MY FIRST MANGO HARVEST

The First Harvest

Our first fruits from this small plant.....

..... surviving strong in this condition, 

supported by the bamboo sticks,

and sharing 

the little opening in the cement slab with the pandan leaves bush!

See the 2 fruits at the bottom right corner?
These are kept for our children & grandchildren in Singapore.

After a few days on the counter, the mangoes are ready to be consumed
Too little to share with my mom and brothers & sisters 

I decided to bake a Mango Custard Cake instead

Mango Custard Cake

SPONGE CAKE

A common sponge cake 

use as base for cheese cakes, 

ice cream cakes and many more....

This recipe yields 1 sponge cake 10"

A) 115g superfine flour
       3/4 tsp bicarbonate of soda

B) 3 AA egg yolk
     45g castor sugar
     25g corn oil
     100g water

C) 175g egg white
       3/4 tsp cream of tartar
       45g sugar

Method:
1) sift A and leave aside
2) beat egg yolk & sugar
3) mix in corn oil & water
4) lastly add flour to form a condense milk consistency, leave aside
5) whisk egg white, add cream of tartar
6) continue beating, add sugar in 3 additions
7) whisk on high until stiff
8) fold in egg yolk mixture until combined
9) pour into unlined 10" baking pan
10) bake in preheated oven 160'C for 35-40min
11) overturn pan on wire rack, put a wet towel on pan to cool down
12) after 15min, remove cake from pan

MANGO CUSTARD CAKE

MANGO CUSTARD CAKE

For this cake, we need a 10" sponge cake
Recipe for sponge cake

1 sponge cake 10" - sliced 1/2 horizontally

A) 1.5 Tabsp gelatine
         3 tsp instant jelly
     100g water


B) 300g milk
       75g instant custard

C) 200g mango - shredded

D) 150g whipping cream

E) Optional topping: Pistachio Nuts - grounded

Method:
1) sprinkle gelatine & instant jelly onto 100g water
2) double boil to dissolve, keep warm
3) whisk milk & instant custard until thicken
4) add mango strips and keep aside
5) whip cream until stiff, add A, B & C
6) spread filling onto bottom layer of cake
7) cover with top layer of sponge cake
8) spread remaining filling on top & level
9) sprinkle side with topping if using
10) freeze 

BREAD MACHINE SOURDOUGH BREAD

It is indeed challenging to bake a sourdough bread.  

The procedure is long and tedious 

but the end result can be quite satisfying.  

Recently my nephew Kenneth 

came with a freshly baked sourdough loaf.  

Its nutty smell 

and the sweet sour taste of the bread 

keeps linger in my mind. 

Finally I decided to try his recipe which he gladly shared...

To bake a sourdough bread we need to make the sourdough starter at least one week ahead!  

Here is the recipe for 

easy sourdough starter

BREAD MACHINE SOURDOUGH BREAD

  77g sourdough starter

200g water

260g bread flour

120g stoneground wholewheat flour

2 Tbsp sugar

1.5 tsp salt

1 tsp dry yeast

Method:

1) make a sourdough starter at least one week ahead

2) weigh & use starter 8-10 hours after feeding

3) place all ingredients in bread machine

4) select BASIC. Do not use delay cycle

5) remove baked bread from pan, cool on wire rack

Note:

1) This bread is not very sour but it has the nutty flavour of the              sourdough starter

2)The amount of sourdough starter used can be adjusted to individual taste.If you add 2 Tbsp more of the sourdough, you need to reduce 1 Tbsp water & 1 Tbsp flour from the recipe.

If you like to try another Sourdough Loaf
with all purpose flour, just check here

EASY SOURDOUGH STARTER

Day 1  
50g flour
50g water
Mix all ingredients well & cover & leave aside for 24 hours

Day 2  
discard 50g of the mixture (remain 50g)
Add 50g flour & 50g water
to the starter & stir vigorously to incorporate air.
cover & leave aside for 24 hours

Day 3  
discard 100g starter (remain 50g)
Add 50g flour & 50g water
to the starter & stir vigoursly to incorporate air.
cover & leave aside for 24 hours

Notes:
1) on the 3rd day, the batter should smell sour & have small bubbles
2) if need to use the starter, start to 
    a) discard less in order to feed more to increase the volume
    b) feed 12 hourly

 After feeding 2.5 hours

It is ready for baking

             
Feeding:
Feed starter with = volume of flour & water as the starter

1) Starter is ready to be used when it becomes foamy, 
    smells sour and "beery" after 8-12 hours feeding.
2) if you drop some into a bowl of water, if it floats it is ready

Storing:
1) to be fed everyday if left at room temperature
2) if kept in fridge, fed at least once a week
3) Starter can be dried by spreading thinly on a parchment paper.
when dried, collected & kept in air tight containers

STEAMED SAVOURY PULUT

SAVOURY PULUT

300g pulut - soaked 4 hours & drained

4 shallots - chredded
2 Tbsp cooking oil

150g char siew - cut into cubes
25g dried shrimps - soaked to soften & drained
4 shitake mushrooms - soaked to soften & shredded

Seasoning: combine all
1 Tbsp oyster sauce
1 Tbsp soya sauce
1 tsp dark soya sauce
1/4 tsp pepper
1/4 tsp 5 spice powder

salt to taste
120g water

1) Heat oil in a pan & fry shallots until fragrant
2) add dried shrimps, char siew & mushroom & seasoning
3) fry until fragrant & dish out 1/2 for topping
4) pour drained pulut into the pan to fry, add salt to taste
5) bring the whole lot to a steaming pan, water & mix well
6) add topping & steam on HIGH for 30min until well cooked
7) serve with chopped spring onions and shredded egg

BAGUETTE

BAGUETTE (1)

I like Baguette 

because of its spongy interior 

wrapped in its crackling crust

It is versatile
can be served in many ways

Just the basic bread ingredients

 with

a lengthy preparation time
that 

developed the aroma and flavor of its very own 

This photo
is the courtesy of My friend, BiBi C. Bbc

She is so artistic
look how she score the bread

such lovely design

A) Pate Fermente     
     35g bread flour

     26g water

     1/8 tsp yeast

     scant pinch of salt

B) Poolish

     35g bread flour

     35g water

     1/16 tsp yeast

C) Main Dough

     135g bread flour

     75g water

    

     1/2 & 1/8 tsp salt

     1/4 tsp yeast

Method:

1) mix the pate fermente (A) & poolish (B) in separate bowls, 
    cover & age in fridge up to 24 hours or 3 hours @ room temperature

2) when time is up, bring pate fermente & poolish to room temperature 

3) at the same time, mix flour & water in main dough (C), cover & 
     allow to autolyse for 20-30min

4) put all 3 doughs into bread maker, add remaining salt & yeast

5) knead for 15min and let rise 1.5 hours

6) dust work surface with flour because the dough is quite wet.
     Divide dough into 2 parts & shape by folding & rolling

7) cover & let proof until very puffy about 1-1.5 hours

8) score bread at 45' angle & 1/2 inch deep with a sharp blade

9) spritz bread heavily just before putting into preheated oven 220'C

10) bake for 25-30min until deep golden brown

11) switch off oven, open door 2" & leave baguette inside for 5min

QUINOA CHIA SEED LOAF

QUINOA CHIA SEED LOAF

Fluffy cooked quinoa 

ready to be added to bread dough

Ever tried baking bread with Quinoa and Chia Seeds? 

You will love its soft texture and colour.  

This is a healthy loaf 

with the goodness of Quinoa and Chia Seeds blended into it.  

It is moist, light and spongy. 

Its light brown colour comes from the molasses.

To Prepare Quinoa:

1) clean and soak 1 cup quinoa for 1-4 hours

2) cook in rice cooker or steamed with 1.5 cup water

3) leave to cool

Bread:

100g cooked quinoa from the batch

160-180g fresh milk 

1/2 tsp salt

1 Tbsp butter

225g high protein flour

1 Tbsp chia seed
1 tsp instant yeast

1 Tbsp molasses

Method:

1) put all ingredients in bread machine, bread dough cycle

2) the dough should be soft and not too sticky

3) let proof until double 60min

4) shape to bake in loaf pan
5) let proof again until double

6) bake in preheated oven 175'C for 35min

Note: This bread can be baked in the bread maker and it is still soft

CARAMEL KAYA

   CARAMEL KAYA

2 large eggs
150g sugar
250g santan
    3 pandan leaves knotted

Method:
1) heat up water in a double boiler (outter pot)
2) beat eggs with 100g sugar
3) add santan, mix well and leave aside
4) when water boils, remove from heat
5) caramel 50g sugar in the inside pot of a double boiler
     over low heat
6) when sugar started to caramel, remove from heat
7) and put this pot into the outer pot of hot water 
8) strain egg mixture into the caramel, stir well
9) add knotted pandan leaves
10) off and on stirring the egg mixture over low heat
11) when the custard thickens to a right texture, 
       cover the pot & remove from heat 
12) after 25min, the kaya is ready to be spooned into bottles

Note:
Alternatively, instead of caramel, add thick pandan juice for colour

MY PRICELESS COLLECTION

With Love To Mom And Dad

(painted by Fong)

Greetings from Singapore

(pressed flowers by Mr & Mrs Lee & Family)

Greetings 

(drawn with colour pencils by Zhixiang)

Chinese New Year Greetings

(paper cutting by Zhixiang)

Batik Printing

(by Yee)

Specially to Kung2 & mama

(Crayon drawing by Ethan)

A Happy Day

(magic colour by Hayley)

God Bless our Home

(cross-stitch by Fei)

The Blessings Of God

All good things come down to us from Heaven

He pours out His Blessings on us

So much so that we cannot contain it, and need to share with others.

So God loves YOU too.

GOD

KUIH TALAM

It is my pleasure to share with you one of my favourite dessert

KUIH TALAM

Bottom Layer
250ml water blended with pandan leaves (to get 220ml/g green water)
250ml thick santan

7 Tbsp rice flour

5 Tbsp tapioca flour

2.5 Tbsp sago flour

2 Tbsp green pea flour

110g sugar

3/4 tsp alkali water

Top Layer

3.5 Tbsp rice flour

2 Tbsp starch

1 Tbsp green pea flour

45g sugar

150ml thick santan

150ml water

3/4 tsp salt

Method

1) stir together all ingredients in bottom layer

2) stir and cook over low heat until it starts to thicken

3) pour into a 8" pan to steam for 10min over low heat

4) while the bottom layer is steaming, prepare top layer

5) stir together all ingredients in top layer

6) similarly, stir & cook over low heat until it starts to thicken

7) pour over green layer, continue steaming for another 25min

8) leave to cool completely before cutting!

Cooling in the pan

KUIH PULUT TATAL

Nonya Kuih Pulut Tatal

A) Blue Colour
    100g water             )
        5g clitoria flower) boil flower with water &
                                      leave aside to cool
    
    100g glutinous rice - soaked in blue water for 4 hours
    1/2 tsp lemon juice
    1/4 tsp salt
       1 tsp sugar
      50g santan  

B) White Colour 
    200g  glutinous rice - soaked for 4 hours
     1/2 tsp lemon juice 
     1/2 tsp salt
        2 tsp sugar
    150g santan
        2 pandan leaves

Method: 
1) place A & B into steaming tray
2) steam on HIGH heat for 30min, until well cooked
3) mix A & B,  press firmly to set in shape as shown
4) when cool, cut into pieces to serve with KAYA

Press Firmly Into A Square Tin

Alternating Blue & White

LITTLE MOONCAKE BISCUITS

These little biscuits look simple

They are soft and nice

Well loved by my 2 grandchildren

They can have a few at one go

Mooncake Biscuits

200g syrup
50g peanut oil
1/2 Table spoon alkali water
300g plain flour

Egg wash-1 egg yolk beaten with 1 tsp water

Method:
1) mix all 3 liquids together
2) pour liquid into flour, mix well and leave for 40min to 4 hours
3) press dough into moulds and knock out
4) arrange on parchment lined baking trays 
5) brush with egg wash
6) bake in preheated oven of 175'C for 10-15min

I thought my grand children like the figurines

but once I baked like these

they also finished them all!

How about adding some seeds (kuaci) to the dough?
Like this?

These Mooncake biscuits are just out of the oven

It will take one or two days for them to mature 

and 

will look shiny and nice

Note:

If you are making for adults, you may like some variations as follows:

1) wrap dough with fillings: red bean or lotus paste before pressing into the mould

2) add roasted melon seeds or kuaci to the dough for crunch effect

MINI FLAKY MOONCAKE

Mooncake Festival 

is just around the corner

Many have already started baking Mooncakes

Hope you like these little sweetie

Mini Flaky Mooncake

Water Dough: 

200g plain flour

1/2 tsp vinegar

 50g shortening

 30g sugar

100g water (optional: replace some with pandan leaf juice for colour) 

Oil Dough:

180g pain flour

100g shortening

Filling:

500g red bean paste

Method:

1) mix all ingredients in water dough to form a dough

2) rest in fridge for 20min

3) mix all ingredients in oil dough and let rest until water dough is ready

4) divide red bean paste into 40 balls

5) divide water dough & oil dough each into 20 balls

6) wrap oil dough ball with water dough

7) when all 20 already wrapped, start to roll each ball lengthwise

8) then roll up into a swiss roll, leave aside and continue with the rest

9) you need to roll out and roll up each of them again a second time

10) cut each roll into 2 and flatten each piece

11) wrap the filling into the disc 

12) bake in preheated oven of 180'C for 25min

TRIPLE CHOCOLATE BROWNIE

This is one of my difficult project, 

finally completed to my satisfaction.  

I know it may not be your taste 

but I think this is already my best so far. 

If you should try my recipe, 

hope you will give me some feedback 

so that I can improve.......

Triple Chocolate Brownie

A.  120g butter

      225g chocolate 62%

      100g castor sugar

B.  100g brown sugar

      3 Large eggs

      1 tsp vanilla

C.  125g plain flour

        25g cocoa powder

        1/2 tsp double action baking powder

        1/2 tsp salt

D. 50g chocolate chips

     50g walnut, toasted & chopped

Method:

1) sift all dry ingredients in C, and add salt, mix well

2) double boil butter & chocolate to melt

3) stir in sugar, off heat when sugar starts to dissolve

4) beat eggs with brown sugar & stir in vanilla

5) add cooled chocolate mixture to egg in 3 parts

6) carefully fold in dry ingredients, chocolate chips & walnut

7) mix until just moistened.DO NOT OVERMIX

8) pour batter into lined brownie pan 

9) bake in preheated oven of 175'C for 35min

10) cool on wire rack for 15-20min before removing from pan

BUTTER CAKE

BUTTER CAKE

BUTTER CAKE is popular.  

Many people just love its buttery flavour.  

There are many ways of baking one, 

from one bowl method 

to the more complicated method 

of preparing the egg white and egg yolk separately, 

like this one

 that I am going to share with you.

Different method produces different texture. 

If you like a very dense butter cake, 

this is not for you. 

A) 100g self raising flour

       75g plain flour

       1/2 & 1/4 tsp double action baking powder

B) 175g chilled butter

       75g castor sugar

         5   AA eggs

C)     5   AA egg white

       1/4 tsp cream of tartar

       50g castor sugar

D)   70ml milk

Method

1) preheat oven to 160'C with a basin of water at the bottom shelf

2) line & butter an 8" pan and coat with flour

3) sift (A) the dry ingredients together - one time only

4) cream butter and sugar until fluffy, and add egg yolk one by one

5) switch off machine when the last egg yolk goes in

6) separately whisk egg white, add cream of tartar, continue beating

7) add sugar in 2 additions, whisk until stiff

8) in 3 batches, add egg white into egg yolk cream

9) carefully & slowly fold in flour

10) adjust consistency with milk

11) pour into the baking pan and bake for 45min

12) turn the cake onto a rack to cool after 10min from the oven

Notes:
Use quality butter for better taste