Pandan Chiffon Cake - 3 June 2015

Yes, it's Pandan Chiffon again. In fact I still have some leftover pandan extract in the fridge.  Don't be surprised if another one comes along. ;)  Anyway, my kids were fighting over the last three cuppies today.  So might as well bake again.  

When I saw Zoe's post on the 'Heavenly Light & Ultra Soft Pandan Chiffon Cake' today, I know I have to try it.  However, mine is the not so healthy version as I wanted to use up my coconut milk. Do drop by Zoe's blog for a more detailed write-up!

Ingredients A:

40ml coconut milk

20ml pandan extract

30ml canola oil

65g egg yolk (3-4 yolks)

70g cake flour (sifted)

Ingredients B:

160g egg yolk (4-5 whites)

1/2 tsp lemon juice

60g caster sugar

Method

1. Preheat the oven to 180 degree.
2. Place the coconut milk, pandan extract, oil and yolks in a mixing bowl.  Use a hand whisk to mix until combined.
3. Add in the sifted flour and mix till smooth. Set aside.
4. Place egg whites and lemon juice in a clean and dry mixing bowl.  Using a electric mixer, beat the egg whites in low speed for 2-3 minutes until foamy.  Increase speed to medium high and add in sugar in 2-3 batches till stiff peaks.
5. Fold egg white mixture into egg yolk mixture in 2-3 batches gently.  
6. Pour batter into a 20cm chiffon tin.  Distribute evenly and smoothen the top using a spatula.
7. Give the batter a light tap before baking.
8. Bake for 40 minutes.  After 8 minutes of baking, open the oven and quickly make 5 slits over the surface of the cake.  Cover the top of the cake with a foil if the top browns too quickly.
9. Once ready, invert to cool completely.

I'm joining Best Recipes for Everyone June 2015: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

Pandan Chiffon Cuppies - 2 June 2015

Tried baking Pandan Chiffon in cupcakes today.  This recipe was shared by Emy Lee.  The cake was really soft!  It was almost eaten by my old and little ones even before it was fully cooled. :)

Pandan Chiffon Cuppies (shared by Emy Lee @ SHC) 

Ingredients (Makes 12 cuppies) 
20g cooking oil 
40g coconut milk 
10g pandan extract 
small pinch of salt 
40g top flour (sifted) 
3 egg yolks  (original was 2 but I mis-read) 

3 whites 
45g caster sugar 
pinch of cream of tartar (optional) - I added 

Method 

1. Pour the cooking oil, coconut milk, pandan extract and salt into a pot. 

2. Heat pot over a small flame until you can no longer touch the pot mouth (or 50 degrees). Turn off heat. 

3. Stir and then add in top flour. Mix well until no lumps can be seen. 

4. Add in the first egg yolk, and then mix well. Then add in the second one & then the third. 

5. Set aside. 

6. Set your oven to 160c to preheat. 

7. Line your cupcake tray with the cupcake liners. Set aside. 

8. In a separate bowl, whisk your egg whites to a firm peak by adding sugar in 2-3 batches. 

9. Stir in 1/3 of your meringue to your egg yolk batter first. Then pour the mixure back into the rest of your meringue and fold in lightly; taking care not to deflate your meringue. 

10. Drop 2 spoonfuls of batter into each cupcake. Use a satay stick or toothpick to give each batter a slight swirl to prevent any large air pockets. 

11. Pop tray into oven and reduce temp to 155c and bake for 25-30 mins. 

Note: 
1. I made 14 cupcakes.  Could be because of the extra yolk or because I did not fill up the cupcakes fully. 
2. My cupcakes sinked after cooled.  Likely because I mis-read the recipe on the yolk. 

Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake 

Organized & hosted by Fion of XuanHom's Mom Kitchen Diary

Pandan Chiffon Cake - 9 May 2015

Made a Pandan Chiffon using a recipe previously used.  The only difference was lemon juice was added instead of cream of tartar for the egg white mixture.  The cake did not rise as high as the one using cream of tartar but it's still very soft and yummy.

Gula Melaka Huat Kueh - 3 May 2015

Ingredients

500g Plain Flour
300ml Water
400g Gula Melaka
250g Coconut Milk
1 tsp Bi-carbonate soda
1 Egg

Method

1. Dissolve the Gula Melaka with water & pandan leaves (leave to cool)
2. Sieve the flour in a bowl.  Pour in the cooled Gula Melaka syrup and stir till smooth.
3. Add in bi-carbonate of soda and coconut milk.  Stir well.
4. Add egg into the mixture and stir till smooth again.
5. Pour the mixture into moulds and steam for 25 minutes with medium flame.

Homemade Pork/ Chicken Floss - 15 Mar 2015

I've been wanting to try my hands at homemade meat floss but was hesistant because I heard that the frying part was tedious.  So when I see Judy Cho sharing this easy homemade pork floss recipe, I told myself I am definitely going to give it a try.  My kids were turned off initially during the frying part because of the smell from the fish sauce.  However, when it was done, they kept asking for more.  If you are keen, you may want to refer to Miki's detailed write up at her blog.

Ingredients
230g meat (boneless, rinse and drained)
4 tbsp sugar
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp water

Method

1. Add seasoning to meat. Mix well, cover with cling wrap and let it marinate for 30 mins or overnight.
2. Heat a non stick pan, low-medium heat. 
3. Cook the marinated meat, stirring constantly until dry and fluffy (about 30mins).  After 20min, adjust to low heat when the meat starts drying up.
4. Remove from heat. Spread on a baking pan and let it cool.

My supporters!!

Crispy Oven Baked Chicken Wings - 28 Dec 2014

This is a really simple recipe but the results are great!  I got what I wanted, crispy wings without the need to deep fry with oil. Kids love it too!!

Ingredients (Recipe Source: The Kitchen Whisperer)

• 18 chicken mid-wings
• 1 Tbl baking powder
• 3/4 tsp salt

Instructions

1. Line rimmed baking sheet with aluminum foil, and set rack inside.
2. Carefully dry chicken wings with paper towels.
3. Place wings in a bag, add the baking powder and salt.
4. Shake evenly. 
5. Place on rack, leaving slight space between each wing.
6. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture. (I put it in a container)
7. Adjust oven rack to upper-middle position and preheat oven to 240 degree Celsius.
8. Add chicken wings and cook for 15 minutes.
9. Flip wings and continue to cook until crisp and golden brown, 15 to 20 minutes longer.

Notes

Once the wings are done, garnish with your favorite wing sauce

You may also add your own marinade if you wish to skip the sauce. I added some chicken marinade with the salt and baking powder and its nice on its own. 😊

Butter Cookies - 25 Dec 2014

Merry Christmas!  These butter cookies were baked with my kids on Christmas Day.  Since it's Christmas,how can we miss out the Gingerbread Man? :)

Butter Cookies (Recipe Source : Tiffy Delicatessen)

Ingredients:

100g butter (unsalted)

75g caster sugar

1 egg yolk

180g cake flour 

20g corn flour

A pinch of salt

Method:

1. Sift cake flour and corn flour, salt together and set aside.

2. Line baking paper on baking tray.

3. With electric mixer, add in sugar to the butter in 2-3 additions and cream till mixture turn pale and fluffy.

4. Add in egg yolk and mix well.

5. Add sifted flour mixture in 2-3 addition and stir with a spatula to form soft dough

6. Place dough in cling wrap and put in fridge for 30mins.

7. Remove dough and roll out dough on slightly floured work surface and cut out the shape using cookie cutters and place on baking tray.

8. Bake the cookies at 170deg for 15mins.