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Thursday, 10 April 2014

Orange Cardamon Upside-Down Cake (香橙豆蔻翻转蛋糕)








昨天和Eileen聊着聊着,到小拇指个月的主。“香橙”看是简单,但是真正坐下来想要做一个香橙食谱头脑里除了香橙戚,香橙jelly我就想不到其他的了。忽然Eileen说我去做香橙乳酪蛋糕吧!放下电话大概也到了中午时分,乳酪蛋糕没有做出来,为了填饱肚子转了计划变了十几个水粿出来(下次才上贴子)。

乘着今天还有多一天假,就来继续我的香橙project,弃了cheesecake idea,换来了简单的焦糖香橙翻转蛋糕。顺便可以把kitchen torch拿出来玩一下。


Orange Topping
30g butter
¼ cup brown sugar, firmly packed
2 oranges, cut into slices

Cake
125g butter
160g caster sugar
2 eggs
210g self raising flour (sifted)
40g almond meal
2 tsp ground cardamom
¼ cup milk + ¼ cup orange juice

Method:
Orange topping :
Blend soft butter with brown sugar (do not over mix) and spread over base of greased  (line base and side) 18cm round cake tin.
Arrange orange slices and over brown sugar mixture.

Cake:
Cream butter and sugar until pale and fluffy, add in egg one at a time. Beating well after each addition.

Fold in flours and  alternately with the liquid until well combine and smooth.

Tips:
When the cake is cooled, sprinkle with sugar and use a kitchen torch to brulee the top


Recipe adapted from: Best Recipes.com.au

















Tuesday, 1 April 2014

Kuih Kacang (眉豆椰丝糯米糕)









昨天于忍无可忍,上了理院整理我那凌乱的三千烦恼丝。想起来距离上一次去理发院已经有差不多一年了。。。那是在去年去KK旅行时顺便去的。我啊,很怕上理发院,因为要要洗要剪要吹,大多数都会被唠叨头发很干做一下护理然后然后又这个那个的,耳朵软的我就这样被劝的乖乖坐在那里几个小时。虽然很多人都喜欢这样被人pamper,有人按摩头皮,然后有人服侍洗头和修剪然后还set个漂亮的头让人眼前一亮,但是我这个人就是不懂享受,只想可以快快剪了就回家,坐久了人觉得很不耐烦。话说回来,如果哪天可以躺着像去facial那样,睡醒了有个新发型我会很愿意一年多上几次理发院的。

这个眉豆糕点之前也上过一次,是我自己很喜欢的糕点。虽然没有摺成ketupat的样子,这样一盘蒸也是可以的。



(A)
300g 糯米,泡在水中4或隔夜,
180ml
100g 幼糖
3片斑

B
50g眉豆,泡在水中30
500ml
12 小匙

(C)

100g 
1小匙

做法:

1. 将所有A料在蒸中拌匀, 用大火蒸45,取出待凉。

2. B在小中煮30-40,至到豆干。

3. 将(A B)+ (C) 料混合均匀。

4. 7寸方模,用香蕉叶/蛋糕纸铺底,抹上一层油。把糯米糕倒入,平蒸20

5. 糕出炉后,用一片抹了少许油的香蕉叶盖在糕上 (这样冷切法,糕才不会顶面变硬),待凉后却


Ingredients:
(A)
300g glutinous rice, soaked for 4 hours or overnight and drained 180ml
100g caster sugar

3 pandan leaves

(B)
50g black eye beans, soaked for 30 minutes, drained
500ml water
12 tsp salt

(C)

100g shredded coconut
12tsp  salt

Method:

1. Combine all ingredients A in a steaming tray. Steam at high heat for 45 minutes. Remove and leave to cool.


2. Cook all ingredients B in a saucepan for 30-40 minutes. Remove from heat and drain.

3. Mix A and B +C well

4. Line a 7” square tray with banana leave/ baking paper, greased. Spoon the glutinous rice mixture into the tray and press firmly. Steam for 20 minutes.

5.  When cooked, line a piece of greased banana leave/ baking paper on top of the cooked glutinous rice kuih (this is to avoid the top of the rice becomes hard).  Leave to cool. Cut and serve.