Secretive Cake

I named this Secretive Cake cos every blogger who made this cake did not share the recipe. There are several names to this cake - Seri Kaya Sarawak Cake, American Midnight Cake and even Kek Belacan. My friends have been giving me recipes on this cake and i have found that the ingredients are pretty much the same and the cake is steamed instead of baked. It has to use a browning sauce to make the cake black. When i got the first recipe, i tried making with gula melaka and it did not turn out black but more like Ma Lai Koh color. Then i made again using coco caramel and mollasses, still not black enough and this time the cake really looked like Belacan. This 3rd trial, i used 2 tbsps of Thick Caramel Sauce from Yuen Chun, longivity brand and the cake is dark enough.






















Ingredients:



6 ozs(1 1/2 sticks) butter




1/4 cup fine granulated sugar




4 large eggs




1 cup all-purpose flour




1 tsp baking powder




1 tsp vanilla extract




140 ml condensed milk




1/3 cup Kaya




1/4 cup Horlicks




2 tbsp Thick Caramel Sauce/browning sauce





Method:


Grease a 8 inch round cake pan and line base and sides with baking paper. Allow the baking paper to extend over the top by 1 inch if using the shorter tin.
Sieve flour with baking powder.
Beat butter and sugar until pale and fluffy.
Beat in eggs, one by one, until well combined.
Beat in sweetened condensed milk and serikaya until well mixed.
Stir in Horlicks until well combined.
Fold in sieved flour. Finally stir in vanilla and browning essence.
Pour batter into prepared tin. Cover the top loosely with a piece of aluminium foil.
Steam over high heat for 30 minutes.
Fill up with more hot water if the steamer is low on water after 30 minutes.
Turn heat down to medium and steam for another 60 minutes, or until cooked (if you wish to keep cake without refrigeration, then it has to be baked for a longer period, perhaps up to 4 hrs and the cake can last a month). Remember to replenish steamer with hot water whenever it is drying up.



Serves

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Double Chocolate Financier Cake II

This cake has never failed me, I am getting better in making it. This time, i made double the amount of Ganache, which made it easier without having to stinge on the filling and there was enough to cover the whole cake with ease.


Look for recipe in Double Chocolate Financier Cake

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Gingered Chicken

In the good old days, chicken dishes were only served during the festivals but nowadays, we have chicken practically every other day. I am running out of ways to cook with it. Luckily, the family likes this dish and it has been my 'lifeline'. In fact this is a confinement dish cooked with sesame oil and lots more ginger slices.



Ingredients:

4 pieces chicken thighs(1/2 a chicken will do) - cut into bite-size
1/2 cup sliced ginger
1 tbsp dark thick soya sauce
2 tbsp light soya sauce
1/2 tsp black pepper
1/4 cup stock/water
2 tbsp vegetable oil
salt and pepper
1 tsp sesame oil.

Method:

Sprinkle chicken pieces with salt and pepper.
Heat wok/skillet with 1 tbsp oil and brown the chicken pieces. Remove and leave aside.
Add in the other tablespoon oil and fry the ginger slices until golden brown and fragrant.
Put the browned chicken pieces to the ginger slices and add in stock/water, light and dark soya sauce. Cover the wok/skillet and let the chicken cook through.
Remove lid and cook until the sauce is thickened.
Sprinkle black pepper and sesame oil before serving it hot with white rice

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Black Beauty Cake

You will never imagine that this Beauty is made with black glutinous rice flour. I did not know that glutinous rice flour can be used for cakes. i was quite scheptical that the cake will turn out chewy and sticky like Nin Koh but it was quite the contrary, the cake was soft , moist, fragrant and had the most unusual color. It was not black but a purplelish grey which can throw you off at first sight but the taste was fantastic.




Ingredients:

350 gm Black Glutinous Flour
5 large eggs
300 gm fine granulated sugar
150 ml vegetable oil
200 ml coconut cream
1/2 tsp ovalette

Method:
Whisk eggs, sugar and ovalette together until fluffy and white.

Add black glutinous flour, vegetable oil and coconut milk, continue to whisk until ribbon stage.

Pour into a bottom lined 9 inch greased cake pan and put to steam on high heat for 45 minutes or until done.(i used 2 loaf pans)

Remove from steamer and after 5 minutes, remove cake from pan and let it cool before serving.





Serves

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Coconut candy

Rowntree fruit gum, barley sugar, butterscotch or Murray Mints are some of the English sweets when i was growing up, but this Coconut Candy is THE One And Only candy which is not imported and so is made with local ingredients that are readily available in Malaysia. It was and still is wrapped with lovely colored cellophane.



Ingredients:

100g palm sugar/gula melaka/gula jawa/gula anau/gula aren
75g maltose
2 tsp sugar
125ml Coconut cream
Method:

Crush palm sugar into smaller pieces and put the rest of the ingredient in a heavy based saucepan. (I like to put the saucepan over a cast-ironed skillet).
Cook on medium heat, stirring until the palm sugar and sugar is melted.
Do not stir and cook until it is 257 f - the hard ball stage.
To test , drop a blob into cold water. It should harden.
Pour the mixture onto a greased silicone mat.
Using the plastic spatula, stir to cool the mixture slightly, then divide mixture into 4 portions. Roll each portion into a long, 1/2 inch thick roll, then cut into 1 inch lengths while it is still warm. Shape the edges and wrap in cellophane.


These candies are made with Gula Aren which was sent to me by Lydia Cartagena from Los Angeles. Lydia, thank you and the Gula aren was very good. Thank you again

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Asparagus, Bamboo Pith with Corn Sauce

The earthy flavour of the bamboo pith stuffed with crunchy asparagus and top with creamed corn sauce is healthy and nutritious.


Ingredients:

10 Asparagus
10 Bamboo Pith
1/2 can Creamed Corn
1/4 cup chicken stock/vegetable stock
Sesame oil
Salt and pepper to taste
Cilantro for garnishing

Method:

Soak the bamboo pith until soften. Cut off both edges, rinse and drain dry.
Remove the woody ends from asparagus.
Pass asparagus through a bamboo pith, repeat process and then steam the stuffed bamboo pith for 10 minutes.
Put creamed corn and stock in a saucepan and bring to the boil.
Adjust the taste with salt and pepper.
Pour over the steamed bamboo pith and sprinkle with sesame oil before serving hot.
Garnish with cilantro.
Serves

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Cocktail Buns

These famous buns were born in Hong Kong but is loved world-wide. They are irresistable as they are sweet, buttery, coconuty(if there is such a word), soft especially when the dough is made using the Tangzhong starter/Water roux.




















This recipe is from Angie's Recipe














Ingredients:

Dough:
a:
285 g Bread flour,
42 g Sugar,
½ tsp Salt,
6 g Dry active yeast/1 tsp instant yeast
b:
30 g Egg,(1/2 an egg)
85 ml Warm milk,
84 g Tangzhong starter/Water roux

c:
22 g Butter

Filling:
60 g Butter,
30 g Vanilla pudding powder (or milk powder),
3 tbsp Sugar,
20 g Coconut shreds

Topping:
30 g Shortening,
20 g Butter,
40 g /confectioner's/Icing sugar,
40 g Cake flour,
½ pc Egg,
¼ tsp Salt,
Sesame seeds
Method:

Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.

Ferment the dough in a lightly greased plastic bag for 1 hour,

Leave in a warm place until dough is double in volume.

Alternatively use the breadmachine - put ingredients b: first, follow by ingredients a:. choose the dough function. When a dough is formed, add in the butter and let the dough function complete the cycle.

Punch the dough down to release gases produced in the fermenting process.

Divide dough into 6 even portions and round up. Rest for 10 minutes.

Beat butter and sugar of the filling ingredients until creamy, blend in pudding powder and coconut shreds.

Mix 2 kinds grease from the topping and then sift in the confectioner's/icing sugar. Combine well.

Gradually add in egg and salt. Beat until well-combined. Sift cake flour into the mixture. Blend.

Place the whole mixture in a pastry bag.

Press each portion into a round and place some stuffing in the middle of dough, seal the edge and shape each into the long shaped bun.

Pipe the topping and drizzle the top with sesame seeds.

Bake at 175C/350F for about 15 minutes

These buns are made with a different filling:
100 g butter
45 g all-purpose flour
50 g milk powder
45 g fine granulated sugar
20 g coconut
Cream butter with sugar until fluffy, then add in the rest of the ingredients. Blend thoroughly.

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