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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.

Respect when sharing.

Thank you!

Thursday, October 31, 2013

Pulut Hitam Chiffon (Black Glutinous Rice)


I have been wanting to make this since a long long time ago. I went several supermarkets even those in Malaysia in search for black glutinous rice flour but to no avail.Until one day i saw one of my members mentioning that it can be found at Bake King. So that very weekend i asked my hubby to bring me there.

I searched for a few recipes and found that they are actually very similar to pandan chiffon recipes and they use coconut milk as well. So i decided to modify my favourite pandan chiffon recipe. ;) 

I won't say that the texture of this chiffon is similar to the pandan chiffon. The rice flour is a little coarser(but not grainy) thus the outcome? As for taste wise,there is a slight tinge of pulut hitam,not very strong but one bite into it you know its pulut hitam.Ha! 

Sometimes i find that for certain flavors(like this) its difficult to bring out the tastes(strong) that you are trying to achieve.I am still working out on it but anyway if you just like the mild taste of pulut hitam,this chiffon recipe is for you. ;)

Makes:
  • 15cm chiffon tin
  
You will need:
  
Egg yolk mixture:

(A)
  • 2 egg yolk
  • 23g sugar

(B)
  • 39g oil (i use canola oil)
  • 47g coconut milk
  • 1/2 teaspoon vanilla extract

(C)
  • 67g black glutinous rice flour
  • 3/4 teaspoon baking powder
  • one small pinch of salt

Egg white mixture

(D)
  • 3 egg whites
  • 34g sugar
  • 1/4 teaspoon cream of tartar

The Preparation:
  
  1. Sift (C).
  2. Whisk (A) till thick.
  3. Add (B) and mix well.
  4. Add (1.) and mix well.
  5. Whisk (D) to stiff peaks.
  6. Fold in (5) into (4) batch by batch.
  7. Pour into an ungreased tin.
  
The Baking:
  
  1. Bake in a pre heated oven for about 40 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:


~Indulge in what we make at DeQueenKitchen~

Butter Cake IV (Best ever!)



The best ever butter cake.Ha~ Buttery yet fluffy and soft. But i am warning you,its very addictive thus not suitable for weight watchers. ;) 

This recipe is from Serene(Sim) and quite a handful of members had tried it and gave it thumbs up. Well,2 more from me! =) The original recipe had liquor and lemon juice in it.For my first attempt i omitted the liquor as i will be serving my kid.(i heard about all that stuff-alcohol will evaporate during baking blah blah blah but i just want to play safe.) The second attempt i omitted both liquor and lemon juice.It turns out just as nice.

Definitely a keeper.Try and let me know what you think.

Edited:If you are looking for a soft and fluffy butter cake like this yet not too buttery,try this!

Makes: 
  • 6" square tin


You will need:

*original recipe (Kindly do proper crediting as i understand from her that she had trial and error many times to come out with this and yet so kind and generous to share with us.)
  • 167g plain flour/self raising flour*
  • 2 teaspoon baking powder(omit if using self raising flour)
  • 1/8 teaspoon salt
  • 167g butter
  • 93g sugar
  • 20g icing sugar
  • 2 eggs
  • 1/2 teaspoon vanilla essence
  • 72g milk (*or 60g milk,7g lemon juice,5g grand marnier)

The Preparation
  1. Sift flour, salt and baking powder.
  2. Cream butter and sugar till pale and creamy.
  3. Add eggs,one at a time.
  4. Add vanilla essence.
  5. Add dry ingredients and milk in alternate batches.
  6. Pour into greased and lined cake tin.

The Baking:
  1. Bake in a preheated oven at 170°C for 40-45 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Original recipe from:Serene Sim

~Indulge in what we make at DeQueenKitchen~

Wednesday, October 23, 2013

Mini Dorayakis II


 
Mini dorayakis again! I wasn't really satisfied with my dorayakis previously as i find them a tad dry.Not sure if i did anything wrong.Anyway,when i was looking at videos of dorayaki making on Youtube,i found this!
 
Ochikeron is a japanese food blogger who does really nice videos and her recipes are simple and nice.(have i mentioned this before?-->3 ingredients cheescake!)
 
I tried her recipe and i loved it! The taste of honey is stronger and the pancakes remain soft and moist even till the next day.I have made a few batches since.A keeper! =)
 
Makes:
  • about 8 mini dorayakis

You will need:
  • 1 egg
  • 25g sugar
  • 1/2 tablespoon honey
  • 50g cake flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon water
  • Oil for greasing pan
  • Red bean paste ( i am using tsubuan from Daiso)
*you can also use other fillings like nutella,peanut butter,etc.

The Preparation & Cooking
  1. In a mixing bowl,beat egg and add in sugar and honey,mix well.
  2. Sift flour and baking soda into (1.) and mix till smooth.(do not overmix)
  3. Add water and mix well.
  4. Cover with cling wrap and refrigerate for 30 minutes.
  5. Heat a non stick flat pan and grease with oil.(wipe off excess with kitchen paper.)
  6. Drop spoonful of batter into the pan,leaving gaps between them.
  7. Flip the pancakes once bubbles formed on surface.
  8. Remove the pancakes when they no longer sticks on the pan.
  9. Repeat till all the batter is used up.
  10. Cover the pancakes with clingwrap to keep them moist.
  11. Sandwich red bean paste with 2 pancakes and press the sides to seal.
  12. Repeat till all the pancakes are used up.
  13. Serve with your favourite tea.
Original recipe from:Dorayaki by Ochikeron.

~Indulge in what we make at DeQueenKitchen~

Tuesday, October 22, 2013

Mini Dorayakis I

 
 
Dorayaki is a pancake with red bean(azuki) filling and commonly associated with Doraemon.ha
Its one of my favourite snack. Like it so much that i even brought it along in my delivery bag when i was delivering my gal.Ha!

Have been buying them from Japanese supermarts all along,never thought of making them myself until i saw Alan making them and providing recipe for it as well.Reading through the recipe,i thought i might just give it a try,it looks really simple to make.True enough,its easy peasy,now i can have dorayakis anytime i crave for them!

*I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from travelling-foodies

*Edited:I tried another recipe by Ochikeron which i much prefered.It has a stronger honey taste and the texture is less dry. You might want to try.Click for the recipe here. =)

Makes:

  • about 8 mini dorayakis
 
You will need:
  • 1 egg
  • 25g brown sugar
  • 1/4 tablespoon honey
  • 40g cake flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 tablespoon water (i did not add as batter was already quite runny)
  • Oil for greasing pan
  • Red bean paste ( i am using tsubuan from Daiso)

The Preparation & Cooking
  1. Whisk egg,sugar and honey till mixture becomes bubbly.
  2. Sift flour, baking powder and baking soda into (1.) and mix till smooth.(do not overmix)
  3. Check the consistency of the batter and add water to adjust accordingly. (mixture should be thick not runny)
  4. Cover with cling wrap and leave at the counter for 30 minutes.
  5. Heat a non stick flat pan and grease with oil.(wipe off excess with kitchen paper.)
  6. Drop spoonful of batter into the pan,leaving gaps between them.
  7. Flip the pancakes once bubbles formed on surface.
  8. Remove the pancakes when they no longer sticks on the pan.
  9. Repeat till all the batter is used up.
  10. Cover the pancakes with clingwrap to keep them moist.
  11. Sandwich red bean paste with 2 pancakes and press the sides to seal.
  12. Repeat till all the pancakes are used up.
  13. Serve with your favourite tea. 
 
Original recipe from:Dorayaki by Alan Goh.

~Indulge in what we make at DeQueenKitchen~

Chocolate Cream Pound Cake








































Was blog-hopping when I came across "Bake Along".This week theme is Chocolate Cream Pound Cake. My hubby is a choco lover so there's no way I am going to miss this.
 
As usual I love to search for images or reviews of recipes.I hesitated for awhile as a few pictures of the end product did not look good.Either they sunk or were dense. Then I came across another blogger entry (with her kids licking the batter, how cute!) The cake she did was lovely so I decided to give it a go.
 
Comparing the ingredients, it is actually rather similiar to butter cake but it has much more sugar and uses heavy cream. As I do not have a sweet tooth, I decrease the amount of sugar. (A whooping 100g for 3 eggs recipe!)
 
Anyway I am really pleased with the cake.It is soft moist and very chocolatey and not too crumbly.And I am glad I made the right choice to reduce the sugar, the sweeteness is just right. 1/3 of it went to my hubby and little gal tum tum as soon as it cooled. Its definitely a keeper and I am sure I will make it again very soon.
 
Oh pardon me for so many pics.Was in a photographer's good mood.Ha!
 
P/S:
I reduced the 3 eggs recipe to 2 eggs.
I reduced a huge of amount of sugar.
I added eggs first before I add the chocolate paste.
My cake was ready in a much shorter time, perhaps its a smaller cake.
 
*I am submitting this to Bake Along(Sept 12) Aw..nevermind..i missed the deadline.. :(
 
Makes:

  • 6" cake tin
 
You will need:
  • 39g heavy cream (not too sure if you can use milk?)
  • 4 tablespoons of good cocoa powder(I used Valhorna.)
  • 93g plain flour
  • 133 sugar
  • 75g butter
  • 2/3 of 1/4 teaspoon salt
  • 2/3 of 1/4 teaspoon baking soda
  • 2/3 of 1 teaspoon vanilla essence
  • 2 eggs
 
The Preparation:

  1. Heat cream using microwave/stove.
  2. Add cocoa powder to heated cream and mix to paste form, set aside to cool.
  3. Sift flour, salt and baking soda, set aside.
  4. Cream butter and sugar till pale and creamy.
  5. Add eggs, one at a time, mix well.
  6. Add vanilla essence, mix well.
  7. Add cocoa paste, mix well.
  8. Add (3.), mix well.
  9. Pour into a greased and lined tin.
 
The Baking:
  1. Bake in a preheated oven at 160 for 40 minutes or till cooked.
  2. Leave in tin for 5 minutes.
  3. Remove from tin and cool on rack.
  4. Dust with snow powder. (Optional)
  5. Serve with your favourite cup of tea. (My hubby says with a scoop of vanilla icecream will be excelente~~Hee~)
Original recipe from:Chocolate Cream Pound Cake by Lauren Chattman .

~Indulge in what we make at DeQueenKitchen~


Pineapple Shortcake (凤梨酥)



Pineapple shortcakes aka 凤梨酥 seems to be a must buy when one visits Taiwan.I wanted to make them during chinese new year but did not have enough paste(i din wan to purposely buy another box-1kg!). My gal's teacher was asking if i could make golden pineapple balls for her new year(Deepavali) and i was thinking since i will have extra paste,i decided to try making them. ;)

As usual i searched for nice pictures of them then I came across a recipe at Rasa Malaysia.The author of the recipe has actually trial and error many recipes before coming up with it. So i gathered all the ingredients and ta-dah!

I had modified the recipe a little(just a wee little bit) and i am really pleased with the results.Do give it a try and let me know what you think. Btw,i got my square moulds from Tott. ;)


Square moulds from Tott
 
 Makes:
  • 12 pieces
 
 
You will need:
  • 113g unsalted butter
  • 1/4 tablespoon shortening
  • 1 tablespoon icing sugar
  • 30g egg
  • 1/4 teaspoon vanilla essence
  • 188g plain flour
  • 1 tablespoon milk powder
  • 1 tablespoon corn flour
  • 240g pineapple paste
  •  
The Preparation:
 
  1. Sift flour,milk powder and corn flour,set aside. 
  2. Cream butter,shortening and icing sugar till pale and fluffy.
  3. Add egg and vanilla essence,mix well.
  4. Fold in dry ingredients till dough formed.
  5. Cling wrap and refrigerate for 15 minutes.
  6. Wrap filling(20g) with dough(26g).
  7. Place moulds onto a line baking tray.
  8. Press dough into it. 
  9.  
The Baking:
  1. Bake in a preheated oven at 170°C for 15 minutes.
  2. Flip over and bake for another 15 minutes.
  3. Cool on rack.
 
 
~Indulge in what we make at DeQueenKitchen~