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Haven't been baking or cooking for a while since I got caught up with work and school the past few weeks. So today I was more than glad to jump into the kitchen to make stuff. :>> Anyway, it's a nice reward for having worked so hard for the past few weeks. Yup, I'm one of those crazy people who find solace in baking and cooking. I don't see cooking or baking as hardwork at all (haha...besides washing the dishes thereafter). Instead, I think cooking and baking are absolutely therapeutic and satisfying. I'm not so much interested in the eating part of it though!!
I made the ingredients for curry puffs today and baked a pandan cake. Here's a pic of my pandan cake. The recipe is adapted from Mrs Leong's cookbook and is as follows:
Pandan Chiffon
170 ml coconut milk (No.1)
10 pandan leaves
8 egg whites
1 tsp cream of tartar
1.5 tsp pandan essence
A drop of green coloring (optional)
A
8 egg yolks
240 g caster sugar
170 ml canola oil
1 tsp vanilla
B (sifted twice)
140 g cake flour (the usual brands are Softasilk or Swan brand)
2 tsp baking powder
½ tsp salt
Preheat oven to 350 deg fah
1. Heat coconut milk with 2 tbs water and 10 pandan leaves. Stir all the time on low heat till boiled. Cool and strain. (Squeeze the pandan leaves over the sieve)
2. Beat egg white till frothy. Sieve in cream of tartar on egg white and continue to beat till stiff but not dry. Set aside.
3. Combine A in a bowl and beat lightly
4. Put B in a mixing bowl. Make a well in the center and pour in A. Bring in flour from the sides and beat till smooth
5. Add coconut milk mixture to food coloring / essence then mix with the batter in Step 4. Stir till blended
6. Fold in 1/3 of egg white and blend well. Add the rest and fold gently till well blended
7. Pour into ungreased 25 cm by 10 cm chiffon tin. Bake for 45-50 min or till cake springs back when pressed with finger. Remove from oven. Invert cake tin and leave for ½ hour before transferring to a wire rack to cool. (You may run a knife around it before inverting it)
Will post pictures of my curry puffs once I wrap and cook them!!!
I made the ingredients for curry puffs today and baked a pandan cake. Here's a pic of my pandan cake. The recipe is adapted from Mrs Leong's cookbook and is as follows:
Pandan Chiffon
170 ml coconut milk (No.1)
10 pandan leaves
8 egg whites
1 tsp cream of tartar
1.5 tsp pandan essence
A drop of green coloring (optional)
A
8 egg yolks
240 g caster sugar
170 ml canola oil
1 tsp vanilla
B (sifted twice)
140 g cake flour (the usual brands are Softasilk or Swan brand)
2 tsp baking powder
½ tsp salt
Preheat oven to 350 deg fah
1. Heat coconut milk with 2 tbs water and 10 pandan leaves. Stir all the time on low heat till boiled. Cool and strain. (Squeeze the pandan leaves over the sieve)
2. Beat egg white till frothy. Sieve in cream of tartar on egg white and continue to beat till stiff but not dry. Set aside.
3. Combine A in a bowl and beat lightly
4. Put B in a mixing bowl. Make a well in the center and pour in A. Bring in flour from the sides and beat till smooth
5. Add coconut milk mixture to food coloring / essence then mix with the batter in Step 4. Stir till blended
6. Fold in 1/3 of egg white and blend well. Add the rest and fold gently till well blended
7. Pour into ungreased 25 cm by 10 cm chiffon tin. Bake for 45-50 min or till cake springs back when pressed with finger. Remove from oven. Invert cake tin and leave for ½ hour before transferring to a wire rack to cool. (You may run a knife around it before inverting it)
Will post pictures of my curry puffs once I wrap and cook them!!!