金瓜糕

材料：

500g 金瓜，刨丝

70g 虾米，剁碎

150g 香菇，切粒

1/2 碗，小葱头

米浆：

300g 粘米粉

1tbsp 汤匙粟粉

1tsp 素G粉
1tsp 糖

1tsp 盐

750ml 清水

1粒鸡蛋

调味料：

1tsp 盐
1tsp 素G粉

2汤匙鱼露

胡椒粉，适量

做法：

1. 米浆混合备用。

2. 爆香小葱头、虾米、香菇、金瓜、加入调味料同炒。

3. 倒入米浆（先搅匀，要不然会沉淀），小火不停搅煮至浓稠（感觉很难搅的时候），就盛起倒入蒸盘，大火蒸1小时至熟。

4. 冷却后，切块，撒上辣椒末、青葱、炸葱片点缀。

蒸巧克力蛋糕 Steamed Moist Chocolate Cake

材料：（7寸方模或8寸圆模）
180g油 butter 
150gm  红糖  brown sugar
200g 全脂淡奶 full cream evaporated milk
2粒 鸡蛋 eggs （用叉微微打散）
100g 自发面粉 self raising flour
50g  巧克力粉 chocolate powder
1/2茶匙 泡打粉 1/2tsp baking powder
1/2茶匙苏打粉 1/2tsp baking soda
1茶匙香草精 1tsp vanilla essence


蛋糕做法：
1. 把红糖，淡奶，香草精，牛油放入一个碗中。
2. 用小火加热，直到红糖和牛油溶化，拌均。
3. 把打散的鸡蛋加入稍微冷却的淡奶糊里，搅拌均匀。
4. 把面粉，巧克力粉，泡打粉，苏打粉一起筛在一个碗内，然后把蛋糊倒入，搅拌均匀（此刻的蛋糕糊应该是水水的）。
5. 把蛋糕糊倒入一个抹上牛油的模具里，用锡箔纸松松的盖上（以防止水从滴水），中火蒸约45分钟。
6. 待蛋糕完全冷却后，才脱模，淋上巧克力酱。


巧克力酱（淋面）
材料：
120g 练奶 condensed milk
1茶匙香草精 1tsp vanilla essence 
2大匙粟米油 2tbsp corn oil
20g巧克力粉 chocolate powder（过滤）
少许盐A pinch of salt


做法：
巧克力粉，练奶，和油加在锅里，小火加热，搅拌直到浓稠。加入香草精和少许盐，待巧克力糊稍微冷却，均匀涂抹在蛋糕面上，放入冰箱冷藏隔天，即可切片食用。

Puteri Ayu (Steamed Mini Pandan Sponge Cake)

*Makes around 19 small cakes*

Ingredients
2 eggs
100g caster sugar
150g plain flour
1/2tsp baking powder
1 tsp ovalette
4 oz coconut milk
1/2tsp pandan paste
1/2tsp salt

Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour


Directions
1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut.
3. Stack 2 mold together and press till shredded coconut is firmed.
4. Sift flour and baking powder.
5. Beat sugar, eggs and ovalette until fluffy.
6. Add coconut milk, pandan paste and mix well.
7. Slowly add in flour, salt and mix till well combine.
8. Fill the sponge cake mold with batter till full.
9. Prepare wok, when water boil put in the mini sponge cake, steam for 10 mins.
10. When cake turned slightly cool, remove the cake from the mold. Serve with coffee or tea.

北海道牛奶蛋糕 Hokkaido Chiffon Cupcake

 

Ingredient A: 

Chiffon cake

3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Ingredient B: 

Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar, for dusting

Directions:
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

班兰戚风蛋糕 Pandan Chiffon Cake

A料 Ingredient A:


5 蛋白 egg whites
50g 糖 sugar
1/2 tsp 塔塔粉 cream of tartar


B料 Ingredient B:

5 蛋黄 egg yolks
50g 糖 sugar
3 tbsp 油 canola oil
100g 低筋面粉 low-protein flour
1 tsp 发粉 baking powder
100ml 椰浆 coconut milk
1/2 tsp 班兰精 pandan paste


做法 Directions:

1. 将B料全部混合轻轻搅拌均匀。
    Combine all ingredient B and mix well.

2. 将A料打至硬过后加入B料就可以了。
    Beat ingredient A till stiff and add into B.

3. 用160c烘45分钟。
    Bake at 160c for 45mins.