Monday, October 25, 2010

Fah Sang Wu

When I was young, this is the dessert I look forward to at the end of the nine course dinner at wedding banquets. I love this more than the shark fin soup. It is served with 'woh peng'..a kind of red bean paste pancake...yummy. Now that I am older, I would still go ga ga over it. When I saw the recipe featured in one my favourite magazines - Flavours - a bi-monthly food magazine from Malaysia, I immediately put it on my 'to bake/cook' list.

You will need :
400g smooth, unsweetened peanut butter (Blend 400g roasted, skinned peanuts with 4g salt)
85g brown sugar or to taste
1 litre hot water
2 tbsps rice flour mixed with 4 tbsps water to a smooth paste
  • In a saucepan, combine the peanut butter,sugar and water and stir until smooth, bring to boil over medium heat.
  • Stir in rice flour mixture and bring back to boil over low heat, stirring continuously.
  • Remove from heat and serve hot or cold.

You can make homemade peanut butter too by blending 80g of honey into the freshly blended peanut paste. For chunky peanut butter, stir in chopped roasted peanuts. So, I guess it is healthier but I am not sure how long it can be kept. There is another easier way of getting the peanut paste. You can buy freshly blended peanut paste from Carrefour. You can save time and do not need to roast and blend the peanuts on your own :)...I have yet to try.

Sunday, October 24, 2010

Hokkaido Chiffon

When I first came across the recipe here, I knew I had to try it. It is basically chiffon presented in cupcake style. The twist is the cream which you have to pump in after the cake is done. The texture is soft and fluffy. Really good. The cakes will shrink once out of the oven. So,it was obvious that I was happy at first when freshly baked and then, almost the next second, the tops start to wrinkle. I am not sure if that's normal. But as long as they're nice, who cares?

The recipe :

3 egg yolks
1/8 tsp salt
20g sunflower oil
20g milk
a few drops of vanilla essence
25g top flour
1/8tsp baking powder

3 egg whites
1/8 tsp cream of tartar
45g castor sugar

Custard cream filling :

60g non dairy cream
abt 1 tbsp custard powder
40g milk

  • Preheat oven to 170*C.
  • Mix egg yolks and salt together. Add in oil and milk and mix them really well.
  • Sieve flour and baking powder into egg yolks. Add in vanilla essence.
  • Next, in another bowl, whisk egg whites with cream of tartar till foamy.
  • Add in sugar slowly and whisk till stiff.
  • Fold in half the egg whites into the egg mixture.
  • Add in the remaining half of the whites and fold in evenly.
  • Fill mixture into cups and bake for abt 15-18mins.
  • Leave to cool.

The beaten egg whites.

The batter in the cups, ready to be baked!

Finally, prepare the filling. Whip the cream till thick. Mix custard powder with the milk and mix into the whipped cream. Chill the cream while waiting for the cakes to cool. When they are cooled, pipe the cream into the cakes and there you have it....HOKKAIDO CHIFFON. Seriously, I have no idea why the name 'Hokkaido'. Maybe the recipe originated from there.But hey, the recipe works...that's more important.


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