"Lives too short for that".....my friend used to tell me..:=) Okay, here i come again.....back to the kitchen and start baking...:)
Already have some recipe planned for this week.....this is the 1st...;p
A very nice recipe from my new book,..actually bought this book quite sometime ago, but never have the time to try it. Why? Read on and you'll know why..;)
Btw, isn't it looks nice..??
The texture is GOOD!! Alright here's the recipe for you...:)
Ingredients:
(A)
150g Low protein flour
150ml Water
1-1/4tsps Instant yeast
(B)
200g Caster Sugar
1 tbsp Honey
1/4tsp Salt
(C)
7 large eggs
60g Low protein flour
50ml Corn oil
(D)
1 tsp Baking powder
1 tsp Baking soda
2 tsps Water
1/8 tsp Alkaline Water
Method:
~ Combine ingredients (A) in a big bowl. Cover and proof for 6 hours.
~ Place the proofed dough in a mixing bowl, add in ingredients (B) and beat till sugar is dissolved.
~ Add in eggs of ingredients (C) and beat well.
~ Add in flour and oil, continue to beat well. Strain mixture into another clean bowl and proof a second time for 12 hours.
~ Mix baking powder, baking soda and water of ingredients (D) together. Pour into the ready dough.
~ Add in alkaline water, mix well. Pour into a lined 8" basket or lined 8" base tin with perforated holes.
~ Steam over high heat for 35 minutes. Test with a skewer, it should come out clean.
~ Remove the cake from the tin or basket immediately and cool completely on a wire rack.
See, this is why i've been waiting this long to make this cake. All the waiting and waiting and waiting.......But it worth all that, really. You'll love it!!
This kueh's texture is very good! I have to say you did a great job this time baking / steaming it! Let's put it this way, it's definitely worth the wait! ;) Thanks for sharing it with us. ;)
ReplyDeleteWelcome welcome....glad that all of you like it so much! Ya, you are right, really worth waiting..:)
ReplyDeleteYum Yum.... next time make again when u decide to come back!
ReplyDeleteSure sure Janice, will make for all of you to try...:)Remember to show mama this pic..hee hee;p
ReplyDeleteHello! This cake looks soooo good. I want to make it for my grandfather who loves malaikoh!
ReplyDeleteI've tried such recipes which involve using an yeasted dough which requires proofing time, however i wasn't able to incorporate the stringy dough into the egg mixture. Is the yeasted dough really meant to be so lumpy? Do I really need to strain the mixture? What should the consistency of the mixture be like after mixing the eggs in?
I'd really appreciate your kind advice. Thank you so much in advance!
Hi hol-nylirehs,
ReplyDeleteYee, the yeasted dough is lumpy and also sticky. After adding the eggs the texture is slightly watery than before, but after adding the flour and oil it becomes thick again. Its alright after the 12 hours proofing for the 2nd time. Hope you'll succeed...Cheers!