Steamed Black Sesame Sponge Cupcakes

I don’t want to miss NCC Bolkus Event, made these steamed sponge cupcakes (Bolu Kukus) early in the morning for the breakfast. As I’m looking for the recipe in small scale, search thru NCC then I found NCC’s Bolu Kukus 200. This is my first time making this, very glad with the result.

You may check out here for other fabulous steamed sponge cupcakes recipe.

Source : Bolu Kukus 200 – NCC

Here’s some modification recipe,
Ingredients:
1 Egg
120 gr Cake flour
75 gr Caster Sugar
100 ml Sprite (or other carbonated drinks)
½ tsp Emulsifier (or sponge gel)

1 tsp Black sesame paste or other flavour

Method:
- Prepare the steamer until hot
- Beat egg, flour, sugar, sprite and sponge gel until thick.
- Take 1/3 portion of the batter, mixed with black sesame paste.
- Pour the batter until half in the cupcakes mould, then 1 tsp black batter, continue with 1 tsp white, and finally with 1 tsp black batter. Fill upto 90%.
- Place it on the steamer and steam with medium fire for 15 minutes. (Do not open the lid during the steamed process).

Here is the look when I covered my steamer lid with the napkin cloth, just to prevent the water drip into the cake.

................ Voila .................
Aren’t you happy to see those smiley sponge cupcakes?

Happy Baking for those want to try this :)

Marble Cake

Don’t be fool by the picture :) This is not a doughnut, but this is actually just a normal cake, and baked on a doughnut tray. Because of the looks, my boys just couldn’t wait to grab and eat it while they were waiting for me to take this picture ….then I had to snap these photos as fast as I can :D

Recipe adapted from The Lovely Cakes

Ingredients:
70 gr Flour
4 gr Baking powder
45 gr Unsalted butter
70 gr Sugar
40 gr Egg
1/4tsp Vanilla essence
70 gr Milk
5 gr Cocoa powder

Method:
- Preheat the oven to 180C
- Combine flour, baking powder and shift.
- Cream butter and sugar till smooth, add egg & vanilla essence, beat until combine.
- Fold in milk & flour, mix well.
- Divide the batter into 2 portions, add in cocoa powder into one part.
- Place 1 tsp pale batter onto the pan, and place 1tsp cocoa batter on it. Repeat the steps and use toothpick to swirl marble pattern.
- Bake for 20 minutes or until cook.

Cup Measurement

When I was informed by Cook.Love.Bake about there is slightly a difference on cup measurement issues in my recent baking post. I was lost. She used 240ml and I used 200ml for 1 Cup. OMG, How come?

I have not heard that actually there is different volume in Cup measurement, and I thought it should be the same, since it bought from the shop. I quickly checked on my cup measurement. Yes, it is 200ml.

So, how ??? Is this the wrong measurement cup?

Thanks to her :) and from Wikipedia, I learn that there are actually different kinds of cup measurement.

          - Metric Cup = 250 ml

          - US Cup = 240 ml

          - Imperial Cup = 284 ml

          - Japanese Cup = 200 ml

I think it should be no issue, if all the ingredients of a recipe is measured with the same cup, because it will give the same proportion volumes to one another.

So ….

Have you checked your cup measurement falls into which category? :)

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)