Pandan Chiffon Cake

Dear all,

I managed to lay my hands on a pandan chiffon cake.

I know that if you go to NTUC or even Sheng Siong, you can easily get one at $2.50. The difference between a homemade pandan chiffon and that of mass manufactured lies in the quality, texture and fragrance.

My house was filled up with the fragrance of the pandan smell while the cake was baking. This receipe is tweaked from several other receipes that I have had. I have yet to perfect this receipe but if you are keen to give it a shot, do take note of the ingredients below. If you need the exact steps, please do email me and I will be glad to share.

Ingredients
1. 100g of cake flour, sifted
2. 1 tsp of baking powder, sifted
3. 5 egg yolks, medium
4. 100ml of thick coconut milk
5. 55g of castor sugar
6. 15ml of pandan juice or replace with 1 tsp of pandan paste
7. 1/4 tsp of apple green colouring
8. 4 tbsp of carnola oil
9. 5 egg whites
10. 1/4 tsp of cream of tartar
11. 55 g of castor sugar

Tips:
- For ingredients 9 to 11, the following should be taken note of. There should not be traces of egg yolks in the egg whites. The utensils to handle the egg whites e.g. the whisk and bowl should be clean, grease and water free.
- Do not use peanut oil in place of carnola oil as the smell of peanut can be overpowering.
- To get the thick coconut milk, I used the packet type of coconut cream. I used approximately 75ml of cream topped with water to make it 100ml.
- Pandan juice will give the cake a real difference but I am too lazy. Pls use a thick pandan paste to get a close result.

Reviews for the cake:
- It is definitely much nicer than the pandan cake (but in my opinion they are different taste and different cake! So, u cant expect a similar taste)
- My bro finds it dense. I admit this point because I left it in my helper's hands to mix the batter. Come on, she is only 6 y.o. She wont know that she overdid it.
- LMK finds it ok and same goes for my family members.

I will think how I can perfect my steps to make the cake lighter and fluffier.

Lychee Muffins

Dear all,

I managed to make Lychee Muffins...

Well, I tweaked the receipe a little, different from the one I got in the receipe book. Reason for the tweak? I wanted to make mine softer and prettier. I followed the tips from other baking workshops that I went to previously.

End result: My family raves about them! My brother says that it tasted much better than the choc muffins that I made. For a choc lover to make such a comment, it was a heavenly surprise. And, the picky LMK also said that it was absolutely tasty. I am shocked cos this is the first time he has no negative feedback on my bakes.

Tips to make good muffins:
1. Use cake flour/top flour. They make the cake lighter and softer.
2. Always leave the muffins (before bake) out in the open for at least 20 mins to allow the mixture to thicken so that they can rise properly.

Moist Pandan Cake

Green with Envy?!?

Moist Pandan Cake (Yummy)

Dear all,

At first I thought this is a Pandan Chiffon Cake. But when I have a taste of it, I got a shock. =(

It tasted very different. Not the ones that we buy and see. Its totally different. My bro returned the cake to me after the first bite. I was very upset.

I read the recipe again. It says moist Pandan Cake, not chiffon cake. Upon checking with LMK, he revealed that it tasted like "Sarah Lee's Pound Cake." My bro agreed and said that it tasted better if I told him its a pound cake and not a chiffon cake.

I tried the cake. Felt that its quite dense and the coconut taste is too strong. But I like the green colour that it turned out. I used apple green food colouring. =)

Overall, I wont make the cake again unless I managed to come across a fantastic receipe. But, I would like to try out a chiffon cake one day. =)

Rice Dumplings

Dear all,

I have decided to make rice dumplings earlier this year. This is a receipe from my granny, who cooks very well. I have tweaked the ingredients slightly to cater to my family's taste.

Ingredients
Bamboo leaves (Please wash off the dirt and soak at least 1-2 hrs)
Glutinuous rice (Soak at least 1-2 hrs)
Meat (Fatty part)
Mushrooms
Chestnuts (pls boil it before use)
Quail eggs (optional)
Salted eggs (optional)
Minced Garlic
Oil
Mixed five spices

Seasonings
Salt
White pepper
Fragrant oil
Dark soy sauce
LP sauce

Rich Sugee Cake

2nd shot anyone ?

Delicious sugee cake from above

Dear all,

I baked a sugee cake for my dad's birthday. =)

The ingredients include:
- eggs
- semolina flour
- cake flour
- butter
- ground almonds
- chopped almonds
- sugar
- miscellaneous such as vanilla essence, baking powder, salt

It is a very rich cake but the time taken to finish the entire product is abt 3 hrs. But, my efforts were well paid off cos my dad loved this cake so much that he took 3 slices at a go. My bro took 2 slices =)

I dont have a camera so even if I manage to upload the pics, the cake will be half gone...heee

Chocolate Moist Cake

A Closer View at the Wonderous Fluffy Cake

A Delicious Chocolate Cake at the Top View

Dear all,

I decided to bake a Chocolate Cake last Sunday. I know quite a number of pple who likes chocolate and this product would definitely be a hit among them.

All those who tried my chocolate cake has the same comments- the taste is not sweet-just nice, very soft, moist, strong chocolate taste- very authentic.

I like those comments but I am still disappointed that my brother didnt like the cake. He prefers those chocolate fondant/lava/molten ones, where chocolate oozes out of your mouth at one bite...
I know that LMK likes such cakes too so I will bake it to satisfy their taste buds in a few weeks time...hehe...

I m waiting for LMK to post up my chocolate cake photos....

Lychee Muffins

I like unique recipes.

I stumbled across this nice receipe, where the ingredients are easily available from supermarkets. Plus, I see great reviews too.

Adapted from: Oi Lin cooking book
Lychee Muffins

1. 80g unsalted butter
2. 120g cake flour
3. 1/2 tsp salt
4. 1 tsp baking powder
5. 130g canned lychees
6. 1 egg
7. 90g caster sugar
8. 1 tsp vanilla essence
9. 4 tbsp lychee juice (syrup from canned lychees)

Modifications:
- I will try out the above recipe but will use salted butter instead of unsalted butter (so omit step 3)
- I will use top flour instead of cake flour.

I will post my reviews after I tried it out. =)