I hadn't eaten chocolate cake in years. Suddenly craving it, I baked a small one in a 4 1/2-inch tray. It was so good that I had two pieces, and my children finished the rest in just one day.
INGREDIENTS:
1 egg
3/4 cup all-purpose flour
1/2 cup sugar
pinch of salt
1 tsp baking powder
1/2 cup oil( I used olive oil, but veg will do)
1/2 cup milk
1 tsp vanilla extract
35 g cocoa powder
METHOD:
1. Beat sugar and egg till sugar is dissolved and fluffy.
2. Add in vegetable oil and mix well.
3. Add in milk. Mixed well.
4. Add in vanilla extract. Continue beating till fluffy.
5. Sieve in all-purpose flour, cocoa powder, baking powder, and salt. Mix well.
6. Pour into lined parchment paper or greased baking paper.
7. Bake in preheated oven at 180°C for about 40-45 minutes or test with a toothpick to check if the middle comes out clean when the toothpick is inserted.
After a long while of not baking anything, I finally baked Belacan cake as it is called in Sarawak.
The appearance of this cake looks like belacan(shrimp paste), hence the name given. Many people loves Belacan cake and has been making for ages although I have no idea when it started. I first have a taste of this cake sometime back in the nineties at a friend's house during Chinese New Year visit.
This cake is very sweet because of the condensed milk and sugar. I have used less sugar and less sweetened condensed milk but cannot less too much of the condensed milk for fear the cake might not be nice. It's okay to less than half the amount of sugar than to less condensed milk.
Give this recipe a try!
INGREDIENTS:
227 g butter
5 eggs
1/4 cup sugar
220g sweetened condensed milk
85g kaya
100g horlicks
1 cup hongkong flour
1 tbsp cocoa powder
1/2 tsp vanilla essence
1 tbsp browning sugar
METHOD:
1. Beat butter and sugar till fluffy.
2. Add in one egg at a time. Add in vanilla essence, sweetened condensed milk, kaya, horlicks, cocoa powder, and Hongkong flour. Beat until well combined.
3. Then add in browning sugar and beat till well combined.
4. Prepare a cake tray and lined with parchment or greased paper.
5. Pout the cake batter into the lined tray and cover it with aluminium foil.
6. Steamed with medium heat for 2 1/2 hours.
Monday 11 December 2023
Just another year of making fruitcake for the Christmas season. This cake has a nutty taste and without sugar, the cake still has a sweet taste but not too sweet. The sweetness comes from the cherries and raisins. Although the cake doesn't look appetizing, but it is nice to eat.
"Have A Merry Jolly Christmas, Everyone"
INGREDIENTS;
1 Cup Plain Yogurt
1 Box Ready Mixed Fruits/Raisins
100 Gr Chopped Peanuts, Any Kind Of Nuts Or Mixed
260 Gr All Purpose Flour
1 Tsp Baking Soda
113 Gr Salted Butter
1 Large Egg
30 Ml Brandy, Optional
Extra Cherries For Decoration
METHOD;
1. Toss the nuts and mixed fruits/raisins with 60 g all purpose flour. Shake it to mix and put aside.
2. Add 1 tsp baking soda to the rest of the 200 g all purpose flour. Mix it well.
3. In a large mixing bowl, beat butter until creamy and then add in one egg.
4. Pour in 1 cup of the plain yogurt and continue beating till well mixed.
5. Add in the flour with baking soda added, mixed fruits/raisins and nuts/mixed nuts.
6. Beat at low speed until well mixed.
7. Brush the loaf pan with cooking oil or butter. This can also be done at the beginning.
8. Pour the batter into the loaf pan. Flatten and smooth the top and arrange some red and green cherries on top.
9. Bake in the pre-heated oven at 160°C for about 65 mins or until a skewer inserted in the center of the cake comes out clean.
10. Cool the cake on a wire rack.
Last time I made a steamed version of "Belacan Cake". This time I made a baked version. It may not be as nice as the steamed version which is more moist but don't worry, it is still very nice to eat.
If you want to steam the cake, go ahead and steam it for 4 to 5 hours.
INGREDIENT:
A
460 g butter
200 g castor sugar
B
10 eggs
C
180 g kaya
300 g condensed milk
1 tsp vanilla essence
D
200 g Horlicks
100 g milo powder
350 g wheat flour, sifted
E
60 g browning sugar
METHODS:
1. Prepare the steamer. Lined 8" tin with parchment paper.
2. Beat ingredient A till creamy. Add in ingredients B one by one. Beat till well combined.
3. Add in C and mixed well. Then add in ingredient D till well combined.
4. Finally, add in E. Mix well.
5. Pour into the previously prepared lined tin. Bake a pre-heated oven at 180°C for 45 minutes.
NOTE: If preferred to steam, steam for 4 or 5 hours. Cool completely and cut.
Sweet Batik Cake but very addictive. My family finished the cake in 2 days. I cannot believe they finished this sweet cake. It is called "Batik" because it looks like batik patterns. I've tried to lessen a bit of the sweet condensed milk but it is still sweet to my tooth.
This cake is very easy to make by mixing broken Marie biscuits and combined with chocolate fudge and then freezing them overnight inside the fridge. The next day, cut, cut and enjoy!
Just make it and fell in love with this cake. This cake has been around for years.
INGREDIENTS:
1 packet Marie biscuits
250 g margarine/butter
360 g sweetened condensed milk
200 g milo powder
3 tbsp cocoa powder
INSTRUCTIONS:
1. Crack Marie biscuits small.
2. Melt margarine or butter in a cooking pan with a low fire. Add in sweetened condensed milk. Add-in
the milo powder and cocoa powder. Stir until it thickens.
3. Off the fire and add in the cracked Marie biscuits. Stir and mix well.
4. Pour into the prepared lined tin.
5. Chilled inside the fridge overnight.
6. Cut using a hot knife so that the cake is smooth after cutting. ( I dip my knife into the hot water
This baked Prune cake is a version of the steamed Kek Hati Pari. I used prune instead of raisins. The cake is moist and rich and the best cake I have ever eaten. A small amount of chocolate powder is added to give the cake darker. The prune alone can't make the whole cake black.
In this recipe, I used browning sugar or treacle, brown sugar, and chocolate powder to give the cake black color.
You can also choose to steam this cake. Steam for at least 4 hours.
When steaming, cover the top of the tin with aluminium foil to prevent water entering in. Always ensure to refill the water in the pot or wok so as to not become dry and burnt out.
Please give this recipe a try.
INGREDIENTS:
400 g prunes
135 g brown sugar
94 g fine sugar
250 g pure butter
5 eggs
250 g condensed milk
100 g Horlicks
399 g wheat flour
1 tsp bicarbonate soda
1/2 tsp baking powder
60 ml browning sugar
METHOD:
1. Use scissors to snip the prune to a smaller size, or use a knife to cut small.
2. Beat eggs, brown sugar, and fine sugar until fluffy.
3. Add in the butter. Continue beating again until creamy.
4. Add in condensed milk 1 tbsp at a time.
5. Then add in the horlicks. Continue beating well.
6. Mix prune, wheat flour, baking powder, and bicarbonate of soda together well. Add the mixed flour and prune mixture into the wet batter. Use low speed to mix thoroughly. Use spatula to scrap the
the sides if needed.
7. Lastly, add in the browning sugar. Mix well again using low speed.
8. Pour into an 8" x 8" baking tray.
9. Bake in the preheated oven 180°C for 45 minutes or when a toothpick inserted in the center comes out clean.
Today, I made pandan butter cake. What was supposed to be a chiffon cake,turned out to be pandan butter cake towards the end. Before baking, I have forgotten that I have no more plain flour,and so I couldn't make chiffon cake. I was half way in separating my eggs that I suddenly remembered that I have no flour. Then fret not, cause I think that I can changed to rice flour. I have rice flour in my pantry, but by now I decided to make pandan butter cake instead of chiffon cake. The method is almost the same as making chiffon cake,except instead of using oil, I used butter. I was afraid my cake will not turned up to be a success,but it turned up really really successful. The cake is light and not heavy. Not too moist and not too dry. I'm satisfied with the outcome.
INGREDIENTS;
5 eggs,separated, medium size
68 g plain flour,sifted (This is all I have left )
180 g rice flour,sifted
230 g caster sugar
230 g butter, at room temperature
4 tbsps pandan juice
METHOD;
1. Beat egg yolk and half of the sugar till creamy and fluffy. Add in soften butter to beat. Beat until creamy and fluffy.
2. Add in the sifted flour ingredients at low speed till well-combined.
3. In a separate clean bowl, beat egg white till bubble. Add in the sugar and continue beating till just stiff and not dry.
4. Mixed egg white with butter mixture. Add in the pandan juice to mix. The batter will turned green.
5. Pour the batter into a lined baking tray with parchment paper or no lined non-stick baking tray with removable base.
6. Bake in the pre-heated oven 180°C for 45-50 minutes top and bottom heat till skewer or tooth pick inserted into the center of the cake comes up clean . Leave the cake in the oven for about 5 minutes.The cake will shrunk away from the sides when it is slightly cool. Take the cake out and let it cool completely on a wire rack.
This is a cake enriched with kaya and milo.having made too much kaya,I decided to make kaya cake
to quickly finished off the kaya cos I do not want to keep too long.Only once in a while we spread
our bread with kaya and cannot finish the rest of the kaya,so it is best to use away for making cake.
This recipe was adapted from the book Y3K-Fancy Cakes & Jellies.I half the recipe.The taste is almost similar to the Belacan cake.
INGREDIENTS;
(A)
170g Butter
55g Castor Sugar
(B)
7 Egg Yolks
(C)
150g Kaya
(D)
100g Low Protein Glour
110g Milo
1/2 Tbsp Treacle
METHOD;
1. Beat ingredient A till light and fluffy.
2. Add in egg yolks one at a time.Beat well after each addition.
3. Fold in ingredients C.It is best to alternate eggs with kaya to prevent the cake mixture from
curdling.
4. Fold in ingredient D and ensure it is well mixed.
5. Line parchment paper on a 6" cake tin.Pour in mixture and steam for 2 hours over high heat.
Wipe cover to prevent condensation water from dripping onto cake's surface.Replenish with
hot water when the water level in the steamer is low.
Yesterday afternoon I made a chocolate molten lava cake as the recipe called it.I bought a KHIND
brand air fryer and I looked up for recipes that can make cakes inside the air fryer and I managed
to find this recipe.I'm so happy that I found this recipe because it is very easy to make and the
cake turned up very nice although it is a little bit sweet to my taste bud,but that's ok.I ate a small
piece and the cake is shared among 5 people.The sugar will have to less a bit.
We ate the cake warm within 10 minutes out of the oven,but I add on the ice-cream to myself,so I
had a warm and cold feel.10 minutes is after satisfied snapping photos of the cake.
The recipe called for 4 small ramekins,but I only had 2 medium size ramekins and so I have to use
another small bowl to finish up filling the batter.If you use 4 small ramekins,you can fit in all 4 into
the air fryer.I ended up baking twice.
INGREDIENTS;
3 1/2 tbsps self-raising flour
3 1/2 tbsps sugar
99.5g unsalted butter
99.5g dark cooking chocolate,chopped
METHOD;
1. Grease 4 ramekins with butter and cocoa powder.Set aside.
2. Melt dark chocolate in a double boiler and add in the butter to melt.Set aside.
3. Whisk eggs and sugar with an electric mixer until it turned pale and frothy.
4. Add in the melted dark chocolate mixture.Combined well.
5. Sift in the flour and mix well together.
6. Pour the batter into the ramekins about 3/4 full.
7. Pre-heat the air fryer 190°C for 3 mins.After that bake the cake in the air fryer at 190°C
for 6 mins till done.Serve the cake with whipping cream or ice-cream with
some strawberries or blueberries as you like.
HERE'S THE ORIGINAL RECIPE;
3.5 tbsps self-raising flour
3.5 tbsps sugar
3.5 oz unsalted butter
3.5 oz dark chocolate(chopped)
2 eggs
GREASE 4 RAMEKINS WITH BUTTER AND COCOA POWDER.THE REST OF THE METHOD IS THE SAME.
I found this from an old recipe book.The pages of my book are yellow and almost torn now.I've
kept it for many years. I'm still able to see clearly the written recipe.The author is Betty Yew.
I love her recipe.I've been following most of her recipes since I started out baking.Then one day,I stop looking at recipe books and turned to the internet for recipes and my poor books all sitting on
the shelf.A few days ago,I began browsing through all the books and so,this is the recipe that caught
my eyes and I decided to do it.It uses rice flour instead of any cakes flour.
After baked and while the cake is still warm,we were so eager to eat.So eager to try.We ate half of the loaf in the night and half of the loaf in the morning.It tasted nice.
INGREDIENTS;
120g Butter
220g Castor Sugar
4 Eggs
225g Rice Flour,Sifted
Finely Grated Rind Of 1/2 Lemon(optional)
METHOD;
Preheat oven to 180°C.Lined a 1kg loaf tin with greasepaper/grease greaseproof paper.
Cream butter in a mixing bowl.Beat in sugar until light and fluffy.Add lemon rind and
mix well.
Separate eggs. Add yolks to butter mixture one at a time.
Beat egg white until fairly stiff but not dry.Take a spoonful of egg white and mix into butter mixture.
Stir in half the rice flour and add another spoonful of egg white.Add the rest of the rice flour and
the remaining egg white.
Pour into prepared tin.Make a slight hollow in the centre to counteract tendency of bread to rise in the middle.
Bake for 45 minutes or until firm to the touch and slightly shrunken off the edges.
Cool in tin for 5 minutes,then take it out to a wire rack to cool completely.
Not long ago this milo cake went viral on social media.The cake uses only three ingredients to make.So easy,right? Even the kids know how to make it.So,let's make it..
INGREDIENTS;
4 Eggs
2 Cups Milo Powder
2 large Spoon Condensed Milk
METHOD;
1. Combine milo powder,eggs,and condensed milk into a blender and blend till smooth.You also can combine all the 3 ingredients into a small mixing bowl and mix it well.
2. Pour cake batter into a large glass bowl and steam for one hour.
This is Marble cake,but also can be called Zebra cake because it has got stripes like the zebra.
During school days,when our teacher told us we are going to make marble cake,we refer to this marble.The cake will look like this marble.We played marbles when we were young.Now it is known to me as zebra cake.It does look like the stripes of the zebra.So now we refer to it as marble cake and zebra cake.Whatever it is,as long as we understood what cake it is.
INGREDIENTS;
220 Gram Salted Butter
150 Gram Icing Sugar
50 Gram Powdered Sugar (you can put all icng sugar if you want)
200 Gram All-Purpose Flour
1 Tsp Baking Powder
4 Eggs
1 Tsp Vanilla Essence
4 Tbsps Full Cream Milk
2 Tbsps Cocoa Powder
METHOD;
1. Preheat oven to 190°C.Lined the bottom of a round cake tin 8' x 8" with baking sheet or lightly greased the pan.
2. Sieve the flour and baking powder together.
3. Beat butter and sugar until well combined and pale yellow in colour.Add in the egg one by one,beating well after each addition.Beat until creamy.Scrap down sides with a spatula.
4. Add in the vanilla,then the flour and lastly, the milk.
5. Divide the batter into 2 portions. One add in the cocoa powder and the other leave plain.
6. Spoon 1 tablespoon full of plain batter into the center of the cake tin.Then spoon one tablespoon full of cocoa mixture on top of the plain batter. Repeat this step till all the batter are finished.
7. Lightly tap the pan. Bake in the oven for 45 minutes or till toothpick inserted in the middle of the cake comes out clean.The cake is done. Cool slightly before cutting.Enjoy with a cup of coffee or tea.
This is my second crepe cake.This time is Oreo Red Velvet.It is 20 layers tall.
CREPE BATTER;
250 g all purpose flou
15 g black cocoa powder
4 eggs
50 g caster sugar
1/2 tsp liquid red colouring
500 ml milk
60 g salted butter,melted
CREAM CHEESE FILLING;
500 g cream cheese
100 g icing sugar
450 ml whipping cream
1 tsp vanilla
METHOD;
1. In a large bowl,sieve together flour and cocoa and set aside.
2. In another large bowl,add eggs,vanilla,sugar and red colouring and mix till well combined.
Stir in milk and melted butter.
3. Add in the egg mixture little by little into the flour.Mix well until smooth and no lumps are seen.
4. Grease the non-stick pan 24 cm with little butter and use napkin to absorb the excess oil.
5. Pour 1/3 cup of batter in the middle of the pan and move the pan in a circular motion to make
round crepe.After a few minutes,flip over to the other side.Take out and put on plate when done.
6. Repeat no.5 until all the batter are finished.Cool the crepes.
FILLING; 1. In a chilled bowl,beat the cream cheese and vanilla until it turned creamy. 2. Sieve in the icing sugar and mix until well combined. 3. In another chilled bowl,whip the whipping cream until soft peak formed.Add in the whipped cream to the cream cheese mix and mix until well-combined.
ASSEMBLING THE CREPE CAKE; Take a plate.Put the first layer of crepe onto the plate.Spread a spoonful or more of the filling on top of the crepe.Top with another layer and spread the filling again and go on repeating the layers and spreading the cream cheese filling till all are finished.The leftover cream cheese can be used to spread on top of the crepe cake.Do some flowers piping for the cake. Refrigerate the cake.
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