Yumm, eat it with ulekgarlic sambal hot white rice.Ingredient:Tempe
(fried), shallotpete (sator)Terasi rung (jawa of shrimp paste)Gula
(salamlaos of sugar)daun of palm (galangal)
Sunday, October 14, 2007
I made this cake to day, in my home town there is similar cake but inside the filling is coffee, so I change the filling with Nescafe instant coffee, just crush the the instant coffee add this as a filling instead of mung beans, the one with coffee in not as sweat as the original recipe. This wonderful recipe is from here.
The word "in" means print in vietnamese, thus gives us reason to make this cake "Print Cake".
For the Crust:
-450g koh fun (fried glutinous rice flour)
-350g sugar-175g water-
1 1/2 tbs mali flavor
**Boil sugar and water together until sugar dissolves. Remove from heat and let cool completely. Stir or whisk cooled syrup until it becomes milky (stirring will crystallize the sugar thus it will turn "milky").
You want the sugar to be semi-crystallized which means white in color but still a "liquid", if it turns solid just add in about a tbs of water.
Lastly, add in mali flavoring, stir until mixed.
Sift flour onto a work surface and add syrup “rub” sugar and flour together, use a rolling pin to crush and roll out the large chunks of sugar (if necessary). Dough should be dry and crumbly but moist enough to hold together.
-300g mung beans (peeled and split)
-250g sugar-75g candied melon (tong tung kwa)
-50g candied lotus seeds
-3 tbs oil + 2 tbs koh fun
-1 tbs mali flavor or durian-12 egg yolks (washed in wine and steamed)
**Rinse, soak, cook and mash beans add in sugar, lotus seeds (split in half), and candied melon (chopped into small pieces). Stir fry over medium heat until thicken, then add oil, koh fun and mali flour, mix everything together and let cool divide into portions and add egg yolk in the middle.
To Make the Cakes:
Line bottom of mold with a piece of paper fill ring ½ full with crust, then add filling and add more crust to completely cover, then press with lid tightly. Carefully remove ring, and then lid, let cake sit still for 15 mins to harden before touching.
Let the cakes “cure” for a day before eating.Note:Salted egg yolks, candied melon, and candied lotus seeds are optional.
This type of cake usually comes in 3 flavors: durian, mali flower, and plain.
If you can’t get a mould then use a baking sheet press half the crust in the bottom then add filling and cover with remaining crust, cut cake into “bar” when done. The most important part of making this cake is the sugar, it should be crystallize (very fine crystals) yet still moist and syrupy. If it’s too dry then the curst will not hold together (stir in some hot water).
If the sugar is too moist then the dough will be lumpy.
Thursday, October 11, 2007
I made this for my friends who celebrate Eid Mubarak, I hope they will like it, also made Ras malai and Briani chicken rice. This wonderful recipe is from this side, Thanks Florence. To Everyone who celebrate I wish you a happy Eid Mubarak/ Ramadan.
(17cm square cake pan)
250g butter at room temperature
60g castor sugar
10 egg yolks
60g castor sugar
1 tbsp rum/brandy
2 tbsp condensed milk
66g cake flour
1 tsp mixed spice
1/4 tsp baking powder
4 egg whites
1/2 tsp cream of tartar
1. Preheat oven to 170C - 180C. Line the baking tin with baking paper and grease it well with butter.
2. Cream butter with 60g sugar till creamy.
3. Beat egg yolk with 60g sugar till thick. Stir in rum/brandy and condensed milk.
4. Sieve flour, baking powder and mixed spice onto a plate.
5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well. (I use the beater on low speed to mix this).
6. Beat egg white till big bubbles form, add in cream of tartar, beat till white in colour then add in sugar and beat till stiff (about 7 -10 minutes).
7. Fold egg white into egg yolk mixture and mix well.
8. Turn on the top fire only, grill baking pan for 1 minute and spoon 2/3 tbsp batter into baking pan. Spread the batter evenly, put to grill at top fire in the oven. Grill for about 4.5 - 5 minutes or till brown. Remove from oven, use a cake tester or toothpick to prick holes on the top of cake. Repeat this layer by layer till batter finish.
9. Unmould cake immediately and turn on to wire rack to cool.
Notes & Tips:
1. Best to use oven with top and bottom fire. Please adjust oven temperature and check cooking time required for each layer according to your oven.
2. Do not grease the sides of the baking tin.
3. Make sure the lined paper fits the baking tin exactly.
4. Do not put too much batter for each layer, else the centre of the cake will not be cooked.
5. Adjust sweetness and flavour of cake by increasing or decreasing amount of sugar and spices.
6. Make sure you use the same spoon and same amount of batter for each layer, so that the layers will be even.
7. Bake each layer till quite brown before adding new layer (the browning should be like the very top layer of my baked kek lapis).
This way when the whole cake is baked, the layers will be explicit.