Steamed Rice Cake

Ingredient
1 cup rice
2 cup rice flour
1 cup white sugar
1 1/4 cup water
1 tsp yeast
1 sachet eno

How to do?
1. Blend rice and water 
2. Add in sugar, rice flour and yeast. Continue  blend until mix well
3. Pour in airtight tupperware. Keep for 4 hours...
4. After 4 hours...add in eno and stir slowly.
5. Add in  colour  and keep for 5 minute.
6. Pour batter into cups mould till 90% full
7. Steam over rapidly boiling water for about 15 minutes.
8. Remove from mould and cool it on a wire rack.

Remarks:
Nice to eat with grated coconut /brown sugar
(Adapted from Watie, Penang)

Orange with Poppy seed Soft Muffin

1 Tsp ovallatte @ Mayonise
15gm poppy seeds ( i don't use this..hehhe no stock!)
1/4 tsp salt and ....1tsp baking powder *
10 gm powder milk*
150gm plain flour*(* combine the ingredient and sift)
125g brown sugar
125g butter
25gm ground almond 
2 eggs, lightly whisked
2 tsp finely shredded orange rind
60ml (1/4 cup) fresh orange juice
Icing sugar, to dust (optional)

Preheat oven to 180°C. Combine the poppy seeds and almond in a small bowl. Set aside.. .

Step 2

Combine butter, brown sugar and ovallate , beat until combine. Add in an eggs and beat again. In slow speed   add in flour mixture  and orange juice.

Step 3

Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centers comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

 (Adapted from dapur tanpa sempadan.blogspot.com)

Happy Birthday Hana

Simple celebration for hana's 4th birthday with teacher and friends at Learning Tree School. I just prepare some dadih, bake some muffin  chocolate chip  with m&m cookies and small meringue cookie for the goodies. Posing with class teacher ,Tcr Rakiah

 

Super Soft Slice Cheese Cake

Ingredient

• 5 slices of cheese
• 200ml of milk
• 70gm butter
• 4 egg yolks
• 70gm cake flour
• 1 tsp vanilla paste
• 65gm sugar
• 4 egg whites
• 
  

Method

• Place a greaseproof paper on the base of an 8-in pan and preheat oven to 170C.
• Break sliced cheese into smaller pieces and add to the milk in a small pot.
• Apply low heat to the milk and melt the cheese, making sure that there are no lumps.
• When cheese had melted, remove pot from fire, stir in the butter. Set aside.
• Whip egg whites in a clean bowl till foamy and add in the sugar. Continue to whip till stiff peaks form. Set aside.
• In another bowl, beat the egg yolks till light, pour in the milk/cheese/butter mixture and drop 1 tsp of vanilla extract into it. Stir till well blended.
• Sift in flour and fold into the mixture till batter is smooth.
• Fold in 1/3 of the whipped egg whites into the batter, once well blended, fold in remaining egg whites. Be careful not to deflate the egg whites. Final batter will be watery.
• Pour batter into 8-in tin and bake, baine marie, at 170C for 20mins and lower the temperature to 140C and bake it for further 50mins.
• Cool cake and chill before serving.

(Adapted from baking fiends.blogspot & onigiri@myresipi.com  

 

Homemade Mushroom Soup

"Nice served with  toasted bread..."
INGREDIENTS                          500g / 1lb 1oz mushrooms 90g / 3oz butter 2 medium onions, chopped 1 clove garlic, crushed 2 tablespoons plain flour 1 litre / 1.8 pints hot chicken stock (or vegetable stock for vegetarians) 1 bay leaf ½ cup / 4 tablespoons cream (i don't use...) Salt and freshly ground black pepper to taste     RECIPE INSTRUCTIONS STEP 1 Heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned. This should take five to six minutes. STEP 2 The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly. STEP 3 Sprinkle the flour over the mushrooms, mix well to combine. Stir in the flour and mix well, making sure all the mushrooms are well coated. STEP 4 Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes. Remove the bay leaf and leave the soup to cool for a few minutes. STEP 5 Place the soup in a food processor or if you have a hand blender this is much easier to use. Blend well till smooth, it may be necessary to do this in two batches. STEP 6 Rinse the saucepan and return to soup, season with salt and pepper and reheat until boiling. Stir in the cream.....   (Adapted recipe from sue mason)