Ah Mah’s Traditional steamed sponge cake 鸡蛋糕

When i was a kid, the only cake i know is 鸡蛋糕 Ci Tan Kou (steamed egg sponge cake). But i have no chance to learn this cake from my Ah Mah (grandmother) and other types of kuih-mueh (cakes) from her as she passed away when I still young. Luckily i have blogger friend Jane's Ah Mah recipe, so I can taste a truly old fashion of steamed sponge cake, Thanks to Jane's Ah Mah!

The traditional steamed sponge cake using very simple ingredients, one bowl flour, one bowl egg and one bowl sugar..Neither baking powder nor baking soda is added. Simply beat the egg till very stable...and last time Ah Mah was using hand whisk to beat, can you imagine how long to beat...

Latest updated on 2 Nov 2011-As per requested by Mary (Barefeet In The Kitchen) to show her on how to line a steaming tray and steam a sponge cake. Here are the steps i followed:-

1. Line parchment paper either with a normal round pan or best to use a bamboo tray for better hot air circulation.

2. Line the paper on the tray

3. Arrange and fold neatly the paper over the tray

4. Boil water in a wok

5. Once water boiled, put another steaming rack as to hold the steaming tray..

6. Place the steaming tray with sponge cake on top

7. Close the lid and steam over boiling water with high flame..

I did not followed Jane as to add in baking powder, purely use flour, egg and sugar only.

Ah Mah’s Traditional steamed sponge cake鸡蛋糕
(recipe source: adapted from Jane’s Ah Mah)

One bowl all purpose flour (140g)
One bowl egg (5 medium eggs)
One bowl sugar (240g)

Method
1. Dry flour under hot sun for an hour.
2. Beat egg and sugar in a mixer over low speed for 2mins, increase to medium high speed and continue beat till double in volume (take about 30mins), thick, creamy and pass “ribbon” stage. Change to low speed, beat for 1-2mins as to minimize the air bubbles.
3. Sift in flour, mix slowly with a spatula and combine well.
4. Pour the cake mixture into prepared 8” lined baking tin or bamboo steam tray, rest for 10mins.
5. Steam over high heat for about 40mins, and wait for 1min then only remove the cake.
6. Serve after slightly cool down.

Enjoy this steamed cake with a cup of local coffee, simply satisfy!

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Steamed savoury pumpkin cake

After rest for few day of Deepavali holiday (I noticed few bloggers wish me a Happy Diwali, maybe they thought me is Indian ^^, because my name?) and kids also not going to school, feel lazy to start update a post..Actually i have took a lot of food picture, just lazy to write the recipe...Anyway, i want to post this pumpkin cake before Aspiring Bakers #12: Traditional Kueh (October 2011) end in few day times..

I use back the same Yam/Taro cake recipe which i posted earlier, this time just changed to pumpkin..

Steamed savoury pumpkin cake
(recipe source: by Sonia aka Nasi Lemak Lover)


Ingredients
220g pumpkin, small cubed
250g rice flour
20g tapioca flour
450ml water
70g dried shrimps, soaked and chopped coarsely
10 shallots, slices


Seasonings
1tsp salt or to taste
1tsp sugar
1/2tsp chicken stock powder
1/2tsp white pepper powder


Garnishing
Chopped spring onion
Chopped fresh red chilli


1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.
2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
3. Dish out half of the mixture and keep aside for later garnishing. Add in pumpkin and stir fry for 1min. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
4. Pour the paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
5. Remove the cake and allow it to cool thoroughly before cutting into slices.
6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
7. Serve with sweet chilli sambal (chilli sauce).

If you ask me which one is your preference between taro cake and pumpkin cake, I will choose taro cake, i like the fluffy texture from taro, pumpkin is too soft for me. No doubt pumpkin cake still taste good!

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Eggless Tiramisu with Milo cereal

Today i made Tiramisu again, using my previous recipe but this time I added extra chocolate ganache as kids claimed the previous Tiramisu was not so sweet..and also inspired by Terri's Eggless Tiramisu.

This time i top up with kid's favourite Nestile Milo cereal instead of chocolate shavings. The Milo cereal add extra crunch to this Tiramisu, love it!

Eggless Tiramisu with Milo cereal
( recipe source: inspired by Terri@ A Daily Obsession and made minor changes to my previous recipe)
*makes 6 cups

100ml chilled espresso
3tbsp Kahlua

100g sweet chocolate
1/2cup heavy whipping cream

1tsp gelatin
3tsp hot water

250g Mascarpone cheese
30g icing sugar, sifted

250g heavy whipping cream (dairy)

12 sponge fingers (savoiardi)

Nestle Milo cereal

Method
1.Mix chilled espresso with Kahlua in a shallow dish, set aside.
2.Melt the chocolate with 1/2 cup cream over a double boiler, cool.
3.Sprinkle gelatin over the hot water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
4. With an electric mixer, beat mascarpone cheese with icing sugar for 1min. Stir in 2tbsp of the chilled coffee (No 1). Mix thoroughly.
5. With the same mixer, continue to beat whipping cream and 1tbsp coffee mixture (No 1) in another mixing clean bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form.
6. Stir a spoonful into of cream into the mascarpone, then fold in the rest and gelatin mixture till smooth.
7. Cut sponge finger into two. Spoon some mascarpone mixture into a glass cup and dip two half sponge fingers into expresso/Kahlua mixture and lay fingers on top of mascarpone mixture. Spread some chocolate ganache over the sponge fingers and then spread some mascarpone mixture over. Repeat, ending with a layer of mascarpone, smooth the top.
8. Garnish with Nestile Milo cereal and chill for at least 4 hours or preferably overnight.

HAPPY DIWALI and HAPPY HOLIDAY !!!

Kuih Kasturi ( mung bean fritters )

Here is another kuih that i wanted to make long ago, since this month Aspiring bakers calling us to make kuih, so i have no excuses not try out this time. A very simple kuih, cooked mung bean coat with batter and deep fry.

mung bean-before and after cooked

shape it before deep fry

Kuih Kasturi ( mung bean fritters )
(recipe source: adapted from Cherry on a cake with minor changes)
*makes 30pcs


300g green mung beans
100g light brown sugar
100g freshly grated coconut
1/2tsp salt


Batter
100g plain flour
50g rice flour
1/4tsp salt
1/2tsp baking soda
160ml ice cold water


Method


1. Place mung beans in a fairly deep pot. Cover with water completely, the water level about an inch and a half above the surface of the mung beans.
2. Bring to a boil and then lower flame to simmer. Cook until the beans are tender, have broken up and until the beans have absorbed all the liquid leaving only a mush of beans in the pot.
3. Watch the pot carefully towards the end so that it doesn't burn. Transfer the mush onto a flat plate to cool it down completely.*
4. When the boiled beans have cooled down completely transfer to a medium bowl and add grated coconut, sugar and salt. Adjust for sweetness if you like it sweeter. Mix thoroughly until it becomes pasty and then shape into patties (30g each) about 2 inches in diameter.
5. To prepare batter: mix all dry ingredients together, slowly add cold water and stop until you have achieved a nice coating batter.
6. Heat up a wok with oil until hot over medium low flame. Dip the bean patties in the batter one by one and fry until a light golden brown and crispy. Serve warm or at room temperature. Enjoy.


* It's important that the cooked beans cool down completely so that when the sugar is added it will not melt and make the bean mixture too soft

My both sons are not so keen on this kuih, they dislike a lot of beans, even i cooked red bean soup, usually they only drink the soup but not eating the beans..nowadays kids are not so appreciate this kind of traditional kueh-mueh..sad to say..

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Setia Alam Pasar Malam, the longest pasar malam in Malaysia

Yesterday i just realized that the pasar malam (night market) at my place Setia Alam is the longest pasar malam in Malaysia and also included in The Malaysia Book of Records. I grap this opportunity to record down this special moment and share with you..

I did not wait for the official ceremony (hand over certificate) ..quickly grap few pictures of the event and went to take what the hawkers selling here..

This pasar malam is a food paradise, you can find all kind of foods here from Chinese, Indian, Malay, Europe, Japanese & etc...
I took a lot of pictures, take a breath before you start to scroll down....

Satay

Nasi Lemak

sushi

assam laksa

very colourful of mua chi

potsticker (鍋貼)

assorted of paus

Japanese Okonomiyaki

i always see long queue at this pan mee shop

I like the Char Keoy Teow from this stall

Prawns fritters

Chai kueh (vegetables dumplings)

kueh-mueh

You can find shoes, clothes, electrical items, accessories, toys and etc..

also you can find tibits, biscuits, snacks and etc..

you also can buy vegetables, fruits, fish products, dried and pickled foods and etc

I saw a lot of peoples bringing their foreign guests to this pasar malam..

Phew... this is a post that contain the most pictures (around 60+) in my blog history. Actually there are more stalls (total around 300++) but i'm unable to capture all. I hope you all enjoy..If one day you planning to visit me, make sure you drop by on Saturday, so i can bring you to jalan-jalan (walk through) this pasar malam ^^.