These old fashioned steamed layer cake are so popular in Malaysia. Just as delicious as they are decorative and perfect dessert for any occasion. I have so many memories of sitting at my Nanny’s table and eating these every Sunday. Every one of those memories is special to me. when I was a child, they were the ones I loved the most. Ingredients
165g hot water
80g sugar
6 pandan leaves
130g tapioca flour
10g rice flour
220g coconut milk
a pinch of salt Method:
1) Pour hot water and stir with sugar until dissolved.
2) Wash the pandan leaves to remove dirt, cut into small pieces and put them in a blender with 20g sugar water (1) use a fine strainer to squeeze the juice out or cheese cloth instead. you can also re-use the pandan fibres and blend it again to squeze out the second time. of course the first pandan extract is more concentrated.
3) Mix tapioca flour and rice flour together and add coconut milk, stir until well combined. Divide mixture in two equal portions and add pandan juice about 20g into one portion, keeping one portion white.
4) Grease a 1 lb loaf tin, or floral leaf silicone molds (safe to use at hot temperatures). Place in steamer and steam over medium-high heat for a few minutes over high heat. Pour about 4 tablespoons of green liquid into the heated pan and steam at high heat for 4 minutes or until batter is cooked. then add 4 tablespoons of white liquid for another 4 minutes. repeat the process until all the batter has been used. you'll need to stir the batter before pouring the liquid to steam for each time. Until 8 to 9 layers double the time to 8 minutes for steaming, and leave in the hot steamer for at least 15 minutes and cool completely. Cut steamed cake into slices using a greased knife or wrapped in cling film.
This wholemeal bread loaf is made without butter and sugar. Here's the best bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked bread. Makes 1 Ingredients
(A)
To make the roux:
• 140g water, cold
• 25g bread flour
(B)
• 140g water roux
• 70g cold milk
• 40g pure honey
• 1 tsp, 5g allinson yeast
• 220g bread flour
• 60g wholemeal seed & grain flour
• 20g chopped walnuts & sunflower seeds
• a pinch of sea salt
(C)
1/2 tbsp, mild olive oil / vegetable oil
Method:
1) In a saucepan, mix water and bread flour together until combined to avoid lumps. cook until thickened and smooth paste forms. The roux can also stored in the freezer for a month or fridge up to 3 days if you making for a few batches just triple the recipe in above.
2) Add water roux, cold milk, honey, and the yeast into a large bowl. combine bread flour, wholemeal seed & grain flour, chopped walnuts and sunflower seeds with sea salt. Use a spatula to stir until well combined. before kneading rest for a few minutes.
3) Kneading a bread dough by hand about 10 minutes to form adequate gluten. slowly adding oil to the dough as it is kneaded prevents sticking. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of cling film. Cold rise overnight in the upper of the fridge. or cover with a wet cloth and leave in a warm place until doubled in size, this will take about 1 hour.
4) Once doubled in size, knock out the air bubbles, Shape the dough into an oval roughly the same length as your tin. Place in the greased loaf tin and leave to prove, rise in the warm oven for 30-45 mins until it has nearly doubled in size again. Gently press a finger into the loaf to check if it has had enough proving time.
5) Heat fan oven to 150°C. Lightly brush the top of the dough with milk. sprinkle over the remaining nuts, seeds and oats and place on a lower rack and bake for 35-40 minutes until golden brown. Leave to cool on a wire rack for at least 30 mins before slicing.
Helpful Tips: 1) These are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a toaster or hot oven. 2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast. 3) It's recommended to use an oven thermometer. 4) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
These shortbread cookies are simple yet luxurious. There are many different ways to prepare and decorate them, you can also use a biscuit cutter or a biscuit press or even your own hands to make various shapes for Christmas. I chose cherry shortbread cookies because it is an all time kids favorite and loved by chidren and adults alike, and is ideal for occasions like birthday parties, look more classy!
Make 24-25g Cookies 26-28g each balls
Ingredients
250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted
Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.
2) Use a spoon to dividing the dough into 24 pieces or any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped and then place glazed cherries on the centre of each cookie. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.
3) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 10-12 minutes. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.
These shortbread cookies are simple yet luxurious. There are many different ways to prepare and decorate them, you can also use a biscuit cutter or a biscuit press or even your own hands to make various shapes for Christmas. I chose cherry shortbread cookies because it is an all time kids favorite and loved by chidren and adults alike, and is ideal for occasions like birthday parties, look more classy!
Make 24-25g Cookies 26-28g each balls
Ingredients
250g butter, room temperature
100g, 1 cup powdered sugar, optional
350g, 21/2 cups plain flour, sifted
Method:
1) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the sugar and mix until the sugar and butter are well mixed. add the flour a little at a time and use your hands to knead until the soft dough forms.
2) Use a spoon to dividing the dough into 24 pieces or any as you desire, put through the onto baking trays and use a spoon to shape into a flower shaped and then place glazed cherries on the centre of each cookie. Before baking, cover and place them in the refrigerator or freezer overnight, or no chilling the dough cookies still keep their shape when baked.
3) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 10-12 minutes. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.
Quick and easy to make, the crunch of the muffin tops with raisins. these really made me happy. I love a good muffin that gets a fabulous crispy edge and moist buttery sponge texture. These raisin muffins are flavoured for a sweet treat, but not super-sweet or loaded with sugar. I have used this recipe for many years, this time I have managed to make 9 muffins, twice to make 18 muffins. depends on the size muffin pan you use. No fail and the best muffins I have made, so far! They have a taste that really brings me back to my own childhood. Happy baking everyone!
Love,
Josephine
Makes 9 muffins Ingredients • 2 large, 120g eggs • 50g, 3 tbsp golden / white granulated or light demerare sugar, optional • 120g, 12 tbsp sifted plain flour • 1 tsp baking powder • 1 tsp vanilla essence • 60g fresh milk • 60g melted butter
• a pinch of sea salt • 120g mixed raisins Method: 1) Beat egg and sugar until thick and fluffy. Add in sifted plain flour and baking powder. Add vanilla essence, milk and melted butter and a pinch of sea salt. whisk together until well combined. Add raisins into the batter and remaining sprinkle on top.
2) Spoon the muffin mixture into paper cases. Bake in oven preheated to 150/180°C for 20-25 minutes. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake and extra sweetened raisins, that will warm you from the inside.
These classic butter cookies are full of rich-buttery goodness and satisfying and go great with a cup of tea. They're so pretty and make such great gifts also taste as good as they look. Homemade version is far better than you'll find in the tins at the store.
Make 30 Cookies
Ingredients
250g salted butter, room temperature
60g, 1/2 cup powdered sugar, optional
1 tsp vanilla extract
250g, 2 cups plain flour, sifted
50g, 1/3 cup potato starch
Method:
1) Leave the butter at room temperature until soft to the touch. Beat the butter with a stand mixer or hand-held on a low to middle speed until it becomes soft and cream. start adding the sugar, vanilla extract together for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.
2) Use a rubber spatula to scrape the mixture off the sides of the bowl. add the flour x 2 times and stir until incorporated. (If the dough too hard, just place in the warm oven for a few minutes or until soft to touch by hand and if the dough doesn't come together or too dry, add a tablespoon of milk, make sure to use a very large open tip for piping the dough. otherwise it will be too difficult to pipe it out. You can also use a cookie press instead or even slice and bake).
3) Transfer the mixture into a piping bag and cut a holes on it and place into another piping bag fitted with a large open star tip.
4) Pipe each cookies into swirls on a baking tray.
5) Before baking, Cover and place them in the freezer overnight or until firm up.
6) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 13 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.
Helpful Tips: 1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature. 2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies. 3) Make sure cookies are properly cooled before storing them. 4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly. 5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool.
This wholemeal bread loaf is made without butter and sugar. Here's the best wholemeal bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked bread. Makes 1 Ingredients
(A)
To make the roux:
• 140g water, cold
• 25g bread flour
(B)
• 140g water roux
• 70g cold milk
• 40g pure honey, optional
• 1 tsp, 4g allinson yeast
• 220g bread flour
• 60g wholemeal seed & grain flour
• 20g-30g chopped walnuts & sunflower seeds
or any seeds or nuts you like, optional
• a pinch of sea salt
(C)
1/2 tbsp, mild olive oil for baking
or 15g butter, room temperature
Method:
1) In a saucepan, mix water and bread flour together until combined to avoid lumps. cook until thickened and smooth paste forms. The roux can also stored in the freezer for a month or fridge up to 3 days if you making for a few batches just triple the recipe in above.
2) Add water roux, cold milk, honey, and the yeast into a large bowl. combine bread flour, wholemeal seed & grain flour, chopped walnuts and sunflower seeds with sea salt. Use a spatula to stir until well combined. before kneading rest for a few minutes.
3) Kneading a bread dough by hand about 10 minutes to form adequate gluten. slowly adding oil to the dough as it is kneaded prevents sticking. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of cling film. Cold rise overnight in the upper of the fridge. or cover with a wet cloth and leave in a warm place until doubled in size, this will take about 1 hour.
4) Once doubled in size, knock out the air bubbles, divide the dough into three pieces and shape into balls. roll each ball piece into an long oval. fold one side of dough over to halfway across the remaining dough then fold the other side on top.Repeat with the other balls of dough then arrange them in an oiled loaf pan, seam side down.
5) Second rise in the warm oven for 45 minutes to 1 hour until it has nearly doubled in size again. Gently press a finger into the loaf to check if it has had enough proving time.
6) Heat fan oven to 150°C. Place on a lower rack and bake for 30-45 minutes, when removed from the tin and tapped on the base. Let the bread cool completely. The bread can be stored at room temperature, it will stay fresh in an airtight container or resealed bag for a couple days or frozen for up to a month or so.
Helpful Tips: 1) These are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a toaster or hot oven. 2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast. 3) It's recommended to use an oven thermometer. 4) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
