course with my friend "A" guidance :) ). Lastly, tried to make into Chiffon Cake.


Ingredients:
80 g Cake Flour

4 egg yolks
1 whole Passion Fruit with seed
60 g Passion fruit syrup
20 g Milk
40 g Corn Oil

4 egg whites
30g castor sugar
1/4 tsp cream of tartar

Method:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk and sugar until creamy and light in colour.
- Then add passion fruit, syrup, milk and corn oil, mixed well.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time a
nd beat until medium stiff perks formed.
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 45 minutes or until cooked.
- Invert the cake with the tube pan during cool down process
- Remove the cake once cool down and serve

Decoration: (optional)
- Whipped Cream with a table spoon of syrup
- Passion Fruit

Other pictures :

Happy 101 Award


Wendy has nominated me for the Happy 101 Award. This is award #2 for me, it makes me feel good. Thanks again Wendy for the award :)

Having the picture of the award posted onto your blog, one should
- Share the 10 things in life that make you happy with your readers
- Pass on the award to 10 other bloggers who brighten up your day
- Share the links to the 10 bloggers', as mentioned above, on your blog
- Get the 10 bloggers informed about the award
- Ask the 10 award recipients to relink their blogs to yours.

10 things that make me happy:
- My Family
- My Friends
- Baking
- Eating
- Photography
- Good drama series or movie
- On-line world
- A good Reflexology
- Weekends
- Vacation

10 blogs that I would like to pass on:
- Happy Flour
- Fatmumbaking
- Selby’s Food Corner
- Cook.Bake.Love
- Christine Recipe’s Blog
- Me & Mybakez
- Honey Bee Sweets
- Camelia at Home