RECIPE FOR KUIH LAPIS
1 cup rice flour
2 cups coconut milk
2 tablespoon corn flour
2 tablespoon flour
1/2 cup caster sugar
1/4 tsp salt
a bi9t of rose flavouring and pink colouring
1. Heat the steamer until water boils. Prepare a 7 inch cake pan
2. In a small pot, heat up the coconut milk until just lukewarm.
3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.
4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.
5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.
6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.
A perfect afternoon-tea cake that goes so well with a cup of coffee or even tea!
CINNAMON BUTTER COFFEE CAKE
Adapted from Laughing Spatula
Ingredients for Cake
½ cup butter, room temp
¾ cup sugar
1 teaspoon vanilla extract
½ cup sour cream
1¼ cup flour
1 teaspoon baking powder
¼ teaspoon salt
For Streusel Topping
¼ cup brown sugar
½ cup flour
1½ teaspoons cinnamon
¼ teaspoon salt
3 tablespoons butter, room temp
½ cup chopped pecans/walnuts (I didnt use any, coz I had none!)
½ cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk
- Preheat oven to 160 degress celcius. Spray loaf pan and line with baking paper.
- For Cake:
- Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
- In separate bowl – combine flour, baking powder and salt.
- Add to wet ingredients.
- For Streusel topping
- In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
- Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture.
- Bake for about 40 minutes or until a toothpick comes out clean.
- Mix all icing ingredients together and drizzle over cooled cake.
This is by far the easiest & yummiest NO BAKE cake ever! The time is takes to make this cake is pretty much just 10mins. You just have to chill it overnight though, but hey, its worth it! It doesn’t have eggs unlike some recipes, so its safe for pregnant women too!
KEK BATIK (Hedgehog slice)
Adapted from here
200g Milo (or 250g melted choc if you prefer this than Milo)
4 tbsp cocoa powder
1 packet of Arnotts Marie biscuits (broken in halves)
1 can of Nestle condensed milk
1/2 cup cream
100g dark chocolate
- Line a square baking tin with baking paper or glad wrap (so you can remove the cake easily after it has been chilled). I used 2 loaf tins instead
- In a large saucepan, heat the butter on low. Once melted, add the condensed milk and stir until evenly mix.
- Add the Milo and cocoa powder and stir until it is thoroughly dissolved without any lumps.
- Add broken Marie biscuits and mix it through.
- Pour the mixture in the prepared pan and press to get an even top. Cover with glas wrap and refrigerate overnight.
- An hour before serving, remove the cake from the pan and let it come to room temp slightly before cutting (as it can be quite hard to cut)
I’ve never made a creme caramel before so the perfectionist in me, searched high and low for that what could be the perfect creme caramel! Some use milk, some use cream and some use condensed milk. So I thought I’d try the condensed milk recipe, after all, who doesn’t like condensed milk? :)
After chilling it, I was super anxious to turn it upside down to see if it had worked to be a success, or a disaster. Oh my! The relief I felt as I was cutting through this silky smooth custard pudding (whilst I was fasting) was such a joy! I just had to cut a slice for photos purposes before taking this baby out to an iftar we were invited to last night.
RECIPE FOR CREME CARAMEL/LECHE FLAN
Adapted from Russian Filipino Kitchen, with slight modifications
Prep time: 10 mins
Bake time: 45mins
Chilled time: 2hours (min)
½ cup white sugar
2 tbsp water
1 can sweetened condensed milk
1 can evaporated milk
1.5 teaspoon pure vanilla essence
1. Preheat oven to 160 degrees, fan forced.
2. Combine sugar and water in a stainless steel sauce pan and dissolve on low heat. Stir until it melts, then increase the heat and stop stirring. Keep an eye as the sugar starts to turn light brown, turn off heat and mix evenly. Transfer quickly to 5 ramekins, or I’ve used a square baking tray 20x20cm.
3. Add sweetened condensed milk, evaporated milk, eggs, and vanilla extract into a blender. Cover and “pulse” for 10-20 seconds until a uniform mixture is achieved. Do not be alarmed if there are a lot of air bubbles. Strained the mixture 3 times until you get rid of some impurities from the eggs and the bubbles have diminished.
4. Transfer the strained egg mixture into your ramekins/tray and use your fingers to pop up any stray bubbles on the surface. Put the mixture tray into another larger tray and fill the large tray with water, about an inch high . Like a water bath.
5. Bake for 45minutes and then cool for an hour before chilling it in the fridge. Chill for at least 2 hours before turning it over to a serving plate.