Pandan Custard Layer Cake 香兰千层蛋糕

Ingredients for 6" sponge cake :
(A)
3 egg yolk
35ml corn oil
40ml full cream milk
50gm cake flour

(B)
3 egg white
60gm fine sugar
1/4 tspn cream of tartar

Method :
(1) from ingredients (B), whisk egg white till foamy then add in cream of tartar & sugar one tablespoon at a time till everything well combined or till egg white became stiff. Set aside.
(2) from ingredients (A), beat egg yolk, milk and corn oil till everything well corporate.
(3) now, fold in flour bit by bit till well combined and then follow by adding in the oil.
(4) once its ready, transfer batter to a 6" cake tray coated with flour. Remember, do not brush your chiffon cake tray with butter or cooking oil. NEVER !
(5) finally, bake at preheated oven 170'C for about 25-30 minutes or till tester came out clean.
(6) place the cake tray upside down when done and only discharge the cake when its cool.
(7) finally, slice cake into 3 layer.

NOTE : for custard layer you may either use a slightly bigger pan, or a 6-1/2" tray would be just nice but I used plastic container instead. Well, Just take anything available in the kitchen. Don't have to stress out. Relax and have fun !

Ingredient for 7" pandan jelly paste :
(A)
200ml thick coconut milk
200ml pandan juice
100ml water
70gm sugar
1/2 tspn salt
6gm agar-agar powder

(B)
200ml water
60gm Hoon kueh Flour
( mix till well cooperated )

Method :
(1) combine ingredients (A) mix well and bring it to boil till sugar & agar-agar powder dissolved. Then lower the heat.
(2) now, slowly add in mixture (B) at the same time keep on stirring till mixture became thicken.
(3) off the heat, divide mixture into 3 portions, with a measuring cup (roughly about 100ml one portion and 150ml for 2 other portions).
(4) for 1st layer, place 100ml mixture on bottom of the tray and spread well, then place in one portion of cake.
(5) now for 2nd layer, spread the other portion of pandan paste on cake layer, make sure it's well spread, then place in a layer of cake.
(6) for final layer, again spread the remaining pandan paste on cake layer, then place in the final layer of cake. And its done.
(7) Leave to cool completely then keep chilled for an hour before serving.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar handle, pound the meat t

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

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