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.
Chai Kueh is one of my old time favourite steamed desserts.The most sought after "kueh" during my
younger years.It is a past favourite dessert now since I have many other favourites,but from time to time I still craved for this super yummy delicious kueh.
In the olden days,I can easily find nice chai kueh,but now most stalls that sell this kueh aren't nice to eat anymore.They are not as tasty as before.Therefore,fom time to time when I think of chai kueh,I made it at home.I can adjust the taste of the fillings to my own preferences,be it sweet,salty or spicy.In the past,people add monosodium glutamate or aji-no-moto for tastiness,but now people uses sugar as an alternatives.There are some who use chicken stock,but for me,I still used aji-no-motto to enhance the flavour.
Chai kueh is a light,crystal skin appetizer with fillings inside,The fillings are usually sengkuang(turnip) and carrots,but you can add in some other vegetables like mushrooms and beans.
INGREDIENTS;
SKIN DOUGH;
120 grams wheat starch
80 grams tapioca starch
1/2 tsp salt
250 ml hot boiling water(not hot not working)
1 1/2 tbsps cooking oil
METHOD;
1. Mix wheat starch,tapioca starch and salt together..
2. Pour hot water into the flour mix. Use spatula or spoon to mix until the dough is translucent.
3. Gradually,add the oil in to mix. Knead the dough well.
4. Divide the dough into equal parts.
For the fillings,I have no actual measurements.I just use one sengkuang,one carrot,5 dried mushrooms,and 10 french beans.
FILLINGS;
(A)
Sengkuang
Carrots
Mushrooms
French beans
Dried prawns
Onions
cooking oil
salt
aji-shio (pepper)
Method:
1. Wash and cut (A) small. Soak the mushrooms and dried prawns before dicing small to soften first.
2. In a wok,pour some cooking oil and stir-fry the onions and dried prawns.
3, Throw in the cut vegetables into the wok to fry.Add some salt and aji-no-moto to taste.
Add a little bit of water in. Cover the wok and simmer.
Cook until done and dish it up to cool.
4. Wrap the fillings with the dough and form shape. Cut circle shape. Add 1 tbsp of fillings in and sealed the edges or use Chai Kueh cutter or pleat the edges.
NOTE; My next door gave me her recipe not too long ago.Hers is bigger portion and estimated recipe.She just use the bowl to measure everything. I've follow once and is not bad either.
2 Bowls of Wheat Starch
1 Bowl of Tapioca Flour
3 Bowls of Water (do not pour the water too quickly or else it is too wet the dough)
1 tbsp salt
1 tbsp of cooking oil
The day I use her recipe,I found that the dough is too wet,so pour the water slowly and see how the dough turns out first before adding too much water.As I say this is an agak-agak recipe,not very actual.She has been making Chai Kueh regularly and gave this recipe for me to jolt down.
Since morning I was feeling very excited to make my kek lapis prune or prune layered cake.I love eating prune as much as eating kek lapis prune.The illustrations of kek lapis prune is always attracting me and is pushing me forward to learn to bake the cake.
This is my second time making prune layered cake.I'm sure many of you like prune cake just like I do.They are sweet and sour,but not too sour.Although time is very much consuming and hard,but once you completed making,your effort is much much worth it.When people compliments me,I'm
much much delighted and proud of myself.
After every two layers then I put my prune on top.The prune is cut to half size.
Don't you think I have put too many prunes on my cake? I like it! The cake itself don't smell of eggs like some other layered cakes do because of too much egg yolks.
I was also so busy making other types of cakes and cookies for the Chinese New Year season.
Recipe adapted from the web by Kak Rosnah.
INGREDIENTS;
(A)
10 egg yolks
6 egg whites
225 grams castor sugar
200 grams Hong Kong flour
2 tbsp ovalette
1 tsp vanilla essence
50 ml cold water
Cream butter and condensed milk(Ingredients B)until pale and creamy.Set aside.
In another mixing bowl,add in ingredients (A) till fluffy and thick.Mix(1) into (2).Divide into three
times to mix in and blend well.
Preheat oven to top and bottom grill 200°C for 5 minutes.
Spoon 5 tbsps of mixture into the baking tray and spread evenly.Grill for 5-7 mins or until brown.
Take out from oven. Change the oven to top grill only.
Spoon second layer of mixture and spread on top of first layer and arrange
prunes on top.Grill on top heat for 5-7 mins or until it is brown in colour.
Repeat the same process until all the mixtures are used up.(after every layers brown,take it out and top with another layer)(don't forget the prune after every 2 layers)
Leave the cake to cool in the baking tray.Slice and enjoy!
Ok! I did another layered cakes and this time is the choclate chips layered cake.This one shares the same recipe as the Water Melon layered cake.I put in cocoa powder and red colouring for the brownish look.Each layer is top with some chocolate chips.
I spent about three and a half hours preparing this cake for the Lunar New Year.Baked layer after
layer and it's a tedious job.You'll be feeling happy if you made it the perfect layered cake and for this,
I've achieved so far.
INGREDIENTS; 10 Eggs 500G Golden Churn butter 200G caster sugar 300G Hong Kong flour 1 small tin kaya 1 small tin condensed milk 50G santan/coconut cream 1Tbsp ovalette 1Tsp vanilla essence 1 botol chocolate chips 2Tbsps of cocoa to mix with the red batter
METHODS; 1. Preheat oven to 200°C.Line an 8"x 8" baking tray with ungreased baking paper. 2. Beat butter,sugar,vanilla and ovalettes till creamy and fluffy using high speed. 3. Add in eggs one by one till well combined. 4. Switch the beater to low speed and add in the milk,kaya and santan/coconut cream. Beat again till all are well-mixed 5. Add in the flour in batches or slowly(bits by bits).Mix well.
6. Add in red colour and cocoa powder 7. First layer,set the oven to top and bottom heat.(Use 1 soup ladle) 8. After the first layer,change the oven setting to top heat only till the end. . 9. Bake layer by layer.Each layer must put chocolate chips on top.
Corn flakes cookies are so easy to make.It doesn't take long to finished making it.The result you'll
love it.It's very crunchy since it is rolled with cornflakes to bake.My daughter took one bite and she's asking for more.It's likely I'll make another batch with her help.
Perhaps you'll like it too.Happy Trying and Happy Baking!
INGREDIENTS;
250g Butter
150g Sugar
2 Eggs
300g All-Purpose Flour
150g Nestle Corn Flakes
1 tsp Vanilla Essence
30g Corn Flour METHOD;
Beat butter and sugar till pale and creamy.Add vanilla essence.Stir in the eggs.Fold in the flour mixture and corn flour.Take out 1 tsp of dough and roll over the crushed cornflakes.Put the cookie to a baking tray lined with parchment paper and bake for 25 minutes at 180°c top and bottom heat till golden brown.
Wait for it to get cool before putting in an airtight container. This recipe yields exactly 100 pieces.
As Chinese New Year is approaching near,I baked my first cookies.It is butter cookies with assorted shapes.Recipe is adapted from the book,BUTTERCUP and this old recipe book was kept on my shelf
for many years .I altered a bit of the recipe to suit my taste.
This time I used ANCHOR BUTTER to make and I must say it is much buttery and fragrance.
I recommend SCS butter and Anchor butter to yield a better result.
I make 2 tubs but I didn't exactly count how many pieces.I guess it's about 200 plus pieces.Now that the tub are sealed,I can't open it to count until Chinese New Year has arrived then I"ll open it and perhaps start counting to know how many I have made.Sound silly!
I finished baking one batch and decided to make another batch so that I can have more cookies.Each tray can hold about 38-39 pieces and I baked 3 trays for one batch.So one batch should be around a hundred or more pieces.
INGREDIENTS:
250 G Anchor Butter
190 g Fine Sugar
200 g Plain Flour
100 g Corn Flour
150 g Tapioca Flour
1 Tsp Vanilla Essence
2 Tbsp Condensed Milk
2 Egg Yolks
Cherries For Decoration
METHOD:
1. Mix butter and sugar thoroughly.Add in condensed milk and egg yolks.Stir until mixture is creamy.
2. Add in vanilla essence and the 3 types of flour.Mix into a dough.
3. Line baking tray with baking sheet.Make assorted shapes using cookie cutter or serrated tube
and press on baking tray.
Decorate with cherries or cake decoration.
4, Heat oven to 190°C or 375°F for 10-12 minutes until golden. Cool slightly.Put biscuits on wire
rack and cool completely.
