Pandan Sponge Cake

It's been a long time since I baked any cake. This pandan sponge cake recipe was the first recipe I used for baking. This recipe I adapted from Nasi Lemak Lover. 

I never failed with this recipe and it is definitely a keeper. All the ingredients are in my head and I can just bake it anytime. When I started baking, plenty of people would tell me to bake a good sponge cake before trying to bake any other cake. If I were to fail in baking sponge cakes that would mean whatever cake I bake will be a failure too.

So I cut my sponge cake story short and let me share the recipe here. The original recipe was called chinese paper wrapped sponge cupcake and do not use pandan and vanilla extract. 

Pandan Sponge Cake 

Recipe source from : Nasi Lemak Lover

What you need:-

- 3 egg yolks

- 1 whole egg

- 65g self raising flour

- 50g corn oil (I used canola oil)

- 20g pure pandan extract 

- 1 tsp of vanilla extract

- 3 egg white

- 65g icing sugar

Method:-

1) Mix the egg yolks, whole egg and canola oil in a mixing bowl. Use a whisk balloon and beat till light.

2) Sift the flour, stir to mix well till you get a smooth texture.

3) Add in the pandan and vanilla extract and mix it evenly

4) In a clean bowl, use a electric hand mixer beat the egg white till foamy. Gradually add in the sifted icing sugar. Beat till stiff peak foamed.

5) Add 1/3 meringue into the egg yolk batter, stir till light.

6) Then fold in the rest of the meringue with whisk balloon 

7) Pour the batter into the paper cup and bake at 150c for 20 mins (I using BAF)

 My pure pandan extract.

Everything seems like so easy and my family love it so much.

They are inside my BAF.

Ta daaa... my pandan sponge cake. The sweetness just suits our taste buds. If you are doing the plain sponge cake as per the recipe, I recommended you use less sugar. 

The aroma of the pandan really makes me hungry.

Hope you like this recipe as well as I do.

Steamed Rice in Egg Shells

This idea came along when I saw it on FB. It's been quite a long time since I made these until I saw one of the groups that I joined (DHM), one lady posted her picture. It suddenly reminded me that I had made these too before. I searched back the old pictures and saw it. So I decided to put it in my blog.

Steamed Rice in Egg Shells
Recipe source from : Somewhere in FB

What you need:-
- 100g white rice (soaked 4 hrs)
- marinated minced meat
- water
- 4 empty egg shells

Method:-
1) Wash the empty egg shells and clean it
2) Place some rice inside the egg shell and follow with the minced meat then top it with the rice until half full.
3) Pour the water inside (I agak agak only)
4) Steam at high heat for 20 mins

My cleaned and dry egg shell.

I stuffed some minced meat in the middle. You can use other meat or vegetable as per your own liking. 

My boy helped to peel the egg shell because he was the one who ate this. Hahaha..cute right?

For me, I felt it is a bit time consuming to make these 4 egg shells. I rather just cook the rice and steam the minced meat with egg. But I made these just for fun. Happy Easter Day!

Red Bean Soup

I hardly cook red bean soup mainly because it takes a long time to fully cook it. I tried to use a double boiler once and I gave up. But why did I cook it this time? It is all because of my Thermomix! I challenged myself again to cooked this red bean using my TM. And this was my first time I got my lovely texture and it is delicious. Its only took 45 mins to cook.

Red Bean Soup
Recipe by Fiona Low using TM method

What you need:-
- 500 g Red Bean (soaked overnight)
- 8 pieces of pandan leaves (knotted)
- Rock sugar as per your liking
- 1500 g water

Method :-
1) Drain the red bean and place the red bean, water and pandan leaves into to  cook at 45 mins/100c/  speed 3
2) Add in the rock sugar and cook another 3 mins/100c/ speed 2
3) Remove the pandan leaves and serve while it's hot

Soaked overnight 

Drained it 

Place them into the TM bowl

 Set the time and wait! That's all. After 45 mins you can have your hot red bean soup ready!

Plain Flower Mantou

It is fun to make mantou using my TM. You only need 2 mins to knead. Then shape it into your desire shape and let it proof another 30 mins and steam at medium heat for 10 mins. You can have the recipe here : Fluffly Mantou

This is the step I go through for making the flower shaped mantou

I only took less than an hour to complete these mantou.

They are nice and fluffy. My boy can eat 3 pieces in one go. 

For me, it is a perfect breakfast for my family.

Homemade Pork Floss Bun

I seldom bake and cook after moving in and staying with my mum. This is just pure laziness! Mmmmm.. (◑_◑).. Well, my son had requested me to prepare his lunch box to school a few times back but I always ignored him ⁀⊙﹏☉⁀

Yesterday I was in a very good mood to bake a bun for him after I bought some from the store and I felt guilty after that. Let's see the recipe adapted from Nasi Lemak Lover.

Homemade Pork Floss Bun
Recipe source from : Nasi Lemak Lover sausage bun
(I am using TM method)

What you need :-
- 200g High Protein Flour (I used Japanese bread flour)
- 130g cold milk (I used packed dutch lady) no cold
- 35g sugar
- 3g instant yeast (I used 1 tsp)  
- 1/8 tsp salt (I used a pinch)
- 25g butter (I used 30g salted butter, room temperature)

Filling:-
- Homemade Pork Floss
- Seaweed (optional)

- 1 whole beaten egg for egg wash
- Sesame seeds

Method:-
1) Place the milk, sugar and yeast into the TM bowl and blend for 30 sec/37c/speed 2
2) Sift the flour in together with the salt. Blend it for 30 sec/speed 6
3) Add in the butter and choose the knead button for 3 mins
4) Rest the dough in the TM bowl for 30 mins or until its rinse in double size.
5) Punch the air out from the dough and divide it into 6 pieces (I can get 6 pieces)
6) Roll it flat and add the homemade pork floss on the middle and seal it
7) Let the dough rest for another 30 mins
8) Apply the egg wash and sprinkle some sesame seed on top
9) Bake at 160c for 6 mins, 150c for 9 mins

Note : I am setting 2 different temperatures due to my BAF. I noticed that the bread started to brown one side after 6 mins. I change the position of the bread and continued bake for 9 mins at 150c.

With my TM, there is an easy way for me to save my time and I can prepare anything in a few steps.

Ta-daaaa....lucky still can get golden brown instead of hangus! (─‿‿─)

 I made 2 pieces of plain buns for my little joy to eat along with my Homemade Pandan Kaya 

Cut it into half only I realized I forgot one step! Phew... View the step here : 

Steamed Pork Bun

My homemade pork floss : Homemade Pork Floss