December 31, 2012

Posted in Arrangement, Art, Business

Belacan Cake (Sarawak Cake)

Recipe adapted from Dapurku Sayang

BAD NEWS!! Guess what? My oven has spoiled! I found out today when I was baking my crescent almond cookies. The bottom part of the cookies were burnt but the top still remain same in it's original colour, which is white. -.- No wonder few days ago when I was roasting my chicken, the skin won't turn brown...but still remains original colour. That's funny lol.  

Even thought I can't bake...but I will not give up easily. (My hand is very itchy right now!!) I still got a few steam cake recipes on my hand now. Yeaaah it's Belacan Cake/Serikaya Cake/Sarawak Cake. In Malay they named it ‘BELACAN’ cake because it really looks like a piece of belacan, which is the dried fermented shrimp paste. I wanted to try this recipe for a long time already and now finally! 

I love this cake very much. They are served the best after taken out from the fridge. This cake is so moist and so soft but dense in texture...and when I first bite on this cake, I thought it's prune cake. hahaha I am so noob. This is because prune is black colour and this cake is black colour too. How silly am I. LOL!

16oz butter/margarine
10 eggs
1 cup castor sugar(I used half cup only.)
1 small tin sweetened condensed milk
1 small tin serikaya
1 small tin nestle cream
1 small packet Horlicks
2 cups all purpose flour(Always sift it.)
Suitable of browning sugar(To adjust the darkness of the cake.)
1 teaspoon coffee powder(Mix with a little bit of hot water.)
1 tablespoon cocoa powder
1 teaspoon vanilla essence

1. Grease the baking pan with oil and get the water to boil.
2. Beat butter and sugar until pale and fluffy.
3. Beat in eggs, one by one, until well combined.
4. Beat in sweetened condensed milk, serikaya, and vanilla essence and nestle cream until well mixed.
5. Stir in Horlicks, cocoa powder and coffee until well combined.
6. Fold in flour and lastly browning sugar.
7. Pour batter into prepared tin. Cover the top loosely with a piece of aluminium foil.
8. Steam over high heat for 10 minutes. Turn heat down to medium and steam for another 3 hours 50 minutes, or until cooked (may steam for up to 4 hours in total if desired, this according to wisdom allows the cake to be kept for up to a month and make it moist). Remember to replenish steamer with hot water whenever it is drying up.

December 06, 2012

Posted in Arrangement, Art, Business

Gooey Chocolate Banana Bread

Recipe adapted from Oleana

A friend of mine recently had made a banana cake. And he made me craving for banana cake! or....any dessert about banana! 

Banana is a tropical fruit that can be found easily from my hometown. There's too much here! But if you want to make a nice banana cake, you have to buy the best banana. Always believe that high quality ingredient/material can produce high quality product too. I used 'qin ya jiao' (a kind of banana in green colour) in my bread because I believe that 'qin ya jiao' has the best aroma.

The one thing I like the most about this recipe is the texture. The recipe is called a bread... but I feel it sounds like a cake mixed up with bread's texture. I can only describe the texture for this recipe is "Q". It's quite nice to bite into it. So, I quite enjoy every bite for it. No doubt, I will definitely use this recipe again in the future!

So yeah... It's summer! Why not make yourself a banana cake/bread? :P

 Having butter on banana bread in breakfast is the best thing I ever had!

The banana that I used in making cake. "qin ya jiao"

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/4 cups mashed ripe banana
1/3 cup skim milk
1 tsp. vanilla extract
3/4 heaping cup Nutella (I replaced it with cooking chocolate.)
1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.
4. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
5. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Swirl it......

December 04, 2012

Posted in Arrangement, Art, Business

Steamed Chocolate Moist Cake

Adapted from Cooking Crave

Last week was my brother and his girlfriend's graduation. So my mom decided to celebrate with them by asking me to make a cake. 

I wanted to make this steamed chocolate moist cake for a long time already. Guess what, I kept this recipe since 2 years ago... oh well... The photo of the cakes that appear in "Cooking Crave" were tempting me A LOT! The chocolate sauce seems like no control ...they keep on 'falling down' LOL. How tempting right!

I love this cake when served in room temperature. I have tried to put them in the fridge but the result came out tough. I think they still served the best in room temperature. Moist and soft in texture! PERFECT!!

180g butter
200g caster sugar
200g full cream evaporated milk
2 eggs, slightly beaten with fork
100g plain flour
50g cocoa powder
1/2Tsp baking powder
1/2Tsp baking soda
1/2 Tsp vanilla extract or 1 Tsp vanilla essence
2 Tbsp of rum (optional) 

1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mixed. (cake batter should be runny)
3. Heat up the steamer.
4. Lined and greased a 8 or 9 inch round baking pan.
5. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
6. Cover the steamer and steam over medium heat for 45 mins.
7. Cool the cake in pan before turning out for further decoration.

Chocolate Fudge Topping:
200g condense milk
1/2 Tsp vanilla extract or 1 tsp vanilla essence
2 Tbsp corn oil
20g cocoa powder, sifted
a pinch of salt

1. Combine the sifted cocoa powder, condense milk and oil.
2. Stir over low heat till thicken.
3. Add in salt and vanilla extract or essense.
4. Cool the chocolate topping a little before spreading on the cake.


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