STEAMED LAYERED BISCUIT CAKE

KEK LAPIS KUKUS MARIE

I have not make cakes with biscuits for a long while.Many years as to say.Today,I make a steamed biscuit cake,that is the cake uses biscuits in substitute for flour.It is a very nice cake
and I very much enjoy my afternoon snack with a cup of hot tea.I bought a few packets of Marie biscuits last week because it is on promotion price and very cheap.It seems that nobody at home
is interested in opening the packets or eating it.So,I thought of turning it into cakes,and at last they
all ate it and say that it's nice.It's finished very fast!My family all enjoy it.

So,here it is,my Marie biscuits steamed cake.

INGREDIENTS;

200G Butter

150G Marie biscuits(blend till fine)

130G sugar

4 Eggs

2 Tbsps Cocoa Powder

METHOD:

1.  Sieve the cocoa powder.

2.  Put the Marie biscuits in a blender and blend till very fine.You can also put the biscuits in a zipper
     and use a rolling pin to crush the biscuits till very soft and fine.Take some few pieces at a time
     until finished.

3.  In a mixing bowl,beat butter and sugar with a hand mixer until creamy,light and fluffy.

4.  Add in eggs one at a time,beating well after each addition.

5.  Pour in the fine Marie biscuits and mix till well combined.

6.  Next,divide the batter into two portions.Add cocoa powder to one portion and the other
     leave plain.Each portion sub-divide into another half portion.Use 4 small bowls to measure
     into equal portions.So,you got four portions now.Two small bowls of plain batter and two
     small bowls of cocoa batter.Steam to four layers.

7.  Grease a 6 cm x 6 cm round tray or 7 cm x 7 cm round or square baking tin.If using non-stick,no         need to grease the tray.

8.  Prepare your steamer ready.Let the water boil first.Then pour in the first layer of plain batter or
     chocolate batter (whichever you want first) into the baking pan..Then after steaming for 6              minutes,pour in the second layer. (alternate colours) till all four layers are used up.After
  the last layer,cover with alluminium foil and steam for 10 minutes.

  

  9.  Let the cake cool down,then take it out from the tray and cut into your desired shape.It is
     best served wth coffee or tea.

 Every bite is delicious.You want to have more.

NESTUM CAKE

I bought a packet of Nestum cereal for nearly a month unopened.Before the date is expired,I take it out from my kitchen shelf to make a cake with this cereals.I searched for Nestum cake recipes and simply follow from this blog:Here

The cake was nice.It's finished in a day!


INGREDIENTS;

250G Butter

140G Caster Sugar

1 Tbsp Honey

3 Eggs

150ML Fresh Milk

(FLOUR MIXTURE)

220G Self Raising Flour

1/2 Tbsp Baking powder

60G Nestum Cereal


METHOD;

1.  Beat butter,sugar and honey until light and fluffy.

2.  Add in eggs one by one beating well after each addition.

3.  Add in flour mixture gradually,alternately with milk until combined.

4.  Pour into lines and greased tin.

5.  Bake in pre-heated oven 180°C for 45 minutes.

FLORENTINE BARS

WHEN HUNGER STRIKES,GET FLORENTINE BARS.HOME MADE PREPARED.

I USE THIS BOX OF MIXED GRAINS TO MAKE MY BARS

INGREDIENTS;

2 cups NESTLE Wheat flakes breakfast cereals(has raisins and oats added)

1 cup rice Bubbles

50g Pumpkin Seeds

2/3 cup Sweetened Condensed Milk

200G Cooking Chocolate,melted

PREPARATIONS;

1.  Line a 7"x 7" baking tray or 28x18 cm loaf pan with alluminium foil.

2.  Then pour melted chocolate into prepared tin and spread over base.

3.  Chill until set.

4.  Combine all the other above ingredients and mix well.

5.  Spoon over chocolate base,spreading evenly using the back of a spoon.

6.  Bake in a pre-heated oven 180°C for 15-20 minutes or until golden brown.

7.  Allow to cool on tray for 10 minutes.

8.  Refrigerate until set.

9.  Cut into equal slices,about 10 bars.

I have to made 2 batches.The first batch finished in 2 days.

FENG CUI PING-MOONCAKES

Now I can proudly presents you my Hong Choi Pia.Wow! After so many years I finally found the

recipe.Thanks to my daughter who help me to google search in chinese.I had a hard time finding for this recipe as I found that no one has posted out this recipe but yes,there's at least 3-4 bloggers who did posted it online.Typing in english or pinyin for the words "Feng Cui Ping",or "Hong Choi Pia" didn't help in my search,but typing in chinese,she easily found the recipe,so I happily make
for the first time and with success except it was too thick and a bit too sweet.

This was way too thick.(above pic)The taste is not wrong.

Today I try to make another batch with the same recipe but I lessen the sugar by 40g.I also made it much thinner than the first batch,that was only yesterday.Yesterday,I only yield 4 pieces of pancakes,but today I can yield to 8 pieces because I made it smaller and thinner,hence can get 8 pieces.

Makes 4 small and 4 big pieces.

It may still look like it is too thick,but in actual fact,it is not so.This is the standard size.

By the way,when you stored bought this pancake mooncakes,it is written as 5-spice mooncake on the packaging.Therefore,I've added some 5-spice powder to it.

The recipe was adapted from: Here
From: Here and also: Here

I refer to all the above mention websites.They are all very similar.

First,I make the dough ready,then I began crystallizing the sugar for the filling,and the final stage is the wrapping,rolling and pan frying the pancakes.The glutinous rice flour have to be cooked too before adding in.

I do not wish to write a long post but jump to recipes:

THE SKIN;

300 G plain flour
100 G vegetable shortening
100 G hot water
1 big tbsps icing sugar
1 big tbsps maltose

In a big mixing bowl,add veg shortening,plain flour,maltose,icing sugar and hot water.Slightly mix
using a tablespoon.Knead until it form a soft dough and set aside for later use.

CRYSTALLIZED SUGAR;

260 G caster sugar
60 G water

In a cooking pot or saucepan,add in the sugar and the water.Stir and melt the sugar to crystallized.

THE FILLING;

1 tbsp+ orange zest from 1 orange
75 G cooked glutinous rice flour(fried)
150 G plain flour
100 G roasted sesame seeds(white or black seeds mixed will also do)
1 tbsp maltose
1/3 tsp 5 spice powder(optional)
Crystallalized sugar

In a bowl,mix the crystallized sugar and maltose together.Add 40g of water and let it slightly dissolved.

In another mixing bowl,mix flour,cooked glutinous rice flour,5 spice powder,roasted sesame seeds and orange zest.

Make a hole in the center and pour in the liquid mixture and mix until smooth.Divide into 8 balls.

Divide the dough to 8 balls as same with the fillings.  Flatten the dough and wrap the fillings in with the dough.Using rolling pin,roll each balls into a round shape.

Pan fry the pancakes under low fire on both sides until cooked and brown in colour.

MANI CHAI BEE HOON

Serving 1-3 persons

INGREDIENTS;

150-200g Mani Chai(1 stalk)

100g Bee Hoon,soaked

2 eggs

1 tbsps onions/garlics

2 tbsps chicken stock or according to your tastebuds

dashes of oyster sauce or according to your tastebuds

1 cup of cooking oil for frying


METHOD;

1,  Pluck the leaves and wash it in a big basin of water at least 3 times.

2.  Wring/crush it small.

3.  In a wok,heat  some oil to fry the eggs. Dish up for later use.

4.  Heat the cup of oil.Fry the onions,garlics,then the mani chai till cook,then add in the soaked bee-hoon.Add in chicken stock and oyster sauce.Stir and fry to mix well.

5.  Ready to serve.

Preserving Salted Green Mustard At Home

 This picture above is preserved with using rice flour and salt only.Colours are light yellow.

This below picture is preserved using the over night rice flour.Both works,but I like to use rice water.
I also think with added vinegar and tumeric works perfect.I like my salted vegetables to be a bit sour.
The tumeric added in makes a nice yellowish colour.

Known to everyone as salted green mustard and known to us here as kiam chye.It is make by using the bitter green vegetables.I'm sure everyone already knows how to make this,but just in case you're a new learner you can follow my instuctions in this video here.it is not that hard to make as long as you are very patient to wait for a few days to see the result.
Some may have use sea salt to preserved the mustard,but here I preferred to use coarse salt.






After the 7th day,I take out some to fry with some meat as I have always done in the past.
Both plates shown different days of cooking the salted mustard.Just cooking with some meat is enough to satisfy our family's stomach.

Ingredients:

2-4 stalks of green mustard

1/1/4 cups coarse salt

1 tbsps vinegar

1 tsp tumeric powder

overnight rice water(enough for one pot or bowl)

Method:

1.  Dry the freshly green mustard under the hot sun for several hours until dry and no water.

2.  Rub some coarse salt over it.

3.  Throw in the salt into the pot or bowl,follow by the vinegar and tumeric.

4.  Put in the dry wilted mustard to the pot of overnight rice water that already has salt,vinegar and tumeric added.

5.  Wait for fermentation to takes place,Usually about 5-6 days.Then it's ready to cook it.