Durian Pound Cake

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We love durian and we enjoy having them just on its own ^^ However when there is too much it will be great to have it in other form like this durian pound cake.

There is no durian season here. I baked this cake several months ago. It is time to share via this month Aspiring Bakers,Tropical Spiky Month which durian is the main ingredient.  

Adapted and slightly modified from CuisineParadise (half the recipe)

(Make in L18cm x W10cm x H7cm loaf pan)

Durian pound cake

Ingredients:
(A)

125g unsalted butter, soften
80g sugar

2 ½ eggs (55g each)
180g durian flesh

(B)

125g cake flour
1 teaspoon baking powder

*sift together

25ml milk
1 teaspoon vanilla extract

*mix together

Methods:
1. Blend the flesh of durian till form paste and set aside for later use.

2. Cream the butter and sugar until light and fluffy.

3. Add in 1 egg at a time, beating well in between each addition.

4. Beat in Durian flesh till combined, using a rubber spatula to fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by milk mixture and remaining flour.

5. Pour the batter into the prepared baking pan.

6. Bake in preheated oven 170C for 40 minutes or until a skewer insert in the middle and come out clean.

7. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.

I'm submitting this post to Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House

Palm Sugar Pandan Mousse Cake

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The idea of making this mousse cake started from my intention to clear homemade concentrate pandan juice in my fridge. Pandan flavour make me relate to palm sugar which we used to find in our dessert especially Malay desserts (kuih-muih). Well how to combine them into a cake? Since this month Aspiring Bakers theme is mousse cake so I came out this Palm Sugar Pandan Mousse Cake. 

I’m using pandan chiffon cake as the cake base. And for the mousse layers I added palm sugar.  I used coconut milk in both cake and mousse to enhance the flavour too.

Initially I plan to make ‘brown’ jelly topping with palm sugar, however didn’t turn out well. The jelly sip into cake before it set @.@  Therefore I omit the brown jelly portion in the recipe. Nevertheless the cake still tastes nice.

After chilled in fridge. The palm sugar jelly layer 'dissapeared' 

Inspired by Carol Roselle Yogurt Mousse Cake
Palm Sugar Pandan Mousse Cake

Part I: Pandan chiffon cake (7’ round pan)

Ingredients:
(A)
3 yolks
10g castor sugar
20g vegetable oil
50g coconut milk(used AYAM Brand)
25ml homemade concentrate pandan juice
*blend about 10 pandan leaves with some water. Leave inside fridge for 1-2 days. Used the bottom layer. Refer here for the picture.

 
(B)
70g cake flour
 
(C)
3 whites
¼ teaspoon white vinegar(or used lemon juice)
40g castor sugar

*Follow chiffon cake making method. Bake in 7’ round pan. Cut the cool cake into 2 equal layers.

Part II: Mousse layer
Ingredients:

(A)
100g palm sugar (gula Melaka)

50ml water

* yield about 100ml syrup

(B)

150ml non-dairy whipping cream

(C)

6g gelatin powder
1½ tablespoons water

(D)

2 egg yolks

100g coconut milk (used AYAM Brand)

Part III: Deco

Ingredients:

Whipped cream

Some brown unsweetened desiccated coconut

*pan fry the white desiccated coconut till brown.

Methods:

~Palm sugar mousse layers

1. Line the base and side of 7’ round pan (loose base) with cling wrap. Secure with rubber band. Set aside.

* Next time will use baking paper to line the pan. It is easier to handle.

2. Put palm sugar with water in small saucer. Bring to boil and simmer till sugar melt. Sieve to remove any impurity and leave aside to cool. It gives about 100ml syrup.

3. In another mixing bowl, whip the whipping cream until peak form (not too stiff) and keep inside freeze for later used.

4. Soak gelatin with 1½ tablespoons water. Set aside to allow the gelatin to swell (lightly stir to get even soaking). While waiting the gelatin to swell now prepare the yolk batter.

5. Put the yolks and half of cool palm sugar syrup (50ml) into a heat proof bowl. Place the bowl over a pot of simmering water (double boiler). Constantly whisk the mixture till turns pale. Then add in the other half of palm sugar syrup. Whisk again till combine and the mixture turns warm to touch (This will help gelatin mix easily in next step). Remove.

6. Put the swelled gelatin bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove. Pour inside the warm yolk mixture. Mix till well combine. Then add in coconut milk and mix well.

7. Remove the whipped cream from fridge. Fold into the yolk mixture with a hand whisk and mix well. Divide this mousse layer into 2 portions (about 180g each). Now is ready to assemble.

~Assemble

1. Place the 1^st layer of pandan chiffon cake inside the prepared pan. Pour one portion of mousse on top of cake. Smooth the surface.

2. Place 2^nd layer of cake and gently press to secure with the mousse layer. Pour the other portion of mousse on top and again smooth the surface. Keep the cake inside fridge at least 4 hours or overnight to set.

3. Once the mousse layers have set, remove the mousse cake from pan. Decorate the cake with whipped cream and toasted coconut. 

I'm submitting this post to Aspiring Bakers #32: World of Mousse Cake (June 2013) hosted by Hankerie 

Eggless Matcha Red Bean Tiramisu

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One of my FB readers asking for Matcha (Green Tea) Tiramisu recipe. Actually I have no idea how and what is used in making Tiramisu. After consult Mr Google this is what I found. Tiramisu is an Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavoured with Marsala wine and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. Therefore Tiramisu not only flavoured with coffee, Matcha is commonly used too. 

Since is my 1^st time working with mascarpone cheese I choose this easy eggless Matcha Tiramisu. No cooking involve just whipped the cheese and cream. Then assemble by layering the sponge cake (ladyfingers), red beans and cream.  

In this recipe I bake my sponge cake. And I have difficulties in piping the shape I want. So end up breaking the cake to suit my moulds :P Nevertheless the cake taste good. In order to save time you can use store bought ladyfingers. If you really want to bake your own do check the recipe from Sonia aka Nasi Lemak Lover and Wendy aka Table for 2 or more. They have great recipe on the sponge cake.

Try not to skip the red beans filling as it really lifts up the taste of this Matcha Tiramisu. Without the red beans you only taste cake with cream and it is a bit bland. Anyway it is not hard to prepare filling. Cook red bean soup as usual, weight 1-1 ½ cups(depend how much you want) cooked red beans (beans without liquid). While the beans is hot add in sugar (a bit sweeter as this going to bring sweetness to the Tiramisu) till melt. Slightly mash the beans as you mix. This will give you course red bean paste. Chill until needed.

After assemble Tiramisu make sure it is chilled at least overnight before served. The flavours will develop as you chilled. In order to impress your guest just sprinkle some matcha powder on top. However go easy on it as too much is bitter (lesson learnt after taste the tiramisu that you saw in photo :P). If serving to kids better to omit the topping. 

I am submitting this post to Aspiring Bakers #30: It's Tea Time! (April 2013) hosted by Food Playground.

Reference from Carol Easy Tiramisu

Yield 4 servings in 7cm square mould with 3.5cm height

Eggless Matcha Red Bean Tiramisu

Ingredients:

(A) Matcha liquid

50g hot water

½ tablespoon matcha powder

*mix well and chill. 

(B)

125g whipping cream(dairy)

125g mascarpone cheese (out from fridge about 15 minutes before used)

20g icing sugar

2 teaspoons matcha liquid from (A)

(C)

Homemade sponge cake/ sponge fingers (savoiardi)

1½ cups sweetened cooked red beans (slightly mash into course paste)

Methods:

1. With electric mixer cream the whipping cream till soft peak. Keep in fridge to chill until needed.

*Do not over beat. Stop once the cream reach custard consistency or obvious lines seen.

2. In a separate bowl, add in mascarpone cheese, icing sugar and matcha liquid. With a spatula, mix the mixture until soft and smooth. 

3. Remove whipped cream from fridge. Gently fold, or whisk, the whipped cream into the mascarpone until smooth. Keep in fridge until needed.

~Assemble

1. Cut sponge cake/ladyfingers according to your mould size. 2 layers of sponge cake each mould.

2. Dip the sponge cake into Matcha liquid and place into mould. Spread an even layer of red beans filling over sponge cake. Then spread some mascarpone mixture over.

3. Repeat, ending with a layer of mascarpone, smooth the top.

4. Fridge for at least 4 hours or even overnight before serve. Dust some Matcha powder on top as garnish (optional).

Hakka Lo See Fun with Minced Meat (客家肉碎老鼠粉)

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I read this Hakka Lo See Fun in one of my favourite cookbook by Agnes Chang. Since it has been very long time not having lo see fun I decide to cook it and serve my family on weekend. This is very simple and yet satisfy meal especially have it together with hot chili dipping sauce :)

Adapted and slightly from Delightful Snacks & Dim Sum cookbook by Agnes Chang
Hakka Lo See Fun with Minced Meat (客家肉碎老鼠粉)

Ingredients:
(A) Minced meat

3 tablespoons oil

1 tablespoon chopped shallots and garlic

250 minced pork

(B) Seasoning

1 tablespoon fish sauce (replace with soya sauce)

1 tablespoon light soya sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

¼ teaspoon pepper

1 teaspoon dark soya sauce

4 tablespoon water (use 1 cup water as kids prefer saucy noodles)

(C) Garnishing

500g rice pin noodles (lo see fun)

1 tablespoon fried shallot oil, for mixing lo see fun

200g bean sprouts

2 stalks spring onion, diced

2 tablespoons fried shallots

2 red chilies, sliced, mixed with 2 tablespoons light soya sauce

Methods:
1. Heat the oil in wok on medium heat. Add the shallot and garlic and fry till fragrant. Add the minced pork and allow to simmer for 5 minutes, or until thoroughly cooked. Add in seasoning. Bring to boil and taste. Dish up and set aside.

2. Blanch bean sprout until just cooked. Drain and set aside.

3. Blanch lo see fun until hot. Drain, add in shallot oil and mix to combine.

4. Place the lo see fun, bean sprout onto serving bowl. Top with minced pork, spring onion and fried shallots. Serve hot with sliced red chilies.

I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/籍贯菜(March 2013 ) hosted by FHL of Faith Hope Love 

Hakka Stuffed Tofu (客家酿豆腐）

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Stuffed tofu is a very common in Hakka dishes. Me as Hakka used to eat since I was little. Besides tofu my mum used to stuff the pork filling into brinjal (her favourite!) and chilies. Sometimes I use ladies fingers and bittergout too. At first the stuffed tofu or vegetable are being fried. Then cook and braise in sauce for more flavour. 

Normally I use oyster sauce and sugar in braising sauce. But in 快乐厨房magazine, authentic Hakka stuffed tofu only use soya sauce as seasoning. So I tried its version. Hope you like this humble Hakka stuffed tofu dish. 

Reference from 快乐厨房magazine 

Hakka stuffed tofu
Ingredients:
2-3 firm tofu (豆干）

Some corn flour for dusting

~Filling
100g minced pork
1 teaspoon grated ginger
½ teaspoon salt
½ teaspoon soya sauce
1 teaspoon sesame oil
1 teaspoon corn flour

~Braising sauce
1 teaspoon soya sauce
150ml water

Methods:

~Preparation

1. Cut firm tofu into 4 equal squares. Cut a square in center (but not cut through) with a knife. Use a small spoon scoop out tofu to make a square hole for stuffing. Keep the tofu pieces and use as part of filling. 

2. For filling, put tofu pieces, minced pork and all the seasoning into mixing bowl. Stir till well combine. Set aside.

3. Before stuffing, sprinkle some corn flour inside tofu. Get some minced pork mixture and fill the hole as stuffing. Repeat till all finish. By doing this the stuffing will stick well and not fall apart.

*I shape the extra minced pork mixture into meat balls. 

~Cooking

1. Heat up wok, add in vegetable oil (about half way cover tofu square). Once oil is hot, gently put in stuffed tofu. Fry till golden brown in all side. Remove and set aside.

*turn tofu squares to get all sides evenly brown.

2. Pour out all oil. Prepare sauce by adding water and soya sauce into wok. Bring to boil. Return fried stuffed tofu back into wok. Cook till all the sauce absorbed by tofu. Serve!

I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

Braised Chicken Wings with Mushroom

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Believe it or not these golden brown wings are cooked without adding any oil. It is cooked on its own fat. After placing in hot wok the fat will release and sear the meat till golden brown colour. In Chinese cuisine, braising is commonly used especially braising pork. The process might take hours to get maximum flavour and soft texture. But not for chicken as it is easy to get cooked. Let see how to cook without adding any oil :D

Braised chicken wings with mushroom

Recipe from Vivian Pang kitchen

Ingredients:
(A)
5 wings
3 slices ginger
3-4 stalks green onion (white part)
2 gloves garlic
10 pieces dried mushroom
10g dried black fungus （黑木耳）

(B) seasoning
1 tablespoon light soya sauce
1 tablespoon Chinese cooking wine
150ml water (reserve from soaking mushroom)
1-2 teaspoons sugar
1 teaspoon black vinegar (甜醋）
salt to taste
Dash of pepper

(C) thickening sauce
1 teaspoon cornflour
1 tablespoon water
*dissolve and set aside

Methods:
~Preparation
1. Cut wings into 3 parts. Use drumlet and middle part of wings. Pat the wings dry with kitchen towel.
2. Soak dried mushroom till soft and expand. Wash and cut into pieces if too big. Keep the soaked water for later use.
3. Soak dried black fungus till expand. Wash and remove the hard portion (root) if any.
4. Diced garlic.


~Cooking
1. Heat up wok on high heat. Without adding any oil, arrange wing pieces in hot wok. Lower the heat to medium-low. Cover with lid and leave to cook for about 15 minutes. Check time to time to prevent burnt. Wings will release oil as it cook. Turn over once achieve golden brown.
*wings are easy to turn over without sticking once nicely brown.*brown wings give more flavour to this dish.  

2. Once all wings have been turn over add in ginger slices and green onion into wok. Cover and let other side of wings brown for about 8-10 minutes. 

3. Add in diced garlic and fry till lightly brown.

4. Now add in seasoning. Start adding soya, cooking wine and lastly water. Add in sugar,  black vinegar and salt. Add in mushroom and bring to boil. Cook about 5 minutes or till wings cook through.

5. Add in cornflour mixture to thicken the sauce. Lastly add dash of pepper. Dish out and serve!

I'm submitting this post to

~ Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover 

~ Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker 

~ Recipe Box#32 hosted by Bizzy Bakes

Chocolate Snowflake Cake Pops

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I make these cake pops in order to 'rescue' my not so nice to 'see' and 'eat' cupcakes. Initially I plan to bake chocolate cupcake and top with chocolate ganache. So I can clear some of the whipping cream which I used in making Christmas Log Cake. But ...looking at them ... With those mushroom 'head' I have to change my plan. LOL! I can't pour ganache on them!
 

Why not nice to 'eat'? Well the baking soda that recipe called is a bit too much. I can taste it in my cake. Next time should reduce a bit. Therefore I decide to crumb it and make into cake pops.
 

I'm glad I make these cake pops. Aren't they cute and pretty? I really enjoy the process. Thanks to my hubby of taking care my little princess :) Actually you can use any chocolate cake that you have or even the store bought one. Today I'm using Martha Stewart chocolate cake recipe.

Inside look of the cake pop

Some are packed given as present to friends!

Adapted from Martha Stewart chocolate buttermilk cupcake

~Chocolate cake
Ingredients:
(A)
¾ cup all-purpose flour, (spooned and leveled)
1 teaspoon baking powder
½ teaspoon baking soda
(Next time will reduce to ¼ teaspoon as I can taste it in the cake)
¼ teaspoon salt
* Sieve and set aside
90g sugar

6 tablespoons unsweetened cocoa powder
Few tablespoons of hot water

 
(B)
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk
* Replace with milk with added ½ teaspoon vinegar(after mixing set aside for 10 minutes).
1 large egg
1 large egg white
 
Methods:
1. In a large mixing bowl, add in sifted flour mixture and sugar; set aside.

2. Combine cocoa and 3 tablespoons (I used about 4 ½) hot water until a thick paste forms (this process intensifies the chocolate flavour).

3. Add butter, buttermilk, egg and egg white; whisk until combined.

4. Whisk in flour mixture until smooth.

5. Pour batter into 8' round lined pan. Bake in preheated oven at 180C for 20 minutes or until a toothpick inserted in the center of cake comes out clean.

6. Transfer cake on wire rack to cool completely.
 
 
After the cake cool completely let see how to transfer it into cute cake pop ^^ Since I want to clear whipping cream from my fridge I choose cake pop with whipping cream as combine agent.

I can't get the cake pop sticks from bakery shop therefore I used bamboo sticks instead. Just trim off the pointy side to get shorter length.
 

~Cake pops
Adapted and modified from Lauren of Fredellicious
Ingredients:
Chocolate cake from above recipe
* You can used store bought chocolate cake as well

* I make 20 cake pops with 6 cupcakes as shown)
1/2 cup +/- whipping cream
 
Melted chocolate for coating

Some candy sprinkles to decorate
Styrofoam to hold cake pops
Cake pop sticks (I used bamboo sticks; trim away the pointy side to get shorter sticks)
 

Methods:
1. Tear the cake into pieces and put into big bowl. Then rub with both hands till all cake pieces become fine crumbs.
 
2. Start adding the cream.  Add in 1/4 cup first. Mix together. Add the rest of cream little at a time so you don’t add too much.
* Start mixing with a spoon, then with hands. It is much easier to get it all mixed up.
* The crumb should not wet or too dry. One it can easily form into ball and hold its shape, it is ready.

3. Now start rolls the balls. Use a tablespoon to measure. Or any other tools that can help you get an even size of balls.
 
 4. Place the balls on a pan which can be fit into your fridge. Let the balls set (about 1 hour) before coat with chocolate.
*I shape the balls one day ahead. Keep inside container with lid on in fridge.
 
5. Just before coating melt the chocolate (with double boiler method). Dip the stick into the melted chocolate, then into the ball.  This will help the ball stay on the stick. Keep in fridge again to set (about 1/2 hour).
 
6. Dunk the ball into the bowl of melted chocolate and coat the ball completely. Rotate cake pop over the bowl, letting the excess drip off. Then place the stick into your foam and let it harden completely.
*use shallow bowl/ cup to ease the coating process.
*remove the balls few (3-4 sticks) at a time from fridge while working on coating. Chilled balls won’t fall easily while dunking in melted chocolate. It helps chocolate set fast too.
*if you want to add sprinkles, do it before chocolate set.

~Cake pop with snowflake design
I use egg-free royal icing (which I used in decorate my gingerbread cookies) for the snowflake. Refer here for recipe. After the coated cake pop set, pipe the icing on surface to create snowflake. Leave aside to set.

I'm submitting this post to

~ Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies 

~December AlphaBakes challenge with letter 'S' hosted by The More than Occasional Baker and Caroline Makes

~Tea Time Treats Blogging Challenge 'Chocolate' hosted by Karen from Lavender and Lovage and Kate from What Kate Baked.

~Cook like a Star, Martha Stewart, organised by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats

Santa Bread/ Straight Dough Method

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Ho...Ho...Ho...Santa Claus is coming to my house :D Time fly really fast. Now is the last month of year 2012. In December month lots of Christmas bakes appear in blog sphere. Me too don't want to miss the opportunity having fun in my kitchen.

I like the beard ^^

I saw this Santa here. I think this is great way to serve bread for Christmas. Therefore I give this Santa a try. Do you think I have done a good job? ^^ Actually still has room to improve. Due to time constrain I'm not able to take step-by-step photos. Don't worry! Here is the click for pictures on how Santa is being shaped. Have fun!



Recipe from 孟老师的100道面包cookbook
Santa shaping from Taste of Home Recipes
Ingredients:
(A)
250g bread flour
50g cake flour
30g sugar
1/4 tsp salt
15g milk powder
3g instant yeast (1/2 tsp + 1/4 tsp)
30g whole egg
150g water

20g butter, cut into small pieces

(B) Deco

1 yolk (egg wash)

Tiny drop of red food colouring

Raisins for eyes

 

Methods:
1. Place all ingredients (except butter) into kneading bowl. Knead until form dough.

2. Add butter and continue knead till the dough can be stretched to form a "window panel".

3. Shape the dough into round shape. Place inside bowl, cover and leave to proof for 1 hour 15 minutes.

4. De-gas dough on a lightly floured surface. Divide dough into 2 portions with one portion smaller.

5. Shape the larger portion into big triangle with rounded corners for Santa's head and hat.

6. Divide the smaller portion into 2 equal parts. Shape one part into beard. Use scissor or pizza cutter cut the flatten dough into strips about ½ cm wide. Carefully place at Santa's face, twist and curl the strips as you like.

7. Divide the remaining dough for mustache, nose, hat pom-pom and brim. For mustache; flatten the dough and cut the end into small strips. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Lastly roll out a narrow piece of dough to create hat brim; position under hat. Leave to proof for 30 minutes.

 

8. Apply egg wash on Santa. With the balance yolk, add tiny drop of red food colouring. Carefully apply on Santa's hat, nose and cheek. With a scissor make 2 slits and gently insert raisins for eyes.

 

9. Bake in preheated oven 170C for 15 minutes. Then increase to 180C and bake for another 10 minutes.
*Rotate Santa to get even brown colour.
*If certain parts of Santa brown too fast cover with aluminium foil.

10. Remove from oven and place it on wire rack to cool.

I'm submitting this post to

~ Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

~BYOB - #BakeYourOwnBread hosted by -Heather from girlichef and Conniefrom My Discovery of Bread

~Recipe Box# 26 hosted by Bizzy Bakes


~December AlphaBakes challenge with letter 'S' hosted by The More than Occasional Baker and Caroline Makes