Saturday, June 27, 2009

Ondeh Ondeh















Ondeh Ondeh is a local favourite snack. It is supposed to be green in colour. I guess I did not add in enough pandan paste to make it green. The recipe I used is from a cookbook I bought years ago. It's a keeper. The texture is soft and nice. The only setback of this first attempt of mine is the insufficient filling. When it's popped into the mouth, it took a while for the filling to ooze out due to the excessive dough. Well, I was kind of afraid that the filling will leak out when boiled. I think I will do better the next round. Here's the recipe if you are interested.




For the dough :
300g glutinous rice flour
2 tbsp tapioca flour
1 medium sweet potato,steamed and mashed (abt 200g)
Sufficient pandan leaves, blended with a little water - sieve to obtain abt 200ml pandan juice
a pinch of salt and a few drops of green colouring


For the filling : (mix together)
2 round pieces of gula melaka
(use a knife to cut thinly and cut up into smaller pieces
1 tbsp of castor sugar


For the coating :
A ready to use grated coconut from the supermarket or buy fresh one if you can. Steam with some pandan leaves and a pinch of salt for 10mins.Leave to cool



Method :
  • Mix the salt and green colouring with pandan juice.

  • Next,mix the flour and the mashed sweet potato. Add in the juice gradually until it forms a dough. Knead the dough till smooth and spongy.

  • Pinch a small amount of dough and roll into a ball. Flatten it and put some filling in the centre.Seal it and roll into a ball again. Repeat till all the dough is used up.

  • Prepare a pot of boiling water. Throw in the ondeh ondeh balls and let it cook till they rise to the top ( I actually used a wok and they did not rise up to the surface.Instead they sort of floats around.So I let them float for a while). Once ready, take out and quickly roll them with the grated coconut.

  • Voila! Ready to serve.

Sunday, June 14, 2009

Marbled Light Cheesecake

Cheesecake is something that I do not bake often. This is because everyone in the family is not much of a fan. I actually bought the cream cheese last weekend wanting to try out a 'roll cake' recipe which calls for it as the filling. Well, the cake was not a success. I ended up with quite a fair bit of unused cream cheese. So, I decided to use it for a cheesecake. This is the perfect choice because it's a light version and it has a bit of chocolate taste. The recipe is from Alex Goh's 'Fantastic Cheesecake' which I have bought for a while but have not tried any of the recipe.










The recipe :
A)
250ml milk
20g butter
B)
125g cream cheese
50g flour
3 egg yolks
1 tsp vanilla essence
C)
3 egg whites
80g sugar
1/8 tsp cream of tartar
a pinch of salt
D)
1 tbsp of cocoa powder
  • Preheat oven to 160 degree celcius. Prepare hot water to 'steam bake' cake.
  • Cook (A) till it boils.Remove from heat.
  • Beat the cream cheese till smooth and add in milk mixture.Whisk to combine.Add in flour and continue whisking the mixture over a pot of simmering water. The mixture will start to thicken.Remove from heat.
  • The next step is to add in the egg yolks and vanilla. I was having a bit of problem here because I was afraid the egg might get cooked if I add it in immediately. I hesitated for a while. In fact, I waited a while to let the mixture cool down a bit before adding. Keeping my fingers crossed, down went the yolks. Well, it was okay. Continue whisking till everything gets incorporated.Set aside.
  • Whisk egg whites till foamy, add in the rest of (C) ingredients and beat till soft peak.
  • Fold the egg whites into the cheese mixture. When combined, reserve about 100g of the plain batter.Pour the rest of the batter to a prepared 20cm square pan(lined and greased).
  • Mix the reserved batter with cocoa powder. Drop chocolate batter over the plain batter randomly and swirl to create the marble pattern.
  • Prepare a bigger roasting pan with hot water.Place the cake pan in the roasting pan and steam bake in the preheated oven for about an hour.
  • Once cake is ready(the centre is set and top turned golden brown), unmould from cake pan immediately and leave to cool.
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Friday, June 5, 2009

Pandan Chiffon



The chiffon journey continues...attempted the all familiar pandan chiffon cake in the midst of the unforgiving heat. I guess it's kind of crazy after a day at work. It's just funny when it comes to doing something you like, you don't feel that it's a hassle. I wish I have the same passion at work but I think I have lost it long ago. Sigh! Back to the cake, I love how it turned out this time. Firstly, the usual sunken 'grove' that used to greet me is not present when I unmould it. Then came the slicing test. I passed. Everyone in the family said it's soft and fluffy ...muah..ha..ha! The only thing that didn't work out too well is the 'pandan' flavour. Somehow, something is missing. If you want the recipe, click here.

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