Ward送旧迎新， 新经理上任，代经理卸下重任，回来和我们一起打拼。同事们安排了早茶聚会，大家都必需带一样食物赴会。想来想去，做什么好呢？早茶一定会出现很多西式蛋糕，所以就决定做一些 traditional kuih以免“撞糕”。原本想，不知道同事们会不会欣赏这类的糕点，但是想不到这些kiuh muih收到大众欢迎。Puteri ayu我只吃到一个，所以很快的我就做了第二次。所以今天的贴子上了两个朋友的食谱。
Ingredients:
2 eggs
100g caster sugar
150g self raising flour
1 tsp ovalette
120ml coconut milk (blend 4pcs pandan leaves with coconut milk)
1/2tsp salt
A drop of green food colouring, optional
Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour
Method
1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut.
3. Stack 2 mold together and press till shredded coconut is firmed.
4. Sift flour and baking powder.
5. Beat sugar, eggs and ovalette until fluffy.
6. Add coconut milk and mix well.
7. Slowly add in flour and mix till well combine, add in colouring.
8. Fill the sponge cake mold with batter till full.
9. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 -15mins.
10. When cake turned slightly cool, remove the cake from the mold.
Ingredients:
2 eggs
100g caster sugar
100g self raising flour
100ml coconut milk
1 tsp ovalette
1/2tsp salt
½ tsp pandan paste
Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour
Method
1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut. Press until firm.
3. Beat sugar, eggs and ovalette until fluffy.
4. Add flour, coconut milk and pandan paste mix well.
5. Fill the sponge cake mold with batter till full.
6. Prepare steamer, when water boil put in the mini sponge cake, steam for 7mins.
7. When cake turned slightly cool, remove the cake from the mold.
Recipe refer to : 袅袅烘培香
Nyonya Apam Balik
材料：
（A）200克椰糖切小块， 200克水， 香兰叶4片
（B）300克面粉，1茶匙发粉，1/2 茶匙盐 （过筛）
（C）1个蛋
（D）250ml 椰浆，150ml水 （拌匀）
做法：
1. 将（A）以中火煮沸至椰糖完全溶解，过滤，待凉。
2. 把放凉后的（1）慢慢倒入（B），搅匀至无颗粒状。
3. 加入（C）拌匀。
4. 分4次加进（D）, 拌匀至表面有气泡。
5. 搁置一旁30分钟。
6. 以小火烧热锅饼模约4分钟，用一块小布沾少许油，抹在模上。
7. 倒入面糊，以小火煮至糕表面出现气孔，上盖约3分钟或至锅饼变金黄色。
8. 取出再对褶成半月形即成。
Ingredients:
(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)
(C) 1 egg
(D) 250ml thick coconut milk, 150ml water
(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)
(C) 1 egg
(D) 250ml thick coconut milk, 150ml water
Method:
1. Combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2. Sift plain flour, salt and baking powder into a mixing bowl.
3. Gradually pour the syrup into flour mixture and blend with a hand whisk.
4. Add egg and continue mixing. Stir in (D) .Blend to a smooth consistency.
5. Rest the batter for 30 minutes.
6. Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7. Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.
Recipe refer to : Jane's Corner
