Sam’s Moist Chocolate Cake

Source



3 cups unbleached all-purpose flour, sifted
1 1/2 cups white sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
250g butter
1/2 cup buttermilk
1/2 cup milk
150g dark/unsweetened baking chocolate
2 tsp instant coffee granules
2 tbsp cocoa powder
2 tsp vanilla extract
4 eggs

1. Preheat oven 165 degrees C. Grease and flour a 10 inch Bundt pan.
2. Heat 1/2 cup of milk and add chocolate. Stir until chocolate melts, add coffee granules and let it cool.
3. In a large bowl, mix the flour, sugar, salt, baking powder and baking soda. Blend in buttermilk, chocolate mixture, butter, vanilla, cocoa powder and eggs. Beat for 3 minutes at medium speed.
4. Pour batter into prepared pan.
5. Bake in preheated oven for 60-90 minutes, or until a wooden toothpick inserted into centre of cake comes out clean.

Baked Malay Corn Cake (Kuih Bakar Jagung)

Source



250g plain flour
180g castor sugar
400ml coconut milk
200ml water
4 large eggs
1 can cream of corn
2 tbsp butter
1 tsp salt
3/4 tsp yellow colouring
1 tsp vanilla essence

1. Whisk all of the ingredients. Blend well until there are no lumps of flour. Pour into a large greased pan.
2. Bake for 60 minutes in a preheated oven at 180 degree C.

Chiffon Yam Cake

Source



A:
6 large egg yolks
150g castor sugar
100ml coconut cream
100ml corn/vegetable oil
70ml water
225g plain flour
1 1/2 tsp baking powder
1 tsp yam flavour
1/2 tsp violet colouring
a pinch of salt

Meringue:
6 large egg whites
135g castor sugar
1/2 tsp cream of tartar

1. Sift flour with baking powder. Mix it with the rest of ingredients in ‘A’ and whisk it until well blended. Put it aside.
2. Beat egg whites until it is foamy. Add in the sugar and cream of tartar slowly until it forms a meringue.
3. Fold in the meringue into the flour mixture.
4. Pour it into a chiffon baking pan. Drop the pan on the table 2-3 times to release air from the cake mixture.
5. Bake for 35-60 minutes (depending on your baking pan) at 175 degree C. Once the cake is baked, turn the pan upside down and let it cool just like that.

Variations: For screwpine (pandan) chiffon cake, replace yam flavour with pandan flavour and violet colour to green colour. You can have strawberry, orange, banana, etc. For matcha, replace yam flavour with 1 tbsp of matcha powder, replace coconut milk with fresh milk and omit the colouring. For chocolate, replace yam flavour with 3 tbsp of cocoa powder, replace coconut milk with fresh milk, omit the colouring and add in 2 tsp instant coffee granules.

Steamed Malay Double Layered Yam Cake (Talam Keladi)

Source



Lower layer:
300ml coconut milk
1/4 tsp salt
65g rice flour
1 tsp plain flour
100g yam, cooked and then mashed
50g castor sugar

Upper Layer:
100ml coconut milk
A pinch of salt
80g sugar
2 tbsp rice flour
20g corn flour
1 large egg
some drops of violet colorings

1. Heat up the steamer for the water to boil. Grease an 8 inch cake pan.
2. Whisk all the ingredients for the lower layer until it is well blend. Pour it into the pan.
3. Once the steamer is ready, steam the lower layer for 15 minutes.
4. Whisk all the ingredients for the upper layer until it is well blend. Make sure that there are no lumps of flour.
5. Pour it into the pan and steam for about 20 minutes.
6. Allow cake to cool before cutting it. Use a greased knife to cut the cake.

Banana Cake

Source

2 1/2 cups all-purpose flour
1/2 tbsp baking soda
1 pinch salt
115g unsalted butter
1/2 cup white sugar
1/2 cup light brown sugar
2 eggs
7 ripe bananas, mashed
1 cup buttermilk
1/2 cup chopped walnuts
1 tsp vanilla essence
1/2 tsp baking powder

1. Preheat oven to 175 degrees C. Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda, baking powder and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas and vanilla. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30-45 minutes. Remove from oven, and place on a damp tea towel to cool.

Waffles

Source

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tbsp white sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Mixed Fruit Cake

300g mixed fruits
300g butter
200g brown sugar
6 large eggs
150g self-raising flour
150g plain flour
1 tsp baking powder
100g chopped almonds (optional)

1. Preheat oven to 150 degree C.
2. Cream butter and sugar. Add egg one at a time, beating consistently.
3. Fold shifted flour and baking powder into the butter mixture. Fold in the mixed fruit lightly.
4. Bake for 1 ½ hours. Let cake cool completely before removing from baking tin.

Note: To prevent fruits from sinking, toss 3 tbsp of flour to the mixed fruits before folding them to the cake mixture. Do not fold in the mixed fruits to the cake mixture more than 5 times.

Famous Amos Chocolate Chip Cookies

I personally think that this recipe is the closest...

340g butter
155g butter flavoured Crisco
1 ½ cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 tsp baking soda

3/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
4 cups flour
130g flaked coconut
340g mini semi-sweet chocolate chips
170g broken pecans

1. As listed, mix all ingredients together.
2. Pop them into the freezer for 15 minutes. Shape into 1 inch balls. Put them back in the freezer for 30 minutes - 1 hr.
3. Place 1 inch apart on an ungreased baking sheet. ( I would put the dough back in the freezer before baking the next set )
4. Bake 190 degree C for 15 minutes or till firm and set.
5. Transfer at once to paper towels. Cool.


My sister has no complains about this cookies. She's my unofficial food critic and she's not easy to please.

Doughnut French Toast

A recipe by Nigella Lawson



1 egg
2 tbsp milk
2 tsp vanilla
2 pinches of salt
1/4 cup white sugar
1 slice bread cut in half
1 tbsp butter
1 tsp oil

1. Combine egg, milk, vanilla and salt in large flat bowl. Mix well.
2. Place bread in bowl and let it soak up egg mixture on first side then the other.
3. Remove from pan and place in white sugar, coat on both sides
4. Place on plate add a bit of butter and add maple syrup.

A Rainy Day

Hong Kong You Tiao ( Crisp Chinese Crullers)

300g Flour ( 1/2 bread flour + 1/2 plain flour)
1 tsp double action baking powder
1 tsp alum
1 tsp baking soda
1 tsp salt
1/2 tsp ammonia
220ml water
glutinous rice flour, enough for coating hands

1. Mix flour and baking powder in a bowl.
2. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
3. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentation process.
4. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
5. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
6. Cut into wide strips. Pick up a strip and then place another strip on top of it.
7. Using a stick, dip in flour and press through the center, to join the strips securely.
8. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
9. Drain and serve hot.

You can watch the video for kneading techniques.

J.C.O and PastaMania

I had donuts from J.C.O and late take away lunch from Pasta Mania. Right now, i feel full and fat. :D

Easy cheese cake

Source

4-5 slices of cheese
200 ml fresh milk
70 g butter
70 g sifted plain flour
70 g sugar
4 eggs
few drops of vanilla essence

1. Boil milk and cheese under a low heat until the cheese melts. Stir consistently.
2. Add in butter, mix it till the butter melts and then turn off the heat. Let it cool. Separate the egg yolks from the whites. Beat the egg whites with part of the sugar till it forms meringue.
3. In another container, beat the yolks untill it turn into pale yellow. Add in the cheese mixture and vanilla essence. Mix well.
4. Lastly, fold in the flour alternately with the meringue.
5. Bake the cake at 170 degree C for 20 minutes and drop the temperature to 140 degree C for 40 minutes. Bake using bain marie style for a better cake texture. Simply place a baking tin into a larger tin filled with water.