Sunday, February 27, 2011
The cake shown here was for my mum. Actually her birthday falls on the coming weekday but we had an early celebration for her last night. Well, it was a simple celebration which we had a cutting cake session for tea then a western dinner at a so-so restaurant nearby. By the way, there is no nice and classy restaurant found in my hometown....haha!
Walnut Mocha Cream Cake
To make it simple, I didn't bake my own sponge this time. So end up using the sponge mix I got from the bakery store. Not bad at all...:)
Recipe adapted from Kevin Chai
Recipe for the Sponge:
180g sponge mix
45ml fresh milk
100g walnut (chopped)
60g butter (melted)
Recipe for the Mocha Cream:
200g fresh cream (whipped)
20g mocha paste
Some melted Valrhona Chocolate
~ To make the sponge, preheat oven at 180'C, line a bottom of a 7" round cake tin with greaseproof paper.
~ Beat sponge mix, eggs and milk with high speed until light and fluffy. (about 8-10 mins)
~ Fold in chopped walnuts and mix in melted butter until well blended.
~ Spread batter into prepared tin and bake for 30 mins. Remove from oven and cool completely, then sliced into 3 layers.
~ To make the mocha cream, just add in the mocha paste into the whipped cream and mix well.
~ Sandwich the sponge with the cream and coat the cake with remaining cream. Refrigerate for a while.
~ Melt some valrhona chocolate and pour over the cake. Refrigerate for a while. Then decorate with some fresh strawberries.
The texture of the cake was not those smooth ones because of the chopped walnuts added. But it tasted pretty good with the crisp of the nuts and the taste of the coffee cream. All my mum's favourite was in this cake....:) Well, except the strawberris...haha! All her grandchildren grabbed the fresh fruits instead.
Thursday, February 24, 2011
Well, but not today! I've baked some cinnamon rolls this morning and we did had a good breakfast before we go. You'll probably think that I have to knead and rise the dough in the middle of the night..huh...;p Nope!! This recipe is a quick and easy one and you'll get a fresh and soft cinnamon bread right away!!
I've done this long time ago, and don't ask me why I've only do it again now...haha! Too many recipes in my to-do-list! The recipe was adapted from a simple DIY book, but with some changes I made up myself..;p
See the texture here...it was unexpectedly soft!
The recipe makes 8 (slightly smaller than those selling outside).
Its just that simple, and you get what you want..:)
Friday, February 18, 2011
Ok, this post was my last bake for this Chinese New Year. A Strawberry Cheesecake for my dear cousin brother and his wife before they leave for Australia. Never thought they love it so much, and bring home the other half..haha!
A recipe adapted from Kevin Chai but this time I did it with strawberry instead. Oh, this was my 2nd attempt...the 1st was blackberries. This time was done with 3 small 4" round pan instead on a 9" square one.
You can get the recipe here.
My daughter is a big fan of this cake. She called it an ice-cream cake instead..;p So you can imagine the texture with her comment...haha!
Wednesday, February 16, 2011
We had this on the 2nd day of Chinese New Year for lunch. And this dish is a must during this festive season. "Xuan Pan" ( 算盘) means abacus, the more you eat the more you can calculate the $$..haha! Well, well lets see how much I can get this year...LOL!!
The photo belows showed how the dough looks like after kneading (Oh, that's my mother's hands, not mine...haha! I just can't stand the "hot"!!) Anyway I did help for moulding the beads.
Recipe for the yam dough:
200g Yam / Taro
100g Tapioca flour
1/4 tsp salt
1/4 tsp five spice powder
~ Slice yam into 1" thick, place in the pot fill with water (water level just to cover the yams)
~ Cook for about 15 minutes or until soft
~ Mashed yam together with the water, then add in remaining ingredients and knead into a soft dough. (may add alittle warm water if dough is dry)
~ Keep kneading the dough until smooth but not sticky.
~ Take a small piece of dough and mould into small abacus beads.
~ Bring to boil a pot of water and cook the beads for about 10-15 minutes. They're cook once floated.
~ Drain and transfer into a bowl. Add 1 tbsp cookingl and mix well. This to prevent the beads from sticking each other.
Ingredients for the accompaniment (for 1/2 portion of the abacus beads):
4-5 tbsps cooking oil
100g minced meat (usually its pork)
3-4 black fungus (shredded)
30g dried shrimps (diced) 5 chinese mushrooms (soaked & shredded)
3 pieces dried beancurd (shredded)
10 shallots (diced)
a little garlic (diced)
2 tbsps oyster sauce
a little salt
** some coriander for garnishing
~ Heat up oil, panfry shallots and grlic until fragnant.
~ Add in minced meat, stirfry until almost cook then add in remaining ingredients.
~ Add in half portion of the cooked abacus beads then follow with the seasoning. Continue stirfry until almost dry.
~ Garnish with some coriander and serve.
Texture was so chewy and the taste was just right to our bud. Hope you like this wonderful recipe from my mum...:)
Monday, February 14, 2011
Anyway this post is not about Valentine but it's the bloggers gathering we had during this Chinese New Year. Althought there were not many of us, we do had a great fun day!! With all the good yummy foods, we actually ate from 430pm to 930pm...haha! I'm starting my diet already...haha! Shall we have another soon? I'm so looking forward to meet up again and hope the others who miss this can join the next time.
A potluck for this gathering, and here's the yummy delicious food we had!
"Yee-Sang" by Sonia, Nasi Lemak Lover
Pickled Cucumber by Venorica, Quay Po Cooks
Vietnamese Springrolls by Swee San, The Sweet Spot
Nasi Kerabu by Swee San, The Sweet Spot & Wendy, Table for 2
Lemon Grass Chicken by me
"Nian Gao" Puffs by Tracie, Bitter Sweet Flavours
Ispahan Mini Cakes by Swee San, The Sweet Spot
Red Bean Soup by Tracie, Bitter Sweet Flavours
Wednesday, February 9, 2011
Schools starts and I'm back to my daily routine...:(
Somehow, there are something to look foward this weekend...kekeke..;p Oh I'm so looking forward to it..:D Want to know what? Stay tune then...haha! (wicked me!)
Let's see what's my post today...a very simple, yummy banana muffins. And these were actually done by my daughter (with my guidance of course..heehee). You may wonder why not me who was baking...well with my manicure nicely done that day...that is why...haha!
These were baked for our breakfast on the CNY eve.
Soft and delicious, they were all gone during the breakfast..:) See her little hand decorating the rapsberries...haha! She loves to do it..:)
Friday, February 4, 2011
Back to our home sweet home, after settling down everything I finally have some time to read all the other bloggers posts and all my emails. And of course a short post here to wish everyone a happy holiday and good celebrations...:)
Nian Gao (Sweet Glutinous Cake)...is a traditional MUST-HAVE cake / kueh during Chinese New Year. Oh and this is my whole family's favourite which we usually have it for breakfast on the 2nd day. Somehow this was done and eaten before Chinese New Year starts...haha! Yeah ...we can't wait to taste it!!
The Nian Gao was bought by my mother-in-law from someone whom she knows very well. And we have been buying from her for many many years. After cutting into slices, I sandwiched it with some yam (taro) and sweet potatoes before frying...yummy!!
Here's the recipe for the batter for frying:
80g rice flour
1 tsp tapioca flour
1 tsp baking powder
1/2 tsp salt
~ Sliced the nian gao, yam (taro) and sweet potatoes.
~ Combined batter, rest for 30 minutes. Just prior to deep-frying process., add in 1 tbsp of oil into the batter. Mix well.
~ Sandwich nian gao, yam and sweet potato together, coat with ready batter. Pan fry in hot oil till golden at medium heat for about 5-10 minutes. Remove, drained and serve.