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I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

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Friday, February 22, 2013

Pandan Chiffon III


 

Had tried a total of 5 chiffons recipes,(i blogged on 2 of them.) but none to what i really wanted.I wanted something not too dry/moist with a tinge of pandan taste and no overwhelming coconut milk taste.
 
I was google-ing on pandan chiffon cakes pictures when i chanced upon this.Thats what i do normally before i try recipes online.If they appear pretty,i will click on the link. ;) Anyway,another reason why i tried this recipe is because the blogger mentioned it was from Richard Goh,a local baker/chef who conduct baking/decorating classes.
 
Indeed,this recipe did not let me down.I am very satisfied with the result;both taste and texture.Guess i will stick to this recipe for now!
 
I downsized and modified the recipe a little.Also, I think 2 eggs will be good enough for a 15cm tin unless you want a super tall chiffon cake with mushroom head.haha! I had provided 2 (in bracket) and 3 eggs proportions as i am sure some of you will come asking me for them,saying don't know how to calculate when you are lazy to do so.Hahaha! =p
 
 
Makes:
  • 15cm chiffon tin

You will need:



Egg yolk mixture:

  • 45g plain flour (30g)
  • 21g corn flour (14g)
  • 1/4 teaspoon baking powder (3/4 of your 1/4 teaspoon)
  • 48g castor sugar  (32g)
  • 30g oil,i uses canola (20g)
  • 12g water (8g)
  • 1/2 teaspoon pandan paste (3/4 of your 1/2 teaspoon)
  • 36g coconut milk (24g)
  • 3 egg yolks (2)

Egg white mixture:
  • 3 egg whites (2)
  • 42g castor sugar (28g)

The Preparation:

  1. Sift flour and baking powder. 
  2. Hand whisk egg yolks,sugar,oil,milk,water and paste till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peaks.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into an ungreased tin.

The Baking:

  1. Bake in a pre heated oven for about 40-45 minutes at 170°C.
  2. Cool on a rack/bottle with tin facing down.
  3. Remove from mould after cake has completely cool.
For Tips:

Original recipe from:Pandan Chiffon Cake by ChunkyCooky


~Indulge in what we make at DeQueenKitchen~


 

Wednesday, February 20, 2013

Banana Muffins II

 
Bananas!! My all time favourite! Be it on ice-cream,in cakes or even milk! =) This is slightly different from this recipe.Its is more moist,a bit in between a cupcake and muffin and you can actually indulge in the banana flesh itself.
 
I am using the blueberry crumble muffins recipe but i used bananas instead and amended some of the ingredients.
 
Makes:
 
  • 10 muffins
 
You will need:
     
  • 190g plain flour
  • 125g brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1/4 teaspoon cinnamon powder
  • 1 teaspoon vanilla extract
  • ⅓ cup (about 70g) vegetable oil
  • ⅓ cup (about 70g) milk
  • 1 egg
  • 1 cup sliced bananas

Topping(if you want a hard crust,else just add sliced bananas):
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon powder (add or lessen depending on personal preference.)
  • Sliced bananas
*Mix well the sugar and cinnamon powder
 
The Preparation:
 
  1. Sift the flour,salt and baking powder.
  2. Add sugar,combine well and set aside.
  3. Use 1 tablespoon of (2) and add into the bananas,combine well.
  4. Mix egg with oil, milk and vanilla extract.
  5. Fold (2) into (4).
  6. Fold in the (3).
  7. Fill muffin liners 2/3 full.(1/2 if you prefer a flat muffin)
  8. Sprinkle topping.
  9.  
The Baking:
  1. Bake in a pre heated oven for about 25-30 minutes at 200°C.
  2. Cool on a rack.
~Indulge in what we make at DeQueenKitchen~

Monday, February 18, 2013

Fried Nian Gao

 
A must eat during chinese new year.There is a legend behind it.For me it represents 步步高升 =)
Mum makes them every year and now that i have a home of my own,i make them myself. Very easy to make them as ready made nian gao are available at most bakery shops and supermarkets.All one has to do is to coat them with batter and fry! ;)
 
Makes:
  • about 10 slices of nian gao
 
 
You will need:
 
  •  1 egg
  • 10 slices of nian gao
  • Self raising flour
  • A pinch of salt
  • Oil for frying
  •  
     
The Preparation:
 
  1. Beat the egg well.
  2. Add salt and enough flour till batter is thick and smooth.
  3. Coat sliced nian gao with batter.
  4.  
The Cooking:
 
  1. Heat oil in a frying pan.
  2. Pan fry the coated nian gao till brown.
  3. Cool on wire rack.
  4.  
Original recipe from:Fried Nian Gao by my mum.
 
 
~Indulge in what we make at DeQueenKitchen~
 

Kueh Bolu

 
 

Kueh Bolu,my personal favourite and also my daughter's.The one i like is not those cripsy type as most of the time i find them very dry and i get choked eating them.LOLx! I prefer those that are soft and slightly moist.

Went to get the mould(mini size-12s) at Bake King yesterday and proceeded to bake them today.

For this recipe,the texture is just nice for me and its very fragrant! I am using the recipe shared by Soh Pin Tee from BW group,i added a bit of vanilla extract to make them more fragrant. The method i just used my own as i am too lazy to read all the chinese characters. ;p Another thing i like about this recipe is,it does not have any raising agent in it.(i noted a lot of recipes have them.)

 
Makes:

  • 24 mini pieces


You will need:

 
  • 30g plain flour,sifted
  • 25g sugar
  • 1 egg
  • 1/4 tablespoon oil
  • 1/4 teaspoon vanilla extract
  • melted butter/oil for greasing mould
 
The Preparation:

  1. Grease mould generously and place into the oven.
  2. Preheat the oven at 200°C.
  3. Whisk egg and sugar till ribbon stage
  4. Fold in flour.
  5. Fold in extract and oil.
  6. Remove mould from oven.
  7. Grease it again and fill the mould with the batter till almost full.
  8.  
The Baking:

  1. Bake for 10 minutes or till golden brown.
  2. Remove using skewer.
  3. Cool on a rack before storing.
  4. Repeat step 7 from The Preparation till all batter used up.

Original recipe from:Kueh Bolu by Soh Pin Tee


~Indulge in what we make at DeQueenKitchen~


Kueh Bangkit

 
One of the cny goodies that i will eat and of course would like to learn making them.My dear Angelyne shared with me this recipe which was shared generously by her friend.
 
Kueh Bangkit is very easy to make.But it can be such a missy.It needs attention.1)the flour used need to be fried and cooled in advance.2)when rolling them out,the dough can dry out.So you will need to add liquid to it once a while. It needs more time to make but the outcome is satisfying.This recipe yields smooth,melt in your mouth kueh bangkit.Aww~~in love~
 
Makes:
  • about 1 tub depending on the size of each piece (those typical cny container with red cover...you know? hee~)
 
You will need:
  • 250g fried tapioca flour
  • 150g fried sago flour
  • 150ml coconut cream
  • 130g sugar
  • 2 egg yolks
  • 1 stalk of pandan leaves,washed and cut into small pieces.
  •  
     
The Preparation:
  1. Fry the two types flour separately with pandan leaves till leaves turn crispy.
  2. Cool the flour,sift and store in airtight container. (i kept for a week.)
  3. Whisk egg yolks with sugar till you can hardly feel the sugar.
  4. Add coconut cream and mix well.
  5. Add flour and combine till it forms into a dough.
  6. Roll/cut them into desired shape.*Add coconut cream bit by bit should dough turns dry.
 


The Baking:
  1. Bake in a pre heated oven for 20 to 25 minutes at 170°C.
  2. Leave on tray for 5 minutes before removing onto a cooling rack.
  3. Cool before storing.

Original recipe from:Kueh Bangkit by Gina Choong(Kitchen Capers)

~Indulge in what we make at DeQueenKitchen~

Almond Cookies


 
Wanted to make a few cny goodies to giveaway to my mum and also for my guests.Members from my group are all baking enthusiasts,sharing lots of cny goodies recipes.After looking at a few,i shortlisted this recipe by Alan Ooi,shared by Sally.
 
It is very simple and easy to handle,most importantly the taste is good!
 
 
Makes:
  • 25 abacus size pieces
 
You will need:
 
  • 30g almond powder
  • 45g plain flour
  • 30g caster sugar
  • A pinch of salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 30ml oil (i use canola.Add more if your mixture is too dry and crumbly)
  • 1 egg (well beaten for glazing)
 
The Preparation:
     
  1. Combine the dry ingredients well using a mixer.
  2. Add oil and mix at low speed till all ingredients come together. *dough should not be too crumbly.
  3. Roll them into desired shape.
  4. Apply beaten egg onto every piece.
     
  5.  
The Baking:
  1. Bake in a pre heated oven for 15 to 20 minutes at 180°C or till golden brown.
  2. Leave on tray for 5 minutes before removing onto a cooling rack.
  3. Cool before storing.

Original recipe from:Almond Cookies by Alan Ooi.

~Indulge in what we make at DeQueenKitchen~